STRAWBERRY LEMON STARBURST VODKA.

Let's talk liquor. 

I'm mainly a whiskey girl, and in general avoid fruity drinks like the plague. 

Ever since an...eventful...night in college that involved wayyyy too many colorful, candy-like cocktails I can't quite stomach those sugarbombs like I used to. Don't get me wrong- nothing is better than a lime margarita on the rocks on a hot summer day- but not too often.

Now, all that being said you're probably wondering WHY I'm writing a post about strawberry lemon vodka. HYPOCRITE! LIAR! FRAUD! Well, sort of yes, and sort of no. 

1. I had some  really crappy vodka to get rid of.

2. I was in the mood to experiment with some leftover jellybeans from Easter.

3. I figured I'll save it for a day where I'm craving sweets or have it for fruit-lovin' guests.

So here's the deal: a few times in college my friends and I made Skittles vodka, and I figured Starburst jelly beans would work just as well! This "recipe" is crazy simple and you could do it with all different flavors- I'm thinking RAINBOW vodkas, people.

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What you'll need:

1/2 liter of vodka (any kind will do)

1/3 large bag of Starburst jellybeans.

Patience.

Sprite.

How to make it happen:

1. Choose two flavors from the Starburst jellybean bag. I went with lemon and strawberry! For the love of all that is good- don't pick two colors that will make brown. No one wants to drink brown vodka. If you choose apple & orange you deserve the nastiness that is coming your way. ::shudder::

2. Pour your jellybeans right into your vodka bottle. Enjoy watching the alcohol rip the coatings of those little guys right off!

3. Wait 4-5 days, shaking the vodka + beans once a day or so. You REALLY can't mess this up. You can leave them in longer, shake more or less. This is the beauty of booze, people.

4. Because these guys have more gelatin or faux-gelatin in them than Skittles they probably won't dissolve all the way- unless you have vodka that is borderline rubbing alcohol.  You can either strain out the mini remains of the beans or leave them in the bottom of the bottle for looks. Orrr you could eat them and get super intoxicated. Bleh.

5. Put it in a cute bottle and label it with washi tape. Then pour 2 ounces out into a glass with ice & Sprite and you have yourself one delicious, sweet treat!

Watch out, this stuff is dangerous. Sweet and a little tangy-perfect with soda water or lemon-lime soda!

Are you a fan of sweet drinks (alcoholic or not)?

You might just have to try this recipe- use those leftovers from Easter!

xo,lp

if you do, try out my grapefruit margaritas or raspberry blueberry champagne fizz recipes!

BLUEBERRY LEMON GLAZED DROP SCONES

You know sometimes when you make a recipe and just kind of wing it...and it turns out AWESOME?

Okay, okay... so maybe not everyone does. I know by your comments some of you aren't fans of making more than mac & cheese- but well, just go with me here, okay?

I wanted to bring a treat for Michael's parents this weekend and he suggested I should make scones. Rather than fall back on my usual cranberry orange scones, I decided to mix it up (I live a WILD life, everyone).

For those of you Southerners out there, I'm SURE you've had drop biscuits before- and this is the same idea. Basically, this is just the lazy version of scone making. Which is awesome. AND for the record: no, they are not dry. They are soft and delicious.

Here they are:

What you'll need to make it happen:

2 cups all purpose flour

2 1/2 tablespoons granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons butter

1/2 cup buttermilk

3 eggs- (separate yolk from white in one of the eggs- set white aside)

1 1/2 cup blueberries, fresh - or if frozen thawed fully.

One lemon- full zest and juice of half of one

1/2 cup powdered sugar

parchment paper

How to make it happen:

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2. Mix together your flour, granulated sugar, salt, and baking powder.

3. Add in your softened butter until dough is crumbly.

4. In another bowl take 2 eggs plus the yolk of the third and mix it fully with your buttermilk. Add to your dry ingredient bowl!

5. Add in your blueberries and almost all of your zest- mixing carefully so the blueberries don't all burst open.

6. This batter will be STICKY! Drop them to the size you desire (i normally do about half cup- which makes  7) onto your parchment paper. Don't even try to mess with them much- you'll just get covered in sticky dough! 

7. Brush lightly with your egg white and bake for 20-25 minutes- until golden brown.

8. While your scones cool, mix together your powdered sugar, lemon juice, and leftover lemon zest together to make a quick icing. Drizzle over your scones after they have cooled for about 10 minutes. This will allow the icing and lemony flavor to absorb into the scones, making them even softer. 

9. Pour yourself a mug of coffee and enjoy!

So there you have it. Delicious, soft, tangy sweet scones- easy to make, bake, and bring anywhere. 

I don't think I'll ever go back to forming scones again. This was WAY too easy!

What easy recipe do you keep up your sleeve?

Share your secrets, people!

xo, lp

Scone lover? Try my cranberry orange scones and cinnamon oat & brown sugar scones!

Blueberry lover? Try my blueberry crunch muffins or blueberry lemon streusel bars!

OOEY GOOEY LEMON BARS

I don't even know how to preface this post.

These lemon bars are amazing.

There. That's it. 

The top is extra sweet with a layer of powdered sugar, and cracks slightly when you bite down into it's ooey gooey citrusy center. Just solid enough to eat without a fork, but totally melt in your mouth when you take a bite. 

Enjoy, my friends.

What you'll need:

2/3 cup fresh squeeze lemon juice (about 2 large lemons)
zest of said lemons

2 1/4 cup all purpose flour

2 cups granulated sugar

4 large eggs

2 sticks unsalted butter (softened)

Powdered sugar

Pinch of salt

Parchment paper

9x13 pan (I prefer glass)

How to make it happen: 

Step 1: Mix together your butter, 2 cups of flour, and 1/2 cup of granulated sugar into a soft dough. 

Step 2: Spread dough evenly into parchment lined baking dish and bake for 20-25 minutes in a 350 degree oven. You'll know it's good to go when it's very lightly browned and bubbling!

Step 3: Mix together your lemon juice and 1 1/2 cups of sugar until dissolved. Add in your eggs, 1/4 cup flour, pinch of salt, and  1 lemon worth of lemon zest.Whisk together until well mixed and frothy!

Step 4: Pour your lemon mixture over your hot crust, being sure to spread it evenly over the whole pan. Throw it back into the 350 degree oven and bake for another 20.

Step 5: Set bars aside and let COOL. Not, really, let them cool people. Don't try and cut them or they will mush everywhere. This will take a while and they will smell awesome, but just let them hang out until the baking dish is cool.
Step 6: About 15 minutes into the cooling process smooth a thin layer of powdered sugar on the bars, which will serve as a protective layer for the final sprinkling of sugar.
Step 7: When cool, cover the bars with a good layer of powdered sugar and sprinkle with lemon zest.
Step 8: Cut into squares and enjoy with a nice cool glass of milk! Keep them in the fridge - they're best cold!

So there you have it folks- hands down the most delicious (and easy) lemon bar recipe there is.
Pin it to your hearts content.
Print it out and save it for later.
Make it for every dang occasion you can.

Looking for some variations? Use orange juice instead- just cut back on the sugar a bit- or use half lemon juice and half lime!

Okay, who is going home to make these tonight?
Bonus points if you take a picture and share it with me!

xo, lp


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PSSSST: Make these bars and want to show them off?
Tag me on Twitter or Instagram (@lpodlich) or on Facebook (Beauty and the Beard) with the picture so I can see how they turned out!!