Lemon Burst Cookies

A few years ago my cousin Michael and his wife Tina gave out homemade Lemon Burst Cookies as favors for their wedding. Since then, these cookies have been made for a few family parties and they are always a hit. They are so delicious and are the perfect cookie for the spring and summer months. If you like lemon-flavored desserts, give this recipe a try!

Lemon Burst Cookies

2¼ cups all-purpose flour

1½ teaspoons baking powder

Zest from 1½ lemons

8 Tablespoons (1 stick) unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ teaspoon lemon extract

½ cup powdered sugar (for rolling)

Preheat oven to 350°F.

Line baking sheet with parchment paper or silicone baking mat. Set aside.

In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.

In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.

Add eggs, one at a time and mix well.

Add vanilla and lemon extract. Mix again.

With mixer on low speed, mix in dry only until just combined.

Roll the dough into balls and roll in powdered sugar.

Place on baking sheet, leaving 2 inches of space between them.

Bake for 12 to 14 minutes, or until puffed and bottoms are just golden brown.

Cool on sheet for 2 minutes, then transfer onto a cooling rack.

Makes about 40 cookies.

Cookies made by my sister Regina

Cookies made by Tina

Photos by JoJo

Cookies and Cream Ice Cream

I recently posted a homemade Butter Pecan Ice Cream Recipe, and here is another one of my favorites, Cookies and Cream Ice Cream. The pictures below are from the first time I ever made my own ice cream in my Cuisinart Ice Cream Maker. The only thing I did differently the second time I made this recipe was that I chopped the Oreos a bit bigger. I have also used this recipe and substituted the 1 cup of Oreos for something else - chopped Reese's Peanut Butter Cups, chocolate chips, etc. This is a great first recipe to make, so give it a try!

Update June 2024: I now make this in a different ice cream maker. Once the ice cream is completely done churning, I transfer it to a bowl and then mix 1 cup of coarsely chopped Oreos in (about 6 Oreos), then transfer the finished ice cream to a container, top it with 2 more chopped or broken up Oreos and freeze it. I also try not to buy Oreo brand cookies anymore, and instead buy either the Trader Joe's or Newman's Own version, which have better ingredients in them. See newer photos at the end of this post!

Cookies and Cream Ice Cream

Recipe courtesy Chew Out Loud Website

This Cookies and Cream Ice Cream is wonderfully creamy, without eggs. Only uses a handful of ingredients. Easy, quick, and absolutely fantastic.

1 cup whole milk, very cold

¾ cup granulated sugar

2 cups heavy cream, very cold

2 teaspoons pure vanilla extract

1 cup coarsely chopped Oreos (or any brand chocolate sandwich cookies)

In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.

Pour into ice cream maker's freezer bowl. Let it run for about 20 minutes.

Add in the chopped Oreos and keep it running for another 5-10 minutes or until ice cream is thick and done.

Transfer to container and place in freezer about 2 hours to completely firm up.

Photos by JoJo

A healthier alternative to Oreos that still tastes just like them

Butter Pecan Ice Cream

Butter Pecan ice cream is one of my favorites, and this recipe has so far been the best homemade recipe I've tried. It is worth noting that one reason I like to make my own ice cream is so I know what's going into it. I try to buy heavy cream that has the least amount of additives possible. Trader Joe's sells heavy cream that is only cream (milk)! When I don't make my own ice cream, the only kind I will buy is Turkey Hill All Natural Ice Cream, for the same reason I stated above - it only has a few ingredients. Compare those few to the massive ingredient list on other ice cream containers and you will see the difference. I can now taste the difference as well, and feel so much better knowing that my nightly bowl of ice cream isn't loaded with junk!

Making homemade ice cream is pretty simple. I have two ice cream makers, a Cuisinart and a KitchenAid Mixer Attachment. I bought the Cuisinart soon after buying my house and liked that it came with an extra bowl. The KitchenAid attachment had less favorable reviews, so I passed it up, but I later received it for free as a promotion with the KitchenAid Stand Mixer that my parents gave to me and my husband for our wedding. I have been using the KitchenAid attachment lately just because it is easier to get it out and use it on the mixer that is always sitting on the counter. However, they both work great and hold the same amount of ice cream. The only thing you have to be aware of is that the ice cream maker bowls need to freeze for at least 24 hours before making the ice cream. I have an extra freezer in my basement and keep the bowls in there at all times, so this is not an issue for me, but it may require planning ahead for others.

This Butter Pecan Ice Cream Recipe is from the Cuisinart website, and it's very simple to make. You can also use this recipe as a base (the milk, sugar, salt, heavy cream and vanilla extract) and add in 1 cup of whatever you choose to make different flavors of ice cream. Cookies and cream is another one of my favorite recipes, so I recommend Oreos!

I enjoy soft ice cream, but it is pretty soft right after it is finished in the ice cream maker, so I usually freeze it for an hour or two before eating it. I use these Ice Cream Storage Containers to store the ice cream, and they fit the amount that these two ice cream makers make. While I'm on the subject, I may as well mention that this is my absolute favorite ice cream scoop! Give this recipe a try!

Butter Pecan Ice Cream

Recipe courtesy Cuisinart

The butter used to toast the pecans can be saved and used over pancakes or waffles.

4 Tablespoons unsalted butter

1 cup pecans (halves, pieces or whole)

1 teaspoon sea or kosher salt

1 cup whole milk

¾ cup granulated sugar

Pinch sea or kosher salt

2 cups heavy cream

1 Tablespoon pure vanilla extract

Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, add the reserved pecans through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Makes about 5 cups.

Photos by JoJo