Month: March 2018

Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

I love the vibrant flavor and tartness of strawberry and rhubarb.  A strawberry rhubarb pie is one of the best things about spring.  That and the end of another soul-crushing Chicago winter of course.  I wanted to see if I could pack all that spring flavor into a tart resembling a lemon meringue pie, using rhubarb as the filling and adding strawberries to the classic Italian meringue topping.  This Strawberry Rhubarb Tart does it all.  It’s bursting with juicy flavor, rich and tart, and topped with pillowy swirls of strawberry meringue. Continue reading “Strawberry Rhubarb Tart” →

Blueberry Buttercream

White Chocolate Blueberry Buttercream

This white chocolate blueberry buttercream is as versatile as it is beautiful.  Loaded with real blueberry flavor and no artificial color, it’s an excellent accompaniment to lemon curd and lemon cake.  I’ve used it two ways here, but there are so many possibilities. Continue reading “White Chocolate Blueberry Buttercream” →

Thin Mint Cookie Recipe

Chewy Thin Mint Cookie Recipe

These cookies are chewy, satisfying version of the much beloved Thin Mint girl scout cookies.  This thin mint cookie recipe is extra chocolatey with a just-right amount of mint, half-dipped in rich dark chocolate.  If you are prone to eating a whole sleeve of the originals, this is the cookie for you.  One or two of these and you’re all set.  Best of all, this recipe couldn’t be easier.  No mixer needed, just a couple of bowls and a fork.  I like adding little green sprinkles to give it a St. Paddy’s Day/Girl Scout vibe, but that’s totally optional. Continue reading “Chewy Thin Mint Cookie Recipe” →