Strawberry Freezer Jam

Well, it’s Wednesday morning, and I’m a little tired. We had a nasty stomach bug go through our house last week, we’re up to our eyeballs in swim team practices, and we’re counting down the days until the end of the school year. Once all that is done, we’ll start counting down the days until the arrival of the new baby sister!

I love this time of year, but it’s all pretty hectic right now. So, in honor of all things easy and relaxing, I thought I’d do a little post on freezer jam. I think pretty much everyone loves homemade jam, especially on homemade toast.

We didn’t eat too much in the way of homemade jam when we were growing up, and so it’s been something that I’ve always found fairly intimidating. My husband is always worried about the dangers involved in canning (we’re all safety minded over here!), so we don’t do a lot of jam.

The first time I tried freezer jam was when I received some from my Aunt Rozanne while I was in college. It’s a little softer than traditional jam, but the flavor is all there! When Christina asked Rozanne about the recipe, she just said she uses the instructions on the packaging. How simple is that?

I thought jam would be a great Spring recipe for the last photo shoot with Candice, and I was not disappointed. I took this recipe from the back of the Ball Instant Pectin package. If you’re interested in recipes using other kinds of fruit, you can visit their website.

In the canning section at the grocery store they sell little plastic jars especially for freezer jam, but Aunt Rozanne also reuses the plastic containers from store bought frosting (she’s from Oregon, so she’s all about recycling!). The jar in the picture is from The Container Store, but I don’t know how practical it is for freezing. This was the jam that we ate right away!

If you’re local to South Texas/Hill Country, my favorite place to go strawberry picking is Sweet Berry Farm!

Strawberry Freezer Jam

from Ball

Ingredients:

  • 1  2/3 c. Strawberries
  • 2/3 c. Sugar
  • 2 Tbsp. Instant Pectin

Instructions:

  1. Hull strawberries and crush using a potato masher.
  2. In a separate bowl, combine sugar and pectin.
  3. Add fruit to sugar mixture and stir for 3 minutes.
  4. Ladle into clean jars and let stand for 30 minutes.
  5. Freeze for up to a year, or refrigerate for three weeks.

 

 

 

 

 

 

 

p.s. Today is National Chocolate Chip day … how are you celebrating? If you have no other plans, try these!

 

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Strawberry Freezer Jam
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Serves: 4
 

Strawberry Freezer Jam from Ball
Ingredients
  • 1⅔ c. Strawberries
  • ⅔ c. Sugar
  • 2 Tbsp. Instant Pectin

Instructions
  1. Hull strawberries and crush using a potato masher.
  2. In a separate bowl, combine sugar and pectin.
  3. Add fruit to sugar mixture and stir for 3 minutes.
  4. Ladle into clean jars and let stand for 30 minutes.
  5. Freeze for up to a year, or refrigerate for three weeks.

3 Comments
by on May 15, 2013  •  Permalink
Posted in Basics, Breakfast Food, In Season
Posted by Sarah on May 15, 2013

http://www.franklyentertaining.com/2013/05/15/strawberry-freezer-jam/

My Problem with Mother’s Day

How great is this poster? If you love it, head over to A Proffittable Life and print one off for yourself … maybe leave one around for your family to see!

So, perhaps the title of this post is a bit misleading. I don’t actually have a problem with Mother’s Day per se, but I do have an issue with how it’s marketed. If you look on Pinterest, and I’m no exception, there are all kinds of posts about great things to do for your mom. The same thing goes for magazines like Better Homes and Gardens, Real Simple, or In Style. I also get emails from the likes of Aveda, Williams-Sonoma, and HEB. All of these things are filled with ideas on how to treat your mom right on her most special day.

Mother’s Day is an important day. I worked and continue to work really hard to be a mom, and I like my special day of recognition. I wouldn’t mind breakfast in bed, or really cute videos of my kids telling me how great I am. I also wouldn’t turn my nose up at half the gift ideas mentioned in any of the articles or pins. The problem I have is that all of these magazines and pinterest boards are targeted to women. This makes it easy for me to pick something out for the moms in my life, but (and this is going to sound selfish), what about me what about you? Where does your husband get his ideas? It’s not like Popular Science has a Mother’s Day idea column! Since my kids started school, there are usually cards that they made in class, but that doesn’t solve the issue with my husband.

So, why don’t companies market Mother’s Day gift ideas to men? Am I the only one annoyed by this? Are your husbands big Mother’s Day planners, or are they heading to the mall on Saturday night?

pp.s. I had to go back to October to find a picture of me with any of my kids, how pathetic is that?!

 

 

 

 

3 Comments
by on May 7, 2013  •  Permalink
Posted in Real life
Posted by Sarah on May 7, 2013

http://www.franklyentertaining.com/2013/05/07/my-problem-with-mothers-day/

Oven Baked French Toast for Dinner

I Can't Believe It's Not Butter! Breakfast After Dark

Thank you I Can’t Believe It’s Not Butter! for sponsoring this post. Visit www.icantbelieveitsnotbutter.com for more information about Breakfast After Dark.

I was so excited to get to use I Can’t Believe It’s Not Butter! to create a Breakfast After Dark recipe. Breakfast After Dark sounds all mysterious and romantic, but I’m just embracing the fact that I was serving breakfast and then putting my kids to bed!I don’t know about you, but I love making breakfast for dinner; my kids love it, and after a long day, it is the perfect no stress meal.

Yesterday, we had a house full of sick kids (well, not full, but 3/5 kids down does not make for a good day!). Thankfully, our kids are still good natured, even when they’re not feeling 100%.

After doing many, many, many loads of laundry, I wasn’t really in the mood to put together a Sunday roast, and so breakfast for dinner it was. My kids were so excited (except for Ben, because he was on a crackers only diet!) at the prospect of a fancy breakfast for supper.

This dinner is amazingly easy and delicious. The beauty of baked french toast is that you can sit down and eat with everyone else at the table because you’re not standing over a hot stove flipping slices of bread. I used challah bread, and then I topped it with an I Can’t Believe It’s Not Butter! cinnamon streusel. I think most people are used to using I Can’t Believe It’s Not Butter! from the tub, as a spread, but it also comes in sticks, and works wonderfully in baked recipes. I can’t even describe how amazing this smelled while it was baking.

The prep for this recipe is under 10 minutes, and since this bakes for 45 minutes, you have plenty of time to cook some sausage and cut up some fruit.  If you want to serve this for a traditional breakfast, you can put the whole thing together the night before and then bake it in the morning. Obviously, that means you can also put it together in the morning and bake it in the evening!

I Can’t Believe it’s Not Butter! has put together some hilarious/educational videos with Lisa VanderPump, if you want to check them out, click here. Just to hear Lisa talking to her trainer about his frittata takes me back to the Fabio days (does that age me?)!

Oven Baked French Toast With Streusel Topping

Ingredients:

  • 1 Loaf Challah Bread
  • 4 x eggs
  • 1 c. Cream
  • 1 c. Milk
  • 1/2 tsp. Cinnamon
  • dash of Salt
  • 1 tsp. Vanilla
  • 1/2 c. I Can’t Believe It’s Not Butter (plus more for greasing the baking dish)
  • 1 c. Brown Sugar
  • 1/2 tsp. Cinnamon
  • 2 Tbsp. Flour

Instructions:

  1. Grease a 9×13 baking dish with I Can’t Believe It’s Not Butter.
  2. Mix the eggs, milk, cream, 1/2 tsp. of cinnamon, salt and vanilla in a large mixing bowl. Beat until well mixed.
  3. Cut the bread into 1 inch thick slices.
  4. Dip bread in the egg mixture and then place upright in the baking dish.
  5. When all the bread is in the baking dish, pour any leftover egg mixure over the bread.
  6. To make the streusel, combine the 1/2 cup I Can’t Believe It’s Not Butter with the brown sugar, 1/2 tsp. cinnamon, and flour.  Use a pastry blender to make pea sized crumbs.
  7. Sprinkle the streusel over the sliced bread.
  8. Bake in a 350º oven for 10 minutes, then reduce the heat to 325º for 35 minutes.

 

 

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Oven Baked French Toast for Dinner
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

Oven Baked French Toast With Streusel Topping
Ingredients
  • 1 Loaf Challah Bread
  • 4 x eggs
  • 1 c. Cream
  • 1 c. Milk
  • ½ tsp. Cinnamon
  • dash of Salt
  • 1 tsp. Vanilla
  • ½ c. I Can’t Believe It’s Not Butter (plus more for greasing the baking dish)
  • 1 c. Brown Sugar
  • ½ tsp. Cinnamon
  • 2 Tbsp. Flour

Instructions
  1. Grease a 9×13 baking dish with I Can’t Believe It’s Not Butter.
  2. Mix the eggs, milk, cream, ½ tsp. of cinnamon, salt and vanilla in a large mixing bowl. Beat until well mixed.
  3. Cut the bread into 1 inch thick slices.
  4. Dip bread in the egg mixture and then place upright in the baking dish.
  5. When all the bread is in the baking dish, pour any leftover egg mixure over the bread.
  6. To make the streusel, combine the ½ cup I Can’t Believe It’s Not Butter with the brown sugar, ½ tsp. cinnamon, and flour.  Use a pastry blender to make pea sized crumbs.
  7. Sprinkle the streusel over the sliced bread.
  8. Bake in a 350º oven for 10 minutes, then reduce the heat to 325º for 35 minutes.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

4 Comments
by on May 6, 2013  •  Permalink
Posted in bread, Breakfast Food, Brunch
Posted by Sarah on May 6, 2013

http://www.franklyentertaining.com/2013/05/06/oven-baked-french-toast-for-dinner/

Raspberry Cordial Lemonade

This comes from another photo shoot with Candice. We knew we needed one Summery drink, and I thought about Raspberry cordial. If you’ve ever read Anne of Gables (and if you haven’t, shame on you!), then you know all about the drama that surrounds Anne when she tries to serve a fancy beverage to her bosom friend.  Oh I hope you’ve read Anne, because if not, the idea of a bosom friend might seem strange.

I still have my original copy of Anne of Green Gables from when I was 8 or 9. My name is written on the inside front cover (I don’t know why I thought I had perfect handwriting at that age!). I also have two copies of the Anne of Green Gables Cookbook. I had one from when I was a kid, and then Christina was super thoughtful and gave me one for Christmas a couple of years ago.

I think these kind of cookbooks are a great way to get kids to love reading. There are lots of books, and even more recipes, that go along with different books, and they are a way to connect a book to every day life. On a completely different note, if you love Downton Abbey (and again, who doesn’t), there’s a great website that posts recipes from the show.

Back to the cordial. I thought the cordial would be a perfect thing for a ladies lunch, or for my daughter’s upcoming tea party birthday, but I underestimated how sweet it would be. It’s got a syrup like consistency, so I decided to add it in to lemonade. It’s basically the perfect sweetener for a tart drink… and it looks beautiful.

What’s your favorite recipe from a book?

Raspberry Cordial

adapted from Kate Macdonald’s, The Anne of Green Gable’s Cookbook

Ingredients:

  • 1 lb. frozen raspberries
  • 1 1/4 c. sugar
  • 4c. boiling water
  • lemonade

Instructions:

  1. Put frozen raspberries and sugar in a saucepan and cook over medium heat for 20 minutes, or until all the sugar has dissolved.
  2. Mash the raspberries and the syrup.
  3. Pour the raspberry mixture through a strainer and keep the liquid.
  4. Boil the water and add it to the raspberry juice.
  5. Cool mixture and chill in the refrigerator.
  6. Add a couple of tablespoons of the cordial to your favorite lemonade.

 

 

3 Comments
by on May 3, 2013  •  Permalink
Posted in Canadian, drinks
Posted by Sarah on May 3, 2013

http://www.franklyentertaining.com/2013/05/03/raspberry-cordial-lemonade/

Frankly Field Trip: Saveurs 209

I’m always on the lookout for delicious restaurants wherever I am, but sometimes, when it comes to San Antonio, I stick with the tried and true. I have my places that I love, and places that I know are great for my kids (San Antonio has mastered the burger place with the fenced outdoor play area!), but I don’t always think to leave the neighborhood and head downtown.

Downtown San Antonio is an interesting place. The Riverwalk is tons of fun, but it’s a bit of a tourist trap (think Rainforest Cafe). Generally, if I’m going out to eat, I don’t venture too far past the Pearl Brewery. However, recently, a bunch of new restaurants have opened up closer to the downtown core.

I was intrigued when I read the article in the paper about Saveurs 209. It’s basically a family who moved here from Paris to open a restaurant. I was even more hopeful at the prospect of them bringing over a pastry chef and opening a bakery in the space next door to their restaurant. When I talked to the owner he was unsure about the timing of the bakery (which makes me extra sad since the closing of Bistro Bakery), but the whole restaurant experience was wonderful. Sylvain Nykiel, the owner, even took us back to the kitchen to meet his daughter, Caitline, the chef.

We went down for a Tuesday lunch, and everything seemed very French (right down to the lack of ice in the Diet Coke!). I’m always a little nervous about using my french, but I cannot describe how happy it makes me to hear conversations in french, and since the restaurant wasn’t too busy while we were there, we had the opportunity to hear lots of chatting between the owner, his wife, and their daughter who is the chef.

Everyone was super friendly, and the food was delicious. I had a salmon quiche, and a crème brulée for dessert. It’s hard for me to explain the happy feelings of nostalgia that I get from being surrounded by french people and food, but the whole experience was wonderful, and their dinner menu looked even better than their lunch menu!

If you’re looking for a place to eat downtown, I would definitely give Saveurs 209 a try. There’s a pay parking lot right next to the building, and there are also plenty of metered spaces right in front.

Saveurs 209:

  • 209 Broadway, San Antonio
  • (210)223-0209

 

2 Comments
by on April 25, 2013  •  Permalink
Posted in Eating Establishments, Frankly Field Trips, Uncategorized
Posted by Sarah on April 25, 2013

http://www.franklyentertaining.com/2013/04/25/frankly-field-trip-saveurs-209/

T-12 Weeks

So, I officially have 12 weeks left until the arrival of the new baby. If you’ve ever been pregnant, you know that 28 weeks is about the time that you get tested for gestational diabetes. Since I’ve had gestational diabetes for 4 out of the last five pregnancies, I’m not sure why I was hoping for good news from the test, but the good news never came.

I’m not going to lie, I’ve tried to research ways to beat the 1 hour test (if I fail the one hour I don’t even worry about the three hour since I’ve never passed that test!), but all you get is a bunch of guilt about how you must not love your baby. I love my baby, I just want to know if walking on the treadmill before the test helps or hurts my chances.

For whatever reason, I take the failing of the glucose tolerance test as a personal failure. Now, I have to spend the next three months on my crazy low carb high protein diet, which is bad enough, but then I also have to spend countless hours in the waiting room of the perinatologist. This will be my third time with this particular doctor, and I’m hoping they’ve changed up their office management. I shouldn’t think negative thoughts, but I see a lot of magazine reading in my future!

The positive side of the diabetes diet is that I don’t gain much weight at the end of my pregnancies and I get 4 extra ultra-sounds! So, think of me next Wednesday at lunch time while Cindy is telling me, very slowly, that tortillas and refried beans are no nos on this new diet!

So, for the next 12 weeks I’ll be keeping a running tally of things I wish I could eat! I’ll keep you posted!

 

 

2 Comments
by on April 18, 2013  •  Permalink
Posted in Real life
Posted by Sarah on April 18, 2013

http://www.franklyentertaining.com/2013/04/18/t-12-weeks/

Leftover Quiche

I originally planned this post to come right after Easter to give you some ideas on what to do with your leftover ham. Candice took these amazing photos, and somehow it just all got away from me! Check out Candice’s Blog, where she posted a tutorial on how to get last week’s tomato soup image. This is the beginning of a weekly how to series for her! feel like Easter was just last week-end, but in fact it was two week-ends ago! Anyone else feel like this year is just flying by?

We ended up having a crazy Easter week-end, where I feel like we toured half the state of Texas! We had burgers in Houston an crawfish in Longview. We even got to drive through a little town called, Cut-and-Shoot. It sounds like it has amazing story behind it, but when I googled it, it was pretty blah. there was a tasty donut shop on the drive through town, though!

Ironically enough, since we were driving home on Easter Sunday, we had Easter dinner at Chuy’s in Austin! (Thankfully we had a server who appreciated that we were in no mood for a long wait!!) My sister-in-law Aimee provided a delicious lunch after church on Sunday, so we were able to get some ham and other goodies before we took off for San Antonio.

I feel like I need a nap right now, and I don’t know if it’s because I’m remembering all the driving from that week-end, or if it’s the lack of sleep caused by pregnancy number 6! Am I the only tired one out there?! I’m really hoping to get some energy back some time in July!

Back to the topic at hand: quiche. I made this quiche with some chopped ham, caramelized onions, and Swiss cheese. The great thing about quiche is that you can use whatever you have on hand, and it will be almost guaranteed to work. If you’re short on time, there’s no shame in a pre-made crust! I also use these individual tart pans from Williams-Sonoma because they make a perfect individual sized portion.

Leftover Quiche

Ingredients:

  • pastry for a double crust pie (this will comfortably make 4 individual quiches)
  • 4 eggs, beaten
  • 1 can evaporated milk (12 oz)
  • pinch nutmeg
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • 1/2 c. caramelized onions
  • 3/4 cup diced ham

Instructions:

  1. Line the tart pans with the pie dough.
  2. Place the cheese, onions and ham on the lined tins in equal portions.
  3. Combine the eggs, milk, nutmeg, salt and pepper.
  4. Pour the egg mixture over the filling in the tart pans. Fill to just below the rim. It’s okay to have the fillings be a little higher than the egg mixture.
  5. Place the tart tins on a cookie sheet, and cook in a 350º oven for 20-25 mins. Inset a knife into the center. If it comes out clean, it’s done.
  6. Let the quiche sit for 5 minutes before cutting.

Remember, you can use whatever you have lying around for a filling. Get as creative as you want!

 

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Leftover Quiche
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Leftover Quiche
Ingredients
  • pastry for a double crust pie (this will comfortably make 4 individual quiches)
  • 4 eggs, beaten
  • 1 can evaporated milk (12 oz)
  • pinch nutmeg
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • ½ c. caramelized onions
  • ¾ cup diced ham

Instructions
  1. Line the tart pans with the pie dough.
  2. Place the cheese, onions and ham on the lined tins in equal portions.
  3. Combine the eggs, milk, nutmeg, salt and pepper.
  4. Pour the egg mixture over the filling in the tart pans. Fill to just below the rim. It’s okay to have the fillings be a little higher than the egg mixture.
  5. Place the tart tins on a cookie sheet, and cook in a 350º oven for 20-25 mins. Inset a knife into the center. If it comes out clean, it’s done.
  6. Let the quiche sit for 5 minutes before cutting.

2 Comments
by on April 11, 2013  •  Permalink
Posted in Brunch, Easter, Leftovers, Mains
Posted by Sarah on April 11, 2013

http://www.franklyentertaining.com/2013/04/11/leftover-quiche/

Tomato Soup

 I’m trying to think if there’s a anything that counts as comfort food more than tomato soup … maybe tomato soup with grilled cheese? I grew up eating tomato soup in varying forms. When I was first married I can remember opening a can of Campbell’s and serving it with a sandwich. If I was in a pinch, that’s something I might still do for myself, but when I’m feeding my family, or doing a luncheon, I have to make soup from scratch. Here’s the great thing, tomato soup is one of the easiest, least fattening foods out there, and it’s perfectly filling. Tomato soup is the perfect pick me up in the middle of winter, but it also works in the warmer months because it’s light.

One of the best things about tomato soup (or potato soup, for that matter) is that there are myriad ways to dress it up. When we did the Valentine’s party, we served the soup with grilled cheese croutons, but cheese also works wonderfully, as does bacon or any number of herbs. If you want to add a little fat, your can garnish with sour cream. This particular version is made with basil, but if you are love with cilantro, just switch it! I also use chicken stock, but if you’re vegetarian, just use vegetable stock instead.

Also, for this recipe I use my handy immersion blender. This way you can control how chunky you want your soup, and you don’t have to mess with cleaning out a food processor.

Thanks to Candice for the images. One day I might start taking my own pictures again, but right now I’ve got a good thing going!!

 

Tomato Soup

Ingredients:

  • 2 Tbsp. olive oil
  • 2 c. grape tomatoes (or 1 can diced tomatoes)
  • 1 1/2 c. chicken broth
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 small can tomato paste
  • 1 red pepper, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. Sugar
  • 2 Tbsp. fresh basil, plus more for garnish
  • salt and pepper to taste

Instructions:

  1. In a large saucepan, combine olive oil, garlic, tomatoes and onions over medium heat. Cook until onions are translucent.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat, cover and simmer for 30 minutes.
  4. Use your immersion blender to achieve the desired thickness for your soup.
  5. Garnish with fresh basil.

 

 

 

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Tomato Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Tomato Soup
Ingredients
  • 2 Tbsp. olive oil
  • 2 c. grape tomatoes (or 1 can diced tomatoes)
  • 1½ c. chicken broth
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 small can tomato paste
  • 1 red pepper, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. Sugar
  • 2 Tbsp. fresh basil, plus more for garnish
  • salt and pepper to taste

Instructions
  1. In a large saucepan, combine olive oil, garlic, tomatoes and onions over medium heat. Cook until onions are translucent.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat, cover and simmer for 30 minutes.
  4. Use your immersion blender to achieve the desired thickness for your soup.
  5. Garnish with fresh basil.

3 Comments
by on April 4, 2013  •  Permalink
Posted in In Season, Soup
Posted by Sarah on April 4, 2013

http://www.franklyentertaining.com/2013/04/04/tomato-soup/

Friday Round Up

I hope everyone has fun plans for this week-end. We’re hanging out with family, and I’m sure there will be lots of candy involved (for me anyway)! Lately I’ve been trying to convince my husband to get a dog, and this week-end local pet adoption fair. I was hoping that my 7 year old’s adorable puppy eyes would help our cause, but so far, it’s a no go. Maybe it’s a little crazy to get a dog and a new baby all at once, but I figure if I’m going to be up nights and cleaning dirty diapers, cleaning up after a dog won’t be too much of a stretch!

This week end is also the Firefighter’s Steak Over Challenge at Walmart. Who doesn’t want to see a firefighter grilling up a steak? Has anyone else been watching Chicago Fire … it’s not just me, right?!

As for more traditional Easter week-end activities, here are a few recipes from Easters past:

That last link is a little depressing for me because my kids were so little. They were so cute and unsassy three years ago!

Have a great week-end everyone!

 

 

2 Comments
by on March 29, 2013  •  Permalink
Posted in Easter, Uncategorized
Posted by Sarah on March 29, 2013

http://www.franklyentertaining.com/2013/03/29/friday-round-up/

Easter Egg(Carton) Cupcakes

Well, I don’t know about you, but Easter sort of crept up on me this year. I’m so glad that Candice and I did the little photo shoot beforehand, because otherwise I don’t know what I’d have to share with you today (p.s. Check out Candice’s newly designed site!)! We’ve had family in town (actually three separate families). I love having family visit, and I love that my kids get to play with their cousins, but when it happens, everything else takes a back seat (which, I think, is how it should be!).

These are mini lemon pound cakes, and I just topped them with a buttercream frosting and a blackberry.  I adapted this from one of my Nan’s recipes, and I think they look like Spring in a carton, which is why they are perfect for Easter! I’m going to give you the recipe for these mini cupcakes, but is it wrong that I think one of the best things about this is the packaging?! I’m not going to lie, there is a local bakery in town, Bird Bakery, and this is how they package a dozen of their mini cupcakes. I had never seen anything like it, and I thought it was the best idea. If you live in San Antonio, head over to Bird to try their delicious flavors, but if you want to try this at home, there are a few sources that I have found for egg cartons. I got these mini cartons at Bath and Body Works after Christmas, but right now World Market is selling adorable cupcake kits with cartons, and I found some others on Bake it Pretty. If you think you’ll be needing hundreds because you have that many friends, then you can also go to a farm supplier.

 

I think this is the perfect hostess gift for someone having you over for Easter dinner, or for an Easter Egg Hunt. We are looking forward to even more cousin time this week-end!What are your week-end plans?

Extremely Easy Lemon Cupcakes

Ingredients:

  • 1 box yellow cake mix
  • 1 package instant lemon pudding
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 c. water
  • 1/2 c. oil

Instructions:

  1. Combine all ingredients and beat for 5 minutes. The time here is important, because it’s what gives the cake it’s amazing texture.
  2. Fill lined mini muffin tins 3/4 full and bake in a 350º oven for 8-10 minutes.
  3. Top them with frosting, whipped cream, a glaze, or they’re equally delicious plain!

 

 

 

Print
Easter Egg(Carton) Cupcakes
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Extremely Easy Lemon Cupcakes
Ingredients
  • 1 box yellow cake mix
  • 1 package instant lemon pudding
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 c. water
  • ½ c. oil

Instructions
  1. Combine all ingredients and beat for 5 minutes. The time here is important, because it’s what gives the cake it’s amazing texture.
  2. Fill lined mini muffin tins ¾ full and bake in a 350º oven for 8-10 minutes.
  3. Top them with frosting, whipped cream, a glaze, or they’re equally delicious plain!

Related Posts with Thumbnails

4 Comments
by on March 28, 2013  •  Permalink
Posted in Desserts, Easter, From Ruth's Kitchen
Posted by Sarah on March 28, 2013

http://www.franklyentertaining.com/2013/03/28/easter-eggcarton-cupcakes/

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