Easter is almost upon us! Growing up, my mom always assembled the BEST Easter baskets for me and my brother. His would be filled with chocolates and mine would contain all of my favorite fruit-flavored items, plus a stuffed animal or two. My mom used to pull together similar packages for us for Valentine’s Day, too. I miss those, but from time to time, we still get surprise packs by mail. :)
The little spring chickies above make adorable cupcakes. I used Pillsbury’s Orangesicle cake mix for my base and yellow sugar, candy orange slices, white chocolate chips, black icing and lemon icing to craft these creatures. The roomie plans to take some to her family’s holiday get together tomorrow.
- Cake mix – 1 Box
- Eggs – 3
- Canola oil
- Yellow sugar
- Lemon icing
- Black icing
- White chocolate chips
- Candy orange slices
1. Preheat oven to 350 degrees. Prepare cake mix as directed on the package.
2. Pour cake mix into lined cupcake molds and bake for approximately 18-22 minutes. Allow cupcakes time to cool.
3. Frost cupcakes with lemon icing. Then roll frosted cupcakes in yellow sugar.
4. Divide each candy orange slice into 3 sections – 1 to make the beak and 2 for the feet. Make 2 small cuts into each of the feet pieces to give a “zig zag” effect. Use a dab of icing to secure feet and beak pieces to base.
5. Place chocolate chips upside down to create eyeballs and a black tube of icing to create pupils. Plop two dollops of lemon icing on sides of cupcakes to make mini wings. (To do this, I used my Cuisinart cookie press and an icing tip.) And that’s it! You’ve now created some super sugary chicken feed. :-P
I was seeking a bright, sunny burst of sweetness in my kitchen. These Lemon Strawberry Cookie Cakes pack quite a lemony punch, but not in a super sour way, at all! They’re baked in a pan, and then cut to make single servings. I used my circle cookie cutter as a mold (and ate the scraps in the process). :) I paired my cookie cakes with a glass of sparkling water, topped with strawberry slices. If you’re still craving more lemon love, you could serve these with a glass of lemonade.
- Flour – 2 1/4 cups
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Sugar – 3/4 cup
- Butter or margarine – 1 cup
- Egg – 1
- Lemon zest – 3 tablespoons
- Lemon juice – 1 tablespoon
- Diced strawberries – 3/4 cup
- Lemon juice – 3 tablespoons
- Powdered sugar – 1/2 cup
1. Preheat oven to 350 degrees. Line baking pan with tin foil.
2. Combine flour, baking powder and salt in a large bowl.
3. Cream butter and sugar together in a separate bowl. Add in lemon juice, lemon zest and egg. Then mix in dry ingredients.
4. Fold in strawberries.
5. Add mixture to lined baking pan, lightly pressing dough down into bottom of pan.
6. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean.
7. To create glaze, whisk together powdered sugar and lemon juice. Use whisk to drizzle glaze atop cookie cakes.
This recipe was adapted from Bakeaholic Mama.
Ahh yes, it’s FI-NAL-LY summertime in Chicago! After a balmy and mild start to the summer in Chi City, we experienced temps of 90+ degrees this past weekend and I LOVED every moment of it. To take a (brief) break from life outdoors, I popped inside to make a new batch of cake batter cookies. (During my first attempt at cake batter cookies, I made these yummy PINK Strawberry White Chocolate Cookies.) This time, I selected a lemon cake mix, in honor of the glorious SUNSHINE. (But seriously, can you tell how happy I was to see the sun?)
Mixing Cool Whip in the batter makes for a super airy and fluffy cookie. The light whipped topping also brings out the flavor of the cake mix.
- Lemon Cake Mix – 1 box
- Eggs – 2
- Cool Whip – 1 8 ounce container
- Powdered sugar – 1/2 cup
1. In a medium sized bowl, beat together eggs and entire contents of the Cool Whip container. Slowly add in cake mix, until it’s folded into the batter. Chill mixture for 1 hour in the fridge.
2. Preheat oven to 350 degrees and remove chilled dough.
3. Scoop balls of dough – about 1 tablespoon per ball – and roll them in powdered sugar. Place powdered dough balls on a cookie sheet.
4. Bake cookies for 9 to 12 minutes, or until the bottom and the tops of the cookies are lightly golden.
For an extra lemon-y punch, I paired my cookies with a tall glass of ice cold lemonade. Enjoy!
This recipe was adapted from Chef Picky Kid and Me.