This Honeyed Blueberry Tart mingles honey’s distinctive sweetness with flavorful roasted berries and smooth mascarpone cream.
These crisp little Strawberry Meringue Hearts melt in your mouth with a sweet, hint-of-strawberry flavor that comes from freeze-dried strawberries.
Do you hate it when recipes leave you with a million egg whites? Yeah, me, too. Here’s the thing, though. Extra egg whites are the perfect excuse to make light-as-air recipes like pavlova or angel food cake. Since Valentine’s Day is right around the corner, I decided to turn some of the leftover egg whites from these Meyer Lemon Bars into petite pink meringue hearts.
I had planned to freeze the remaining whites to use later; you can store egg whites in the freezer for up to a year. Fortunately, though, I was lazy about dividing them into usable quantities and labeling them. I ended up using every single egg white and then some on my quest to perfect the recipe.
Separating a few extra eggs was worth the effort, though: these crisp little hearts melt in your mouth with a sweet, hint-of-strawberry flavor. They’re adorable and delicious all at the same time.
Lemon and raspberry’s flavors play off one another in these moist, tangy lemon-raspberry muffins.
We spent most of last weekend digging and planting in our front yard. Bit by bit, we’ve been filling in the bare dirt left behind when we removed truckloads of juniper bushes. In addition to making our yard look better, our landscaping project has had the unintended benefit of helping us get to know people in the neighborhood. Dog walkers, families out strolling, and shoppers on their way to Trader Joe’s stop to introduce themselves as they pass by. In addition to chatting with passersby, we call out encouragement across hedge and street to others out working.
On Sunday afternoon, one of our neighbors strolled the block offering beers to those of us outside. Pretty soon, a group gathered mid-block to take a well-earned break. With a beer in one hand and a container of cookie dough brownie bonbons in the other, my husband arrived offering sweets. Another neighbor ran off to grab bags of lemons for anyone who wanted them, and I unloaded the extra society garlic that we’d dug up from my parents’ yard. We swapped stories and stuff before finally getting back to work.
I felt ecstatic about the huge bag of lemons I scored and couldn’t wait to incorporate their bright flavor into our meals. We squeezed wedges over the abalone my husband caught on the north coast Sunday morning, we enjoyed them in lemon arugula pasta, and in several batches of lemon-raspberry muffins.
Chock-full of lemon zest and juice with a playful berry swirl, this Lemon-Raspberry Swirl Bundt Cake tastes like sunshine in dessert form.
I spent the last five winters in the damp, dark Pacific Northwest. Every year by January’s end, daydreams about tropical vacations distracted me constantly. Now that I’m back in California, I miss San Juan Island desperately, but I no longer need to fantasize about balmy weather as January trails into February — I can just go outside.
Last Saturday, we played on the beach in shorts and t-shirts. On Sunday, we worked up a sweat biking the shore trail to Adventure Playground. And on the Monday holiday, we headed to San Francisco, where sparkling sunshine warmed our skin as we romped in Golden Gate Park’s awesome playground.
I recognize that this is not actually a healthy state of affairs. I did grow up here, and I do not recall luxuriating through my winters in consistently fine, fair weather. I owned raincoats, and I got to wear them. Since we moved back to the Bay Area last August, it has rained only twice. Twice!
Fresh gingerbread layered with raspberries, whipped cream, and a healthy dose of raspberry liqueur combine in an easy, yet impressive Gingerbread-Raspberry Trifle.
I have this thing about cutting up dessert. I just don’t like to do it.
By Wednesday evening, while we dined on take-out pizza with visiting relatives, I finished baking dozens of little pies. I even got the sweet potato rolls in the oven.
Having completed my Thanksgiving feast contributions so far in advance, I decided that what we really needed was a dessert trio rather than a duet; I got right to work making little gingerbread cupcakes.
It’s hard to go wrong with sweet peaches, handpicked blackberries, brown sugar, and lots of love. This Peach Pie with Blackberries and Ginger hits the spot.
While devouring Sarah Weeks’ mystery novel Pie, Eliza decided she wanted to bake her way through the recipes that appear at the beginning of each chapter. For me, this seemed like a great challenge to embark on with my budding reader/baker.
Eliza set her heart on trying out the peach pie recipe first. In addition to the sheer deliciousness of this ephemeral summer fruit, the fact that Alice –the book’s young sleuth-protagonist– loves peach pie best certainly helped sway Eliza in its favor.