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Ashley

Eats

Fruity Pebbles Cookies

Posted on June 6, 2016
Fruity Pebbles Cookies sweetlemonmade.com

Fruity Pebbles cereal in a cookie…ummm YES! When my friend Taylor sent me this pin on Pinterest I was intrigued! Some of my favorite cereals are fruity pebbles and fruit loops so naturally, I had to try them! And the best part is they are pudding cookies! I may seem a bit excited about these because pudding cookies are one of my favorite types of cookies because they are so soft and chewy.

I wasn’t sure how the cereal was going to hold up in a cookie but, surprisingly it works. Even after the cookies were baked, the cereal still had a bit of a crunchy/chewy texture that bursted with fruity flavors, which was surprising. After the first bite I was sold…these were DELICIOUS! So good I could have eaten the whole batch! These Fruity Pebbles cookies encompass the fruity flavors of the fruity pebbles cereal, creaminess of the white chocolate chips, and the soft and chewiness of a pudding cookie.

A friend of mine had a birthday coming up and I asked what he wanted for his birthday treat. He wasn’t sure and wanted a surprise so, I told him it was going to be something with fruity pebbles. He was a little leery and excited at the same time. So, I gave him the cookies and the next day I saw him I started to ask him how he liked them and before I even finished asking he was gushing about how goood they were and that he loved them! He gave me the ultimate compliment any baker or chef would love to hear when someone eats their food and loves it but, to keep it PG (haha!), let’s just say that he said “it was like a party in his mouth!” He said that they were one of the best cookies he has ever had and didn’t think that cereal would be good in a cookie.

After a testament like this, does it make you want to give them a try? And don’t they look so fun?!? Once you eat one you will want another and another! If you decide to give them a try, let me know in the comments below what you thought of them!

Fruity Pebbles Cookies sweetelmonmade.com

Fruity Pebbles Cookies
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Ingredients
  1. 3/4 cup unsalted butter, room temp
  2. 1 cup granulated sugar
  3. 1 (3.4 oz) package instant vanilla pudding mix
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon baking soda
  7. 2 1/4 cups all purpose flour
  8. 2 cups Fruity Pebbles cereal
  9. 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350° F. Line cookie sheets with parchment paper and set aside.
  2. Whisk together baking soda and flour and set aside.
  3. Cream together butter and sugar.
  4. Add the pudding package(dry...don't prepare it) and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined.
  5. Stir in Fruity Pebbles and white chocolate chips.
  6. Scoop 1” balls and place on cookie sheets.
  7. Bake for 10-12 minutes or until slightly golden brown around the edges. Let cool.
Sweet Lemon Made https://sweetlemonmade.com/
Recipe sourced from Crazy For Crust

Eats

Chocolate Peanut Butter Bars

Posted on May 16, 2016
Chocolate Peanut Butter Bars sweetlemonmade.com

These chocolate peanut butter bars are chewy, peanut buttery and chocolatey. I don’t know about you but, every time I eat one of these chocolate peanut butter bars it takes me back to elementary school when we would get them as a dessert with our school lunch…it was then that I fell in love with these chocolate peanut butter bars! I wonder, do they even serve these anymore? If not, kids these days don’t know what they are missing out on (poor kids).

These oh so delicious peanut butter bars are one of those treats that people just can’t get enough of–I think most people would agree with me when I say that you just can’t eat one. 🙂 Here’s some proof of that. I recently gave some to a friend and when I told him that I forgot to tell him to put any leftovers in the fridge, his response was “…I didn’t have any leftover, they were so good–I ate all 6 of them!”, my other friend’s husband and daughter told her she wasn’t allowed near the box of them because they wanted the rest to themselves (haha!), and the comment that made me laugh was from another friend and he said “…these are good and you know you can trust my statement coming from a guy that looks like he likes to eat (haha!)” When your friends are saying comments like these, you know they love them!

This recipe is spot on and taste as good as “the lunch ladies” peanut butter bars. This recipe is so easy to make and the best part is, it makes an entire cookie sheet! It’s a good thing because you may just want to share some and devour the rest!

Peanut Butter Bar Crust sweetlemonmade.com
Peanut Butter Bar Frosting sweetlemonmade.com
Peanut Butter Bar Assembly sweetlemonmade.com
Peanut Butter Bars Presentation sweetlemonmade.com

Chocolate Peanut Butter Bars
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For the crust
  1. 1 cup unsalted butter, room temp
  2. 1 cup granulated sugar
  3. 1 cup brown sugar, firmly packed
  4. 1 teaspoon vanilla extract
  5. 2 large eggs
  6. 1 cup peanut butter + about 1 and 1/2 cups to spread on top of crust
  7. 2 cups rolled oats
  8. 2 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
For the frosting
  1. 1 lb. powdered sugar
  2. 3/4 cup butter, room temp
  3. 1 and 1/2 teaspoons vanilla extract
  4. 5 oz. evaporated milk
  5. 4 tablespoons cocoa powder
For the crust
  1. Prepare and grease a standard size cookie sheet with sides and set aside. Tip: use the wrappers from the butter to grease the pan.
  2. Cream together the butter and the sugars for 3-5 minutes until light and fluffy.
  3. Add vanilla, eggs, and peanut butter. Mix until combined.
  4. Add rolled oats, flour, baking soda, and salt. Mix until well combined.
  5. Spread mixture onto the cookie sheet evenly and bake at 350 degrees F for 15 minutes. The crust may come out really puffed up and soft but, it will continue to bake and it will fall as it cools. Be careful to not over bake.
  6. Once the crust is completely cooled, spread about 1 and 1/2 cups or as much as you need to cover the whole top of the crust. Pop it into the fridge while you make the frosting.
For the frosting
  1. Combine all ingredients into a bowl and mix until well incorporated and fluffy.
  2. Take the crust out of the fridge and spread the chocolate frosting all over.
  3. Place back into the fridge and let it set for 15- 20 minutes or overnight and then cut and enjoy!
Sweet Lemon Made https://sweetlemonmade.com/

Peanut Butter Bars Recipe sweetlemonmade.com

Eats

Cinco de Mayo Treats

Posted on May 3, 2016
Cinco de Mayo Treats sweetlemonmade.com

Cinco de Mayo is almost here and I’ve got two sweet treats to share with you that you can make for your next fiesta! The first recipe is for churro cupcakes! Can I just say–I LOVE CHURROS!! They are one of my favorite treats. The yummy fried pastry covered in all of that cinnamon and sugary goodness is just the perfect dessert that you can enjoy just about anywhere! These churro cupcakes are not fried but, taste just as good! They are light, fluffy, dipped in melted butter and rolled in cinnamon and sugar and topped with cinnamon cream cheese frosting. To make these extra festive, I add a Cinco de Mayo topper that I cut out with my Silhouette Cameo machine.

Churro Cupcakes sweetlemonmade.com

Here’s a little FYI for all of you fellow Target lovers. Did you know you can get churros at your local Target cafe? I know, I just made your shopping trip even better!! During your next trip, don’t forget to stop and grab yourself some fresh and delicious churros to enjoy while you browse the aisles (buying things that you probably don’t need but must have)! Keeping that little tid bit of info to myself would be mean!

The second recipe is for Coconut Lime Margarita Sugar Cookies. When I think of Cinco de Mayo, I think of chips, salsa and salt rimmed glasses filled with margaritas! When I first saw this recipe by Real Housemoms I was intrigued by the special ingredient in these cookies–coconut tequila! These cookies are bursting with flavors of lime zest and coconut and to give it that extra “margarita” taste–sprinkle the cookies with a tiny bit of salt as soon as they come out of the oven. Let them cool and enjoy these delicious cookies!

Margarita Cookies sweetlemonmade.com

Churro Cupcakes
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For cupcakes
  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 cups cake flour
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1 tablespoon ground cinnamon
  6. 1 cup unsalted butter, room temperature
  7. 1 3/4 cups granulated sugar
  8. 4 large eggs, room temperature
  9. 2 teaspoons vanilla extract
  10. 1 1/4 cups milk
For cinnamon and sugar topping
  1. 4 tablespoons butter, melted
  2. 1/4 cup granulated sugar
  3. 1 teaspoon ground cinnamon
For cinnamon cream cheese frosting
  1. 1/2 cup butter, softened
  2. 1 (8 ounce) cream cheese, softened
  3. 1/2 teaspoon vanilla extract
  4. 1 teaspoon ground cinnamon
  5. 5 cups powdered sugar
  6. 1 tablespoon milk (if needed)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line standard muffin tins with paper liners.
  3. Whisk together both flours, baking powder, salt and cinnamon.
  4. With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
  5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  6. Beat in vanilla and reduce speed to low.
  7. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  8. Fill each cupcake liner three-quarters full.
  9. Bake 20 minutes.
  10. Transfer tins to wire racks to cool completely before removing cupcakes.
  11. Dip each cupcake into the melted butter and roll it in the cinnamon and sugar mixture and top with cinnamon cream cheese frosting.
  12. Refrigerate until ready to serve. Set out 15 minutes before serving.
Sweet Lemon Made https://sweetlemonmade.com/
Coconut Lime Margarita Cookies
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Ingredients
  1. 1 cup unsalted butter, softened
  2. 1¾ cup granulated sugar
  3. 1 egg
  4. 1 Tablespoon Coconut Tequila
  5. 2 teaspoons lime juice
  6. 1 teaspoon coconut extract
  7. 2 teaspoons lime zest
  8. 1 teaspoon baking soda
  9. ½ teaspoon baking powder
  10. ½ teaspoon salt
  11. 3 cups all-purpose flour
  12. kosher salt (optional)
Instructions
  1. Preheat oven to 350 degrees F
  2. In a medium bowl whisk together baking soda, baking powder, salt, lime zest and flour.
  3. In a large bowl cream together the butter and sugar until light and fluffy.
  4. Add egg, coconut extract, lime juice and coconut tequila.
  5. Add the flour mixture, a cup at a time, and stop once combined.
  6. Roll 2 tbsp into a ball and place onto the baking sheet, keeping them 2 inches apart.
  7. Bake for 13-15 minutes or until just barely browned on the bottom.
  8. Remove from the oven and sprinkle with kosher salt, if using.
  9. Allow to cool and enjoy!
Sweet Lemon Made https://sweetlemonmade.com/

Eats

Red Velvet Sandwich Cookies

Posted on April 25, 2016
Yummy Red Velvet Cookies sweetlemonmade.com

If you love red velvet and cream cheese, you will fall in love with these delicious Red Velvet Sandwich Cookies! Can I just tell you how soft these cake cookies are? SUPER SOFT!! Cake cookies have become my new favorite type of cookie. My family, friends and coworkers who I’ve shared them with would all agree. I normally make red velvet treats in February for Valentine’s Day but, when you get a craving for red velvet there is no right or wrong time to have a red velvet treat! Am I right?! I know all you fellow red velvet lovers would agree with me!  Because what’s better than cream cheese frosting smooshed between two soft and chewy red velvet cake cookies! So, if you’ve never had a cake cookie, you’re missing out and should probably make these pronto! They are like pillows of heaven! And another plus, they are super easy to make!

Red Velvet Cookies sweetlemonmade.com

Red Velvet Sandwich Cookies with Cream Cheese Filling
Yields 10
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Ingredients
  1. COOKIES
  2. 1 package Duncan Hines Red Velvet Cake Mix
  3. 2 large eggs
  4. 1/3 cup vegetable oil
  5. CREAM CHEESE FILLING
  6. 8 ounces cream cheese, room temp
  7. 5 tbsp. unsalted butter
  8. 2 - 2 1/2 cups powdered sugar
  9. 2 tsp. vanilla
For the cookies
  1. Preheat oven to 375° F. Line baking sheet with parchment paper.
  2. Combine cake mix, eggs and oil in a large bowl.
  3. Using a mini ice cream scooper, scoop out dough and roll into balls. Place on baking sheet about 2 inches apart. Tip: **It's best to bake one sheet at a time.**
  4. Bake 8-9 minutes or until edges are set. FYI--The cookies will look under baked when you pull them out. That is alright because once they cool they will be soft and chewy. **Don't over bake them. Let cookies cool for 2-3 minutes on baking sheet. Transfer to cooling rack and let them cool completely.
Cream Cheese Filling
  1. In a bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes.
  2. Mix in the vanilla extract.
  3. Gradually add in the powdered sugar until desired consistency is reached and smooth--should be thick but, not too thick.
  4. Transfer the cream cheese filing to a pastry bag fitted with a plain, round tip.
Assembling the sandwich cookies
  1. 1. Pair the cookies up by size and shape as best as possible.
  2. 2. Flip one cookie of each pair over so that the flat side is facing up.
  3. 3. Pipe frosting onto the flat sided cookie of each pair, keeping the edges clear.
  4. 4. Sandwich the cookies together so the flat sides are facing each other and press gently and evenly to help the filing reach the edges but, not spilling out.
  5. 5. To store, refrigerate in an airtight container.
Sweet Lemon Made https://sweetlemonmade.com/

Eats

Strawberry LemonMADE Cheesecake Cookies

Posted on April 18, 2016
Strawberry Lemon Cheesecake Cookies sweetlemonmade.com

These soft, cheesecake flavored cookies with fresh strawberries and lemon zest are perfect for a spring dessert or to take along on your next picnic! I was at the grocery store the other day, roaming through the produce section and caught the sweet smell of strawberries. I immediately made a beeline to them! The super red, plump and sweet smelling strawberries had me craving these cookies and with the nice spring weather, it was the perfect time to make some!

With berries being in season now, it’s a great time to pick up some fresh berries at your local grocery store or farmers market and give these delicious cookies a try!

Strawberry Lemon Cheesecake Cookies sweetlemonmade.com

Strawberry Lemonade Cheesecake Cookies
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Ingredients
  1. 3/4 cup granulated sugar
  2. 1/4 cup unsalted butter, room temp
  3. 4 ounces cream cheese, room temp
  4. 1 large egg, room temp
  5. 1 teaspoon vanilla extract
  6. 1 and 1/4 cup + 1 teaspoon all-purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon cornstarch
  10. 2 tablespoons cheesecake flavored pudding mix, dry
  11. 1/2 cup strawberries, stems removed and chopped
  12. 2 teaspoons lemon juice
  13. 1 teaspoon lemon zest
  14. Optional: extra lemon zest for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees F and line cookie sheet with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.
  3. Add in the cream cheese and continue to beat until the batter is completely smooth.
  4. Beat in the egg and vanilla.
  5. In a separate bowl, combine the flour, baking powder, salt, cornstarch, and pudding mix. Stir together and then slowly add to the wet ingredients.
  6. In the same bowl you used for the dry ingredients, combine the strawberries, lemon juice, lemon zest, and 1 teaspoon flour.
  7. Gently fold the strawberries into the batter being careful not to over mix (tip: over mixing or mixing too hard will dye your batter red from the strawberries).
  8. Using a small cookie scoop, scoop batter and place on cookie sheet.
  9. Optional: garnish cookies with lemon zest.
  10. Bake for 10-13 minutes or until the bottoms are slightly brown.
Sweet Lemon Made https://sweetlemonmade.com/
Recipe adapted from Chelsea’s Messy Apron