Thank you so much for all the well wishes about my new position with BellanOnline and thanks to all those who signed up for my newsletter. I’m going to do my best to make you proud.
When I made the Buttermilk White Cake for our son’s birthday, I had leftover batter so I made cupcakes. Since Anthony’s birthday was all about indulgence, like all of ours are, I decided to turn them into something a bit more decadent. Jar cakes have been popping up like crazy all over the internet and I knew it was only a matter of time before I made some. The last one I drooled over was from Confessions of a Cookbook Queen .
If you need a good laugh and a over the top recipe to go with it please visit Kristan’s blog, she is a hoot.
Once upon a time I used to make jelly and still have some jars, so the process began. I cut the cupcakes into thirds and starting layering. After the cake I piped in some lemon curd and layered it almost to the top. Then I made meringue, something I don’t make often. However I was super excited to make it because it gave me a reason to use my kitchen torch. I love that thing! Probably loved it a little too much that day, because my meringue was kind of crispy. Did Anthony care? Heck no! My jars were bigger than my cupcake slices so there was too much room on the sides. I believe they are 1 ½ pint size which is a lot, even for us. This is definitely a dessert meant to be shared.
I have so many sweet, yummy, calorie laden things I want to put into jars. The ideas are coming so fast it’s almost overwhelming, but I’ll handle it. Stay tuned. The lemon curd is the one I use all the time and the meringue came from Kristan’s blog. I am straining at the bit to make these for a dessert table, they’d be so cute!
Lemon Curd with White Chocolate
4 large eggs
2 egg yolks
1 cup sugar
2/3 cups Meyer lemon juice, or fresh lemon juice
6 TBS unsalted butter, cut into bits
2 oz white chocolate, cut into bits
In a heavy saucepan, combine the eggs, yolks, sugar, and lemon juice. Cook the mixture over moderately low heat, stirring, until custard is thick and just begins to bubble. Strain into a bowl and stir in the butter and white chocolate until smooth. Pour into tartlet shells, cool and chill.