I took my stitches out. I used my embroidery scissors and a pair of tweezers and with a snip and a pull they came out! I'm sure it had nothing to do with the very strong vodka/cranberry my husband made me, or the fact that I didn't want to face the dr. (that supervised the practicing dr.) again.
As you all know, I am so into self rewards. So I made lemon squares for myself. These are a sweet version of lemon bars, and use a few helpers; boxed cake mix and lemon jello. The cream cheese adds a silky tartness to the taste and texture. They are so worth buying the cake mix...and taking your own stitches out.
Lemon Cream Bars
Sandra Lee Semi-Homemade Grilling
For Cake Layer:
1 box lemon cake mix
1/2 cup butter (1 stick), softened
1 egg
For Lemon Cream Layer:
16 oz. cream cheese, softened
1/3 cup sugar
1 box Lemon gelatin
2 eggs
Preheat oven to 350°F.
Spray 13 X 9 Inch baking pan with nonstick cooking spray, line with parchment, spray again.
In a large mixing bowl combine cake mix, butter and egg. Beat with an electric mixer on low speed until combined. Press cake mixture evenly into prepared pan. Set aside.
In a medium mixing bowl, beat cream cheese, sugar, and lemon gelatin on medium speed until creamy. Add eggs; beat until smooth. Spread cream cheese mixture evenly over cake layer.
Bake for 40-45 minutes or until bars just begin to pull away from the sides of the pan. Cool completely. Remove bars from pan with parchment and cut into squares.
1 year ago: Chocolate Cocoa Cake with Vanilla Buttercream
2 years ago: Drink of the Week/ Spring Break Up
April 25, 2014 Daylight 16 hrs. 22 min. 17 sec. Temp H 54/ L 31°F