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lemon blueberry cupcakes with buttercream frosting

lemon blueberry cupcakes | as GOLD as it gets blog

I’ve already posted these on instagram


I can’t think of a better way to greet spring than start baking with some fresh fruit. This recipe is pretty dang simple for a “from scratch” recipe. I’ll be making another batch to top off our Easter dinner but I wanted to do a test run. You can find the full recipe at Sally’s Baking Addiction. The only change I made was I used smaller but very juicy lemons and only used 1.5 lemons. You can taste test the batter to see if its lemon-y enough for you. I also added blueberries into the batter right before I put them in the cupcake liners. I sprinkled flour on them to help them keep their shape and not instantly explode as they baked. I threw a couple of handfuls in but you can certainly use more or less depending on personal preference.

lemon blueberry cupcakes | as GOLD as it gets blog

lemon blueberry cupcakes | as GOLD as it gets blog

lemon blueberry cupcakes | as GOLD as it gets blog

I’ve gotten rave reviews on these so far, they stay so moist and have such a nice flavor that is neither tangy or overwhelming!


lemon ricotta zucchini fritters

I’ve thought a lot about making fritters in the past but never really had the right tools to do it. I was just gifted a veggetti grater so all bets are off – fritters every day!

There’s a few recipes that I want to try and to be honest I was a little skeptical about this one. I was afraid it wouldn’t have any complex taste. But I was totally surprised, they are full of flavor! These little guys are fried in a cast iron skillet so not straight vegetable but they really are delightful with one ingredient that really sends them over the edge!

lemon ricotta zucchini fritters


This is made so much easier with this little shredder! You could also use a box cheese grater. But be sure to get out as much water as you can. I went through several paper towels but it makes the difference in the long run. 
lemonLemon is perfect in the recipe. It really sends the fritters over the edge and brings out the flavor in the zucchini. I not only used it in the recipe as instructed but I also squeezed a wedge over the fritter before I ate it – OMG THIS IS THE WAY ALL FRITTERS SHOULD BE EATEN!
Like I mentioned above I squeezed lemon juice on top but I also had a dollop of sour cream! These definitely pass the test in my book! I only adjusted the recipe adding oregano instead of parsley, I just put a sprinkling in as I had no fresh parsley.

To make this recipe, head over to Pink Parsley for the full recipe!

Next up on my fritter adventures : Smitten Kitchen’s zucchini fritters.