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When Life Gives You Lemons, Make Pink Lemonade Poundcake

Published

10 months ago

on

When you need a sweet treat that brings some sass too, this pink lemonade pound cake is just right. Shot-through with a stripe of hot pink, the cake is plenty citrusy, thanks to a whopping 2 tablespoons of lemon zest, plus juice in both the batter and glaze. Perfect for baby and bridal showers, Mother’s Day celebrations, and afternoon tea parties, this is the sort of statement dessert that stands out without much work. 

If you’d rather a totally pink cake, simply color the entire batter. Prefer to avoid food coloring? The cake is just as delicious without the pink hue. Simply skip the step of coloring the batter and proceed accordingly. Gel food coloring works the best for vibrant color, but regular food coloring would work fine; just add drops until you reach the color you like.

Got a glut of lemons? Use any leftover juice to make a detox lemonade, lemon icebox pie, or citrus olive oil cake.

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Yields:

8
– 12

Prep Time:

0

hours

10

mins

Total Time:

4

hours

0

mins

1 1/2


(300 g.) granulated sugar

1
c.

(2 sticks; 225 g.) butter, room temperature

2
tbsp.

finely grated lemon zest

1
tsp.

pure vanilla extract

2
c.

(240 g.) all-purpose flour

1/2
c.

fresh lemon juice (from about 3 large lemons), divided

12


(or more) drops pink or magenta gel food coloring

2
c.

(450 g.) powdered sugar

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  1. Preheat oven to 350°. Grease a 9″-by-5″ loaf pan with cooking spray and line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with cooking spray.
  2. In a large bowl, using an electric mixer on high speed, beat granulated sugar, butter, and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, baking powder, and salt until well combined. Add flour and beat on low speed, scraping down sides of bowl with a spatula, until no dry streaks remain. With the mixer running, slowly pour milk and 5 tablespoons lemon juice into batter and beat until just combined.
  3. Transfer 1 1/2 cups batter to a medium bowl and stir in 8 to 15 drops food coloring, until batter is your desired pink hue. Spoon half of plain batter into prepared pan; spread pink batter over top. Spread pink batter with remaining plain batter; smooth top with spatula.
  4. Bake until a tester inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 25 minutes, tenting with foil during the last 20 minutes if necessary to prevent top from browning too fast. Let cool 15 minutes, then use parchment overhang to lift loaf out of pan and let cool completely on a wire rack.
  5. In a medium bowl, whisk powdered sugar and 2 tablespoons lemon juice. Add 4 drops food coloring, then add remaining 1 tablespoon lemon juice one drop at a time, whisking to combine after each addition, until glaze is a very thick lava consistency.
  6. Spoon glaze over cooled cake and let set 15 minutes before slicing.

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PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

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Food

Monster Cookies

Published

7 months ago

on

October 20, 2022

By

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:
40 mins

Ingredients

  • 1

    (17.5-oz.) package Betty Crocker™ Sugar Cookie Mix

  • 1/3 c.

    plus 2 tbsp. unsweetened cocoa powder

  • 2 tbsp.

    powdered sugar

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1

    large egg

  • 1

    (16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting

  • Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

    1. Step 1

      Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.

    2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
    3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
    4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
    5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
    6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

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Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

7 months ago

on

October 19, 2022

By

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

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Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

7 months ago

on

October 17, 2022

By

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:
12

Prep Time:
1 hour 0 min

Total Time:
1 hour 10 min

Ingredients

  • 1

    (1 lb.) New York strip steak, about 1¼” thick

  • Kosher salt

  • 1/3 c.

    mayonnaise

  • 2/3 c.

    (about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving

  • Zest of 1 lemon, plus 1 tbsp. fresh lemon juice

  • Freshly ground black pepper

  • 6

    pieces (about 6 oz.) thick-cut bacon

  • 1

    large yellow or white onion, peeled and thinly sliced

  • 1/3 c.

    bourbon

  • Extra-virgin olive oil

  • 12

    brioche slider buns

  • Unsalted butter, for toasting buns

  • 12

    large basil leaves

Directions

    1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
    2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
    3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
    4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
    5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
    6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
    7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
    8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.

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