Monthly Archives: February 2013
My mom and a group of her friends are hosting a tea for a retirement home tomorrow. This is the second one they are doing. So tonight, T and I spent some time making up a batch of Paula Deen’s Lemon Blossoms. This is a super easy recipe and a super tasty treat. I really hope that the folks at the retirement center enjoy them tomorrow!
- 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
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.
“The friendly cow, all red and white,
I love with all my heart;
She gives me cream with all her might,
To eat with apple-tart.”
~Robert Louis Stevenson
“I don’t eat anything that a dog won’t eat. Like sushi. Ever see a dog eat sushi? He just sniffs it and says, “I don’t think so.” And this is an animal that licks between its legs and sniffs fire hydrants.” -Billiam Coronel
“If one consults enough herbals…every sickness known to humanity will be listed as being cured by sage.” -Varro Taylor, Ph.D