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Posts Tagged ‘lemon’

one year ago: corndogs y’all

oh, it’s been a while. this i know. it’s been a pretty hectic month. between the two of us, there have been trips, house huntings, happy news and dumb news. i’m also still a “cupcake explorer” testing out vanilla cupcakes on a lip-sealed-till-it’s-discovered mission. so while my coworkers have been enjoying the cakes of my labor, y’all have been kept in the dark (till the day the recipe is cracked). so with the month of august…came a whole lot of crazy…but at the end of the day, the baking keeps me sane….so it’s high time we get back on track here.

it’s birthday season here at work, so i have lots of excuses to bake away. this week’s request: anything lemon.

i found this cookie on pinterest months ago and have been dying to make it….so thanks to tracy’s 39th birthday and his love for anything lemon, i had the perfect excuse.

lemon crinkle cookies
(adapted from Lauren Brennan’s award winning recipe)

ingredients:
1/2 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup all purpose flour
1/2 cup powdered sugar

preheat your oven to 350º. line three cookie sheets with parchment paper OR lightly grease pans and set aside.

in your mixer, cream together butter and sugar on medium-high till fluffy. mix in vanilla, zest, lemon juice and egg. scrape down your bowl and add in salt, baking powder, baking soda and flour. mix till all ingredients are combined.

measure out powdered sugar onto a plate. roll your dough into small (tablespoon sized) balls and roll in powdered sugar, covering the whole surface.

place on your prepared cookie sheet about two inches apart. bake at 350º for about 9 minutes or until the tops of your cookies begin to show small cracks.

remove from oven and let your cookies cool on the pan for about 5 minutes and then transfer to cooling rack to cool to room temp. or just eat them all right away, your call. you can also dust with more powdered sugar if you like.

and the result…..holy. moly. these cookies were delish. so light and fresh, with the perfect amount of zest to sweet. if you’re a fan of citrus…i would highly recommend these cookies. come to think of it….they would probably be just as tasty with some orange or lime as a substitute to the lemon.

you should absolutely squeeze in a batch or two of these cookies as the summer comes to a close.

enjoy!

-L

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winter is finally here, as we in Dallas have just received our first snow, and i’m already over it. a mere 2 inches that barely stuck to the ground and i’m ready for spring. i’m a spoiled southern girl that enjoys the sun and warm weather.

now that the holidays are over and we all begin to cut back on all the calories per our new year’s resolutions, i’ve decided something tart and fruity is in order. so, please enjoy this mouth watering lemon tart.

crust:
1/2 cup confectioners’ sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced.

filling:
1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks

1/4 cup butter

1/3 cup lemon juice

1 cup sour cream

1 (9 inch) tart pan or 6 mini tart pans.

heavy whipping cream

white chocolate for melting

preheat your oven to 350 degrees.

mmmm dough. in a bowl mix all ingredients for the crust until it forms a ball. press the dough into your 9-inch removable bottom tart pan. or, grease the bottom and sides of all mini tart pans, followed by a coating of flour and then press your dough into each mini pan making sure your dough is even throughout. bake for 10-12 minutes or until crust is lightly brown. let cool completely.

here comes the best part, the filling. in a sauce pan combine the sugar and cornstarch. gradually add milk until your mixture is a smooth consistency. stir constantly and cook over medium heat until it thickens. mine didn’t thicken a considerable amount and that’s ok. reduce your heat and cook/stir for 2 more minutes. remove your pan from the heat. in a bowl combine all egg yolks. from your sauce pan ladle out a small amount of your heated mixture and add it to your bowl of egg yolks and whisk together. pour egg mixture into the pan. turn your heat back up and bring to a boil while you stir constantly. once brought to the boil cook for 2 minutes longer and your mixture will begin to really thicken. you must continue stirring. it’s quite the workout but you don’t want to burn your mixture.

finally remove from the heat for good. stir in your butter then gently stir in your lemon juice. cover pan and let completely cool.

while everything is cooling, go ahead and make your whipped cream. add confectioners’ sugar to taste and mix your heavy whipping cream for about 8 minutes.

once your filling is completely cooled off, fold in your sour cream. this is what tames the lemon and gives it that extra creamy taste. then poor into your pastry shell. if you want to get fancy go ahead and melt some white chocolate and drizzle ontop. once you are finished, refrigerate and don’t cut into your tart for at least 2 hours. you want it to set before digging in!!! and don’t forget to add your whipped cream when you serve!

enjoy and try to stay out of the cold!

b

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