Mom’s Strawberry Lemonade Cake

My Mom made this recipe from Southern Lady Magazine.

Mom's Strawberry Lemonade Cake

Keywords: bake dessert cake

6024451

Ingredients

For the Cake

• 1 1/2 cup butter, softened
• 1 1/4 cup sugar
• 1/2 cup strawberry lemonade drink mix
• 4 large eggs
• 1/2 tsp lemon extract
• 4 cups cake flour
• 4 tsp baking powder
• 1/4 tsp salt
• 2 1/2 cups milk

For the Icing

• 1 1/2 cups unsalted butter, softened
• 6 tbsp frozen strawberry lemonade concentrate, thawed
• 6 cups confectioners sugar
• 1 tsp lemon zest

Instructions

For the Cake
Preheat oven to 350.

Spray 3 9" round cake pans with baking spray with flour.

In large bowl, beat butter, sugar and drink mix at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. beat in extract.

In medium bowl, combine flour, baking powder and salt. Add flour mix to butter mix, alternating with milk, beginning and ending with flour mixture.

Spoon batter into prepared pans, dividing evenly.

Bake 24-30 minutes. Let cool in pans 10 minutes.

Remove from pans and cool completely on wire racks.

For the Icing
In large bowl, beat butter, zest and concentrate at medium speed with mixer until combined. Gradually add confectioners sugar beating until smooth.

Powered by Recipage

Strawberry Cool Whip Cookies

The Lemon Cool Whip Cookies were just so good I had to try the recipe out with a different flavor.

I made these for our Relay for Life bake sale. I decided to only use 1 egg this time and I think they turned out better than the Lemon Cool Whip Cookies.

Strawberry Cool Whip Cookies

by Brittany Ray

Prep Time: 5 minutes

Cook Time: 8-10 minutes

Keywords: bake dessert cookie

6022754

Ingredients (48 cookies)

• 1 (8 oz.) Cool Whip, thawed
• 1 eggs
• 1 box strawberry cake mix
• 1/3 cup powdered sugar

Instructions

Preheat oven to 350 degrees.

In a large bowl, whisk cool whip and egg together.

Stir in cake mix. Stir until dough forms and all ingredients are mixed well.

Place powdered sugar in a bowl.

Coat cookie sheets with cooking spray.

Using a teaspoon, spoon a ball of dough up and place in bowl of sugar. Roll around and coat ball completely with sugar.

Place on cookie sheet.

Bake for 8 - 10 minutes.

Let cool on cookie sheet for 5 minutes then move to a cooling rack.

Let cool completely.

Powered by Recipage

Question:

• When you find a good recipe do you start experimenting with new flavors and add-ins or do you leave a good thing alone?

Lemon Sandwich Cookies

Here is another recipe I made for the bake sale last Friday night.

Lemon Sandwich Cookies

by Brittany Ray

Prep Time: 1 1/2 hours

Cook Time: 15 - 20 minutes

Keywords: bake dessert lemon cookie

Ingredients (18 sandwich cookies)

• 2 sticks unsalted butter, room temperature
• 1 cup powdered sugar
• 1 tbs lemon zest (1 lemon)
• 1/2 tsp salt
• 2 cups all-purpose flour, you we need extra for rolling
• cream cheese lemon filling (see separate recipe)

Instructions

In an electric mixer bowl, beat butter, powdered sugar, lemon zest and salt until completely mixed.

With mixer on low, add flour. Finish mixing with spoon.

Mold dough into a disk and place on a piece of plastic wrap.

Wrap up and place in freezer for at least 1 hour.

Preheat oven to 350 degrees.

Unwrap dough, using some extra flour roll dough and cut with a circle cookie cutter. About 1 1/2 inch in diameter and 1/8 inch thick.

Spray cookie sheets with cooking spray.

Place cookies on baking sheet. Cookies will not expand too much so you can put them somewhat close together.

Bake for 15 to 20 minutes. Make sure too watch them closely you want to take them out just when they are barely starting to brown.

Place on a cooling rack to cool completely.

Assemble sandwiches buy putting about 1 tsp or more of the cream cheese lemon filling on one cookie and closing another on top squeezing gently.

Powered by Recipage

Cream Cheese Lemon Filling

by Brittany Ray

Prep Time: 10 minutes

Ingredients (enough to fill 18 sandwich cookies)

• 4 oz. cream cheese, room temperature
• 1 tbs lemon zest (1 lemon)
• 1 1/2 cups powdered sugar

Instructions

In a small bowl, mix cream cheese and lemon zest until smooth,

Slowly add the powdered sugar, mixing in between each addition. Add powdered sugar until firm and spreadable.

Powered by Recipage

These were my favorite of the cookies that I made. I only got to eat one so I might be making these again soon:)

RFL 2012: e-LEMON-ate cancer

Friday night was Relay For Life. Our team sold lemonade and baked goods to raise money for the American Cancer Society.

Anna made some really good lemonade.

The boys did a great job of mixing it. Don’t mind the shaker used as a stirrer… No worries it was clean!

Several of us made cookies, brownies, bars, cupcakes, etc.

I made Lemon Cool Whip Cookies, Strawberry Cool Whip Cookies and Lemon Sandwich Cookies. (I will post the rest of the recipes soon and link them here)

Of course I had to get a picture with Big Al when I saw him walking around the track. Of my all my years in college I never once had my picture made with him. Now I can mark it off my list!

The track was lined with luminarias. Each luminaria had a name of a person who has fought cancer, is fighting cancer or who has lost the battle of this terrible disease. The luminaria ceremony was very emotional. They wait until 10pm when it is dark and shut off all the lights. The bags are then lit and you walk around the track as they read names aloud either in honor of or in memory of.

We decided to light our tents up with Christmas lights.

The lovely engaged couple! Aren’t they the cutest!

To attract attention to our tent, Stephen dressed in his Mardi Gras attire and brought our team mascot, Polo.

My ADX sisters Anna, Sarah, Ashleigh and me.

Twin, Big and me.

Me and Trey.

The plan was to stay until 6am but once the other tents started packing up and leaving we decided to leave a little early. We were one of the last 3 tents to stay. So at around 2am we packed up and went home.

It was a long but fun night. It was really great to hang out with friends and help raise money for such a worthy cause!

Lemon Cool Whip Cookies

Relay for Life is this Friday! Our team is having a lemonade stand and bake sale at our tent as our fundraiser. To get a head start I decided to make a batch of Lemon Cool Whip Cookies tonight.

Lemon Cool Whip Cookies

by Brittany Ray

Prep Time: 5 minutes

Cook Time: 8-10 minutes

6022614

Ingredients (48 cookies)

• 1 (8 oz.) Cool Whip, thawed
• 2 eggs
• 1 box lemon cake mix
• 1/3 cup powdered sugar

Instructions

Preheat oven to 350 degrees.

In a large bowl, whisk cool whip and eggs together.

Stir in cake mix. Stir until dough forms and all ingredients are mixed well.

Place powdered sugar in a bowl.

Coat cookie sheets with cooking spray.

Using a teaspoon, spoon a ball of dough up and place in bowl of sugar. Roll around and coat ball completely with sugar.

Place on cookie sheet.

Bake for 8 - 10 minutes.

Let cool on cookie sheet for 5 minutes then move to a cooling rack.

Let cool completely.

Powered by Recipage

These turned out so good it was hard to eat just one! I packaged them up tight so there would be no chance I could sneak one before the sale!

Merry Christmas!

Last night I went to my parents house for dinner. My mom has a rotisserie and cooks the best chickens!



We had chicken, homemade mashed potatoes and gravy, green beans and rolls.



I made a blueberry cobbler for dessert. It was amazing. I can’t take 100% credit for it since it wasn’t completely homemade. I used Louisiana Cobbler mix and a can of Comstolk blueberry pie filling. It turned out so good though! I will definitely be using this cobbler crust mix again.



My parent’s Christmas tree has shrunk over the years but it still has my favorite ornaments on it. After dinner we all grabbed a comfy seat in the living room and watched It’s a Wonderful Life.

This morning we got up and went to our church for a Christmas service and communion.



This was what I wore to church. A few weeks ago while I was in Mobile we went shopping at the Tanger Outlets in Foley. I bought this skirt at J. Crew and had not worn it until today. Excuse the brassiere in the floor.



I added this cowl after realizing how cold it was outside! My mom made it. If you like it we are working on getting them on Etsy. She has made me two so far and one for me to give as a gift. I absolutely love mine. It is so warm and soft! Once we get them on Etsy I will let you know.

After church this morning we went back to my parent’s and ate leftovers from last night’s dinner. My mom worked on another cowl while I made some of my very favorite Christmas candy, Peanut Butter Balls. We have had these every year at Christmas since before I can remember. They are amazing!



Hi Mom!



My mom put the recipe in our church cookbook.

 

Peanut Butter Balls

by Brittany Ray

Prep Time: 10 minutes

Cook Time: None

Keywords: dessert Christmas candy

My all time favorite Christmas treat! We have made these since before I can remember.

Ingredients (20-30 candies depending on size)

• 5 tbs. reduced fat creamy peanut butter
• 5 tbs. margarine, melted
• 1 tsp. vanilla extract
• 4 tbs. light corn syrup
• 1 cup powdered sugar
• 2 tbs. milk
• 1 (12 oz.) box reduced fat vanilla wafers, crushed

Instructions

In a medium bowl, mix peanut butter, margarine, vanilla, syrup, sugar and milk. Mix well.

Separate 1/2 cup vanilla wafers crumbs and set aside.

Add the remaining crushed vanilla wafers into the peanut butter mixture. Stir until completely mixed.

Roll into balls about 1/2 inch to 1 inch in diameter.

Roll balls into the left over 1/2 cup of wafers until coated.

All done! Enjoy!

Powered by Recipage

Cinnamon Swirl Cookies

I finally get to share my cookie swap recipe with you! After hours of looking through recipes I finally settled on making Cinnamon Swirl Cookies. I am glad I did because I really like them! I ended up having to make 2 batches to get 3 dozen plus some extra for me!



Cinnamon Swirl Cookies
(Printable Version)
Adapted from Good Housekeeping
Makes about 18 cookies

Ingredients:

• 1 stick light butter, softened
• 4 oz. fat free cream cheese, softened
• 1 1/4 cup all purpose flour
• 1/3 cup sugar
• 1 tsp. ground cinnamon

Instructions:

1. In an electric mixer bowl, using the paddle attachment, beat butter and cream cheese on medium speed until creamy (2 minutes).
2. Reduce speed to low and gradually add in flour.
3. Remove dough from bowl and shape into a small rectangle. Wrap in plastic wrap and place in fridge for 1 hour or freezer for 30 minutes. Just enough time until dough is firm enough to flatten with a rolling pin.
4. In a small bowl, mix sugar and cinnamon and set aside.
5. Lightly flour a flat surface for rolling dough. Flour rolling pin and roll dough our in a long rectangular shape. Make sure dough is in a even and thin sheet.
6. Sprinkle cinnamon sugar mixture evenly over all of the dough.
7. Roll dough starting from one of the longest sides.
8. Water may be used to seal the edges and keep rolled.
9. Cut log in half and place on a small pan. Cover in plastic and place in fridge for 2 hours or freeze for 45 minutes.
10. Preheat oven to 400 degrees.
11. Remove one roll of dough at a time. Cut roll into 1/4 inch wide cookies.
12. Place cookies on a cookie sheet covered with parchment paper.
13. Bake for 12 – 14 minutes. Cookies should be lightly browned.
14. Cool on a baking rack.
15. Repeat with remaining roll.

I mailed my cookies to:

• Mother Thyme
• Becoming Bianca
• Orlndofoodie

Click on their site to see what cookies they made! To see the cookies I received click on the "Cookies, Cookies and More Cookies" link below.

I can't wait till next year!

More Posts on The Great Food Blogger Cookie Swap:

• The Great Food Blogger Cookie Swap 2011
• Cookies, Cookies and More Cookies!