A Marathon Not a Sprint

You’ve heard me say it before. When it comes to the holiday season take one day at a time and just put one foot in front of the other. Take your time. Do what you need to do and if you are able to weave your grief into the holiday spirit by all means do so.

If you are a guest among someone who is having a difficult time I encourage you to share some stories about the person who is gone from the table. If they are funny tales then even better. Don’t be afraid that you might make another cry. Those tears are the glue that mend the broken heart. The stories are priceless and allows the grief to be public, to be normal, to not be alone. Your courage to speak out loud is the best gift under the tree. Be the comfort and joy.

linzer tarts with Norm’s Farms elderberry jam

Baking brings me comfort and joy. At this time of year it is absolutely a marathon of cookies. So many recipes on this run to Christmas Eve. Some are traditional family favorites like linzer tarts, thumb prints and pressed spritz cookies, but if you know me I have to have some new creative additions, too.


Spritz cookies are the perfect holiday bite. Sweet, crisp and buttery nothing dresses up a cookie tray like these pressed cookies. With a rainbow of colors and sprinkles the fun and festive designs are endless. If you don’t already own a cookie press I highly recommend the Marcato Biscuits Machine as it is so easy to use and every cookie presses out perfectly. 

If you must know nutty thumb print cookies are my absolute favorite. The very best recipe comes from Sweet Maria’s Italian Cookie Tray book. I never tinker with her recipe because it truly is the perfect cookie. This year I tried Norm’s Farms elderberry jam with roasted and salted pecans in one batch and almonds and mango fruit spread in the other. Fantastic, melt in your mouth sweet sensations with just enough salty crunch.

Sweet Maria’s Italian Cookie Tray Thumb Cookies

 

2 sticks butter, softened

½ cup sugar

2 eggs, separated

2 teaspoons vanilla

½ teaspoon salt

2 cups flour

2 cups chopped nuts

¾ cup jelly

Heat oven 350F. Line baking sheets with parchment paper. In an electric mixer, cream butter and sugar until light. Add egg yolks and vanilla; blend well. On low speed, gradually add salt and flour; mix just until soft dough forms. Shape into 1-inch balls. In small bowl, beat egg whites until fluffy. Place nuts in another small bowl. Dip dough balls into egg white and then roll in nuts coating well. Place on baking sheets two inches apart. Using your fingers, press tops of cookie balls to flatten. With your finger, make a dent in the center of each cookie. Spoon ½ teaspoon of jelly into the dent. Bake 15 to 20 minutes or until lightly browned. Transfer cookies on parchment paper to a rack to cool. Makes 3 to 4 dozen cookies. Store in an airtight container.

Talk about comfort and joy. Invite a child into your kitchen to bake this year. Don’t worry about the potential mess. That is why God invented vacuum cleaners and other assorted cleaning supplies. Oh, what fun……bake some memories.

Quite a lovely gingerbread house for a 2 1/2 year old

French Toast Muffins

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French Toast Muffins

I am reposting today because on occasion I need to update winning recipes. This one is from my May 2014 blog post HERE. Betterrecipes.com was the original host of my recipe, but that site now seems to be undergoing changes and the link I had posted to the site is no longer working. I include my original recipe here now for comparison.

Here is the original recipe that won the contest.

French Toast Muffins

Ingredients:

1/4 cup Milk

3 Eggs, divided

8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2″ cubes

2 cups All Purpose Flour

3/4 cup Packed Light Brown Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 cup Sour Cream

1 tsp Maple Extract

1 stick Plus 4 Tbsp Unsalted Butter, melted and divided

1/4 cup Sugar

1 tsp Cinnamon

Directions:

Heat oven 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups. In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping. In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

 

The Best Darn Lemon Cake

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After last week’s revelation of whether internet recipes were well tested or NOT I promised to deliver a better lemon cake. The photo below is the recipe dud my friend experienced that kicked off lemon cake mania in my kitchen.

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~friend’s photo

Looking over the written recipe she used I guessed those sinking centers were a result of too much leavening. The cake collapsed down the middle because the batter could not hold the excess carbon dioxide. She also mentioned that the cake was very oily. With a half cup of oil stirred in at the end that came as no surprise. Based on the concept that oil and water don’t mix I imagine the oil just coating the wet batter rather than joining into the pool. The next photo is that same recipe with less baking soda and half the amount of oil with the oil incorporated in the beginning of the recipe rather than at the end. The collapse is gone, but it still felt oily and didn’t have much lemon flavor.

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too oily and not enough lemon flavor

 

It took a bit of internet recipe research and thumbing through a variety of my own cookbooks AND a field trip to Starbuck’s to understand the many variations available. Baked with everything from oil to instant pudding mix I knew I wanted a less processed ingredient cake that would tingle all the way down to your toes with fresh lemon flavor. It was not an easy task.

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In addition to my daughter and husband, my neighbor agreed to be a taste tester. Pam is a very good cook and I trust her tastebuds. Then it happened. The first slice I sent over her response is “this is better than Starbuck’s”. I knew I needed to get my hands on a slice to properly compare since this whole project started over a copycat recipe that failed.

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I am not sure why anyone likes this cake. See those tunnels in that slice? That most likely means the leavening is not distributed evenly into the flour. Oh, and it also collapses. AND at $3.00 a slice Starbuck’s is not cheap. Even before the cashier handed me the bag I was hit by a waft of lemon scent. Sadly, it was an odor that brought memories of my mom dusting the living room furniture with lemon Pledge rather than something baking in the oven.  Back home, as my sense of smell and taste mingled over a bite of the cake I guessed it was heavily dosed with either lemon oil or extract. It was an overwhelming and unpleasant bite. An assault to my nose as there was no flavor in my mouth. It was all in my nose. I wondered why anyone would want to recreate it, but taste is subjective. Right? I will give it props for the icing. I think it’s a simple mix of fresh lemon juice and powdered sugar.

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When it comes to the flavor of our food the sense of smell rather than that of taste is the dominant force. The common experience of pinching our nostrils close to swallow a spoonful of awful tasting medicine during cold and flu season illustrates the point. While the tastebuds distinguish between salty, sweet, bitter and sour the nose is far more sensitive and can discriminate among 100’s of different substances. We smell and taste the flavor of our food at the same time because the nose and mouth share an air passage known as the pharynx. Ingredients like lemon extract and lemon oil add aroma. In small doses it’s a good thing. I think Starbuck’s is using too much of a good thing in their cake recipe. Okay, enough science lets get down to the recipe.

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Second try using lemon pudding mix and a soaking lemon glaze. Taste testers like it. Still not enough lemon punch and a bit dense in my opinion. Find the recipe below.

In an attempt to enhance the lemon flavor I try instant lemon pudding in the next test plus a soaking lemon glaze. This cake bakes up dark and a bit dense. All the taste testers like it, but I don’t love it.

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Buttery light cake with a wallop of real lemon flavor

 

So, onto test #3. This is it. The goal is to eliminate the processed ingredients and create a buttery light cake with that punch in your face, lip-smakin’, pucker power fresh lemon flavor that make your shoulders shiver. It might not be yours, but it is my favorite lemon loaf cake. If you try it I would love to hear your honest opinion. I can thank one of my dessert heroes, Maida Heatter, for the inspiration.

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soaked in glaze

The Best Darn Lemon Cake

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

Adapted from Maida Heatter’s New Book of Great Desserts

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon fine sea salt

½ cup (1 stick) unsalted butter, melted

1 cup sugar

grated zest of 2 large lemons

2 eggs

½ cup milk

2 tablespoons lemon extract

2 tablespoons fresh lemon juice

1/3 cup almond flour

Glaze

¼ cup fresh lemon juice

¼ cup sugar

Icing(optional)

1 tablespoon soft unsalted butter

½ cup powdered sugar

pinch of fine sea salt

3 teaspoons fresh lemon juice

Heat oven to 350F. Butter an 8 ½ x 4 ½-inch loaf pan. Line the bottom of the pan with a strip of parchment paper leaving a 1-inch overhang. Butter the parchment or use a no-stick spray. In small bowl, whisk flour, baking powder and salt; set aside. In large bowl, with an electric mixer, beat butter and sugar until creamy. Add zest and eggs; blend well. Add 1/3rd of flour mixture, alternating with half the milk, blending well after each addition and scraping bottom of the bowl. Add lemon extract and lemon juice; blend well. Stir in almond flour. Pour into prepared pan. Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. The cake should have cracks in the top. Transfer cake in pan to a cooling rack. For glaze: heat lemon juice and sugar together in small saucepan, stirring, just until sugar is dissolved. While cake is still hot in pan slowly brush the glaze over top of cake until it is absorbed. The cracks in the cake are a gateway to the inside, so no need to poke holes all over it unless you are in a hurry. Let cake cool completely before lifting it from the pan using the parchment paper as handles. Makes 8 to 10 slices.

If you like icing just mix the butter, powdered sugar and salt together and then add enough lemon juice to create the desired consistency. Spread over the top and let set.

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Lemon Loaf with Pudding in the Mix

1 ½ cups all-purpose flour

1 (3.4 oz) instant lemon pudding mix

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons unsalted butter

¼ cup canola oil

3/4 cup sugar

1 teaspoon vanilla extract

2 teaspoons lemon extract

3 eggs

zest of 2 lemons

1/3 cup buttermilk

Glaze

¼ cup sugar

¼ cup fresh lemon juice

Icing

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1/8 teaspoon salt

2 tablespoons fresh lemon juice

Heat oven 350F. Spray a 9×5-inch loaf pan with no-stick baking spray. Line pan with a strip of parchment paper with a 1-inch overhang. Lightly coat parchment with baking spray. In bowl, whisk flour, pudding mix, baking powder, baking soda and salt; set aside. In stand mixer, beat butter, oil and sugar until combined. Add vanilla and lemon extract, eggs and lemon zest; blend well. Add half the flour mixture; blend just until moistened. Add buttermilk; blend well. Add remaining flour mixture just until blended. Pour batter into prepared pan. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cover with foil last 10 minutes if browning too much. Transfer cake in pan to a cooling rack. Prepare glaze. In small saucepan, over medium heat, stir sugar and lemon juice just until sugar is dissolved. Brush glaze over loaf while it is still warm. Cool completely. Using parchment overhang as handles lift cake from pan. Peel off parchment and place on serving plate. For icing mash butter, powdered sugar and salt together with the back of a spoon until well blended. Add just enough lemon juice, stirring, to desired icing consistency. I like it lemony. You can substitute milk if you don’t like so much lemon, but then why are you here? (LOL)

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Note that Starbuck’s bakes in a narrow pan to get that height

And as an added bonus for all you Gluten-Free foodies check out my friend Kim’s blog for a delicious dairy free, gluten free version of the best darn blueberry lemon loaf. Just click on this link: The Gluten Free Gathering