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!

I like to use fresh lemon juice instead of lemon extract so I added that to the original recipe. I used a small cookie scoop and got exactly 40 cookies out of 1 recipe. These are so good!

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 or 1-2 Tablespoons of fresh lemon juice

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 or lemon juice. 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

½ cup to 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

½ cup to 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

Pizza Dough

Growing up in a large Italian family, homemade pizza was always one of my favorite meals. My mom made it all the time when I was a kid. From an early age, I started helping her and later started making my grandmother's recipe of about 12 pizzas on my own, sometimes even doubling the recipe for pizza parties! Since I moved out and am now only cooking for 1 or 2 people in a small townhouse kitchen, I started using a pizza stone and pizza peel instead of pizza pans and found a recipe that makes 2 pizzas. I've been snowed in for the past few days and now that most people are out and about again, I didn't want to head to the grocery store in case it is low on food or packed with shoppers. So I decided I would make pizza for dinner so I can take it in my lunch for the two remaining work days this week. Luckily I already had all the ingredients!

This Pizza Dough Recipe is pretty simple to make and only needs to rise for an hour, plus another 10 minutes once you divide the dough in half. Following the dough recipe are baking instructions for the pizza stone that I have - adjust as needed for however you are baking your pizzas.

Pizza Dough

Recipe Courtesy Bobby Flay

3½ to 4 cups bread flour*, plus more for rolling
1 teaspoon sugar
1 envelope (2¼ teaspoons) instant dry yeast
2 teaspoons kosher salt
1½ cups water, 110º F
2 Tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Makes 2 14-inch pizza crusts.

Note: *Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour, which will give you a chewier crust.

This recipe does not come with instructions for baking the crust. If you are using a pizza stone, preheat the oven to 500º with the stone on the middle rack for 20-25 minutes (longer for a crispier crust).

Use a rolling pin to spread the dough on a lightly floured surface. Sprinkle your pizza peel with cornmeal and transfer the spread dough to it - crimp the edges to make them thicker and higher so the sauce and toppings do not slip onto the stone. Add cheese, sauce and toppings to your pizza. Gently shake the pizza back and forth on the peel to make sure it will slide off easily onto the stone.

Once the oven is preheated, sprinkle cornmeal on the stone to help prevent the dough from sticking. Reduce the oven temperature to 475º. Gently slide your pizza from the peel on to the stone. Bake for about 10 to 12 minutes.

While the first pizza is baking, prepare the second on the pizza peel.

Use a spatula to transfer the baked pizza to a large cutting board since the second one will be on the peel. Slice the pizza with a pizza wheel or pizza chopper and enjoy!

Combine dry ingredients

Mix with water and oil

Knead into a ball and let rise for an hour

Separate into two dough balls and let rise for 10 minutes

Spread dough using a rolling pin

Crimp edges of dough

Add toppings

Bake for 10-12 minutes on pizza stone

Slice and enjoy!

Photos by JoJo

Dutch Oven Bread

I recently posted a recipe for a 4-hour Dutch Oven Bread and wanted to also post the original recipe I made which takes 18-24 hours to rise. A few years ago I helped my cousin Andrew prepare food for a baptism party and he made paninis using this bread. He got the recipe from a friend, Katie Newkumet, and sent it to me. I've made it multiple times and really like it. It's very simple to make and perfect if you like to plan ahead.

With a blizzard in the forecast at the end of last week, I made this dough on Thursday night and baked it on Friday afternoon just as the snow began to fall. I had some bread with my dinner that night, made French toast with it in the morning, had it again with multiple lunches and dinners, and used it to make croutons to put in French onion soup! This bread can be used for so many things.

I baked this in my Lodge cast iron 3-quart dutch oven, but it can be baked in any pot with an oven-proof lid.

Edit December 2021: my cousin Vincent said this bread comes out best using King Arthur All-Purpose Flour, not Bread Flour!

Dutch Oven Bread

4 cups King Arthur Bread Flour (yes, this specific flour is the key!)

2 cups warm water

2 teaspoons salt

1 teaspoon active dry yeast

Mix everything together in a bowl and let in rise in a warm place for 18-24 hours.

Preheat the oven to 400°F; place your empty dutch oven into the oven for 30 minutes.

Take the dough out of the bowl and roll it in some flour so it doesn't stick to your hands. No kneading required - just form a ball shape.

Take the dutch oven out after 30 minutes and drop the dough into it.

Place it back in the oven with the lid on for 30 minutes.

After 30 minutes, take the lid off and leave bread in for another 15 minutes.

Remove bread from dutch oven and let it cool before slicing.

Mix everything together in bowl

Let rise for 18-24 hours

Take dough out

Roll in ball shape

Drop dough ball in dutch oven

Bake for 30 minutes with lid on

Bake for 15 more minutes with lid off

Cool and slice

Photos by JoJo