Feel like zesting up your life? This dessert is full of lemon and lime zest. And the best part about this dish is that you could eat it right out of the skillet if you were just cooking it for yourself or your family. I chose to take the dish to a dinner party, which made cutting it up and removing it from the skillet slightly difficult, but it is totally worth it.
Before you get too excited, I did not figure out how to make a cookie taste like watermelon. Although, I promise that if I do, I will be sure to share the love. In the meantime, here is a great tasting cookie that looks just like a watermelon. Heads up, this recipe involves leaving the dough in the fridge for 2 hours, and then another 6-8 hours.
You may be noticing a funfetti theme here. And you know what, I’m not ashamed of it. Who doesn’t love something with bright multi-colored sprinkles in it. But the best part about this recipe is the fact that it is made with bananas. I know what you’re thinking – “Ok, then it must be disgusting. Why would I eat it?” Well, yes, you’re right, it’s not the same as ice cream. BUT it still tastes delicious in its own way (and you can trust me because normally I’m a doubter when people try to make desserts healthy).
Lemons. Blueberries. Cupcakes. All three of these things are delicious, and when combined, they make a great cupcake that you can eat for breakfast or dessert (I personally did both).
Who doesn’t love funfetti? It just so happens to be the first cake I made, which was back when I was a junior in college. Of course my definition of making something at that time involved boxed funfetti cake mix. At this stage in my baking life, I avoid boxed mixes, but I am not willing to give up funfetti so I’ve decided to start making it from scratch. I brought these to a 4th of July BBQ and they made a great addition (the batter also made a great addition to my stomach while I was baking…there’s just something so spectacular about it).
I definitely get into the 4th of July spirit. I try to work red, white, and blue into my wardrobe, my apartment, and my food. Normally, I do the classic flag cake (made with strawberries and blueberries), but this year I decided to change it up with these cookies. They involve a few steps (aka you should make them the night before), but they look so cool that they are definitely worth the effort!
I have a weak spot. Well I’m sure I have MANY weak spots, but the one I’m referring to is my love for brownies. Both boxed brownies and the ones you can buy pre-made at the store that come frosted. They’re totally unoriginal, but so amazing. They’re my go to treat on a bad day. So I thought it was about time I tried to recreate them myself.
My only complaint about this cake was that it was made in a bread pan, and thus not very big. And I would have gladly had seconds (you could double the ingredients and make it in a square brownie size pan, but then alter the cooking time). This cake has a sort of coffeecake feel to it, but with the freshness of strawberry. I served it as a dessert after dinner, but it could easily be served at a brunch! I also coincidentally realized that I think this recipe may be vegan (no eggs, butter, or milk), so if you have any vegan friends, be sure to make this for them!
Sometimes when it is hot outside, all you want to eat is something cold. And if you’re me, you want that something cold to also be sweet. However, I no longer eat ice cream (I’m mostly dairy free), so my cold dessert options are slightly limited. I have made popsicles in the past which are always fun, but this weekend I bought a pint of lemon sorbet and topped it with some mashed strawberries. The other great thing about this easy dessert is that it is a great way to use strawberries that are slightly past their prime. The strawberries still tasted great but had started to get a bit soft, so they were perfect for this!
And, if you’re trying to think of fun red, white, and blue desserts for the 4th of July, this would be perfect topped with a few blueberries. You could even do a couple of alternating layers, creating a pretty parfait design in a mason jar!
Ingredients
Lemon sorbet
1 cup mashed strawberries
Optional: Handful of blueberries
This isn’t my first time posting about rhubarb. I get really excited when rhubarb becomes available each summer because I love making pies, cobblers and shortcake. But here is another way to incorporate rhubarb into your summer desserts – strawberry rhubarb oatmeal bars. The best part about these is if you don’t eat them all the same day you make them, they make a great breakfast the next morning with a smoothie or some eggs.
An aspiring lawyer with a passion for desserts...
An aspiring lawyer with a passion for desserts...
An aspiring lawyer with a passion for desserts...
An aspiring lawyer with a passion for desserts...
the petite croissant 