Wednesday, June 26, 2013

Mini Baby Lemon Bundts

Photo from Flavors by FourMini Lemon Bundt Cakes
1 c I Can't Believe it's Not Butter - Softened
1 c Buttermilk
3 c flour
2 Lemons
4 Eggs - room temp
2 c Sugar
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
Pam Cooking Spray
1/4 c Powdered Sugar
William-Sonoma or Homemade Lemon Curd (Optionoal)
Raspberries (Optional)
Start by preheating the oven to 350. Spray your mini bundt or regular sized bundt pan with Pam and set aside. Combine your flour, salt, baking powder and baking soda in a large bowl. In the bowl of your stand mixer, cream your butter and sugar on medium for 2-3 minutes until fluffy. Then add one egg at a time mixing in between additions.  Add the dry ingredients in three different segments, alternating with the buttermilk until everything is completely combined. Then zest in one of the lemons, be careful zesting for some reason always makes me nervous. Remember to zest just until you get to the white part, don't zest the white it has a bitter taste. Juice that lemon and another one into a small bowl so you don't put in the pits, add 1/4 cup of that lemon juice into the bowl. Mix on medium for another minute or two until both the zest and the juice are mixed in.  Using an ice cream scooper, fill each individual bundt mold with batter. Give the pan a few shakes and taps so the batter falls deep into the whole and goes around the middle divider. Add more batter until they are filled just a little bit from the top. Bake for 20 minutes until they spongy and a light golden color, a toothpick should come out clean.   Let cool for about 5 minutes in the pan, then allow them to cool on a rack completely. Sprinkle with powdered sugar, fill with lemon curd and top with a raspberry if desired.
Ok, so time was running short so I cheated and used a lemon cake mix with 1/2 lemon juiced and the zest of the lemon.  I did get 24 mini bundts.  (adding a couple to the freezer to see how they freeze - will update later).

Monday, June 24, 2013

Summer Sangria

My sister in law got this recipe with the ingredients and a "chalkboard" wine glass as a end of year teacher gift.  What a great gift!  She made the sangria for my niece's graduation party with the on the side so you could choose.  This was so good, not heavy or too sweet (like some pre-maded) sangria's.

1 750 ml bottle Red Wine (she used Trader Joe's)
1 bottle Pomegranate Italian Soda (World Market)
1/2 bottle Blood Orange Italian Soda (World Market)

Garnish with sliced citrus fruit (my sil used red and green apple, cantaloupe, strawberries).

Update - I made this for a party yesterday!  I used cantaloupe, strawberries, blueberries, lime and lemon thinly sliced and quartered and some watermelon I had leftover.  I also added about 1/3 of a bottle of white wine that was left from dinner Saturday nite, the whole bottle of  blood orange soda, and a small bottle of san pellagrino sparking water.   This filled one of the "large plastic jugs" with a spout.  With about 10 people drinking on this by the pool (hence the extra soda and water),  There is a little left.  Will definitely make and take again,  Was nice and light by the pool.