Tag Archives: food

Yay to Spring!! Lemon Crinkle Cookies

19 Apr

Spring is finally here! Yes, after many push backs from winter this year, spring was finally able to make its way to us 🙂 And so am I, after a week and a half of procrastination and brooding, with lemon crinkle cookies to welcome spring!

I like lemons, both their taste and color, and these recipes for baking yummy lemon crinkle cookies circulating online, gave me this brilliant idea of trying my hands as well. I have baked cookies before, but they have always been the usual chocolate/chocolate-chip cookies and this was the first time I baked a soft, chewy variety.

Lemon Crinkle Cookies

And oh boy am I glad I made these!! These soft chewy variety not only looks refreshing but also have this sweet, tangy flavor that remains after every bite. Just writing this post makes me feel like digging my teeth into one right now!  Absolutely Yummy!!

INGREDIENTS (20-22 cookies)

  • 1 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 1 cup granular sugar
  • 1/2 cup softened butter
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp lemon zest (I used zest of 1 entire lemon)
  • 2 tbsp fresh lemon juice (I used juice of 1 entire lemon)

NOTE: Use fresh lemon juice and zest only.

Pre-heat oven to 350 degree Fahrenheit. Line a cookie tray with parchment paper or, you can oil it as well.

Add flour, baking soda, baking powder and salt in a bowl and sift together. In a separate bowl cream sugar and butter till light and fluffy. Add lemon juice, zest, egg and vanilla and whip again. Remember to scape the sides of the bowl as well. Now, for all the above steps you can use a either a wire whisk of a hand blender but for the next step use either a spatula or a whisk only (No blending/whisking). Slowly, stir in the dry ingredients with the wet ingredients till combined.

I would recommend that you refrigerate the cookie mix for 10-20 minutes now. Divide, the batter into equal small balls and after rolling each ball into powdered sugar, place it on the cookie sheet. Keep some distance between adjacent cookies since, these do spread out and puff up on baking. Bake in the oven for 9-11 minutes.

Again, these might look under baked when you take it out of the oven, but if the tops have crinkled and a toothpick comes out clean, they are ready! I have this habit of peeping into the oven every 1-2 minutes :P, so I know that the cookies crinkled long before the timer ticked 9 minutes 😀  .

Lemon Crinkle Cookies

This might be the 100th time on this post, but I can’t tell you how yummy these cookies are!  These shout Spring and ooze lemon in every bite…

So, bake them if you love lemons… bake them even if you aren’t sure about loving lemon, you will love them for sure after that!

My Weekend Bake – Pineapple Upside Down Cake

1 Apr

Baking a pineapple upside down cake has been on my bucket list forever! I find it very interesting that the dessert not only incorporates the flavor of the fruit but also displays it unabashedly. So, I decided to try my hand at baking the cake this weekend. I will admit here that I had been reading a lot about upside down cakes for quiet some time and was quiet amused to find that pineapple upside down cakes came into existence only in 1920s. 

Following the tradition, I would like to present to all my readers a picture of the yummy pineapple upside down cake that emerged as a result of my experiment as a teaser before I proceed with the recipe 🙂

Pineapple Upside Down Cake

I sure hope that the above image would lure you into trying your hands at baking it sooner than you had planned. I have also had the cheesecake version of this cake and I am in love with both the versions. But then I love everything that constitutes dessert, almost always 🙂 The recipe I used has been borrowed from the joyofbaking.

INGREDIENTS (Serves 6-8)

Topping

  • 4 tbsp unsalted butter, cut in small pieces
  • 3/4 cup light brown sugar (I used dark brown)
  • 1 medium pineapple (I used canned pineapple slices)
  • Maraschino cherries (optional)

Cake

  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated white sugar
  • 2 large eggs, separated
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Preheat oven to 350 degree F. We will need a pan at least 9 inch diameter and 3 inch depth. Mine was less than 3 inch in height and I was worried the batter might overflow while baking. Thankfully, it didn’t!

NOTE

If using canned slices, pat each slice dry with paper towels. I let my slices sit on paper towels for a good 10 minutes before laying them in the pan.

Place the butter for the topping in the cake pan and place it in the oven till it melts. Add the brown sugar to the pan and place it in the oven again till it caramelizes (bubbles start appearing). Remove the pan from the oven and lay out the pineapple slices and one maraschino cherry in the center of each slice.

 In a large bowl whisk together the flour, salt and baking powder. In a bigger bowl, cream sugar and butter till light and fluffy. Beat in the vanilla extract followed by the egg yolks adding one at a time. Add milk, followed by the flour mixture, adding in small portions and ending with the dry ingredients. In another bowl whisk the egg whites with cream of tartar till firm peak forms. Gently fold in the egg whites with the cake batter. Pour the batter onto the caramelized pineapple slices and bake in the oven for about 40 minutes or until the top turns brown and a toothpick inserted comes out clean. Also, the cake would have pulled away from the sides of the pan.

DSCN2711

Run a knife around the edges and them invert the cake onto the serving plate. If some of pineapple pieces get stuck to the pan, no need to worry, just remove and place them onto the cake. Fortunately, I didn’t have to replace any of the slices as mine came out perfectly.

DSCN2719I recommend you to either serve it fresh out of oven or re-heat it for a couple of minutes before serving. Also, I served it with fresh whipped cream (Refer Strawberry Shortcake for the recipe), but I am sure it would taste good with vanilla ice-cream as well.

I am pretty sure I will bake this soon again. The cake turned out to be soft and fluffy and the pineapples were most definitely the crowning glory. My baking session this weekend was definitely more than satisfactory and am now super pumped up for the week.

Have a good week, friends and like always, bake away :)!

My Weekend Bake – Cream Scones

17 Mar

Scones like every food, have their own history. I recently discovered that, originally these were made out of oats and baked on a girdle, but as a scone lover I can myself go to any extent to get a fresh one for myself. I am a frequent Starbucks visitor and am very much in love with their blueberry scones! Infact, it was here that I had my first scone but nothing beats being able to bake your own scones and have them with a cup of steaming hot tea! That was motivation enough for me to try to bake them.

Cream scones

INGREDIENTS (14-16 small scones)

  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 4 tbsp COLD unsalted butter, cut into smaller cubes
  • 3/4 cup heavy cream (I used milk and added the quantity based on judgement, enough to make the dough manageable but not too loose)
  • 1 egg
  • 1 tsp vanilla essence

NOTES

Some notes here, the butter should be really cold, you can keep them in the freezer for a couple of minutes. The second point of interest before we start baking is to remember not to over knead the dough, because we want our scones to be fluffy and crumbly and light! So, I chose to knead the flour lightly using my hands, you can use a mixer as well, your choice.

Pre-heat the oven to 275 degree F.

Mix all the dry ingredients in a bowl and add pieces of butter to it as well. Crumble through the mixture till it looks like the picture below.

crumble cold butter with dry ingredients

In a separate bowl beat the egg lightly and add cream and vanilla essence to it and stir them into the dry mixture. Knead the dough to make a uniformly moistened dough. Cover the dough with a cling wrap and refrigerate it for 30 minutes.

Divide the dough into hand sized well rolled balls. On a flat, floured surface, flatten each roll to about 2 centimeters of thickness, using a rolling pin. Now, to shape each scone you can use a cookie cutter or I just used a knife to divide the dough into small scones (the shape they sell them in, at Starbucks!!). Brush the scone tops with oil and sprinkle them with crystal sugar.

sprinkle sugar on scone pieces

Bake the scone pieces on an unlined baking trey, for about 15-20 minutes or until their base is golden brown. The scone tops might be a little soft when taken fresh out of oven, but as long as a toothpick stuck into them turns out clean, they harden perfectly upon cooling.

golden brown scone bottom

fresh out of oven cream scones

The aroma from my kitchen right now is mouth watering, and even my husband complimented the aroma when the cones were still in the oven, not to mention he loved them with butter and agreed to fetch some fresh strawberries for strawberry shortcake (my next post)!! But yes, these scones were an instant hit!

(reference: savorysweetlife)
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