Tag Archives: lemon

Mini Vanilla Bundt Cakes with Lemon Drizzle #BundtBakers

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Mini Vanilla Bundt Cake with Lemon Drizzle

This month we are baking inspired by girls scout cookies, because they are delicious and why not using this cookies as inspirations for great bundt cakes.
I love a good classic, for me shortbread and lemon are two of my favorites, so it was super easy for me to choose what type of bundt I want it to make.
Am also trying to eat smaller portions and a mini bundt its the perfect size to assure me the portion I want, lately I’m trying really hard to short my list of sweet treats.
Ok back to the bundt, this deliciously made mini bundt look super cute, taste amazing and you can easy share this as a party favor or a kids birthday dessert.
The lemon drizzle gives it some freshness and citrus flavor, to make it more appealing to the senses.
Hope you like then and enjoy the recipe.

Let me know how you can twist your favorite bundt cake in to a delicious girl scout cookie.

INGREDIENTS

  • 2 sticks of soften butter
  • 1 1/2 cups sugar
  • 2 cups flour
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 vanilla bean
  • 1 1/2 cups whole milk
  • pinch of salt
    DRIZZLE
  • 4 tablespoons powder sugar
  • 2 teaspoons of lemon juice

DIRECTIONS

Preheat the oven to 350 degrees.

Cream butter and sugar for 5 minutes. In a bowl sift flour, baking powder and salt, set aside.
Add the eggs one by one to the butter mixture and beat for 2 minutes.

mini vanilla bundt cakes 1

I was drinking coffee while making my second batch.
Anyways, cut the center of the vanilla bean and with the other side of the knife remove all the caviar, yes caviar.

vanilla caviar

Alternate dry ingredients with the milk until the mixture is combine.
Ok so I use a Wilton mini bundt cake for this recipe, but if you don’t have one just use your normal bundt cake pan, don’t buy one just for this recipe.
Add 1/4 cup of the mixture to each cavity and bake for 40 minutes or until golden brown and cook in the center.
To make the drizzle just combine the powder sugar with the lemon juice until it is runny but not super runny, don’t let it run :).
Drizzle each mini bundt and enjoy.

mini vanilla bundt cake

This recipe makes 12 mini bundt cakes.

Preparation time: 20 minutes
Cooking time: 40 minutes
Level of the recipe: Easy

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BundtBakers

Lemon Chia Quick Bread #BreadBakers

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Lemon Chia Quick Bread

As you already know we love to bake in this group and each month our host choose a theme to challenge us to created a tasty and delicious bread.

This month the inspiration is brought to you by seeds, yes all the different recipes you can make with seeds of any kind, sesame, chia, pepitas, etc, all kinds of different textures and flavors in sweet and savory breads.

I decide to make a bread to welcome the spring, I know we are  not there yet, but I can smell it in the air already, beautiful lemons and strawberries, Yum!; ups, ok yes lemons and chia seed, because why not, this are very popular right know and make a very taste and nutty combination.
And if you want your kids to try it, just make this quick bread and I asure you they will love it.

Enjoy

INGREDIENTS

  • 2 1/4 cup AP flour
  • 3 teaspoons baking powder
  • pinch of salt
  • zest of 2 lemons
  • 3 teaspoons Chia seed
  • 4 eggs
  • 1 1/4 cup sugar
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • The juice of 1 lemon

DIRECTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of an electric mixer, beat sugar and sour cream for 3 minutes, then add vanilla extract eggs 1 by 1 and oil, mix for 3 more minutes.
  • Sift together, flour, baking powder and salt, then add lemon zest and the chia seed.
  • To the sugar mixture, add lemon juice and the dry ingredients, mix just to combine.
  • I use mini loaf bread mold to make it pretty and tiny, but you can use a normal size one, spray some oil and pour the mixture in the mold.
  • Bake for 45 minutes or until golden brown and cook in the center.
  • This recipe makes 4 mini loaf breads or 1 normal size.

lemon chia bread

Preparation time: 20 minutes
Cooking time: 45 minutes
Level of the recipe: Easy

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month’s theme is Seeds, and his hosted by Karen of Karen’s Kitchen Stories. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com Don’t forget to check out the rest of the delicious breads with seeds:

BreadBakers
 
 

Strawberry Lemonade #SundaySupper

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strawberry lemonadeI’m so happy to be back and posting for this amazing family, is bean a long time since my last recipe in the group and let me tell you sharing with all of you my recipes and all the recipes from the #SundaySupper family is amazing.
Today we have BBQ inspired ideas for summer, and I made this delicious and different strawberry lemonade, nothing like a good homemade lemonade.
It 100% natural with organic strawberries and lemons, and just because I like to make all things different I use sparkling water, which give a different kind of tone to the lemonade.
You will see the it is delicious and refreshing.
Hope you like it, enjoy.

INGREDIENTS

  • 1 cup whole strawberries the bigger the better
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 cups sparkling water

DIRECTIONS

  1. In a pitcher mix lemon juice and sugar, then add about 4 strawberries and crush them with the juice and sugar, add the water, cut the rest of the strawberries in pieces, ad to the lemonade.
  2. Place in the refrigerator for 1 hour.
  3. Serve super cold.
Preparation time: 0 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

And theres no better way to keep you more and more inspired with all this recipes.

Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Lemon Blueberry Cookies #CreativeCookieExchange

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lemon blueberry cookiesOk guys is the time to share delicious cookies, are you ready? Well this month we have a variety of cookies inspired in next month independence day, so you can plan ahead for the picnic or family gather.
All things delicious, with different ingredients and all shapes and colors.
I made this lemon blueberry cookies, pack in fresh blueberries, and refreshing lemon flavor, they are like cake type of cookie, so not the typical crunchy cookie, but super delicious.
I hope you like them as much as we did.

INGREDIENTS

  • 2 tablespoons cream cheese
  • 1/2 cup of butter (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups AP flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • the zest of one lemon
  • 1 cup fresh blueberries
  • pitch of salt

DIRECTIONS

  1. Preheat the oven to 325° F.
  2. Place sugar, brown sugar, cream cheese and butter in the bowl of a stand mixer and cream for 5 minutes, add the egg and mix for 1 more minute.
  3. Add vanilla extract, in another bowl mix together flour, salt, baking powder and lemon zest, and alternate with the milk to the above mixture.
  4. Add by hand the blueberries and incorporate very carefully,
  5. Chill for 1 hour.
  6. After the hour place the dough in little balls, about 1 tablespoon each, and bake for 20 minutes or until golden brown.

This recipe makes 30 cookies.

Preparation time: 20 minutes plus 1 hour of chilling
Cooking time: 20 minutes
Level of the recipe: Easy

The Creative Cooke Exchange theme this month is Red, White, and Blue. Independence Day is coming soon and we have to celebrate! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.

You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

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Lemon Coconut Bundt Cake #BundtBakers

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lemon cakeThis month we are all over spring, and the bundt cakes are inspired by this beautiful season.
Who doesn’t love spring, saying goodbye to the winter, the smell of the flowers and all the cleaning the we need to make, yes I do really clean my house like nobody business.
And this month I have to said thank you to Tara from Noshing with the Nolands for this amazing theme.
Ok but back to the cake, with a classic flavor in this season lemon, and some coconut flavor just to give you a preview of the summer.
This cake has a soft crumb, with a strong flavor of lemon and coconut, a little tart but sweet and with some crunchy peaces.
Hope you make and enjoy it.

INGREDIENTS

  • 3 cups AP flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 2 sticks of butter
  • 1 1/2 cups sugar
  • 1/2 cup grated coconut
  • Zest of 1 lemon

DIRECTIONS

  1. Preheat the oven to 350° F.
  2. In a bowl sift together flour, baking soda, baking powder, salt and add the lemon zest, set aside.
  3. In the bowl of a stand mixer, cream sugar and butter for 5 minutes, then, add the eggs one by one, next add vanilla and coconut extract, mix for 2 minutes.
  4. To make this cake moist and with a soft crumb, we alternate dry ingredients with the buttermilk, and important is start with dry and finish with dry, at the end you did tree additions of flour and two of buttermilk, after all is combine, add the coconut by hand and mix just to incorporate the coconut.
  5. Prepare a bundt cake pan, and add the batter, give it a little paddle to the button just to make sure there is no air bobbles, bake for 1 hour.
  6. My bundt pan is about 10 cups of capacity.

This recipe makes 1 bundt cake.

Preparation time: 25 minutes
Cooking time: 1 hour
Level of the recipe: Easy
BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.

Lemon Cookies for a Citrus #SundaySupper

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DSC_0007-mWith the arrival of spring, we also see how our kitchen begins to fill with colors, yellow, green, orange, are some of the colors that are in this moment in my kitchen because I love to fill my bowl with oranges, limes and lemons.
And this week we want to inspire you with recipes full of citrus, so you also begin to fill your kitchen with these colors.
The #SundaySupper team has prepared a variety of dishes inspired by these flavors, delicious recipes to prepare this summer.
Stay with us and delight yourself with the wonderful aroma of citrus to awaken all your senses.

INGREDIENTS

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 stick of room temperature butter
  • 8 ounces cream cheese at room temperature
  • 1 cup sugar
  • The zest of one lemon
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees F.

In a bowl sift flour, baking powder and salt.

Beat sugar, cream cheese and butter for 5 minutes or until the mixture is smooth.
Add the lemon zest and grated ginger with vanilla extract, add the flour gradually and finally incorporate the nuts.

Using an ice cream scoop, place the mixture in portions in previously greased trays.
Bake for 20 minutes or until cookies are lightly browned.
Once baked, place the cookies on a wire rack to cool completely.

This recipe makes 32 cookies.

This type of cookies have a cake-like texture, so you must be very careful with the baking time.

Preparation time: 15 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

And if you want even more inspiration for this season, check out the links for delicious recipes

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

LEMON AND COCONUT MERINGUES

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What a delicious way to welcome your guests with flavors of coconut in your kitchen. And these meringues are the perfect option.
One way to enjoy this type of dessert or accompaniment for coffee, a different way to serve something sweet.
My family loves meringues for that reason I try to make meringues with different flavors, delight your family and friends with this different style of dessert.
Enjoy it.

INGREDIENTS

  • 4 egg whites
  • 1 1/2 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup dried shredded coconut
  • 1 pinch of salt

DIRECTIONS

Preheat oven to 200 degrees F.

Place in the mixer the egg whites, cream of tartar and start beating, add sugar in rain form and beat on high speed for 10 minutes.
After 10 minutes, add vanilla, coconut extract, lemon zest and pinch of salt.

Place the meringue in a piping bag with nozzle or simply place spoonfuls of meringue on trays lined with parchment paper.

Sprinkle coconut over the meringues and bake for 2 hours.

Remove from oven and place on wire rack to cool completely.

This recipe makes 50 meringues.

Preparation time: 20 minutes
Cooking time: 2 hours
Level of the recipe: Medium

Versión en español CLICK AQUI

Que deliciosa forma de recibir a sus invitados que con los aromas del coco en su cocina.
Y estos suspiros son la opción perfecta.
Una forma mas de disfrutar este tipo de postre o acompañamiento para el cafe, una forma diferente de servir algo dulce.
A mi familia le encantan los suspiros por esa razón busco forma diferentes y sabores diferentes de hacerlos, endulce usted también a su familia y amigos, con estos diferentes estilos de postres.
Que lo disfrute.

INGREDIENTES

  • 4 claras de huevo
  • 1 1/2 taza de azúcar
  • 1/8 cucharadita de cremor tartaro
  • 1 cucharadita de ralladura de limon
  • 1/2 cucharadita de extracto de coco
  • 1 cucharadita de extracto de vainilla
  • 1/2 taza de coco rallado deshidratado
  • 1 pizca de sal

PREPARACION

Precaliente el horno a 200 grados F.

Coloque en la batidora las claras de huevo, cremor tartaro y comience a batir, agregue el azúcar en forma de lluvia y bata a velocidad alta por 10 minutos.
Pasados los 10 minutos , agregue la vainilla, extracto de coco, ralladura de limon y pizca de sal.

Coloque el meringue en un manga pastelera con boquilla o simplemente coloque cucharadas del merengue en bandejas forradas con papel encerado.

Rocie el coco rallado encima de los merengues y hornee por 2 horas.

Saque del horno y coloque en una rejilla a que enfríen por completo.

De esta receta salen 50 merengues o suspiros.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 2 horas
Nivel de la receta: Medio

ENGLISH VERSION CLICK HERE

TRADITIONAL LEMON CAKE

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I always try to make my recipes as healthy as possible, but on this occasion wanted to give me a little pleasure, I’m sure you too will like.
This spongy, juicy and delicious lemon cake has become a favorite of my husband which fills me with great joy because he did not eat any cake.
Incredible true, my husband does not like at all the cake with frosting, for his birthday I have to make anything else.
This recipe is very popular and many people prepared in different ways, to me personally I like the taste of lemon and for the summer it becomes a very refreshing cake.
I hope you enjoy this delicious cake.

INGREDIENTS

  • 3 cups flour
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 sticks unsalted butter
  • 1/2 cup lemon juice
  • 1/2 cup nonfat sour cream
  • Zest of 1 lemon
  • Pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F (176 degrees C).
In a mixer, beat butter and sugar for five minutes, add the eggs one by one and the lemon zest. In a bowl sift together flour, baking powder, baking soda and pinch of salt in another bowl mix the lemon juice, sour cream and vanilla.

Add dry ingredients and wet to butter mixture alternately ending with flour. Pour into a greased chimney mold and bake for 45 minutes.

Let cool in pan for 10 minutes, unmold the cake and place on a wire rack to finish cooling.

This recipe makes 12 servings.

Preparation time: 20 minutes
Cooking time: 45 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Trato siempre de hacer mis recetas lo mas saludable posible, pero en esta ocasión quería darme un pequeño gusto que estoy segura a ustedes también les va a gustar.
Este esponjoso, delicioso y suculento queque seco de limon, se ha convertido en el favorito de mi esposo, lo cual me llena de mucha alegria ya que el no come ningún tipo de queque.
Increíble cierto, pero es así a mi esposo no le gusta para nada, con decirles que para el cumpleaños preparo algún otro tipo de postre.
Esta es una receta muy popular y mucha gente la prepara de formas diferentes, a mi en lo personal me gusta con bastante sabor a limon ya que siento, sobre todo para el verano,que se convierte en un queque muy refrescante.
Espero que disfruten tanto como nosotros de este delicioso queque seco.

INGREDIENTES

  • 3 tazas de harina
  • 1 1/2 taza de azúcar
  • 3 huevos
  • 2 cucharadas de polvo de hornear
  • 1/2 cucharadita de bicarbonato de sodio
  • 1 cucharadita de vainilla
  • 2 barras de mantequilla sin sal
  • 1/2 taza de jugo de limon
  • 1/2 taza de crema agria sin grasa
  • Ralladura de 1 limon
  • Pizca de sal

PREPARACION

Precaliente el horno a 350 grados F ( 176 grados C ).
En una batidora, bata la mantequilla con el azúcar por cinco minutos, agregue los huevos uno a uno y la  ralladura de limon.
En un tazón cernir la harina, polvo de hornear, bicarbonato y la pizca de sal, en otro tazón mezcle el jugo de limon, crema agria y vainilla.

Agregue los ingredientes secos y los húmedos a la mezcla de mantequilla alternando hasta terminar con la harina.
Coloque en un molde tipo chimenea previamente engrasado y hornee por 45 minutos.

Deje que enfrie en el molde por 10 minutos, desmolde y coloque en una rejilla a que termine de enfriar.

De esta receta salen 12 porciones.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 45 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

LEMON DESSERT

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Spring is here and everything is full of happiness is one of the season of the year in which you can enjoy lots of delicious vegetables and fruits.

My first impulse is to buy a lot of lemons, I have the impression that at this time are more juicy lemons and more intense flavor.
This dessert is very delicious especially on hot days. It is sour and sweet at once and very refreshing, perfect to serve after a heavy dinner. My mouth is watering just to look at it. Don’t you think?
This delicious dessert will be a great attraction at any event.
Enjoy it.

INGREDIENTS

1 can condensed milk
1 cup lemon juice
zest of 1/2 lemon
4 graham crackers
1 pack of strawberry flavored gelatin 17 grams
2 cups boiling water
1 cup of ice water

DIRECTIONS

Place cookies on bottom of a mold 8×8 in (20×20 cm).
In a bowl mix the lemon juice, lemon zest and condensed milk until completely combined.
Pour over crackers and cover with plastic and keep in the freezer overnight.
Once ready prepared by dissolving gelatin with 2 cups of boiling water and then the cup of ice water (the gelatin will stay firmer longer), pour over the mixture and keep in the refrigerator until the gelatin is ready.

This recipe makes 6 servings.

Preparation time 1 day.

Versión en español CLICK AQUI