Tag Archives: lemon

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Blueberry Doughnuts with Lemon and Cream Cheese Glaze

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Guys, it’s still winter.

There’s a slush-fest of snow outside my door and the furnace is still roaring…but, my mind is on spring and sunshine and vibrant berries. And, while I’m a weirdo who actually likes cool temps and a winter wonderland…I can’t help but get anxious for the next season while the current one wanes away. It’s just my nature.

Since I’ve had berries on my brain and lemons are currently in season, I whipped up these blueberry-studded, baked cake doughnuts. These donuts appeal to both late winter and springtime produce—bright lemon and juicy blueberries. I’m always a little heavy-handed with lemon, I like it tart and intense. There’s a good bit of zest in the batter and glaze, as well as lemon juice for extra tang. The berries turn into juicy, purple gems once baked and their sweet nature pairs perfectly with the bracing lemon. Both are folded into a just-sweet, vanilla batter.  The baked doughnuts are cakey, tender, and only benefit from a generous slathering of creamy-tart glaze. Cream cheese glaze just makes sense when we’re talking berries and lemon.

Blueberry Doughnuts with Lemon + Cream Cheese Glaze

Makes about 8 doughnuts.

Adapted from Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni

These are baked doughnuts. I use a standard, easy to find doughnut pan for this recipe (this one). If you don’t have/want a doughnut pan, go ahead and make these into doughnut muffins. They will be a different shape, but just as delicious. The recipe makes about 8 doughnuts, though I yielded 10 as I filled the pan a bit less than I should have. Don’t be like me.

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup sugar

2 teaspoons lemon zest

3 tablespoons unsalted butter, room temperature

1/2 cup milk

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 egg, beaten

1/2 cup (be generous) blueberries (washed and dried well) + 1 tablespoon flour

Preheat the oven to 350˚F. Lightly spray a doughnut pan with cooking spray or grease with butter. Set aside.

In a mixing bowl whisk together the flour, baking powder, and salt. In a separate, small bowl rub the lemon zest into the sugar until fragrant. Whisk the lemon-sugar into the flour mixture. Rub the butter into the flour mixture—like you would for making pastry dough—until it resembles a coarse meal.

In a large measuring cup, whisk together the milk and lemon juice and allow to sit for a minute or two—introducing acid to the milk will make it curdle and thicken, that’s okay! (if a recipe calls for buttermilk and you don’t have any, acidulated  milk will work in a pinch). Whisk in the vanilla and the egg, to combine well. Pour the milk mixture into the flour mixture and fold to until just combined. Toss the washed and dried blueberries with the 1 tablespoon of flour, shaking off excess, and fold into the batter.

Using either a plastic zip-top bag or a piping bag, fill the bag with the batter, cut a hole at the tip (or corner), large enough to allow a blueberry through, and pipe batter into the prepared pan, about halfway up each doughnut-well. Bake in the center of the oven for 8-10 minutes or until a toothpick inserted into the center of a doughnut comes out clean and the edges are lightly golden. Allow to cool a few minutes in the pan before turning out. Repeat with remaining batter. Allow to cool to room temperature before glazing.

Lemon Cream Cheese Glaze

2 ounces cream cheese, softened (cut from an 8 ounce block)

1 1/2 cups confectioner’s sugar

1 teaspoon lemon zest

1-3 tablespoons lemon juice

Using a wooden spoon, beat the cream cheese until creamy (if it’s already soft, this will be a breeze), stir in the confectioner’s sugar until combined, stir in the lemon zest, and begin thinning out the glaze with the lemon juice—beginning with 1 tablespoon and adding more until you reach your desired consistency.

 

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Rose Lemonade Cocktails

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I’m a girlfriends kinda gal. Don’t get me wrong, I love the men in my life, but I cherish the company of other women. I love lady dates, lunching, shopping with a trusted ally, and, probably most of all, chatting the day away. I talk a lot, wonder out loud, take and give advice, muse about whatever, gossip about celebs and the like…etc. I tend to be a shy, awkward, weirdo upon first meeting, but my true nature is talker….not to be confused with walker.

If you give me a cocktail and pair me up a lady friend…before you know it, hours will have gone by and we will have covered a range of topics and bonded over rambling hours of conversation. This is exactly what happens anytime I get together with my pal, Megan. We happen to talk A LOT about blogging, drinks, pretty things, cupcakes, whether Ryan Gosling is hanging out around Detroit, puppy love, and pizza/burgers/tacos/food. It’s just what happens.

A few weekends ago we found ourselves snacking on charcuterie and chatting over cocktails. I was drinking Rose Lemonade with vodka. It was floral, refreshing, slightly boozy, and about the most romantic lemonade I’ve ever had. I told Megan I wanted to recreate it but it needed to be pink. She agreed. We share a lot of things in common and have similar personalities (friendly-awkward with a side of snark), and we both–unashamedly–love pink. So, I knew that if I was going to remake the prettiest tasting cocktail I’d ever had, I needed to make it pink and I wanted it to be a natural pink beauty. This cocktail gets it’s pink hue, naturally, from a few crushed raspberries in the syrup–not enough to impart a berry flavor, just enough to make this drink the rose-toned beauty of my dreams. There’s gin or vodka for a boozy kick, fresh lemon juice for tang, and a touch of rosewater for that floral, romantic something else. These drinks mix up perfectly in a pitcher and would be the best foil for an evening of patio-sitting and girl talk.

Rose Lemonade Cocktails

Makes about 4 large cocktails.

Feel free to leave out the booze and make these drinks friendly for everyone. As for the Rose Water the floral sweetness can quickly become soapy. A little bit goes a long way, so I suggest 2-4 teaspoons–depending on your taste. I found the bottle pictured above at my local Asian market in the Indian foods section. I don’t always love buying a specialty item for a single recipe and though I only used the teeniest bit, the bottle was under $2, so it was worth it. PLUS…I now have a whole bottle of rose water to play with in other recipes. 

For the pink syrup:

1 1/2 cups sugar

3/4 cup water

a handful of raspberries, about 10 (fresh or frozen)–crushed

2-4 teaspoons rose water

In a medium saucepan, combine sugar, water, and raspberries. Heat over medium high to dissolve the sugar and bring to a boil. Boil 1 minute, remove from heat and allow to cool to room temperature before straining through a fine mesh sieve. Discard any raspberry seeds and solids. Stir the rose water into the cooled syrup. Cover and refrigerate until ready to use. Makes about 1 1/2 cups syrup.

For the Lemonade:

1 cup fresh squeezed lemon juice (I used about 8 lemons)

3 cups water

1 cup rose water syrup (use more to taste as desired)

Gin or Vodka

In a pitcher mix together lemon juice, water, and rose syrup. Stir well to combine. Best served with 1-2 ounces of gin or vodka (per drink) over ice.

 

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Recipe: Lemon + Thyme Roasted Parsnips

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One of my goals for 2012 is to cook with vegetables I may have never tried or simply overlooked in the past. We eat something green and vegetal on a daily basis, but I want to expand beyond our usual broccoli/spinach love. I decided to start with this recipe for roasted parsnip strips from Donna Hay.

I’ve adapted the original recipe a little–using regular thyme and a bit of lemon zest in lieu of lemon-thyme. I also nixed the cheese (more of an absent-minded mistake, rather than a conscious decision) and tossed the strips in olive oil instead of butter. After roasting, the strips become crisp along the thinnest edges and sweetly caramelized. To me, parsnips flavor is reminiscent of a carrot with a bit of a peppery edge. I’m actually not the biggest fan of carrots, so I was a little wary of the humble parsnip, but this preparation has definitely converted me. I love a roasty-crisp root vegetable and these are definitely a new favorite.

Lemon-Thyme Roasted Parsnips

I used these as a garnish for some lentil soup, though they are just as delicious to snack on as-is. Since I made these well before dinnertime, I re-crisped them in a 350F oven for a few minutes–taking care to monitor them closely so they would not burn. 

3-4 parsnips peeled

1 tablespoon olive oil

10 thyme sprigs, stripped of leaves

1 lemon (I used a meyer lemon) zested

salt and pepper to taste

Preheat the oven to 375F and line a baking sheet with parchment.

Using a vegetable peeler, sharp knife, or mandoline, slice off thin strips of parsnip–leaving behind the woody center if using large parsnips. Toss parsnips in a large bowl with olive oil, thyme, lemon zest, and salt and pepper. Spread parsnips onto the baking sheet in an even layer so they crisp and do not steam. Bake for 12 minutes, toss using tongs, and roast for another 10-12 minutes until crisp and browned along the thinnest edges.

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Recipe: Gingery Carrot Tea Cake with Lemon Cream Cheese Frosting

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Raisins.

I hate ‘em.

They are one of the few foods I just really don’t like. I won’t go into the texturally reminiscent reasons why I don’t like them, lest I gross you out…so, I’ll leave it at that.

For all of my childhood and well into my adolescent years, I thought carrot cake required raisins. So, naturally, I avoided it…despite all the other goodness carrot cake packs, the thought of a sneaky raisin hidden in that spiced, moist crumb, deterred me for years.

Finally, I know better.

Finally I can enjoy the ultra moist, spiced, sometimes nut studded, cream cheese frosted, deliciousness that is carrot cake.

Thank goodness!

Carrot cake don’t need no raisins, girl!

I now L-O-V-E carrot cake, however, I don’t make it that often because many recipes just make too much.

Too many layers, too much commitment, too much temptation.

Then, I found this recipe via Martha, and it was like fate.

Carrot tea cake.

Not even with raisins.

Make it in a loaf pan…

or…

Make it in a medium/smallish bundt pan.

Have a slice in the afternoon with a nice cup of tea and you might just feel like a fancy lady…or guy. Whatever.

Don’t even bother with the raisins, unless you want to…then go for it! Eat those raisins, be braver than me, it’s cool.

Gingery Carrot Tea Cake with Lemony Cream Cheese Frosting

Adapted from Martha Stewart

I added quit a bit more spice to this cake than the recipe called for, plus a bit of candied ginger for good measure. I just really like ginger + carrots.

1 stick (4oz.) of unsalted butter, softened

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla

1 cup finely grated carrots

1 1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ground ginger

1/4 cup chopped, candied ginger

Preheat oven to 350F. Grease a 6-cup loaf or bundt pan and set aside.

In a medium bowl whisk together flour, baking powder, baking soda, salt, dry spices, and candied ginger.

Beat together butter and brown sugar until light and fluffy. Add eggs one at a time, beating and scraping bowl after each addition, until well combined. Add vanilla and carrots, beat well. Fold in flour mixture until combined well, scrape into prepared pan and bake for 35-45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool in pan for 5 minutes before turning out onto a cooling rack. Cool completely before frosting.

Lemony Cream Cheese Frosting

1, 8oz. package cream cheese, softened

zest of 1 lemon

1 teaspoon fresh lemon juice

1 cup confectioners sugar

Beat cream cheese with lemon zest and juice until combined. Add sugar and beat until combined, light, and fluffy.

 

 

 

 

 

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Recipe: Crepes with Homemade Ricotta, Lemon, & Sugar

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Crepes are just so dang good, right?

I mean, have you ever heard anyone say, “Meh, crepes…” shrug…

No, I don’t think you have. I haven’t anyway.

Crepes are like fancy pancakes that you can fill with just about whatever you want. You can make them dinner, or dessert, or breakfast…even brunch or lunch.

Crepes are versatile that way. They’re laid back, they do what you wanna do.

As I tasted the first one, I thought, “WHY DON’T I MAKE THESE ALL THE TIME????”

My thoughts were yelling they were so good. All caps.

Then I figured out why…

…I CAN’T STOP EATING THEM.

Seriously, I just shoved like 6 in my face.

Roll one, take it’s photo, devour.

That’s what I did.

I wrapped up the rest and stowed them in the far reaches of the refrigerator.

I mean, I do want to save some for Sean…plus I want to save me from myself and my insatiable need to eat ALL OF THE CREPES EVER.

I have a problem.

A delicious problem.

Crepes

So, I was definitely watching Mad Hungry on TV the other day and saw Lucinda Scala Quinn make these. Then, I saw that Deb from Smitten Kitchen made crepes too. Then, I needed crepes. That is the story of these crepes…super thrilling. I used the Smitten Kitchen recipe, except less honey. 

As for the ricotta, I made it! I used Tracy from Shutterbean’s recipe. It is solid as cheese curds…which is to say, mighty solid. I used fancy-glass-bottle milk and cream from Calder Dairy here in Michigan. I am so glad I splurged on it, that stuff is darn good pre-cheese AND post-cheese. 

To fill, I just spooned some of that crazy-good ricotta into the crepe, sprinkled with a little plain-old granulated sucre, squeezed a little lemon over it, and rolled it up. I did this 6 times before I, painstakingly, stopped myself.

2 Tablespoons unsalted butter, melted and cooled to room temperature

1/2 cup milk

2 large eggs

1/2 cup flour

big ol’ pinch of salt

a few gratings of nutmeg

2 teaspoons honey

Using a blender, an immersion blender (my choice), or your sick whisking skillz, combine all of the above ingredients and mix until you have a smooth, thin batter. Place batter into a vessel and cover with plastic wrap. Refrigerate for 1 hour to 2 days.

Heat a medium non-stick skillet over a medium flame. If you have a crepe pan, use that. Brush the heated pan with oil or butter and pour in about 1/4 cup of batter. Swirl the pan to coat thinly and evenly. Allow the crepe to cook for about 2 minutes, flip, and cook another 10 seconds or so. Transfer to a plate, repeat until all the batter is gone.

Crepes can be eaten immediately, smeared with whatever is edible and delicious, OR you can wrap them up and store in the refrigerator for a few days. Just reheat in a skillet.

 

 

 

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Meyer Lemon Pull-Apart Bread

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This bread is one of those recipes that immediately caught my eye, I love lemony treats. It’s also one of those recipes that has been lost in my abyss of bookmarks for months. As it is the season for citrus, my local grocery store has been stocked with all kinds of zesty goodness. We are big fans of oranges and grapefruits, simply segmented maybe with a drizzle of maple syrup or a sprinkle of Pico de Gallo (I love this stuff on apples and mangoes too), but I do most of my citrusy baking with Meyer Lemons. I love them, sweet-sour and such a perfect sunny yellow.
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