A Lucky Leaf GIVEAWAY and {No Bake} Blueberry Lemon Cheesecake Trifles

.  You've probably noticed that I've done a number of Lucky Leaf Giveaways and baked the same number of their delicious recipes [e.g., Cherry Cheesecake Pie, Mini Fruit Pies, and Cherry Coconut Squares].  And seemingly, each giveaway has been better the prior!  Lucky me and you, eh? 

But folks.  This is easily my favorite Lucky Leaf recipe to date.  It's absolutely scrumptious, the simplest to put together, and undoubtedly bears the cutest presentation.  See, getting better every time!

So let's get into this summa' time treat because we both know you just want to get to that giveaway, huh?

For this round, Lucky Leaf focused on crowd-pleasing summer time goodies that also gives us bakers some relief from the hot kitchen.  I mean really, who wants to sweat over a scorching stove and/or oven when it's 95+ and humid out?  My hand is firmly down.

Tilly reaaaaaaaally wanted a trifle!

So in addition to three [no bake] summer recipes, Lucky Leaf also sent me a package of four [too cute] mason jars, two mason jar carriers, and three different flavors of Lucky Leaf pie fillings.  And because I couldn't get enough of those dang mason jars, I had to make the [No Bake] Blueberry Lemon Cheesecake Trifles.  And I'm telling everyone right now who plans on visiting us any time soon, I will be shoveling these into your face because they are that good.  For the life of me, I still can not figure out why I had never tried these types of adorable desserts before?  Shame on me.  But now [thanks to Lucky Leaf], I have a nice collection of mason jars.  So let the layering begin!

This decadent [yet fluffy and light] dessert includes layers and layers of summery yummyness.  Let's start with a cinnamony almond streusel nestled under a layer of fresh blueberries, topped with a [finger-dipping, addicting] smooth lemon cheesecake filling, and finished with buttery pound cake pieces.  Oh yeah, x2.  Yep, if you're using a mason jar you'll have enough room for double the layers.  And you'll still be coming back for more!

So I know mason jars aren't typically a staple in anyone's house, so it must be your lucky day!  As part of this go-around's giveaway, Lucky Leaf will send a winner a a package containing a Lucky Leaf pie filling, a mason jar, and a recipe card, so you can get going on your [no bake] summer time treats!

All YOU have to do is leave a comment on this post telling me about your favorite summer time recipe, savory or sweet!  The giveaway will be only be open until July 12th, so leave your comment today!  Then, I'll randomly select a winner and announce the lucky reader soon after!  Easy peasy, if I do say so.  So get commentin'!  .

Adapted from Lucky Leaf

Ingredients:

Graham Cracker Streusel:

9 cinnamon graham crackers, crushed

1/2 c. packed light brown sugar

1/2 c. slivered almonds

1 pinch of salt

1/2 c. unsalted butter, melted

 

No-Bake Lemon Cheesecake Filling:

24 oz. cream cheese, softened

3/4 c. sugar

1-1/2 c. frozen whipped topping, thawed

1-1/2 c. Lucky Leaf Premium Lemon Pie Filling

 

1 (10.75 oz.) frozen pound cake, thawed and cut into 1/2-inch cubes

18 oz. fresh blueberries

6 mason jars (optional)

 

Directions:

1. For streusel, toss crushed graham crackers, light brown sugar, almonds, salt, and melted butter in a small bowl until butter is evenly distributed.
2. For cheesecake filling, beat together cream cheese and sugar in a medium bowl until light and fluffy.  Gently fold in whipped topping and pie filling until evenly combined.
3. To layer, sprinkle streusel in bottom of jar until bottom is covered (about 3/4-inch thick).  Follow with blueberries, cheesecake mixture, and pound cake cubes.  Repeat steps until mason jar is filled. 

 

Yield: 6 servings

TWD Baking with Julia: Lemon Loaf Cake

.  Wow, it's only been about a month but I feel like I haven't visited Baking with Julia in a VERY long time.  Sad day.

But not to worry, TWD is back in action!  And today we have a very easy, yet spectacular, treat for you:  Lemon Loaf Cake.  Remember my Cake Show Pound Cake I made for SRC?  Well this loaf cake is extremely reminiscent of it, except with a refreshing touch of citrusy lemon.  And because the almond whipped cream was such a hit with that Cake Show Pound Cake, I felt a need to make a simple, simple accompaniment: lemon drizzle.  Supa easy [squeeze out the juice of one lemon and add powdered sugar until desired consistency] and the drizzle added just the right amount of extra lemon flavor. 

Whoa, this might be my shortest post to date.  But I guess that speaks for the simplicity of the recipe, right?  I must say though, this isn't exactly my most favorite recipe from TWD.  Yes, the loaf still screams 'quality', but I guess I'm just not the biggest lemony bread fan?  Yeah, that must be it.  Or I think what would really bring me in would be a nice thick layer of lemon frosting.  Maybe next time!  But for those of you looking for a heavenly lemon-scented bread, you will find this recipe all too pleasing.

I know my direct and to-the-point description of this citrus loaf has you itching for more.  And possibly drooling.  So head on over to our blog hosts for this month, Treats or The Beauty of Life, for the Lemon Loaf Cake Recipe!  OR, check out the Leave Your Link (LYL) Post to check out all of the other TWD members!

Until next month, TWD!  . 

Improv Cooking Challenge: Lemon Trifecta Cupcakes

.  Dum. Dum. Dum.

It's ICC time, ladies and gents!

This time around, Kristen, from Frugal Antics of a Harried Homemaker, handed the ICC participants these two ingredients...

Lemon and Sour Cream

Not gonna lie, these two ingredients kind of threw me for a loop.  Lemons?  Easy.  You can find an abundant amount of recipes that use this tart little fruit.  But sour cream?  Okay, I can think of a few things here or there, but for one reason or another, I had the most difficult time brainstorming some type of goodie I wanted to make with these two ingredients combined.  I realize most of you are laughing right now at my lack of creativity.  Boo.

Anywho, I finally came across a recipe I had to try over at AllRecipes.com.  The recipe was actually called Lemon Cream Cupcakes, but I had to switch up the name since I adapted the recipe and added in additional lemon flavors.  See, I try to be creative!

And let me tell you, these are cupcakes packed with a citrusy punch!  Whew, are they ever.  But a lemon cupcake, lemon curd filling, and thick lemon icing will do that to ya.  So if you're not a lemon fan, stop reading this post, oh, now.  Because this is a bright, sunshiney, lemony recipe.

But where's the sour cream, hello?  Be patient, be patient.  I'm getting there.  The sour cream is masterfully 'hidden' in the actual batter, making these cupcakes puff up beautifully yet maintaining an [outrageously] soft, pillowy interior.  From what I can remember, I can't recall tasting a cupcake remotely close to the texture this one has.  The insides of this cupcake are truly pillowy, so light and tender.  I really can't think of another way to get this point across.  Just believe me on this one.

And the extra doses of lemon flavor from the lemon curd [is anyone else as obsessed with lemon curd as I am?!] and lemon icing is wonderfully fantastic.  A complete dessert rounded out in lemony goodness.

Well I guess that's all I have to say about January's ICC concoction.  If you're a lemon fan, you'll die for this cupcake.  And if you're not...well, check out my other posts [wink, wink]. 

Can't wait to find out next month's ingredients!  .


P.S. like the name of these cupcakes?!  Well I must give credit where credit is due, so thank you Mr. Nelson for the catchy title ☺

My Notes:

• I must admit that the lemon in the actual cake is not very prominent.  But because of the lemon curd and lemon icing, I felt like this subtleness was very complementary.  Also, these are the kinds of cakes that are best the day they are made because that's when they're most soft and light.  However, they're perfectly good the following day(s), too, but they'll be a bit more dense [funny how that happens...].
• I decided to double the original recipe's icing ingredients [reflected below] because when I made the frosting, I couldn't imagine it frosting all of the 30 cupcakes.  This worked out perfectly because it turned out to be just the right amount for a good helping of the icing on each cupcake.  I will forewarn, that you probably don't want to over-ice the cupcakes [is this possible?!] since the icing is rather lemon-flavor strong.  Also, I found when I put on a bit too much icing, it started to drip down the sides of the cupcakes.
• The original recipe also instructed you to fill each cupcake liner with 1/4 cup of batter, but I'm a huge no-muffin-top proponent when it comes to cupcakes, so I filled each liner just to about 3/4 full [this might actually be 1/4 cup but I didn't measure it, so I'm not sure?].  But the cupcakes rounded out beautifully, so I was very pleased!

Adapted from AllRecipes.com

Ingredients:

Cupcakes:

3-1/2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. butter, softened

2 c. sugar

3 eggs

2 tsp. grated lemon peel

1 tsp. vanilla extract

2 c. sour cream

Lemon Icing:

4-1/2 c. powdered sugar

4 tbsp. lemon juice

1-1/2 tsp. vanilla extract

2 tbsp. milk
6 tbsp. butter, softened

Filling:

1 (10 oz.) jar lemon curd

Directions:

1. Heat oven to 350°F and line standard muffin tin with liners.  For the cupcakes, in a medium-sized bowl, whisk together flour, baking soda, baking powder, and salt; set aside.  In large bowl, cream together butter and sugar (about 3 minutes).  Beat in eggs, one at a time, until thoroughly combined.  Beat in lemon zest and vanilla extract until combined.  Add wet ingredients to dry ingredients, alternating with sour cream (batter will be thick).
2. Fill liners with batter until about 3/4 full.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Let cool in pan before removing to wire rack.
3. For frosting, in a medium-sized bowl, beat together powdered sugar, lemon juice, vanilla extract, and milk.  Add butter and beat until smooth.
4. Once cupcakes are cooled, use a paring knife to cut out centers of cupcakes, saving the tops.  Add in enough lemon curd to fill the holes and top with saved cake pieces.  Frost cupcakes as desired.

Yield: 30 cupcakes

Lemon Bars

. Words can't describe the weekend I just experienced.  Gorgeous.  Beautiful.  Family.  Sunny.  Laughs.  Kiddies.  And, of course, best friends.

Brit and Tim's wedding was on Saturday up in Minnesota, on one of the most perfect [weather-wise] days you could imagine.  Let's just say upper 60s, sunny, and not a cloud in the sky, are just a few descriptors of the blissful October wedding day.  Everything came together seamlessly, I really can't recall one hitch in the day!  Tim was a dashing groom, but I have to say that Brit absolutely stole the show.  She was a STUNNING bride, I can't think of any other way to describe her. 

The church was beautiful and the reception was unbelievable.  First class, no question.  Cozy, yet fancy, and the room was filled with people there to celebrate this extra-special couple.  Cheesy or not, the love for these two was absolutely overflowing and I know everyone could feel it.  Gosh, take me back, please!

Don't worry, I will be posting pictures like crazy of the entire day [you'll probably be annoyed by the end of it all!], it was just way too special of a day not to share with everyone.  And I figured that since I'm on cloud nine coming off the weekend, I wanted to share a very 'happy' dessert with you all.  Cue in, Lemon Bars!

Lemons, lemons, lemons.  What to say about lemons?  Well, one thing's for sure, I don't use them enough.  But I think I may have made up for it in this one dessert alone.  I mean, using [lotsa] lemon juice and [lotsa] lemon zest has to count for something, right?  Right.

I made these little citrus goodies a couple of weeks ago for our office's 'farewell day' for two of our co-workers.  It just so happened that one of the ladies leaving our department was the organizer for these days and I quickly offered to be her successor [which means I basically tackled her the millisecond she mentioned someone was needed to take over her duties].  It's really not a big deal, but it means that I get to help organize treats for the little events and we all know that's what I love to do!

So to all of the lemon lovers out there, I have the treat for you.  These Lemon Bars are basically a classic lemon bar, but amped up.  And homemade.  Which is most always the better version, in my humble opinion.

The bar starts out with a very simple and slightly plain tasting [yet flaky and tender] crust.  But don't worry, because the top layer is the kicker and makes up for all of the flavor in these bars of goodness.  Seriously, lemon-ey heaven!  The lemon topping is creamy and citrusy and the combination of the soft crust and [generous] dusting of sweet, powdered sugar makes for a very rich, delectable treat.  Enjoy! .

My Notes:

• The recipe calls for a 12x18-inch sheet pan, but I didn't have that size.  So I opted to use a 15x11-inch pan instead, which created a rather thick crust (I did not mind this one bit!) and thicker filling.  Personally I didn't have a problem with it, but I do think the original pan size would make the perfect crust-to-lemon-filling ratio.
• To get all of the zest used in this recipe, I used about 4 medium lemons.
• Make sure to mix the lemon topping very well!  I apparently didn't do a great job at this, and ended up having little pieces of egg whites across the top.  The taste wasn't altered at all, but it wasn't exactly pretty.  And we're all about presentation!

From The Complete Magnolia Bakery Cookbook

Ingredients:

Crust:

2 c. unsalted butter, softened

4 c. all purpose flour

1 c. powdered sugar

1/2 tsp. salt

2 tsp. grated lemon zest

Lemon Topping:

2 c. sugar

6 large eggs, at room temperature

1 c. lemon juice

6 tsp. grated lemon zest

Directions:

1.  In a medium bowl, cream together butter and powdered sugar.  Add salt, lemon zest and flour; mix only until combined and crumbly.

2.  Spread soft dough evenly in sheet pan.  Using a piece of wax paper, press dough down as flat as possible.  Refrigerate dough for 30 minutes.  Heat oven to 350F and bake crust for 20 minutes or until edges are golden brown.  Set aside to let cool.

3.  In a large bowl, whisk together eggs and sugar.  Add lemon zest and lemon juice and whisk to combine. 

4.  Pour the lemon mixture over baked crust.

5.  Bake 25 to 30 minutes or until topping is set.

6.  Dust with powdered sugar and refrigerate for 1 to 2 hours before cutting.

Serving: 2 dozen large bars

Lemon-Yogurt-Poppy Seed Muffins

. It's kind of ironic how on Tuesday I felt like complaining about not having time during the week to bake and what do you know, somehow extra hours found themselves creeping into my night! Well, not exactly.  I would say I kind of forced the issue but I managed.

It's been a little stressful at work, so I felt a deep obligation to bring some kind of goodie in to lift every one's spirits (just kidding, they don't really do that but it's a great rationalization to bake, right?!).  Since I'm sure there's been an overload of chocolate lately (wait, is that even possible?) since Valentine's Day just passed, I wanted to try out something a little "lighter" in flavor.  But what to do, what to do?

Ah, ha!  Lemon.  Fresh, cheery, and perfect for this 60°F weather we've been having (oh, believe it!  I live in Omaha, NE and it has been in the 60s this past week, people don't know how to act without their winter jackets!).  Taking a recipe from my go-to baker, Marcy Goldman and her book A Passion for Baking, I decided to go breakfasty and test out Lemon-Yogurt-Poppy Seed Muffins.  Quite honestly, I don't even think I've ever purchased a poppy seed muffin let alone made anything with poppy seeds.  The first thought that popped into my head was "where do you even buy poppy seeds?!"  Sad, I know.

These muffins are very good: super moist, fantastic lemony flavor, and wonderful to wake up to in the morning.  HOWEVER, I have to admit that I think the whole lemon/poppy seed thing is just not for me.  Yes, I devoured one [or two] of these muffins, but I finally came to terms that I'm a chocolate connoisseur through and through.  But hey, it's not all about me and my favorites!  I want to share a variety of goodies that will interest everyone and these are definitely worth sharing!  And don't take my prior comment the wrong way, I truthfully can't say anything bad about these muffins, they are scrumptious!  Let me demonstrate: 18 muffins arrived at our office today at 8:00 A.M.  By 9:09 A.M., there were three left (I wandered to the bathroom at this time and snuck a peek at the plate).  At exactly 10:00 A.M., my co-worker brought to my desk the empty platter.  And this was without any announcement that something had been brought in!  That has to say something about the quality of this treat.

So just in time for the weekend and breakfast with your honey, I give you Lemon-Yogurt-Poppy Seed Muffins .

Lemon-Yogurt-Poppy Seed Muffins

Ingredients:

Muffin:

1/2 c. unsalted butter, softened

1-1/2 c. sugar

2 large eggs

2 tsp. vanilla extract

Juice of 1 lemon

Zest of 1 lemon

1 tsp. lemon extract

1 c. plain yogurt

2-1/4 to 2-1/2 c. all purpose flour

2-1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 to 4 tbsp. poppy seeds

Lemon Syrup:

3/4 c. water

1/4 c. lemon juice

1 tsp. lemon extract

1 c. sugar

Directions:

1.  Heat oven 375°F.  Arrange oven rack to middle position.  Line large 12-cup muffin pan with liners.

2.  In mixer bowl, cream butter and sugar.  Blend in eggs, vanilla extract, lemon juice, lemon zest, lemon extract, and yogurt.  Blend well; fold in flour, baking powder, baking soda, salt, and poppy seeds.

3.  Scoop generous amount of batter into muffin cups (load cups full; batter should stay in place.  If it topples over, add more flour to remaining batter.)

*And here is where I must interject!  For my first batch of muffins, I followed the directions precisely, loading the cups with almost all of the batter since it says it only makes a dozen muffins.  However, I had a little overflow issue (see two pictures below) and I pretty much ended up with square muffin tops.  SO, I tried the recipe a second time, only filling the cups about 3/4 full, which resulted in the muffins two pictures above.  If appearance doesn't interest you much and you love muffin tops, then go with the original recipe.  Or if you're like me and want more petite muffins, follow my instructions.  Okay, continue...

4.  Bake 28 to 32 minutes or until nicely browned around edges and muffins are set.

Plush, but square!

5.  For syrup, simmer water, lemon juice, lemon extract, and sugar over low heat for 5 minutes.  Cool well.

6.  Brush baked muffins 2 or 3 times with syrup while still warm.  Let cool 5 minutes before removing from pan.

Yield: 12 muffins

*My Notes:

• To zest a lemon, you're going to need a microplane.  Truthfully, this is one of my FAVORITE baking tools.  I can't explain it, but I just love this thing ☺  If you don't own a microplane, use another grater, but make sure to finely mince the zest so you don't have large chunks of lemon rind in the batter.
• In order to get the maximum amount of juice out of your lemon, roll the lemon on the counter a few times.  This releases some of the juices so you'll get the most out of your produce.
• I used 3 tbsp. of poppyseeds and the one critique I got about these muffins was that this might have been just a tad much.  Again, I don't exactly know how poppyseed muffins are expected to taste but next time I will stick to only 2 tbsp.
• As I mentioned above, I only filled the cups about 3/4 full the second go-around.  This resulted in a smaller muffin without tops and made exactly 18 muffins.  If you're a muffin top lover, don't use my suggestions.  But to also avoid getting square tops, don't overload the cups either.  Somewhere in between will work nicely!