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My Lemon Obsession

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Lemon Blueberry Scones

Lemon Blueberry Scones | afoodieaffair.com

Lemon Blueberry Scones. What can I say…lemons and blueberries go with Summer, like peanut butter goes with jam!

When I noticed these great scones that I pinned on Pinterest from the blog Bebookbound, I knew I just had to make them. 

Half Sheet Parchment | Shopafoodieaffair.com

I will say, the dough was a little wet for a scone dough. My Mom’s recipe uses sour cream, and I think that makes a world of difference in the ending consistency. And after all, you do have to cut them into triangles or rounds, and put them on your parchment. I have adjusted the recipe posted here by increasing the flour 1/4 cup, to see if it stiffens up the dough a bit. I also cut the circle of dough into triangles instead of circles, but left them on the parchment without separating as I usually do. The edges didn’t get crunchy and browned as they do when separated, but cooked nonetheless.

European Lemon Zest | Shopafoodieaffair.com

The streusel topping on top added an extra crunch and flavor.  I wasn’t sure about the oat/brown sugar topping with the lemon blueberry, but not to worry, it blended beautifully. And the added lemon drizzle on top of that made them delicious! I added some King Arthur European Lemon Zest from my store to the tops after drizzling.

These were super delicious to make for a weekend morning, when you can just relax on a chair on the porch, sip coffee, and enjoy the beautiful day!

Lemon Blueberry Scones | afoodieaffair.com

Lemon Blueberry Scones
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2-1/2 c. flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 4 Tbsp sugar
  • 1/2 c. (1 stick) cold butter
  • 3/4 c. buttermilk
  • 1 egg
  • 3/4 c. blueberries
  • grated zest from lemon
  • Streusel Topping:
  • 1/4 c. oats
  • 1/4 c. brown sugar
  • 1 Tbsp butter, melted
  • 1 Tbsp flour
  • Lemon Glaze:
  • 1/2 c. freshly squeezed lemon juice
  • 2 c. confectioner’s sugar
  • 1Tbsp butter, melted
Instructions
  1. Preheat oven to 400 F.
  2. Place the flour, baking powder, salt, baking soda and sugar together into the bowl of a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas.
  3. Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
  4. Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter, or into triangles. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.
  5. Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.

 

Don’t forget to follow your lemons theme all the way to your table with this great Lemon Basil Paperware! We offer three sizes of napkins, two sizes of paper plates, paper placemats and even aprons.

Lemon Basil Paperware | Shopafoodieaffair.com

 

 

Blog/ Desserts/ Front Page/ Home Page/ My Lemon Obsession/ Pies & Tarts

Lemon Meringue Pie (the quick and easy way)

Lemon Meringue Pie | afoodieaffair.com

Holidays are great. But it’s hard to make everything you want to make.

This Easter, I opted to make Lemon Meringue Pie, but had very little time to do it. So, I used my trusty recipe from the Lemon Pie Filling box. I try to make the lemon filling from scratch usually. But it takes quite a bit more time than I had this year, so I took the lazy way out and make it from a box. I did make my favorite pie crust and the meringue, though.

Durkee Lemon Pie Filling | afoodieaffair.com

I will tell you, the pie came out fabulous! I only had a sliver, as I’m trying not to eat that kind of stuff, but couldn’t resist it.

Lemon Meringue Pie | afoodieaffair.com

For me, this is the “go-to” pie for the spring and summer. I made mine deep dish, so I doubled the box recipe. The pie came out super high (just like you’d get in a diner), and delicious!

Lemon Meringue Pie | afoodieaffair.com

 

Lemon Meringue Pie (the quick and easy way)
Recipe Type: Dessert
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
An ol’ fashioned favorite! This mile high pie is sure to please.
Ingredients
  • 2 pkgs Lemon Pie Filling (make sure its not lemon pudding; I used Durkee)
  • 6 Tbsp sugar
  • 4 eggs (yolks and whites separated)
  • 2 egg whites
  • 4-1/2 c. water
  • 3/4 tsp cream of tarter
  • 1/2 c. sugar
Instructions
  1. Make one recipe single pie crust and bake as directed.
  2. Preheat oven (if not already on from the pie crust) to 400 degrees F.
  3. Filling:
  4. Combine 2 filling mixes and 6 Tbsp sugar in large saucepan. Separate 4 large eggs. Save whites for meringue. Lightly beat yolks with 4-1/2 cups water; add to filling mix, stirring until smooth.
  5. Cook over medium heat, stirring constantly, until filling boils. Boil 2 minutes. Cool slightly.
  6. Meringue:
  7. Beat 6 large egg whites with 3/4 tsp cream of tarter with whisk attachment of electric mixer, until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form.
  8. Reheat filling for a minute, and spread in to pie crust.
  9. Spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
  10. Bake 5-7 minutes or until meringue is golden.
  11. Cool on wire rack. Store in refrigerator, covered.
Notes
This recipe is for a deep dish pie. If making a regular pie, just half the ingredients.[br][br]If you don’t like the meringue as high, just eliminate 2 egg whites and 1/4 tsp cream of tarter from recipe.

POST UPDATE: Sadly I have been informed that the Durkee Lemon Pie Filling has been discontinued.

 

Blog/ Fish & Seafood/ Front Page/ Home Page/ Main Dishes/ My Lemon Obsession

Haddock Piccata

Haddock Piccata | afoodieaffair.com

I’ve been having fish a lot lately, and been having great luck getting it at our local market Shaws. I don’t usually like fish from a supermarket, but it’s so fresh and reasonably priced its hard to beat.

I’ve been making it Meuniere style, and love it that way, but wanted a change.

I pinned this great Haddock Piccata recipe from Sweet Bites Blog, and thought I would make it tonight. I love anything Piccata, so thought this would be perfect for the thick, white fish.

Oh my…if I got this in a restaurant, I would be back over and over for it! It was that good. Thick, white juicy fish, that flakes apart in huge chucks. With a delicious buttery, lemon wine sauce that is good enough to drink (well in my opinion anyway!).

If you love lemon as I do, you’ve gotta try this Haddock Piccata recipe! Make sure the fish you buy is the freshest you can get. Not frozen. It should smell like the sea. And make sure you get the thickest fillet possible.

Oh my, I could eat this every night!

Haddock Piccata | afoodieaffair.com

Haddock Piccata
Recipe Type: Main Dish
Author: A Foodie Affair
Ingredients
  • 1 pound Haddock fillets
  • about ¼ cup flour for dredging
  • freshly ground white or black pepper to taste
  • 2-4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon small capers, drained
  • 1 garlic clove, minced
  • ¼ cup dry white wine
  • juice of 1/2 lemon
  • 2 tablespoons chopped fresh Italian parsley
  • sea salt and ground pepper to taste
Instructions
  1. Soak fish fillets in milk for 5 to 20 minutes. Remove from milk, and pat dry with paper towels. Put some flour in a ziptop bag, and add fish and shake gently until coated.
  2. In a large skillet, melt about 3 tablespoons of the butter with the oil over medium heat.
  3. When the butter foam has subsided, slip the fillets into the skillet. Sauté over medium to medium-high heat until lightly golden, about 3 minutes a side for thick fillets, turning them only once. Transfer to a heated platter and reduce the heat to medium-low. Remove any excess brown butter. Add the capers, garlic and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and about 1 tablespoon of butter to create a smooth sauce. Stir in the parsley and taste. Season with salt and pepper if needed.
  4. Remove the pan from the heat and pour the sauce over the fish. Serve immediately.

 

Blog/ Cookies & Bars/ Front Page/ Home Page/ My Lemon Obsession

Lemon Almond Biscotti

I love all kinds of Biscotti, but knowing the Lemon Obsession I have, I knew I had to make these Lemon Almond Biscotti recipe from my friends at King Arthur Flour. Italian cookies are really my weakness. They’re not overly sweet, and most are perfect for any time of day. Even breakfast! I searched for years for a recipe for Frosted Lemon Anginetti Cookies that would mimic those at my favorite Italian bakery. They are called Lemon Totos at the bakery. I finally found a recipe that was close if not better. Sometimes it takes years to find the perfect recipe!

I found this recipe without even looking. And I know its as much of a keeper as is my Lemon Anginetti Cookie recipe. And it’s very similar. Not too sweet, and that wonderful lemon flavor, with the perfect balance of almond. I even think they would be excellent with pistachios in them. Just don’t be like me and burn your cookies on the second bake, because you were on the computer and not paying attention. That only leads to re-making the recipe. Yes, they were that good!

Like the Lemon Anginetti cookies, you can glaze them or not. It just depends how sweet you like things. Either way, they’re a keeper.

Lemon Almond Biscotti | afoodieaffair.com

I did use the European Lemon Zest which added a subtle lemon flavor to these cookies. This lemon zest would be excellent to sprinkle on top of cupcakes, cookies, etc as well.

I used lemon juice powder in the glaze. What a difference between using fresh lemon juice! Fresh lemon juice makes the icing have a “tin” taste, and can be very offensive. As the Lemon Juice Powder is pretty potent, it has a smoother and brighter lemon flavor.

I didn’t use the Glazing Sugar. I wish I had. It was at my office and I didn’t feel like driving to go get it. So I used regular confectioner’s sugar. The only problem is, the glaze tends to “sink in” and although it taste’s pretty good, it doesn’t show very well. I even tried coloring the icing yellow to make it stand out, but still not much better. The Glazing Sugar dries firm, fast and shiny, and looks white when it dries. I will definitely use it next time!

*European Lemon Zest is a lightly sweetened, very finely grated, unsulphured peel that is perfect in these cookies.
** Glazing Sugar is specially formulated to dry firm, fast and glossy.
***Lemon Juice Powder is a concentrated lemon powder for icings and baked goods.
All three above are available along with other great King Arthur Flour products in my blog store right here on this blog, or at shopafoodieaffair.com.

Lemon Almond Biscotti
Recipe Type: Cookie
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
A delicious balance of lemon and almond, these cookies are perfect for any celebration, or just relaxing with a cup of tea.
Ingredients
  • 6 tablespoons (3 ounces) butter
  • 2/3 cup (4 3/4 ounces) sugar
  • 1/4 teaspoon salt
  • 1 tablespoon European Lemon Zest* or grated rind of 1 medium lemon (about 1 tablespoon)
  • 1 teaspoon almond extract
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons freshly squeezed lemon juice
  • 2 large eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • Glaze:
  • 1/2 cup (2 ounces) confectioners’ or glazing sugar**
  • 1 1/2 teaspoons lemon juice powder***
  • 2 to 3 teaspoons milk
Instructions
  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
  2. In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
  3. Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 13″ long x 3″ wide x 3⁄4″ thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here.
  4. Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes.Reduce the oven heat to 325°F.
  5. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
  6. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2″ slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
  7. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges.
  8. Remove the biscotti from the oven, and transfer them to a rack to cool.

 

 

 

 

Blog/ Cakes/ Home Page/ My Lemon Obsession

Lemon Velvet Cake

lemon velvet cake, cake, lemon

This lemon cake is super velvety, just the way I like it. I love the texture of boxed cake mixes, and love recipes that jazz up those boxed mixes. What better than my favorite…Lemon!

This cake also has a glaze you put on it after baking. You can make with or without. It’s terrific either way!

It’s that kind of cake that just needs a dab of whipped cream or Cool Whip to offset its tartness. It’s a great cake to make for a pot luck or travels well to any cookout or function.

This cake from Southern Cakes magazine is super easy to make. If you have a lemon obsession like I do, this cake will perfectly satisfy you.

Lemon Velvet Cake | afoodieaffair.com

Lemon Velvet Cake
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Cake:
  • 1 – (18.25 oz) pkg lemon cake mix
  • 1 c. water
  • 1/2 tsp. lemon extract
  • 1 – (3 oz) pkg lemon flavored gelatin
  • 3/4 c. canola oil
  • 3 large eggs
  • Optional Glaze:
  • 2 c. confectioners sugar
  • 1 Tbsp lemon zest
  • 1/2 c. fresh lemon juice
  • Garnish:
  • Sweetened whipped cream or Cool Whip
  • fresh Mint leaves
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 13 X 9 inch pan with nonstick baking spray. Set aside.
  3. In a large bowl, combine cake mix, 1 c. water, lemon extract, gelatin, oil and eggs. Beat with electric mixer, on medium speed, for about 3 minutes.
  4. Spread batter in to prepared pan.
  5. Bake for approx. 35 to 40 minutes, until a toothpick inserted in the middle comes out clean.
  6. Optional glaze:
  7. When cake is done, prick entire cake with a fork.
  8. Mix confectioners sugar with lemon zest and juice. Pour mixture on top of warm cake.
  9. Garnish with whipped cream and mint, if desired.

 

Blog/ Breads, Muffins & Pretzels/ Breakfast & Brunch/ Home Page/ My Lemon Obsession

Lemon Scones with Pistachios & Cherries

lemon-cherry-scones
I was researching Goggle + this morning, and came across these great Lemon Scones on Cakewalkr’s blog. Chef Dennis did a guest post on his blog, and I am I ever glad he did!

It’s Saturday morning, and this is what I’m making this morning. For some reason lately, if it’s a Saturday, and I have nothing important to do, I seem to make sure and make a recipe I’ve been wanting to make. That is, if I have all the ingredients to do so. Luckily, this week, I had it all, so off I go.

lemon-cherry-scones-500
These scones were literally easy to make. The recipe called for the use of a food processor, so I used my trusty Cuisinart FP-14DC food proccessor, I got almost free from Macy’s last year with my “Thanks for Sharing” bonus money from the Christmas season. I had a big coupon too, which didn’t hurt.

CuisinartThese scones mix together in no time, so basically any level cook can make these. And, they smelled “unbelievable” when I opened the oven door! The smell lemony, buttery, and almondy all in one.

Lemon Scones with Pistachios & Cherries
Recipe Type: Breakfast
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
Delicious lemon scones with chewy and tart dried cherries and crunchy pistachios.
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Salt
  • 5 tablespoons Sugar
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • Juice from one lemon
  • 12 tablespoons unsalted butter, cold and cut into cubes
  • ½ cup heavy cream
  • ½ cup Greek yogurt or sour cream
  • ½ cup salted pistachios
  • 1-1/4 cup dried cherries
Instructions
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a food processor add in the flour, baking powder, salt, sugar and lemon zest, pulse to blend.
  3. Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
  4. In a small bowl, mix together the yogurt or sour cream, cream, Meyer lemon juice and vanilla until combined.
  5. Add to the flour mixture, and mix with a spoon until the mixture just starts to come together. (Do not over mix).
  6. Add the cherries and pistachios, mix just enough to incorporate.
  7. Form the mixture into a ball and place on the parchment paper.
  8. Use your hands to form the dough into a large circle and flatten about one inch thick (you may need some flour if dough is really sticky).
  9. Cut the scones into 8 pieces and separate on your baking sheet.
  10. If the scone wedges have excess flour on the tops of them, brush off with a pastry brush. Brush the finished scones with a little cream or milk to get good color as they bake.
  11. Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.

 

 

Home Page/ Main Dishes/ My Lemon Obsession/ Poultry

Chicken Piccata

Chicken Piccata

Chicken Piccata

I love, love, love lemons! So it’s not surprising that Chicken Piccata is one of my favorite dishes. I have been making it for quite a while now. I usually make it when there’s something else for hubby to eat, as he doesn’t like it. So I don’t make as often as I would like. Not to mention, there is a stick of butter in it, so its not great for the waistline! But it does make it taste sooo good!

I love the tart lemony taste of the Piccata sauce with pasta with red sauce. I love the way the two flavors are tart in their own way. It keeps your tongue dancing. Well, you know what I mean… Anyway, this Piccata is something you have to try if you love Chicken Piccata as much as I do.

Chicken Piccata

 

Chicken Piccata
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
This tart, lemony Chicken Piccata sauce compliments the tender, pan fried chicken.
Ingredients
  • 1 lb. boneless, skinless chicken breasts
  • all-purpose flour, seasoned with salt & pepper
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 3 Tbsp unsalted butter
  • 1 c. whiter wine
  • 1/4 c. capers, rinsed and drained
  • 1 c. chicken stock
  • 1-2 Tbsp fresh lemon juice
  • 1/2 c. unsalted butter, chilled and cubed
Instructions
  1. Pound the chicken with a mallet until it is 1/8″ thick then cut into thirds and coat with the seasoned flour. Put the beaten egg in a bowl and mix together with 2 Tbsp water. Coat the chicken in the egg mixture, draining off any excess.
  2. Heat the oil and butter in a non-stick 12″ skillet. Cook the chicken, in batches, for 3-5 minutes, or until golden brown on both sides. Drain on paper towels, cover and keep warm while cooking remainder of chicken.
  3. Pour off the oil from the pan, add the wine and capers, and cook for 8 minutes, or until almost dry. Add the stock and cook for 5 minutes, or until reduced by half. Add 1 Tbsp lemon juice, then transfer the sauce to a small saucepan. Whisk in the cubes of butter. without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary. Transfer the chicken back to the skillet, pour in the sauce, and cover and leave 2 minutes before serving.
Notes

If you do not care for the idea of coating the chicken fillets with egg before sauteing, just coat with the seasoned flour and omit the egg.

Beef/ Desserts/ My Lemon Obsession/ Pies & Tarts

My Tribute to Aunt Grace…Dutch Apricot Tart


In 2001, my mom, cousin and I visited my Aunt Grace and Uncle Norman in their Florida winter home. We had such fun ending every night playing Domino’s on the porch overlooking the Intracoastal, watching all those yacht’s going by! I have such great memories of that vacation! While we were there, us girl’s went to a tea room in Ft Lauderdale FL called Tea at Lily’s. I got a chicken salad with strawberries on a croissant that was sensational. We ended our meal with a slice of a tart called Dutch Apricot Tart (called a Pensee Taart in Holland).

In May of that year, Aunt Grace wrote to the Sun Sentenial newspaper and asked if she could get the recipe for the tart, as at the time I was having annual teas on my porch to benefit our church, and she thought that would be fabulous to have for our next tea. It is the creation of one of the owners, Dolly van Hengel. The owners of the tea room were gracious enough to give the recipe to the newspaper, and they printed it in the newspaper! The tea room has had another owner since then, and have closed, but memories of that great meal will stay with me forever.

I had forgotten all about this recipe until looking through my recipes the other day, and found the actual newspaper clipping! I decided this would be a great tribute to Aunt Grace that has since passed away, but will be forever in my heart. I will never forget those great times on the porch, and this great Dutch Apricot Tart!

Dutch Apricot Tart

My Tribute to Aunt Grace…Dutch Apricot Tart
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 30 mins
Serves: 12
This delicious apricot tart is perfect for a special occasion or afternoon tea. The flavors of lemon and the apricot blend perfectly together.
Ingredients
  • Almond Paste:
  • 7 oz. blanched almonds
  • 2/3 c. sugar
  • 2 fresh lemons
  • 3 to 4 drops pure almond extract
  • Tart Crust:
  • 1-1/4 sticks unsalted butter
  • 1/3 c. dark brown sugar
  • 1-1/8 c. all purpose flour
  • 1 tsp. lemon zest
  • Apricot Topping:
  • 1 (15.25 oz) can apricot halves in heavy syrup
  • 1 (8.75 oz) can apricot halves in heavy syrup
  • 2 heaping tablespoons apricot jam
Instructions
  1. To make Paste:
  2. Process almonds in food processor fitted with metal blade until very finely ground. Transfer to a non-reactive mixing bowl. Stir in sugar. Remove zest from lemons with a fine grater and add zest (approx. 3 tsp) to almond mixture. Squeeze juice from lemons (about 1/4 c.) and add to mixture. Add almond extract. Stir well to combine. Cover with plastic wrap and keep overnight at room temperature.
  3. To make crust:
  4. Process all ingredients in a food processor fitted with a meatl blade until mixture forms a a ball. Press dough evenly onto bottom and up side of a 9 inch tart pan with removable bottom. Place pan in a one gallon plastic storage bag, close tightly and freeze for several hours, or overnight.
  5. To Make Topping:
  6. Drain apricots from both cans well. Cut in to 3/8″ slices. Transfer to a mixing bowl and add apricot jam. Stir well to mix.
  7. To Finish and Bake:
  8. Preheat oven to 350 degrees F. Remove crust from freezer and spread Almond Paste evenly over bottom (use a tablespoon that has been dipped in water to help smooth). Spread topping evenly over paste. Place tart pan on a baking sheet. Bake in center of oven for 1 hour and 10 minutes. If edge of crust seems to be browning too much, cover it with some foil.
  9. Let tart cool completely before serving. Remove side of pan and slice. Refrigerate lightly covered in plastic wrap. This keeps well for 3 to 4 days.
Notes

The crust and almond paste need to be made ahead. This actually works out, as most of the work is done ahead, and then can be assembled and baked at the last minute! It is very easy to make, just takes time for the crust and paste to set.

 

Cookies & Bars/ Desserts/ My Lemon Obsession

Lemon Snowball Cookies


I couldn’t wait to make these cookies the minute I saw them in my King Arthur Flour catalog! They are a cross between Mexican Wedding Cookies and my favorite, lemon! These are so light and crunchy, they literally melt in your mouth!

They are super easy to make. I know I’ll be making these again and again. The lemon juice powder can be purchased from King Arthur Flour.

Lemon Snowball Cookies
Recipe Type: Cookies
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
These snowball cookies are a cross between two of my favorite things: Mexican Wedding Cakes and Lemon! They literally melt in your mouth!
Ingredients
  • 1 c. (16 tablespoons) unsalted butter
  • 1/4 tsp. salt
  • 1/2 c. confectioners’ sugar or glazing sugar
  • 1/8 tsp. lemon oil or 2 teaspoons grated lemon rind (zest)
  • 2 c. Unbleached All-Purpose Flour
  • Coating:
  • 2 c. confectioners’ or glazing sugar
  • 1/4 to 1/2 c. lemon juice powder
Instructions
  1. Preheat the oven to 350°F.
  2. In a medium-sized bowl, beat together the butter and salt until soft and fluffy.
  3. Mix in the confectioners’ or glazing sugar, and lemon oil or grated rind (zest).
  4. Add the flour, mixing until well combined.
  5. Form the dough into 1″ balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform. Place the balls on an ungreased baking sheet.
  6. Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set on top.
  7. Remove the cookies from the oven. Let them cool on the baking sheets for 3 minutes before disturbing; they’re very fragile when hot.
  8. To finish the cookies: Sift the confectioners’ or glazing sugar with the lemon powder and place in a shallow pan. Roll the warm cookies in the sugar/lemon coating.
  9. Let the cookies cool completely, then add edible glitter (if desired) to the coating and re-roll in the sugar.
  10. When completely cool, store cookies in airtight containers for 1 week, or freeze for longer storage.

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings/ My Lemon Obsession

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
This cupcake recipe us right up my alley. It’s basically a white cake mix doctored up a bit to have a hint of lemon taste. The frosting uses pink lemonade concentrate to thin it instead of water or milk. The end result is a surprising “wow” flavor you don’t expect.

As I’ve said before, frosting is a matter of taste. Some people like it with more shortening, some more sugary. It’s the kind of recipe you can add ingredients to, to get just the right formula.

They are the perfect summer cupcake, easy to make, and the flavor screams summer!

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 16
These cupcakes have a hint of lemon flavor, but the frosting is power packed with it. Pucker up!
Ingredients
  • 1 box white cake mix & ingredients called for on box
  • frozen pink lemonade concentrate, thawed
  • zest of 1 lemon
  • 1 lb. confectioners sugar
  • 2-3 Tbsp shortening
  • 1/2 tsp lemon extract
Instructions
  1. In an electric mixer, put dry cake mix, eggs, oil, and replace half of the water required with lemonade concentrate.
  2. Add lemon zest.
  3. Mix according to package directions. Fill cupcake pans to almost full, and bake as directed.
  4. For frosting:
  5. Using electric mixer, add confectioners sugar and shortening to mixer bowl; mix until incorporated. Add lemon extract. Then add thawed pink lemonade concentrate to desired consistency. (You may want to start off slow, the frosting can get pretty sour if using too much off the concentrate). You can always adjust by putting more confectioners sugar and water in).

 

Desserts/ My Lemon Obsession

Strawberry Parfaits

Strawberry Parfaits
What a neat idea! These strawberry shortcakes in a glass were adapted from Bakers Royale! And the whipped cream is flavored with lemon. These parfaits are so easy to make. You can make from ready make pound cake as I did, or make your own pound cake, lemon cake, angel cake, or any cake you choose.  I made fresh whipped cream, but you can also use Cool Whip or any prepared whipped topping. I made lemon pie filling to add to the whipped cream instead of lemon curd, however you can use either. You can even choose to eliminate the lemon in the whipped cream and make a separate layer of lemon, and then the whipped cream.

Either way you choose, they are perfect for a summer’s eve, sittin’ on the porch, just enjoying life!

Strawberry Parfaits
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 15 mins
Total time: 15 mins
Serves: 4
These great little parfaits are like summer in a glass!
Ingredients
  • 1 prepared pound cake
  • 1 lb. fresh strawberries
  • 2 Tbsp granulated sugar
  • 1 pint whipping cream
  • 2/3 c. lemon pie filling or lemon curd
  • 1/4 c. granulated sugar
Instructions
  1. Remove hulls from strawberries and slice. Add 2 Tbsp sugar, and set aside.
  2. With electric mixer whip heavy cream and 1/4 cup sugar until medium peaks form. Add lemon filling, beat to combine.
  3. Cut circle of pound cake and place on the bottom of glass. Place a layer of strawberries on top of pound cake. Top with lemon whipped cream. Repeat until glass is full. Top with a strawberry.
Notes

I used circle cookie cutters to cut the circles of pound cake for the layers.

Breads, Muffins & Pretzels/ Breakfast & Brunch/ My Lemon Obsession

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

I saw this recipe for Lemon Blueberry Muffins on Georgia’s The Comfort of Cooking blog, this Saturday morning and thought these would be the perfect thing to start off my weekend.

The recipe makes 8 muffins but since I put them in a six cup muffin pan, I just made 6 very large ones instead of eight. I did have a little leftover crumb topping because of it. I just left in the oven for a little longer (until a cake tester came out clean) since they were larger than the recipe called for. I also added some grated lemon zest to the batter to give it that extra lemon flavor. Initially, I was a little leery of the very sticky batter, but don’t worry, they came out beautifully.

I must say, the amount of lemon in these muffins was perfect! The muffins had a hint of lemon which only made the blueberries POP! Wow, I don’t think I’ve enjoyed the taste of blueberries in anything as I did these!

These are super easy to make, and super delicious. You will not be disappointed! Thank you Georgia, for such a wonderful recipe!

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins
Recipe Type: Breakfast
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8
A super easy muffins with the delicious flavors of blueberry and lemon. Topped with a cinnamony, crunchy topping.
Ingredients
  • MUFFINS:
  • 1-1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • Grated lemon rind of 1 lemon
  • 1/3 c. vegetable oil
  • 1 egg
  • 1/3 c. milk
  • Juice from half a lemon (about 1/4 cup)
  • 1 c. fresh or frozen blueberries
  • TOPPING:
  • 1/2 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/4 c. butter, room temp
  • 1/2 tsp. ground cinnamon
Instructions
  1. Preheat oven to 400 degrees F. Grease 8 muffin cups or line with muffin liners and set aside.
  2. Grate the rind from 1 lemon. Combine flour, sugar, salt, lemon rind and baking powder in a medium bowl.
  3. In another bowl, combine vegetable oil, egg and milk, and mix with a fork. Add lemon juice. Pour into the flour mixture and mix well. Fold in blueberries. Mixture will be quite sticky, so use caution not to mash the berries when folding in. Fill muffin cups to the top.
  4. To make crumb topping, mix together sugar, flour, butter and cinnamon. Mix with fork and sprinkle over muffins before baking.
  5. Bake for 20 to 25 minutes, or until a cake tester comes out clean.


These Lemon Blueberry Muffins were featured in Foodbuzz Top 9 recipes!

Foodbuzz Top 9 - April 30, 2012

Cakes/ Desserts/ Icings, Frostings & Fillings/ My Lemon Obsession

Lemon Blueberry Tier Cake

Lemon Blueberry Cake

Lemon Blueberry Cake

This cake looked so wonderful when I saw this on Rosie’s Sweetopolita blog, I had to make it! I think this also caught my eye on  Pinterest as well.

It was fairly easy to make, and I loved the idea of the blueberry and lemon flavor combinations. Everything turned out fine except the cake was a bit too dense for my liking. I have yet to find a homemade cake that mimics the texture of a boxed cake, and I love the texture of a boxed cake. That being said, for this recipe I think a boxed cake would not be sturdy enough for the blueberries and lemon filling and frosting. The recipe calls for your favorite lemon curd or pie filling recipe or, try Martha Stewart’s recipe. Or, you can do like I did and shortcut and buy prepared lemon pie filling in the jar for the filling. That worked out perfectly, as the jarred filling was thicker than homemade, and made filling the cake so much easier.

The cake in its entirety was very good and I would recommend it for anyone that would like a delicious treat that is a lemon lover such as myself.

Lemon Blueberry Cake

Lemon Blueberry Cake

Lemon Blueberry Tier Cake
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 6
Luscious lemon and blueberry cake, layered with lemon curd, and frosted with tart and sweet lemony frosting.
Ingredients
  • LEMON LAYER CAKE:
  • 2 cups plus 6 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups fresh blueberries
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
  • 1 1/2 cups white sugar
  • 4 large eggs
  • LEMON FROSTING:
  • 1/2 c. Crisco shortening
  • 2 tsp. lemon zest
  • 5-6 c. confectioners sugar
  • 1/4 c. fresh lemon juice
  • 6-8 Tbsp whipping cream
  • 1/2 tsp. pure lemon extract
  • 2 Tbsp water
  • pinch salt
  • yellow food coloring
Instructions
  1. FOR THE CAKE:
  2. Preheat oven to 350°F. Prepare three 8″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
  3. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8″ round pans.
  4. Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
  5. FOR THE FROSTING:
  6. Cream shortening and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add confectioners sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. Add food coloring to color desired.
  7. ASSEMBLY:
  8. Spread thin dollop of frosting on an 8″ thin cake board. Transfer 1 cake layer to board, face up. *Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a coupler, then spread lemon curd (approx 1 cup) inside the dam–this prevents the curd from reaching out over edges. Top with another cake layer, face up; repeat frosting around perimeter and lemon curd filling. Top with third cake layer, face down (brown smooth side up). Spread thin layer (crumb coat) of Zesty Lemon Frosting over top and sides of cake, using offset palette knife and bench scraper for smooth finish. Place cake in refrigerator for approx 30 mins. Remove from refrigerator and using same method, frost cake with generous layer of frosting, smoothing again. For ruffled border, add frosting to piping bag with petal tip (Wilton #123), and with skinny end facing out, use back and forth/up and down motion to create short ruffles.

 

 

 

Cakes/ Desserts/ Holiday/ Icings, Frostings & Fillings/ My Lemon Obsession

Lemon Mascarpone Trifle

Lemon Mascarpone Trifle

Lemon Mascarpone Trifle

I got the inspiration for this trifle from a recipe featured on Foodbuzz’s Top 9 the other day. It was a recipe from Spcookiequeen. Seeing how much I LOVE lemons, I thought this would be the perfect thing to make.

I don’t know about anyone else, but every time I go to make a cake from scratch, it comes out too dry or heavy for my liking. So I have been making boxed cake mixes with additions. So when I thought lemon cake, I went right to Lizzy’s blog at “Your Cup of Cake“. She has the best ideas for cupcakes, and recipes to doctor up those cake mixes. I have made several of her recipes and they have all come out beautiful. The lemon cake came out moist, very flavorful, and down right delicious. I could’ve eaten it all by itself.

Now I’ve made lemon curd before, and it is delicious, but I didn’t want to mess with making it from scratch. So, even though I will post the recipe as Gina did, I used a box of Lemon pudding and pie filling. Its great in a pinch, and I doubt anyone will ever notice.

Another shortcut. I do believe I’m annihilating Gina’s post so far. Sorry.

I used regular cream cheese instead of Mascarpone cheese. I don’t know why, but I had in my head that the recipe called for cream cheese, not Mascarpone cheese. So I bought cream cheese. I just added 4 Tbsp sour cream to the mixture. And it turned out excellent.

I did make the Raspberry-Lime Coulis myself. There is no substitution for that. It came out so good I could have drank it. And the combination of the creamy, lemony trifle, drizzled with the tart, raspberry sauce, is nothing but a party for your taste buds.

Lemon Mascarpone Trifle

Lemon Mascarpone Trifle

Lemon Mascarpone Trifle

Cake:

1 box lemon cake mix
1 cup sour cream
1/4 cup fresh lemon juice
1/2 cup milk
3/4 cup oil
4 eggs
Zest of 1 lemon
1 small box lemon instant pudding mix

Preheat oven to 350 degrees. Grease and flour two  8″ or 9″  round cake pans.

In a large bowl, mix sour cream, lemon juice, milk and oil together.  Add eggs one at a time until fully incorporated.
Add zest, cake mix, and pudding mix slowly while stirring.

Bake for 30 minutes or so, or until a cake tester come out clean.

Lemon Curd:

3 large eggs
3 large egg yolks
1 cup granulated sugar
3/4 cup freshly squeezed Meyer lemon juice
4 tablespoons cold unsalted butter, cut into 1/2 inch pieces

Fill a small pot with a couple inches of water and place a heat proof bowl on top of that and bring the water to a boil.  You don’t want the bowl touching the water.

Place the eggs, egg yolks, and sugar into the top of the double boiler and whisk until blended. Add the lemon juice and mix well.  Reduce the heat until the water is at a gentle boil.  Whisk the mixture constantly for seven minutes until the mixture is very thick.   Don’t let the curd boil.

Immediately strain the curd through a fine sieve set over a medium bowl.  Use a spatula to push the curd through and discard any bits.  Add the cold butter to the curd and whisk until melted. Press a piece of plastic wrap directly on the surface of the curd.  Once completely cooled store in the fridge until needed.

Mascarpone Cream:

2 cups heavy whipping cream
1 pound mascarpone cheese
1/4 cup granulated sugar
1 teaspoon Meyer lemon zestPlace the whipping cream in the bowl of a mixer or use a hand mixer to whip the cream until stiff peaks form. Set aside.In another bowl add the mascarpone cheese, sugar and lemon zest, mix till combined.  Fold the whip cream into the cheese mixture.Assembling the trifle:Remove the lemon cakes from their pans and slice each cake in half.  Use a long serrated knife and make a cut half way down from the top of the cake, rotating the cake as you cut.  Don’t worry if they break, because you are layering them anyways.  You will have 4 layers when you are finished.Place one of the cake layers on the bottom of a trifle bowl.Divide the curd into four portions visually. Spread a fourth of the lemon curd on top of the cake layer.Divide the mascarpone cream into four portions visually.  Spread a fourth of the mascarpone cream on top of the curd and make sure you push it to the edges.Add another layer of cake and top it with another layer of curd and then follow with the mascarpone cream.  Repeat.For the top layer put the remaining mascarpone cream into a piping bag with a 1M tip and piped the top, and then put a small amount of the curd into a piping bag and piped small dots on top of the cream to resemble flowers.

Note: Of course this method only works perfectly if your trifle bowl is as big as the cake rounds. If not, just piece in as best as you can. After all, its a trifle, and when you dig in to it, no one is ever going to know if they were put in whole or not.

Raspberry-Lime Coulis:

12 oz. fresh raspberries (or thawed if frozen)
5 – 7 Tbsp granulated sugar
1/8 tsp salt
1 Tbsp lime juice

In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.

Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lime juice and additional sugar, if desired.

Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

Breads, Muffins & Pretzels/ Breakfast & Brunch/ Cakes/ Desserts/ My Lemon Obsession

Meyer Lemon Tea Bread

I bookmarked this recipe some time ago from LivLife‘s blog. Being such a freak for lemons that I am, I knew I had to make it. It took me a while, but I always seem to eventually get around making the recipes I’ve bookmarked. She made the recipe with Limoncello, but I made with the fresh Meyer lemons I had, and some lemon extract. Either way it turned out to be a fabulous cake. I made it in my favorite Emile Henry loaf baker, which in my opinion, makes every loaf your making, bake perfectly.

Meyer Lemon Tea Bread

Meyer Lemon Tea Bread


Meyer Lemon Tea Bread

2 eggs
1 c. vanilla Greek yogurt or sour cream
1 c. sugar
1/4 c. canola oil
zest of 1 lemon
3 Tbsp lemon juice
1 tsp lemon extract
2 c. flour
1 – 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Glaze:

1 c. powdered sugar
1 tsp lemon extract
1 tsp lemon zest
milk to desired consistency

Preheat the oven to 350° F.

In a large bowl, whisk together the eggs, yogurt or sour cream, sugar, oil, lemon zest, lemon extract and 3 Tbsp lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

Spray an 8.5 x 4.5-inch loaf pan with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pan and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with extract, zest and milk until smooth.  Drizzle the glaze over the cake.

Meyer Lemon Tea Bread

Meyer Lemon Tea Bread

Cookies & Bars/ Desserts/ My Lemon Obsession

Spice Cookies with Lemon Icing

Spice Cookies with Lemon Icing

Spice Cookies with Lemon Icing

These cookies are spicy, with a cool lemon icing that suddenly wakes up your senses. They are crunchy and crumbly, and go excellent with a warm cup of cocoa or coffee in the winter, and perfect in the summer with lemonade.

Spice Cookies with Lemon Icing

Spice Cookies with Lemon Icing

Spice Cookies with Lemon Icing

1/2 c. (1 stick) unsalted butter, softened
1/2 c. granulated sugar
1 egg
1/2 c. raisins
grated zest of 1/2 orange
grated zest of 1/2 lemon
1-1/2 Tbsp fresh orange juice
1-1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp apple pie spice
1-1/2 c. plus 2 Tbsp all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1-1/2 c. confectioners sugar
4-5 Tbsp fresh lemon juice

Preheat oven to 300° F. Line a baking sheet with parchment or a Silpat.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar for about 3 minutes, or until the mixture is pale yellow. Add the egg and mix on low speed for about 30 seconds until they are combined. Stir in raisins, orange and lemon zest, orange juice, vanilla extract, and spices and mix them until the batter is well blended (mix in by pulsing the mixer on and off a few times).

Whisk together the flour, baking powder and baking soda in a separate bowl with a whisk. Add flour mixture to batter on low speed until combined.

Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and seal and refrigerate about 10 minutes.

Pinch off about 1-1/2-2 Tbsp dough and roll it in to a ball. Place on baking sheet and flatten slightly. Space cookies about 2 inches apart.

Bake the cookies for about 40 minutes or until they are lightly browned. Remove from oven and cool on wire rack.

For the glaze, in a small bowl, whisk together the confectioners sugar and lemon juice for about 2 minutes or until mixture becomes a smooth glaze.

Dip the tops of the cookies in to the glaze. Let excess icing drip off. Transfer to a wire rack and let stand until set.