Meyer Lemon Sandwich Cookies

Many of you know about the famous Meyer Lemon Trees at my in-law’s place.  There are many recipes that I've created, both savory and sweet, using the Meyer lemons that are harvested by myself.  Such as the Meyer Lemon Curd with Vanilla Sugar, the Meyer Lemon Cake, the Seafood Salad with Meyer Lemon and Herb Vinaigrette, and the Meyer Lemon Macarons with Limoncello Buttercream, to name a few.  I'm lucky that I can get my hands on some fresh Meyer Lemons all year round.

With the Meyer Lemon season approaching, I want to introduce you to another wonderful treat using Meyer Lemons.  The Meyer Lemon Sandwich Cookies!

Next time when you see these fragrant Meyer lemons in the farmer's stands or supermarkets,  be sure to take a few home to try this recipe out.  This would certainly be another good cookie recipe for the Holidays and/or gift-giving.



These Meyer Lemon Sandwich cookies are one of my favorite sweet treats featuring these lovely Meyer Lemons.  The cookies had a nice crunch and crumbly texture, with just the right amount of sweetness and buttery flavors.  The almond meal in these cookies adds a new depth of taste with its nutty flavor.  The Meyer Lemon Buttercream in between the two cookies is silky and smooth, while packed with sweet and tangy Meyer Lemon flavor.  You can serve these at room temperature and the buttercream would ooze out when you bite into one.  I love them chilled so the cool and smooth buttercream will melt in my mouth slowly and allow me to savor them a little bit longer.  Either way, you're going to love this special treat.





I'm sharing this recipe with the Holiday Recipe Swap.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.

Meyer Lemon Sandwich Cookies: Printable Recipe

Makes: 40 (1 3/4-inch) sandwich cookies

Ingredients for the cookies:
2 sticks unsalted butter, softened
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
4 ounces of almond meal
3/4 teaspoon kosher salt
1 tablespoon baking powder
1 3/4 cups all-purpose flour
Zests of 2 Meyer Lemons

Ingredients for the Meyer Lemon Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest and juice of 1 Meyer Lemon

To make the cookies:
In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy.  Add the egg yolks, lemon zest and vanilla extract and beat until smooth.

In a large mixing bowl, whisk the almond meal with the salt, baking powder and flour until well combined.  With mixer on low, add the dry ingredients slowly to the mixing bowl and beat until ingredients are incorporated.

Pat the dough into 4 disks, wrap in plastic and refrigerate until chilled, about 1 hour.

Preheat the oven to 350° F and line 2 baking sheets with parchment paper or silpat. On a slightly floured surface, roll out the dough to 1/4-inch thick. Using a 1 3/4-inch round cutter and stamp out cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets.

Bake the cookies about 10 to 13 minutes or until lightly browned on the bottom and around the edges. Let cool on the baking sheet.  Refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.

To make the Meyer Lemon Buttercream:


Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest and lemon juice, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.  Taste for acidity, add more lemon juice if desired.

To Assemble:
Top half of the cookies with a rounded teaspoon of the Meyer Lemon Buttercream, place another cookie on top of the buttercream and refrigerate until the buttercream is set, about 15 minutes.  Keep sandwiched cookies in refrigerator.  Leave at room temperature for 5 minutes before serving.

This recipe is shared with:

Full Plate Thursday
Sweet Treat Thursday
Friday Favorite
Foodie Friday
I'm Lovin' It
Sweets for Saturday
Everyday Sister Sharing Sunday
Melt in Your Mouth Mondays
On the Menu Monday
Home Maker Monday
Tuesday Talent Show

Mickey And Minnie Mummy Cupcakes

Boo….Are you ready for Halloween?  Honestly, I wasn’t ready at all until my Mother-in-law took the kids out for Halloween costumes shopping last weekend.  Many of the more popular costumes were either sold out or didn’t have the size for my kids.  I didn’t know people get ready so early when there were more than 3 weeks before Halloween arrives.  With that said, I guess I better get ready and swing into Halloween mood earlier this year as well.  I was planning to dress my kids as Mickey and Minnie Mouse since they are big fans of the mouse.  Unfortunately, I didn’t get those outfits this year.  So, here are some Mickey and Minnie Mummy Cupcakes for the kiddos.  These mummy cupcakes are so much fun to make and for sure will get you into Halloween mood.  Here’s what you need:



1) Prepare some Chocolate cupcakes, of course.  I used this recipe here.  You can use your favorite chocolate cupcake recipe or even boxed cake mix for these.
2) Chocolate Nonpareil Candies for Mickey and Minnie’s ears.
3) Light color Buttercream or frosting.  I used my favorite Meyer Lemon Buttercream recipe here.
4) Chocolate Covered Raisins for Mickey and Minnie’s eyes.
5) Marshmallows
6) Powdered sugar for rolling the marshmallows
7) Heart Shaped Confetti for Minnie’s Bowtie



Here are the steps:

1) Lightly dust a clean surface and your rolling pin with powdered sugar.  With a dusted rolling pin, flatten the marshmallows.  You’ll need about 3 marshmallows for each cupcake.
2) With a kitchen scissors, cut the rolled marshmallows into strips.
3) Frost the cupcakes with a thin layer of Buttercream or frosting. The frosting acts as adhesive for the marshmallow strips and chocolate candies.
4) Place a pair of the chocolate covered raisins on the upper one third of the cupcakes as eyes.
5) Press a pair of chocolate nonpareil candies, white side down, onto the top of the cupcakes as ears.  Refrain myself yourself from eating all the chocolate candies before your project is done. 
6) Place the marshmallow strips at an angle over the frosted cupcakes, leaving the eyes exposed.  Gently press the marshmallow strips so they’ll stick onto the frosting.  Trip off excess marshmallow strips around the cupcakes.



See how simple and easy that was?  I really love this mummy cupcake project.  Fun factor: 80 out of 100.  Spooky factor: 60 out of 100.  60 is pretty much my kids’ standard.  They were wondering why Mickey and Minnie were all bundled up!  After a brief explanation (not too sure if my kids were really listening), the cupcakes mysteriously disappeared.    Spooky, huh?



Cute factor: 100 out of 100.  I’m not a fan for the mouse (guess that’s because I see them too often around the house), but I have to say, these mummy cupcakes are super adorable.  Hope you like them too and maybe make some with your kids this Halloween.  My little girl sure enjoyed the time with me in the kitchen today.  She indulged a few Minnie's ears and Mickey's eyes here and there while having fun rolling out marshmallows with me.




Printable Project




This project is shared with:

Foodie Friday
Friday Favorite
I'm Lovin' It
Anything Goes
Full Plate Thursday
Friday Potluck
Wickedly Creative Halloween Idea
Fat Camp Friday
Sweet Treats Thursday
Sweets for Saturday
Mingle Monday
Tuesday Talent Show
Nifty Thrifty Tuesday
Success U
Melt In Your Mouth Monday
These Chicks Cooked
On the Menu Monday

Lavender Biscotti with Pistachio and Cranberries

Recently, there were many “first” in my life and in my kitchen.  I had my very first time going back to school as a Mom, and it felt amazing because my little boy smiled, not cried; my first time baking Brioche and adored the perfect imperfection; my first time making Mooncakes for Mid-Autumn Festival and they turned out beautiful... surprisingly; and now, first time baking with lavender and I felt in love with the scent and aroma of these little flowers.



I guess these are the reasons why I love trying new things so much. Weather it’s cooking with a new ingredient, tasting a new cuisine from an exotic country, or engaging in a new adventure or activity, the end result could be amazing and full of surprises.  Just like how these Lavender Biscotti with Pistachio and Cranberries turned out.  I didn’t expect them to be so amazing until the very first bite.  The aroma just filled all my senses and I found myself going back for more, helplessly.



These little flower buds added a wonderful floral and slightly sweet flavor to the biscotti.  The biscotti got the perfect crunch and crumbling texture and are perfect for dunking.  I love the nutty flavor from the pistachio and the slightly sweet and tang flavors from the dried cranberries.  I paired the biscotti with a cup of lavender and chamomile tea.  This afternoon tea just left me feeling relax and let me slow down a bit to enjoy my quiet afternoon a little longer.  It’s always nice to be able to slow down in our life every once in a while to unwind.



If you’re looking for a new and exotic recipe to try, search no more.  I’m sure you’ll love this recipe. With the holiday season approaching, I think theses biscotti would be a lovely addition to your holiday cookies to share with friends and family or as gift-giving. I would certainly add this to my list. 





These Lavender Biscotti filled with Pistachio and Cranberries are certainly festive for the holiday seasons! I'm submitting this to the Holiday Recipe Swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.




Lavender Biscotti with Pistachio and Cranberries:
Makes 24
Printable Recipe


2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender (I got mine from Asian Supermarket, also available online here)
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried cranberries

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time.  Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cranberries with a rubber spatula.

Slightly flour both hands, transfer the dough onto the prepared baking sheet.  Form the dough into a log.  Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.


This recipe is shared with:

On the Menu Monday
Made By You Monday
These Chicks Cooked
Homemaker Monday
Tuesday Talent Show
Success U Wednesday
Full Plate Thursday
Friday Favorite
I'm Lovin' It
Anything Goes
Foodie Friday

Winner Announcement for The Cookiepedia Cookbook

Image from Quirkbooks.com

Thank you for those who participated in The Cookiepedia Giveaway.  A special thank you to Quirk Books and Stacy in providing a copy of this book for the Giveaway!  

Here’s the winner selected from Random.org……ValleyWriter from Adventures of Valley Writer who said…

“I am a cookie fanatic and am so excited about this giveaway! Your pinwheel cookies look fabulous - and I'm drooling over the other Cookiepedia pictures, too. My personal favorite is chocolate chip - crispy on the edges and soft in the center. But really, I don't think I've met a cookie I didn't like! :-D”

Congratulations!

U.F.O.---A Simple After School Snack

My little boy loves peanut butter.  Unfortunately, his school has a “no nuts allowed" policy since there are some other classmates who are allergic to nuts.  What is a little boy going to do without his peanut butter jelly sandwich at school?  Well, he can indulge all he wants after school with these apple slices, topped with peanut butter and cranberries.

Seriously, these are all his favorite ingredients, all in one bite/slice. I was skeptical before I tried this combination. But boy, this could be Mommy’s after school favorite as well. The sweet and tangy green apple slices are crunchy; it goes so well with the smooth and nutty peanut butter. The dried cranberries on top add another layer of sweetness, tartness, and a different texture. I’m truly surprised by how well they go together. To keep the apple slices from turning brown, I toss them into some lemon juice right after slicing them. Best of all, this after school treat is ready in no time! So perfect for Fall when the apples are abundant.  Try these with sweet and juicy Fuji apples too, I guaranteed you’re going to love it.



Last but not least, I’m submitting this to Kitchen PLAY.  The US Apple Association is sponsoring a giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Thanks Deanna from The Mommy Bowl for this fun snack idea! Good luck!



Apple Peanut Butter Disk A.K.A UFO: Printable Recipe
Makes 12

1 Granny Smith apple, thinly sliced and core removed
Juice of 1/2 lemon
1/2 cup creamy peanut butter
1/4 cup dried cranberries

Toss apple slices in lemon juice as soon as they are sliced and cored to prevent browning.  Top each slice with 2 teaspoons peanut butter and a few dried cranberries.  Enjoy.

This recipe is shared with:

Friday Favorites
Melt in Your Mouth Monday
Tuesday's Tasty Tidbits