Category: Uncategorized

Ingredients:

• 1, 15 oz. box lemon cake mix (plus the ingredients for the cake)
• 2 Tbsp. lemon zest, from Bee Sweet Citrus Meyer Lemons, divided
• ¼ cup Bee Sweet Citrus Meyer Lemon juice
• ½ cup softened butter
• 1 cup powdered sugar
• ½ tsp. Lemon extract
• 1 Tbsp. heavy cream or milk
• 12 oz. Vanilla Candiquik candy coatings/melts 
• Lollipop sticks
• Styrofoam blocks

Directions

Make the cake as directed on the box in a 9×13 cake pan, but use 1/4 cup less water and replace it with ¼ cup lemon juice, and add in 1 tbsp. lemon zest.

Allow to cool at least 15-30 minutes, or longer.

Make the buttercream frosting by beating together the butter and powdered sugar, then add in the remaining lemon zest, lemon extract and heavy cream until smooth.

Add the cake to a bowl fitted in your stand mixer with a paddle attachment, and turn on until cake is crumbled. Add frosting 1 tablespoon at a time, you won’t need more than ⅓ -½ cup frosting. You can use your hands to mix thoroughly. Chill the batter for at least 3 hours or overnight.

Measure the cake and roll into 1 inch sized balls. Place on a wax or parchment paper lined baking sheet. If you feel they got warm, you may need to chill again for 20-30 minutes.

Melt the candy coating according to package directions, do not over heat.

Dip a lollipop stick in a small amount of the coating and then insert the lollipop stick into cake ball. Chill again for 10 minutes.

Then dip entire cake ball into melted candy coating, tapping off excess. Place in styrofoam block to set up. Enjoy!

Ingredients:

• 2 ¾ cups flour, spooned and leveled
• 1 tbsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1/2 cup mini semi sweet choc chips (plus more for garnishing the tops)
• 1 ⅓ cup granulated sugar
• 1-2 tbsp. orange zest (zest from two Bee Sweet Citrus Cara Cara Oranges)
• ½ cup Bee Sweet Citrus Cara Cara Orange juice
• ⅓ cup vegetable oil
• 3 eggs, room temperature
• 1 tsp. Vanilla extract
• ½ cup buttermilk room temp
• ½ cup sour cream, room temp
• Coarse sugar, for finishing

Directions:

Line two 12-count muffin tins with six muffin liners in each, placing a muffin liner in every other cup so they are evenly spaced.

In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Then stir in the mini chocolate chips. Set aside. In another bowl, combine the granulated sugar and orange zest together. Rub the sugar and zest between your fingertips to create an orange sugar.

Then whisk in the orange juice, oil, eggs and vanilla until combined. Add in the buttermilk and sour cream, whisk again. Fold in the dry ingredient/chocolate chip mixture just until combined, do not over mix. Allow the muffin batter to rest at room temperature for 30 minutes.

Preheat the oven to 425°F. Scoop the batter into prepared muffin tins, filling pretty much all the way to the tops. Add a sprinkle of coarse sugar on top and more mini chocolate chips. Bake for 5 minutes at 425 ° F, then reduce the oven temperature to 350°F and bake for 10-13 minutes more.

Cool slightly before enjoying!

Ingredients

• ⅓ cup – ½ cup milk
• 1/2 cup old fashioned oats
• Juice from 1 Royal Red Orange
• 1/3 cup Greek yogurt
• 2 tsp chia seeds
• 1 tsp honey
• 1 tsp vanilla
• Pinch of salt
• Toppings: Royal Red Orange segments and chocolate chips

Directions

Grab a mason jar and add all ingredients into the jar – stirring everything together until well combined.

Be sure that oats are fully submerged by the liquid.

Seal and refrigerate for at least 4 hours, or overnight. Enjoy with toppings!

Ingredients

For the cake

• 1 3/4 cup cake flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 Tbsp. poppy seeds
• 1 cup granulated sugar
• 2 Tbsp. lemon zest (zest from 2 Bee Sweet Citrus lemons)
• 1/2 cup unsalted butter, softened to room temperature
• 3 large eggs, room temperature, lightly beaten
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tsp. lemon extract

For the lemon syrup

• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup lemon juice (juice from 1 Bee Sweet Citrus lemon)

For the icing

• 1 cup powdered sugar
• 1-2 Tbsp. lemon juice, fresh
• 1 Tbsp. heavy cream or milk (optional to thin out glaze)

Instructions 

• Preheat the oven to 350°F. Line a light colored aluminum 9×5-inch loaf pan with parchment paper and set aside.
• Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppy seeds. Set aside.
• Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
• With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.
• Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.
• Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.
• Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.
• Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.
• While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.
• Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!

Ingredients for the salad:

• 2 Bee Sweet Citrus Mandarins, peeled and segmented
• 2 cups shredded Romaine lettuce
• 2 cups shredded Napa Cabbage
• 2 cups shredded Red Cabbage
• 2 large carrots, julienned, or pre-shredded carrots
• 1 cup shelled edamame
• 3 cups shredded chicken
• 3.5 oz. bag wonton strips or crunchy chow mein noodles
• 1 bunch scallions, chopped (~1/2 cup)
• 1/2 cup sliced almonds

Ingredients for the dressing:

• 1/4 cup Grapeseed oil (or canola oil or any other neutral flavored oil)
• 2 Tbsp. sesame oil
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. brown sugar
• 1 tsp. ginger, minced
• 1 tsp. garlic, crushed
• 1 tsp. chili-garlic sauce
• 1/4 tsp. salt & pepper

Instructions

In a large salad bowl, combine the romaine, Napa cabbage, red cabbage, carrots, edamame, shredded chicken and wonton noodles.

Gently toss in or garnish the salad with Bee Sweet Citrus mandarins, scallions and slivered almonds.

Whisk together the ingredients for the dressing in a bowl or mason jar and toss the salad with the dressing. Enjoy!

Ingredients:

• 3-4 Bee Sweet Citrus Navel Oranges
• 1 cup orange juice
• 1 cup whole milk
• 1, 14 oz. can sweetened condensed milk
• 1 tsp. orange oil or orange extract
• 1 tsp. Vanilla extract
• 2 cups heavy cream
• Pinch of salt

Directions:

• Whisk together the orange juice, milk and condensed milk.
• Stir in the cream, both extracts and a pinch of salt. Be sure the ice cream bowl that came with your ice cream maker has been in the freezer for 24 hours.
• Pour mixture into the chilled bowl and churn for 20-25 minutes.
• Transfer to a freezer safe 9×5 inch loaf pan or any freezable container.
• Cover and freeze until solid, up to a few hours or overnight.
• Scoop and enjoy!

Ingredients:

Vinaigrette:

• 2 tbsp Bee Sweet Citrus Royal Red Orange juice
• Juice of 1/2 lemon
• 1 Tbsp. Finely minced shallot
• 1-2 tbsp champagne vinegar
• 1-2 tbsp honey
• 3 Tbsp. Olive oil
• Salt and pepper

Salad:

• Handful of arugula
• 3 Bee Sweet Citrus Royal Red Oranges
• 2 Navel Oranges
• 3-5 Mandarins
• 3 Avocados, thinly sliced
• Fresh Mint
• Chopped Pistachios

Directions:

• Whisk together the Royal Red orange juice, lemon juice, shallot, vinegar, honey, salt and pepper. Whisk in the olive oil until emulsified or shake in a mason jar.
• Assemble the salad. Place arugula down on the plate, arrange the citrus and avocado over the tops and garnish with mint and pistachios.
• Drizzle the dressing over the top prior to serving or serve on the side.

Ingredients:

• Crust:
  • 15 sheets graham crackers
  • 2 tbsp. sugar
  • 6 tbsp. melted butter
• Filling:
  • 24 oz. full-fat cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • ¼ cup Bee Sweet Citrus lemon juice
  • 1 Tbsp. lemon zest
  • 1 tsp. Vanilla
  • Lemon Curd

Directions:

• Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
• Pulse graham crackers in a food processor until crumbly. Then add in sugar and steam in melted butter.
• Press crumbs into the prepared pan and bake for 8-9 minutes. Remove from oven and let cool completely.
• Beat the cream cheese with the paddle attachment on medium speed for 4-5 minutes until light and fluffy. Then add the sugar and beat again for another 3 minutes.
• Add in the sour cream, Bee Sweet Citrus lemon juice, zest and vanilla. On low speed, add the eggs one at a time just until the yolk disappears, do not over-beat.
• Pour filling on top of cooled crust.
• Add a few dallops of lemon curd on top and swirl into the cheesecake with a butter knife.
• Bake for 65-70 minutes or until the cheesecake is set. Cover the cheesecake with foil in the last 10 minutes of baking. Once it’s done, turn the oven off, open the oven door just a little and let the cheesecake cool in the oven for 1 hour.
• Remove from the oven, and refrigerate overnight. Add additional lemon curd on top, place back in the fridge until mostly set, slice and enjoy.

Ingredients

• ¼ cup. flour
• ¼  cup sugar
• 2 tbsp. cocoa
• ¼ tsp. baking powder
• Pinch of salt
• 1 small egg
• 3 tbsp. Bee Sweet Citrus orange juice
• 3 tbsp. vegetable oil
• 3 tbsp. mini chocolate chips
• Vanilla

Directions

• Mix dry ingredients in a mug
• Add the wet ingredients to the dry ingredients and mix until smooth
• Stir in the chocolate chips
• Microwave 90 seconds
• Let cool for a few minutes, and enjoy

Ingredients:

• Crushed ice
• 2 ounces (¼ cup) vodka
• Juice from ½ Bee Sweet Citrus Navel Oranges
• 4 ounces (½ cup) ginger beer
• Champagne float
• For the garnish: orange wheel/wedge, fresh mint

Directions:

• Add ice to a copper Moscow Mule Mug
• Add in the vodka, orange juice and ginger beer. Stir.
• Pour champagne on top and add an orange garnish and fresh mint. Enjoy!