It seems like all across the United States winter has been unusually tough on us. But good things are happening this weekend. It’s going to be 40 tomorrow, and we spring ahead! (Don’t forget to move your clocks ahead an hour before bed tonight.) So to celebrate the idea of spring making an appearance, I made you some Lemon Blueberry Cheesecake Bars. Because nothing says spring to me quite like the flavor of a lemon dessert. Plus, if we eat like spring is coming, the snow will melt, right?
I was never a Girl Scout. My daughter wasn’t interested, either. Secretly, I always thought their uniform sashes were alluring and the after-school meetings sounded cool, but not enough to make me want to commit to the club. But one Girl Scout tradition that I never pass up is cookie season. Do you have a favorite cookie? I love Samoas, but Thin Mints-in-the-freezer (yes, they MUST be kept in the freezer) are top notch, too, so it makes only perfect sense that I profess my love for frozen cookies with this Thin Mint Chocolate Chip Ice Cream Pie.
As we were looking through our recipe index, we realized we didn’t have many cookie recipes here on Garnish with Lemon. What? That oversight needed to be remedied ASAP. I have to admit, I’m kind of a cookie snob. I will eat cookies right when they come out of the oven, but after they cool, I can take ‘em or leave ‘em. Kinda weird, huh? But these Chewy Oatmeal M&M Cookies throw that theory out the window. I’ll eat these cookies for days – if they last that long.
I knew I wanted to make you a little something special for Valentine’s Day, but I couldn’t decide what to make at first. I think the national candy for the holiday is a chocolate truffle. But nothing spells l-o-v-e like a big ol’ pan of brownies. Then again, berries and chocolate make an irresistible combo. So what’s a well-meaning but conflicted baker to do? Pull all that goodness together and give you Chocolate Raspberry Truffle Brownies!
Do you have a favorite food combination that you will never, ever turn down? For me, that’s chocolate and peanut butter. It’s really no secret how deep my affection runs for chocolate and peanut butter. I mean, who doesn’t love a Reese’s Peanut Butter Cup? If ever you need to butter me up for something, try giving me some chocolate and peanut butter before you approach; I can almost guarantee it will work. It will, no doubt, get my attention. And we would be instant friends because that’s what friend do, right? Give each other Chocolate and Peanut Butter. And that’s just what is happening here today. I am giving you this Peanut Butter Fudge with Chocolate Ganache.
Do you have a favorite Christmas cookie? Mine are the peanut butter blossoms. I’m a nut for anything chocolate and peanut butter (pun intended). Kevin, on the other hand, is a vanilla kind of guy: vanilla ice cream, vanilla malts, shakes…all scenarios where as I would choose chocolate without question. But one thing we agree on in our love for Spritz cookies. They are Kevin’s favorite Christmas cookie. Period. He loves the classic, crisp, buttery flavor of Spritz cookies. And, frankly, I have to agree. They are delicate, flaky and have the perfect crumb. Sign me up. Conversely, there is nothing worse than a bad Spritz cookie. Isn’t it so disappointing to bite into a cookie, expecting the buttery vanilla flavor, only to find something dry and flavorless? I have a winning Spritz recipe for you with a short ingredient list and a crazy easy way to make them WITHOUT a cookie press. Yup, you read that right, no cookie press.