7-Up Bundt Cake

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Still here folks…sorry it’s been so long.  I feel so guilty when I don’t say hi for that long, but life has been hard.  I’m hanging in there, and hopefully in a couple of weeks we’ll have a new little baby here, but in the meantime, here is a simple dessert that will fool everyone into thinking you spent all day in the kitchen, but this recipe has a lot of cheating going on (boxed caked mix).  If you don’t like cheating, than by all means, don’t try it out!  But my life requires it right now!  And you would never know it.  It is delicious and lemony and all that good stuff that I so adore.  I could seriously eat this entire cake all by myself.  And for the next couple of weeks, no one would say a word, but once this baby comes, my life will have to turn healthy for a while.  I’m enjoying it while I can but I have lots of baby weight to work off.  But enough about that, I miss you guys and hopefully will be back to full time blogging soon!  Have a good week!

7-Up Bundt Cake

1 box lemon cake mix
1 box 3.4 ounce box instant lemon flavored pudding mix
1 1/2 cups 7-up
4 eggs
3/4 cup vegetable oil

In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10 inch fluted cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack. Drizzle with lemon icing. (confectioner’s sugar and lemon juice mixed until smooth)

Baked on May 20, 2009 | Recipe Card: Cakes, Dessert, lemon | 16 Bites 

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

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Can you even believe that today is the last day of March? I am absolutely baffled.  This year is flying by so fast.  It seems like Christmas just barely came and went and now it’s almost Easter. Oh where oh where does the time go? I remember the good old days when I was just a little girl and the days and weeks seemed to go so slowly I thought I’d go crazy.  I remember wishing to be older and now I am turning 30 this year and it totally blows my mind.  Anyways, maybe I’m crazy but I feel like I should hold on to every second or it will get away from me again.  
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So now onto more important things..like dessert.  Jenny at Picky Palate had me at hello with these little beauties and I just had to run out and get me this Mini Cheesecake Pan at Williams Sonoma.  I couldn’t wait another second.  I immediately tried the recipe for their basic mini cheesecakes they had on the back of the box and they were fantastic.  And then I had to try a recipe of my own.  I came up with these baby cakes.  I don’t know why I call them that other than the fact that they are cute and they had to sound cute too.  These moist mini pound cakes are filled with fresh lemon and lime juice and of course the zests too.  The drizzle puts them over the top.  I love the shape that the mini cheesecake pan gives them, although you can use a mini muffin tin too, or even a regular size muffin tin if you must.  Your choice.  Here’s the photo of my mini cheesecakes.  Aren’t they so cute?

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And now here is the recipe for the Baby Cakes!  Have a great week friends!

Lemon Lime Baby Cakes with a Lemon Lime Drizzle
recipe by Steph
makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined.  Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!

Baked on March 31, 2009 | Recipe Card: Cakes, Dessert, lemon | 26 Bites 

A Safe Return, Too Much Fun And Iced Lemon Cookies


Yes, I have returned from the big city and I have to say that I enjoyed myself soooo much.  I really loved Washington D.C.  I ate at some really cool restaurants, saw some amazingly beautiful sights, toured way too many museums and had Air Force One fly right over my head. It was a lovely getaway from the daily life of kids and stress.  Very relaxing and stress free.  The husband and I really needed that.  Bad.  Anyways, the hugs and kisses didn’t last long and than it was back to life as we know it.  It was a heart breaker though after returning and my 3 year old daughter said to me “Mommy, can you go away again for a long time and I’ll go stay with Grandma?”.  Yah, you bet my eyes were filled with tears after that one.  She had no idea how much I missed her.  I was so glad to be home and it was a straight punch in the gut. Innocent as her sweet little heart is..Kids!  You gotta love them!

My next post I will be telling you about all the fun places we ate at, because I had some amazing suggestions from my lovely food blogging friends, and every last one of them were exactly as they described.  Only one bad experience and that one we should have known better.  I’ll keep you on your toes for that one.  
So, I couldn’t wait to get back in the kitchen.  I was having baking withdrawls for sure.  My husband thought I was such a dork.  I had so many new ideas pop into my head while I was away, and I couldn’t wait to get back and try them out!  So the first one are these decedent Iced Lemon Cookies.  Yum.  Yes I know I have a million lemon posts on my blog.  I just can’t get enough of it.  Especially in the summer.  I crave lemon.  So these definitely hit the spot.  They are a spin on the classic sugar cookie with a burst of lemon.  Yum, yum, yum.  I’m sure every last one will be devoured before tomorrow morning! 
Iced Lemon Cookies
recipe by Stephanie
For the cookies:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 egg
For the icing:
2 cups confectioners’ sugar
2 tablespoon fresh lemon juice
2 teaspoons milk
1. Whisk together the flour, baking soda, and salt.  Set aside.
2. Mix the butter, sugar, lemon peel and lemon juice until light and fluffy. Add egg.
3. Slowly add dry ingredients until well combined.
4. Using a 1 1/2 inch ice cream scooper, scoop the dough into balls and place on a baking sheet lined with parchment paper.  Chill in the freezer for 15 minutes or until firm.  
5. Take out and cook 12 at a time at 350 degrees for 11-15 minutes or just until set.  Do not overbake. Let cool on wire racks.
6. In a small bowl mix the confectioners’ sugar, lemon juice and milk until creamy.  Top cookies with the icing.  
I just wanted to say thanks to Noor from Ya Salam Cooking and Dawn from Vanilla sugar for giving me the Brilliante Weblog award.  What a way to make my day!  I’ll pass this along very soon!  :)

Baked on August 11, 2008 | Recipe Card: blogging award, cookies, lemon | 19 Bites 

Lemony Lemon Muffins

I apologize for the lack of posts recently.  I think cookie week really tuckered me out and I haven’t been cooking or baking much since.  I’m finally over that and ready to get back in the kitchen! 
If you are a frequent reader of my blog, than you know how much I love lemon.  Anything lemon really.  But put it in cake or muffins and I’m in.  I’m all in.  So yet another muffin recipe from Stephanie’s Kitchen.  If you love lemon bundt cake, than you will simply adore these little beauties.  They are topped with a sugary streusel, and if that wasn’t enough, top that with a lemon glaze and you have yourself one tasty little muffin.  Please..try it.  You’ll love it.  I promise.
Lemony Lemon Muffins
makes 24 muffins
For the muffins:
3 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup plain yogurt
1 cup butter, melted
1 1/2 tablespoons grated lemon peel
1 tablespoon lemon juice
For the streusel:
1/2 cups all purpose flour
1/2 cup sugar
2 tablespoons cold butter
For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
1. In a large bowl, combine the flour, sugar, baking soda and salt.  Set aside.  In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.  Stir the wet ingredients into the dry ingredients.  Mix, just until moistened.  Grease or paper line muffin cups and fill the batter 3/4 full. 
2. In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs.  Sprinkle the streusel over the batter.  
3. Bake muffins at 350 degrees for about 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.  Cool for 5 minutes and remove onto a wire rack.  
4. Mix together the confectioners’ sugar and lemon juice and drizzle over muffins.

Baked on July 14, 2008 | Recipe Card: Muffins, lemon | 14 Bites 

Last Day of Cookie Week, Lemon Shortbread Cookie Cups, and Giveaway Winners!


Here it is, the last day of Cookie Week.  I know, I know, grab a tissue, so sad!  I’ve really enjoyed baking all of these wonderful goodies, and now I won’t have to have anymore for a very long time. (Who am I kidding?) No, it’s not the end of my baking, but I sure am taking a break for a while.  I just bought a new baby though, and it just might take up much of my time for a while.  My beautiful little Cuisinart Ice Cream Maker!  I just need some yummy ice cream recipes now!  I haven’t had much luck so far, but I’m not giving up.  I will somehow conquer the Ice Cream Dream Machine!  

So…I know the suspense has been dreadful to find out the winner of the wonderful cookbooks! I’ve been so excited for the giveaway, and I won’t leave you in suspense any longer!  Drum roll please…..
The winner of Cookies Galore is……Elisebeth!  Please email me your address so I can get this out to you pronto!

The winner of Martha Stewart’s Cookies is….Stupendous Treats!  Please email me your address so I can get this mailed ASAP!  
Congrats to you both, and I truly hope that you enjoy your new cookbooks!  
Now onto the last cookie recipe of the week!  I have definitely saved the best for last.  I am very proud of this recipe, because I thought it up in my own brain and created it from scratch!  And I was very surprised that it turned out even better than I imagined it to.  I LOVE lemon bars. Really, anything lemon is on my good side, but lemon bars..ooh…the mix between the butter shortbread and the tart gooey lemon filling and don’t forget that layer of powdered sugar. Yum! So, I really wanted to make it into some sort of cookie, instead of a bar.  This is what I came up with.  Modeled after the Twisted Peanut Butter Cups that I made a while back, I made a shortbread crust and molded it into mini muffin tins.  I baked those off and than filled them with delicious lemon filling.  I did end up adjusting the recipe a bit so that when you make them, you have enough filling to fill the middles more than I did.  They should be filled to the top of the cup.  My husband even got wide eyed when he tasted them, AND went in for seconds..and thirds!  Let me tell you, that is not like my husband.  He told me that they reminded him of mini lemon meringue pies.  So, I was worried that you guys wouldn’t really consider these a “cookie”.  But they felt like a cookie to me.  So they went on the list.  And they definitely won as my favorite.  I hope you try them and fall in love with them.  Make them for a dinner party, and people will be so impressed with you!  
Thanks for all the nice comments this week, and most of all thanks for your entries in the giveaway.  It was so fun reading all of the comments and hearing everyones favorite cookie. I’m pretty sure the all time favorite was the chocolate chip cookie!  Sometimes simple really is best!  I hope everyone has a great 4th of July weekend!  
Mini Lemon Shortbread Cookie Cups
recipe by Stephanie
makes 24 mini cookie cups
For the Crust:
1 1/2 cups flour
8 tablespoons cold butter
1/4 cup sugar
2 egg yolks
3/4 teaspoon vanilla
1 1/2 teaspoon lemon zest
1/8 teaspoon salt
For the Filling:
2 eggs
3/4 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/8 cup whole milk
To Complete:
Confectioner’s sugar for dusting the tops
1. Using a food processor if possible (it will work best, but if you don’t have one, just use a mixer) process the flour and butter until they resemble course crumbs.  Add remaining ingredients and mix well.  
2. Divide dough into 24 equal balls and place in greased mini muffin tins.  Push down on the bottom and sculpt the dough up the sides to the rim of the cup.  Bake in a 350 degree oven for 10-12 minutes, or until lightly golden.  
3. Make filling – Cream together the eggs and the sugar. Add the remaining ingredients and mix until well blended and smooth. Fill each cup with filling until it reaches the rim of the cup. Lower oven temperature to 325 degrees.  Bake for 12-14 minutes or until set.  Let cool slightly. Remove cups from muffin tins and let cool completely.  Dust with confectioners’ sugar.

Baked on July 4, 2008 | Recipe Card: cookie week, cookies, giveaway, lemon | 21 Bites 

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