Linda in the Kitchen

seasonal eats & healthy treats, made with Love.
  • Made with Love
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  • Tag: Meyer Lemon

    • Meyer Lemon Raspberry Pie Crust Hearts

      Posted at 10:05 pm by lindainthekitchen
      Feb 14th

      Happy Valentine’s Day!

      It wouldn’t be Valentine’s Day without yummy treats, especially when they’re heart-shaped!  I saw this recipe that Joy the Baker posted earlier this week and knew I had to give it a try.  You just can’t go wrong when you combine lemon, raspberry and pie crust!

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      These were so much fun to make!  I made the crust the night before and refrigerated it overnight.

      IMG_5555Hearts upon hearts upon hearts!

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      It’s impossible to avoid making a mess…

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      Hearts assembled!  Time to brush with egg and sprinkle with sugar.

      IMG_5563Ready to bake these bad boys!

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      Voila!

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      Meyer Lemon Raspberry Pie Crust Hearts

      Recipe from:  Joy the Baker

      Makes about 16 pies

      Ingredients

      For the Crust:
      2 1/2 cups all-purpose flour
      2 tablespoons sugar
      1 teaspoon salt
      1 cup unsalted butter
      1/2 cup plus 1 tablespoon buttermilk

      For the Filling:
      2 cups frozen raspberries, thawed and thoroughly drained (I left mine to drain throughout the day in the sink before baking at night)
      3 tablespoons granulated sugar
      3 tablespoons cornstarch
      2 teaspoons lemon zest (I used a fresh meyer lemon)
      1 teaspoon fresh lemon juice
      1/4 teaspoon ground cinnamon
      pinch of freshly grated nutmeg
      pinch of salt
      1 large egg, beaten (for the egg wash)
      turbinado sugar, for topping

      Directions

      To make the crust (I did this the night before and refrigerated overnight):
      In a medium bowl, whisk together flour, sugar and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture.  Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk.  Use a fork to bring the dough together and moisten all of the flour bits.  On a lightly floured work surface, dump out the moist dough mixture.  Divide the dough in half and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour (or overnight).

      To make the filling:
      In a medium bowl, gently stir together thawed and drained raspberries, sugar, cornstarch, lemon zest, lemon juice, spices, and salt.  Stir until just combined.

      In a small bowl, lightly beat the egg and set aside.  In another small bowl place about 1/3 cup of turbinado sugar to sprinkle on the pies before baking.

      To roll out the pie crust and make the hearts:
      On a well-floured surface, roll one of the disks out to a 1/8″-thickness.  Use a 3-inch heart-shaped cookie cutter to cut about 10 to 12 hearts out of the rolled crust. Place the hearts on a plate or cookie sheet and place in the refrigerator while you roll out and cut heart shapes from of the second pie crust disk.

      After rolling and cutting all of the hearts, you should have 28 to 32 hearts (I got exactly 32 hearts).  Brush half (14 to 16) of the hearts lightly with the beaten egg.  Place about 1 heaping teaspoon of raspberry filling in the center of each heart.  Get as much fruit and go easy on the juice.

      Lightly stretch the remaining hearts with your fingers.  Place the slightly stretched hearts over the fruit-studded hearts and press the ends/edges together with your fingers.   A bit of raspberry juice might seep out of the sides, but don’t worry, that’s ok!  Use a fork to score/seal the edges and then use a small knife to create a few small vent holes on the top heart.

      Lightly brush the the tops of each heart pairing with beaten egg and sprinkle with turbinado sugar.  Allow them to chill in the refrigerator while the oven preheats.  Place oven racks in the center and upper third of the oven and preheat oven to 400 degrees F.  Line two baking sheets with parchment paper.  Place prepared hearts on a parchment lined baking sheet about 1-inch apart.  Bake for about 12 minutes, or until golden brown and bubbling.

      Remove from the oven and allow to cool on the pan for 10 minutes before placing on a wire rack to cool completely.

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      Enjoy!

      Posted in Cookies, Muffins/Breads/Scones | Tagged Meyer Lemon, Mini, Pie, Raspberry, Valentine's Day
    • Lemon Yogurt Cake

      Posted at 6:30 pm by lindainthekitchen
      Dec 6th

      Lemon, lemon, lemon…there’s no such thing as too much lemon!  So here we have yet another lemon recipe (I just can’t help myself!).  I’m headed to Santa Cruz today to see the Cockerham-Bauhofer bunch – I CANT WAIT!  I thought lemon yogurt cake with Limoncello would be the perfect treat (my dad makes homemade Limoncello from our Meyer Lemon tree)  to bring.

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      I don’t know about you, but I LOVE Ina Garten.  The Barefoot Contessa Cookbooks are always a go-to!  I was excited to make Barefoot Contessa’s Lemon Yogurt Cake (which is really just a loaf).

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      Lemon Yogurt Cake
      Adapted from Barefoot Contessa

      Ingredients:

      1 1/2 cups all-purpose flour
      2 teaspoons baking powder
      1/2 teaspoon kosher salt
      1 cup plain whole-milk yogurt (I used Greek Yogurt)
      1 1/3 cups sugar, divided (I used a bit less sugar than called for)
      3 extra-large eggs
      2 teaspoons grated lemon zest (I, of course, doubled the lemon and added 4 teaspoons)
      1/2 teaspoon pure vanilla extract
      1/2 cup vegetable oil
      1/3 cup freshly squeezed lemon juice (Again, I used more! About 1/2 cup)

      For the glaze:

      1 cup confectioners’ sugar
      2 tablespoons freshly squeezed lemon juice

      Directions

      Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. I tried to use oil, but I found that it didn’t work quite as well as butter.

      Sift together the flour, baking powder, and salt into a bowl.  In a large bowl, whisk together the yogurt, 1 cup sugar (I used a little less), the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.  Keep an eye on it to make sure it doesn’t get too brown on top!

      Meanwhile, in a saucepan, heat the lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

      When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

      For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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      For a less sweet option, you could leave off the glaze for more of a lemon loaf.  Perfect for morning coffee!  Speaking of…while we had the oven on, we decided to continue baking.  We being me and my mom – we had a mother-daughter baking night!  Homemade granola makes the house smell delicious.  We use oats, coconut oil, coconut flakes, honey, pumpkin seeds, pecans, dried cherries…a bunch of good stuff!

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      My parents are going away for the weekend to spend the weekend at a beach house in Bodega Bay with friends.  My mom wanted to make cookies to bring.  Again, Barefoot Contessa is the go-to!  What could possibly be a better combination than peanut butter and chocolate?!  Peanut Butter Chocolate Chunk Cookies, yes please!

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      Peanut Butter Chocolate Chunk Cookies
      A Barefoot Contessa Recipe
      Ingredients
      1 cup butter
      1 1/2 cups granulated sugar
      3/4 cup light brown sugar
      2 large eggs
      1 cup smooth peanut butter (We used fresh-made peanut butter from the machine at Whole Foods)
      2 teaspoons vanilla extract
      2 1/2 cups all-purpose flour
      2 cups semisweet chocolate chunks (We used 1 bag of 60% Cocoa Ghiradelli Chocolate Chips, yum!)
      1 teaspoon baking powder
      1/2 teaspoon salt
      Directions:

      Combine first 6 ingredients in a large bowl.  In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.  Stir in chocolate. Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.

      We made the batter and put it in tupperware in the fridge, so she can bake them fresh when she gets to Bodega Bay.  So…I only got to taste the batter, but BOY was it delicious!
      Meanwhile, my dad was cooking up a storm making Minestrone Soup from the Silver Palate Cookbook.  It’s a recipe we’ve made repeatedly over the years, altering it each time depending on what we are in the mood for.  Ingredients that you can add or leave out are beans, pasta, potatoes and meat.   Beans, any beans!  Kidney beans, Great Northern beans, Cannellini beans, etc. are all good choices.  Pasta: any type of pasta you prefer, I’ve even added mini cheese raviolis!  Also, sometimes I leave out the potato for a healthier soup.  Meat: the recipe calls for pork, but we always do vegetarian.  A great option for those that eat meat is to roast some chicken and put it on top.  This time, we left out the beans and added a shell pasta.  Make a fresh mixed greens salad with radicchio and a balsamic vinaigrette and BAM, the perfect dinner, perfect for a cold night!
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      Made with love, Linda
      Posted in Cupcakes/Cake, Muffins/Breads/Scones | Tagged Barefoot Contessa, Chocolate, Ina Garten, Lemon, Meyer Lemon, Peanut Butter, Yogurt Loaf
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