• 20th May
    2012
  • 20
Hey, so it’s been awhile…here’s a new post.
I know it’s not summer yet, but it’s 86 degrees where I am at right now and I had a bunch of lemons and strawberries so I couldn’t resist making Strawberry Lemonade.  
I made a LOT.  96 Fl Oz = 0.75 Gallons!  You’ll need: 
12 Lemons
12 Strawberries
8 Cups of Water
Sugar or Natural Sweetener to Taste ( I used about 8 tbsp of Truvia)  
Directions:
1) Prep your fruit by peeling lemons and remove stems from strawberries.
2) Juice prepared fruit.
3) Pour juice into large container.   
4) Add water and sugar (or natural sweetener) to taste.  Shake or stir to blend.
5) Serve in a glass, garnish with a sliced lemon if so desired.  
6) Enjoy it outside in the backyard!  
P.S. I am sans Canon 5D as I loaned it to a friend, but decided to try out this Instagram thing since it was released for Android last month.   

Hey, so it’s been awhile…here’s a new post.

I know it’s not summer yet, but it’s 86 degrees where I am at right now and I had a bunch of lemons and strawberries so I couldn’t resist making Strawberry Lemonade.  

I made a LOT.  96 Fl Oz = 0.75 Gallons!  You’ll need: 

12 Lemons

12 Strawberries

8 Cups of Water

Sugar or Natural Sweetener to Taste ( I used about 8 tbsp of Truvia)  

Directions:

1) Prep your fruit by peeling lemons and remove stems from strawberries.

2) Juice prepared fruit.

3) Pour juice into large container.   

4) Add water and sugar (or natural sweetener) to taste.  Shake or stir to blend.

5) Serve in a glass, garnish with a sliced lemon if so desired.  

6) Enjoy it outside in the backyard!  

P.S. I am sans Canon 5D as I loaned it to a friend, but decided to try out this Instagram thing since it was released for Android last month.   

  • 7th January
    2012
  • 07
Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday.  I decorated the cake with raspberry flowers, mint leaves and almond butterflies.  First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat).  I think it turned out decent in taste and presentation…  What do you think?  Happy Birthday Rida!    

Lemon Raspberry Cake
Ingredients:
for the cake (make 2 for 2 layer cake):
1 c plain soy yogurt
1 c sugar
1/2 c vegetable oil
1 tsp vanilla
2 lemons, zest and juice
1 1/2 c flour
2 tsp baking powder
for the filling:
1/2 c coconut oil or shortening, softened
1/2 c margarine, softened
3 1/2 c powdered sugar
1 1/2 tsp vanilla
2-3 tbsp raspberry jam
2 tsp lemon juice
1 tsp cornstarch
for the frosting:
filling with more vegan cream cheese, shortening

Directions:
To make the cake: 
-Zest the outside of 2 lemons.
-Squeeze the juice into a small cup.
-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
-Add the zest and 2-3 tbsp of lemon juice.
-Preheat oven to 350 degrees F.
-Oil a spring form cake pan.
-Mix the flour and baking powder together and add to the liquid mixture.
-Gently mix together, be careful to not over mix.
-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.
-Make 2 if you are making a 2 layer cake.
To make the filling: 
-Take 3 tbsp raspberry jam, place in a sauce pan and heat.
-Liquify the cornstarch with a bit of water and add to the raspberry jam.
-Stir until it becomes clear and thick.
-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.  
-Add the powdered sugar alternated with the raspberry sauce and vanilla.
-Beat to a smooth and even consistency.
To assemble the cake:
-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.    
-Place the top half of the cake on top.
-Trim sides and top to desired shape.   
-Frost entire cake.
-Decorate with raspberries, mint leaves and butterfly almonds.  

Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday.  I decorated the cake with raspberry flowers, mint leaves and almond butterflies.  First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat).  I think it turned out decent in taste and presentation…  What do you think?  Happy Birthday Rida!    

Lemon Raspberry Cake

Ingredients:

for the cake (make 2 for 2 layer cake):

1 c plain soy yogurt

1 c sugar

1/2 c vegetable oil

1 tsp vanilla

2 lemons, zest and juice

1 1/2 c flour

2 tsp baking powder

for the filling:

1/2 c coconut oil or shortening, softened

1/2 c margarine, softened

3 1/2 c powdered sugar

1 1/2 tsp vanilla

2-3 tbsp raspberry jam

2 tsp lemon juice

1 tsp cornstarch

for the frosting:

filling with more vegan cream cheese, shortening

Directions:

To make the cake: 

-Zest the outside of 2 lemons.

-Squeeze the juice into a small cup.

-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.

-Add the zest and 2-3 tbsp of lemon juice.

-Preheat oven to 350 degrees F.

-Oil a spring form cake pan.

-Mix the flour and baking powder together and add to the liquid mixture.

-Gently mix together, be careful to not over mix.

-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.

-Make 2 if you are making a 2 layer cake.

To make the filling: 

-Take 3 tbsp raspberry jam, place in a sauce pan and heat.

-Liquify the cornstarch with a bit of water and add to the raspberry jam.

-Stir until it becomes clear and thick.

-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.  

-Add the powdered sugar alternated with the raspberry sauce and vanilla.

-Beat to a smooth and even consistency.

To assemble the cake:

-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.    

-Place the top half of the cake on top.

-Trim sides and top to desired shape.   

-Frost entire cake.

-Decorate with raspberries, mint leaves and butterfly almonds.