When Life Gives You Lemons.....

  Hi guys!  I am back.  I took an extended break to do some changes and a break from the blogging world.  I am happy to be back, I really missed you guys and really cannot wait to share with you guys what I have in store.

  Today I want to share with you guys an opportunity I am proud and excited to be part of.  Tamara Eckles of Jem of the South, decided to get together some wonderful and talented bakers and blogger's to showcase yummy and delectable treats in her Spring & Summer Dessert Guide.   In this guide you will see lemon, and fruit desserts for your spring and summer sweet treat.

  If you are not familiar with Jem of the South, you been living under a rock.  Tamara introduces and discovers something sweet and her monthly on-line radio, Jem Radio, highlights small business owners in the dessert industry.  Sweetness.

  So of course, your truly was beyond excited when Ms. Eckles asked me to be part of her Spring & Summer Guide, I could not desert you guys.  Due this is a Spring Summer dessert guide I wanted to bring something to the table that is light, sweet, and also a classic. What better than cheesecake.   You can never go wrong with cheesecake.

                     When Life Gives You Lemons... 

                                                                                You Make Lemon Cheesecake.

      I melted when I took a bite of this cheesecake, just the right amount of lemon bursts in your mouth, not too tangy but the sweet and cream just makes you feel like you in cheesecake heaven.

   As we know cheesecake, takes some extra steps, don't get discourage because at the end you sure will be delighted.

  Is your mouth watering?  Want a bite, or better the whole cheesecake?  Go over to Jem of the South Spring/Summer Dessert Guide and download the recipe.  But I must warn you, your mouth will still be watering when you see what the other bakers came up with.    Enjoy!

Lemon Trifle with Berries

Hi Desseritas.  I needed to get rid of the berries in my house, so I can start on the fall baking.  I cannot wait to share the awesome treats I plan to make.  What better way to get rid of the summer berries than do a trifle?  I cheated on this one and purchased Sara Lee pound cake in the frozen aisle.  But I did make my own lemon curd and whipped cream :).

The recipe is fairly easily.  Use your favorite lemon curd, purchased from store or homemade and fold in the whip cream.  Layer the cake on the bottom of the dish, brush with Amaretto or Grand Marnier liquor, scoop out a spoonful of the lemon whip cream, and top with berries.  Repeat the layers and then top with more whipped cream without the lemon cream and garnish with more berries.

Friday Cocktail: Berries in White Zinfandel Gelée

   So glad today is Friday. The weather is nice outside, perfect to sit on the beach with a good cocktail drink, and just enjoy the view. Snap! Back to reality there are no beaches in Atlanta, GA. Sorry Savannah, GA beach does not count. Yep, I am making comparisons to the Caribbean.

   But cocktails and chocolate always go together. This gelee would make perfect for a cocktail party with friends. Serve fruit, cheese, crackers, and some good red wine, you would have a hit party. Summer is not over yet so these summer berries are a nice way to serve and still have a cocktail all in one.

  Don't drink? You could use your favorite fruit drink or a frozen concentrate drink (thawed) and it would be perfect also. Kids would love this too. Don’t be afraid to add pineapple, kiwi, and peaches.

Berries in White Zinfandel Gelée

Ingredients

1 bottle Pink White Zinfandel, chilled

2 pks. unflavored powdered gelatin (I used Knox)

1 1⁄2 cups sugar

Vegetable or canola oil, for greasing

Fresh raspberries

Fresh strawberries cut into squares

Directions 

1. Pour 1⁄2 cup of the wine into a bowl, sprinkle in the gelatin and let it sit for 5 minutes. In a saucepan heat the remaining wine and sugar over medium-high heat. Make sure you stir occasionally, until the sugar dissolves. Remove from stove and sir in the gelatin mixture. Set aside and let fool for 10 minutes.

2. Grease mold or 4-oz ramekins. Pour 2 tblsp. into each mold. Refrigerate for 30 minutes. Put desired amount of strawberries in each mold. Pour just enough wine mixture to cover half of the berries. Return to refrigerator and chill for another 30 min. Add about 6 raspberries. Add remaining wine mixture. Chill until set for about 4 hours. * If you are using more than one fruit repeat steps to add layers.

3. When set, run a knife along the edge of each mold and set mold in a bowl of hot water for 5 seconds. Invert on plate.

Recipe slightly adapted from Saveur