Lemon Icebox Pie With “Savannah Smiles” Crust

A few weeks ago, my lovely roommate alerted me to a contest that the Girl Scouts of Western Washington were putting on: a Food Blogger Contest. Any Food Blogger who signs up for the contest receives five free boxes of Girl Scout cookies in exchange for creating a recipe utilizing Girl Scout cookies and submitting the recipe to the contest.

Not only was I ecstatic to participate in this local contest, but I absolutely love Girl Scout cookies. I usually indulge in Girl Scout cookies that are more of a chocolate-y nature; however, I decided to use the lemon-flavored Savannah Smiles cookies for this baking extravaganza instead. Why? I have recently been itching for warm weather and have lately welcomed any and all chances to partake in foods and activities that remind me of Spring, sundresses (hence the blog title) and barbecues (still cannot wait for my upcoming visit to the South!). And, since the Northwest has experienced a few rare recent bouts of sunshine for the Winter, I figured I’d complement the sunshine by baking something lemon-inspired to get us all in the mood for Spring!

So, with a few household ingredients and a generous gift from the Girl Scouts, I happily made a Lemon Icebox Pie (with a twist – the crust substituted Savannah Smiles cookies instead of graham cracker crumbs).

Step 1: Grease Springform Pan

Step 2: Crush Lemon Cookies


Step 3: Pour Melted Butter, Sugar, Crumbled
Cookies and Salt Into Food Processor;
Pulse Until Combined


Step 4: Press Crust Into Springform Pan

Step 5: Whisk Condensed Milk With Lemon
Juice; Whisk Egg Yolks With Lemon
Zest;
Combine Both Mixtures


Step 6: Pour Liquid Mixture Into
Springform Pan; Bake at 325
Degrees for 25 Minutes; Freeze Overnight

Step 7: Cut Paper Stars (Or Other Shapes);
Place Onto Cooled Cake; Sprinkle
With Powdered Sugar


Step 8: Add Blueberries and Eat!

I love lemon-themed recipes. Out of all the ones that I’ve tried, I believe this one best captured a lemon flavor through an intense sour lemon filling that was complimented by a sweet Girl Scout cookie lemon crust.

Don’t be fooled – this recipe rings true to the name of “Icebox”. This pie is technically “frozen”; however, it does not come out of the freezer frozen like a brick. But, beware, it does start to melt and get soft rather quickly so I recommend consuming quickly. I decided to serve this on Superbowl Sunday, and luckily for us all, it was tasty enough so that it wasn’t a problem!

Cheers!

Again, I’d like to give a special shout-out and thank you to the Girl Scouts of Western Washington – this was a fun contest and I’m glad that I had the chance to participate. Don’t forget to check out their cookie sale March 2 – 18. If you need more information, check out their awesome cookie locator platform or their app or check them out on Facebook and Twitter to see what they’re doing!

Strawberry-Almond-Cream-Tart

So, continuing with this past weekend’s trend of using almonds, I found a recipe for a Strawberry-Almond Cream Tart during a recent shopping excursion at the local grocery store. After looking through recipe after recipe in the grocery store magazine aisle, I finally settled upon this one. But, I’m not going to lie, at first glance, I solely wanted to try this recipe because it looked “pretty” and it contained almonds. It wasn’t until after my impulse buy and I was in the car already on the way home that I realized that this would be a perfect dessert for a dinner party: light, summery, and the strawberries I had chosen were actually ripe!

Step 1: Crush Graham Crackers (You
Can Use a Food Processor — I Just Chose
to Smash Them in Bags!)


Step 2: Combine Crushed Graham Cracker
Crumbs With Butter and Sugar 


Step 3: Spray Pan With Cooking Spray;
Press Graham Cracker Crumbs Into Pan 


Step 4: Mix Cream Cheese With Almond
and Vanilla Extracts Plus Sugar 


Step 5: Cut Fresh Strawberries


Step 6: Add Strawberries and
Almonds to Top; Bake and Enjoy! 


Although I altered a few things from the original recipe, I’m happy with how it turned out. I really liked implementing nuts into this dessert because I often don’t ever think to add them to desserts. The key for the best flavor is to toast the almonds and the key to the best construction of this dessert is to use enough cooking spray (I didn’t and had some architectural failure when taking it out of the spring form pan). Anyway, all in all, this is a flavorful dessert that is light and doesn’t leave you feeling too full which is just perfect for summertime!

Cheers!

Lemon Cheesecake Squares with Fresh Berries

Even though my hips and arms would like me to nix sugar, I simply can’t resist. But, lately my taste buds have become bored of all of the indulgent and extremely rich winter themed desserts. Instead of alleviating my sweet tooth with a heavy dessert, I opted for something lighter and fresh: Lemon Cheesecake Squares with Fresh Berries. I wanted to make it for a pleasant surprise even though it is completely a summer dessert!

Step 1: Create Crust by Smashing Graham
Cracker Cookies and Combining with Butter


Step 2: Cream Sugar and Cream Cheese Together;
Beat in Egg, Sour Cream, Lemon Juice & Peel, and Vanilla


Step 3: Bake, Cool, and Serve with Berries!

Eating this dessert definitely reminded me of summer. Although I enjoy certain aspects of winter, I do miss the warm sunshine and season of colorful, flowing dresses. Do you think that the dreary and desolate days of winter will pass by more quickly if I continue to make summer themed desserts? That is probably a long shot, but the thought is nice!

Cheers!