Tuesday, May 24, 2022

Lemon Blueberry Tortilla Layer Cake / #LemonWeek

Today for #LemonWeek I made a fun and easy treat, a Lemon Blueberry Tortilla Layer Cake! This recipe is simple to put together, has tasty fruits involved, such as lemon 😊, and will satisfy your urge for whipped cream, at least for a while! 

  


I used some special flour tortillas to use as the layers. This recipe is totally no bake. I whipped up some whipping cream to use as the frosting portion of the cake. Add some lemon and blueberries and you will have a delicious, quick to put together, last minute snack cake!


Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours  and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!


Lemon Blueberry Tortilla Layer Cake

(printable recipe at end of page)

(feeds 2-3 people)

Heavy Duty Whipping Cream

Sweet Hawaiian Flour Tortillas Street Tacos (10ct, pkg)

Fresh Blueberries

1 Fresh Lemon

Yellow Sprinkles

Cake Decorating Tip 

Cake Decorating Bag


   Place one tortilla on a clean surface. 

    Using a zester, apply lemon zest and the berries to      the top of the whipped cream.         

  

Add a tortilla to the top of the  blueberries. Add the lemon zest and the blueberries to the top like you did to the first tortilla.  Then add a third tortilla to the top of the stack.

 Add a whipped cream layer on top of the tortilla. This layer will get just a few blueberries. Cut a thin slice of lemon, twist it on to the top. Zest more lemon to the top layer and add yellow sprinkles and a few blueberries.

Enjoy!


Thank you for joining me today! I hope you enjoyed this recipe!

Please let me know if you have any questions and don't forget to enter the #LemonWeek Giveaway!


More amazing recipes below:

Wednesday #LemonWeek Recipes


    Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack


Rodelle Prize Pack includes:

  • 2 count Gourmet Madagascar Vanilla Beans
  • 2oz Almond Extract
  • 4oz Natural Baker’s Extract
  • 4oz Vanilla Paste
  • 8oz Gourmet Vanilla Extract
  • 25oz Organic Baking Cocoa



Prize #2: La Tourangelle Prize Pack


La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter







Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.














  


      

     

       










 






 






 










                                            
















Posted by at 11:57 PM 20 comments
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Monday, May 23, 2022

Lemon Refrigerator Cake / #LemonWeek

As the weather warms up a bit, I am excited and looking forward to all the outdoor fun that summer brings us! I also love the fact that spring and summer means it is time for home grown fruits. No matter if you grow them yourself or buy them at the grocery, fresh fruits are the best! I have a lot of ideas for some yummy recipes you and your family will love, so this week I am sharing them with you as a part of Lemon Week! This week you will find recipes from bloggers joining together to bring you fun and tasty lemon recipes that I know you, your family and your friends will love!

My first recipe to share with you this week is a Lemon Refrigerator Cake! If you haven't made a refrigerator cake, I think you will find it great fun, easy to make and very tasty! 


Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours  and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

The first thing you do when making this cake is to decide on the cookies you want to use. The cookies will become the cake, so the cookies that you use are important. In other words, the cake can be made with pretty much any cookie as long as it has no frosting or icing on it. If you do want to use a cookie with frosting, you will have to scrape the frosting off before you make the cake. The cookies need to be able to absorb the frosting you will be covering it in. If you want to use a cookie like an Oreo, you can. You have to scrape the white cream from the center before using them. For this cake, I used Lemon Cookies. I wanted to maximize the lemon flavor. The cookies I bought had a creamy lemon slice on one end of the cookie, so I just scraped it off. It worked great!


Lemon Refrigerator Cake
(makes enough for 8 slices)
(printed recipe at end of recipe)


1/2 cup Granulated Sugar
1 cup Heavy Duty Whipping Cream
1/2 teaspoon Lemon Extract
1/4 teaspoon Rodelle Vanilla Extract
1-8.5 oz package Lemon Dipped Shortcake Cookies
1 Lemon
Yellow Sprinkles

Vanilla Frosting

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Sugar


    Mix the warm water, meringue powder, cream of tartar, and      powdered sugar together in a medium sized bowl until it is        creamy and smooth. Cover the bowl with a piece of plastic,        or pour the frosting into an air tight container.

I used 15 cookies for my cake. If you want your cake larger,       use more cookies. If your cookies have any kind of frosting on them, from when they were made, scrap the frosting off. This will help the frosting we are putting on the cookies to adhere.

 

Use a knife or a flat spatula to spread frosting onto each of the cookies. Stack them as you finish applying the frosting.

Once the frosting is on the cookies, lay them down on the plate.


Spread the entire cake with the frosting. Anytime you stop working on the cake, even for a few minutes, just slip it in the fridge until you can come back to it. That way there is no danger of the frosting melting!


Crush some of the cookies you didn't use, and sprinkle them over the cake and on the plate. Use a zester to remove some of the outer skin of the lemon, and sprinkle it onto the cake.


Finish the dessert by cutting three thin slices of lemon. Cut the edge of each lemon so the lemon can be twisted like in the picture, Place the lemons on top of the cake. Garnish the top of the cake with yellow sprinkles and serve!

Thank you for joining me today! I hope you enjoyed this Lemon Refrigerator Cake recipe.

     Please let me know if you have any questions
and
Don't forget to enter the #LemonWeekGiveaway!

Monday #LemonWeek Recipes



     



Posted by at 12:54 AM 15 comments

Friday, May 13, 2022

Cactus Candy/#BBQWeek

This post is sponsored in conjunction with #BBQWeek.  The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Today I made what I call "Cactus Candy"! They are simply melted candy melts, poured into a mold and after they are set up, they are decorated.

I thought they'd make a fun dessert to round out the week. My other recipes were Cowboy  Caviar for an appetizer and Southwestern Chicken Skewers as a main dish. Cactus Candy seems like the perfect end to a week of fun!!


Cactus Candy

(Printable recipe at end of page)

1 Cactus Candy Mold

1 bag Light Green Candy Melts

1 bag Dark Green Candy Melts

1 bag Pink Candy Melts

Dark Green Sprinkles

Light Green Sprinkles

4 Mini Flower Pots

a few small Styrofoam Pieces

1-13 ounce package Blond Oreo Thins


Place the cactus cookie cutter on a piece of foil. Place the foil and cutter on a solid piece of wood or plastic. You need it to be sturdy. I used a small and strong plastic cutting board. It has to be able to fit in the freezer. 


Melt the dark green candy melts in a bowl. Follow the directions on the back of the bag for time and power. Once the melts are melted, place the cookie cutter, also know as the mold, on a piece of foil. Pour some of the candy melt into the mold, approx. 1/2 way up the sides. Place three dots of the light green melts on top of the dark green ones. Use a toothpick to swirl the two colors together.

Place a few light and a few dark sprinkles onto the wet surface. These are your cactus needles. Place the mold into the freezer. I left them in for 30 minutes each time, but longer is fine also. 

This cactus uses the same colors, just reverse.


Crush the Oreo Thins in a plastic bag. They should be crushed to a fine quality. 

Start building your Cactus Candy.

Tape the bottom inside of the pot to cover the     hole. Melt 6-10 pieces of candy melts. Place some styrofoam in the pot so the candy will have more height.


Pour a spoonful or two of candy melt, on the base to keep the cactus secure. The pots can be placed in the freezer to let the candy melt set up. It takes about 30 minutes. The cactus is secured by the candy melt.


Once the candy melts have secured the candy, pour the crushed cookies into the little pot to cover everything but the cactus.

To eat the cactus, just remove it from the pot.





Friday #BBQWeek Recipes


Friday #BBQWeek Recipes

Starters and Sides

Dinners

Desserts


    Here is your printable recipe:














DISCLAIMER:

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this

event.he #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are

checked and verified. By entering you give the right to use your name and likeness.  The number of

entries received determines the odds of winning.


Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and

sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or

delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in

their household are not eligible to enter or win the giveaway.  No purchase necessary. 

Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by,

or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in

the #BBQWeek posts or entries.


Bottom disclaimer for posts containing alcohol:

This recipe is for individuals ages 21 & up.  Please drink responsibly.

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.


Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway.  No purchase necessary.  Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.







Posted by at 7:13 AM 10 comments

Wednesday, May 11, 2022

Cowboy Caviar/BBQWeek

This post is sponsored in conjunction with #BBQWeek. The sponsors Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Today, for #BBQWEEK I have a fun and tasty side dish for you that you will love! This dish makes the perfect addition to your next picnic or backyard BBQ. But I think you will find yourself making this easy appetizer over and over, all year long. This is a fun and tasty Cowboy Caviar.

This dish might remind you of a salsa, and it is very similar, but with more flavors! Serve with crackers or pita bread, for an amazing side dish or appetizer. Cowboy Caviar is rich with flavors such as chili peppers, pinto beans, and onion, just to name a few, and you will love them! I like to make this tasty appetizer the day before it will be served. The ingredients have time to meld together for a fantastic flavor, creating a dish you will make again and again!

 

COWBOY CAVIAR

(printable recipe at end of page)

2/3 cup mix Red, Yellow & Orange Bell Peppers 

2/3 cup mix of Yellow & Red Mini Tomatoes

1/2 cup White Onion

1/2 cup Roma Tomatoes

1 ear mixed Yellow and White Corn

1/4 cup Green Onion 

1 cup Pinto Beans

1/2 cup Black Eyed Peas

1/2 teaspoon Jalapeno Pepper

squeeze of a Lime

1 tablespoon Sour Cream

1/2 Avocado

Tortilla Chips

Flatbread


Chop red, yellow, and orange peppers into small pieces.

Chop tomatoes into small pieces, as shown.

Dice the white onion into small pieces.

Chop the Roma tomatoes into small bite sized pieces. 

Cut small slices of the green onion and add it to the mix.

Boil or cook the corn in the microwave, on high for 3-4 minutes, depending on the size. I used a yellow and white mix combo corn cob, but all white or all yellow will work also. Once the corn is cool, cut the corn off the cob. Some of the corn will cut into small pieces and some into bigger pieces. The pieces will separate once you add them to the mix.
 

Chop the cilantro into small pieces. 

Add the pinto beans,

the black-eyed peas,

and the chopped jalapeno.

Squeeze the lime over the ingredients, then mix together.

Add sour cream to the bowl.

Mix everything together.

Cut the avocado into small chunks. Mix them into the bowl. Leave a few chunks to top the bowls. 

Serve with tortilla chips and flatbread wedges.


Helpful hints:

*Add the avocado right before serving. By doing this you are helping the avocado maintain it's structure.

* I used fresh ingredients in this recipe, except for the canned pinto and black beans.

* The corn can be boiled or grilled, instead of cooked in the microwave. 


Take a look at all the other #BBQWEEK food bloggers who are participating today, and check out their fun and tasty recipes. They all look amazing, giving you a lot of inspiration for summer meals, cookouts, and get togethers!




Starters and Sides

Dinners

Desserts

  • No Churn Thai Tea Ice Cream from Hezzi-D's Books and Cooks
  • Peanut Butter Rice Krispie Treats from Art of Natural Living



This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.




Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.


Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway.  No purchase necessary.  Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.




Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

Intensity Academy Saucy Queen Prize Package

The Intensity Academy Saucy Queen has competed in the fiery food industry for over 15 years. Her all-natural gourmet hot sauces have more than 55 national awards. In 2019, the Saucy Queen earned the Tampa Bay Businesswoman of the Year in Manufacturing, Business Leader’s Woman Extraordinaire and Working Women of Tampa Bay’s! Not only does she sell amazing sauces, spice mixes, and dips, but she has anchored her career in service and non-profit organizations and helping local companies take their products from recipe to store shelves.

A prize package of 4 popular sauces:

  • Carrot Karma – A mild hot sauce made from a blend of carrots, habaneros, and a touch of lime.
  • Garlic Goodness – An essential garlic hot sauce! Each batch contains over 100 pounds of slow roasted garlic.
  • Honey Hype – A blend of crystalized honey natural rub. The crystalized honey melts perfectly over meats and veggies.
  • Chai Sweet Chili – A light sauce made with peppers and organic Chai tea that won the 2012 Golden Chile award.

Rainier Foods Prize Package

Life's too short for boring food, spice it up with Rainier Foods. Rainier Foods is a family company located in the shadow of Mt. Rainier. They have a dedication to provide premium quality food products. Rainier Foods can source the best ingredients available to help you create delicious meals which sets them apart from other companies. All their products are made locally ensuring their products are the best that the Pacific Northwest has to offer. A portion of all sales are donated to the Washington National Park Fund.

A prize package of a meat thermometer and trio of spice mixes:

  • Meater+ wire-free meat thermometer – monitor your cooking from a phone or tablet. Monitors internal and ambient temperature at the same time.
  • The Essentials Seasoning – Salt, garlic, and pepper are the essentials of most seasonings. Three different types of sea salt blend with garlic and pepper in this delicious seasoning.
  • Smoky Honey Seasoning & Rub – Made with Pacific Northwest clover honey, Cherrywood Smoked Sea Salt, and Smoked Paprika. This seasoning blend creates a deliciously sticky and sweet flavor on anything you grill.
  • Gochu (Go-Choo) Seasoning & Rub – Gochugaru Chilis combine with sea salt and pepper along with a few other spices makes this blend unique adding an unmatchable flavor profile to everything you cook.

     

             




Posted by at 12:00 AM 10 comments
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