Category Archives: fruit

Recipe of the Week ~ “Lemonies”

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I happened across this recipe through pinterest, and had to give it a try!  We’re a big fan of brownies at my house, and I ADORE chocolate, but sometimes I just want to switch it up a little.  So, why not lemon “brownies”?  This was even quicker/easier than making brownies from scratch (because you don’t have to melt any chocolate!), and they would be a fantastic dessert option for a bridal shower or luncheon because of the light, fruity taste!

“Lemonies” (or Lemon “Brownies”)

Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F. Grease an 8-by-8-inch baking dish and set aside.  Zest and juice two small lemons; set aside.  (I used one large lemon and had more than enough juice and zest!)  Beat the flour, sugar, salt, and softened butter until combined.  In a separate bowl, whisk together the eggs, lemon zest, and lemon juice.  Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.  (Don’t worry if it looks lumpy at first!  It will come together if you just beat long enough!)
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula.  Cut, serve, ENJOY!  (I should probably mention that I actually added a little more–okay I doubled it–lemon juice in both the “brownie” mixture and the glaze.  But I like things pretty darn lemon-y, so you may want to try the recipe as written here first, if you’re not sure. ;D  )

Recipe of the Week

From Amanda’s kitchen, of ArtisanMaskers

Mock Apple Crisp

Doesn’t this Autumny apple crisp look delicious?  Well, if you thought those were apples you’d be  WRONG!  Believe it or not, this is a picture of my sister’s “mock apple” crisp, which uses not apples, but ZUCCHINI!  (Great way to use up all the excess zucchini from your garden, right?)  Here we go!

First, to turn all that zucchini into “apples”!

8 Cups Zucchini, peeled, seeded, and chopped into “apple-like” chunks or slices

3/4 Cup Lemon Juice

1 Cup Sugar

1 tsp Cinnamon

1/2 tsp Nutmeg

1 Tbsp Cornstarch

Boil zucchini pieces in lemon juice until tender (about 15 minutes).  Add sugar, spices, and cornstarch and simmer another 10 minutes, stirring occasionally.  Let cool slightly.

To make “crisp” topping, cut together with a pastry blender:

1 Stick Cold Butter (1/2 Cup)

3/4 Cup Brown Sugar

1 Cup Oats

1 tsp Cinnamon

Pour your mock apple mixture into a 9×13 baking dish and sprinkle crisp topping crumbs evenly over all.  Bake at 350 degrees for 20 minutes, or until top looks slightly browned.  Enjoy hot with ice cream!

>Give Your Champagne a Punch!

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I love all fruity sweet drinks.  The discerning palate passed me completely by.  We joke that if it has a screw top or the word Mad in the name I will probably love it.  Classy huh?  Well if you are like me (feel free to admit it here) but might not want the entire wedding reception sporting Boons Farm, try giving Champagne or white wine a punch with frozen fruit cubes.  Here are my favorites 🙂
Peach Ice Cubes
Peach Ice Cubes
Fresh Fruit Cubes
Hibiscus Flower Cubes

Krissy 

Make Believe’N Wedding Alternatives LLC
@makebelieven