Posted in Cake, Delicious, Desserts, Fireworks, Food, Recipe

Red White and Blue – Ice Box Cake – No Bake

When it’s hot out no one wants to cook or bake,So here is a recipe for a delicious easy desert .

 

You’ll Need:

 

— Vanilla Wafers

 

— 2 (8 oz.) blocks plain cream cheese

 

— 2 tbsp milk for cheesecake layer, 1 1/2 cups for pudding layer

 

— 1 tsp vanilla

 

— 1 cup of whipped topping  for cheesecake layer, 1 cup of whipped topping for pudding layer, 8 oz. container of whipped topping for the top of the dessert

 

— 1/4 cup powdered sugar

 

— 1 pint of chopped strawberries for the strawberry layer, 1/2 pint of chopped strawberries for garnishing the top

 

— 3.4 oz. vanilla instant pudding mix

 

— 1 cup blueberries for the blueberry layer, 1/2 cup blueberries for garnishing the top

 

 

Instructions:

 

Cover the bottom of an 8×8 pan with vanilla wafers.

Mix together cream cheese, milk, vanilla, whipped topping, and powdered sugar. Spread across the vanilla wafers layer.

 

 

Top cream cheese layer with chopped strawberries.

 

 

Mix together pudding mix, milk, and whipped topping. Spread across the strawberry layer.

 

 

Top pudding layer with blueberries.

 

 

Spread the container of whipped topping over the blueberry layer.

 

  1. Garnish the top of the whipped topping with strawberries and blueberries. You’re done!

 

  1. I sometimes sprinkle with chopped walnuts.

 

Part Time Vegan –  https://wordpress.com/view/flexitarianforlife.wordpress.com

Sunshine and Lemons https://wordpress.com/post/sunshineandlemons963625434.wordpress.com/162

rwb delight

Posted in Baking, Blessed, Delicious, Desserts

Cream Filled Pizzelles

Cream filled pizzelles.

I ate these for the first time about 5 years ago.

I used to buy them off a woman who sold them to Catullos in Boardman, Ohio.

Something happened after a couple years as I went to buy them : and she hadn’t brought any.

So I had to learn to make them.

Thanks to my mother in law who taught me how to make pizzelle batter.

Now

Let’s start baking!
INGREDIENTS

6 eggs

1 1/2 cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2 1/2 cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

1/2 – 3/4 can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream
INSTRUCTIONS

Whisk the eggs and the sugar until pale yellow, thick and frothy.
Add the melted and cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it’s hot.
Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.
Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla.
Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
Fill a piping bag with the filling and fill the pizzelles.
Cream for Filled Pizzelles

Serves: 48 to 52 cookies
Ingredients

6 eggs

1½ cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2½ cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

½ – ¾ can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream

Instructions

Whisk the eggs and the sugar until pale yellow, thick and frothy.

Add the melted and cooled butter and vanilla. Mix to combine.

In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.

Heat the pizzelle press until it’s hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.

Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.

Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.

Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.

Fill a piping bag with the filling and fill them.

You can freeze them if wrapped and packed in freezer bags for us to 3 months.

Posted in Delicious, Desserts, Eat Healthy, Foodie, Gluten Free

Gluten Free Christmas Cookies and Vegan Iced Sugar Cookies

 

WHAT MAKES THESE COOKIES SPECIAL

Thanks to the butter and vanilla in the recipe, these cookies melt in your mouth. Their flavor tastes like a celebration of butter, sugar, and vanilla. Since they’re rolled in powder sugar before baking, they’re left with a very light glaze that’s pretty special too!

 

And also below is a Vegan Iced cookie that you can use for any holiday not just Christmas.

Ingredients

• 3/4 cup finely ground white rice flour (3 ounces; 85 grams)

• 1/4 cup potato starch (1 ounce; 28 grams)

• 1/4 cup sweet rice flour (1 ounce; 28 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)

• 6 tablespoons butter, softened (3 ounces; 85 grams)

• 1 large egg (1 3/4 ounces; 50 grams)

• 1/2 teaspoon vanilla extract

• 3 cups powdered sugar (12 ounces; 340 grams)

 

Instructions

1 Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.

2 Whisk together white rice flour, potato starch, sweet rice flour, baking powder, and salt in a small bowl.

3 In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.

4 Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.

5 Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.

6 Chill dough for ten minutes.

7 Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.

8 Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.

 

 

 

 

 

 

 

And

Vegan Iced Sugar Cookies

 

Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)

• 3/4 cup potato starch (not potato flour)

• 1/2 cup sugar

• 1/4 teaspoon guar gum

• 1/4 teaspoon baking soda

• 1/4 cup Earth Balance Soy Free Spread, melted

• 3 tablespoons almond milk

• 1 tablespoon vanilla extract

• FROSTING:

• 3 cups powdered sugar (Wholesome! brand is grain-free)

• 1/2 cup Earth Balance Spread

• 2 1/2 tablespoons almond milk

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

1 Preheat oven to 350 degrees

2 In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.

3 Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.

4 Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).

5 Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.

6 While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!

 

 

 

Posted in Candy, Desserts, Family Tradition

Stained Glass Window Fudge

Ingredients

1/2 cup (1 stick) unsalted butter

2 cups semi-sweet chocolate chips or 12 ounces best quality dark chocolate, finely chopped

1 teaspoon vanilla extract

1 bag (10.5 ounces) colored mini marshmallows

Directions

1.

In a large bowl combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20 second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined.

2.

Let chocolate cool for a few minutes until it is cool to the touch, but hasn’t hardened. Fold in the marshmallows and stir to completely coat the marshmallows in chocolate.

3.

Spoon the mixture in the shape of a log down the center of a sheet of wax paper about 24 inches in length. Roll up sides of waxed paper and twist the ends to seal. Refrigerate for at least two hours to set. Cut in 1/3 inch slices and serve. Keep in the refrigerator, covered.

Posted in Delicious, Desserts, Eat Healthy, Energy, Food, Food Is Thy Medicine, Foodie, Snacks

Chocolate Cherry Energy Balls

They store well, so they are ideal for a quick snacks and they are so delicious that it’s hard to stop at two.

I have to make a double batch to enjoy throughout the week.

Chocolate Cherry Energy Balls

INGREDIENTS:

1 cup rolled oats

12 dates, pitted (½ cup)

¼ cup slivered almonds

¼ cup grain-sweetened chocolate chips

16 dried cherries (1 ounce)

1 teaspoon pure vanilla extract

¾ teaspoon sea salt

Coconut to roll some of the finished ones in for a variety.

These chocolate chip treats are so yummy and packed full of goodness I call them Energy balls.

They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two.

I suggest you make a double batch to enjoy throughout the week.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Combine the oats, dates, almonds, chocolate chips, cherries, vanilla, and salt in a food processor. Pulse until coarsely chopped and the mixture starts to bind. Add 1 to 2 tablespoons of water if needed, to help bind.

3. For each energy ball, scoop 1 tablespoon of the mixture, gently roll it into a ball, and place on the prepared baking sheet. Be careful not to compact your balls.

4. Bake for 20 minutes. Transfer to a wire rack to let cool.

Ones also topped with coconut

Posted in Apple, Baking, Cake, Delicious, Desserts, Eat Healthy, Food, Recipes, Uncategorized

Apple Cake

Ummm, apple-icious

Apple Cake

• 1/2 pound of butter, softened

• 1 1/2 cups plus

• 1 tablespoon of honey

• 5 eggs, beaten

• 3 tablespoons of vanilla

• 1 cup of yogurt (or buttermilk)

• 2 1/2 cups of unbleached flour

• 2 cups of whole wheat pastry flour

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• 1 teaspoon of nutmeg

• 4 teaspoons of cinnamon

• 3/4 cup of chopped walnuts

• 3 1/2 cups of chopped apples, mixed types

Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.

Posted in Desserts, Eat Healthy, Food, Foodie, Lemon, Recipes, Uncategorized

Boozy Fruit Salad

Boozy Fruit Salad

Boozy salata voća

Ensalada de frutas Boozy

Serves 4-6

Ingredients:

1 cup oranges, peeled, cut into sections and diced

1 cup seedless grapes, cut in half

1 cup strawberries, quartered

1 cup sliced bananas

1 cup apples, peeled, cored and diced

1 cup of peaches, pitted peeled and diced

Juice of 2 lemons

1/4 cup sugar. ** I have also used just a Tablespoon of stevia see recipe on how I make my own stevia sweetener on a different page

1 cup vodka

Directions

Place all the fruit in a large bowl. Add the lemon juice, sugar and vodka and stir until the sugar is dissolved.

Marinate in the refrigerator for 4hours to preferably overnight.

Serve chilled in fruit cups or over ice cream.

You can also add blueberries,raspberries ,kiwi

Tip:

In a pinch, canned fruit can be substituted for any of fruits that are out of season or you can let your imagination go and try it with whatever fruits are available fresh.

Croatian

Boozy salata voća

Boozy salata voća

Poslužuje 4-6

Sastojci:

1 šalice naranče, oguljene, izrezane u dijelove i kockice

1 šalicu bez sjemenki grožđica, izrezati na pola

1 čašica jagode, četvrtine

1 šalicu narezane banane

1 šalice jabuke, oguljene, ukrašene i kockane

1 šalicu bresaka, ogoljelo od ljuštene i kockice

Sok od 2 limuna

1/4 šalice šećera

1 šalica votke

Upute

Stavite sve voće u veliku zdjelu. Dodajte sok od limuna, šećer i votku i promiješajte dok se šećer ne otopi.

Pomiješajte u hladnjaku 4 sata, po mogućnosti preko noći.

Poslužite ohlađenim u voćnim čašama ili preko sladoleda.

Također možete dodati borovnice, maline, kivi

Savjet:

U štipaljku, konzervirano voće može biti zamijenjeno bilo kojem od plodova koji su izvan sezone ili možete dopustiti da vaša mašta ići i probati s bilo kojim voćem dostupnim svježe.

Spanish

Ensalada de frutas Boozy

Boozy salata voća

Sirve 4-6

Ingredientes:

1 taza de naranjas, peladas, cortadas en trozos y cortadas en cubitos

1 taza de uvas sin semillas, cortadas por la mitad

1 taza de fresas, cuarteadas

1 taza de plátanos en rodajas

1 taza de manzanas, peladas, sin cáscara y cortadas en cubitos

1 taza de melocotones, picado pelado y cortado en cubitos

Jugo de 2 limones

1/4 taza de azúcar

1 taza de vodka

Direcciones

Coloque toda la fruta en un tazón grande. Agregue el jugo de limón, el azúcar y el vodka y revuelva hasta que el azúcar se disuelva.

Marinar en el refrigerador durante 4 horas de preferencia durante la noche.

Servir enfriado en tazas de fruta o sobre helado.

También puede agregar arándanos, frambuesas, kiwi

Propina:

En una pizca, fruta enlatada se puede sustituir por cualquiera de las frutas que están fuera de temporada o puede dejar ir a su imaginación y probarlo con las frutas que están disponibles frescos.

#Booz FruitSalad

#Boozysalatavoća

#EnsaladadefrutasBoozy

Posted in Ahlbacks Disease, Ancestry, Arthritis, AtomicBlonde, Avascular Necrosis, Baking, Blessed, Bone Health, Cardiovascular, Chronic Pain, Delicious, Desserts, Eat Healthy, Food, Foodie, Hacks, Homegrown, Inflammation, Pain, Plant, Recipes, Stevia, Sugar Alternative

I Started To Cut Out Added Sugar & Use This: Homemade Stevia Liquid

We have to cut out all the added sugar or try to cut back at least !!

It is no secret that people today ingest far too much sugar. According to the NHS, adults should not be consuming more than 30g of added sugars per day.

But we consume 3x that amount !

It’s no wonder why were becoming fat

and unhealthy

In 1700, the average person consumed approximately 4.9 grams of sugar each day (1.81 kg per year). That’s about 1 teaspoon.

·         In 1800, the average person consumed approximately 22.4 grams of sugar each day (10.2 kg per year). That’s about 5 teaspoons

·         In 1900, the average person consumed approximately 112 grams of sugar each day (40.8 kg per year). That’s 28 teaspoons

·         In 2009, 50 per cent of Americans consumed approximately 227 grams of sugar each day – equating to 81.6 kg per year. That’s almost 58 teaspoons !!!

We wonder why we’re sick! And living with chronic pain.

I mean it’s in everything. From Cookies where we expect it to me to tomato sauce and yogurt. Things you never would expect to have sugar and it’s causing us to be fat and unhealthy and full of inflammation.

I’m trying to cut out added sugar and it was very hard.

Once you get past a few weeks you will feel better.

Food tastes better also and coffee does to .

I do use hazelnut coffee mate . And I’m not going to lie I still will eat a couple chips ahoy thin cookies or a mini cupcake or two now and then.

But I am really trying to get off the sugar. I have to admit it’s harder than when I stopped smoking.

I have learned through my herbology classes how to make my own liquid stevia.

And it’s helped me cut back a lot on the sugar. I just can’t drink things like tea without some sweetness in it.

So now actually make my own Stevia extract and dilute it, and other Stevia liquid flavor it etc..

I learned a lot in the herbology classes I take.

I buy all my herbs from mountains rose herbs.

I also just put the dry leaves in a beverage hot or cold.

I stopped buying Stevia at the store.

Also raw honey is good to use as a substitute.

Anything processed with a strange chemical or an artificial ingredients added is never good.

You can use fresh stevia leaves as a sweetener in beverages, such as tea and lemonade, or in sauces. A few fresh stevia and mint leaves make a great herbal tea when steeped in a cup of boiling water.

Add fresh stevia leaves to beverages or foods as a sweet, edible garnish. Although the fresh leaves are less sweet than dried leaves, they’re still much sweeter than sugar. Taste-test your beverage before serving to ensure you don’t over-sweeten your drink.

Use dry stevia leaves to make a powdered sweetener. Bundle and hang fresh stevia plant stems upside down in a warm, dry location until the leaves are thoroughly dry, then strip the leaves from the stems.

Fill a blender, food processor or coffee grinder to half full with dry leaves and process at high speed for a few seconds.

Store the powdered sweetener in an airtight container. Use the powder in recipes that call for a sweetener, but make adjustments in the amount used due to its dense sweetness.

A general rule of thumb is that 2 to 3 tablespoons of stevia powder equals 1 cup of sugar.

Use dry stevia leaves to make a syrup for sweetening beverages, sauces or other syrups. Add one cup of warm water to one-quarter cup of fresh, finely crushed stevia leaves.

Put the mixture in an airtight container and allow it to set for 24 hours before straining the leaves from the mixture. You can cook the strained mixture on low heat, reducing it to a more concentrated syrup. The syrup should last for several years, if kept in an airtight container in your refrigerator.

Things You Will Need

* Blender

* Measuring cups

* Strainer

* Airtight container

• Glass amber color and dropper

I also make my own liquid stevia extract for baking etc…

Stevia extract recipe.

Vodka

Organic Stevia Leafs Dried

Glass mason jar

Fill a clean glass jar 1/4 to 1/3 full with stevia leaf. Cover the herb with vodka and pour to the very top. Allow to steep for 24-48 hours, taking care not to let it extract any longer than that to avoid bitterness. Strain and bottle it in a dark amber glass dropper bottle.

Vanilla Stevia Extract Recipe

Chop 1 vanilla bean and add to strained stevia extract. Allow to infuse for 2 to 6 weeks. Strain and bottle it in an amber bottle with dropper.

Lemon Stevia Extract

Fill your jar 1/3 full with organic lemon peel

Cover completely with strained stevia extract.

Allow to infuse for 1 to 4 weeks, tasting along the way. Strain and bottle in amber glass bottle with dropper

HOW TO USE HOMEMADE STEVIA EXTRACT

Add 1-2 drops to your favorite beverages (I especially love using homemade stevia extract to sweeten my coffee or tea!) A little bit goes a long way, so start with small amounts.

I found I had  to use a bit more of my homemade stevia to get the desired level of sweetness, as compared to the store-bought stevia I’ve tried.

But I think the sweetness will depends on how long you heated the extract and how many leaves you used.

This is a Stevia Plant.

Your dry stevia leaves can be used to make a healthy syrup for sweetening beverages, sauces, or even other syrups. A teaspoon of stevia syrup is as sweet as a cup of sugar.

Take 2 cups of warm water and add it to half a cup of dried stevia leaves.  Put the mixture in a glass jar and let it steep for 24 hours. Strain the leaves from the mixture.

Cook the strained mixture on low heat, reducing it to a concentrated syrup. The syrup should last for at least a year if kept in an airtight container in your refrigerator.

Conversion chart

1 cup of sugar is equal to – 1 teaspoon of stevia leaf powder or 1 teaspoon of stevia extract.

1 tablespoon of sugar is equal to – .25 teaspoon of stevia powder or 6-9 drops of stevia extract.

1 teaspoon of sugar is equal to – a pinch of stevia powder or 2-4 drops of stevia extract.

Stevia is becoming a popular plant and is readily available at most local nurseries.

If grown inside or outside it will flourish.

Thankfully it has few pests and is easy to grow and preserve.

Now that you know how to use it, you be adding stevia to your garden or window seal.

Another Recipe

Extract

With Alcohol cooked off.

• 1 glass jar with a tight fitting lid

• Dried Stevia leaves. They can be crumbled, chopped or powdered

• Vodka or Rum

Using a ratio of 2 parts stevia to 3 parts liquid, place one cup of stevia in the jar and cover it with 1.5 cups of alcohol.

Shake the mixture well and let it sit for no more than 36 hours. (it will become bitter if you steep it longer than 36 hours) Strain through muslin or a coffee filter and pour the tincture into a dark colored bottle.

To remove the alcohol: once the 36 hours are up, simmer the mixture on low heat for 30 minutes, stirring regularly.

Be careful not to boil.  When it cools, strain and bottle as above.

This mixture should be kept in the refrigerator, where it will store for six months.

.

.

Posted in Ahlbacks Disease, Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Baking, Blessed, Bone Health, Breakthrough Crew, BreakThroughCrew, Candy, Cardiovascular, Chronic Pain, Clinical Trials, Croatian Family, Delicious, Desserts, Diagnosed, Disclaimer, Eat Healthy, Endocrinologist, Factor V Leiden, Family Tradition, Opinions, Thoughts, Uncategorized

Blogs

I think I will be starting a new blog just for recipes

Opinions? I really want your opinions

Since I am a health leader and advocate who lives with several chronic conditions

Should I focus on just that or have a mix

Posted in Baking, Desserts, Food, Foodie, Life, Recipes, Uncategorized

Applesauce Walnut Honey Cake

Applesauce Walnut Honey Cake

INGREDIENTS

3 ounces walnut halves (about 3/4 cup)

Unsalted butter, room temperature, for pan

1 1/2 cups all-purpose flour, plus more for pan

1 cup raw honey, plus 2 to 3 tablespoons more for glaze

1 cup unsweetened applesauce

3 large eggs, room temperature

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees with rack in center.

Spread walnut halves in a single layer on a rimmed baking sheet.

Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes.

Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.


Butter and flour an 8 1/2-inch spring-form pan; set aside.

In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved.

Add eggs, and whisk until fully combined.
Into a medium bowl, sift together flour, baking soda, salt, and ginger.

Stir into honey mixture. Using a rubber spatula, fold in walnuts.

Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes.

Remove cake from pan, and place on a serving plate. Poke about 20-25 small holes in cake.

While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze.

Serve warm.

Posted in Baking, Bone Health, Delicious, Desserts, Family Tradition, Food, Foodie, Lemon, Life, Recipes, Uncategorized

Lemon Desserts

Lemon-lovers rejoice!

This limoncello cake offers a decadent flavor and texture that’s hard to beat.

Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone cheese icing that blends lemon curd and mascarpone cheese with whipped cream.

The lady fingers are soaked in lemon syrup spiked with Limoncello and there’s a layer of strawberries and cream in the middle.

Ingredients

For the Lemon Syrup

1 1/2 cup (120ml) water

1 1/2 cup (300g) sugar

2 large lemons, peeled with a sharp vegetable peeler to avoid the white pith (about 10 strips)

3/4 cup (180ml) fresh lemon juice (juice of 2 large lemons)

2 tablespoons (30ml) Limoncello (optional)

For the Mascarpone Filling:

3 tablespoons (45ml) water

2 tablespoons (25g) sugar

4 large egg yolks

16 ounces (2 cups, 340g) mascarpone cheese, cold

3/4 cup (100g) confectioners’ sugar, sifted if lumpy

1 cup (250ml) heavy cream, cold

1 teaspoon vanilla extract

2 quarts (about 2.5 lbs) fresh strawberries, hulled and sliced (or other berry of your choice)

1 1/2 packages of ladyfingers (about 36 cookies)

Borage flowers or other edible flowers, optional as well.

Method

Make the lemon syrup: Add water, sugar and lemon peel to a medium saucepan and bring to a boil over medium heat. Simmer for 1 minute, or until the sugar dissolves.

Remove from the heat, stir in lemon juice and Limoncello, if using, and set aside. Allow to cool and remove peels.

Make the cream: Combine sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar dissolves, 1 minute. Place egg yolks in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-low.

With the mixer running, slowly and very carefully drizzle in the hot sugar syrup. Increase the mixer’s speed to medium-high and beat until the bowl is no longer hot to the touch and the mixture has tripled in size, about 5 minutes.

Turn mixer to medium speed and add mascarpone in a few large dollops, letting each incorporate before adding the next. Add confectioners sugar and beat until just combined and smooth.

In a separate clean and chilled bowl, beat cream and vanilla to stiff peaks. Using a spatula, gently fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.

Pour lemon syrup into a shallow bowl and dip ladyfingers, turning once to coat for a few seconds, allowing them to absorb some of the syrup. Line the bottom of the 9×13 baking dish with a single layer of the ladyfingers.

If you have a lot more than half the syrup left, drizzle an extra two or three tablespoons syrup over the ladyfingers in the dish.

Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or butter knife. Place a layer of sliced strawberries all over the mascarpone mixture, reserving the remaining strawberries for the top.

Repeat with the second layer of dipped ladyfingers, and top with the remaining mascarpone mixture. Smooth the top.

Decorate the top with the remaining strawberries. For a flower pattern, work from the center-out and angle the strawberries slices, continuing around the dish until you have a flower-like pattern.

Refrigerate for 4 to 6 hours and up to 1 day.

Top with a sprinkle of edible flowers, if desired, then slice and serve.

You can also make this without the

The finished product looks like this , but also below it it’s shown without strawberries.

I love it both ways.

Here are 2 different recipes and a recipe for lemon cake.

I make these year round.

Recipe 2

Now a not so fancy or complicated but delicious lemon

Ingredients :

1/2 Cup Limoncello Liqueur

1 Cup Water

1/2 Cup Sugar

3/4 Cup Lemon Juice

40 Savoiardi or Lady Finger Cookies (2 Packages)

FOR THE MASCARPONE CREAM:

1 1/2 Cups Heavy Cream

1/2 Cup Powdered Sugar

16 Ounces Mascarpone Cream, Room Temperature

1 (10 Ounce) Jar Lemon Curd, divided

GARNISH:

Remaining Lemon Curd

Lightly Toasted Sliced Almonds

In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.

Set the syrup aside to cool to room temperature.

In one bowl beat the cream with an electric mixer on high until soft peaks form.

Begin to add 1/2 cup of the sugar until blended.

In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.

Fold the cream mixture into the mascarpone mixture until blended.

Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish.

If necessary, cut the cookies to fill in any spaces.

Once you have one layer of cookies completed, spoon over half the mascarpone mixture.

Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.

Use a knife to smooth the top of the cream, and garnish with the toasted almonds.

Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.

Refrigerate for at least 6 hours, or overnight.

Recipe 3 Lemon Cake

Ingredients

CAKE:

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1½ cups sugar

3 eggs

½ cup buttermilk

½ cup limoncello (lemon-flavored) liqueur

Zest and juice of one lemon

Optional: white chocolate shavings

FROSTING:

16 ounces mascarpone cheese

1¼ cups lemon curd

2 cups chilled whipping or heavy cream

⅔ cups powdered sugar

Ingredients

CAKE:

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1½ cups sugar

3 eggs

½ cup buttermilk

½ cup limoncello (lemon-flavored) liqueur

Zest and juice of one lemon

Optional: white chocolate shavings

FROSTING:

16 ounces mascarpone cheese

1¼ cups lemon curd

2 cups chilled whipping or heavy cream

⅔ cups powdered sugar

Directions

CAKE:

Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper.

In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixed with lemon juice.

Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans.

Place 1st layer on serving plate. Frost top with 1/3 frosting. Place 2nd layer on top. Frost with half of frosting. Use remaining frosting to frost sides of cake and decorate top with optional white chocolate shavings.

FROSTING:

Cream together mascarpone cheese and lemon curd. Whip cream. Slowly adding powdered sugar until it’s all added. Fold cheese mixture into whipped cream and mix until completely combined.