2 Ingredient La La Lemon Angel Cake Bars

Recipe:
1 Box Angel Food Cake Mix
15 oz. Can Lemon Pie Filling

Preheat oven to 350'F.

Mix together Angel Food Cake Mix with Lemon Pie Filling gently with a spoon or form until just incorporated.  It will start to fluff up and seem foamy.  Make sure not to over mix, DO NOT USE A MIXER.

Spread out into a 9x13 nonstick or parchment paper lined pan.  Do not grease pan.  Spread evenly.

Bake until golden brown on top 25-35 minutes, depending on your oven.  Let cake cool.  Cake may seem puffy but will fall.  This is supposed to happen.  Sprinkle with powdered sugar while still warm.  Cool completely, then cut into bars.  This cake is like a chewy, fluffy, lemony and marshmallowy dense angel food cake texture.

That's it, it's that easy!

Have a great weekend,
Annamaria

Sweet Buttery Vanilla Glaze for Donuts, Cookies, Cakes, Cinnamon Rolls & More

Yummy Glaze!

This has to by far be the best ever glaze to use on just about anything that requires a glaze.  For instance, Donuts, Cakes, Cinnamon Rolls, Muffins, Scones, Cookies and more! It's just like that glaze on that amazing  fresh yeast or cake donut, or freshly baked cinnamon rolls.  You know how there is just not enough glaze in the refrigerated cinnamon roll cans?  Well make this instead and you will have yourself some gooey yummy cinnamon rolls.  It's great for that drizzle on Bundt Cakes.  The butter just gives it a comfort smoothness to the glaze and the milk/cream of course give it that creaminess along with the butter and the vanilla is a great flavor for it.  You can also use lemon extract, anise extract, almond extract, maple extract, rum extract....etc...  I like to use pure extracts if I can and if it's available, imitation is only a last resort.  Pure extracts are a little more expensive but really worth it and you can use one bottle a long way.  You get the real true flavor potency too.  So a little bit ago I made a Cinnamon Roll Coffeecake, which I used this glaze. It was perfect.  I am forever in love with this recipe.  Make sure you follow the directions exactly to get the best smoothness possible, or you can always send it through a mesh strainer to get the lumps out from the powdered sugar.  Make sure to sift it the powdered sugar.  Enjoy and if you do use this glaze please give me your feedback!

Vanilla Butter Glaze for Cakes, Cinnamon Rolls and Donuts: 
2 Tablespoons Butter, Melted
1 Cup Powdered Sugar
1 Tablespoon of Milk or Heavy Cream
1/4 teaspoon Vanilla Extract

Directions:
Sift powdered sugar into a bowl. Add the melted butter. Add 1 Tablespoon of milk or cream. Mix in Vanilla Extract. Beat until smooth and creamy, adding more milk if necessary. Drizzle over cake, cinnamon rolls or donuts.

Have A Sweet Weekend!
Annamaria

Wellesley Coffeecake; Cinnamon Roll Coffeecake

Scott came home today with the Wednesday Recipe in the local newspaper.  This recipe was actually one where I had all the ingredients.  I thought why not and give it a try.

It's a pretty straight forward recipe and not hard to follow.  I think the only recommendation is to cook it a little longer than what the recipe said.  Other than that, it's outstanding.  It's moist and melt in your mouth.  Buttery and Sweet.  I don't think is the typical coffeecake.  It's a bit heavier than most coffeecakes but so good and dense in a sense.  I loved the filling, like a cinnamon roll.  I also used Brown Sugar instead of regular sugar in the filling as written in the recipe below.  I added some cinnamon into the batter to just give a little more cinnamon kick but you can skip that if you'd like.

I baked mine into a bundt pan but the recipe didn't state whether to bake in a 9x13 pan or a bundt pan.

I really love the taste of it.  The whole family loved it so it's a winner and added to my list of recipes.  I think the newspaper however needs to recheck their writing on how to completely write a recipe out.

If I had to describe this cake it was like eating a cake, a cinnamon roll and a donut all in one.  Yes, it was that good!  So if I had to call it something, I guess I would call it a Cinnamon Roll Coffeecake.  Perfect to serve at Breakfast, Brunch, Coffee or Tea or as a dessert after dinner.  This would be great for any Tea Party!

Wellesley Coffeecake
1 cup butter, softened
2 cups of sugar
2 eggs
1 cup of sour cream
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Sprinkle of Cinnamon (optional)

Filling:
4 teaspoons brown sugar
1 cup chopped pecans
1 teaspoon cinnamon

Preheat oven to 350'F
Thoroughly Grease and Flour Bundt Pan.

Cake Directions:
Cream Butter and Sugar.
Add Eggs, one at a time, beating with each addition.
Add Sour Cream, vanilla and almonds extracts, sprinkle of cinnamon (cinnamon optional); beat well.
Sift together Flour, Baking Powder and Salt together and add in wet ingredients.

Filling Directions:
In a separate bowl, combine sugar, pecans and cinnamon.

Assembly:
Place 1/3 of batter in prepared bundt pan.
Sprinkle with 3/4 of filling mixture
Spoon in rest of batter and sprinkle with rest of filling on top.

Bake for 1 hour until toothpick inserts comes out clean.

When cake is cooled, either dust with powdered sugar, leave plain or glaze it with the following glaze recipe.

Vanilla Butter Glaze for Cakes, Cinnamon Rolls and Donuts:
2 Tablespoons Butter, Melted
1 Cup Powdered Sugar
1 Tablespoon of Milk or Heavy Cream
1/4 teaspoon Vanilla Extract

Directions:
Sift powdered sugar into a bowl.
Add the melted butter.
Add 1 Tablespoon of milk or cream.
Mix in Vanilla Extract.
Beat until smooth and creamy, adding more milk if necessary.
Drizzle over cake, cinnamon rolls or donuts.

OH MY OH MY, WAS IT YUMMY!

Sugar & Spice and Everything Nice!
Annamaria

La La Lemon Crinkle Cookies

Since it's Summer I decided that Lemon seems to be the flavor these days.  Although it has been exceptionally hot all over the United States, I couldn't give up baking!  I know the heat varies throughout the Summer months nationally but I have to tell you reaching a heat index of about 105'F with about 90% Humidity is just utterly disgusting!  Just standing you have sweat pouring down your body.  The air is so thick you feel like you're suffocating and all your joints ache!

I feel so bad when the weather is so horrible for my husband since he has to walk and deliver the mail.  He walks about 12 miles a day carrying packages, mail, magazines and advertisements.  It adds up and the bag gets heavy.  I know I couldn't do his job.  So think of your mailman during bad weather whether it's cold, hot, snowing or raining.  They go through a lot especially when the are on foot.  So offer them a cold beverage and remember them during the holidays.  It really is a stressful job!

So back to this recipe.  I added this recipe to my line up of cookies to bring to a graduation party that was so much fun!  My platters looked abundant and nice.

These cookies are like a marshamallowy cloud with a hint of lemon that is not overpowering to even the people who don't eat lemon desserts.  The kids loved them as well as the adults.  What is even more awesome that these are using the biggest short cut....CAKE MIX!  You can't even tell and they are so yummy that I was blown away.  The whole concept of using Cake Mix for something other than making a Cake was not so believable by me, but you have to try!  After all if it's approved by Sandra Lee of Semi Homemade and all her cut corners ideas, than it's good enough for me!

So I used the same concept as I did my Snickerdoodles but did a Lemon Cookie.  These are puffy and soft as well.  They are super easy and a great quick cookie to make in a flash.  With all my cookies to keep them uniform I use a cookie scoop.

So here we go!

La La Lemon Crinkle Cookies
1 pkg. Lemon Cake Mix
1/3 cup vegetable oil
2 eggs
1 tbsp. lemon juice
Powdered Sugar to roll dough ball in


Preheat oven to 350'F. Mix cake mix, oil, eggs, and 1 tablespoon lemon juice together.

Dough will be very stiff. 

Scoop dough or pinch dough and roll into balls.

Roll around in a bowl of powdered sugar.

*Great for kids to chip in!

Place dough balls on parchment paper lined cookie sheets.

 *My daughter did such a great job and got powdered sugar on her and her face!  =)

Bake cookies between 10-14 minutes until cookies are set and barely golden around edges and crackle shows on cookies. Do not over bake.

Remove from oven and let cool and transfer to cooling racks.


This was a great recipe to get my daughter involved to make some memories just like I was a little girl helping my mom.  The tradition continues....


My daughter loved the cookies so much she kept stealing them and I had to eventually put them away in an air tight container so I can plate them up on the platters the next day for the party.

I hope you have a wonderful weekend!
Annamaria

Thick and Soft Snickerdoodles

OMG!  It's not easy to have a perfect tasting cookie and be simple on top of it all!  But this has to take the cake, in fact it's made with Cake Mix!  Yep, I said it Cake Mix!  They are one of those cookies that you're like No way, you make it with cake mix!  That was what I thought when I made them.  

We all love them and they go fast so I suggest doing a few batches.  It's a buttery, sugary and cinnamon goodness.  The cinnamon and sugar on the outside creates a great crust with a yummy soft goodness inside!  A comfort cookie!  You have to make these!  So yummy!

I'm in love!

Thick & Soft Snickerdoodles
1 package Classic Yellow Cake Mix
1/2 teaspoon ground cinnamon
2 large eggs
1/4 cup vegetable oil

Coating:
3 tablespoon sugar
1 teaspoon ground cinnamon

Preheat oven to 350ºF.  Line cookie sheets with parchment paper.

Combine 3 Tablespoons sugar and 1 teaspoon of ground cinnamon in small bowl, set aside.

Combine cake mix, 1/2 teaspoon ground cinnamon, eggs and oil in large bowl. Stir until well blended.

*My daughter was awesome at mixing!

Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture.

Place balls 2-inches apart on cookie sheets.

*That's powdered sugar from cookies I made right before the Snickerdoodles! =)

Bake at 350ºF for 8 to 9 minutes or until set and look crackled on top.

Cool one minute on cookie sheets. Remove to cooling rack to cool completely.

Here they are about to be hidden from the cookie monsters in my house.

Powdered Sugar gets everywhere!

Sugar & Spice and Everything Nice,
Annamaria

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La La Lemon Blueberry Cake

Here is an addition to my La La Lemon Recipes.  I love making this cake.  Pretty much it can be made into cupcakes, bundt cake, layered cake or pound cake loaves.

It's very lemony and the addition of the blueberries are delicious.  You can also add or substitute with Rasberries.  If you were to top this yummy cake, a perfect simple whip cream would be a great finishing touch!

I made these and gave one of the to my mom.  She loves it and it's pretty popular with family.  I usually make it into a bundt cake but this time I did loaves and gave them as gifts.

When I need to make something quick I will use Betty Crocker's Lemon Cake Mix and add things in.  You can certainly make your lemon cake from scratch which I will also add to this recipe if you want to make the cake from scratch.  Either way they are delicious.  I know sometimes people scoff at the fact of using cake mix but I find nothing at to do it.  They are what you need all in a box.

From scratch recipe is at the bottom of page.

La La Lemon Blueberry Cake
1 box Betty Crocker Lemon Cake Mix
1 cup of water
1/2 vegetable oil
4 eggs
1 (4 serving box) of Jell-O instant lemon pudding mix
1 box of fresh blueberries

Preheat oven to 325'F

Mix all dry ingredients and wet ingredients. Mix on medium speed until well incorporated.

   

Toss Blueberries in a separate bowl with about 3/4 of a cup of flour until completely dusted then add it all to the bowl with the batter. (Coating berries with flour helps to prevent the berries to sinking to the bottom of the cake.)

 

Fold berries into cake batter.

Pour into a greased and floured loaf pan that is lined on the bottom with parchment paper and top of the batter with blueberries.

   

 Bake for 25-40 minutes or until toothpick inserted comes out clean.

   

Cool in pan before removing cakes. Dust with powdered sugar. These loaves are wrapped in plastic wrap in the photo to give. 

 

Slice and serve. Either frost in whip cream or serve slices with a dollop of whip cream. **If you want to make them into cupcakes, bundt pan or layered cake, bake according to package directions. The cooking time may vary from pan finish and ovens. I think my oven tends to be on the hotter side.

From Scratch Lemon Cake

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Line the bottom with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. 

CONTINUE THE RECIPE FROM ABOVE TO ADD BLUEBERRIES.

Divide the batter evenly between the pans, smooth the tops, add blueberries on top and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.

This is a delicious summer dessert but I have made this anytime of the year. This is perfect for Lemon Lovers! 

Enjoy and Happy Summer Solstice! 

Annamaria

   

La La Lemon Almond Tea Loaf

One thing I can say is nothing shows more of your appreciation of friendship and love than baking something for someone when they need a little lift, a little help or just because.  When I knew my friend's father was having heart surgery and knew he loves lemon, I thought this would be a great way to say Get Well.

Be prepared to fall in love with this recipe.  I love love love Almond Paste and it was just a perfect addition to lemon.

La La Lemon Almond Tea Loaf
3/4 cup sifted pastry or cake flour 
1/2 teaspoon baking powder 
1/8 teaspoon salt 
5 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste, at room temperature 
1 cup granulated sugar 
8 ounces (2 sticks) unsalted butter, at room temperature, cut into 16 pieces
1 tablespoon finely grated lemon zest 

Lemon Glaze
3/4 cups sugar
6 Tablespoons Lemon juice

Position a rack in the lower third of an oven. Preheat to 350°F. Lightly butter and flour a 9x5-inch loaf pan; tap out the excess flour.  (I even line the bottom of the load pan with parchment so that it ensures perfect release from the pan)

Zest a good size Lemon enough to get about 1Tablespoons of Lemon Zest.

Sift together the flour, baking powder and salt twice. Set aside. 

In a small bowl, combine the eggs and vanilla. Whisk to just combine. Set aside.

In the bowl of a stand mixer using the paddle attachment, beat the almond paste on low speed until pea-size crumbs form, about 30 seconds to 1 minute. 

Slowly add the granulated sugar in a steady stream and beat until incorporated. This should take about 2 to 3 minutes. If you add the sugar too quickly, the almond paste won't break up as well. 

On low speed, beat in the butter, tablespoon by tablespoon. This should take about 1 minute. Scrape down the sides of bowl. 

Increase speed to medium and cream the mixture until lighter in color and fluffy in appearance, about 3 to 4 minutes.

Still on medium speed, slowly pour in the eggs, cautiously at first, tablespoon by tablespoon. After each bit of the eggs have been absorbed, add more. If at any time the mixture appears water or shiny, stop the flow of eggs and increase the speed until a smooth appearance returns. Then decrease the speed to medium and resume adding the eggs.

Continue to cream, stopping the mixer to scrape down the sides of the bowl at least once, until the mixture appears fluffy, velvety and white, and has increased in volume. Including the time to add the eggs, this should take about 2 to 3 minutes.

Spoon the batter into the prepared pan and smooth the surface gently with an offset spatula.   I sprinkled some leftover zest on top.

Bake until a toothpick inserted into the center of the cake comes out clean and the top springs bake when lightly touched, about 45 to 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 5-10 minutes. 

What a great golden looking bread cake!

Make the glaze while the cake is cooling in the pan...


In a bowl, stir together the sugar and lemon juice until smooth. Set the wire rack over a sheet of parchment paper or foil to catch any drips of glaze. Invert the loaf pan onto the rack and lift off the pan. Using a pastry brush, generously brush the entire warm cake with the glaze. Let the cake cool completely on the rack, at least 3 hours, or until the glaze has set.


The cake is fragile when warm so don’t try to move it. When the cake is cool, gently transfer it to a serving platter.  Serve at room temperature.


It's been so hard to meet up to give it this to my friend, so as with any cake or breads you can freeze it by wrapping it in the package, then plastic wrap it a few times and then cover in foil and freeze up to 3 months.


I froze the package and yet I am keeping it the freezer, I've decided to make it again for my friend when I know it's time to see her again.  Which is this week no matter what!  But I did package up the bread in with wax paper, some ribbon that I made previous and will unfreeze when I have company but I am sharing the recipe with you.  Just add a little note card for Get Well and you have a sweet gift.


This is definitely a great treat.  The comforting taste of almond and lemon go so well together.  I was infatuated with the smell filling up my home!


PS:  I couldn't help but know that this tastes absolutely awesome with a schmear of Seedless Rasberry Jam/Preserves!


Enjoy!
Annamaria


 

Butterfinger Cupcakes

I love when I get an opportunity to make something for my daughter's class at school.  They happen to be reading a story about a family owning a bakery.  My daughter's teacher wrote on the homework sheet that it would be nice if someone would bake something at the end of the week.  Ding Ding, something to bake!  Yay! My daughter's teacher loves Butterfingers, hey who doesn't?!  So I thought to make some yummy Butterfinger Cupcakes.  They were a hit and her teacher sent a note to thank me and asked for the recipe.  I was extremely flattered!  My best friend who is also expecting was taunted at the fact that she wanted one but I only made enough for class.  I promised that I would make them for her and for her Baby Shower!

An Abundance of Sweet Peanut Buttery Goodness!

These cupcakes are bursting with Butterfinger goodness!  All the elements of the yummy candy.  Chocolate, Peanut Butter and Sweet Crunch!  It was so yummy.  You make this recipe Semi Homemade or completely from scratch.  Meaning you could substitute a yellow cake recipe for a box yellow cake and Homemade Chocolate Frosting can be substituted by my favorite quick tub of Frosting, Betty Crocker's Rich & Creamy Chocolate Frosting.

I'll give you the Semi Homemade version.  In separate posts I will post a homemade yellow cake recipe and my yummy homemade chocolate frosting.

You have to do some smashing and scooping in this recipe.  What is my favorite thing to use to smash things into crumbs?  A Potato Masher or a Metal Meat Tenderizer.

A great note for me to give to you to make even sized cupcakes is to use an Ice Cream Scooper.  You get so much better consistency in size for your cupcakes with it.  The one I use is OXO Ice Cream Scooper.  You can get it just about anywhere and you can buy it online HERE....

Note:  If you'd like you can use Betty Crocker's Devil's Food Chocolate Cake Mix and Chocolate Pudding Mix if you want a chocolate base instead of the Yellow Cake Mix and Vanilla Pudding Mix.

Butterfinger Cupcakes
1 Box Betty Crocker Yellow Cake Mix
3 Eggs
2/3 cups water
1/3 cup butter or margarine, softened
1 (3.4oz) Jell-O Instant Vanilla Pudding
1 Bag of Butterfinger Miniatures
1 Bag of Butterfinger Snakerz
1 (12oz) bag of Mini Semi Sweet Chocolate Chips
Jar of JIF Peanut Butter or your favorite peanut butter

Method:

Preheat Oven to 350'F

Use 2 (12 count) muffin pans and line with cupcakes liners.

Unwrap all miniature butterfingers and place in sealable plastic bag and remove air from the bag and seal.  (This is where it gets fun)....  Smash and Crush the Butterfinger Miniatures until crumbly.  Feel a little less stressed?  I use the Potato Masher utensil to do this annihilation, you can also use a roller or a meat tenderizer.

Mix cake mix, eggs, water, softened butter or margarine and pudding mix on medium speed for about 2 minutes.

     

Fold into batter about 1/2 or more of the bag of crushed Butterfinger Crumbs.

Scoop the batter using the ice cream scoop into the cupcake lined muffin pans about 2/3 full.  Any leftover batter you can distribute into muffin cups.  Sprinkle mini semi sweet chocolate chips on top of cupcake batter.

Bake at 350' F for 18-22 minutes depending on your oven, until a toothpick inserted comes out clean.  Do not overbake.  Let cupcakes cool for at least 30 minutes.

When cupcakes are cool spread a thin layer of peanut butter on each cupcake.

Fit a pastry bag with a large whole tip and fill with chocolate frosting.  In a swirl pattern start at the edges and finish to the middle.  If you don't have a pastry bag, fill a plastic ziploc bag with frosting and snip off one corner and frost the same way.  Sprinkle remaining crushed Butterfingers on top of cupcakes generously, this will also cover any imperfections, YAY!  =)  

Unwrap  Butterfinger Snakerz snack bags and place 1 "Snakerz" on top of each cupcake.  They really complete the look and make them so creatively cute!

Voila!  You have yourself an amazing Butterfinger Cupcake!  Remember to Enjoy.  You can store leftover cupcakes in fridge, but odds are you won't have any left to fridge!  My daughter came home with an empty container!

Have a wonderful sweet day!
Annamaria

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