Tart Lemon Bars

Because every baker needs a simi-functional lemon bar recipe…  and I’ve dealt with my fair share of dysfunctional ones in the past.  Believe me.  Some of my biggest baking disasters can be traced back to lemon bars.  Below is a recipe that has yet to fail me, is super simple, and requires no additional frills…

Coconut Sugar Scrub

It has been a long looooong while since I have posted a none food related post, heck it’s been a while since I’ve posted a food related one, not that this post is purely none food related as it does involve basic consumable products, but the final product is not a comestible. Hurray! Today I…

Wild Blueberry & Bourbon Jam

My sister introduced me to some store-bought blueberry bourbon jelly a few weeks ago, and that turned out to be a great combination which I just needed to attempt to recreate.  I used frozen wild blueberries for this batch as our local berries are not available yet, and things turned out alright, although, I was…

Strawberry Jam

There is nothing quite like a homemade strawberry jam that highlights the sweet cloying taste of freshly picked, sun-ripen strawberries in every bite.  Freshly picked, sun-ripen strawberries that can’t be found in half-frozen Vermont during the month of April. Therein lies my dilemma.  The berries available to me, at this time of year, are fresh…

Coconut Sugar Cookies

My Coconut Sugar Cookies are not as coconut-ty as they could be, in fact, the only coconut I use in my dough is coconut extract.  Normally I would top my buttercream with shredded coconut, but as I am baking these cookies for Easter, I decided on pastel piped buttercream instead. I confess to owning a…

Lemon Curd

I made a batch of lemon curd last week to pipe into my gingerbread cupcakes.  The rich, velvety taste of lemon curd is great in all kinds of treats, including, but not limited to, spread over scones, waffles, or pancakes, layered into a cold fruit tart, sandwiched between layers of sponge cake, or even being…

Ginger Honeycomb Brittle

Honeycomb brittle is one of my favorite brittles to make, not due to the taste, but because the way it froths and bubbles up the moment the baking soda hits the syrup.  I am still amused by it, and how something so simple can have such a complex effect.  The baking soda also seems to…

Anise Brittle

Anise Brittle is one of the two brittles I made this year.  The Anise gives the brittle a lovely licorice flavor, something a little different from the more traditional peanut brittle.  I also included possible additions to the recipe for an orange anise brittle – notes for a future experiment of mine. Ingredients: 1 1/2…