Tag Archives: Holiday Recipe

Recipe: Meyer Lemon Squares

Meyer Lemon Squares

Meyer Lemon Squares


With winter upon us, it’s time for citrus to take center stage as things like oranges, lemons and limes come into season. I was able to pick up some Meyer Lemons from Hollygrove Market and Farm in last weekend’s box.

Meyer Lemon Squares

Dust the Meyer Lemon Squares with powdered sugar before serving.

So what did I do with them? I turned them into delicious Meyer Lemon Squares.


  • Juice from 2 Meyer lemons
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 1 1/2 cups plus 1 TBSP plus 1 tsp flour
  • 1/2 cup powdered sugar (plus more for dusting)
  • 4 eggs
  • 2 TBSP grated Meyer lemon peels


    1. Preheat the oven to 350°.
    2. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl.
    3. Add butter and cut in until mixture resembles coarse meal.
    4. Press crust into a 13x9x2-inch baking dish.
    5. Bake until golden brown (about 25-30 minutes).
Meyer Lemon Squares

These Meyer Lemon Squares are great for the holidays.

  1. Remove from oven, but leave oven on 350.
  2. Beat sugar, eggs, Meyer lemon juice, 1 TBSP plus 1 tsp flour and lemon peel in medium bowl to blend.
  3. Pour into crust then bake until mixture is set, about 20 minutes.
  4. Once set, remove from oven to let cool.
  5. Cut into 24 individual squares then sift powdered sugar over top before serving.

These Meyer Lemon Squares should bake to a nice, pillowy consistency. The great thing about using Meyer lemons is that they don’t end up too sour. You can use additional lemon peel in the mixture if you want them more sour.

Give these Meyer Lemon Squares a try at your next holiday function. They definitely deserve a place next to the pecan pie and the pumpkin pie.


Posted by on January 18, 2017 in Desserts, Recipes


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Recipe: Caramel Apple Hand Pies

Caramel Apple Hand Pies

Caramel Apple Hand Pies

Hand pies are a New Orleans tradition thanks to local business Hubig’s. Unfortunately, with Hubig’s currently not in operation due to a devastating fire (they promise to rebuild), I had to make my own hand pies to get my fix. But, all in all, I’m proud of how these Caramel Apple Hand Pies turned out.

I’m a huge fan of caramel apples so I whipped up some caramel and mixed it with the apples to create the caramel apple filling.


For the Caramel:

  • 1 cup sugar
  • 6 TBSP unsalted butter, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/4 cup water

Caramel Apple Hand Pies

Caramel Apple Hand Pies encompass wonderful Fall flavors.

For the rest:

  • 4 pre-made pie crusts
  • 2 Granny Smith apples, finely chopped
  • 2 Honeycrisp apples, finely chopped
  • 2 TBSP cinnamon
  • 1 TBSP sugar
  • 2 egg yolks


For the Caramel:

  1. Heat sugar and water in a 3-quart saucepan over medium-high heat, stirring to dissolve sugar. When sugar comes to a boil, stop stirring.
  2. Boil until the liquid sugar turns a dark amber color then add all the butter. The mixture will foam up and thicken.
  3. Whisk until the butter has melted. Once butter has melted, remove pan from the heat.
  4. Add the cream (the mixture will foam up again) and whisk to incorporate cream and until mixture is smooth.
  5. Set aside caramel to cool.

For the Hand Pies:

  1. Preheat oven to 400F.
  2. Caramel Apple Hand Pies

    Making the caramel from scratch is worth the effort.

  3. Roll out pre-made pie crust dough and use a 4-inch circular pastry cutter to cut circles out of the dough. Repeat with each dough remains.
  4. Set dough circles aside on a parchment-lined baking sheet.
  5. Toss apples with cinnamon and remaining sugar.
  6. Once caramel has cooled, add apples to the caramel and stir to incorporate.
  7. Assemble hand pies by place a TBSP of caramel apple filling on a dough circle then placing a dough circle on top. Press edges with fork to seal. (Don’t worry if some filling spills out, keep pressing until sealed.)
  8. Using a knife, score an X into the top of each pie so filling can vent its heat out while baking.
  9. Once all pies are assembled (you may need to work in batches if you have one baking sheet), whisk egg yolks in a small bowl. Using a pastry brush, brush each hand pie with the egg wash. Sprinkle each pie with additional sugar, if desired.
  10. Bake hand pies for 12-15 minutes or until crust turns golden brown.
  11. Place on a wire rack to cool.

While my recipe is for hand pies, you can also go the traditional route and just make a caramel apple pie using two pie crusts. Either way, the filling in this recipe is a star.

Making the caramel from scratch really makes a difference. These Caramel Apple Hand Pies are perfect for Fall and Winter parties while apples are in season. Plus, they’re easier to eat. And I guarantee you will have very few left over when all is said and done.


Posted by on November 8, 2012 in Cookin', Desserts, Recipes


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Recipe: Pomegranate-Glazed Pork Roast

Pomegranate-Glazed Pork Crown Roast Slice

Pomegranate-Glazed Pork Crown Roast Slice

The team at POM was generous enough to send me some of the new POM Wonderful POM POMs Fresh Arils to try out. What’s great about this POM product is that it saves you the hassle of having to seed a pomegranate yourself.

The POM POMs can be used on yogurt, granola, a salad. There are many ways to use the arils, but I chose to use them to make a Pomegranate-Glazed Pork Roast. The acidity of the pomegranate juice and arils really went well with the fattiness of the pork.


  • 6-8 pound pork roast (tenderloin or crown roast)
  • 1 cup POM POMs Fresh Arils
  • 2 cups POM pomegranate juice
  • 1/4 cup sugar
  • 2 TBSP Creole (or dijon) mustard
  • Salt and pepper, to taste


  1. Preheat oven to 375F.
  2. Pomegranate Glazed Pork Crown Roast

    Pomegranate Glazed Pork Crown Roast

  3. Prep the pork roast by seasoning with salt and pepper and placing in a roasting pan.
  4. To make pomegranate glaze, combine pomegranate juice, sugar and mustard in a sauce pan over medium heat. Whisk together all ingredients. Boil until roughly 1/2 cup of liquid remains. Then set aside to cool and thicken.
  5. Drizzle 1/4 of the glaze over the pork roast and place the roast in the oven. Glaze the roast two more times during roasting. Make sure some glaze remains.
  6. Cook until pork temperature registers between 145F to 160F. Remove from oven to rest.
  7. After resting, cut roast into slices, drizzle with remaining glaze and garnish each portion with POM POMs arils.

This was a dish I made for Christmas, but it’s a great meal for a dinner party. The pomegranate and pork work really well together, especially with the added kick of the Creole mustard.

Using the POM POMs arils will give the dish a little crunch and another nice pop of flavor. For more POM product recipes, you can visit the POM recipes page. To learn more about POM POMS Fresh Arils, visit the POM product page.

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Posted by on January 22, 2012 in Cookin', Entrees, Recipes


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Recipe: Boudin Cornbread Dressing

Boudin Cornbread Dressing

Boudin Cornbread Dressing

I’ve been making this dressing recipe for years and it’s always been a hit. However, in the past, I made it without meat. This year, I added boudin and it made it even better.

That said, a meatless version is just as solid of a holiday side. Sometimes I add in some jalapeños, too.


  • 4 cups cornbread, crumbled
  • 10 slices of bread of your choice, dried and cubed
  • 2 boudin links, casing removed
  • 1 1/2 cup celery, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 cup onion, diced
  • 1/2 tsp salt
  • 1 tsp Cajun seasoning
  • 1 cup reduced sodium chicken broth
  • 2 eggs, lightly beaten


    Boudin Cornbread Dressing

    Boudin Cornbread Dressing

  1. Preheat oven to 325F.
  2. In a large bowl, combine cornbread and bread cubes.
  3. In a large skillet, over medium-high heat, saute boudin, celery, onion and peppers until vegetables are tender. Combine with bread mixture.
  4. Add seasoning, egg and chicken broth.
  5. Spoon dressing into a lightly greased 3-quart baking dish. Bake, covered, for 45 to 50 minutes.
  6. Cut and serve.

When choosing a bread to complement the cornbread, it’s probably best to use white, but wheat will work. Just make sure it’s pretty dry. If you don’t have time to dry the slices, just toast them until well done.

In place of boudin, you can also use sausage in patty form. Just make sure it’s cooked fairly thoroughly while it’s in the skillet.

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Posted by on January 12, 2012 in Cookin', Recipes, Sides


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Recipe: Whole Wheat Mint Chocolate Chip Cookies

Milk and Mint Chocolate Chip Cookies

What Santa Really Wants for Christmas

Mint and chocolate make an awesome team. Probably only second to chocolate and peanut butter in my book. These Mint Chocolate Chip Cookies are made with whole wheat flour. Trust me when I tell you, you won’t miss the white flour.

The green mint chips pack a lot of minty flavor, but it’s balanced out well by the semisweet chocolate morsels. I happened to find the mint chips at World Market by accident, but I’m sure chopped Andes Mints will work just fine.


  • 1 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 2/3 cup cocoa powder
  • 1 stick unsalted butter, softened
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • Mint Chocolate Chip Cookie Dough

    Mint Chocolate Chip Cookie Dough

  • 1/3 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup mint chips


  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. Mix together flour, baking powder, baking soda, salt and cocoa in a medium-sized bowl and set aside.
  3. In a large bowl, whisk or mix together the eggs, butter, sugars and vanilla extract.
  4. Add the flour mixture into the butter mixture in two batches, adding in the milk between batches.
  5. Whole Wheat Mint Chocolate Chip Cookies

    Whole Wheat Mint Chocolate Chip Cookies

  6. Use a flat wooden spoon to work in the mint and chocolate chips.
  7. Scoop the batter onto the parchment paper-lined baking sheet in about 1-inch rounds. Pat down gently then bake for 15 minutes.
  8. Remove cookies from oven to cool for approximately 3 minutes. Serve.

You can make the batter in advance and store in the refrigerator for up to two days before baking. Just make sure to wrap it in parchment paper so it doesn’t dry out.

Even though I’m not a big chocolate fan, these cookies are great for the holidays and the green in the mint chips give them a nice pop of color. If mint’s not your thing, you can substitute any flavor of chip you can get your hands on. I’m thinking peanut butter chips would go well with this batter.

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Posted by on December 19, 2011 in Cookin', Desserts, Recipes


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Recipe: Avocado, Cinnamon, Chocolate Chip and Pecan Cookies

Avocado, Cinnamon, Chocolate Chip and Pecan Cookies

Avocado, Cinnamon, Chocolate Chip and Pecan Cookies

This cookie recipe uses a ripe avocado to take the place of some of the butter found in most cookie recipes.

The avocado gives the cookies a smoother texture without contributing too much to the flavor profile. And no, the cookies won’t come out green.


  • 2 1/4 cup flour (I used a mix of what and white)
  • 3 eggs
  • 1/2 cup oatmeal
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 ripe avocado
  • Avocado, Cinnamon, Chocolate Chip and Pecan Cookie Dough

    Avocado, Cinnamon, Chocolate Chip and Pecan Cookie Dough

  • 5 TBSP unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 cup milk chocolate chips
  • 1/2 cup cinnamon chips
  • 1 cup chopped pecans


  1. Preheat oven to 350F.
  2. Avocado, Cinnamon, Chocolate Chip and Pecan Cookies in the Oven

    Avocado, Cinnamon, Chocolate Chip and Pecan Cookies in the Oven

  3. Combine all ingredients in a large bowl except pecans, chocolate chips and cinnamon chips. Stir until smooth.
  4. Fold in remaining ingredients.
  5. Use a spoon to scoop batter into 1/2-inch rounds on a parchment-lined baking sheet.
  6. Bake 20 minutes or until golden-brown around the edges. Let cool for a few minutes and serve.

These cookies are very simple and can go from mixing bowl to oven to plate in about 30 minutes.

Enjoy them with a big glass of milk.

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Posted by on December 17, 2011 in Cookin', Desserts, Recipes


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Recipe: Brown Butter Pear Tart

Tart Before Baking

The Tart Before Baking

I can admit to not being the best baker in the world, but it’s definitely something I’m working on. The hardest part? Realizing it’s a science and that instructions must be followed and the ingredients must be measured to the T.

Luckily, this is a pretty simple recipe that’s a crowd pleaser during the holiday season. Poaching the pears gives them a nice texture and taste. The filling of this tart is rich in vanilla and complements the pairs well.

I’ve included the crust recipe I used, but feel free to buy one premade.


  • For the crust:
  • Non-stick spray (for the pan or pie dish)
  • 1 3/4 cup flour
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 stick unsalted butter
  • Poached Pears

    Poached Pears

  • 1 egg yolk mixed with 4 TBSP cold water
  • For the pears:
  • 6 cups water
  • 1 can of Sprite (or other clear soda)
  • 1 cup sweet white wine
  • 4 Bosc pears, cored and quartered (you can also peel them if you like)
  • 2 cups sugar
  • 2 TBSP ground cinnamon
  • 1/2 vanilla bean, split and seeded
  • For the filling:
  • 4 TBSP unsalted butter
  • 1/2 vanilla bean, split and seeded
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp orange zest
  • 1/4 cup flour
  • pinch of salt


  1. Preheat oven to 375F. Spray 10-inch pie pan with non-stick spray.
  2. In a food processor, combine the flour, sugar and salt from the crust ingredients and pulse until mixed. Add the butter and pulse until the size of small peas. Finally, add in the egg yolk-water mixture and pulse until dough is crumbly.
  3. Pour the dough into pie pan and press to form an even crust. Bake the crust in the lower third of the oven until golden brown (about 25 minutes). Reduce oven heat to 350F.
  4. In a large saucepan, combine all ingredients form the poached pears, except the pears. Bring to a boil and simmer for 5 minutes.
  5. Add the pears then cover with parchment paper and a pot lid and cook over medium heat for 25-30 minutes. (Parchment paper is flammable so make sure the piece isn’t so big it hits the burner.)
  6. After poaching the pears, transfer them with a slotted spoon to a paper towel-lined plate. Cut each wedge in half, lengthwise.
  7. In a small skillet, cook the butter from the filling ingredients over medium heat until brown and fragrant (about 6 minutes). Set aside in a small bowl.
  8. In a medium bowl, whisk together eggs with the sugar, vanilla seeds, orange zest and salt. Add the flour and whisk until mixed. Finally, mix in the brown butter until filling is smooth.
  9. Brown Butter Pear Tart

    Brown Butter Pear Tart

  10. Pour the filling into the prepared pie crust. Saving three slices, arrange the pear slices in a concentric circle with the narrow edges pointing to the center. Trim the remaining slices and arrange them in the center.
  11. Place the tart on a baking sheet and bake in the over for 1 hour, until the filling is set. Let cool before slicing and serving.
  12. Serve in large soup bowls.

You can prepare everything except for the filling ahead of time and store for two days if you want to make some of this recipe ahead of time.

I recommend serving this tart with ice cream. I served it with dulce de leche ice cream and it was a hit.

This is a great winter dessert that makes a perfect addition to your holiday dessert line-up.

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Posted by on December 12, 2011 in Cookin', Desserts, Recipes


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