Ice Cream cone cupcakes

How to make ice cream cone cupcakes

How cute!

S'mores Pizza

I made this for the kid's daycamp last week. It's a huge hit whenever I make it. I'll have to try it with a brownie base... Enjoy!

SERVES 6 -8

1 (16 1/2 ounce) package pillsbury refrigerated chocolate chip cookie dough
2 cups chocolate chips
2 cups graham crackers, broken in 1 inch pieces
2 cups miniature marshmallows
chocolate syrup, for garnish (optional)

Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.

Bake at 350 degrees for 8-10 minutes until it begins to brown SLIGHTLY.

Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.

Allow to cool slightly before serving. Garnish with chocolate syrup, if desired.

Lemon Ricotta Cookies

These are my favorite cookies. I make them all the time. Enjoy!

Biscotti al Limone
Lemon drop cookies


Ingredients

For the cookies:

3 1/2cups unbleached all-purpose flour, plus extra if needed
2 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup unsalted butter, melted and cooled
2 cups granulated sugar
2 eggs
1 tsp pure lemon oil
Zest of 1 lemon
475 gr. whole ricotta , drained if necessary

For the lemon glaze:

2 large egg whites
2 cups confectioners’ sugar, sifted
1 to 1 ½ tbsp fresh lemon juice
¼ tsp pure lemon oil


Preparation

Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. In a large bowl sift flour, baking powder, baking soda, salt and set aside. In a bowl of a stand-up mixer, fitted with the paddle attachment, beat the butter and sugar on high-speed until smooth. Add eggs, lemon oil, lemon zest and continue beating for 2-3 minutes until light and fluffy. Add the ricotta and beat in well. Lower the speed and gently stir in the flour mixture to form a moist dough. Using a small ice-cream scooper or alternatively make 1 ½- inches diameter spheres , then place cookies on baking sheet, making sure to space them approx. 1 inch apart. Refrigerate for 20 minutes.
Bake for 15-17, rotating sheets from front to back once during baking until the cookies are barely colored. Do not over-bake ! When ready, transfer cookies to cooling racks. Meanwhile prepare the glaze.
Whisk the egg whites in a medium-size bowl until foamy. Add the confectioners’ sugar ,lemon juice and the lemon oil. Whisk until well combined. Brush a thin layer of icing over the cookies. Let the icing set.


YIELD approx. 50 cookies

Italian Sangria

picture courtesy of www.allposters.com

So refreshing and perfect for a summer cocktail.

Ingredients

1 750-ml bottle dry white wine, such as Pinot Grigio
1 cup grapefruit liqueur, such as Campari
2 lemons, thinly sliced, seeds discarded
2 oranges, thinly sliced, seeds discarded
Ice cubes, as needed
1-liter club soda or seltzer water

Lemons, YUM!

Oh, I have to try these!

Lemon Cookies

1 package lemon cake mix
2 T. lemon juice plus enough vegetable oil to equal 1/2 cup
2 eggs
Lemon Frosting (store bought) or add some lemon extract to white frosting.
Heat oven to 350 degrees. Grease a cookie sheet. Mix all ingredients in a large bowl until dough forms. Drop by teaspoonfuls onto cookie sheet. Bake 8 minutes or until set. Remove to a wire rack.

Cool and frost

Martha has the Lemon-Espresso Bites on her website, check it out!

How about a Limoncello Collins, I love these!  Reminds me of my Aunt in Italy

16 ounces limoncello

12 ounces gin

8 ounces fresh lemon juice

24 paper thin lemon slices

Ice

16 ounces chilled club soda

8 mint sprigs

 

Directions

1.In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

Caffeine Rush

I love coffee! You'll find me with a coffee all the time.

Here is a great recipe for Cappuccino Granita

A treat perfect for hot weather! This iced coffee drink resembles a slushie, but its taste is all grown-up. Enjoy it while sitting in the shade!

4 cups skim milk or 1% milk

2 tbsp instant espresso crystals or instant coffee crystals

6 tbsp sugar for garnish:

ground cinnamon

1. Stir ingredients together until coffee is dissolved.

2. Pour into a 13x9-inch baking pan. Cover loosely with plastic wrap, and freeze overnight.

3. To serve, scrape with a spoon or ice cream scoop. Place in a stemmed glass, and sprinkle with cinnamon. Garnish with chocolate curls, if desired. Makes 6 1-cup servings.

Entertaining

More Appetizers at Country Living

Sweet Fig Crostini

For something different, consider starting your meal with a sweet bite of fig and ricotta cheese. Slice a baguette, brush pieces with melted butter, and place them under the broiler until golden. Spread ricotta over the toasted bread, drizzle with wildflower or orange-blossom honey, top with a slice of ripe fig or fresh peach, nectarine, or plum, then serve.

Okay, I'm getting ready for some last minute entertaining.

Here are some quick ideas to help you with the holidays.

Mushroom Croustades (love these)

Mushroom Tarts (very easy too)

Baked Cheese Olives (yum)

And my favorite, Sugared Pecans. We make them every year.

Look what I found in my files! Some Biscotti recipes using Cake Mix

Don't forget some S'mores Pizza for the kids, they'll love this pizza. I make these for kids birthday parties all the time.