Lemon Habenero Dessert Poppers

 I was thinking about something for dessert tonight but not wanting all the sugar.
Had a sugar free yellow cake mix, lemons and habanero peppers sitting on the counter and an idea....

 TIP: When I have baked in the past I have had some failures due to my non-stick spray not working. Bunt cakes were the worst! I have found that Pam and Baker's Choice is not the best choice. I found 'Bakers & Chefs' cooking spray with 100% canola oil works every time... without fail... hands down, the best! I found it at Sam's Wholesale Club. (Should be getting ad revenue from that!)

I originally used Paula Deen's recipe (Lemon Blossoms) but it was a little bland. I had to kick it up a notch and give it a new name!

Lemon Habanero Dessert Poppers

1 white cake mix (sugar free cake mixes are AWESOME to save calories)
4 eggs
1/2 lemon juiced
1/2 lemon zested
1/4 c. oil

Pepper sauce:
1 small Habanero pepper
1/4 c. water
1/2 c. sugar

Dissolve water and sugar in a small sauce pan on low heat. Wear gloves to remove seeds and membranes from pepper. Dice fine and add to sugar water in pan and heat on low for about 3 minutes. I keep the habanero syrup in a small jar, in frig, to use when I want that citrus heat.

Muffins:
Mix all ingredients together with mixer for several minutes. Adding only a drop at a time of the habanero syrup to batter. Taste until you get the heat you desire. If mixing by hand, use your muscles because it's a stiff batter.
Spray mini muffin pan with non-stick spray. Use a small scoop to drop batter into pan.

Bake 350 degrees for 12 minutes. Turn out on to a cooling rack. Let your pan cool slightly and then reload with the last of the batter. I usually get 30-32 muffins (unless you're a batter eater). Don't overfill or they'll have the shape of mushrooms.

Icing:
2c. powdered sugar
1 c. heavy cream
1/2 lemon juiced
1/2 lemon zested
Habanero syrup (as desired)
Finishing Salt (sea salt flakes not crystals)

Whip heavy cream adding the powered sugar a little at a time. When it begins to thicken add lemon juice, zest and Habanero syrup to desired heat.

Dip the muffin tops in icing. Sprinkle with a little sea salt (optional).

Grilled Peaches

 Grilled Peaches with Raspberry/Blackberry Sauce and Lemon Cream                         


Grill pitted peaches brushed with melted butter and sugar. Cook until you get good grill marks.


 For the Berry Sauce:  3 cups fresh raspberries or blackberries
1 Tlb fresh lemon juice
1 Tlb raspberry liqueur or 1 Tlb. brandy for Blackberries
4 Tlb sugar

Put the berries in a food processor and pulse a few times. Add the lemon juice, raspberry liqueur, and sugar. Let rest a few minutes to let the sugar dissolve. Pulse again.
Note: If using blackberries, strain the seeds out after you pulsed in food processor. Use a spoon to push as much juice through as you can.


 Lemon Cream:
1 cup cold heavy cream
1 Tlb sugar
1 Tlb fresh lemon juice
2 tsp finely grated lemon zest
6 large peaches
1/2 stick butter
1/4 cup sugar

 In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form.

Pour the syrup over a peach half and top with the lemon cream.