I’ve been on quite the citrus kick lately – and these key lime toasted coconut cupcakes definitely continue the trend. No real surprise I wanted something light and refreshing since the temperatures topped out at 95° F this afternoon. Waaaaaay too early in the year for this but the forecast calls for about a 30° drop by next weekend so I think I can manage. Key limes… coconut… light… refreshing… it all comes together to make me want a tropical vacation!
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If you’ve read my blog for more than uhm… 3 minutes… you’ll know I’m seriously addicted to lemons. Period. Dot. End-of-Story. But wait! Maybe “addicted” is too strong of a word… maybe all I really have is a burning love for the flavor, scent, color and beauty of lemons! It sounds so much better when you put it that way ;-) Last weekend I posted a recipe for lemon bars saying they were very good… but not tart enough, which, yes, is a continual refrain. So many people contacted me to say that I really MUST try Ina Garten’s lemon bars. To the point where I finally caved in and made them! LOL. Peer pressure… what a dangerous thing! Again, these are very good – but not tart enough. However, this post really isn’t about Ina Garten’s lemon bars… it’s about something much more important. And if you read on, I can’t wait to share it with you… I’m bursting with exicitement over this!
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Today is DH’s birthday and this week’s Tuesdays with Dorie recipe was seemingly chosen with him in mind. Oh sure I could’ve made a traditional birthday cake but then I realized this has both almonds and chocolate… two of his favorites… and though it’s a torte it’s definitely close enough to cake for my DH. Trust me, this chocolatey-almondy dessert made him one very happy birthday boy :)
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I hope everyone had a glorious Easter weekend. I know there was lots of fun and food in the Repressed Pastry Chef’s household that’s for sure! Besides the obligatory egg-hunt (did we find them all? LOL) and baskets filled with candy we enjoyed some festively decorated lemon buttermilk cupcakes that I adapted from a Culinary Institute of America recipe. They’ve got lemon juice and lemon zest but are definitely not overtly lemony in flavor. DH and the kids are not huge fans of lemon but they loved these cupcakes so maybe that’ll convince some of you “on the lemon-fence” sitters to give this one a try!
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