Lemon Cream

5 Eggs

3 egg yolks

1 cup sugar

3/4 cup fresh lemon juice

pinch of kosher salt

1/2 c. cold unsalted butter cut into 1/2 inch cubes

1 cup cold heavy cream

3 tablespoons powdered sugar

Whisk together the eggs, egg yolks, and granulated sugar in the top pan of a double boiler or in a medium metal bowl until well mixed.  Set over a saucepan filled with 2 inches of simmering water over medium heat.  Add the lemon juice and kosher salt.  Cook, whisking constantly, until thickened, 7 to 10 minutes.  Remove from the heat and whisk in the butter until smooth.

Using a rubber spatula, scrape the mixture into a medium-mesh sieve set over a bowl.  Strain the mixture into the bowl, pressing with the back of the spatula. Cool slightly at room temperature, then refrigerate until firm, at least 1 hour.  

Combine the cream and powdered sugar in the bowl of a stand mixer with the whisk attachment.  Beat on high speed until soft peaks form, about 1 minute.  The cream should slowly fall forward when lifted with a whisk.  Alternatively, use an electric mixer  Fold half of the whipped cream into the chilled lemon curd, then fold in the remaining cream.  Refrigerate until ready to use.

*  This is delicious served as a parfait with a variety of berries.  I have also used this to make a trifle layering sponge cake, berries and the lemon cream.  

Chocolate Cake

*This is the cake that was made for Jenny's birthday!

1 chocolate fudge cake mix

1 small package chocolate fudge instant pudding

16 oz sour cream

8 oz cream cheese

1/2 cup oil

3 eggs

1/2 c. water

1 bag semi-sweet chocolate chips

Heat oven to 350. Mix cake mix and pudding mix together. . . then add the remaining ingredients.  The original recipe calls for it to be baked in a bundt pan but I have made it in different pans as well.  Grease desired pan and bake for 50-60 minutes.  Don't overbake!!  It is sometimes hard to tell when done because the chocolate chips will be melting throughout.  You can serve this cake with chocolate buttercream frosting or fresh berries and cream.  Enjoy!

Homemade Oreo Cookies

2 pkg. German chocolate cake mix or Devils Food Cake 

1 1/2 c. shortening
4 eggs

Mix well, roll into half inch size balls and place 2 inches apart on cookie sheet. Bake at 350 degrees for 8-10 minutes. Let cool on cookie sheet. 

 

For the Frosting you can either use Betty Crocker cream cheese frosting or make the one below:

1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 tbsp. vanilla
4 c. powdered sugar

Bonnie's CCC's...the BEST!!

2 Eggs
1 tsp. Vanilla
1 C. Butter, softened
3/4 C. Brown Sugar
1/4 C. White Sugar
1 tsp. Baking Soda
1 small box of Vanilla Instant Pudding
2 1/4 C. Flour
2 C. Chocolate Chips, or to taste (i like milk chocolate)

Cream the eggs, vanilla and butter. Add the sugars and mix. Add baking soda and pudding and mix. Add 2 cups of flour and mix. Coat your chocolate chips with the remaining 1/4 C. of flour and add. Bake at 350 degrees for 8-10 minutes. (In my oven they take about 12 minutes...so just watch them.) Eat as many as possible!

Lemon Spritz Cookies

110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt

Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.

Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.

Bake at 350F for about 12 minutes or until lightly golden.

Let them cool completely and fill with the lemon buttercream.

Lemon Buttercream

75 grams egg whites
150 grams sugar
225 grams butter, room temperature
Zest of 2 lemons
1/2 tsp lemon oil
Juice of 1 lemon

Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.

Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.

Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.

Let's Get Started!!

I am so excited for this blog!  I can't wait to try out everyone's recipes.  I figured I would start off on the right foot with a dessert!  I made these at the easter egg hunt. Enjoy!

Lemon Blossoms

Paula Deen

1 box yellow cake mix

3 1/2 oz. package instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

glaze

4 cups confectioner's sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 tablespoons vegetable oil

3 tabelspoons water

Preheat the oven to 350 degrees 

Spray the mini muffin tins with vegetable oil cooking spray.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amount of batter, filling each muffin tin 1/3.  Bake for 12 minutes.  Turn out onto a tea towel.  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 fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.  Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly, about 1 hour, before storing.