So Friday it was around 75 degrees and sunny and wonderful. Saturday, slightly cooler and rainy. Sunday, its frigid and dreary and drizzling. Tomorrow its supposed to snow. WTF, weather.
The only thing to do on days like this is to insist that spring and summer continue to arrive. In order to do this I made some peach iced tea and lemon cookies. Peach and lemon remind me of the childhood growing up with a southern grandmother and solving mysteries in the holler that I never actually had. But I’ve seen them on Country Time Lemonade commercials.
Anyway, on to the cookie recipe:
1 box lemon cake mix
2 tsp lemon juice
1/3 cup canola oil
1/3 cup white chocolate chips
raspberry preserves (Ok, so I don’t know exactly how many cookies this recipe makes. Since I don’t know that, I will just tell you that you need about 1 tsp of raspberry preserves per each cookie.)
Preheat oven to 350 degrees.
Combine cake mix, lemon juice, canola oil, and eggs. Fold in white chocolate chips.
Drop dough onto a baking sheet using a cookie dough scoop. Flatten out the dough balls a teeny bit, then spread the raspberry preserves on to half the dough and fold the other half on top. You won’t be able to cover the entire thing, thats ok. It will seep out the sides and bubble and be delicious.
Bake for about 8 minutes until the tops of the cookies are golden brown.
Eat while enjoying a rainy lazy day in your sweat pants!
Ok, so I’m a little late posting these, but whatever. Suck it, fools.
So I made these little cupcakes for my niece’s first birthday party. They turned out both adorable and delicious. I mean, not to brag or anything but these were probably the best cupcakes in the entire world at that party. My sweet chubby niece’s birthday is at the end of dreary horrible January. What little girl wants a slush covered dull January grey birthday party? Probably none. Well, what 1 year old wants any kind of birthday party. None. One year olds can’t even not shit in their own pants, so you know, I think planning a birthday party is a little over their heads.
So… the party. It was a super girly pink/pastel butterfly themed party. I wanted everything colorful and bright and sweet and spring time. I couldn’t think of a more light spring time cupcake than a lemony cream cake with raspberry icing.
Lemon Supreme Cake
12oz cream soda
Preheat oven to 350 degrees. Combine soda and cake mix and scoop into cupcake liners. Bake for 15 minutes until golden brown.
1.5 small boxes of raspberry jello, unprepared
2 sticks of butter, softened
2 cups powdered sugar
1 tsp vanilla
Whip butter, jello, and vanilla until fluffy. Seriously, do I need to say it. About 3-5 minutes. Stir in raspberry jello until combined. I needed a lot of raspberry jello to get the flavor that I wanted, you can add more or less. Or you can add some raspberry preserves or jelly instead of the jello powder. My mom is kind of a baby about the seeds in raspberries so I had to add the flavor without putting seeds in. The jello powder worked perfectly and it made the icing the most perfect vibrant pink color.
I piped the icing on the cupcakes once they were cool using a 1M tip. Then I topped with some confetti sprinkles and a white chocolate butterfly. I made a ton of those chocolate butterflies as candy for the party so I just stuck them on the cakes too. They were an adorable addition. Cute decorations with like, no effort. I used a microwave and a freezer. So easy, a baby could do it. But they don’t because babies are notoriously lazy.