lemon

Hello Sunshine: Lemon-Coconut Cookies

Lemon Coconut Cookies 005 Edited Hello Sunshine: Lemon Coconut Cookies

The sun is shining, the light is coming (don’t forget to set your clocks one hour forward this weekend), and a warm-up is on the way. The general consensus is spring cannot get here soon enough. I have been impatiently awaiting its arrival since those early days of February when I first noticed light in the sky past 6 p.m. Despite my sunny mood, I went shopping for a space heater and a winter coat this afternoon. Ever the pessimist.

I took this recipe from The Inspired Vegan by Bryant Terry. When describing the recipe, he suggests brightening up a dreary afternoon by enjoying one of these cookies alongside a cup of tea. This is the perfect description for these bright, lemony cookies.

The author was right on that these cookies are flavorful when eaten plain but “next level” when topped with the icing. The coconut oil and shredded coconut lend the cookies a slight coconut flavor, but overall, it is far outweighed by the lemon.

Unfortunately, implementing the recipe was not as promising as the descriptions. The coconut oil – which is actually a solid, not a liquid – was difficult to fully incorporate into the batter. I was oftentimes left with chunks of it showing up in random places. In the future, I may melt the coconut oil before I beat it into the cookies since it will solidify as the dough chills.

Lemon Coconut Cookies 013 Edited Hello Sunshine: Lemon Coconut Cookies

After I rotated the first batch of cookies halfway through their baking time, they were little more than a pool of dough on a baking sheet. I thought about sending them straight to the trash, but I decided to give them a chance to finish baking. Turns out, this was a good decision.

The cookies were not only salvageable, but pretty darn delicious. However, I do have a suggestion to help you optimize this baking experience: You must chill the dough.

These cookies spread across a baking sheet like a wildfire across a dry forest. To minimize this, I suggest chilling the dough as long as possible or perhaps putting it in the freezer for a bit. I even thought about putting cookie cutters around the balls of cookie dough in an effort to fence them in.

The good news is, the dough is very forgiving immediately after it comes out of the oven. If a few cookies bake together, simply use the edge of a spatula to reshape them. Try not to wait too long because they do set up fairly quickly. They also cool quickly. By the time the last baking sheet came out of the oven, the first batches were cool enough to ice with the lemon glaze. And that is one form of ice I will happily accept all year. Enjoy!

Lemon Coconut Cookies 026 Edited Hello Sunshine: Lemon Coconut Cookies

Hello Sunshine: Lemon-Coconut Cookies
Author: 
Serves: 20
 

Ingredients
  • For the Cookies
  • 1 cup plus three tablespoons all-purpose flour
  • ½ cup shredded coconut
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup coconut oil (in its solid state)
  • 1 egg
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • For the Icing
  • 2 cups confectioners’ sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon water
  • 1 teaspoon lemon zest
  • optional: additional coconut for sprinkling

Instructions
  1. In a medium-sized bowl, whisk together the flour, shredded coconut, baking soda and salt. Set aside.
  2. In a mixing bowl, beat together the sugar, coconut oil, egg, lemon juice and lemon zest until well blended.
  3. Combine the dry flour mixture with the wet sugar mixture and blend just until combined.
  4. Cover and refrigerate the batter at least 30 minutes (overnight if possible) before baking.
  5. When the batter is chilled, drop it by rounded tablespoons onto a parchment-lined baking sheet. Leave at least two inches (more if possible) between each cookie dough ball.
  6. Bake at 350 degrees F for 10-12 minutes or until the edges are golden brown, rotating the cookie sheets halfway through the baking time.
  7. Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cook completely.
  8. While the cookies cool, prepare the icing.
  9. Sift the confectioners’ sugar (to remove lumps) into a bowl, then stir in the lemon juice, water and lemon zest.
  10. Spoon over the cooled cookies, and sprinkle the wet icing with coconut if desired. Allow the icing to set, about one hour, before enjoying.

Notes
The original recipe called for using ½ cup whole wheat pastry flour and ½ cup plus 3 tablespoons of all-purpose flour. To make vegan cookies: 1 tablespoon of ground flaxseeds (whole flaxseed meal) + 3 tablespoons of water = 1 egg. I used four lemons to get the juice and zest required for both the cookies and the icing.

 

Happy Mardi Gras Cupcakes

King Cake Cupcakes 002 Edited Happy Mardi Gras Cupcakes

Happy Mardi Gras! Last year, I baked a King Cake flavored with cinnamon and lemon. This year I opted to bake King Cake cupcakes flavored with nutmeg and lemon. The slightly different flavors had nothing to do with my choice, but the lack of a sweet yeast dough did. The cupcakes offered the path of least resistance.

I got the idea from a recipe that came through in a King Arthur Flour email. They offer readers a great blog post complete with step-by-step photos of baking and decorating as well as a mention of Fiori di Sicilia. Huh?

I have never baked with it, but from what I understand, Fiori di Sicilia (Flowers of Sicily) is a flavor extract that combines vanilla, citrus and floral flavors and aromas. A descriptor I frequently found accompanying it was “creamsicle.” Sounds delicious. Has anyone else used this in their baking?

King Cake Cupcakes 024 Edited Happy Mardi Gras Cupcakes

Since I did not have any Fiori di Sicilia, and since I was willing to bet the majority of people who want to bake these cupcakes would not have it either, I improvised. I used what I had in the form of vanilla and lemon extracts,and the cupcakes turned out just as delicious as I expected. Orange extract would be a fine substitute as well. As for the spices, if you are not a nutmeg fan, simply swap out the nutmeg with cinnamon instead.

In my post last year, I wrote a bit about King Cake history. This year, I wondered about the colors. From the official Mardi Gras website I learned purple represents justice, green faith and gold power. The King of Carnival, Rex, both selected the colors and assigned their meanings in 1892. On to another tradition. That baby.

It is easy to keep up with the tradition that whoever gets the piece of King Cake with the baby baked inside makes the cake next year. Simply bake the plastic baby into one of the cupcakes. King Arthur Flour suggested using a chocolate kiss or similar candy in place of a plastic baby since, like Fiori di Sicilia, most of us probably do not have bite-size plastic babies hanging around with our baking supplies. But if you do, get to baking.

King Cake Cupcakes 009 Edited Happy Mardi Gras Cupcakes

Laissez les bons temps rouler!

King Cake Cupcakes
Author: 
Serves: 12-14
 

Ingredients
  • For the Cupcakes
  • 1 cup granulated sugar
  • 1⅔ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 6 tablespoons butter, softened
  • ⅔ cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon lemon extract
  • 2 large eggs
  • For the Icing
  • 2 tablespoons butter, softened
  • 4-ounces (1/2 package) cream cheese, softened
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon lemon extract
  • 2 cups confectioners’ sugar
  • 1 to 2 tablespoons milk
  • purple, yellow, and green colored sugars

Instructions
  1. In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg and salt.
  2. Add the butter and beat with an electric mixer at low speed until the mixture looks grainy like sand.
  3. Add the milk and flavor extracts and increase the mixer to medium speed.
  4. Add the eggs one at a time, mixing after each egg until fully incorporated.
  5. Scrape the bottom and sides of the mixing bowl as needed to ensure the ingredients are fully incorporated into the batter. Mix just until the batter becomes smooth.
  6. Scoop the batter into paper liners sprayed with non-stick cooking spray and placed into the wells of a muffin tin. The batter should fill the papers about ¾ of the way.
  7. Bake at 350°F for 20 to 25 minutes, until the cupcakes are light golden brown around their edges and they spring back when pressed gently on top.
  8. While the cupcakes cool, prepare the icing.
  9. Beat the butter, cream cheese and flavor extracts in a medium-sized bowl until light and fluffy.
  10. Continue to beat while gradually adding the confectioners’ sugar.
  11. Add milk as needed to create a spreadable consistency.
  12. Spread each cooled cupcake with icing, then immediately decorate with the colored sparkling sugars.

Notes
The original recipe listed a yield of 12 cupcakes. I was able to get 14 cupcakes when the liners were filled ¾ of the way. Because it is necessary to spray the paper liners with non-stick cooking spray, you may want to double-line the muffin tins with papers to avoid a greasy look or to keep the look of pretty papers.

 

The Good, The Bad & The Sparkling Basil Lemonade

IMG 4317 Edited The Good, The Bad & The Sparkling Basil Lemonade

I don’t know why bad things happen to good people. Or for that matter, why good things happen to bad people. A few years back, I had the opportunity to listen to Rabbi Harold Kushner, who wrote the book When Bad Things Happen to Good People The Good, The Bad & The Sparkling Basil Lemonade, speak on those topics. I can no longer recall his message, but I easily remember how I felt after I listened to his message: hopeless.

The day after I heard Rabbi Kushner speak, I happened to be at the office at the same time as a co-worker, a hospice chaplain. Since she was unable to attend the event, she asked what I thought of the experience. I paused, turned from my desk to look directly at her, and said, “I left feeling like…I don’t know, like there was just no point to any of this.” And she laughed. I had just practically bared my soul to this woman, and she laughed.

Fortunately, she followed up that laugh with a statement that shed some light on things. “That’s what Christ provides, hope!” She went on to provide perspective on Jewish and Christian principles that, while enlightening, I won’t get into here because this post is not about religion. This post is about living life as a decent human being.

IMG 4308 Edited e1343325972492 The Good, The Bad & The Sparkling Basil Lemonade

My sister’s friend Kendra, who is also my friend in the Facebook world, celebrates her birthday tomorrow. For her birthday, Kendra requested everyone engage in an intentional act of kindness this week and post it on her wall for her birthday. My initial reaction was, “Dang, will I ever be that selfless?” My ongoing reaction is, “This is so awesome that I want to tell everybody!”

Have you ever heard the adage about a man walking along a beach littered with starfish? The man throws starfish back into the sea one at a time as he walks. Another person comes along and scoffs at his effort, saying there are too many starfish for the man to help. In response, the man picks up a starfish and throws it into the sea. “Made a difference to that one,” he says.

That is how I feel about kind, and not so kind, acts. Maybe you throw just one stone into the water – one action positive or negative – but it creates ripples that carry far and wide across the pond. So what are you throwing out there?

IMG 4316 Edited e1343326064986 The Good, The Bad & The Sparkling Basil Lemonade

As for me, I tend to be kind when things are peachy and not so kind when things are crap. As a tangible reminder of “when life hands you lemons, make lemonade”, I literally made lemonade.

The below recipe for Sparkling Basil Lemonade uses a basil simple syrup to sweeten the lemons and sparkling water (or club soda) to jazz up the water. The drink was refreshing, delicious, and a great way to use up some of the basil that is growing like crazy in my tiny urban garden. If you are not sold on the basil in lemonade idea, check out my When Life Hands You Lemons board on Pinterest for other lemonade ideas.

If you would like to participate in an intentional act of kindness this week but are not sure where to start, how about sending a good thought or prayer Kendra’s way? She is going to have a baby girl any day now, so I am certain good vibes for both her and her family would be very much appreciated. And if you would like to incorporate more kind acts in your life, learn how to be a Kindness Ninja. Happy kinding!

IMG 4320 Edited The Good, The Bad & The Sparkling Basil Lemonade

Sparkling Basil Lemonade
Author: 
Recipe type: Drink
 

Ingredients
  • 2 cups water
  • ½ cups sugar
  • 1 cup basil, loosely packed, plus additional for garnish
  • 1 liter bottle club soda or sparkling water
  • 1 cup lemon juice
  • Ice, plenty of ice

Instructions
  1. Combine the water, sugar, and basil leaves in a saucepan.
  2. Bring to a boil over medium-high heat.
  3. Reduce and simmer uncovered for 20 minutes.
  4. Strain the syrup into a bowl and discard the basil leaves.
  5. Cover and chill the syrup for two to 24 hours.
  6. Combine the chilled basil syrup, club soda or sparkling water, and lemon juice.
  7. Serve over ice to enjoy.

Notes
This recipe can be easily doubled. Not into sparkles? Simply replace the club soda or sparkling water with water from the tap.