LAVENDER-LEMON COOKIES, TWO WAYS

Posted in Cookies by sallybr

One cookie dough, two outcomes. Rolled out and cut in circles, or baked in a silicone mold, then covered with chocolate. This approach is similar to a strawberry version I made not too long ago (check it out here).

LAVENDER-LEMON SUGAR COOKIE
(inspired by 100 Cookies, by Sarah Kieffer)

1 cup granulated sugar
1/2 teaspoon culinary lavender
zest of 1 lemon
1 cup unsalted butter, at room temperature
1/2 teaspoon salt
1 large egg yolk
1 teaspoon lemon extract or paste
2 cups all-purpose flour

for the glaze:
1/3 cup milk (you won’t need the full amount)
1/8 tsp lemon extract
1 + 1/2 cup powdered sugar

to coat the roses:
compound chocolate, white
purple oil-soluble food dye, tiny amount

sprinkles to decorate the cutout cookies (optional)

In the bowl of a food processor, process the granulated sugar, lavender and lemon zest together until the lavender buds are broken down. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the lavender-sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Remove the dough, form into a circle and place in the fridge for 1 hour.

Roll the cookie dough and cut circles, about 3 inches in diameter. Use a portion of the dough to form small balls and stick in a rose shaped silicone mold. Bake the cookies in a 350F oven, circles until lightly golden at the edges (about 15 minutes), small roses until firm to the touch, it might take a little longer than the cutout cookies.

To finish the little rose cookies: Once the roses are cold, place the mold in the freezer for 10 minutes and then remove the baked cookies to a rack. Wash the mold, dry well. Melt white compound chocolate, divide in two portions. Leave one white, dye the other purple (using very little oil-soluble color). Marble them together, pour into the mold and immediately stick the shaped cookies. Place in the freezer for 15 minutes, un-mold and if needed shave the bottom with a Microplane to tidy the edges.

To finish the rolled out cookies: make a glaze mixing the powdered sugar with milk and lemon extract until the consistency is right, not too thick, not too thin. Add the milk, a little bit at a time to the powdered sugar. Coat the baked, room temperature cookies with the glaze, then add sprinkles to decorate, if so desired. Let it set for a couple of hours.

ENJOY!

to print the recipe, click here

Comments: These cookies are very flavorful, the lavender won’t be too pronounced, just right. In the cookbook, she uses a different type of glaze, that did not work very well for me, and she sprinkled the cookies with lavender, that was a bit much for my taste. Do what you feel agrees with your tastebuds.

It is not very easy to get the chocolate coating to be fully smooth, at least I seem to have some problems with it. Maybe pouring the chocolate while warmer and banging the mold a bit on the countertop could help, but keep in mind you’ll need to work reasonably fast, as you will have several cookies to coat at once. I would not try to make more than eight at a time. Even if not fully smooth, these are delicious and I love the way they turned out…

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3May2026

LEMONS, FOUR WAYS

Posted in Cake, Cookies, Desserts by sallybr

If you are a lemon lover, this post is for you. A fantastic five-layer cake, deliciously chewy cookies, baby little “pies”, and a posset. Let’s start with the cake, maybe my favorite of this series, courtesy of Helen Fetcher, my beloved baking guru…

SPLIT LEMON LAYER CAKE
(from Helen Fletcher’s blog)

for the lemon filling, to be made the day before:
4 large egg yolks
1 ¼ cups water
1 ¼ cups granulated sugar (250 grams)
⅓ cup cornstarch (45 grams)
½ teaspoon table salt
3 tablespoons unsalted butter (45 grams)
1 tablespoons lemon zest (from 1 large lemon)

for the cake:
3 large egg yolks
1 cup sour cream (225 grams)
1 teaspoon vanilla extract
3 cups sifted cake flour (300 grams)
1 ½ cups granulated sugar (300 grams)
1 tablespoon 1 teaspoon baking powder
2 tablespoons lemon zest (from 2 large lemons)
¾ cup unsalted butter, softened (170 grams)

for the lemon buttercream:
1 pound powdered sugar
1 cup lemon fillng
¼ cup butter, softened (60 grams or 4 tablespoons)

Make the lemon filling: Whisk everything together in a medium size sauce pan. Stirring constantly, bring to a boil and boil for 1 minute. Transfer to a storage container, cover the top of the filling with plastic wrap and let come to room temperature. Store in the fridge for 2 days. or at least overnight to firm up.

Make the cake: Heat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper only. Try not to spray the sides. If you do, wipe them with a paper towel. Set aside.

In a small bowl, whisk together the egg yolks, ¼ cup sour cream and vanilla. In the bowl of a mixer, combine the dry ingredients and mix on low for 30 seconds to blend. Add the softened butter and remaining ¾ cup sour cream. Mix on low until moistened. Then increase the speed to medium and beat for 1 ½ minutes. Add the egg mixture in three additions, beating on medium 30 seconds each time, scraping down as necessary.

Dollop the batter in the half sheet pan. Using and offset spatula, spread it out evenly. Bake for 20 to 22 minutes until a tester comes out clean. Place on a cooling rack until cold. At this point, it can be frozen in its pan well wrapped. Or you can refrigerate and continue assembling the cake later. It is easier to deal with layered cakes when they are very cold, so keep that in mind.

Make the lemon buttercream: Add all the ingredients to a mixing bow. Beat on low to bring together. Raise the speed to medium and beat until smooth. Raise it again to high and beat for 5 or more minutes until light and smooth with no grittiness from the powdered sugar.

Visit Helen’s site for a clear visualization on how to cut the cake to obtain 5 equal layers and one extra that will be processed for crumbs. You will use 1/4 cup of lemon filling spread over the layers, and then frost the cake with the buttercream, glueing cake crumbs to the sides and making a pattern with a cake comb on top. If desired, add some piped buttercream with a 1M tip or another one of your preference. Allow the cake to to sit in the fridge for a few hours before slicing.

ENJOY!

to print the recipe, click here

Comments: I urge you to visit Helen’s site to get the detailed step-by-step photos. Helen makes the most complex bakes feel simple and approachable. This cake is spectacular, and the use of cake crumbs glued to the sides makes frosting a lot less stressful. It is incredibly lemony. Thank you, Helen!

CHEWY LEMON SUGAR COOKIES

CHEWY LEMON SUGAR COOKIES
(from Scientifically Sweet)

⅔ cup (150g) salted butter, softened
1 cup plus 2 tbsp (225g) granulated sugar
2 tablespoon lemon zest
1 large egg room temperature
1 large egg yolk room temperature
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) pure vanilla extract
2 cups (284g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder ee notes in above FAQ section for baking powder quantity alternatives)
¼ teaspoon salt

Lemon Sugar:
3 tablespoon (40g) granulated sugar
1 teaspoon lemon zest

Combine soft butter, sugar and lemon zest in a large bowl and use a stand mixer fitted with the paddle attachment, scraping down the sides of the bowl as needed.

Scrape down the sides and bottom of the bowl, then add the egg and mix until well incorporated. Add egg yolk, vanilla and lemon juice then mix until smooth and creamy.

Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly.
Add the dry ingredients to the bowl with the butter mixture and fold it in until evenly incorporated. The dough will be soft but not sticky at this point.

Cover the bowl and refrigerate the dough for 2 hours.

Heat the oven to 350°F. Line two large cookie sheets with parchment paper. Make the lemon sugar. Combine sugar and lemon zest in a small bowl and rub it together until the sugar smells fragrant.

Use a cookie scoop to portion dough and roll into smooth balls. Roll the balls of dough in the sugar so they are evenly coated.

Place dough balls on the lined baking trays spacing them 3 inches apart and bake for 9-11 minutes until lightly golden on the edges and still slightly soft in the middle.

ENJOY!

to print the recipe, click here

Comments: These cookies are addictive, they have a super clean and bright citric flavor, and perfect texture. I made them on a Wednesday and donated two days later, so I tried one to make sure it was still ok, and had to exercise self-control to keep my taste-test to a single cookie. Make them, and you can thank me later!

BABY LEMON IMPOSSIBLE PIES
recipe can be found here

Those are simple to make, and a lot of fun to serve and enjoy… Not quite sure why they are called “pies” but whatever you call them, they won’t disappoint.

LEMON POSSET

LEMON POSSET
(from The Bewitching Kitchen)

2 cups heavy whipping cream
2/3 cup granulated sugar
5 Tbsp lemon juice
blueberries, optional for serving

In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.

Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
Divide the mixture between 6 ramekins, filling them about 3/4 of the volume.

Refrigerate for at least 4 hours or until fully set, then top with blueberries, if you like.

ENJOY!

to print the recipe, click here

I love lemons in sweet and savory concoctions, so I hope you’ll give some – or all – of this recipes a try…

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6Apr2026

A DUET OF SPRINGTIME MACARONS

Posted in macarons by sallybr

I hope you had a wonderful Easter weekend! If you’d like to see the cookies I made to celebrate the occasion, stop by my baby blog clicking here. Without further ado, here are some macarons that have Spring written all over them…

The first is a classic combination of lemon and blueberries, and I will give you the full recipe. The second is a bit unusual but worked very well and comes from a real expert macaron baker: Camila, hostess from Pies and Tacos. I used my default macaron recipe for the shells and the filing was straight from this post. I urge you to try it, easy and oh so tasty…

LEMON BLUEBERRY MACARONS
(from The Bewitching Kitchen)

For the shells:
200g powdered sugar
115 g almond flour
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar (optional)
100 g granulated sugar
¼ tsp vanilla paste or extract
drops of gel food color of your choice

for the filling:
160g powdered sugar
4 tbsp unsalted butter softened
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp lemon emulsion or extract
1/2 -1 tbsp whipping cream as necessary
pinch of salt
blueberry preserves (store-bought is fine)

Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered sugar and almond flour in a food processor. Pulse until the mixture looks like fine meal, about 12 pulses. Pass through a sieve and transfer to a small bowl or to a sheet of parchment/baking paper. Set aside.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar in five additions, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme (marshmallow fluff). Add the vanilla. Whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm. Transfer the whites to a medium bowl.

Fold in the almond flour mixture in two increments. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat two or three times, then separate the mixture in two batches. Add a very small amount of pink to the first bowl, and a small amount of green to the second. Proceed to fold them two different mixtures until they slide slowly down the side of the bowl.

Line the two colors over Saran Wrap type plastic, side by side. Made a sausage with the plastic and insert in a large piping bag fitted with a round tip. Pipe shells, I like to count numbers in my head and use the same count for each shell so they end up similar in size.

Slam each sheet hard four to six times on the counter/worktop. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F. Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide or move (independently of the ‘feet’ when you gently twist the top), then bake for 2 to 3 more minutes. Check one or two. If they move when gently touched, put them back in the oven for 1 to 2 more minutes until they don’t move when touched. Let the macaroons cool for 10 minutes before removing from the pan. The macarons should release without sticking.

Assemble the macarons: find two macarons similar in size and add a good amount of filling to the bottom of one of them. Place the other on top and squeeze gently to take the filling all the way to the edge. Store in the fridge for 24 hours for perfect texture. Decorate as you desire, or leave the shells plain.

Make the filling: whisk the butter for a couple of minutes, add all other ingredients except the whipping cream. Whisk at low speed first, then increase the speed until smooth. Adjust consistency with cream if needed. Match shells, add a circle of buttercream to the edge, and a dollop of blueberry preserves to the center. Allow to sit in the fridge overnight before serving or freezing for storage.

ENJOY!

to print the recipe, click here

Comments: I’ve shared lemon macarons a few times in the past, this one might very well be my favorite. The combination of of blueberry preserves with the sharp lemon is a winner. To decorate, I used Royal icing in a swirl, plus a light shower of sanding sugar. A little flower-shaped sprinkle closed the deal.

GOLDEN OREO MACARONS

For the shells, use the same exact recipe. Divide it in three portions, dye one yellow, one pink, and the final one blue. Make sure to use very little dye, so that you get a pastel color. Follow this link to visit Camila’s site and make the golden Oreo buttercream. I decorated with small dots of yellow and white Royal icing, piping consistency.

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4Nov2025

INCREDIBLY SIMPLE SHRIMP AND SQUASH DINNER

Posted in Incredibly simple, Seafood, Side dishes, Veggies by sallybr

For a light version, pair the shrimp with spaghetti squash. To go for the kill, serve with a hearty helping of fettuccine… Two super easy recipes that we absolutely loved!

Let’s start with the main dish…

SAUTEED SHRIMP WITH LEMON-CAPER DRESSING
(adapted from The New York Times)

4 tablespoons olive oil, divided
¼ cup lemon juice
2 very thin slices of lemon, deseeded and coarsely chopped
2 tablespoons coarsely chopped dill
1 tablespoon capers or more, coarsely chopped
1 pound large shrimp, peeled and deveined
Kosher salt

to brine the shrimp (optional, but recommended)
1 qt water
1/4 cup Kosher salt
squeeze of lemon juice

Brine the shrimp by soaking in the solution for 30 to 45 minutes. Drain, rinse lightly and pat dry with a paper towel. Reserve.

In a large bowl, whisk together 3 tablespoons olive oil with the lemon juice, chopped lemon, dill, and capers; set aside.

Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the shrimp and cook, stirring occasionally, until pink and lightly browned on the edges, 3 to 4 minutes.

Transfer the shrimp to the bowl with the lemon dressing and toss to coat. The shrimp can be served right away, over pasta, rice, or any side dish you desire.

ENJOY!

to print the recipe, click here

SUPER SIMPLE SPAGHETTI SQUASH

To get the original recipe, click here

I don’t think I will ever use another method to make it. The only tricky part is slicing it, BUT if you poke a few holes with a fork around the skin and microwave it for 5 minutes, slicing is easy.

Place crosswise slices (about 1.5 inches thick) over a baking sheet lined with parchment paper. Remove the seeds with a spoon. Drizzle some olive oil, salt and pepper, rubbing the slices to coat slightly.

Bake at 400F for about 40 minutes, flipping the slices midway through roasting.

Use a fork to shred the squash while still warm in the pan.

Comments: The shrimp preparation is delicious, I’ve made it three times in the past month, so I highly recommend you give it a try. As to the squash, I love how each little portion is perfect for a single serving. You can do that and follow with recipes that use the squash in little muffin tins with a bit of tomato sauce, or an egg, there are countless options out there in the blogosphere and Pinterest universe. It ends up with perfect texture.

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12Aug2025

PAPPARDELLE WITH SCALLOPS AND ROASTED ARTICHOKES

Posted in Pasta & Noodles, Seafood by sallybr

Since I’ve found out you can get a jar of artichokes hearts, drain it and roast the pieces until brown at the edges, I cannot stop using them. As topping for pizza, addition to pasta, even salads. In this recipe, it joins lemons and scallops. A wonderful dinner for a Saturday night…

PAPPARDELLE WITH SCALLOPS AND ROASTED ARTICHOKES
(from The Bewitching Kitchen)

1 or 2 bottles of artichoke hearts, in brine, oil or water, drained
4 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 pound pappardelle
1 large lemon, zested and juiced
¼ cup torn basil leaves
12 large scallops seasoned to taste with salt and pepper
1 tablespoon olive oil + 1 tablespoon butter

Heat oven to 425 degrees. Line a baking sheet with parchment paper. Gently pat the artichoke hearts with a paper towel to remove excess moisture. If they were packed in oil, simply roast them as they are. If they were in brine or water, drizzle one tablespoon of olive oil all over the pieces and proceed to roasting for 20 minutes in a single layer. Flip the pieces and roast for 5 to 10 minutes longer, until edges are turning golden. Reserve. You can do this step in advance.

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente, about 10 minutes or according to package directions. While the pasta cooks, in a serving dish large enough to accommodate it, add the lemon juice, lemon zest, 3 tablespoons of olive oil, 1/2 tsp salt, 1/2 tsp black pepper, whisk to combine.

Cook the scallops. Dry them very well, season with salt and pepper. Add the tablespoon of oil and butter to a skillet, once very hot, cook the scallops, 2 minutes per side, until golden brown. Reserve.

Once the pasta is cooked, remove 1/2 cup of the cooking water. Drain the pasta and add to the bowl with lemon, seasonings and olive oil. Toss well, adjust consistency with the reserved pasta water, add fresh basil and serve with the scallops and the roasted artichokes.

ENJOY!

to print the recipe, click here

Comments: Pappardelle is pretty substantial, so this is by no means a light pasta dish. But everything worked well together. I am pretty addicted to roasting artichoke hearts. If they are packed in brine, the roasted artichokes get almost like a little hint of capers and olives, which of course is just the brine speaking. I love it. But you can also use frozen artichoke hearts and add herbs of your liking.