Lemon Muffins

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I baked these delicious lemon-y gems quite some time ago and forgot all about them.  They are easy to make and nice and lemony.  I’ve seen this recipe all over the internet and decided it was time to make them and I’m glad I did ~ there is also a recipe floating around out there that uses the same basic recipe (a few differences) and makes a loaf of quick bread.

Lemon Muffins

Muffins

1 3/4 cups flour
3/4 cup sugar
1 tablespoon lemon zest, grated
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 ounces lemon yogurt
2 tbsps sour cream
1 eggs
6 tablespoons butter, melted
1 tablespoon lemon juice

Glaze
1/3 cup lemon juice
1/4 cup sugar
2 teaspoons lemon zest

Preheat oven to 400 degrees. Grease or spray muffin pan with pam.  Don’t use paper liners as the muffins soak up for glaze if not in liners.

Mix together dry ingredients in a large bowl and make a well in the center. In a separate bowl mix together wet ingredients.
Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it’s ok if there are some lumps.

Bake 20 minutes, edges should get just a little brown, test as usual.

While muffins are baking, prepare glaze.

Glaze ~ mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly. Keep warm low heat.

As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.

Makes 12 muffins

Happy Cooking!

Lemonade Chicken

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In my July/August issue of the Food Network magazine, I found this recipe in the “A Picnic for Six” article.  It’s an easy recipe but I would have liked more lemony flavor so next time I make it, I’ll add more lemon.  Other than that, we really enjoyed this chicken.

I do have to apologize for the picture but I was late with dinner and the hoardes were starving and refused to wait while I took a picture, LOL!

Lemonade Chicken

2 tbsps grated lemon zest
1/2 cup fresh lemon juice
1 cup water
3 tbsps packed brown sugar
1/3 cup buttermilk
12 chicken drumsticks
2 cups panko
1 tbsp fresh thyme (don’t leave this out as it adds really good flavor)
pinch of cayenne
1/4 cup mayonnaise
olive oil cooking spray

Mix 1 tbsp. zest and lemon juice in a bowl. Add the water and sugar and stir to dissolve the sugar. Whisk in the buttermilk. Place mixture in a large ziplock bag. Season chicken with salt and pepper and add to the ziplock bag and marinate in the refrigerator for 4 hours or overnight.

Preheat the oven to 400º.

Mix the panko, thyme, 1 tbsp zest, cayenne, salt and pepper in a shallow dish. Put mayonnaise in a shallow bowl.

Place a rack on a baking sheet with sides (like a jellyroll pan) so the juice won’t go all over your oven and cause a fire and spray the rack with the olive oil cooking spray. Use two sheets if you don’t have enough room on one.

Drain the chicken and get rid of the marinade. Dip each drumstick in the mayo and then in the panko mixture and place on the rack. Spray the tops of the chicken with the spray.

Bake for 35 minutes, turn, and continue to bake for another 35 minutes or until golden brown.

Makes 6 servings.

Happy Cooking!

Fresh Lemonade

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Lemonade is so good on a hot summer day and we love this version.   It takes quite a few lemons (don’t sub the stuff in a bottle ~ use fresh lemons) but it’s well worth it!

Fresh Lemonade

1 3/4 cups sugar
8 cups water
1 1/2 cups fresh lemon juice

In a saucepan, mix 1 cup water and sugar together. Bring to a boil and boil until the sugar is dissolved. Cool syrup to room temperature than refrigerate until it is chilled.

Remove seeds from lemon juice but keep the pulp.

In a pitcher, stir together the chilled syrup, lemon juice and the 7 cups of water. Mix well. Add lemon slices and ice if desired.

Makes 12 or so servings (or more if you are using small cups). This is really a guess, you’ll have to judge for yourself.

Happy Cooking!

Perfect for Summer Lemon Bars and Some Chitchat!

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Happy Father’s Day to all the Dads out there!  I hope you have a great day!

We had a wonderful time at our niece’s wedding in Boston ~ she was a beautiful bride and I hope that she and her new hubby have a fabulous life together.  Right now they are in Paris for their honeymoon ~ how great is that?

The happy bride and groom:

To keep this food related, their wedding cupcakes were made by the daughter of Chef Todd English ~ red velvet cupcakes with cream cheese and white chocolate frosting:

On to the lemon bars…this recipe is easy and so lemony!  They are perfect for any time of year but really seem to hit the spot during the summer. Please use fresh lemon juice and zest in this recipe or they won’t be nearly as delicious.

Lemon Bars

Crust:
1 cup butter, room temperature (no substitutes, they just taste better with butter)
1/2 cup sugar
2 cups flour

Filling:
1 1/2 cups sugar
4 tbsps flour
zest of 1 lemon
4 eggs
2 fresh lemons, juiced (no substitutes)

Preheat oven to 350º.

In a mixer bowl, blend together the butter, 2 cups of flour, and 1/2 cup sugar. I mixed it in my KitchenAid ~ it won’t come together in a ball. Press into the bottom of an ungreased 9×13 pan. Bake for 15 to 20 minutes, until golden.

In a medium bowl, whisk together the sugar, flour, and zest then add the eggs and lemon juice and whisk until well combined. Pour filling over the baked crust.

Bake for 20 more minutes.

The bars become more firm as they cool.

Makes anywhere from 12 to 14 servings depending on how large or small they are cut.

Happy Cooking!

Lemon Curd Cupcakes

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I don’t know why I am on such a sweets kick but I am.  I found this recipe in the Cake Mix Doctor Cupcakes book.  They were mini-cupcakes in the book but I made regular-sized ones.  The minis would be great for a shower or tea party and I like these for an Easter dessert.

As per my usual, they were easy to make.  I used Dickinson’s Lemon Curd but you could make your own if you wanted too.

Lemon Curd Cupcakes

Cupcakes:

I box lemon cake mix
1/ 1/3 cups water
1/3 cup lemon curd
1/3 cup vegetable oil
3 large eggs

Lemony Cream:

1 cup whipping cream, chilled
1 tbsp confectioner’s sugar
1/3 to 1/2 lemon curd (I used the rest of the jar because I LOVE lemon)

Heat oven to 350º. Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).

Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box. Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.

Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes. Remove plans from oven and place pans on wire rack to cool for 5 minutes. Then take the cupcakes out the pan carefully and let cool in the rack until completely cool.

Prepare Lemony Cream. Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened. Stop beating and add the sugar. Beat again until stiff peaks form. With a spatula, gently fold in the lemon curd. Use right away or chill for up to 8 hours before using.

Frost cupcakes with the lemony cream covering the top of the cupcake completely. Top with slivered strawberries or raspberries or blueberries if desired.

Store in the refrigerator for up to 3 days.

Makes 24 regular cupcakes or 4 dozen mini cupcakes.

Happy Cooking!

Lemon Cheese Dessert

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Lemon is one of my favorite flavors ~ in fact, I love all citrus ~ so whenever I see a citrus recipe, I save it.  I remember my Nana making something like this only it was chocolate, which is good, too.  I totally forgot about this dessert and was reminded of it while looking through a cookbook recently.

It’s easy and I made it using sugar-free products where I could which is always a good thing and I dare you to tell the difference between the full sugar dessert and the sugar free.

Lemon Cheese Dessert 2

Lemon Cheese Dessert

Crust:
1 cup flour
1/2 cup butter, melted
1/2 cup chopped pecans or walnuts
1 tbsp powdered sugar

Cheese Filling:
1 cup powdered sugar
1 (8 ounce) cream cheese, softened (I used lite)
1 cup cool whip, thawed (I used sugar free)

Pudding Filling:
2 (4 ounce) pkgs lemon instant pudding (I used sugar free)
3 cups milk
2 tbsps lemon juice

Topping:
2 cups cool whip, thawed (I used sugar free)
1/2 cup chopped pecans or walnuts, optional

Preheat the oven to 350º. Grease a 13×9 baking dish.

Mix all the crust ingredients together until crumbly. Press into the prepared pan ~ it will seem like you don’t have enough dough but you will. Bake in oven for 15 minutes. Remove from oven and cool completely.

To make the cream cheese filling, in a medium bowl, stir together the powdered sugar and cream cheese until well combined. Fold in the cool whip until combined and spread the mixture over the cooled crust.

To make the pudding mixture, combine pudding mixes and milk in a large bowl. Beat on low speed with a mixer until thickened. Stir in the lemon juice. Pour mixture evenly over the cream cheese layer, spreading to edges. Chill for 20 minutes.

After20 minute chill time, spread the 2 cups of the cool whip over the pudding layer and sprinkle with the chopped nuts if desired.

Cover and refrigerate for several hours. This dessert can be made a day ahead. Cut into squares and serve.

Makes about 15 servings.

Lemon Cheese Dessert

Happy Cooking!

My Signature

Lemon Crumb Cake

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Delicious!

lemon-crumb-cake-added

Lemon Crumb Cake

1  3/4  cups  flour
2  tsp  baking powder
1  tsp cinnamon
5  tbsp butter, softened
3/4  cup  sugar
2  eggs
1  tsp  vanilla
1/2  cup  milk
1  (21 oz.) can  lemon pie filling
1/2  cup  flour
1/4  cup  sugar
1  tsp  cinnamon
4  tbsp butter, softened
1  tsp  water

For cake:  In medium bowl, combine flour, baking powder, and cinnamon, set aside.

In a large bowl, beat butter and 3/4 cup sugar at high speed until creamy.  Blend in eggs and vanilla.  On low speed, gradually add flour mixture alternate with milk until well combined.  Spread the batter into a greased, 9-inch springform pan.

For filling:  Spoon lemon pie filling over batter.  Bake at 350º for 40 minutes.

For topping:  While cake is baking, make streusel topping by combining flour, remaining sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.   Stir in water.

Remove cake from oven and sprinkle streusel topping on the the top of the half baked cake.  Return cake to oven and bake 15 to 20 minutes more or until toothpick inserted in center comes out clean.

Cool in pan or on wire rack for 25 minutes.  Remove outside ring of pan; serve warm.

Makes 8 servings.