lemon recipe

Banana & Lemon Checkerboard Cake {Holiday Recipe Club}

February 21, 2012 By bigfatbaker 17 Comments

Welcome to the Mardi Gras edition of Holiday Recipe Club! Interested in finding out more about the club, or want to join the fun? Contact me here!

Mardi Gras is the ultimate celebration.

A day of final sins (so to speak) before the fasting for lent.

Many people choose to participate in lent, others do it for religious reasons, and others simply love Mardi Gras celebrations (can you blame them?).

What ever you decide to do, it needs to be done with cake. Especially if that cake has 2 flavors!

The required ingredients for this post were either bananas, bourbon, or andouille sausage. I chose to go with bananas.

They are one of my favorite fruits, and New Orleans is the home of bananas foster!

But, this cake is great because you can choose any 2 flavors you like. Get creative!

The results of a checkerboard cake are gorgeous and so much simpler than you may think. All you need is this checkerboard cake pan set and you are on your way!

Have you ever been to Mardi Gras?

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Lemon Lime Macarons for #CitrusLove

January 7, 2012 By bigfatbaker 45 Comments

January is citrus love month, and I was honored when Junia asked me to be another co-host for the #citruslove event.

I was excited for this month’s citrusy theme. It’s timely and much needed after the sticky sweet holidays.

When everyone was brainstorming recipes for the event there were so many good ideas, it was hard to choose 1 item.

Eventually my time ran out and I needed to pick something fast.

After going through Pinterest and many of my cookbooks, macarons were the obvious choice.

Side note: I recently scored some awesome Bob’s Red Mill finely ground almond meal. I had no choice.

I often forget how delicious macrons truly are. They are fun to make too. They have so many different flavor options, but are sort of a challenge.

The shell recipe is just a basic macaron from my favorite macaron book, Mad About Macarons. I also added a bit of green food color, but need to add more next time!

This was the first time I made macarons and filled them with something other than buttercream. I never realized what I was missing out on.

I filled these macarons with a lemon lime curd. It is tangy, addictive, and adds the much needed tartness to the sweet macaron shells.

These macarons were no exception to the rule. I highly recommend waiting 1 day before eating them (warning: it’s impossible!). They taste so much better the longer you wait to eat them.

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How to Make Lemon Curd

March 29, 2011 By bigfatbaker 17 Comments

Making lemon curd is easy if you follow my no-fail recipe. With this recipe you don’t have to worry about the eggs over cooking, and curdling in the delicious lemony mix. This curd is bright, tart, and fresh. And it’s great on bread, scones, or as a tart filling.

You can also eat spoonfuls at a time, but be careful to not eat the whole jar in a day!

I know I always say to use organic ingredients, but it is especially important in simple recipes like this one. As you can see the ingredient list is short, so take advantage of the pure flavor and buy the best ingredients you can find.

If you don’t want to spend the time or money buying all organic ingredients, just buy organic lemons. You can avoid zesting a layer of wax into your curd.