Bready or Not Original: Chewy Honey Lemon Cookies
I modified an old favorite recipe with delicious results: Chewy Honey Lemon Cookies!
This recipe is derived from my Chewy Honey Maple and Chewy Honey Snickerdoodles. It uses a combination of two flours to add extra chewiness, and cornstarch for tenderness and longevity.
However, my first attempt at this recipe was a total bust. I tried to rely on lemon juice and zest for flavor… and while the flavor was there, the cookies turned out FLAT.
That would not do. I wanted cookies that were chewy with just the right thickness. Therefore, I removed the lemon, amped up the lemon extract, and added white chocolate chips.
That was the right choice. The lemon flavor was just right (and the taste of that and the honey actually grows stronger after a day), and the white chocolate chips added smoothness and mellow sweetness.
In other words, if you love lemon cookies, you will LOVE these. And like the other recipes in the same family, these cookies keep well for weeks!
Bready or Not Original: Chewy Honey Lemon Cookies
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1 cup light brown sugar packed
- 1/4 cup honey
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 cup bread flour or all-purpose flour, but cookies will be less chewy
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- In a large bowl, beat the butter until smooth. Add sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and both extracts.
- In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt.
- Slowly stir together the wet and dry ingredients until just combined. Mix in the white chocolate chips. Encase the dough in plastic wrap and stash in the fridge for several hours or days.
- When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes.
- Teaspoon-sized cookies need to bake 9 to 12 minutes; tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
- Cookies will keep in a sealed container for weeks. The lemon and honey flavors will grow stronger after the first day. They are excellent for travel or shipping.
- OM NOM NOM!
Sunday Quote braces for heat already
Read More“Of all the chymical mixtures, ink is the most dangerous.”
~ James Austen
Bready or Not: Cinnamon Apple Bundt Cake
Apple cake and apple pie are the favorites of the men in my family, and this Cinnamon Apple Bundt Cake met their full approval!
I try out different apple recipes on a regular basis; my apple tag on the site attests to that.
This recipe resembles another old favorite of mine, my basic apple cake that is made in a square baking pan.
The new recipe, however, makes more cake with an overall showier presentation. I love that sprinkle of confectioners’ sugar on top!
The most difficult thing about making this cake is peeling and chopping up the apples. After that, everything comes together quite quickly.
The end result is a tender, moist cake flecked with apple chunks. It’s the perfect breakfast, snack, or dessert, and is tasty hot or cold.
Modified from Taste of Home Sunday Best 2015.
Bready or Not: Cinnamon Apple Bundt Cake
Ingredients
- 3 medium apples peeled and chopped
- 2 teaspoons cinnamon
- 2 cups white sugar
- 1 cup canola oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- confectioners' sugar to sift over top optional
Instructions
- Preheat oven to 350-degrees. Grease and flour a bundt cake pan.
- In a large bowl, stir cinnamon to coat the chopped apples. Set aside.
- In another big bowl, beat together sugar, oil, eggs, and vanilla. Combine the flour, salt and baking powder in another bowl, then slowly add it into the liquid mixture. Stir in the apples.
- Pour the batter into the ready pan. Bake for 60 to 70 minutes, until it passes the toothpick test. Let cool in pan for 15 minutes, then carefully invert the cake out of the pan and onto a wire rack to completely cool.
- Keep stored in fridge. If desired, before serving, sift confectioners' sugar over the top. Slices may be eaten cold or warmed up in the microwave. Cake can also be frozen in slices for later enjoyment.
- OM NOM NOM!
Sunday Quote says Twain knows his stuff
Read More“All you need in this life is ignorance and confidence; then success is sure. ”
~ Mark Twain
Bready or Not: Chewy Brownies
These are some seriously amazing brownies.
Chewy, fudgy, chocolaty, the type that makes you moan the second that flavor hits your tongue. Yeah.
I had to do a brownie recipe for Valentine’s Day. This recipe comes together super-fast, so maybe you have time to whip it up today instead of buying some overpriced not-so-good version at the store.
Because these brownies?
LOOK AT THEM.
LOOOOK.
I don’t think I need to say anything else.
Modified from Chewy Brownies in Martha Stewart Living, November 2016.
Bready or Not: Chewy Brownies
Ingredients
- 3/4 cup plus 2 Tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon espresso powder optional
- 7 Tablespoons unsalted butter room temperature
- 7 ounces unsweetened chocolate chips or semisweet
- 3 Tablespoons coconut oil
- 1 cup white sugar
- 1 cup brown sugar packed
- 3 large eggs room temperature
Instructions
- Preheat oven at 350-degrees. Line an 8x8 or 9x9 baking pan with parchment paper and apply nonstick spray.
- In a medium bowl, combine the flour, baking powder, salt, and espresso powder (if using). Set aside.
- Place the butter, chocolate, and oil in a large microwave-safe bowl. Heat in short bursts, stirring well between each, until the chocolate is melted. Add both sugars and stir together. Whisk in the eggs until the batter is glossy and smooth.
- Pour in the dry ingredients and mix until just combined. Pour batter into the prepared pan and smooth out the top.
- Bake until the brownies pass the toothpick test in the middle, about 35 to 40 minutes. Let cool in pan for about 30 minutes, then lift the block out by the parchment to completely cool on a rack. Slice into bars. Keep stored in an airtight container.
- OM NOM NOM!
