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.

Rustic Roasted Root Vegetables

Another healthy favorite in this household is roasted vegetables. You can’t really go wrong with any vegetables your roast, but these are some of our favorites.

Simple, easy, and healthy! You really can’t go wrong, so go forth and roast some veggies!


Rustic Roasted Root Vegetables

Ingredients

  • 1-2 Yams or Sweet Potatoes
  • 2 Carrots
  • 2 Parsnips
  • 1 Medium Onion
  • 2 Large Red Potatoes
  • 21 Season Salute (Trader Joe’s)
  • Kosher Salt
  • Peper
  • Garlic Olive Oil (Plain is fine too)

Step 1: 

Preheat your oven 425°.

Step 2: 

Roughly peel and chop your vegetables and place them on a baking sheet.  Mix together.

Step 3: 

Drizzle the olive oil over the vegetables and using your hands, mix together well. Season with the Season Salute, a little kosher salt, and fresh ground pepper.

Step 4: 

Place in the oven and bake for 30 minutes or vegetables are fork tender. Right before I take them out, we turn on the broiler and leave them for just a couple more minutes to get them nice and crispy.

Rustic Roasted Root Vegetables

Crunchy Oven “Fried” Chicken

We used to love fast food, and we ate quite a bit of it especially during the time we graduated high school and graduated college . But as we grew up, and realized that eating fried chicken fingers probably wasn’t the best or healthiest idea and started looking for healthy alternatives.

This recipe is a healthy version of fried chicken fingers, but with less calories and waaaaay more flavor. Yes, it does require more work than going through a drive-thru, but your waist and heart will thank you.


Crunchy Oven “Fried” Chicken

Ingredients 

  • 1 package chicken breast “tenders”
  • 1/2 cup goldfish
  • 8 saltine crackers
  • 1/2 cup Italian bread crumbs
  • 3 eggs
  • splash of milk
  • garlic salt
  • pepper
  • garlic powder
  • Olive Oil Spray

Step 1: 

Preheat your oven to 375°.  Cover a baking sheet with tin foil and spray with olive oil spray.

Step 2: 

In a food processor or a plastic ziplock bag pulse the saltines and the goldfish until it makes a crumb like texture. Mix with the bread crumbs in a shallow dish.

Step 3: 

In a medium bowl, beat eggs, milk, a little garlic powder, salt and pepper together.

Step 4: 

Season the chicken with salt and pepper. Dip the chicken in the egg mixture, and then coat the chicken with the crumbs. For the best results, after you’ve coated the chicken a first time, return to the egg mixture and then back to the crumbs. This will make for extra crunchy chicken! Place on prepared baking sheet.

Step 5: 

Baking the chicken for 20 minutes or until the internal temperature is 165°. Let rest for a couple of minutes and then enjoy!

Aunty Alyce’s Ukrainian Panetone (Babka or Paska)

Paska is a traditional Ukrainian Easter sweet bread. It’s normally braided in a fashion similar to challah and the three braids represent the Holy Trinity. The traditional round shape of the bread also represents God, and remind us that God has no beginning and no end.

According to Wise Geek, Easter food originated in the Ukraine or Poland. And it’s believed that this type of food was introduced to the U.S. by people of the Mennonite Faith. Normally, Paska or Babka is made with very few ingredients and is a very simple bread.

It may seem like a lot of steps, and we won’t lie to you, it will take up a  good chunk of your day. But let us tell you, it’s totally worth it. This was the first bread we’ve ever made, and we think it’s a great starter bread because it’s not that hard to make just time consuming. But hey, the best things take time right?

**We apologize in in advance for the blurry photos, we didn’t realize that the lens was dirty. So sorry in advance.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)


Ingredients

  • 2 1/2 cup raisins
  • 2 packages of dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 8 egg yolks
  • 2 whole eggs
  • 1 1/2 cup sugar
  • 12 cups AP flour (at minium, sifted)
  • 2 whole oranges (including zest and juice)
  • 1 lemon zest
  • 1 tsp salt
  • 1/2 quart milk (scalded, then cooled)
  • 1 stick + 2 tablespoons (melted)
  • Flour for sprinkling and kneading
  • 1 egg (beaten)
  • 2 tsp sugar
  • 1/3 cup of water
  • 2 tablespoon of sugar

Step 1: 

If you’re in a hurry, put raisins in a bowl and cover with hot water to plump them up. If you have the time, it’s best to cover the raisins with your choice of triple sec, orange juice, or even water and let them sit over night to really reconstitute them.

Step 2: 

Dissolve 1 tablespoon of sugar in 1 cup of lukewarm water. Sprinkle the yeast over the water and let stand of 10 to 15 minutes.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

(Isn’t that yummy looking?)

Step 3: 

Preheat the oven to 170°.

Step 4: 

In a stand mixer (or with a hand mixer) beat eggs on a high speed until light in color.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 5: 

Next, add the sugar gradually while the mixer is still beating the eggs.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 6:

Add the salt, cooled milk, zest of the lemon and orange, orange juice, and melted butter. Mix until combined.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 7: 

If using a stand mixer, replace whisk attachment with dough hook. Start very slowly adding the flour, about a 1/4 of a cup at a time. Do this until all flour is incorporated. This will be a very sticky dough.

Step 8: 

Next transfer the dough to a floured counter-space, add the drained raisins to the dough and continue kneading. Add flour as kneaded (heh heh).

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

(See how sticky it is, don’t be alarmed, just keep kneading and adding flour)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 9: 

Pace in a large bowl, and cover with a  damp dish towel. At this point, turn off the oven (and open the oven door to let out some heat). Place the covered dough in the oven and allow to proof (raise). This all depends on where you are, how hot it is. It took ours about an hour and half to double in size.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

While we waited for the dough to rise, we played hide the treat with Peaches.

Peepers

Step 10: 

Once the dough has doubled in size, punch down the dough again, and let raise again.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 11: 

While the dough is rising, prepare your bread pans. Now there are two ways to do this, the first is to butter the pan, and then cover with parchment paper. Or, you can just spray cooking spray. Both work perfectly, and it’s really your preference.

Step 12:

Divide the dough between the pans (we used FIVE) and once again cover with a damp dish towel, and let double in size. Preheat the oven to 375°.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 13:

Before you put the loaves in the oven, mix together one egg and two teaspoons of sugar and brush over the loaves. Bake at 375° for 10 minutes. Then lower the heat to 275° and bake for 25 to 30 minutes or until the the internal temperature reads 185° to 190°. 

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

Step 14: 

When the loaves are done, remove from the oven and glaze with sugar dissolved in water. Let stand in the pans for 10 minutes before removing.

Aunty Alyce’s Ukrainian Panetone  (Babka or Paska)

The traditional way to enjoy this bread (according to Aunty Alyce)  is toasted with a little butter.


We made this bread in honor of Grandma/Aunty Alyce. She passed away at the age of 92 last November. We definitely felt her presence while we were making this! 🙂

gma