Lemon Muffins with Lemon Glaze

 I made these Lemon Muffins with fresh lemons I purchased at Market.

Recipe

 Muffins

1 Box of Yellow Cake Mix

1 cup of Sour Cream

3 eggs

1 Cup of Cold Water

1/4 Cup of Oil

Lemon Juice from two lemons

Rind from two lemons

Mix the eggs with the water and oil.  Gradually add the cake mix, mixing very gently.  Add the sour cream and lemon juice and rind, mix gently.  You do not want to over mix a muffin.....a few lumps may still be present in the mix.

Grease a muffin pan generously, bake at temp and time according to cake mix. *You can bake in paper cups if you so desire.  I have found the muffin sticks to paper, so I bake without the paper cups and place in jumbo papers to glaze and serve. 

Glaze

Lemon juice from one lemon

Rind from one lemon

Powdered Sugar

Place lemon juice and rind in small bowl, gently add powered sugar to make a glaze consistency.  With a spoon, drizzle over warm muffins.  Let muffins cool and glaze set before serving....unless your like me and can't wait.  They are delicious warm ;)

The Great Pumpkin

Now that Fall is in Full Swing...

It was time to bake the Pumpkin for some yummmy pumpkin recipes.

Yesterday I made a new recipe of

Pumpkin Sweet Rolls with Pumpkin Cream Cheese Icing

Here are a few pictures of the final results

You can see the pumpkin in the cream cheese icing...

O...it's so good!

Recipe

Two Containers of Crescent Rolls

4 oz of soft Cream Cheese

1/4 cup of  Brown Sugar

1/2 cup of Cooked Pumpkin

1/4 tsp of Cinnamon

1/8 tsp of Nutmeg

Mix the cooked pumpkin with electric mixer until very smooth, add the cream cheese and mix the pumpkin and cream cheese until smooth.  Add the brown sugar, cinnamon and nutmeg.  Mix until all incorporated and smooth and set aside.

Prepare the Crescent Rolls on a cookie sheet by placing four in a row pinching the sides together making a rectangle.  Spread the pumpkin cream cheese mixer on the top of crescent rolls leaving an inch boarder.  Carefully roll the crescent rolls into a "jelly roll" form.  Cut 1 inch rounds and place in a 9in sprayed round baking pan.  Leaving the middle open.    Bake at 350 for approx 15-20 mins.  

Let cool slightly and spread the Pumpkin Cream Cheese Icing on top of warm buns.

Icing Recipe

4 oz of soft Cream Cheese

1 Tbsp of cooked Pumpkin

1/2 Cup of Powdered Sugar

1 Tsp of Vanilla

Mix cream cheese and pumpkin together until smooth, add powdered sugar and vanilla...mix til smooth and top rolls with icing....

Have a fantastic week, my friends...!

K

What Comes To Mind When The Calendar Turns To October...?!

I made this "New" Gingerbread Recipe and it is a Winner..!

The topping is fresh heavy cream I had on hand and needed to use, so I whipped it up to top the Gingerbread while it was still warm from the oven.  Yummmmmo!

Below the Gingerbread recipe is a recipe for Lemon Sauce that was shared from a Lady from my church.  Her daughter requests Gingerbread for her birthday cake every year topped with the Lemon Sauce.

Gingerbread

2 ½ cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ cup shortening
1 cup brown sugar
1 cup molasses
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 cup boiling water
1 teaspoon baking soda
2 eggs, well beaten

Preheat oven to 325F

Butter a 9x13 cake pan or two loaf pans and line with parchment paper. Butter the parchment.

Combine flour, baking powder, and ginger together and set aside.

Cream shortening and brown sugar until fluffy, then add molasses, salt, nutmeg, and cinnamon. Mix well. Add baking soda to boiling water and mix into molasses mixture. Fold in reserved flour mixture and combine. Add beaten eggs and mix well.

Pour into pan(s) and bake about 50 minutes or until a cake tester comes out clean. Serve warm.

Lemon Sauce

Old-Fashioned Lemon Sauce. Combine in saucepan 1/2 c. butter, 1 c. sugar, 1/4 c. water, 1 egg, well beaten, 3 T. lemon juice (1 lemon) and grated rind of 1 lemon. Cook, over medium heat, stirring constantly, just until mixture comes to a boil. Makes 1 1/3 cups

Thanks for stopping by for a visit...!

As always, have a fantastic week my friends....

K

Garlic Pull Away Bread

I'm not sure where I found this recipe,
for this incredibly delicious bread..!?

It. Is. So. Super. Easy...

Take pre-made frozen loafs of bread.  Thaw  the bread.
Cut in one inch slices just as you slice a piece of bread from the loaf.
Cut the the one inch pieces in 1/3.

Melt a 1/4 cup of butter in glass bowl

Add:

1 TBsp of Fresh or Dried Parsely

1 tsp of Garlic Powder

1/4 tsp of Garlic Salt

Mix together

Add a few pieces of the cut bread and coat evenly, place in a Greased Bread Baking Pan.

Continue to coat all bread pieces with butter mix and evenly place in pan.

Cover with towel for one hour to let it rise a bit.

Bake at 350 for 30 mins. 

 I made three loafs of this bread...

One in a single loaf bread pan.  Two loafs in a baking dish.

The two loafs I baked in the baking dish, I kept a bit larger in size per piece.
Only cutting the one inch piece in half.

Before it was baked.

After Baked

This bread is tasty alone or with your favorite Pasta Dish.

I ate mine today with the Lasagna I made...

Three Lasagna Pans made also today...

Two will be given for meals this week, one going to my BFF and family while one recuperates from surgery

and the other will be given to the Manager of my Business.
She is having her second baby on Tuesday...Enough Said 

Each will be getting a bag of the Garlic Bread Pull Aways...

The pans of Lasagna and Bread were  securely wrapped for the freezer until time of delivery..

I'm still deciding on what treat to send along....

My thoughts are leaning towards Red Velvet Cuppies since this is VDay Month...!!

I used my  Kitchen Aid Mixer for the first today:)) to mix the cheese sauce for the Lasagna.

LOVE IT

 I can already see a real Love Relationship starting...!!
*Sorry, Mother*

Have a great week, Ya'll

And thanks for Stoppin By...

Hugs..K