Lemon Supreme Pound Cake {starts with a mix}

This recipe is kickin’ it old school. It came out on the package of Duncan Hines cake mix back in the 70’s (according to this site it was 1978.) I was a mere babe back then and not yet baking, but I have been using a variation of it for years. I usually make a chocolate version (because I am a chocolate freak), but lemon/citrus cakes just scream SPRING and are quickly becoming a favorite as well. But if I’m being honest, have I met a cake I didn’t like? Probably not.

This was perfect for Easter, and forgot to include it in my last post. We have had an abundance of cakes going on around here! I do love a bundt cake. I’m not sure why!
And, just 4 ingredients + water…how convenient is that?
The version I usually makes also has a cup of sour cream (or yogurt). I didn’t think to add it to this one, but I think it would have made it even more moist and dense, like a traditional pound cake. Even so, it was delicious as is, and was really tasty with fresh strawberries and whipped cream!

Lemon Supreme Pound Cake

1 box Lemon cake mix
1 package instant lemon pudding mix (4-serving size)
1 cup water
1/2 cup oil
4 eggs

Glaze (optional)
1 cup confectioner’s sugar
1-2 tablespoons lemon juice (can also use milk, cream, half-and-half)
zest of lemon (optional)

  • Preheat oven to 350 degrees F. Grease and flour a bundt pan (I used the Baker’s Cooking Spray), set aside.
  • Add cake mix and pudding mix to a large mixing bowl. Add water, oil and eggs. Stir until combined.
  • Beat on medium speed for 2 minutes.
  • Pour cake mix into prepared pan. Tap pan on counter a couple of times to remove any air bubbles.
  • Bake for 40-50 minutes; cake is done when lightly browned and center springs back when gently pressed. Cool in pan for 20 minutes.
  • While cake is cooling, make glaze (if desired) by combing confectioners sugar with 1 tablespoon lemon juice. Slowly add in additional juice/liquid until desired consistency is reached. Mine ended up a little thinner than I would have liked, and could have been thickened up with more sugar, but I just left it as is. I also added the zest of a lemon to my glaze for extra lemon flavor.
  • Invert cake onto plate and drizzle with glaze.
Recipe Sources: Click Americana and Duncan Hines
Another great recipe that begins with lemon cake mix –

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy’s Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita Nibbles, The Cookie Puzzle (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife,Play.Party.Pin

Creamy Lemon Chicken & Rice Soup

I know I’ve been whining about the cold a lot…but it’s so dang COLD! My Southern blood just can’t handle it! Therefore, there has been a lot of soup and hot beverages going on around here. This soup has been a favorite. It’s makes you feel like you are eating a warm blanket. No…wait…that doesn’t sound very good. It’s warm and comforting like a warm blanket? Maybe that’s better. Maybe I should just shut up and post the recipe…

You could make this with rice or orzo. I actually made both, left them out of the soup, and let everyone choose…because one child likes orzo and hates rice, and the other loves rice…and it was just easier this way. Trust me. But you can totally choose. I bet dinner is easier at your house. *sigh*

Creamy Lemon Chicken and Rice Soup

1 tablespoon olive oil
1/2 small onion, chopped
1 carrot, chopped (I was out, so didn’t use in pictured soup)
1 celery stalk, chopped
1 glove garlic, minced
6 cups chicken broth
2/3 cups rice (I used Jasmine)
1 lemon (zest removed and juiced)
1 lb chicken breast, cooked and shredded
1/4 cup heavy cream
salt and pepper, to taste
parsley (optional)
In a stock pot, saute onion, carrot and celery on medium heat in tablespoon of olive oil. Once onions are soft and translucent, add garlic. Stir for about 30 seconds. Add chicken stock and bring to a boil. At this point, you can blend your veggies and broth with an immersion blender or you can leave chunky. (Remember my picky kids? I love my immersion blender!) Add rice, cover, and cook 10-15 minutes or until rice is tender. Reduce heat to low, add chicken, lemon juice, lemon zest, and salt and pepper. Let simmer for 15-20 mins. Remove from heat, add heavy cream, stir and serve. Top with dried parsley if desired.

Quick and Easy Lemon Brownies {3 ingredients}

Summer may be coming to an end, but we can hang on for just a little bit longer with these quick and easy and deliciously lemon-y (totally a word, right?) brownies. With just 3 ingredients, you can have these lemon brownies, and add a couple more ingredients to make the simple glaze that really takes them to the next level.

These brownies are an adaptation of my Chocolate Pudding Dump Cake. I had every intention of making the chocolate version, when I realized I had lemon cake mix in the cabinet. I decided to try a lemon version, and was very pleasantly surprised.
The glaze is made of confectioners sugar, fresh lemon juice and lemon zest. It tastes fresh and fabulous.

Quick and Easy Lemon Brownies

 1 box lemon cake mix
1 box vanilla instant pudding (small box) *lemon would probably be even better!
1 1/2 cups milk
Glaze:
1 cup confectioners sugar (or more if you want more glaze)
zest of one lemon
lemon juice – enough to reach desired glaze consistency
Directions: 
  • Preheat oven to 350 degrees
  • Spray a 9 x 13 pan with nonstick cooking spray
  • whisk together pudding mix and milk in large mixing bowl
  • add dry cake mix to pudding mixture, stir until combined
  • spread mix into pan *Batter will be very thick
  • bake for approx 30 mins or until center is done and edges are lightly browned
  • if using glaze – combine sugar, zest and lemon juice; pour over warm cake
The longer the brownies sit, the more the glaze soaks in – just depends on how you like them! You could also skip the glaze and dust the cooled brownies with powdered sugar. The fresh lemon juice and zest in the glaze gives them a really bright, lemon flavor however.
Now I’m thinking of all kinds of variations 🙂

This recipe was featured at:

Miz Helen’s Country Cottage   Mandy's Recipe Box
and at The Country Cook!
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy’s Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles,Tasty Tuesdays (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from AboveLady Behind the Curtain,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday) Six Sisters’ StuffMade from Pinterest

White Chocolate Lemon Oreo Truffles

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 Chocoley 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 Chocoley White Chocolate)
 
*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.

Mini Van Dreams
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my Lou I Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles,Tasty Tuesdays (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from AboveLady Behind the Curtain,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysSimple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday) Six Sisters’ StuffMade from Pinterest

{egg free} Lemon Curd

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 Expendablepolo
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!

Lemon Cupcakes with Lemon Curd

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 Stonewall Kitchen.  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.