Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

HOMEMADE TOMATO BASIL SOUP


TOMATO CLOSE

   There is nothing better than comin home, on a chilly night and having a nice bowl of tomato soup with a crusty bread  or a grilled cheese sandwich …mmmmmm! Oops, back to the recipe lol. This recipe is one that I make all the time, and since I have been preggers I have been craving veggies, fruit and starch! So saturday I decided to make homemade Tomato and Basil soup! I served it with already made mini french baguettes, because I’m 8 months pregnant I dont have time or the ankles to stand a make bread right now! LoL! The recipe is fairly easy and all you need are  tomatoes, onions, garlic and basil! If you want creamy tomato soup I will also list how much you will need in the recipe, but the soup pictured is a basic soup no cream added!    ENJOY!!!!!! 

INGREDIENTS

4 cups chopped fresh tomatoes, (WE USED 4 BEEFSTEAK TOMATOES)

1 large onion, chunks

4 whole cloves

2 cups chicken broth

2 tablespoons butter

1 teaspoon salt

2 teaspoons white sugar, or to taste

2 teaspoons basil, thinly chopped

1 cup heavy cream (optional for a creamy soup)

 

DIRECTIONS

  •  In a large saucepan, combine the tomatoes, vegetables, and chicken broth.
  • Bring to a boil, and cook for 30 minutes.
  • Remove from heat, and stir in the basil.
  • At this point, you may puree the soup if you wish.
  • Add the butter; return to medium-low heat, and stir until butter is melted and soup starts to thicken
  • Add the cream if you want a cream of tomato soup
  • Serve immediately. With grilled cheese sandwiches or crusty bread!

If you want a little heat…. add a bit of red pepper flakes per bowl… or 1/2 tsp for the entire pot!

BETTER THAN THAT CANNED STUFF!

BETTER THAN THAT CANNED STUFF!

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3 Wings in 1!!


Finger Lickin Chicken

Finger Lickin Chicken

This is a recipe for my Honey Garlic Chicken, Sweet and Spicy chicken, and Lemon Pepper chicken wings! These are fried, but you can definitely bake the wings and then add the flavors…sometimes I bake them in the sauces to give them more flavor. The Lemon pepper I used an already made seasoning, because I wanted to see how it tasted; usually I used lemon juice, butter and pepper and then add it to the wings. The honey garlic is the easiest, just honey, garlic and soy sauce (these are freaking yummy)! The Sweet and Spicy…I use Korean pepper paste, coconut water and other seasonings, if you don’t have pepper paste please feel free to use hot sauce!

the pack of wings i used yielded 8 for each flavor…these are awesome and you can’t eat just one! they are great as leftovers! 🙂

Lemon Pepper Wings

  • 8 -10 chicken wings
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cake flour, (you can use regular flour also…1 1/2 tbsp all purpose flour and 1/2 tbsp corn starch
  • oil, for frying (if frying)
  • 3 tbsp lemon pepper seasoning (or 1/3cp lemon juice, 2tbsp butter, 2tbsp plack pepper)

Instructions

  1. Rinse the chicken with cold water and a little lemon juice, this helps clean the chicken.
  2. Pat the chicken dry and season with salt and pepper, and return to the bowl. leave a little water in it..this will help the flour stick to the chicken and make a batter, UNLESS you are baking the wings
  3. Add the flour and mix the chicken.
  4. Fry till Golden or bake till the juices run clear when a wing is pierced.
  5. Once wings are done, toss them into the lemon pepper seasoning. or see 6.
  6. Add the lemon juice, black pepper and butter in a microwave safe bowl and microwave for 1min or till the butter in melted and pour onto the baked or fried wings.   FINISHED
Lemon Pepper Chicken

Lemon Pepper Chicken

Honey Garlic Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 3-4 gloves of garlic
  • 2tbsp soy sauce
  • 1tsp mirin or white wine vinegar
  • 1/3cp honey
  1. In a saucepan add the ingredients and reduce the sauce, but don’t reduced to much because then it will harden into a brittle on the chicken.
  2. Once the sauce is the right consistency, add the fried or baked chicken into the sauce and mix until its evenly coating all the wings. AND YOU’RE DONE!
Honey Garlic Wings

Honey Garlic Wings

Sweet and Spicy Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 1tbsp Korean Pepper Paste (if you don’t have pepper paste u can use regular hot pepper sauce use 2tsp)
  • 1tbsp Ketchup
  • 1/2 coconut water
  • 2tbsp honey
  • salt and pepper to taste

 

  1. in a saucepan add the ingredients and let it thicken.
  2. Once thickened to ur liking (thin sauce or thick sauce) add in your wings and mix until evenly coated!
Sweet and Spicy Wings

Sweet and Spicy Wings

 

These are simple recipes and sauces to make, and it will spruce up any wing! Enjoy

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THE DARING BAKERS’ FEBRUARY, 2012 CHALLENGE: Quick! Gimme a Flavor!


Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)

Instructions:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

Directions:
1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves

Ingredients:

3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–
Instructions:

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

ORANGE GLAZE:
3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.


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THE DARING BAKERS’ JANUARY, 2012 CHALLENGE: BACK TO BASICS: SCONES (A.K.A. BISCUITS)


Homemade Scones (a.k.a. Biscuits!)

Homemade Scones (a.k.a. Biscuits!)

This was a recipe challenge, that I almost missed out on. I had made the recipe video before my detox…thank god!….so I almost forgot that I was supposed to post the finished product online by on the 27th of January. I made 2 recipes, the basic recipe and a cinnamon sugar recipe….you can make different variations of scones/biscuits, from savory cheese and parsley biscuits to sweet cranberry scones.  So like I was saying, I have been super busy with school and work, so it was a great idea that I made these weeks in advance….saved the best to last! LoL

The key to great scones/biscuits, is that you use cold or even frozen butter, you can even refrigerate the flour to make that cold…you don’t want the butter to melt or your scones will not come out like you want them to. Also make sure you sift your flour at least 3-4 times…this will introduce air into the flour and make the scones light and fluffy…trust me I would know…I skipped this step and only sifted once and they turned out to be bricks! 😦 …So STEP 1. again make sure that everything is cold…Step 2 triple or quadruple sift your flour. With this recipe, you don’t need a rolling pin, BUT you will need a dough cutter or pastry cutter, if you don’t have one…then you can use a debit card, key card…just make sure when you’re done you wash it off .

GOOD NOTE:  THE WETTER THE DOUGH, THE LIGHTER THE SCONE!

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (140 gm) all-purpose flour
2 tsp (10 gm) baking powder
¼ tsp  (1½ gm) salt
2 tbsp (30 gm) frozen grated butter (I used a cubed butter!- Jaden’s Treats)
½ cup (120 ml) cold milk (you can sub for buttermilk)
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

 

scones w/ pineapple apricot preserves

scones w/ pineapple apricot preserves

Watch the video for the steps

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Butter Pecan Cookies


Butter Pecan Cookies

Plain Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. I dip them in chocolate and then in more pecan meal, this gives the cookies a more complex flavor….you have the butter crisp sweet cookie, mixed with the semi-sweet chocolate coating and its finished with they extra bite of the pecan on top! These little gems are great with milk, coffee, tea, water….heck alone! LoL I hope you enjoy

INGREDIENTS

  • 3/4 cp pecans
  • 1/2 cp (1 stick) unsalted butter, room temperature
  • 1/3 cp sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cp all-purpose flour
  • 6 oz of semisweet chocolate (OPTIONAL FOR CHOCOLATE SAUCE)
  • 20ml heavy cream or milk (OPTIONAL FOR CHOCOLATE SAUCE)

DIRECTIONS

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
 
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

WATCH THE VIDEO

xoxo

Jaden’s Treats

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Blueberry Vanilla Bean Cake


Blueberry Vanilla Bean Cake

Blueberry Vanilla Bean Cake

This recipe started off, in my head, as a strawberry shortcake, but I had no Strawberries or Whipping cream! So that was out of the question….but I had already started making my sponge cake!!! DOH!!!! Soooooo how do I fix them, when life gives you blueberry jam for a Christmas present, then make a blueberry layer cake! 🙂 I got a jar of really nice jam, but I’m not a fan of jam and toast…so I was going to make a blueberry coffee cake, but this presented itself and I went for it

Layers upon layers

Layers upon layers

If you don’t like blueberry, you can use strawberry preserves, marmalade anything really! The cake recipe, if your basic shortcake recipe, I used a 11.8″ x 15″ cookie sheet, this make it easier for me to size my cake into a cake that wouldn’t leave leftovers! I hate leftovers, don’t ask!!  You should use a a 7″ cake pan for this recipe, any bigger than that then your cake will give you about 2 thin round layers, instead of 3 medium layers!

Actual size

Actual size

You can decorate however you want, I used almonds and dollops of blueberry jam! The cake is moist, the buttercream is sweet and the blueberry jam is tart! PERFECT COMBINATIONS!! WOOOOTWOOOOOOT!!!!

SO LET’S GET START!

CAKE INGREDIENTS:

Egg 180 g
Sugar 90 g
Flour 75 g
Corn starch 20 g
Milk 20 ml
Butter 20 g, MELTED

VANILLA BEAN BUTTERCREAM

Vanilla Bean 1 pod or 2tsp Vanilla Extract or 2tsp Vanilla Bean Extract
Sugar 110 g
Milk 20 ml
Butter 250 g

BLUEBERRY JAM

Blueberry Jam 120g

DIRECTIONS- PREHEAT OVEN TO 375F

  • Start by mixing the sugar and the eggs together over a double boiler, mix until the egg and sugar gets to 40C (104F), once temp has reached…take from the boiler and continue to beat till thickened! (WATCH THE VIDEO)
  • Once the consistency is right, then add the sifted flour and cornstarch to the egg mixture. FOLD the ingredients together. Make sure you to this gently…you don’t want to overmix!
  • Mix in the melted butter and milk, and continue to fold.
  • Place the batter in the pan of your choice, this is perfect for an 11.8″ x 15″, ANY BIGGER THAT THIS, AND UR CAKE WILL BE TOO THIN
  • Bake at 375F for 25min in a cake pan….15min for a sheet pan that I used!
  • Once baked, let the cake cool out of the pan…I use parchment to line my pan
  • Place the room temp butter in a bowl with the sugar and cream together. Add the vanilla and mix! Add the milk little by little…if you add it all at once, it will be a gloppy mess!
  • Start by cutting your cake into the right size layers.
  • Layer the cake with buttercream and jam…u can do layer the flavors how you like.

Watch the video!!!

Enjoy!!

xoxo

Jaden’s Treats

 

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Viennese Sables


Viennese Sable

Viennese Sable

Sweet crispy cookies are from the same site that features the Lemon Sables, Keiko’s Cake, she is a world class pastry chef- and she offers novice to expert recipes for cakes, cookies…everything! AGAIN~ Its an awesome site, and I just wanted to share a couple of recipes. These are much similar to the Lemon Sables, but no lemon and more butter!!! (that’s always a great thing!) They are finished off with a dusting of powdered sugar / icing sugar / confectioner sugar. You will need to use a piping bag with a star tip….but if you don’t have one, then u can use a plastic ziploc bag and pip any shape.

The cookies are buttery, crispy and just delicious. I packaged these cookies, along with the Lemon Sables and Chocolate Bar Cookies in 2 tins boxes and handed them to my mom and grandmother as Christmas gifts! They loved them so I hope you do too!

Viennese Sable

Butter 115 g
Icing sugar 45 g
Vanilla sugar 10 g, (i used 1tsp of vanilla extract! -Jaden’s Treats)
Salt 1 pinch
Egg white 30 g
Flour 135 g

  1. Beat the soft butter for a short moment.
  2. Add the salt, vanilla sugar, and the sifted icing sugar
  3. Mix until the sugar completely combined with the butter
  4. Then also add the egg white.
  5. Add the sifted flour and fold in the butter mixture with a spatula.
  6. Use a star tube to pipe out the dough.
  7. Bake for 30 minutes in your pre-heated oven at 170°C (338°F).
  8. After baking, let the cookies cool down completely. Then, powder with icing sugar

Viennese Sable

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Green Tea Marbles Muffins


These are some of the best muffins I have ever made! Its like eating a cup of tea…maybe I will post the recipe, but I didn’t make these to add onto the site! But once I made them and saw how pretty, yummy and simple they are I decided to just add a pic of the muffins I made. My hubby and I loved them, I sent some to my sister and she told me they were delicious! So maybe I will post a video of them soon!

Happy Baking

Jaden’s Treats

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Lemon Sables


Lemon Sable Collage

Lemon Sable Collage

Lemon crisp little morsels are from a site that I am a member of Keiko’s Cake, she is a world class pastry chef- and she offers novice to expert recipes for cakes, cookies…everything! Its an awesome site, and I just wanted to share this recipe. These are lemon flavor cookies, glazed with apricot and lemon icing (delicious, yummy topped with mmmmmmm)

This recipe is a novice level, the ingredients are easy to obtain in a local market…so there is no reason or excuse you can make to not try these delightful cookies.

 

 

Lemon sable

Butter 90 g
Icing sugar 75 g
Flour 150 g
Lemon zests of one lemon
Egg 25 g

All ingredients must be cold

Icing
Apricot jam 100 g
Water 20 ml
Lemon juice ½ lemon
Icing sugar

Whenever I need to make cookies, I use a processor…unless they are piped cookies…less strain on my arms..lol!

Process the butter, icing sugar, lemon zests, and flour until you have lots of beach sand!

Lemon Sables in the making

Lemon Sables in the making

Then also mix in the egg.

Dough

Dough

Wrap the dough in plastic wrap and put it in the refrigerator for 30min-1hr

Rested Dough

Rested Dough

Flour the table and the dough well. Roll out a 0.1 inches. Use your favorite cookie cutters, then work the
cut-offs into a ball and start over until all the dough is used up. The size of my cookie cutter
is circular 1.3 x 2in.  (I roll my dough out in between 2 sheets of wax paper! The dough wont stick to the wax paper, like it will parchment, and the wax paper wont stick to itself like cling film)

Place the cookies on the baking paper.
Bake for 20 minutes in your pre-heated oven at 180°C (356°F).

While the cookies are in the oven, bring the apricot jam and water to a boil and let it cook until the jam thickens.

Apricot Glaze

Apricot Glaze

After baking, brush the cookies with the cooked jam and set aside until the jam dried.

For the lemon icing, squeeze a lemon and mix in icing sugar until you get a paste consistency…like Elmer’s glue (LoL!!!) I used 5tbsp to 1 1/2tbsp lemon juice.

Lemon Sable Video

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Key Lime Pie Cupcakes


Mini Key Lime pie Cupcakes

Mini Key Lime pie Cupcakes

These cupcakes were awesome, they didn’t have a very citrusy flavor to the cake, but the frosting made up for it! I like citrus fruit flavored things, the tart the better; and being that I am a Florida native, citrus fruits are abundant here. Everything from limes, oranges, grapefruits, and key limes, Florida is the best when it comes to having fresh citrus fruit available! Soooo I decided to make key lime pie, a nice key lime flavor custard in a lightly sweetened crust; then I started to realized that if I made a big pie…I would probably eat it in one sitting, so I decided to make cup cakes! For some reason I tend to eat cake less than pie…weird! Well anyways here is the recipe!  Enjoy!!

Recipe:

  •  2sticks Softened Butter, Divided in 12tbsp and 4tbsp
  • 1 cp Sugar
  • 1 tbsp Finely Grated Lime Zest, Divided, (or 2tbsp key lime or lime juice)
  • 3 Large Eggs
  • 1 tbsp Lime Juice
  • 1 tsp Vanilla Extract
  • 1-½ cp Self-Rising Flour
  • 8 ounces, weight Cream Cheese, softened
  • ½ cp Condensed Milk
  • ½ cp Icing Sugar

Preheat oven to 400 degrees.

Line a 12-cup muffin tin with cupcake papers.(I used a 24-cup mini cupcake tin-Jaden’s Treats)

Mini Tin

24-cup Mini Tin

Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy.(I used lime juice for more of a tart flavor – Jaden’s Treats)

 

butter sugar egg

butter sugar egg

Starting adding the egg,

Beat in lime juice and vanilla until just incorporated.

lime flour batter

Flour until each is thoroughly incorporated.

Divide batter evenly among prepared pans.

Bake until golden brown, 15 to 17 minutes.

Nice and Golden

Nice and Golden

Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

Key Lime Frosting

Beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar.

Frost and serve.

frosted delights

frosted delights

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