Another day, another lemon cookie recipe. What can I say? I love cookies and I love lemon. Given a choice between a chocolate dessert and a lemon dessert, I’d go with the lemon every time. But then again, why choose?
I found this recipe on Pinterest from the blog Lauren’s Latest. The cookies looked divine and perfect, but I couldn’t help wondering if they wouldn’t be even more delicious with the addition of some white chocolate chips. I’m happy to report that I did not steer myself astray. The result was a tart, sweet, crinkly cookie which is dainty enough for an afternoon tea but fun enough that the kids will eat it. Enjoy!
Lemon White Chocolate Cookies
Adapted from Lemon Crinkle Cookies
Makes 2-3 dozen cookies
1/2 cup butter, softened
1 cup white sugar
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1 cup white chocolate chips
1/2 cup powdered sugar
- Preheat oven to 350°F. Grease a cookie sheet and set aside.
- Cream together the butter and sugar until combined. Add in the vanilla, egg, lemon zest, and lemon juice. Beat until well mixed.
- Stir in the salt, baking powder, baking soda, and flour. Add the chocolate chips and stir just until evenly distributed.
- Take about a tablespoon of the dough and roll into a ball, then roll in the powdered sugar until covered. Repeat for the rest of the dough.
- Place cookies on the baking sheet and bake for about 10 minutes, or until the edges are just starting to turn golden. Remove from the oven and onto a cooling rack immediately.
Peanut butter and chocolate. Because if you’re going to indulge, do it right. These brownies were inspired by the idea of a peanut butter cup, and although they don’t contain any actual peanut butter cups, I think they mimic the idea just perfectly.
The only leavener in this recipe is the egg, so the result is a dense, fudgy, brownie full of peanut butter flavour.
I used a ganache for the topping, and just poured it over top for a smooth, shiny finish. If you want more of a whipped topping you can wait until the ganache cools, and then whip it up like frosting.
Peanut Butter Cup Brownies
(Adapted from the Butterscotch Brownies recipe in How to Cook Everything)
Makes around 12 brownies
1/2 cup butter, melted
1 cup brown sugar
1 tsp. vanilla extract
1/4 cup peanut butter
1 cup all-purpose flour
12 oz. dark baking chocolate, chopped (about 1 1/2 cups)
1 cup heavy cream
- Preheat the oven to 350°F. Grease an 8×8″ or 9×9″ square baking pan.
- Cream together the melted butter and brown sugar until smooth. Add in the egg, vanilla, and peanut butter and beat until well mixed and creamy.
- Stir in the salt and flour just until mixed.
- Transfer to the greased baking pan. The mixture will be thick, so smooth it out with a spatula to ensure that it is evenly distributed in the pan.
- Bake for about 35 minutes, or until the edges are starting to turn brown. When you take it out of the oven, the middle should still feel a bit soft.
- Let completely cool before adding topping.
- Once the brownies have cooled, heat the cream in a saucepan on the stove. Warm it just until it starts to steam and it’s just starting to bubble a bit.
- Place the baking chocolate in a bowl and pour the hot cream over top. Stir until the chocolate is totally melted and it’s all mixed together. Set aside and let cool until it’s slightly thickened.
- Pour over top of the brownies and let set. The longer you let it sit, the thicker the topping will be.
Mmmm…warm brownie goodness
I’m on a mission to use up some things in my kitchen. You know how you go grocery shopping every week and food starts to accumulate in your cupboards until you have to start using it in order to fit new food in? Yeah, that’s where I am right now.
I’ve got a bag of lemons that I have no idea what to do with, along with half a container of plain yogurt. I’ve also had a bag of frozen raspberries taking up real estate in my freezer for months. Add to that a late Sunday night hankering for something sweet and you’ve got some lemon raspberry muffins.
These muffins are very low in sugar and fat (for a muffin) and flavourful, but not too sweet. If you like a sweeter muffin, you can increase the sugar to taste. I think that cranberries would work equally well in this recipe in place of the raspberries. If you try it, let me know how it worked out.
Lemon Raspberry Muffins
Makes 12 regular muffins
2 cups all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. canola oil (or other cooking oil)
1 1/4 cups plain yogurt
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
3/4 cup fresh or frozen raspberries
- Preheat the oven to 375°F. Grease a muffin tray and set aside.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre of the dry ingredients.
- In a separate bowl, mix together the oil, egg, yogurt, zest and lemon juice. Pour into the well in the dry ingredients and stir just until mixed. Add the raspberries and stir until evenly mixed.
- Fill the muffin tin cups about 2/3 full and place in the oven and bake for 20 minutes, or until just starting to brown. Cool in the pan or on a rack.
Happy Easter! Here in the lower mainland of BC, the weather was spectacular. I heard that it went as high as 21º, which is crazy for the end of March.
This was my wee man’s first Easter. Since he’s only 5 months old, we didn’t buy him chocolate or take him on any egg hunts. We did go to a park and he got to try the swings for the first time, though. He actually giggled and liked it! On Sunday, I went to my mom’s house for a family dinner.
I wanted to bring something along because I hate showing up empty handed, even though we always end up with way too much food. I’ve been craving lemon, as I’m apt to do when the weather turns and spring is on the way. I’ve been doing a lot of baking and cooking lately, and am getting a bit bored of just making everyone else’s recipes. So I wanted to try to make something original and see how it turned out. The result was these cookies, and they were pretty good!
They are super easy, just a variation on a basic butter cookie recipe. I added some lemon zest and used plain yogurt for the liquid (I had some to use up and thought it might add a bit of extra flavour). If you don’t have yogurt, you could use milk instead.
This is a really nice, soft, light cookie that is not too sweet and perfect for Easter. Enjoy!
Lemon Butter Cookies
(Adapted from the Butter Cookie recipe in How to Cook Everything)
Makes 2-3 dozen
1/2 cup butter
3/4 cup sugar
1/2 cup plain yogurt (or can substitute 1/4 cup milk)
1 Tbsp. lemon zest
2 cups all-purpose flour
1 tsp. baking soda
1/4 cup icing sugar (optional)
- Preheat the oven to 375°.
- In a medium bowl, combine the flour, baking soda, and salt and set aside.
- Cream together the butter and sugar. Add the egg and mix until well blended.
- Add the yogurt and lemon zest and mix for a few more seconds.
- Slowly mix the dry ingredients into the wet ingredients, adding about a third at a time. Beat together just until it forms a soft dough.
- Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 10 minutes, or until the edges just start to turn brown.
- Remove to a cooling rack and sprinkle with icing sugar, if desired.