Breakfast, Cakes

Lemon Cream Cheese Brunch Cake

Cake for breakfast…NO! We are having brunch…ANYTHING GOES! Something about calling a mid morning meal brunch seems to open up a whole new world of options, everything is acceptable fare. Love it, now please pass the brunch cake!

Lemon Cream Cheese Brunch Cake

Cream Cheese Layer:
8 oz cream cheese, room temp
¼ cup sugar
½ tsp vanilla

Lemon Cake Batter:
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
4 Tbl butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/4 cup lemon juice
fine zest of 1 lemon
1 cup sour cream

Lemon Glaze:
2 Tbl butter, melted
1/2 cup powdered sugar
1 Tbl lemon juice

Preheat oven to 350°. Spray and dust with flour a 7”x11” or 9”x9” baking pan, set aside. With electric mixer, whip together cream cheese, sugar, and vanilla to make the cream cheese layer, set aside. In medium bowl, stir together flour, baking soda, baking powder, and salt. In large bowl, cream butter and sugar with electric mixer. Add eggs one at a time, mixing thoroughly. Add vanilla, lemon juice, and lemon zest. To this creamed mixture add flour mixture alternately with sour cream, mix well. Spoon half of cake batter into prepared pan and spread evenly. Spoon cream cheese mixture on top of batter, gently spread. Spoon remaining cake batter over cream cheese layer, spread evenly. Bake for 38-40 minutes or until set in center and pick inserted in center comes out clean. Cool. Mix together lemon glaze and drizzle over top of cake.

One Year Ago: Chocolate Chip Cream Cheese Cranberry Bars Chocolate Chip Cream Cheese Cranberry Bars

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Raspberry Lemon Bars

Tart and sweet with a tender flaky crust, and my favorite color. Yum!

Raspberry Lemon Bars

Crust:
1/2 cup butter, softened
1/4 cup sugar
1/4 tsp vanilla
1 cup flour

Raspberry Lemon Layer:
3 large eggs
1½ cups sugar
zest of 1 lemon
1/2 cup lemon juice
1/2 cup raspberry pie filling or raspberry jam
1/2 cup flour
Powdered sugar to sprinkle

Preheat oven to 350°. For crust, cream butter, sugar and vanilla with electric mixer. Mix in flour and press into sprayed 8″x8″ square pan. Chill in refrigerator for 15 minutes. Bake for 15 minutes, or until very lightly browned. Remove from oven, leave oven on. For filling, whisk together eggs, sugar, zest, lemon juice, raspberry pie filling and flour. Pour over baked crust and bake for 25-30 minutes until filling is set. Let cool to room temperature and sprinkle with powdered sugar.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Tangy Lemon Walnut Cake

Sitting around Sunday evening and we are feeling the need for a little something.  This is a yummy little something!

Lemon Walnut Cake:
1 cup flour
1 cup sugar
1/4 tsp salt
1/2 cup butter, softened
3 eggs
1 tsp vanilla
2 Tbl lemon zest
3 Tbl lemon juice
½ cup chopped walnuts

Lemon Glaze:
1 cup powdered sugar
4 Tbl lemon juice
lemon zest

Preheat oven to 350°.  Line an 8″x8″ square pan with foil, leaving overhang on each side, spray with non-stick spray.  Combine flour, sugar, and salt in large bowl.  With electric mixer, mix softened butter into dry ingredients.  In small bowl whisk eggs, vanilla, lemon zest, and lemon zest.  Add egg mixture to butter mixture and mix well.  Pour into prepared pan.  Sprinkle chopped walnuts over top of cake batter.  Bake for 25 minutes.  Cool.  Whisk glaze ingredients together.  Poke toothpick all over cake to make small places for some of glaze to soak into cake.  Spoon glaze over top of cake, let set up (I put mine in fridge for about 15 minutes.  Using foil, lift cake out of pan onto cutting board, pull foil away from sides.  Cut into desired size pieces.

One Year Ago Today:  Lemon Blueberry Bread with Coconut

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Pies

Lemon Truffle Pie

If you love pie, if you love lemon, and if you love cheesecake, you need to make this pie.  There are many versions of this pie on the web, the one I used (adapted just bit) is from doublebatch.wordpress.com, incredible!   This is lemony, creamy, happiness on a fork!

                       

1 (9” deep dish) *graham cracker crust or baked 9” deep dish pastry shell
3 Tbl cornstarch
1/3 cup sugar
1 1/2 cups cold water
¼ cup (about 1 lg lemon) lemon juice
zest from 1 lemon
4 egg yolks
1/4 cup sugar
2 Tbl butter
1 tsp vanilla
1 cup white chocolate chips
2 (8 oz) pkg cream cheese, room temperature
1 cup whipped cream
powdered sugar
1/2 tsp vanilla
Toasted sliced almonds (optional for garnish)

Whisk cornstarch and the 1/3 cup sugar in medium saucepan, whisk in cold water.  Stir in lemon juice and lemon zest.  In a separate bowl beat egg yolks with a fork, add the 1/4 cup sugar and mix well.  Add egg yolk mixture to the lemon mixture and whisk together.  Cook on medium heat, stirring constantly until mixture boils for one minute.  Remove from head and stir in butter and vanilla.

Remove 1½ cups of lemon pudding and reserve for top layer.  Add while chocolate chips to mixture left in saucepan and stir until they are melted.  Cut cream cheese in cubes and add to saucepan.  Beat until well mixed and smooth.

Pour mixture into pie shell or graham cracker crust.  Pour reserved lemon pudding on top and chill at least 2 hours.  Whip cream to stiff peaks thick, add powdered sugar to taste and vanilla.  Spread whipped cream over top of pie.  Garnish with toasted sliced almonds.  Keep leftovers in refrigerator.

*Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
5 Tbl butter, melted

Mix and press into 9″ pie plate and bake in 375° oven for 8 minutes.

One Year Ago Today:  Peanut Buster Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cakes, Dessert

Lemon Poppyseed Raspberry Trifle

Have you ever made a Trifle?  This was my first.  I am thinking it is hard to miss when you take a number of delicious elements and layer them together.  This is made up of lemon poppyseed cake, homemade lemon pudding with whipped cream folded in, homemade raspberry jam, frozen raspberries and then dollop more whipped cream on top!  Just make it up as you go and…wonderful!

                       

Lemon Poppyseed Cake:
1 cup butter, softened
2 cups sugar
4 eggs
1½ tsp lemon extract
1½ tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup lemon juice
grated lemon peel from 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each.  Beat in lemon extract and vanilla.  Combine flour, baking powder and salt, add to creamed mixture alternately with lemon juice and milk.  Stir in lemon peel.  Pour into greased and floured bundt pan.  Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes, invert onto a wire rack. Cool completely.  Cut into cubes.

Lemon Pudding:
1½ cups milk
2 Tbl cornstarch
pinch salt
1/3 cup sugar
2 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1/2 tsp lemon extract
2 cups whipping cream, divided

Combine milk, cornstarch, salt, and sugar.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and lemon extract.  Cool completely, beat several times while cooling.  Whip cream to stiff peaks and fold half into cooled pudding, save other half in fridge for serving.

1 cup raspberry jam, microwave a few seconds to thin
Fresh or frozen raspberries, thaw if frozen

Assemble Trifle:
In large glass bowl, layer half lemon poppyseed cake cubes.  Gently spread half lemon pudding mixture, spread half of raspberry jam.  Layer remaining cake cubes, remaining pudding, then jam.  Put raspberries on top, cover with plastic wrap and refrigerate. To serve, spoon onto plates, add dollop of whipped cream and garnish with more berries if desired.

One Year Ago Today:  Cinnamon Streusel Muffins

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Brownies & Bars

Creamy Lemon Oat Bars

After looking around on the web, I believe this recipe must go way back.  It pops up on many pages and with different variations, but it is a winner.  If you love lemon desserts, try these incredibly easy, but oh so wonderful lemon bars.

1 can (14 oz) sweetened condensed milk
Lemon zest from 1 lemon
1/4 cup fresh lemon juice
1/2 tsp vanilla
1¼ cups flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened

Preheat oven to 375°.  Line 8″x8″ pan with enough foil so it has over-hang on each side, spray foil with non-stick spray.  Stir together sweetened condensed milk, lemon zest, lemon juice, and vanilla.  In another bowl, mix flour, oats, brown sugar, baking soda, and salt.  Mix cut in softened butter until distributed and crumbly.  Press half of crumb mixture into even layer on bottom of prepared pan.  Bake for 10 minutes.  Spread lemon mixture over crumb crust.  Sprinkle remaining crumb mixture over lemon layer and press down slightly.  Return to oven and bake 20 minutes.  Cool completely, remove from pan using foil over-hang to cutting board.  Peel foil down from sides, cut into bars.

One Year Ago Today:  Dark Chocolate Raspberry Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cakes

Sparkling Lemon Cake with Lemon Cream Frosting

My husband loves lemon, so this is a cake I put together with him in mind.  I am so grateful for 27 wonderful years with my best friend!

Sparkling Lemon Cake:
1 lemon cake mix
3 eggs
1¹⁄3 cups sparkling white grape juice
1/3 cup oil
2 tsp vanilla paste (can use vanilla extract)
zest of 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, mix cake mix, eggs, sparkling juice, oil, vanilla paste, and zest until well combined.  Beat on medium speed for 2 minutes.  Pour into two well sprayed 8″ or 9″ pans.  Bake 25- 30 minutes or until golden and pick inserted in center comes out clean.  Cool in pans about 15 minutes, remove cakes from pans and cool completely on wire racks.

Lemon Cream Frosting:
1/2 cup butter, melted & cooled
2 Tbl lemon curd
2 cup powdered sugar
1 (8 oz) Cool Whip topping, thawed

Melt butter in large microwave safe bowl, cool, and stir in lemon curd.  Stir in powdered sugar.  Fold Cool Whip topping into butter mixture.

With serrated knife, slice off top of cake layers to make level if needed.  Place one layer on serving plate, spread half of frosting over cake, place second cake layer and cover with remaining frosting.  Keep cake refrigerated.

One Year Ago Today:  Homemade Oreos

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Double Frosted Ginger Cookies with Lemon Buttercream & Cream Cheese Frosting

I love combining flavors to achieve an amazing taste sensation.  The combined flavors of a ginger molasses spice cookie with fresh lemon buttercream and creamy cream cheese frostings are really quite something.  One bite and it’s a party in your mouth!

Ginger Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
1 egg
1 tsp vanilla
3½ cups flour
1½ tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup milk

Preheat oven to 400°.  Cream butter and sugar with electric mixer.  Add molasses, egg, and vanilla.  Stir together flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt.  Add dry ingredients to creamed mixture alternately with milk.

Roll out cookie dough, 1/4″ thick, on lightly floured surface.  Cut into rounds (I use a plastic drinking cup 3¾″ in diameter, when baked cookies are 4″ in diameter) and place on Silpat lined perforated sheet or lightly non-stick sprayed baking sheet.

Bake for 5-6 minutes, (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  Cool completely before frosting.  Makes 22-4″ cookies.

Lemon Buttercream Frosting:
1/2 cup butter, softened
1/3 cup shortening
1 tsp vanilla
2½ cups powdered sugar
zest of 1 lemon
lemon juice to make desired consistency
yellow food coloring

Whip butter, shortening, vanilla, powdered sugar, and lemon zest.  Add lemon juice until frosting reaches desired frosting consistency.  Add yellow food coloring to make deep yellow color.  Spread over cooled cookies.  Let cookies sit and frosting set up a bit while making cream cheese frosting.

Cream Cheese Frosting:
4 oz cream cheese, softened
2 Tbl butter, softened
1 tsp vanilla
2 cups powdered sugar
milk if needed to change consistency
sprinkles

Beat cream cheese, butter and vanilla with mixer until well blended.  Add powdered sugar gradually, beating until well blended, add milk only if needed for thinner consistency to spread over lemon frosting.  Carefully spread cream cheese frosting over lemon frosting and add sprinkles.

Note:  Always refrigerate any cake, cupcakes, or cookies that have cream cheese frosting.  Take out of the refrigerator a short time before serving to lose their chill.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Breakfast, Yeast Breads

Lemon Pull-Apart Rolls

This is a Rhodes Rolls recipe, if you love lemon this is for you.  It is easy to speed up the process of thawing the rolls – heat the oven to 200°, turn off, put a pan of boiling water on the bottom of the oven and the rolls in a sprayed pan on the rack in oven for 25-30 minutes.  The recipe has a glaze but they were already so lemony, sugary good that I didn’t add it.  It probably finishes them off beautifully and adds more lemon flavor (& calories), good either way!

                       

Lemon Rolls:
12 Rhodes™ Dinner Rolls, thawed but still cold
zest of 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Mix lemon zest with sugar.  Cut rolls in half and place in a 12″ sprayed deep dish pizza pan or 9″x13″ sprayed baking pan (I used a 9″ springform pan set on cookie sheet to catch dripping butter).  Drizzle 1/4 cup melted butter over rolls.  Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.  Cover with sprayed plastic wrap and let rise until double in size.  Remove wrap and sprinkle on remaining sugar mixture.  Bake at 350° for 20-25 minutes.  Combine glaze ingredients, mix well, and drizzle over rolls.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.