Lemon Coconut Cookies

Don't these lovely lemon cookies remind you of spring? They have a bright citrus flavor with a rich, buttery coconut scent. The tops of the cookies get rolled in coconut flakes, which get lightly toasted as they bake. Don't like coconut? If you just want to make lemon sugar cookies, simply omit the coconut.

Lemon Coconut Cookies

1 stick butter, softened

3/4 cup sugar

1 egg

2 tsp lemon zest

4 Tbsp lemon juice

1/2 tsp salt

1 2/3 cup flour

1/2 tsp baking soda

2/3 cup unsweetened coconut flakes

Preheat oven to 375 F

In a large mixing bowl, use an electric beater or mixing spoon to cream together the butter and sugar until smooth Add the egg, lemon zest, juice, and salt and mix thoroughly to combine. (Tip: using a food processor for these two steps is a lot easier) 

In another large mixing bowl, combine the flour, baking soda, and 1/3 cup coconut flakes. Add the butter mixture and mix until a stiff cookie dough forms.  Use a rounded tablespoon or cookie dough scoop to portion out dough into balls. Place the rest of the coconut flakes onto a small plate, and gently press one side of the dough balls to coat. Place cookie dough onto greased baking sheets, coconut-coated side up, about 2 inches apart. 

Bake for 7 minutes, or until the edges look very lightly browned. Cool completely on the baking sheets.

Enjoy! 

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Pumpkin Layer Cake with "Cream Cheese" Frosting

Yesterday, I made a pumpkin cake because my relatives were visiting. I chose pumpkin just because I had a can of it in the pantry, and I love everything that's pumpkin flavored! I wanted to frost it with cream cheese frosting, but didn't have cream cheese, so I improvised. I used Greek yogurt in the frosting instead, and I think it still tasted like cream cheese frosting. Ya hear that? Healthy cream cheese frosting! (who am I kidding...)

For the cake:

4 large eggs

1 cup oil

2 cups sugar

1 tsp vanilla

2 tsp cinnamon

1 tsp ginger

1 tsp salt

2 cups flour

2 tsp baking soda

1 tsp baking powder

1 15oz can of pumpkin puree

For the frosting:

6 Tbsp butter, softened

4 Tbsp Greek yogurt

1 lb confectioner's sugar (a box)

pinch of salt

Preheat the oven to 350 F. Grease two 9 inch round cake pans.

In a large mixing bowl, add the eggs, oil, sugar, vanilla, cinnamon, ginger, and salt. Beat with a mixer for 2 minutes, or until everything is well combined and a bit frothy.

Sift the flour, baking soda, and baking powder together. Add to the wet mixture and beat until just combined. Stir in the pumpkin puree. 

Divide the batter evenly between the two cake pans, smoothing over the surface of the batter. Bake for 35 minutes, or until a toothpick inserted in the center comes out cleanly. Cool completely before frosting. 

For the frosting, beat the butter, yogurt, and salt in a medium bowl until combined. Add the powdered sugar a cup at a time, until the frosting has a thick consistency. Whip a minute or two more, until it's very smooth and fluffy.

To assemble the cake, place one of the layers on a cake plate or round. Spread an even layer of frosting on top, and place the second layer on top. Dump most of the frosting on top, and started spreading it to the edges. Frost the sides of the cake, smoothing it out, or making it textured. Garnish however you like; I used some coconut flakes on top and chopped almonds on the sides. 

What's your favorite cake flavor?

Layer cake or cupcake? 

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Apple Streusel Cake

For my aunt's birthday, I made her an apple streusel cake. The cake has a rich vanilla cake layer on the bottom, apples in the middle, and a toasty, buttery streusel topping. It's a easy cake that you can make in one bowl; no separating eggs or anything too complicated. This would be perfect served warm with a scoop of vanilla ice cream.

For the cake:

2 3/4 cup flour
3 tsp baking powder
1 tsp salt
1 cup sugar
1 cup milk
3 eggs
1 stick butter, melted
1 tsp vanilla extract
4 cups sliced apples


For the streusel topping:

1 cup flour
4 Tbsp sugar
1/2 tsp cinnamon
1/2 tsp salt
4 Tbsp butter, softened

Preheat oven to 350 degrees

In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the milk, eggs, butter, and vanilla and beat with an electric mixer until just thoroughly combined. Pour into a greased round cake pan. Arrange the apple slices on top of the cake batter.

To make the streusel topping, combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Add the softened butter and mix until crumbly. I like to use my fingers to work the butter into the flour mixture. Sprinkle the streusel evenly on top of the apples.

Bake the cake for 45-55 minutes, or until a toothpick inserted in the center comes out cleanly. You can also tell that the cake is ready by gently poking the center of the cake. It should feel springy.

Enjoy this classical apple streusel cake!

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Coconut Cranberry Oatmeal Bread

I've been making a lot of quick breads, lately. They keep disappearing really fast and a loaf hasn't lasted over 24 hours without being completely devoured. My family eats a lot. It's in our genes :P

I know I said that I would share my Lemon Cranberry bread that I made for brunch on Saturday, but I want to share this recipe first. This loaf is filled with coconut, cranberries, and sunflower seeds. The bread itself is lightly sweetened and has a coconut-y, buttery flavor that is so addicting. Each bite has the sweet-tart bits of cranberries and crunch of sunflower seeds. 

Coconut Cranberry Oatmeal Bread

1 1/2 cup flour
1 cup + 1/2 cup oats
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup cranberries
1/3 cup coconut flakes
2/3 cup milk
3/4 cup turbinado sugar (or white sugar)
1 tsp vanilla extract
1 egg
1/2 cup coconut oil, melted (or oil or melted butter)

Preheat oven to 350F.

In a blender, blend 1 cup oats until it becomes a fine flour. Add to a large mixing bowl and add the flour, salt, baking soda, baking powder, cranberries, and coconut flakes.

In a medium mixing bowl, whisk together the milk, egg, sugar, and vanilla extract. Add the melted coconut oil to the flour mixture, followed by the milk mixture. Stir until just combined and avoid over mixing.

Pour the batter into a greased loaf pan and bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out cleanly.

Enjoy!

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Sweet Saturday- Soft Gingersnaps Recipe

As promised, my recipe for soft gingersnaps! I made these yesterday for my 4K for Cancer fundraiser. I delivered them to my friends who donated, and they loved them!

Soft Gingersnaps

1 stick butter, softened
1/2 cups sugar
1 egg
1/4 cup molasses
1/4 tsp salt
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 taps ginger
1 tsp cinnamon
1/3 cup turbonado sugar (Sugar in the Raw, optional)

Preheat oven to 360F.

In a medium mixing bowl, cream the butter and sugar together with an electric beater or by hand. Add the egg, molasses, and salt and mix until combined.

In a small bowl, mix the flour, baking powder, baking soda, ginger, and cinnamon together. Add half the flour mixture to the butter mixture and thoroughly mix. Add the remaining flour and mix until a uniform dough forms.

Use a spoon to scoop out balls of cookie dough, about the size of a large walnut. Dip one side in a bowl of the turbinado sugar and place on a greased cookie sheet. Use the palm of your hand to gently press down to flatten it slightly, with the sugar-dipped side up. Repeat with the rest of the dough.

Bake for about 8 minutes. You want to underbake them slightly so they will be soft. The bottoms should be only slightly browned.

Enjoy!

*** You can still enter to win a sample of ENERGYbits, so enter my giveaway HERE***


What are your plans for this Saturday? If the weather's nice, are you doing anything outdoors?

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Funfetti Sugar Cookies

Happy belated Valentines! I hope you had a great day surrounded by your loved ones :)

For the holiday, single me didn't have specific plans. I did bake some delicious heart shaped cookies for my family to enjoy! I don't know about you, but funfetti makes everything more yummy. I made a sugar cookie dough and just dumped a bunch of nonpareils on top. Isn't it healthier to eat all the colors of the rainbow? Something like that. 

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