lemon

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Posted by on Apr 26, 2017 in Blog, Bready or Not, breakfast, lemon, muffin | 0 comments

You could made normal, piddly muffins. Or you can make ENORMOUS HONKIN’ MUFFINS like the kind you get in bakeries. These Jumbo XXL Lemon-Blueberry Muffins taste pretty darn good and will fill your belly, too.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

These muffins pans are surprisingly cheap. Amazon has a couple different kinds. Search for “jumbo muffin pan” or “Texas muffin pan.” (Because everything is bigger in Texas).

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Confession: one reason I like these muffins is because they are pretty. I add a couple blueberries on top to make sure they don’t all sink, and I add some turbinado sugar to make them glisten.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Then there’s the size. Look at the pictures here and you’ll see that silver cup for size contrast. That’s 1 cup. Yeah.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

If that’s too much muffin for you to eat, you can easily cut one in half. Or you can do what I do and freeze most of the batch. Wrap’em up in a few layers of plastic wrap and they’ll keep well in the freezer for a few weeks.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

That’s a perfect way to make these cakey lemon-blueberry bombs last a little longer!

Modified from Sally’s Baking Addiction. Shared another version of this recipe in 2013 on my LiveJournal.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Use a jumbo muffin pan to make delicious and ginormous lemon-blueberry muffins, just like the kind you get in bakeries! These muffins are best eaten within a day or two, but they can also be frozen to enjoy later. Eat at room temperature or warmed.

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, room temperature
  • 1 lemon, zested and juiced
  • 1 cup sugar
  • 1 cup milk (almond milk and half & half work well)
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 6 ounces fresh blueberries, washed and patted dry
  • sparkling or turbinado sugar for the top, optional

Preheat oven at 425-degrees. Use nonstick spray or butter on the muffin pan.

In a medium bowl, mix together the flour, baking powder, salt, lemon zest, and cinnamon. Set aside.

In a large bowl, whisk together the eggs and sugar. Mix in the milk, oil, lemon juice, and vanilla extract. Mixture will be pale and yellow.

Gradually stir the dry ingredients into the wet ingredients, making sure to scrape the bowl, but don't overmix. The batter will be thick and somewhat lumpy.

Carefully fold in the blueberries, reserving some to place on top of the muffins.

Pour the batter into the greased muffin tins, filling just about to the top. Add the reserved blueberries and some turbinado or sparkling sugar, if desired.

Bake at 425-degrees for 5 minutes, then reduce oven temperature to 375. Continue to bake for about 25 minutes. The tops should be lightly golden, and the muffins should pass the toothpick test. Allow them to cool for 10 minutes in pan, then remove to begin eating or to allow them to cool completely on a rack. (If you leave the muffins in the pan too long, they will steam and get soggy.)

Muffins are best eaten within a day or two, but they can also be frozen for later enjoyment. Eat at room temperature or zap in the microwave to warm up.

OM NOM NOM!

 

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Read More

Bready or Not: Citrus Cornmeal Shortbread

Posted by on Feb 1, 2017 in Blog, Bready or Not, cookies, lemon | Comments Off

Almost exactly a year ago, I shared my recipe for Lemon Cornmeal Shortbread. Now I’m sharing a slight twist: Citrus Cornmeal Shortbread!

Bready or Not: Citrus Cornmeal Shortbread

If you have oranges growing or catch a good deal at the store, use them for this shortbread! You could also use Clementines or other citrus; I’m not sure how many you’d need, but you want almost 1/2 cup of juice.

Bready or Not: Citrus Cornmeal Shortbread

One of the wonderful things about this shortbread–like its predecessor–is that it’s fantastic to pack and ship or bring on trips. These cookies are firm and durable while still soft to eat, and they keep for at least a week.

Bready or Not: Citrus Cornmeal Shortbread

These cookies have the signature buttery-soft texture of shortbread complemented by the slight grit of cornmeal. The orange in these cookies makes them milder than the all-lemon version. If you have orange extract, use that as well!

Not only are these cookies delicious, but they look pretty, too.

Bready or Not: Citrus Cornmeal Shortbread

Bready or Not: Citrus Cornmeal Shortbread

Bready or Not: Citrus Cornmeal Shortbread

This Bready or Not original makes a 9×13 pan of fresh-tasting shortbread that is both firm and soft. It’s excellent for shipping or travel.

  • 3 sticks unsalted butter, room temperature
  • 2 cups powdered sugar
  • zest and juice of two oranges (just under 1/2 cup juice)
  • 1 teaspoon lemon extract (or orange extract)
  • 2 1/2 cups flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • turbinado or sparkling sugar

Preheat oven at 325-degrees. Line a 9x13 pan with aluminum foil and apply butter or nonstick spray.

In a mixer bowl, combine the butter, sugar, orange zest, and extract. Beat until it's light and creamy, about 2 to 3 minutes. Add orange juice and stir.

In a separate bowl, sift together the flour, cornmeal, and salt. Slowly mix into the wet ingredients until it is just mixed. Dump the dough into the ready pan and use an uneven spatula to even it out.

Use a knife to score the bars, gently cutting through to establish where it will be sliced again after baking. The dough is very sticky; wipe the blade between passes, and dab the excess back into the top. It doesn't need to look neat. Completely sprinkle the top with turbinado sugar or sparkling sugar.

Bake until the shortbread looks dry and golden, about 35 to 40 minutes. Immediately use a knife to follow the previous lines and slice the shortbread into bars (when cool, the shortbread will likely crumble when cut). Set the whole pan on a rack to cool, eventually lifting them out by the aluminum foil to finish cooling.

Store in sealed containers at room temperature. This citrus cornmeal shortbread is excellent for travel and shipping as it keeps well for at least six days.

OM NOM NOM!

 

Bready or Not: Citrus Cornmeal Shortbread

Save

Save

Read More

Bready or Not: White Chocolate Lemon Blondies

Posted by on May 25, 2016 in Blog, blondies, Bready or Not, chocolate, cookies, lemon | Comments Off

Memorial Day weekend is coming up, so let’s do make something fresh and summer-y! How about chewy bars that taste like lemonade?

Bready or Not: White Chocolate Lemon Blondies

These bars are soft and chewy with a delightfully fresh flavor. White chocolate and lemon make for a wonderful pairing in both taste and texture.

Bready or Not: White Chocolate Lemon Blondies

I’d like to say that these kept well for days, but I really don’t know. They stayed yummy for one day, at least.

When my husband took these to work, a co-worker told him, “Your wife can make these any time she wants.” I always welcome that kind of encouragement to bake more!

Bready or Not: White Chocolate Lemon Blondies

Modified from A Kitchen Addiction.

Bready or Not: White Chocolate Lemon Blondies

Bready or Not: White Chocolate Lemon Blondies

These blondies are lemonade in cookie bar form! They are soft and tender, with a fresh flavor. Makes an 8×8 or 9×9 dish.

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • zest and juice of 1 lemon
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • sparkling or turbinado sugar for top, optional

Preheat oven to 350-degrees. Line an 8x8 or 9x9 inch baking dish with aluminum foil and apply non-stick cooking spray.

Cream together butter and both sugars. Add lemon juice, eggs, and vanilla extract, and beat until combined.

In a separate bowl, stir together the dry ingredients: flour, lemon zest, baking powder, and salt. Gradually add the flour mix into the wet ingredients.

Stir in white chocolate chips; dough will be thick. Spread into the bottom of the ready baking dish. An offset spatula works well to smooth it out. If desired, sprinkle sparkling or turbinado sugar all over the top.

Bake for 20-25 minutes, until it passes the toothpick test.

Set on a wire rack to cool completely, then use foil to lift contents to a cutting board. Cut into bars.

OM NOM NOM!

Bready or Not: White Chocolate Lemon Blondies

Read More

Bready or Not: Blueberry Muffin Breakfast Truffles

Posted by on Apr 27, 2016 in Blog, Bready or Not, breakfast, gluten-free, healthier, lemon, no-bake dessert | Comments Off

Gluten-free. Basic, wholesome, raw ingredients. No added sugar. No baking involved. Tastes like a mini blueberry muffin. Oh yeah.

Bready or Not: Blueberry Muffin Breakfast Truffles

I have posted about breakfast energy truffles before. This is a distinct variation because of the use of dried blueberries. Mind you, those can be an expensive ingredient, but you only need 1/2 cup for the recipe. I thought the blueberry flavor might be overwhelming, but the addition of a little lemon juice does a lot to mellow it.

Bready or Not: Blueberry Muffin Breakfast Truffles

These are super-easy to make in a food processor or high-powered blender (though for the latter, you might need to blend this in smaller batches). It just takes a few minutes to make these truffles.

Bready or Not: Blueberry Muffin Breakfast Truffles

Store them in the fridge for upward of a week or two. They are perfect for a breakfast or snack!

Bready or Not: Blueberry Muffin Breakfast Truffles

Modified from Blueberry Muffin Energy Balls at The Healthy Maven.

Bready or Not: Blueberry Muffin Breakfast Truffles

Bready or Not: Blueberry Muffin Breakfast Truffles

These healthy no-bake energy truffles use raw ingredients to make a delicious breakfast or snack! Use any combination of nuts you want to equal one cup. This recipe makes 19 teaspoon-sized truffles.

  • 1/2 cup cashews
  • 1/2 cup almonds
  • (or use other combination of nuts to equal 1 cup)
  • 1/2 cup dates, diced
  • 1/2 cup dried blueberries
  • 3/4 teaspoon vanilla extract
  • 1 Tb lemon juice
  • dash of salt

Add nuts to food processor. Pulse until they are in pieces. Add the dates and dried blueberries, and process until they are in tiny pieces and starting to stick together

Add the lemon juice, vanilla extract, and salt. Blend everything until it forms a big sticky ball.

Use a teaspoon or tablespoon scoop to form balls. You might need to stir the mix as you go, as the lemon juice tends to lurk at the bottom. Use your hands to compress each ball. Store in a sealed container in the fridge for up to two weeks, or freeze between layers of wax paper.

OM NOM NOM!

 

Bready or Not: Blueberry Muffin Breakfast Truffles

Read More

Bready or Not: Lemon-Date Bars

Posted by on Apr 13, 2016 in Blog, Bready or Not, lemon | Comments Off

As I have mentioned before, my husband loves lemony desserts. These lemon-date bars have it all going on. They are shortbread plus savory-sweet plus lemon custard.

Bready or Not: Lemon-Date Bars

This isn’t a quick fix recipe. There are a lot of steps, but each is fairly straightforward.

Bready or Not: Lemon-Date Bars

The end result is an extraordinary kind of lemon bar that looks like you put a lot of effort into it. Because you did.

Bready or Not: Lemon-Date Bars

If you love lemon desserts, make these!

Bready or Not: Lemon-Date Bars

Adapted from Martha Stewart Living.

Bready or Not: Lemon-Date Bars

Bready or Not: Lemon-Date Bars

These lemon-date bars layer shortbread, savory-sweetness, and lemon custard for an extraordinary dessert. There are a lot of steps, so read through them all before jumping in! This isn’t a quick fix recipe. Modified from Martha Stewart Living, February 2015.

  • Dates
  • 8 ounces medjool dates, pitted and choppd
  • 1 cup boiling water
  • Crust
  • 1 1/2 sticks unsalted butter, cut into pieces
  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners' sugar, plus more for dusting
  • 1 teaspoon coarse salt
  • Filling
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon coarse salt
  • 4 large eggs
  • 1 tablespoon finely-grated lemon zest
  • plus 3/4 cup fresh juice (from 4 to 5 medium lemons)

Filling: In a heatproof bowl, soak dates in boiling water for 15 minutes. Drain, reserving liquid. Purée dates in a food processor with enough of soaking liquid (about 1/2 cup) to make a spreadable paste; this can also be done with an immersion blender, but be cautious in case it spits. (You should have about 1 1/4 cups of date paste.) Let mixture completely cool in fridge.

Crust: Preheat oven to 350-degrees. Line a 9-by-13-inch baking dish with aluminum foil or parchment paper, leaving an overhang on the long sides, and use nonstick spray or butter to coat the interior.

In a bowl, whisk together flour, confectioners' sugar, and salt. Work in butter with your fingertips or a fork until it's combined and mixture holds together when pinched. Press crust evenly into bottom of prepared pan. Freeze 15 minutes so it will set. Bake the crust until light golden brown, 20 to 25 minutes.

While the crust is baking, whisk together the granulated sugar, flour, and salt. Whisk in eggs one at a time, followed by the lemon zest and juice.

Spread the cooled date paste evenly over baked crust; an uneven spatula is handy for this. Bake at 350-degrees for 4 minutes. Reduce heat to 325-degrees and pour lemon filling over date layer. Bake about 10 minutes and rotate pan in oven, then cook for another 10 minutes. The top will be evenly set when it is done.

Let cool on a wire rack. Store in fridge. Lift out the bars by the foil or parchment to cut them. Right before serving, sprinkle confectioners' sugar all over top (it'll absorb in a short time, but you can always add more).

OM NOM NOM!

Bready or Not: Lemon-Date Bars

Read More

Bready or Not: Lemon Cornmeal Shortbread

Posted by on Feb 3, 2016 in Blog, Bready or Not, cookies, lemon | Comments Off

If I fed you at WorldCon/Sasquan in August, these are the cookies you ate.

Lemon Cornmeal Shortbread

I was pretty happy that people seemed to like them. A lot.

Lemon Cornmeal Shortbread

For me, it was the culmination of several weeks of testing existing recipes to create something that was…

1) Delicious. Come on, I have a reputation to uphold here.

Lemon Cornmeal Shortbread

2) That would not melt in transit, which eliminated a lot of recipes right away.

3) A cookie that would travel well, i.e. not crumble, but could also keep for days without going hard or stale.

Lemon Cornmeal Shortbread

These shortbread cookies ended up perfect. They have the signature buttery-soft texture of shortbread that is complemented by the slight grit of cornmeal. They are firm enough and thick enough to stack in a container, padded with paper towels, and not break.

Then there is #1: the taste. Sweet. Lemony. Fresh.

Convention-tested. Convention-approved.

Bready or Not: Lemon Cornmeal Shortbread

Lemon Cornmeal Shortbread

This Bready or Not original makes a 9×13 pan of fresh-tasting shortbread that is both firm and soft. It’s excellent for shipping or travel.

  • 3 sticks unsalted butter, room temperature
  • 2 cups powdered sugar
  • zest and juice of two lemons
  • 1 teaspoon lemon extract
  • 2 1/2 cups flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • turbinado or sparkling sugar

Preheat oven at 325-degrees. Line a 9x13 pan with aluminum foil and apply butter or nonstick spray.

In a mixer bowl, combine the butter, sugar, lemon zest, and extract. Beat until it's light and creamy, about 2 to 3 minutes. Add lemon juice and stir.

In a separate bowl, sift together the flour, cornmeal, and salt. Slowly mix into the wet ingredients until it is just mixed. Dump the dough into the ready pan and use an uneven spatula to even it out.

Use a knife to score the bars, gently cutting through to establish where it will be sliced again after baking. The dough is very sticky; wipe the blade between passes, and dab the excess back into the top. It doesn't need to look neat. Completely sprinkle the top with turbinado sugar or sparkling sugar.

Bake until the shortbread looks dry and golden, about 35 to 40 minutes. Immediately use a knife to follow the previous lines and slice the shortbread into bars (when cool, the shortbread will likely crumble when cut). Set the whole pan on a rack to cool, eventually lifting them out by the aluminum foil to finish cooling.

Store in sealed containers at room temperature. This lemon cornmeal shortbread is excellent for travel and shipping as it keeps well for at least six days.

OM NOM NOM!

 

Lemon Cornmeal Shortbread

Read More