lemon Archives - Page 2 of 3

Tag: lemon

18
Feb
2014

Lemon Crinkle Melts

categories: Baking, Cookies, Spring, Summer

A melt in your mouth lemon cookies.. Ooh, how I love thee. I craved them one afternoon so bad that I had to bake them PRONTO! I LOVE lemon even more than chocolate. Please don’t hate me! If there is a choice between chocolate and fruit, I most certainly always choose the latter (umm..yess.. mostly!). Chocolate vs lemon tart? Absolutely lemon tart! Chocolate donuts or strawberry filled donuts? Undoubtedly strawberry! Are we still friends? Okay, great! 🙂

These cookies were SOOO GOOD that I might have tried eating 4 in a go. Don’t try to picture that! I found this fantastic recipe on White On Rice Couple blog and they looked so gorgeous that I had to make them. I slightly reduced the quantity of butter and sugar mentioned in the recipe to suit our taste and they were perfect for us.

This recipe does not use any lemon extract and if you are worried about the lemon quotient then worry not, my friends. They are plenty lemony. I was blown away by the flavor and texture would be an understatement! If you love lemon cookies and love snickerdoodles like I do, you will find yourself stuffing yourself silly with these lovely cookies. Soft interior with slightly crisp exterior achieved by rolling the dough in confectioners sugar before baking. Delicate and bright! What’s not to love?!

Can you tell I’m obsessed? Yeah, this recipe will be definitely made again & again & again.
Enjoy!

Lemon Crinkle Melts

Recipe slightly adapted from White On Rice Couple

Yields: Around 24 cookies or more depending on size

Prep time: 10 minutes | Chill time: 30 minutes | Bake time: 9-11 minutes | Total time: 1 hour

Ingredients:

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoons baking soda
1 teaspoon lemon zest
1/2 cup packed brown sugar
1/3 cup white granulated sugar
2/3 cup unsalted butter, softened
½ teaspoon vanilla extract
1 large egg (make it eggfree & use 1/4 cup unsweetened applesauce)
2 Tablespoons fresh lemon juice
1/4 cup confectioners sugar

Directions:

Preheat the oven to 180°C / 350°F. Line a couple cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda for at least 20 seconds. Set aside.
In a bowl of your mixer, add lemon zest, brown sugar, white sugar and mix together with hand. Add butter to the bowl and beat butter and zesty sugar together until light and fluffy. Beat in the vanilla extract, egg and lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.
Stir in the flour mixture until just combined, making sure to scrape the bottom of the bowl to get all of the flour. Cover the bowl with cling film and let the dough chill in refrigerator for 30 minutes.
Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls. Roll the balls in the confectioners sugar then place 2 inches apart on the lined cookie sheets.
Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.

Note: To make these cookies vegan, replace butter with vegan margarine.

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22
Jun
2013

Zesty Lemon Ice-cream with Blueberry Swirl

categories: Ice-creams, Summer

I have a declaration to make. This is by far THE best ice-cream I have ever made! Seriously!!! It’s so good that I could not believe this was made by me at home without the use of ice-cream maker. It came out so perfect, it was definitely to die for!

It was tart, light, refreshing, tangy, sweet, velvety… Lick-your-bowl good if you still don’t get what I mean! Everything you want your lemon ice-cream to be and more!

This ice-cream definitely screams SUMMER!

We are making this one little bit differently than how we were doing with our previous ice-creams. First, we need to make lemon curd for the base and then fold it in with whipped cream. That’s it!

Lemon curd is wonderful and super easy to make. It is so versatile that apart from using it in this ice-cream, you can use this as a filling for your tarts, pies and cakes or simply as a spread for your scones!

We are going to cook the lemon curd in a stainless steel bowl placed over a saucepan of simmering water aka double boiler. It will only take about 3-4 minutes to cook.

I have scaled down the recipe to make ice-cream for just 2 people. I have been whipping ice-cream daily so you can understand why I would do this! But I regretted my decision as soon as I had its first bite.. It was heavenly! And I wanted more!! 🙁

So let’s get down to the business!

Zesty Lemon Ice-cream with Blueberry Swirl

Yields: around 6 scoops

Ingredients:

1 small egg
1/4 cup granulated white sugar
1 Tbsp lemon juice, sieved so that it is free from pulp
1 Tbsp unsalted butter, room temperature
Lemon zest from 1 lemon
1/2 cup fresh medium fat cream (40%), chilled
2 Tbsp blueberry compote

Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the egg, sugar and lemon juice until blended. Cook, stirring constantly (to prevent from curdling), until the mixture becomes thick. This will take about 3-4 minutes to cook.
Remove from heat and immediately pass the mixture through the sieve to remove any extra lumps. Whisk in butter and lemon zest. Let cool. It will continue to thicken as it cools down further. Freeze it till cream is ready.
Whip the fresh cream till soft peaks form. Gently fold in the chilled lemon curd. If it is too tart for you then add more cream as per your taste.
In a small airtight container, spoon in half the mixture and top it with blueberry compote, top with rest of the mixture and freeze for 4-5 hours before serving. Serve it topped with fresh blueberries and dig in!

*Tips: Lemon curd has to be made with fresh lemons. Juice lemons at room temperature to get more juice and strain the juice to remove any pulp from it. While grating the zest from the lemon, be sure not to remove pith (white membrane) from the lemon as it is very bitter tasting. Cold lemons are much easier to zest. You can use a zester or fine grater for this. Do this just before using as the zest will lose moisture if it sits out too long.

Lemon curd recipe scaled down and barely adapted from Joy Of Baking

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15
Jun
2013

Cucumbertini ___ To spike it or not!

categories: Drinks, Summer

This is the ultimate summer drink!

This is THE summer drink!!!

I swear… This is the best cooler posted on my blog till now..

So simple yet so refreshing..

If you are sipping on this in the midst of a scorching noon heat or in a humid summer evening, I swear you will forget all about the weather and swim in the serenity of this concoction! It’s got a knack to calm your soul. Believe me… It is THAAAT GOOD!

Have it as it is or spike it with vodka to create a sophisticated cocktail.. Definitely a party-pleaser and ideal for girls’ night-in!

Both version will certainly make your Saturday evening stunning!

What are you waiting for??!! Mix it up & chillax! 🙂

Cucumbertini

Yields: 2 large glasses

Ingredients:

3 fresh petit English cucumbers, peeled and roughly chopped
2 Tbsp celery, roughly chopped
2 Tbsp Monin’s Cuaracao Triple Sec
Juice squeezed from 1 lemon
1 Tbsp caster sugar (optional, I did not use)
1/4 cup + 1 cup cold water
6-8 ice-cubes, a couple more to add to the glasses

Directions:

Take cucumber and celery in a blender. Pour 1/4 cup cold water and blend til it is pureed. Take a sieve and strain the puree.
Pour strained liquid back to the blender. Add triple sec, lemon juice, caster sugar, 1 cup cold water, ice-cubes and blitz it. Pass the potion through a sieve again. Your cucumbertini is ready to be served on the rocks! Garnish with a lemon wedge.

*Spoon the foam out from the cucumbertini before pouring in glasses if you prefer a clear concoction.

This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

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06
Jun
2013

Peach Upside-Down Mini Cakes with Lemony Bits

categories: Cakes, Cupcakes & Muffins, Summer

!!!Happy Father’s Day!!!

I know I am about a week early for Father’s day post but I just couldn’t stop myself from posting this scrumptious desert li’l bit early as it’s my dad’s birthday on June 9. We stay miles apart so he would not be able to taste it but that couldn’t stop me from baking something special for ‘The Most Special Man’ in my life.

My dad has been the strongest pillar for me and my sis. He is my greatest supporter, admirer and best friend. He has scolded me when he must and patted my back even at my smallest of achievements. He has taught me to ride bicycle and has held me before I fell and hurt myself. He has felt my injuries and illness more than I have suffered from them. I have been able to share anything and everything with him. He is the BEST FATHER I could have ever asked for and I thank my lucky stars everyday for it!

I will not be there to celebrate this special day along with my family but I would like to send my regards and bestest of wishes along his way. Wishing you a very very very Happy Birthday Dad! May God Almighty bless you with the best of health & may all your wishes come true!!!

My dad has been a big fan of summer fruits. As kids I remember my dad bringing bags full of peaches, plums, figs, melons and mangoes uberfresh from Farmer’s Market for us days-after-days. (Actually in case of mangoes, sacks full of it!!!) This is what turned me into biggest fruitaholic! I used to wait on summer holidays for the biggest fruit bonanza to begin so that I could keep hogging on freshest of produce!

So on his special day I decided to bake using something which bound us as a family. Our love for summer fruits being one of it! I bring to you a very simple yet decadent ‘Peach Upside-Down Mini Cakes with Lemony Bits’

Be sure to bake this for Father’s Day to make your dad feel extra-special!
Its not extravagant but will surely please your dad!

Peach Upside-Down Mini Cakes with Lemony Bits

Yields: 4 mini cakes

Ingredients:

1/4 cup softened unsalted butter, divided
1/4 cup light brown sugar
3 medium peaches, peeled, cored and diced
Lemon zest of 2 lemons
1/4 tsp ground cinnamon
1 cup, plus 2 Tbsp whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup granulated white sugar
1/2 cup vanilla yogurt
1/2 cup milk
1 tsp vanilla extract
Ice-cream, whipped cream or sweetened yogurt for serving (optional), I served mine with vanilla ice-cream and it tasted divine!

Directions:

Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside.

Peach Upside-Down Mini Cake1 — Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.

Peach Upside-Down Mini Cake2 — Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.

In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter. Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix.

Peach Upside-Down Mini Cake3 — Spoon batter over peaches, diving equally.

Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.

Peach Upside-Down Mini Cake4 — If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.

If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.

Directions:

Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside. Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.
Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.
In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter. Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix. Spoon batter over peaches, diving equally.
Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.
If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.
If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.

Enjoy with your family! 🙂

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03
Jun
2013

Fresh-Peach Lemony Cookies

categories: Cookies, Summer

Pardon my blog absence since 2 weeks.

I know I AWOLed but all I can say in my defence is that it was a testing time for us and my family needed me. Let’s not get into WhatHappened&How-HopeYou’reFine-AwwwSorryToHearThat etc stuff of it as the time has passed now and we are trying to move on.

I returned home only yesterday and was completely sloshed after all the hoopla that surrounded my life for past 15 days. I needed a break. I ~~needed~~ wanted peace.

But I also knew that my blog required my attention right away. I didn’t want people to think that my blog was dead. Not right now. That’s the last thing I need.

So to attain this much needed peace, I head to my cozy kitchen and start my meditation. I bake… I bake cookies… I bake fresh-peach lemony cookies!

Oh yes! And what a meditation it turned out to be.. Peach is one of my favorite summer fruit(of course, no comparison with my fav mangoes.. which reminds me I need to make something outta mango RIGHT NOW!!!). And the aroma of peaches mixed with the lemony zing was divine!

To this combination I added a touch of cinnamon and AHEM!! As a result my whole house was filled with wonderful scents pampering me with soothing and mind-numbing aromatherapy. Finally, I felt at peace. 🙂

Ripe stone fruit and apricot preserve lend a double dose of flavor to these summary cookies.

These cookies are moist and have quite a tender texture hence tastes best on the day it is baked. Therefore, I decided to bake a small batch of 6 cookies. If you wish to bake in a larger quantity, it can be stored at room temperature for 2-3 days. Cookies will soften a bit on next day but it will still taste delicious.

Fresh-Peach Lemony Cookies

Yields: 6 regular sized cookies

Ingredients:

3/4 cup whole wheat flour
pinch of salt
pinch of baking soda
1/8 tsp cinnamon powder
Lemon zest from 1 large lemon
2 Tbsp butter
1/4 cup firmly packed brown sugar
2 Tbsp of egg (whip an egg and use 2 Tbsp of it)
1/4 tsp pure vanilla extract
1 large ripe peach, peeled, pitted, and cut into 1/4-inch dice
1 Tbsp sugarless apricot jam/preserve (peach preserve can also be used)

Directions:

Preheat oven to 375 F/180 C. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, salt, baking soda, cinnamon powder and lemon zest.
In a large bowl, beat butter and sugar with a electric mixer on medium speed until fluffy for about a minute. Reduce speed to low. Beat in egg and vanilla extract. Add flour mixture, and beat until just combined. Add peaches and preserve, and beat until just combined.
Drop cookie dough onto baking sheet with an ice-cream scoop, spacing about 2 inches apart. Bake until just golden brown, for 13-15 minutes. Let cool on baking sheet for about 5 minutes before transferring on a wire rack to cool completely.

Beat the heat with Peach! 😉

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