Lemonade Cake

This is one of my very favorite summer desserts. My mom always makes it and I'm attempting it today with some dinner with friends.

1 lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cup powdered sugar
1 (6 oz) can frozen lemonade, thawed

Combine the cake mix, pudding, eggs, oil and water. Beat with electric mixer for 2 minutes. Heat oven to 350 degrees. Pour cake mixture into a greased and floured 9x13 inch pan. Bake for 30 minutes. While cake is still warm, combine the powdered sugar and thawed lemonade. Beat for 1 minute. Pierce the top of the warm cake with a fork about every three inches. Pour lemonade mixture over the top, evenly. Bake for 5 minutes. Cool on cake rack. Serve with whipped cream on top, if desired. Refrigerate remaining cake.*

*Best to make the night before since it is so much better cold.

Frozen Chocolate Sandwiches

Don't these sound like a fun treat? Maybe after FHE? It's like a frozen smore. We are having a neighborhood potluck this weekend and I'm thinking of bringing these.

3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers

Line a 9-by-13-inch baking dish with foil, allowing the foil to hang over the sides. Heat the milk and marshmallows in a large saucepan over low heat, stirring often, until smooth. Remove from heat. Add the chocolate and stir until melted and smooth. Refrigerate for 20 minutes. In a large bowl, with an electric mixer on medium-high, beat the cream until stiff peaks form. Working quickly, fold the whipped cream into the chilled chocolate mixture, mixing until no traces of white remain. Spoon into the prepared dish. Tap the dish on the counter to remove air bubbles. Freeze, covered, until set, at least 3 hours. Holding both sides of the foil, transfer the frozen block to a cutting board. Cut into 24 squares. Break the graham crackers in half. Layer the chocolate squares between the crackers to make 12 double-decker sandwiches. Place the sandwiches on a plate, cover, and return to freezer until ready to serve.

Banoffee Pie

I think I've shared this recipe with Missy, but it is always a hit when I need to bring a dessert somewhere (among Brits and Americans). It's super easy, minus giving yourself a couple hours to be at home for the boiling of sweetened condensed milk. Oh, and it's not very healthy! :)

Banoffee Pie

1 pkg. of hobnobs (or enough graham crackers to cover the base of a 9x13 pan as hobnobs are hard to find in the US)

1 cup of melted butter

1 can of sweetened condensed milk

2 ripe bananas

Plenty of double or whipping cream

2 Cadbury flake bars or a Hershey type chocolate bar (This is just for presentation and would be grated or crumbled on the top of the whipping cream.)

In a pot boil the unopened can of sweetened condensed milk for ≈ 2 1/2 hours. Check occasionally and add water as needed so that the can is always covered with water. Meanwhile, crush the graham crackers with a glass (I put them in a ziploc and use a rolling pin) and mix with the melted butter. Press into serving dish and place in the refrigerator. Chill for at least an hour. When solidified, spread the boiled condensed milk on top of crust. Slice bananas and spread out on top of the milk layer. Whip the cream and then spread generously on the banana layer. Sprinkle top with grated Hershey bar or another chocolate candy of choice. Refrigerate until serving.

**Occasionally, you may find Dulce de Leche next to the sweetened condensed milk in the same can/packaging. This works too and obviously takes away from the boiling.

Tell me...

...that you saw this recipe on Pioneer Woman Cooks. I can't imagine a more fun dessert (or gift) to give to someone or bring out after a little party.

Lemon Squares

This is my mom's recipe and another one of my favorites. Like most of my lemon recipes, I always add a little more lemon into the recipe (be it more zest or more juice).

Lemon Squares

Ingredients:
1 cup butter (softened)
2 cups flour
1/2 cup powdered sugar

4 eggs (slightly beaten)
2 cups sugar
1/4 cup flour
6 Tablespoons lemon juice

Directions: Mix the softened butter, 2 cups flour and powdered sugar together. Butter should be softened, but not melted. This creates a doughy-type base. Pat into a 9x13 pan and bake for 15 minutes at 350 degrees.

For the filling, mix eggs, sugar, 1/4 cup flour and lemon juice together. Pour over cooked crust and bake at 350 degrees for about 25 minutes. Cool, dust with powdered sugar and cut into bars.

Enjoy!

Love me some lemons

Hi, there! I'm excited to post some of my favorite recipes on ATDT. Thanks for letting me be a guest blogger, Missy (and other contributors)!

Right now I have lemons on my mind! I pretty much love anything with lemons, so it is only fitting that for a family picnic tomorrow I'll be making my favorite lemon cupcakes! The recipe is from All Recipes.

Lemon Cream Cupcakes

Ingredients:
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel (sometimes I add an extra tsp)
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Frosting:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk

Directions: In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Ginger Cookies

1 1/2 c. shortening
2 tsp. baking soda
2 c. sugar
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger

Beat shortening and sugar. Add molasses and eggs. Beat well. Sift in dry ingredients and mix thoroughly. Roll into balls and then roll in sugar. Bake at 375 degrees for 10 minutes.

Pumpkin Gingerbread Trifle

This is my aunt Barb's recipe. To die for.


2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) package cook and serve vanilla pudding mix
1 -30 oz. can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cinnamon
1-12 oz. container frozen whipped topping (or can use real cream)
1/2 cup gingersnaps

Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into large bowl. Pour 1/2 of pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps. Refrigerate overnight. Trifle can be layered in a punch bowl.

Darci's Pumpkin Muffins

My mom makes these every Halloween. I love family traditions.

3 1/2 cups flour
1 Tbsp baking soda
1 1/4 tsp salt
1 tsp cinnamon
4 eggs
3 cups sugar
2 cups pumpkin
1 cup vegetable oil
2/3 cup water
12 oz. chocolate chips

Sift flour, baking soda, salt and cinnamon. Set aside. Thoroughly beat eggs, sugar, pumpkin, vegetable oil, and water. Fold in flour mixture and chocolate chips. Pour into greased muffin tins. Bake at 400 degrees for 18 minutes.

Sarah D.'s Chocolate Chip Cookies

My first experience meeting Sarah D., she taught in Relief Society and brought these cookies. Talk about a great first impression.

1 cup shortening
1 cup pumpkin
1 tsp vanilla
1 cup sugar
1 egg
1 tsp baking powder
1 tsp cinnamon
2 cups flour
1 tsp baking soda
1/2 tsp salt
1-2 cups chocolate chips

Icing:
3 Tablespoons melted butter
3 Tablespoons milk
1/2 cup brown sugar
powdered sugar

Blend together shortening, sugar, pumpkin, egg and vanilla. Add flour and other dry ingredients. Blend. Add chocolate chips.

Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes.

Icing: Boil all ingredients but powdered sugar for 2 minutes. Take off heat. Add powdered sugar and stir with wire whisk until desired consistency. Pour on while cookies are warm. Add milk if icing hardens while waiting for other batches to come out.

halloween cookies

These are really tasty cookies (obviously, not many left in our cookie jar!). And because of the cocoa and peanut butter chips, they are super festive this time of year. I love giving them to my neighbors on Halloween-eve.

Mix:
2 eggs
3/4 cup shortening
1/2 tsp. vanilla
1/4 tsp. lemon
1/3 cup water
1/2 cup Hershey dry cocoa
1 cup sugar

Add:
2 1/2 cup flour
1 tsp. salt
1 tsp. baking powder

Add:
peanut butter chips!

Form a ball and bake at 350 degrees about 12 minutes.

Enjoy!

Nestle Toll House Chocolate Chip Cookie Cake

I made this cake for my 3 year old. It is delish!

(For some reason, I forgot to take a pic until it was partially devoured.)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 (12 ounce) package semi-sweet chocolate chips

Preheat oven to 375. Grease a 15x10-inch jelly roll pan.

Combine flour, baking soda and salt in small bowl.

Beat butter, both sugars and vanilla in large mixer bowl.

Add eggs one at a time, beating well after each.

Gradually beat flour mixture into butter mixture.

Stir in chocolate chips and nuts.

Spread into prepared pan.

Bake 20-25 minutes or until golden brown.

Once cooled, decorate with homemade frosting.

summers here- cool treats!

These recipes are from a play group from my old ward. i have only had the dripless popsicles and the yogurt covered banana pops, but they were really good. gonna have to make some this weekend!

Dripless Popsicles

1 package fruit flavored gelatin
1 package Kool-Aid drink mix
2 c. boiling water
1 c. sugar

In a large pitcher mix together gelatin, kool-aid, sugar and boiling water until dissolved. Then add cold water. Pour into molds and freeze.

Watermelon Popsicles

1 c. seedless watermelon chunks
1 c. orange juice
1 c. water

Blend in blender, our into molds and freeze

Pudding Pops

1 package any flavor pudding (not instant)
3 cups milk

Mix together but only to blend well. Pour into molds and freeze. (different flavors may be layered for a special treat)

Rocky Road Popsicles

1 package chocolate pudding
½ c. mini marshmallows
¼ c. chopped peanuts (optional)

Make pudding according to directions on package. Add marshmallows and nuts. Mix well and pour into molds and freeze.

Yogurt Covered Banana Pops

3 med. Firm bananas
½ c. raspberry or other flavored yogurt
chocolate or rainbow sprinkles

Cut each banana in half crosswise. Insert popsicle stick into each half. Pour yogurt into small bowl. Hold banana over bowl and spoon yogurt to cover all sides of bananas. Allow excess to drip into bowl. Sprinkle candies over yogurt. Place pops on wax paper lined tray. Freeze 2 hours.

Blended Banana and Yogurt Popsicles

3 small bananas
6 T. peanut butter
2T honey

Break bananas into chunks and place in a small bowl. Mash thoroughly with a fork. Add peanut butter and honey and mix well. Place in molds and freeze.

Root beer Float-sicles

Root beer
Vanilla Ice Cream

Spoon ice cream into molds. Fill with root beer. Freeze several hours.

Orange Creamsicles

1 package orange gelatin
1 c. boiling water
1 c. vanilla yogurt
½ c. milk
½ t. vanilla extract

In a large bowl dissolve gelatin in boiling water. Cool to room temperature. Stir in yogurt, milk, and vanilla. Pour into molds and freeze until firm.

Bing Cherry Cobbler

For the filling:
5 cups pitted fresh Bing cherries or other sweet cherries (about 3 lb. unpitted)
1 Tbs. fresh lemon juice, strained
3 Tbs. sugar

For the topping:
2/3 cup buttermilk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
1 Tbs. sugar mixed with 1/4 tsp. ground cinnamon

Preheat an oven to 375°F. For individual servings, place six 1-cup ramekins or custard cups on a rimmed sheet. For a large cobbler, have ready a 9-inch glass or ceramic pie dish or baking dish with sides at least 2 3/4 inches high.To make the filling, in a large bowl, stir together the cherries, lemon juice and sugar until well mixed. Divide the fruit among the ramekins or pour into the pie dish or baking dish. Bake the fruit for 10 minutes while you prepare the topping.

To make the topping in a small bowl, stir together the buttermilk and vanilla; set aside. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Pour the buttermilk mixture over the flour mixture and, using a large wooden spoon, stir just until combined and a soft, sticky, evenly moistened dough forms.

To Finish:
Slowly pour in the buttermilk mixture and continue to beat just until combined and a soft, sticky, evenly moistened dough forms. Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface. The topping will not cover the fruit but will spread during baking to cover it. Sprinkle the cinnamon-sugar mixture evenly over the dough. Bake the cobbler until the fruit filling is bubbling, the topping is browned, and a toothpick or cake tester inserted into the topping comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool for 15 minutes. Serve warm. Serves 6.

Carrot Cake

Made this last night- super yummy and almost healthy with the whole wheat flour, pineapple, carrots and raisins. Just a mixture of a few recipes that i had. When i made it i thought the batter was weird, but it turned out great- super moist and flavorful.

Ingredients:
3 C shredded Carrots (hope you have a food processor)
1 C oil ( i want to play with this recipe and see if you could do half oil, half applesauce)
4 eggs
8 oz crushed pineapple- drained
1 tsp vanilla
1 1/2 C whole wheat flour
1 C sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
optional: handful of raisins and/or nuts

Directions:
Preheat oven to 350.
Stir together dry ingredients. Add oil and Stir. Add eggs and Stir. Add pineapple, carrots, raisins and stir.
You can bake it in two circle pans for 35 min or a 13x9 one for 45 min.

Frost with a cream cheese or regular white frosting.

Whole Wheat Chocolate Chip Cookies

Again, a recipe from Lillie - our resident guest blogger.

3/4 c. oats ground up (I use little food processor)
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter softened
1/4 c. canola oil
1/3 c. sugar
1/3 c. brown sugar
1 egg
1 tsp. vanilla
1 c. chocolate chips

Beat butter until fluffy, mix in wet, mix in dry. Stir in choc. chips.

Bake at 350' for 8-11 min ( I think I do about 9)

**They're not low fat or anything so they're still good- just better fat (canola oil), and no white flour. Of course grinding your own wheat is the healthiest but who has time for that?
The dough seems weird compared to normal CC cookies because it's more oily but the cookies are so yummy if you like that sort of oaty, whole wheat flavor ( I LOVE it). They're from Cooking Light or Eating Well.. don't remember.

Frozen Brownies from a Guest Blogger!

I'd like to introduce our very first guest blogger! Lillie Biesinger is my friend from college and she is currently living in the California desert. She is a lover of Trader Joe's and with that comes good food. Thanks for sharing Lillie!

Brownies:
2/3 c. melted butter
2 eggs
1/4 c. milk
2 tsp vanilla
1 1/3 c. flour
1/2 tsp. salt
1 tsp baking powder
2 c. sugar
1/2 c. baking cocoa
1/2 c. walnuts (I never do this, but if you like nuts in them)
1 c. chocolate chips (sprinkled on top)

1. Mix eggs, milk, vanilla
2. Add melted butter
3. Sift together dries
4. Mix all together
5. Spread in greased 9x13
6. Sprinkle with 1 c. chocolate chips (half milk/half semi sweet is good- whatever you have)
7. Bake at 350 degrees for 20-30 min. (I usually do about 26- brownies do not appear to be totall cooked in the middle when they are ready to be pulled out of the oven, but when the edges separate from pan, brownies are done.

Lillie freezes this brownies (individually Lil?) and eats them as a dessert. I haven't tried these, but she says that frozen is the way to go...

{If anyone else would like to feature a guest blogger, please let me know! We love recipes from everyone}

Mrs. Fields Chocolate Chip Cookies

They might as well be called Meggan's Chocolate Chip Cookies.

My sister should really be the one posting this, but I will for her. She made them and they were SO yums. If you need a dependable chocolate chip cookie - this is the one. I made them last night. They didn't seem as good as Megg's, but oh well.

1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packedbrown sugar
2 large eggs
2 1/2 tsp vanilla
2 1/2 Cup all-purpose flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
18 ounces semi-sweet chocolate chips

Preheat oven to 350°. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
Combine the wet and dry ingredients. Stir in chocolate chips.
With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet. Bake 9-10 minutes or just until edges are light brown. Leave on cookie sheet for a couple minutes and then transfer to cooling rack.

Enjoy!
(with soy milk, regular milk or chocolate milk)

Chocolate Zucchini Cake

This cake is SO good. Make it if you are having people over or just want to splurge. It's SO good. I'm not a huge chocolate person, but this is tasty.

Cream Together
1/2 Cup Butter
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs

Add
2 Cups Zucchini, finely grated
1/2 Cup buttermilk
1 tsp. Vanilla

Mix and Add
2 1/2 Cup Flour
3 TB Cocoa
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix together well and pour into greased 9 x13 pan

Topping (sprinkle on top before you bake)
1 Cup chocolate chips
2/4 Cup walnuts (or whatever nut or no nuts at all)
2/3 Cup brown sugar

Bake at 350 for 40-45 minutes