Seasoned with Love

I know I can find this in the supemarket anytime but what's the fun of it? Better make it at home and eat it fresh. Make only what you need or keep it in the fridge.

I used Sally's Baking Addiction's recipe. Awesome as always.

I use Curd in many different ways. On English muffins or toasts, in cupcakes for filling and frosting. On lemon squares... Use your imagination and tell me how you use it.

I first made this recipe to use as a sauce for New Orleans beignets (see the recipe in the bread section). I only made one fourth of the recipe but you can make more and store it one month in the fridge. Though, if you ask me, it's so easy to make, only make what you need so you can have it really fresh.

I love beignets to distraction. They remind me of my granny's baking. She'd do simple things like French toast and beignets for her numerous grandchildren and great-grandchildren. It was always a treat and I still remember the smell wafting through the air.

Now, though, I'm a grown-up and I'm trying to eat well and avoiding oil as much as possible, opting for oven-baked recipes instead. I came across this recipe on Pinterest not long ago and tried it a couple of times. It's from goodhousekeeping.com. I chose not to make the sauce that goes with them and instead tried them with butterscotch (see this recipe in my trifle, parfaits and curds section). Oh my! It's so good!

This is my favorite all-purpose pizza dough. It's easy to make and use. Half of the amount will make for two individual pizzas.

I have to admit, not my very favorite biscuits but they're lighter than their sour cream version and very easy to make.