Sweet Lemon Syrup

Lemon syrup couldn’t be easier to make. It’s literally just a matter of boiling water!  In just a matter of minutes, you have a delicious and refreshing addition to all sorts of dishes.

I’m sure that once you taste this sunny rendition of simple syrup, you’ll think of all sorts of ways to use it. Here’s a short list of uses that have occurred to me so far:

-a sugary topping on fresh fruit, ice cream or sorbet

-a moist addition to cakes such as poundcake or gingerbread

-a flavor enhancer to cobbler and pie fillings

-a zesty mixer in drinks… anything from iced tea to cocktails

The possibilities for this simple syrup are endless, so please let me know any and all great uses you think of!

Lemon Syrup Recipe

Ingredients

  • 1 cup sugar
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice
  • 1 cup water

Directions

Step 1
Today my lemons were very small and a little on the older side. It took me like five or six just to barely get 2 Tbs. Luckily I always have a ton of lemons lying around the house.

I have no idea how many lemons it'll take you to get two full tablespoons of zest. I say when in doubt, buy more lemons!
Step 2
Add the sugar and zest to a medium saucepan.

It occurred to me that if you were to just mix these two things together it would probably make a delicious and versatile lemon sugar.

Then it occurred to me that we're here to make syrup and not sugar.
Step 3
So I snapped out of it and added the two liquid ingredients to the pan.

Stir everything together, and turn the burner onto a medium heat.
Step 4
Continue to stir regularly as the sugar dissolves and the liquid begins to just bubble. This takes around 7-8 minutes.
Step 5
Once the bubbling begins, continue to stir and bubble for another 4 minutes.
Step 6
Pull the pan off the heat, and allow to completely cool.
Step 7
Pour into any container that will make this refreshing sweet syrup easy to stream over your favorite desserts!
Step 8
Obviously this syrup is wonderful over fresh fruit but also consider adding it to: cocktails, ice cream, gingerbread, cakes, or anything else you can think of. My sister has considered drinking it straight out of the jar!
Step 9
Ok so maybe don't take it that far! But definitely try this wonderful dessert addition, and let me know how you use it!

Grape Soda Ice Cream

This will be the easiest ice cream you’ll ever make!

There are only two ingredients: thick and creamy sweetened condensed milk, and (of course) grape soda. That’s it! Two things mixed together and then dumped into an ice cream freezer…

BAM ice cream!

I think any grape soda would work just fine here. I personally am a big fan of both Grapico and grape Nehi. However, NuGrape is what was always at my Grandma Jessie Bell’s house. I found these bottles of NuGrape at a store in Senoia. I went with my family to have lunch and scout out where the Walking Dead tv series is filmed. We didn’t see much in the way of zombies or stars from the show, but I did find this soda for the first time in years. I took it as a sign to buy up an armful and make some ice cream!

Grape Soda Ice Cream Recipe

Ingredients

  • 4 12oz bottles of your favorite grape soda
  • 2 14oz cans of sweetened condensed milk

Directions

Step 1
I still can't believe this is all it takes to make deliciously creamy ice cream!
Step 2
Even though NuGrape has my heart, I had to buy a Nehi just for fun!
Step 3
Now on to the hard stuff. Crack open two cans of sweetened condensed milk.
Step 4
Pour the ooey gooey sweetness into a large bowl.
Step 5
Add in one of your sodas.
Step 6
Whisk the heck out of it until it's completely incorporated and bubbly.
Step 7
Whisk in the last three drinks,
Step 8
and recruit some extra help to give it a taste.
Step 9
I tried to make a similar ice cream on the Fourth of July and it totally didn't freeze. So I did a little research and found out that you shouldn't fill your ice cream maker all the way to the top.

Who knew?
Step 10
As you can see, I filled my two quart maker a little over 3/4 of the way full.
Step 11
This left me with exactly 3 1/2 cups of leftover ice cream mix. I poured it into a large thermos, and stored it in my fridge for another round of ice cream in my near future!

Now just attach the paddle and lid, switch it on, and watch the magic happen.
Step 12
Depending on your ice cream maker it could take anywhere from a half an hour to an hour. Just be on the lookout for when it thickens up like this.
Step 13
At this point it's technically ice cream, but it's very soft. Imagine the texture of a Wendy's frosty.

Feel free to dig in at this point!
Step 14
If you'd like your ice cream to be more scoop able, I suggest spooning the whole batch into a sealable container, and placing it in the freezer for several hours.
Step 15
Once it's finished setting up, you'll be left with a deliciously creamy ice cream that's easy to scoop and even easier to eat!
Delicious Frosted Lemon Bars!

Frosted Lemon Bars

I love all kinds of lemon bars. I used to make a version in high school that had a kind of shortbread crust with a super tart, super yellow center, and the whole thing was covered in powdered sugar. They were the best things a lemon had to offer…

Until I found these!

These little guys have the same moist and cakey texture of a great brownie. My son calls them “little cakes”. They’re packed with fresh lemon juice and zest, and they’re covered in a sweet, creamy lemon frosting.

I could list all the names of husbands, sons, cousins, uncles, aunts, parents, and friends who adore these tasty little treasures, but I’ll just promise you that every person that tries my Frosted Lemon Bars loves them!

Please try them out for yourself, and let me know what you think!

Frosted Lemon Bars Recipe

Ingredients

Bars

  • 1 stick unsalted butter (softened)
  • 3/4 cups sugar
  • 3/4 cups all purpose flour
  • 1/4 teaspoon salt (don't use kosher here)
  • 2 eggs
  • 2 tablespoons lemon juice (about one medium lemon's worth)
  • 1 tablespoon lemon zest (about two lemon's worth)

Glaze

  • 1 cup powdered sugar
  • 3 teaspoons lemon zest
  • 1/4 cup lemon juice

Frosting

  • 3/4 cups powdered sugar (plus about another Tablespoon)

Directions

Lemon Bars
Step 1
Preheat your oven to 350 degrees. Grease a square pan. I used an 8x8 but I'm sure a 9x9 would work just as deliciously. I sprayed my pan with Bakers Joy and then had a bit of a mishap (which I'll show you later) when removing the cooked bars. So you might want to actually grease your pan by hand.
Step 2
Sift together the sugar, flour and salt to make sure you work out any big lumps like these.
Step 3
Add the dry mix and softened butter to the bowl of your mixer.
Step 4
Mix on medium high speed until you have fairly uniform clumps like these.
Step 5
We always have lemons in our kitchen, but they're never the same size. At any given time, I'll have a mix like this. Just so you know what I mean when i say "about one medium lemon's worth" in the ingredients list, I used the lemon in the middle to get the 2Tbs of juice.
Step 6
However my "juicer" just didn't yield quite enough zest for me, so I had to use both of the smaller lemons to get my tablespoon of zest.
Step 7
In a separate bowl whisk together the eggs and zest with a fork. Then add that lemon scented yellowness to the clumps in your mixer.
Step 8
Mix on high for about one minute, or until you end up with a fluffy batter that looks like this.
Step 9
Spread the batter into your pre-greased pan, and bake at 350 degrees for around 25 minutes. Your oven and the type of pan you use will affect the cooking time. I would check at 20 minutes and then every 5 minutes after until a toothpick comes out clean from the center of the pan.
Step 10
While the bars are baking, move onto the glaze.
Lemon Glaze
Step 11
Whisk together the 1c. powdered sugar, 3tsp. zest and 1/4c. juice.
Step 12
Be warned. If you turn around to write a note down in your recipe book, you might turn back to find help. Why did I ever teach him to use a stool to reach things?
Step 13
This makes around 2/3c. of glaze. You'll be using half of this as soon as the bars come out of the oven and the other half later to make a thicker frosting. I suggest transferring the glaze into a liquid measuring cup. This will make it easier to pour, and make it easy to use half at a time.
Step 14
Pour about half of the glaze over the hot lemony goodness.
Step 15
Quickly spread the lemon glaze over the whole square, and then sit back and wait while the whole thing cools.
Lemon Frosting
Step 16
Once the bars are completely cooled carefully transfer them from their pan to a cutting board.
This is where the mishap occurred. I felt like the sides had all been loosened; my spatula was thin and adept; the pan had been greased.
What could go wrong?
Well this...
Step 17
That's right. Three separate pieces that I had to piece back together like a jigsaw puzzle.

As my mom always loved saying when my Grandma Jessie Bell would crack one of her delicious cakes, "Hopefully it'll taste better than it looks."
Step 18
Despite my misfortune, I still think moving them to a cutting board before frosting is the way to go. It's easier to spread the frosting evenly, and it's way easier to cut and plate them. But to each his own, so go with your gut!
Step 19
Pour the second half of the lemon glaze into your mixer.
Step 20
Now start adding in powdered sugar a little at a time whisking on high.
Step 21
I added in sugar in three batches scraping down the sides in between. Once it was all said and done I had added about 3/4c. plus about another tablespoon.
You're looking for an icing that's thicker than your glaze but not quite as thick as a frosting you'd wanna use to ice a cake.
Step 22
Here's a shot of mine dripping off the whisk back into the bowl. It's thick enough to frost the top without falling into my huge cracks! But it's thin enough to spread easily and stay nice and shiny.
Step 23
Pile all of your creamy lemon happiness into the center of your square.
Step 24
Use a flat spatula or butter knife to smooth the shiny frosting evenly over the top.
Step 25
See no cracks! Can you believe it?
Neither could I.
If you can stand it, try to wait until the frosting has set up before you start cutting the bars. This will save you a big mess.
Step 26
I used a sharp knife and cut with a purpose removing each bar to a plate as it was cut. And, believe it or not, every single bar came out evenly despite my big old cracks!
Step 27
I really hope you love these little guys as much as my family does!
Scoop of Blueberry Cobbler

Brian’s Blueberry Cobbler Recipe

When I first moved down to Georgia (well over a decade ago) all I could talk about was ice cream. It didn’t matter where it was from, that was my dessert of choice. Somehow I had never been introduced to the southern staple of cobbler. It took one plate (really one bite) and I was singing a different tune, maybe its because most folks tend to eat ice cream with cobbler.

There is something magical when berries start to break down in the cooking process and their natural sugars start to turn into a syrup. Combine that with more sugar, some batter, I don’t know why anyone would want any other kind of sweet.

Try this blueberry cobbler recipe out and hopefully you’ll never need another one. Keep in mind, this works great for any fruit cobbler, just swap out the blueberries for something else.

Brian’s Blueberry Cobbler


Warning: A non-numeric value encountered in /home/customer/www/cravingcobbler.com/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2787
Prep time 20 minutes
Cook time 55 minutes
Total time 1 hours, 15 minutes
Allergy Milk
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
This is by far my favorite cobbler recipe. The best part is that you can substitute any fruit that you like. It even tastes great with fruit combos... if you want to get crazy!

Ingredients

  • 4 cups Blueberries (Fresh or Frozen)
  • 1 cup Light Brown Sugar (Loosely Packed)
  • 1 cup Granulated Sugar
  • 8 tablespoons Unsalted Butter
  • 1 1/2 cup Self Rising Flour
  • 1 1/2 cup Milk (Whatever kind you have will work)
  • 1/2 cup Water
  • 1 pinch Kosher Salt
  • 1 tablespoon Vanilla (Preferably the good stuff)

Note

For fruits that take longer to break down like peaches you would cook all of the fruit for the full 10 minutes. I like to have some blueberry texture in the finished product, so I add half at the beginning and the other half about 2/3 through the first phase of the recipe. Hope you love it as much as we do!

Directions

The Filling
Step 1
Combine half the fruit 1 cup of the sugars (half of each), water, vanilla, and salt in a saucepan mix well
Step 2
Bring to boil
Step 3
Simmer for 6 minutes
Step 4
Add the other half of the blueberries and continue for 4 minutes
Step 5
Preheat Oven to 350°
Baking
Step 6
Put butter in a deep baking dish and place in oven to melt.
Be sure not to burn the butter
Step 7
Mix remaining 1 cup sugars, flour, and milk. Combine slowly to avoid clumping.
Step 8
Pour mixture over melted butter – DO NOT STIR
Step 9
Spoon fruit on top
Step 10
Gently pour in syrup
Step 11
Bake 30 - 45 minutes. Should be golden around the edges and not jiggly in the center.
Finished Blueberry Cobbler
Cherry Vampire Bites

Cherry Vampire Bites

There’s something you should know about my mom. She’s absolutely gaga for Halloween! So am I for that matter. Which is largely due to being exposed to my mother’s battiness for Halloween growing up. Every year my family hosts a crazy party and haunted house. My mother attends with bells on (this could be literally some years!). She dresses like a nut, and always brings homemade treats.

These Vampire Bites are one of my mom’s creations from a few years ago. They are little pillows of cherry goodness! They’re almost like a doughnut and a fried pie had little Halloween babies! These Cherry Vampire Bites make even the biggest Halloween scrooges smile.

Happy Halloween!

Cherry Vampire Bites Recipe

Ingredients

Bites

  • 1 tube canned biscuits
  • flour
  • canola oil
  • 1 can cherry pie filling (21oz)
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Directions

Step 1
This is everything you should need for today's Halloween fun!
Step 2
Dump the pie filling into a bowl, then add the extract and sugar. The cherries can be a bit tart, so the sugar will help add some needed sweetness. The almond extract is a classic pairing for cherries, so it just helps give the canned filling a more homemade flavor.
Step 3
Now give it a good stir, and tell folks you made it from scratch.
I won't tell if you won't.
Step 4
Prepare your area for rolling out your biscuits by covering a rolling mat (or a very clean counter) with lots of flour. Also flour your rolling pin and biscuit cutter. We forgot our biscuit cutters today, so we improvised with a wine glass. If you're a well equipped baker, it would be a 3 inch cutter for this size Bite.
Step 5
Pop your can of biscuits, and try not to squeal!
Now plunk down a biscuit onto the floured surface, and sprinkle with a touch more flour.
Step 6
Roll out your biscuit thin enough to cut three 3 inch circles.
Step 7
This was our first one, so we didn't roll it out quite big enough.
What can I say? We were excited.
Step 8
This is more like it.
Step 9
Everyone gets a cherry and some "blood". You'll be tempted to put in too much at first, but trust me... stick to just one cherry for this size Bite.
It may seem a bit tedious, but just remember how cute and tasty they're gonna be!
Step 10
Now fold over the circle of dough to form a cherry-stuffed crescent shape. Press along the edge to begin the seal; expect a little blood oozeage.
Step 11
The second phase in the sealing process is to press along the edge with a fork.
Step 12
To finish off your seal, and get rid of the oozeage, press a small plate at one end of your crimped edge. Press down and roll all the way along the edge, sealing it up nice and tight as you go.
Step 13
Now for the bite! Get some grilling tongs, and pierce into the Bites. It helps release steam while they fry, plus it shows 'em who's boss.
Step 14
Look at this plateful of cuties.
Step 15
Heat about an inch of canola oil in a large skillet over medium-high heat.
Step 16
Once the oil is nice and hot, add in the first round of Bites. Don't overcrowd them, or they'll stick together and steam while they're frying.
Step 17
Depending on how hot the oil has gotten, the Bites will take 1-3 minutes per side. Once they've become nice and golden, flip them for the last couple minutes on the other side. The first round will probably take longer than the later rounds.
*Do Not Step Away From The Bites!*
Step 18
As they finish place them on a cooling rack that has been set over a baking sheet. The pan does a great job of catching the grease, while the rack allows them to cool and drain.
Some of them may already be getting oozy!
Step 19
These are cute with just a dusting of powdered sugar and some added "blood".
Step 20
Or... if you like the idea of a more doughnutty Bite, you can make a quick glaze.
Add the powdered sugar and milk to a small bowl.
Step 21
Whisk it together until it's nice and smooth.
Step 22
Take a Bite and dunk one side into the glaze.
Step 23
Set the Bite glaze-side up on a plate; lick your fingers, and wait for the glaze to set up a bit.
Step 24
Once the glaze isn't so wet, dip your fork into the extra cherry filling. Stab them all just a bit more to really get the "blood" flowing!
Step 25
You will definitely have plenty of the cherry filling leftover. I store it in the fridge for up to a week, and try to use it with any number of other tasty treats.
Some other goodies you might want to try the filling with are: ice cream, cheesecake, poundcake, pie shells, cupcakes, or as a dip for the Vampire Bites!
Step 26
We hope you enjoy these delicious little Bites!

Caramel Frosting Recipe

I have always loved caramel frosting. I’ve just been too intimidated by actually having to make caramel to make it. This frosting solves the problem for all of us scared of candy thermometers and soft ball stages. If you can melt butter you can make this frosting.

In addition to being a wonderful finish to any cake, this frosting also works beautifully for decorating cookies. I’ve shared how to make some adorable Halloween treats, but feel free to let your imagination run wild!

Caramel Frosting Recipe

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup half and half (heavy cream would work great as well)
  • 1/2 tablespoon vanilla
  • 1 1/2 to 2 1/2 cup powdered sugar

Directions

Step 1
This frosting is so easy I still can't believe it's really caramel. Check out the small line-up of ingredients.
Step 2
Drop your stick of butter into a saucepan over medium heat.
Step 3
Once the butter has melted, add in the brown sugar and half-n-half.
Step 4
Stir everything in to get it nice and incorporated. Now stir off and on for around 10 minutes or until the sugar has dissolved.
Step 5
Remove the pan from the heat, and stir in the vanilla. As soon as the vanilla hits the hot caramel prepare to swoon!
Step 6
This needs to cool before you beat in the sugar. I go right ahead and pour it into the bowl of my mixer. This way as I want to check the temperature I simply touch the side of the bowl to see if it is still warm to the touch.
Step 7
I plop some plastic wrap right on top of the caramel to prevent a skin from forming on the top, as it cools.
Step 8
Now for the part that is up to you.

Once the caramel has cooled, you want to beat in the powdered sugar. I add the sugar slowly, about a 1/2 c. at a time, until it reaches the consistency I'm after.
Step 9
For a thick frosting, you'll want to add more sugar. This is what it looks like after 2 1/2 c. of powdered sugar. This is the consistency I used for the filling of my Peanut Butter Sandwich Cookies.
Step 10
If you plan on trying to ice anything, I strongly recommend less sugar. Besides being easier to spread, this frosting will also hold on to more of the caramel flavor than the thicker frosting will.

For my Halloween Candy Corn Cookies, I used 1 1/2 c. powdered sugar. It may not look as lickable in a photo, but it is so much for manageable!
Step 11
An added bonus to this frosting is that the color is extremely easy to dye. I dyed it yellow and orange for some adorable peanut butter candy corn cookies since Halloween is near.

Begin by using some of the reserved flour from my Peanut Butter Cookie Recipe to coat a rolling mat and a rolling pin.
Step 12
Then place about half a recipe's worth of Peanut Butter Cookie dough on the mat and sprinkled with flour.
Step 13
Carefully roll out the dough (only flipping once) to around a 1/4 inch thickness. Cut into whatever shapes please you.
Step 14
Carefully lift the cookies off of the mat using a very delicate spatula. You will NEVER get these bad boys up trying to use your hands.
Step 15
Lay then a couple inches apart on a parchment lined baking sheet.
Step 16
Bake at 350 degrees for 8 minutes, and end up with these cuties!
Step 17
Divvy the loose caramel frosting into three bowls.
Step 18
Dye one yellow and one orange. I used gel food coloring because I didn't want to affect the texture or flavor of the frosting. Liquid food coloring has the potential to affect both, so look out.
Step 19
Now carefully frost your candy corn cookies as cute as you can! I gave it my all, but I'm pretty sure I got the yellow and the orange backwards.
Step 20
These are delicious!

Peanut Butter Cookies

I love peanut butter cookies.

It’s not like some random cookie I just met puppy love. I mean like if I had to pick one cookie to eat for the rest of my life love. We’re talking unswervingly commited cookie love.

I love peanut butter cookies.

Now that you grasp the full depths of my feelings here, let me say that this is the recipe for my favorite peanut butter cookies of all time. That’s right. You’re about to get into some pretty heavy stuff if you choose to stick around and learn the magic.

These are now considered my mom Kay’s peanut butter cookies. Before that they were my grandma Jessie Bell’s peanut butter cookies. And apparently before that, they were my aunt Josephine’s peanut butter cookies. Don’t ask me how that math works. All I can say is that this is a cherished family recipe.

It has been passed down (and loved) for generations, and I hope that your family savors them as much as we have!

Peanut Butter Cookies Recipe

Ingredients

  • 1 cup peanut butter (we always use creamy)
  • 1 cup cricso
  • 1 teaspoon salt (this is one place I use fine salt)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups flour

Directions

Step 1
Preheat your oven to 350 degrees.

I like to start out by getting some things measured. Measuring your dry ingredients before the P.B. and crisco means that you only clean your measuring cup once. If you don't mind the extra cleaning, or if you're a smart baker with multiple measuring cup sets, feel free to jump right in with the sticky stuff.
Step 2
First sift the flour into a bowl.
Step 3
Then put the two sugars together in their own bowl.
Step 4
Now on to the stickies! Add both the crisco and the peanut butter into the bowl of your mixer.
Step 5
Using the paddle attachment, cream together until it looks nice and dreamy. Then add in the salt, soda and vanilla.
Step 6
Now dump in the sugars.
Step 7
Mix everything together until it looks like sandy peanut butter. I alternate mixing then scraping the sides of the bowl down a couple of times.
Step 8
Before I add in the eggs I always crack them into a separate bowl. This will help you avoid mistakes like shells, or creepy eggs (I've gotten a black one before...yuck!). I also like to mix them up a bit with a fork to help them blend into the rest of the batter a bit smoother.
Step 9
Dump them right in with the rest.
Step 10
Again you want to mix and then scrape at least once.
Step 11
Today I learned that my grandma never added all of the flour and neither does my mom. I'm just here to do what I'm told, so I didn't either.

Add the flour in several batches, scraping down the sides of the bowl in between each addition.
Step 12
This is how much flour was left in my bowl once it was all said and done.
Step 13
This is what delicious dough should look like!
Step 14
My family has always hand-rolled the dough into small balls and then squished the balls with a fork. This makes them look like the traditional peanut butter cookies we all know and love. However, I just discovered that this dough also rolls out with a rolling pin beautifully! I used half of this batch in our traditional way, and then I rolled the other half with a rolling pin. Look for photos of my Candy Corn Cookies featuring my Caramel Frosting recipe!
Step 15
Line your baking sheet with parchment paper, and roll a small clump of dough into a ball.
Step 16
Now make him lots of friends, and space them a couple inches apart.
Step 17
Dip a fork into the reserved flour, and give 'em a good squish.
Step 18
Just to make sure they've learned their lesson, give 'em another squish!
Step 19
This is the line-up before they go into the oven. They already look so good, you'll want to eat them right now!
Step 20
They bake anywhere from 10-12 minutes. Here are mine after 11 minutes.
Step 21
These cookies are wonderful crunchy or chewy.

For a crunchier cookie I would bake them the full 12 minutes. Also carefully move them after 2-3 minutes of cooling from the baking sheet onto a cooling rack.

For a softer cookie (like mine) never cook them the full 12 minutes, and once you pull them out of the oven let them completely cool on the cookie sheet. No cooling rack involved.
Step 22
These are wonderful just as they are. No frills... except maybe a glass of milk.
Step 23
They also make wonderful little sandwich cookies with a filling of your choice.
Some of my favorites are: Nutella, chocolate frosting, peanut butter frosting, or just plain old peanut butter. These are some I made with my Caramel Frosting recipe!
Step 24
The assembly line is so fun. Just have your filling and bowls of sprinkles ready.
Step 25
Then spread the filling.
Step 26
And roll in your sprinkles.
Step 27
We hope you enjoy these cookies as much as our family has for decades!
Step 28
Happy Halloween!