With those Meyer lemons ticking away in my fridge, I knew it was time to finally make these. I found this recipe last week, but have been too tired/lazy to do any cooking (though I did make more peanut butter filled Darth Vader’s last night!). I found this recipe on the Los Angeles Times website. After a quick nap on the sofa after work, I got started on these. It’s a pretty easy and standard muffin recipe. The only different thing is that you pulverize the lemons and put them in the batter pulp and all. I’m guessing the skin will be sweet kind of like an orange, so pulverizing will make them taste nice and lemony. Maybe finally I’ll be able to get that intense in your face lemon flavor I’ve been craving all this time. Continue reading
I bookmarked this recipe way back in January. I can’t quite remember how I found it, but I think it was googling that Deer Valley turkey chilli recipe since the blog is from High Altitude Cooking who is based in Park City. I’m always looking for good filling breakfasty things. I get paranoid about not being able to eat at work, so I try to eat what protein I can to last me through. These I can grab on the way to work or munch one quickly when I need a pick me up.
So I guess when I said Thursday I meant next Thursday. I did make these last week, but I also made an accordion album and rosettes for a bridal shower that night which left me too tired to write a coherent post. And I’ve been working/tired since. But I finally posted!
Sneak preview time! I, uh, meant to post this earlier, but I’ve been busy catching Pokemon. Up to 83 on my own volition! I’ve got something really fun planned for Thursday. I did a small test run tonight to see if I could add food coloring gel to white chocolate. It was a success! I normally would never touch white chocolate, but what I’m making is white and blue which makes white chocolate a must. And I don’t trust those Wilton candy melts. I want as good a quality ‘chocolate’ as I can get. I went with Lindtt. They actually have cocoa butter in the ingredients. I’m even going to make a milk chocolate peanut butter nemesis to go with it. I used to be pretty good at making chocolate molds. A run of making a ton of them made me quit. It’s been so long I didn’t even get to use the new spatula I bought for the process. I have to say it’s the perfect size. It scrapes the chocolate out so much better than a spoon. I’m excited. I think things are going to go well on Thursday. As long as I can get the cooling time on white chocolate right. Stay tuned!