Vanilla Pound Cake with Cinnamon-Vanilla Cream Glaze

Kim

I know it’s taboo to post sugar the first week of the new year, with everyone on the diet train and all, but since it’s the SECOND week in January…I think we all deserve a treat for making it this far. Am I right, or am I right?! First, I have to admit that I’m am so not a vanilla person. I will choose chocolate every time. Or maybe lemon. But never vanilla. However, my daughter had a friend over recently and it was the little girl’s birthday. Me, being the awesome mom that I am (so says I), offered to bake a cake. The girl requested vanilla. I was like “huh?” She said she didn’t like chocolate. So I made her leave. Just kidding…but seriously?

Well, I may just be a vanilla convert. I never knew the quality of the vanilla would make such a difference. I mean, you usually only add a teaspoon or so to baked goods, so what’s the big deal right?

It makes a difference. Trust me! I was sent some Mexican Vanilla to sample and used it in this cake…it was so good! Granted, the predominant flavor of this cake, is in fact, vanilla. So it would make sense that a good quality extract would up the yumminess factor.

The cake itself is lighter than a traditional pound cake, but still nicely dense. It has a good flavor and would be excellent with a chocolate ganache, lemon glaze, or pretty much anything you want to top it with. It’s even good plain!

I decided I would go all-out vanilla, and added vanilla cream glaze, with a little cinnamon.

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Recipe Source:

So what are you…a chocolate or vanilla person? Or lemon, or strawberry….we can still be friends.

I was provided a sample of the Nielsen Massey vanilla mentioned in the post but was not compensated nor obligated to right about them. All thoughts expressed are my own.

This Vanilla Pound Cake was featured at the Party, , and chosen as a host favorite at !

I may be linking up at any of the following – (Monday) , , , (Tuesday) , ,, , (Wednesday) , , , (Thursday) , , (Friday) , , , ,, , , , (Sunday)

Meyer Lemon Recipe Round Up

Kim

I’m pretty much in love with Meyer lemons right now, so I thought I would do a little round-up. It’s helping me cope with the winter blues. I’m ready for Spring!

Low Fat Meyer Lemon Muffins – I know I just posted these, but just in case you missed them!

Meyer Lemon Baked Donuts

Citrus Blueberry Loaf with Meyer Lemon Glaze (this is a shortcut recipe using a mix)

Meyer Lemon Chicken Soup with Orzo – I love this soup, and have some in my fridge right now!

Meyer Lemon Baked Oatmeal

Egg Free Lemon Curd – made with Meyer Lemons and would be really good on the above baked oatmeal!

Glazed Meyer Lemon Almond Cookies – I really need to make these again soon.

Meyer Lemon Sugar Cookies

No Bake Meyer Lemon Pie – Love these, and only 2 ingredients…what’s not to love!

Are you Team Lemon? What’s your favorite lemon recipe?

Meyer Lemon Muffins {low fat}

Kim

Meyer lemons are like the regular lemon’s more awesome cousin. They are a cross between a lemon and an orange, and are less acidic and slightly sweeter. They are also only in season for a few short months in the winter. I’m wondering if they are having a bad season because I haven’t seen too many of them. However, I have bought them from Sam’s Club and Wal-Mart.

Aren’t they pretty? It’s nice to have something so bright and cheerful in season during the gray, cold, gross and dreary winter. Winter isn’t my favorite season, can you tell?! Even though I would love to bake and bake and bake with these lovelies, my waistline just can’t afford it. That’s why when I discovered this low fat recipe, I was all over it.

Meyer Lemon Muffins {low fat}

2 cups all purpose flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

zest from 2 Meyer lemons
1 cup low fat milk

1 tablespoon fresh Meyer lemon juice

2 large eggs
3 tablespoons oil (I used a canola/olive oil blend)

Glaze:

1 cup confectioner’s sugar

Meyer lemon juice – enough to achieve desired consistency

1/2 teaspoon vanilla extract (optional)

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or use paper liners. (Since this was a low fat recipe, I sprayed my liners just to be sure they didn’t stick.)
Zest your lemons and add zest to medium sized mixing bowl.
Juice lemons and add one tablespoon lemon juice to one cup low-fat milk in a separate bowl or measuring cup. Set aside. (Save remaining juice for glaze. See note regarding lemons.)
To the zest in mixing bowl – add flour, sugar, baking powder, baking soda and salt. Whisk together until blended.
In a separate bowl, whisk together eggs and oil. Add the milk and lemon juice mixture – it should look lumpy (it is a buttermilk replacement. You could use buttermilk instead.) Whisk until blended.
Add wet ingredients to the dry ingredients and mix until just combined.

NOTE: if the Meyer lemons are very ripe, with a thin soft skin, you can finely chop up the entire lemon (or both if you really like lemons) that you have juiced and zested and add to batter. If the lemons have a thick, firm skin, you may not want to do this as it will cause you to have bitter chunks in your muffins.

fill muffin cups 3/4th full and bake for 15-20 minutes or until done.
While muffins are baking, mix together confectioner’s sugar and enough lemon juice to achieve desired consistency of glaze. Add vanilla if using. If you do not have enough lemon juice to thin out the glaze, add milk until desired consistency is achieved.

Recipe Inspired By: (Weight Watchers info can be found at source. Keep in mind that Renee made 16 servings from recipe and I made 12, and I added a glaze.)

These were good re-heated in the oven the next day, and freeze well too.

This recipe was featured at:

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White Chocolate Lemon Oreo Truffles

Kim

So…obviously I’m having a hard time in the ‘blogging regularly’ department. I’ll tell ya, when I was blogging everyday, I got fat. All that cooking, eating, and sitting was not a good combo. I’m still cooking and eating, but instead of using my free time here, it’s been at the gym. Much better for my waistline, not so great for this here blog. I hope you all will bear with me as I try to get a routine going again.

Anywho, in other news….I’ve been going through an Oreo ‘phase’. Specifically, an Oreo Truffle phase. It’s madness. My thighs seriously hope I’m almost over it.

I mentioned a while back that I received chocolate to try out, and as you can see, I’ve been loving it. (In case you missed it – Chocolate Covered Strawberry Pizza and Graduation Oreo Truffles)

When I accidentally-on-purpose bought these lemon Oreos, I knew immediately that coating them in white chocolate was the way to go. Hence, White Chocolate Lemon Oreo Truffles were born. Oreo Truffles are ridiculously easy, yet very tasty. The lemon and cream cheese is a really good flavor combo. Speaking of flavor combos…Oreo is getting a little cray cray with their Watermelon, Birthday Cake, etc flavors. HOWEVER, I have to say that the Peanut Butter Oreos are pretty dag-gone tasty. I’ve seriously been thinking of all the different things to make with them, but so far I have refrained. It’ll happen soon I’m sure…willpower never holds out for long.

White Chocolate Lemon Oreo Truffles

1 package Lemon Oreos

4 oz. (1/2 package) cream cheese*

8 oz white chocolate, melted (I used )

*I prefer to use 4 oz. as opposed to 8 like some people do, and I like the 1/3 reduced fat because the cookie/cream cheese mixture can get very oily.

Add package of Oreos to bowl of food processor. Pulse a few times to chop into pieces.
Add cream cheese to processor.

Blend Oreos and cream cheese until well blended. Mixture will be thick (like a cookie dough).
Roll into 1 to 1 1/2 inch balls and place on waxed paper lined cookie sheet.
Chill in freezer while preparing chocolate.
Melt chocolate per directions (microwave or double broiler method).
Dip chilled oreo truffles into melted chocolate. Place on wax paper. Allow chocolate to set.

Are you on the Oreo train? I’ve actually heard some people say they didn’t like them. We are no longer friends. (I’m kidding!) I go through phases with them. I really wish I could go through a spinach phase, or a broccoli phase…

Chocoley Chocolate sent me samples of some of their products to try. No other compensation was received.

I may be linking up at any of the following – (Monday) , , , , (Tuesday) , , , , ,,, , , (Wednesday) , , , , ,, , (Thursday) ,, , , (Friday) , , , , , ,, ,, , ,, , (Saturday) ,

Citrus Blueberry Loaf with Meyer Lemon Glaze {quick and easy version!}

Kim

Krusteaz provided me with complimentary product to help facilitate this post. No other compensation was received. All opinions are my own.

I don’t know about where you are, but Spring was here. It was awesome! And then it left….but hopefully by the weekend it will be back. (Fingers crossed!) The warmer temperatures and amazing sunshine really put me in the mood for everything citrus! Lemon, lime, orange…you name it, and I’ve probably pinned it in the past couple of weeks. The only problem with having a huge list of things on my “to bake” list is finding the time to actually make them. The kids have had sports, then they got sick with all the pollen and stuff floating around, my little guy’s asthma acted up…the list goes on. SO, enter the quick and easy recipes that I love so much – like this one!

This bread starts with a mix and has a hint of citrus from lemon and orange zest. Then it is topped with a glaze made with Meyer lemons that really gives it a pop of sweet lemon flavor that makes your taste buds do a happy dance!

Glaze is good. Am I right, or am I right?

Look at that gorgeous color! Mother Nature may not be screamin’ spring where you are, but this is! It gets the rich yellow color from the eggs, and I used farm fresh eggs (for the first time ever) and was amazed at their vibrant color. If you follow me on you probably saw a pic.

Citrus Blueberry Loaf with Meyer Lemon Glaze

1 package Krusteaz Wild Blueberry Muffin Mix (you will need the pouch of mix and the can of blueberries that comes in the box)
1/3 cup water*
1/3 cup vegetable oil
3 eggs
2 teaspoons finely grated orange zest (I used the zest of one orange and one Meyer lemon)

*I used the juice of my orange, plus enough water to equal 1/3 cup

Meyer Lemon Glaze

1 cup confectioners sugar
approx 1 T. Meyer lemon juice

Directions

Preheat oven to 350 degrees.
Lightly grease or spray an 8″ loaf pan with cooking spray.
In a medium bowl, blend together the muffin mix, water, oil, eggs and zest.
Drain and rinse blueberries and gently fold into batter.
Pour batter into loaf pan and bake 45 minutes or until toothpick inserted into center comes out clean.
Cool in pan for about 10 minutes, then place on wire rack.

Glaze – Mix powdered sugar and enough lemon juice to reach desired consistency. Pour over warm cake.

Recipe adapted from

The only thing I would do different is to add some additional fresh or frozen blueberries. You could also skip the glaze or use orange juice in the place of the lemon juice. For more quick and easy recipe ideas, check out the website. They have several recipes using their mixes as a base, which is pretty darn convenient. They even have a special section for ! Next on my list… made with their Country White Bread mix. My kids looovvveee cinnamon rolls!

Pink Lemonade Cereal Treats

Kim

Yes, I’m at it again. More cereal treats. I think I have a little obsession. I really like cereal treats, but that’s not the problem…it’s the marshmallows! I have this strange compulsion to buy almost every new flavor I see. And….I saw these –

PINK LEMONADE MARSHMALLOWS!! I already had the cereal. You know, one of those big boxes that you bought just knowing your kids were going to eat them, and then they sit in the cabinet for days. That’s another reason I make a lot of cereal treats. We always have a lot of cereal in my house, and whenever I fear a box is going to go stale…well, it’s an excuse to make treats!

I was surprised at just how “lemonade-y” these marshmallows were. I expected a mild flavor, but these pack a little punch. They also turned bright pink when melted (let’s not think about why, let’s just go with it for the sake of Valentine’s.)

Pink Lemonade Cereal Treats

3 T. butter

1 bag Pink Lemonade marshmallows (I found mine at Wal-Mart)

5 cups cereal of choice

sprinkles (optional)

1 cup white chocolate, melted (optional)

Melt butter in a large pot over medium heat on the stove top. Add marshmallows. Stir until marshmallows are melted. Remove pot from heat, stir in cereal. Mix well. Place treats in a buttered or sprayed 9 x 13 dish (or smaller for thicker treats). Press evenly into bottom of pan. Add sprinkles if desired. If adding white chocolate, melt in a microwave safe bowl for 45 seconds. Stir. Microwave in 15 second increments until melted, stirring after each interval. If chocolate is too thick, add a couple of teaspoons of butter or shortening and stir until combined. Drizzle chocolate over cereal treats or get fancy and pipe it on there. *Melted chocolate and I do not get along. That’s why no fancy chocolatiering going on here*

Big white chocolate clumps. I meant to do that 😉

These are fun for Valentine’s Day, but they would also be a great summer treat too. My kids love pink lemonade!

For other cereal treats, check out Rolo Cereal Treats with Brownie Mix, , , Pumpkin Spice Cereal Treats, Chocolate (no)Peanut Butter Rice Krispie Treats (nut free), and Cookie Butter Cereal Treats. Hmmm, I may need a cereal treat intervention.

But first, I also want to make ! How adorable are they?! They are so cute for Valentine’s Day!

And it just so happens that I have exactly what I need to make them since was so awesome to send me these samples! So many new varieties…my kids are thrilled! I will be talking more about these in a later post, but let me just go ahead and tell you…the Vanilla Creme Peeps, taste like cookies! And dark chocolate varieties? Be still my heart.

I may be linking up at any of the following – (Monday) , , , , , , (Tuesday) , , , , ,, , (Wednesday), , , , , , , (Thursday) ,, , , (Friday) , , , , , ,, , , , , , , (Saturday) ,

{egg free} Lemon Curd

Kim

I L-O-V-E me some lemon curd. Creamy, sweet, tart, lemon-y deliciousness. Of course, as with most things I adore, it isn’t all that good for you. I have wanted to try an egg free version for a while, and I have to say, I was quite pleased with my first attempt at homemade lemon curd! I guess I should point out, this version isn’t healthy either, it’s just eggless. Oh well..can’t win them all.

Egg Free Lemon Curd

adapted from

1/2 cup unsweetened almond milk

1/4 cup heavy cream (can also use Half and Half creamer)
3/4 cup lemon juice (I used meyer lemons)
4 tablespoons cornstarch (Update: I now make this with 3 Tablespoons)
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons *optional)

Zest lemons (about 3 large or 5 Meyers – depending on size), then juice.

Whisk together lemon juice, almond milk, cream, cornstarch, and sugar in a medium saucepan.

Continue to whisk while heating on high heat until mixture is hot, but not boiling.

Reduce heat to medium, and whisk until mixture thickens.

Once it has thickened, remove from heat and add vanilla and lemon zest.

Remove from saucepan immediately and allow to cool. Once cool, store in refrigerator in a sealed container.

I used some of mine to make these…Blueberry Muffins with Lemon Curd, which I have deemed the best muffins ever. I love, love, love them.

The muffins pictured above were made with store bought lemon curd (with eggs)…you can see how it is much more yellow, but other than that, the flavor was very close. The only thing about my homemade version, is once it was refrigerated, it got thick and pasty/lumpy looking. I am guessing due to all the cornstarch? But it still tasted delicious and when heated in the muffins, it was nice and smooth. I will definitely be making my own lemon curd again!

I may be linking up at any of the following – (Monday) , , , , , , , , , , (Tuesday) , , , ,,, , and , (Wednesday) , , , , , , , Cherished Handmade Treasures, (Thursday) ,, , , , (Friday) , , , , , ,, , , ,, , , ,, (Saturday) , , (Sunday)

Baked Meyer Lemon Donuts

Kim

Meyer Lemons are awesome. Donuts are awesome. Therefore, Meyer Lemon Donuts are awesomer. True story. They also make for pretty pictures 🙂 So many of my posts include camera phone shots taken on the fly as I am trying to get dinner on the table, and unfortunately, I don’t really see that changing anytime soon. I mean, let’s be real. I have 3 young kids. Enough said. ANYway, I have been working on my “food styling” techniques when I have time. (if I could just learn how to properly use my camera, that would be great.) But, there is just something ‘happy’ about Meyer Lemons that makes me want to take their picture!

Baked donuts are a favorite around here (b/c I am a mean mama and deprive my children of the store-bought trans-fat laden versions). When they get there first bite of a freshly baked, warm Krispy Kreme, I will most likely lose the “my mom is so awesome she makes us great donuts” status.

Meyer Lemon Baked Donuts adapted from

2 cups unbleached all-purpose flour

1/2 tsp sea salt
2 tsp baking powder
1/2 cup granulated sugar

1/4 cup sugar substitute (I used )
2 tbsp butter, melted
2 eggs
¾ cup low fat plain yogurt
6 Tbsp meyer lemon juice
1 tsp vanilla extract

Preheat oven to 375 degrees. Spray a doughnut pan with cooking spray.

Mix together flour, salt, baking powder, sugar, and sugar substitute (if using).
In a separate bowl, mix the melted butter, eggs, yogurt, lemon juice, and vanilla extract.
Add wet ingredients to the dry and mix to combine.
Fill the donut pan 2/3 full of batter. (I just use a spoon, but some people prefer to pipe it in.)
Bake for 12-15 minutes.
Remove from pan and let cool on wire rack.
Top donuts as desired.

A glaze of lemon juice and confectioners sugar is delicious, or you can dip them in powdered sugar. (or you can do both like we did!).

NOTES – You can use 3/4 cup granulated sugar and skip the sugar substitute if desired, or you could probably use all sugar substitute (for baking), but I haven’t tried that. You could also use regular lemons instead of Meyer lemons, or use orange juice, for orange donuts! Also, these are a dense, cake-like donut, not a light and fluffy one. (Cake donuts are my fave!)

Well, enjoy these bright, sunny donuts during this COLD, dreary day! Yes, I bragged too soon about our awesome weather….I actually saw a few snow flakes yesterday, with more in the forecast today!

I may be linking this recipe up at: (Monday) , , , ,, , , , , , , (Tuesday) , , , , , , , (Wednesday) , , , , , (Thursday), , , , (Friday) , , , , , ,, , , , (Saturday) , , (Sunday)

Blueberry Muffins with Lemon Curd filling

Kim

Best.Muffins.Ever. I’m not sure why, but I always take the WORST pictures of the BEST food! I would love to have gotten a pic that could convey how scrumptious these were. But….maybe you will take my word on it?! If you love the combination of blueberries and lemon – these muffins are for you.

First, I was out of eggs (I was trying to use up all my perishable items before moving, & didn’t want to buy more), but not an issue – I just followed this . The muffins turned out great…not too dense or crumbly. However, I used a for the filling, so they were definitely not vegan. (The recipe link has a vegan lemon curd recipe too if interested.)

Blueberry Muffins with Lemon Curd Filling

(adapted from )

1-1/3 cups unsweetened almond milk
2 tablespoons of lemon juice
1-1/2 tablespoons of grated lemon zest
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup coconut oil (orig.recipe calls for canola or other light tasting oil)
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 tablespoon unbleached all-purpose flour
2 tablespoons turbinado sugar
1/2 cup prepared lemon curd, chilled

Preheat oven to 400 degrees F and spray a 12-cup regular muffin pan (or use cupcake liners).

In a medium bowl combine milk, lemon juice and lemon zest. Let stand about 5 minutes.

In a large bowl mix together 2 cups of flour, baking powder, baking soda and salt. Whisk sugar, oil and vanilla into milk mixture until well blended.

Add wet mixture to the dry and stir just until blended. In a small bowl, mix the blueberries with the remaining tablespoon of flour to coat, and then fold the blueberries into the batter (flour prevents them from sinking to the bottom).

Divide half the batter evenly among the 12 prepared muffin cups, making a slight well in the center of each. Spoon 2 teaspoons of lemon curd into each well and top with remaining batter. Sprinkle turbinado sugar over the tops of the muffins.

Bake in preheated oven for 20 to 24 minutes or until tops are golden brown and spring back when touched.

Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Do not try to eat immediately. This will cause serious burning of the tongue from the very hot lemon curd filling. Not that I know this from personal experience, I’m just sayin’. *ahem*

Verdict – As I have already said….these were the BOMB! Oh so good, and it makes me sad that I am all out of lemon curd. When my kitchen is in order, I will have to make these again with the homemade vegan lemon curd.

Now….off to do some unpacking. Anyone wanna help?! Especially since my girls just informed me that half the stuff that belongs in the house (my son’s clothes, their bathroom items, etc.) were just found in the storage area above the garage. Hello?! When it says on the box….’BATHROOM’….WHY would you stick it in the garage?! Don’t EVEN get me started about my moving experience. I’m sure I will rant about it in another post 🙂

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Lemon Cupcakes with Lemon Curd

Kim

I made these cupcakes for my sister’s birthday and they were the BOMB. The lemon curd absolutely made them. That is some good stuff. I had never tried it before but recently ordered it, along with some other goodies, from . I’m in love.

These were super easy to make because I went for the quick and dirty version. Boxed lemon cake mix, lemon icing, and prepared lemon curd. Obviously, making everything from scratch would make it that much better.

I made the cake mix according to directions on the box, except I added the zest of one lemon. Once the cupcakes were done, I used a melon ball scoop, and scooped out some of the cupcake (which I ate), and added a dollop of lemon curd. We topped the cupcakes with canned lemon icing (I say we b/c my 11 y/o helped with the icing, in case you were checking out the first pic and wondering. Not that my frosting skills are all that.) The icing is the thing I would change for next time. I wasn’t a huge fan of the artificial lemon flavor of the canned icing, but I was worried the homemade icing would melt so quickly in the heat, and I was traveling with them. Other than that, they were awesome! My mother declared them divine…and that is saying something as my mom is more of a chocoholic than I am! I know, it’s not even possible, right?!

I am thinking about making these again soon, and instead of frosting, just add some cool whipped topping and fresh blueberries. Lemon and blueberry is always a winning combo. I could even make these “skinny” cupcakes by just adding a can of diet lemon/lime soda to the box of mix. If you haven’t tried this…it works! I posted it here if interested. So…..maybe I’m just gonna go now and make these before I attack the lemon curd with a spoon!

And if you are craving a salty snack….go enter my giveaway HERE.

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