Hot Chocolate Rice Krispies

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IT’S DECEMBER GUYS!!!!!

Alright, so besides all this snow mumbo-jumbo that comes with thinking about the month of December, we also think about Christmas, Santa, reindeer, Ham dinner, presents, and dropping temperatures.

With dropping temperatures, the first thing that comes to mind is hot chocolate! There is NOTHING like a big ole’ cup of hot chocolate to help get the chills out of your spin on a below Floridian-blood cold day.

Problem is this: Florida is Florida. If anyone knows ANYTHING about Florida, or wants to know anything, it’s this: Florida’s weather is as bipolar as Jessica Lange in American Horror Story.

Here’s what I really mean: one day it can be 27 degrees out with a freeze warning, and within a 24-hour period, it’s back into the 80’s where the humidity literally chokes you.

Just from this sheer fact, it’s kind of hard to really get into a “hot chocolate” mood. You don’t want to burn up, but you want to really enjoy that cup o’chocolate.

I got the perfect solution!

Feast your eyes on this recipe here!

Rice krispies are fool-proof. That is, that they are easily transferred and enjoyed in any type of weather: hot as hell or Frozen cold.

This recipe allows you to enjoy that flavor and feels of hot chocolate without having to sweat your gahones off! Sounds perfect to me!

{Results}: EPIC WIN!

*Trust me when I say this, {you can} make these, too.

 

{Hot Chocolate Rice Krispies}

Ingredients

  • 6 cups of  Cocoa Rice Krispies
  • ¼ cup of butter
  • 2 (10 oz.) bags of mini marshmallows
  • 6 tablespoons of hot chocolate mix {Swiss Miss without the mini marshmallows}
  • Parchment or wax paper {Optional}

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Directions

  1. Grab a 9×9 square pan and place parchment paper inside. Set aside. 
  2. Melt butter in large saucepan over low heat. Once melted, add 1 bag of mini marshmallows and hot chocolate powder into the pan.
  3. Stir while continuing to cook over low heat until marshmallows are melted and chocolate is mixed in. Remove from heat.
  4. Add in your 6 cups Cocoa Krispies. Stir until mixed well.
  5. Now add in 2 cups of mini marshmallows. Stir until marshmallows are evenly distributed throughout the krispie mixture.
  6. Pour into prepared pan. Press evenly into pan with the back of a spoon sprayed with cooking spray
  7. Immediately spread remaining 2 cups mini marshmallows onto the krispies and press into the mix.
  8. Let cool for 30 minutes and cut into squares. Enjoy!

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{Leftover} Cranberry & Brie Puff Pastries: A Delicious Tribute to Dr. Seuss

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I know I’m not alone on this one.

You’ve divulged into a Turkey Dinner coma and are sitting in Grandpa’s favorite plaid Lay-Z Boy chair. The universe and the stars are aligned perfectly and nothing can ruin that moment… Except that you have to put all the food away!

Yikes! Piles and piles for miles and miles… Sky high mountains of dishes and food, there is no time to snooze.

So, you grab everything in site and run and run with all your might. A vegetable here,  a vegetable there, and now there is some time to spare.

But you realize: “Hey! There is some leftovers we can’t put away!”

What is that food? It’s red and slimy. It reminds me of worms and big bug eyesies!

It’s cranberry sauce, and it goes well with Turkey. But we are done with the turkey, what now can we do with this malarkey?

Do not fret! You can be saved! And all the while costs can be waived!

So grab your pastries and the Brie, and add a little cranberry to be freed!

{Results}: EPIC WIN!

*Trust me when I say this, {you can} make this, too.

 

{Leftover} Cranberry & Brie Puff Pastries

Ingredients

  • 1/2 lb. of Brie cheese
  • 1 package (17 1/4 ounces) frozen puff pastry, thawed
  • 1 cup of cranberry sauce (purchased or homemade)

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Directions

  1. Preheat oven to 375 degrees. Grab a muffin tin and set to the side.
  2. With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.
  3. Cube the cheese. Then, place a cube or two of Brie in the center of each puff pastry square. Top the Brie with a small dollop (about 2 teaspoons) of cranberry sauce.
  4. Bake about 15-20 minutes or until puff pastry corners are toasted lightly brown.
  5. Let cool 5 minutes before serving. Enjoy!

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Sweet Potatoes Galore!

Sweet Potato Collage

Left to Right: Sweet Potato Casserole, Mashed Sweet Potatoes with Cinnamon Maple Butter, and Cinnamon Honey Sweet Potatoes.

As with my other post this week, this is also dedicated to the Pilgrims and Indians! 

Ahhhh, Thanksgiving dinner. Easily described as one of the best dinners of the year! You get to eat ALL. DAY. LONG. and not one person can judge you. All the feels of the turkey, cranberry, gravy, corn, green bean casserole, and buttery biscuits marrying each other in your mouth make for a wonderful experience. Buuuuuut wait, you’re missing something! Where’s the sweet potatoes!?

If your family is like mine, then sweet potatoes are a staple at the dinner table! The only problem is…

What kind of sweet potatoes would you like to add to dinner?! No, seriously! There are SO many different ways you can make them. You can mash them, bake them, throw them up and shake them. Fry them, thyme them, and even french fry them. Chop them, skin them, and even butter cream them. Whatever method you choose, they always make a delicious addition to any Thanksgiving meal.

This year, when it came down to me thinking about what I’d like to make for my three families’ Thanksgiving dinner, I jumped on Pinterest. {Of course!} I stumbled upon these three very different ways to make sweet potatoes: this casserole, these cinnamon honey potatoes, and these mashed potatoes covered with maple butter.

Rather than tell you which to choose, I’m going to compare and contrast some notes about each type and let you decide what you’ll make for your family on Thursday!


⋅SWEET POTATOES GALORE NOTES⋅

Sweet Potato Casserole

  • Overview: 
    • The pecan topping is so decadent, it seeps through the sweetness of the marshmallows. Bound to be a hit with every sweet tooth adult and child at the table.
  • Advantages:
    • The actual mashed sweet potatoes turn out smooth, sweet, and yummy.
    • The addition of the vanilla, brown sugar, and eggs to the mashed sweet potatoes make them edible by themselves. You don’t even need to put the toppings on it!
    • A rather quick recipe considering the three separate steps!
  • Downsides:
    • When boiling the potatoes for this recipe, it may take a while, but it’s rather fast (30-45 minutes) compared to baking them.
    • The process of pulling the skins off can be messy and hurt. You should probably wait until after they cool down…
  • Storage:
    • This is a definite do not store ahead side and should be made the day of.
    • Once you put the marshmallows on top, it will not taste as good reheated and will loose the crispness/gooeyness of the marshmallows.
  • End notes:
    • You should keep your limit down. It may cause diabetes if you eat more than two squares full. But, it’s worth it. Just sayin’.

 

Cinnamon Honey Sweet Poatoes

  • Overview:
    • It’s not too sweet at all, it’s just the right amount of pepper and sugary sweetness. Perfect balance for the palate.
  • Advantages:
    • They come out beautifully covered!
    • You may not think there is enough sauce to cover all the potatoes, but it’s just perfect amount without overpowering your palate.
    • Quickest way to cook sweet potatoes out of all the recipes.
  • Downsides:
    • The longest part of making this recipe is just cutting up the potatoes to make them cubed.
    • If you don’t take your time to cube them correctly it could take longer to bake. Take it from someone who may have experienced it…
  • Storage:
    • Great store ahead because it won’t harm the flavor or crispness from being placed in the fridge.
  • End notes:
    • This is my new favorite side dish! You can pair these with any meal, not just with Thanksgiving.
    • You don’t have to be too sweet and too plain with this side dish, making it a good balance.

 

Mashed Sweet Potatoes with Cinnamon Maple Butter Sauce

  • Overview:
    • One bite of this recipe and you’ll never go back to the plain-jane sprinkling of cinnamon sugar on your sweet potatoes! It captures the essence of a real mashed sweet potatoes with a pizazz to it.
  • Advantages:
    • The cinnamon maple butter sauce is perfection! It’s sweet and thick without overwhelming you with a sugar high.
  • Downsides:
    • The LONGEST part of this recipe is the actual baking time of the potatoes.
    • It took about 2 hours in the oven for those suckers to soften!! Ain’t nobody got time for dat!
    • I’d definitely recommend just boiling and mashing them to save time.
  • Storage:
    • Easily stored ahead of time, even the sauce. Just put them into two separate containers.
  • End notes:
    • Without the cinnamon maple butter sauce, the sweet mashed potatoes just taste natural. They don’t have a distinct flavor.
    • If you keep the sauce on the side, this gives your family and friends an option to behave themselves at dinner or indulge in sweet bliss—two birds with one stone.

 


{Results}: Each and everyone is an EPIC WIN!

*Trust me when I say this, {you can} make these, too.

Drop a comment below and let me know which one you’ll be trying for the holidays!

Have a Happy Thanksgiving!🙂

 


 

{Sweet Potato Casserole}

Ingredients

  • 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
  • 1 cup of water
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/2 cup of butter, melted
  • 1 cup of brown sugar
  • 2-3 teaspoons of salt (or to taste)
  • 1/2 cup of milk or heavy cream {I chose the heavy cream :)}

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Topping
  • 1/2 cup of brown sugar
  • 1/3 cup of flour
  • 1/3 cup of butter, melted
  • 1 cup of chopped pecans
  • 3-4 cups of mini marshmallows

Directions

  1. Take the sweet potatoes and boil them in a pan on the stove. Then drain and mash them. Preheat the oven to 375.
  2. To the mashed potatoes: add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
  3. Spread potato mixture in the bottom of a greased 9×13 baking dish.
  4. In a bowl combine brown sugar, flour, 1/3 cup of melted butter, and pecans, and mix well with a fork. Sprinkle mixture over potatoes.
  5. Bake uncovered for 15-20 minutes until pecans are caramelized.
  6. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned.
  7. Enjoy!

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Click {here} for the original casserole {pin}.


{Cinnamon Honey Sweet Potatoes}

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 2 tablespoons of honey
  • 2 tablespoons of olive oil
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper

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Directions

  1. Preheat oven to 375 degrees. Grab a baking sheet and set aside.
  2. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
  3. Dump potatoes onto the baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.
  4. Enjoy!

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Click {here} for the original cinnamon honey potatoes {pin}.


{Sweet Potatoes with Cinnamon Maple Butter Sauce}

Ingredients

  • 2-4 sweet potatoes, scrubbed
  • 1/4 cup of melted butter
  • 1/4 cup of maple syrup
  • 1 tablespoon of flour
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of vanilla

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Directions

  1. Preheat the oven to 400 degrees F, cut off the ends of the potatoes and line a pan with foil. Bake potatoes directly on the pan, until the internal temperature reaches 210 degrees or until a fork inserted into the middle pierces through easily {around 1-2 hours depending how big your sweet potatoes are}.
  2. While the potatoes are cooking, combine the butter, maple syrup, flour, cinnamon and vanilla. Whisk until smooth. Microwave for 1 minute, just until mixture begins to boil. Sauce will thicken as it cools.
  3. Once potatoes are done baking, remove skins and mash with a fork or potato masher. {Optional: Sprinkle with a little coarse salt to enhance the flavors}.
  4. Serve drizzled with Cinnamon Maple Butter Sauce and a dollop of whipped cream. Enjoy!

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Pumpkin Cheesecake Pops

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With Thanksgiving this week, my close friends and family members are all pumping up for the return of Carly’s pumpkin cheesecake! One, two, three, four, everybody screams for more!

You would think….

I decided this year to try something different! I know I have 6 other ideas of desserts to bring to Thanksgiving, thanks to my Pumpkin Serious Craze. But, I have three families to visit: my mom’s, my dad’s, and my boyfriend’s. I need to feed a dang army!

The other recipes don’t produce enough product for the amount of mouths to fill, so onto Pinterest I was. Of course, it had to involve pumpkin. Not only do I still have two cans left over from the craze, but what is Thanksgiving without pumpkin?!

I found this recipe that takes the best of both worlds: cheese and cake. Not just a regular cheesecake. It’s a pumpkin cheesecake. And not just a pumpkin cheesecake, it’s in the form of a cake pop!

{Results}: Epic win!!

It seems super tedious, but it’s actually really easy to make! These came out extremely good and they look cute, too.🙂

*Trust me when I say this, {you can} make this, too.

{Pumpkin Cheesecake Pops}

Ingredients

  • 1 box of Perfectly Pumpkin Pillsbury Cake Mix
    • 3 eggs
    • 1/2 cup of oil
    • 1 cup of water
  • 1 jar of cram cheese frosting {any brand}
  • 1-2 bars of Vanilla almond bark
  • Parchment paper
  • Graham crackers {optional}
  • Bag of lollipop sticks {optional, could just make these truffles}

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Directions

  1. Take the cake mix and bake according to the directions. Let cool.
  2. Once cooled, take a large bowl and shred the cake to crumbs.
  3. Add 1/2 jar of the cream cheese frosting into the cake crumbs. Mix until a smooth consistency.
  4. Take a spoon of the mixture and roll it into a ball. Place onto a baking sheet lined with parchment paper. Place in the fridge until finished with the next step.
  5. Two ways to do this:
    1. Grab a sauce pan and place both bars of vanilla almond bark in. Melt them on low until a liquid consistency.
    2. Place both bars of vanilla almond bark in a microwaveable bowl. Melt in 30 second increments until liquid consistency.
  6. Grab the baking sheet of pumpkin cheesecake balls. Place lollipop stick into each ball.
  7. Dunk each pop into the vanilla almond bark until completely covered. Place back onto the baking sheet with parchment paper. {Optional: take some graham crackers, crush them up, and sprinkle them over the pops while the chocolate is still warm.}
  8. Stick the pops in the fridge for about 15 minutes to let the chocolate set. Enjoy!

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Salted Caramel Pretzel Brownies

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I think I’m on to something.

Remember how annoying it was when I didn’t get the recipe right on the Buffalo Chicken Spiral? Well, this recipe has a similar love story…

I went to make the original recipe, and upon reading the comments listed below, I realized a LOT of people weren’t it’s biggest fans. Was it the fact it was a box mix? I know how scandalous that can be…

I decided to chance all the callings for help to NOT take the plunge and make the original recipe, but I figured, eh, what’s the worst to happen? EVERYTHING.

Just as suspected… The other 300+ comments on the recipe warned about the pretzels becoming soggy and stale, and I rode my high horse straight into a porcelain-throne filled with inedible brownies. WHAT SHOULD I DO!?

Initially, I was terribly upset because I was looking forward to actually eating them. But, I decided to get out from the dumps and get back on the saddle. I went back to my handy-dandy-Publix and grabbed some more supplies. This time, before I went back to make it, I went through the comments to find anything, just the slightest tip from a reader on how make these things edible. I was determined, dang it!

Pbozkurt wrote:

“Here is a TIP: Cook the brownies just like the package requires. Allow them to cool just as you would normally, then place the pretzels (one on top of the other to make 2 layers, then cover with a thin layer of chocolate coating (the stuff you use to dip strawberries in). Once there is a hardening layer, place the caramel over it and salt (as instructed above). Voila! Please note: I am not a professional pastry baker or chef, but I know I’ve made these before (several times I might add) and they have always been perfect!”

It was just exactly what I needed to hear right now. I HAVE BEEN SAVED!

I made the brownies according to the box, then I used the suggestions by Pbozkurt to finish the pretzels and caramel. I couldn’t wait to see if this time around it was going to turn out okay. If it didn’t I think I may have pulled all my hair out and let Every. Last. Person. know about it.

Wouldn’t you know, it came out amazing! It tasted just the way it should have: crunchy, salty, sweet, and savory. A love child was born! Pretzels and chocolate. They are definitely a match made in heaven.

Oh yeah, I was on to something:

There is a valuable lesson to learn here from the Buffalo Chicken and from these brownies: Don’t always trust the recipe. Sometimes it’s actually REALLY helpful to look through the comments, to see if others had struggles or suggestions.

When you are in the moment, you don’t really think about the comments section much. Lots of people just skim past them, thinking a lot of people are commenting who “just want to be heard.” But like I said, comments can actually offer a lot of insightful feedback! You can find out if people had the same struggle reproducing the recipe, or if a recipe just only looks good on paper and pictures. Even more, you can find ways to add more “individual pizazz” to a recipe.

What I’m really trying to say is this: don’t take everything at full face value. Read a bit. Learn a bit. Reach out a bit. Sometimes research helps you understand more. You don’t have to apply this only to baking and cooking recipes, but to life in general. Try it, and you may get your way more often!

Now that I got Ghandi out of the way…

{Results}: Epic win for deliciousness. Epic win for life lessons.

*Trust me when I say this, {you can} make this, too.

 

{Salted Pretzel Caramel Brownies}

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Ingredients

  • 1 jar of caramel sauce
  • 2/3 cup of vegetable oil
  • 2 eggs
  • 1 box of 13×9 Fudge brownies {Betty Crocker or Pillsbury}
  • 1/4 cup of water
  • 3 cups of pretzels
  • Coarse sea salt, to top

Original Directions

  1. Preheat oven to 350 degrees. Line a 13×9-inch baking pan with parchment paper, or grease with cooking spray.
  2. Prepare brownie batter according to package instructions; using the oil, eggs, and water.
  3. Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
  4. Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
  5. Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
  6. Serve warm, or let cool to room temperature then serve. Enjoy!

OR TO ACTUALLY ENJOY THE BROWNIES Directions:

  1. Preheat oven to 350 degrees. Line a 13×9-inch baking pan with parchment paper, or grease with cooking spray.
  2. Prepare brownie batter according to package instructions; using the oil, eggs, and water.
  3. Pour all the brownie batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
  4. Take the pretzels and make two layers on top of the cool brownies.
  5. Once completed, take a package of chocolate chips and melt them in a bowl in the microwave in intervals of 30 seconds. Pour over the pretzels to set.
  6. After it’s set, take the jar of caramel sauce and pour it on top of the brownies.
  7. Pop the brownies in the fridge for an hour or so to let them set. Take them out, chop them out, and enjoy!

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Taco Bake

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Everybody loves tacos.

When I say everybody, I mean your grandmother, my grandmother, your aunt, my mother, and even your second removed cousin. But what makes it so compelling and delicious? Is it the meat and seasonings? Is the hard or soft shell? Is it the plethora of toppings? Maybe, just maybe, it’s because it’s so versatile.

Taco salad, soft tacos, hard tacos, chicken tacos, fish tacos, the list goes on and no. Well kiddos, add this Taco Bake to the list of one of the ever versatile ways to eat tacos.

What I loved about this recipe:

  • How easy it is prep
  • How easy it is to cook
  • Being able to choose my own toppings

What I hated about this recipe:

  • Absolutely nothing!

I’m telling you, this makes for such an easy “pop in and forget” dinner. While I’m sitting here dying over my essays due over the next two weeks, with the pressure of the holidays, at least I’m not dying over what to eat for dinner.

You’ll definitely love this recipe and it might just become a staple, or at least one to ink in for your cookbook.

{Results}: Epic win!

*Trust me when I say this, {you can} make this, too.

 

{Taco Bake}

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Ingredients

  • 1 pound of ground beef
  • 1 package of taco seasoning
  • 2/3 cup of water
  • Corn chips {I went with original Frito, but you can use the chili cheese ones, too!}
  • 1 can of cheddar cheese soup
  • 1/2 cup of milk
  • Shredded mozzarella, to top
  • Toppings, as desired

Directions

  1. Brown the ground beef in a skillet. Once done, drain the meat.
  2. Using the water and taco seasoning, pour into the skillet and reduce.
  3. Pour enough corn chips into a 9 x9 pan to cover the bottom.
  4. Top with taco meat.
  5. Combine soup and milk in a sauce pan and heat through until smooth.
  6. Top taco meat with cheese sauce.
  7. Top the pan with mozzarella cheese based on your desired cheesiness.
  8. Bake at 350 degrees for 10-15 minutes until bubbly.
  9. Serve over lettuce and with desired toppings. Enjoy!

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Lemon Bundt Cake

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Alright, so to that story about my boyfriend, Casey, and I came fast that I anticipated. That’s because my inspiration for finding a {Pinspirational} recipe today came from him.

Here’s a quick low-down: We’ve been dating for a little over 5 years. We were the best of friends for about 3 years before we decided to start dating. I was nervous of losing my best friend, but it was the best decision I ever made. Now, I can have my cake and eat it too.

Without getting too sappy, let’s just say this is a forever thing. Our families love each other, our families can’t wait for us to get married, and our friends support us. It’s not to say it’s all rainbows {as everyone knows}, but we’ve never given up on each other. Those rainy days where most people run for the hills, we grabbed onto each other harder.

ANYWAYS! Back to the food!

His favorite thing is lemon. He loves any dessert that involves lemon: lemon bars, lemon cake, lemon cookies. One could definitely say he’s a bit obsessed. I decided to surprise him and make him this lemon cake from scratch. As you know, I’ve been going off the ideals and like of my coworkers, it was about time I gave a little love and attention to Casey.

Oh, and yes, I am using that bundt cake pan again. I told you guys I needa put that sucker to work!!

{Results}: EPIC EPIC WIN!!

This cake came out SO wonderful. It’s light, airy, and moist! The best part of all? It’s not overwhelmingly lemon-y. You know what I’m talking about… That sour lemon taste where you can only eat a small sliver of the item. This cake? HA! You could practically eat the whole cake and not even get sick of the taste.

Casey even said it was better than the lemon cake that Pepperidge Farm makes in the freezer section, and that it tastes almost like the Starbucks lemon pound cake. Best compliments ever! 

*Trust me when I say this, {you can} make this, too.

{Lemon Bundt Cake}

Ingredients

Lemon Cake
  • 2 1/4 cups of all purpose flour
  • 2 1/4 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 4 eggs
  • 2 cups of sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of lemon zest
  • 2 tablespoons & 2 teaspoons of lemon juice
  • 1 1/4 cups of whole milk
  • 10 tablespoons of unsalted butter {cubed}
Lemon Glaze
  • 1 1/2 cups of powdered sugar
  • 3-5 tablespoons of lemon juice {based on consistency you’d like}
Lemon Sugar Topping
  • 1 tablespoon of lemon zest
  • 1 tablespoon of granulated sugar

~You’ll need about 3 lemons in order to get enough zest for the whole recipe~

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Directions

  1. Preheat oven to 350 degrees. Grease a bundt pan and set aside.
  2. Lightly whisk flour, baking powder, and salt in a small bowl.
  3. Grab another bowl and beat eggs on low until they are thickened and very pale yellow in color. On low speed, slowly add sugar to eggs, and then beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest.
  4. Slowly pour in dry ingredients on low speed until combined.
  5. In a small saucepan, heat milk until very hot and butter is just melted. Do not boil. Whisk the mixture to help the butter along.
  6. Pour this mixture into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan.
  7. Bake the bundt cake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick.
  9. Turn cake onto a large round platter, cake stand, or wire rack. Allow cake to finish cooling until warm to the touch.
  10. While cake is cooling, prepare lemon sugar and glaze.
  11. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.
  12. For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency.
  13. Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served.
  14. Sprinkle lemon sugar on top and enjoy!

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