Wednesday, June 24, 2009

Lemon Grapefruit Sorbet

Holy crap. I just looked at the thermometer that shows the temperature outside, and it reads 106.2. It is like a freaking oven outside, which is why I didn't use the oven today and busted out the ice cream maker instead. I wanted to make lemon sorbet, but I only had 3 lemons, so I used both lemon and grapefruit juice. This combination of necessity created my favorite sorbet I have ever made! Oh my goodness, it is delicious!

2 1/2 cups water
1 cup sugar (if you prefer a sweeter sorbet, increase the sugar to 1 1/4 cups)
3 lemons, juiced
1 grapefruit, juiced

In a medium saucepan, combine the water and the sugar. Heat, stirring frequently, until the sugar is completely dissolved. Remove the pan from the heat, then chill thoroughly in the refrigerator. Stir the lemon and grapefruit juice (1 cup total) into the chilled sugar syrup, then freeze the mixture in your ice cream maker.

Lemon Cream Cheese Cupcakes

Time to break the trend of cookies with a post about cupcakes. And not just any cupcakes, lemon cream cheese cupcakes. I'm a sucker for anything with lemon in it, and both the cake and frosting for this cupcake contain a healthy dose of the citrus flavor. This recipe makes enough batter for exactly 12 cupcakes, so exercise some self-control and do not, I repeat, DO NOT lick that spoon or spatula. I know you want to. You may, however, indulge on the frosting since there will be more than enough.


Lemon Cream Cheese Cake:
6 tbsp butter, softened
3 oz cream cheese, softened
2 tsp grated lemon peel
2/3 cup sugar
2 eggs
1/3 cup self-rising flour
1/2 cup all-purpose flour

Lemon Cream Cheese Frosting:
2 tbsp butter, softened
3 oz cream cheese, softened
1 tsp grated lemon peel
1 1/2 cups powdered sugar

Preheat oven to 350 F and line a muffin pan with 12 paper baking cups.

In a large bowl, combine the butter, cream cheese, lemon peel, sugar, and eggs with an electric mixer until light and fluffy.

Add flour and beat on low speed until just combined.

Divide mixture among baking cups and smooth surface.

Bake about 25 minutes and cool on wire rack.

To make the frosting, beat the butter, cream cheese, and lemon peel with an electric mixer until light and fluffy. Grandually beat in the powdered sugar. Ice the cupcakes once they have cooled.

Monday, June 22, 2009

Choco-Peanut Butter Oatmeal Chipsters

For the past week, I've had a constant craving for peanut butter. It must have come about because of the sick and wrong anti-sugar kick my family is on. At least they still let me bake, but most of my creations are now taken to my parents' offices. I have to steal a portion of all my sugary treats to keep for myself before they jack everything out of the kitchen. Needless to say, my baking is the only way sugar is being put into my body, and I don't think I could go on without it. So to satisfy my need for sugar and craving for peanut butter, I made these delicious cookies. They sure hit the spot.

3/4 cup all-purpose flour
1/2 cup cocoa powder
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
3 cups old-fashioned oats
2 sticks unsalted butter, softened
1 cup chunky peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350 F and line a couple of baking sheets with parchment paper.

In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar and beat on medium speed for 3 minutes, until very creamy.

Add the eggs, one at a time. Add the vanilla and mix for 30 seconds.

Add the dry ingredients, mixing just until the ingredients are incorporated. Stir in the chocolate chips.

Drop rounded tbsp of dough 2 inches apart onto the prepared baking sheets.

Bake 13-15 minutes, or until the cookies are firm around the edges.

Allow the cookies to cool slightly before placing them on wire racks to cool. The cookies can be stored in airtight containers for 4 days or sealed and frozen for up to 1 month.

Saturday, June 20, 2009

White Chocolate Cran-Orange Cookies

My family had dinner tonight with an amazing family I have known my whole life, and it was our job to bring guacamole and dessert. My mom put a bag of pre-made cookie mix into my hands and asked me to bake them for the meal. My face fell as I realized I wasn't going to make them from scratch. But let me tell you, these are THE BEST cookies I have had in a really long time. Since mine were from a pre-made mix, I have provided a recipe that is almost exactly the same. Simply the mix of these flavors is fantastic!

2 1/2 cups all purpose flour
1 1/2 cup rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup white sugar
2 eggs
zest of one large orange (about 1 tbsp)
3/4 cup dried cranberries
3/4/ cup white chocolate chips

Preheat oven to 350 F and line a couple of baking sheets with parchment paper.

In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.

Beat in eggs and orange zest. With the mixer on low speed, gradually add in the flour, rolled oats, baking powder, baking soda, and salt, stirring only until just combined.

Stir in the cranberries and white chocolate chips.

Drop dough by rounded tbspfuls onto prepared baking sheets.

Bake for 9-12 minutes, just until the edges are golden brown.

Cool for 3-4 mintues and then transfer to a wire rack to cool completely.

Mango Ice Cream

So here's part 2 of mango madness. Mango ice cream really quick to make, but you have to wait hours for it freeze. That is, if you can wait hours. Slightly soupy ice cream is just fine with me when it's 100 degrees outside.

3 large ripe mangoes, peeled and seeded
1 1/2 cups low-fat milk
1/3 cup heavy cream
3 tbsp sugar

Puree the mangoes with a food processor to make about 2 cups of puree and transfer it to a bowl.

Add the milk, cream, sugar and lime juice, and stir until the sugar dissolves.

Freeze the ice cream using your handy dandy ice cream maker.

Freeze in your freezer for at least 4 hours, if you can wait that long... ;)

Friday, June 19, 2009

Chocolate Chip Bars

Chocolate chip cookies? That's been done far too many times to count. Chocolate chip bars? Now there's something new! What could be better than butter, oats, and chocolate? Well, some ice cream on top would help... But these are delicious all by themselves and won't put you in a sugar coma as fast as they would with added ice cream. :)

1/2 cup butter
1/3 cup sugar
1 tbsp corn syrup
4 cups rolled oats
1 cup semisweet chocolate chips

Preheat the oven to 350 F. Grease an 8"x8" cake pan.

Place the butter, sugar, and corn syrup in a saucepan and cook over low heat, stirring constantly until the butter and sugar melt and the mixture is well combined.

Remove the pan from the heat and stir in the rolled oats until they are well coated. Add the chocolate chips and mix well to combine everything.

Turn into the prepared pan and press down well.

Bake for 30 minutes.

When almost cooled, cut into bars or squares and transfer to a wire rack to cool completely.

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