Glazed Lemon Muffins Recipe

Glazed Lemon Muffins – fluffy muffins with fresh notes of citrus!

Glazed Lemon Muffins Glazed Lemon Muffins Recipe

Recently, I realized that I complain too much. Be it weather (cold, wind), lighting (never enough for my photos), time (never enough to get everything done), social media (Facebook doesn’t like me), failed recipes (these really drive me crazy), running out of my favorite chocolate (oh the horror!), my hair (I am on a constant journey to tame them and like them) and so many others.

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Creamy Lemon Crumb Bars Recipe

Creamy Lemon Crumb Bars – one of the easiest and fun bars with a perfect citrus flavor!

Creamy Lemon Crumb Bars Creamy Lemon Crumb Bars Recipe

I had only 20 seconds to photograph these bars. And that’s not because of my kiddos who usually want to steal the treats I shoot. It was me. I wanted to devour the whole pan of this version of my favorite bars. Creamy lemon, aka my new weakness.

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Creamy Lemon and Asparagus Pasta Recipe

Creamy Lemon Asparagus Pasta – perfect weeknight dish to welcome the Spring! Comes together in under 30 minutes!

Creamy Lemon Asparagus Pasta Creamy Lemon and Asparagus Pasta Recipe

Simple dishes are sometimes exactly what you need. Light, flavorful yet still comforting.

With plenty of Spring-y, fresh flavors to shake off the cold, dark winter days.

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Lemon Bundt Cake

lemon bundt cake 1 Lemon Bundt Cake

I suggest you pull out the eggs and butter and let them sit on your counter because by the time you are done reading this post (yes, I am assuming you actually read my posts icon wink Lemon Bundt Cake ) you will need your ingredients at room temperature to make this cake. Because you will want to make this cake. I am telling you right now. It is that good!

And then make sure you remember to make it for Easter. With it’s fresh lemony flavor and gorgeous appearance it is sure to be a star on your holiday table.

Case in point.

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Lemon Burst Cookies {from scratch}

lemon cookies 1 Lemon Burst Cookies {from scratch}

 As you can see, I decided to bake my way through Winter. No day goes by without my mixing bowls in use. That’s how I deal with this gray and cold season. But in just two weeks (!!!) it will officially be Spring! And I’m trying to get ready for it. The only thing I actually like about Winter is the citrus fruit. Abundance of it everywhere.

I spotted lemons on sale and couldn’t help myself. I had plans for them, you see. icon smile Lemon Burst Cookies {from scratch} Like these Lemon Burst Cookies.

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Sour Cream Scones with Lemon Glaze – Improv Challenge January

January new+200a Sour Cream Scones with Lemon Glaze   Improv Challenge January

This month I joined the Improv Challenge. As a participant, you have to make something that will include two ingredients the same for everyone. This month the ingredients are lemon and sour cream.

As I am looking for healthy and satisfying breakfasts this month, I decided on making scones.

Did you know that with just one lemon you can make yummy, refreshing scones? Perfect for this season, when we are trying to enjoy citrus fruits.

The sour cream in this recipe makes those babies rich, flaky and delicate in flavor while lemon adds burst of freshness and citrus. The glaze is not too tart nor too sweet. Just right on top of the scones. icon smile Sour Cream Scones with Lemon Glaze   Improv Challenge January

If you are interested in participating and joining the Improv Challenge group, contact Kristen from Frugal Antics of a Harried Homemaker.

January new+192a Sour Cream Scones with Lemon Glaze   Improv Challenge January

Sour Cream and Lemon Scones with Lemon Glaze
I slightly changed this recipe.

for scones:
2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup unsalted butter, cold, cut into tablespoon pieces
1/4 c sour cream
1/4 tsp baking soda
about 2-3 Tbsp of milk
zest of 1 lemon
1 large egg

Mix sour cream and baking soda in a small measuring cup. Set aside.
In a large mixing bowl, whisk all dry ingredients together ( flour, sugar, baking powder, soda, salt and nutmeg ). Add butter and cut it in using a pastry cutter.
Add enough milk to sour cream and soda mixture to make 1/2 cup of liquid.
Add sour cream and milk mixture, egg and the zest to your dry ingredients and stir gently until just combined.
Place the dough onto a lightly floured surface, divide into two parts. Flatten each one into a disk, about 1/2 inch thick. Cut in half and then each piece in half again and again. You should have  8 scones.
Place them all on a parchment paper-lined baking sheet. Repeat for the second disk.
Now you should have 16 scones nicely placed on a baking sheet. Place the baking sheet into the refrigerator, preferably overnight, or at least 30 minutes.
When ready, preheat the oven to 425 degrees. Bake the scones for 13 – 15 minutes for the 30-minute refrigerated ones, or 15 – 18 minutes for the overnight refrigerated ones.
Cool on wire rack.

for the glaze:
juice of 1/2 lemon
1/2 cup powdered sugar

Whisk it all together until smooth. Glaze cooled scones.

January new+202a Sour Cream Scones with Lemon Glaze   Improv Challenge January

There you go: a citrus – fresh breakfast, ideal for January morning!


 Sour Cream Scones with Lemon Glaze   Improv Challenge January

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pixel Sour Cream Scones with Lemon Glaze   Improv Challenge January