It’s Not a Brownie…or a Blondie…it’s…a…Lemonie?

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Seriously, I don’t know what to call these.  But I wanted to tell you about them because they’re yummy and SO easy and I would have eaten a whole pan myself but fortunately I sent some off to school with the kids.

Anyway, they need a name.

Here’s why….

Candied Citrus Peel

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I had two days off, back to back, last week, and figured I’d use them for a baking marathon.  That time of year, you know.  I try (really, I do) to get the German cookies made early enough so we can ship them off to various far-flung family members so they arrive BEFORE Christmas.  (Without having to overnight them, heh heh.)

Anyway, one of the cookies that’s part of that collection is Lebkuchen, a traditional German spiced cookie that includes candied citrus peel – what kind you use depends on the recipe you’re following.  Bill’s mom’s version has candied orange peel and candied citron, the kinds that come in those 4 oz. containers in the grocery store. 

I generally make more than one batch of these cookies, because they’re one of the favorites, so that means several containers of each kind of candied peel. 

Now, this year, for various reasons (including the Scratchy saga), money is tight.  And those candied peel containers are pricey, for the amount you get.  And they’re also probably loaded with preservatives and additives and other “-ives” that aren’t at all good for you…so I decided it would be both healthier and cheaper to make my own candied peel.  And it’s a cool thing to do.  And pretty.

I’ve thought of doing it in years past, but then I’d get lazy and just buy the containers.  This year, with two days off IN A ROW! I decided to candy some peel. 

So here we go…

Ricotta Coffee Cake with a Chocolate, Lemon, and Double Ginger Filling

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I made this yesterday for Easter brunch at my cousin’s house. 

I’d been asked to make this coffee cake, but I didn’t have pears or pecans, and I felt rebellious, so I decided to make something different.  But still a coffee cake.

I sort of made it up as I went along.  I started with a recipe for an apple cake using ricotta cheese that I found online, and then I changed a bunch of things and ended up with this.

Fortunately I took notes.

Lemon Ginger Marmalade

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I’ve never been a fan of marmalade.  I think maybe I’d tried some when I was a kid and the slight bitterness of it turned me off.  I probably had it at my maternal grandparents’ house.  They were English, so, you know, they were required by law to have at least one jar of marmalade (MAAHHM-uh-lade) in the house at all times.  I think I tried orange.

But last month, when I was scrambling to make Christmas gifts for people, I came upon a recipe for Lemon-Ginger Marmalade, and it sounded really interesting.  I’ve got an English cousin living nearby, and I figured he and his family (the rest of whom are Yanks), might like it…maybe my mother…and I forget who else I gave a jar to. 

So I made it.  And this morning, just before I started typing this post, I opened the one remaining jar, made some toast, and tried it.

Know what?

It’s good stuff!

Cantonese Lemon Chicken

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From Better Homes and Garden’s Wok Cuisine, Oriental to American, page 103.

Yes, Better Homes and Gardens.  Oh, don’t laugh at me.  There are a lot of good recipes, and the layout and photos are really nice, too.  So be nice.

Bill wanted to make something the kids would like, since they’re not always up for spicy stuff.  This sounded very kid-friendly and yummy, so that’s what he went with. 

De-Cluttering – Chicken with Lemon, Oregano and Roasted Garlic

Here's another one from March that I didn't post then…

I made (and wrote about) pita bread, and to accompany the bread, I made this chicken dish. 

I had a bunch of nice, big chicken thighs, which I'd rinsed and patted dry with paper towels, you know, like you're supposed to when messing around with chicken.

I planned to bake them in the oven somehow, and since I was already taking pictures of the pita bread in progress, I figured I'd get all fancy with the chicken, too.