Lemon Poppy Seed Whipped Cream Cake. Oh yes.

Aren't Sundays wonderful?  There's just something lazy about them.  Wake up, go to church, eat breakfast, lay around.  The end.  I mean, it is the day of rest so I'm just following what the Big Guy said.  Although, I did go shopping today, and spent more than I would have liked on WORK clothes. GAH!  On the other hand, I received $$$ back by demanding my shipping & handling expenses to be refunded.  I'm such a doll to deal with.  And last, but certainly not least, I whipped (no pun intended) up a Lemon Poppy Seed Whipped Cream Cake on this lazy Sunday afternoon.  This may be one of my favorite recipes I've tried!

Ingredients:
1 1/2 cup heavy whipping cream
3 Eggs
1 cup + 2 tablespoons superfine sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour (or you could use 2 cups all purpose)
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 1/2 tablespoon oil
2 teaspoons lemon juice

Directions:
-Preheat oven to 375 degrees (or 350 degrees if using a dark pan)
-Butter/Flour a fluted pan/bundt pan
-Whisk together the eggs and vanilla in a small bowl until combined.  Set aside.
-Sift together the flour, baking powder, and salt. Mix in the poppy seeds and lemon zest into the flour mixture.  Set aside.
-Whip the cream on medium until cream thickens and forms stiff peaks.
-While still whipping, pour the egg mixture into the cream.  (it will become a mayonnaise-like consistency.)
-Best the sugar into the mixture until mixed.  Turn off.
-Fold the flour in 2 batches.  Mix well until all flour is combined.
-Stir in the oil and lemon juice.

--Pour into greased pan and bake for 25-30 minutes, or until toothpick comes out clean!

*And for the glaze on top I just mixed about 2 cups of powdered sugar, 1 tablespoons of lemon juice, and 1 tablespoon of heavy whipping cream that was leftover.  If the consistency isn't how you would like it, just add one of those three ingredients as needed.  Eye balling this would be your best bet.

Banana Bonanza

These suckers are Banana Cupcakes with Brown Butter Frosting.  Divine.  I totally scorched the heck out of the tips of my fingers on a bagel I toasted today.  It hurts to type, but I'll make it through just for you.  So dedicated.

Ingredients:
Banana Bread Cupcakes-
3 ripe bananas - well mashed
2 eggs - well beaten
2 cups all purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda

Directions:

-Preheat oven to 350 degrees.  Line cupcake tins with liners (about 24). 
-Mix the bananas and eggs together in a large bowl.
-Stir in flour, sugar, salt, and baking soda.
-Distribute batter evenly among the cupcake liners.
-Bake for 1 hour.

Ingredients:
Frosting-
1/3 cup butter

3 cups powdered sugar - sifted
1 teaspoon vanilla
3 -4 tablespoons milk

Directions:
-In a medium saucepan heat 1/3 butter over medium heat until light brown.  Watch carefully for it can burn very quickly!
-Remove from heat, cool for 5 minutes.
-In medium bowl, beat butter, powdered sugar, vanilla, and milk until smooth and spreadable. 
-After the banana bread cupcakes have completely cooled, frost each one and garnish with a sliver of banana!

Creamy Lemony Crumbly Bars-y?

As I'm typing this my dog is barking like a mad man right outside my window so I can't really concentrate.  Although, this doesn't require lots of concentration, I get distracted easily.  Oh, and I would like to say that I saw a bumblebee buzzing around today. Oh Spring time, how I love thee! You're so close I can almost taste you!! Such wishful thinking! Anywho, these lemon bars are pretttyyyy tasty! Although make sure you put the zest in when it calls for it! For some reason, the lemons I used for this would not zest, and that definitely plays a huge part in the taste of these.

Ingredients:

1 1/3 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 stick (1/2 cup) butter - slightly softened
1 cup brown sugar - lightly packed
1 cup oats
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon

Directions:
-Preheat oven to 350 degrees.
-Mix butter and brown sugar until well combined.
-Sift together flour, salt, and baking powder.
-Add oats and flour to sugar/butter mixture.  Mix to combine.
-Press half of the oat crumb mixture into the bottom of an 8 x 11 glass pan.
-Mix together the sweetened condensed milk, lemon juice, and zest until combined.
-Spread on top of the crumb mixture.
-Distribute the rest of the crumb mixture on top of the milk/lemon mixture, but do not press down.

-Bake for 20-25 minutes, or until golden brown.

Healthy Pound Cake...& by healthy, I mean not healthy.

This pound cake recipe is THE BEST.  Courtesy of Great Aunt Helen whom I have no idea who she is.  My best friend Frannie gave me this recipe that her family always uses.  We get a pound cake from them every Christmas, except this past Christmas was a little different.  Ginger the dog ate it.  So they made us a new poundcake along with the recipe just in case.  Thanks Fran! haha

Ingredients:8 oz cream cheese - room temperature
3 sticks of butter - room temperature
3 cups sugar
3 cups all purpose flour
dash of salt
1 1/2 teaspoon vanilla
6 large eggs

Directions:
-Set oven to 325 degrees
-Grease the pan like it's your job.  Must be greased excessively.
-Mix the cream cheese and butter together on medium until light and fluffy.
-Continue to mix while adding in the sugar, flour, salt, vanilla.
-Add each egg individually, still mixing.
-Bake for 1 1/2 hours!

Add chopped up strawberries and some whipped cream to make a strawberry shortcake :)

Orange Creamsicle Cookies

I made these a couple weeks ago, and never blogged about them.  They are ridiculously delicious.  Tastes like a real creamsicle melting down your hand on the 4th of July.  I made abour 3 dozen of these the other day and by the next day I think there were 9 left.  Highly recommend these bad boys.

 

Ingredients:
2 1/2 cups all purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt
1 cup butter - softened
1/2 cup sugar

1/2 brown sugar - packed
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (about 2 oranges)
1 bag of white chocolate chips

Directions:
-Preheat oven to 375 degrees

-In a small bowl, combine flour, baking soda, and salt
-In a large bowl, cream butter and sugars until light and creamy.  Beat in egg and vanilla until smooth.  Gradually add in the flour mixture until all is combined.  Stir in the orange zest and white chocolate chips.
-Drop spoonfuls onto ungreased cookie sheets.  Do not flatten the cookies.  Bake for 8-10 minutes or until golden brown edges.  Cookies will be nice and plump.  Cool for a couple minutes on the cookie sheets, then tranfer to a wire wrack to completely cool! Enjoy!

Wishing & Hoping it was Summer....Lemon Mousse.

Like I said in the last blog posting, we have a lot of lemons.  So that's what I did today, made lemon mousse.  It was between the lemon mousse or the lemon crumbly bars, but went with the mousse.  Could I say mousse one more time?  Mousse.  Ok.....so here it is:

Makes 4-6 parfait glasses.

Ingredients:
2 tablespoons water
1 teaspoon plain gelatin
1/2 cup unsalted butter
3/4 sugar
3 tablespoons lemon zest
3/4 cup fresh lemon juice
Pinch of salt
6 large egg yolks

1 1/2 cup heavy cream
2 tablespoons sugar

In a small bowl add the water, and then sprinkle the gelatin on top to allow to 'gel'...about 10 minutes.

While that is 'gel-ing', melt the butter in a saucepan over medium heat.  Once melted, remove from heat and add the sugar, salt, lemon zest, and lemon juice.  Whisk together and then add the egg yolks.  Place this over medium-low heat, stirring constantly with the whisk.  Let cook until the mixture is thick and can coat the back of a spoon (8-10 minutes). 
*If the mixture begins to bubble, remove from heat for 15 seconds letting steam to escape, then return to heat.

Once it has thickened, whisk in the gelatin.  Let the mixture cool down to room temperature, stirring occasionally.  Once it has cooled, beat the whipping cream and sugar to form stiff peaks.  Add half of the whipped cream into the lemon curd and gently fold in.

Pour mousse between the parfait glasses.  Top with a large dollop of whipped cream!

**It may not have the consistency of mousse right away, so let sit int he refrigerator for some time, add the whipped cream, then you should be good to go!!

The Original Gangster, Mr. Chocolate Chip Cookie.

I needed to bake something today.  We have a bowl full of lemons; like 10 lemons.  So why wouldn't I bake something lemon-y?  Well, I thought and I thought and everything that consisted of lemon juice or zest we didn't have all the ingredients.  Cream of tartar?  No sorry I don't have that.  4 blocks of cream cheese?  No sorry, wasn't willing to die of cream cheese overdose today.  However, I know the ingredients to my chocolate chip cookie recipe will always stand by my side, and we will always have each others backs.  So chocolate chip cookies it is!

Ingredients:
2 sticks butter, softened
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 bag milk chocolate chips (1 bag will do, but it's just NOT the same)


Directions:
-Preheat oven to 375 degrees. 
-In a small bowl combine the flour, baking soda, and salt.
-Beat the butter, sugar, brown sugar, and vanilla in a stand mixer on medium, until smoothed and creamy.
-Add each egg one at a time, beating well after each addition.
-Gradually, beat in flour mixture on medium speed.
-Stir in chocolate chips to mixture.

On an ungreased cookie sheets, drop tablespoons full of cookie dough. 
Bake for 9-11 minutes until edges are golden brown.
Cool on baking sheet for 2 minutes.
Place on wire rack to completely cool.

Simple as pie!!......or should I say, simple as chocolate chip cookies. ba dum ba!