Sunday, June 6, 2010
I decided on making two different things...my biscotti and Lemon Cake Cookies. Someone I worked with gave me a REALLY good recipe for the lemon cake cookies but I didn't have the time to make that version. The reason why I did not have the time is because I need to bake after the kids go to sleep. I am not sure if any of you have this problem but I can't really bake with my kids around. The reason being is because Jacob will ask me every 5 minutes...is it ready...can I have some...what are you making...can I have some...is it ready and this will go on the whole entire time.
Easy Lemon Cookies
1 (18.25 ounce) package lemon cake mix
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
1) Preheat oven to 375 degrees F (190 degrees C).
2) Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3)Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Review: I really did not know what the expect from these cookies but I was pleasantly surprised. They came out great and really something that is easy to make...5 ingredients and you don't have to break out your mixer! If you go on allrecipe.com and look at their pictures the cookies have more sugar on them. I am not really sure why my sugar disappeared. I might try rolling them in coarse or granulated sugar the next time I make these cookies. This one is a keeper for sure!
Friday, June 4, 2010
Frozen Coffee Drink
Savory Sweet Life
1.5 cups of crushed iced
2-1 ounce shots of espresso *read below using coffee as a substitute
3/4 cup of milk
3 tbl. of sugar (more or less depending on preference)
*If you don’t have an espresso machine, use 3/4 cup of double strength (strong) coffee mixed with 1/2 cup of milk and increased crushed iced amount by 1/4 cup.
Blend all the ingredients except the whipped cream in a blender for 30-45 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw. Enjoy!
Review: OH MY GOODNESS!!! I have been making some double strength coffee in the morning so I can have iced coffee in the afternoons (one thing I have learned from reading all the recipes for iced coffee). I decided that yesterday I would try this recipe out instead of just having iced coffee. It came out perfect the first time I made it which was a relief since I tried a different one a couple of weeks ago and it was horrible. I really think the success was due to having the ice crushed before you put it in the blender or before you add the rest of the stuff. I can't wait to try it flavored next time.