-
Lemon Blueberry Muffins
Bursting with molten blueberries, these muffins have bakery style tops with tender middles made even more delicious with the use of lemon sugar, granulated sugar rubbed with lemon zest. I love the way the citrus shines in each muffin but still allows the blueberry flavor to take center stage. For a bit of added texture on top, I sprinkle homemade blueberry muffins with turbinado sugar before baking though this step is optional. The flavored sugar is a step I would not skip when making lemon blueberry muffins, since it introduces a bright and complex flavor that is quite different from lemon juice. There are many ways to make a delicious…
-
Fluffy Ricotta Pancakes
A stack of fluffy pancakes with custard-like flavor needs nothing more than butter and pure maple syrup, though I have speckled these with sweet blueberries on occasion. With just the right amount of ricotta, they cook up tender and soft on the inside. Vanilla rather than more traditional lemon in this ricotta pancake recipe keeps them on the custardy side. For the most round, perfectly golden pancakes, I prefer to cook these one at a time in a skillet, though a griddle can be used for making multiple. Once you get a good feel for scooping the batter, flipping, and making these golden pancakes, repeat using the same rhythm until…
-
Carrot Cake Quencher Mocktail
Garnish this carrot cake mocktail with a slice of brûléed citrus and remember to tuck one into the drink for a bit of smoky sweetness. As a non-alcoholic brunch drink, this serves up the flavors of the spiced dessert with the brightness of clementine or mandarin juice, since I always add a hint of orange to carrot cake. A cinnamon simple syrup made with raw cane turbinado sugar, which retains some natural molasses, adds spice with deeper notes and just-enough sweetness to each cheerful glass. While a carrot juice and citrus mocktail is perfect any time of year, now is when clementines, tangerines, and many other citrus fruits that brighten…
food + love + creativity
