Lemon Ricotta Pancakes with Blueberry Maple Syrup

ALL HAPPINESS DEPENDS ON A LEISURELY BREAKFAST.”  John Gunther

Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart

It is so nice when I have time to make breakfast.  Actually, it is so nice when I have time to EAT breakfast!  Most mornings I find myself standing at my kitchen counter and gulping down a yogurt; or just grabbing a Starbucks along the way to work.  Sometimes it just feels good to slow down and treat yourself right and make something a little special.

These lemon ricotta pancakes are that little something special.  The ricotta makes these pancakes a little savory.  The lemon keeps them light and fresh.  And the maple and blueberries add just the right amount of sweetness.  A great idea for breakfast or brunch.  And it’s definitely a great way to start the day! [Read more...]

Vintage Cakes: Lemon & Almond Streamliner Cake

TRAVELING IS LIKE FLIRTING WITH LIFE.  IT’S LIKE SAYING, I WOULD STAY AND LOVE YOU, BUT I HAVE TO GO; THIS IS MY STATION.”  Lisa St. Aubin de Teran

Lemon & Almond Streamliner Cake | From My Sweet Heart

Travel back to the 1930′s on the Zephyr, the Flying Yankee, or the Comet.  It was the golden age of train travel, when comfort and convenience replaced sensibility.  And you could travel from here to there in luxury and style. These streamlined, sleek, art deco styled trains offered sleeping compartments, observation cars, and sit down dining and buffet lounges.  If I close my eyes, I can put myself there.  Having finished my dinner,  I pat my short, crimped hair with my fingers and reapply my bright red lipstick.  My waiter interrupts to ask what I’ll have for dessert.  Dessert?  Why I think I’ll try a slice of that lovely almond lemon cake!

Julie Richardson, author of Vintage Cakes, discovered a recipe for a Lemon Stream Liner Cake in a 1967 issue of Baking Industry.  Though there was no explanation of the origin of the cake,  she believed that one possibility is that it was named after the streamlined trains of the early 20th century.  And my own imagination took me back in time as I made this really moist, almond buttermilk cake which is topped with a light, lemony custard. [Read more...]

Raspberry Madeleines with Meyer Lemon Curd

FIND SOMETHING YOU’RE PASSIONATE ABOUT AND KEEP TREMENDOUSLY INTERESTED IN IT.”  Julia Child

Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart

These cookies were shared in 2011 at a very special Valentine’s Day Celebration Event.  Anna, from Crunchy Creamy Sweet hosted some amazing and creative bloggers with their favorite sweet recipes.  I wanted to share a new twist on one of my most favorite cookies…..madeleines! 

As if madeleines were not the perfect sweet, soft little cookie already.  Right?  Well these were baked with a raspberry in each and a little bit of tart meyer lemon curd piped in! [Read more...]

Lemon Ladyfinger Semifreddo

I’m taking the Blue Ribbon Challenge!

Lemon Ladyfinger Semifreddo | From My Sweet Heart

Well this is my first month participating in the Blue Ribbon Challenge!  This wonderful group is created and hosted by Anna from Crunchy Creamy Sweet.  Once a month, Anna chooses a delectable food theme.  We simply make it in any way we desire, post about it, and link up! The next day, we vote!  And the winner earns the coveted Blue Ribbon Badge!  Anna is such a sweetheart and this is such great fun!   So I encourage everyone to come and join in!  Follow the links for more information!

This month, the theme was semifreddo!  I have only attempted this once before when I made a Pistachio, Vanilla & Strawberry Semifreddo.  And though I think they turned out well, I must admit, I think ice cream is easier to make.  I don’t own an electric hand mixer…..so my arms got a work out with my whisk!  The result, however, is nothing short of sublime!  Lemony, light and luscious!  And this time, I added a hidden treat . . . . . [Read more...]

Lemony Blue Heart Cupcakes

It’s Kitchen Improv!!!

Lemony Blue Heart Cupcakes | From My Sweet Heart

Have you ever watched Chopped on The Food Network?  It’s one of my favorite shows!  How those chefs combine 4 totally obscure ingredients in the most cohesive way in 20 minutes is mind blowing to me!  And though I’d love the challenge, it would take me days to figure out how to put them all together!

Luckily for me, I’ve found a more reasonable, realistic, and fun version of this concept.  It’s called The Improv Cooking Challenge.  And it is hosted by Kristen from The Frugal Antics of a Harried Homemaker.  If Kristen is a harried homemaker, you would never know it.  She’s a wonderful chef, baker, blogger, mother, whose site is filled with amazing recipes for “family style cooking, frugal tips, and an occasional random post”.  And it is awesome!

The premise of The Improv Cooking Challenge is that each month we are given 2 ingredients to incorporate into a recipe of our choice.  I can do that!  This month, we were to utilize lemons and sour cream.  A fabulous combination!  Let me show you how I worked them into a scrumptious and lemony cupcake filled with a creamy lemon and blueberry filling.  Hopefully, I won’t be hearing Kristen say, “Chef Anne, you’ve been chopped!” [Read more...]

Citrus Curd { and some quick desserts}

“FOR LAST YEAR’S WORDS BELONG TO LAST YEAR’S LANGUAGE AND NEXT YEAR’S AWAIT ANOTHER VOICE.  AND TO MAKE AN END IS TO MAKE A BEGINNING.”  T.S. Eliot

Citrus Curd | From My Sweet Heart

Happy New Year!  I hope this is a great year for everyone!  In the past, I have made and tried to stick to resolutions which included exercising more and swearing less, raising my expectations and lowering my expectations, losing weight and finding joy, living with grace vs. putting myself first more often!  Oh yes….and take my vitamins!  But what worked for me last year and what I look forward to again this year…is to live simply. 

This year, I’ll start by getting back to basics again.  I love those very simple recipes that lend themselves to versatility.   Like lemon curd.  It’s been on my mind again lately since watching a cooking show where lemon curd was made for the whole purpose of dipping biscotti.  Who knew?  I’ve only dipped my biscotti in coffee or tea!  I’ve made Martha Stewart’s lemon curd recipe before and it is really good!  But Alex Guarnaschelli adds orange juice to her lemon curd.  And so I thought….why not go for the trifecta!  A combo of both recipes with the addition of lime!  And thus….citrus curd was born.  So go ahead and dip away or read on for more scrumptious recipes…… [Read more...]

Lotta Lemon Pie

“IT IS PROBABLE THAT THE LEMON IS THE MOST VALUABLE OF ALL FRUIT FOR PRESERVING HEALTH.”  Maud Grieve: A Modern Herbal (1931)

Lotta Lemon Pie | From My Sweet Heart

Ahhhh Maud….I hope you are right!  Then there’s all the more reason we should all eat this sweet, creamy, tangy pie …and often!  It’s not that there’s a crazy amount of lemon in this pie that makes it so good.  But it’s what’s going on in the layers that makes it incredible.  The most concentration of tangy lemon flavor is in the crust.  The lemon cream is light and sweet.  And then the whipped cream on top is only kissed with the zest of the lemon.  So each bite has you puckering, savoring, licking your lips and digging in for more!  The secret to the tart, lemony crust is…… [Read more...]

Lemon Lavender Cookies

“THERE’S A FEW THINGS I’VE LEARNED IN LIFE: ALWAYS THROW SALT OVER YOUR LEFT SHOULDER, KEEP ROSEMARY BY YOUR GARDEN GATE, PLANT LAVENDER FOR GOOD LUCK, AND FALL IN LOVE WHENEVER YOU CAN.”  Alice Hoffman

Lemon Lavender Cookies | From My Sweet Heart

About a month ago, I participated in an online bake sale.  I bid $50 on some cookies and I won!!!  Sadly, though, I never received the cookies!  It’s no matter, because I would have donated the money to that great cause even if I had been overbid.  But what was disappointing is that I bid on some Lemon Lavender cookies because I have never tasted lavender in food before.  And I wanted to taste what they should taste like, before I tried them on my own.

But since the return of my kitchen mojo…I decided to go ahead and attempt this for myself!  And I must tell you that I really enjoyed working with this lovely, pretty and aromatic herb.  My fear was that I would use too much, and my cookies would taste like a bar of savon du provence! (Where is Jill Colonna when I need her!)  Well let me tell you.  These were so good….no bars of soap here!  Just a light, lemony, sweet, crispy cookie with a subtle hint of home grown. . . . . [Read more...]