lemon

Bready or Not: Soft Lemon-Ginger Cookies

Posted by on Jul 12, 2017 in Blog, Bready or Not, cookies, lemon | 0 comments

Lemon and ginger join forces in these luscious cookies!

Soft Lemon-Ginger Cookies

I found the original recipe in a compilation from Taste of Home. I immediately thought, hey, that looks good but it needs more ginger… and more lemon.

Soft Lemon-Ginger Cookies

Because if it’s a lemon-ginger cookie, it should scream flavor, right?

Soft Lemon-Ginger Cookies

And these do, all bound up in a soft, chewy form. These taste delightfully fresh. Perfect for summer, really.

Soft Lemon-Ginger Cookies

… oh, these would be perfect for the holidays, too. They do have ginger, after all. Make them whenever you want. The dough can be made a day or two ahead of time and kept ready in the fridge!

Bready or Not: Soft Lemon-Ginger Cookies

Soft Lemon-Ginger Cookies

These soft cookies taste deliciously fresh thanks to the combined forces of lemon and ginger! The dough can be made hours or even a day ahead and kept wrapped in the fridge, too. It’s unknown how long they keep after baking–they tend to vanish rather quickly. Modified from Taste of Home.

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 3 Tablespoons sour cream
  • 1 1/2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground ginger
  • 1/4 teaspoon salt

Preheat the oven at 350-degrees.

In a large mixing bowl, whip together the butter and brown sugar until it gains a fluffy texture. Beat in the egg, sour cream, and extracts.

In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl.

Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out--they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.

OM NOM NOM!

 

Soft Lemon-Ginger Cookies

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Bready or Not: Blueberry Pound Cake with Lemon Glaze

Posted by on Jul 5, 2017 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not: Blueberry Pound Cake with Lemon Glaze

Blueberries are in season, so let’s get baking!

Bready or Not: Blueberry Pound Cake with Lemon Glaze

This cake is sheer perfection. This has the tender texture of a pound cake, with added sweetness from dapples of blueberries.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Oh yeah, and then there’s the glaze. When I was meddling with the base recipe, that version felt so… naked.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

The lemon glaze adds a bit more sweetness, and a tartness that contrasts perfectly with the blueberries.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

The glaze looks gorgeous, too!

This cake is perfect for breakfast, brunch, or dessert. Whenever the heck you want it, really.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Modified from Through Her Looking Glass.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Use your bundt pan to create a luscious blueberry-studded pound cake. The thick lemon glaze adds some lovely, delicious oomph.

  • Cake
  • 6 ounces blueberries, washed, drained, and patted dry
  • 3 cups flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • Glaze
  • 1 1/2 cups confectioners' sugar, sifted
  • 1+ Tablespoon milk
  • 1/2 teaspoon lemon extract

Preheat oven at 350-degrees. Prepare a 10 or 12-cup bundt pan by applying Pam with Flour or buttering well and dusting with flour.

In a small bowl, gently stir the blueberries with 1/4 cup flour. This will keep the blueberries from sinking in the batter as it bakes. Set bowl aside.

In a medium bowl, stir the remaining flour with the baking powder and salt. Set aside.

In a mixing bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time, followed by the vanilla. Beat it until fluffy again.

Slowly mix in the dry ingredients until just blended. Follow that by gently folding in the blueberries.

Use a rubber spatula to pour the batter into the ready pan. Bake for 50 minutes to 1 hour, until it passes the toothpick test.

Let the cake cool for about 10 minutes, then invert it onto a rack to completely cool. Once the cake is at room temperature, mix the glaze. Add enough milk to give it the desired pourable consistency. Drizzle it over cake.

Store cake in fridge.

OM NOM NOM!

Bready or Not: Blueberry Pound Cake with Lemon Glaze

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Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Posted by on Apr 26, 2017 in Blog, Bready or Not, breakfast, lemon, muffin | Comments Off on Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

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

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Bready or Not: Citrus Cornmeal Shortbread

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

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

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Bready or Not: White Chocolate Lemon Blondies

Posted by on May 25, 2016 in Blog, blondies, Bready or Not, chocolate, cookies, lemon | Comments Off on Bready or Not: White Chocolate Lemon Blondies

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

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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 on Bready or Not: Blueberry Muffin Breakfast Truffles

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

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