I love Spring! I cannot wait to see the flowers and to enjoy the fresh veggies and fruit that will come from our garden. There is nothing better than picking fresh raspberries from a bush in your backyard. I remember berry picking with friends growing up and eating those raspberries was better than any sugary treat!

Unfortunately, it’s still to early to pick my own berries but I’m loving the prices in the stores lately. I recently bought a bunch of raspberries and I’ve been going crazy whipping up raspberry recipes. Our freezer is stocked! One of the recipes I’ve made are these moist Rasberry Lemonade Muffins. Every time I bake these up, they are gone in flash! However, if you have extras, you can easily freeze them. They make the perfect after school snack or can be thrown in with lunches too. To thaw them, you can remove them from the freezer and sit them out for about 45 minutes, microwave on high for 30 seconds, or in an oven at 350 degrees for 30-45 minutes.

You can also use frozen raspberries for this. It’s perfect! I love having a good stock on hand of frozen berries. Just throw them in the batter either fresh or frozen.

Just seeing the pictures makes me want to bake some up. I’m thinking these will be perfect for Sunday morning, enjoying a sunny Spring weekend.

Here’s a fun tip too. Whenever you are using a glaze, poke some holes with a fork in the top of the cake, after they have cooled for a few minutes, and brush the glaze over the top. It will fall down in the holes and you’ll get another burst of flavor in your bites of muffin!

You can dress them up too. Wouldn’t these be perfect for a bridal or baby shower?

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Raspberry Lemonade Muffins

A delicous pairing of summer's best flavors-raspberry and lemons-into a moist muffin!

Ingredients

• For the Muffins:
• 2 ups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup melted butter
• 1 cup greek yogurt or sour cream
• 2 large eggs
• 1 teaspoon lemon extract may use vanilla too
• 1 tablespoon lemon juice + zest of 1 lemon
• 1 and 1/2 cups 12 oz fresh or frozen raspberries
• For the Glaze:
• 1/4 cup sugar
• 1/4 cup lemon juice

Instructions

• Preheat the oven to 375 degrees F.
• Spray a muffin pan with cooking spray and set aside.
• In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
• In a medium bowl, combine the sugar, milk, melted butter, yogurt (or sour cream), eggs, lemon (or vanilla) extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves.
• Pour the wet mixture into the dry mixture and fold until just combined.
• Fold in the raspberries.
• Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
• Let muffins cool in the pan for 10 minutes before removing to a cooling rack.
• For the glaze, combine the sugar and lemon juice in saucepan. Heat on medium heat. Simmer until sugar is dissolved and mixture is syrupy.

My favorite part of these muffins is getting a burst of raspberry when you bit into them. Yummy!

I seriously cannot wait to share more fun recipes using the flavors of spring and summer.

I hope you love these Raspberry Lemonade Muffins  as much as we did. What is your favorite way to use berries in baking? I’d love to hear because I have a lot of berries to use up!

Mother’s Day is fast approaching and here are some fun ideas over on My Daylights:

A Child’s Hand Keychain Gift

She Loved A Boy Printable

Crockpot Chicken Enchiladas

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With the warmer weather, I’m always excited to start playing with summer flavors again. And it won’t be long before we’re holding family BBQ’s and parties with friends again which is why I wanted to find a new punch to serve. This recipe is from an old family favorite cookbook, though I’ve adjusted it to fit our flavor preference.

The flavors in this drink are tropical and you probably have most of the ingredients already in your refrigerator or pantry! All you need is lime juice, pineapple juice, sugar, lime sherbet, lemon-lime soda, and maraschino cherries. I used the juice from a can of pineapple bites because I couldn’t find just the juice at my local grocery store. It worked just fine!

To start, place the lime juice, pineapple juice, and sugar in a blender or food processor. I used about half of the amount of lime juice called for in the original recipe. I’ve made it with the amount called for and I thought it was too much. If you really like the flavor of lime, you can add more to taste.

Next, add in half of the lime sherbet and reserve the rest until you’re ready to serve the drinks. If you’re making this ahead of time, be sure to keep the reserved sherbet in the freezer! I almost forgot and we would have had a soupy mess. Mix the sherbet and juices together.

It will look like this, nice and frothy. If you’re making this ahead of time, you can refrigerate the mixture until you’re ready to serve.

When it’s party time, grab your glasses and fill them about halfway to 2/3 full with the drink mix. Pour in lemon-lime soda until the glass is almost full. Leave extra room at the top for another scoop of the reserved lime sherbet. You can add more or less mix and soda depending on your taste preferences.

Top it off with a scoop or two of the reserved lime sherbet, a maraschino cherry, and a lime wedge.

This is one of those recipes that can be customized so make it your own! It’s so fun to serve at parties or delicious on a day when you’re longing for the beach and sun!

This would fun to serve on St. Patrick’s Day too! It’s coming up in just a few days and it’s a nice green drink to have as a special treat!

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Lime Fizzy Punch

A fun and summery punch, perfect for parties!

Servings 4 -6

Author Jennifer Day of My Daylights

Ingredients

• 1/3 cup lime juice
• 1/2 cup pineapple juice
• 1/2 cup sugar
• 1/2 qt lime sherbet
• lemon-lime soda
• maraschino cherries
• lime wedges

Instructions

• Mix lime juice, pineapple juice, and sugar in a blender.
• Add in half of the lime sherbet and reserve the rest.
• Mix until frothy.
• If you're going to wait to serve, refrigerate drink mix.
• Add drink mix to a glass and fill until 2/3 full.
• Add lemon-lime soda until nearly full, leaving room at the top.
• Scoop reserved sherbet into glass.
• Add maraschino cherry and lime wedge to top it off.

Here are some other fun ideas you can find at My Daylights:

Cadbury Easter Egg Bark:

5 Easter Essentials for Boys:

The post Lime Fizzy Punch appeared first on TGIF - This Grandma is Fun.

Hi friends and Happy Valentine’s Day from My Daylights! I’m Jennifer and I’m so happy to be meeting you as a new contributor here on Made From Pinterest. It’s so fun to be a part of such a fun and creative community; I can’t wait to get to know you all better!

It’s amazing how quickly holidays creep up on us. We’re celebrating Valentine’s today and in just a month we’ll have another of my favorite holidays-St. Patrick’s Day!

We have strong Irish roots in my family. My great-grandparents immigrated here from Ireland and we are proud of our heritage. While it’s not a major holiday, especially where we live, I still enjoy making fun treats to celebrate this lucky day.

These Shamrock cookies are a family favorite and one that I’ve never shared before, until today. It’s literally your lucky day (see what I did there?) that you’re in on an Irish family secret. Althought, this isn’t an Irish recipe. Just a recipe from an Irish family.

All right, let’s get to it! These cookies are really easy and only use a few ingredients. You will need a cookie press to whip up these puppies, but they can be found anywhere that sells kitchen gadgets. To make the shamrock shape, I used the “coin” press that has three sides. After making the recipe for the cookies, found below, you stuff the dough into the press just like this.

Use this recipe for the cookies:

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St Patrick's Day Shamrock Cookies

Course Cookies

Author Jennifer Day from My Daylights

Ingredients

• 1/2 cup unsalted butter softened
• 1/3 cup sugar
• 1/4 tsp Vanilla or Almond Extract
• 1 egg yolk
• 1 1/4 cup flour

Instructions

• Cream together butter and sugar
• Add in Vanilla or Almond Extract (I used Vanilla for this)
• Mix in egg yolk
• Add in flour one bit at a time until dough forms
• Push dough into cookie press with "coin" press form
• Press cookies onto ungreased cookie sheet
• Bake at 375 degrees for 7-10 minutes until golden brown around edges

Once the cookies have cooled, melt the green candy chocolate in 30 second increments in the microwave. Carefully dip the cookies in the melted chocolate and put them on a sheet of parchment paper to cool.

To make it easier to dip treats into the chocolate, I found this really cool scoop that is specifically made for chocolate dipping. It’s perfect because it has a nice long handle and you can easily shake off excess chocolate. It’s my new best friend for chocolate dipping! It’s from Wilton and you can find it at any store that sells chocolate making supplies (most craft stores will carry it).

Sprinkle with fun sprinkles before the chocolate hardens. Wrap them up and pass them out to family and friends or eat them up yourself. They are bit sized little gems of luck, perfect for celebrating this fun holiday!

Spritz Cookies are already light and buttery and the addition of the candy coating makes them even more addicting. I’m serious, try eating just one and see how you do. Your mouth will be watering for more! If you’re like me, you’ll make a batch and save some to the side just for as a special treat you don’t have to share!

What treats do you make for St. Patrick’s Day?

If you loved this, check out some other fun recipes from My Daylights:

Rainbow Sugar Cookies

Cadbury Egg Easter Bark

DIY Child’s Hand Keychains & Printable

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