Tuesday, May 10, 2011

I can smell summer

been a minute since a post, huh? that's cause school has been kickin' butt. but that is okay, summer is around the corner and this is our last week of class! but wait...

i have my first board exam coming up in 5 weeks. holy moly this is gonna be stressful. so much for the summer. but that doesn't mean we can't enjoy some girl time eating fresh summer flavors, painting our nails, and gossiping. which is exactly what my ICM girls did this past saturday at jamie's beautiful house! i really love this bunch... and i'm hoping we have more of these random garden-spa-soirees as we move into 3rd year.

for the party, i bust out the dessert shooters my folks got me for my birthday and put together some lemon and strawberry goodness. then, since i had an extra packet of muffin mix, i made some cookies per a recipe on the back of the packet. in all honesty though, what made the whole thing was a simple lemon glaze (man glazes are awesome - low stress and less clean up then cream cheese or buttercream frosting).

strawberry lemon shooters (makes 10)
  • 1 packet of lemon poppy-seed muffin mix
    • ingredients called for on packet (should just be milk!)
  • 1 1/2 cup powdered sugar
  • 1-2 tbsp lemon juice 
  • 1/2 pound fresh strawberries, finely diced
  • 1 tub frozen cool whip, thawed
prepare the lemon poppy-seed muffins as indicated on packet. when cooled, crumble the muffins into a bowl. my muffins were a little browned on the edge, so i scooped out the center of the muffins to avoid the hard parts. in a separate bowl, combine the sugar and lemon juice until the consistency you want is reached. in 10 dessert shooters (or any shot glasses), place a layer of crumbled muffins. follow with a dollop of cool whip (piping from a bag makes it easier to get these into tiny glasses). next, add some diced strawberries and top the mixture with a small spoonful of glaze. repeat the layering process until the shooter is completely full, ending with strawberries and glaze. reserve leftover glaze for cookies. 

lemon poppy-seed cookies (courtesy of the back of the martha white muffin mix packet!)
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tsp sugar
  • 2 tsp milk
  • 1 packet of lemon poppy-seed muffin mix
  • leftover glaze from above recipe
mix together butter, sugar, and milk until dissolved. stir in muffin mix. drop cookie dough by the spoonful onto an ungreased or parchment lined cookie sheet and bake at 350F for 7ish minutes or until the edges are lightly brown. remove from oven and immediately transfer cookies to a wire cooling rack. cool completely. poor leftover glaze over the cookies (you can put the cookie sheet under the wire rack to catch the sugar glaze). enjoy! 

looking pretty at my parents' house :) hello warm weather! 

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