Lemon Blossoms

When we were in Idaho for Ben's wedding, I spent some time in the hotel with the sleeping baby.  Which means I spent some time watching the food network.  This recipe was on one of the shows and I knew we needed to try it - and it was delicious! Thank you baby for needing to go to bed and thank you cooking show for delicious food in my belly.

Mini-Muffins:
Yellow Cake Mix
4 eggs
3.5 oz box lemon pudding
3/4 C oil

Beat all ingredients together for 2-3 minutes.  Drop batter into a sprayed mini muffin pan.  Bake at 350 for 12 minutes.  Dump baked muffins out onto a wire rack to cool.

Glaze:
2 C powdered sugar
zest of 1 lemon
1 1/2 Tbsp water
1 1/2 Tbsp oil
1/4 C fresh lemon juice

Whisk together all ingredients.  Dunk muffins into glaze via a fork stabbed in the bottom of the muffin so you can cover the entire muffin.  Return to wire rack to allow glaze to dry.  If desired, re-dunk muffins into the glaze (if dunking twice, double the glaze recipe).

I use the word "muffins" lightly.  But it seems wrong to call them cupcakes since that doesn't seem the right word either.  I guess that's why the cooking show named them "lemon blossoms".  I mean really, what's a blossom?

And because we are mean parents and insist upon vegetable eating, little boy got to eat his first helping of peas instead of lemon blossoms.  He was not impressed that first night, though he likes them now (after about 6 tries).

Baby Peas

Boil or steam 1 C peas with 1/2 C water for 6-8 minutes.  Throw water and peas into food processor or blender.  Blend until smooth, adding water as needed for desired consistency.  Freeze in ice cube trays.  This made 6 servings, so double it for a full ice cube tray.