lemon crumble cookies

I love these cookies. 

They're kind of a cross between a cookie and a danish. I shared them here for the first time.

The buttery, tender crust is the perfect base for the lemon crumble topping . . . and the lemon glaze adds just the right extra sweetness. And the best part, they take about 15 minutes from start to finish, including baking time, to make!

I think they're the perfect treat for warm Summer day with a tall glass of blackberry or blueberry mint lemonade!

Crumble Cookie

ingredients

1/4 cup COLD butter  

1/4 cup sugar  

1/4 cup brown sugar   

1/4 cup Lemon Supreme Cake Mix dry 

1/2 cup flour  

1 tube Pillsbury Crescent Rolls 

(I recommend only using Pillsbury. I've tried other brands, and it doesn't bake up the same.)

Preparation

Preheat oven to 400 degrees F.

In a medium bowl, cut cold butter into sugars, cake mix, and flour to form crumbs.

On an un-greased cookie sheet, roll out crescent roll dough into one large sheet.

Sprinkle crumbs on top.

Bake at 400 degrees F for 8-10 minutes.

Remove from the oven and drizzle lemon glaze on top.

After they’re cooked and cooled, cut them into desired size and shape!

Lemon GLAZE

.     .     .     .     .     .

1 Tablespoon butter, softened

1 teaspoon vanilla

1/2 cup powdered sugar, more or less depending on desired consistency

1 Tablespoon milk, more or less depending on desired consistency

2 Tablespoon Lemon Supreme Cake Mix dry

1 Tablespoon fresh lemon juice

Zest of 1 small lemon

Whisk ingredients until smooth, and then drizzle over the cookies.

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lemon cake batter truffles

Have you heard of Cake Batter Truffles?

They're made using cake mix (from a box) and a few other ingredients. They're incredibly moist and tender . . .alot like a traditional chocolate truffle in texture.

                      Here's the best part . . . there's no baking involved, just mixing and refrigerating.

I made traditional Cake Batter Truffles for the first time here. Aren't they pretty with rainbow sprinkles!

Since we're quickly approaching the end of Summer, I thought it would be fun to make                                                  a lemon version.

They're easy and fun to make, as well as eat . . . with their crisp chocolate shell and soft, sweet interior.

        If you like lemon, then you'll love these petite lemon truffles!

I think they're just perfect for a Summer picnic or Shower!

Here's what you need . . .

1/2 cup unsalted butter, softened

1/2 cup sugar

1 1/2 cups flour

1 cup LEMON cake mix, dry

Zest of 1 small lemon

1 tsp. vanilla

3 Tablespoon milk 

1/8 tsp. salt

2 Tbsp. sprinkles

16 oz white dipping chocolate or Almond Bark

           (I prefer Almond Bark)

Preparation

Beat together butter and sugar using an electric mixer until combined. Add lemon zest. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. 

Chill cake batter truffles in the refrigerator until serving. 

Makes around 24-30 truffles.

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flower ice cubes with lemon & mint

You've heard me say it before . . .

              It's all in the details.

Yes,  even a simple glass of water can be dressed up! 

When I saw this sweet flower ice cube tray (IKEA for 99 cents!), I had a great idea . . .

     Why not place a small mint leaf and a piece of lemon in each flower, and then freeze them!?

Drop one or two flower ice cubes into a glass of water, and you have a pretty and refreshing drink!

Bouquets of fresh mint have very small mint leaves at the top of each stem.

These small leaves are perfect for placing in ice cubes!

Tips . . .

Place 1 very small mint leaf in the inside of one of the flower petals in each impression, so that after they're frozen, the mint leaves look like the leaf of a flower. They're so pretty.

               Then add a small piece of lemon into each impression. 

Finally, slowly add water. Place the ice cube tray in freezer, until frozen.

After frozen, remove them from the tray and place them in a ziplock bag for easy storage.

 

I enjoy lemon in my water . . . and mint is quite refreshing too!

                  Treat yourself . . . or save them for guests.  

As they melt, each ice flower adds a hint of lemon and mint.

They're pretty and refreshing . . . a lovely detail.

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lemon pepper pappardelle with arugula & prosciutto ~ dining al fresco

We've had unusually warm weather the last two weeks.

You know, the kind of warm weather that naturally draws you outside.

Well, this beautiful warm weather not only inspired this light and flavorful dish, but it also inspired us to dine al fresco. 

One of my favorite means to transport our dinners outside is by using bread boards.

They're not only a beautiful back drop upon which to serve a meal, but they're functional and ~ if  large enough ~ can support a whole dinner. Perfect.

Two plates. Check.
Forks. Napkins. Check.
Two glasses of ice water, one with lemon. Salt & pepper. Check.
Fresh lemon and parsley. Check.

So with the dining al fresco basics covered, let's talk pasta . . .

Have you heard of Lemon Pepper Pappardelle? 

Lemon Pepper Pappardelle takes pasta to a whole new level.  

Lemon and pepper are infused into the pasta, making it bright and flavorful. 

The pasta itself already has so much flavor that you can eat it with just a drizzle of olive oil, and be quite pleased. 

I felt inspired, however, to add arugula for an additional peppery bite . . . and prosciutto and shaved Parmesan for an even more flavorful meal.  

And it was that . . . flavorful and delicious. 

A perfect al fresco dinner . . .

Ingredients

8 oz package Lemon Pepper Pappardelle

4 slices of Prosciutto

2 heaping cups fresh arugula

fresh shaved Parmesan

6 Tablespoons Olive Oil

Lemon

1/2 teaspoon salt 

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes (for those that like heat)

 

 

Preparation 

Preheat oven to 375 degrees F.

Place Prosciutto slices onto a baking sheet, and bake for 8 minutes until crispy.
After cooled, break Prosciutto into small pieces.

Boil pasta according to directions on package. Do not over cook.

Drain pasta and pour into a large shallow bowl. Drizzle olive oil on warm pasta. Toss to coat. 

Squeeze 1/2 of a lemon over pasta. Toss to coat. 

Salt and pepper. Toss.

Add arugula, prosciutto, and crushed red pepper flakes, if you like heat (optional). Toss.
The steam from the pasta will wilt the arugula.

Sprinkle fresh Parmesan shavings over the top. Enjoy!

bon appetit!

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lemon crumble cookies

What is May Day, anyway?

Its origin dates back thousands of years!

For me and many others, it's a celebration of Spring . . . of May flowers brought by April showers, dancing around a May Pole . . . celebrating fertile grounds, and of blooming and fruited trees.

 

I thought I would celebrate this sweet and lovely day with lemon crumble cookies for my dearest friends.

For this loveliest of Spring days . . . 
I thought I would fill mason jars with petite lemon crumble cookies, and then dress them up with twine and a burlap posy flower.

 

I hope you feel inspired to bake a batch of these bright and cheery (and delicious) cookies today!

Lemon Crumble Cookies are a cross between a danish and a cookie! You'll fall in love!  

Crumble Cookie 

1/4 cup COLD butter   

1/4 cup sugar   

1/4 cup brown sugar    

1/4 cup Lemon Supreme Cake Mix dry  

1/2 cup flour   

1 tube Pillsbury Crescent Rolls  

GLAZE

1 Tbsp. butter softened

1 tsp. vanilla

1/2 cup powdered sugar, more or less depending on desired consistency

1 Tablespoon milk, more or less depending on desired consistency

2 Tablespoon Lemon Supreme Cake Mix dry

1 Tablespoon fresh lemon juice

1 small lemon, zested

 

Preparation

Preheat oven to 400 degrees F

In a medium bowl, Cut cold butter into sugars, cake mix and flour to form crumbs.

On an ungreased cookie sheet, roll out crescent roll dough into one large sheet. Sprinkle crumbs on top.

Bake at 400 degrees F for 8-10 minutes.

After they are cooked and cooled, cut them into desired size and shape!

To make glaze ~ Blend together all the glaze ingredients and drizzle over the cookies.

bon appetit!



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lemon pudding cupcakes

These pretty cupcakes are moist (thank you, pudding!) and delicious . . . a perfect Spring (or Summer) dessert!

Spring and Summer remind me of the vibrant flavors of lemon, so I'm always looking for new, fun (and of course, delicious) lemon-inspired desserts.

Although this recipe is not new to me, I thought I would use it instead to make cupcakes for this weekend's Easter gatherings.

With so many beautiful Spring cupcake toppers and confetti's, the presentation possibilities are endless.  

And for an extra special Spring presentation . . . 
Instead of displaying them on a cake or cupcake stand, place them in a big basket laden with Easter grass, and they're sure to be a hit . . . not only visually, but your friends and family will love their flavor too!

Here's what you'll need . . . 

18 1/2-ounce package yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

1 lemon, zested

3/4 cup vegetable oil

Glaze

4 cups confectioners' sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 Tablespoons vegetable oil

3 Tablespoons water

~ Did you notice the lemon zest in the glaze? So pretty! ~

Preparation

Preheat the oven to 350 degrees F.

Prepare cupcake tins with liners.

Combine the cake mix, pudding mix, lemon zest, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour batter into each cupcake liner ¾ way. 

Bake for 12 to 15 minutes, just until set, do not over bake! Rest on rack. 

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With a spoon, drizzle glaze over the warm cupcakes, turning them to completely coat, covering them as much as possible.

Decorate with desired sprinkles.

Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 2 hours, before storing in containers with tight-fitting lids.

bon appetit!

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ooey gooey butter cake

Simply . . . Irresistible!

Well, my most recent dessert was a hit! So much so ~ that I’ve received phone calls and email requests for the recipe!

So here ya go . . . . and I included 10 irresistible twists off the original Ooey Gooey Butter Cake!

As many of you know, I made the pineapple version first ~ because my husband is a huge fan of tropical fruits . . .and it was amazing!!

I can’t wait to hear about the versions that you try! Be sure to forward this recipe to those you know who love to bake too!!

I guarantee that this cake will be a HIT at any event – big or small!

Thank you, Paula Deen, for another incredible dessert recipe!

Bon Appetit!

Ooey Gooey Butter Cakes

Cake
1 (18.25-ounce) box yellow cake mix
1 egg, room temperature
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar, sifted
1/2 cup (1 stick) butter, melted

Directions
1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

2. In the bowl of an electric mixer, combine cake mix, 1 egg, and 1 stick of cool melted butter and mix well. Pat into the bottom of prepared pan and set aside.

3. Still using an electric mixer, beat cream cheese until smooth; add 2 eggs and vanilla. Beat until just combined. Sift and pour in confectioners' sugar. Beat until just combined. Reduce speed of mixer and slowly drizzle in 1 stick of cooled melted butter. Beat until just combined.

4. Pour filling onto cake mixture and spread evenly.

I highly recommend that you bake this dessert on top of a silpat lined baking sheet. To be specific, after preparing and pouring your Ooey Gooey cake mixture and filling  into the baking dish/pan, place the entire dish/pan back on top of a silpat lined baking sheet.  

5.  Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and an extra egg to the cream cheese filling. Mix well. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling as a final step. Mix until combined. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling as a final step. Mix until combined. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Strawberry Gooey: Use strawberry cake mix. Prepare cream cheese filling as directed, beating 1 cup of ripe strawberries and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.