IT'S TIME TO RENEW YOUR WELCOME HOME MAGAZINE SUBSCRIPTION

For all subscribers to the Welcome Home Online Magazine:  It's time to renew.


The Welcome Home Online Blog Magazine began on August 1st, 2014. Your one year subscription for the 12 issues will end on July 30th of this year. Many of you are asking if the magazine will continue this year and how will the renewal process work. 

The answer is yes.  The magazine will continue for another 12 months and nothing will change once you renew your subscription.  This is how the renewal process will work: 

1. If you are paid for a subscription in the last year, it means you are a subscriber.  You paid your $24 subscription for 12 issues.  The first issue came out on August 1, 2014 and this is the last of 12 issues.  Even if you subscribed to the magazine later than August of 2014, you have had access to 12 issues regardless of when you began your subscription. So in essence you paid for 12 issues and you received 12 issues and about 350 recipes. 

2. However,  you will now need to renew your subscription if you want to continue seeing the Online Magazine and the next 12 issues to come.  The subscription price will be the same at only $2 an issue or $24 a year (12 issues). 

NOTE:  There is an exception: If you subscribed to the Welcome Home magazine in the last 30 days....from June 1st, 2015 through June 30th 2015, you do not need to renew. Sit back and enjoy. Your subscription is paid for through July of next year.

Here is the link for renewing your subscription.  That will take you to the blog.  Next click on the Magazine tab at the top.  Then Scroll to the bottom portion of the page and you will see Subscription Renewal. Simply click on the button that says BUY From 2CO.  Then type in your credit card information and other required information and you are all set.  



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3. You will be able to use your credit card to pay for your new subscription. For those of you who paid by check the first time, you will be able to pay the same way this time and you need to contact me for details by messaging me. There will not be an easy pay system set up this time so the full $24 subscription price will be set to be paid at the time of renewal. 

4. You will have from now through July 28th to get your $24 renewal paid. If you pay at anytime in July, we will get notification and will lock in another 12 issues for you. Nothing will change at all. You will continue to have access to the magazine exactly the same way as you have it now. On August 1st, 2015 you will see the new issue and you will continue to get a new issue each month for the next 12 months. That is what your $24 pays for....future issues. You will also continue to be a member of the Welcome Home Magazine Fan Club group.  Again, here is the link to renew:

http://www.welcome-home-blog.net/p/my-store.html

5. Some of you received complimentary subscriptions from   anonymous friends who wanted to help others get the magazine.  They only asked that you please pay it forward as your way of saying thank you for that free subscription.  I cannot promise those same friends will offer additional free subscriptions this time but if you would like to be placed on a pay it forward list, please email me at:  welcomehomefriendsLLC@gmail.com and we will make sure your name is there for any donated subscriptions that come in. 

If  You do Not Renew in July: 

6.  If you choose not to renew your subscription prior to midnight on July 28th, you will lose access to the magazine and the fan club group. The link you currently have will expire on July 30th at midnight.  From that point on you will get a message that says ACCESS DENIED when you  attempt to use your key link address. It will remain inaccessible until you pay the subscription cost of $24. 

7.  If you have no plans of renewing your subscription in July and choose not see the 12 new upcoming issues through July of 2016,  now is the time to make sure you print out the recipes you want to keep. Remember, if you choose not to pay the $24 subscription price in July, you will no longer have access to the magazine nor will you be able to see future recipes to come. So if you would like to save any of the past posts then you should print them out. 

You paid for the last 12 issues or 350+ posts. You are free to print out what you paid for. However, if you do not renew the subscription, you will no longer have access to any of the past recipes posted or new recipes to come as of August 1st. 

This might seem more complicated than you think, but it's very simple. Renew your subscription in between now and July 28th and nothing changes. If you have any questions please feel free to message me or email me at welcomehomefriendsLLC@gmail.com

Click here to renew your subscription now:   


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Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear

Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get pass your flour amount phobia, and finally be able to make dough by feel.

Every once in a while, I’ll get an email from someone whose dough was way too wet, or dry, and I always think the same thing; why would you stop? Some actually tell me they had to throw out the whole batch, which is insane. Your dough’s too wet? Add some flour. Too dry? Add some water.

No matter how exact a recipe is written, you simply can’t go by measurements, volume or weight, and expect perfection. There are too many variables that effect how much flour is needed – like a cup of mashed sweet potatoes, for example.

The best strategy is to not add all the flour at once, and only add enough to achieve the soft, slightly tacky dough seen herein. One of the great advantages of video is being able to see what the dough should look and feel like.

Once you get comfortable with not worrying about exact amounts, but rather exact results, the world of bread opens up to you and your new-found powers. Now, you just need to practice, so with that in mind, I really hope you give these amazing sweet potato buns a try soon. Enjoy!

Ingredients for 8 large, 16 medium, or 32 slider-sized rolls:

For sponge:

1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)

1/2 cup warm water

1/2 cup AP flour

Then add:

1 cup mashed orange sweet potato (also sold as yams)

2 tsp honey

1 1/4 teaspoons fine salt

1 large egg

3 tablespoons melted butter

3 to 3 1/2 cups flour AP flour, as needed to form the right texture dough (see blog post)

- Bake at 400 F. for 15 minutes, or until browned. Large buns may take an extra few minutes, and the sliders-sized may take a minute or two less.

My Mini Maryland Crab Bites

This is my most requested party food. It's no wonder that when I ask anyone "what can I bring"  these always come up. I made these for friends lost weekend and needless to say, they were gone in less than 10 minutes. They are a favorite to serve as a meal or an appetizer and you can decide if you want to make them larger dinner sized crab cakes or these mini bites like I made. Either way they are sooooo goood!

My Mini Maryland Crab Bites

2 slices white bread, crusts removed
2 teaspoons milk
1 tablespoon Hellman's mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon baking powder
1 teaspoon OLD BAY Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound FRESH jumbo lump crab meat

I make my own breadcrumbs by adding bread to food processor and pulsing until fine crumbs. Then moisten the crumbs in the milk.

Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and the crab meat mixing very lightly so as not to break up to much of the crab. Using a small scoop or your hands form the mixture into small balls and lay on parchment paper on a baking sheet. 
























Refrigerate crab bites for 30 minutes which will help them hold their shape while cooking. You can choose to broil or fry.

If baking or broiling: Make sure you drop a couple of ice cubes onto the baking tray between the crab bites before you bake in a 375 degree oven for 10-12 minutes or until golden brown.

To deep fry as shown in my photo: Fill your deep skillet with peanut oil or vegetable oil and deep fry your bites in batches until golden and crispy on the outside...about 5 minutes or less. Then remove with a slotted spoon and drain on paper towels. You can also use a deep fryer with a basket to make these.

Photography is copyrighted and the property of ©Welcome Home.

Teriyaki Burgers and a Sweet Potato Bun Tease

Your classic teriyaki burger is usually nothing more than a plain patty, which has been glazed in teriyaki sauce; and by “teriyaki sauce,” I mean a thick, one-dimensional syrup made from sugar, soy, and MSG. If you’re enjoying your third pint at a sports bar, these work out just fine, but good luck adapting them for your next cookout.

Here we’re using a different, drier approach, and adding the key teriyaki flavorings to the ground meat. This gives us a burger or slider with the taste of teriyaki, without having to deal with a sauce. This recipe should work no matter the cooking method, although a medium-hot charcoal grill would be my preference, weather permitting.

No matter how you grill these, I highly recommend they end up on a homemade sweet potato slider bun. Besides another way to tweak the humble hamburger, this clip was intended to be a sneak preview for some rather amazing buns. We’ll post that sometime Monday, just in case you want to add it to your 4th of July menu. So stay tuned, and as always, enjoy!

Ingredients for four (4-oz) burgers:

1 pound ground beef (85/15 lean to fat ratio)

1 tsp Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon sake

1 tablespoon mirin

1 tsp sriracha, or other hot sauce to taste

2 tsp brown sugar

Toaster Pastry Recipe

These homemade toaster pastries (we call them "Toaster Pops" at home) are made with minimal wholesome ingredients, so you don't feel bad when your child wants one.  I've found that jam works better than jelly for the filling (it's less runny when heated).  These toaster pastries are flaky and delicious and are a good complement to any breakfast or afternoon snack.

Toaster Pastry Recipe

1/2 recipe of Flaky Pie Crust (I use 1 cup of just unbleached flour for it, not both types of flour)
Your favorite jam
Sugar in the Raw

Preheat oven to 400 degrees.  Make the pie crust recipe.  Lay a piece of wax paper on your work surface, put a chunk of the dough in the middle, and lay another large piece of wax paper over the top. Use a rolling pin to roll the dough out to a flat, thin piece.  Use a knife to cut out a long rectangle the width of a store-bought toaster pastry, but twice as long.  Spoon out some jam into the middle of one side of the rectangle.  Be sure to keep the jam about 1/4 inches away from the edges.  Fold the other half of the pastry over the jam side and use a fork to press the 4 edges together.  The dough should be enough to make 4 toaster pastries.

Lay the toaster pastries in a single layer on a cookie sheet sprayed with non-stick cooking spray.   Use a knife to cut a couple of slits in the tops of each pastry, and sprinkle Sugar in the Raw on them.  Bake them in the oven for 15 minutes.  Eat them right away, or let them cool completely before laying them in a single layer in a large Ziplock freezer bag.  When you want to have one, take it out of the freezer, microwave it for 20 seconds on High, then put it in the toaster.  I use two knives (one on either side of the pastry) like tongs to remove it from the toaster when done since they are so flaky.

Flour Tortillas Recipe (Corn-free)

Sam is sensitive to corn, and in ridding my kitchen of corn products and its derivatives, I discovered that I cannot buy flour tortillas in the store without cornstarch in them.  We eat a lot of Mexican food in our house, so I had to come up with a flour tortilla recipe that doesn't use cornstarch (baking powder).  This recipe took a lot of trial and error to come up with, but the result is fantastic.  The hardest part was determining the correct oil/water combination to give the tortillas the right texture and consistency.  These tortillas are flexible, slightly chewy, and work great for soft tacos, quesadillas, tostadas, enchiladas, etc.  You can store them in a plastic bag in the fridge for up to a week, or freeze them for later use.

Flour Tortillas Recipe

2 cups unbleached flour, plus flour for dusting work surface
1/2 tsp sugar
1/4 tsp salt
3 tbsp vegetable oil mixed with 1/2 cup water
Additional water to bring dough together

In a medium mixing bowl, mix together the dry ingredients.  In a small cup, using a fork, mix together the oil and water until well combined.  Pour the oil/water mixture over the dry ingredients and use the fork to mix it all together.  Continue adding small amounts of water and stirring it together just until a ball of dough is formed - do not over water it.  If you accidentally add to much water and the dough is too wet, add flour until it is a nice ball of dough.

Heat a flat indoor grill pan or large skillet sprayed with non-stick cooking spray to Medium heat.  Dust your work surface with a little flour.  Either divide the dough into 8 equal pieces, or just estimate and take a small bit of dough in your floured hands and roll it into a ball.  Lay it on the work surface and use a rolling pin to roll it out into a really flat, thin round (about 6 to 8 inches across is good, and the thinner the better).  To get the round shape, keep turning and flipping the dough as you roll it.  Peel it off the work surface and add it to the skillet.  Dust your work surface again and roll another tortilla.

When the tortilla on the skillet bubbles up a bit, or gets light brown spots (about 5 minutes), turn it over and cook the other side for about the same time.  Remove the finished tortillas to a plate and stack them as you go.  Periodically, re-arrange the order of the tortillas on the stack (i.e. move the top ones to the bottom) as the bottom ones get steamed if they stay on the bottom.  Makes about 8 to 10 tortillas depending on how big you make them.  Serve right away still warm, or cool them completely, then store them in a large Ziplock bag and store them in the fridge for up to a week.

Refried Beans Recipe (Vegan)

I used to buy Safeway Vegetarian Refried Beans because they were just beans, oil, salt, and water.  Now they have all kinds of ingredients including chilies and onions in them, and I can't buy them anymore.  So I started making refried beans myself.  It's a very simple recipe, and a good arm workout at the same time.  You'll need a potato masher utensil (pictured below) and a cast iron pan to make them as described.  The end result is creamy with a bit of texture.  If you don't like the texture, just blend them with a hand-blender in the end.  You can also make them ahead of time, refrigerate them, and heat them up in a small pan at meal time (this is what I do).

Refried Beans Recipe

1 can pinto beans (15 oz.)
2 tbsp vegetable or olive oil

In a cast iron pan over High heat, add the oil and a whole can of beans (including liquid).  Use the potato masher to mash the beans into a creamy paste while it boils.  It takes about 5 minutes of mashing for the beans to get to the right consistency.  You can serve them right away as they are, or pour them into a mixing bowl and use a hand-blender to blend them even creamier.  You can also refrigerate them until a later time, reheating them in a small pan on the stove.  Serves 4 as a side dish.

This is the potato masher utensil I use:

Classic Corned Beef on Rye

It's lunch time!  Who doesn't love this classic sandwich? Tender corned beef on fresh rye bread with a touch of creamy cold slaw to top it all off!  Oh Yum! 

Classic Corned Beef on Rye

4 ounces thinly sliced corned beef
2 slices rye or pumpernickel bread (I used marbled rye)
2 slices Swiss cheese
sauerkraut, well drained
1 tablespoon Thousand Island dressing

 Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted.  Add top slice of bread.

Classic Reuben:

Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.

Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.

Photography is the property of and copyrighted to ©Welcome Home.

PASTA PARCEL MADE IN AIRFRYER

Method 

For Parcel : Mix 1 cup flour,  salt and water to make dough. Apply little oil and & keep aside 

For Filling : Boil pasta with some salt one table spoon oil. when cooked filter the excess water. Saute chopped garlic, green chilly, onions, add grama masala, tomatoes paste and salt. Finally add pasta and cook with a covered lid on low flame.

Finally make small ball of the dough roll them into circle with a rolling pin. Fill the pasta filling and fold them as shown in pic. Seal the edge using water. Airfry them for 200 degree for 15 minutes till golden brown. Serve hot with Sauce!!

Gulab Jamun made in Airfryer

Method :

Mix half cup each of milk powder , maida, milk and 1 table spoon baking powder to make dough. and make small balls. 

Airfry the balls for 5 minutes at 180 degree and then 10 more minutes at 200 degrees. they will become golden brown.

For Sugar syrup: Boil two cups of water and mix 1 cup sugar, when it starts boiling put the flame off. Now transfer the golder fried balls to this syrup. Syrup should be luke warm. 

Now serve them hot and enjoy your oil free Gulab Jamun

♥ Tomato Sandwich

 It's sandwich day here at Welcome Home and in my opinion there is no better sandwich than a big ol' juicy Mater Sammich!  I took this one last summer and can't wait for that first one of the season this year!
























I can't wait to pick my first this year!  I like mine on fresh white bread with Hellman's mayo and a little salt and pepper. How do you like yours?

Tomato:  Big and juicy!  Bread:  must be super fresh!  Mayo: Hellman's or Dukes and a touch of salt and pepper!  
The perfect sandwich!

Photography is the property of and copyrighted to ©Welcome Home.

Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake

As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definitely quicker and easier. Just don’t try and make strawberry shortcake with this stuff.

I wanted to use this dough as the centerpiece of our strawberry shortcake video, but unfortunately the cold pastry was way too hard to cut with a spoon, and so I ended up using a much more traditional, and user-friendly biscuit.   

That aside, as a puff pastry substitute, I think this was a huge success. Hopefully, you saw this in action in the apple roses video, which, by the way, was done with scraps. Besides fruit tarts, I’d love to try this for things like ham and cheese turnovers, and chocolate croissants.

With that in mind, I hope any and all successful experiments with this dough will be shared on social media; mostly so I can copy your ideas. By the way, there seems to a little controversy on YouTube as to the exact number of layers we got, so what say you? I hope you give this butter puff biscuit dough a try soon. Enjoy!

Ingredients:

2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)

3/4 cup cold water (add enough water to make a soft, but not sticky dough)

*7 tablespoons frozen unsalted butter (a stick is 8 tablespoons)

*I grated on about 4 tablespoons for the first application, and about 3 tablespoons for the second.

- I generally bake this stuff at 400 F.  Time will depend on what it’s being used for.

Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that’s saying a lot.

This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I’ve heard it described as “Bloody Mary meets Mimosa,” which makes me never want to go to brunch again, but it’s also kind of accurate.

While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, the more they enjoy, both literally and figuratively.  There’s something about how that slightly bitter, effervescent beer works with the sweet-sour-spicy profile of the other ingredients.

Even though they may seem like odd additions, things like the soy and Worcestershire are very important here, since they bring savoriness, or “umami” as the foodies would call it, to the drink.

I would never wish a horrendous heat wave on anybody, but, if one were to come your way, I hope you give this delicious, and restorative, Michelada “beertail” a try soon. Enjoy!

For Each Michelada:

lots of ice

1/2 tsp Worcestershire sauce

1/2 tsp hot sauce or to taste

1/8 tsp soy sauce

juice from half a lime (use other half to rim glasses with salt, freshly ground black pepper, and chili pepper)

1/4 to 1/3 cup tomato juice or homemade vegetable juice (see below)

1/2 bottle ice-cold Mexican lager (6 oz)

lime slices to garnish

For the vegetable juice (makes about 3 cups):

2 pints sweet cherry tomatoes, washed, drained

1/4 cup chopped celery

1/4 cup chopped red bell pepper

salt and pepper to taste (unless you use a ton on the rim like I did)

Bread Pudding with Vanilla Cream Sauce

How good does it get? Sometimes you can't get that one dessert that was so delicious out of your head. This is one that I have cravings for and if I see it on the menu I always order it. This is so easy to make and one of those desserts you just don't forget! This is my Mom's original recipe and it brings back so many memories.

Bread Pudding with Vanilla Cream Sauce

3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups heavy cream
10 slices hearty thick sliced white bread, toasted and cut into cubes
1 cup raisins (optional)

Vanilla Cream Sauce

1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
dash of ground nutmeg
1 large egg
2 tablespoons butter, melted
1 1/4 cups heavy cream (whipping cream)
1 pinch salt
1 tablespoon pure vanilla extract

Preheat oven to 375 degrees. Grease a 2-quart or 9 x 13 baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of heavy cream together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

Vanilla Sauce

Whisk sugar, brown sugar, flour, nutmeg, egg, butter, cream, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, about 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Photograph is copyrighted and the property of ©Welcome Home 2014.

Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich taste, and the fact that you get what’s basically an airy, custard-style ice cream, without having to use a machine. However, it all comes at a cost.

The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a “zabaringue.” I knew I wouldn’t get as much volume, but I didn’t care.

One of my issues with semifreddo is that they’re sometimes too airy, and the flavor gets spread too thin.That wasn’t a problem here, and yet this much simpler version retained a wonderfully light texture despite the shortcut. I decided on a mocha-flavored semifreddo, since coffee is a pretty manly ingredient, and this sure would make a nice Father’s Day dessert. I hope you give this a try soon. Enjoy!

Warning: Answering questions about how to use this technique to make other flavors is tough, since there are many variables. Theoretically, if you replace the coffee and liquor, with other “stuff,” then you should get a similar product. Good luck!



Ingredients for 2 portions:
- For the egg/coffee mixture:
 2 large egg eggs
 2 tbsp sugar
1 1/2 tsp instant coffee
1 tablespoon Kahlua
1 tsp unsweetened cocoa
tiny pinch salt
 - For the whipped cream:
1/4 cup ice cold heavy whipping cream
1 tbsp sugar
-Combine and freeze until firm. If using a loaf pan, line with plastic first!

Nectarine Salsa – Stone Cold Delicious

I’ve always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.

This salsa will work with any stone fruit, but nectarines are my favorite. They’re usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind.

As I said in my closing arguments at the end of the video, if you think fruit salsa is just too weird, then you need to be reminded that tomato, a fruit, is the most popular salsa ingredient of all time. I rest my case…again. Hope you give this a try soon. Enjoy!

Ingredients for about 2 cups Nectarine Salsa:

*Note: everything here is “to taste,” so adjust accordingly.

1 cup finely diced nectarine

1/3 cup finely diced onions

1/2 cup finely diced red bell pepper

2 tbsp finely diced jalapeno pepper

1 tbsp chopped cilantro

2 tsp olive oil

1 tbsp fresh lime juice

1/2 tsp salt, plus more to taste

pinch cayenne

pinch freshly ground black pepper

Lemon Drop Cupcakes

I love lemon desserts for summer cookouts and barbecues.  Seems I'm always on the lookout for something I can add lemon to.  So I made this recipe and took them to a friend's outdoor gathering last summer. They were gone in less than 30 minutes!  People went crazy over them and wanted more!  A little lemon cake covered with a white chocolate lemon ganache.  Now that's what I call a lemon treat! 

Lemon Drop Cupcakes

1 box lemon cake mix 
1 pkg (3.4 oz) instant vanilla pudding mix 
4 large eggs 
1 1/4 cups sour cream 
1/2 cup whole milk 

Preheat the oven to 350.  Spray mini muffin tins with cooking spray. 

Using a hand mixer, mix the ingredients in a large bowl until smooth. Use a small cookie scoop to fill each cup about half full.  

Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.  Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.  

Cool cakes completely and then you can dip them in the ganache. See recipe below.

White Chocolate Lemon Ganache

12 ounces white chocolate, chopped 
1/2 cup heavy cream 
Juice from 1/2 a lemon (add more or less to taste)
1 drop of yellow food coloring

Place the white chocolate in a heatproof bowl. In a saucepan, simmer the heavy cream over medium-high heat. Pour the warm cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate is completely melted and the ganache is smooth and glossy. Reserve about 1/4 cup of the ganache and set aside for drizzle later.

Next add lemon juice a little at a time to the remaining ganache and stir. Taste and add more or less depending on your preference. Add a drop of food coloring and stir until smooth. 

Dip the cooled cakes into the ganache. Drizzle with reserved white ganache once they have set.  Store in refrigerator.

Photographs are the property of and copyrighted to ©Welcome Home.