You guys!! I’ve started baking again! Woo to the hoooo! It’s pretty basic right now, since I’m working with the bare bones of kitchen gear, but it feels good to get back in there. The countdown to having our household goods is on, and we’re hoping for June, but fully expect it to be as late as July. I still have the honor of sharing guest posts from my wonderful blogging friends, though, and today I get to introduce one of the sweetest ladies I’ve met in a long time.
Say hello to Courtney, the creative genius behind Pizzazzerie. If you need a completely brilliant idea for a truly special event, Courtney is the girl to turn to. Take a look at this gorgeous baby shower! Not only can you get great party ideas, but there’s also tons of fantastic DIY projects and yummy recipes, too, like this and this. Aren’t they all wonderful? Furthermore, she is the brand new author of the fun and gorgeous book Push-Up Pops! You just have to check her out, and get ready to have fun.
Thank you, Courtney, for guest posting today! I’m so lucky to have you here!
Hey Ya’ll! I’m so excited to be swinging by from Pizzazzerie to share a fun recipe with all of you while Darla stays busy with her move. I’m excited to share a sample recipe from my book Push-Up Pops! Of course, you can make this pie in the traditional “pie plate” way if you don’t have the cute push-up pop containers. I think it would make a delightful Easter or spring-themed treat!
ZESTY LEMON PIE
PARTY TIP: Serve up this cool and refreshing pie for all sorts of occasions. I think it’s fabulous for backyard luncheons, book club refreshments, or birthday parties!
Yields 10 push-up pops
1 (8-ounce) container whipped topping, refrigerated
1 (14-ounce) can sweetened condensed milk
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/4 teaspoon almond extract
1/2 cup pecans, chopped
1 cup sweetened coconut flakes, optional
1 1/2 cups vanilla wafer crumbs
1/4 cup butter, melted
Combine whipped topping and sweetened condensed milk and stir until well blended. Next add the zest, lemon juice, almond extract, pecans, coconut and stir again. Refrigerate for 3 to 4 hours. Make the crust by mixing the vanilla wafer crumbs and butter. Press 1 tablespoon of the crust mixture in the bottom of each push-up pop. Add 2 tablespoons of lemon filling and then another tablespoon of crust mixture. Add 2 more tablespoons of lemon filling and top with vanilla wafer crumbs. Return to the refrigerator. When ready to serve, top with a vanilla wafer or slice of lemon and sprig of mint.
For another sample recipe, visit the book website.
Thanks Darla for letting me swing by!