Congratulations Heather and Colleen B!! You are the winners of a super cute lime green Better Zester from Edgeware. I know you will just love using it!!
Please contact me at cookbookqueenblog(at)gmail(dot)com to claim your prize!!
Lemon is one of my all time favorite dessert flavors.
But I have always hated zesting lemons.
I’ve never found a zester I really like, and plus, zesting just sounds a little fancy for my style. But the thing is, lemon zest adds a certain something to lemon desserts that just plain lemon juice or flavoring doesn’t.
So…when I was given the opportunity to try a cute green zester from Edgeware (a company that is based right here in Arkansas!!) I was really excited to see if I liked it better than zesters I’ve used in the past.Â Â
And I did!!
It was so comfortable to hold and zested the lemon smoothly and easily. It has a storage container attached to the back that catches all the zest, so there’s no need to hold it over a bowl.
Plus, I love the cute green color. I’m superficial like that.
It’s also dishwasher safe (yay for lazy people like me!), comes with a protective cover, and the handle is soft and non slip.
And guess what?? The super sweet people at Edgeware want to give a green Better Zester to two of you guys!!Â
@bakescupcakes is giving away a Better Zester! from @SmithsEdgeware http://su.pr/1ytblM
and leave a comment with your Twitter ID, letting me know.I will be taking entries until 11:59 pm Monday July 4th. Winners will be drawn using Random.org and announced Tuesday July 5th.
And since you’re going to have a new zester…I thought maybe you’d like a recipe to use it with? More specifically…a donut recipe.
**adapted from Sprinkle Bakes
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 beaten eggs
2 Tablespoons butter, melted
2 teaspoons lemon zest
2 teaspoons pure lemon extract
Preheat oven to 375. Spray mini donut pans with nonstick spray.
In the bowl of a mixer combine flour, sugar, baking powder and salt. Mix on low with the paddle attachment until well combined. Add buttermilk, eggs, melted butter, lemon extract and lemon zest and beat on medium just until combined. Fill donut cups about 1/2 full (you can spoon it in or pipe it in using a disposable piping bag, which I did).
Bake for 5-10 minutes or until puffed up and tops spring back when lightly touched. Remove to a wire cooling rack. Once donuts have cooled, prepare you frosting.
1 cup powdered sugar
2 Tablespoons heavy cream
2 Tablespoons Cream of Coconut (you can usually find this in the “mixers” section of your grocery store–and now it comes in a squeeze bottle, which is really convenient!!)
About a cup of shredded sweetened coconut, for toppingÂ
In a small bowl, whisk together powdered sugar, cream, and cream of coconut until smooth. For a thinner icing, add more cream.
Frost donuts and top with shredded coconut.
**Makes about 36 mini donuts.
Thanks for entering and good luck!!