Zesty Peaches & Cream Mini Bundt Cake

Hiya.. I hope you all had a wonderful Independence Day long weekend. Ours was relaxed and lazy and juust perfect. Monday was tough indeed. Today was only bearable because I had this cake in my life. First bite into it and I instantly regretted making a mini version because this was over in seconds!! So to save you from regret I suggest you double the following recipe and make 2 mini bundts! 😉

The combination of orange, peach and cream cheese is blow-your-mind-off-amazing! This mini bundt is supremely moist unlike the dry, crumbly pound cakes we all dread. It turns into a piece of heaven drizzled with the vanilla glaze. Isn’t this mini size so cute! Give this a go before the peach season officially ends.

Enjoy & eat it all up! 🙂

 

 

Zesty Peaches & Cream Mini Bundt Cake

Yields: 1 6-inch bundt | Serves: 6 | Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes

Ingredients:

For Cake:

• 1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
• 1/2 Tbsp all-purpose flour
• Zest of 1 Naval orange
• 1/3 cup sugar
• 1 large egg
• 1/4 cup unsalted butter, at room temperature
• 2 Tbsp cream cheese, at room temperature
• 2 Tbsp freshly squeezed orange juice
• 1 tsp vanilla extract
• 1/2 tsp orange extract
• 1/2 cup all purpose flour, sifted
• 1/2 tsp baking powder
• Pinch of salt

For Glaze:

• 4 Tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tsp milk or cream (add more to adjust the consistency)

Directions:

1. Preheat the oven at 160°C / 325°F. Grease 6-inch mini bundt pan with oil/butter. Set aside.
2. Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
3. In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
4. Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
5. For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.

 

Skinny Summer Popsicles

I love popsicles any time of the day. Be it for breakfast, an afternoon snack or dessert. I mean who doesn’t, right?! This one here is so refreshing and healthy without addition of any sugar, be it refined or unrefined. Just some fresh fruit pieces blended along with little bit of fruit juice. It’s a perfect pick-me-up treat using all the gorgeous summer bounty on offer. I bet you can’t stop at just one!

Hope you all are having a great Monday!
xx

Skinny Summer Popsicles

Yields: 4 popsicles | Prep time: 5 minutes | Cook time: 0 | Freeze time: 4-5 hours/overnight

Ingredients:

Puree 1:

• 6 slices fresh pineapple
• 1/3 cup pineapple juice (freshly squeezed or packed)
• Pinch of salt
• Zest from 1/2 orange

Puree 2:

• 1/4 cup cherries, pitted
• 1 medium nectarine, cored
• 1/2 cup freshly squeezed orange juice (from about 1 orange)
• Pinch of salt

Directions:

1. Puree 1: In a blender, blend together pineapple slices, pineapple juice and salt. Stir in orange zest to it and divide the puree among 4 popsicle moulds.
2. Puree 2: Wash and wipe the blender dry. Add all the ingredients mentioned under puree 2 in a blender and process until smooth. Top the popsicle moulds with puree 2, dividing equally.
3. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Enjoy!

*Recipe can be easily doubled or tripled or quadrupled!

 

 

No Churn Fresh Peach Icecream

Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.

This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.

More update on birthday later!
Happy weekend you all!!
xx

No Churn Fresh Peach Icecream

Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours

Ingredients:

• 6 medium ripe yet firm peach, peeled, pitted and cubed
• 1/4 cup brown sugar
• 1 tsp salt
• 1 Tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 can (400 gm) sweetened condensed milk
• 600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

1. In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
2. With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.

 

 

3-Ingredient Watermelon Kiwi Popsicles

 

Hello lovely people! Let me give you an update on whats been going on in life, you don’t know if you’re not following me on Instagram. It’s been more than 2 weeks since I last posted. Very eventful 2 weeks they were. Hubs & I visited my parent’s house for about 10 days. We celebrated Father’s day, spent some time with my grandmother, met up with couple of school friends after long long time, visited some cool, hip places for meal, watched drama after ages, shopped with my mom & sis, visited beach, bought way too many peach fruits, brushed up on some childhood memories, had an early birthday celebration and consumed liters and liters of Aamras (unsweetened mango pulp) accompanied by some kickass mom-made Gujju food! List is quite long and don’t ask me how I was able to fit ALL of this in my stomach in our such a short stay!!! But it was all too much fun!

I celebrate my 29th birthday this Saturday. I’m freaking out as big 3-0 is approaching and my life in twenties as I know it is going to end. I am excited too ‘coz CAKE!!! Yeah, my brain is confused on how to react to this situation. Anyhoo, Friday can not get here sooooner! It is going to be a funtastic weekend!! 🙂

 

 

After dealing with unpacking, laundry and a health check before I apply for the Visa, I finally got some time to sit down today. I made these popsicles before we left to visit my parents (more than 3 weeks back). It was so dang hot there, I missed these very very much. I had to constantly drink ice water/tea or eat ice-creams in order to stay cool. These popsicles are child’s play to make with just 3 ingredients and only 2 if you skip kiwi slices (do not skip though!). The watermelon I used was quite sweet so I didn’t have to use any form of sweetener for these popsicles. In case the watermelon you use is not sweet enough, feel free to add a tablespoon of honey or maple syrup or any sweetener of your choice while blending. These are just perfect for breakfast, post-workout snack or dessert.

Happy Hump Day you all! 😀

3-Ingredient Watermelon Kiwi Popsicles

Yields: 4 Popsicles | Prep time: 2 minutes | Chill time: 6-7 hours or overnight

Ingredients:

• 2 cups watermelon cubes, seeded
• 1 Tbsp freshly squeezed lemon juice
• 4 kiwi slices

Directions:

Blend together watermelon and lemon juice in a blender. Slide in kiwi slices in each Popsicle-mould and pour watermelon mixture on top, dividing equally. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Dig in immediately!

*Recipe can be easily doubled or tripled or quadrupled!
*For less sweet watermelons, add 1 Tbsp of sweetener of your choice while blending.

 

Fudgy White Chocolate Lemonies {Lemon Brownies}

 

Lemonies… It sounds so exotic and poetic. Some genius thought of this cool name for lemon brownies, I am not sure who did but genius, nonetheless! A simple reason for not calling them brownies has something to do with their color (They are not brown!!). These are pale yellow beauties adorned with bright yellow zest and white chocolate chips in each bite. They are so fudgy and buttery, dense yet light, just how I like my brownies.

These are the perfect treats for summer (or round the year, who am I kidding!?!) and totally irresistible. The lemon flavor really shines through and pairs wonderfully well with all that white chocolate. Be sure to use a white chocolate bar and not white chocolate chips for the batter. It makes all the difference! And have them chilled, straight from the fridge. You’re welcome. 🙂

Have a fun weekend!
xx

 

 

Fudgy White Chocolate Lemonies {Lemon Brownies}

Yields: 12-16 slices | Prep time: 15 minutes | Bake time: about 35 minutes| Total: 50 minutes

Ingredients:

• 9-oz block of white chocolate, roughly chopped
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup granulated white sugar
• 1 Tbsp lemon zest
• 2 large eggs, at room temperature
• 1/4 cup freshly squeezed lemon juice
• 1 cup + 1 Tbsp all-purpose flour
• 1/8 tsp salt
• 2 Tbsp white chocolate chips, to sprinkle on top (optional)

Directions:

1. Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper and grease with butter/oil (I used foil).
2. In a large microwave-safe bowl, melt chocolate and butter in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Rub lemon zest and sugar together with the fingers and whisk in to the chocolate mixture. Set aside and let cool for about 5 minutes.
3. Once chocolate mixture is cooled down, whisk in eggs (one by one) and lemon juice until well combined.
4. In a separate bowl, sift together flour and salt and fold into chocolate mixture with wooden spoon or rubber spatula until just combined. Pour the batter in a baking pan, sprinkle chocolate chips on top (optional) and bake for 33-35 minutes until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
5. Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it covered in an air-tight container for a week in refrigerator. It tastes best chilled.

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

 

Hello folks! April went by at a lightening speed. It was a total blur. A beautiful blur at that. Yes, I absconded again for the latter part of April. Well, I hope you didn’t miss me much. Sorry to say but I didn’t miss you guys one bit. Here is why. These past days were spent with my most beautiful angelic cutie pie tiny-little-peanut-sized-newborn-niece. She turned 12 days today. We feel so blessed to have her in our lives and welcomed her in to this world with lots of snuggles and baby talks. We immediately named her Cherry (lovingly, of course!) because trust me when I tell you this, she looks just like a ruby red cherry. She is such a doll, so adorable, so so precious. All the sleepless nights spent in soothing her back to sleep were totally, absolutely worth it. I’m back home now and miss her so so much.

The moment I returned home, I had to bake. To celebrate. I instantly thought donuts! I mean, come on, donuts=celebration. Summer is not treating us Bangaloreans well this year and lemons are always on my mind. Big, plump, juicy, organic, tart yet sweet lemons from my parents-in-law’s lemon tree. They are simply THE best. So lemon donuts it was. They turned out so amazing that the next day I made them again. This time around I doubled the recipe and baked it as an 8-inch single layer cake for my parents-in-law’s wedding anniversary. So if you don’t own a donut pan, buy one ASAP! These little things are addicting! For now, simply bake them as mini cupcakes or just double this recipe to get a cake.

 

 

The recipe is simplicity at its best. Almost refined sugar free. No eggs required. No mixer needed. Just one bowl and a whisk is all you need to make the sun shine brightest! You can even prepare the glaze in the same mixing bowl. I am always happy with less dishes and lesser clean up. So in these donuts, moisture is being imparted by buttermilk and oil. Honey shoulders the responsibility of lending sweetness. Truly ordinary ingredients create this extra-ordinary treat. These baked donuts are light, fluffy and just lemony which doesn’t make you pucker!

These donuts are then topped with lemon cream cheese glaze. The glaze is a perfect accompaniment for the donuts. Again, just lemony and just sweet. Decorate them with a sprinkle of yellow colored sanding sugar. Vibrant, just like our little one.

So celebrate life and all things nice with these lemon glazed donuts!

 

 

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

Makes: 6 | Prep time: 15 minutes | Cook time: 10 minutes | Total: 25 minutes

Ingredients:

For donuts:

• 3/4 cup + 2 Tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 Tbsp white granulated sugar
• 1 Tbsp lemon zest
• 1/4 cup honey
• 3 Tbsp oil
• 1/3 cup buttermilk
• 1/2 tsp vanilla extract
• 2 Tbsp lemon juice (lemon enthusiasts may use 2.5 to 3 Tbsp)

For glaze:

Following measurements can glaze about 10-12 donuts.

• 100 gm (3.5 oz) cream cheese, room temperature
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1/4 cup icing sugar, sifted
• Yellow colored sanding sugar, to decorate

Directions:

1.  Preheat the oven at 180ºC / 350ºF. Grease 6-count donut pan with oil. Set aside.
2. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In a mixing bowl, add sugar and lemon zest and rub together with finger to release oils from the zest. Whisk in honey, oil, buttermilk, vanilla extract and lemon juice until the mixture formed is completely smooth.
4. Slowly whisk in dry ingredients into wet ingredients until just combined. Do not overmix. Divide the batter among prepared donut pan and bake in the preheated oven for about 8-9 minutes or until a toothpick inserted in a center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool completely.
5. Glaze: Whisk together cream cheese, lemon zest, lemon juice and sifted icing sugar to form a smooth consistency. Dip completely cooled donuts one by one into a bowl of glaze and place back on a cooling rack. Sprinkle with yellow sanding sugar just before serving as the colors will bleed. Donuts will keep in an airtight container for 2-3 days stored in a refrigerator.

*You will have little cream cheese glaze leftover which is never a bad thing in my book. You may lick with spoon or store it in refrigerator for 3-4 days. Give the glaze a good whisk before using on baked goods.
*Double the donut recipe and bake it in an 8-inch cake tin. Bake for about 20-23 minutes.
*To make this recipe vegan, make your own non-dairy buttermilk. To 1 tsp lemon juice or apple cider vinegar, add 1/3 cup non-dairy milk of your choice . Let sit for 15-20 minutes and use as a regular buttermilk substitution.

Skinny Chocolate Avocado Banana Pudding & Pops – Raw! ~ For Two

 

 

Okay, so I”m ashamed to EVEN call this a recipe but in actuality it is! However simple it might be. Sometimes simple is all we need. Simple is beautiful. We are experiencing summer at full force and I want to spend minimum time in kitchen that too away from stove and oven. Of course, still wanting extraordinary food to appear magically on my plate so I’m all about quick recipes nowadays. Cold salads, iced coffees/teas, cold cereal, smoothies and frozen fruit treats are what my days are made of.

A raw pudding. And pops. Same ordinary ingredients with just a bit of tweaking gets transformed into two incredibly delicious desserts. Desserts which are healthy and skinny at the same time. All you need is a high-speed blender. And some chocolate, cocoa powder to be specific. And avocado and banana. Avocado-haters, do not fret. You can not taste avocado. Promise! My husband truly hates avocado from the bottom of his heart, if used in anything other than guacamole and he couldn’t tell! Yes, I didn’t tell him beforehand and he couldn’t make out. Win! Also, you can totally have these for breakfast! 😉

 

 

Each recipe serves two but you can easily double, triple or quadruple the recipe to serve more people or have bigger portions. Stay cool this summer with these cool recipes up your sleeves!

Happy Monday you all!

Raw Chocolate Avocado Banana Pudding:

Serves: 2 | Prep time: 2 minutes | Chill time: 3-4 hours

Ingredients:

• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp instant coffee powder
• 1/8 tsp ground cinnamon
• Pinch of salt
• 1/2 ripe (large) avocado
• 1/2 ripe (large) banana (fresh or frozen)
• 3 Tbsp honey/maple syrup/date syrup
• 1/2 tsp vanilla extract
• 10-12 dices of fresh, ripe mango, for garnish

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide the pudding between two ramekins/bowls and refrigerate covered for at least 3-4 hours. Serve, topped with mango dices.

*Consume the pudding within 1 day of making it.
*Instead of mango, you may use strawberries/raspberries.

Raw Chocolate Avocado Banana Pops:

Serves: 2 | Prep time: 2 minutes | Chill time: 8 hours/overnight

Ingredients:

• 2 and 1/2 Tbsp unsweetened cocoa powder
• 1/4 tsp instant coffee powder
• Pinch of salt
• 1/2 ripe (large) avocado
• 1/2 ripe (large) banana (fresh or frozen)
• 1/4 cup honey/maple syrup/date syrup
• 1/2 tsp vanilla extract
• 1/4 cup water

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide between two Popsicle moulds. If you do not have Popsicle moulds then divide between two paper cups like I did and cover with tin foil, poke the center of the foil with the Popsicle stick. Chill in freezer for at least 8 hours/overnight, demould and serve immediately.

P.S. Want to make these Pops even more chocolaty? Cover them with the chocolate magic shell just like a professional by following this easy-peesy tutorial.
P.P.S. Use white chocolate for these Pops! 😉

 

Banana Oatmeal Yogurt Pancakes

 

These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉

 

 

Banana Oatmeal Yogurt Pancakes

Makes: 10-12 pancakes (3-inch size) | Serves: 2-3Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:

• 1/2 cup all-purpose flour*
• 1/2 cup oats
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
• 1/2 cup yogurt/buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1 Tbsp unsalted butter, melted plus a bit more for greasing
• Maple syrup, to serve

*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.

Directions:

1. In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
2. In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
3. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
4. Serve hot, topped with some maple syrup.

Oreo Chocolate Brownies

2 months into this year and 2014 has been spectacular so far! In the beginning of the year, Amrita (most popular as a bacon jam lady!) & I decided to do a little food exchange. She being a queen of all things yummilicious, I had a hard time deciding what to send. Just around that time, I had re-made these (Fudgiest!) Chocolate Brownies and sneaked in some Oreo cookies in them. They were epic! Oreo + Chocolate lover’s dream. I decided this was it but was still a bit skeptic.

 

Photo Courtesy – Amrita Kaur

 

Imagine my relief when she said she totally loved it! She blogged about it too and thanks a ton to her, the recipe became so so popular. I got so many mails and messages from all you lovely people who tried and loved these beauties! I thank all of you beautiful readers who attempted the recipe and reported back. I lou you all. It definitely deserves a spot of its own on the blog so here it is!

Happy Baking! 🙂

Oreo Chocolate Brownies

Makes: 9-12 squares | Prep time: 15 minutes | Bake time: Approximately 35 minutes

Ingredients:

• 250 gm / 9 oz dark chocolate, roughly sliced
• 1/2 cup unsalted butter, roughly sliced (approximately 115 gm)
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar
• 3 large eggs, cold
• 1 tsp vanilla extract
• 3 Tbsp Rum
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 Tbsp Hershey’s unsweetened cocoa powder
• 16 Oreo cookies, plus more for sprinkling

Directions:

1. Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper (I use foil).
2. In a large microwave-safe bowl, melt chocolate, butter and brown sugar in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Set aside and let cool for about 10 minutes.
3. Once chocolate mixture is cooled down, stir white sugar, eggs, vanilla extract and rum into it.
4. In a separate bowl, sift together flour, salt and cocoa powder and fold into chocolate mixture with wooden spoon or rubber spatula. Pour half the batter in a baking pan and arrange whole 16 Oreo cookies on it in a single layer (do not press them down). Pour rest of the batter and sprinkle few pieces of Oreo on top. Bake for 33-36 minutes, until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
5. Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it in an air-tight container for 3-4 days at room temperature or refrigerate for a week.

Lemon Crinkle Melts

A melt in your mouth lemon cookies.. Ooh, how I love thee. I craved them one afternoon so bad that I had to bake them PRONTO! I LOVE lemon even more than chocolate. Please don’t hate me! If there is a choice between chocolate and fruit, I most certainly always choose the latter (umm..yess.. mostly!). Chocolate vs lemon tart? Absolutely lemon tart! Chocolate donuts or strawberry filled donuts? Undoubtedly strawberry! Are we still friends? Okay, great! 🙂

These cookies were SOOO GOOD that I might have tried eating 4 in a go. Don’t try to picture that! I found this fantastic recipe on White On Rice Couple blog and they looked so gorgeous that I had to make them. I slightly reduced the quantity of butter and sugar mentioned in the recipe to suit our taste and they were perfect for us.

This recipe does not use any lemon extract and if you are worried about the lemon quotient then worry not, my friends. They are plenty lemony. I was blown away by the flavor and texture would be an understatement! If you love lemon cookies and love snickerdoodles like I do, you will find yourself stuffing yourself silly with these lovely cookies. Soft interior with slightly crisp exterior achieved by rolling the dough in confectioners sugar before baking. Delicate and bright! What’s not to love?!

Can you tell I’m obsessed? Yeah, this recipe will be definitely made again & again & again.
Enjoy!

Lemon Crinkle Melts

Recipe slightly adapted from White On Rice Couple

Yields: Around 24 cookies or more depending on size

Prep time: 10 minutes | Chill time: 30 minutes | Bake time: 9-11 minutes | Total time: 1 hour

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoons baking soda
• 1 teaspoon lemon zest
• 1/2 cup packed brown sugar
• 1/3 cup white granulated sugar
• 2/3 cup unsalted butter, softened
• ½ teaspoon vanilla extract
• 1 large egg (make it eggfree & use 1/4 cup unsweetened applesauce)
• 2 Tablespoons fresh lemon juice
• 1/4 cup confectioners sugar

Directions:

1. Preheat the oven to 180°C / 350°F. Line a couple cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda for at least 20 seconds. Set aside.
3. In a bowl of your mixer, add lemon zest, brown sugar, white sugar and mix together with hand. Add butter to the bowl and beat butter and zesty sugar together until light and fluffy. Beat in the vanilla extract, egg and lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.
4. Stir in the flour mixture until just combined, making sure to scrape the bottom of the bowl to get all of the flour. Cover the bowl with cling film and let the dough chill in refrigerator for 30 minutes.
5. Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls. Roll the balls in the confectioners sugar then place 2 inches apart on the lined cookie sheets.
6. Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.

Note: To make these cookies vegan, replace butter with vegan margarine.