Happy New Year! I'm excited to be kicking off the next round of tasty new recipes!
So first off, some news... I'm pregnant! Cami mentioned that "several" of us are pregnant, and yep, that includes me! I'm super excited. I'm due July 24. (You know you're from Utah if your first thought was, "Hey, that's Pioneer Day!" I'm not, but I have been notified of the holiday coincidence a number of times.)
Anyway, my only real pregnancy craving so far has been lemons. That's right, actual lemons. As in, I have a strange urge to suck on lemons after I've squeezed the juice out of them (be a shame to waste any of it). And it actually tastes pretty good to me.
In order to harness that craving into actual tasty treats, I made lemon cookies the other day and a ton of lemon curd. I didn't know what I was going to do with the rest of my lemon curd till I came across this recipe that calls for lemon curd filling.
So this week's recipe is the Lemon Drop Cake on page 63. I haven't made it yet (because I forgot I was picking this week... oops), but I'm going to try to make it and post about it on Tuesday.
My new strategy with desserts is to always halve the recipe so we don't end up eating fattening desserts all week long. With cakes that seems a little difficult, but I'm going to pick up some 6-inch cake pans and halve all the ingredients. So that's my plan for this recipe. I'll let you know how it works out.