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food

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

Strawberries and Cream Muddy Buddies

Need a sweet treat for Valentine’s Day? We’ve got you covered. We made these Strawberries and Cream Muddy Buddies for our Galentine’s Day Brunch. They are easy to make and taste delicious!

 

Strawberries and Cream Muddy Buddies
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Ingredients
  1. 6 oz white chocolate or white vanilla candy melts
  2. 6 oz red or pink candy melts
  3. 5 cups rice chex cereal, divided in 2 parts
  4. 1/2 cup strawberry cake mix
  5. 1/2 cup powdered sugar
  6. M&Ms
Instructions
  1. Put 2 1/2 cups rice chex cereal into a medium sized bowl or ziploc bag.
  2. Slowly melt white chocolate in the microwave in 30 seconds intervals.
  3. Add melted white chocolate to chex cereal and lightly stir or shake to coat evenly. Be careful to not break the chex cereal too much.
  4. Add the powdered sugar to the white chocolate covered chex cereal and lightly stir or shake to coat evenly with powdered sugar.
  5. Repeat the same process with the red candy melts and strawberry cake mix (instead of the powdered sugar).
  6. Allow to dry completely and then combine the two kinds of chex together and add Valentine's M&Ms and sprinkles.
Sweet Lemon Made http://sweetlemonmade.com/

Eats

Quick and Easy Superbowl Appetizer

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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Eats

Cozy Chicken Pot Pie

Cozy Chicken Pot Pie sweetlemonmade.com

Winter is in full swing here in Utah. We’ve got piles of snow everywhere and it was 14 degrees F when I woke up this morning. BRRRR! All I want to do is bury myself in a big pile of warm laundry fresh from the dryer and wait for spring. That’s obviously not a viable option, so if I can’t count on comfy laundry to warm my chilly extremities I guess I’ll have to choose the next best thing…cozy comfort food. I thought about mac and cheese (for the obvious reason that a mix of carby pasta and a decadent cheese sauce can cure WHATEVER ails you), but I was fresh out of cheese (and due to frigid temperatures I was obviously not willing to go buy some). But you wanna know what I did have in my fridge??? Pie crust!

Yep, you know those pre-packaged ones you buy at Thanksgiving because you are too busy to make real ones? Yep, that’s what I found! And yes, it is still in there from Thanksgiving! The beauty of those preservative-enhanced pieces of buttery, flakey goodness is that they have a surprisingly long shelf-life in the fridge or freezer and can save the day in a moment like this! So with a pie crust in hand and thawing chicken in the sink I was struck with a beautiful idea for a creamy chicken pot pie! Um hello comfort food all-star!

Chicken Pot Pie Ingredients sweetlemonmade.com

I’ve consumed many a chicken pot pie in my day, yet I’ve never actually made one. So I did what I always do when I’m looking for a perfect, down-home classic family recipe…I google-searched for a Pioneer Woman recipe! She’s the queen of comfort food and her recipes always turn out awesome. So I foraged the fridge for ingredients and lucky for me had some carrot sticks, celery, and an onion on hand! I was GOLDEN. Yesssss! This is recipe is largely hers, but I did make a few changes…I doubled the vegetables, decreased the broth so it was thicker, and put a pie crust on the top and the bottom (because in my mind it’s not chicken pot pie without a delightful crust on the top and the bottom! See recipe details below and google Pioneer Woman “chicken pot pie” if you want her recipe.

Cozy Chicken Pot Pie
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Ingredients
  1. 3 cups of shredded chicken
  2. 4 tablespoons of butter
  3. 1 cup finely diced onion (usually one onion)
  4. 1 cup finely diced celery
  5. 1 cup finely diced carrots
  6. ¼ cup flour
  7. 2 ½ cups chicken broth
  8. ¼ teaspoon of turmeric (not necessary if you don’ have it)
  9. Salt and pepper, to taste
  10. Chopped fresh herbs (any combination you like—I used thyme, rosemary, sage, to taste (about 3-5 tablespoons)
  11. ¼ cup of cream or half and half (also not necessary if you don’t have it)
  12. 2 unbaked pie crusts
  13. 1 egg
  14. 2 tablespoons of water
Instructions
  1. Preheat oven to 375 degrees F.
  2. Melt butter in a large pot over medium heat. Add onions, carrots, celery and stir until onions become translucent—about 5 minutes.
  3. Add the shredded chicken to the vegetable mixture and stir.
  4. Next sprinkle flour over chicken and vegetable mixture and continue to stir and cook for one minute.
  5. Pour chicken broth over mixture and continue stirring while mixture thickens.
  6. Once it thickens to your desired consistency add in the turmeric, salt, pepper, and herbs.
  7. Add the splash of cream and continue to stir (if mixture is too thick just add more chicken broth).
  8. Remove pan from heat and set aside.
  9. Place one unbaked pie crust in the bottom of a pie dish or pan.
  10. Pour warm chicken and vegetable mixture on top of bottom crust.
  11. Place unbaked pie crust on top of chicken mixture and seal it well with bottom crust by pressing them together using fingers.
  12. Cut 3-5 slits in the top crust to allow for ventilation while cooking.
  13. Mix egg and water to make a basic egg wash and brush egg wash on the crust.
  14. Place in the oven and cook uncovered for 30 minutes (or until the crust is a deep golden brown).
  15. Allow pot pie to cool for about ten minutes prior to serving.
  16. ENJOY!
Sweet Lemon Made http://sweetlemonmade.com/