I really enjoy lemon treats. To me, there is something refreshing about the lemon flavor. I have a few favorite lemon desserts, but this pound cake is one of my favorites. I honestly cannot remember where I got the recipe from, so although I would like to give credit where credit is due, I am going to blame the forgetfulness on my Mommy brain.
Ingredients
2 ½ cups sugar
1 cup butter, softened
1 teaspoon lemon extract
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk or evaporated milk
1 tablespoon grated lemon peel
1/4 cup poppy seeds
Powdered sugar, if desired
Directions
1. Heat oven to 350 degrees. Grease bottom and side of angel food cake pan, 10×4-inches, 12-cup bundt cake pan or 2 loaf pans, 9x5x3-inches, with shortening; lightly flour.
2. Beat sugar, butter, lemon extract and eggs in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Mix flour, baking powder and salt. Beta flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in lemon peel and poppy seeds. Pour into pan(s).
3. Bake angel food or bundt cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove form pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
I have now posted here every month for the last year and really enjoyed doing it. It got me to think more about the fact that I do like cooking (more than I thought I did). And also to see that I have come quite a ways since my first cooking experiences. Of course, I am still far from calling myself a “cook”, but I am getting closer the more I try out Maria’s recipes! I am going to go back to just posting recipes occasionally on my own blog now for this season of life. I really appreciate Maria giving me the opportunity to do this and encourage her other friends to join in and share your recipes as well!
All the best,
After four years, I will say my son has developed himself quite the sweet tooth. He enjoys having a cookie or dessert, and I can not say I blame him. We are working with him on enjoying a little bit each day, but in the mean time, it gives me an excuse to bake. I found this recipe for Chewy Vegan Chocolate Chip cookies on Daily Garnish, one of my favorite cooking websites, because Emily posts relatively easy to make recipes.
Apple pie is probably my favorite kind of pie, but when it comes to rolling out a crust, I am not always up for it (ie. I am lazy). That is why I discovered this delicious Dutch Apple Pie from All Recipes. The crust is made with butter, flour, brown sugar and oats and is simply pressed into the pie plate. The filling is pretty simple then. And the end result is delicious.
Enjoy,
My all-time favorite family tradition is cooking baking with my mom’s side of the family the Friday after Thanksgiving. While others are out fighting crowds in shopping malls, we women (me, when I am home, my grandma, my mom, my two aunts, my sister-in-law, my mom’s cousin and my cousin’s wife) are pumping out hundreds of dozens of Christmas cookies in a day. We have been doing this for almost 2 decades now and have gone through a lot of cookie recipes. Today I am going to share with you a few of the recipes that have stood the test of time and are some favorites for our family.
Peanut Blossoms
Ingredients
1/2 cup butter
1 cup peanut butter chips
2/3 cup packed light brown sugar
1 egg
3/4 teaspoon vanilla extract
2 1/3 cup all purpose flour
3/4 teaspoon baking soda
1/2 cup finely shopped nuts (optional)
granulated sugar
1 bag (9 ounces) Hershey’s Chocolate Kisses
Directions
1. Heat oven to 350 degrees.
2. In saucepan over low heat, place butter and peanut butter chips; heat; stirring constantly, until melted.
3. Pour mixture into large mixer bowl; add brown sugar, eggs and vanilla, beating until well-blended.
4. Stir in flour, baking soda and nuts, blending well.
5. Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
6. Bake 10-12 minutes or until lightly browned. Immediately place unwrapped chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to cool.
Cowboy Cookies
Ingredients
1 cup sugar
1 cup brown sugar
1 cup vegetable shortening
2 eggs
1 3/4 cup sifted flour
2 cups oatmeal
1 cup shredded coconut
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 6 ounce bag of chocolate chips (almost 3 cups)
1/2 cup chopped walnuts
Directions
1. Cream both sugars, shortening and eggs.
2. Mix in remaining ingredients.
3. Bake 13 minutes at 350 degrees
Chocolate Amaretto Balls
Ingredients
3 (6 ounces) packages chocolate morsels
1 (14 ounces) can sweetened condensed milk
3 tablespoons amaretto liqueur
1/2 teaspoon almond extract
Finely chopped almonds (nuts)
Directions
1. In heavy saucepan over low heat, melt morsels with condensed milk.
2. Remove from heat. Stir in amaretto and almond extract.
3. Chill two hours. Shape into ¾ inch balls. Roll in nuts. Chill until firm.
4. Store at room temperature in tightly covered container.
Peanut Butter Temptations
Ingredients
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
1/4 teaspoon baking soda
10 ounces of mini peanut butter cups.
mini muffin cups
Directions
1. Preheat oven to 375 degrees.
2. Cream butter, peanut butter and both sugars.
3. Beat in egg and vanilla.
4. Blend in flour and baking soda.
5. Shape dough into 1 inch balls and place in ungreased 1½ inch muffin tins with mini muffin cups.
6. Bake for 8 – 10 minutes or until slightly browned.
7. Immediately after removing from oven, press a mini peanut butter cup into the center of each cookie, until only the top of the peanut butter cup shows. Let cool in pan.
Those are just a few of the selections. Here is a plate with some of the final products. If you see something there you would like the recipe for, let me know in the comments and I will send you the recipe.
Enjoy,
A while back, Dulce posted a gluten free vegan chocolate cake. I was looking for a vegan cake to make for my son, and remembered her post, so I thought I would give it a try with wheat flour. The end result (pictured above) was divine. We are in the process of trying to eliminate gluten to see if TB is also sensitive to that, so I gave it a whirl with Bob’s Red Mill GF flour, which also turned out well (pictured below still in the pan).
Dulce graciously allowing me to repost her recipe with the modifications I made.
The Players
3 c Bob’s Red Mill GF Flour
2 c turbinado sugar
1/2 c cocoa powder
1 c vegan mini chocolate chips
2 tsp baking soda
1 1/2 tsp salt
1 Tbsp vanilla
2 tsp vinager
2 Starbucks via packs
2 cups coconut milk (or almond, I like coconut better when baking)
2/3 c olive oil
The Fun
1. Preheat oven to 350 degrees, and spray 2 8″ round cake pans or one 9″ square pan with olive oil or other baking spray.
2. Mix dry ingredients and set aside.
3. Mix wet ingredients and then add to dry ingredients, being sure to mix thoroughly. Pour in to the pan(s).
4. Bake for 25-30 minutes.
I try to allow it to cool before diving in, but it’s hard. Our favorite topping is to put a scoop of So so Delicious coconut milk ice cream on top.
I really enjoy lemon treats. To me, there is something refreshing about the lemon flavor. I have a few favorite lemon desserts, but this pound cake is one of my favorites. I honestly cannot remember where I got the recipe from, so although I would like to give credit where credit is due, I am going to blame the forgetfulness on my Mommy brain.
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