Okay so they began as lemon bars...
...and then I felt like bars were too simple. Too EASY. Anyone could make a bar! This is EASTER! I have to make this a showstopper!
So I just used the same recipe and put them in a different pan...and BAM. Honestly, it just felt more like a complete, holiday dessert than a backyard treat for the kiddos. I don't know, maybe it's just me, but when someone pulls out a circular glory treat out of the ole kitchen, I'm all in.
Long story short. Happy Easter! We had a simple dinner, so I wanted something light that would compliment that as well. We have massive citrus trees that have a lot of fruit in the winter/spring, so our lemon tree was just begging to be plucked for this very day. I made them a few months ago with oranges, which were incredible; they were definitely more sweet than tart, but I'm super interested in making them with grapefruit to get that rich pink color....will update...if there are updates, if that ever happens.
Anywho, as some of you know, I just completed Whole30, so I decided to make a normal (dairy-free) lemon tart for everyone and a gluten-free, refined sugar-free one for myself. Ultimately, the GF/DF one came out more like a lemon-coconut caramel tart but, hey, we live and we learn and I still ate half of it, so that's success if I ever saw one.
I'll put up both recipes if you're interested, but fair warning, the GF/DF tart will come out brown only because the coconut sugar is brown, so the yellow of the lemon does not shine through as much as with the white flour and white sugar combo. I'm adding a picture of the GF/DF one to the VERY BOTTOM because it's not as pretty as the one with normal flour, but #realtalk it was still bomb.
Note to reader: I'm aware that it is Easter, so I'm sorry I did not make a "rising dessert" to fit the occasion.
*To make gluten-free/refined sugar-free, substitute:
Christmas Eve is here! I can't believe how fast these few months have gone by, but I can say that I feel like a changed human. Thanks to certain events, I created this food blog! Out of the darkness, the food blog light shone its beauteous face and has been one of my favorite things to curate. While I haven't been on top of my game recently due to the fact that I still have a life outside of the Interweb, I still come back to share the cooking and baking love. Anyways, a lot of other really great opportunities, friends, experiences and whatnot came around in the past four months, which I am so grateful for. Ultimately, what better to celebrate the season of giving than with PEPPERMINT BARK. I figure it's not New Year's Eve yet — we have a week until then — so I really cut that short to limit the sap and feelings because, let me tell you, I have a lot packed away.
So because I am absolutely addicted to peppermint bark, specifically that of Williams-Sonoma, I have been intentionally forgetting my wallet every time I walk into the store to avoid the purchase. However, the store samples are the gifts that keep on giving, so I figured I would actually try and make it myself. There I was, chocolate chips in one hand and candy canes in the other, walking out of the grocery store feeling empowered to #barkon. You might think that peppermint bark would take eons to make, but it actually goes by extremely fast, especially because of the microwave...shout out to Percy Spencer. Look that one up, kids.
Anywho, if you are in a rush today and need to make quick little gift for a neighbor, friend, family member or that random woman who keeps circling your driveway, here it is!
Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.