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!

Homemade Oreos


I officially have a new obsession – Pinterest. As a result of my recent “pinning” excursions, I have found many different intriguing and recipes that look absolutely delicious. One particular recipe that caught my eye was Homemade Oreos via the blog Sugar Cooking. Oreos have always been a childhood favorite of mine as well as a guilty pleasure. The thought of making these had never previously popped into my mind; however, after seeing that picture, it was all I could think about. After all, sometimes, homemade re-creations just seem better and it’s something I’m always more proud of (as long as it turns out well, of course!).

Step 1: Mix Sugars, Chocolate, Butter
and Egg Together to Form Dough 




Step 2: Form Dough Into Balls, Flatten and Bake


Step 3: Cream Powdered Sugar With
Vanilla Extract and Butter for Frosting 



Step 4: Spread Frosting Between Two
Cookies and Enjoy With Milk 

It is so hard to only eat just one Oreo. In this case, my individual gigantic Oreos resulted in the size of at least three Oreos. So, I guess that means I only get to eat one? Maybe?

Because of their size, these Oreos resemble more of a whoopie pie than the classic Oreo (note: make the dough balls extremely small – even smaller than you consider to be “small”). Nonetheless, they definitely tasted like them. With a  simple bake time of nine minutes and a requirement of normal household ingredients, these are a must-try!

Cheers!

Lemon Ricotta Pancakes With Lemon Curd & Raspberries

One of my best friends came to visit me this past weekend. Like me, she loves to bake and cook. In fact, she is an inspiration to me and even taught me some new tricks with cooking (whether she knows it or not). For her visit, I wanted to make a fun breakfast that would encompass three traits: ease, few ingredients, and fruit (have to take advantage of fruit during the summer season). I happened to find a recipe for Lemon Ricotta Pancakes that looked enticing — especially because prior to this cooking experience, I’d never used ricotta in a “sweet” recipe or used lemon curd.

Step 1: Combine Dry Ingredients;
Combine Wet Ingrediens


Step 2: Combine Dry and Wet Ingredients


Step 3: Drop Batter Onto Greased Hot Griddle;
Flip When Golden Brown; Add Powdered Sugar
and Raspberries; Enjoy! 

Although these look “pretty” — they were tough to make. The batter does not hold together as easily as I would have liked. The best trick is to carefully watch the heat and make sure to master the perfect art of the quick-flip (I had a few fall apart…). But, nonetheless, these were absolutely delicious and the combination of fresh lemon and raspberries flavors provided a nice contrast to the boring egg-and-cheese-combo of the usual Sunday morning breakfasts.

Cheers!