Starbucks Iced Lemon Pound Cake

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>Starbucks Iced Lemon Pound Cake Copycat Recipe

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Ingredients:
1 box yellow cake mix
4.3 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

For Icing:
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Directions: 
1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

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It’s yummy of course. Who doesn’t like pound cake?  Or LEMON?
Personally I will stick to the recipe that calls for sticking holes in cake and drizzling lemony flavor over & in it. But then…I love lemon that much ;)
→→→→→→→→→→
Lemon Drizzle Cake (Tesco Recipe Video): http://youtu.be/yCrmof2hrTc

Starbucks Iced Lemon Pound Cake Copycat Recipe

Recipe from Picky Palate
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Tortilla Soup Recipe

Aaah…the SOUTHWEST
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When in Rome … :D

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Tortilla Soup Recipe

Ingredients

6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1/2 cup chopped onion
2 cloves garlic, minced
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe avocado
1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
Chopped fresh cilantro
1 lime, cut into wedges

1.Working in batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
2 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.
3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup.
Optional-
Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
I added some lime zest on mine this time ;)
Btw…I also used a store bought rotisserie chicken too :D

Recipe adapted from Muir Glen

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 Toasted Kale & Pan Fried Chickpea Salad w/Preserved Lemons

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Quoting a blogger bcuz I agree…and well…if I cant say it any better…regarding a so-called “backlash against #KALE”
From A House in the Hills

Want to know how you can take a stand and say ENOUGH ALREADY, every single day?  Use your dollars. Shop at your local farmers market.  Stop buying foods that have mile long lists of ingredients that you need a PHD to even pronounce.  Use your vote, use your best judgement, use your heart.  Ask questions at restaurants. Request more organic produce at your grocery store.  Talk to your family and friends about what you’re eating, what they’re eating, where it all comes from.  I believe in us, I know we can ALL do better.  Yes, absolutely 1000% me too.  Let’s do it, ok?  Because if I even see another headline claiming that the “kale fad” is over I’m going to scream.  Loudly.  And it will probably startle my dogs.  I don’t want to do that.  …*climbs off soapbox* xx- Sarah {recipe and more after the jump}

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Above photos courtesy of the hills also ;)

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TOASTED KALE AND PAN FRIED CHICKPEA SALAD
  Serves 2 
INGREDIENTS:
1 large head of curly kale
2 cups cooked chickpeas (or one can)
1 tablespoon coconut oil
1 tablespoon paprika
3 tablespoons chopped preserved lemons (recipe here)
1 Meyer lemon
Extra Virgin Olive Oil
Sea Salt
Extra preserved lemons to garnish 

METHOD:
– Preheat oven to 225 degrees.
– Rinse kale, remove stems, tear into pieces.  Toss in just enough olive oil to coat and sprinkle lightly with sea salt.
–  Toast kale for 25 minutes or until kale is a good mixture of wilted and crunchy.
–  In a sauté pan combine coconut oil, chickpeas, paprika, chopped preserved lemons and a hearty pinch of sea salt.  Cook over medium high heat until chickpeas are crispy, stirring frequently!
– In a large serving bowl combine kale and chickpeas.  Squeeze 1/2 of a fresh Meyer lemon over the top, drizzle lightly with a high quality olive oil and sprinkle with finishing salt.  Garnish with a few slices of preserved lemons. Serve immediately!

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Pumpkin Butter

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New one for me :-/
I love pumpkin so I’ll try it.
Now that I found recipes for things like Pumpkin Butter & Pecan Bars I’ll certainly try it. Yumm!
& EASY!

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Pumpkin Butter

The name is a little deceiving because there’s actually no butter in the recipe, but you use it like a spread (or like jam). It tastes like delicious pumpkin pie–sweet, rich, and full of flavor. You can spread it on toast, eat it with crackers, put a couple spoonfuls in your yogurt, add it to a latte to make a pumpkin spiced latte, and dip apple slices in it.This pumpkin butter is also vegan and gluten free. Plus, it’s so easy to make!

1 Can of pumpkin puree (29 oz)
3/4 Cup apple cider (or apple juice)
1 Cup packed brown sugar
2 Teaspoons vanilla extract
2 Teaspoons cinnamon
1 Teaspoon pumpkin spice
1/2 Teaspoon ground ginger
1/2 Teaspoon nutmeg
Combine all ingredients in a sauce pan and mix well. Bring the mixture to a boil for 1-2 minutes and then reduce the heat to a simmer. Let it simmer for about 30-40 minutes until the sauce is thickened to a consistency you like. While it’s simmering make sure you stir it about every 5 minutes.
When the pumpkin butter is thick enough, remove from heat and allow it to completely cool.
Divide into jars and store in the refrigerator.
Enjoy!
🍴😋👌 #FOOD! ❤️🙏 
via Life Tastes Like Food

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For now i tried it on an English muffin ;)

But next….

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Pumpkin Butter Pecan Dessert Bars

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YES!

Savory Chicken & Dumplings

dawnspitfire:

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It’s whats for dinner tonight :D
I’ve been making this for 40 years, so in keeping with my usual MO…I never use a recipe, no measuring or timing…except for the dumplings. This recipe reblog is as close to it as it can be. Pretty much exact. I know. ..that’s an oxymoron. But you know what I mean. ;)
Chicken, yes…2 days in a row. Yesterday was old-school pan-fried chicken. Along with some greens, mac & cheese & baked beans. I bought large packages because it was on sale. It works out perfectly with the cloudy day & cool down in temperature today. I don’t think it even reached 70º.
I love chicken & dumplings any time though. Hope you enjoy!
As this reblogged post says, there’s strong feelings about dumplings. ..regionally. I grew up with my mother making the southern flat type. And I LOVE THEM! However, I raised my kids on the fluffy type… only because it’s what I knew how to make. Love them both. Well heck…I love chicken period.
A little side tracked →→→ lol
*yesterday’s →
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The memories that this pan-fried chicken brings back–Sundays on the farm, the food was good enough for the family AND neighbors…happily scattered all over to eat because the kitchen and dining room tables were full, relishing the food and the company and the laughter, then relaxing as the cool breezes gently blew the curtains and drew in the scents from the lilacs or in-season blossoms, like the apple tree.
I will always be grateful for the memories. Especially making that the memories for my kids growing up.
🍴😋👌 #FOOD! ❤️🙏 
Nuff said…onto chicken and dumplings

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And followed with my usual….more pics ;)

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Covered lid with a bar towel…

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Fluffy type dumplings. …

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Yumm :D

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Originally posted on Scrumptious and Sumptuous:

This recipe for chicken and dumplings ranks as one of my top favorite dishes, and it certainly fits the bill for comfort foods: warms the tummy, filling, and mouth-droolingly scrumptious.

By the way, did you know that chicken and dumplings is highly regional? Northerners go for the fluffy, biscuit-like version while Southerners go for a flat, noodle-like “dumpling.” If you want to read some funny, overly-reactive comments about these differences, check out people’s responses to The Pioneer Woman’s chicken and dumpling recipe (which I want to try one of these days for comparison purposes). Obviously, people are very passionate about their notions of chicken and dumplings. You see, she lives in the southern region of the nation and has a recipe with fluffy dumplings, which goes against the notion of a true dumpling according to southern standards.

Anyhow, I found this recipe a couple of years ago in a Cooks…

View original 884 more words

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Orange & Rosemary Shortbread Cookies!

dawnspitfire:

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One of my favorite times and places is right outside on the patio with English Breakfast Tea and Orange shortbread cookies :D
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at anytime; not just for breakfast or brunch.
Here’s an easy recipe for delicious delightful shortbread cookies that go perfectly with tea.
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Orange Rosemary Shortbread Cookies

Ingredients
– 1 cup of flour
– 1/2 stick of butter
– 3 tablespoons of honey
– zest of 1 orange
– 3 tsp of fresh rosemary chopped up (or sub 2 tsp of dried)
– pinch of salt

Directions:
1. Crumb the flour, salt, butter, rosemary, honey and orange zest together until you’ve got a nice wet sand consistency.
2. Work it into a dough
3. Chill it in the fridge for about 10-15 minutes until it’s firm enough to roll out
4. Roll it out to about 1/4″ thick and punch out into your desired shape
5. Bake at 350 for about 10-12 minutes.

adapted from Jason’s Bites

Furthermore ~
“But anywho, thought I’d share the recipe for my orange and rosemary shortbread cookies today! There is nothing simpler than shortbread cookies, and when you use quality ingredients, you really don’t have to feel bad about eating a whole bunch of them in a sitting with a good cuppa tea!
PS. If you’re looking for a good butter, Kerrygold is an amazing brand that is grassfed and found at Costco so you can buy like… lots and lots and lots and lots and feel like you’ve done some good” ;)
via Jason’s Bites

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A zen bed & breakfast in Tucson is the only place better?
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#Tucson

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Or this…→ lemony cookies with Sun tea ;)

Lemon Poppyseed Tea Cookies  ~

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At the above link #YUMM

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Originally posted on Jason's Bites:

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One of the questions I get asked the most often is “How on earth do you watch so many cooking shows Jason?! Seriously!” and I really don’t know the answer to that! I mean, lets just quickly go through a list of the shows I enjoy watching religiously:

– anything Nigella freaking Lawson related (Express, Kitchen, Nigellissima, Bites, Christmas, etc)

– anything Jamie Oliver related (especially 15/30 minute meals)

– Masterchef Australia (my everything! PS. Team Daniel and Lynton!)

– anything Chuck Hughes, Anna Olson, Michael Smith

– French Food at Home w/ Laura Calder

……. and that’s just the tip of the iceberg.

However, I’ve most recently been obsessed with the Great British Bake Off which leads into the whole point of this post. I’ve been baking non stop for the past two weeks. It is RIDICULOUS the amount of random things I’ve made! Cookies, tarts, cakes, and I…

View original 275 more words