I love Lemon Tarts. They are always so distinct and palate cleansing after a hearty dinner. I like them more than anything chocolatey for sure. This one uses olive oil and less butter (though there is some) and lots and lots of meyer lemon juice. Here’s a trick to boost the lemon flavor: add just a touch of cream of tartar. It’s sort of like putting the lemon flavor on steroids.
Rainy and kind of miserable start to the work week, rainy and yucky end to the week. But there is bread… pretty. hearty, rustic Raisin Pecan Bread with the touch of Cinnamon. Bread makes everything better. It’s another one of my “no knead, make in a cast iron pot” experiments and definitely a winner.
I will be the first to admit that the idea for making fried egg linzer cookies for Easter was not my idea. It came from Flour Bakery + Cafe, but I loved it, and I make Linzer Cookies so often that I thought I would add these to the website. They are fresh, pretty and very spring-like…. and make me feel like having breakfast. Perfect addition to Easter Baskets!
It’s been a while since I did one of my “stranger” flavor combination type cookies so I felt inspired to combine dried apricots, pistachios and chocolate. For some reason, it seems like a bit of a Middle Eastern combo to me, but I don’t really know why. At any rate, these shortbread cookies definitely deliver on taste. Not too sweet but very flavorful!