Monday, April 6, 2009

Lemon Blossoms and Leatherheads.......

It was such a beautiful weekend here in Houston we couldn't bear to spend time in the movies so I didn't get to see either of the movies on my current list of must see, Fast and Furious or Sunshine Cleaning....

Instead late Friday we looked at the netflix arrivals and saw Leatherheads. If you love George Clooney or even if you don't, take a peek, it's probably worth it. It's silly and fun. Renee Zellweger is okay and John Krasinski from the office is cute and redeeming. If you are looking for something to add to the Netflix lineup it is a good one. If you liked Clooney's O Brother while it isn't as good it is in a similar vein and should be satisfying! ON the super satisfying as chocolate scale I give it a 3.5 out of 5.

If you happened to see Fast and Furious PLEASE comment and let me know what you thought!

ON to Lemon Blossoms

My daughter and MIL watch Paula Deen together and got this recipe from there. My daughter so wanted to make it so yesterday I gave in and we bought the ingredients. Paula Deen's recipes are sooooo decadent in terms of butter, sugar, etc I think I gained a pound just reading the recipe, but if you are looking for a snack sized item for a luncheon, shower, food gift etc this one is it. If you like lemon even a little they are delicious and pretty easy.

Lemon Blossoms
Recipe courtesy Paula Deen
Prep Time: 12 min Inactive Prep Time: 1 hr 0 min
Cook Time: 12 min
Level: Easy
Serves: 5 dozen

18 1/2-ounce package yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze: 4 cups confectioners' sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 tablespoons vegetable oil

3 tablespoons water

DirectionsPreheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

One helpful hint. Use the Pam spray on the tins generously! Otherwise they self destruct when you try to remove them. This is also a messy recipe, so be prepared!

Have a great day!