Sunday, May 2, 2010

5/2/10 Cookin'

I have been baking all day and OMG I am exhausted. I just finished cleaning up the kitchen and now I am off to bed. Here are some cute Chef pages... for those of us who love to cook but hate to clean :)

Oh... and if you love lemon as much as I do you have to bake a batch of these:

Lemon Blossoms
Recipe courtesy Paula Deen

Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
Serves: 5 dozen ( Mine must be bigger I only get about 2 1/2 dozen if I'm lucky :)

Ingredients for cakes:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
( ** You have got to zest the lemon and use the lemon juice from the lemon it makes all the difference in the taste! )

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

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