lemon drop cake

Buh-bye, Summer!

Today's the last day (autumnal equinox occurs at 10:29 EDT tomorrow) and I'm trying not to shed a tear. Even though school's been in session for two weeks, even though I can't stand the humidity of August, even though I do love the fall season, saying good-bye always makes me a little sad.

lemon pound cake

We are a few weeks into Spring and here in the Northeast, it still feels like mid-Winter. This is when I start thinking seriously about moving to San Diego. I glare at the grey skies. I wander up and down the citrus aisle at the supermarket.

spring is here

Today, I've got a new guest blogger. She is my Chicago BFF, aka telephone pal, travel partner, person to cry to when husband is out of control (or it could be me, who knows), fellow foodie and baking buddy. She is one of those people who makes a hot, delicious homemade meal EVERY NIGHT, and if I lived near her, I'd be at her doorstep, every night.

I'm excited to try out this recipe- I hope you will too.

arnold palmer sangria

I love a good sangria, even with my allergies to red wine (We're talking itchy palms and coughing! Yes, I suffer for a bit of boozy refreshment.) So when finding this recipe while browsing FoodNetwork.com, I was very excited. I love the combination of iced tea and lemonade (hello, Arnold Palmer!) and then, with a bit of citrusy pinot grigio thrown in, this becomes a lovely grownup bbq drink. 

Arnold Palmer Sangria

slightly adapted from Food Network.com

2 cups sweetened iced tea

2 cups lemonade

2 cups pinot grigio

1 lime, thinly sliced

1 lemon, thinly sliced

Combine the iced tea, lemonade, and pinot grigio in a large pitcher. Add the lemon and lime slices and chill for two hours. Serve chilled over ice.

This post is linked up with Savvy Homemade, Mouthwatering Monday, Made By You Monday, Creative Bloggers' Party, Tempt My Tummy Tuesday, Delectable Tuesday, Tasty Tuesday, Made from Scratch Tuesday, What's Cooking Wednesdays, Living Well Wednesdays,  Cast Party Wednesday, This Chick Cooks, Full Plate Thursday, Friday Favorites, Foodie Fridays, Show and Tell, and It's Party Time

{sms} toasted almond lemon bars

I always love a good lemon bar, and Sweet Melissa Sunday's recipe of the week is Toasted Almond Lemon Bar.  I knew I had to try it out, particularly since I've never had this combination before.  Thanks, Rebecca of Indecisive Baker, for choosing it.  You can find the recipe on her blog.

The baking adventure started with frozen eggs.  I knew my refrigerator had microclimates, but I didn't realize one was arctic.

The recipe is straightforward and simple.  Perhaps the most time consuming task was juicing the lemons, and thankfully The Sous-chef Sister helped out.

Although I am not crazy about the almond/lemon combo, that didn't stop me from eating three of them. If you'd like to read the other bakers' adventures, hop on over here to check out the goodies.

popsicle time

Inspired by posts by Simple Girl (The College BFF and Woman Extraordinaire) and justcooknyc,  I have set my mind on making ice pops for The Son today, which his last day of school.  It's a scorcher here in NJ, with an estimated high of 92º. I'd better hurry up, as there is just an hour to see if I have all the ingredients and then make the mad dash to ShopRite to get whatever I inevitably don't have.

Yeah, I don't have the main ingredient, fruit juice.

I did find some lemons languishing in the refrigerator...

They have seriously seen better days.

 I do have one set of popsicle molds.

and Ice Kabobs too.

Lemon on the Brain

The 11-year old Neighbor, after sampling the lemon wafers, put in a special request for Lemon Bars. She mentioned that she had seen them on a television program and was wondering what they tasted like. She also stated that she liked to eat lemons in the raw. Hmmm, I wonder if these will be lemony enough.

The Borders bookstore near us is closing (possibly making way for Wegman's!!!) and I, forever tempted by sale items, picked up The Craft of Baking by Karen DeMasco, former pastry chef at Craft, Craftbar and 'wichcraft.  She has a wonderful recipe for lemon bars which includes flour and baking powder for the lemon filling.  I followed the recipe to a t, except I reduced the sugar by 1/4 cup.

To be honest, I don't always take the time to cube the butter, but since they had to be photo-ready...

spring is in the air

Right about now, when stuck in late-winter doldrums and while Punxsutawney Phil is into his fifth week of hibernation, I pull out my favorite yellow scarf.

I love this scarf. Its bright cheeriness, reminiscent of daffodils and fuzzy chicks, reminds me that spring is right around the corner.

The color also inspires today's cookie- Lemon Wafers. I need bright, tangy, tartness in my life. You do too.