lemon » Jenna Queen of Awesome

Lemon Cupcakes

Baking No Responses »

Feb 042011

Pictures

Lemon Cupcakes

Cupcake Ingredients

Adding Flour

Adding Cake Flour

Adding Baking Powder

Adding Baking Soda

Adding Salt

Mixing

Butter

Creaming the Butter

Adding Sugar

Adding Lemon Zest

Adding Lemon Juice

Mixing in Eggs

Adding Flour Mixture

Adding Buttermilk

Mixing the Batter

BATTER!!!

2 Trays of Cupcakes Ready for the Oven

Plus 6 Extra Cupcakes

Slightly Caved in Cupcakes

Frosting Ingredients

Butter

Added Shortening

Creaming

Adding Vanilla

Adding Powdered Sugar

Adding Lemon Juice

Beating the Frosting

Yummy!

Rows of Cupcakes

Lemon Cupcakes

1 cup butter
4 whole eggs
2 cups flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup buttermilk
Lemon Frosting
1 cup unsalted butter, at room temperature
1/3 cup shortening
1 16 ounce box powdered sugar
3 drops yellow food coloring
1 teaspoon vanilla
2 tablespoons lemon juice

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.

Bake in a 350° oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean

Let cool completely.

Frosting: Cream butter and shortening. Add vanilla. Then alternate between powdered sugar and lemon juice. Add food coloring.

This recipe was found here.

Pretty yummy. I over mixed them a bit and they caved slightly in the center, but that just means more frosting!

Sunshine Sandwich Cookies

Baking No Responses »

Nov 102010

Pictures

Cookie Ingredients

Sugar for Rolling

Creaming Butter

Adding Eggs

Adding Lemon Zest

Adding Cake Mix

Adding Yellow Cornmeal

Cookie Dough!

Rolling in SUgar

Waiting for the Oven

Fresh Out of the Oven

Icing Ingredients

Creaming Butter

Adding Powdered Sugar

Adding Lemon Juice

Mixing

Icing!

Cookie Awaiting the Icing

Cookies with Icing

Magical Sandwich Cookies

1/3 cup sugar
3/4 cup butter, softened
1 whole egg
2 tablespoons lemon zest, rind of
1 18.25 ounce box lemon cake mix
1/4 cup yellow cornmeal
Icing
2 cups powdered sugar, sifted
2 tablespoons butter, softened
2 tablespoons lemon juice (2 to 3)

Preheat oven to 375 degrees. Place sugar in shallow bowl.

Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.

Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).

Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.

Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.

Okay so these are awesome!!! Lemony goodness! Makes about 36 sandwich cookies.

Recipe from here.

Lemon Pudding Fruit Salad

Sides No Responses »

Sep 012010

Pictures

the Ingredients

the Fruit

All Mixed Up

Adding the Pudding Powder

Before the Mix

All Mixed and Ready to Go!

Lemon Pudding Fruit Salad

2 20 ounce cans pineapple chunks in juice, drained
2 11 ounce cans mandarin orange, drained
3 14.5 ounce cans fruit cocktail, do not drain
4 whole banana, sliced
4 tablespoons lemon juice
2 3.4 ounce boxes lemon pudding mix
coconut flakes, optional (I did not choose this option)

Mix fruit lightly in a bowl. Add lemon juice. Add pudding right from the package. Chill 1 hour before serving.

Recipe was found here.

So creamy and good! Even the picky kids liked it!

Double Blueberry Muffins

Baking 1 Response »

Aug 192010

I had many blueberries and this seemed a good recipe. It was supposed to make 24 but made 36!!!

Pictures

the Ingredients

Creaming the Butter and Sugar

Amara Mashing Blueberries

All Mashed with Lemon Zest

Adding the Mashed Berries

Amara Whisking

Mixing

Adding the Whole Blueberries

All Folded

In the Pans

Out of the Oven

Racks of Muffins

Double Blueberry Muffins

1 cup unsalted butter, at room temperature
1 1/2 cups sugar, plus 2 tablespoons
4 whole eggs
4 cups fresh blueberries, rinsed and dried
2 tablespoons lemon zest (from 2 lemon)
2 cups flour
2 cups yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. Line a standard (36-cup) muffin tin with paper cups. With an electric mixer, cream butter and 1 1/2 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.

In a shallow bowl, mash 1 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).

In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 3 cups blueberries.

Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool in pan 5 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

Original recipe can be found here.

I was very good and didn’t have any of the many muffins this made. We will have to wait to here from the mom and Rich to see if they are good!

Lemon Crunch White Chocolate Chips Cookies

Baking 1 Response »

Aug 122010

Lemon Crunch is a candy bark that I get at ABC Cakes in Orange.

Pictures!

Secret Ingredient!!!

the Ingredients

Mixing it Up

Adding the Flour

Mixing in the Chips and the Lemon Crunch

All Mixed Up

Going into the Oven

Cooling on my Rack!

Lemon Crunch White Chocolate Chips Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 3.4 ounce package lemon pudding mix
2 whole eggs
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
8 ounces lemon crunch
1 12 ounce bag white chocolate chips
yellow food coloring, optional

Preheat oven to 350 degrees F.

Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding (dry) until blended. Then stir in the eggs, vanilla, and lemon extract. Add the dry ingredients and mix well. Add the lemon crunch and then stir in the white chocolate chips.

Drop cookies by rounded spoonfuls onto parchment lined cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

These cookies can stick so I highly recommend the parchment paper! You can make them without the crunch (or with different flavors of crunch) and mix it up with different puddings and chips.

Lemon Cupcakes with Lemon Icing

Baking 1 Response »

Jun 142010

These make a lot of cupcake! It made 24 regular size and 24 minis. I currently have a lot of cupcakes! I got this recipe from the book Crazy About Cupcakes by Kyrstina Castella.

the Ingredients

In the Mini Pan

In the Oven

Fresh out of the Oven

Icing Ingredients

Ready to Eat!!!

Lemon Cupcakes

1 cup unsalted butter, at room temperature
2 cups sugar
4 whole eggs, at room temperature
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice

1. Preheat oven to 325. Prepare cupcake pans.

2. In a large bowl cream together butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs one at a time, beating 1 minute after each addition.

In a separate bowl combine flour, baking soda, and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. add the lemon zest and lemon juice. Mix batter for 30 seconds.

Fill the liners 3/4 full. Bake for 20 minutes or until a toothpick comes out clean. Cool cupcakes in pans for 5 minutes then move to cooling rack.

Lemon Icing

4 cups powdered sugar
1/2 cup unsalted butter, at room temperature
3 tablespoons lemon zest
1/2 cup lemon juice
yellow food coloring, optional

In a large bowl cream together the sugar and butter with an electric mixer on medium speed until smooth. Mix in the lemon zest, lemon juice, and food coloring until spreading consistency is achieved.

*I found that the cupcakes weren’t that lemony. They were good just not as lemon as I wanted. The icing was very tart, but I like that and am hoping it will bring out some of the lemon taste in the cupcakes.