I often wonder if you ladies love me for my cards, my lunch or my undeniably crazy personality!!! Well today the truth was reveled and it's the food!!!
Truth be told you make me a better stamper, cook and comedian!
And I love that you appreciate me!
So you've seen the cards, here's the recipes!
Julie’s
Spinach pesto salad!
Pesto
Basil 2
cups
2 garlic
cloves
Salt and
pepper
3 tbs. Olive
oil
3 tbs.
lemon juice
3 tbs.
pine nuts
¼ cup
fresh grated Parmesan
Salad dressings
¼ cup
fresh and easy creamy Italian dressing
Mix with
½ cup olive oil
3 tbs. fresh lemon juice
1 tbs. minced onion
1 ½ tsp. Dijon mustard
½ tsp. grated lemon peel
½ tsp. sugar
Cook pasta drain then toss in pesto.
In large salad bowl add spinach
toss with dressing
Toss in pasta, salt and
pepper to taste!
Then add mushrooms, tomatoes,
grilled chicken!
Sprinkle with pine nuts,
fresh cracked pepper and Parmesan!
Happy baking/cooking/stamping!!
loved having you all today!!
Love, me
Lemon-Raspberry Coffeecake
|
Ingredients:
1 1/2 cups all-purpose
flour
1 1/2 teaspoons baking powder
1/4
teaspoon baking soda
1/4 teaspoon salt
1
1/4 cups granulated sugar
1/2 cup butter,
softened
2 eggs
1 teaspoon
vanilla
3/4 cup buttermilk
3 ounces
cream cheese, softened
1 teaspoon finely shredded lemon
peel
1 cup fresh or frozen raspberries
Powdered sugar and fresh raspberries
(optional)
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Directions:
Preheat oven to 375 degrees F. Lightly grease
the bottom of a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment.
Grease and lightly flour pan; set aside. For cake, in a medium bowl stir
together flour, baking powder, baking soda, and salt; set
aside.
In a medium mixing bowl beat 1 cup of the granulated
sugar and the butter with a mixer on medium to high until combined. Add 1 egg
and the vanilla. Beat on low to medium for 1 minute. Alternately add flour
mixture and buttermilk to sugar mixture, beating just until combined after each
addition; set aside.
For cheesecake filling, in a small mixing bowl beat cream
cheese and remaining 1/4 cup granulated sugar on medium to high until combined.
Add lemon peel and remaining egg; beat until combined.
Spoon half the cake batter into the prepared pan,
spreading to edges. Pour filling over batter, spreading to edges. Dollop
remaining batter on filling, carefully spreading to edges of
pan.
Bake for 20 minutes or until puffed. Gently press
raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted
near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen
edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered
sugar and topped with additional raspberries.
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Jam-
Champagne Glaze
In a small saucepan heat 1/2 cup seedless jam and 1
Tablespoon lemon juice until melted. Combine with 1 to 2 Tablespoons sparkling
wine or 1 teaspoon vanilla. Serve as a sauce with slices of Lemon-Raspberry
Coffeecake. |
and now for the close ups!
Cafe latte mocha cupcakes!
and..... 
My only mistake not photographing the before and after picts of my kitchen! As I've heard before
