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lemon

Thirsty Thursday: National Tequila Day & Not Your Mom’s Tequila Cocktail

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Today is National Tequila Day! When most people think tequila they think of their salt and lime shooter days in college (just me? ok then.) or blended up in a margarita. However,  whether you decide to sip over ice or mix it up in a cocktail, tequila can be enjoyed in a number of ways.

 

There are several different kinds of tequila, and when shopping for tequila it can be hard to know what you want for your mixology bar. Tequila is made from agave and like most liquors has a very unique and distinctive taste. For me, I typically use silver tequilas which is tequila that is clear and is extremely pure in taste and has no additives. It is great for mixing in cocktails. If you are a tequila sipper you can try tequilas that have been aged anywhere from 2 months to more than three years. These tequilas are like whiskey and have been aged in barrels where the flavor has been enriched and become much more complex and even more smooth.

While I have always been a fan of margaritas both on the rocks and blended, made with every fruit under the sun including mangos. I wanted something a little different for today. When looking for a cocktail recipe for today, I wanted something where I could really taste the tequila, use some herbs in my garden, and have a nonalcoholic option for my non drinking friends. Thanks to Martha Stewart, I found this recipe and doctored it up a bit.

 

Thyme & Tequila Lemonade (makes one cocktail)
3 lemon wedges
3 sprigs of thyme
2 tsp granulated sugar
2 oz tequila (optional)
3 or 4 oz sparkling water or club soda
extra thyme for garnish
1/2 cup ice

 

In a small cocktail glass add ice, and let the glass chill. In a large cocktail shaker or glass, muddle together lemon wedges, thyme and sugar until thyme leaves have fallen off and sugar is almost dissolved in lemon juice.

 

Strain mixture over ice into cocktail glass. Top with tequila and sparkling water. Add thyme sprigs and give a little stir. Enjoy immediately.

 

Be ready for good times, because let’s face it, where there’s tequila or lemonade, there’s fun!

If you like summertime drinks that can be virgin or alcoholic check out this peach iced tea or these watermelon slushies or these two version of mint juleps. For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

Want to read more about all things domestic with a touch of humor? Become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Breaking Some Rules: Lemon Blueberry Layer Cake

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There are two rules that I break all of the time.

1.) Don’t head to the supermarket when hungry.
2.) Don’t be pinning things and surfing for recipes when hungry.

The other day I broke rule number two, when I saw an awesome recipe from Sally’s Baking Addiction for Lemon Blueberry Layer Cake. For those that don’t know I LOVE the combination of lemon and berries you can tell by my recipes for lemon blueberry cookies and fresh pink lemonade. Looking at recipes while hungry, led to me breaking rule number one.

However, if being wrong creates this delicious cake, I don’t want to be right.

There are two other rules that I break all of the time too.

3.) Don’t adapt baking recipes as it is a delicate balance.
4.) Give a cake ample time to cool before frosting.

Ok, I’m a rebel, what can I say. I adapted the recipe and I waited as long as I could, but we just couldn’t wait anymore!!

Lemon Blueberry Layer Cake (adapted from Sally’s Baking Addiction)

CAKE
3 cups all purpose flour + 1 Tbs reserved
1 Tbs baking powder
1/2 tsp salt
1 cup unsalted butter room temperature
1 1/4 cups granulated sugar
1/2 cup light brown sugar packed
4 eggs
1 Tbs (yes a tablespoon) of pure vanilla extract
1 cup buttermilk
3 or 4 lemons zested and juiced (should yield about 1/2 – 3/4 cup of juice)
2 cups fresh blueberries

Preheat oven to 350 degrees.

Grease and flour two 9 inch round cake pans set aside.

In a large bowl, sift together 3 cups flour, baking powder and salt and set aside. In another bowl, toss together blueberries and reserved flour and set aside. (NOTE: this will keep the blueberries from sinking into the bottom of a cake, my mom taught me this trick and it can be done with raisins and chocolate chips in breads and cakes too.)

With a stand mixer or large mixing bowl with hand beaters, cream together butter and sugars until well blended. Then, add eggs, vanilla, and mix until incorporated.

Next, add slowly add the flour mixture and mix until just combine. (NOTE: don’t over mix it is ok if you can still see some flour in the mixture.)

Then, add buttermilk, zest, and lemon juice and mix until incorporated.

Next, using a spatula carefully fold in blueberries.

Finally, pour mixture dividing evenly between two cake pans and bake 26 – 30 minutes or until a toothpick inserted comes out clean.

Remove cake from oven, and cool slightly for about 7 minutes in the pan. Then remove from pan let cake cool on a cooling rack about 1 hour. (NOTE: The cake should be cool to the touch before frosting, but if it is still a little warm because you cannot wait anymore that is fine too).

FROSTING
1 16 oz can Betty Crocker Vanilla frosting
2 tsp pure vanilla extract
1 lemon zested and juiced.

In a small bowl, whisk together ingredients.

When cakes are cooled, put one cake on a plate and put half the frosting in the middle of the cake and spread out with a spatula letting it fall over sides. Top with second cake, and add the rest of the frosting to the top and spread out and fall over sides. Garnish with blueberries.

Now, go break some rules, you little rebel you!

You know you want to.

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

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Smart Cookies: Lemon Squares

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When I think Spring, I think lemon. Perhaps it is because of the all the spring cleaning that happens, and my house smells like Mrs. Meyer’s Lemon Verbena.

 

Lemon squares are something that are light and the perfect balance of sweet and tart. I found a recipe on AllRecipes.com and I, of course doctored it up a bit.

 

Erin’s Light Lemon Squares

Crust
2 sticks of unsalted butter softened to room temperature
1/2 cup granulated sugar
2 cups all purpose flour
Pinch of salt

Filling
1 1/2 cups granulated sugar
1/4 cup all purpose flour
4 eggs
2 lemons juiced (just shy of 1/2 cup)
Zest of one lemon (about 1 Tbs)

Garnish
1/4 cup powdered sugar

Preheat oven to 350 degrees.

For crust, in a mixer with the paddle attachment, cream butter and 1/2 cup sugar until well combined. Then, slowly add flour until the mixture is the consistancy of course sand.

 

Press this mixture evenly into an ungreased 9 x 13 baking dish. Bake for 20 minutes.

 

While the crust is baking, wash and dry mixing bowl. Then, with the whisk attachment, combine 1 1/2 cups sugar and 1/4 cup flour until well incorporated. Next, add eggs, lemon juice, and lemon zest. Mix for a few minutes until a frothy consistency is formed and set aside.

 

When crust is finished baking (it should be firm) remove from oven and pour lemon mixture over top. Put back in oven and bake for another 20 to 25 minutes.

When cool, dust with powdered sugar, and cut into squares.

 

Enjoy!

 

For more information about Smart Cookies click here.

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights

Linking up at Serenity Now for Weekend Blog Reading!

Smart Cookies: Italian Butter Cookies with Lemon Glaze

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Every Christmas, I make Italian Butter Cookies with Lemon Glaze. Brian’s grandmother, Grandma Yo, made them for most celebrations, but always had them at Christmas time. They are light and almost refreshing, and perfect with a cup of tea. Since most people are looking for a little something lighter this time of year, I thought they would be a perfect Smart Cookie recipe for the month of January. Technically they are still cookies, but they are not as heavy, and may serve as a small reward for all the time put in at the gym.

The recipe is fairly straight forward, but they do require a little bit of effort to create the little doughnut like shapes.

 

Grandma Yo’s Italian Butter Cookies with Lemon Glaze

2 1/2 cups all purpose flour
2 tsp baking powder
Pinch of salt
2/3 cup granulated sugar
3 eggs
1 stick butter melted and cooled slightly
1 tsp pure vanilla extract

Glaze
3/4 cup powdered sugar
2 tsp pure lemon extract
1 – 3 Tbs milk

Preheat oven to 350 degrees.

Prepare two cookie sheets with parchment paper.

In a large bowl, sift together flour, baking powder and salt and set aside. In another large mixing bowl beat together sugar, eggs, butter, and vanilla until well incorporated. Next, slowly add flour mixture until soft dough is formed.

 

Next, take about a tablespoon of dough and roll into a thin log and then form into a doughnut shape as shown below.

 

Place on baking sheet, and bake for 10-12 minutes.

 

While cookies cool, mix together powdered sugar, lemon extract, and milk until a thin glaze is formed. When cookies are cooled, dip into glaze. Store in a air tight container.

For more information regarding Smart Cookies or to volunteer visit their website at http://smart-cookies.org.

To look back at past Smart Cookie recipes you can click here, here, and here.