Indulge In {Lemon Basil Strawberry Shortcake}

Oh that's right, I went there. You've never had strawberry shortcake quite like this before. If you follow me on Twitter, (you totally should!) you would have read the other day that I  was planning on putting my spin on the classic. The outcome, a dash of limoncello and fresh basil added to a homemade strawberry syrup that would top the cake. Let me tell you, it was divine! Traditional strawberry shortcake is already light and flavorful but the touch of lemon and basil brings a freshness that is needed. The additional flavors are subtle enough to not be over powering but bold enough to make a difference. I'm telling you, this dessert is going to be my go to through both spring and summer parties. The recipe is below. Give it a whirl because I'm dying to know what you think!

:: Ingredients ::
1 Pint Fresh Strawberries, sliced
1/2 Cup Limoncello
2 Basil Leaves, plus additional for garnish
1/4 Cup Sugar
Angel Food Cake
Whipped Cream
Lemon Slices for Garnish

:: Directions ::
1. In a medium sauce pan combine strawberries, limoncello, basil leaves and sugar. Cook over medium heat until sugar is dissolved and mixture is reduced. Remove from heat and cool.
2. Once the strawberry mixture has cooled, plate two slices of angel food cake and top with mixture. Add a dollop of whipped cream and garnish with additional basil leaves and a lemon slice.

Indulge In {Limoncello Pound Cake}

Oh you read that correctly. This Limoncello pound cake may just be the best thing to happen to pound cake. It doesn't help that I'm already obsessed with anything lemon flavored, but to add Limoncello and a Limoncello glaze to the mix takes my obsession over the top. What I love so much is the fresh, light flavor that doesn't feel heavy in your stomach after you eat. It's perfect when topped with a scoop of homemade vanilla bean ice cream and served on a warm evening. Here's the recipe!

:: Ingredients ::
4 Egg Yolks
1 Cup Plain Greek Yogurt
Zest and Juice of 1 Meyer Lemon
1/4 Cup Limoncello
1/2 Cup (1 Stick) Melted Butter
1 Cup Sugar
1 1/2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt

:: Directions ::
1. Preheat oven to 350 and grease the bottom and sides of a loaf pan.
2. In a large bowl combine egg yolks, greek yogurt, lemon zest, lemon juice, Limoncello, melted butter, and sugar. Mix to combine.
3. In a separate bowl, sift together flour, baking powder, and salt. Add to the wet mixture stirring to combine. Be sure to not over stir as pound cake will turn out dense.
4. Pour into loaf pan and bake for 45-48 minutes or until a toothpick inserted in the center comes out clean.

Indulge In {Lemon Cupcakes}

Happy Thursday! Every once and awhile, I get a craving for something with a little bit of tang. Not too sweet, not too sour, but the right combination light, fluffy yumminess. Recently, I did a little indulging in a ever so delicious lemon cupcake from a cupcakery in town called Lucy & Leo's. It was absolutely perfect. The melt in your mouth treat has had me craving another for weeks now. Well, the other day, I stumbled upon this lemon cupcake recipe from Today's Nest. This recipe sounds like exactly what I'm looking for and I thought I would share. Hope you enjoy as much as I plan to!

:: Ingredients ::

For the cake:

• 4 oz cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 2 eggs
• 2 teaspoons fresh lemon zest
• 2/3 cup sugar / 135g
• scant cup all purpose flour / 115g
• ½ teaspoon baking powder
• Pinch of salt

For the limoncello buttercream:

• ½ cup unsalted butter, 1 stick
• ½ cup shortening
• 4 cups confectioners’ sugar, sifted
• 3 tablespoon limoncello
• ½ teaspoon powdered food dye (optional)

:: Directions ::

For the cake:

1. Preheat oven to 350˚.  Line cupcake tin with papers.  Set aside.
2. Place the cream cheese, butter, eggs, zest, and sugar in a mixing bowl.  Mix until light and creamy.
3. Sift together the flour, baking powder, and salt.
4. Add dry ingredients to cream cheese mixture while mixing on low speed.  Mix until well incorporated.
5. Divide batter among one dozen cupcake papers.  Smooth out the tops with the back of a teaspoon.
6. Bake for 18-20 minutes or until lightly browned.  They should pass the clean toothpick test.
7. Cool in the tin for 3 minutes before removing to cool completely on a wire rack.
8. Top with Limoncello Buttercream and garnish with fresh mint leaves and a lemon drop.  Makes 1 dozen.

For the limoncello buttercream:

1. Cream together the butter and shortening until light and fluffy.
2. Add sugar and beat on low speed for 30 seconds.                                                                  
3. Add limoncello and beat on medium high for 3-5 minutes or until smooth and fluffy.

Enjoy!

*Image and recipe from Today's Nest

The Pink Drink

Because there's not really a better name for it. I love my family more than anything. They are probably one of the funniest, most random groups of people you will ever meet. Living three hours away can be difficult, but they always try to include me when they can through pictures, texts, and phone calls. One Saturday night I was enjoying a relaxing evening at home with R when I get my scheduled weekend update. This one came from my aunt. It was a simple text stating that my Dad's "Pink Drink" was great. In my 23 years of existence, never has he made a "Pink Drink". Confused by this so called "great" drink I had never heard of, I was dying to know what was in it. A combination of prosecco, limoncello, and raspberry, my aunt was convinced that it was absolutely fabulous. Ever since I got that text a couple months ago, I've been dying to recreate it for myself. Of course I couldn't pass up this "great" drink recipe, and this weekend I headed off to the store to pick up the necessary ingredients. Skipping the outrageously priced raspberries, I opted instead for strawberries. With bottles, and fruit, in hand, I headed home and here's what I created...

:: Ingredients ::

6 Strawberries, pureed, plus more for garnish

Prosecco

Limoncell

:: Directions ::

1. Puree the strawberries

2. Mix one part strawberry puree, one part Limoncello, and two parts Prosecco

3. Garnish with a strawberry and Enjoy!

After a little afternoon indulgence, I realized my aunt was right. The "Pink Drink" truly is great!