This Saturday is my wonderful husbands birthday! (Happy Birthday Honey!! Love you more than you know! xox) So naturally I have spent some time searching pinterest for some yummy recipes and treats. Confession- I may enjoy this excuse to eat goodies more than he does! While searching I came across two treats that really caught my eye. They are not exactly Husbands idea of a good treat so I will save them for later, but they just looked too good not to share with you guys now. Hopefully we will find an excuse to try them soon! Oh, and did I mention the first one has only 3 ingredients? Normally not my kind of baking, but the fluffy dough makes them look delightful.
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Ingredients:
Lemon Supreme Cake Mix
1- 8oz Cool Whip topping {softened}
1 egg
Bake in oven at 350 degrees for 10 minutes
Et Viola! Vous êtes un boulanger!
{You are a baker!}
And many of you already know that I love crepes (or blintze, as my Russian family calls them). So when I found a recipe that included crepes AND lemons, I had to add it to this list of lemon treats to make!
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Ingredients
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional
Directions
- Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
- Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
- Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
- Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
Hmmm… I’m beginning to think that I may need to plant a lemon tree! If you try either of these recipes before I do let me know what you think of them! Or if you have another lemon recipe you love, please share!
Happy almost birthday to my son-in-law. Love Mom and Dad Budd
The big 25!! A quarter of a century! ;) Thanks
Thanks for sharing these Lemon Supreme Cookies Chloe, I hope your husband has a fabulous birthday! :)
Thank YOU for sharing them Stephanie! Can’t wait to try them!
Way cool! Some extremely valid points! I appreciate you penning this article and the rest of the website is
also very good.