in my neck of the woods, summer is hitting in full effect. last week, the kikis got out of school and socal gave us a sneak peek at her full summer sun.

and after a few months of heavy internal debate, the 108 degree heat finally drove me back into the pool to teach little kiddos to swim. teaching swimming was always something i loved, but i truly believed when i walked away from the pool that i was closing that chapter of my life. 

but how does that saying go? when you make plans, god laughs. 

well whoever is up there making our plans knew what i needed more than i did. only 1.5 weeks back in the pool and i can't remember why i ever walked away. making an imprint on children that will last for their lifetime is incomparable. plus, i'm super tan. win. 

with the fourth of july in sight, and my newly sunkissed skin, i'm sharing the perfect frosting to help you amp up your patriotic celebration. 

cream cheese frosting
serves: 2.5 cups frosting (enough to frosting for a 9inch cake)
prep time: 2 minutes
active time: 8 minutes
total time: 10 minutes
ingredients: 8 oz cream cheese, room temp. 8 oz butter, room temp. 1 tbs heavy cream. 1 tsp vanilla extract. 1 pinch salt. 3-4 cups powdered sugar. 

in the bowl of a stand mixer with the whisk attachment, or in a large bowl using hand beater, combine the cream cheese and butter. whip them together on medium high speed until they are well combined and fluffy. 3-5 minutes. 

turn the mixer speed down to low and add in the extract, salt and cream. just after they are combined, add in the sugar 1 cup at a time. give the frosting a taste after each cup of sugar added so you can prepare it to your desired sweetness. 

xoxo
a

cream cheese frosting
serves: 2.5 cups frosting (enough to frosting for a 9inch cake)
prep time: 2 minutes
active time: 8 minutes
total time: 10 minutes
ingredients: 8 oz cream cheese, room temp. 8 oz butter, room temp. 1 tbs heavy cream. 1 tsp vanilla extract. 1 pinch salt. 3-4 cups powdered sugar.
in the bowl of a stand mixer with the whisk attachment, or in a large bowl using hand beater, combine the cream cheese and butter. whip them together on medium high speed until they are well combined and fluffy. 3-5 minutes.
turn the mixer speed down to low and add in the extract, salt and cream. just after they are combined, add in the sugar 1 cup at a time. give the frosting a taste after each cup of sugar added so you can prepare it to your desired sweetness. 

at this stage in my life... scratch that... at pretty much every stage of my life, i am not above getting free stuff. in fact, i love free stuff. so when a family friend was offering up homegrown lemons i said gimme. gimme like... a lot. thinking that each lemon would only yield a couple tbs of juice, i greedily grabbed up about a dozen perfectly ripe meyer lemons. 

except, these are super lemons. they are literally the juiciest lemons i have ever had the pleasure of squeezing. 

one of the beauties of social media is that i can get instant feedback on what to do with an ingredient. i'm all about giving the people what they want. so get ready for lemon bars. and lemon tarts. and lemon chicken. and lemon cocktails. and candied lemon. and lemon scones. yeah. you got the picture. get ready for lemon. 

lemon bars
serving size: 12 squares
prep time: 30 min + overnight
bake time: 45 min
total time: 1 h 15 min + overnight
shortbread crust. 10 tbs unsalted butter. .5 cups powdered sugar. 1 large egg yolk. 1.5 cups of all-purpose flour. .5 tsp baking powder. .5 tsp kosher salt.

lemon filling. 1 large lemon, peel removed, thinly sliced. 2 tbs lemon fresh lemon juice. .75 cups granulated sugar. 2 tbs all-purpose flour. 2 tbs unsalted butter, melted. 2 large eggs. powdered sugar to dust.

combine the granulated sugar, lemon slices and lemon juice in bowl, cover and refrigerate overnight. 

start by preheating your oven to 350 f. 

using a mixer, combine the butter, sugar and egg to start the crust. when completely combined, mix in the flour, baking powder and salt until just combined. knead gently just till you form a ball. gently press the dough into a lightly buttered 9 inch square or rectangular baking dish. refrigerate for 10 minutes. 

while the dough chills, whisk together the lemon and sugar mixture with the remaining flour, melted butter and eggs.

when completely combined, pour the filling into the pan and bake until edges are golden brown. about 45 min. 

cool. slice. sprinkle with powdered sugar. serve.

xoxo
a

lemon squares
serving size: 12 squares
prep time: 30 min + overnight
bake time: 45 min
total time: 1 h 15 min + overnight
ingredients:
shortbread crust. 10 tbs unsalted butter. .5 cups powdered sugar. 1 large egg yolk. 1.5 cups of all-purpose flour. .5 tsp baking powder. .5 tsp kosher salt.
lemon filling. 1 large lemon, peel removed, thinly sliced. 2 tbs lemon fresh lemon juice. .75 cups granulated sugar. 2 tbs all-purpose flour. 2 tbs unsalted butter, melted. 2 large eggs. powdered sugar to dust.
combine the granulated sugar, lemon slices and lemon juice in bowl, cover and refrigerate overnight.
start by preheating your oven to 350 f.
using a mixer, combine the butter, sugar and egg to start the crust. when completely combined, mix in the flour, baking powder and salt until just combined. knead gently just till you form a ball. gently press the dough into a lightly buttered 9 inch square or rectangular baking dish. refrigerate for 10 minutes.
while the dough chills, whisk together the lemon and sugar mixture with the remaining flour, melted butter and eggs.
when completely combined, pour the filling into the pan and bake until edges are golden brown. about 45 min.
cool. slice. sprinkle with powdered sugar. serve.