Household Mag.

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Food + DrinkHailey AndresenComment

Lemon muffins with a  lemon-poppyseed glaze
 

Ingredients:
Muffin

  • 1 c yogurt
  • 1 c sugar
  • Zest of 1 lemon
  • 2 eggs
  • 1/2 c oil (veg or olive)
  • 1 1/3 flour
  • 2 teaspoon baking powder


Glaze

  • 1 c powdered sugar
  • Juice of 1 lemon (or desired consistency)
  • 1 teaspoon poppyseed

Instructions:

Combine flour & baking powder, set aside. Mix yogurt, zest and sugar in mixing bowl with whisk attachment. Once ingredients are mixed, scrape bowl and add one egg at a time. Add oil in one steady stream with mixer on low speed. Slowly add flour mixture and mix until incorporated. Be sure to scrape the bowl and be careful not to over mix. Spray desired baking pan and bake at 350 degrees for about 15 minutes or until cake bounces back when tapped. Once cooled, drizzle or dunk your lemon muffin with glaze.

Cinnamon pecan rugelach

Ingredients:
Dough

  • 1 cup flour
  • 3/4 stick cold cubed butter
  • 1/4 c ice cold water

Mix flour & butter until butter is pea sized. Add cold water all at once. Mix until incorporated, may need more water if too crumbly. Wrap a refrigerate for an hour or up to 3 days.

Filling

  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon cinnamon
  • 1/4 c chopped toasted pecans

Instructions:

Mix all ingredients. Roll out dough on floured surface. Brush with egg wash. Sprinkle filling over dough. Cut into 16 pieces and roll each piece starting from the outside. Brush once more with egg wash, sprinkle sugar in the raw on top and bake at 350 degrees for about 12 minutes.

Blueberry lemon poptarts

Ingredients:

Dough

  • 1 cup flour
  • 3/4 stick cold cubed butter
  • 1/4 c ice cold water

Mix flour & butter until butter is pea sized. Add cold water all at once. Mix until incorporated, may need more water if too crumbly. Wrap a refrigerate for an hour or up to 3 days.
 

Filling (store bought or homemade preserves)

  • 1 1/2 pints blueberries
  • Juice of 1 lemon
  • Dash of water
  • 1 cup sugar

Glaze

  • 1 cup powered sugar
  • Juice of 1 lemon

Instructions:

Fill a medium sauce pan with just enough water so that the bottom is covered. Over medium to high heat add your blueberries in. Using a potato masher, mash and let thicken. Strain out liquid and return to your pan. Add sugar and lemon. Continue to mash and stir. Lower heat and continue to let thicken. Strain a second time and place in a mason jar and let cool - you can place them in the refrigerator to expedite the process. *I always like to save the strained juice for cocktails or lemonade! Remove dough from the refrigerator - separate into two even pieces. Roll out your first half of dough on floured surface. Using a circular cookie cutter, cut 8 pieces. Place pieces on a greased baking sheet or a baking sheet lined with parchment paper. Brush with egg wash. Repeat with your second half of dough (minus the egg wash) and set aside. Place a tablespoon of preserves on each of your 8 pieces on the baking sheet. Take the over cut pieces and cover using your fingers to seal the edges. Brush once more with egg wash, with a fork or knife poke a couple holes on the top of each one and place back in the refrigerator for 30 minutes. Heat oven to 350 degrees and bake for about 15 minutes. While they bake make your glaze - combine powdered sugar and lemon juice and stir. After your pop tarts have cooled add your glaze.

Espresso Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups flour
  • 2 tablespoons espresso grinds
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 eggs
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter
  • 2 cups chocolate chips or chunks
  • For glaze: 1 shot of espresso & 1 to 2 cups powdered sugar

Instructions:

Mix flour, baking soda, salt, and espresso grinds, set aside. Cream butter and sugars. Add vanilla. Add eggs one at a time, be sure to scrape the bowl after each addition. Add flour mixture and mix until incorporated. Add chocolate chips. Bake at 350 degrees for about 8 minutes. For the glaze, mix the two ingredients until desired consistency, start with one cup of sugar and keep adding. Glaze and enjoy!