Baking With Anna Olson
It is a well known fact that I am a lover of chocolate and, to warm my heart, of hot chocolates. When I am feeling fancy I like to top it with a heap of homemade whipping cream and small pieces of broken peppermint candies. However, this time I thought that I would try this chocolate sauce recipe and drizzle it atop the whipping cream. I didn’t have bittersweet chocolate at home so I used dark chocolate and the sauce tasted good nonetheless.
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All that know me understand that anything chocolate is my favorite dessert, but I have been known to appreciate lemon desserts more and more over the years. As such, I decided to attempt doing the delicious tarte au citron recipe found in Anna’s cookbook. It was easy enough to make, especially once the tart shell (Part I) was done. Part II essentially consists in mixing all the other ingredients together and pouring into the tart shell, which I love! Simplicity at its best.
Read MoreNext up: Lemon Tart, also known as Tarte au Citron. To do this, of course, requires an appropriate and delicate tart shell.
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I volunteered to make baked good for a bake sale at work to support the Terry Fox Foundation and came upon this recipe in my never-forgotten book. I always hesitated to do this recipe because 1) it requires almond or soy milk, which I never have, but most importantly, margarine is used in the frosting and I never trusted that. However, for once I actually had almond milk in my fridge so I thought that it was time to let go of my doubts and give this recipe a try.
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Valerie 