Pretty Lemon Pucker

Three beautiful layers:

-Homemade lady fingers

-Lemon curd (awful word for such a delicious taste)

-Limoncello infused whipped cream

*Key is allowing these layers to hang out together and share their flavors. Chill for at least an hour after preparing.

A. Homemade lady fingers Emeril

2 tb butter

3/4 cup plus 2 tb sifted flour

4 egg yolks

1/2 cup sugar

4 egg whites, beaten until stiff

pinch of salt

1 tsp vanilla

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tb butter and 2 tb flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart.

2. Beat the egg yolks and sugar on medium-high speed until mixture is pale yellow, thickened to about 3 times the volume, which is about 8 minutes.

3. Add the beaten egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly until mixture is smooth. Do not over mix.

4. If you plan to make these for purposes besides this recipe: Fill a large pastry bag with 3/4 inch plain tube with mixture. Pipe fingers about 4.5 inches in length on baking sheet, using lines as a guide. If you do not care about the look of these lady fingers (which for this recipe, is not necessary), just spread about 2 tb of the mixture in a 4.5 inch length.

5. Bake for 10-12 minutes, until just firm on the outside and soft in the center. 

6. Allow to cool before using in this lemon recipe.

B. Lemon Curd Slightly Adapted from Southern Living

4 lemons- zest makes about 2 tb, juice makes about 1 cup

1/2 cup butter- softened

2 cups sugar

4 eggs

1. Grate zest from the lemons to equal about 2 tb. Cut lemons in half, squeeze juice into a measuring cup.

2. Beat butter with sugar at medium speed with an electric mixer until blended.

3. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition.

4. Stir in zest. Transfer to a microwave safe bowl OR heavy 4 qt saucepan.

5. If you choose to microwave: microwave on high for 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1-2 more minutes until mixture thickens, coating the back of the spoon and begins to mound slightly when stirred.

6. If you choose to cook via stove-top: cook over medium-low heat, whisking constantly, 14-16 minutes.

7. Place heavy plastic wrap directly on warm curd, in order to prevent a film from forming on surface. Chill for 4 hours or until firm. Can be stored in airtight container for up to 2 weeks.

C. Limoncello Whipped Cream

Limoncello (Either use store bought OR make your own (see below)!

1 qt Whipping cream

1/2 cup

1/4 cup lemon juice

**Limoncello:

1/2 cup of fine quality vodka

6 lemons- peel (without the white layer)

1/2 cup sugar

1 cup water

1. Wash the lemons well and peel. Be sure to remove the white skin from the lemon peels. Place peels in a jar and cover with vodka. Place the lid on the jar and store in a dark-room temperature place for at least 3 days.

2. On the stove top, heat water at medium heat and add sugar. Stir until sugar has dissolved. Remove from heat and allow to cool.

3. After the lemon and vodka mixture has been sitting for a number of days, combine the sugar water and lemon-vodka mixture.

4. Keep in the freezer and enjoy in this Lemon recipe or as an after dinner treat.

Limoncello whipped cream:

1. In a standing mixer or with a hand held beater: beat at medium speed until whipping cream begins to thicken.

2. Add limoncello 1/4 cup or less at a time.

3. Add sugar to mixture and beat until completely blended.

4. Place whipped cream in the refrigerator for at least an hour.

To assemble Pretty Lemon Pucker:

1. Layer the bottom of a serving dish (that is at least 5 inches deep) or a triffle dish, with lady fingers.

2. Place a 1-2 inch layer of lemon curd over the lady fingers.

3. Place a generous layer of whipped cream over the lemon curd and spread until the lemon curd is not longer visible.

4. Repeat each step, layering until reaching the top of the dish, finishing with the whipped cream.

5. Sprinkle some lemon zest on the surface and refrigerate for at least 1 hour.

ENJOY!!

Chocolate Cupcakes with Chocolate Dipped Peanut Butter Marshmallow Frosting

Especially Dark Chocolate Cake: Hersey's Especially Dark Chocolate Cake/ "Auntie Linda's Cake"

2 cups sugar

3/4 Hersey's Special Dark Cocoa

1 1/2 tsp baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk

2 tsp vanilla extract

1) Heat over to 350 degrees. Grease and flour two 9-inch round baking pans.

2) Sift together sugar, flour, cocoa, baking soda, and salt in a large bowl.

3) Add eggs, milk, oil, and vanilla and beat at medium speed with an electric hand mixer for 2 minutes. Stir in boiling water (batter will be thin).

4) Pour batter into prepared pans.

5) Bake for 30-35 minutes or until wooden toothpick in the center comes out clean. Allow to cool.

6) Let cool, spread a thin layer of peanut butter on surface of cupcake if you likely that peanut buttery flavor with your chocolate!

Frosting and Chocolate Shell Adapted from Martha Stewart

For The Chocolate Coating:

• 2 cups chopped (about 12 ounces) semisweet chocolate

• 3 tablespoons canola or vegetable oil

For The Frosting:

• 1 3/4 cups sugar

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract
• 1. In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric beater, beat on high speed until foamy, which will be about 1 minute. Set bowl over a pan of barely simmering water. Beat on a high speed until frosting forms still peaks, about 12 minutes. Remove from heat; stir in vanilla and almond extracts, and beat for an additional 2 minutes until frosting thickens.
• 2. Transfer frosting to a large pastry bag with a 1/2 inch plain pastry tip OR cut a 1/2 inch hole out of a plastic sandwich bag. Leaving a 1/8 inch border on each cupcake, pipe a spiral of frosting into a 2 inch high cone shape or plop a dollop of the frosting on the cupcake. Transfer cupcakes to a baking sheet and freeze while preparing chocolate coating.
• 3. Prepare the chocolate shell: combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool for about 15 minutes.
• 4. Holding each cupcake by it's bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet. Place cupcakes in freezer to allow coating to harden.
• * I made mini cupcakes that fit in the above egg carton, but also made normal size cupcakes. I prefer the bite size ones!