Lemon Cookies for Spring

Lemon Cookie Recipe

I don’t know about you, but something about spring makes me crave lemon flavored desserts. I don’t care if it’s lemon bars, lemon cookies, lemon cake - I want it all! The light citrusy flavor and bright yellow color just make me so happy. So, as soon as I saw a recipe for lemon cookies, and chewy lemon cookies at that I knew I had to make them and share them with all of you! They are a little different than my usual recipe share, they aren’t from scratch, but I decided the ease of the recipe might be exactly what you all wanted to see right now - spring is always so busy! Here’s the recipe -

Lemon Cookie Recipe

Mix together the softened cream cheese and butter. Add in the egg and the vanilla. Mix in the cake mix. Let cool in the refrigerator for 2 hours. Preheat the oven to 350 while you roll the batter into 1 inch balls and roll in powdered sugar. Bake for 12 minutes and let cool (preferably on a wire rack).

Lemon Cookie Recipe

Enjoy! Also, I rounded up all of my favorite baking and cooking tools on a new page that you can find here!

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Lucky Charms Marshmallow Bars

Lucky Charms Marshmallow Bars

Happy almost St. Patrick’s Day! As an Irish girl I’ve always had a soft spot in my heart for this holiday, and love celebrating with cheesy decor and festive treats. When I was little I wanted my mom to die all of the food green - she wasn’t so on board, though I do remember dinner at a friend’s house where even the rice was green. Such a fun memory! Now that I’m a little older, and a little less on board with copious amounts of food coloring, I’m excited to celebrate with corned beef and cabbage and this festive dessert. These marshmallow treats are easy to make and magically delicious!

Lucky Charms Marshmallow Bars

Grease an 8x8 baking dish. Melt 6 tbsp butter in a large saucepan on low heat. Add in half the marshmallows; once melted add in the other half. Stir in salt and vanilla. Finally add in the Lucky Charms, a couple cups at a time until everything is combined. Using a spatula, pour the mixture into the baking pan and tap down so the top is flat. Let sit for about an hour to set. Optional: pick out some of the marshmallow charms from the remaining cereal and sprinkle on top.

Lucky Charms Marshmallow Bars

Enjoy!

How are you celebrating St. Patrick’s Day? Do you have any fun treats or plans?

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My Favorite Oscar Dresses and a Champagne Muffin Recipe

Did you watch the Oscars? Or the red carpet? Seeing all the beautiful gowns go down the red carpet is one of my favorite television events of the year. This year there were so many gorgeous dresses and makeup looks, but here are my favorites -

Constance Wu Oscars 2019

My favorite dress! She looks like Belle, which is the way that all dresses should be judged ;)

Michelle Yeoh Oscars dress 2019

Isn’t this dress on Michelle Yeoh just stunning? I particularly love the neckline, it’s so regal.

Regina King Oscars dress 2019
Gemma Chan Oscars dres
Allison Janney Oscars dress 2019

Allison Janney always looks phenomenal and this years was no exception. I think she is just fabulous.

Emma Stone Oscars dress 2019

Doesn’t Emma Stone look like a a goddess?

Charlize Theron Oscars dress 2019

Charlize Theron looks so different in this outfit than she normally does on the red carpet and I love it!

Champagne Muffins

Also, in honor of the Oscars I made champagne muffins. They ended up tasting quite delicious, and I love that I can eat them for breakfast all week long. Champagne for breakfast just seems so Hollywood ; ) Plus they were easy to make! Here’s the recipe:

Whisk together 1 2/3 cup flour, 1 cup sugar, 1/4 tsp baking powder and one 1 tsp baking soda. In a separate bowl cream together 3/4 cup salted butter, 3 egg whites, 1/2 cup sour cream, and 1/2 cup + 2 tbsp champagne. Add in the dry ingredients, being sure not to over mix. Pour the batter into a greased cupcake tray (or use cupcake liners). Bake at 350 for 18-20 minutes. Let cool.

Enjoy! And I highly recommend doing a muffin toast!

Did you make anything special for the Oscars? Or do you have a favorite special occasion dessert?

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Heart Shaped Lava Cake

heart shaped lava cake
heart shaped lava cake
heart shaped lava cake
heart shaped lava cake

For Valentine’s Day last week I made a lava cake for dessert. It felt so indulgent to pull a hot and gooey cake out of the oven and immediately dig in. Normally when I bake cookies I let them cool and wait until after dinner to take a bite, but that’s not how you do it with lava cake. Instead you immediately take a giant forkful, and guys it is so delicious! Since it was Valentine’s Day I used a heart shaped pan, but I’m definitely going to make this recipe again with individual ramekins.

To make:

Place 1/2 stick unsalted butter and 3 oz semi sweet chocolate together in a microwave safe bowl for 20 seconds. Stir and microwave in 20 second intervals until everything is combined and melted. Next, whisk in 1/4 cup confectioners sugar and 1/4 cup brown sugar. Then add in 1 egg and 1 egg white, 1/2 tsp vanilla, 1/4 cup flour and a dash of salt. Bake at 450 for 9-11 minutes, so that it’s still jiggly. After 1 minute flip upside down onto a plate to remove the cake from the pan and then enjoy!!

Do you have a new favorite dessert? I love trying new recipes, so I’m all ears for good recommendations!

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Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins

Does anyone remember Jordan Marsh? It was a New England department store that closed it’s doors when I was little, but I still remember going there with my mom. I had forgotten about it until I was googling “the best blueberry muffin recipe” a few days ago and Jordan Marsh kept coming up. I don’t remember this, but apparently their blueberry muffins were a cult favorite. Once I read that I knew I had to make them - muffins so good that people go to a department store for them instead of a bakery? Sign me up!

Jordan Marsh Blueberry Muffins

Well, they turned out even better than I expected. Super moist, not too sweet, and not at all greasy. I think the secret is all the blueberries! They were very simple to make, too. Other than the blueberries i had all of the ingredients on hand. Here’s how to make them:

Jordan Marsh Blueberry Muffins

Preheat oven to 375 and grease a muffin pan (I really like the Bakers Delight Spray or the Pam bakers spray). Cream together 1/2 cup unsalted butter and one cup sugar. Add in 2 eggs, one at a time. In a separate bowl whisk together 2 teaspoons baking powder, 1/2 teaspoon salt and 2 cups of flour. Gradually beat these dry ingredients into the creamed butter mixture along with 1/2 cup milk and 1 1/2 tsp vanilla. Once everything is just combined stir in 2 1/2 cups of fresh blueberries. Bake for 25-30 minutes and enjoy with a hot cup of coffee or tea!

Jordan Marsh Blueberry Muffins

Do you remember Jordan Marsh? What’s your favorite muffin recipe? I’m also partial to cranberry walnut, I’m excited to make those next!

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Strawberry White Chocolate Chip Cookies

Strawberry White Chocolate Chip Cookies
Strawberry White Chocolate Chip Cookies

Aren’t these cookies perfect for Valentine’s Day? I love that they’re pink! Plus, they tasted positively scrumptious and were super easy to make. A lot of cookie recipes require you to chill the dough for a while, but with these Strawberry White Chocolate Chip cookies you just mixed together the ingredients and popped them right into the oven. Perfect for a last minute treat for your girlfriends or significant other! Also, you can easily switch the white chocolate chips for chocolate if you prefer.

Strawberry White Chocolate Chip Cookies

To make:

Strawberry White Chocolate Chip Cookies

Cream together 1 cup softened butter, 1 cup sugar and 2 tbsp strawberry jello mix. Then add in 1 tsp vanilla and 2 eggs. In a separate bowl whisk together 2 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt and one package vanilla instant pudding mix. Slowly beat these dry ingredients into the cookie batter. Once combined stir in one bag chocolate chips. Roll into 1 inch balls and bake for 11 minute at 350. Enjoy with a glass of milk!

Strawberry White Chocolate Chip Cookies

Do you have any favorite Valentine’s Day desserts?

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The World's Best Snickerdoodles

The World's Best Snickerdoodles
The World's Best Snickerdoodles

I’ve been crazing snickerdoodle cookies ever since reading To All The Boys I’ve Loved Before a few weeks ago. The main character makes them a lot for her little sister, and the author makes them sound so delicious! I decided to make them this weekend, since it’s been a few weeks since I made cookies. Well, they were the perfect choice- sweet without being decadent, excellent with either milk or tea, and small enough in size that you can eat a few in a sitting. Also, the secret ingredient made them extra delicious - who knew a little greek yogurt makes cookies so scrumptious?!

To make -

Whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon sea salt. Set aside. Next brown the butter - cut 1 cup unsalted butter into cubes and constantly stir on the stove until it froths and small brown bits begin to firm. Let cool.

In a mixing bowl cream together the butter and 1 1/4 cups brown sugar and 1/2 cup granulated sugar. Next add in 1 egg plus 1 egg yolk (I used this egg separator and am really pleased with how well it worked), 1 tablespoon vanilla extract, and 1 tablespoon plain greek yogurt. Cover the dough and let it chill in the refrigerator at least 30 minutes.

The World's Best Snickerdoodles
The World's Best Snickerdoodles

Once you are ready to bake the cookies heat the oven to 350 and mix together 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl. Form the dough into small balls and roll in the cinnamon sugar. Bake for 9 minutes and then enjoy with a cold glass of milk.

The World's Best Snickerdoodles
The World's Best Snickerdoodles

Have you been craving any cookies lately? Are you as surprised as me that the greek yogurt makes them taste so good?

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Chocolate Raspberry Bar Recipe

Raspberry Chocolate Chip Bar recipe
Chocolate Raspberry Bar Recipe

I made these chocolate raspberry bars over the weekend and they were the perfect combination of sweet and gooey. The raspberry jam mixed together with the melted chocolate tasted scrumptious, it was the perfect treat for a cozy winter day.

Chocolate Raspberry Bar Recipe
Chocolate Raspberry Bar Recipe

I made so many cookies over the holidays that I have been trying to branch out and try more cakes and bars. I’ve been scrolling through pinterest amassing recipes to try, and decided to mix in white chocolate with this recipe and make it a little more gooey.

Chocolate Raspberry Bar Recipe
Chocolate Raspberry Bar Recipe

To make:

Preheat oven to 350. In a mixer or a food processor blend together 2 cups flour, 1/2 cup packed brown sugar, 1/4 tsp salt and 1 cup chilled butter. Once it forms a dough, remove 1/4 cup and put it in the refrigerator. Take the rest of the dough and press it into a greased 9x9 pan and bake for 12 minutes. On the stove, melt together 1 cup chocolate chips and 1 can sweetened condensed milk. Once the crumb topping is done, pour this chocolate mix on top. Then layer on the 1/4 cup of crumbs in the fridge, followed by table spoons of raspberry jam evenly spaced all over the top, and 1 cup chocolate and white chocolate chips (more to taste). Bake for 35 minutes. Enjoy with a cold glass of milk!

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The Perfect Winter Treat

Apple Rum Cake Recipe

In anticipation of our D.C. snow day I have been laying in lots of warm and cozy food, sweet treats and fun movies. Since it will be our first real snow storm, I wanted to bake something special for the occasion, and this apple rum cake was perfect! It’s sweet without being cloying, and the top has cartelized sugar on top for the perfect crunch. Plus, since it’s full of apples it’s appropriate to nibble on all day long!

Apple Rum Cake Recipe
Apple Rum Cake Recipe

It was super simple to make-

Preheat the oven to 350 and prepare a cake pan (I love, love this PAM baking spray with flour. It really stops baked goods from sticking to the pan). Next, combine 1 cup of flour, 1 tsp baking powder and a pinch of salt in a mixing bow and set aside. In another bowl, combine 1 stick of unsalted butter, 1/2 cup sugar and 2 tsp vanilla. Once creamed together, add in 2 eggs. Next, mix in the flour mixture and 2 tbsp rum (the rum is optional). Once everything is combined and there are no lumps, stir in 2 peeled and chopped apples.

Transfer to prepared cake pan, and sprinkle the top with 2 tbsp sugar. Bake for 40 minutes or until a tooth pick comes out clean.

Then, eat! And watch the winter world go by.

Apple Rum Cake Recipe

How are you enjoying these winter nights? And to all my Florida friends, is it still warm? Are you enjoying walks in the sunshine?

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Homemade Pasta Recipe

Homemade pasta with a Kitchenaid mixer

Last week, to kick off the New Year, I made homemade pasta. It felt like the perfect way to start a new year - a new challenge that involved delicious food in our home, that was also a nod to our anniversary trip to Italy. IThe whole process took a bout an hour an a half, but it was so worth it! The pasta tasted delicious, and we felt like we were back in Rome. It was also a lot easier than I anticipated, and now that I know what I’m doing I think it will take a lot less time in the future!

Homemade pasta with a Kitchenaid mixer

As you can see in the pictures, I used my Kitchenaid mixer and the pasta maker attachment. While using the mixer is not necessary by any means, I think having the mixer attachment made the process a lot easier since I could use my hands to feed and catch the dough. My parents got the attachment for us for Christmas, since I have wanted to make pasta ever since we got back from Italy. It was the perfect gift; thank you!

Homemade pasta with a Kitchenaid mixer
Homemade pasta with a Kitchenaid mixer

For my first batch of pasta I used this recipe. You start out by using a mixer to mix the water, flour, eggs and salt in the mixer to combine, and then kneading the dough with the dough hook for about 2 minutes. Next, you knead the dough by hand a couple times and let it rest for 20 minutes. After that, you feed it through the pasta attachment - feed the dough through the flat roller a few times on each of settings 1-4, and then switch to the spaghetti cutter. That’s it! You’ll have about 5 servings, and can freeze the extra.

I felt so accomplished when it actually looked like pasta! And then when it tasted good, well let’s just say I go by chef Allie now ; )

Homemade pasta with a Kitchenaid mixer

Have you ever made pasta? Do you have any good recipes? I’m excited to make it all the time now, and it’s how I’m going to lure people to come visit us. If you come to D.C. you get spaghetti… : )

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PB&J Thumbprint Cookie Recipe

PB&J Thumbprint Cookies

The last new cookie recipe I tried this year are PB&J Thumbprint Cookies. They are a fun twist on classic thumbprint cookies and I am very pleased with how they turned out! They have a lot of flavor, and aren’t as heavy as some of the chocolate-y cookies that are popular this time of year. I also love that the jam adds a fun pop of color without food coloring.

PB&J Thumbprint Cookies

To make-

Pulse 1 cup unsalted peanuts in a food processor. Make sure you only pulse until the peanuts are a fine meal, if you wait too long it will start to turn into peanut butter. Add in 1 cup old fashioned oats and pulse for another few seconds. Set aside.

Mix together 1 stick softened unsalted butter and 3/4 cup sugar until light and fluffy. Add in 1 egg and 1 tsp vanilla extract and blend until smooth. Next, add in 1 cup flour and 1/4 tsp salt. Mix until combined, and then mix in the peanut and oat mixture.

Drop the cookie dough by the tablespoon full and bake at 350 for 12 minutes. Once the cookies are out of the oven immediately transfer them to a drying rack and press your thumb into each cookie to make an indent. Let cool.

Spoon jam of your choice into a small bowl and stir to loosen. Fill each thumbprint with jam and let settle. Enjoy!

PB&J Thumbprint Cookies

Have you made any good cookies recently? I’d love to hear about the recipe!

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