Mint Lemonade Cookies

Hello it is Christian, Audra's daughter, and I am back to share a wonderful, refreshing treat I recently made in the kitchen. My mom has always made a different version of these cookies at Christmas ever since I can remember.

This spring I put a fresh, new spin on the cookies I grew up with. I call them Mint Lemonade Cookies. I have recently been baking in the kitchen, since school is almost out and I have attended many end of the year parties. The parties I have attended were outside with water games and in the hot baking sun, and well we all know Texas is the hottest place on earth ;). What better treat than a Mint Lemonade Cookie to cool you off before continuing to play in the sun!

The first time I made these I did not include mint. My mom and I tried the cookies and decided that something was just missing. Mint, of course, is what my mom suggested and I made them a second time, with mint, and they tasted perfect! When tasting your first cookie you experience the flavor of mint and then a burst of lemon, it is so refreshing.

Ingredients:

1 cup heavy whipping cream

1 (18.25 ounce) package lemon cake box mix

1 large egg

2 TBS + 2 tsp finely chopped fresh mint

1/2 cup shifted powdered sugar

Directions:
makes about 4-5 dozen depending on the size of your cookies

First, chill your mixing bowl and beaters in the freezer for about 10 minutes. Pour whipping cream into the chilled bowl and mix until peaks form and you have the texture of whipping cream (usually takes 5 to 6 minutes). Once the whipping cream is ready, measure out 1 cup of whipped cream and place into a large bowl!

Then add the lemon cake box mix, egg, and chopped mint with the whipping cream and blended well. If you do not have a kitchen aid mixer, it will take some arm muscle to mix the batter. The batter will be thick and very sticky.

Shift powdered sugar on a clean flat surface. First dust your hands in the powdered sugar (so the batter will not stick to your hands) then take a small spoonful of batter and roll in the powdered sugar and form it into a ball. Make sure all cookies are rolled into evenly sized balls.

 

Place on a cookie sheet that is covered with parchment paper and bake at 350 degree F for 8 to 10 minutes. They may be very soft coming out of the oven but once the cool they will set. Once out of the oven place on a cooling rack for about 5 minutes. Serve and enjoy.

I hope you enjoy this tasty treat, it is a definite crowd pleaser on a hot summer day. Once my cookies were at the party they were literally devoured in an instant. Later this week I will be making
Banana Split Cupcakes
for my next end of the year gathering. They are completely delicious and they too are another great crowd pleaser.

Blueberry Cupcakes with Strawberry Whipped Topping

If you read my blog you know I am a huge fan of whipped topping! I am not an icing girl, but if you give me whipped topping I am in trouble. Every 4th of July I make angel food cake and cover each slice with fresh strawberries and blueberries, then top it off with homemade whipped cream. Well, for this Memorial Day I thought I would change it up a bit and make Blueberry Cupcakes with Strawberry Whipped Topping. It was one of the most refreshing cupcakes I have ever eaten. If my veteran was home I know he would of enjoyed this cute cupcake too! My husband is currently working in Afghanistan and will be home for a short break at the end of June. I will definitely be making these delicious cupcakes for him this 4th of July!


Blueberry Cupcakes
makes 12 cupcakes
recipe found here, I just added blueberries
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 cup of fresh blueberries

1. Preheat oven to 350 degrees F . Line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then add vanilla. In a small bowl, combine flour and baking powder, add to the creamed mixture and mix well. Then stir in the milk until batter is smooth. Next, fold blueberries in the batter using a spatula. Pour or use an ice cream scoop to place batter into the prepared pan. Fill each muffin cup about 3/4 full.
3. Bake 20 to 25 minutes.
Cupcakes are done when it springs back to the touch.

Strawberry Whipped Topping
1 cup heavy whipping cream
1/2 tsp vanilla extract
1/4 cup powder sugar, sifted
8 fresh strawberries, pureed

Chill your mixing bowl and beaters in the freezer for about 10 minutes. While your bowl and beaters are chilling, put strawberries in blender and puree. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.Then gently stir in strawberry puree with a spatula. Now you are ready to top your blueberry cupcakes!

Refrigerate cupcakes until ready to serve.
Enjoy!

Tomato Basil and Mozzarella Salad

The one thing I love about this time of year is all the summer vegetables that arrive. I grew up with a grandmother that search for the very best garden vegetables one could find. If she could not grow it, she found someone who did. My grandmother bought peas by the bushel and I found peace and comfort in shelling peas with her each summer.
As a child, summer dinners often consisted of a large garden tomato, fresh fried okra, and a bowl of cream peas.
How can you beat that!
As you can see I have always had a love for summer vegetables. I will be posting a great number of vegetable dishes this summer so stay tuned!
Today I am sharing a favorite lunch of mine. Who's kidding, sometimes I have this for dinner too! A few day ago I picked my first bunch of sweet cherry tomatoes out of my garden and had to make this salad. If you have never put paired these ingredients together, please do!

 

The best thing about salads is no measuring is required!
All you need is:
cherry tomatoes (halved)
a salad cucumber (sliced, I use pickling cucumbers)
a few sprigs of fresh basil
Mozzarella Pearls
Extra Virgin Olive Oil (for drizzling)
kosher salt and fresh ground pepper (to taste)

Mix well and enjoy!

Turkey Basil Meatballs

You know how some families love meatloaf and it is apart of their regular meal rotation? I must admit... I have never made traditional meatloaf! Shocker, I know! You probably thought that was a mom specialty. I may not be an experienced meatloaf maker, but I can make some meatballs, so on to the recipe...

Turkey Basil Meatballs
1 lbs ground turkey
1 egg slightly whisked
     2 TBS chopped fresh basil or 2 tsp of dried basil
   (I highly recommend fresh basil if possible)
1 TBS finely chopped fresh oregano or 1 tsp dried oregano
1 tsp onion powder or 1/4 onion finely chopped
1 tsp garlic and herb seasoning
1/4 tsp kosher salt and fresh ground pepper
3 TBS shredded parmesan cheese
2 slices of toasted bread for breadcrumbs
Click here
for a tutorial on how to make quick and easy homemade bread crumbs.
Olive Oil

Combine all ingredients (don't forget the bread crumbs) and mix well (best to use your hands to mix) and form evenly sized meatballs. When forming turkey meatballs I coat my hands with a little olive oil. Fresh ground turkey tends to be really soft and I find adding olive oil to your hands before making them forms a nice, sturdy meatball.


Now, warm a frying pan with enough oil to cover just the bottom ( I use an iron skillet). Use tongs to place the meatballs in the pan. When placing them in a heated pan swirl the bottom of the meatballs in the oil to ensure it will not stick to the bottom of the pan as it is cooking. I cook on a gas stove, so I start on medium heat and reduce  to medium- low heat as the meatballs are cooking. Adjust temperature to your stovetop.



Turn often and cover between turnings.Cook until the internal temperature reaches 165 degrees F. The end result... a mighty fine Turkey Basil Meatball.
These meatballs pair very well with a Tomato and Herb Sauce and a side of angle hair pasta, topped with shredded or shaved parmesan cheese.

Tomato and Herb Sauce
1- 15 oz can tomato sauce
1- 6 oz can tomato paste
1 cup chicken broth (add more if needed)
1 TBS of fresh chopped oregano or 1 tsp. dried oregano
1 TBS of fresh chopped basil or 1 tsp. dried basil
1 TBS of fresh chopped marjoram or 1 tsp. dried marjoram
1 tsp garlic & herb
1/2 tsp onion powder
1/8 tsp red pepper
(add a bit more for a little more spice)
1 TBS honey
kosher salt and fresh ground pepper to taste

Combine all ingredients in a sauce pan, cover, and simmer for 30 minutes or longer. Stir occasionally.
Serve over meatballs and top with shredded or shaved parmesan cheese.

Enjoy!

Thank you for stopping by and have a wonderful day!

Tuesday's Kitchen Tip {how to cut a pineapple}

Good evening everyone! Tonight I am going to show you step by step on how to cut a pineapple! This fruit is one of my favorite summer treats and it is especially wonderful grilled. If you pass by this exotic fruit because you fear of not knowing how to cut it properly, fear no more!
When picking a pineapple you want a golden yellow pineapple with a little green. Also, use your sense of smell. If you pick up a pineapple and can smell the sweet fragrance then you have picked a winner! Stay away from bruised or mushy pineapples.

First cut the crown of the pineapple.

Then cut the bottom.

Now, set your pineapple upright and slice the skin from top to bottom. Try to remove only the skin and minimal pineapple flesh.

Next, carefully remove all the eye spots with a paring knife.

Now you are ready to slice your pineapple. Slice your pineapple to your desired thickness. If you like, core the pineapple carefully with a paring knife.

I love grilling my pineapple. You can grill it plain or marinade your slices. There are many marinades you can create with a combination of honey, lemon or lime juice, cinnamon and other spices. I like mine just as is and placed on a greased grill. The natural sweet juice is enough for me to indulge in this delicious treat. Grill until these divine grill marks are apparent. As you can see I left the core in my grilled pineapple slices. Next time you are at the grocery store do not pass up a fresh, ripe pineapple, there is no comparison!

Thank you for stopping by!