I never thought about what it must have been like for my mother to realize that one of her children was turning into her.
It was a jarring moment when I realized that my daughters were starting to turn into me. This could have both positive and negative repercussions.
I think I smell a midlife crisis coming on.
You may ask "what on earth does your midlife crisis have to do with baking"?
The answer? Nothing really. I just had to get that off my chest.
However, if a connection has to be drawn, I can safely say that in addition to my nagging ways, my daughters have also acquired my predilection for citrus - especially lemon. Come to think of it, my mother's tastes may run along the same lines. Perhaps it's genetic?
With a cookie-like base and an almond crumb topping, Dorie's Lemon Squares, French Style are not your typical lemon bar; but when you put creamy lemon curd on top of a cookie, I don't think anyone is going to spend too much time worrying about typical. The most difficult thing about this recipe was deciding whether to serve them warm or cold.
Dorie's Hot Chocolate Panna Cotta is a unique twist on the traditional creamy gelatin dessert. Cocoa and bittersweet chocolate lent the "hot chocolate" flavor aspect. It was like chocolate pudding, but lighter.
This chilled dessert was a refreshing treat on a warm (?!?!) February day.
Now, what would my mother have to say about that? I probably already know the answer...
This post participates in Tuesdays with Dorie.