Lemon Frosting.

We celebrated my husband's 30th birthday last week. For the party, I made a cake & cupcakes, but wanted to try a new frosting. I saw Pioneer Woman's post for the Best Frosting I've Ever Had a while back, and decided to give it a shot on for his birthday. 

The frosting recipe is just vanilla though, and since I was pairing it with vanilla cupcakes, I wanted to add more flavor. I used lemon curd, since (1) I had it in my refrigerator, and (2) I love lemon. 

And the frosting? It might really be the best I've ever had (cream cheese frosting excluded, which does have place & time). I made a little bit without the lemon curd, too, so I could sample both ways. The frosting is light and sweet. And with the addition of lemon curd, perfectly tart. I received several compliments at the party - It is SO good!, I've never had frosting like this before!, It is so light & almost tastes like whipped cream!.

A new go-to that we will be using again & again.

Lemon Frosting 
Slightly Adapted from Tasty Kitchen  

5 Tablespoons Flour
1 cup Milk
1  teaspoon Vanilla 
1 cup Butter 
1 cup Granulated Sugar
1/3 C lemon curd

In a small saucepan, whisk flour into milk and heat over medium, stirring constantly, until it thickens. You want it to be very thick - thicker than cake mix, more like a brownie mix. Remove from heat and let it cool to room temperature. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy and until there is no more sugar graininess.  Add the completely cooled milk & flour mixture and lemon curd. Beat it on high speed, until it all combines and resembles whipped cream. If it looks grainy or separated or weird, beat it longer.

Spread onto a cooled cake or cupcakes.

Orange Ricotta Pancakes with Strawberry Sauce.

I don't have a picture of the final product because, um, well, we ate it too quickly. These were so, so good.

Sometimes my favorite recipes come out of necessity - I will have a certain ingredient in my refrigerator or pantry that I used for one recipe, but it isn't something that I use in my everyday cooking, so I go searching.

In this case it was ricotta cheese, that I used to make a lime tart for Easter. I have pasta recipes that use ricotta, but I wasn't in a pasta mood yesterday. So I hunted. I remember seeing recipes for lemon ricotta pancakes and thought that sounded like a good place to start. So I Googled around and found one from Two Peas and Their Pod with a blueberry sauce that looked great.

However, I had a bunch of oranges from my in-laws' tree and fresh strawberries that needed to be used, too. So I improvised and made a couple changes. And now this will be a recipe we make over & over again, for breakfasts on the weekend or breakfast-for-dinner, like we had last night.

Orange Ricotta Pancakes with Strawberry Sauce

Adapted from Two Peas and Their Pod

For the sauce:

1 1/2 Tbsp fresh lemon juice

1 1/2 tsp cornstarch

2 C fresh strawberries

3 Tbsp sugar

2 Tbsp water

Splash (3 Tbsp or so) fresh orange juice.

In a small bowl, combine the lemon juice and cornstarch and set aside.

In a medium saucepan, combine the strawberries, sugar, water, and orange juice. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

For the pancakes:

1 1/4 C all-purpose flour

3 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 C ricotta cheese

1 large egg

2 large egg whites

1/2 C fresh orange juice

2 tsp grated orange zest

1 Tbsp canola oil

1 Tbsp milk

In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.

In a medium bowl, whisk together ricotta cheese, egg, egg whites, orange juice, orange zest, canola oil, & milk. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix; the batter will be quite thick.

Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with strawberry sauce.

Lemon Blueberry Crumb Bars.

My husband asked me if I would make a treat that he could take over to a couple families he visits monthly for our church. Since we take goodies to these families frequently, I often use it is a chance to try new recipes, so that we don't have massive amounts of baked goods sitting around our house.

Since I made brownies last month, I decided to do something non-chocolate & lighter this month. This recipe for Lemon Blueberry Crumb Bars I found months ago sounded perfect. Admittedly, they are probably a better spring/summer treat, but living in San Diego, I can almost always get good quality fresh blueberries, and after a very rainy weekend, a splash of springtime sounded just perfect.

These were easy to make, especially using a food processor to combine the dough. I have made bars that have a similar base in the past, but this recipe produced a dough that was much more dry than I had used previously & I tripled checked to make sure that I used all the exact measurements. However, once I started patting the dough into the pan, I quickly realized the dough was the perfect consistency.

These bars were a really good, light treat. And because they were not too sweet, I think they would be perfectly acceptable as breakfast, too. My only complaint was that I didn't really taste the lemon zest, so next time, I think I will add more, because I really love citrus.

Lemon Blueberry Crumb Bars

My Baking Addiction

1 C white granulated sugar

1 tsp baking powder

3 C all-purpose flour

1 C unsalted butter

1 egg

1 tsp pure vanilla extract

1/2 tsp kosher salt

zest of two lemons

4 C fresh or frozen blueberries

1/2 C white sugar

3 tsp cornstarch

Preheat the oven to 375° F. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, lemon zest and baking powder.

In a small bowl, whisk the egg and vanilla together until combined.

Use food processor to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be very crumbly.

Pat half of dough into the prepared pan.

In another bowl, stir together 1/2 C sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting.

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Technically, I made these in February (the 28th!), but since Trish already did her round up & I didn't get my post finished until this morning, it's going for March.

Spicy Lemon Garlic Shrimp.

For the last three weeks, we have been operating under the assumption that my husband had celiac disease (we now know that he doesn't), which meant that I spent a ton of time doing research and hunting down gluten-free recipes. It's not like we had bread at every meal, but we do eat pasta probably once a week and paninis, pizza, & pulled pork sandwiches are regulars in my meal rotation.

All of that was no longer fair game, which made me feel like there was this huge hole in my dinner repertoire. We tried a few gluten-free versions of our favorite products, but it just wasn't the same. I began my search for everyday recipes that just happened to not contain any gluten products. I looked to my normal sources for recipe inspiration & stumbled across this shrimp dish from The Pioneer Woman. I figured I could serve it with a side of rice and it would be a perfect weeknight meal, regardless of my husband's tolerance (or lack there of) to gluten products.

When I eat shrimp, I want to eat it, not be bothered with taking off shells or pulling off tails, so I always get rid of the shells/tails them before I cook my shrimp. For this dish, I bought frozen shrimp that were deveined, shelled, & tail free.

Now, I am not exaggerating when I say that this was the easiest & fastest dinner I have made in months. I just threw everything in the food processor, pulsed a few times, and sprinkled the butter mixture on the shrimp. At the same time I popped the shrimp in the oven, I started some jasmine rice. It took less than 5 minutes of preparation and really only dirtied three dishes (food processor, pot, baking sheet).

I served the shrimp over the rice, with the extra juices poured on top. It was a really, really good dinner. And spicy, too! Which we love.

Spicy Lemon Garlic Shrimp

The Pioneer Woman

2 pounds raw shrimp, deveined

2 sticks cold unsalted butter, cut into pieces

1 tsp kosher salt

4 cloves garlic, peeled

1/4 C fresh flat leaf parsley

1/2 tsp crushed red pepper

1 whole lemon, juiced

Preheat oven to 375°.

Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly, about 20-25 minutes.

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I halved the recipe, of course, but still added 1/2 tsp crushed red pepper, because we like the heat.

When I was making this, I thought that it would be so good (& a fun twist) to use lime juice instead of lemon juice and cilantro instead of parsley. And then add black beans over the rice as well. Same dish, but with a Tex-Mex flavor. Next time!