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Lemon Berry Shortcakes with Lemon Cream Add a little sparkle to your summer and the 4th of July with these patriotic lemon berry shortcakes with lemon cream. It’s that time of year when we love everything red, white and blue. I just feel more patriotic whenever I see these colors. I love decorating with it, wearing it and even eating that color combo this time of year! One of my favorite ways to make that red, white and blue combo is with fresh berries. I am lucky enough to live in the Pacific Northwest where fresh berries are plentiful and they even grow in my own back yard. A combination of red strawberries and raspberries and then some blueberries is perfect. Of course for the white all you have to do is add whipped cream. Strawberry shortcake is one of my favorite summertime desserts and today I have a fun little flavor and patriotic twist on it for you. I dressed up the shortcake with some lemon zest and lemon juice and to make it patriotic I used my star shaped cookie cutter to cut out the shortcakes. Sprinkle them with a little sugar before baking. They make the perfect container for some wonderful lemon cream and fresh berries. They are good enough to eat all by themselves but trust me on this one, you are going to want to add some berries and whip cream. It’s more patriotic too! Just slice the shortcake in half and pile on the lemon cream and berries. The more, the better!Besides being patriotic, I think food cut into shapes is just more fun to eat. Start celebrating now with these delicious Lemon Berry Shortcakes and Lemon Cream . Some of our family’s other favorite patriotic treats are: Patriotic Pizza – Red White & Blue Cookie Bark – Patriotic No Bake Treats – Red White and Blue Ice Cubes Lemon Berry Shortcakes with Lemon Cream Print Prep time 20 mins Cook time 15 mins Total time 35 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 10 servings Ingredients 3 cups all purpose flour 4 tsp baking powder 1 tsp baking soda ⅓ cup granulated sugar 1½ tsp salt 1 tsp vanilla 1 Tbsp lemon zest ¾ cup chilled butter, cut into pieces 1 cup buttermilk 2 Tbsp heavy cream 2 Tbsp sugar for sprinkling Lemon Cream 1 cup chilled heavy whipping cream 2 Tbsp powdered sugar 1 Tbsp lemon peel 2 tsp fresh lemon juice 4-5 cups of fresh berries - strawberries, raspberries and blueberries Instructions Preheat oven to 375 degrees F. Line a baking sheet with parchment paper Add flour, baking powder, baking soda, ⅓ cup sugar and salt into a food processor or bowl. If using a bowl cut in butter with a pastry blender. If using a food processor, pulse several times to cut butter into flour mixture. Add in buttermilk and mix until flour mixture is moistened Roll out dough onto a lightly floured surface and cut using a cookie cutter or biscuit cutter. Bake on lined baking sheet for about 15 minutes or until golden brown and cooked through and cool. Lemon Cream Combine cream, sugar, peel and juice and beat until soft peaks form. Chill until ready to serve Slice shortcakes in half, add lemon cream and fresh berries 3.5.3208 Recipe originally shared at 30 Handmade Days. Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Lemon Berry Shortcakes with Lemon Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

No Churn S’mores Ice Cream Two of your favorite summer treats in one and no ice cream maker required!! No Churn S’mores Ice Cream is the perfect summer dessert. Summer means two things at our house s’mores and homemade ice cream. We have a fire pit in our backyard and we love having a fire and making s’mores on a warm summer night, we have even done it on a cold winter’s night! Another thing I love about warm summer days and nights is homemade ice cream!! We are total ice cream fanatics at our house and as far as I’m concerned there is nothing better than homemade ice cream. Don’t have an ice cream maker? Don’t let that stop you! With this recipe for No Churn S’mores Ice Cream there is no ice cream maker required. All you need besides your ingredients is a mixer and a freezer! This No Churn S’mores Ice Cream starts with a base of can of sweetened condensed milk, whipping cream and vanilla. I then layered it in a container with your favorite s’mores ingredients – chocolate, marshmallow and graham crackers. Repeat the layer of goodies twice – ice cream, marshmallows, graham crackers, fudge sauce, repeat. To give it a more authentic s’more flavor I toasted my marshmallows under the broiler. Be sure and spray your baking sheet with cooking spray first or you will have a hard time getting them off the pan. Watch them close and remove as soon as they turn golden brown. If y ou cook them too long they will melt flat all over the cookie sheet. Also, try to space them on the sheet so they aren’t all in one clump. You will have to pull some of them apart. The marshmallows will be sticky and a bit hard to work with but just place them on top of the ice cream. The flavor is worth the effort. Finish with a drizzle of hot fudge sauce. You can use store bought hot fudge or use my mom’s amazing hot fudge recipe. Then freeze until it is firm. As you scoop the ice cream, all the ingredients will swirl together for the perfect combination. Of course you can always top it with a little more hot fudge, marshmallows or graham cracker if you want but I didn’t find it necessary. All I needed to add was a spoon. No Churn S'mores Ice Cream Print Prep time 15 mins Total time 15 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 6-8 servings Ingredients 1 14 oz. can sweetened condensed milk 2 cups whipping cream 2 tsp vanilla extract 9 sheets of graham crackers, broken into pieces 1½ cups of mini marshmallows, toasted under broiler 1 cup hot fudge sauce Instructions In a mixing bowl, whip whipping cream until stiff peaks form. Fold in sweetened condensed milk and vanilla. Place half of mixture into a loaf pan or freezer safe container. Top with half of graham cracker crumbs, toasted marshmallows and fudge sauce. Add remaining ice cream mixture Layer with remaining ingredients Cover and place iin freezer to firm up. 3.5.3208 This recipe was originally shared at 30Days. Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading No Churn S’mores Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Wildflower Watercolor Cookies All of the pretty little wildflowers popping up in my backyard inspired me to make these watercolor cookies! You can find this plaque cookie cutter at AnnClarkCookieCutters.com. — Here’s what you’ll need to make these watercolor cookies: Roll-out cookie dough … Continue reading → The post Wildflower Watercolor Cookies appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Brown Sugar Vanilla Bean Ice Cream I love a good vanilla ice cream and this dressed up version of brown sugar vanilla bean ice cream is delicious! Whenever I am asked what my favorite ice cream is I always hesitate because I really love a good vanilla ice cream but that just seems so boring to say! But I have come to terms with it and will pick a good vanilla bean ice cream over just about anything else. Every once in a while I like to dress it up with some fudge sauce, salted caramel sauce or today’s version with some brown sugar. The combination of brown sugar and vanilla bean is pure goodness. I used real vanilla bean but gives it even more vanilla goodness. If you don’t have one or can’t find one in your grocery store you can use vanilla extract but it’s not quite the same. Be sure and use a quality vanilla extract if you aren’t using a vanilla bean. Using real vanilla bean is definitely worth the trouble and the extra expense. It gives the ice cream such an amazing vanilla flavor. To use a vanilla bean all you have to do is slit it open with the tip of a sharp knife and then scrap the tiny little seeds inside into your liquid. I also add in the whole bean and let all that flavor seem into your milk. As usual, I used my trusty Cuisinart Ice Cream Maker. I found the flavor was even better after the ice cream set up for a day. I love using this ice cream container to keep my ice cream in the freezer. It really helps it maintain a nice smooth texture. This Brown Sugar and Vanilla Bean Ice Cream also makes great ice cream sandwiches. I love using a butter waffle cookie and the ones from Trader Joes are my favorite. I’m hoping for a nice warm summer because my favorite way to keep cool is homemade ice cream and I want an excuse to make lots of this one! Brown Sugar Vanilla Bean Ice Cream Print Prep time 25 mins Cook time 20 mins Total time 45 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 1 1/12 qts. Ingredients 1 cup whole milk 2 cups heavy whipping cream 2 cups half and half 1 vanilla bean, split lengthwise, seeds scraped out and reserved 1 cup brown sugar, firmly packed 1 Tbsp light corn syrup ¼ tsp salt 4 egg yolks Instructions In a heavy pan combine milk, vanilla bean, vanilla bean seeds, brown sugar, corn starch and salt. Bring to a simmer, do not allow to boil. Place egg yolks in a bowl and beat. Add in ½ cup of hot milk mixture and stir to combine. Add egg mixture back into pan of milk and stir and cook until mixture coats the back of a spoon. Remove from heat and cool for 10 minutes. Remove vanilla bean. Add remaining milk and refrigerate until cold. Cover with plastic wrap. After chilled pour into ice cream maker and process according to manufacturers directions. Refrigerate until firm. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Brown Sugar Vanilla Bean Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Chicken Stir-Fry Noodles Chicken Stir-Fry Noodles http://ift.tt/28OdbAz Home Cooking Adventure RSS Feed

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Cereal Cookies! I just returned from teaching a cookie decorating class at The Wilton School in Darien, Illinois (hence the absence of new cookies over the last couple of weeks). I visited The Wilton School for the first time in 2009 to … Continue reading → The post Cereal Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Chocolate Revel S’mores Tart Summer and S’mores just go together but sometimes you don’t have a fire so make this Chocolate Revel S’mores Tart in your oven! S’mores is definitely one of my favorite summertime treats – maybe that’s why we have two firepits in our backyard. My favorite place to make s’mores though is on the beach at our yearly Week at the Beach. It’s pretty much my favorite week of the year! Sitting on the beach around a fire, watching the sunset with my family is pretty much heaven. Throw in s’mores making and it just doesn’t get any better. But we can’t always be on the beach around a fire when that s’mores craving hits! Today I’ve got the second best solution – Chocolate Revel S’mores Tart. All you need is an oven for this one. Chocolate Revel bars have always been a favorite and today’s recipe is a fun twist on that classic bar cookie. The addition of some marshmallows and graham crackers and you’ve got a Chocolate Revel S’mores Tart. You will need a 10″ removable bottom tart pan. The base of this tart is a combination of butter, brown sugar, flour, eggs, oats and graham cracker crumbs. Reserving 1/2 cup of the mixture, press the rest into the tart pan. Then a filling is added on top which is a combination of chocolate chips, butter, some ground almonds, marshmallows, and egg. I just used my little food processor to grind up the almonds. The filling is then put on top the remaining crust mixture is dotted on top. Let it bake for about 40-45 minutes at 325 degrees F. About five minutes before you pull it out add the remaining marshmallows and chocolate chip pieces and bake until the marshmallows begin to turn golden brown – about 5 minutes. Let it cool for about 10 minutes and then gently loosen it with a knife around the edges from the pan. Cool completely and serve, or serve while it is still warm the way I did. The tart has a wonderful chewy consistency thanks to the almonds and the graham cracker crust and the toasted marshmallows on top make it taste just like a s’mores! For other yummy s’mores deseserts try these: S’mores Cookies S’mores Skillet Chocolate S’mores Pie Chocolate Revel S'mores Tart Print Prep time 25 mins Cook time 40 mins Total time 1 hour 5 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 12 servings Ingredients ⅓ cup butter, softened ¾ cup packed brown sugar ¼ tsp baking soda 2 eggs and 1 egg yolk 1 tsp vanilla ½ cup flour ½ cup quick cooking oats ½ cup finely crushed graham crackers (about 6 full crackers) 1¼ cup milk chocolate chips ½ cup butter, softened ⅔ cup granulated sugar 1 cup ground almonds ⅓ cup all purpose flour 1 egg yolk 1 cup mini marshmallows Instructions Preheat oven to 325 degrees F. For crust, combine ⅓ cup butter in a medium size bowl with brown sugar and baking soda and beat until combined. Add in one egg and the vanilla. Beat in ½ cup flour, oats and graham cracker crumbs. Reserve ½ cup of the crust mixture. Spread remaining crust mixture in the bottom of ungreased 10 inch tart pan with removable bottom. Filling in a small saucepan melt 1 cup of chocolate chips and 2 Tbsp of the ½ cup butter over low heat, just until melted and smooth. In a bowl, combine the remaining butter and sugar with mixer. Add in melted chocolate, the almonds, the ⅓ cup flour, the remaining egg and one egg yolk. Beat until combined. Stir in ½ cup of the marshmallows and spread filling in the pan over crust. Dot with remaining crust mixture. Bake for 35-45 minutes or until the filling is set. Sprinkle with remaining ½ cup of marshmallows and the remaining ¼ cup of chocolate chips (I threw in a few more). Bake for 5 additional minutes or until marshmallows begin to turn golden brown. Cool in pan for 10 minutes. Use a sharp knife to loosen the tart from the sides of pan and then remove bottom. Cool completely on wire rack. Notes Recipe from BHG Fall Baking 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chocolate Revel S’mores Tart. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Banana Ice Cream Banana ice cream is sure to become a family favorite and the perfect way to cool down this summer. When you travel and try new restaurants and food, do you ever come home and try to recreate it? I love doing this and it never fails after each trip I take, I find at least one thing I want to come home and try making. After my trip to NYC over Memorial weekend there were two things I wanted to come home and recreate and today’s recipe for Banana Ice Cream is one of them. On Monday I shared with you my Best Ice Cream Spots in NYC. Did you see it? I ate a lot of ice cream while I was there and my favorite was the banana ice cream. Those of you who know me well may be surprised that I am sharing a recipe for banana ice cream. You see, I don’t eat bananas. But for me it is not a flavor thing, it is a texture thing. I don’t like the texture of bananas but I love the flavor. The bananas are mashed up in the ice cream and so you just enjoy the flavor of the banana without the texture. This recipe uses eggs so it requires a cooked custard base. After cooking the custard cool it down quicker by putting the pan in an ice bath and then moving it into the refrigerator to continue to chill. You are going to be in a hurry to get this ice cream made because it’s so yummy so this tip will come in handy! Trust me! I used my favorite Cuisinart ice cream maker and churned it according to the directions. I then store my ice cream in my Tovolo container in the freezer. This container is the best and keeps the ice cream at the perfect texture. You can enjoy the beauty of this banana ice cream all by itself but it is also delicious with some chocolate or caramel sauce drizzled over the top. I think next time I am going to fold some peanut butter into the ice cream after I churn it for some banana peanut butter action. Maybe add in some chocolate chips too! In NYC I ate it with a scoop of peanut butter chocolate ice cream and it was divine! Banana Ice Cream Print Prep time 20 mins Total time 20 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 1½ qts, Ingredients 2 cups half and half 1¼ cups sugar pinch of salt 2 eggs, lightly beaten 2 cups heavy whipping cream 1 can 5 oz. evaporated milk 2 tsp vanilla extract 1 cup mashed banana (2-3 bananas) Instructions In a saucepan heat half and half to 175 degrees F. Add in sugar and salt and stir until dissolved. Spoon a small amount of hot milk mixture into eggs and beat. Put egg mixture back into pan with rest of milk and whisk together Cook and stir over low heat until mixture reaches 160 degrees F. Should coat the back of a spoon. Remove from heat and place pan into a large bowl filled with ice water. Stir to cool. Add in whipping cream, milk and vanilla. Cover with plastic wrap and refrigerate for a few hours or overnight. Add in mashed bananas and place in ice cream maker. Churn according to directions. Refrigerate until ready to serve. Notes Recipe adapted from Taste of Home 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Banana Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Rose Cookies – Collab With Nutmeg and Honeybee! If you haven’t seen the gorgeous edible artwork of Nutmeg and Honeybee on Instagram or Facebook, you are missing out! I’m so glad to have had this opportunity to work with Meghan on this project. Visit her YouTube channel to learn how … Continue reading → The post Rose Cookies – Collab With Nutmeg and Honeybee! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Chocolate Almond Croissant This Chocolate Almond Croissant is an easy version of my favorite French pastry – Pain au Chocolat. This version is so easy to make and tastes amazing! One of my favorite things to do when I am in Paris is visit the bakeries or the patisseries! My favorite treat to enjoy is the pain au chocolat or chocolate croissant. Good thing I do a lot of walking while in Paris to offset the number of croissants I eat! I can’t go to Paris as often as I’d like but I can enjoy these amazing Chocolate Almond Croissants as often as I’d like because they are so easy to make. Making croissants is a pretty labor intensive project but today’s recipe for Chocolate Almond Croissant uses premade crescent roll dough so the process is so easy! The chocolate and almond combo is amazing. The recipe uses almond paste which can be found in the baking aisle of your grocery store. The almond paste is combined with some semi sweet or dark chocolate to create the filling. I prefer semi sweet. Combine the two into a paste and spread it on the wide end of the crescent roll. Roll up the dough starting and the wide end, place it on the cookie sheet with the point of the dough underneath. Give them an egg wash and a sprinkle of some sliced almonds and then bake at 350 degrees F. for 15 minutes or until golden brown. After they are baked give them a sprinkle of powdered sugar and they are ready to eat. The next step is to watch them disappear! Watch closely because they are going to disappear very quickly!! I shared with my neighbors because I knew if I didn’t I would have easily consumed the entire pan myself with pictures of Paris floating through my mind! A few minutes after sharing them with my neighbor who was on her way to the baseball field, I got a text. “The girls and I have DEVOURED 2 of the insanely delicious croissants from outside our neighborhood to the school (which is only a few minutes!)” I guess they liked them! For other yummy pastries try these: Chocolate Eclairs and Cream Puff French Macarons Chocolate Almond Croissant Print Prep time 20 mins Cook time 15 mins Total time 35 mins Author: Leigh Anne Wilkes Recipe type: Bread Serves: 8 Ingredients 4 oz. of almond paste, cut into small pieces ¼ cup whipping cream 4 oz. dark or semi sweet chocolate, chopped 1 8 oz. package of refrigerated crescent rolls (8 in package) 1 egg, beaten 1 Tbsp water ¼ C sliced almonds powdered sugar for sprinkling Instructions Preheat oven to 350 degrees F. Cover a baking sheet with parchment or lightly grease a baking sheet. In a mixing bowl combine almond paste and cream, beat until almost smooth. Add in chocolate. Unroll crescent rolls into 8 seperate pieces. Spoon filling onto wide end of dough, spread slightly. Starting at the wide end, roll up the dough toward theh point. Place, point side down, onto baking sheet. Curve the ends. Beat egg in a small bowl and brush lightly over dough. Sprinkle with almonds Bake in preheated oven for 15 minutes or until golden brown. Remove and cool. Sprinkle with powdered sugar. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chocolate Almond Croissant. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.