Monday, June 26, 2017

Frosted Lemon Sour Cream Lemon Cookies

Three lemons, sitting on my counter top just begging me to make some of those yummy lemon bars we all love!  But, I figured if I was going to bake something with them, I should probably try something new and make a post.
So, I looked through my almost million Pinterest saves and came up with these little morsels of tangy lemoney goodness.  
They are soft and delicious and maybe they satisfied my lemon craving! But then, again, I might still need some lemon bars!
Lemon zest always add such deep lemon flavor!

The dough is sticky but the consistency of think cake batter!

Drop by the spoonful onto the cookie sheet.  
Bake until the center no longer glistens.  Do not overbake!

The frosting is full of lemon flavor.  The recipe calls for the juice of two lemons but I only did the juice of one lemon and then added about a tsp of milk to make it more of the consistency I liked. Of course I added yellow sugar sprinkles because sprinkles make everything taste better, right?
I couldn't wait to give them a try.  I really love this recipe.  It was quick and easy and you can make them any size you want just by the amount of dough you drop onto the cookie sheet. 
Give them a try if you might be craving lemon! 


1/2 cup butter, room temperature
2 cups granulated sugar
4 large eggs
1/2 cup sour cream
zest of 2 lemons
juice of 1 lemon
1/2 tsp baking soda
3 tsp baking powder
4 1/2 cups all purpose flour


1/4 cup butter, room temperature
2 1/2 cups powdered sugar
juice of 2 lemons
yellow food coloring, optional

Preheat oven to 350 degrees F 

In a large bowl cream the butter and sugar.  Add eggs one at a time, mixing well after each addition.

Add sour cream, lemon zest and lemon juice.  Mix well. 

Add flour, baking soda and baking powder and mix just until combined.  Dough will be sticky and the consistency of thick cake batter.

Drop dough by spoon onto a greased baking sheet. (Use any size spoon for desired size of cookie) I baked a dozen on a large cookie sheet.  Make the drops as round as possible.  Bake for 10-11 minutes or until the center in no longer glistening.  Do not over bake!  Cool Completely!


With electric mixer, beat sugar until creamy.  Add powdered sugar and lemon juice and beat until smooth.  Color with yellow food coloring if desired.

Frost cooled cookies.  Sprinkle with yellow sugar sprinkles if desired.


Wednesday, June 7, 2017

Easy S'Mores Cups

So sometimes I just want a S'More.  Have you ever felt that way and have no campfire to make some?  I have even been known to stick a big old marshmallow on a fork and toast it over my electric stove element.  (Hey it actually works light a charm).  
I had an urge that I should post on this blog today.  It's been a long time since I have so I thought I would make these S'Mores Cups that I had saved on my Pinterest page. 
Thanks to Beth on "The First Year".

They are super easy and pretty darn yummy to eat.  You just make them in a cupcake pan and voila! They are ready to eat in no time at all.  
Start with the graham cracker crumbs, sugar and melted butter.

Press them into the cupcake pan that has been sprayed so they don't stick!

Press the crumbs down into the pan and bake for 5 minutes

Add marshamallows and chocolate chips to your liking.  I used milk chocolate chips because when I make s'mores, I use a milk chocolate bar.  Add more crumbs and press down and back another 4 minutes.

Add more marshmallows and chocolate chips and put under broiler.  Let the marshmallows get toasted.  Remove from the oven and let cool 15 minutes before you remove from the pan.

These things are rich and yummy.  Just right for a summer evening when you are craving S'Mores.  Give them a try!

S’More’s Cups
·         2 cups graham cracker crumbs
·         1 stick butter, melted
·         1/2 cup sugar
·         chocolate chips
·         mini marshmallows

1.       Preheat the oven to 350ยบ F. Lightly spray a regular sized muffin pan with non-stick cooking spray. In a medium sized mixing bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until well mixed and crumbs resemble wet sand. Place 1 & 1/2 to 2 tablespoons of graham cracker crumbs in each muffin well. Press them down firmly into the pan. I like to use a 1/2 cup or something similar to help me compact the crumbs. Bake that first layer for 5 minutes.
2.       Remove the pan from the oven and add add mini marshmallows and chocolate chips to each muffin well. Measuring is not crucial! Add as many or as few as you’d like. Then add another layer of graham cracker crumbs (1 & 1/2 to 2 tablespoons again) on top of the marshmallows and chocolate chips. Use a cup to press the crumbs down firmly. Bake for 4 minutes.
3.       Remove the pan from the oven and add more mini marshmallows and chocolate chips. Place them pan back in the oven, turn the oven to broil to toast the marshmallows until golden, 2-3 minutes. Leave the oven door open partially so you can see how toasty the marshmallows are getting.
4.       Remove the pan from the oven and allow the s’mores cups to cool for 15 minutes before removing them from the pan. I found it easiest to use a small metal offset spatula around the outside of each s’mores cup to loosen any melted on marshmallow. I then used a spoon to remove the cups from the pan. Once you have the s’mores cups removed from the muffin pan you could heat them up in the oven on a baking sheet before serving or serve them at room temperature. Warning! They are messy and crumbly but delicious!