Tag Archives: Lemon

Lemon, Blueberry, Coconut Cupcakes

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Lemon Blueberry Coconut CupcakesYesterday was my sweet little girl’s eleventh birthday. We also had Bridge lessons , so we combined the two and brought her some cupcakes. She picked the dessert that she wanted when she looked through my Treats Board on Pinterest. She did have a hard decision ahead of her with over 200 delicious looking treats to pick from. After much deliberation she finally settled on these Lemon, Blueberry, Coconut Cupcakes from the blog Verses from my Kitchen. They were delicious, we especially liked the cake batter portion. It was very moist and delicious! After her chosen Blueberry Bagels and Blueberry Smoothies for breakfast, Blueberry pop tarts for an afternoon snack, and these for dessert, it was one blueberry of a day! Thank Verses for the lovely recipe!

(Cupcakes)

  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup Extra-virgin olive oil (highest quality)
  • 1 cup vanilla yogurt
  • 3 tbsp. lemon juice and 3 Tbsp lemon zest
  • 1 1/2 cups cake flour
  • 1/2 cup sweetened coconut
  • 1 tbsp. baking powder
  • pinch of salt
  • 1 cup of blueberries

(Frosting)

  • 1 stick of butter, room temp.
  • 4 ounces cream cheese, room temp.
  • 2 tsp. grated lemon peel
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • Extra toasted coconut for topping *optional

1. Pre heat oven to 350 and place cupcakes liners in muffin tin. ( I got 18 small cupcakes, if you wanted to fill them a bit more you caould get 12 bigger cupcakes).

2. Beat together eggs and sugar until nicely combined. Add olive oil, yogurt, and lemon stuff. Beat until incorporated.

3. Add flour, baking powder, coconut and salt, beat until just combined. Add blueberries and stir in by hand.

4. Scoop into prepared muffin tins.

5. Bake for 20 minutes. Cool.

6. To make frosting beat together butter, cream cheese, lemon peel and vanilla. Beat in powdered sugar 1 cup at a time. Frost cupcakes.

7. If desired top with toasted coconut. Place one cup of coconut in small fry pan and heat stirring often over medium-low heat until just turns brown. (Watch closely , it burns easily). Place in bowl. Dip tops of frosted cupcakes into the coconut.

8. Eat and enjoy!

Lemon Pie Bars

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IMG_1704I usually try to have all the main dessert flavors on the Christmas cookie trays, you know, peanut butter, chocolate, coconut, ginger, mint…and of course lemon. So I made these lemon bars for Bridge on Tuesday and froze half for Christmas, and my sister-in-law also made these lemon bars for Bridge on Tuesday, so that was a citrus filled card game. After 2 1/2 years of Bridge on Tuesdays this is ( I think) the first time we have brought the same thing, so that is pretty good, in my humble opinion. A few more baking days mostly for the bigger things like pie, and we are ready for the big, sugar inducing high, day. So exciting, it’s almost here everybody!!

Recipe from Allrecipes

  • 2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1 cup butter , softened
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • additional icing sugar to dust top

1. Mix together butter, flour, and icing sugar. Press firmly into a 13×9 inch baking pan. Bake for 20 minutes at 350 degrees.

2. Beat eggs until frothy. Add second amount of flour,sugar,  lemon juice and lemon zest. Pour on top of baked crust. Bake additional 20 minutes. Cool. Dust top with additional powdered sugar. Cut into bars. Refrigerate.

3. Eat and enjoy!

Lemon Tea Bread

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Lemon Tea BreadOf all the food in all the world baking is my absolute favorite. I am a baking addict. I would rather eat a home-baked cookie/muffin/loaf than almost anything in the whole world. When I am doing to weekly meal plan I was plan on two baking items, the first one is dessert, I like to call it the treat of the week. Then I also plan a snack, usually a muffin or loaf, that we can nibble on through the week. Last week’s pick was this lemon tea bread recipe that I found in The All-New Ultimate Southern Living Cookbook. It went so fast, the whole loaf was eaten in two days, we all enjoyed it plain, but even more when it was topped with Strawberry Jam. I hope you enjoy!

  • 1/2 cup softened butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 Tbsp lemon rind, divided
  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp granulated sugar

1. Beat together the butter and 1 cup of granulated sugar until creamy. Add eggs, one at a time.

2. Beat in 1 cup of flour, baking soda and salt, beat in milk, then remaining 1/2 cup flour.

3. Stir in 1 Tbsp of lemon rind. Scoop batter into a greased loaf pan.

4. Bake for 1 hour at 350 degrees.

5. Make glaze by stirring together powdered sugar and lemon juice. Pour over loaf. Stir together 1 Tbsp each of granulated sugar and lemon rind and sprinkle over glaze. Cut into slices after it has cooled.

6. Eat and enjoy!

Cucumber Cous Cous Salad

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Cous CousI love movies. I usually end up seeing quite a few of them due to this one simple fact. Last night I watched Big Fish for the first time. I loved it, it always surprises me when there is an older movie that I missed that I adore. How did I miss it anyways? If you haven’t seen it, I highly recommend it. It was creative, beautiful and heart warming!

On to dinner, we had homemade Buttermilk Bread, Roasted Veggies and this salad. It was my first time ever making cous cous, two firsts in one night, and it was crazy easy!

Recipe from Allrecipes

  •                     1 3/4 cup uncooked cous cous
  •                     2 tablespoons olive oil
  •                     1/2 cup lemon juice
  •                     3/4 teaspoon salt
  •                     1/4 teaspoon ground black pepper
  •                     1 cucumber, seeded and chopped
  •                     1/2 cup finely chopped green onions
  •                     1/2 cup fresh parsley, chopped
  •                     1/4 cup fresh basil, chopped

1. Bring 1 3/4 cup water to a boil in medium-sized saucepan. Remove from heat and stir in cous cous. Cover for 5 minutes. Fluff with fork. Set aside and let cool slightly.

2. In salad bowl mix together remaining ingredients, stir in cous cous. Refrigerate at least one hour. Serve.

3. Eat and enjoy!