Delicious, creamy lime curd has that perfect balance of mouth puckering tartness but follows it up with a delicious hint of sweetness that leaves you craving more of that punchy lime flavor!
-
Continue ReadingDeliciously light and fluffy lemon cake bars made from a mere three ingredients. With almond and anise flavors and a subtle hint of lemon, this recipe is sure to please crowds and hosts alike!
-
Continue Reading
Tangy, mouth watering, sour fruit juice gummies are so delicious when you make them yourself. With natural fruit juices, you can make your own sour patch kid recipe from scratch!
-
Continue Reading
This honey bourbon lemon cocktail will change before your very eyes—really! From a blue color to purple, this color changing Halloween cocktail is sure to impress your guests!
-
Continue Reading
This kiwi mojito has a twist—a literal burst of kiwi flavor! With popping boba pearls of kiwi flavor masquerading as frog eggs, and smashed mint serving as a reminder of lily pads, here’s a cocktail worthy of screams!
-
Continue Reading
The salted lady, inspired by a favorite drink on our New Zealand honeymoon, is sweet and tart burnt orange cocktail with aperol and vodka, garnished with a dehydrated orange.
-
Continue Reading
A light and airy dessert filled with homemade whipped cream and chock full of strawberries on a light puff pastry base.
-
Continue Reading
Light and flavorful lightly lemon flavored cheesecake with a strawberry swirl all on a sugar cookie crust. A perfect ratio if sometimes you find cheesecake too heavy or rich, you get a light cheesecake and a larger crust! – – This one was a hit at the office! Another birthday special, although I was a few days late because of my trip to St. Louis, Missouri! (Read part one of the culinary adventure: St. Louis here!) But luckily this recipe helped smooth things over. Not that anyone really cared, but I felt bad because I said I would make my co-worker something…
-
Continue Reading
Thin cutlets of chicken breast, lightly seasoned and pan seared, topped with a lemon-stock sauce and capers. Perfect served over butter noodles, or another starch of your choice! – – Here’s another of my “tried and true”, keep going back to recipes! I believe this is also another one of the first dishes I ever made that made me realize cooking didn’t have to be so hard! I believe this is another Giada recipe, although to be perfectly honest, it’s been so long since I made it the first time, that I couldn’t even tell you if that’s really accurate.…
-
Continue Reading
Have you ever had candied orange peels? They’re chewy and oh so orange-y, and perfect little strips to snack on when you want to be bad. I feel that they’re an indulgence best nibbled on. I’m never going to shove a handful of candied orange peels in my mouth the way I do chocolate! But chocolate is the reason I’m sharing this recipe with you. I’m making a variety of truffles this year, and one of the flavors is orange! So I thought this would be perfect as a garnish, and also a festive snack for the holiday time. You can…
-
Continue Reading
So I know I promised you my review on Mediterranean Cellars in my post last week about quattro goomba winery, but I’ve elected to postpone that post in favor of a shout out to the place in Baltimore that we had dinner for J’s bachelorette party! I figured that was a little more timely, and besides, I wanted to dish on some of the details of the weekend. So keep an eye out for that Mediterranean Cellars post, I promise it’s coming! I’ve known J for what’s going on 6 years–wow can you imagine? We met through our sorority in college, but at Bucknell…
-
Continue Reading
Happy Fourth of July! I know you all will probably be spammed by social media with red, white, and blue galore! So here’s some green to mix it up! =D I wanted to share this because it’s an easy recipe to make for company! If you prep the ingredients before cooking and then just add to a pot to simmer away, it works quite nicely. Let me know if you try this method! I am in Chicago for a family vacation until Wednesday, so I wanted to make sure I shared a recipe at least and didn’t leave you all hanging.…
