OH MY GOODNESS all you lemon lovers out there are in for a treat with these little pieces of heaven!! My mom and grandma are both huge lemon fans, and went nuts for these! A wonderful combination of both sweet and tart; a refreshing flavor perfect for those blistering hot summer days. Normally if I'm going to bake I want it to be 100% homemade and I honestly get joy out of measuring every small detail that goes into my goodies. BUT sometimes you just want fun and simple! When I came upon this fast and equally scrumptious recipe by Paula Deen (whom I adore) I just had to try it. I did adjust the originial glaze recipe to give it a bit more of a kick. Hope you enjoy, and don't forget to check back next week for the latest update!

Lemon-licious Cupcakes

1 package yellow cake mix
1 3.5oz package instant lemon pudding mix
3/4 cup vegetable oil
4 large eggs

2 cups confectioners' sugar
1/3 cup fresh lemon juice
grated zest of 1/2-1 lemon
1 tbsp butter (vegetable oil can be substituted)
2-3 tbsp milk

Combine cake mix, pudding mix, and oil in an electric mixer until smooth, about 2 minutes. Add eggs one at a time, making sure to incoperate completely each time. Pour batter into lined muffin tin, half way up each cup. Bake for 12-15 minutes until bouncy to the touch. Let them cool for a minute or 2, and while they are still hot turn onto a tea towel.

To make the glaze, in a medium bowl add sugar, lemon juice, zest and oil, combine well. Add milk 1 tbsp at a time until reaching the desired consistency for dipping.

With your fingers, dip the cupcakes into the glaze while they are still warm, covering the entire top of cupcake. Place on wire racks with wax paper underneath to catch any glaze that may drip. Let the glaze set (for about an hour) before storing in air-tight containers.
Introducing Pretty in Pink Sweet's recipe of the week! Every week I will be posting one of my favorite recipes that I turn to time and time again for special occasions, homemade presents, and just those days when you want to share a yummy treat with family and friends :)

Peanut butter cookies are one of those cookies that stand out as a childhood favorite. I have tried many a recipe, but continue to come back to this recipe originally developed from Taste of Home. Why are these so amazing? It is the perfect rule of thirds:thick, soft, AND chewy! They have such a wonderful texture that will have you going back for 2nds with a tall glass of milk, I can promise that. I DON'T suggest substituting butter for the shortening in this recipe-it effects the amazing texture, there is a science to baking folks I promise you it will effect it (although I'm sure they would still be tasty). Enjoy, and don't forget to leave a comment and let me know what you think!

"Oh Honey" Chewy Peanut Butter Cookies
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies

In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

sources: Annies Eat's/Taste of Home