Reviews & Comments

Key West chaux.1 pork chops, 3 cups of juice lime2 C. a tablespoon of vaginer cidre1 C. c. miel1 teaspoon chopped lemon peel and pepper tp vertsel gofbt4 boneless center-cut steaks porcPre9parer marinade by mixing lime juice, cider, vaginer, honey, zest salt and pepper marinade limeet large zip top bag. Reserve Cup 1-4. Add the pork chops marinade.coat steaks on both sides. refrigerate 30 minutes.preheat medium.brush grill chops in reserved marinade and grill, turning once.cook about 10 minutes on each side,

Wonderful!!! I made them for my girlfriends 10TH Anniversary renewal of their vows. I made large cake with cake pans & then made enough of the cupcake size for each of the guests (It was easier to take home.) I ran eatable pearls all around the table. It came out absolutely beautiful. This was my gift to the both of them.

This was a marvelous recipe. I added sliced strawberries and black berries for a garnish and made my own lemon curd. Not a crumb left!

I just made these tonight - they are delicious - but I was a little disappointed that the champagne didn't really add to it - you could sub 7-up, sprite, etc, and I think the carbonation in those would work better than champagne. That being said, there are a few tweaks needed, I think. The lemon curd/sour cream mixture needs to probably be double - I used a tsp on each cupcake, and I scraped a knife across the the tsp to make sure I wasn't using too much, also, I think it will give you a little extra to put between the cakes - also needed. The glaze was way too much and way too thick - I didn't have enough lemon juice, so added water a little at a time to get consistency that I wanted. This was the first time I had tried the foil lined pan, so you can lift cake out w/ease - I am SOLD on that - that was soooo easy, could not believe it! I used the flour non-stick spray, and I am now also a fan of that! So much easier than greasing and flouring the old fashioned way! I also had some left over prepped strawberries for shortcakes - and I added some of the juice on top of the cakes - oh my, did THAT add some beautiful color! Also, I have been looking for a way to incorporate lemon curd into a recipe, I love it, good stuff! And I think if I do this again, will make a simple layer cake, with the tweaks I added - it DOES taste very yummy, and the strawberry juice just adds to it!