Easy Recipes For Those Who Like To Cook and Bake
Celebrate the new season with one or more of these 25 sweet treats that make the most of spring fruit and fresh flavors.
Whether covered in chocolate or filled with luscious strawberry, lemon or other fruit, these incredible spring desserts are perfect for entertaining.
There are so many delicious recipes to choose from in this dessert roundup; from easy cakes, pies and cheesecakes to peanut butter eggs and cream puffs, you’ll find a ton of ideas for your spring party or Easter dessert.
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Peach Tart: Easy and delicious peaches in a puff pastry crust, perfect as a last minute dessert.
I told you that I was going to make a lot of peach desserts…I warned you! When I ordered the case of peaches from our local Amish Market, I was thinking small case, boy was I wrong… what was I thinking? Seriously, these are the biggest juiciest, sweetest peaches! So I decided to make a peach tart! It is so easy to make, you are going to LOVE this!
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One pan Lemon Garlic Butter Chicken is moist and full of flavor! You can have this wonderful chicken dish on your table in less than 30 minutes!
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Spring is here, and with this new season comes the fresh and fruity flavor of lemon! Lemon cakes, lemon pie, lemon curd ice cream, lemon lavender bars, and lemon cookies. For all of the lemon lovers out there, indulge yourself with these nine luscious desserts. Perfect for your Easter dessert table or just with a cup of your favorite Earl Grey tea! Happy spring and happy eating!
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These delicious loaves are perfectly lemon-y and moist!
Christmas is only 3 days away! I love baking during the holidays and I thought a lemon loaf cake would make such a nice Christmas gift for friends and neighbors. I know that the holiday season is difficult for so many, so this will bring some holiday cheer!
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I received a bottle of Certified Organic Prairie Vodka for review, but was not compensated financially in any way. The opinions expressed are my own and are based solely on my experiences while recipe testing.
Summer days mean warm delicious days. Swimming pools, beaches and lakes. Blenders making frozen drinks. Craving frozen lemonade on these perfectly sunny hot days. A tub of frozen blueberries in the freezer and stepping it up with Certified Organic Prairie Vodka makes the perfect summer cocktail!
Sip this gorgeous drink slowly~ stay away from BRAINFREEZE!! I may have experienced something like that….
What you will need for this delicious cocktail: Frozen Blueberries, Frozen Concentrated Lemonade, sugar, Prairie Organic Vodka, Lemon for garnish. If using fresh blueberries, no worries: add ice.
Place all of the ingredients in the blender, pour into your favorite glass and serve. Garnish with a slice of lemon and umbrella! Happy Summer!
Prairie Organic Spirits offers 100% certified organic vodka, which is made from single vintage organic corn that gives Prairie Organic its award-winning flavor. Each bottle of Prairie Organic Spirits takes three years of meticulous work and provides an elevated cocktail experience that we can all raise a glass to. Their Motto is “Made with respect, from Seed to Glass”.
The fifth-generation of family distillers who run the Phillips Distilling Company have turned a new, green page with the recent release of Prairie Organic Vodka. This corn-based vodka is certified organic and kosher. All of the corn used in Prairie is grown by a co-op of 900 farmers in and around Benson, Minnesota where the vodka is produced.
From the corn to the stills to the bottling, Prairie is organic and has reduced the environmental impact of production significantly.
Making a frozen cocktail couldn’t be easier, just add all of your ingredients into a blender. If making a beverage kid friendly or alcohol free just leave out the vodka.
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recipe from Dorlicious
When I showed Susan the photograph of Dor’s, Dorilicious Lemon Almond Ricotta Cake, we both agreed that we were making it immediately! I thought we had all of the ingredients, but then yelled, ” not enough ground almonds!!” Susan said she would be right back and went out into the boiling hot car zipped to Trader Joes! She saved the day as I prepared the rest of the ingredients. We couldn’t wait for the cake to cool. Oh my yum!
The next day we gave Maria a piece, she was in love and agreed to take a piece home, better the next day. But shoot, I was flying home and leaving my delicious cake behind!
Lemon Almond Ricotta Cake
Directions:
LINKED UP: 
I am a blueberry addict! Living in Maine, there are blueberries everywhere and I am ready to pick them anytime! Lemon and blueberries go so well together, the sweet and tart combination is out of this world! Since summer is almost here, I am loving the quick and delicious recipes. I want to spend more time outside in the sun than in my kitchen. This quick bread is amazing, made with yogurt, it is moist and delicious. I wish that I had baked two loaves because this one disappeared quickly. You will love the smell of this bread baking in the oven, it is heavenly!!
Use a 9×5 inch loaf pan. Top with more blueberries!
Lemony Blueberry Bread! Smells amazing!
Oh that glaze!!
WOULD YOU LIKE TO SEE MORE BLUEBERRY RECIPES??
CLOUDY DAY BLUEBERRY APPLE PIE
I have joined up with some of the most creative bloggers I know. We bounce ideas off of each other. We are sounding boards. We do not judge. We laugh together about the silliest things. We send virtual hugs all day long if one of us is having a hard day. This is the place I go to first.
CELEBRATING GREEN AND WELCOMING SPRING
But most importantly, we discuss food! This month we are sharing, “Welcome Spring and everything Green”. If you have been following my blog, I have been working with Nature’s Greens and have joined the Kale Up program!! Hooray for Kale~ it makes you happy when you eat it! How many foods can you say does that??
Kale Up
Kale Greens, Natures Greens
My recipe includes Garlic Bagels, Kale Cream Cheese and Lox from Ducktrap River of Maine. It’s called Lox me up and throw away the Key!! I love my lox and bagels on fresh hot bagels with onions and capers.
Ducktrap Smoked Salmon
Recipe: Lox Me Up and Throw Away the Key!
Ingredients:
1 cup finely chopped Kale
1 scallion finely sliced
1/2 cup cream cheese, softened
2 bagels ( Everything or Garlic), toasted
4 ounces smoked salmon
chopped onion for garnish
capers for garnish
1/2 lemon cut in wedges, for squeezing over lox
Directions:
Place the kale, scallions and cream cheese in a large bowl, combine. Spread cream cheese over bagel. Top each bagel with 1 ounce of smoked salmon, onion, capers, lemon juice. Serve immediately.
Serves 2
Recipe inspired by The 50 Shades Of Kale Cookbook
All of the GREEN recipes:
Pistachio Blueberry Cupcake with Blueberry Cream Cheese Frosting – Baking In A Tornado
Pistachio Blueberry Cupcakes ~ Baking in a Tornado
Key Lime Chiffon Cake ~ Crumbs in My Mustachio
Lemony Thyme’s Colcannon Cheesy Potatoes with Kale
Asian Salad with Chicken~ Tampa Cake Girl
Chocolate Mint Zucchini Swirl Bread ~ The Rowdy Baker
Roasted Tomato & Spinach Foccocia ~Cooking From a SAHM
Lox me up and throw away the Key ~ Moore or Less Cooking Blog
Maple Poached Pear Salad with Walnut Crusted Goat Cheese ~ Hun, What’s for Dinner?
Green Tea White Chocolate Cheesecake ~ Manila Spoon
3/4 Pistachio Blueberry Cupcakes, from Baking In a Tornado
3/5 Crumbs in my Mustachio’s Key Lime Chiffon Cake
3/6 Lemony Thyme’s Colcannon Cheesy Potatoes with Kale
3/7 Tampa Cake Girl’s Asian Salad with Chicken
3/10 The Rowdy Baker’s Chocolate Mint Zucchini Swirl Bread
3/11 Cooking from a SAHM’s Roasted Tomato Spinach Foccocia with Parm
3/12 Moore or Less Cooking’s Lox Me Up and Throw Away The Key
3/13 Hun . . . what’s for dinner? Maple Poached Pear Salad with Walnut Crusted Goat Cheese
3/14 Manila Spoon Green Tea White Chocolate Cheesecake
Say it isn’t so, I am holding on to these summer days like it is nobody’s business. Friends are telling me it’s 80 degrees, 90 degrees, 100 degrees! But not here, this is Maine, it got down to 40 degrees last night with frost warning in Northern Maine for Pete’s sake, it warmed up to 70 degrees and I am still picking zucchini’s from my flourishing garden. I could make Lemon Zucchini Cake for my whole neighborhood and that wouldn’t put a dent in my zucchini’s, come over , help yourself!
This is a wonderful cake recipe, it tastes lemony and so healthy with wonderful zucchini. Perfect for breakfast too, or a snack, or just whenever. It’s not a fru fru cake, it has body. The lemon glaze is a perfect addition. I baked this cake in a bundt pan, next time I will try it in loaf pans.
Lemon Zucchini Cake
Ingredients
1 + 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan
2 + 1/2 cups all-purpose flour, plus more for pan
2 + 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon coarse salt
3 cups shredded zucchini (about 2 medium zucchini – 8 ounces each)
3 large eggs
1 + 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest, just the yellow – not the pith
1 tablespoon fresh squeezed lemon juice
Glaze:
1 + 1/2 cups confectioners’ sugar, sifted
1 – 2 tablespoons fresh squeezed lemon juice
lemon zest to garnish the top, optional
Instructions
Preheat oven to 325 degrees F. Grease a 6-cup bundt pan with butter and dust with flour.
In a large bowl whisk together flour, baking powder, cinnamon and 1 teaspoon salt.
Grate the zucchini on the large holes of a box grater then wring out most but not all of the water by placing it in a clean kitchen towel and twisting it.
Stir together the eggs and sugar, then stir in the melted butter, zucchini, vanilla, lemon zest and juice.
Stir in the flour mixture.
Transfer batter to the pan and bake about 1 hour or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool 15 minutes.
Run a paring knife around the edges then turn out onto wire rack or cake dish and allow to cool completely.
Once cooled make the glaze by whisking the sugar and 1 tablespoon lemon juice, add more if needed. The glaze should be thick but will run off the spoon when lifted.
Top the cake with spoonfuls of glaze then sprinkle with lemon zest. Refrigerate leftovers.
Recipe adapted from Cinnamon Spice and Everything Nice
SouthernKitchen.com
