Posts Tagged ‘Sweet’

Moist Quinoa Chocolate Muffins With Chocolate Ganache

Cakes and Cookies

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food.

The only leftover in it was a container with cooked red quinoa in it.

After discovering a few days earlier, that cooked quinoa can be used in baked goods, imagine how thrilled I was to find out that THIS is what i had in the fridge.

Woo-hoo, an excuse to make something sweet! I’m not going to talk about the fact that hubby was less than impressed since he wants me to put a pause on my sweet baking, let’s concentrate on the positive then, my quinoa moist chocolate muffins!

It’s weird, right? using quinoa in sweet pastries, but hey, not only that this worked pretty darn well, it was super easy and did not require a stand mixer. Just my small chopper and a spoon. So let’s regroup for a minute now, we have quinoa which is good for you, gluten free, considered a superfood and happens to be readily available in my fridge, we have my small food chopper which means I will have almost no dishes to wash, and we have one eager me, dieing to find out how sweet quinoa muffins taste like. Adding 2 super excited kids to the mix just made this one a no-brainer. Sorry hubby, I’m making these – apparently, they’re good for you.

So yeah, I mixed the ingredients in my chopper (mini food processor) and poured the batter into my silicone muffin cups, covered with chocolate ganache and there I had it – Super Quinoa Muffins.

So. Moist. They. Are. To. Die. For.

Recipe was originally adapted from “Quinoa 365: The Everyday Superfood” Book, written by the two lovely ladies at PatriciaAndCarolyn.Com

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins With Chocolate Ganache
Author: 
Recipe type: Healthy, chocolate
Cuisine: Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
Who would have thought that you can make cake from cooked quinoa? well apparently you can make muffins too and they are super delicious!
Ingredients
  • 1 Cup Cooked White or Red Quinoa
  • ¼ Cup Milk
  • ½ tsp Vanilla Extract
  • ½ Cup Coconut Oil (Solid or Liquid form) - Can be substituted with vegetable oil or butter
  • 2 Eggs
  • ¾ Cups White Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
For the Ganache:
  • ⅓ Cup Whipping Cream
  • ¼ Cup Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350F (180C) and prepare 12 muffin cups rubbed with butter or coconut oil to avoid sticking.
  2. In a food processor or food chopper place the cooked quinoa, milk, vanilla and coconut oil and pulse until you get a smooth batter that resembles paste texture.
  3. Add in the eggs, sugar, cocoa, baking powder and baking soda and pulse a few more times until the batter is even and everything is fully incorporated.
  4. Divide the batter evenly between the 12 muffin cups (about ½ -⅔ muffin cup full) and bake in the preheated oven for 25- 30 minutes (a cake tester/ toothpick should come out dry)
Prepare the Ganache:
  1. Bringing the whipping cream to a gentle boil in a small saucepan
  2. Turn heat off and add in the chocolate chips, stirring constantly until you get chocolate ganache.
  3. Top each muffin with about 1 tsp ganache and spread a bit on the top.
  4. Store airtight container in the fridge for a maximum of 3 days and let it reach room temperature before serving if not served on the same day.

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food. The only leftover in it was a container with cooked red quinoa in it. After discovering a few days earlier, that cooked quinoa can be used in baked goods, […]

Read More

Lemon Meringue Butter Cookies

Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

T’is the season for baking, or so they say, but really every season is a season for baking. I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies. Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, […]

Read More

Cookie Butter Filled Pumpkin Loaf

Cakes and Cookies

Fall is all about the changing leaves, the beautiful colors, Halloween, apples and of course pumpkin.

I open my Facebook Page every day and for the past few weeks all I can see is pumpkin this and pumpkin that and all I can think of is “oops, I have pumpkin nothing”. Yeah I’ll admit, I’m not a pumpkin fan, these pumpkin pies going around? They don’t do anything to me, in fact, from some reason pumpkin for me is associated with baby food. Don’t ask me why, but that’s how it is.

So I figured that making something with pumpkin puree and adding one of my favorite (oh so sweet) ingredients might be a good way to expose my taste buds to pumpkin.

I made this yeasty loaf, rolled with cookie butter (Biscoff Spread) that I got from Israel which lead me to discovering two things:

1. They don’t sell cookie butter here in Halifax, too bad.

2. Cookie Butter Pumpkin Laves can evaporate.

I have to find a way to get my hands on some cookie butter around here; I’ve made it my next goal and mission. Just thinking about all the good stuff makes me drool on my keyboard.

 

But back to pumpkin and fall and all, it appeared that the pumpkin made the dough softer and the baked loaf came out so fluffy and sweet. Apparently pumpkin enhances stuff, it also makes things orange (which is my favorite color) so you know what? I’m in. Pumpkin it is.

 

Cookie Butter Filled Pumpkin Loaf

Cookie Butter Filled Pumpkin Loaf

 

Cookie Butter Filled Pumpkin Loaf
Author: 
Recipe type: Cake, Loaf
Cuisine: Pumpkin, Seasonal
Prep time: 
Cook time: 
Total time: 
Serves: 2 Loaves
 
It's pumpkin season and cookie butter is timeless, why not combine the two and indulge over a sweet swirly loaf with a nice cup of tea?
Ingredients
  • 500gr All Purpose Flour
  • 1 ½ Tbsp Yeast
  • ½ Cup White Sugar
  • 1 Cup Lukewarm Water (you may need less)
  • ¼ Cup Vegetable Oil
  • 3 Tbsp Pumpkin Puree
  • 8 Tbsp Cookie Butter (Biscoff Spread) – or any other spread (Nutella, Peanut Butter etc.)
  • 1 Beaten Egg for brushing (optional)
Instructions
  1. In a stand Mixer Bowl place the flour, yeast and sugar.
  2. Add in the oil, ¾ cup water and pumpkin puree and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water gradually until what you get is a soft, even dough.
  3. Remove the dough from the bowl into a floured surface and roll the dough a bit in the flour until it is covered with it to avoid sticking.
  4. Divide the dough into 2 equally sized halves and set one aside.
  5. Using a rolling pin flatten the first piece of dough into a ½ inch thick rectangle. Flour the surface and the dough/ rolling pin a bit while you work on it to avoid sticking.
  6. Place 4 tablespoonfuls of cookie butter spread (or any other) onto the flattened dough and spread it gently using a spatula. Be careful not to press too hard against the dough so you don’t tear it.
  7. Once you’re done spreading the cookie butter, roll the dough lengthwise (so you end up getting a long roll) and cut the roll in the middle, scoring it into 2 long halves (you will see the filling now and each half will look like layers of dough and filling)
  8. Gently connect the ends of the 2 halves (just like you would when braiding) and start swirling the two halves together (just like a screw or a braid with two strands only). Make sure that when you do this, the part with the exposed filling is facing up.
  9. Transfer into a greased and floured loaf pan and continue to do the same with the other half of the dough.
  10. Cover the 2 loaf pans with a clean kitchen towel and let the loaves rest until they rise and almost double in size (about 40 minutes).
  11. Preheat the oven to 350F (180C)
  12. After 40 minutes, gently brush the loaves with the beaten egg (optional) and place in the preached oven for 25-30 minutes.

 

Cookie Butter Filled Pumpkin Loaf Slice

Cookie Butter Filled Pumpkin Loaf

Fall is all about the changing leaves, the beautiful colors, Halloween, apples and of course pumpkin. I open my Facebook Page every day and for the past few weeks all I can see is pumpkin this and pumpkin that and all I can think of is “oops, I have pumpkin nothing”. Yeah I’ll admit, I’m […]

Read More

Coconut & Pumpkin Spice Spelt Rugelach

Cakes and Cookies

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK.

Traditionally what I’d do is make these from all purpose flour and brush them with oh-so-sweet sugar syrup when they’re out of the oven, but in this case I decided to make the healthier version, the version with less sugar, less gluten and off the record – less work.

Although the dough has yeast in it, please don’t be scared. I know that some people refrain from making yeast pastries because they always seem more lengthy and complicated, but I assure you that these are easy peasy.

In the spirit of fall I’ve decided to make these with pumpkin spice (my first time using it) and add my own twist with one of my favorite ingredients – coconut oil.

Of course, you can make these with just cinnamon, or replace the coconut oil with butter or canola oil, the possibilities are endless here; and the best part is that no matter how you choose to make these, they’ll be SO GOOD.

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut & Pumpkin Spice Spelt Rugelach
Author: 
Recipe type: Dessert
Cuisine: Spelt, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 32 Rugelach
 
Soft Spelt dough rolled with pumpkin spice and coconut oil, baked fresh, need I say more? These are delicious!
Ingredients
  • 500gr Spelt Flour (I use wholegrain organic)
  • 1½ tsp Xanthan Gum Powder (for more elasticity)
  • 1½ Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 1 Egg
  • 125ml Milk (1/2 cup)
  • 200gr Butter – Melted
Pumpkin Spice Filling:
  • ¼ Cup Coconut Oil - Melted
  • 1 Tbsp Pumpkin Spice
  • 2 Tbsp Brown Sugar
For Brushing:
  • 1 Beaten Egg
  • Brown Sugar
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare a parchment paper layered baking sheet
For the filling:
  1. In a small bowl mix together the brown sugar and pumpkin spice and set aside
  2. Have the oil melted and set aside
For the dough:
  1. Place the dough ingredients in a stand mixer bowl and start mixing on low speed until everything is combined into an even soft dough (if you notice the dough is too flaky or dry, add 1 Tbsp milk while stirring – you may need more than 1 Tbsp depending on the flour but always add 1 Tbsp at a time)
  2. Remove dough from mixing bowl and divide into 4 equal pieces. Roll each piece into a ball.
  3. Using a rolling pin, flatten one dough ball into a this circle (doesn’t have to be perfect), but not too thin (about 0.3cm).
  4. Brush the flattened dough circle with some melted coconut oil and sprinkle with the pumpkin spice and sugar mix (I just divided the spice mix in 4 to make sure I have the same amount for each dough piece)
  5. Using a sharp knife or a pizza roller, score the dough circle into 8 slices and roll each slice starting at the wide part (so going from the triangle’s base to it’s pointy part)
  6. Place each rolled slice on the baking sheet, about 1-2 inches apart from one another
  7. Repeat flattening, brushing, sprinkling and rolling with the other 3 dough balls.
  8. Once all the rugelach are on the baking sheet, brush them with the beaten egg and sprinkle with some brown sugar on top and place in the preheated oven.
  9. Bake for about 10-12 minutes or until rugelach tops are nice and brown
  10. Once completely cool, keep in an airtight container and enjoy

 

Coconut Pumpkin Spice Spelt Rugelach

Coconut Pumpkin Spice Spelt Rugelach

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK. Traditionally what I’d do is make these from […]

Read More

Coconut Vanilla Jam Sandwich Cookies

Cakes and Cookies

For this next recipe, surprisingly there is no story to tell.

Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make.

So not only that I made these cookies, I was also able to make them from Spelt Flour AND with my favorite baking partner in the whole world – my daughter.

These cookies may seem like a lot of work, but in fact they are easy to make; so easy and fun, you can share the fun with your kids. Let them add the ingredients, measure, mix, roll into balls, flatten with they’re little hands and decorate using a fork.

After the cookies are ready, let your child spread the icing, the jam and the love around.

Just seeing the pride in my daughter’s eyes when the whole family devoured these cookies 10 minutes after they were done was worth everything.

So here, sandwich cookies with vanilla and jam, made with spelt flour but can be substituted with all purpose flour.

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies
Author: 
Recipe type: Dessert
Cuisine: Spelt Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21 Sandwich Cookies
 
Great sandwich cookies that can easily be made with the kids. I made these with Spelt Flour but it is 100% substitutable with all purpose.
Ingredients
For the Cookies:
  • 200gr Butter – Softened (I grate my butter to speed up things)
  • ½ Cup Light Brown Sugar
  • ½ tsp Vanilla Extract
  • 1 Egg
  • 2 Cups Spelt Flour (Can be substituted with all purpose)
  • 1 tsp Baking Powder
  • 1 Cup Unsweetened Shredded Coconut
For the Vanilla Filling:
  • 50gr Butter – Softened
  • ¼ tsp Vanilla Extract
  • ½ Cup Powdered Sugar (Icing Sugar)
  • 2 tsp Milk
For the Jam Filling:
  • Your favorite jam (I used Blueberry and Apricot)
Instructions
  1. Preheat the oven to 375F (180C)
  2. Layer a large baking pan with parchment paper
  3. In a stand mixer bowl, put the softened butter, brown sugar and vanilla extract and whip until light and fluffy.
  4. Add in the egg and whip a bit more until the egg is fully combined with the butter (careful, don’t over mix it)
  5. Add in the flour, baking powder and coconut into the whipped butter and mix (don’t whip) until all the ingredients are fully combined and you get an even, soft dough batter.
  6. Scoop 1 tablespoon batter at a time and roll into a ball. Place the cookies balls on the baking sheet about 1- 1 ½ apart from each other.
  7. Gently flatten each cookie ball with you hand and decorate with stripes by gently pressing a fork onto each cookie (optional decoration but it looks pretty).
  8. Place the cookies in the preheated oven for about 12 minutes or until golden brown (note that Spelt Flour tends to take less baking time so keep an eye open).
  9. When cookies are ready, remove from oven and let them completely cool down before filling.
Prepare the Vanilla Icing:
  1. While the cookies are cooling off, Whip the butter, vanilla extract and icing sugar until they’re light and fluffy.
  2. Add in the milk and keep whipping for another 1-2 minutes until you get a nice, white, spread consistency mix (aka Icing 🙂 )
Assemble the Cookies:
  1. Take each pair of cookies, spread vanilla icing on one cookie and some jam on the other cookie and close them together to form a sandwich.

 

Coconut Vanilla Jam Sandwich Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

For this next recipe, surprisingly there is no story to tell. Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make. So not only that I made […]

Read More

Cookies And Lemon Cheesecake Balls

Cakes and Cookies | Sweets

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe.

This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally made up for NOT making the cheesecake.

My intentions were good! Swear to god, but life got in the way and the bottom line is that there was no cheesecake.

So yesterday I finally made up my mind to make a cheesecake, but one look at the fridge made me realize that even if do end up making that cheesecake, chances are that I’m not going to have any space to store it. Did I already mention I need a bigger fridge?

But fear not, there WAS cheesecake at the end of the day, just smaller, much smaller, in fact the cheesecake was served in balls (conveniently stored in a container), bites if you will; And it was so good I’m actually thinking “how the heck have I never thought of it sooner?”

It was perfect! No-bake cheesecake, rolled into balls with the perfect flavor and so easy to make, my daughter helped rolling the balls.

It’s basically cheesecake ingredients rolled into bite sized balls and covered with cookie crumbs. I’m also thinking that if I want to make it fancy I can just serve it with strawberry syrup on top or chocolate even. This is exactly what I like; easy stuff that looks like you spent the entire day making. Simple yet impressive!

These cheesecake balls have cookies inside and outside and if you want, you can get creative and cover them with sprinkles, shredded coconut, nuts and so much more.

Everyday available ingredients that turn to a cheesecake fiesta; that’s the bottom line here.

 

Cookies and Lemon Cheesecake Balls

 

Cookies and Lemon Cheesecake Balls

 

4.0 from 1 reviews
Cookies And Lemon Cheesecake Balls
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: 45 Balls
 
Instead of struggling to find space for a whole cake, why not go with something smaller that tastes divine? These cheesecake bites are easy, yummy and space savers.
Ingredients
  • 450gr Cream Cheese
  • 150gr Sour Cream (the thicker the better)
  • 300gr Tea Biscuits/ Sweet Graham Crackers
  • ½ Cup Sugar
  • 3 Tbsp Corn starch
  • Zest from ½ Lemon
  • 1 tsp Vanilla Extract
  • Cookie Crumbs/ Coconut/ Sprinkles – for coating
Instructions
  1. Place the tea biscuits in a large Ziploc bag and smash into little pieces (the smaller the better – but not completely ground) – I use a rolling pin and simply rolled the pin on top of the cookies in the bag until the were crumbs.
  2. Place the cookie crumbs along with the rest of the ingredients in a large bowl and mix together until combined into an even mix.
  3. Prepare a small bowl with additional cookie crumbs/ coconut or any other topping for coating the cheesecake balls
  4. Using 2 teaspoons scoop the cheese batter and drop into the bowl with the cookie crumbs (or any other chosen coating)
  5. Roll in the coating crumbs and form a ball.
  6. Repeat with the rest of the mix and store in an airtight container in the fridge.

 

Cookies and Lemon Cheesecake Balls

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe. This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally […]

Read More

Fresh Mint Lime & Cookies with Lemon Drizzle

Cakes and Cookies

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing.

Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even better I added my second favorite ingredient which is fresh mint leaves.

The mint is actually one of my favorites year round. It goes really well in salads and smoothies in the summer and also goes wonderfully in my tea on a cool autumn or winter night.

To make my cookies even better I decided to give it some more lemony flavor and drizzled with lemon glaze. The result? Well…2 baking sheets full of cookies, 2 happy kids and as of this morning, 1 ½ baking sheets gone missing….hmmm.

So give this a try, you’ll love it, it’s so easy and just refreshingly good!

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies with Lemon Drizzle
Author: 
Recipe type: Dessert
Cuisine: Cookies, Sweets
Serves: 54 Cookies
 
Entertaining this summer? Looking for a refreshing treat? You got it. These fresh mint and lime cookies are the best!
Ingredients
For the cookies:
  • 200gr Cold Butter – Cubed
  • 2 Cups (300gr) All Purpose Flour
  • ¾ Cup (185gr) White Granulated Sugar
  • Zest from 1 Fresh Lime (you can use lemon)
  • ⅛ Cup Fresh Lime (or lemon) Juice
  • ½ Cup Fresh Mint Leaves (About 7 Sprigs – Just the leaves)
  • 3 Tbsp Water
For the Lemon Glaze:
  • 1 Cup Powdered Sugar
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Milk
Instructions
Prepare the Cookies:
  1. Place the flour, sugar, ½ of the Butter (100gr), the lime zest and the lime juice in a large mixer bowl.
  2. Place the other ½ of the Butter (100gr) and the Fresh Mint Leaves in a food processor (or Chopper) and grind until combined (you will have butter with tiny green pieces in it)
  3. Add the mint butter to the mixer bowl and mix well
  4. The mixed dough will have coarse sand texture, so add 3 tbsp water one after the other
  5. You should now have well mixed dough the separates from the bowl sides
  6. Divide the dough into 2 balls and roll each until you get a 10 inch long roll
  7. Take the 2 rolls and place in the freezer for 20 minutes
  8. Preheat oven to 350F (175C) and prepare 1-2 baking sheets layered with parchment paper
  9. After 20 minutes remove rolls from freezer and quickly (you don’t want them to completely thaw, when they are frozen it is much easier to slice) slice them into round cookies about ½ inch thick each and place on parchment paper layered baking sheets.
  10. Make sure the cookies are placed at least 1½ inch apart
  11. Bake for 10-12 minutes until the cookies begin to get a golden brown color on the edges
  12. Remove from oven and let cool completely. Do not move the cookies until they are cool. When you remove them you will notice they are soft, that’s fine, they will become nice and crispy after they’re cooled.
Prepare the Lemon Glaze:
  1. Whisk (or stir well using a fork) all the ingredients together until smooth.
Glaze the Cookies:
  1. After the cookies are cool, pick up some glaze with a fork and drizzle on the cookies.

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

 

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing. Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even […]

Read More

Sprite Popsicles – A “Spritesicle” Full of Surprises

Sweets

It’s summer, and living in a house made of wood with no A/C can sometimes be hot, very hot. So other than turning the fans on and opening the windows I’m always up for something cold to munch on.

 

This time I decided to surprise the kids and make them a “Surprise Popsicle”; why surprise? Well, other than the fact that they didn’t know I’m making these, the popsicles also had surprises in them.

Strawberries, Blueberries and gummies (made from natural fruit with no additives). The only thing I am still trying to figure out is what juice I can make that is totally clear and see-through so the kids can see the surprises in the Popsicle.

So in this instance, although I did use fruits and natural gummies, I had to go ahead and use Sprite as well. Not as healthy as I would like it to be but it’s only for this time and has no food coloring in it so it’s not as bad as any other soft drink.

This was so easy to make and the kids were super excited. They call it “Spritesicle” and now wouldn’t stop asking for it.

These “Spritesicles” are perfect on a hot summer day and use minimal ingredients. Just perfect!

 

Sprite Popsicle with fruits and gummies

 

Sprite Popsicles - A "Spritesicle" Full of Surprises
Author: 
Recipe type: Popsicles
Cuisine: Dessert, Refreshment
Serves: 4 Popsicles
 
A Popsicle that's full of surprises. You'll be the kids' hero of the day.
Ingredients
  • ¾ Cup Sprite or any other pop/soft drink you like
  • 4 Strawberries – cut in 4
  • 12 Blueberries
  • 8 Gummies
  • Optional – you can use any fruit you like
Instructions
  1. Place the berries and gummies in each Popsicle mold
  2. Add in the Sprite/ Juice
  3. Freeze for 6-8 hours

 

Sprite Popsicle with fruits and gummies

It’s summer, and living in a house made of wood with no A/C can sometimes be hot, very hot. So other than turning the fans on and opening the windows I’m always up for something cold to munch on.   This time I decided to surprise the kids and make them a “Surprise Popsicle”; why […]

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