Sweets

Kids in the Kitchen: Easy Lemon Sugar Cookies

By in Cookies & Bars, Easter, Kids, Sweets 9 Comments Tags: , , , , , , , ,

lemon sugar cookies

I got the sudden urge to decorate sugar cookies last week. As you can see I got as far as making the cookies. :) But that was fun in and of itself. I did make one batch of the glaze and got approximately five cookies done before Max had already decorated (read: eaten) three cookies and Alli woke up wanting some attention. So I put that idea behind me and decided to freeze the rest in case the time ever came that I was able to decorate again (I am in no way a super mom and I’m ok with that).

Kids Can:

  • knead dough
  • help roll out dough
  • cut out shapes
  • older kids can decorate with icing bags
  • younger kids can spread the glaze on the cookies and decorate with sprinkles

I’m not usually a fan of sugar cookies. But these I can actually eat on their own without icing. I’m really into tea lately and these cookies are a perfect accompaniment to that.

These are the easiest sugar cookies I have ever made. Sugar cookies aren’t all that hard to make but there’s generally a lot of waiting time for the dough to chill before rolling, then trying to roll out a stiff dough or wait for it to soften before you roll it out. Simple enough really but it’s enough to stop me from making them on a whim. These cookies on the other hand were whipped up and baked in the time it took for James and Max to go grocery shopping. They left. I got the urge to bake. They came back. Half the cookies were baked and cooling on the counter while the remainder were in the fridge awaiting their turn in the oven.

The key to these cookies being able to be made so last minute is the fact that you don’t have to soften the butter. Cold butter means there’s no chill time before rolling it out which cuts the prep time down considerably. Plus they roll out like a dream. I made the original cookies at Christmas this year and knew they would be my sugar cookie of choice from then on.

I wanted the flavours to suite Easter so I opted to add some grated lemon zest to the dough. Delish!

Tips to Perfect Sugar Cookies

I’m no expert on sugar cookies but I do know a couple tricks to get them nearly perfect every time. At least it works for me!

  1. Roll Out on Parchment Paper. Rolling the dough out on a floured piece of parchment paper means less flour is used (meaning softer cookies) and easier transportation to the baking sheet (which means less stretching and breaking).

  2. Refrigerate Before Baking. Since this recipe is not refrigerated before rolling out you want to be sure to refrigerate it once the shapes are cut. That way it keeps it’s form and doesn’t spread.

  3. Chill Before Cutting Out Delicate Pieces. If you’re wanting to make smaller cutouts in the cookie (like I did with the flowers) do so after they have chilled in the fridge, just before baking. This way you don’t have to worry about any delicate parts breaking when you transfer it to the baking sheet and it will hold it’s shape better.

The glaze for these cookies is lemony and sweet. Much sweeter then royal icing. You can’t really compare the two but it is much easier to make and decorates beautifully (just look at Amanda’s cookies). But, as I said it is very sweet so if you’re worried about that you may want to stick with royal icing.

Easy Lemon Sugar Cookies

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 1 cup cold salted butter, cubed
  • 1 egg
  • 1 teaspoon vanilla
  • zest of one lemon
  1. Combine flour and baking powder.
  2. In a separate bowl, cream butter and sugar. Add egg, vanilla and zest. Mix until incorporated.
  3. Add flour in three additions, scraping down as you go. Beat until combined (will be crumbly).
  4. Divide dough in half to roll out. Knead each piece on counter top until smooth. Roll out on floured parchment paper. Cut into shapes. Place on parchment lined baking sheet. Freeze for 5 minutes (or refrigerate for 15 minutes) to firm up.
  5. Bake @ 350 for 10-12 minutes. Let sit for 2 minutes before removing to wire rack or paper towel to cool.

Makes approximately 4 dozen cookies

Lemony Sugar Cookie Glaze

  • 1 cup icing sugar
  • 1.5 tablespoons lemon juice
  • 1 tablespoon corn syrup
  1. Sift sugar into a bowl. Mix in lemon juice and corn syrup. Spread or pipe onto cookies.

Tip: If piping onto cookies check the consistency by doing the 10 second ribbon test. Drag a knife through the glaze and lift to make a ribbon. It should smooth out in 5-10 seconds. If the icing comes together before 5 seconds add more sugar. If the glaze comes together after 10 seconds add more liquid. This will ensure that it is firm enough to pipe but still loose enough to flood the cookie.

Makes enough for approximately 1 dozen cookies.

Sugar Cookies adapted from bake at 350. Sugar Cookie Glaze adapted from i am baker.

 

Five Minute Chunky Monkey Ice Cream

By in Cool, Fruit, GF Sweets, Gluten Free, Kids, Smithfield, Sweets 13 Comments Tags: , , , ,

I“ve been dreaming about this ice cream for a long time. I”ve seen the idea of pureeing frozen bananas and turning them into ice cream quite a bit around the web and I had to give it a try to see if it was actually true. Could pureed frozen bananas really have the same texture and feel of ice cream?

In one word. Yes!

“It is amazing what happens to a banana once it is frozen and pureed. It becomes, remarkably, a lot like ice cream. Your kids will feel like they”re getting an extra special treat in the middle of the day, but really they”ll be eating fruit. Even when I”m eating this I have to remind myself that it”s not ice cream. The texture of the banana as it “melts” in your mouth is not unlike the silky texture of custard.”

Read more and get the recipe on Smithfield.com

Rhubarb Crisp

By in Fruit, Mothers Day, Pastries, Sweets 31 Comments Tags: , ,

rhubarb crumble

Now that spring is around the corner the fruits will be plentiful and begging to be used in our favourite desserts. I love making crisps because they’re so easy to throw together and the flavour of the fruit always shines through. I came across a crisp recipe a year or so ago that has been my go to for all my crisp toppings. In fact I like to make dry batches and keep them on hand so that if I have some fruit that needs using up or we’re just in the mood for a crisp, I can whip one up with even less hassle. It stays true to it’s name and stays nice and crisp for days after. With the crunch of walnuts and warmth of cinnamon I could seriously eat the topping all on it’s own.

The weather has been so glorious this week. It actually feels like spring! These warmer days and melting snow can’t help but lift your spirits. Max has been enjoying splashing in the puddles and streams that are flowing down the hills. And, I’m enjoying getting out of the house. Can you say cabin fever!

I’m also enjoying being in the kitchen more. I strap Alli in her baby carrier, put some music on for Max to dance to and get to work. The rocking motion and occasional hip wiggle seems to lull her to sleep. This week the weather inspired me to get in the kitchen and make my favourite Rhubarb Crisp.

Rhubarb will be starting to make it’s appearance soon in most of the world. Here we don’t get it until the beginning of the summer so I used up the last of the stuff that I froze in August. It definitely got me in the mood for Spring. And, now I can’t wait to see the fresh stalks at the grocers again.

What is your favourite springtime dessert?

One Year Ago: Sweet & Sour Chicken Balls

Rhubarb Crisp

Rhubarb Filling
  • 4 cups chopped fresh or frozen (thawed) rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla
  1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
  2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
Crisp Topping

adapted from Fresh with Anna Olson

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/2 cup chopped walnuts
  • 5 tablespoons butter, melted
  1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
  2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.

To Make Crisp Topping Ahead
  1. Mix together flour, oats, sugar, cinnamon, salt and nuts.
  2. Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
  3. To use: Mix in melted butter and crumble over top of fruit.

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Fig “Newton” Crumble Bars

By in Cookies & Bars, Snacks, Sweets 11 Comments Tags: , , , ,

Fig “Newton” Crumble Bars

First off I want to thank all of those who filled out my survey last week. I loved hearing from all of you and your encouraging words and comments have inspired me. Gave me the little kick in the butt that I needed. :) This blog is purely a hobby for me at this stage in my life. But, I like knowing that I”m making a difference somewhere so hearing from you helps me to know where to focus my sights.

When asked what type of posts you”d like to see more of in 2011 there was one shining star: “Home-made versions of store bought products”. This makes me happy because it”s something I love experimenting with.

When you move to a foreign country many of the conveniences that were once commonplace become nearly impossible to find. In a way I”m glad because it has made me eat a lot healthier. And, now that I”ve discovered how much fun and satisfying it is to create versions of those things at home, I”ve gotten a little hooked.

One thing I have yet to see here is Fig Newtons. Oh how I love them. They always remind me of my dad because he was always the one who bought them in my house growing up.

And, I”m a typical pregnant lady. I get up in the middle of the night to go to the bathroom and stuff something in my face.

When I had Max that was magnified in a major way once I started nursing. I lived on granola bars in the middle of the night during his first months of life, that or a heaping spoonful of peanut butter. Whatever would stop my grumbling stomach so I could go back to sleep!

I”ve been in search of some “healthier” mid-night nibbles since granola bars are all but non-existent in Norway. I feel pretty good about these Fig “Newton” Crumble Bars because not only do they taste remarkably like fig newtons but they”re less sweet then a cookie, can be scarfed down in a jiffy, contain the healthy properties of dried figs ;) and are pretty much impossible for me to get sick of.

I think I”m going to whip up another batch and store them in the freezer because in approximately four more weeks I”m going to be eating them all night long. :)

One Year Ago: Tangy Raspberry Smoothie

Fig “Newton” Crumble Bars

adapted from Martha Stewart

Crust

  • 2 cups flour, fluffed or sifted before measuring

  • 1 cup sugar

  • 3/4 cup cold butter, cubed

  1. Place flour and sugar in food processor. Pulse to combine. Add butter and pulse until mixture is crumbly. Place in a large bowl and squish with fingers to create lumps and ensure it sticks together.

*It”s important to fluff the flour before measuring or the mixture may be too floury to stick together.

Filling

  • 8 ounces (1.5 cups) dried figs, stems removed

  • 3/4 cup apple juice

  • 2 tablespoons sugar

  • 2 tablespoons flour

  • 1 teaspoon lemon zest

  1. Wipe out food processor. Roughly chop figs and place in food processor. Add remaining ingredients. Process until smooth and pasty.

Assembly

  1. Spray an 8 inch square baking pan with cooking spray. Line with parchment with two edges overhanging. Spray again with cooking spray.

  2. Press 1/2 (or more) of crumble mixture firmly into bottom of pan. Save remainder for later.

  3. Spread filling evenly onto bottom crust. Sprinkle on remaining crumble topping.

  4. Bake at 375ºF for 50-60 minutes until topping is golden. Allow to cool completely. Loosen sides with a sharp knife and lift out using the parchment paper that is overhanging. Slice into 16 squares.

  5. Store covered at room temperature for up to 5 days or freeze.

Makes: 16 servings

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Peanut Butter Popcorn Crunch

By in Candy, Christmas, Kids, Snacks, Sweets 8 Comments Tags: , , , ,

Christmas is almost here. Ahh! I can”t believe it. Why does it seem to sneak up so fast? I”ve been putting off my Christmas “chores” thinking I”ve got tons of time and am just now realizing that I have to get it all done in less then a week. Overload! My procrastination has gotten the better of me.

When we were little it took forever for Christmas to come and now it feels like you just start getting into the holiday spirit and it”s over already. I guess the saying”s true, “time flies when you”re having fun”. Or when you”re stressed out. But, hopefully it”s because you”re having fun. :) I”m trying to put it at the forefront of my mind to enjoy the holiday and not worry about everything being perfect. Simple recipes like this one definitely help.

Peanut butter. Popcorn. Chocolate cover peanuts. Pretzels. All four drool worthy on there own, but when combined they make one deliciously fast and easy snack or last minute food gift. I like to think that this is a little healthier then caramel popcorn since it has some protein in the peanuts and peanut butter. That always makes things healthier right? ;)

All the aspects are here for a perfectly balanced and addicting snack. Sweet and salty, crunchy and contains chocolate. Perfect for curling up on the couch in your pj”s and munching away while you watch your favourite holiday flick. Hmm… I think I”m going to go take my own advice right now.

One Year Ago: Christmas with honey & jam

Peanut Butter Popcorn Crunch

  • 8 cups popped popcorn

  • 2 cups pretzels

  • 1/2 cup sugar

  • 1/4 cup liquid honey

  • 1/4 cup corn syrup

  • 1/2 cup peanut butter

  • 1/2 teaspoon vanilla

  • 1 cup chocolate covered peanuts

  1. Mix together popcorn and pretzels.

  2. Place sugar, honey and syrup in a small saucepan. Bring to a boil. Lower heat and simmer for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until melted.

  3. Pour hot peanut butter mixture over popcorn and pretzels. Toss until evenly coated. Allow to cool before adding chocolate covered peanuts.

Makes approximately: 10 cups

* Avoid the urge to boil the sugar mixture for longer then 2 minutes. This will make the coating set up too hard.

* If you won”t be eating this right away, lay it out on baking sheets to dry. This way it won”t clump together in one solid mass.

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Chocolate Dipped Coconut-Almond Candies

By in Candy, Chocolate, Recipes, Sweets 3 Comments Tags: , , , , ,

I don”t know about you but I”ve been having a heck of a time deciding what to make for Christmas sweets. There are just too many options that I want to try and it seems nearly impossible to single out one item to make. I can spend all day looking at recipes but then nothing gets made because I”m too busy looking at all the things I could make.

When I was trying to narrow things down these Chocolate Dipped Coconut-Almond Candies quickly jumped to the top of my list. I”m destined to love anything with coconut and James feels the same way about chocolate and almonds. Plus, they looked so easy to make that I knew I could get them done without too much effort. With less then two months left until this baby is born I like to spend as little effort as possible so I can have the energy for some one on one time with Max. We have to take advantage of it while we can!

I had to put most of these in the freezer so that there would actually be some to put out on Christmas Eve. Both James and I find ourselves craving them throughout the day and I”m afraid we would gobble them all up if left in the fridge.

Now I just have to decide what to make next. What”s on your list?

One Year Ago: Christmas with Let Her Bake Cake

Chocolate Dipped Coconut-Almond Candies

adapted from Taste of Home

  • 1 3/4 cups icing sugar

  • 1 3/4 cups flaked coconut

  • 1 cup chopped almonds

  • 1/2 cup sweetened condensed milk

  • 2 cups semi-sweet chocolate chips

  • 2 tablespoons butter

  • sliced almonds for decorating

  1. Mix together, sugar, coconut, almonds and milk until evenly combined. Roll into 1 inch balls and place on a parchment paper lined baking sheet. If needed refrigerate 20 minutes until firm.

  2. Melt chocolate and butter together, stirring until smooth.

  3. Using a toothpick or skewer dip coconut balls into chocolate and allow excess to drip off. Place back onto parchment lined baking sheet. Remove skewer and top with a slivered almond.

  4. Refrigerate until firm. Store in the fridge or freezer.

Makes: 2 1/2 – 3 dozen

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