These lemon raspberry muffins have the right amount of sweetness with a bit of zing, perfect for a snack or morning delight.Read More
Is there anything better than waking up to the smell of pancakes?
When I was in London I was so happy to find Lemon Curd in a Windsor gift shop, but up until this recipe, I had never used it. I knew I would need it for something when I bought it, just didn't know what exactly. Then a light bulb went off in my head! I found this recipe by Bobby Flay and just had to make it! These are the lightest, fluffiest pancakes ever! I really think it's because of the cream cheese in them. The original recipe called for ricotta, but I had cream cheese in the fridge and subbed that to save money. Feel free to try this recipe with ricotta or cream cheese. It'll be delicious regardless because of that lemon zing!
Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup cream cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon, zested and juiced
- Butter, for griddle
- 1 (11-ounce) jar prepared lemon curd
- Fresh blueberries, for garnish
- Confectioners' sugar, for garnish
- Preheat a nonstick griddle or skillet.
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter or nonstick spray. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
- Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh blueberries, and sprinkle with confectioners' sugar.
I feel like it's been forever since I made a dessert. I really don't remember the last time I baked dessert so I feel that this recipe is long overdue. For the past few weeks I have been consumed by photo shoots, investing in my food photography and planning my European summer trip, so this dessert has really helped me to unwind and actually enjoy Spring. Let's face it, April is over and Summer is soon here! So I've definitely got to take some time to stop and smell the roses (literally)!
I was planning on serving these cakes at a Spring gathering with some friends over the Easter holiday, but the gathering was cancelled. I was disappointed that the cake cracked; I didn't realise it was finished until about 5 minutes too late so it dried out. I was left feeling completely uninspired when I looked at my cakes. To this day I still regret not levelling them so they could be the same height and have flat tops (See what stress does to you). I stared at these cakes for an hour trying to figure out how to make them pretty. The coconut glaze-icing didn't turn out well and I definitely did not have the energy to whip up buttercream frosting. I eventually decided to use some store-bought Betty Crocker Whipped Strawberry frosting I had but even though didn't know what to do.
After a few more moments of head scratching and failed icing, I decided to make a "rose" shape on top of each cake. But I still wasn't satisfied. So I took a walk outside and found some flowers that I thought really complimented the mini cakes. After that I felt like I was at high tea! The flowers really brought out the best in the cakes and hid the imperfections that were bothering me. I made a little bouquet and rest it in a jar in the middle of the cakes and let creativity take care of the rest.
What I love about the cakes is that no flavour is too strong or overpowering. It's not too sweet, and doesn't even taste dry. You should definitely try this recipe the next time you have friends or family over or if it’s your turn to donate some sweets. The best part is you can cut these cakes in half to make more. The recipe yields 14 when baked in a 9” shallow pan and a small circle cutter is used to cut each out.
Lemon, Lavender and Earl Grey Mini Cakes
· 2 cups flour
· ½ cup earl grey tea, strong brew with ½ teaspoon lavender
· ½ cup sour cream
· ½ cup nonfat milk
· ½ cup sugar
· ½ cup plain applesauce
· 1 egg
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon lemon juice
1. Preheat oven to 350°F. Grease a 9” baking pan and set aside.
2. Brew a cup of Earl Grey Tea and steep for 5 minutes. I used Harney & Sons.
3. Sift flour, sugar, baking powder and soda together. Add the wet ingredients and mix until well combined.
4. Pour batter into prepared pan and bake for 18 minutes or until knife inserted in centre comes out clean.
5. Allow to cool completely. Then using a small circle cake cutter, cut out the mini cakes. Decorate with icing of your choice and enjoy.
Miniature sized cheesecakes flavoured with a hint of lemon, topped with blueberry jam, and covered with lots of fresh blueberries. A sprinkle of powdered sugar gives these cheesecakes the perfect finishing touch.Read More
I've never had lemon bars before because up until my recent adult years, I've steered clear of everything lemon flavoured. I'm not sure why, I just didn't care for it. So over the holiday last week, I decided to give the recipe a try. I figured, what could it hurt, I made Blueberry Buttermilk Scones with Lemons in it and that turned out great! Boy was I wrong!
I won't include the original recipe or where I got it from because I feel that it was just so horrible. I ended up with a crust so incredibly thick that I had to periodically bat the batter down with a spatula while it baked like a bad child. Also, because the recipe called for pre-baking the crust, it ended up burning a little because you have to put it back for the lemon layer. So I changed the baking time for the crust. The batter was runny like Niagara Falls, and way too tart (yes I know it's Lemon Bars, but my goodness, there was no balance of flavours). I ended up adding 1/2 cup of flour to thicken it because I knew if I put it in the oven that way, it would've spilled over and made a mess, and taken forever to bake. The original recipe offered two layers for the lemon, full-sized or thinner. My pan could only handle the thinner so that's what I'm giving you. I also added almond and vanilla extract to really marry the flavours, and it was the best decision I ever made!
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the lemon layer:
4 extra-large eggs at room temperature
2 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
1 1/8 cup flour
1/2 teaspoon almond extract
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 10 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into rectangles and dust with confectioners’ sugar.
Now that I've made the changes, I absolutely love these! Even my dad, mum and step-dad loved them! It's the perfect dessert to munch on in small doses and share with friends!
Whip up a batch of these for the weekend! What's your favourite bite-size dessert to snack on? Tell me about it in the comment section below!
Love crispy garlic chicken and buttery parmesan noodles in a fresh lemon cream sauce?? You will love this quick and easy Grilled Lemon Chicken Pasta! I love the combo of light angel hair pasta with this fresh creamy lemon sauce. And the slightly crispy garlic chicken is the cherry on top! It’s so easy to make for a weeknight dinner, and all you need are a few fresh and simple ingredients. If you love lemon, chicken, and pasta, make this for dinner tonight! :)Read More
Keep this hot beverage on hand for a quick warm up after shovelling the walk or allow to cool to sip in the shade.
- 9 cups water
- 1 cup lemon juice
- 2 cups orange juice
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon ground clove
Combine all the ingredients in a 4-quart saucepan. Simmer and serve, or refrigerate and reheat.