Kind of like my husband :)

This cake was made with love to celebrate him on his birthday!

Black Forest Cake is deep dark chocolate cake, brushed with cherry liqueur simple syrup, and layered with lightly sweetened whipped cream and macerated fresh cherries.

I delivered one to a client recently and she sent me a message “Thank you for the most stunning and delicious cake I have EVER had!”

It’s a show stopper that’s quite easy to pull off!

From the moment I first saw this cake from Liv for Cake I knew I had to recreate it. Olivia includes so many valuable tips, including how to make this super fun chocolate bark! I also took her advice and ordered cake pan strips to help prevent my cakes from doming.

Black Forest Cake Components

Let’s break down these components one by one!

The Simple Syrup

First the simple syrup! In a small saucepan combine 1/2 cup of water with 1/2 cup of sugar and bring to a boil. Remove from the heat and stir in 1/4 cup Kirsch (a clear colorless cherry brandy). You can exclude the Kirsch if you have an aversion to it.

The Cherries

Then on to the cherries! I personally think fresh cherries are what make this cake. Therefore, if you cannot locate them at your local market, pick another cake. I mean, sure you could use the other cherries…the bright red syrupy kind that come in a jar. But….

Begin with two pounds of fresh cherries. Select the 12 most beautiful ones, stems in tact, for decoration. Then remove the stems and pits from the remaining cherries, cut them in half, and place in a bowl.

Cover with the cooled simple syrup and refrigerate until ready to use. Then drain the cherries reserving the simple syrup.

The Cake

Black Forest Cake is rich but not overly sweet. You can make the cake from scratch with fairly common pantry ingredients.

Or you can doctor up a boxed devils food cake mix. Not traditional, but works in a pinch. I have made it both ways and it really comes down to your comfort level. Here are some of my favorite ways to elevate a boxed cake mix:

• Replace the oil with melted butter
• Replace the water with another liquid like buttermilk or coffee
• Add an additional egg
• For chocolate cake, add a packet of espresso powder
• For vanilla cake, add a teaspoon of vanilla

The Whipped Cream Frosting

Cold whipping cream, confectioners sugar, and vanilla are beaten to stiff peaks. I pop my metal mixing bowl and whisk attachment in the freezer along with the cream for about 10 minutes.

I used 4 cups of Heavy Whipping Cream, 1/2 cup confectioners sugar, and 1 teaspoon clear vanilla.

The result is a lovely whipped cream that’s not too sweet but oh so light and fluffy.

The Chocolate Bark

If there’s one element of this cake that sold me it was the chocolate bark. And trust me, a 24-inch of parchment paper and a bag of melted chocolate discs, and a little freezer space and you too can make chocolate bark!!

I love these melting wafers from Ghirardelli!

Simply melt the chocolate then using an offset spatula spread it in a thin layer on a long piece of parchment paper. Then roll the parchment paper and place in the freezer for about 10 minutes. When ready to decorate, unroll the chocolate and press the shards into the sides of the cake. Any remaining chocolate pieces can be crushed and sprinkled on top of the cake.

As I look back at the family birthday cakes I’ve made with love…..I’ve got a thing for adding decorations to the sides. I’m certain it has a lot to do with covering up my less than perfect cake-frosting skills. But that’s between you and me!

Last year I wrapped Nick’s Peppermint Mocha Cake in chocolate dipped peppermint sticks.

The year before was Tiramisu Cake wrapped in ladies fingers. :)

The Cake Assembly

For this cake I used three 8-inch cake pans. You could certainly do two 9-inch and cut the cakes in half.

To assemble, place the first cake layer on your cake stand or plate. Using a pastry brush, brush the cake with the cherry simple syrup that you’ve drained off the cherries. I like to add 2 to 3 light layers of syrup so that it has a chance to soak in.

Then add a generous layer of whipped cream – about 1 cup, spread evenly. Next top with the sliced cherry pieces – about 1 cup. Add your next cake layer and repeat the process, finishing with your last cake layer. Then frost the outside of the cake – reserving about 1 cup of whipped cream for decorating.

I’ve not done a lot of piping, so I was amazed at how beautiful these whipped cream rosettes turned out. I used a disposable pastry bag with a piping tip to create 12 rosettes. Remember those 12 pristine cherries we reserved – now is their time to shine!

Because this Black Forest Cake has a true whipped cream frosting, it will need to remain refrigerated before serving and should be enjoyed within a day or two of assembly.

It’s become an annual tradition to go out to dinner for Nick’s birthday. We bring the cake with us and whatever we don’t finish goes to the restaurant staff! They LOVE it!

It’s also the perfect opportunity for an annual family photo! Happy Holidays from our family to yours. May you have peace, love and happiness in the New Year! And maybe a Black Forest Cake too!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

Black Forest Cake

Black Forest Cake is deep dark chocolate cake, brushed with cherry liquor simple syrup, and layered with lightly sweetened whipped cream and macerated fresh cherries.

Course Dessert

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Author Olivia with Liv for Cake

Ingredients

For the Cherry Liqueur Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup Kirsch cherry liqueur

For the Cherries

• 2 pounds fresh cherries divided

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup buttermilk room temperature
• 1 cup hot water
• 2 large eggs
• 2 tsp vanilla

For the Chocolate Bark

• 10 ounces dark chocolate chopped

For the Whipped Cream Frosting

• 4 cups heavy whipping cream very cold
• 1/3 cup confectioners sugar sifted
• 1 teaspoon clear vanilla optional

Instructions

For the Cherry Liqueur Simple Syrup

• Add the water and sugar to a small saucepan. Bring to a gentle boil then remove from heat. Stir in cherry liqueur and allow to cool completely.

For the Fresh Cherries

• Select the 12 prettiest cherries with stems and set aside. Remove stems and pits from remaining cherries and cut in half. Place in a bowl and pour chilled simple syrup over top. Refrigerate until ready to assemble. Drain cherries, reserving syrup for brushing cake layers during assembly.

For the Chocolate Cake

• Preheat oven to 350° F. Grease 3 8-inch cake pans. Line bottoms with parchment paper.
• In a medium bowl, add buttermilk, eggs and vanilla – then slowly whisk in hot water.
• Add dry ingredients to the bowl of a stand mixer with paddle attachment. Stir to combine. Add buttermilk/egg mixture and mix on medium for 2-3 minutes. Scraping down sides once.
• Pour batter into prepared pans. Bake for 25-30 minutes or until a cake tester comes out clean. Cool in pans for 10 minutes, the turn out onto a wire rack and cool completely.

For the Chocolate Bark

• In a microwave safe bowl, melt chocolate in 15 second increments. Lay out a 24" long piece of parchment paper. Pour chocolate onto parchment paper and spread in a thin layer using an offset spatula. Roll the parchment paper from the short side and freeze until firm, about 10 minutes.

For the Whipped Cream Frosting

• Chill metal bowl and whisk for 10 minutes. Whip heavy cream, confectioners sugar and vanilla until stiff peaks form. Refrigerate until ready to assemble.

For Assembly

• Place first cake layer on cake plate. Brush generously with reserved cherry simple syrup. Spread 1 cup of whipped cream, topped with 1 cup of sliced cherries. Top with next cake layer and repeat with simple syrup, whipped cream and cherries. Add final cake layer and frost the outside of the cake, reserving about 1 cup to make piped rosettes.
• Unroll chilled chocolate bark and arrange pieces around the sides of the cake. Crush any unused bark and sprinkle on top of cake.
• Using a pastry bag with a piping tip, make 12 whipped cream rosettes around the top of the cake. Place a whole fresh cherry onto each rosette. Refrigerate until ready to serve.

The post Black Forest Cake {and a special celebration} appeared first on Lemony Thyme.

They come together quickly with simple ingredients and are always a favorite apple season treat!

Did I mention that September 17th is National Apple Dumpling Day?!!

This recipe has been around a long time and was always a favorite. I remember my work bff making them 20+ years ago in our office break room kitchen.

The ingredients stuck with me as well.

Apples, canned Crescent Rolls and Mountain Dew. Plus a good bit of butter, sugar and cinnamon!!

You can shake your head at these ingredients, but once you take a bite of the warm pastry wrapped apples swimming in a heavenly caramel sauce….you won’t judge!

Making the Salted Caramel Sauce

This is meant to be a rustic recipe. I mean the word ‘Easy’ is in the title so let’s not work too hard. For the sauce simply melt the butter with the sugars, vanilla and 1 teaspoon of cinnamon over medium-low heat, stirring occasionally. Remove from heat.

How To Assemble the Apple Dumplings

• Peel, core and cut apple into 8 wedges
• Open the crescent rolls and lay them out flat
• Place an apple at the wide end of each crescent roll
• Sprinkle with cinnamon and chopped walnuts
• Roll and place in buttered pie plate

• Pour caramel sauce over dumplings
• Pour Mountain Dew around the edges of the dumplings
• Bake at 350 degrees F. for 40-45 minutes until deep golden brown
• Allow to rest 5 minutes before serving with vanilla ice cream

I’m here to tell you that your kitchen will smell like a million bucks! Hell, your whole house will be swirling with the aromas of sweet baked cinnamon caramel apples.

You’ll want to serve these Salted Caramel Apple Dumplings in bowls, drizzled with the heavenly syrup and topped with vanilla ice cream and a sprinkle of chopped walnuts (if you like).

This is a recipe the whole family will love. It’s perfect for entertaining and can be partially prepped ahead. Wait to add the caramel sauce and Mountain Dew until just before baking.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

Easy Salted Caramel Apple Dumplings

These Easy Salted Caramel Apple Dumplings are mouth-watering and delicious!! They come together quickly with simple ingredients and are always a favorite apple season treat!

Course Dessert

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 8 Dumplings

Author Libby with Lemony Thyme

Ingredients

• 1 Granny Smith apple peeled, core, and cut ito 8 wedges
• 1 8 count can crescent rolls I used Pillsbury Grands Crescents
• 1 stick salted butter (8 Tablespoons)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 teaspoons ground cinnamon or apple pie spice divided
• 6 ounces Mountain Dew or other lemon lime soda
• 1/4 cup chopped walnuts optional

Instructions

• Preheat oven to 350° F. Butter a pie plate or 9×9 baking dish.
• In a small saucepan, combine butter, brown sugar, granulated sugar, vanilla, and 1 teaspoon of cinnamon. Heat over medium-low heat, stirring occasionally until butter has melted. Remove from heat.
• Meanwhile, open crescent rolls and lay flat. Place an apple wedge at the wider end of each crescent roll. Sprinkle with cinnamon and a teaspoon of chopped walnuts and roll. Place into buttered pie plate. Repeat with remaining seven apple wedges.
• Pour caramel sauce over apple dumplings. Then pour Mountain Dew around the edges of pie plate. Bake for 40-45 minutes until dumplings are deep golden brown. Allow to rest for 5 minutes before serving. Delicious served with vanilla ice cream and chopped walnuts.

Notes

Recipe adapted from various versions across the internet.

The post Easy Salted Caramel Apple Dumplings appeared first on Lemony Thyme.

She thought of us when she saw it in a magazine and cut it out for me. It’s been laying on my desk patiently waiting.

The ingredients are quite basic, most well stocked pantries could handle. The instructions are straight forward, albeit there is yeast and resting/rising involved. However I’m certain most modest cooks could tackle this recipe.

Yet day after day, week after week, I avoided eye contact. What was it about this recipe that I was avoiding?

Oh I knew. Deep down I knew. And I’m here to admit to you.

I’VE NEVER MADE A CINNAMON ROLL.

Nope, not one.

Like you, I’ve seen hundreds of cinnamon roll recipes floating around the internet. I’m fairly sure there are Pinterest boards entirely dedicated to this delicacy. Yet I have managed to avoid making them until now.

Fear of failure is the only thing I can think of that has kept me from attempting this family favorite breakfast treat. But on this day I’m going in!

Making the Dough

Step 1 of the instructions is to “dissolve yeast in warm water and cream until foamy.” Sounds simple enough. The picture above is the 3rd attempt at foamy, which also included sending my husband to the grocery store to buy more heavy cream. That’s how committed I was to making this Giant Cinnamon Roll.

As it turns out the problem was not the temperature of my water and cream. Remember last year when covid first hit and everyone was home. We were all working on our honey-do lists, organizing closets, and baking bread. All that bread baking created a yeast shortage. Not sure the exact facts but my grocery stores were out for weeks, maybe longer. I finally broke down and ordered a 1 pound package of instant dry yeast online. That’s a lot of yeast and the same yeast I was using for this recipe, some 15 months later. There was no foamy action happening.

I thought about backing out. I mean this was part of why I have avoided making cinnamon rolls in the past. He must have seen the look in my eyes when he said “I’m going back to the grocery store to buy you fresh yeast.”

Bless him!

The moral of the story….face your fears & use fresh yeast.

As you can see in the above pictures I achieved “smooth and elastic dough” as Step 2 instructed. The dough also doubled in size and rolled out nicely into a 12″ x 15″ rectangle. The pizza cutter trick was brilliant too. Things were going my way. Confidence filled the air.

I rolled each 2-inch strip around the previous, creating a beautiful giant cinnamon roll, which doubled in size again! The magic that only fresh yeast can deliver (and an hour in a warm spot).

Making the Homemade Caramel Sauce

But then came the homemade caramel sauce. Good God. “Combine sugar and water in a small saucepan, cook over medium heat until it turns light amber.” Amber was no where to be seen. My sugar crystalized and turned to sugar concrete. Two batches in and we’re going with homemade “golden” syrup. It was buttery, sweet and delicious. One day caramel I’ll get you, but not today!

Recipe Note: because this recipe calls for caramel sauce I didn’t want to leave you hanging. But clearly I’m no expert. Here is a great link on how to make Quick and Easy Caramel Sauce. The trick….resist the urge to stir.

The Results

This iconic cinnamon bun, also known as a cinnamon swirl or danish was a giant hit with the whole family, including Ms. Pat. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout. I’m already thinking about my next attempt and how I’ll approach it with conviction.

Today marks what would have been my mom’s 90th birthday. Without question she would have loved this cinnamon roll. I have a folder of recipes cut, torn, rewritten from magazines and newspapers that mom knew I would like. It’s time for me to tackle the next one!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

How To Make a Giant Cinnamon Roll

This Giant Cinnamon Roll was a hit with the entire family. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout.

Course Breads, Breakfast, Brunch

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Servings 12

Author Leah Rekau, Milwaukee, WI

Ingredients

For the Dough

• 1 pkg. (1/4 ounce) active dry yeast be sure yeast is fresh
• 1/2 cup warm water 110° – 115° F.
• 1/2 cup warm heavy whipping cream 110° – 115° F.
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 3-4 cups all-purpose flour
• 1 large egg beaten
• 3 Tablespoons butter melted

For the Cinnamon Filling

• 1/4 cup butter softened
• 1 cup sugar
• 1 Tablespoon ground cinnamon

For the Caramel Topping

• 1 cup sugar
• 2 Tablespoons water
• 6 Tablespoons butter
• 1/2 cup heavy whipping cream

Instructions

For the Cinnamon Roll

• Dissolve yeast in warm (110° – 115° F.) water and cream until foamy. I verified the temperature with my instant read thermometer. In a separate bowl, whisk together sugar, salt and 3 cups flour. Stir in yeast mixture, beaten egg and melted butter. Add enough remaining flour to create a soft dough.
• Turn dough out onto a floured surface. Knead until smooth and elastic, adding additional flour if mixture is too sticky. Place in a greased bowl, turn once to grease the top. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in size, about 30 minutes.
• Turn dough out onto a lightly floured surface. Roll into a 12-inch x 15-inch rectangle. Spread softened butter over dough, sprinkle with cinnamon sugar mixture. Using a pizza cutter, cut dough into (6) 2-inch wide strips. Roll one strip and place in center of greased 9-inch deep-dish pie plate. Wrap remaining strips around center. Cover with plastic wrap and let rise until doubled in size, about an hour.
• Preheat oven to 350° F. Bake until golden brown about 35-40 minutes.

For the Caramel Sauce

• To prepare the topping, combine sugar and water in a small saucepan over medium heat. Cook undisturbed until it turns light amber, about 8-9 minutes. Resist the urge to stir. Add butter, stirring vigorously. Remove from the heat, add cream and continue to stir vigorously. Cool slightly. Pour 3/4 cup over cinnamon roll. Serve with remaining caramel sauce.

The post How To Make a Giant Cinnamon Roll appeared first on Lemony Thyme.

Such a sweet way to incorporate my recent fresh fig score!

And boy are they delicious! The tender crumb is sweet and buttery and the jammy fig layer has a nice hint of lemon.

I wanted to keep this recipe simple and easy to recreate, so I let my food processor do most of the work. Here’s how we break it down.

You’ll have your Crumble and you’ll have your Fig Filling. Both are made in the food processor.

For the Crumble

• Flour, sugar, butter, and baking soda go into the bowl of a food processor
• Pulse until well combined
• Spread half of the mixture in a buttered parchment lined 8″x8″ baking dish
• Pour remaining mixture into a bowl and reserve
• Wipe food processor bowl clean

For the Fig Filling

• Fresh figs, lemon zest, sugar and flour go into the bowl of the food processor
• Process on low for one minute until figs are well blended
• Spread fig mixture over crumble crust

For the Topping

• Take the remaining crumble topping and squeeze handfuls to form clumps
• Place clumps on top of fig filling
• Continue until all crumbs are used
• Bake at 375 degrees F. for 60-65 minutes until lightly golden brown
• Allow to cool completely before cutting

Fresh Fig Crumble Bars have a coffee cake feel about them and are perfect for breakfast. I actually shared them with my neighbors one evening and they were a yummy evening sweet treat.

I’m already thinking about how I can incorporate other fresh seasonal product into crumble bars. Peach Crumb Bars anyone?

If you love figs like we do check out our Prosciutto Wrapped Mascarpone Stuffed Figs of Love!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Fresh Fig Crumble Bars

Boy are these Fresh Fig Crumble Bars delicious! The tender crumb is sweet and buttery and the jammy fig layer has a nice hint of lemon.

Course Breakfast, Dessert

Keyword Baked Goods, Fresh Figs

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Crumble

• 3/4 cup cold unsalted butter cut into cubes
• 2 cups all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda

For the Fig Filling

• 8 ounces fresh figs stems removed
• 2 Tablespoons all purpose flour
• 2 Tablespoons sugar
• 1 zest of 1 lemon about 2 teaspoons

Instructions

For the Crumble

• Preheat oven to 375° F. Spray an 8"x8" baking dish with cooking spray. Line with parchment paper and spray again.
• Place the crumble ingredients into the bowl of a food processor. Pulse until butter and flour are incorporated well. Pour half of the mixture into bottom of prepared baking dish. Pour remaining mixture into a bowl and wipe out food processor bowl.

For the Fig Filling

• Add Fig Filling ingredients to the food processor bowl. Blend on low speed for 1 minute. Pour fig mixture over crumble base and spread out to edges.
• Take the remaining crumb mixture and squeeze a handful at a time so clumps form. Place them on top of fig layer. Repeat until all remaining crumb topping is used. Bake for 60-65 minutes until lightly golden on top. Allow to cool completely before slicing.

Recipe adapted from Martha Stewart

The post Fresh Fig Crumble Bars By Popular Demand appeared first on Lemony Thyme.

Our first attempt at making ice cream in a Ziploc bag was the night I discovered Thin Mints in the freezer.  It was late.  For some reason we decided we couldn’t have one without the other.  The ice cream was a success. 

Monday morning at the water cooler I shared my story and was surprised to learn how few of my coworkers had heard of this quick & easy process.  So I’ve decided to join the ranks of many who have posted these 5 simple steps.

Step #1 – Gather Ingredients

Gather Ingredients (cream, sugar, vanilla, Kosher salt, quart & gallon Ziploc bags, crushed ice, towel)

Step #2 – Mix Ingredients

Mix Ingredients (combine cream, sugar and vanilla in quart sized Ziploc bag, seal well and shake gently to combine.  Slide quart bag inside gallon sized Ziploc bag then fill with ice and add 1/2 cup Kosher salt).

Step #3 – Shake

Shake (I called Batman to help with step #3.  The ziploc bag with ice/salt gets very cold, I suggest rolling it in a bath towel, then twisting the ends creating handles).  Now click here and prepare to shake, shake, shake.  Shake Your Booty.  Do this for about 10 minutes.

Step #4 – Check Cosistency

Check Consistency (if too soft, keep shaking.  When desired consistency is achieved turn bag inside out and scrape ice cream into a freezer container.  Keep frozen until ready to use).

Step #5 – Enjoy!

Enjoy!  (now is when you can add mix-ins like crushed Thin Mints, or chocolate chips, or sliced strawberries to name a few.  Or you can serve Homemade Vanilla Ice Cream with warm Peach Buttermilk Cobbler (which is how our second attempt came to be).

The post Homemade Ice Cream In a Ziploc Bag appeared first on Lemony Thyme.

Because who doesn’t love an ice cream sandwich?! Especially on on a hot summer day!

You can make homemade vanilla ice cream.

Or you can simply swirl fresh raspberries and lemon zest into a tub of store bought ice cream.

Then once you sandwich it between two Lemon Crinkle Cookies you’ll be transported into summer thyme heaven!

Have you made homemade ice cream in a ziplock bag? It’s super easy and so much fun! You just need a few ingredients. Coarse salt or rock salt with ice in a gallon ziplock. Cream, sugar, and vanilla in a quart ziplock.

Then there’s a whole lot of shaking! You’ll be surprised by the creamy texture too! I know you’ll love it!

Through trial and error, I found it well worth an hour to individually freeze the ice cream ahead of time. Simply line ramekins in plastic wrap and fill with slightly softened ice cream. Pop in the freezer for an hour. This firms it up nicely!

I found the perfect Lemon Crinkle Cookie recipe over at Lauren’s Latest. They were absolutely delicious for these yummy ice cream sandwiches.

The simple lemon dough is rolled in powdered sugar before baking giving the final cookies their signature crinkle. These cookies are wonderful on their own with a light bright lemon flavor. But when you fill raspberry lemonade ice cream between them they are pure happiness.

I made enough cookies to make 12 ice cream sandwiches. Although we gave it an honest try we weren’t able to eat them all that night.

Have no worries.

They freeze beautifully so you can enjoy them all week long!

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

xo Libby

Print

Raspberry Lemonade Ice Cream Sandwiches

The simple lemon dough is rolled in powdered sugar before baking giving the final cookies their signature crinkle. These cookies are wonderful on their own with a light bright lemon flavor. But when you sandwich raspberry lemonade ice cream between them they are pure happiness.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Freezer Time 1 hour hour

Servings 12

Ingredients

For Ice Cream

• 2 pints vanilla ice cream
• 6 ounces fresh raspberries
• zest of one lemon

For Lemon Crinkle Cookies

• 1/2 cup butter softened to room temperature
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
• zest of one lemon
• 1 Tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar for rolling cookie dough

Instructions

For Ice Cream

• Soften vanilla ice cream slightly and swirl in raspberries and lemon zest. Line up to 12 ramekins with plastic wrap. Spoon about 1/2 cup of ice cream into each and cover with edges of plastic wrap. Freeze for 1 hour.

For Lemon Crinkle Cookies

• Preheat oven to 350° F. Line two baking sheets with parchment paper.
• Cream butter and sugar together with a mixer until fluffy about 3 minutes. Add in vanilla, egg, lemon zest and lemon juice and beat until well combined. Mix in flour, baking powder, baking soda and salt until well combined. Roll dough into 24 equal sized balls. Place powdered sugar into a bowl. Roll each dough ball in powdered sugar then place on prepared baking sheets about 2 inches apart. Bake for 9-11 minutes until bottoms just start to turn golden. Allow to cool for 5 minutes before transferring to cooling racks. Cool completely before using for ice cream sandwiches.

For Raspberry Lemonade Ice Cream Sandwiches

• Remove ice cream filled ramekins from freezer. Lift out plastic wrap (run bottom of ramekin under hot water for a few seconds if necessary). Sandwich ice cream between two lemon crinkle cookies. Serve immediately or wrap in plastic and return to freezer. Best if eaten within two weeks. Enjoy!

The post Raspberry Lemonade Ice Cream Sandwiches Kids Love appeared first on Lemony Thyme.

I’ve pulled together some of our favorite Picnic and Patriotic Recipes for your viewing pleasure!

~ Sweet & Patriotic Desserts ~

Let’s start with some of our favorite crowd-pleasing and eye-catching desserts!

A simple yet festive dessert that’s always a hit is Red Velvet, White and Blueberry Dessert Trifles.

S’mores Brownies are a summer thyme favorite. Rich chocolatey brownies are topped with jumbo toasty marshmallows!!

Cookies? Brownies? Can’t decide which to make? This decadent dessert combines chocolate chip cookies, Oreos, caramel sauce and brownies. I know!! These Chocolate Chip & Oreo Caramel Brownies are a game changer.

Banana Upside Down Cake will be ready, start to finish, in one hour.  Therefore it will be the most celebrated hour you’ve spent when your family takes their first bite.  Sweet and amazing.

Ice cream will always be a summer favorite and these Dusty Miller Sundaes are heavenly!

Who knew that cobbler outranked cake? It’s true and this Blackberry Buttermilk Cobbler is quick and easy to make and your family will love you for it!

This Red, White & Blue Holiday Dessert Trifle is a crowd pleaser. It’s bursting with bright fresh flavors from the berries, with sweet pudding and whip cream, and some secret ingredients too.

~ Picnic Salads & Side Dishes ~

Stuck on which picnic perfect sides to bring to the next neighborhood gathering? Here are a dozen or so no-fail recipes that everyone will love so that you can enjoy the party too!

The farmers markets are beginning to burst with local produce. And that means we need to make this Zucchini, Summer Squash & Tomato Gratin. This beautiful dish sings of summer.

Never underestimate the power of potato salad. Your friends and family will thank you over and over again for making a big batch of Homestyle Potato Salad!! Guaranteed!

When corn on the cob is the abundant ingredient, make a batch of Fresh Cream-Style Corn. You’ll be serving up a spoonful of comfort that everyone will love.

I’m a deviled egg fan! Big fan of the classic preparation too. But sometimes you just want to change it up a bit and Guacamole Deviled Eggs {with Crispy Bacon} are just the ticket!

Chopped Mediterranean Salad is bursting with color and crunch and beautiful flavors! This salad travels well and is happy on any bbq buffet!

These Zephyr Squash Refrigerator Pickles are so simple to make and delicious to eat!

Tomatoes, tomatoes everywhere! Your guests will beg for this Tomato, Cheddar & Basil Pie recipe.

Every good summer thyme party needs a Picnic Perfect Macaroni Salad.

Something special happens when the warm orange vinaigrette meets the sliced peaches and berries.  Something really special.  This wonderful Peach, Berry & Basil Fruit Salad is sweet and sexy enough to be served as dessert.

It might be time to change up your coleslaw game?! This Apple Fennel Slaw {with Orange Cumin Dressing} has so many wonderful fresh flavors.

The ingredients in this refreshing Asparagus & Melon Salad {with Crispy Prosciutto} are so summery and bright.

This Caribbean Couscous Salad is inspired by the refreshed bright feeling a vacation or long holiday weekend brings to your soul.

Warm German Potato Salad is the perfect picnic side dish. The bacon dressing is out of this world!

Chopped Italian Submarine Salad has all those familiar Italian sub flavors that the whole family will love!

~ Perfect Burgers, Dogs & Sandwiches ~

Here are a few of our favorite grilling & chilling main dish recipes.

Elevate your backyard BBQ with a pot of Hot Dog Chili! Hot Diggity Dog!

Thinking of changing up your go-to burger? This super juicy Salmon Burger may be just what you’re looking for.

Growing up in New England, the classic Lobster Roll was always welcome at summer gatherings.

Feeding a crowd? Make up a batch of these Cheeseburger Sliders and watch them disappear!

Slather your juicy burger with Homemade Pimento Cheese, Bacon and Caramelized Onions and you’ve got an Isle of Palms Burger that everyone will want to sink their teeth into!

Even your dogs deserve an upgrade. Have you tried Spiral Cut Hot Dogs? They’re perfect for pairing with fun toppings like Mac ‘n Cheese, Bourbon Peaches, Chili & Cheese, or Southern Chow Chow.

Greek Chicken Burgers are packed with Mediterranean flavors like feta, lemon, and garlic. Your be the talk of the neighborhood when you serve this kicked up burger.

Make sure your Burger & Hot Dog Bar has all the fixings to make Chicago Style Hot Dogs!

You’ll be surprised how a great big sandwich can satisfy a crowd. The classic Muffuletta Sandwich is great for picnics and be made a day ahead.

~ Summer Thyme Sippers ~

These cocktails and refreshments will quench your thirst and please your tastebuds.

These chilled Lemony Thyme Sweet Tea Cocktails are so smooth, remember summer thyme ‘Sipper’….nice and easy.

This refreshing Rum Runner Cocktail will transport you to the islands or your favorite pool-side lounger!

Nothing says summer like fresh Georgia peaches and lemonade. Lemony Thyme Peach Lemonade is full of fresh bright flavors.

Piña Colada anyone? Oooo, don’t mind if I do!

The Azalea Cocktail is as beautiful as the 13th green at Augusta National. Gin, lemon, pineapple and a splash of grenadine swirl together for a thirst quenching sipper.

Wow on so many levels.  Have you had grilled pineapple?  Turned your nose up at gin?  Questioned fresh herbs in a cocktail?  If you answered “Yes” to any of these questions…. meet Gin & Tonic {with Grilled Pineapple and Lemony Thyme}…she’ll change your mind.

We can’t get enough peach recipes as we move into summer. This Malted Peach Frappe is a winner!

Happy Holiday from our family to yours!! May your weekend be filled with good food, good company, and good times! xo Libby

The post Picnic Perfect Recipes For Summer Family Fun appeared first on Lemony Thyme.

Chocolate lovers dream.

It’s like brownie meets fudge meets chocolate cake.

Every bite is meant to be savored and that I shall do.

Did I mention that it’s a 5-Ingredient super simple recipe (thank you What’s Gaby Cooking)!

Classically this cake is served with a dusting of powered sugar and fresh raspberries.

I made a gorgeous silky smooth Raspberry Puree (getting a little fancy) which looks so pretty on the plate.

Wouldn’t this make a beautiful Easter Dessert? It smiles of Spring.

And then there’s the decadent caramel drizzle version topped with scoops of ice cream.

Sometimes less is more I know.

But sometimes a celebration is in order and you just want to go big!

There was an evening last summer, much to the kid’s delight, that we made a Flourless Chocolate Ice Cream Cake. Big fun!

No matter how you serve it, whether you follow a Gluten Free diet or not, Flourless Chocolate Cake is a legitimate treat and one of my favorite Adventures in Chocolate.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Flourless Chocolate Cake

No matter how you serve it, Flourless Chocolate Cake is a legitimate treat.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For the Cake

• 1 cup unsalted butter
• 8 ounces semi-sweet chocolate chips
• 1 1/4 cup sugar
• 1 cup unsweetened cocoa powder
• 6 large eggs

Optional Toppings

• Powdered Sugar
• Fresh Raspberries
• Raspberry Puree see Recipe Link in post
• Caramel Sauce
• Scoops of Ice Cream

Instructions

For the Cake

• Preheat oven to 350° F. Butter 10-inch springform pan, then line bottom with parchment paper. In a heavy sauce pan over low heat, melt butter with chocolate chips until melted and smooth. Whisk in sugar and cocoa powder until smooth. Add eggs and whisk until mixture is combined well and smooth. Pour batter into prepared pan.
• Bake for 45 minutes until toothpick inserted in center comes out clean. Allow to cool completely on a wire rack. Run a knife around egde of pan then release pan sides.

Optional Toppings

• For Powdered Sugar with Fresh Raspberries, using a fine mesh strainer dust top with powdered sugar and decorate with raspberries and raspberry puree.
• For Caramel and Ice Cream, it's best to scoop ice cream balls several hours in advance and refreeze them so they hold their shape. Drizzle cake with caramel sauce and top with ice cream balls.

The post Gluten Free Flourless Chocolate Cake appeared first on Lemony Thyme.

Or elevate a bowl of ice cream.

Or swirl into a frozen cocktail.

Fresh Raspberries, sugar and lemon juice pureed in a blender or food processor, then pressed through fine mess strainer to remove the seeds.

The result is a silky smooth, slightly tart, vibrant sauce.

Just a few drops of this luscious sauce will transform a Flourless Chocolate Cake plate.

And a spoonful of this gorgeous silky smooth raspberry puree over Vanilla Bean Ice Cream is dreamy.

A little raspberry love swirled into ice cream will elevate your ice cream sandwiches!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Fresh Raspberry Puree

Fresh Raspberry Puree is such a lovely way to add a finishing touch to a dessert or elevate a bowl of ice cream or swirl into a frozen cocktail.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 12 ounces fresh raspberries
• 2-3 Tablespoons sugar depending on desired sweetness
• 1/2 teaspoon lemon juice (optional) depending on desired tartness

Instructions

• Place ingredients in a food processor or blender; puree until smooth. Strain sauce through fine mesh sieve, pressing with a rubber spatula until only seeds remain in strainer. Discard seeds. Store raspberry puree in refrigerator for up to a week.

The post Raspberry Purée or Raspberry Coulis appeared first on Lemony Thyme.

When I said to my sister Sarah “tomorrow is National Popcorn Day” without hesitation she exclaimed “Popcorn Balls.”

We both have fond memories of making Popcorn Balls.

Popcorn Balls were an early sign of Halloween. Our Mom spent hours popping, rolling, and wrapping these nostalgic treats. We would hand them out to trick-or-treaters.

Kettle Corn, Golden Grahams, mini marshmallows, and chocolate chips would be the base for our S’mores version of this old-time recipe. Marshmallow Fluff and melted butter would bring it all together <3

Just for fun and a little extra flavor we drizzled the popcorn mixture with melted white and dark chocolate. At this point, without any rolling or wrapping, you have a heavenly snack mix worthy of any Friday family movie night!

But we set out to make S’mores Popcorn Balls and popcorn balls we would make. Melted butter combined with marshmallow creme (think Rice Krispie Treats) was the sugary glue we used to hold our s’mores ingredients together.

Mom wrapped popcorn balls in wax paper. Parchment paper worked equally as well, right down to the twisted ends.

We’re planning to Share the Love with these S’mores Popcorn Balls. How are you celebrating National Popcorn Day?

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

S’mores Popcorn Balls

Kettle Corn, Golden Grahams, mini marshmallows, and chocolate chips are the base for our S'mores version of this old-time recipe.

Ingredients

• 1 Bag Kettle Corn (5.3 ounce)
• 3 cups Golden Grahams cereal
• 2 cups mini marshmallows
• 1 cup chocolate chips
• 1/4 cup melted white chocolate
• 1/4 cup melted dark chocolate
• 4 Tablespoons butter
• 7 ounces marshmallow creme

Instructions

• Combine kettle corn, Golden Grahams, mini marshmallows, and chocolate chips. Spread onto parchment paper and drizzle with melted white and dark chocolate. Allow to set for 15 minutes, then transfer to large bowl.
• In heavy saucepan, melt stick of butter over low heat then fold in marshmallow creme. Remove from heat and stir until butter is fully incorporated. Drizzle marshmallow over popcorn mixture. Wearing disposable gloves, toss mixture to thoroughly coat. Form into balls, we made about 18 baseball sized. Cut pieces of parchment paper to wrap each ball, twisting ends to secure.

The post S’mores Popcorn Balls {National Popcorn Day} appeared first on Lemony Thyme.