#lemonygoodness

Lemongrab Core

MCU Character

Power Ranger

Kamen Rider

to every prompt, HOWEVER, if a wrestler or character is already taken for a prompt say "Car Breakdown" and Kenny Omega, they won't be used again if someone has requested those two together. Now...GO!! Requests will be taken until June 17th!

Tagging: @lone-gunwoman-of-the-week @dirtywrestling @helluvawriter @sjwrites22 @flightofthefantasies

@misfit-on-a-journey

Prompts:

Smut Quotes:

"You're not going out in that."

"Jealous much?"

"Don't you dare leave a mark!"

"I enjoy you wearing my clothes, but I prefer you wearing nothing."

"Don't make a Sound."

"Did you just give ME an order?"

"Bite Me!"

"Quiet or someone will hear us!"

"Don't make promises you can't keep."

"You're being very distracting. We need to fix that."

Smut Scenarios:

Car Breakdown

One Bed

Friends with Benefit/ FwB to Lovers (Your choice)

Power Outage

Sleeping with the Enemy

Big Brother's Best Friend

Debt Owed

Stormy Night In

Teacher/Student (College)

Fight

Make Up

Phone Call

Wedding Night

Delightfully soft and bursting with zesty lemon flavor, these pudding cookies are a treat for any citrus lover.

Ingredients: 1 box 3.4 oz instant lemon pudding mix. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 cup light brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 1 3/4 cups all-purpose flour. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup white chocolate chips. 1 tbsp lemon zest.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined. Add the instant lemon pudding mix and mix until incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and lemon zest. Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious lemon pudding cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Delightful and zesty, these Lemon Poppyseed Macarons are a perfect combination of citrusy freshness and nutty sweetness. The delicate shells have a hint of lemon zest and poppy seeds, while the filling adds an extra burst of lemony goodness. These macarons are sure to impress your friends and family.

Ingredients: 180g almond flour. 180g powdered sugar. 130g egg whites aged for 24 hours. 30g granulated sugar. Zest of 2 lemons. 1 tsp lemon extract. 1 tsp poppy seeds. Yellow food coloring optional.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar until stiff peaks form. Fold the almond flour mixture into the egg whites, being gentle but thorough. Add lemon zest, lemon extract, poppy seeds, and food coloring if desired, and gently fold until the batter is smooth and shiny. Transfer the batter to a piping bag with a round tip and pipe small rounds onto a lined baking sheet. Let the macarons sit at room temperature for about 30 minutes to develop a skin. Preheat your oven to 300F 150C during this time. Bake the macarons for 15-18 minutes until they have risen and have firm, glossy tops. Remove from the oven and let them cool completely on the baking sheet. Once cooled, sandwich the macarons with your desired filling e.g., lemon curd or lemon buttercream. Store the macarons in an airtight container in the refrigerator for 24 hours before serving to allow flavors to meld. Enjoy your homemade Lemon Poppyseed Macarons!

Prep Time: 60 minutes

Cook Time: 18 minutes

These delightful little doughnuts with a lemony burst are called Lemon Pound Cake Mini Doughnuts. They're ideal as a sweet breakfast treat or a quick snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2 large eggs. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1/4 cup milk. 1/4 teaspoon vanilla extract. For the Glaze:. 1 cup powdered sugar. 2 tablespoons lemon juice. 1 teaspoon lemon zest.

Instructions: Preheat your mini doughnut maker according to the manufacturer's instructions. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, cream together the softened butter, eggs, lemon juice, and lemon zest until smooth and creamy. Add the dry ingredients to the wet ingredients and mix until well combined. Add the milk and vanilla extract, and stir until the batter is smooth. Grease the mini doughnut maker with a little oil or cooking spray. Fill each doughnut well with the batter, being careful not to overfill. Close the lid and cook the doughnuts according to the manufacturer's instructions, usually for about 3-4 minutes or until golden brown and cooked through. While the doughnuts are cooking, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest in a bowl until smooth. Once the doughnuts are done, remove them from the doughnut maker and let them cool for a minute. Dip each doughnut into the lemon glaze, making sure to coat it evenly. Place the glazed doughnuts on a wire rack to allow excess glaze to drip off. Serve the Lemon Pound Cake Mini Doughnuts and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The herbs and lemon in these roasted potatoes from Lemon Tree Dwelling give them a lot of flavor. They go well with any meal as a side dish.

Ingredients: 1.5 lbs baby potatoes, halved. 3 tbsp olive oil. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1 lemon, zest and juice. 2 tbsp chopped fresh parsley.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss halved baby potatoes with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes or until golden and crispy, stirring halfway through. Once done, remove from the oven and transfer to a serving dish. Sprinkle lemon zest and squeeze lemon juice over the roasted potatoes. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes