Lemon Poppy Seed Muffins

Have you have tried something at a bakery and knew you had to try it at home? It happened with us and a very special lemon poppy seed muffin. The subtle lemon flavor with the bite of the poppy seed make these a great breakfast (anytime?) treat. 

We made mini muffins, but this recipe is good for any sized muffin. 

The original recipe is over at Food.com: http://www.food.com/recipe/lemon-poppy-seed-muffins-100943

Enjoy! 

Blueberry Coffeecake with Almond Streusel

A delightful way to take advantage of berry season. This one comes by way of the July issue of Cooking Light, with some tips from us to help any first time bakers.

This cake is light and fluffy, but also has some fantastic flavor in every bite. It's a good breakfast companion with a strong cup of coffee. 

The recipe specifically calls out not baking this in a dark or nonstick pan. 

Prep time: 25 minutes

Bake time: 45 mins

What you'll need:

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh (or frozen) blueberries (if using frozen, don't thaw the berries. Just bake a bit longer if necessary)
• 1/3 cup packed light brown sugar
• 1/4 cup old fashioned rolled oats
• 2 tablespoons sliced almonds
• 1 tablespoon all purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 3/4 cup granulated sugar
• 1/4 cup butter, melted
• 2 tablespoons vegetable oil
• 1 large egg
• 1 cup nonfat buttermilk
• 2 teaspoons grated lemon rind (the whole rind of a medium sized lemon)
• 1 tablespoon fresh lemon juice (about half a lemon)

What you'll need to do:

Combine 2 cups of flour, baking powder, baking soda and salt in a small bowl and mix with whisk. Place your blueberries in another small bowl and sprinkle two tablespoons of the flour mixture over them and toss to coat (This apparently helps the blueberries not bleed into the mixture). 

In yet another small bowl, combine brown sugar, rolled oats, sliced almonds, 1 tablespoon flour and cinnamon. Stir in the 2 tablespoons of melted butter and mix, making sure to break up any large chunks of brown sugar. 

Preheat your oven to 375. 

In a large mixing bowl, beat sugar, 1/4 cup butter and oil until blended. Add the egg and beat well. Alternately add the flour mixture and buttermilk, starting and ending with the flour mixture. Stir in the lemon rind and juice.

Grease the pan and spread half the batter, then layer with 1 cup of blueberries. Spoon the rest of the batter over the blueberries, then top evenly with the brown sugar mixture.

Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. 

Cool and enjoy!

Ricotta Cups with Hazelnuts

This dessert will  help you keep to your New Year's resolution of eating more sweets! These cupcake sized ricotta bites are light and fluffy and surprisingly very easy to make. This is not an overly sweet dessert and you can vary the toppings depending on your mood. We edited this recipe from the Pillsbury site to make it less sugary and to fit regular sized muffin cups.

One word of advice: go with the whole milk ricotta and not light of skim. You want that fuller flavor of the whole milk.

Prep time: 20 minutes (plus one hour or more for cooling)
Cook time: 10 minutes
Makes 12 cups

Ingredients:

• 1 15oz container of whole milk ricotta 
• 1/2 powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract 
• 1 box of refrigerated pie crust, brought to room temperature
• 1/2 cup chopped hazelnuts (or other toppings of your choice, like mini chocolate chips)
• flour for your work surface

 In a large bowl, combine ricotta, powdered sugar, granulated sugar and vanilla. You can use an electric mixer, or a spatula, but make sure to mix until smooth and creamy. Once mixed, place it in a resealable bag (a piping bag if you have it, or use a sandwich bag) and refrigerate for at least one hour.

While the ricotta mixture is cooling, start on the pie crust. Preheat the oven to 425.

Unroll the crust on your floured work surface. To cut the dough, we used the diameter of a one cup measuring cup, and that fit the regular muffin cups perfectly. A 3-4 inch round cookie cutter would work as well. Press the dough into the ungreased muffin cups and bake for 10 minutes. The cups should be browned when finished.

Take the ricotta mixture out of the fridge and begin piping it into the cups. If you used a resealable plastic bag, just cut one corner to make an instant piping bag. Sprinkle with the topping of your choice and enjoy!

Just Desserts: Lemon Ricotta Cookies With Lemon Glaze

We had some leftover lemons from our lemon squares and decided to venture into the other citrusy desserts. A search on the Food Network yielded a great lemon ricotta cookie recipe from Giada De Laurentiis

The cookies are cake-like, with a moist center and crispy edges. The lemon glaze gives it a nice zesty finish and an extra savory flavor. The original recipe calls for big drop cookies, about two tablespoons, but we opted for a healthy tablespoon instead because we love bite sized cookies.  

We didn't change too much from the original recipe; what we did below was make it a bit easier for beginner bakers or just those with small spaces. We baked two cookie sheets simultaneously in the oven; be careful with the sheet on the bottom rack. This may bake faster than the top rack and you should take it out about 3 minutes before the top rack. 

Prep time: 20 minutes

Bake time: 30 minutes
Cooling time: 20 minutes 

Ingredients:

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• dash of salt
• 8 tablespoons butter, softened
• 2 cups sugar
• 2 eggs
• 1 15 oz. container whole milk ricotta cheese
• Juice of 1 lemon, about 3 tablespoons 
• 1 lemon, zested (if you don't have a microfine grater, try using the smallest grade grater you have)

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

In a bowl combine the flour, baking powder, salt and set aside. 

Combine the softened butter and sugar in a fairly large bowl. We recommend using an electric mixer (but if you don't have one, softening the butter is key). With the mixer, beat the butter and sugar until light and fluffy, until it looks like freshly fallen snow. Mix in the eggs one at a time and beat until incorporated.

Add the ricotta cheese, lemon juice, and lemon zest; hand mix to combine. Gradually stir in the dry ingredients, about 1/3 at a time. Mix until fully combined. 

Preheat the oven to 375 degrees F.

Line 2 baking sheets with either a silicon mat or parchment paper. Spoon a healthy tablespoon for each cookie, keeping about 1.5 inches between cookies. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and cool the cookies on the baking sheet for 20 minutes.

While the cookies are resting, create your glaze. Mix all the ingredients together and stir until you work out all the powdered sugar lumps. Drop 1/2 teaspoon of glaze in the middle of the cookie and use the back of a spoon to spread the glaze. Let cool for about 10 minutes, then if desired, add another layer of glaze.

Let the cookies cool and the glaze harden for at least 90 minutes before removing from the cookie sheets. 

Just Desserts: Lemon Squares

We've all been gripped with the potluck anxiety of, what do I bring that will show off (Googled) culinary skills, but won't keep me in the kitchen all day? We always fall back on dips or desserts and this recipe falls in the sweets category.

Lemon squares combine a buttery crust and a tart, yet mild, citrus flavor. This recipe, taking into account squeezing fresh lemon juice, took approximately one hour and can be made 24 hours in advance.

Once again, we looked to the trusty Cooking Light for this recipe, and tweaked it to our skill level and pantry contents. 

Bakers tip: Don't over-bake this! The lemon topping shouldn't be completely solid, but almost like a custard or jelly. When squeezing the lemons for juice, be sure to have a wire mesh handy to catch any seeds or pulp. 

Prep time: 25 minutes
Bake time: 20-22 minutes

Ingredients:

Crust:

• 1/4 cup granulated sugar 

• 3 tablespoons butter, softened

• 1 cup all-purpose flour 

Lemony goodness:

• 3 large eggs

• 3/4 cup granulated sugar

• 2 teaspoons grated lemon rind

• 4 medium sized lemons to yield 1/3 cup fresh lemon juice 

• 3 tablespoons all-purpose flour

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• 2 teaspoons powdered sugar, for topping

1. Preheat oven to 350° and begin mixing the ingredients for the crust. Beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy, about 3-5 minutes. Do not pack the 1 cup of flour, then level with a sharp edge. Gradually add the flour to sugar mixture, beating at low speed until it looks like small, fine crumbs. Gently press mixture into bottom of an 9x13 or 8x8 inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

1. For the lemon topping, beat eggs at medium speed until foamy and bubbly. Add the 3/4 cup granulated sugar and next ingredients through salt. Whisk or beat until mixture is well-blended. 

1. Pour lemon mixture over partially baked crust. Bake at 350° for 20 to 22 minutes (in a gas oven) or until set and you see a few brown edges. You'll know it's done when you stick a toothpick and it comes out a little gooey, but not liquid. 

1. While the squares are still hot, evenly spread the powdered sugar. Chill for at least 3 hours before serving. 

Crumble Apple Pie

Paula Deen knows her desserts. And just in time for Thanksgiving, we took a liking to her crunch top apple pie and made it a bit easier for those uninitiated with baking, or just those without a lot of time. 

A note on equipment needs: you'll need a pie pan, ceramic, glass, or even foil, as well as an apple peeler and corer. While you can definitely make this pie without the peeler and corer, a knife would do, the specialized equipment makes it an easier and faster task. 

Prep time: 30-35 minutes

Bake time: 45 minutes 

Ingredients:

• 2 pie crusts at room temperature

Filling:

• 3/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 4 medium sized Granny Smith Apples, cubed and peeled
• 16 ounces applesauce, option to go with the cinnamon flavored sauce
• Juice of half a lemon, about 1 tablespoon
• 2 tablespoons cold butter, chopped into small pieces

Crumble topping:

• 3 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon butter, at room temperature

Preheat oven at 425. Combine sugar, flour and cinnamon is a large bowl. Coat the apples with the lemon juice and combine with the sugar mixture. Add apple sauce and spoon the mixture in the pie crust and dot the top with the 2 tablespoons of butter. 

Unroll the second pie crust onto a floured surface. Cut it into 1/2 inch ribbons and create a lattice top. Sprinkle the crumble topping over the top evenly. Bake for 10 minutes, then reduce the heat to 350 and bake for 45 minutes or until the crust and topping are slightly browned. 

Cool for 30 minutes then serve. 

Experiment Update: Vanilla Extract

We wish there was a way to hold a taste test with you all! For the past few weeks, we've baked cookies (White Chocolate and Almond cookies to be exact) and banana bread with the newly made extract. The difference in flavor between our homemade version and store bought was quite shocking.

Both products had a more noticeable and crisper vanilla taste, which in turn enhanced the other ingredients; almost as if you could taste the individual morsels in the baked good. However, because the taste was stronger, half the amount should yield a less prominent taste.

For fun, below are all the pictures of the six week experiment and one we took today.

Week 1

Week 2

Week 4

Week 5

Week 6

August 20, 2012

White Chocolate and Almond Cookies

Sometimes the best recipes are right under your nose. A simple and delicious recipe for white chocolate chip cookies sits on the back of the Toll House package. We added some almonds for an extra bit of crunch.


Prep time: 15 minutes
Cook time: 8 minutes per cookie sheet


Ingredients:

• 1 2/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter or margarine, softened
• 3/4 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup white chocolate morsels
• 1 cup almond slivers

Pre-heat the oven to 375 degrees.
In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, cream together butter, brown sugar, granulated sugar, and vanilla extract. Beat in the egg, then slowly add the flour mixture. Add in the chocolate morsels and almond slivers. Drop by rounded tablespoons on an ungreased cookie sheet and bake for 8 minutes.

Refrigerator Walnut Cookies

Cookie recipes never cease to make me feel like queen of the kitchen. This is one of the rare recipes where the results are not a direct result of hours of preparation, and as a bonus, is a family favorite. Any type of nut would work with the recipe. These cookies can be prepared the night before, and actually taste better the day after.

Prep: 10 minutes (plus 30+ minutes for chilling)

Bake time: 10 to 13 minutes

Ingredients:

• 1/2 cup (1 stick) of unsalted butter, softened
• 1 cup packed brown sugar
• 1 beaten egg
• 1 tsp vanilla extract
• 2 cups flou
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped nuts

1. Preheat oven to 350 degrees. 
2. Cream together butter and brown sugar    
3. Add the egg and vanilla
4. Sift the flour, baking powder, and salt. Add to the butter mixture (will be crumbly)
5. Add the walnuts
6. Chill the dough for 25 minutes. Once chilled form into log, about 10 inches long
7. Chill for an additional 30 minutes, or overnight, in wax paper
8. When ready to bake, cut into thin slices, no more than a quarter inch
9. Place on ungreased cookie sheet, and bake 10-13 minutes, or until slightly browned
10. Cool on wire rack

Just Desserts: Hawaiian Mochi Cake

While walking around Japantown in San Francisco, I came across an interesting looking dessert at the counter. It was Hawaiian Mochi Cake, according to the cafe. The cake has an interesting texture, with a crisp brownie top and a mochi middle. For those unfamiliar with mochi, it is a Japanese rice cake made of glutinous rice-very tasty.

The cake has a light coconut flavor and is not too sweet. However, it is very dense so a small square will certainly satisfy any sweet tooth.

The sweet rice flour the recipe calls for is on the expensive side and finding the unsweetened coconut milk was slightly difficult, but the effort is very worth it.

A few notes on this recipe: it is from Epicurious, but I've added a few clarifying notes and additions of my own.

Prep time: 25 minutes

Cook time: 1 hour, 20 minutes

Baking tip: Don't be alarmed when during baking the top bubbles up. Once you take it out and start cooling it will settle. The baking time could vary (I used a glass pan and have a gas oven). It's important to keep an eye out on the cake to be sure not to over-bake.

Ingredients:

· 3 cups sweet rice flour

· 2 1/2 cups sugar

· 2 teaspoons baking powder

· 1/4 teaspoon salt

· 2 (13.5-oz) cans unsweetened coconut milk (not low-fat)

· 5 large eggs

· 1/2 stick (1/4 cup) unsalted butter, melted and cooled

· 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 350°F.

To melt butter, cut the 1/2 stick into small cubes and heat in short time increments. I found 3-4 times for about 15 seconds does the trick.

Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.

Pour batter into an ungreased 13- by 9-inch glass baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 hours and 15 minutes. Cool cake completely in pan on a rack, about 2 hours.

For left overs, cover with clear wrap and refrigerate.