Strawberry Lemonade Cookies

Good Morning 🙂

I made these fantastic cookies for my Nieces 3rd Birthday Party about a month ago and they were a HUGE hit! Perfect for summer. Super Easy and Super Good!

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Strawberry Lemonade Cookies

Ingredients

1
(15.25 ounce) Betty Crocker Super Moist lemon cake mix
1
(15.25 ounce) Betty Crocker Super Moist strawberry cake mix
4
eggs
2/3
cup vegetable oil (divided)
2
teaspoons lemon juice
2
cups powdered sugar (divided)
1
tablespoons milk

Directions

  • Preheat oven to 375 degrees F.
  • Begin by making the two cake mixes. Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice; mix until well blended. Cover and refrigerate each bowl for 20 minutes to firm slightly.
  • Remove batters from fridge, and take 1 rounded teaspoon of lemon batter and roll into a ball. Repeat with the strawberry batter. Gently roll the lemon and strawberry dough together to make one large ball.
  • Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet at least 2 inches apart. Repeat with remaining dough.
  • Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving.

Enjoy these light refreshing cookies…we sure did!

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Strawberry Lemonade Bars

Oh My Goodness, I couldn’t believe how awesome these were!!!

We had a very hot fourth of July party and hr away and these didn’t hold very well in the heat on the drive over, but after putting them in the fridge they hardened back up and were scrumptious!! Everyone loved them!

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These bars were of course found on Pinterest (I wish I could say I came up with this myself but I didn’t!) and Pinterest didn’t let me down! You can find the website here, from K&K Test Kitchen.

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

Frozen Strawberry Pie

I made this the other day hoping that CT would finally see some warmer weather…not so much! 😦

I made this a couple times last summer and tried a couple different recipes that I have found but this one combination was the best I came up with!

It is very easy and oh so good with only a couple ingredients!

Frozen Strawberry Pie

Ingredients:

2lb Strawberry Yogurt (big container)

1 8oz cool whip

1 pint strawberries sliced

2 oreo pie crusts

Directions:

Whip together the yogurt and cool whip until it is well mixed

Add the chopped strawberries

Pour the mixture into the two pie crusts

Place in the freezer for a couple hours depending on how frozen you want it. (I like to have it in no longer than two hours because I prefer it not too frozen, I tend to let it sit out and soften a little too when it comes out of the freezer)

Here is a picture before the pie was “frozen” i can eat it just like this, it is that good!

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I hope you guys enjoy this and I hope the warmer weather tends to get her soon and stick around for a little while!

**Warning** this pie mixture is so good you might want to just it it as is! 🙂 🙂

Strawberry Champagne Scone Bites

This was a flavor and idea that I have been thinking about for a while now! This was originally going to be a cookie, but with the texture because of the liquid from the strawberries and champagne (& baking soda), it ended up being more like a little scone. The flavor was pretty amazing and the texture really worked…we love them! They went from a cookie to a sconey like (not as hard as a scone) breakfast bite named by my amazing husband 🙂

Here is the recipe, I hope you give it a shot and enjoy them!

Strawberry Champagne Scone Bites

1/2 cup butter, softened

1 cup sugar

1/2 cup champagne ( I use Verdi, it is cheap and tastes really good!)

1/4 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp vanilla extract

2 1/2 cups flour

2 cups finely chopped strawberries (after you chop them up, place them on a paper towel and try and get out as much juice as you can)

Chopped up Strawberries on paper towels

Chopped up Strawberries on paper towels

The Batter all pretty and ready to be baked

The Batter all pretty and ready to be baked

The delicious bites :-)

The delicious bites 🙂

Sharing the love!

Sharing the love!

1. Cream butter and sugar

2. Add champagne and blend,  it will looked all curdled and gross but I promise it will be good!

3. Add the salt, powder, soda, and vanilla and mix

4. Add the flour and mix just enough that everything is all blended

5. Add the strawberries and mix a couple times so the strawberries are mixed in and your batter becomes a little sticky and has a slight pinkish tint

6. Drop spoon fulls of batter onto the cookie sheet, about an inch apart

7. Bake at 375° for 9 – 10 minutes, when they come out, place them on a cooling rack, give them a couple minutes and enjoy them warm (they are still good cool though too, just not as good the next day, so gobble them up!)

I hope you enjoy them!

Strawberry Cream Cheese Cresents

Here is a recipe I made a while ago for an old blog that some friends started (and is no longer really active). These were so good, we ate them for breakfast but they are deliciously sweet and you can have them for dessert or all day like I’m pretty sure I did 🙂

Ingredients:

1 package of  Crescent Rolls
1/4 cup of Jam (I used Strawberry)
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until crescents are golden brown and inside is no longer doughy.

EAT & ENJOY!!! (My Favorite part!!!)

Here is the horrible picture, you know, before I was a “pro” at picture taking (pretty sure I still suck but they tend to look a little better than this!)

What are you waiting for,  bake this! You won’t be sorry!