Lemon Posset

1 1/3 Heavy Cream
1/3 Cup Sugar
Juice of one Lemon

Boil Cream and Sugar together then let simmer 5 minutes. Add Lemon Juice

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4th Annual Cookies and Cocktails- Lemon Swig Cookies & Upside down Pineapple cake

That time of year again folks! Where we have the cookies and cocktails party! It was a great time and people really came out with some good cookies. This year we did trophies which made it all the more funner. ( i can use the word funner because it is my blog). The winners get to keep the trophies for a year, return them next year to pass onto next contestant winner. My new cricut machine helped me make awesome decorations for the party which were not photographed :(.

This year I made Lemon Swig Cookies! 

  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 1 teaspoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • Lemon Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese,
  • softened
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 cups confectioners’ sugar
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy

Upside Pineapple Cake Cocktail

I had this at a chinese restaurant once and I wanted to make it for the occasion!

Ingredients
  • Pineapple Juice
  • Cake Vodka
  • Malibu Rum
  • Grenadine
  • Ice
Instructions
  1. Use a tall drinking glass and fill ⅓ full with ice.
  2. Add a double shot of Cake Vodka.
  3. Add a single shot of the Malibu Rum.
  4. Fill glass with Pineapple Juice.
  5. Pour a bit of Grenedine over the top. The red should float to the bottom & the drink will actually resemble pineapple upside down cake.
  6. Enjoy :)

Strawberry Lemonade Bars

These looked different and new, so I decided to try them. The problem was that the Lemon flavor was sort of overwhelming, and not too much of strawberry coming through. Next time I will add more strawberry or used strawberry in syrup. Thanks K&K! 

Ingredients:

Crust:

1/4 cup of sugar
1/2 cup of butter
1 1/2 cups of flour
1/4 tsp of salt

Filling:

  • 1 cup fresh of lemon juice
  • 3 tsp of zest
  • 1/2 cup of pureed strawberry
  • 1 1/4 cup of sugar
  • 4 large eggs
  • 1/4 cup of flour
  • 1/2 tsp baking powder
  • 1/4 tsp of salt
  1. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
  2. Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
  3. While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
  4. Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).
  5. Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

 

Quejadas

For Tuesday night dinner I was making a Portuguese themed meal. I absolutely LOVE Cajadas and asked my best friends Mom for the recipe. I couldn’t believe how simple it was!!

2 Cups of milk
2 cups of sugar
3 eggs
1 cup of Flour
3 Tablespoons of Margarine
Lemon Zest from 2 Lemons

Mix all ingredients together, pour into muffins tins and bake at 325 for 45 minutes.
They flour sets at bottom, making a crust, and eggs cook in the middle making a custard. Its magic. The Zest rises to the top and makes an excellent crunch topping.

The key here is you have to grease the pans REALLY well. My best friends mom gave me what’s called “cake release” from Wilton. You can buy at like a Michaels or A.C. Moore. Which you brush into muffin tins with pasty brush. The cajadas slip right out this way. They are SO good especially right out of the oven!!!

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Fruit Salsa

Fruit Salsa

This recipe is a great summer treat or a dish to bring to a summer party. I brought it to the beach for our annual end of the summer beach party. It is so easy to make, all your really need to do is chop everything up!!

1 pound of strawberries

2 granny smith apples

1 Lemon

1/2 pound Raspberries

2 kiwis

3 tablespoons of preserves (I skipped this part)

1 tablespoon of brown sugar

Chop everything up and add it together!  Except for the lemon, juice the lemon and add to mixture. I didn’t skin the apples, and I found I did not need the perserves what so ever, the fruit created a lot of juice on its own.

The recipe also comes with home made pita cinnamon chips. To be honest I like the store bought kind better, BUT I made these anyways.

Spread butter on some pita chips, throw them in the oven under a broil, until they are brown. You can add cinnamon and sugar before or after, I did both and didnt every discover what I liked better, maybe after better.

I found more ways to use the fruit salsa, because it makes such a huge batch! The next morning I made waffles,  & used this salsa as topping! It was much tastier than plain strawberries!!! I loved it!

The next day after that we took the rest and put in lemonade. This was so good too!! I am sure there are plenty more things you can do with it, its such a versatile dish. I even ate it with a spoon!

Success

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BlueBerry Hand Pies

My BFFL messaged me on facebook one day and asked me to make her these. Me, being the good friend that I am invited her over and actually did :).  Thanks Yahoo for the recipe!  Ingredients: All-purpose flour (for dusting) 2 cups blueberries … Continue reading

Lemon Blossoms

As I prepared for the Second Contract with DCL, I was running around trying to finish all the things I wanted to do with my vacation. One of them was to make these Lemon cupcakes, a Paula Dean recipe. I love lemon desserts so I was quite excited to dig into this one. I got all the ingredients earlier in the week and then realized we had no lemon, so that one was a no go. The week flew by and all the sudden it was a day before I was supposed to leave at 5 am for my flight. The recipe called for four eggs and of course we only had three. So I looked up egg substitutes and used 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil. BAM! I had finished packing and this was the last thing to do on list. So at 10:30 the night before I was meant to leave I was baking these little rascals with the help of my best friend.

 

This recipe came out SO GREAT. Super easy and they were tasty with and without the glaze.

 

PAULA DEEN’S LEMON BLOSSOMS
1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that’s what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners’ sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water
Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I’ve never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.
In a medium bowl, sift confectioners’ sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

 

Thanks for this AWESOME recipe.

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Oops I did it again-Lemon Lime Truffles

Played with your heart, got lost in the game OH BABY BABBYY. haha oopsies, 90’s kick, but really

ITS LEMON WEEK. I promise this is the last one. But to my defense, Lime is also in this dessert, and Lemon is the perfect taste of summer.

So how could you resist the urge to make these?!

Lemon Lime Cookie Truffles

Here is out they are supposed to look when finished:

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Yeah right, if you read this blog before, you know this is not how my things turn out, and things ARE NOT pretty.

Anywho,

So I made the cookie according to the directions, but used a 8×8 pan. Didnt have a 9×9.

I also didn’t wait for the cookie to cool, I dont have that kind of time, I crumbled it right out of the oven.

Here is the BIG change, I used cream cheese frosting instead of regular cream cheese. I made the balls slightly bigger than you see in the picture

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So I threw them in the freezer for a few minutes, then melted white chocolate chips and a little bit of oil, like I always use when I am melting chocolate.

I started dipping and almost ran out of chocolate, I go heavy on the chocolate, and it never comes out smooth, I gotta start buying candy chocolate. Who can actually make them like the picture above?

 

I froze them as the Tuesday Night Dinner Crew went out to our Dinner. Last dinner, so we decided none of us would make anything. I like them frozen, but I also want to thaw some and eat them fresh at room temp. The Lemon Lime flavor in them is so great! I could of eaten just the cookie! I also dont like the large size I made, I wish iI made them smaller more manageable to bite.

Overall

Success!

Lemony Lemon Brownies


Okay, so I am on a lemon kick. After those lemon cookies I needed to redeem my lemon self.

Lemony Lemon Brownies

I was proud of myself because I finished mixing this recipe just as the oven completed preheating. Small amount of batter, because its only for 8×8 pan.

I zested and juiced two lemons it was enough for the batter but not enough, for the glaze.

I had to zest and juice one more and then had left over juice.

I poured the glaze on and then cut them, and tried a taste. MAN THEY WERE GOOD. I was skeptical that they would actually turn out yellow, and they did!

They were REALLY Lemony. And as I kept eating them I couldn’t decide if all the lemon was really good or over kill. I am still mixed on my decision, wondering if I made them cream cheese brownies how well they would taste, or maybe a little less lemon in the glaze. The brownie part was so good, consistency of cake, and just so tasty.

And they look how they do in the picture! Double win!

SUCCESS!

Lemon Crinkle Cookies.

Lemon Kick.

Because its Summer. Everything should be made of lemons, and unicorns and jelly beans, Lets start with lemons though.

So when I saw the picture of this cookie on Pinterest, I was could just TASTE it in my mouth, I was like, I bet I know exactly how that tastes, and its delish.

Lemon Crinkle Cookies 

I was attracted to this recipe because it said it was Pinterest’s Best Cookie, I mean you can never believe it but judging by this picture it had serious potential.

So I made the dough, and then took it over to my friends to bake because again this was another Tuesday Night Dinner Dessert.

I made it according to the decorations rolled into balls, and rolled into powdered sugar. Except for the lemon juice, I squeezed too much and added about a tablespoon and a half.

The first weird part is that I only filled one pan, granted my cookie pan is large, but with any other recipe I have made before, it has NEVER all fit on one pan.

When I took them out of the oven my crinkly cookies. WERE NOT CRINKLY. They looked like round sugar cookies, without a CRINKLE to them.

The powdered sugar clumped in some parts so just made the cookie looked like I hadn’t mixed it all the way in the other parts.

So then the taste testing. Who cares if they didn’t look right just matters how they taste. … DISAPPOINTING. WHERE WAS THE LEMON? They tasted exactly like a sugar cookie, but no lemon taste. Sometimes a very faint one, but nothing even to write home about.

How could that be especially when I put in MORE lemon than what it called for. It was so disappointing. great sugar cookie, but not a great “Lemon Crinkly Cookie”. Overall the recipe didn’t make enough cookies and it do anything it said it would crinkle, or taste like lemon. so

FAILURE.