Raspberry Lemon Trifle


My Raspberry Lemon Trifle is packed with lemon and raspberry goodness that is perfect for your next get-together! Pretty enough to make a center piece…if you want :)

2015-06-08-5733 Raspberry Lemon Trifle

I love to make this Raspberry Lemon Trifle when fresh berries start to become available again! It looks so pretty in a trifle bowl just waiting to be dished up!

Serving this raspberry lemon treat in a trifle bowl is my first choice , but if you don’t have one a glass 13-in. x 9-in. dish will work just fine.

In my book a well done trifle is a work of art! So how do you make a well done trifle? So glad you asked. :)

Here’s the secret to a well done trifle – it works every time! Start with flavors that pair wonderfully together. Next you need to bring in a couple of different textures for maximum eating pleasure. Then there must be some kind of a wonderful creamy mixture that is welcoming and just sort of brings everything together.

Last but not least, the final touch should be a little something special that is finely chopped and sprinkled on top. So there you have it, how to make the perfect trifle!

Raspberry Lemon Trifle…enjoy!


Just look at those fresh raspberries! So fresh and so delicious, not to mention so pretty!

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Glazed Lemon Poppy Seed Cake Bites


My Glazed Lemon Poppy Seed Cake Bites are just perfect for Spring and Summer! These lemon cake bites are great for sharing, and they travel well!


Every year when Spring comes around I start thinking lemon. Of course lemon is a great flavor any time of year, but there’s something about Spring that makes lemon taste even more wonderful!

These little cake bites are along the line of a lemon blossom, but just a little different. Don’t worry, the lemon flavor in these cake bites is absolutely wonderful! That burst of delicious lemon flavor is present in every single bite.

These Glazed Lemon Poppy Seed Cake Bites travel very well. So if you want to bring them on a picnic go ahead. If you need a little something for an office party, these are the ticket! Church function? Glazed Lemon Poppy Seed Cake Bites are just about perfect!

The nice thing about lemon poppy seed is it’s one of those flavors that people of all ages can and will enjoy! :)

Please, make these Glazed Lemon Poppy Seed Cake Bites soon, very soon, they’re prefect for any occasion!


Once the glaze dries these are NOT sticky at all! They’re easy to pick up and move around anywhere you want to.


Today I decided to flip them out of the mini muffin pan and use the bottom as the top. Why? Just kind of felt like it. You can use them however you want to!


There is wax paper down there to catch the extra glaze that drips down. It makes clean up so much easier.


Glazed Lemon Poppy Seed Cake Bites

Ingredients:  2015-04-16-5248

1 regular size lemon cake mix

3-1/2 oz. package instant lemon pudding mix

4 large eggs

1/2 cup oil

1/2 cup water

1-1/2 teaspoons poppy seeds

2- 1/2 cups powdered sugar

4-5 tablespoons fresh squeezed lemon juice

Lemon juice

Rainbow sprinkles, or any bright sprinkle


1. Preheat oven to 350 degrees F. Spray two – 24 cup mini muffin pans well with cooking spray. Using a stand mixer, or handheld mixer blend cake mix, lemon pudding mix, eggs, oil, water and poppy seeds. Mix well, for at least 2 minutes.

2. Fill each mini muffin cup 2/3 full, filling all 48 muffin cups. Bake at 350 degrees for 10-13 minutes. Empty onto wire rack so that the top is now the bottom, or keep them right side up.

3. For the glaze, place powdered sugar into a large bowl. Drizzle lemon juice stirring until smooth and desired consistency. If you would like a thinner glaze you can add water; do so by adding 1/2 tablespoon of water at a time. Or more lemon juice can be used.

With your fingers or tongs, dip the top of the cake bites (which were the bottom in the pan) covering the entire surface. Place on wire racks lined with wax paper to catch any drips. Immediately add sprinkles to top (the bottom in the pan), if using. Let the cake bites stand until glaze is set completely.

Makes 48 cake bites.

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Lovely Lemon Yogurt Muffins


How about a big bite of lemon bliss in a soft moist muffin to start of your morning? My Lovely Lemon Yogurt Muffins are sure to deliver!  

Lovely LemonYogurt Muffins_304

Lemon Lovers listen up! If you love the flavor of lemon in the morning this muffin is a great way to start your day!

Truth be told, this is really sort of a muffin/cupcake or cupcake/muffin, but we’re just going with “muffin” today.

My Lovely Lemon Yogurt Muffins are meant to be a muffin with a few healthier ingredients added, such as Greek yogurt, and a few other things we’ll go over in just a moment.

These muffins have a whole lot of lemon going on and that’s quite intentional. Lemon is just so refreshing any time of year. It’s like a burst of sunshine added to your day, and most of us can use that right about now!

Hope you enjoy these…

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Lemon Poppy Seed Muffin Tops

lemon poppy seed muffin tops_58

These muffins are moist and delicious, and are fantastic any time of year!

lemon poppy seed muffin tops_58

Don’t you just love muffin tops? So do we! Most people do. :)

As you may or may not know, I love to take regular everyday foods and make them extra special, with both added flavor and nutrition.

Like most moms, I’m always trying to sneak in a little added nutrition.

That’s what Mom’s do, right?


These muffin tops are so refreshing! Lemon is just one of those flavors that’s perfect any season.

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Lovely Little Lemon Drops

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I know everyone does at least one version of Lemon Blossoms, wouldn’t you say? Nowadays, there are so many delicious versions out there, you have numerous options to choose from.

Just the other day I was talking about warm skillet cookies, and today I’m talking about sunny citrus. I think it’s because we got up to 25 degrees today, the wind finally died down, and the sun was out! Ah, life is good.

But I must say, it has been unusually cold here, so we’re ready for spring!

Moving on let’s look at what we have going on today. I don’t know about you guys, but we L-O-V-E lemon drops or lemon blossoms, whatever you want to call them.

My husband calls these little delights Lemon Bombs, and I’m not sure why. When he says Lemon Bombs, he means like a burst of lemon in your mouth. He just has his own way of saying things.

When I made these on Christmas Eve, he spent most of the day offering our guests Little Lemon Bombs. Let’s just say, there were some very confused people, but all turned out well.:)

Normally I like to add yogurt or sour cream to these but Mr. Lemon Bomb, also has Lactose issues, and obviously doesn’t do well with added dairy, so I kept it simple this time around. However, I’m going to include the recipe I like to follow.


My little gems when they first come out of the oven. Be sure to spray your pan generously with nonstick spray and you won’t have any problems.


They are just so yummy. The best part is they get even better when you let them sit in the refrigerator over night.

Little Lemon Blossoms




1 box lemon cake mix

1 (3 1/2 ounce) box instant lemon, or vanilla instant pudding mix

4 large eggs

3/4 cup vegetable oil

1 container lemon yogurt, any brand


3 cups powdered sugar

1/3 c. fresh squeezed lemon juice, or water

2 tablespoons water

2 tablespoons light corn syrup

Zest, desired amount from one lemon

sprinkles, or garnish, if desired


1. Preheat oven to 350 degrees. Spray mini muffin pans with nonstick cooking spray.

2. Combine the cake mix, pudding mix, eggs, and oil and blend well with an electric mixer until smooth, about 2 minutes (batter will be thick). Add lemon yogurt to mix, gently fold with into mixture with spatula.

3. Pour a small amount of batter into each muffin tin, filling about 2/3 full. Or a spoon can be used to fill muffin tins, if easier.

4. Bake for about 10-12 minutes, or until muffins are done.

5. While the mini muffins are cooling, make the glaze. Stir the sugar into a mixing bowl, or gently stir dry powdered sugar with a whisk to get rid of any lumps. Add the freshly squeezed lemon juice, lemon zest, water, and light corn syrup. Mix with a whisk until smooth.

6. By hand, dip the cupcakes into the while they are still slightly warm, generously covering the top of the mini muffins. Place on wire racks with wax paper underneath to catch any drips. Immediately decorate with sprinkles, is using sprinkle or other small garnish.

7. Let the glaze set until completely dry. Check after 30 minutes, it will probably take about 1 hour. Place in air-tight containers.

Servings about 60 mini muffins



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Lost Recipe! Orange-Lemon Yogurt Muffins


Orange-Lemon Yogurt Muffins

So for the last few weeks I have been checking the fruit breads and muffins at my local grocery store. I was just hoping for something fun and different. Of course I didn’t see anything new, so I decided I just had create my own “something different” at home.

The citrus taste in these muffins is so refreshing! I must say, I’m quite happy with the way these turned out. Although the taste and texture are wonderful, they could be a little prettier, or gussied up (as my husband says). So next version that’s exactly what I will do.

My boys loved these muffins which is always a plus! :)



Fresh, warm, yummy muffins when they first come out of the oven. I don’t usually like to make the Mega size muffins, BUT they were a special request from one of my Taste Testers!


The muffins are done cooling and I have just added the icing. I love this icing because it is so fresh tasting with the hand squeezed orange juice.

My boys love it when I let the icing run down the sides like that. :) They only take about 15-20 minutes to dry.



The top looks a little wet yet, but it’s not. It’s just the lighting. You are now set for your cup of coffee or glass of ice cold milk.

Whether you enjoy the muffins in the morning, or any other time, they will naturally brighten your day!

Orange-Lemon Yogurt Muffins

Okay I must admit, rarely do I use a recipe when baking or cooking. Yes, I’m one of those people. Usually I find a recipe I mostly like, make it a little differently, then just make changes here and there depending on what I want that day. That’s what cooks/bakers do, right? I’m embarrassed to admit, I just made these yesterday, but I can’t remember exactly how I made these muffins. I just went with the flow. It’s okay, laugh if you want to! :)


your favorite lemon muffin recipe

1 container (5.3 ounces) Yoplait Greek, tropical fruit pineapple, mango and passion fruit juice

fresh squeezed orange juice



1 cup confectioners’ sugar

1-2 Tablespoons fresh squeezed orange juice



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