Two of my favorite Mexican condiments are combined in this fiesta-ready Pico Guacamole.
Whenever we go to Chipotle, I have an internal battle over what to order. I love, love, love chips and guac, but I wince whenever I shell out $2 for that teeny, tiny cup of guacamole. I realize that I’m probably cheap (BTW, I prefer the term “fiscally conservative”), but, c’mon! That little cup is never enough to last through my bag of chips, especially when everyone else wants some, too. So what’s a guac-loving girl to do? Make my own green goodness.
I combined two of my favorite Mexican condiments in this Pico Guacamole, and it’s seriously the best thing I’ve made in a while.
This Tres Leches Cake balances the warm flavors of cinnamon and cloves with fresh strawberries and just a dollop of sweetened whipped cream.
My daughter is a Cinco de Mayo baby. At 11, she’s grown past the themed party phases of her early years (so long Disney princesses and Fancy Nancy) and moved into more “sophisticated” party ideas (which is code for whatever it takes to get her a cell phone). Oddly, we’ve never done a Cinco de Mayo themed event for her. That might need to change after trying this Tres Leches Cake with Strawberries.
Welcome spring produce with a batch of these Roasted Potatoes with Arugula Pistachio Pesto!
The cruelty of April weather is always one step forward and two steps back. We’re having one of those “two steps back” weeks right now. I received a bunch of gardening catalogs in the mail the other day, and I was so envious of all the people out there who are digging in the dirt and planting their summer gardens. I can’t wait to have fresh herbs right outside my patio door once again! But since that is still a ways off for us here in Minnesota, I’m resigned to enjoying the produce I do have access to and making the most of it. Spring greens will soon flood the markets, and these Roasted Potatoes with Arugula Pistachio Pesto are a perfect way to kick off pesto season everywhere.
This Lemon Cream with Gingersnaps is a simple, refreshing way to welcome spring.
I love spring. I think it’s my favorite season. There’s nothing better than opening your windows for the first time after a loooooooooong winter and having crisp spring breezes chase away the staleness in the house. I don’t do a ton of specific spring cleaning (probably should change that), but I have been on a major decluttering kick lately. Craigslist is my new best friend. If it’s not nailed down, it’s for sale. Well, not exactly, but pretty close. Out with the old and in with the new. It’s my way of rejuvenating our space for the new season.
My motto of simplifying and refreshing extends to the kitchen, too. Remember that Homemade Lemon Curd we shared yesterday? I hope it is chilling in your fridge right now because you’ll need it to make this Lemon Cream with Gingersnaps, an uber simple, perfectly springy dessert.
This Homemade Lemon Curd is the perfect balance of sweet and tart and comes together in record time. No need to buy it anymore!
My kids wandered into the kitchen the other day and wanted to know what smelled good. When I replied that I was making Homemade Lemon Curd, they looked at me like I had horns growing out of my head. After Grady stopped his fake gagging (gotta love the encouragement!), I figured out that their only real association with “curd” is what you find in a cottage cheese container. So they were thinking I was making some bizarre concoction like lemon cheese curds. OK. They’re right; that does sound kinda weird. But there’s nothing strange about real Homemade Lemon Curd. This stuff is positively addicting.