Last week since the weather was so lovely and it was the first day of spring, I had a craving for lemon meringue pie. One of the first recipes I reach for when the weather starts to warm up is something with lemon involved. Lemon is one of my absolute favorite flavors and it lends itself so well to both savory and sweet recipes. To make my pie, I use a Paula Deen recipe that I've always used, put a refrigerator pie dough in the oven to pre-bake, and started on my lemon curd. I follow the recipe exactly but for some reason my curd just doesn't thicken properly. I just know that no matter what I do, once the curd goes into the crust, it will run when it's cut into. That's exactly what happened folks. The pie looked beautiful before being cut into and it tasted okay but it was a runny mess.
Next kitchen goof up was a cupcake concept that I came up with in my sleep. Yes, ladies and gentlemen, I even dream about food. Anyway, I came up with a cupcake that was like a "Reeses Peanut Butter Cup". It would be a chocolate cupcake, filled with a peanut butter whipped cream, topped with chocolate ganache and peanut butter cup pieces. Sounds great right. I think it really could be a wonderful cupcake but something went terribly wrong with the recipe I used. It's a recipe I've used on here before (see "Best Chocolate Cupcake Ever"). This time when I made the cupcakes, they came out dry, not very chocolately or very sweet. Again, I followed the recipe exactly, so I just can't figure out where my mistake was. They looked beautiful and I certainly think it's worth giving a try but if you do, maybe try this with a chocolate cake mix instead. I will definitely be trying these again. I'm a perfectionist and I really want to master this idea.
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