1. These pancakes are SO GOOD cold the next day (or a few hours after you make them because you just want moremoremore)
2. They are good with pretty much any fruit in them- so far I have used raspberries, blueberries and bananas- all delicious.
3. The only drawback to these is you have to remember to assemble the oats and buttermilk the night before. Super not hard to do, but difficult if you wake up on a Saturday morning craving pancakes but didn’t have the forethought to put stuff together the night before.
So the lemon tree outside our house is ULTRA FULL of delicious lemons. Rich (Doug’s brother) and I have been working hard to take care of it. Me making citrousy marinades, salad dressings, and any number of baked goods with lemon zest. Rich took a different approach and made a lot of home-made lemon curd (so delicious). When I looked up recipes for lemon curd to use up the bit he left us, this one popped up.
Folks, this recipe is AMAZING. The cake is moist and not overpoweringly gingery, and the whipped cream-lemon curd topping is SO GOOD. I suggest dropping everything you are doing and making this now.
Instead of tortelli I used some fresh-made butternut squash and sage ravioli I picked up from The Pasta Shop on 4th st in Berkeley. The end result was amazing- the nuttiness of the brown butter paired well with the squash in the ravioli. I also added some lemon juice to the sauce to add a tiny bit more acid to the dish since the balsamic vinegar I had on hand wasn’t as potent as most brands. Next time, I think ill try adding mustard greens in place of the arugula for an extra kick.
I made these peanut butter cookies on Sunday, and by Wednesday they were all gone. You might think that’s a long time for homemade cookies to stick around, but when you consider that this recipe makes about 20 LARGE cookies and my household has all but two people in it… that’s a LOT of cookie consumption.
Thanks to Pidge for introducing me to these amazing cookies.
These scones have illicited some of the best “mmmmm”s and mumbles of delight of anything I have ever made. This recipe also lends itself well to using almost anything for the filling. I believe I have used left over home made cranberry sauce, blueberry preserves, raspberry apricot preserves… all to delicious results.
I replace the chile with a generous squirt of sriracha sauce and add a little bit more asparagus than the recipe calls for- deeeelicious!