Tag Archives: lemon

Lemon Raspberry Muffins: Sugar-Crusted or Lemon-Glazed

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Lemon is such a great springtime flavor and this past weekend seemed like the perfect time to make some lemon-flavored muffins!

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I found a recipe on Pinterest that inspired me, and it also inspired one of my friends to convince me to make them so she could taste-test them! 🙂  So I ended up making these Lemon-Raspberry Muffins with some changes of my own. I used Half and Half (light cream) and yogurt to make them a little more rich and creamy and used lemon extract instead of vanilla for a little extra lemony flavor. And I made two batches with different toppings–sugar-crusted, like the original recipe, and lemon-glazed, which gives the muffins an extra zing of lemon flavor. The glaze I used is the one from my Lemon Zucchini Loaf, which is another good recipe if you are a lemon-lover!

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These muffins are so moist and have a light, sweet lemon flavor. And they’re packed with lots of raspberries! If you decide to glaze the muffins (shown in the photo above), adding fresh raspberries as a garnish is a nice touch (just slice the berries in half lengthwise).

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I love this little bowl that holds some of the berries I used-it’s actually a sugar/candy bowl, but it works great for berries, too! It’s part of the Daily Grace Collection by (in)courage, sold on DaySpring.com. The platter, square salad plate and pitcher are also from this collection. I really like the clean simplicity of these pieces and the simple, sweet messages of grace and gratefulness!

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Here’s a close-up of the sugar-crusted muffins. Granulated sugar is all that’s needed as a topping for these. I can’t decide if I like the sugar crust or lemon glaze best…you may just have to try these muffins both ways and see what you think! 🙂

LEMON RASPBERRY MUFFINS: SUGAR CRUSTED OR LEMON-GLAZED by NancyCreative, adapted from Pink Polkadot Creations

Makes 12 muffins

  • 2 cups unbleached all-purpose flour, divided
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), melted
  • 1/2 cup Half and Half (light cream)
  • 1/4 cup plain or vanilla yogurt
  • 1 large egg
  • 1 teaspoon lemon extract
  • zest of 1 lemon, plus 1 Tablespoon of lemon juice
  • 1 1/2 cups fresh or frozen raspberries (use frozen raspberries with no sugar or syrup added and do not thaw)
  • For Sugar-Crusted muffins: use 2 to 2 1/2 Tablespoons of granulated sugar for sprinkling on top of muffins before baking
  • For Lemon-Glazed muffins: see Lemon Glaze recipe below; use raspberries cut in half lengthwise as an optional garnish

Heat oven to 400˚F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In medium bowl, combine 1 3/4 cups of the flour, 3/4 cup sugar, baking powder, and salt. Add butter and stir to mix together (this will give you a crumbly-looking mixture).

In another medium bowl, whisk together the Half and Half, yogurt, egg, lemon extract, and lemon juice (you’ll add the lemon zest a little later). Gradually add this mixture to the flour mixture and stir until just combined (batter will be lumpy).

In small bowl, toss the raspberries and lemon zest with the remaining flour. Gently fold the berry mixture into the batter.

Divide batter evenly in the 12 muffin cups (they’ll be about 3/4 full). Then here’s what you do, depending on if you want sugar-crusted muffins or lemon-glazed muffins:

For Sugar-Crusted muffins: Using 2 to 3 Tablespoons of sugar, sprinkle tops of muffin batter before baking. Bake at 400˚F for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes before removing the muffins. Then you can serve the muffins warm or let  them cool completely–they taste great both ways!

For Lemon-Glazed muffins: Bake at 400˚F for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes, then remove muffins from pan and cool completely on wire rack. Mix Lemon Glaze and drizzle over each muffin, then top with a fresh raspberry half if desired (raspberries should be cut in half lengthwise for garnish).

LEMON GLAZE

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled muffins (or loaf). Let glaze set, then serve.

These muffins are great for breakfast, brunch, an afternoon snack, or even dessert. And since I was in a lemon-raspberry mood, I also made a pitcher of Raspberry Lemonade to go with them. Yum! I’ll share that recipe with you in my next post!

Do you like lemon-flavored goodies, and what is your favorite lemony treat?

Linked to Inspire Me Monday, Nifty Thrifty Tuesday, Wow Us Wednesday, Full Plate Thursday, Favorite Things Thursday, I’m Lovin’ It, Six Sisters’ Stuff.
Savvy Southern Style

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Rejuvenating Beet Smoothie (Non-Dairy)

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There sure are a lot of big food-related holidays and events during the winter. There’s Christmas, New Year’s Eve and Day, Superbowl Sunday, Valentine’s Day, and St. Patrick’s Day–no wonder it’s so hard to diet this time of year! If you feel like you’re needing a little dose of something healthy, this is just the thing. I was inspired by this Beet Rejuvenator at New Nostalgia and decided that yes, I did need some rejuvenating! 🙂 I don’t eat a lot of beets, but I know how good they are for you. This smoothie is supposed to be super cleansing–it also has carrots, cucumber, lemon, and ginger root in it, so I’m sure it is! I made a few changes, using a whole (small) beet instead of half, and using the juice from one lemon. I also added some honey, so I’m not sure if or how that affects the cleansing qualities of the smoothie. I thought the blend of the veggies with the lemon juice and ginger was good, but I liked having the smoothie a little sweeter. I used raw honey, which has more nutrients than the processed kind.

Also, I used a blender, so I cut my veggies into chunks for easier blending. If you’re using a juicer, you won’t need to do that. If you use a blender, you’ll probably have to stop and stir the ingredients a few times to help blend it, and you’ll have a thicker smoothie. Be sure to use organic veggies if you can! This smoothie does make you feel like you’re getting a little healthy boost, so if you’re in an unhealthy food rut, try this out for a refreshing change!

REJUVENATING BEET SMOOTHIE by NancyCreative, adapted from New Nostalgia

Makes about 2 servings (16 ounces)

  • 3/4 cup sliced carrots (about 1 large or 2 small carrots)
  • 1 medium-size cucumber, cut into slices or chunks
  • Juice from 1 large Lemon
  • 1-inch piece of Ginger Root, cut into small chunks
  • 1 small Beet Root, cut into chunks
  • 2 Tablespoons raw honey

Put all ingredients in your blender or juicer, and blend till smooth (if using a blender, you may have to stop it and stir to help the mixture along). Pour into 2 glasses and serve.

Have you ever made a smoothie with beets? What other healthy kinds of smoothies do you like to make?

Lemon-Thyme-Rosemary Roasted Potatoes

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Roasted vegetables are so good, especially roasted potatoes! I had the opportunity to try a new kind of potato recently, compliments of Albert Bartlett–the Rooster Potato, grown by farmers in the U.S. The rooster potato has RoosterPotatoesa nutty, buttery taste, and I discovered when making these Lemon-Thyme-Rosemary Roasted Potatoes that it also roasts really nicely. The outer skin is pink, but when baked turns golden brown, and the inside is light yellow with a nice fluffy texture. It somehow keeps its fluffy texture inside even when it’s roasted! The Rooster Potato is a great-tasting potato and works wonderfully in recipes like this one.

These Lemon-Thyme-Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs in this recipe. I found it at Southern Living and made a few changes…I added extra lemon juice, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And it’s easy to make, which is always a plus!

LEMON-THYME-ROSEMARY ROASTED POTATOES by NancyCreative, adapted from Southern Living

Makes 4 to 6 servings

  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 3 pounds Rooster Potatoes peeled or unpeeled, and cut into chunks (or substitute red potatoes)
  • 1/3 cup lemon juice
  • 2 teaspoons each of finely chopped fresh thyme and rosemary (or 1 teaspoon of each, dried; or you can use 4 teaspoons of just fresh thyme or 4 teaspoons of just fresh rosemary)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.

Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).

Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan. (I lined my pan with aluminum foil so the pan would be easy to clean up).

Bake at 400˚F  for 40-45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly (I baked my potatoes for 45 minutes). When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and/or rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.

I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year!

What’s your favorite way of making potatoes?

Lemon Curd Berry Cake

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I had some lemon curd I needed to use, and I came across this recipe from Good Housekeeping that looked so good! A lemony cake with lots of fresh berries–yum! And I could just imagine how good the lemon flavor would be with the lemon curd. I thought I would make it even more lemony by using lemon extract instead of vanilla and using more lemon zest. Add I added a dash of fresh lemon juice, too. The original recipe suggests using a mix of blackberries, blueberries, and/or raspberries. I just had blueberries, so that’s all I used. I also made a glaze topping to go over the cake, but you could serve it with whipped cream and fresh berries like the original recipe suggests.

If you like lemon-flavored treats, this would be a great recipe for you to try!

LEMON CURD BERRY CAKE by NancyCreative, adapted from Good Housekeeping

Makes 1 bundt cake with a 12-cup pan (about 12 servings)

  • 2 1/2 cups all-purpose unbleached flour
  • 1/3 cup finely ground toasted slivered or sliced almonds (they work fine untoasted, too)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 1 Tablespoon finely grated lemon peel (lemon zest)
  • 1 teaspoon lemon juice (from the zested lemon)
  • 1 cup low-fat buttermilk
  • 1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have some left over; I used this brand)
  • 2 cups mixed fresh berries–blackberries, blueberries, and/or raspberries (or if you just have one kind of berry, use that–I used all blueberries)
  • Lemon Curd Glaze (see recipe below)

Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.

PREPARE CAKE: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand). Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in lemon curd until just combined. Fold in berries.

Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets. Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. After cake has completely cooled, top with Lemon Curd Glaze.

LEMON CURD GLAZE

  • 5 Tablespoons heavy whipping cream
  • 2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it more stirable)
  • 2 Tablespoons lemon juice
  • 1 1/2 cups confectioner’s sugar
  • additional berries for garnish

In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well. Add confectioner’s sugar and blend well. Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve. There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon–it tastes great that way!

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Note: The original recipe says to serve the cake with Lemon Cream (instead of glaze), so that’s another option you may want to try…

LEMON CREAM

  • 1/2 cup heavy cream
  • 1/4 cup prepared lemon curd
  • 1 Tablespoon sifted confectioner’s sugar
  • Additional confectioner’s sugar to lightly dust the cake, optional
  • Mixed berries (or one kind of berry) for garnish

In medium bowl, beat cream on high speed until soft peaks form. Reduce speed to low; beat in lemon curd and confectioner’s sugar until combined.

Serve cake with Lemon Cream and berries. You can give the cake a light dusting of confectioner’s sugar before serving with the cream and berries if you like,

If you like making your own lemon curd, I’m sure it would be fantastic in this cake recipe! I used store-bought lemon curd, but one of these days I want to try making my own!

Do you have any great recipes that use lemon curd as an ingredient?

Fresh-Squeezed Lemonade and Iced Tea Lemonade

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Lemonade always sounds good on a hot day, and I think the fresh-squeezed kind is always the best! I don’t know why I don’t make this more often, because it tastes so good! And it’s not that much work to use fresh-squeezed lemon juice. This is a variation of a recipe from Domino Sugar. Sadly, there’s only about a month left of summer! I’m not sure where the time has gone, but we might as well enjoy what’s left of the season with some lemonade! Or try some Iced Tea Lemonade…see instructions at the end of the recipe below.

Before you make your lemonade, check out these helpful tips:

1. To extract the most juice from lemons, soften them by rolling and pressing them on your counter top before juicing them.

2. To keep your lemonade from becoming too diluted from ice cubes, make your ice cubes out of lemonade–you can make some lemonade ahead of time for that purpose and keep them in the freezer so they’re ready when you need them!

FRESH-SQUEEZED LEMONADE by NancyCreative, adapted from Domino Sugar

Makes 2 to 4 servings

  • 2 1/2 cups water
  • 1/2 cup freshly-squeezed lemon juice (about 3 medium-to-large lemons)
  • 2/3 to 3/4 cup sugar, depending on how sweet you like your lemonade
  • Fresh mint for garnish (optional)
  • Lemon slices for garnish (optional)

Combine water and lemon juice in a pitcher, then add sugar. Mix well, stirring until sugar dissolves. Pour into ice-filled glasses, and garnish with mint leaves and lemon slices if desired. You can double the recipe and use a larger pitcher if you need more servings.

ICED TEA LEMONADE: I like to mix iced tea and lemonade together–it’s a nice variation if you like a lemony flavor in your tea. To make it, all you need to do is combine equal amounts of your favorite iced tea with this lemonade recipe. Add additional sugar if desired, to taste.

Do you make lemonade often? Fresh-squeezed or from a mix or concentrate?