July
21
Filed Under (Cakes, Recipes, Sweet Stuff) by Colleen on 21-07-2011

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My husband mentioned that he’d seen a Paula Deen recipe for pink lemonade cake.  I thought that sounded really nice and would be a great Summertime dessert.  After looking at Paula’s recipe online and the comments by users who had found it “too dense” “too this” or “too that” I decided to run with her basic flavour idea but to tweak it and hopefully turn out something really nice.

This is what I did.  It’s really easy and very tasty.

Pink Lemonade Cupcake Batter by Cake Artisan

Pink Lemonade Cupcake Batter

I took a box of white cake mix and prepared it as directed on the box except that I don’t like to use oil in my cakes so I replaced the 1/3 cup of oil with an equivalent 1/3 cup of natural, unsweetened apple sauce.  To the mix I then added three heaped tablespoons of the Country Time Pink Lemonade drink mix and also added a dash of Madagascar Vanilla and about a tablespoon of lemon zest.  I decided I wanted my cake to be more pink than the pale colour it was currently so I added a dash of pink food colouring until it was pink enough for me.

Ingredients so far:

1 box of Moist White Cake Mix

3 egg whites (no yolks)

1/3 cup natural, unsweetened apple sauce

1 & 1/4 cup of water

3 heaped tablespoons of Country Time Pink Lemonade drink mix powder (not diluted)

1 tsp of Madagascar Vanilla or Vanilla Essence

1 tablespoon of fresh lemon zest

Country Time - Pink Lemonade

Country Time - Pink Lemonade

Pink food colouring

 

(Baking purists are probably rolling their eyes at my suggestion of using a box mix and then the addition of pink food colouring.  It worked for what we were doing here so I’m ok with it.  If you aren’t, there are plenty of from scratch white cake recipes out there to delight your pure little baker’s hearts.)

Even though I have a passion for baking we try not to keep too many goodies in the house because we both could stand to lose some weight.  So we send our goodies off to work with my husband and I’ve heard his coworkers think this is ok.  Since they are headed for the office I decided to make cupcakes as they are far more manageable than needing to find a knife and plates for carving up a larger single cake.

Next I created a tasty complementary frosting.  I pretty much always go for my basic cream cheese frosting and just change it up a little to suit what it is that I’m making.

Frosting:

Crusting cream cheese buttercream

5 heaped tablespoons of Country Time  Pink Lemonade Drink Powder

Pink Lemonade Cupcake by Cake Artisan adapted from Paula Deen's Pink Lemonade Cake

Pink Lemonade Cupcake

After the cupcakes came out of the oven and cooled I frosted them with a generous swirl of buttercream and some sugar sprinkles just to make them shiny.  So that’s it folks.. really a quick and easy recipe and perfect for summer mealtimes or snacks.  Enjoy!  And remember if you have any questions don’t hesitate to email me.  I try to answer all emails even if they may take a couple of days to get you your response.

~ Colleen

 

 

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July
17
Filed Under (Sweet Stuff) by Colleen on 17-07-2009

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Some people collect stamps, others like me, collect recipe books.  But what’s the good of owning all these glorious tomes if I don’t actually pull them off the shelf and try out some of the recipes.  I’ve made lemon bars before but this time I’m going to be using Ina Garten’s recipe.  Nothing says summer more than lemon flavoured desserts.

Ina Garten’s Lemon Bars

Ingredients

Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

Ina Garten's Lemon Bars

Ina Garten's Lemon Bars

Method

Preheat the oven to 350 degrees F.

To make the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt.  With the mixer on low, add to the butter until just mixed.   Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling.  Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into desired sized bars or triangles and dust with confectioners’ sugar.


Ok, so I like this recipe. My daughter thought they got a bit “rubbery” after being refrigerated overnight but when you are trying them at a 2am fridge raid, who knows what they taste like? I found that if I microwaved a lemon bar for around 20 seconds, they were returned to their “warm out of the oven” state and were still very tasty and enjoyable.

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