Lemon Crackle Cookies

 

Hello again and happy fall, y'all! I feel like the year has flown by.  Here we are almost all of the way through October.  Soon it'll be Thanksgiving and Christmas.  But here I am, still thinking it's summer time, running around in sundresses and baking lemon cookies instead of pumpkin bread.  I'm in total disbelief that it's Autumn.  Here in Raleigh we're only starting to see a few signs of the changing season; cool, crisp air in the evenings and a few crunchy leaves under our feet.  If I didn't go to the store and see bags of candy lining the aisles, I would have no idea Halloween was a little over a week away.

The past few months have been incredibly busy, sometimes I feel like I don't get to stop and relax.  But when I do get a little break, I usually can't stand it and have to keep busy.  So any extra downtime I have had lately has been devoted towards baking - mostly classic desserts and treats given away to new friends.

 My sweet tooth isn't raging anymore like it was for the past... well forever.  Maybe as I've gotten older my little taste buds have evolved and are going in a different direction.  Instead of a piece of cake I'd probably choose a steak.  The other day I had a few lemons left over from a pasta dish I made and used them towards a nice light, lemony crackle cookie.

Quite the beauties, aren't they?  They're pretty photogenic, but then again what cookies aren't?  Hello.  I took these pictures using my iPhone, which is good enough for me these days.  I actually sold my DSLR a few months ago (gotta pay those bills) so I don't have a camera anymore.

 Lemon Crackle Cookies

2 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 tablespoons fresh lemon juice + zest of one lemon
1 large egg
1/2 cup confectioners' sugar

In a medium sized bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar and vanilla until creamy and well combined.  Beat in lemon juice and lemon zest until combined.  Beat in egg until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.

Chill dough in refrigerator for 1 hour or overnight.

Heat oven to 350 degrees F.  Roll 1 inch balls of dough into confectioners' sugar and place on cookie sheets, spacing about 1 1/2-inches apart.  Bake 10-12 minutes or until lightly golden in color. Side note-feel free to add a few drops of yellow food coloring into the dough.

Allow cookies to cool 2 minutes before transferring to wire racks.  Dust with confectioners' sugar.

Makes about 2 dozen cookies

Atlantic Beach Pie

Hello there! How is everyone?  I'm still here, just a little more quiet than in the past.  I hope everyone is having a great summer!  It's been a busy one for me.  I moved to North Carolina few months ago and I'm really enjoying it.  The area is beautiful, the people are nice, and the food is good!  I've always been a big fan of Southern food.  I've been instagraming a lot of the food I've been trying, so feel free to follow along at Wanderlustpig.  

I thought it would be suiting to bake a pie native to North Carolina for the blog.  I baked Atlantic Beach Pie using this recipe from Food52.  The recipe is from Bill Smith, a chef at Crook's Corner in Chapel Hill.  I haven't been to Crook's Corner yet, but I really want to.  

The pie was soo easy to make, which is exactly what I want during these lazy days of summer.  The crust is made up of crushed saltines, softened butter and sugar.  I was unsure if the crust would taste good, but it does!  The filling is simple as well: just egg yolks, fresh lemon or lime juice and sweetened condensed milk.  I topped the pie with fresh whipped cream and a sprinkling of sea salt.

The filling set up beautifully and tasted like key lime pie.  It's definitely not the prettiest pie you'll ever see, but it's refreshing and easy to make.

Light Blueberry Lemon Poppy Seed Muffins

Light Blueberry Lemon Poppy Seed Muffins
Ingredients:

• 1 1/2 cups all purpose flour 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/8 teaspoon salt 
• 6 tablespoons coconut oil (in melted form)
• 1/2 cup granulated sugar 
• 1 lemon zested, juiced 
• 1/2 teaspoon vanilla extract 
• 2 large eggs 
• 1/4 cup water 
• 1/2 cup light sour cream 
• 1 tablespoon poppy seeds 
• 1 cup fresh blueberries 

Instructions:
Heat oven to 350 degrees F.  Line a muffin pan with liners or spray with cooking spray.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, whisk together oil, sugar, lemon zest, lemon juice and vanilla until well combined.  Whisk in eggs, water, sour cream and poppy seeds until well combined.  Whisk in flour mixture until just combined.  Fold in blueberries until just combined.

Divide batter into muffin cups.  Sprinkle with extra sugar, if desired.  For regular sized muffins, bake about 16-18 minutes, or until well risen and light golden brown.  For Texas-sized muffins, bake about 25-30 minutes or until well risen and light golden brown.  Cool 5-10 minutes before transferring to wire racks to cool.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cornmeal
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup lemon curd
1 tablespoons poppy seeds
1 teaspoon vanilla extract
3/4 teaspoon almond extract (optional)
4 large egg yolks
1 1/2 cups buttermilk

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

In a medium bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute.  Beat in lemon curd, vanilla and almond extract until combined.  Beat in egg yolks until combined.  Reduce mixer speed to low and beat in buttermilk, alternating with flour mixture, until just combined.  Place batter into prepared pan.

Bake 55-60 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool completely in pan.

Raspberry Lemon Cheesecake

Raspberry Lemon Cheesecake

1/2 cups ground amaretti cookies
1/4 cup unsalted butter, melted
2 1/2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup heavy cream
6 egg yolks
1/2 cup lemon curd
1 half pint Driscoll raspberries

Heat oven to 325 degrees F. 

In a large bowl, mix together cookie crumbs and melted butter until well combined.  Press into the bottom of a 10-inch springform pan.  Bake 10 minutes or until golden and crisp.

In a large mixing bowl, using a mixer on medium speed, beat together cream cheese and sugar until fluffy - about 1 minute.  Beat in vanilla and cream until combined.  Beat in egg yolks until well combined - about 2 minutes.  Pour batter over prepared crust.  Swirl lemon curd throughout cheesecake batter.  Bake 1 hour and 10 minutes, or until light golden brown around edges, and no longer wobbly.  Turn off oven and allow cheesecake to cool in oven for 10 minutes.  Remove pan from oven and cool 1 hour.  Cover and refrigerate for 4 hours  or until ready to serve.

Makes 10 servings

Lemon-Ricotta White Chocolate Cookies

Lemon-Ricotta White Chocolate Cookies

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese
2 teaspoons finely grated lemon zest
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 large eggs
3/4 cup white chocolate chips
1/4 cup finely ground almonds
Confectioners' sugar, for dusting

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, ricotta, lemon zest and granulated sugar until creamy - about 1 minute. Beat in vanilla, lemon extract and eggs until well combined - about 2 minute. Reduce mixer speed to low and beat in flour mixture, white chocolate chips and ground almonds until just combined.

Freeze dough in refrigerator or freezer for 30 minutes. Drop rounded tablespoons of dough onto cookie sheets. Bake 12-14 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool. Dust with confectioners' sugar.

Makes 3 dozen cookies

Baklava

Mandy's Baklava

2 1/4 cups caster sugar (Superfine)
1 1/2 teaspoon lemon zest
1/4 cup honey
1/4 cup lemon juice
2 TBS orange blossom water
7 oz walnuts, finely chopped
7 oz shelled pistachios, finely chopped
7 oz almonds, finely chopped
2 TBS caster sugar (Superfine), extra
2 tsp ground cinnamon
7oz unsalted butter, melted
13 oz filo dough pastry (Athens phyllo dough is what I use)

(personal notes)
I'm sure you've used caster sugar before, but in case you haven't, it usually comes in like 1 quart milk carton looking container. And ultimately, if you can't find it, not that big of a deal. It gets dissolved into water and mixed in with the nuts so its not like you need it for texture...
The orange blossom water - never been able to find it. But I have been able to find orange blossom HONEY which actually has a great fruity floral scent and flavor so I sub out the two TBS orange blossom water for extra honey. If you really want to, I've done the water with a few drops of orange extract. But I like the honey option.
The nuts - drop all of them into a food processor and pulse. You want the nuts somewhere inbetween sunflower seed size and pea size. Any smaller and you loose texture and the little bit of crunch from the nuts. And larger and you won't have enough nuts for two layers. But you can always chop more nuts.

The recipe -
1) put the 2 1/4 cups sugar, lemon zest and 1 1/2 cups water in a sauce pan and stir over high heat will the sugar dissolves, then boil for 5 minutes. Reduce heat to low and simmer for 5 minutes or until the syrup has thickened slightly and just coats the back of a spoon.
Add the honey, lemon juice, and orange blossom water and cook for two minutes. Remove from heat and cool completely. ( At this point, to save time later, run it through the strainer now to remove zest and lemon bits/seed if you used fresh. The liquid will be hot and runny and less like syrup. So you can just pour it on to the hot baklava later. I put it right into the fridge to cool down. Overall you are looking for a finished texture a lot like the honey once it cools.)

2) preheat the oven to 325.
Combine the nuts, extra sugar and cinnamon.
Grease an 9x13 baking dish with melted butter
(I use my glass 9x13 pyrex. You can see all the pretty layers and check that you've sliced all the way through to the bottom layer once you get to that part at the end. You'll have to fold the edge of your filo unless you have an 11x12 pan. Also get a pastry brush that doesnt shed! Regular paint brushes are great actually)

Cover the base with a single layer of filo pastry and brush lightly with butter, folding over any overhanging edges. Continue to layer the filo, brushing with butter between each layer and folding the edges until you have used 10 sheets. (Keep the rest of the dough under a damp tea towel to prevent them from drying out. Otherwise, when they dry they will just shatter...and if the tea towel is too damp...they will stick together.)

3)Sprinkle half the nut mixture over the pastry and pat down evenly.
repeat the layering and buttering of 5 more sheets of dough and sprinkle the rest of the nuts. Then layer and butter 10 more sheets of filo dough, brushing the top layer with butter. press down the pastry with your hands so the pastry and nuts adhere to each other. Using a very sharp knife, cut into diamond shapes, ensuring you cut through the bottom layer. Pour any remaining butter evenly over the top and smooth with your hands.

(side note: You will have extra dough sheets I believe in this package, as well as an additional package in the box. Since I've read you like to get the most out of your ingredients, you may want to look up an additional recipe that uses the dough and make it right after this so you don't waste the remaining sheets) The other package will keep in the freezer till you need them again. Just give them a day or two to thaw in the fridge. You cannot use this dough frozen = tiny little pastry dough shards.

Bake at 325 for 30 minutes. Reduce heat to 300 and bake 30 minutes more.

4) Remove from the oven and immediately cut through the original diamond marking and then pour the strained honey mixture evenly over the top. To achieve the right texture, its important for the baklava to be piping hot and the syrup to be cold when your pour the syrup. Use all the syrup. It will seem like you have alot but because the pastry is pretty dry and hot it will soak up and give you a great rich dense dessert.

Cool completely before serving.

Dried Cherry Scones with Lemon-Mascarpone Glaze

Dried Cherry Scones with Lemon-Mascarpone Glaze

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/3 cup mascarpone cheese
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 cup dried cherries

Glaze
1/2 cup confectioners' sugar
2 tablespoons mascarpone cheese
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract

In a large mixing bowl, stir together flour, granulated sugar, baking powder and salt until well combined. Using fingertips, knead in butter and mascarpone cheese until well incroporated. In a medium bowl, whisk together egg, lemon juice, lemon zest and vanilla until well combined. Gently stir egg mixture and cherries into flour mixture, until JUST combined. Dough should be very crumbly and dry. Pat dough into two discs, wrap in plastic wrap, and chill in refrigerator for 20 minutes.

Heat oven to 400 degrees F. Coat a large cookie sheet with cooking spray.

Place dough discs on floured counter; slice into 8 equal triangles. Transfer triangles to cookie sheet. Bake 15-17 minutes or until golden brown. Transfer scones to a wire rack to cool.

To make the glaze, in a medium bowl, stir together confectioners' sugar, mascarpone, honey, lemon zest and vanilla until well combined. Spread glaze evenly on top of scones.

Makes 8 scones

Nectarine-Plum Cake with Honey Whipped Mascarpone Yogurt

Nectarine-Plum Cake with Honey Whipped Mascarpone Yogurt

1 1/2 cups all purpose flour
2 tablespoons + 1/3 cup granulated sugar, divided use
2 tablespoons brown sugar
4 tablespoons cornmeal, divided use
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
6 tablespoons unsalted butter, divided
1/2 cup skim milk
1 teaspoon vanilla extract
1 large egg
2 large plums, peeled, pitted, thinly sliced
2 large nectarines, peeled, pitted, thinly sliced
1 teaspoon finely grated lemon zest
1/4 teaspoon ground allspice

1/2 cup mascarpone cheese
1/2 cup fat-free Greek yogurt
5 teaspoons honey

Heat oven to 425 degrees F. Coat a 9-inch cake pan with cooking spray.

In a large mixing bowl, stir together flour, 2 tablespoons granulated sugar, brown sugar, 2 tablespoons cornmeal, baking powder, 1/4 teaspoon salt and cardamom until well combined; knead in 4 tablespoons butter until well incorporated and mixture turns crumbly.

In a medium bowl, whisk together milk, vanilla and egg until well combined; stir into flour mixture until just combined. Place batter evenly into prepared pan. Top with plum and nectarine slices.

Melt remaining 2 tablespoons butter in a medium bowl; stir in remaining 1/3 cup granulated sugar, remaining 2 tablespoons cornmeal, remaining 1/8 teaspoon salt, lemon zest and allspice until well combined. Sprinkle sugar crumbs on top of fruit. Bake for 40 minutes or until golden brown and bubbly. Cool on a wire rack.

To make the honey whipped mascarpone, in a large mixing bowl, using a mixer on medium speed, beat together mascarpone cheese, Greek yogurt and honey until well combined and fluffy - about 1-2 minutes. Serve cake with honey whipped mascarpone.

Makes 8 servings

Mascarpone White Chocolate Mousse with Raspberry Lemon Sauce

Mascarpone White Chocolate Mousse with Raspberry Lemon Sauce

2 large egg whites
1 cup heavy whipping cream
1/4 cup + 2 tablespoons granulated sugar, divided use
8 ounces mascarpone cheese, room temperature
1 cup white chocolate chips, melted
1/2 a vanilla bean, seeds scraped out
1 teaspoon finely grated lemon zest
6 ounces fresh raspberries
1 tablespoon fresh lemon juice

In a large mixing bowl, using a mixer on high speed, beat egg whites until stiff peaks form.

In an additional large mixing bowl, using a mixer on high speed, beat cream and 1/4 cup sugar until stiff peaks form; fold egg whites into whipped cream.

In a large mixing bowl, using a mixer on medium speed, beat mascarpone, melted white chocolate, vanilla bean seeds and lemon zest until well combined and smooth; fold egg white-cream mixture into mascarpone mixture until just combined. Divide mousse into 8 ramekins. Cover and chill for one hour, or until ready to serve.

To make the raspberry sauce, combine remaining 2 tablespoons sugar, raspberries and lemon juice in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently, and crushing berries with spoon; boil 2 minutes. Transfer raspberry sauce to a food processor, and puree until smooth. Strain sauce into a small bowl. Serve mousse with a drizzle of raspberry sauce.

Makes 8 servings

Summertime Strawberry-Lemonade Scones

Summertime Strawberry-Lemonade Scones

1 cup fresh supersweet corn
1/2 cup sour cream
1 large egg
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice + 1 1/2 teaspoons, divided use
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cornmeal, plus additional for dusting
6 tablespoons cold butter, cut into small pieces
1 cup coarsely chopped strawberries
1/3 cup confectioners's sugar

Heat oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.

In a food processor or blender, blend corn and sour cream until pureed.

In a large mixing bowl, whisk together corn puree, egg, granulated sugar, vanilla, lemon zest and 2 tablespoons lemon juice until well combined.

In a medium mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined. Knead in butter using fingertips or forks until well incorporated and mixture starts to clump together and form pea-size lumps. Stir buttery-flour mixture into corn mixture until just combined. Stir in strawberries until just combined. Chill dough in refrigerator or freezer until firm - about 20 minutes.

Place dough on a surface lightly dusted with cornmeal and form an 8-inch round; slice into 10 triangles. Transfer triangles to cookie sheets. Bake 20-25 minutes or until golden brown. Cool scones on wire racks. Drizzle with glaze.

To make the glaze, stir together remaining 1 teaspoon lemon juice and confectioners' sugar in a small bowl until well combined.

Makes 10 scones

Strawberry-Lemonade Thumbprints

Strawberry-Lemonade Thumbprints

6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 large egg, separated
1 cup all purpose flour
1/2 cup finely chopped almonds, toasted
1/4 cup strawberry jam

Heat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat butter, sugar, lemon juice, lemon zest, almond extract and salt until creamy and well combined - about 1 minute. Beat in egg yolk (reserving white) until combined. Reduce mixer speed to low and beat in flour until just combined.

Whisk egg white in a small bowl. Roll cookie dough into balls, roll in egg white, followed by ground almonds. Place on cookie sheet. Press a thumbprint into each ball. Place a tiny spoonful of jam into each thumbprint. Bake 12-15 minutes or until firm and light golden. Transfer to wire racks to cool.

Makes about 16 cookies

Meyer Lemon Vanilla Shortbread

Meyer Lemon Vanilla Shortbread

6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup granulated sugar
1 1/4 teaspoons finely grated Meyer Lemon zest, divided use
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 tablespoon Meyer Lemon juice
1 1/2 cups all purpose flour
1 tablespoon coarse sugar, for sprinkling

In a large mixing bowl, using a mixer on medium speed, beat butter and cream cheese until creamy - about 1 minute. Beat in sugar, 1 teaspoon lemon zest, lemon extract, vanilla extract until well combined - about 1 minute. Reduce mixer speed to low and beat in lemon juice and flour until just combined. Chill cookie dough in refrigerator for 30-45 minutes or until cold and firm.

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Roll out shorbread dough on a lightly floured surface to an 1/8-inch thickness using a rolling pin. Try to roll the dough into a perfect rectangle. Cut off some of the raggedy edges, if necessary. Cut dough into squares; transfer to cookie sheets. In a small bowl, rub together remaining 1/4 teaspoon lemon zest and 1 tablespoon coarse sugar, using fingertips. Sprinkle over tops of shortbread.

Bake 12-15 minutes or until very light golden brown. Transfer shortbread to wire racks to cool.

Makes 2 dozen shortbread