Meyer Lemon and Blueberry Pudding Cake

Hello my fellow foodies! I hope you all had a wonderful Easter weekend with your family and friends.

Mine of course was full of tasty food, aggressive Easter egg hunting, and tons of artistic egg dying.

Every year, my mom and I set aside the Saturday before Easter to get together for some champagne and egg dying. We are super serious about our process. We utilize special tools and techniques (which if I told you I would have to kill you) and dye dozens of eggs. Literally.

If we are lucky my brother Josh will be around to help, or I can convince a girlfriend to come over and help. If we are extra lucky, we can convince my dad to do ONE.

But this weekend must have been a full moon or something crazy because we had TOO many helpers. So many we had to boil more eggs.

Wes, myself, my mom, both my brothers, Albert’s girlfriend Samm, Albert’s friend Trent and Trent’s roommate all got their egg dye on.

And of course my family can’t just do something for enjoyment. We had to make it a competition. We made Dad judge who’s egg collection was best.

All I’m going to say is that I didn’t win. But I should have.

But I won in the kitchen with this perfect Easter dessert.

You will need…

5 tablespoons unsalted butter, melted

1 cup sugar

4 tablespoons flour

4 eggs divided, yolks lightly beaten and whites stiffly beaten

3 Meyer lemons, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)

¼ cup half and half

Pinch of salt

1 cup blueberries

Start by preheating your oven to 350 degrees F.

In a large mixing bowl, blend together the melted butter, sugar, flour and salt until completely combined.

Add in the egg yolks, lemon juiced, zest and half and half and mix well.

Fold in the stiffly beaten egg whites just until combined.

Lightly grease an 8 x 8 inch baking dish.

Pour the batter into the dish and bake just until set. About 45 minutes.

In the last 5 minutes of baking, pour the blueberries over the cake and finish baking.

Allow the cake to cool and serve warm sprinkled with powdered sugar or topped with a scoop of your favorite ice cream.

Love and Beer Floats

Angela 

Meyer Lemon and Blueberry Pudding Cake 

5 tablespoons unsalted butter, melted

1 cup sugar

4 tablespoons flour

4 eggs divided, yolks lightly beaten and whites stiffly beaten

3 Meyer lemons, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)

¼ cup half and half

Pinch of salt

1 cup blueberries

Start by preheating your oven to 350 degrees F.

In a large mixing bowl, blend together the melted butter, sugar, flour and salt until completely combined.

Add in the egg yolks, lemon juiced, zest and half and half and mix well.

Fold in the stiffly beaten egg whites just until combined.

Lightly grease an 8 x 8 inch baking dish.

Pour the batter into the dish and bake just until set. About 45 minutes.

In the last 5 minutes of baking, pour the blueberries over the cake and finish baking.

Allow the cake to cool and serve warm sprinkled with powdered sugar or topped with a scoop of your favorite ice cream. 

Macaron Cookies

One of my best and worst character traits is that I don’t give up.

These French macarons are the perfect example.

I’m obsessed with them. Half because they are amazing and delicious. And half because I can only seem to get them perfect half the time.

They are a challenge. And that’s why I love them and why they keep me interested.

The problem is that I keep trying to tweak the recipe.

But if you want to try to make some of these amazing treats, I recommend you follow this recipe to the t.

It will be well worth it.

Ignore the different colors. That’s half the reason I keep messing them up.

You will need…

2 cups powdered sugar, divided

1 cup ground almonds, make sure they are ground into a fine powder

3 egg whites

¼ teaspoon salt

Start by preheating your oven to 330 degrees F.

Then, prep two baking sheets with parchment paper.

Start by combining 1 cup of the powdered sugar with the 1 cup of almond powder.

Ignore the red food coloring. When I figure out how to make it work, I will let you know.

Sift the mixture to make sure that there are no large chunks in the powder.

Then, in a medium bowl, beat the egg whites until the peaks are very stiff. The stiffer the peaks, the better your cookies will turn out.

When the peaks are stiff, slowly beat in the remaining cup of powdered sugar.

The mixture will become nice and shiny.

When the powdered sugar is completely beaten in, slowly add in the sugar and almond mixture with a plastic spatula. Do not beat it in.

When the mixture is completely combined, put it in a piping bag. Or if you are ghetto like me, you can put it in a big zip lock bag and cut off the tip.

Pipe the mixture onto the parchment paper into little 1 inch rounds. They will grow slightly so try and make them small.

Make sure they are 2 inches apart.

Let the cookies rest for 30 minutes to get all the air bubbles out. 

Bake them for 16-18 minutes.

They should be puffed and delicious.

Remove them from the oven and let them cool till you can remove them from the parchment paper to cool completely.

Be careful, they are very delicate.

Now you can eat them plane or make little sandwiches with your favorite filling.

I seriously suggest some lemon cream cheese frosting.

Love and Beer Floats

Angela

French Macaron Cookies

2 cups powdered sugar, divided

1 cup ground almonds, make sure they are ground into a fine powder

3 egg whites

¼ teaspoon salt

Start by preheating your oven to 330 degrees F.

Then, prep two baking sheets with parchment paper.

Start by combining 1 cup of the powdered sugar with the 1 cup of almond powder.

Sift the mixture to make sure that there are no large chunks in the powder.

Then, in a medium bowl, beat the egg whites until the peaks are very stiff. The stiffer the peaks, the better your cookies will turn out.

When the peaks are stiff, slowly beat in the remaining cup of powdered sugar.

The mixture will become nice and shiny.

When the powdered sugar is completely beaten in, slowly add in the sugar and almond mixture with a plastic spatula. Do not beat it in.

When the mixture is completely combined, put it in a piping bag. Or if you are ghetto like me, you can put it in a big zip lock bag and cut off the tip.

Pipe the mixture onto the parchment paper into little 1 inch rounds. They will grow slightly so try and make them small.

Make sure they are 2 inches apart.

Let the cookies rest for 30 minutes to get all the air bubbles out. 

Bake them for 16-18 minutes.

They should be puffed and delicious.

Remove them from the oven and let them cool till you can remove them from the parchment paper to cool completely.

Be careful, they are very delicate.

Now you can eat them plane or make little sandwiches with your favorite filling.