Ahhh summer. One dessert I can never get enough of is sorbet. I love, love, love the perfect combination of cold and citrus on a hot day. The best part is sorbet is super easy to make and only requires ingredients I always have on hand.
I like to serve the sorbet in the lemons that I hollowed out. It’s such a cute way to serve this simple dessert.
- 3 lemons, zested and juiced
- 1 cup water
- 3/4 cup sugar
- In a small saucepan, combine water and sugar over medium-low heat. Cook until sugar is melted. Stir in lemon zest and lemon juice. Let mixture completely cool.
- Pour in ice cream maker and churn according to manufacturer’s instructions.
I LOOOOOOVE no-bake desserts. Especially when the heat is high in the middle of summer, no-bake desserts are the best. Lately, I’ve been on a citrus kick, and I’ve been experimenting with the jar of lemon curd I made a week ago.
Coincidentally, I’m also cleaning out my pantry at the moment, and I found a sleeve of graham crackers that I need to eat before it expires. I started experimenting with combining the two to make a no-bake dessert. After some brainstorming, I came up with a really simple, lemon cheesecake cup.
The base is just like a regular graham cracker crust. It’s very buttery and has a lot of bite to it. The filling is not as dense as a cheesecake, but it’s nice and fluffy, which will give you serious lemon meringue pie vibes. I topped the whole thing with a generous layer of lemon curd and voila!
No-Bake Mini Lemon Cheesecake Cups
- 16 graham cracker sheets, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2/3 cup heavy cream
- 1/2 cup lemon curd
- Line the 24 cavities of a mini-muffin tin with paper liners or grease with butter. In a small bowl, combine crushed graham crackers and butter. Stir together until it forms a crumbly mixture. Divide and press evenly along the base and sides in mini muffin tins.
- In a medium bowl, whip cream cheese until light and fluffy. In a separate bowl, beat heavy cream with granulated sugar until it reaches stiff peaks. Fold in the whipped cream cheese until well-combined. Spoon approximately 2 tsp of cream cheese mixture in each cup (leave a little room on top).
- Spread a thin layer of lemon curd on the top. Refrigerate 2 hours before serving.
If you know me, you know that my favorite desserts come from the citrus family. And because I love citrus things so much, when it comes to lemon curd, the more the merrier. I like to spread lemon curd on basically anything – scones, crackers, I can even eat it by the spoonful.
But I think the thing I love the most about lemon curd is how easy and simple it is to make with ingredients you probably already have at home! Lately, I find that a lot of my desserts that I’ve been experimenting either uses only egg whites or egg yolks. So I end up having to shift my cooking based on what I have in my fridge. Since I had an overage of egg yolks last week, I decided to whip up a quick batch of lemon curd.
- 2 egg yolks
- 2 lemons, zested and juiced
- 1/2 cup granulated sugar
- 3 Tbs butter
- 1/4 tsp salt
- In a double boiler over medium heat, combine all the ingredients. Using a whisk, whisk the mixture gently until it thickens and can coat the back of a spoon, about 10 minutes.
- Pour mixture into a heatproof container and let it come to room temperature. Refrigerate before serving.
The thing you need to know about me is I really enjoy a good observation deck. As much as I have a fear of heights, I absolutely love staring down at a cityscape and taking it all in. Sure, it’s a bit “touristy”, but it’s always on top of the list of any city I visit.
Six years ago, Ian and I had just started dating, and I was visiting him for Christmas. We did a day trip to Center City in Philly, and one of the things we did was go to the observation deck inside city hall. Although Philly has another really famous observation deck (One Liberty Observation Deck), my fond memories really tie me to the OG city hall version. In fact, every time I have out-of-town visitors, I make sure to take them to the observation deck.
If anything, the experience is kinda fun. You have to go through a metal detector (like at an airport). Then you get to walk through parts of the city hall. Finally, to reach the top, you ride in a teeny tiny elevator that only holds about 6 people. On the elevator ride, you can look out to see all the constructions of the building. It’s quite neat! On the observation deck, you are boxed in with glass windows, so there is no worry about being too windy or cold.
Click here for ticket info, hours, and location.
Ian and I have been living in Philadelphia for almost 2 years now. I am still amazed at the amazing new finds I’m discovering in the city – restaurants, architecture, parks, etc. A few weeks ago, my mom came for her annual visit, and she suggested that we visit The Rail Park after reading about it in a newspaper article. Funnily enough, I had no idea what she was referring to!
The Rail Park is basically Philadelphia’s response to NYC’s High Line. They are using defunct railroad viaducts to build this urban, sky-level park. The project has 3 phases, and currently only phase 1 is complete and open to the public. It’s a short 1/4 mile stretch of the park filled with steel swing benches, lots of greenery, and plenty of seating.
For more information, visit https://www.therailpark.org.
You guys, I’ve been wanting to make this for soooooo long. So I’ve been going back and forth on whether or not I should get a bamboo steamer. There are so many Chinese goodies I want to make, but they all require using a steamer. Something in me always cheapened out and I never got one. Until last week when my mom surprised me with her old bamboo steamer when she came to visit. I guess she got tired of me telling her my justifications of getting one vs. not. Regardless, I’m stoked.
I knew right away that the first thing I had to make were hua juan. This literally translates to “flower twist”. It’s a variation of traditional Chinese steamed buns, but with a twist (quite literally!). The bun is shaped with a twist to mimic a flower blooming and is seasoned with salt, white pepper, and scallions. It’s such a simple bread but so delicious.
Hua Juan (Flower Bun)
- 2 1/4 cup all-purpose flour (+more for dusting)
- 1/2 tsp salt
- 2/3 cup water
- 1 1/2 tsp active dry yeast
- 1 bunch scallions, thinly sliced
- 1 Tb sesame oil
- 1 tsp white pepper
- 1 tsp salt
- In the bowl of a stand mixer, mix together flour, salt, water, and yeast using a dough hook. Mix on low for about 5-10 minutes, until the dough is soft and passes the window-pane test. Cover and set aside in room temperature until it doubles in size, about 1 hour.
- Dust work surface with flour. Roll dough into a long log and split into 10 portions. Roll each portion into a long rectangle (about 6 inches in length). Using a paring knife, make several slits lengthwise, leaving about 1 cm at each end. Using a pastry brush, brush on a thin layer of sesame oil. Sprinkle with a little bit of white pepper, salt, and scallions. Using both hands, grab both ends of the dough and twist the dough in opposite directions. Then spiral the dough together to form a coil. Tuck one end in the middle and the other end in the bottom. Repeat with remaining dough.
- Line bamboo steamer with parchment paper. Let dough rest for about 10 minutes. Fill a large pan with about 2 inches of water, place the steamer in the pan. Bring to a boil and steam for 15 minutes, and rest for 5 minutes before lifting the lid.