Meyer Lemon Pizzelle

I love a crispy pizzelle! I was first introduced to these traditional Italian cookies by a friend who made them every year for our kids’ preschool Christmas celebration. They were so pretty and delicious that I put a pizzelle iron on my holiday wishlist. 🙂 Eating them with ice cream made me understand why my husband loves waffle cones too. This is a wonderful version with subtle lemon flavor.

This special dessert recipe was adapted from a Food 52 community pick, contributed by Hilarybee. I used lemon extract but may try orange next time. I also increased the amount of Meyer lemon zest and added salt.

The original recipe also recommends serving them filled with pastry cream or mousse or sandwiched with a little bit of lemon curd. Yum!

  • 3/4 cup plus 2 T granulated sugar
  • 3 large eggs, at room temperature (I place them in a bowl of warm water)
  • 1 stick of unsalted butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon pure orange or pure lemon extract
  • zest of 2 Meyer lemons
  • 2 teaspoons baking powder
  • 1/8 tsp coarse salt
  • 2 cups all-purpose flour, spooned and leveled
  1. Whisk to combine the flour, baking powder, and salt. Set aside.
  2. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. Note: The eggs must be at least room temperature; cold eggs will result in an unworkable batter.
  3. Slowly drizzle the melted butter into the mixture, while mixing on medium speed.
  4. Add the extracts followed by the zest.
  5. On low-speed, add the flour mixture 1/2 cup at a time. Alternate between medium and low-speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
  6. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
  7. Using a tablespoon scoop, place dollops of batter into the iron. The cookies take about 25-30 seconds in the iron.

Note: Fresh, hot cookies can be rolled or shaped into cups. I shaped them into cups by placing a hot cookie on the base of a juice glass and then topped it with an inverted glass prep bowl. The cookies cool very quickly and maintain the shape.

Zebra-Striped Shortbread Cookies

I made these “Art Deco” vanilla & chocolate shortbread cookies as part of my Christmas cookie assortment, but the colorful sanding sugar edge could easily be modified to suit any occasion. Pink and red would be amazing for Valentine’s Day! 🙂

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I doubled the recipe, in two separate batches, making the process even easier because I kept one batch to use for the vanilla stripes and the second batch for the chocolate stripes. I also used egg yolks to coat the cookies instead of a whole egg. Wonderful.

Yield: Makes 40-48 cookies

  • 2⅓ cups all-purpose flour, divided
  • 1½ tsp Kosher salt, divided
  • ⅓ cup Dutch-process cocoa powder, sifted
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract or paste
  • 1 egg yolk or 1 large egg, beaten to blend
  • ¼ cup sanding sugar (any color)
  1. Whisk 1⅓ cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
  2. Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. (Do in 2 separate batches if doubling the recipe, making the vanilla dough first.)
  3. Add egg yolk and vanilla to the butter and sugar mixture and beat until smooth.
  4. Divide (for 1 batch) mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low-speed just until combined. Return to reserved bowl.
  5. Repeat process with chocolate mixture.
  6. Arrange 2 large sheets (per batch) of plastic wrap or parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6×2″ rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers.
  7. Tightly press stacked dough into cylinders about 1½” wide and 8″ long, using the plastic wrap or parchment to help you.
  8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours. I chilled my dough overnight.
  9. Place racks in upper and lower thirds of oven; preheat to 350°, preferably on convection.
  10. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks).
  11. Slice into rounds a generous ¼” thick, rotating after every few cuts to keep slices round.
  12. Arrange cookies on parchment-lined baking sheets, spacing 2″ apart.
  13. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.

Note: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

Baked Cinnamon Sugar Donuts

My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂

I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉

This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.

Yield: 8 standard size donuts or 12 mini donuts

For the Donuts:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
  • 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
  • 2 T (30g) unsalted butter, melted
  • 1 1/2 tsp pure vanilla extract

For the Coating:

  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 4-5 T unsalted butter, melted

To Make the Donuts:

  1. Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
  3. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  5. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
  6. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
  7. Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.

To Coat with Cinnamon Sugar:

  1. Combine the sugar and cinnamon in a medium bowl.
  2. Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
  3. Donuts are best served immediately.

Notes:

  • Leftovers keep well covered tightly at room temperature for up to 2 days.
  • You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.

Festive Sugar Cookie Bars

I hope everyone had a lovely Fourth of July celebration. 🙂

We had a very low-key day followed by a delicious meal prepared on the grill, in Fourth of July fashion. This fun dessert was a festive way to end the day! The meringue icing was incredibly thick and fluffy; the pattern could be easily modified to decorate for any occasion.

This recipe is from Better Homes and Gardens. The cookies kept well for several days in the refrigerator.

Yield: 24 bars

For the Sugar Cookie Bars:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • Meringue Icing (recipe follows)
  • red and blue paste food colorings

For the Meringue Icing:

  • 3 cups Confectioners’ sugar
  • 2 T meringue powder
  • 1/2 tsp cream of tartar
  1. Preheat oven to 350°F, preferably on convection.
  2. Coat a half sheet pan (15×10-inch baking pan) with nonstick cooking spray, line with parchment paper, and coat the parchment with cooking spray.
  3. In a medium bowl combine flour, baking powder, and salt.
  4. In a large bowl beat butter with mixer on medium speed 30 seconds. Add sugars; beat on medium-high until light and fluffy, about 3 minutes.
  5. Beat in egg and vanilla bean paste.
  6. Beat in flour mixture. (Dough will be crumbly.)
  7. Pat dough firmly and evenly into prepared pan. Bake 12 to 15 minutes or until edges are light brown. Cool in pan on a wire rack.
  8. Meanwhile prepare Meringue Icing. In a large bowl beat Confectioners’ sugar, ½ cup water, the meringue powder, and cream of tartar with mixer on high 3 to 5 minutes or until thick and fluffy.
  9. Divide three 1/4-cup portions into small bowls. Cover remaining Meringue Icing to prevent drying out.
  10. Tint 1/4-cup portions with paste food coloring to make red, light blue, and dark blue. Transfer each to a small resealable (sandwich) plastic bag.
  11. Evenly spread remaining Meringue Icing onto cooled cookie.
  12. For firework “burst” design, snip a small corner from each pastry bag. Pipe concentric circles in different sizes with tinted colors. Pull a toothpick from center to outer edge to create the firework pattern; wipe or replace the toothpick between each pull. Repeat as desired.
  13. Chill, uncovered, 2 hours or until icing sets. To store, cover loosely with foil and chill up to 3 days.

 

Vanilla Flan

After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.

A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂  It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!

I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.

Yield: One 8-inch flan

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 5 large eggs
  • 1 14-ounce can sweetened condensed milk (low fat can be substituted)
  • 1 12-ounce can evaporated milk
  • 1 T pure vanilla extract
  • pinch of coarse salt
  • strawberries, for serving, optional
  1. Preheat the oven to 325 degrees, preferably on convection.
  2. Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
  3. Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
  4. Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
  5. Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
  6. Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
  7. Pour through a fine strainer into the prepared pan.
  8. Slide the oven rack out and place the roasting pan on the hot rack.
  9. Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
  10. Bake for 60-70+ minutes, or until the center is wobbly.
  11. Remove from the oven; let cool to room temperature.
  12. Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
  13. Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.

One Year Ago: Cheesy Enchilada Skillet

Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos

Three Years Ago:

Four Years Ago:

Five Years Ago:

Banana Honey Muffins

I loved these wholesome, naturally sweetened muffins more than everyone else in my house. The cookbook described them as “a great alternative to a heavier banana bread.” Agreed! 🙂

This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, founder of Tate’s Bake Shop. I substituted whole wheat flour for half of the all-purpose flour and wheat bran for the wheat germ.

Yield: 12 muffins

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup wheat germ or wheat bran
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 2 cups mashed, fully ripe bananas (about 4 medium)
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Grease 12 standard muffin cups with cooking oil spray.
  3. In a large bowl, stir together flours, wheat germ/bran, baking powder, baking soda, and salt.
  4. In a medium-sized saucepan, melt butter. Add honey, vanilla, and mashed banana.
  5. Add butter mixture to flour mixture and mix lightly.
  6. Spoon mixture evenly into prepared muffin cups.
  7. Bake for 15 to 20 minutes, or until a cake tester inserted in the center of one comes out clean.

One Year Ago: Applesauce Oatmeal Bread

Two Years Ago: No-Knead Bread from Sullivan Street Bakery

Three Years Ago: 

Four Years Ago:

Five Years Ago:

Vanilla Cupcake Ice Cream Sandwiches

Who isn’t a fan of an ice cream sandwich? We love every variation in my house, so, naturally, I had to try this version using vanilla cupcake tops.

This recipe was adapted from Food and Wine, contributed by Candace Nelson. I made the cupcake tops using a muffin top pan to give them more surface area- genius, right?

We gobbled up these all-American treats for dessert during the Super Bowl this year. I filled half with salted caramel gelato and half with vanilla bean ice cream. The vanilla ice cream-filled sandwiches were our favorite.

Yield: Serves 6

  1. Preheat the oven to 325°, preferably on convection. Coat a standard muffin pan or a muffin top pan with cooking oil spray.
  2. 
In a medium bowl, whisk the flour with the baking powder and salt.
  3. In a small bowl, whisk the milk with the vanilla.
  4. In a stand mixer fitted with the paddle, beat the butter with the sugar 
at medium-high speed, scraping down the bowl once or twice, until light and fluffy, about 2 minutes.
  5. At medium-low speed, beat in the eggs one at a time until incorporated.
  6. At low-speed, beat in the dry ingredients and the milk mixture in 3 alternating additions until smooth.
  7. Spoon about 1/4 cup of the batter into each prepared cup.
  8. Bake the cupcakes for 15 minutes if using a muffin top pan, or about 18 to 25 minutes in a standard pan, until a toothpick inserted in 
the centers comes out clean.
  9. Let cool in the pan for 5 minutes, then cool 
completely on a wire rack, about 1 hour.
  10. Working with 1 cupcake at a time, carefully slice off the cake top. Reserve 
the cupcake bottom for another use.
  11. Arrange the top smooth side down 
on a platter. Repeat with the remaining cupcakes. Freeze the tops for 1 hour.
  12. Spread 1/4 cup of the ice cream 
onto each of 6 cupcake tops.
  13. Close the sandwiches with the remaining cupcake tops and gently press together. Wrap individually in plastic wrap.
  14. Freeze for at least 30 minutes before serving.
Note: The ice cream sandwiches can be wrapped in plastic and frozen for up to 1 week. Let soften at room temperature for 10 minutes before serving.

One Year Ago: Cinnamon Swirl Bread

Two Years Ago: Country Apple Fritter Bread

Three Years Ago: Soft Baked Snickerdoodles

Four Years Ago:

Five Years Ago:

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