Cheesecake Swirled Lemon Butter Cake

Cheesecake Swirled Lemon Butter Cake by Cooking Classy 

Ingredients

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 2 Tbsp heavy cream
• 1 egg yolk
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 large egg
• 1/4 cup sour cream
• 3 Tbsp lemon juice
• 1 1/2 tsp lemon zest
• 1 tsp vanilla extract

Directions

• Preheat oven to 325 degrees. In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and 1/3 cup granulated sugar until fluffy and smooth, about 2 minutes. Stir in sour cream and heavy cream. Add in egg yolk, 1 Tbsp lemon juice and 1 tsp lemon zest and mix until combine, set aside.
• In a separate mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In another mixing bowl, using an electric mixer, whip together butter and 2/3 cup granulated sugar until pale and fluffy. Stir in egg. Mix in sour cream, lemon juice, lemon zest and vanilla extract. Add in dry ingredients and mix just until combine. Pour cake batter into a buttered 9 inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer (you don't need to swirl the cake, it did it on it's own while baking). Bake in preheated oven for 35 - 40 minutes until edges are golden and toothpick inserted into center comes out clean. Allow to cool before cutting into slices.
• I tried serving and eating this a few different ways:
• 1. Serve warm garnished with lots of powdered sugar
• 2. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
• 3. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with raspberry sauce and sweetened whipped cream.

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza Recipe By Half Baked Harvest

Oh My Goodness, Yum...

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza by Half Baked Harvest

Ingredients

Crispy Basil
• 1 teaspoon olive oil
• 12 fresh basil leaves
• salt + pepper
Pizzas
• 1 loaf of whole grain french bread, cut in half
• 2 tablespoon olive oil
• 2 teaspoons honey
• 1 ear corn, kernels removed
• 1 small zucchini
• 1 small pepper
• 1/2 cup grape tomatoes, halved
• 1 clove garlic, minced or grated
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1/2 lemon, juiced
• 8 ounces fontina cheese, shredded
• balsamic glaze , for drizzling (optional)

Instructions

1. Preheat the oven to 325°F.
2. Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY). Remove from the oven and turn the oven onto broil.
3. While the basil leaves are cooking heat a a skillet over medium high heat. Add 2 tablespoon of olive to pan. Add the corn, red pepper and honey. Saute five minutes and then add the zucchini. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.
4. Place the french bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely). Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.
5. Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely! Everyone's broilers are different so check on the pizzas constantly!
6. Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT!

5 Favorite Popsicle Recipes to Beat the Summer Heat!

Did You Know?

The popsicle was invented by an eleven-year-old boy.

In 1905, eleven-year-old Frank Epperson from San Francisco, California invented the popular hot weather treat, the Popsicle as we know it today. However, the invention supposedly came about as a pure accident! According to the Popsicle company, one cold evening Frank left a mixture of powder flavored soda water with a stir stick in it on the porch. Because of the cold weather outside, he awoke to a frozen treat on a stick.

Seventeen years later, in 1922, Epperson served his ice lollipops at a Fireman’s ball and they were a huge hit. It didn’t take long then for Epperson to realize the commercial possibilities of his accidental invention. A year later, in 1923, he introduced the frozen pop on a stick to the public at Neptune Beach, an amusement park in Alameda, California. It was a big success. He soon after applied and received a patent for a “frozen confectionery”, in 1924, which he named the “Epsicle Ice Pop”. He began producing it in different fruit flavors on birch wood sticks.

Enjoy 5 of my favorite variations on the popsicle found around the web by 5 wonderful food bloggers -- from the Coconut Lime Pop to the Mango Pineapple flavor!

1.  Coconut Lime Popsicles by Kelli at The Corner Kitchen

2.  Peach & Lavender Sangria Popsicles by A Thought for Food

3.  Strawberry Shortcake Greek Yogurt Popsicles by The Kitchen Paper

4.  Sea Salted Limoncello Popsicles by Pink Patisserie

5.  Mango Pineapple Popsicles by Grandbaby Cakes

Wood-Smoked Tri-Tip with Sicilian Herb Sauce

Ingredients:

3 tablespoons fresh thyme leaves

2 garlic cloves, peeled

1 1/2 teaspoons dried oregano

1 teaspoon coarse kosher salt or coarse sea salt

2 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil

1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast

3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained

Directions:
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transferto bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat).

If using gas grill:
Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

If using charcoal grill:
Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce separately.

Old Fashioned Pink Lemonade & Lemonade Cupcakes for National Lemonade Day

August 20, 2012 is

National Lemonade Day

This cool, refreshing drink is a classic favorite. That’s why tomorrow is National Lemonade Day! The mixture of lemons, water, and sugar results in a pleasant contrast of sweet and sour.

Variations of lemonade can be found around the world. In France, for example, you can order a “citron pressé.” The waiter will bring you lemon juice, sugar, and water so you can add as much as you like of each ingredient! Whether you prefer yours flat or fizzy, pink or yellow, lemonade is always delicious.

However you decide to enjoy your lemonade, be sure to squeeze a glass, like this Old Fashioned Pink Lemonade, into your day in honor of National Lemonade Day!  Give the Lemonade Cupcakes (below) a whirl, too!

Old Fashioned Pink Lemonade

Ingredients:

1 cup sugar

1 cups water

1 cup lemon juice

1 cup cranberry juice

5 cups water

Directions:

1. Combine 1 cup sugar and 1 cup water in saucepan. Bring to a boil and stir to dissolve. Let cool.

2. Add sugar water, lemon juice, cranberry juice and water in 2 quart pitcher. Stir to combine and serve over ice.

Creamy Dreamy Lemonade Cupcakes

Servings: 24 cupcakes

Ingredients:

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1/2 cup powder lemonade drink mix

1 stick of butter, softened

3 eggs

Frosting

1 (8oz) cream cheese, softened

1 stick of butter, softened

3 cups confectioners’ sugar

1/2 cup powder lemonade drink mix

3 tablespoons milk

2 or 3 drops yellow food color, if desired

Directions:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Pour the water into a large bowl, add the powdered lemonade mix and mix well. Add the remaining cake ingredients and mix with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes

While cupcakes are baking, make the frosting by combing all the frosting ingredients in a bowl and mixing well with electric mixer until creamy. Add a little more milk if necessary for proper consistency and a few drops of yellow food coloring (if desired). Chill until ready to frost cupcakes.

When cupcakes are cool, frost and keep in the refrigerator until ready to serve.

Serve up this delicious lemon and pineapple slime punch on Halloween! Takes only 15 minutes to prepare.  This recipe is brought to you via Pillsbury.  Ellie and I enjoyed these with supper (red bell peppers stuffed with the most amazing chili recipe ever, which I will share with you soon.) Enjoy!

Lemon-Slime Punch

Makes 24 (1/2 cup servings

Ingredients:

¾ cup lemon juice

1 (46-oz.) can (about 6 cups) pineapple juice, chilled

1 pint (2 cups) lime sherbet, softened

2 (20-oz.) bottles (about 4 cups) lemon-lime flavored carbonated beverage, chilled

Directions:

In punch bowl, combine lemon juice, pineapple juice and sherbet; stir until sherbet is dissolved.

Just before serving, pour carbonated beverage slowly into pineapple juice mixture.