Spring Archives - mom makes dinner

Carrot sheet cake

Kelley — Tue, 19 Mar 2024 13:47:15 +0000

Looking for the perfect Easter dessert? Check out this super easy carrot sheet cake! Forget the hassle of a layer cake, this carrot sheet cake is what you need for dessert! Simple ingredients combine to make a moist and delicious cake topped with homemade cream cheese frosting.

I love carrot cake and it’s perfect for Easter time. Plus, it’s so easy to toss together and there’s no stress over making the perfect layer cake. Or making sure your cake comes out of the bundt pan. Just an easy peasy sheet cake covered in cream cheese frosting. Who wouldn’t want a slice??

What is carrot sheet cake?

When you say carrot cake, you think of the fancy two layer cake that you have to cut into thin slices so everyone can get a piece. The cake itself is delicious, the layering and serving is a pain. I’ve simplified both processes with this sheet cake version. It’s the same carrot cake, just made in a baking dish instead. You are going to love this carrot sheet cake recipe because:

common ingredients
easy to follow recipe
easy to assemble
serving is simple
tastes amazing

Carrot cake ingredients

Most of the ingredients needed for this carrot cake are simple and you probably already have them on hand.

flour
baking soda
salt
ground cinnamon
eggs
sugar
oil
buttermilk
grated carrot
crushed pineapple
butter
cream cheese
powdered sugar
vanilla extract
milk
pecans or walnuts

Flour, salt, baking soda, ground cinnamon – These are all common baking ingredients. You can find them all in the baking aisle of the grocery store. My only tip is to make sure that your baking soda is fresh.

Eggs – Any eggs will work for this recipe. It’s best to make sure they are room temperature before adding them to the batter.

Sugar – The cake needs granulated white sugar and the frosting needs powdered sugar.

Oil – You will want a mild tasting oil for this cake. Since we are making better choices with our ingredients, I suggest avocado oil or a mild olive oil. This helps keep the cake moist.

Buttermilk – This is another element that makes this cake so tender. If you don’t have buttermilk, mix together 1 cup whole milk and 1 tablespoon vinegar.

Carrot – Use regular carrots and grate them until you get 2 cups worth.

Pineapple – Grab a can of crushed pineapple from the grocery store. If you are feeling squirrelly, you can also grab a fresh pineapple from the store, cut and crush 8 ounces for the cake.

Cream cheese – Let the cream cheese soften while the cake is baking so you can easily incorporate it in the frosting.

Nuts – Pecans or walnuts work best for this carrot cake. Feel free to use whichever you prefer.

How to make a carrot sheet cake

Once you have gathered all your ingredients, you will also need to grab a couple of mixing bowls, hand or stand mixer, 9×13 baking sheet, and a silicone spatula or two.

Step 1: Mix dry ingredients. In a large mixing bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

Step 2: Mix wet ingredients. In a separate bowl or stand mixer, beat the sugar, oil, eggs, buttermilk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold to combine.

Step 3: Add ins. Fold in the pineapple, shredded carrot and nuts. Don’t overmix these in.

Step 4: Pour and bake. Pour the batter into your greased 9×13 baking sheet. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Step 5: Make frosting. While the cake is cooling, make the frosting by beating the softened cream cheese and butter. Add in the powdered sugar and vanilla extract. If the frosting is too thick, add the optional milk to thin it just a bit.

Step 6: Frost. Frost the cooled sheet cake and top with pecans or walnuts. Serve immediately or allow to chill.

Recipe Tips and FAQs

I would consider this cake a beginner friendly recipe. It does have some elements that are not in traditional cakes like carrots and pineapple, but it’s mainly a mix and bake type cake. Here are some tips to help make it easier.

How do I grate carrots? The easiest thing to do is buy jumbo carrots and either use a hand grater or your stand mixer attachment. I love this shred attachment for my Kitchenaid mixer!

I forgot buttermilk! How do I make it? Take 1 cup of whole milk and add 1 tablespoon of vinegar to it. Let it sit for about 5-10 minutes before adding to the cake.

What type of frosting goes on a carrot cake? This frosting is considered a cream cheese frosting! It uses cream cheese and powdered sugar to create a luxurious and creamy topping for the carrot sheet cake.

How to store leftovers

You can add tin foil to the top of your baking dish and place the cake in the fridge. It will stay fresh for 3 days in the fridge.

Can I freeze carrot cake?

I do not suggest freezing this carrot cake. The pineapple would cause separation and not produce the best cake after thawing.

Other Easter recipes to try

Looking for other recipes that are great for Easter? We suggest:

Carrot sheet cake

Ingredients

2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8 oz) can crushed pineapple, drained
1 cup chopped pecans or walnuts
For the frosting:
1 cup butter, softened
1 (8 oz) package cream cheese, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk, if needed
Pecans or walnuts for topping, optional

Instructions

Preheat your oven to 350 and spray cooking spray into a 9x13 baking dish.

Mix together the flour, baking soda, salt and cinnamon in a large bowl.

In a stand mixer or with a handheld, beat the eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth and creamy. Add the flour mixture and mix until blended.

Fold in the carrot, pineapple and nuts.

Pour into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean in the center. Remove and allow to cool.

For the frosting - beat together the butter and cream cheese until smooth. Mix in the powdered sugar. Add the vanilla extract. Add some amounts of the milk if too thick to reach your desired consistency.

Spread over the cooled cake and top with additional pecans or walnuts.

Enjoy!

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to try it later? Pin the image below to your favorite board. THANK YOU for the support!

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Monkey Muffins

Kelley — Tue, 04 Apr 2023 11:00:00 +0000

Monkey bread is a classic sweet treat, enjoyed for breakfast or a delicious sweet snack any time of the time. These monkey muffins are individual muffins that are convenient to serve and store! They are portable monkey bread that everyone will love. Let me show you how to make monkey muffins today!

Can I tell you about the absolute best breakfast? It started with these monkey muffins. That’s it. That’s the breakfast. But seriously – everyone LOVES these decadent muffins. My kids go crazy for them and honestly, so do I!

These Monkey Muffins are incredibly easy to make, using canned biscuit dough that’s topped with butter, sugar, and cinnamon. Once baked, these pull-apart monkey muffins are slathered in sweetened condensed milk for an extra dose of sweetness and finger-licking stickiness!

What are Monkey Muffins?

Monkey Muffins are essentially monkey bread in muffin form. Instead of baking sweet yeast dough in a cake pan after covering it with melted butter and cinnamon sugar, I’ve assembled biscuit dough in a greased muffin tin, topped with melted butter, sugar, and cinnamon before baking. Easy peasy!

Once baked, these warm monkey muffins get a generous dollop of sweet condensed milk poured over them for extra flavor and decadence. Monkey muffins are a great sweet breakfast food or treat, conveniently baked and served in individual portions.

Monkey Muffin Ingredients

1 can biscuit dough
3 tablespoons butter
3 tablespoons sugar
1 tablespoon cinnamon
Sweetened condensed milk

Recipe Notes

Biscuit dough – You can use any dough that you’d like. I love the buttermilk dough with layers!

Butter – Butter or margarine can be used in this recipe. Feel free to use your favorite.

Sweetened condensed milk – You only need a small amount drizzled over the tops of the muffins. Make sure to save it and make a batch of homemade vanilla sweet cream creamer!

*My ingredient and how-to photos are older. We have been making this recipe for a loooong time.

How to Make Monkey Muffins

Step 1: Prepare

Cut each biscuit into six equal pieces, placing 3 of those pieces into an individual greased muffin tin. Repeat this for 10-12 muffins, depending on how big you make the dough pieces.

Step 2: Top the Muffins

Top each muffin with melted butter, sugar, and cinnamon. Or put all that in first. Both ways work!

Step 3: Bake

Bake the muffins for 15 minutes at 375F. Remove the baked muffins from the oven and pour a dollop of condensed milk over the muffins while still warm.

Coffees to Pair with Your Muffins

Recipe FAQs

Is this Like Monkey Bread?

Yes! These monkey muffins are just like monkey bread but smaller! While I haven’t added chopped pecans to these monkey muffins, that is a topping that could be used, which you’re likely to find in most monkey bread recipes.

What Type of Pan Do I Need?

I’ve used a regular muffin pan to make these monkey muffins. Make sure to grease the individual muffin tins with non-stick spray or butter to help remove these monkey muffins once baked.

How Many Monkey Muffins Does This Make?

This recipe makes 10-12 muffins. You could easily halve this or double it by increasing the ingredients and baking the muffins in batches.

What Can I Serve with Monkey Muffins?

Enjoy these scrumptious breakfast monkey muffins with a side of fresh fruit, yogurt, freshly squeezed orange juice, or your favorite brand of brewed coffee.

What Variations Can I Make to This Recipe?

Instead of sweetened condensed milk, you can drizzle frosting or caramel over top!
Add chopped pecans to the top of the muffins over the condensed milk or sugar glaze.
Make chocolate chip monkey muffins by using canned chocolate chip biscuit dough, similar to my Reese’s monkey bread!

Storage and Freezing

How Should I Store These Monkey Muffins?

These monkey muffins should be stored in an airtight container at room temperature. Similar to larger monkey bread, these monkey muffins will start to turn stale and hard if stored in the refrigerator.

Can I Freeze Leftover Monkey Muffins?

Yes! These monkey muffins can be stored in the freezer, wrapped tightly with plastic wrap, and stored in an airtight container or Ziploc bag for one month. Remember that the sticky condensed milk topping may come off when wrapping the muffins.

These muffins should never be thawed from frozen and then frozen for a second time as this ruins the texture of the muffins.

Monkey Muffins

Yield: 10 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make these decadent monkey muffins for your next breakfast or brunch!

Ingredients

1 can biscuit dough
3 tablespoons butter
3 tablespoons sugar
1 tablespoon cinnamon
Sweetened condensed milk

Instructions

Cut the biscuit dough into thirds and roll each piece into a ball.
Place the dough in a prepared muffin tin (or use muffin liners).
Add a teaspoon of butter and sugar to each muffin.
Add a pinch of cinnamon on top.
Bake at 350 for 15 minutes.
Drizzle sweetened condensed milk over the tops of the muffins.
Serve and enjoy!

Notes

Use as little or much sweetened condenesed milk over the tops as you'd like.

Other Breakfast Treats to Try

Did you make this recipe? I’d love for you to leave a review in the comments below or via the recipe card. Want to make it later? Pin the image below to your favorite board!

Enjoy these original images of our monkey muffins and my kiddos grabbing one.

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Chicken Corn Noodle Soup

Kelley — Wed, 29 Mar 2023 13:42:49 +0000

Chicken Corn Noodle Soup combines the classic flavors and textures of hearty chicken noodle soup with the addition of corn, providing extra volume, flavor, and nutrition to a midweek family meal! This comforting soup can be made in less than an hour with pantry-staple and budget-friendly ingredients – perfect for feeding a large family alongside homemade bread rolls, flaky biscuits, or cornbread!

My kids love a good bowl of soup. I feel like I hit the jackpot in that they will eat a whole bowl (or more) of homemade soup with no complaints. No.complaints! That’s huge! This chicken noodle soup with corn is no exception – everyone in the house loves it!

What Is Chicken Corn Noodle Soup?

Chicken Corn Noodle Soup is a hearty and comforting soup consisting of juicy chicken breast, sauteed vegetables, corn, tender egg noodles, and a rich and flavorful chicken broth.

The soup resembles classic soups like chicken noodle soup and corn chowder, which may have influenced its origin. This easy soup starts with a sauteed vegetable base and browned chicken pieces cooked in chicken broth, with the noodles and corn added towards the end of the cooking time to preserve texture for best results!

Chicken Corn Noodle Soup Ingredients

yellow onion
celery ribs
carrots
butter
boneless skinless chicken breasts
chicken broth or stock
salt
pepper
egg noodles
whole kernel corn
cream-style corn

Ingredient Notes

Onion, celery and carrot – Can all be found in the produce section of the grocery store. It is suggested to use fresh over frozen for these veggies.

Chicken – We love boneless, skinless chicken breasts for our soup. Feel free to use whatever chicken you like or have on hand.

Egg noodles – These can be found in the pasta aisle. They are wide noodles that cook up fast and are a nice soft addition to any soup.

Corn – You have a couple options for the corn. You can use fresh off the cob, you can use from the can, or you can use frozen. You will need one can of creamed corn in addition to regular whole kernel corn.

How to Make Chicken Corn Noodle Soup?

Step 1: Melt the butter over medium heat in a 6-quart pot or dutch oven and saute the vegetables until soft and tender.

Step 2: Add the chicken to the pot and season.

Step 3: Pour the chicken broth over the ingredients in the pot and bring the mixture to a boil. Once boiling, cover the pot and allow it to simmer for about 20 minutes or until the chicken reaches 165F internally and is no longer pink.

Step 4: Uncover the pot and bring it to a boil once more, stirring in the noodles and corn.

Step 5: Reduce the heat to medium and cook for another 8 minutes, occasionally stirring, until the noodles are tender.

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile! You can easily adjust the ingredients AND the method of cooking! You can make this chicken corn chowder in the slow cooker by following the directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Delicious Side Dishes To Pair with this Soup

Recipe FAQs

Can I Use Chicken Thighs Instead?

Yes, you can! In fact, using chicken thighs can add more flavor and richness to the soup than chicken breast since thighs have more fat and connective tissue, making the soup richer and more flavorful.

If you opt to use chicken thighs, I recommend using skinless, boneless ones for convenience.

Can I Use Frozen Corn?

Absolutely! Frozen corn is a convenient and affordable option and works well in soups. Whether using whole kernel canned corn or frozen corn, remember to add it to the pot towards the end of the cooking time, or it can become overly soft and mushy.

How Should I Store Leftovers?

Once completely cooled, store leftover chicken corn noodle soup in an airtight container (Tupperware or Ziploc bag) in the fridge for 3-4 days.

Can I Freeze Chicken Corn Noodle Soup?

Yes! Extend the shelf life of your soup by freezing it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

If the soup has thickened in storage, stir some additional chicken broth into the mixture while reheating it.

Other Soup Recipes to Try

Chicken Corn Noodle Soup

Yield: 16 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Make this hearty and delicious chicken noodle soup with corn!

Ingredients

1 medium yellow onion, chopped
2 celery ribs, chopped
1 cup carrots, chopped
3 Tbsp. butter
2 pounds boneless skinless chicken breasts, cubed
12 cups chicken broth or stock
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked egg noodles
2 cans (14-3/4 oz) whole kernel corn, drained
2 cans (14-3/4 oz) cream-style corn

Instructions

1. Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
2. Add in the chicken and season with salt and pepper..
3. Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
4. Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.

Notes

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile!
You can easily adjust the ingredients AND the method of cooking! You
can make this chicken corn chowder in the slow cooker by following the
directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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Key Lime Poke Cake

Kelley — Sun, 26 Mar 2023 10:15:00 +0000

Can’t decide between cake and pike? Try this key lime poke cake! It has all the flavors of the classic key lime pie but in cake form! It’s perfect for spring, family gatherings and or just enjoying with a cup of coffee.

My husband loves key lime pie. If he had to pick one dessert for the rest of his life, it would be key lime pie. As much as I love key lime pie or key lime pie varieties like my slab pie, I can only eat is so often. I need to switch it up! That’s where I make this key lime poke cake when he’s craving traditional key lime pie. It’s a great compromise!

What is key lime poke cake?

A poke cake is normally a rectangle sheet cake that after cooked has holes poked into it to add a pudding. The pudding seeps into the holes and create a great flavor combination and texture to the cake. This key lime version starts as a regular cake and then has a key lime mixture drizzled in. It’s the perfect combination between cake and creamy key lime pie.

Key lime poke cake ingredients

There are 3 parts to this poke cake – the cake itself, the creamy filling and the topping. Most ingredients you probably have on hand and all are easy to find in any grocery store. To make this key lime pie poke cake you will need:

all-purpose flour
butter
granulated sugar
baking powder
salt
milk
oil
vanilla extract
eggs
sweetened condensed milk
unsweetened coconut milk
key lime juice
heavy whipping cream

Ingredient Notes

Flour – All purpose flour works best for this cake. I have not tried this recipe with gluten-free flour, but I’m sure that a 1:1 blend would work.

Butter – Use unsalted butter or omit the salt if you use salted butter.

Sugar – White granulated sugar is what you need for the cake recipe.

Oil – Any type of oil will do. We like olive or avocado oil.

Coconut milk – This comes in a can in the Asian food aisle of most grocery stores.

Heavy cream – You will use this to make the whipped cream topping for the poke cake.

Want to a semi-homemade version? Use a vanilla cake mix, lime pudding mix and whipped cream! Follow the directions for each and then use my instructions on assembly.

How to make a key lime poke cake

Like the ingredients, making the cake comes in 3 steps. The cake itself, the cream filling and the topping.

Step 1 Cream the butter and sugar. In a medium mixing bowl, cream together the butter and sugar until pale yellow and fluffy. You want to make sure that your butter is softened before you start mixing it with the sugar.

Step 2 Beat in the eggs. Beat the eggs into the butter/sugar mixture one egg at a time. Make sure each egg is fully incorporated before adding the next.

Step 3 Add the other wet ingredients. Mix in the milk, oil and vanilla into the butter/sugar/egg mixture.

Step 4 Add in the dry ingredients. Add in the flour, baking powder and salt (if using unsalted butter) to the wet ingredients. Make sure to mix or beat until there are no lumps left in the batter.

Step 5 Pour and bake. Pour the batter into your prepared baking dish. Lightly tap the dish on the counter to bring up any air bubbles left in the batter. Bake for 20-25 minutes.

Step 6 Make the cream filling. While the cake is baking, mix together the sweetened condensed milk, 1 cup of the coconut milk and the key lime juice until smooth.

Step 7 Poke the cake and add the filling. Once the cake is done baking and a toothpick comes out clean, use the end of a wooden spoon to poke holes all over the cake. Pour the key lime cream mixture over the top of the cake, making sure it gets into the holes. Place in the fridge to chill and firm up.

Step 8 Make and frost the cake. Whip together the heavy whipped cream, sugar and vanilla until soft peaks form. Spread it over the chilled cake and top with shredded coconut and lime zest. Serve and enjoy!

Recipe FAQs

Does this poke cake taste like key lime pie? It does! The key lime flavor is in the cream filling so if you get a bit with the filling, it will taste just like the pie!

Do I have to use key lime juice? No, you can use regular lime juice if you can’t find key limes.

What size baking dish do I need? I used a 9×13 rectangle baking dish, which works really well.

How to store leftovers

Place cling wrap or foil over the top of the baking dish and put it in the fridge. It will stay fresh for 3 days and then start to get soggy from the cream filling.

Can I freeze it?

You sure can! You can freeze it after it cools from baking. I suggest not adding the key lime cream filling or the whipped topping before you freeze it though. Place foil over you cooled baking dish and place it in the freezer. It will keep for 3 months in the freezer. Allow to defrost in the fridge before adding the cream filling and topping.

Key Lime Pie Poke Cake

Ingredients

For the cake:
2 1/4 cups all-purpose flour
1 stick butter, softened
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
3/4 cups milk
2 tablespoons oil
1 tbsp vanilla extract
3 large eggs
For the cream filling:
1 (14 ounce) can of sweetened condensed milk
1 (13.5 ounce) can unsweetened coconut milk, divided
10 tablespoons Key lime juice, fresh or bottled
For the topping:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
lime zest and flaked coconut for topping

Instructions

Preheat oven to 350.

Cream the butter and the sugar.

Add eggs one at a time, beating in between.

Add the vanilla, oil and milk.

Add the flour, baking powder, and salt to the wet ingredients.

Mix until all lumps are gone.

Spray pans with cooking spray.

Pour mixture into pans.

Bake for 20-25 minutes or until a toothpick comes out clean in the center.

While the cake is baking prepare the cream filling by mixing the sweetened condensed milk, 1 cup of coconut milk and the Key Lime juice.

Using the handle of a wooden spoon, poke holes all over the warm cake.

Pour the coconut milk mixture over the holes. Cover and refrigerate until chilled.

For the topping, whip the heavy cream until fluffy, about 5 minutes. Add the sugar and vanilla extract.

Spread the whipped cream topping over the cooled cake and garnish with the lime zest and the flaked coconut.

Enjoy!

More desserts to try

Like this easy dessert? Be sure to check out:

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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Lemon Poppy Seed Loaf

Kelley — Mon, 25 Apr 2022 15:43:01 +0000

Perfectly moist and tender, this Lemon Poppy Seed Loaf is packed with delicious lemony flavors and sprinkled with the perfect amount of poppy seeds. This easy to make sweet bread is great for breakfast, tea-time, or an after dinner dessert.

What is Lemon Poppy Seed Bread?

Similar to my Copycat Starbucks Lemon Loaf, this lemon poppy seed bread adds poppy seeds along with the zesty lemony flavor. Its light, fluffy texture is what makes it so delicious no matter when you eat it.

Lemon Poppy Seed bread is a quick bread. This means that instead of using yeast to make the bread, you use baking soda as a leavening agent. Quick breads bake up moist and fluffy without all the wait time. It’s the perfect quick and easy treat.

Lemon Poppy Seed Loaf Ingredients

For this recipe, you will need ingredients for both the loaf and the icing. Here’s what you’ll need:

Sugar– Use your measuring cup to scoop and back the sugar.
Butter– Room temperature butter works better in baking. Let the butter sit on the counter for about 30-minutes.
Eggs– Use room temperature eggs for a fluffier lemon loaf.
Vanilla extract– I use pure vanilla extract, but you can use imitation vanilla as well.
Lemon– You will need the juice from one lemon as well as the zest. Zest the lemon before juicing. Keep 1 tablespoon out for the icing.
Milk– I used whole milk for this recipe, but you could use 2% if that’s all you have. Additionally, you could use soy milk for dairy intolerances. You will need milk for both the loaf and the icing.
Flour– Do not pack the flour. Instead, use a spoon to scoop it into the measuring cup and scrape off the access with a butter knife.
Baking soda– This is what makes the bread rise. Do not substitute with baking powder.
Poppy seeds– You can find poppy seeds in the seasonings and spice section at your local grocery store.
Salt– A pinch of salt is all you need.
Powdered sugar– You will need powdered sugar for the icing. Because it’s a fine sugar, it blends easier into the milk.

How to Make Lemon Poppy Seed Bread

This lemon poppy seed bread is quick and easy to make. It’s perfect to whip up for an easy breakfast for the week.

Step 1: Preheat and Prep

First, preheat the oven to 350?, and grease a 9×5” loaf pan.

Step 2: Cream the Butter

In a large mixing bowl, cream together the butter and sugar for about 3-minutes.

Step 3: Add Eggs and Lemon

Add the eggs and vanilla and beat until combined. Add the lemon juice and zest, next and beat until incorporated.

Step 4: Add the Dry Ingredients

Next, add ? of the flour, baking soda, and salt. Mix everything together until fully incorporated.

Step 5: Pour in Milk and More Flour

Mix in half of the milk. Then, add another third of the flour. Mix everything until combined.

Step 6: Repeat Step 5

Repeat adding the remaining milk and flour until everything is fully incorporated.

Step 7: Add the Poppy Seeds

Gently stir in the poppy seeds, but don’t overmix the batter.

Step 8: Bake Your Lemon Poppy Seed Loaf

Pour the batter into the loaf pan and bake it in the center of the oven for 45-60 minutes.

Step 9: Let the Loaf Cool

Next, remove the loaf from the oven and allow it to cool in the pan for 10-minutes. Then, run a butter knife along the edges of the pan to loosen the loaf, and place it on a cooling rack.

Step 10: Make the Icing

To make the icing, whisk the milk, powdered sugar, and lemon juice together until smooth. The icing should be thin.

Drizzle the icing over the loaf and enjoy!

Why is My Lemon Quick Bread Cracked on Top?

This is normal! It happens because the top cooks first since it is exposed to the heat of the oven. As the middle of the loaf bakes and expands, it causes the no longer flexible top to crack. Simply drizzle it with icing to take away from the crack.

Should You Soak Poppy Seeds Before Baking?

Yes! In fact, soaking the poppy seeds before baking softens their tough outer coating. This allows the flavors to be more easily released while baking. Simply soak them in hot milk, water, or oil for about 30-minutes.

Do Poppy Seeds Add Flavor?

Yes. Poppy seeds add a slightly nutty, sweet and spicy flavor to your bread. Additionally, they add a crunchy texture.

Lemon Poppy Seed Tips and Tricks

Use room temperature ingredients. For best results in baking bread, it’s always best to use room temperature eggs and butter.
Grease the pan well. You don’t want your lemon poppyseed loaf to stick to the sides of the pan. Be sure to grease the pan liberally.
Cream the butter and sugar well. You want them to look pale and fluffy before adding the remaining ingredients.
Do the toothpick test. Once the loaf is done, insert a toothpick into the center of the loaf. If it comes out clean, it’s done.
The icing should be thin. Icing should be thin enough to pour slowly. Add a few extra drops of milk, or teaspoons of powdered sugar to achieve desired consistency.

How to Store Leftovers

Do not refrigerate your lemon loaf. Instead, wrap it loosely with paper towels and place it in a ziploc bag on the counter. This will keep your loaf moist and fresh.

Can I Freeze It?

Yes, you can. Wrap your lemon poppyseed loaf tightly in plastic wrap, and then wrap it in aluminum foil. Or, place it in a freezer bag or airtight container. You can freeze the loaf for up to 3-months.

Other Lemon Recipes to Try

Lemon Poppy Seed Bread

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

Make a decadent lemon poppy seed quick bread perfect for breakfast or a snack.

Ingredients

Ingredients:
1 cup sugar
¾ cup butter
3 eggs
1 teaspoon vanilla extract
¼ cup lemon juice (juice of 1 large lemon)
Zest from one lemon (about a Tablespoon)
¾ cup of milk
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoon poppy seeds
Icing:
1 cup powdered sugar
1 Tablespoon lemon juice
1 Tablespoon milk

Instructions

Preheat oven to 350º, and grease a 9x5” loaf pan
In a large bowl, cream butter and sugar together until pale and fluffy (about 3 minutes)
Add eggs and vanilla extract and beat together
Add lemon juice and zest, and beat until incorporated
Add ⅓ of the flour, plus the baking soda and salt
Mix together
Add half of the milk, and mix
Add another third of the flour, and again mix until combined
Repeat with remaining milk and flour, combining until just blending
Stir in poppy seeds
Pour batter into pan and bake in center of oven for 45-60 minutes until a toothpick comes out clean when inserted into the center.
Remove from oven and let cool ten minute before running a butter knife along edges of pan to loosen, removing from pan, and cooling completely on a wire rack
For the icing, whisk all ingredients together until smooth. Icing should be thin enough to pour slowly. Add a few extra drops of milk, or teaspoons of powdered sugar to achieve desired consistency.
Drizzle over cake

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comment below. Want to make it later? Pin it to your favorite dessert board! THANK YOU for the support!

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Passion Tea Lemonade

Kelley — Tue, 29 Mar 2022 13:00:00 +0000

Nothing says summertime like a cold glass of lemonade! Starbucks Passion Tea Lemonade is a refreshing twist on the classic summer drink. The good news is you don’t have to stop at the coffee shop every time you get a craving! Let me show you how to make this copycat Starbucks passion tea lemonade today.

Being able to enjoy a cold drink in the summer is one of my favorite things. Actually, I’ll take a cold drink any time, even in the winter. Honestly, most days you can find an iced vanilla latte in my hand, even if there is snow on the ground.

Iced passion tea lemonade is a light and refreshing drink that is great year round but is definitely a summer favorite. My kids love it, I love it and it’s super easy to make at home.

What is passion tea lemonade?

Passion tea lemonade is a tea based drink from Starbucks on their every day menu. It became popular a few years back and is still one of their more popular summer drinks. It combines passion fruit tea with lemonade for a refreshing iced drink. The best part is that it’s easy to make at home with a few simple ingredients.

Starbucks passion tea lemonade ingredients

When I said simple ingredients, I meant it. You only need 3 ingredients to make a copycat passion tea lemonade. You will need:

Passion fruit tea – I love using the Tazo brand passion fruit tea.
Water
Lemonade – Any type of lemonade that you like will work here. I suggest getting one without pulp for a smoother drink.

I don’t need any sugar? The lemonade is sweetened and ends up making the whole drink sweet as well. If you’d like to add some sugar, I suggest doing it when you brew the tea and allow it to dissolve in the hot water.

How to make Starbucks passion tea lemonade

Once you have gathered your 3 ingredients, you will also need to grab a large pot, a pitcher and a spatula.

Step 1 Brew the tea Place the water in a pot over medium heat and bring to a boil. Once it starts to boil place the tea bags in the pot and allow to steep for 5 minutes. Optional step: Stir in the sugar if you want this drink to be sweeter.

Step 2 Allow to cool Let the tea cool before pouring it into a pitcher.

Step 3 Assemble the drink Pour the lemonade on top of the tea in the pitcher and stir to combine. Place ice in a glass and pour the drink over ice.

What type of tea do I need for this passion tea?

Tazo brand tea has a passion tea that is perfect for this drink. It tastes just like the version that you can get at Starbucks. It’s a fraction of the cost of the ‘bucks version and you can use it to make a couple pitchers full of this passion tea lemonade.

Is there caffeine in Starbucks passion tea?

I don’t believe there is caffeine in the Starbucks version. If you use the iced passion tea, there is no caffeine either. You can use a tea that has caffeine, if you’d like.

Is Starbucks passion tea lemonade healthy?

It’s not an un-healthy drink choice if you are looking to keep your calories low. You can request to have it without the classic syrup or with less pumps to make it even healthier.

How to order a passion tea lemonade from Starbucks

Want to order an iced passion tea lemonade from Starbucks? All you have to do is ask the barista for an iced passion fruit lemonade. It is a main stay on their iced tea menu so they will know exactly what you are asking for.

If you’d like a few less calories, ask for less pumps of the classic syrup in the drink.

Starbucks copycat treats to pair with your drink

Not only do I love copycat Starbucks drinks, I also love to make their baked goodies too! Some treats that would pair will with this iced passion tango tea lemonade are:

How to store leftovers

Since you make this drink in a pitcher, simply place the pitcher in the fridge to enjoy later. This drink will stay fresh for 3-4 days in the fridge.

Passionfruit Lemonade

Ingredients

2 Tazo Passionfruit iced tea bags - http://amzn.to/1PxfPKF
4 cups of water
4 cups of lemonade, homemade or store bought

Instructions

Brew the tea bags according to the package.

Allow to cool and pour into a pitcher.

Add the lemonade.

Add ice before you drink.

Enjoy!

Other copycat Starbucks

Like this drink recipe? Be sure to check out:

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to try it later? Pin the image below to your favorite drink board!

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Honey Brown Sugar Ham

Kelley — Sun, 27 Mar 2022 13:02:00 +0000

Ham is one of the best holiday dinner recipes. There are tons of different ways to prepare your ham and it’s an easy dish to customize. This ham recipe is made in the air fryer with a brown sugar and honey glaze and is simply delicious. I also have instructions for the Instant Pot, slow cooker and stove top as well. Let me show you how to make a honey brown sugar ham today.

Ham is one of those meals that seems to only be cooked around the holidays. It’s a like turkey – it seems to only come out once or twice a year. Ham seems to be a spring thing and turkey is a fall entree. But like turkey, I feel like ham should be enjoyed year round.

There are so many reasons why I love a good ham dinner but the top two are that it’s easy to prepare and makes great leftovers. I absolutely love a dinner that will give me leftovers for at least one other meal.

What is a honey brown sugar ham?

There are many ways to prepare a ham but my favorite is this honey brown sugar version. A ham is a very versatile meat and you can add any flavor combination that you like. The great thing about ham is that it’s already cooked and you just have to heat it through.

Ham is a cut of meat from the leg area of a pig that is then cured and sometimes smoked. It can be sold bone-in, boneless, spiral cut or whole.

This version is a pre-sliced boneless ham that is cooked and covered in a homemade honey brown sugar glaze.

Honey baked ham ingredients

Besides being easy to make, you only need a few common ingredients. To make this honey baked ham you will need:

2-4 boneless ham
brown sugar
honey
orange juice

Ham – For this specific recipe, I recommend a 2-4 pound boneless ham. You can get a larger ham if you need or a bone-in if you prefer. Mine also came pre-sliced but a boneless un-sliced ham will work just as well.

Brown sugar – The brown sugar caramelizes when cooked and it’s amazing. If you don’t have brown sugar on hand, you can use more honey or try and make your own.

Honey – You need a third cup of honey for this honey baked ham. If possible, use a local honey.

Orange juice – The orange juice breaks up the sweetness of the brown sugar and the honey. You want an orange juice without pulp here.

Honey baked ham in the air fryer

If you are looking to make a honey ham in the air fryer, you’re in luck! This recipe is super easy. It’s also totally adaptable to other appliances so keep scrolling for Instant Pot, slow cooker and oven instructions.

One you have your ingredients you will also need:

air fryer
foil
pot
mixing bowls
measuring cups and spoons
pastry brush

Step 1: Combine the brown sugar, honey and orange juice in a skillet or pot over medium heat. Allow the brown sugar to dissolve and the mixture to come to a soft boil. Boil for 5 minutes and then remove from heat. This is how you make a honey brown sugar glaze for the ham.

Step 2: Place the ham on a large piece of tin foil and brush the glaze over the top of the ham. Tightly wrap the ham and place it in the air fryer basket.

Step 3: Air fry at 325 degrees for 20 minutes.

Step 4: Carefully remove the ham, open the foil and brush more glaze on. Cook again for 20 minutes at 325 degrees.

Step 5: Open the air fryer once more and brush the remaining glaze on the top of the ham. Leave the foil open and cook for 5 minutes at 400 degrees or until the top is caramelized.

Remove, allow to cool and serve.

Instant Pot Instructions

To make your ham in an Instant pot, follow these easy directions.

Slow Cooker Instructions

Want to make a ham in your slow cooker? Follow the easy directions below –

Bring the honey, orange juice and brown sugar to a boil in a sauce pan. Allow to thicken.
Place your ham in your slow cooker, cut side down.
Brush the mixture over your ham.
Cook on low for 4-6 hours or until the internal temperature is 140 degrees.

Oven Instructions

Looking for a more traditional ham recipe? Oven baked ham is what you need!

Storing leftovers

If you have leftover brown sugar honey baked ham the best way to keep it fresh it to carve it and place it in an airtight container or plastic baggy.

Leftover ham recipes

Another great thing about ham for dinner is that you can use it up and create a whole new dinner with the leftovers. Some great leftover ham recipes to try are:

Can I freeze leftover ham?

Yes! You can! I would carve the ham and place it in a ziplock bag, making sure to remove the air. Place the bag in the freezer and store for up to 6 months.

To re-heat – place in the fridge to thaw and then warm in the microwave, oven or in a skillet.

Best side dishes for honey baked ham

This honey baked ham makes a great entree to any meal but it’s even better with some side dishes. I would suggest adding:

Honey brown sugar ham recipe

Honey brown sugar ham

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

How to make a honey brown sugar ham in your air fryer!

Ingredients

2-4 boneless ham
1/2 cup brown sugar
1/3 cup honey
1/4 cup orange juice

Instructions

Combine the brown sugar, honey and orange juice in a skillet or pot over medium heat. Allow the brown sugar to dissolve and the mixture to come to a soft boil. Boil for 5 minutes and then remove from heat.
Place the ham on a large piece of tin foil and brush the glaze over the top of the ham. Tightly wrap the ham and place it in the air fryer basket.
Air fry at 325 degrees for 20 minutes.
Carefully remove the ham, open the foil and brush more glaze on. Cook again for 20 minutes at 325 degrees.
Open the air fryer once more and brush the remaining glaze on the top of the ham. Leave the foil open and cook for 5 minutes at 400 degrees or until the top is caramelized.

Notes

Instructions for Instant Pot, slow cooker and oven are in the post above.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 218mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 5g

Other pork recipes to try

Looking for more pork recipes to try? Some of our favorites are:

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to try it later? Pin the image below to your favorite dinner board. THANK YOU for the support!

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Copycat Starbucks lemon loaf

Kelley — Fri, 04 Mar 2022 16:00:00 +0000

Love the lemon loaf from Starbucks? I tend to grab a slice when I stop by Starbucks far more often than I should. The easiest solution? Make a copycat Starbucks lemon loaf to enjoy! Let me show you how to make this delicious lemon bread today.

Oh man.. yall. I know that everyone is aware of my love for Starbucks. I used to go WAY to often and spend WAY too much money and time at the coffee shop.

I still go on occasion but I have this weird obsession with re-creating their eats and drinks at home. See my Starbucks iced white chocolate mocha recipe, my copycat birthday cake pops and my iced vanilla latte. I was so excited when I nailed this lemon loaf recipe! It’s easy to make at home and tastes just like the original.

What is Starbucks lemon loaf?

The Starbucks Lemon Loaf is a baked sweet bread with zesty icing that makes it taste even better. It’s known for its incredibly light, fluffy texture that gives it such an added touch. While it’s great to eat by itself, it’s also perfect for pairing with your favorite iced or hot beverage, whichever you prefer.

Starbucks Lemon Loaf Ingredients

If you plan to make this baked bread, you’re going to need the following ingredients:

White Granulated Sugar
All-Purpose Flour
Milk
Baking Powder
Lemon Zest
Vanilla Extract
Olive Oil
Eggs
Baking Soda
Salt

Sugar – Plain white sugar works perfect in this recipe.

Flour – Use your favorite all purpose baking flour.

Zest – Grab a lemon zester and zest 1-2 lemons. You will need 2 tablespoons of fresh lemon zest.

Olive oil – A milk olive oil or any other oil will work in this lemon loaf recipe.

Eggs – Leave your eggs out to get to room temperature before you start baking.

Lemon extract – For an extra lemon-y flavor, add some lemon extract to your batter.

How to Make Copycat Lemon Loaf at Home

Set your oven to 350 degrees F. While waiting for it to get hot, grab a bowl and combine your sugar with olive oil, eggs, and sugar with a handheld mixer.

Grab a separate bowl and combine your dry ingredients with the wet ones, mixing at low speed before stirring in some of the lemon zest.

Pour the loaf batter into a 9 x 5-inch loaf tin, making sure to grease it or line it with parchment paper beforehand.

Bake in the oven for up to 55 minutes, checking with a toothpick to make sure it’s done.

Allow the bread to cool for 10 minutes before transferring it over to a wire rack and cooling completely.

Prepare your glaze, drizzle on top of the bread, and let it set before you serve.

Frequently asked questions about Starbucks lemon loaf

Can I double this recipe?

Yes, you can easily double this recipe by multiplying all of the ingredients by 2. You will need 2 bread pans and will get 2 delicious loaves of iced lemon bread when your done.

Can you buy a whole lemon loaf at Starbucks?

No, you can’t. The lemon loaf comes in individual bags that are served when you order it. Good thing you can make it at home with this easy copycat recipe!

How much is Starbucks lemon loaf?

The average cost will depend on the location of the store, but the typical price is around $2.45+ for a single slice.

Does lemon loaf contain dairy?

Yes, this lemon loaf contains milk as an ingredient when mixing the batter.

How to Store Leftovers

You can slice the bread into individual serving slices, wrapping each slice in plastic wrap and placing the slices of the loaf into a large Ziploc bag. You can keep these lemon loaf slices on the kitchen counter or place them in the fridge, whichever you prefer. If you want them to last longer, you can freeze some of your slices.

Can you freeze Starbucks lemon loaf?

Yes. Feel free to freeze your lemon loaf so that it will last up to three months. Freeze the bread without the glaze! You will want to make that later and enjoy it fresh.

Coffee to pair with your copycat lemon loaf

A slice of lemon loaf is good on it’s own, but it’s even better with a copycat coffee! Some of my favorites to pair with a warm slice of lemon bread are:

Copycat Starbucks lemon loaf

Yield: 1 standard loaf

Make a copycat Starbucks lemon loaf at home with a few common ingredients.

Ingredients

½ cup olive oil
1 cup white granulated sugar
2 cups all purpose flour
2 eggs
4 tablespoons milk
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoon lemon zest
1 teaspoon vanilla extract
Glaze
1 cup powdered sugar
1 zest of large lemon
1 and ½ lemon, juiced

Instructions

1. Preheat the oven to 350 F.
2. In a large bowl, whisk sugar, olive oil and eggs with an electric handheld mixer until smooth. Stir in milk.
3. In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combined. Stir in lemon zest.
4. Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Make a small cut lengthwise about ½ inch deep in the center of the bread.
5. Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
6. Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
7. Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
8. Cut into 10-12 thick pieces and enjoy.

Notes

I recommend checking on the bread towards the last 20-25 minutes. If the top gets too brown, cover with a piece of foil until the time is up. The bread should be placed in the middle of the oven rack.

Other copycat Starbucks recipes to try

Like this recipe? Be sure to check out:

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below. THANK YOU for the support!

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Lemon Cream

Kelley — Fri, 25 Feb 2022 14:00:00 +0000

This lemon cream is similar to lemon curd but smoother and quite possibly more delicious. It’s made with 5 ingredients and is great pancakes, ice cream and even biscuits. Let me show to make this decadent lemon cream sauce.

With the zest of a lemon, whipping cream, sugar, and other simple ingredients, this silky smooth lemon cream becomes a rich custard that tastes just like sunshine in your mouth. It’s sweet, tangy, and incredibly delicious.

What is lemon cream?

Lemon cream is a decadent lemony custard sauce. It’s similar to lemon curd, but smoother, and I think it’s more delicious. The consistency is a lot like yogurt: not too thick and not too runny, but deliciously creamy. Lemon cream can be used in a variety of different desserts as well as a spread on things like biscuits and toast.

Lemon cream ingredients

You only need 5 common ingredients (and ice for an ice bath) to make this creamy lemon sauce. You will need:

eggs
sugar
lemon zest
lemon juice
unsalted butter
heavy cream

Eggs– Allow the eggs to sit on the counter at room temperature for about 30-minutes.

Sugar– Use your measuring cup to scoop and pack the sugar tightly.

Lemon zest– You can use a vegetable peeler or knife to peel the top layer of the lemon’s skin. I use this zester for my lemon cream.

Lemon juice– You will need about 3 lemons to get the right amount of lemon juice for this recipe.

Butter– Be sure to use unsalted butter. Set the butter on the counter with the eggs to soften.

Heavy cream– If you don’t have heavy cream, you can make 1 cup by mixing ? cup whole milk and ? cup melted butter together.

Ice– You’ll need ice to make an ice bath for cooling and thickening the cream.

Uses for lemon cream

Lemon cream pairs well with a variety of desserts and is classically used as a cake, tart or pastry filling. Additionally, you can use it as a spread for biscuits, scones and bread. You can use it on your toast and ice cream, too! It would be delicious with the following:

on top of pancakes or waffles
over ice cream
on homemade biscuits
Banana Fosters Ice Cream
in crepes
Cranberry Orange Scones
used as a filling for desserts
Lemon Buttercream Sandwich Cookies– use the lemon cream instead.

It’s also great as a quick sweet treat right off the spoon.

How to make lemon cream sauce

Lemon cream is super easy to make and so delicious. Follow the steps below to make a super creamy dessert sauce.

Step 1: Whisk eggs and sugar

First, whip together the eggs and sugar until they are a fluffy pale yellow.

Step 2: Add Lemon

Next, mix the lemon zest and the lemon juice into the egg mixture.

Step 3: Make a Double Boiler

To make a double boiler, grab two similar sized saucepans. Put a few inches of water in the bottom pan, set the other pan on top of it, and place the lemon mixture in it. Bring the bottom pan to a boil.

Step 4: Boil Lemon Mixture

Once your pans are placed on top of each other, cook the lemon mixture, whisking it often for about 10-minutes or until it thickens to a pudding consistency.

Step 5: Add the Butter and Ice Bath

Remove the lemon mixture from the heat, add the butter, and stir. Then, place the pan in an ice bath so that the lemon cream continues to thicken.

Step 6: Add Heavy Cream

After the mixture has cooled a bit, fold in the heavy cream. Whisk it until it is smoother.

Cool and Enjoy!

How Do You Thicken Lemon Cream?

The best way to thicken this cream is by placing it in the ice bath immediately after cooking. If it’s not thickened to your liking, you can add gelatin, flour, or cornstarch to thicken it. Only add a teaspoon at a time until it reaches your desired thickness.

Does Lemon Juice Curdle Cream?

No! In fact, it actually helps to thicken it. Lemon juice acidifies the cream which causes the proteins in the cream to clump, and then the fat from the cream and butter prevent it from clumping tightly. Thus, instead of curdling like milk, the mixture thickens.

What’s the Difference Between Lemon Cream and Lemon Curd?

The flavor of lemon cream and lemon curd is similar, however, the textures are very different. Additionally, lemon cream is made by adding the butter after the cooked eggs, juice and sugar have cooled whereas lemon curd everything is cooked together.

What is a double boiler?

A double boiler is a way to heat softer ingredients such as eggs so they don’t overcook or scramble. It is essential a pot of water on the bottom and a heat proof bowl or another pot on top. You can buy a double boiler, or you can easily make one with a saucepan and a heat proof glass bowl on top. You don’t need to fill the bottom with water, a few inches will do.

How much lemon cream does this recipe make?

This recipe yields a 1/2 pint jar of lemon cream.

How to Store Leftovers

You can use your cream immediately, but you can store any leftovers. Pour your lemon cream into an airtight container and place it in the refrigerator for up to 5-days.

Can I Freeze It?

I would not recommend freezing the lemon cream. This recipe uses heavy whipping cream which will separate when frozen. The texture and flavor would change.

Lemon Cream

Ingredients

2 large eggs
1/2 cup of sugar
Zest of 1 small lemon
1/3 cup of lemon juice (about 3 lemons)
ice for cooling
2 tablespoons unsalted butter
1/2 cup heavy cream

Instructions

Whip together the eggs and sugar until light and fluffy and a pale yellow.

Mix in the lemon zest and the lemon juice.

Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top.

Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes.

Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken.

When slightly cooled, fold in the heavy cream and whisk until smooth.

Allow to cool and enjoy!

Notes

Can be used for up to 3 days if placed in the fridge.

Like this recipe? Be sure to check out:

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? You can pin the image below. THANK YOU for the support!

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Homemade Lemonade

Kelley — Wed, 07 Jul 2021 22:30:23 +0000

Prepare the freshest and sweetest beverage using a convenient kitchen appliance with this easy Instant Pot Lemonade recipe. It’ll take you back to your childhood when you make this easy homemade lemonade.

When we were younger, we’d look forward to setting up the lemonade stand and selling the fresh and flavorful beverage to our neighbors. People would look forward to having our lemonade on a hot day when they’re sweating and wanting to stay hydrated. Nothing has changed when it comes to that!

People love lemonade because it’s refreshing, full of flavor, and made with real fruit. So, if you want to make a tasty beverage using minimal ingredients that you can enjoy at home, serve to loved ones, and even sell to others, try this awesome Instant Pot Lemonade.

Instant Pot Lemonade Ingredients

If you’re going to make the Instant Pot Lemonade, you’ll need a handful of simple ingredients, including:

Lemon juice
Sugar
Water
Ice

Lemon juice – The easiest way to get a whole bunch of fresh lemon juice is grab a bag of lemons. You will need 2 cups of lemon juice so a bag or 8-10 lemons will give you this much.

Sugar – You will need plan white sugar for this homemade lemonade recipe. Watching your calories? Use a low-carb sweetener instead!

How to Make Lemonade in the Instant Pot

1. Combine your lemon juice and sugar into the Instant Pot.

2. Seal your Instant Pot and the pressure valve, cook on high for a minute and give it 20 minutes to start building pressure.

3. Manually release the pressure when it’s done and pour it into a large jar before placing it into the fridge to allow it to chill.

4. You’ll need to let the mixture chill for a minimum of four hours.

5. Once it turns into a syrup, add water and ice to a pitcher before adding a tablespoon or two of the syrup into the pitcher.

6. You can also add fresh lemon slices on top for additional flavor.

Stove Top Lemonade Instructions

If you’re planning to make it on the stove because you don’t have an Instant Pot, you’ll combine the lemon juice and sugar into a pot or skillet and slowly allow it to cook, simmering it on low heat until it turns into a syrup. You’ll then pour the mixture into a container and put it in the fridge for a minimum of four hours.

Why make it in your Instant Pot?

Making the Instant Pot Lemonade is easy and simple. Using the Instant Pot makes the process stress-free. It gives the syrup the perfect amount of flavor.

Can I add flavors?

Yes, you can add plenty of additional flavors to your Instant Pot Lemonade. Some good fruits and flavors to add include strawberry, lime, and raspberry. However, you can choose whatever you’d like.

How much lemonade does this make?

It makes enough to fill a pitcher of lemonade. It should provide you with enough lemonade to fill at least eight cups.

Do I have to add water to my lemon syrup?

Yes, you’ll need to add water to the lemon syrup. If you don’t add water, you’ll only have syrup and you won’t have lemonade to drink. The syrup is too sweet to have alone without adding water to it.

Other Summertime Drink Recipes to Try

Homemade Instant Pot Lemonade

Yield: 8 cups

How to make homemade lemonade in your Instant Pot.

Ingredients

2 cups of lemon juice, 8-10 lemons squeezed
2 cups of sugar
5 cups of water
Ice

Instructions

Add lemon juice and sugar to instant pot. If fresh squeezed, make sure juice is poured through a strainer to prevent pulp and seeds.
Seal instant pot lid and pressure valve and cook on high pressure for 1 minute. Will take 20 minutes to build pressure.
Manually release pressure once done and pour into a jar to chill overnight or 4-6 hour in the refrigerator.
Once chilled into a syrup, fill pitcher with ice and water as well as some lemon slices for extra flavor and add tablespoon of syrup at a time to taste. 2-3 tablespoons on average.

Other lemonade recipes to try

Love homemade lemonade recipes? Be sure to try out:

Did you make this recipe? I’d love for you to leave a review in the recipe card above. If you want to make it later, feel free to pin the image below to your favorite drink board.

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