Meyer Lemon Tartlets with a Sugar Cookie Crust

As you know, we love Meyer Lemons, and we LOVE lemon curd. So, what better way to use our luscious lemon curd than to make adorable little tartlets that look “rustic”-professional *wink*.

*Warning! These might be habit-forming; excessive happiness can occur in some subjects. *

Meyer lemons are originally from China; they’re a hybrid of true lemons and mandarins, which is what creates those wonderfully fragrant and sweet lemons.

Fun fact about citrus: the common fruits we know lemons, limes, grapefruits and oranges are actually major hybrids. They all orinally stem from citrons, citron Papeda, mandarins, pomelos, and the endangered Indian wild orange.

Meyer Lemon Tartlets with a Sugar Cookie Crust


Meyer Lemon Tartlets with a Sugar Cookie Crust

Meyer Lemon Curd

Lemon Curd: 

  • 7 Meyer Lemons (3 if using regular lemons)
  • 1/2 cup (from lemons above)
  • Meyer lemon zest (from the lemons used for juice)
  • 1 1/2 cup bakers sugar
  • 1 stick of unsalted butter (room temperature)
  • 4 large eggs
  • 1/8 teaspoon kosher salt

Sugar Cookie Crust

  • 2 sticks of unsalted butter, room temperature.
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1 tablespoon lemon zest
  • 3 cups AP flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

For The Lemon Curd:

Step 1: 

Because Meyer lemons are smaller you need more to make this curd, zest the lemons and try to avoid zesting the white part of the lemon, which is called the pith. After you zest the lemons cut the lemons in half and juice them.

Meyer Lemon Curd

Step 2: 

In a food processor pulse together the sugar and lemon zest until the lemon zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Step 3: 

Cream together the butter and then mix in the sugar.

Meyer Lemon Curd

Meyer Lemon Curd

Step 4: 

Beat in the eggs one at a time and then add the salt and lemon juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

Step 5: 

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken. Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Meyer Lemon Curd

Sugar Cookie Crust 

Step 1: 

Using a stand mixer or a hand mixer, beat together butter and sugar until thoroughly mixed. Three minutes of high.

Meyer Lemon Tartlets with a Sugar Cookie Crust

Meyer Lemon Tartlets with a Sugar Cookie Crust

Meyer Lemon Tartlets with a Sugar Cookie Crust

Step 2: 

Add the eggs one at time fully incorporating one before adding the next. Add the  vanilla and then the lemon zest.

Meyer Lemon Tartlets with a Sugar Cookie Crust

Step 3: 

Finally, at a medium speed add in the AP flour, baking powder, and salt. Mix until just combined. Remove the dough from the bowl, and wrap in parchment paper. Place in the fridge four about thirty minutes.

Meyer Lemon Tartlets with a Sugar Cookie Crust

Meyer Lemon Tartlets with a Sugar Cookie Crust

Tartlets: 

Step 1: 

Preheat your oven to 300°and grease a mini muffin pan with cooking spray.

Step 2: 

Once the dough is throughly chilled, remove the dough. Make small balls and push them down into the mini muffin pan using your thumbs or something rounded.

Meyer Lemon Tartlets with a Sugar Cookie Crust

Step 3: 

Take the cooled curd and spoon the mixture into the cookie dough crusts.

Bake for about 12 to 14 minutes, when you remove the mini tartlets they will jiggle slightly, that’s okay. Let them cool and then remove.

Sprinkle with powder sugar or a fresh lemon whipped cream and enjoy!

Meyer Lemon Tartlets with a Sugar Cookie Crust

Meyer Lemon Tartlets with a Sugar Cookie Crust

Paska French Toast

It’s Sunday and we all know what that means! Brunch Day! And one of our favorite brunch items is French Toast! But not that kind of French Toast that has excess eggs. That’s actually one of our breakfast pet peeves, we ordered French Toast, not egg toast.

A couple of weeks ago we had breakfast at one of our favorite deli’s, Nate and Al’s. And I (Marlee) ordered the French Toast and was totally disappointed when my French Toast had all that extra egg business. So when we came home, we wanted to make the kind of French Toast we like.

Bad French Toast:

Eggy No No

Good French Toast:

Paska French Toast

We obviously utilized our delicious Easter Bread, but you can very easily use challah, brioche, or really any bread of your choosing. But if you happen to make our Paska Bread, then you must try our Paska French Toast!


Ingredients 

  • 1 loaf of Paska
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon vanilla or vanilla pasta
  • pinch salt
  • 6 eggs
  • 1 1/2 cups semi crushed Corn Flakes (optional)
  • 1 to 2 tablespoons butter

**This recipe is easily halved, if you only have half a loaf don’t worry just half everything (except for the cinnamon, vanilla, and salt)!

Paska French Toast

Step 1: 

Preheat your griddle to 350°.

Step 2: 

In a bowl beat your eggs and transfer to a shallow baking dish.

Paska French Toast

Step 3: 

Next, pour in your milk, heavy cream, cinnamon, vanilla, and salt. Mix well.

Paska French Toast

Step 4: 

If your bread isn’t cut, go ahead a do that, we did about an inch, but it’s really up to you.

Paska French Toast

Paska French Toast

Step 5: 

Melt one tablespoon of butter on the hot griddle and spread around as evenly as you can.

Paska French Toast

Dip your Paska into the milk mixture and repeat on both sides. If you like the added crunch dip the Paska into the Corn Flakes, if you don’t skip this and put the Paska on the hot griddle.

Paska French Toast

Paska French Toast

Paska French Toast

Paska French Toast

(The crunch-ifed version is delicious!!!)

Step 6: 

Cook for four minutes on each side. Cook until all the bread is finished. In between batches, re-butter the grill.

Paska French Toast

Step 7: 

Serve with warm Brown Sugar Maple Butter Carmel. You’ll thank us. We promise.

Paska French Toast

Paska French Toast

Crunchy French Toast is the best French Toast!!

Brown Sugar Maple Butter Caramel

You’re welcome. If these are 5 of your favorite words, then you might be Paula Deen.

This recipe is made with love, so naturally that means it doesn’t have calories.

Brown Sugar Maple Butter Caramel


Ingredients

  • 1/2 cup of brown sugar
  • 7 tablespoons of unsalted butter (basically 1 tbsp short of a stick)
  • 1/4 tsp of maple extract
  • 1/2 cup of real maple syrup
  • 1/4 tsp of cinnamon
  • 1/2 tsp of vanilla paste
  • 2 pinches of fleur de sel
  • 1/4 cup of heavy cream

Step 1:

Melt butter in a saucepan. Then add the brown sugar, keep stirring!

Step 2:

Add maple syrup and extract, cinnamon, vanilla paste, and fleur de sel.

Step 3:

Let it all meld together, then take it off the heat and let it sit for a minute.

Step 4:

Add heavy cream while stirring, then VOILA! It is done and once it’s cooled some, taste it! Don’t taste when it’s hot, otherwise you’ll be calling it your favorite mistake, yup that what Sheryl Crow’s song is about.


Brown Sugar Maple Butter Caramel

We’re Hammin’ Creamy Pasta

This is a recipe that one of our Moms (Marlee’s) makes whenever we have leftover Honey Baked Ham.

This is such a simple recipe and it utilizes a lot of ingredients you may already have in your pantry. So it’s delicious and it helps you clear your pantry.

Also, be mindful about adding salt. Ham is already incredibly salty and if you add too much, the dish can very easily be over salted! And it’s much easier to fix and under salted dish than an over salted dish.

We’re Hammin’ Creamy Pasta


Ingredients

  • Leftover ham from Easter (or any other fun Ham-casion)
  • All those leftover peas in the freezer
  • Onion or shallot or BOTH
  • Chicken broth
  • Cream of mushroom or chicken soup
  • Pasta
  • Cayenne pepper
  • White pepper
  • Salt
  • Fresh Ground Pepper

Step 1: Dice the shalion (shallot/onion) and ham.

Step 2: Heat pan with some olive oil, when ready, sauté the shalions. (We added a splash of white wine to deglaze the pan, INA style).

Step 3: Add chicken broth, then cream of mushroom soup. Whisk until it’s smooth.

Step 4: Add spices: cayenne, white pepper, salt and black pepper.

Step 5: Cook pasta, drain, put back into the boiling pot, and add the sauce.

Step 6: Mix in ham and peas, give it all a good mix and enjoy!

We’re Hammin’ Creamy Pasta

Bumped Up Red Sauce

We obviously love to cook, and we have no problems spending hours doing so, but some days we’re so incredibly lazy and all we want to do is have a quick and easy dinner.

One of our favorite no fuss dinners is taking a jar of marinara sauce and bumping it up to its full potential. The first thing you want to do is find a marinara sauce with as few ingredients as possible, and you want to be able to pronounce everything in the sauce (tomato, garlic, olive oil, salt, etc).

Bumped Up Marinara

This is one of our favorite sauces to use. Incredibly flavorful and you can read all the ingredients! AMAZING! `


Bumped Up Marinara Sauce 

Ingredients 

  • 1 Jar Marinara Sauce
  • Olive Oil
  • Half of a Red Onion (chopped)
  • 2 Cloves Garlic (minced)
  • Red Wine (an Ina splash=as much as you like)

Step 1: 

In a saucepan, drizzle about 1 to 2 tablespoons of olive oil and heat over medium heat until the oil starts to “dance”.

Step 2: 

When the oil is good and hot, drop the onions in the pot and sauté until tender.

Step 3: 

Before you add the garlic to the onions, and a tiny bit more olive oil and then add the garlic. Sauté until fragrant or about 1 minute. If there are brown bits at the bottom of the pot, don’t fear!

Step 4: 

Once the garlic is nice an fragrant add a couple of splashes of red wine and let simmer for a few minutes. Once that has reduced slightly add your marinara sauce, turn the heat to low and simmer until heated through.

Step 5: 

Mix with your favorite pasta and enjoy!

Perfect Bacon

Hi! We’re back! Did you miss us? We’re sure you did, but now we’re back and have some many wonderful recipes to share.

Today’s recipe is foolproof. It would be really hard to screw this one up. All you need is some bacon and oven. Oink oink!

Perfect Bacon


Perfect Bacon 

What You Need 

  • Bacon
  • Sheet Tray
  • Parchment Paper
  • An Oven

Step 1: 

Line your sheet tray with parchment paper.

Step 2: 

Lay your bacon on the parchment lined tray.

Step 3: 

Stick the bacon in a COLD oven, this is really important if you want the most perfect bacon. Once the bacon is in the oven, turn the heat to 400°. Let the bacon cook for about 20 minutes, and then ta-da! Perfect bacon!

Perfect Bacon


See? How freaking easy was that? You don’t have to stand over your bacon worrying about it burning! And the best part?  No mess and a easy clean up.