lemon

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | Comments Off on Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This recipe is over halfway through my April of lemon recipes!
Lemon Sour Cream Bundt Cake
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake [today]
Lemon Frangipane

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cream cheese, lemon
Author: Beth Cato

Equipment

  • large bundt pan

Ingredients

Filling

  • 8 ounce cream cheese 1 box, softened
  • 1/4 cup white sugar
  • 1 large lemon zested and juiced

Cake

  • 1/4 cup unsalted butter softened
  • 3 eggs room temperature
  • 1 box yellow cake mix
  • 3/4 cup lemon curd

Glaze

  • 1 cup confectioners' sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lemon curd

Instructions

Make the filling

  • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

Make the cake

  • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
  • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
  • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
  • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
  • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

Make the glaze

  • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
  • Store under a cake dome or plastic wrap in fridge.

OM NOM NOM!

    Read More

    Bready or Not Original: Cranberry Lemon Biscotti

    Posted by on Apr 15, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, lemon | Comments Off on Bready or Not Original: Cranberry Lemon Biscotti

    This lemon-themed month needs some breakfast food. How about some Cranberry Lemon Biscotti?

    Bready or Not Original: Cranberry Lemon Biscotti

    The lemon here isn’t hardcore. Zest throughout the dough adds freshness, and the dried cranberries are soaked in the juice to rehydrate. This gives the cranberries an especially pleasant zing.

    Bready or Not Original: Cranberry Lemon Biscotti

    For years, I was intimidated by biscotti, but now I enjoy coming up with a couple new recipes a year. Really, the trickiest thing about this is how sticky the dough is when it’s time to shape it.

    Bready or Not Original: Cranberry Lemon Biscotti

    I like the addition of white chocolate drizzle to add a touch more sweetness, but that’s optional.

    Bready or Not Original: Cranberry Lemon Biscotti

    The end result is a biscotti with a bright, sunny flavor that complements plump, tart cranberries, all in crispy, bready form that’s especially good dunked in coffee or tea!

    This recipe is midway through my April of lemon recipes!
    Lemon Sour Cream Bundt Cake
    Glazed Lemon Ginger Bars
    Cranberry Lemon Biscotti [today]
    Cream Cheese Stuffed Lemon Bundt Cake
    Lemon Frangipane

    Bready or Not Original: Cranberry Lemon Biscotti

    This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
    Course: Breakfast, Snack
    Cuisine: Italian
    Keyword: biscotti, chocolate, cookies, lemon
    Author: Beth Cato

    Ingredients

    • 1 lemon
    • 3/4 cup dried cranberries
    • 2 cups all-purpose flour
    • 1 1/4 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 2 eggs
    • 3/4 cup white sugar
    • 1/3 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon extract
    • 4 ounces white chocolate optional, to drizzle on top

    Instructions

    • Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
    • Line a large baking sheet with parchment paper.
    • In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
    • In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
    • Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
    • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
    • Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
    • Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
    • Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
    • If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
    • Biscotti can keep in sealed containers for as long as a month.

    OM NOM NOM!

      Read More

      Bready or Not Original: Glazed Lemon Ginger Bars

      Posted by on Apr 8, 2020 in Blog, blondies, Bready or Not, cookies, lemon | Comments Off on Bready or Not Original: Glazed Lemon Ginger Bars

      These Glazed Lemon Ginger Bars are zippy and fresh, perfect to serve at the holidays and year-round!

      Bready or Not Original: Glazed Lemon Ginger Bars

      I firmly believe good food should be enjoyed whenever. I suppose some people would try to classify these as a Christmassy thing because they are a kind of gingerbread bar. To that, I say NOPE.

      Bready or Not Original: Glazed Lemon Ginger Bars

      I’m rebellious. It’s April. Ginger is an awesome spice. It should be confined to no season. Be free, ginger!

      Bready or Not Original: Glazed Lemon Ginger Bars

      These bars aren’t all about the ginger, though. The spices here are nuanced and delicious, and the lemon plays a pretty big part in the crisp glaze.

      Bready or Not Original: Glazed Lemon Ginger Bars

      Try to make these things at least a day ahead of when they will be served, too, as they taste even BETTER after sitting in the fridge. I say that, but they are pretty awesome while fresh, too.

      Bready or Not Original: Glazed Lemon Ginger Bars

      This is the second entry in my April of lemon recipes. Here’s what else you can look forward to this month!

      Lemon Sour Cream Bundt Cake
      Glazed Lemon Ginger Bars [you are here]
      Cranberry Lemon Biscotti
      Cream Cheese Stuffed Lemon Bundt Cake
      Lemon Frangipane

      Bready or Not Original: Glazed Lemon Ginger Bars

      These Glazed Lemon Ginger Bars are zippy and fresh, perfect for any time of year! One large lemon should provide enough juice and zest for the glaze. Helpful hint: these taste even better after sitting in the fridge for a day!
      Course: Dessert, Snack
      Keyword: bars, gingerbread, lemon
      Author: Beth Cato

      Equipment

      • 13x9 pan

      Ingredients

      Bars

      • 10 Tablespoons unsalted butter softened
      • 3/4 cup brown sugar packed
      • 1/2 cup molasses
      • 1 large egg
      • 2 cups all-purpose flour
      • 2 teaspoons ground ginger
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon ground cinnamon
      • 1/4 teaspoon salt
      • 1/2 cup dried cranberries

      Glaze

      • 1 Tablespoon unsalted butter melted
      • 1 cup confectioners' sugar plus more as needed
      • 5 teaspoons lemon juice
      • 3/4 teaspoon vanilla extract
      • 1/2 teaspoon lemon zest finely grated

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
      • In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
      • In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
      • Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
      • Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
      • To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
      • Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.

      OM NOM NOM!

        Read More

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Lemon Sour Cream Bundt Cake

        No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
        Glazed Lemon Ginger Bars
        Cranberry Lemon Biscotti
        Cream Cheese Stuffed Lemon Bundt Cake
        Lemon Frangipane

        Bready or Not Original: Lemon Sour Cream Bundt Cake

         

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: bundt cake, lemon, sour cream
        Author: Beth Cato

        Equipment

        • large bundt cake pan

        Ingredients

        • 3 cups all-purpose flour
        • 2 teaspoons baking powder
        • 1/2 teaspoons baking soda
        • 1/4 teaspoons salt
        • 1 cup unsalted butter 2 sticks softened
        • 1 1/2 cups white sugar
        • 1/2 cup lemon juice
        • 4 eggs
        • 1 cup sour cream 8 ounces

        Instructions

        • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
        • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
        • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
        • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
        • Store covered at room temperature.

        OM NOM NOM!

          Read More

          Bready or Not: Irish Lemon Pudding Tart

          Posted by on Mar 11, 2020 in Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Irish Lemon Pudding Tart

          St. Patrick’s Day nears. Let’s celebrate with a scrumptious Irish Lemon Pudding Tart!

          Bready or Not: Irish Lemon Pudding Tart

          Mind you, this is “pudding” in more of a British/Irish sense, meaning a dessert. Don’t expect this to have the texture of American Jell-O pudding.

          Bready or Not: Irish Lemon Pudding Tart

          No, this is delightfully fluffy because egg whites are beaten stiff and folded in right at the end, adding loft light texture.

          Bready or Not: Irish Lemon Pudding Tart

          Make no mistake: this tart takes work. It dirties a lot of bowls.

          Bready or Not: Irish Lemon Pudding Tart

          But wow, does it taste like something special. I certainly can’t find anything like this in stores around the southwest US.

          Bready or Not: Irish Lemon Pudding Tart

          Even better, this tart keeps very well in the fridge for at least a week. Just keep it covered by foil.

          Bready or Not: Irish Lemon Pudding Tart

          This isn’t a super-sweet dessert. The fresh lemon flavor is at the forefront. Really, this is a perfect spring or summer dessert. Or breakfast. Or snack.

          Bready or Not: Irish Lemon Pudding Tart

          This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.
          Course: Breakfast, Dessert, Snack
          Cuisine: irish
          Keyword: lemon, pie, tart
          Author: Beth Cato

          Equipment

          • 9-inch springform pan
          • parchment paper

          Ingredients

          Crust:

          • 1/2 cup unsalted butter 1 stick
          • 1 1/4 cups all-purpose flour
          • 3 Tablespoons white sugar
          • 1/4 teaspoon salt

          Pudding:

          • 2 eggs whites and yolks, divided
          • 2 Tablespoons unsalted butter softened
          • 1/4 cup white sugar
          • 2 large lemons zested and juiced
          • 1/2 cup all-purpose flour
          • 1 1/4 cups milk or substitute 1 cup half & half plus 1/4 cup water
          • 1 teaspoon lemon extract

          Instructions

          Make the crust:

          • Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
          • Melt butter in microwave or on stovetop.
          • In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
          • Preheat oven at 350-degrees.
          • Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

          Make the pudding:

          • Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
          • In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
          • Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
          • Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
          • Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
          • Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

          OM NOM NOM!

            Read More

            Bready or Not: Lemony Macadamia Nut Blondies

            Posted by on Sep 19, 2018 in Blog, blondies, Bready or Not, lemon | Comments Off on Bready or Not: Lemony Macadamia Nut Blondies

            Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Macadamia nuts are a big product of Hawaii, and Hawaii is a major setting in Roar of Sky. Plus, macadamia nuts are awesome.

            If you love these nuts, get ready to bliss out. This month includes recipes for:
            White Chocolate Macadamia Nut Pie
            White Chocolate Macadamia Nut Cookies 
            Lemony Macadamia Nut Bars (today)
            Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional)

            Bready or Not: Lemony Macadamia Nut Blondies

            Sweet, tart, crunchy, fresh: these Lemony Macadamia Nut Blondies have it all going on.

            Bready or Not: Lemony Macadamia Nut Blondies

            My husband loves good lemon treats, and these met his whole-hearted approval–and his co-workers apparently went bonkers for them, too.

            Bready or Not: Lemony Macadamia Nut Blondies

            I’m honestly surprised there aren’t more goodies out there that combine lemon and macadamia nuts. It’s such an awesome combination.

            Bready or Not: Lemony Macadamia Nut Blondies

            Here, the chewiness of the blondies is amped up by a very thin glaze that soaks into the bars while they are still hot. I was afraid the glaze might make them too sweet, but it turned out perfect.

            Bready or Not: Lemony Macadamia Nut Blondies

            If you have leftover macadamia nuts around, do remember to store them in the fridge! Their high fat content can cause them to spoil at room temperature, whereas they will keep for ages in the fridge.

            Bready or Not: Lemony Macadamia Nut Blondies

            Trust me, no one wants to eat rancid nuts.

            Modified from Epicuricloud.

            Come back next week for a  recipe with optional macadamia nuts: mini fruit cake loaves, quite customizable with the dried fruit and nuts! And please preorder Roar of Sky!

             

            Bready or Not: Lemony Macadamia Nut Blondies

            These lemony blondies are full of crunchy, chewy perfection. A thin glaze on top adds a necessary sweet boost.
            Course: Dessert, Snack
            Keyword: alcohol, bars, chocolate, lemon, macadamia nuts
            Author: Beth Cato

            Ingredients

            Bars

            • 1 cup unsalted butter 2 sticks, softened
            • 1 1/2 cups white sugar
            • 4 eggs room temperature
            • 3 lemons zested, setting aside a pinch for the glaze
            • 2 Tablespoons fresh lemon juice
            • 1 1/2 teaspoons lemon extract
            • 1 1/2 cups all-purpose flour
            • 1/2 teaspoon salt
            • 1 cup white chocolate chips
            • 1/2 cup macadamia nuts

            Glaze

            • 1 cup confectioners' sugar
            • 2 Tablespoons lemon juice
            • lemon zest
            • 1/4 cup macadamia nuts finely chopped

            Instructions

            • Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
            • In a large bowl, cream together the butter and white sugar. Add eggs one at a time followed by the lemon zest, lemon juice, and lemon extract. Stir in the flour and salt. When those are just incorporated, add the white chocolate chips and macadamia nuts.
            • Pour the batter into the ready pan. Bake for 25-35 minutes, until it passes the toothpick test in the middle.
            • Immediately after that is done baking, make the glaze by stirring together the confectioners' sugar and reserved lemon juice and zest. Use a chopstick or similar tool to poke small holes across the top of the blondies. Pour the glaze over the top and use a spoon to distribute it evenly. Sprinkle the remaining nuts on top.
            • Let pan cool completely. Use the foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with wax paper or parchment between the layers.
            • OM NOM NOM!
            Read More