It took me something like two hours to decide what to have for breakfast this morning. I had wandered the kitchen and browsed the cupboards and perused online. I saw a picture of tater tots and I realized that I needed them.
Sadly, once I got out to the big freezer in the garage I couldn’t see any tots but I did see something even more glorious.
I knocked out a quick batch of the super-easy and delicious Clabber Girl biscuits and split a slice of cheese and a few slices of bacon between two of them and washed it all down with a cold glass of milk with a glass of cran-raspberry for dessert.
The biscuits were hot, the cheese was melty, and the bacon was crisp and salty and amazing.
So…I’m a cheater. I promise it doesn’t happen all the time.
I used a cake mix. And I ate some of the lumps before adding ingredients to it. I feel no shame. If it helps, I made the syrup myself (except for juicing the lemons – my grandma did that, I think…)
Anyway, these are some classic yellow cupcakes that had some slits sliced into them and were then covered in some lemon-vanilla bean syrup. The lemon was a little too tart, but the sweetness of the cake helped to even things out a bit. The vanilla flavour wasn’t too strong (it could be that my vanilla beans were bought for Christmas. Of 2010.) The lemon flavour mellowed out and was barely noticeable a few days later but I have more than enough syrup left for extra drizzling if anyone is feeling brave.
1 C fresh lemon juice
1 C sugar
1/2 C water
1 tsp corn starch
1/2 vanilla bean (scraped seeds and pod)
Combine everything in a pan and cook until it reaches desired consistency.