Lemon Tea Cookies!

by Diane 

I have been going a little crazy with lemon these days. I've been throwing in the zest and juice wherever I can. I find myself craving the tart bite it can add to savory and sweet dishes. So, when I found a recipe for a simple lemon cookie, you know I was allllll over it!

Lemon Tea Cookies
adapted from Lemon Crinkle Cookie by Lauren Brennan 

Makes 2 dozen 

 Ingredients: 

• ½ cups butter, softened 
• 1 cup granulated sugar 
• 1 teaspoon vanilla extract 
• 1 whole egg 
• zest of a whole lemon (2-3" diameter)
• juice of a whole lemon (2-3" diameter)
•  ¼ teaspoon salt
•  ¼ teaspoon baking powder 
• ⅛ teaspoons baking soda 
• 1-½ cup all-purpose flour 
•  ¼ cup powdered sugar 

Method

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. 
2. Whisk flour, baking powder, baking soda, and salt in a bowl and set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. 
4. Whisk in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. 
5. Stir in all flour-salt mixture 1/3 part until just combined. Scrape sides of bowl and mix again briefly. 
6. Chill dough for at least 30 minutes. (Cook's note: the dough will still be a bit sticky.)
7. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. (Cook's note: the powdered sugar will act like flour does with bread/pastry doughs.)
8. Place on baking sheet and repeat with remaining dough. 
9. Bake for 8-9 minutes or until the cookies look matte, with only a bit of shine.
10. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. *If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

These recipe is an unusual one. It's one where along the way, you're sure you've botched it. The mixture (which is almost batter-like) will seem like it's curdled and you'll think the dough is way too sticky, but trust me...you're on the right track. You will be so excited when they come out and you get your first (or second, or third) bite of lemon-y goodness!

Magic Marshmallow Rolls

by Diane

I have discovered a magical recipe. It's been bouncing around the web labeled as hocus pocus rolls, resurrection rolls, or marshmallow rolls...whatever you call it, these are YUMMY! Even better, they are cinchy to make. You don't need any special equipment. You don't need any baking experience. You only need an oven, baking sheet with parchment or foil, and 5 ingredients. These little rolls are everything I hoped they would be and more. Something magical happens when marshmallows are encased in dough. When combined with cinnamon and sugar, I feel like I'm eating an inside out cinnamon roll. They are so easy and are good for any occasion!


Ingredients:

• 1/4 cup butter, melted
• 1/4 cup sugar
• 2 tsp cinnamon
  
• pack of crescent rolls
• 7-8 marshmallows (depending on amount of crescent rolls)

How to make:

1. Preheat your oven to 350 degrees. 
2. Melt a 1/4 cup of butter and set aside. 
3. Measure 1/8 cup of sugar and 1 teaspoon of cinnamon into a bowl. Mix to combine with a fork.
4. Pop open your can of crescent roll, separating the rolls and laying them out.
5. Dip a marshmallow into the butter and then roll it into your cinnamon-sugar mixture. Wrap the marshmallow in the crescent roll. Pinch dough to create a little purse. Repeat for each roll.
6.  Place rolls on parchment covered cookie sheet. Using a brush, put a bit of melted butter on each roll and sprinkle desired amount of the cinnamon-sugar on top of each roll.
7. Bake the rolls for about 12 minutes until golden brown. 

Yum. Yum. Yum.

Funfetti Cake from Scratch

by Laura

Funfetti Cake is so nostalgic for me! This cake reminds me of my college days when I considered making a boxed cake "serious baking" and dessert parties were all the rage. I have been dying to make this Funfetti Cake from Scratch from The Kitchn and yesterday I created this birthday cake masterpiece! 

All this recipes needs is candles and room full of friends!

Funfetti Cake from Scratch
makes two 9-inch round cakes and serves at least 8 people

4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla 
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored sprinkles (Laura's note: I double this! I like my cake batter extra fun!) 
Multi-colored sprinkes for decorating

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored sprinkles.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing. (Laura's note: Be patient and really make sure your cake is good and cool!)

Laura's note: I cut the tops off my cakes to make them level - you may use your favorite buttercream recipe or use the one I recommend below! 

Mousseline (Cooked) Buttercream 
Makes enough to frost a 9" cake or approximately 24 cupcakes
6 egg whites or egg yolks (not whole egg)
pinch of salt
1 cup sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups butter, cut into tablespoon portions and softened
1 Tablespoon vanilla extract

In the bowl of an electric mixer, beat the yolks and salt until thickened (or until soft peaks are formed if using egg whites).

Meanwhile, combine the sugar, water, and tartar in a medium sauce pan and set over medium heat. Cook until the sugar is dissolved and the mixture reaches the softball stage (238°).

With the mixer still running and beating the eggs, pour the sugar mixture in a slow steady stream down the side of the bowl, being careful to avoid hitting the mixer's whisk. Continue beating until the egg-sugar mixture is cool and the side of the mixing bowl registers room temperature when you touch it.

Reduce speed to medium and begin beating in the butter one tablespoon at a time. Continue beating until the buttercream holds soft peaks. Add the vanilla (and any other flavorings). Chill until the buttercream is firm but spreadable.

Buttercream will keep in an air-tight container for several days.

Here is a great video to help you frost your cake quickly and perfectly everytime! 

Happy Baking!

Best Brownies Ever!

by Laura

This perfectly fudgy chocolate brownies recipe is adapted from a Martha Stewart I stumbled upon when internet recipe hunting a few weeks ago and I am so glad it came into my life! One bite of these is pure chocolate heaven and the recipe is so simple! No special equipment required!

Fudgy Chocolate Brownies 

adapted from Martha Stewart

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate, coarsely chopped (I used Guittard dark chocolate wafers/discs)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

Here's how mine turned out:

Trust me--these are as good as they look!

I've made these three times--once with high quality Valrhona chocolate and twice with the Guittard Dark Chocolate wafers/discs and Diane and I both agree the Guittard chocolate made the tastier brownies! Whatever chocolate you decide to use make these babies this holiday season (or anytime really) and everyone around you will thank you!

Happy Holidays!

Blondies have more fun!

What makes blondies more fun? The brown butter of course! One of my coworkers doesn't love chocolate so, I've been exploring non-chocolate treats. I have been wanting to make blondies for awhile and I found the best recipe. This is one of those recipes where you know you've nailed it. It is so lucious, rich, chewy, and sweet. It's all about nailing the brown butter! All you have to do is keep cooking the butter until it becomes golden caramel brown. 

Brown butter is as easy as...

one...

two...

three!

Without further adieu, here is the recipe:

Brown-Butter Toffee Blondies

adapted from The Martha Stewart Show, March 2008

Ingredients

• 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 1 cup chopped white chocolate bits
• 1 cup toffee bits
• 1 cup chopped walnuts (about 4 ounces) (optional)
• Confectioners sugar, for dusting (optional)

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, white chocolate, and toffee bits. (Now is the time to get creative and add in whatever mix-ins make you happy!) Mix until thoroughly combined, and pour into prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired

Yum!

Starbucks Holiday Happy Hour!

Grab a friend and run over to Starbucks, because November 17-20 from 2-5 p.m., when you buy one holiday drink, you'll get another one free! Take your pick of your most-loved holiday beverages, including Peppermint Mocha, new Skinny Peppermint Mocha, Caramel Brulée Latte, Gingerbread Latte and Eggnog Latte. (Many locations will include holiday flavored steamers and hot chocolates!)