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Ashley

Eats

Caprese Salad Skewers with Balsamic Drizzle

Caprese Salad Skewers with Balsamic Drizzle

Even though we had a winter day in May here in Utah, it’s starting to feel like summer. And that means BBQ grillin’ time and summer foods! These Caprese salad skewers are perfect bites of freshness and assembly is as easy as 1…2…3!

  1. Basil
  2. Mozzarella ball
  3. Tomato

Made with fresh mini mozzarella balls, skewered with tender basil leaves and juicy tomatoes and drizzled with balsamic vinegar. Tip: You can use a plain balsamic vinegar or try our secret ingredient–pomegranate balsamic vinegar from a local Ogden restaurant called Hearth on 25th! You can also find it online here

This stuff is delicious! This simple appetizer will have people coming back for more and I know they won’t be able to eat just one!

Caprese Salad Skewers with Balsamic Drizzle
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Ingredients
  1. Fresh mini mozzarella balls
  2. Cherry or grape tomatoes
  3. Fresh basil leaves, cut if large
  4. Balsamic vinegar or our favorite pomegranate balsamic vinegar
  5. Toothpicks or bamboo skewers
Instructions
  1. Drain mozzarella balls.
  2. Wash and dry tomatoes and basil leaves.
  3. Cut basil leaves if too large.
  4. Assemble skewers--basil, mozzarella ball, and then tomato.
  5. Plate and drizzle with balsamic vinegar.
  6. Serve and enjoy!
Notes
  1. Tip: If you would like to make the balsamic into a glaze here are the instructions.
  2. 1.Over high heat, bring balsamic vinegar to a boil in a saucepan. Lower heat to medium and simmer for about ten minutes, or until it has slightly thickened.
  3. 2.Remove from heat and let cool.
Sweet Lemon Made http://sweetlemonmade.com/

 

Eats

Grasshopper Mint Cookies

Grasshopper Mint Cookies sweetlemonmade.com

These grasshopper mint cookies are chocolatey, minty, soft and chewy, and taste just like a Girl Scout thin mint. Have I caught your attention yet?!? I hear thin mint and I’m sold! 😀 And the other great thing about these cookies are that they are cake cookies which means they are super soft.

It’s Girl Scout season now but, once it ends and you get a craving for those thin mints, you won’t have to wait until the next year! Just whip up a batch of these in the meantime to satisfy your craving.

The one thing that is a bit tedious with this recipe is having to unwrap each mint. If they sold them in bulk without wrappers. It would make things so much easier but it’s worth it for the flavor it adds to the cookies and the presentation. I’m all about presentation!

Thin Mints sweetlemonmade.com

Be sure to pin this recipe to your Pinterest board to have on hand. Your family, friends, and coworkers will love you if you make them a batch when they are craving or can’t get their hands on some Girl Scout cookies!

Grasshopper Mint Cookies
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Ingredients
  1. COOKIES
  2. 1 box Devil's Food Cake
  3. 2 eggs
  4. 1/2 cup unsalted butter, melted
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons light brown sugar
  7. FROSTING
  8. 3/4 cup unsalted butter, softened
  9. 1 1/2 teaspoons peppermint extract
  10. 2-3 cups powdered sugar
  11. green food dye
  12. Milk, if needed
  13. CHOCOLATE GLAZE
  14. 1 1/2 cups chocolate chips
  15. 4 tablespoons butter
  16. Andes Mints, roughly chopped for garnish
Instructions
  1. Chill dough for 30 minutes (I prefer to but not a must).
  2. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  3. Melt butter and let cool so that you don't cook your eggs when mixing together.
  4. Combine cake mix, eggs, cooled melted butter, vanilla and sugar. *Note: the batter will be stiff, so don't be worried.
  5. Make dough balls a little larger than a tablespoon and place on cookie sheets to bake.
  6. Bake for 8-9 minutes and let cool on cooling racks.
  7. While the cookies are baking, unwrap Andes mints and roughly chop them.
  8. TO MAKE THE MINT FROSTING: Beat butter for 2 minutes. Add peppermint extract and slowly add in the powdered sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green dye for color (I used about 8-9 drops).
  9. FOR THE CHOCOLATE GLAZE: Melt chocolate chips and butter together in a microwave proof bowl. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  10. Pipe on frosting, flatten frosting and make a slight indent in the middle with a knife or off set spatula if needed for the chocolate glaze, spoon on your glaze, and top with Andes mints.
Sweet Lemon Made http://sweetlemonmade.com/
Grasshopper Cookies sweetlemonmade.com

Eats

Glazed Lemon Poppy Seed Mini Bundt Cakes

Lemon Bundt Cakes sweetlemonmade.com

These glazed lemon poppy seed mini bundt cakes are not only cute, they are moist and packed full of tangy lemon flavor. The cakes are topped with a generous drizzle of lemon syrup and lemon glaze, adding more moisture and lemon flavor.

Lemon Bundt Cake Ingredients sweetlemonmade.com

I was inspired to make these mini lemon poppy seed bundt cakes to celebrate our one-year blogiversary! And by the way, where has the time gone?!? I can’t believe we’ve been doing this for a whole year! It’s been an adventure! To celebrate this momentous milestone, I knew I wanted to make something lemon-y to celebrate with all of my supportive friends, family and coworkers! Lemon was only fitting to go with our blog name and the fact that I’m itching for warmer weather. 

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You may find it weird to add yogurt into the recipe but, it adds a little more tang to the flavor of the cake and it also replaces the oil you would normally use in a cake recipe. Tip: I used Tillamook vanilla yogurt but, if you normally eat plain yogurt and have that on hand you can use that in substitution.

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After playing around with differ amounts of lemon flavor, the amount in this recipe seems to be the perfect amount according to my helpful and trusty taste testers (aka my friends and family). I personally really love lemon-y lemon poppy seed cake too. And I knew these were a hit when a few of my friends ended up eating all of the cakes they were suppose to share with their family or on the other hand when a few of my other friends wanted to share these delicious cakes with their own friends! These cakes taste even better once they’ve had time to sit and the lemon syrup and lemon glaze have had a chance to soak into the cake.

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Your friends and family will love you if you make these delicious cakes for them!

Glazed Lemon Poppy Seed Mini Bundt Cakes
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Ingredients
  1. CAKE
  2. 1 cup unsalted butter, softened
  3. 2 and 1/2 cups granulated sugar
  4. 4 eggs
  5. 2 teaspoons vanilla extract
  6. 1/4 cup fresh squeezed lemon juice
  7. 1/4 cup lemon zest, packed
  8. 4 cups cake flour
  9. 2 teaspoons baking soda
  10. 1 teaspoon salt
  11. 1 cup vanilla yogurt (I used Tillamook brand)
  12. 1 cup buttermilk
  13. 4 teaspoons poppy seeds
  14. LEMON SYRUP
  15. 1/3 cup granulated sugar
  16. 1/3 cup fresh squeezed lemon juice
  17. GLAZE
  18. 2 cups powdered sugar, sifted
  19. 4 tablespoons fresh squeezed lemon juice
  20. 1/2 teaspoon poppy seeds
  21. 1/2 tablespoon lemon zest
Instructions
  1. Preheat oven to 350 degrees F. Prepare mini bundt cake pan with nonstick spray and flour.
  2. Using an electric mixer, cream together butter and sugar on medium speed for 2 minutes or until smooth and fully incorporated.
  3. Add in vanilla, eggs, lemon juice, and lemon zest until incorporated.
  4. Add in flour, baking soda, salt, yogurt, buttermilk, and poppy seeds. Mix on low for 1 minute and then on medium for 2 minutes or until well blended.
  5. Fill each cavity 2/3 full and bake 15-20 minutes or until a toothpick inserted into cake comes out clean.
  6. Let cakes cool in pan for 10 minutes.
  7. Invert pan onto cooling rack and let cool for 15 minutes.
  8. While cakes are cooling, prepare lemon syrup by combining sugar and lemon juice in a small saucepan over medium heat until sugar dissolves. Once dissolved, remove from heat and let cool.
  9. While waiting for lemon syrup to cool, prepare glaze by combining sifted powdered sugar, lemon juice, poppy seeds, and lemon zest in a medium sized bowl.
  10. Once cakes and lemon syrup have cooled, place cakes on a baking sheet and drizzle each cake with lemon syrup and then a generous drizzle of glaze over the top.
  11. And ENJOY!
Sweet Lemon Made http://sweetlemonmade.com/
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Eats

Quick and Easy Superbowl Appetizer

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Need a quick and easy appetizer you can throw together without any hassel? We’ve got you covered with these delicious stuffed mushrooms! You only need three ingredients: sausage, cream cheese and mushrooms. You can’t get any simpler than that. Not only are these stuffed mushrooms easy to make they are absolutly delicious. A true crowd pleaser.

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Looking for some fun super bowl decor to spruce up your party? Look no further. You can make this easy football banner and faux football field just in time for the big game. All you need in order to make the football banner is some brown and white card stock and string. Cut the brown card stock to desired size and cut the white card stock into strips. Punch holes in each side of the banner and string along a wall. To make the faux football field, head on over to your local Walmart and purchase some Astroturf and white paint. Cut the Astroturf to size and paint the lines and numbers onto the football field.

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Easy Stuffed Mushrooms
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Ingredients
  1. 1 lb. roll Jimmy Dean Italian sausage
  2. 8 oz. block of cream cheese, softened
  3. Mushrooms (makes about 24)
Instructions
  1. In a large skillet, cook sausage on medium to high heat until browned; breaking up sausage into crumbles and drain. Let sausage cool.
  2. Remove stems and clean mushrooms.
  3. Preheat oven to 425 degrees F.
  4. Once the sausage is cooled, add to cream cheese and stir until fully incorporated together.
  5. Spoon mixture into each mushroom cap and place on a cookie rimmed sheet.
  6. Bake for 45-60 minutes or until mushrooms are tender.
Sweet Lemon Made http://sweetlemonmade.com/
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Home

New Year’s Resolution: Staying Committed

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It’s been a whole month and I have to say that it’s been a commitment to stay committed! I have been trying super hard to stick to my goal of staying committed but, it hasn’t been easy. I tried to go full force and dive right in and change my ways all at once but, it got too overwhelming and I knew I had to tackle it in baby steps without stressing myself out and failing. It’s especially hard for a natural procrastinator of 20+ years to do! If you are a fellow procrastinator reading this right now, raise your hand if you agree with me. Let me know in the comments your tips for me or what you have done to curb this bad habit. Because if I’m being honest, I don’t think that I will ever rid of this bad habit completely but, with time, practice, planning, and follow through I will become better and procrastinate less. With some creative reminders, I have made my self more accountable each time I see my one word and making a conscious effort to stay focused and committed to following through.

Some great ways I have reminded myself, kept myself on track, and held accountable for my one word include having it on my phone wall paper, on a sign in my bedroom, putting it in my planner, and writing it on my lists!

List

Throughout this process of sticking with my goal, I have come to learn that part of my problem is planning ahead. I knew I needed to start using my planner  more effectively! I have a habit of making lists and jotting down all the things that come to mind, but planning ahead was always my down fall. Now that I know my weakness, I have been approaching my lists differently. I look at my list and if there is anything that can be done now I put a star next to it and then anything else left on the list gets prioritized on my list and in my planner. I have definitely noticed a difference in my follow through. Another thing I have done to hold me accountable is telling a friend or family member when I want something needs to be done.

Planner

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