Treasure Box Tuesday 17

Welcome to Treasure Box Tuesday!

Sante Fe Chili Bread

This fun loaf of bread is sponsored by Red Star Yeast, and I am happy 
to give you my honest opinions about the entire delicious process.

Just in time for Cinco de Mayo, I came across a recipe for Santa Fe Chili Bread on the Red Star Yeast website. After I read the list of ingredients, I was hooked. The list included cornmeal, chili powder, and (are you ready for this?) refried beans! 

How could you not try something like that?

Fresh out of the oven

This tasty bread would be a perfect complement to any Mexican-themed meal, especially to one on your Cinco de Mayo menu. It's hearty but soft, and has the perfect touch of southwestern flavor. 

Delicious all on it's own, it also made incredible grilled cheese sandwiches. 

The next day, I cut a couple of thick slices into cubes and toasted them for the best taco salad topping ever.

 Please visit Red Star Yeast for the complete recipedetailed instructions, and handy baking tips.

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Treasure Box Tuesday 16

Welcome to Treasure Box Tuesday!

Kindle Fire Giveaway

Would you like to win a Kindle Fire HDX? 

All you have to do is follow these food blogs on Bloglovin- it's a great way to keep up with their delicious recipes!

Here are the talented bloggers who are bringing you this fun giveaway:

We all appreciate having you as a reader, and we wish you luck in the contest! ♥

Treasure Box Tuesday 15

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Memories by the Mile for the party today!

Peeps Houses

Is this an Easter craft or an Easter treat? It's both! These Peeps Houses are almost too cute to eat. Whether you eat them or not, they're fun to make.

You'll need:

  • Peeps
  • Graham Crackers (I recommend name-brand for this- they're a little thicker and sturdier)
  • Frosting/Icing (I used some homemade buttercream frosting that I had left over from a cupcake project; something thick/firm is suggested. The original instructions said that Wilton's Cookie Icing would work, but one reader reported that it did not work for her).
  • Newspaper or parchment paper
  • Easter decor, such as Easter grass, candy eggs, etc.

Lay out the newspaper or parchment paper. Break the whole graham crackers in half. You'll need 3 whole crackers, broken into 6 halves, for each house. "Glue" the walls to the floor with icing, and set aside. Glue the two halves of the roof together and set aside (prop if necessary). As soon as the walls and roof dry separately (an hour or so), you can glue the roof onto the walls. Let dry and decorate as desired.

I thinned some frosting with a tiny bit of milk and piped it over the roof seams for melting snow. This spring has been so cold, I decided it wasn't much of a stretch.

The houses will "keep" pretty well for several days. They start to soften a little (think how a graham cracker loses its crunch if the wrapping is left open) over time, but my little taste testers thought they were fun and delicious.

The "grass" in this house is edible Easter grass that I found at Target.

Featured in Country Living

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Lemon Tassies

Lemon Tassies are so pretty for Spring. The tassie crust is a cross between shortbread cookies and pie crust. The filling is a rich, beautiful lemon curd that is a lemon-lover's dream. 

Try the luscious, sweet-tart lemon curd with other things, too- on pound cake, scones, toast, or ice cream.

Lemon Tassies  Print Recipe
Makes about 22-24 mini Tassies

For the crust:
1 and 1/8 cups flour
4 teaspoons sugar
1/4 teaspoon (rounded) salt
1/2 cup unsalted butter, room temperature
3 oz. cream cheese, room temperature

For the lemon curd filling:
3 whole eggs
2 egg yolks
1 cup sugar
1/2 cup fresh squeezed lemon juice
scant 1/8 teaspoon salt
1/2 cup unsalted butter, cold, cut into pieces
4 teaspoons lemon zest

Directions for the crusts:
1. Whisk flour, sugar, and salt together. Set aside. Find your mini muffin tin.
2. In the bowl of an electric mixer, cream butter and cream cheese until smooth and light. With mixer on low, gradually pour in flour, and mix until well-combined. Wrap dough in plastic wrap, shape into a disc, and refrigerate for at least one hour. Dough is very sticky until refrigerated. 
3. Preheat oven to 350 degrees. Using scant tablespoons, fill each mini muffin cup with chilled dough and shape up the sides into cups using floured fingers or floured tart tamper. Bake until golden brown, about 10 minutes. If crusts are puffed after baking, gently tamp the crusts down again after removing from oven. Let cool in pan on wire rack for 10 minutes, then remove crusts to wire rack to cool completely. 
4. Fill crusts with lemon curd (directions follow), top with fruit or whipping cream as desired, and serve. Refrigerate leftovers.

Directions for the lemon curd filling:

1. Break three eggs into a medium bowl. Add the 2 yolks. Remove the white stringy things ("chalazae") and discard. Whisk the eggs and yolks until very smooth and well-combined. Set aside.
2. In a heavy saucepan, but not over heat, combine the sugar, lemon juice, and salt. Whisk lightly to combine. Whisk in eggs until well combined. 
3. On low heat, cook and stir constantly until mixture thickens and you begin to see an occasional big bubble break through the surface of the mixture, about 12 minutes. Continue to cook and stir for 2 more minutes. 
4. Remove from heat and stir in butter, one piece at a time, until all is added. Stir in zest.
5. Let cool and serve. Refrigerate leftovers. Will keep, tightly covered and refrigerated, for 2 to 3 weeks. 

Cook's notes: The lemon curd filling recipe makes 1 pint, which is more than twice what you will need for the tassies. You could easily double the number of tassies, or just enjoy the extra lemon curd.

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