Sweet Baked Life

my sweet journey through life…


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Lemonhead Lemonies

Pure pucker power! One bite of these zingy Lemonhead Lemonies and you’ll be hooked! And what is a lemonie you ask? Well, it’s like a rich decadent brownie but instead of chocolate you use fresh lemons. Some people even call them lemon brownies!

Lemonhead Lemonies

Ever hear of them?

I had actually never heard of these tangy treats before until a couple of weeks ago. You see, one of my co-workers sent me an email with a recipe attached for lemon brownies. She said this dessert sounded like something I would enjoy and asked if I would consider baking these bars for her.

Well, when have I ever turned down making something for someone, especially if it includes lemon?

That would be never?

I quickly read through the recipe, which sounded easy and interesting. I was astonished that I had never come across this wonderful creation before. Since if you know me, you know how I love me some lemons. This I thought would be a match made in heaven.

Then as I imagined what these bars would taste like, the brownie like texture only in a citrus version, I immediately thought of incorporating Lemonhead candies. Just the thought of the light sweet base along with an extra crunch of tartness bursting with every bite just about drove me crazy. Because for me, nothing can be too lemony!

Lemonhead Lemonies

These Lemonhead Lemonies start with a soft lemon base which are then smothered with a lemony glaze and topped with crushed Lemonhead candies. And yes, they are super easy to make — which is always a plus in my book.

Need I say more?

These were definitely a dream come true for me! And for my co-worker, she loved these sweet and tart treats as well — she enjoyed passing them out to everyone who walked by her office! They are great for an afternoon sugar fix or perfect for a picnic or after dinner with a cup of coffee. My hubby also raved about them, so you know they are a keeper!

Lemonhead Lemonies

Lemonhead Lemonies

1-1/2 cups all-purpose flour
1-1/2 cups granulated sugar
1/4 teaspoon salt (optional)
1 cup (2 sticks) unsalted butter, softened
4 large eggs
4 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest

Heat your oven to 350 degrees. Line a 9×13-inch pan with aluminum foil then lightly butter and set aside.

In a large bowl of an electric stand mixer with the paddle attachment mix the flour, sugar, salt and butter on low-speed mix until just combined.

In a small bowl, add the eggs, lemon juice and lemon zest and whisk until combined. Then add to the large bowl and mix on low-speed until smooth.

Pour mixture into prepared pan and bake for 30 minutes, the edges will be slightly browned. Cool completely on a wire rack before you top with the glaze.

For the glaze:
1 cup confectioners sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Garnish: 1/2 cup crushed Lemonhead candies

Mix the sugar and lemon juice until it reaches the consistency you like. If you like thicker use more confectioners sugar, if you like thinner use more lemon juice. Add the lemon zest and stir, then pour over the cooled lemonies and spread with a spatula. Sprinkle the top with the crushed Lemonhead candies. When completely set, using the sides of the aluminum foil, lift the lemonies out of the pan and remove foil. Cut into squares. Store in an airtight container (if they last that long).

Lemonhead Lemonies

Yep, I’ve definitely got a crush on these Lemonhead Lemonies! Now these candied bars I will make, eat and repeat over and over again! And I hope you will too!

Sheila

 

{recipe adapted from Rita’s Recipes}


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Easy Caramel Sauce

Are you craving something sinfully rich, hot and delicious to pour generously over your lonely bowl of ice cream? If so, get ready for this super quick and devilishly good Easy Caramel Sauce. And be warned, it will be gone before you know it – so be sure to make a double batch!

Easy Caramel Sauce

Really, nothing is easier and nothing tastes better than homemade caramel sauce. Yes, I love caramel and can smother it pretty much over any dessert! I was super surprised and delighted to learn how easy this addicting stuff is to make! And believe me, once you make it, you will never buy it at the store again!

This lip-smacking sauce will bring new life to your favorite bowl of ice cream — I especially love to pour mine over smooth vanilla ice cream. I love the texture combination of the cool, creamy frozen ice cream downed in the rich decadent hot sauce. What kind of stuff do you like your caramel sauce on?

Yes, I prefer my caramel heated, what about you? But it does not matter, hot or cold it’s still amazingly good and satisfying.

So with only 5 ingredients and just about 5 minutes you will be able create a sensational caramel sauce that will impress your family and friends alike.

Just gather some butter, brown sugar, heavy cream, vanilla and salt, and no thermometer needed, you’ll have a hot topping that will make your desserts smile. Ok, and your heart and tummy too!

As this cooks on your stove top your home will be filled with a sweet aroma and once the sauce is done, you’ll be tempted to take a spoonful…but be careful, this caramel sauce will be hot!

Easy Caramel Suace

Easy Caramel Sauce

1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of coarse salt

Over medium heat, add the sugar, heavy cream, butter and salt to a medium saucepan. Whisk occasionally while it cooks and becomes thick (about 4 minutes). Slowly stir in the vanilla and let it cook for about 1 more minute. Remove from head and let cool slightly. Pour into a jar. Use immediately or cool completely then store in the refrigerator until ready to use. When ready to use, heat in microwave. You can serve at room temperature or warm.

Easy Caramel Sauce

Come on now, give your ice cream some lovin’ with this deliciously Easy Caramel Sauce!
Sheila

 

{recipe adapted from Pretty.Simple.Sweet.} 

 


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Cotton Candy Daiquiri

Hey — do you know what today is? It’s National Daiquiri Day! So to honor this classic cocktail I created a fun and refreshing Cotton Candy Daiquiri to share with you!

Cotton Candy Daiquiri

Cotton candy in a cocktail? Oh yes.

I decided to put my spin on this drink by celebrating both National Daiquiri Day and the 161st anniversary of the California State Fair.  You see, the fair is going on right now in Sacramento and cotton candy always reminds me of this annual event. And oh, how I love cotton candy and the way it amazingly melts in your mouth. YUM!

However, I did not get to indulge in any of this sweet stuff on my visit earlier this week as one of the kids that came with us got really sick. I unexpectedly had to leave to bring the sick girl home. My hubby, son, and the other kids stayed to enjoy the rides, food and I picked them all up at the end of the night. It was truly an exhausting and long day.

#momoftheyearaward. #responsibleparent.

And can you believe that I did not get to eat one single gooey, greasy or sweet thing there? Oh well, maybe that was a good thing!

As well, fond memories of cotton candy fill my head as I think back to high school. I worked at the local roller rink and making cotton candy was one of my favorite jobs there! Ah, how I adored the sweet aroma of heated pink sugar being spun around on a paper stick as my arm got wrapped in the sticky and delicious stuff. It was a super fun job and I especially liked giving my friends some freshly made cotton candy! Yes, I was a popular girl!

So I thought, why not incorporate some of this sweet spun sugar into this traditional cocktail and turn it into a whimsical drinkMay sound weird, but the result is tantalizing!

Cotton Candy Daiquiri

Cotton Candy Daiquiri

3/4 oz. fresh squeezed lime juice
1 tablespoon granulated sugar
2 oz. light rum
Ice
handful of pink cotton candy

In a shaker, add lime juice and sugar. Stir until dissolved. Fill up the shaker with ice. Add the rum and shake vigorously for about 30 seconds. In a glass add the cotton candy then strain the daiquiri over the cotton candy. The cotton candy will dissolve to create a delicate flavor to the daiquiri. Drink immediately.

So raise your glass of Cotton Candy Daiquiri and cheer the fair, the classic cocktail, and childhood memories!

Sheila

{recipe adapted from Epicurious}


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Coconut Sheet Cake

Are you crazy for coconut? Good. Because this Coconut Sheet Cake is out-of-this-world lip-smacking delicious! It’s a super moist coconut infused white cake topped with velvety vanilla frosting and sprinkled generously with flaked coconut!

Coconut Sheet Cake

Now I am not a huge fan of coconut, I like it ok, but it would not be my first choice in a dessert or sweet treat.

But my family loves the stuff. Especially my hubby. I was originally going to make this for Father’s Day, but for some reason my guy was on a “no-sweets” kick. Can you imagine that? Hard to do in this house!!!

Anyway, a couple of weeks ago I decided to bring a dessert for a family gathering — and this Coconut Sheet Cake was on the top of my list to make. And so I did. You see, ever since I got my sheet pan, I have been obsessed with making sheet cakes — they are so darn good and easy to make too! And the best thing is, you can change up the ingredients to create your own signature flavor masterpiece.

Coconut Sheet Cake

As many of you may know, my hubby is super picky about what he likes to eat and what he considers as “good”. Well, let’s just say this cake was a huge hit! He actually told me that he loved this cake! Wow, now that was a surprise! And I know it was true as he proceeded to eat the remaining cake I brought home! Turns out his family loves coconut too and they raved about this confectionary! Even I thought it was pretty darn good! All this coconut love going on made me very happy!

Coconut Sheet Cake

Coconut Sheet Cake

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup So Delicious Diary Free Coconut Milk, unsweetened (or other coconut milk of your choice)
1 teaspoon pure vanilla extract (or if you prefer you can use coconut extract)
1 cup (2 sticks) unsalted butter
1 cup  water

For the frosting:
1/2 cup (1 stick) unsalted butter
1 lb. (about 4 cups) confectioners sugar
1 teaspoon pure vanilla extract
1 (14 oz.) bag Bakers Flaked Coconut

Heat your oven to 350 degrees. Spray an 18 x 13-inch sheet pan (or jelly roll pan) with non-stick cooking spray and set aside.

In a large bowl, stir the flour, sugar, baking soda and salt. In a separate bowl, add the eggs, coconut milk and vanilla extract and beat with a whisk until combined. In a medium saucepan bring the water and butter to a boil over medium heat until the butter is fully melted. Remove from heat and slowly pour butter mixture into the flour mixture and stir until combined. Add the egg mixture and stir until smooth. Pour into the prepared pan and bake for 20 minutes, or until a toothpick comes out clean.

While the cake is cooling, make the frosting. Over medium-low heat add the butter to a saucepan to melt. Remove from heat and whisk in the confectioners sugar and vanilla extract. Immediately pour over the cake and spread with an offset knife or spatula. Sprinkle evenly with the flaked coconut. Let cool completely before cutting into nice large pieces. If you have any cake remaining, cover with plastic wrap.

Coconut Sheet Cake

Yep, this is what it looked like after we devoured the incredible Coconut Sheet Cake! I will defiantly be making this signature treat again as well as trying out some new flavor combinations to entice my friends and family!

Sheila

 

Shared on: Totally Talented Tuesday, Wake Up Wednesday, Time To Sparkle, Show Stopper Saturday, Strut Your Stuff Saturday, Saturday Night Fever, Best of the Weekend, Weekend Potluck, Moonlight and Mason Jars

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