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Needing to use a bag full of lemons recently, I asked my family what I should make. My husband adamantly requested lemon bars, and I realized that we haven't had lemon bars in a really long time, and I'm not sure I've even ever made lemon bars! Obviously, his request was the perfect opportunity to do so. I adapted these lemon bars from this recipe, and we really loved them!
Glazed Lemon Bars
Crust:
1 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1/2 cup (1 stick) butter
Lemon Filling:
2 eggs
1 cup granulated sugar
2 Tablespoons all purpose flour
1/2 teaspoon baking powder
1 teaspoon lemon zest
2 Tablespoons fresh lemon juice
Glaze:
1/2 cup powdered sugar
1 to 2 Tablespoons fresh lemon juice
Preheat the oven to 350F. Lightly grease an 8x8 inch square baking dish. Set aside.
For the crust, in a medium bowl, combine the flour, sugar, and lemon zest. Cut in the butter using a fork or pastry blender until the mixture resembles coarse crumbs. Pour the crumb mixture into the prepared pan and press evenly. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. While the crust is baking, make the lemon filling.
For the lemon filling, in a medium bowl, whisk together the eggs, sugar, flour, baking powder, and lemon zest until smooth. Carefully whisk in the lemon juice. When the crust has finished baking, remove from the oven and immediately pour the lemon filling over the warm crust. Return to the oven and bake for about 18 to 20 more minutes, or until the top is lightly browned. Remove from the oven and let cool completely.
For the glaze, stir together the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled bars. Cut into squares and serve. Makes 16 servings.
Enjoy! -Cardamommy
I saw this recipe a while ago and bookmarked it because I majorly love cookie dough, and to mix it with cake batter? What's not to love? This is a no churn recipe, which is also great because it is so fast and easy to make. I've made no churn ice cream recipes before (like this one) using heavy whipping cream. This time, I decided to try the cool whip version. I was a little bit afraid that it would be too sweet, but it is totally delicious, and I don't really mind the sweetness. Let me just say, though, that my true love in this ice cream is the cookie dough. Oh my goodness I can't even get over the cookie dough. This ice cream is seriously addicting!
Cake Batter Cookie Dough Ice Cream
Cookie Dough:
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 cup white or yellow cake mix
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 Tablespoon milk
1/4 cup mini chocolate chips
1/4 cup multi colored sprinkles (if desired)
Ice Cream:
1 can (14 ounces) sweetened condensed milk
1/2 cup white or yellow cake mix
1 tub (16 ounces) cool whip
For the cookie dough, in a large bowl, cream together the butter, sugar, and brown sugar. Beat in the flour, cake mix, and salt. Add the vanilla extract, butter flavoring, and milk, and beat until well blended. Stir in the chocolate chips and sprinkles. Spoon the cookie dough into a piping bag or heavy duty zip lock bag. Pipe the cookie dough in lines onto a cutting board (if your cookie dough is too stiff, you can either add more milk to thin it or just scoop teeny tiny balls of dough and skip the piping bag). Place the lines of cookie dough in the freezer until hard (about 30 to 60 minutes). When the dough is frozen, remove from the freezer and use a knife to cut the lines into bite size pieces.
For the ice cream, in a large bowl (I used the same one that held the cookie dough...fewer dishes!) stir together the condensed milk and cake mix until well blended. Fold in the cool whip until incorporated. Stir in the frozen cookie dough pieces. Place ice cream in a freezer container and freeze until frozen through.
Enjoy! -Cardamommy
There is no chocolate in these cookies. I debated this decision. I agonized over this decision. I was pretty sure I didn't want chocolate in them, but no chocolate? Sacrilege! I even went as far as to make the cookies and taste test the dough without chocolate to make sure that the flavor was what I wanted. It was. These cookies are so delicious, and the pecans and caramel are perfect with the browned butter. Even a friend who was super skeptical about the pecans in these cookies absolutely loved them. I think you will too. Note: If you don't need this many cookies (are you crazy?!) you can cut the recipe in half.
Browned Butter Caramel Pecan Cookies
2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups all purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoons salt
1 cup caramel bits
1 cup chopped pecans
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Place the butter in a shallow saucepan (one with a light colored bottom is best so you can see the progress of the browning). Heat the butter over medium-high heat until melted and bubbling. Continue cooking the butter, swirling the pan, or stirring occasionally to see how the butter is cooking. Cook the butter until it reaches a golden brown color. Remove from the heat and let cool to room temperature.
In a large bowl, cream together the browned butter, shortening, granulated sugar, and brown sugar until smooth. Beat in the eggs, vanilla, and milk until well blended. Add the flour, bread flour, baking soda, and salt, and beat until just combined.
Scoop the dough into 1 tablespoons size balls and place on the prepared baking sheet. Bake for about 10 minutes, or until golden brown at the edges. Remove cookies from the oven and transfer to a cooling rack to cool completely. Makes about 6 dozen cookies.
Enjoy! -Cardamommy
I was wandering through Target the other day and found some Nestle Tollhouse pumpkin spice chocolate chips that looked super amazing. I bought them (obviously), and they totally exceeded my expectations. They actually tasted pumpkin-y! I've been wanting to make cookies with cinnamon and orange zest, but I didn't know what else to add to them. This was my answer, and the cookies are delicious! Cinnamon, orange and pumpkin. How can you go wrong? Note: If you can't find the pumpkin spice chips, just use caramel bits, or your favorite chocolate chips instead.
Cinnamon Orange Pumpkin Chip Cookies
1/2 cup butter, room temperature
1/4 cup butter flavored shortening (you can use regular if you don't have butter flavor)
3/4 cups brown sugar
1/4 cup granulated sugar
Zest of 1 large orange
1 1/2 teaspoons cinnamon
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
1 Tablespoon corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (about 1 3/4 cups) Pumpkin Spice Chocolate Chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, shortening, brown sugar, granulated sugar, orange zest, and cinnamon until light and fluffy. Beat in the egg and vanilla until well blended and smooth. Add the flour, corn starch, baking soda, and salt, and beat on low until just combined. Stir in the the pumpkin spice chips.
Scoop the dough into 1 tablespoon size balls and place on the prepared baking sheet. Bake the cookies for about 8 minutes, or until the edges and very top are light brown. Remove cookies from the oven and let cool for 2 to 3 minutes on the pan, then transfer to a cooling rack to finish cooling. Makes about 36 cookies.
Enjoy! -Cardamommy
I have been wanting to make a coconut lime cookie for a while now. I really like my cookies to be thick and chewy, but I wanted this one to be crisp and buttery and full of coconut lime flavor. I think that we accomplished that with this cookie! I had to top it off with a white chocolate lime drizzle, which was totally an experiment, and I loved it. I actually kind of just wanted to eat the chocolate drizzle just like that. It was the perfect sweet tart topping to this buttery cookie.
Crispy Coconut Lime Butter Cookies
1 cup (2 sticks) butter, room temperature
1 1/2 cups powdered sugar
Zest of 2 limes
2 egg whites
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 cup shredded coconut
Granulated sugar
1 cup white chocolate chips
2 Tablespoons lime juice
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, powdered sugar, and lime zest until light and fluffy. Beat in the egg whites and vanilla extract until well blended. Add the flour, baking soda, baking powder, and salt, and beat until just combined. Beat in the coconut until evenly distributed.
Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Using a the bottom of a glass dipped in sugar, flatten the dough balls until about 1/4 inch thick. Bake in the preheated oven for about 12 minutes, or until light golden brown at the edges. Remove cookies from the oven and transfer to a cooling rack to cool completely.
For the white chocolate lime drizzle, place the white chocolate chips and lime juice in a plastic microwave safe bowl. Microwave in 15 second intervals, stirring after each, until melted and smooth. Drizzle white chocolate over cooled cookies. Makes about 40 cookies.
Enjoy! -Cardamommy
I am always looking for a nice chocolate cookie. Something simple, chocolatey, and chewy. I was totally surprised by the outcome on these. They fit all of the above criteria. And I am really excited about them! I found the recipe on the back of a bag of mini M&Ms and thought I'd give it a shot. I don't often make product recipes, but I made this one on a whim and they totally turned out great.
Chocolate M&M Cookies
1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mini M&Ms
1 cup milk chocolate chips
Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a large bowl or stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract. Add the flour, baking soda, and salt, and beat until just combined. Stir in the mini M&Ms and chocolate chips.
Drop the dough by 2 tablespoons size balls onto the prepared baking sheet. Bake for about 10 minutes, or until the tops of the cookies are just set. Remove cookies from the oven and let cool for several minutes on the pan. Transfer to a cooling rack to cool completely. Makes about 30 cookies.
Enjoy! -Cardamommy
I found this frosting recipe a while ago and immediately starting planning a cake to go with it. Initially, I though that I would do a lemon cake, but my husband said that I should just make cinnamon rolls. Light bulb on! How about a cinnamon roll cake?! I made this Cinnamon Bun Cake ages ago, and this layer cake recipe is almost exactly the same. This cake is a little bit more time intensive, but not bad. Just a few extra steps for the cinnamon swirl and making the frosting, but it is worth it. For the frosting, you will make your own marshmallow cream. Don't be intimidated, it is really easy! The finished frosting is light and fluffy and marshmallowy with the perfect touch of cream cheese flavor. Instant favorite! Note: I made this cake for the second time for my Hungry Puppy's birthday last weekend! She asked for this cake specifically because she loved it that much. To change it up a little bit though, I added 2 peeled and diced apples to the cake batter, and I drizzled caramel sauce over the two layers of frosting. Quick, easy, and delicious variation to make it a Caramel Apple Cinnamon Roll Cake!
Cinnamon Roll Layer Cake with Marshmallow Cream Cheese Frosting
Cinnamon Roll Layer Cake:
3 cups all purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1/2 cup (1 stick) butter, melted
2 eggs
2 teaspoons vanilla extract
Cinnamon Swirl Filling:
1/2 cup (1 stick) butter, room temperature
1 cup packed brown sugar
2 Tablespoons all purpose flour
1 Tablespoon cinnamon
Marshmallow Cream Cheese Frosting:
3 Tablespoons water
1/2 cup + 2 Tablespoons light corn syrup
1/3 cup + 2 Tablespoons granulated sugar, divided
2 egg whites
Pinch of salt
Pinch of cream of tartar
1/2 cup (1 stick) butter, room temperature
1 pound powdered sugar
8 ounces cream cheese, cool (not straight from the fridge, but not room temp either)
1 1/2 teaspoons vanilla bean paste or vanilla extract
Preheat the oven to 350F. Grease and flour 2 9-inch round baking pans. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. In a smaller bowl, whisk together the milk, melted butter, eggs, and vanilla. Pour the milk mixture into the flour mixture and mix until just combined and no streaks of flour remain. Divide the batter equally between the two pans and smooth the tops.
In a medium bowl, stir together the butter, brown sugar, flour, and cinnamon until the butter is incorporated. Divide the mixture in half and sprinkle/drop the filling mixture over the top of the batter in each pan. Use a butterknife to swirl the filling mixture through the cake batter.
Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool in the pans for about 10 minutes. Run a knife around the edge of the cake to loosen it from the pan, then turn the cakes out of the pans and place on a cooling rack to cool completely.
For the frosting, start with the marshmallow cream. Place the water, corn syrup, and 1/3 cup of the sugar in a small saucepan. Stir to combine and bring to a boil. Boil the mixture until it reaches 246F (use a candy thermometer or instant read thermometer to check).
While the sugar syrup is boiling, place the egg whites, pinch of salt and pinch of cream of tartar in a stand mixer fitted with the whisk attachment. Beat the egg whites until they are frothy, then gradually pour in the remaining 2 tablespoons of sugar while continuing to whisk. Continue whisking the egg whites until soft peaks form. At this point, with the mixer on low speed, slowly drizzle in the hot sugar syrup. When all of the syrup has been added, increase the mixer speed to high and beat until the marshmallow cream is thick and fluffy, about 7 or 8 minutes.
In a large bowl, beat the butter. Beat in the powdered sugar, a little at a time until incorporated (mixture will be crumbly). Beat in the cream cheese until the mixture is smooth (it will be thick). Add the marshmallow cream and vanilla and beat until well blended.
To assemble the cake, place one cake layer on a serving plate. Top with about half of the frosting. Place the second layer on top of that and spread the remaining frosting on the top of the cake. If you want to frost the sides, just use about 1/3 of the frosting in the middle and frost the top and sides of the cake with the remaining frosting. Makes about 12 to 16 servings.
Enjoy! -Cardamommy
Today is my oldest Hungry Puppy's 9th birthday! I made these cupcakes for her class at school, and a different cake for her birthday dinner (which I'll post on Friday!). I picked up a Cinnamon Bun flavored cake mix the other day, and this was the perfect time to try it out. I used a box to bakery recipe, and the cupcakes turned out quite nice. I was urged to go back and buy some more of that cake mix flavor. This frosting is really the magical topper, though. I first made it several weeks ago and it was a smashing success. Everyone loved it! In fact, when I asked my Hungry Puppy what treat she wanted to bring to class for her birthday, she said something with this frosting. It is fairly simple, and oh so delicious! Frosting recipe found here.
Cinnamon Bun Cupcakes with Brown Sugar Marshmallow Frosting
Cinnamon Bun Cupcakes:
1 box Cinnamon Bun Cake Mix (or any other flavor cake mix)
1 cup all purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 1/3 cups water
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 cup sour cream
2 eggs
Brown Sugar Marshmallow Frosting:
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup water
4 egg whites
2 teaspoons vanilla extract
Preheat the oven to 350F. Line about 30 regular size muffin tins with cupcake papers.
In a large bowl, whisk together the cake mix, flour, sugar, and salt. Add the water, oil, vanilla, sour cream, and eggs. Whisk together until well blended and smooth, about 1 to 2 minutes. Fill the cupcake papers about 2/3 to 3/4 full of batter. Bake in the preheated oven for about 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove cupcakes from the oven and let cool for several minutes before removing them from the pan. Let cool completely on a cooling rack before frosting.
For the frosting, place the brown sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir to combine. Let the mixture come to a boil. Continue to boil until the mixture reaches 240F. Remove from heat.
While the sugar syrup is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whip the egg whites until stiff peaks form. With the mixer on medium-low speed, slowly pour the hot sugar syrup into the egg whites. When all of the syrup has been added, increase the mixer speed to high and beat the frosting until stiff peaks form (it will still be a bit warm), then beat in the vanilla. Pipe or spread the frosting on the cooled cupcakes (depending on how you apply the frosting, you may have extra. Just put it in a sealed container and refrigerate). Makes about 30 cupcakes.
Enjoy! -Cardamommy
Rommegrot, I'm sure, doesn't sound like anything that you would ever want to make, but let me fill you in. Rommegrot is a Norwegian pudding made with cream, flour, and milk, and topped with melted butter and cinnamon sugar. This week, the Norsk Hostfest is in town. Hostfest is a large Scandinavian festival that brings people from all over the world to experience it. It is full of authentic Scandinavian food, entertainment, and merchandise. When I was a kid, sometimes my Mom would make something called cream toast. Essentially, it was a plain white bechamel over toast. Some in the family loved it, some hated it (I'm pretty sure my Dad wouldn't like Rommegrot...). Rommegrot reminds me of the cream without the toast. Top it with melted butter and cinnamon sugar for the perfect Scandinavian treat! I got this recipe from one of the vendors at Hostfest, so I had to scale it down quite a bit. 3 quarts of cream is a bit much for my little family of four.
Rommegrot
2 cups cream
1/2 cup all purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1 3/4 cup scalded milk
Melted Butter
Cinnamon Sugar
In a large saucepan, bring the cream to a boil, whisking constantly. Boil 3 to 5 minutes. Slowly mix in the flour, stirring vigorously so it does not get lumpy. Add the sugar and salt. Add the hot milk and whisk until smooth. Strain through a strainer to remove any lumps. Serve hot topped with melted butter and cinnamon sugar. Makes 4 to 6 servings.
Enjoy! -Cardamommy
