Lemon Chiffon Dip – A wonderful lemon dip made with fresh whipped cream and lemon pudding. Grab some fresh fruit and dig in!
Can I just say how happy I am that it is spring? Well, the weather is still really quite winter-y still up here which is sad but I can hope for it to be warm in a few months! I’ve been celebrating through spring recipes like this lemon dip which is SO delicious! It was perfect to dip fresh fruit into and tasted like spring! It was super easy to make which was great and I absolutely loved to color too, especially the contrast between the strawberries when I dipped them in. It is essentially lemon whipped cream since I took my recipe for homemade whipped cream with lemon pudding mix in it to give it lemon flavors. I’m think about trying this with some other pudding flavors like banana or french vanilla, it could work out really well and be seriously so easy!
It’s been so busy here, loads of exams and assignments which is quite frustrating since it seems they all end up being due at the same time… But at least I have this dip to eat my feelings away with. I made a video to go along with this recipe, I’ve been trying to do that for every new recipe I put out to help clarify instructions and because they are pretty fun to do! Each one has been getting better and better, I think, as I learn how to use my video editor better.
Lemon Chiffon Dip
- 1 cup heavy whipping cream
- 1 package of lemon pudding
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Lemon zest (optional)
- In a medium bowl, combine all ingredients and mix using a hand-mixer until the dip is light and fluffy, like whipped cream.
- Top with lemon zest and serve!
Snickerdoodle Mug Cake – In only one minute, you can have the perfect, personal snickerdoodle cake! So easy and delicious!
I am so excited to finally have gotten on the mug cake train. It took about 3 minutes to whip up and 1 minute in the microwave. I couldn’t believe something so wonderful took so little time, it was crazy! I love sweets but would never be able to eat an entire cake by myself, having so much just go to waste, so a personal mug cake is so awesome. It was the perfect amount of cake and tasted just as good! I had been really leery of them for years because I had tried making one about 6 years ago and it was a bit of a mess, the recipe just wasn’t the best and I was quite disappointed. But thankfully, this is nothing like that and it came off just perfect! Snickerdoodles are my favorite cookies too so having all of those delicious flavors in cake form was pure perfection.
This actually ended up my Valentine’s gift to myself. I whipped this up, threw on The Office, and just lounged for a bit in the afternoon before starting up work again for the day. Pretty good way to relax if I may say so! The best part was when I went to grab a mug for this, I realized the only mugs that weren’t a weird shapes and sizes that were also microwaveable was this one that has the Marauder’s Map from Harry Potter on it that shows up when you put something hot in it, a mug with King Henry VII and his wives, and an AT&T mug. Although the AT&T one was my personal favorite, I went with this one. You can never go wrong with a Harry Potter mug, right?! 🙂
One of my favorite parts of the holidays every year is making a fresh batch of snickerdoodles. I love all of the flavors and the aroma is ! I always end up eating a whole stack and it is a wonderful experience. My mom and I started making them many years ago and have since become such a staple here. Last time I made a batch of snickerdoodle cookies, I added slices of almonds on top in the shape of a sand dollar and they were so cute! I can’t wait to make those for a summer party!
Check out the video of me making this Snickerdoodle Mug Cake!
Snickerdoodle Mug Cake
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1.5 tbsp butter (melted)
- 1 tbsp sugar
- 1/4 tsp cinnamon
- In a small bowl, combine flour, brown sugar, baking powder, and cinnamon.
- Combine in vanilla, milk, and butter. Stir until combined with no lumps.
- Pour batter into mug and sprinkle topping on top.
- Microwave for 1-1:30.
- Let cool before eating.
Lemon Sweet Rolls – Everything you love about a cinnamon roll, but with lemon flavors instead! They have a sweet, sticky lemon filling topped with a vanilla buttercream frosting!
My favorite food is hands-down cinnamon rolls. I just think they are the greatest thing ever for literally every meal. We make breakfast for dinner here a lot so either we get a can of premade ones or I make some from scratch. Somehow, I have yet to actually make a post about them just because it’s either late at night and the lighting on photos would be horrible or what not. I ended up adapting my normal cinnamon roll recipe to be more of a simple lemon sweet roll because I thought it was time to branch out into sweet rolls. I had tried making a batch completely from scratch this summer, they were supposed to be strawberry sweet rolls, but they turned out so bad and really just lacked any flavor. I ended up tossing most of those out as no one at my house even dared to try them. But these are different! These are actually really delicious and SO easy to make! You don’t need to knead any dough and they only take 30 minutes! Crazy, right? I topped these with a little bit of lemon zest for a pop of color which is totally optional but it adds to the overall aesthetic!
After a long day of class, my friend came over for dinner that night. I decided to make these sweet rolls, bacon, and little potatoes (my favorite side dish!) as a surprise. The feast was a hit and all of the lemon sweet rolls were devoured! We both agreed that these were a hit and will be on the menu again in the future! I’m all for quick and easy meals that can be made after class so anything that fits those parameters is fair game.
30 Minute Lemon Sweet Rolls
- 1 can pizza dough
- 1/4 cup granulated sugar
- 1/8 tsp ginger
- 1/8 cup fresh squeezed lemon juice
- 2 ounces cream cheese, softened
- 2 tbsp butter, softened
- 3/4 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- Preheat oven to 400°F and spray 8″ circular pan with nonstick spray.
- In a small bowl, mix together sugar, ginger, and lemon juice.
- Spread filling evenly across the pizza dough.
- Slice pizza dough into 6 pieces along the shorter side of the rectangular pizza dough.
- Roll dough slices and place into pan.
- Bake for 25-30 minutes or until lightly browned.
- While sweet rolls are baking, combine cream cheese, vanilla, and butter in a bowl and mix together using a hand mixer.
- Slowly add in confectioners’ sugar until combined.
- Take out rolls and let cool before frosting!
Gingerbread Spice Marshmallows – Fluffy homemade marshmallows with nutmeg, cinnamon, ginger, and cloves to give them the flavors of a gingerbread cookie!
I’m finally getting into the holiday spirit! After yet another semester ending, we did the 10 hour drive downstate for the holidays. Thankfully this time, break is almost a month! I was so excited to get down here and start making Christmas treats such as cookies but thus far, these marshmallows and fluffy gingerbread dip are the only things I’ve made! These would be amazing in a cup of hot chocolate or just to munch on which is what we’ve been doing over here! The addition of gingerbread spice makes the perfect for the holidays and it is just a fun twist on a classic treat! I don’t particularly like normal marshmallows from the store but I got this amazing gourmet marshmallow as a Christmas gift a few years ago and it was life changing! It turned me into a fan of fancy marshmallows! I can’t wait to try other flavors out after seeing how easy these were to make!
Gingerbread Spice Marshmallows
- 3 tbsp unflavored gelatin
- 1/3 cup cold water
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 1/2 cups water
- 1 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- In a small bowl, combine gelatin and cold water. Set aside for 10 minutes.
- In a large saucepan, dissolve sugar and 1 1/2 cups of water. Stir constantly until well combined.
- Add gelatin mixture into the saucepan and bring to a slight boil. Cook for 15 minutes.
- Remove from heat and let cool for a while.
- Spray 9×9 pan with cooking spray to keep marshmallows from sticking.
- Pour mixture into a stand mixer and add vanilla, nutmeg, cinnamon, ginger, and cloves.
- Turn on mixer and have it whip the mixture on high until it is thick and slowly falls off the beater. It should take a few minutes.
- Quickly pour marshmallow mixture into the 9×9 pan and use a spreader to flatten the marshmallows.
- Let set for at least 2-3 hours before cutting and serving.
- (Optional) You can toss the marshmallows in the gingerbread spice topping but it isn’t necessary, they taste amazing without it too!