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Lemon Drizzle Cupcakes

Megan HerrenBaking, Recipes

Cupcakes are handheld treats that can make any celebration even more spectacular. If guests expect the standard flavors of chocolate, vanilla or even red velvet, change things up with a sunny surprise: lemon!

Enjoy this recipe for “Lemon Drizzle Cupcakes” from “Jane’s Patisserie” (Sourcebooks) by Jane Dunn. Anything with sweet drizzle is a hit, and these cupcakes deliver plenty of lemony flavor in every bite.

Lemon Drizzle Cupcakes

Makes 12

Cupcakes:

1/2 cup butter or baking spread

1/2 cup caster sugar

3 eggs

1 cup self-raising flour

Zest of 1 lemon

Drizzle:

Juice of 2 lemons

5 1/2 tablespoons caster sugar

Lemon Buttercream:

1/2 cup unsalted butter, at room temperature

2 1/4 cups icing sugar

Juice of 1/2 lemon

Sprinkles

Lemon zest

Preheat the oven to 350 F and get 12 cupcake liners ready. Beat the butter with the sugar until light and fluffy. Add the eggs, self-raising flour and lemon zest and mix until combined. Spoon the mix evenly into the cupcake liners and bake for 18 to 22 minutes until they are baked through and springy to the touch.

Mix together the lemon juice and sugar for the drizzle in a bowl. Once the cupcakes are out of the oven, carefully spoon the drizzle over the cupcakes, then leave them to cool fully on a wire rack while you make the buttercream.

Beat the butter until smooth; this can take a couple of minutes. Add the icing sugar in two batches, beating well after each addition, then add the lemon juice and beat again.

Pipe or spread the buttercream onto your cupcakes, then sprinkle each one with some sprinkles and lemon zest.

Santa’s Whiskers

Megan HerrenBaking, Holidays

The holiday season doubles as cookie season. Indeed, there’s no shortage of baking opportunities in December. Various cookies make the rounds, and if you are tasked with bringing cookies to a function, you might be interested in something a little different.

“Santa’s Whiskers” likely get their name from the coconut on these cookies, which resemble Santa’s beard. Maraschino cherries add some jolly red to the cookies as well, making them perfect for Christmas. Try this recipe from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

Santa’s Whiskers

20 to 24 cookies

1 1/2 cups confectioner’s sugar

1 cup butter, softened

1 12-ounce jar pitted maraschino cherries, strained and stemmed

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon kosher salt

1 1/2 cups all-purpose flour

2 cups sweetened shredded coconut

  1.  In a stand mixer, with a hand mixer, or by hand, cream the sugar and butter until light and fluffy.
  2.  Add the cherries, vanilla, almond extract, and salt. Mix thoroughly. Fold into the flour and mix until it forms a crumbly but moist dough.
  3.  Lay a 16-inch sheet of parchment paper onto the counter. Sprinkle 1 cup of the coconut on th center in a loose rectangle, making sure it does not reach the edge of the parchment. Place the cookie dough on top, flattening a bit with your fingers, and sprinkle the remaining coconut over the top of the dough.
  4.  Form the dough into a 12- to 14-inch log, about 3 inches thick. Evenly press the coconut around the log and roll to make the log an even cylinder.
  5. Roll the parchment up with the dough inside and twist the ends. Chill for at least 2 hours or overnight.
  6. Preheat oven to 350 F. Line a baking sheet with parchment paper. Slice cookies in 1/4- to 1/2-inch rounds, place on the prepared baking sheet, about 2 inches apart, and bake 12 to 15 minutes. Allow to cool before serving. Store in an airtight container.

Fresh Peach Crumble Bars

Megan HerrenBaking, Recipes, Summer

Summer is a time of year when people can enjoy their pick of fresh fruit at farm stands, supermarkets and other retailers. Many fruit trees, plants and bushes are ready for harvest in the spring and summer, meaning there’s no limit to the number of delicious recipes one can whip up with these sweet offerings.

Peaches are a favorite ingredient in many different types of desserts, from cobblers to pies. But in this recipe for “Fresh Peach Crumble Bar,” peaches are presented as a cross between a cake and cookie. Enjoy this recipe, courtesy of Saving Room for Dessert, as adapted from AllRecipes.com.

Fresh Peach Crumble Bars

Yield 20

Crust/Crumb Topping:

1 cup granulated sugar

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup unsalted butter cold, cut into cubes

1 large egg, lightly beaten

Peach layer:

1/2 cup granulated sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

5 large peaches, peeled and diced

1 teaspoon fresh lemon juice

Icing:

1 cup powdered sugar

1/4 teaspoon almond extract

1 tablespoon milk (more or less for desired consistency)

Directions:

1. Preheat oven to 350 F if using a glass pan or dark metal pan, or 375 F for a light metal pan. Lightly grease or spray a 13 x 9-inch baking pan and set aside.

2. In a medium bowl, whisk together 1 cup of sugar, 3 cups of flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan. (Optional: Use a food processor to process these ingredients.)

3. In a large mixing bowl, whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.

4. Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer, leaving some peaches showing through.

5. If using a glass pan, bake at 350 F for 50 to 55 minutes or until lightly browned. If using a metal pan, bake at 375 F for 40 to 45 minutes. Cool completely, then chill before cutting and icing.

6. Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving.

Blueberry Apple Pie

MBEhleBaking, Recipes

Pie is delicious any time of year, but especially when seasonal fruits are included in the recipe. When the weather cools down, mouthwatering apples are in season, making this an ideal time to enjoy some apple pie. Home chefs can use Peggy Brusseau’s, author of “The Contented Vegan” (Head of Zeus), recipe for “Blueberry Apple Pie” to create their own delicious dessert. This recipe is designed for those who adhere to a vegan diet, but bakers can substitute a traditional pie crust if desired.

Blueberry Apple Pie

Makes 1 large pie

Ingredients:

1 quantity Vegan Shortcrust Pastry (see below)

2 medium apples

2 1/4 pounds fresh blueberries

1/4 cup granulated sugar

2 tablespoons all-purpose flour

(Alternative: Use 1 tablespoon oat bran instead of the flour)

Directions:

1. Preheat the oven to 350 F. Line an 11 1/4 inch pie dish with half of the pastry, and prepare the top crust.

2. Peel, core and slice the apples. Spread the apple slices over the bottom of the pastry base. Tip the blueberries into the pie dish, and spread evenly to cover the apples.

3. Mix together the sugar and flour in a small bowl, and sprinkle the mixture evenly over the berries.

4. Position the prepared top crust over the pie, seal together the edges of the pastry and pierce the top crust with a fork or knife.

5. Bake for 25 to 30 minutes until the pastry is golden and crisp. Cool and serve.

Vegan Shortcrust Pastry

Makes top and bottom pie crust

Ingredients:

1 cup all-purpose flour, plus extra for dusting

2 3/4 ounces coconut oil

1/3 cup fine cornmeal

Directions:

1. Measure the flour into a large bowl. Add the coconut oil and ‘cut’ it into the flour, using a fork or table knife, to create an even texture throughout. Add the cornmeal, working it in the same way to create an even texture.

2. Add 1/2 cup ice cold water, and quickly work it into the dough with your fingertips. Shape the dough into a ball, cover the bowl and chill in the refrigerator for at least 1 hour, and up to 24 hours.

3. Remove the pastry from the refrigerator 20 to 30 minutes before use, and bring to room temperature. Lightly flour your work surface and a rolling pin. Keep a little extra flour to one side, to use as needed.

4. Divide the dough in two, and knead one portion on the work surface to ensure an even consistency. Roll out the pastry into a round or rectangle, as required, to a thickness of 1/4 inch.

5. Lift the pastry into the pie dish and press into place, trimming off any excess. Roll the remaining pastry in the same way, to make the top crust, or to line a second pie dish.

Fourth of July Cookie Cups

MBEhleBaking, Food, Recipes

July 4th celebrations are much anticipated each year. Whether they include an intimate barbecue with a close-knit group of friends or a massive block party with everyone from the neighborhood, there’s a strong chance that food will be part of the party.

As various menu items will hit the grill, hosts and hostesses may wonder which desserts to serve to make their events complete. While there is seemingly nothing more American than apple pie, cookies also can be sweet ways to help wrap up the festivities. Sugar cookies are a universal favorite, and in this recipe for “Fourth of July Cookie Cups” they’re shaped into cups filled with a buttercream frosting.

Enjoy this star-spangled showcase, courtesy of “Live Well, Bake Cookies” (Rock Point) by Danielle Rye.

Fourth of July Cookie Cups

Makes 24

Nonstick cooking spray, for greasing the pan

1 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

Red, white and blue sprinkles, for topping

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups powdered sugar

1 tablespoon heavy whipping cream or milk

1 teaspoon pure vanilla extract

1. To make the cookie cups: preheat the oven to 350 F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.

2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. Mix in the dry ingredients until just combined.

6. Evenly distribute the cookie dough among all 24 cups in the mini muffin pan, a little more than 1 tablespoon of cookie dough per cup. Press each ball of cookie dough into the cups and smooth it out.

7. Bake for 11 to 13 minutes, or until the edges of the cookie cups are lightly browned and the tops are set.

8. Remove from the oven, and make an indentation in each cookie using the back of a measuring spoon. Allow to cool in the muffin pan, then carefully remove from the pan and set aside.

9. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes until smooth. Add the powdered sugar, 1/2 cup at a time, mixing in each addition until well combined.

10. Add the heavy whipping cream and vanilla extract, and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Pipe the frosting into the cooled cookie cups and top with the sprinkles.

12. Store the cookie cups in an airtight container at room temperature or in the refrigerator for up to 4 days.

Chocolate Cookies Are A Sweet Finale To Thanksgiving Dinners

MBEhleBaking, Food, Recipes

Holiday entertaining season begins on Thanksgiving. Anyone who has been tasked with hosting Thanksgiving understands the commitment required to prepare a delicious meal for guests, which often encompasses appetizers, several side dishes and, of course, turkey as the centerpiece. Guests attending a Thanksgiving dinner can give holiday hosts and hostesses a break by providing dessert.

Cookies are a popular treat. Thanks to their flavor, portability and relatively short preparation and cooking times, cookies are a smart choice when bringing dessert to a holiday gathering. This recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

Flourless Chocolate Cookies

Makes 24 to 36 cookies

3 cups powdered sugar

3/4 natural unsweetened cocoa powder

1/2 teaspoon espresso powder (optional)

1/4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

1 1/2 teaspoons pure vanilla extract

  1. Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside.
  3. In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined.
  4. Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.
  5. Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
  6. Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets.

Store the cookies in an airtight container at room temperature for up to 5 days.

A Spiced Dessert for Halloween Parties

MBEhleBaking, Halloween

Halloween party hosts may want to have a variety of treats on hand to satisfy the assortment of sweet tooths in attendance. Candy might be the first thing people think of on Halloween, but cakes and cookies can make for delicious treats as well. Borrowing from the flavors of the season, including pumpkin, cinnamon and nutmeg, “Spiced Pumpkin Cake” from “Real Simple: Easy, Delicious Home Cooking (Time Home Entertainment)” from the editors of Real Simple can be a welcome addition to any Halloween spread.

Spice Pumpkin Cake (Serves 12)

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan

3 cups all-purpose flour, spooned and leveled, plus more for the pan

5 teaspoons pumpkin pie spice

11⁄2 teaspoons baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon kosher salt

11⁄2 cups granulated sugar

3 large eggs

1 15-ounce can pumpkin puree

1⁄2 cup whole milk

1⁄4 cup molasses

11⁄4 cups confectioners’ sugar

2 tablespoons fresh lemon juice

Heat oven to 350 F. Butter and flour a 12-cup bundt pan.

In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high heat until fluffy, 2 to 3 minutes. One at a time, beat in the eggs. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix). Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

Tip: This cake can be baked and glazed up to one day in advance. Store, covered at room temperature.

A Quick and Delicious Holiday Dessert

MBEhleBaking, Cooking, Holidays, Recipes

The holiday season is synonymous with many things, including delicious foods. While Thanksgiving turkeys or Christmas geese will be found on many a table this holiday season, baked goods and desserts are what many people look forward to this time of year.

Holiday hosts with a lot on their plates might not have the time to prepare homemade baked goods for their guests. Thankfully, the following recipe for “Chocolate-Strawberry Pie” from Addie Gundry’s “No-Bake Desserts” (St. Martin’s Press) can be prepared in just 15 minutes, all without turning on the oven.

Chocolate-Strawberry Pie

Yields 1 pie

1 pint fresh strawberries, washed, trimmed and halved
1 store-bought (or homemade) chocolate cookie pie crust
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon minced crystallized ginger
1/8 teaspoon ground nutmeg
Pinch of kosher or sea salt
6 large egg yolks
21/2 cups half-and-half
6 ounces bittersweet or semisweet chocolate, chopped
1/2 tablespoon rum extract
1 teaspoon vanilla extract
Additional strawberries for garnish (optional)

1. Place the strawberry halves in a single layer in the bottom of the pie crust.
2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, ginger, nutmeg, and salt over medium heat.
3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat.
4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes.
5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set.
6. Garnish with additional strawberries, if desired.

Baking Shortcuts for Time-Pressed Entertainers

MBEhleBaking, Cooking, Food, Holidays

‘Tis the season for baking cookies, cakes and other treats. However, during the holiday rush, it’s easy to get side-tracked or tired, and perhaps even a little bit overwhelmed by all the things to do in such a short period of time. Holiday baking doesn’t have to add to seasonal stress. With these tips and shortcuts, there will be plenty of sweet treats for the family.

Stick with tested recipes

Although holiday bakers may want to branch out a bit with their culinary creativity, recipes that have previously been prepared with great success can take some of the work out of holiday baking. Preparing recipes you recall preparing in the past is much easier than trying something new. If you’d like, add sparkle to old standards, such as decorating oatmeal or chocolate chip cookies with colored sprinkles.

Cookies are fast-baking

Did you know that cookies were originally made to test oven temperatures? Culinary historians say that cookies were first made to test if an oven was hot enough to bake other goods. Today, cookies can be whipped up in mere minutes. Make a batch of dough and then freeze or refrigerate it, thawing it when the time comes to bake. Also, think about baking one day and decorating the next if pressed for time.

Embrace colored candy melts

Icing can be tricky to master. Simply heating colored candy melts and pouring over cakes or painting onto cookies can add festive appeal to desserts. Candy melts even come in many different colors and can be combined to achieve the tint desired.

Keep ingredients in top form

Don’t let poorly performing ingredients or a lack of supplies be your undoing. Butter can be softened quickly in the microwave when needed for recipes. Eggs can be brought to room temperature by allowing them to sit in a bowl of warm water. Ensure that brown sugar stays soft by putting a piece of sliced bread in the container. Don’t forget to stock up on other baking staples, such as vanilla and almond extracts, baking powder/soda, molasses, and confectioner’s sugar.

Don’t bake from scratch

Not all recipes need to be made from scratch. Boxed cake mixes can be embellished and turned into delicious desserts without much fuss. Substitute melted butter for oil, buttermilk for water, and add an extra egg for a rich cake. Mix in chocolate chips or nuts or experiment with garnishes for a festive look.

Parchment paper is key

Line cookie sheets or cake pans with parchment paper for easy dessert release and quick cleanup. Parchment paper and even foil can help lift cakes or cookie bars out of pans so they look neat and do not stick.

Holiday baking can be made much easier by employing a few tricks of the trade.

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Various Ways You Can Put Pumpkins to Use

MBEhleAdvice, Autumn, DIY

Few items signal the fall harvest season more than the bright, orange pumpkins that dot fields and liven up displays outside of homes and businesses. Come fall, many pumpkins are turned into grinning jack-o-lanterns just in time for Halloween. But there are many other uses for pumpkins as well.

Pumpkins are believed to have originated in North America. Early Native Americans relied on pumpkins as a source of food that helped them survive long winters. Pumpkins could be roasted, baked, boiled, and dried, and they were eaten and used as medicine. Pumpkin blossoms were added to stews. The shells of the pumpkins could be dried and used as eating and storage vessels.

While pumpkins may now be symbolic of Halloween, the following are a handful of additional ways this versatile fruit can be put to use.

Beauty regimen

Pumpkins contain a number of essential vitamins and minerals that can help replenish the skin. Pumpkin purée can be mixed with honey, aloe vera gel, olive oil, and a bit of cornmeal to create an exfoliating mask for the face or body. Pumpkin also can be used to rejuvenate dry or tired skin from cold weather.

Honey, pumpkin and yogurt can be mixed together and used to condition hair. Let the mixture sit for 15 to 20 minutes, and then wash it out and shampoo.

Foods and beverages

Pumpkin purée is the basis for many tasty, pumpkin-infused treats. Purée can be used in pies, cakes, muffins, breads, and many additional foods. Pumpkin purée also may be found in certain beverages, such as smoothies and shakes. A bit of spiced purée may appear as flavoring in teas and coffees.

Roasted pumpkin seeds make a healthy treat. Foodies suggest using the seeds from “sugar pumpkins” or the ones best for making pies. Boil the seeds for a few minutes before draining. Spray a baking sheet with non-stick spray and put the seeds in a single layer. Bake at 400 F for 20 minutes. Allow to cool and serve.

Pumpkin wines and beers are popular as well. There are many recipes for developing sweet, fermented beverages, which tend to be especially popular in the fall.

The “guts” of the pumpkin can be simmered along with aromatics and other vegetables to create a vegetable stock perfect for soups and broths.

Decorations

Pumpkins can also add to one’s home décor during the fall. Pumpkins can be carved for Halloween displays, hollowed-out to hold tealights or simply left on tables and used as centerpieces. Larger pumpkins may be used as natural flower pots for mums or other seasonal floral displays. As the Native Americans once did, pumpkins can be hollowed-out and used as bowls to serve favorite soups and dips.

Use a hollowed, small pumpkin as a natural aromatic candle holder. Cut holes in the sides to vent the exhaust. Rub aromatic spices, such as cloves, nutmeg, allspice, cinnamon, and vanilla bean, on the inside of the pumpkin. Insert a beeswax candle in the bottom of the pumpkin and let it send inviting aromas into the air.

Pumpkins are a versatile fruit that can serve many purposes beyond just jack-o-lanterns and pies.

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