Luscious lemon sugar cookies with a creamy lemon buttercream frosting.


By now you should know of my love for citrusy desserts. But sometimes you don't want to wait for a cheesecake, cake, or pie to bake, and need the quick sugar fix that a cookie can give you.

That's why when I came across this Tasty Kitchen recipe for Lemon Sugar Cookies with Lemon Buttercream Frosting, I knew I had to try them out.

They're the perfect combination of lemony sweetness and soft, buttery cookies. The frosting is amazing and may or may not have been eaten by itself in vast quantities.

Don't judge. :)

Are you intrigued yet? If you head on over to the Tasty Kitchen Blog, you can read my full step-by-step post and pick up the printable recipe while you're at.  What are you waiting for!

Juicy, fresh corn wrapped in a crisp layer of salty bacon. Bacon Wrapped Corn On The Cob is a great twist on your usual side dish.


I'm here today to bring you two things my friends; bacon...and corn.

Say whaaat? Yes, bacon....wrapped around my favorite summer grilling side - fresh corn! If you've never tried corn like this, then you've been missing out. Now, the idea of this dish had an immediate reaction from my six year old, he wisely predicted as only a kid can, "Mommy, THAT is either going to be really delicious...or really, really gross."

I have to agree, the idea of crisp, salty bacon and sweet, juicy corn sounded great...but the thought of a limp, greasy slice of meat sliming up my corn didn't sound as appetizing. The only way to find out was to try it of course, so we dove in feet first. Wanna find out how it turned out? Head on over to Culinary Covers where I'm contributing today, and you can find out...and grab the printable recipe too! That should be a hint - would I have you print the recipe to greasy, slimy, meat corn?? :) Enjoy!

I don't know about you, but when it's summertime I have to have a few staples on hand. Homemade lemonade, ice cold sweet tea, and the fixings for some ooey, gooey s'mores of course. These Peanut Butter S'more Cookie Bars are a great variation to your typical gooey graham cracker sandwich.


We had a pretty eventful weekend after finding out that the alien baby taking my body hostage is going to be...drumroll...


A girl!

It looks like our playroom will have to make way for tea sets and babydolls; a weird idea to get used to for me. I'm used to army men with missing limbs and wiping the toilet seat every time I go to the bathroom. I get boys.

Girls are a species completely foreign to me, and I'm pretty sure my husband feels the same, judging by his dazed look and mumblings of, "what am I going to do with a girl?"

But we're all excited for the new change, especially Cade. He can't wait for his baby sister to arrive. So to celebrate I whipped up these Peanut Butter S'more Cookie Bars. Peanut butter, chocolate and marshmallows trapped between a graham cracker base and crumbly topping make these puppies really addicting. Enjoy!


Peanut Butter S'mores Cookie Bars
Yield: 16 bars      Printable Recipe

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup graham cracker crumbs
1 1/3 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cup milk chocolate chips
1/3 cup peanut butter
3 cups miniature marshmallows

Heat oven to 350 F. Grease an 8-inch square baking pan.

In a mixing bowl, beat the butter and sugar until well blended. Add egg and vanilla, beat well. Stir together graham cracker crumbs, flour, baking powder and salt. Add the flour mixture to the butter mixture, mixing until well combined. Press half of the dough in the prepared pan. Bake 15 minutes.

3. Sprinkle chocolate chips over baked layer, drop peanut butter by spoonfulls over the chocolate chips, using a toothpick to swirl everything around so the bottom cookie layer is evenly covered.  Sprinkle with marshmallows and scatter the remaining dough over the marshmallows, forming the top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.

Hello my food loving friends!  As you know this preggo has been getting a bit behind in my postings, so I've enlisted the help of some of my foodie friends to keep me on top of things. I've already had the awesome Brandy of Nutmeg Nanny woo us with some of her deliciousness.

Today I'm thrilled to introduce you to Amy over at Very Culinary, she's got a mouthwatering breakfast sandwich to share with us today. Enjoy!


Hi everyone! This is Amy from Very Culinary here…I'm happily filling in for Amber today.

Let's talk eggs, shall we? And sandwiches. Two of my favorite things. Seriously.

I've often said that eggs are like the perfect food. You can use them as a binder, coating, thickener, emulsifier, clarifier, and leavening agent. You can have fun with them at Easter time, use the shells as a pest repellent, or the whites as a glue! You can fry them, quiche them, meringue them, custard them, hard boil them, soft boil them, scramble them, or make them into an omelet and stuff them!

Then there are sandwiches. Serve cold, warm, toasted, broiled, grilled, open-faced, and with pretty much any combination of ingredients.

And the best part is that both eggs and sandwiches work together…for breakfast, lunch, and dinner. Whew.

This so sandwich…you need this in your life. Or maybe that's just me.

Canadian Bacon and Goat Cheese Breakfast Sandwich

Makes 1 sandwich
Prep time: 10 minutes
Cook time: 5 minutes

Ingredients
• 2 slices of bread (I used Whole Grain Oatnut)
• 2 slices Canadian bacon
• 1 large egg, beaten
• 2 large slices tomato
• 1/4 cup of baby arugula
• 2 tablespoons crumbled goat cheese
• salt and pepper

Directions
In a small nonstick pan, cook the Canadian bacon over medium-high heat, about 1 minute per side.

In the meantime, toast your bread. Transfer the bacon to one of the slices. Coat your frying pan with a little non-stick spray, add in your egg and swirl until it covers the bottom of the pan; cook for about a minute, then flip, season with a touch of salt and pepper, and cook for another minute. Fold in half and put on top of the Canadian bacon. Add your tomato and arugula.

Put the goat cheese in the microwave for 10 seconds just to soften and then spread on the other slice of toast. Place on top of the other and cut your sandwich in half.


Amy blogs over at Very Culinary, where she whips up all manner of tasty treats. Don't forget to stop by and say hi!