Lemon

Blueberry Lemon Stuffed French Toast

June 5, 2020

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SaraLeeSummer

Blueberry Lemon Stuffed French Toast is a great way to make a decedent, but easy, breakfast. The yummy blueberry lemon filling takes it to the next level.

Click the image above to add Sara Lee® Bread to your Walmart Grocery cart.

Make breakfast memorable this weekend with your family. Get the coffee going, crack some eggs, and make this Blueberry Lemon Stuffed French Toast. It is a fun way to jazz up the classic French Toast. The most important thing is that you are always ready to make some great french toast. Be sure to stock up on your Sara Lee® Honey Wheat Bread to enjoy some yummy french toast this weekend.

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The Best Glazed Lemon Scones

September 4, 2019

The Best Glazed Lemon Scones- very easy to make & they take just 30 minutes from start to finish. Whip up a batch today for a delicious breakfast or afternoon treat.

Post Contains Affiliate Links. Read my full disclosure HERE

These are the Best Glazed Lemon Scones! The very best ones ever. At least that is what my daughter proclaimed after shoveling one in her mouth and reaching for another. She loved them and I bet you will too!

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Lemony Pasta Salad with Artichokes and Chickpeas

June 27, 2018

This vegetarian pasta salad comes together quickly but that speed doesn’t mean it’s lacking flavor. It’s full of flavor from lemony dressing and the vegetables and cheese. You’ll be hooked on this Lemony Pasta Salad with Artichokes and Chickpeas.

I know summer just started, but it has felt like summer has been going on for the past few months because it’s so damn hot here in Florida.

There are days when I feel like I am melting, but I really do love it.

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White Chocolate Chip Lemon Cake Mix Cookies

December 17, 2017

White Chocolate Chip Lemon Cake Mix Cookies are so incredible easy to make and just 4 ingredients! You’ll love the light texture and bright lemon flavor.

One of favorite cookies to whip up are cake mix cookies. They are so simple and I always have the ingredients at home. Plus, I don’t need to wait to soften any butter.

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Mini Lemon Blueberry Monkey Bread Muffins

May 15, 2017

Let’s talk The Handmaid’s Tale!!!

I am addicted. Seriously addicted. I have watched and re-watched the available 5 episodes. And I am counting down until the new episode is released on Wednesday.

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Mini Lemon Angel Food Cakes with Lemon Blueberry Compote

June 17, 2016

Tomorrow is a big day!

It’s going to be Autumn’s first time having a friend over. In fact, she is going to sleep over so it’s going to be a very special time for the girls.

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Lemon Bars

March 14, 2016

I’ve been living in FL for a month now and I have been loving it all.

The weather is amazing so windows are practically opened all the time. It’s so refreshing. BUT my dad told me not to don’t leave your car windows open to air out your car because geckos have been known to get in there and then just so happen to pop out while you’re driving, causing you to freak out, swerve off the road, and die. Okay, I added that last part but I’m sure that would happen to me so my windows are staying shut while I’m not driving.

But right now I’m totally loving all the fresh Florida citrus that is in season now. You can go to groves to pick citrus the way that you can pick apples in New England. We haven’t done it yet, but it will be a great activity one day.

I decided to make that Lemon Bar recipe from a recent cookbook that I received to use up some of the tons of lemons I have been buying.

The Perfect Portion Cookbook by Anson Williams, Bob Warden, and Mona Dolgov is right up my alley. I attacked it with post it’s the night it arrived.

What’s so appealing about this book to me?

Well, it’s jam packed with over 150 healthy recipes that are ones that you would actually want to eat. Seriously, this cookbook is the real deal with cinnamon rolls, french toast, chili, pasta, and all kinds of dessert. It’s all about enjoying your favorite foods at a reasonable portion size. Plus, there it isn’t loaded up with phony stuff like non-fat plasticy butter. Recipes use butter. This is real life people.

The authors introduce the ‘idea’ of breaking down your recommended caloric intake by 3 meals and snacks during the day. They breakdown what a serving size of each recipe would be, like if you have 1/2 Cup of something it could be for lunch, but a larger portion would be for dinner. It’s really helpful to break things down this way.

As well, they give you a week’s worth of meals as an example to get you through the day with healthy options for breakfast, lunch, and dinner with 2 snacks, and a dessert. Life needs dessert.

I had a tough time of picking which recipe to first try since I had a good 30+ of ones that were must makes. Would it be the Cinnamon Rolls? The Chicken-Fried Steak? The Enchilada Bake? The “Hot Cocoa” Pretzels? Or Apple Pie turnovers? Tough decisions, but I decided on the Lemon Bars because I have a swimming pool sized bowl filled with citrus in the kitchen. I also exaggerated that, like the gecko thing. Clearly.

Anyway, I whipped these lemon bars up and I have to say I am so damn impressed with out well they came out.

Since my baking supplies are in transit now, I just grabbed a pan out of my dad’s pantry which happened to be a rectangle but the surface area was comparable to a a 8×8 pan. So before you look at this and thing “yo lady, that’s not a square pan…” I know, I know. But it worked, I swear. You can also switch it to be a 9″ round pan but cutting out 20 even slices could be tricky.

Make these lemon bars. You will never ever know that they are just 100 calories each. Plus, it will help that they are just 100 calories each since when you eat them all it’s just 2,000 calories for the pan… oh wait. crap!

Lemon Bars

Makes 20 Bars (each bar is just 100 calories!)

Ingredients

For the Cookie Crust

Non-stick Cooking Spray
2/3 Cup all-purpose flour
1/2 butter, softened
1 Tablespoon sugar
1 Tablespoon cold water

For the Filling

3 large eggs
2 large egg whites
1 1/4 Cup sugar
3 Tablespoons all-purpose flour
1/4 Cup fresh lemon juice
2 Tablespoons lemon zest
1/8 teaspoon salt

Powdered sugar

Process

Preheat oven to 350 degrees. Prepare an 8″ x 8″ baking dish by spraying with non-stick cooking spray.
In a small mixing bowl, combing the flour, butter, sugar, and water together using your fingers. The dough will be rather thick.
Evenly press the dough in the bottom of the pan. It will be pretty thin.
Bake the crust for 15 minutes, or until just until the edges begin to lightly brown. Let cool for 5 minutes.
In a large bowl, or in the bowl or a stand mixer fitted with the whisk attachment, mix together all of the filling ingredients until well combined.
Pour the filling over the coled crust. Bake for 30-35 minutes, or until the top is golden brown and springy to touch.
Let cool for at least 30 minutes prior to cutting into 4 rows, and then in 5 rows the other direction to create 20 pieces. Dust with powdered sugar.

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While I received The Perfect Portion Cookbook in exchange for a review, all opinions are expressly my own.

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Lemon Meringue Pie Waffles

May 6, 2015

37 Days until our wedding!!! AHHHHHH!!!!!

It’s so exciting and nerve-racking as we still have so many little things to figure out. Sure, Price’s suit and my dress are all set but we have to nail down a bunch of things still. Like we’ve been shopping for the Out of Town Bags we are going to hand out at our reception dinner, and then started to assemble them the other night, and now we have to decorate them with some ribbon next. Nothing too time consuming but just stuff like that.

It’s fun to plan it all out and do it to. It’s just that the time is getting squeezed, but it will all get done, right?!?! Okay, I know it will, but still ahhhhh!!!

Anyway, I’ll have some more in depth wedding planning posts soon.

In the mean time, I have this delightfully sweet and tart waffle recipe for ya. It’s finger licking good. Like chicken, but 10x better.

Ever since I saw these Lemon Meringue Cupcakes I couldn’t stop thinking of them. For real, they were haunting my dreams.

Granted, I was doing Whole30 then and some days I could have killed someone for some sugar. But in reality, they just looked awesome and I wanted them so badly.

Obviously, I had to make them, but with a twist. I had to make them into waffles.

Waffles are my everything right now. They are so awesome. I think about them all the time. You know, in the mix of toddle things, wedding things, work things, etc, etc. My brain is a jumble of delightful things.

These Lemon Meringue Pie Waffles are perfectly tart and sweet. It’s a great combination of flavors. I love lemon. It’s so refreshing. And lemon Meringue pie is so lemony. It’s the best.

Sure, pie is great. I love pie. And I know, I made over 50 last year when I did my Year of Pie posts. But waffles are so much easier to make. Plus, you’re basically having pie for breakfast. So that’s awesome.

Right now the most important thing is to make these. And for me to write vows, make favors, and order babies breath wholesale. Oh yeah, all that.

Don’t mind me as I stress eat these waffles while sitting on my kitchen counter going ‘la-la-la’ in my head. Care to join in?

Lemon Meringue Pie Waffles

Makes 20 mini waffles, 10 waffle sandwiches

Ingredients

For the Waffles

2 cups all-purpose flour
1 Tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup vegetable oil
1 Tablespoon lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract

For the Lemon Curd

1 batch of Lemon Curd (3 Cups) or store bought lemon curd/lemon pudding

For the Meringue

1 Cup sugar
1/2 teaspoon cream of tartar
4 egg whites, at room temperature
1 teaspoon vanilla extract

powdered sugar

Process

To make the waffles, start by preheating your waffle iron.
Combine the flour, sugar, baking powder, and salt in a bowl. Set aside.
Vigorously whisk the eggs in large bowl until fluffy. Add the milk, vegetable oil, lemon zest, and vanilla extract until just combined.
Add the dry ingredients and mix until just combined. Some small lumps are okay.
Ladle 1/4-1/3 cup of the batter the onto hot waffle iron. Cook until golden brown. Remove to a baking rack on a cookie sheet in an oven warmed to 200 degrees.
While the waffles are cooking, make the meringue.
Set a heatproof bowl set over a pot of simmering water (don’t let the water touch the bottom of the bowl) to create a double boiler. Whisk together the egg whites, sugar, and cream of tartar, until egg whites are warm to the touch, sugar is dissolved, and mixture is frothy. Remove from heat.
Using a hand mixer or stand mixer with whisk attachment, beat until glossy and stiff peaks have formed. Add the vanilla in during last 30 seconds.
Serve by plating a waffle , scooping a generous amount of the lemon curd on the warm waffle, and then scooping the meringue on top. Using a kitchen torch, or your broiler, brown the meringue. Top off with another waffle with making sandwiches. Dust with powdered sugar. Enjoy!

Waffle recipe by I am a Honey Bee, meringue from Baked By Rachel

Homemade Lemon Curd

May 4, 2015

I am seriously in the mood to bake.

To bake everything. Cookies. Brownies. Cakes. Pies. You name it.

I think it has to do with the fact that I just spent the last month avoiding any form of sugar. I did do some baking during both of my Whole30 adventures, which was nice. I didn’t even really mind the fact that I was baking and not eating the stuff. But the absolute KILLER part was that I couldn’t just lick the spatula or my fingers. Ugh the worst.

So I am coming out of my baking and sugar dry spell and I’m on fire!

ON FIRE!!!!!!!

In the last few days I made a chocolate zucchini bundt cake, cookies, brownies, and now this lemon curd. Chocolate, chocolate, chocolate, lemon… hmmm…

Yes, the lemon throws the chocolate trend off but I knew that I had big plans for it. Delightfully delicious plans for it. What could those plans be? If you guessed that I’d use it in a fan-freaking-tastic waffle recipe, then you guessed correctly!! Woo Hoo!!

Yep, I used this lemon curd in such an amazing waffle recipe. It will have you begging for more. It just is the perfect combination of tartness and sweetness. Oh love.

I’ll be sharing the waffle recipe on Wednesday for my #WaffleWednesday post, but in the mean time you should get started on making your own lemon curd so you are prepared.

It really was super easy and the end result is incredible!

I used Ina Garten’s recipe but just changed up the process a bit. Ina calls for the lemon peel to be removed using a veggie peeler and then put in a food processor. But I was feeling lazy about dirtying my big food processor, my stand mixer, and a pot too. So I just used my super fine microplane and got to work on those lemons. It look just a few minutes more but I enjoyed the process.

Just look at that happy yellow color, I mean, come on! Yum!!!

Homemade Lemon Curd

Makes 3 Cups

Ingredients

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs/5 large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Process

Zest the 3 lemons using a microplane. Set aside.
Cream the butter until light and fluffy. Add the sugar and zest, beat again to combine.
Add the eggs, one at a time, until fully incorporated. Add the lemon juice and salt, mix again.
Pour the mixture until a medium sized pot. Cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.

Adapted from Ina Garten, via Food Network

Meyer Lemon Pudding Cake

March 17, 2015

Oh, what a weekend! Such a good weekend!!!

My sister came up from Connecticut on Saturday so we could go wedding dress shopping. We went to David’s Bridal in Danvers to start our shopping adventure. I had done some previous browsing on-line but nothing had jumped out to me so when we got there we just started grabbing dresses based upon the vision I had in mind. Plus, a few more that I wouldn’t have originally considered, like a short dress and a mermaid dress. Some looked surprisingly good but didn’t make the cut.

Ultimately, I the dress that I did pick was the first dress that I tried on. We both really liked it early on but I didn’t like a shadow from where the tulle was added to the lower portion of the dress. I tried it on again to see who annoying that shadow was – it was annoying. I jokingly mentioned that I would love to hack it off and the great women helping me there said it could be done. They suggested that I get a petticoat to replace the fullness from the tulle we would be removing. Plus, we added a grey band around the waist and it all fell into place. Woohoo!!

Plus, my sister picked out her Matron of Honor Dress. Getting things done!!

I had a busy Saturday so my Sunday was a bit more relaxed with some baking in the morning, and new laptop shopping in the afternoon. Ugh, that’s the worst. But the cake I made was delightful!!

I had grabbed some Meyer Lemons at Trader Joe’s on a whim the last time I was there. They were taunting me every time I went into the kitchen as I had no plan for them. I had to figure something out fast before they went bad. I turned to Pinterest to find a recipe to use up those Meyer lemons.

Side note- is Pinterest the new Google? It is for me! I need a recipe. Pinterest! Home design inspiriation. Pinterest! Wedding hair styles. Pinterest!

So I found a few great recipes and Price narrowed it down to this Meyer Lemon Pudding Cake from Kelsey, aka The Naptime Chef. It looked and sounded great. I love pudding cookies so I was intregued and then even more intrugided as there is no pudding in the cake! What?!?

The texture is what gives the cake it’s name. It’s dense, but airy. It’s creamy, but fuffly. It’s just plain interesting! We loved it, as did autumn’s daycare teachers. They are saints with all those kids running around. They deserve a slice of cake with a cup of tea while the kiddos nap. (Also, last week Autumn woke up early during naptime and then yelled to wake the rest of the kids up so they could all play again. Naughty!)

Kelsey does note that you get a different consistancy when you use a glass pan, it’s a little less dense on the bottom, than when you use a metal pan. I thought the results I had, with the metal pan, were enjoyable, but I would like to try it with a glass pan to check out the difference.

Meyer Lemon Pudding Cake

Makes a 8″ square or 9″ round cake*

Ingredients

1 1/4 Cups all-purpose flour
2 teaspoons cornstarch
1 1/4 Cups sugar, divided
5 Tablespoons unsalted butter, softened to room temperature
2 Tablespoons grated Meyer lemon zest
5 eggs, separated, yolks in one bowl with whites in another
1/2 Cup fresh Meyer lemon juice
1 1/4 Cups whole milk

Process

Preheat oven to 325 degrees. Lightly butter a baking pan*. Place the baking pan in a larger roasting pan to create a ban marie later.
Bring several quarts of water to boil for water bath.
Mix flour and cornstarch together in a bowl, set aside.
Cream the butter, 1 Cup sugar, and lemon zest until light and fluffy, about 2 minutes.
Beat in the egg yolks, then flour mixture, mixing until smooth.
Slowly mix in the lemon juice, then mix in milk. Set the custard mixture aside.
Beat the egg whites until they hold soft peaks. Addthe remaining sugar and beat egg whites to stiff, moist peaks.
Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not over beaten.
Pour the batter into the buttered baking pan. Fill the larger pan with the hot water until it comes halfway up the side of the smaller pan.
Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Let pan cool for 1 hour before serving.

*There is some flexibility in the shape of the cake pan you use, as long as you have the same volume capacity. For expample, the recipe called for a 8″ x 8″x 2″ square pan, but I didn’t have it so I used a round 9″ x 2″ (deep), as it has the same 8 cup capacity. I refered to this chart for help.

Sourced from The Naptime Chef

Lemony Raspberry Zucchini Bread with a Lemony Glaze

August 6, 2014

This Lemony Raspberry Zucchini Bread with a Lemony Glaze uses ripe, juicy raspberries to sweeten a zucchini quick bread. The glaze on top is the perfect finishing touch to this bread that uses the best the summer has to offer.

When summer’s bounty of fresh zucchini has you incorporating it into just about all your dishes, you’ll have to try this beautiful Lemony Raspberry Zucchini Bread with a Lemony Glaze. It is a delicious example of a great summer time recipe.

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Lemon Chess Pie

June 20, 2014

Yesterday was such a great busy day.

I worked from home in the morning. Then Autumn had a Physical Therapy follow-up appointment at Children’s Hospital for her Torticollis that flares up when she is not feeling great (a cold, teething, etc.) Then we drove out to Newton to do a big drop off at Mother’s Milk Bank Northeast. (I’ve now donated just over 1,300 oz (10+gallon) to help out premies!) A quick trip to the grocery store and then we head off to watch The Big G’s softball game. While I don’t play, Price plays along with my office as his office doesn’t have a team.

Autumn loved hanging out on our picnic blanket with a fresh juicy peach for a snack while everyone fawned over her blue eyes. And overall cuteness. 🙂

The game was a success! The team forged a comeback and ended up winning 16-17! We all went a little nuts as everyone was proud of the come back win. Plus, our team has had a bit of a history with the other team. They beat us pretty much beat us every time, but the worst is that they beat us 2 years ago in the championship game so this was such a sweet win!

Ah, it all makes me just love summer so much.

Perfect for summer is this Lemon Chess Pie!

The color and flavor is jsut to bright and happy to me. I would love to serve this at a BBQ or picnic with some fresh berries and whipped cream.

The pie is very light and very lemony. While it’s tart it’s still pretty sweet so there is a nice balance there. The whole thing takes about 5-10 minutes to mix up and then just 40ish minutes to bake. I do suggest that you give it several hours to cool and set up. I know it’s hard to resist the wait but you’ll get a perfectly set, creamy pie then.

Enjoy!

Lemon Chess Pie

Make 1 9″ Pie, 12-16 servings

Ingredients

1 unbaked pie crust
3 eggs, separated
1-1/2 cups sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup Meyer lemon juice (preferably use Meyer Lemon)
zest of 1 lemon
1 Tablespoon white vinegar
1-1/2 teaspoon vanilla extract

Process

Preheat your oven to 350 degrees.
Place the crust in a pie pan and the crimp edges. Set aside.
In a medium bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together the egg yolks, sugar, melted butter, lemon juice, lemon zest, vinegar, and vanilla extract until blended. Once combined, gently fold in the egg whites until there are no more white streaks.
Pour the filling into the pie crust.
Bake for 30-35 minutes, or until knife inserted in the center comes out clean and is browned on top.

Slightly Adapted from The Spiffy Cookie