Category Archives: meyer lemon

Friday Favorites: 2020

Friday Favorites: 2020Happy New Year! This post is coming at you from the recent past—December 29th—so I hope no new terrible things have happened between then and this posting. 2020 was such a weird year. It started off okay, but quickly devolved to…well, whatever this is. I, for one, am hoping for hope in 2021.

As a preface to this list, I wrote three paragraphs about the events of last year (staying at home, flour shortage, bread, people learning to bake, blah blah blah) and then deleted them because, you know, you were there. It was a year where nearly everything changed, but at least one thing remained the same: I was here, baking in Brooklyn. Here are some of my personal favorite recipes from 2020.Friday Favorites: 2020
Mini Layer Cakes

There weren’t many layer cakes on here in 2020, but the ones that made the cut were teensy—just enough for 4-6 servings. Perfect for a pandemic, right?!Friday Favorites: 2020
Pecan Sandies

Buttery shortbread is difficult to beat for ease and pure deliciousness, but adding in a hefty dose of toasted pecans (and nostalgia) never hurt anything.Friday Favorites: 2020
Black Forest Cake {Schwarzvaldtårta}

I got a little homesick around my birthday this year, so I made a Black Forest Cake {Schwarzvaldtårta}, which happens to be a Fort Worth favorite. You won’t find chocolate sponge or cherries in this recipe, but if you are into light-as-air almond dacquoise, whipped cream, dark chocolate and the best kind of chocolate sprinkles (hagelslag), you are in for a treat. Did I mention it’s naturally gluten-free?Friday Favorites: 2020
“I Got Yolks” Chocolate Chip Cookies

Black Forest Cake {Schwarzvaldtårta} requires a whole lot of egg whites, which means you’ll have a whole lot of leftover yolks…which means you should make some “I Got Yolks” Chocolate Chip Cookies. To put it plainly, they’re simply the best chewy chocolate chip cookies to ever come out of my kitchen.Friday Favorites: 2020
Crispy, Crunchy Chocolate Chip Cookies

Yes, this was a year with two chocolate chip cookie recipes. These crispy, crunchy ones were a long time coming, and were they ever worth the wait!Friday Favorites: 2020
Funfetti Cookie Cupcakes

Rainbow sprinkles and cookie cake are two of my favorite things. Put them together and make them mini? How can I resist?!Friday Favorites: 2020
Buttermilk Pancakes

Perfect fluffy pancakes eluded me for years, but not anymore! These are really good and really easy. Oh, and those golden tops? They’re easier to achieve than I ever thought possible.Friday Favorites: 2020
Chocolate Quinoa Cake {Gluten-Free}

One of my biggest accomplishments this year was staying sober through…everything. While I normally don’t celebrate my sobriety date on here, it seemed important to publicly acknowledge it during a time of so much struggle. When I hit seven years in April, I celebrated at home with this Chocolate Quinoa Cake. It’s made with an easy blender batter, is naturally gluten-free, and absolutely delicious with a blanket of chocolate buttercream.Friday Favorites: 2020
Homemade Chocolate Shell

Making my own ice cream toppings is one of my favorite warm weather pastimes. This two ingredient Homemade Chocolate Shell has appeared on this blog many times over the years, but 2020 was when it finally got its moment to shine.Friday Favorites: 2020
Almond Boterkoek {Dutch Butter Cake}

I brought in 2020 eating Almond Boterkoek on my friend, David’s couch. Eight weeks later (to the day!), I figured out the recipe for myself. It’s a simple cake, perfect for any occasion, including saying goodbye to our weirdest year on record.Friday Favorites: 2020
Brown Butter Nutella Swirl Muffins

Brown Butter. Nutella Swirl. Muffins.

Need I say more?Friday Favorites: 2020
Meyer Lemon Sweet Rolls

Imagine biting into pure sunshine, but with butter and icing. That’s what these are like.Friday Favorites: 2020
Grapefruit Sandwich Cookies

These sweet, tart, teeny-tiny cookies are filled with a homemade ruby red grapefruit curd. So, so good. I cannot say this more explicitly: you must make these. Must.Friday Favorites: 2020
Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Puff Pancakes are my favorite weekend breakfast of all time, and making them whole grain and gluten-free? Well, that makes them even better.Friday Favorites: 2020
Oatmeal Waffles {Vegan & Gluten-Free}

Crisp on the outside, soft on the inside waffles made without flour or animal products? You better believe it!Friday Favorites: 2020
Gingerbread Cake {Vegan & Gluten-Free}

Speaking of making things vegan and gluten-free, finally making a Gingerbread Cake for my friend, VJ, was a great way to end the year. It’s dark, perfectly-spiced, and slightly sticky. It might just be the only Gingerbread Cake recipe you’ll ever need.Friday Favorites: 2020
Pumpkin Spice Spread & Pumpkin Pie S’mores

If you’ve been here a while, you know I love to sing the praises of sweetened condensed milk—that stuff can do anything, including make a spreadable pumpkin pie filling for everything from toast to s’mores.Friday Favorites: 2020
Cream Biscuit Pecan Sticky Buns

Back when the pandemic began and shelves were empty, I threw my plans out the window and baked and blogged exclusively from what I already had on hand. These Cream Biscuit Sticky Buns were one of the results—a mash-up of two of my favorite things.Friday Favorites: 2020
Maple Sugar Cookies

These little sugar cookies have huge maple flavor. Made with brown butter, brown sugar and a double dose of pure maple syrup, they’re impossible to resist.Friday Favorites: 2020
Cocoa Brownies

I’d be remiss if I forgot to mention that this blog turned five years old in 2020! It was a highlight of my year, as was celebrating with the Cocoa Brownies from my first post. They’re easy, fudgy and so, so good.

Have you made any of these recipes? Let me know in the comments or on social media!

Friday Favorites: 2020

Meyer Lemon Sweet Rolls

Meyer Lemon Sweet RollsToday is alllll about meyer lemons, y’all! As far as I’m concerned, they’re the queen of winter citrus. If you’ve never tried them, they’re what happens when you cross a mandarin orange with a lemon. This goes without saying, but they’re very, very good in baked goods.

Exhibit A: these Meyer Lemon Sweet Rolls!Meyer Lemon Sweet RollsThese tall, fluffy rolls make excellent use of meyer lemon juice and zest. They’re bright and tangy and just a little bit sticky, but in the best sort of way.Meyer Lemon Sweet RollsMeyer Lemon Sweet RollsMeyer Lemon Sweet RollsThese rolls get three doses of meyer lemon flavor. The first is in the filling, which is simply a paste made of meyer lemon zest, sugar, salt and melted butter. It’s spread onto the dough before it’s rolled up, sliced, risen and baked.Meyer Lemon Sweet RollsNext up: a glaze! I got the idea for painting on a glaze from last year’s Meyer Lemon Drizzle Cakes and I regret nothing. This simple syrup is made of meyer lemon juice and a few tablespoons of sugar, and brushed onto the rolls right after they come out of the oven. It makes them a little sticky and a little glossy and I am very much here for it.Meyer Lemon Sweet RollsMeyer Lemon Sweet RollsIt’s all rounded out with a layer of meyer lemon icing. Ohhhh, the icing. It’s the crowning glory of this whole operation! To make it, just whisk a couple tablespoons of meyer lemon juice and a pinch of salt into a cup of confectioners sugar, and then spoon/pour/drizzle/spread it all over the tops of the rolls so that they’re absolutely impossible to resist.Meyer Lemon Sweet RollsAnd then eat the dang rolls and bask in the sunshiny goodness that is the union of perfect winter citrus and fluffy pastry. Bask, I tell you.Meyer Lemon Sweet Rolls

Meyer Lemon Sweet Rolls
makes 12 rolls

Dough:
2 2/3-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
2 large eggs, beaten, room temperature

Filling:
2 tablespoons meyer lemon zest (about 2-3 meyer lemons)
2/3 cup granulated sugar
pinch of Kosher or sea salt
4 tablespoons unsalted butter, melted

Glaze:
1/4 cup fresh meyer lemon juice (1-2 meyer lemons)
3 tablespoons granulated sugar

Icing:
1 cup confectioners sugar
pinch of Kosher or sea salt
2-3 tablespoons fresh meyer lemon juice (1-1 1/2 meyer lemons)

Grease a 9×13-inch casserole dish or rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 2 2/3 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients , followed by beaten eggs. Add more all-purpose flour in 2 tablespoon increments until dough starts to pull away from the sides of the bowl. Knead 5-6 minutes before forming into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Make the filling. In a small mixing bowl, use your fingertips to rub meyer lemon zest into sugar. Add salt and melted butter and stir with a fork until a paste forms.

On a lightly floured surface, roll dough into a 12×18-inch rectangle. Drop filling over the dough by the spoonful. Use an offset knife or the back of a spoon to spread filling mixture over the dough, keeping a 1/2-inch perimeter on all sides. Starting with the long edge closest to your body, tightly roll filled dough away from you, smoothing any seams with your thumbs. Slice dough into 12 rolls. Place rolls close together in prepared pan. Cover the pan with aluminum foil or plastic wrap. Place covered pan in a warm, draft-free place for 60-90 minutes, until rolls have doubled in size. Remove pan from oven.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes (mine took 27), tenting the rolls with foil if anything begins to brown too quickly.

While rolls are baking, make the glaze. In a small bowl, use a fork to stir together meyer lemon juice and sugar. Microwave in 15 second increments, stirring in between, until the sugar has dissolved (45-60 seconds total).

Remove rolls from the oven. Let cool 1-2 minutes, then use a pastry brush to paint glaze all over all exposed pastry. Use all glaze. Let sit 5 minutes while you make the icing.

Make the icing. In a small mixing bowl, whisk together confectioners sugar, salt and 2 tablespoons of meyer lemon juice. Add more juice by the teaspoon (up to 3 teaspoons) until icing is thick, but pourable.

Spoon/pour icing over the rolls and use an offset icing knife or the back of a spoon to spread icing over the rolls as desired. Serve.

Meyer Lemon Sweet Rolls are best served the day they are made, but will keep covered at room temperature for a day or so.Meyer Lemon Sweet RollsMeyer Lemon Sweet RollsMeyer Lemon Sweet Rolls

Meyer Lemon Drizzle Cakes

Meyer Lemon Drizzle CakesI’ll never forget the first time I found meyer lemons in a regular grocery store. It was 2010, and I was doing a last-second rush for supplies before a blizzard. I have no idea what I shopped for that day (my then-oven ran at least 150F cool, so options were limited), but I remember seeing a display of meyer lemons and thinking they were so…exotic. I had heard of meyer lemons, of course, but never seen them in the wild (er, Cobble Hill grocery store). Out of curiosity, I put a couple in my cart. I couldn’t begin to tell you what I did with them, but that is the probably-tedious story of how I came to love meyer lemons.Meyer Lemon Drizzle CakesFast forward nine years and I have used meyer lemons many, many times. I see them in every store this time of year, and while I no longer think of them as exotic, I always look forward to adding their orange-lemon flavor to my bakes. Imagine my surprise when I discovered that I only have one lone meyer lemon recipe in my archives! Just one measly recipe for scones—very good scones, mind you, but how is that the only recipe I have to celebrate one of the best winter citruses out there?!Meyer Lemon Drizzle CakesWell, consider that oversight rectified. Today’s Meyer Lemon Drizzle Cakes celebrate everything that is wonderful about this winter citrus. There’s meyer lemon zest in the batter, the cakes are soaked in a sticky meyer lemon syrup, and the cakes are topped with a thick meyer lemon icing drizzle. Yesssss.Meyer Lemon Drizzle CakesThis recipe is based off the Orange Cardamom Cake I posted last fall. The batter itself is near identical; just sub meyer lemon zest for orange and nix the cardamom. Instead of baking it in a bundt pan, I went for two loaf pans—one to share, ya know?!

I also upped the temperature by 25F. This extra burst of heat allows the cakes to dome slightly, which comes in handy when you drizzle on the thick meyer lemon icing.Meyer Lemon Drizzle CakesBut before we get to icing, let’s talk syrup! After baking, these cakes are soaked with a meyer lemon simple syrup. To make it, just combine equal volumes of meyer lemon juice and granulated sugar over low heat, stirring just until the sugar dissolves. Easy.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesWhile the cakes are still warm, poke ‘em full of holes. I like to use a thin, flexible knife to keep them inconspicuous, but a skewer will work. Whatever you use, poke it through to the bottom. Then pour over that syrup. You’ll think it’s too much, or that it’ll make your cakes soggy, but it won’t. It’ll just make them extra moist and dense and outrageously delicious. This is the good stuff.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesLast but not least, let’s talk about the drizzle. It’s a just a simple icing—two ingredients, one bowl, no mixer—but it’s the crowning glory on these tea cakes. Once the soaked cakes are cool, set them on a cooling rack and pour the icing down the center. The cakes’ slight domes should help the icing to “spread” itself, but you can coax it with the back of a spoon, too. It’ll drip down the sides a bit, but should be thick enough that most of it stays on top. The icing will set quickly, which is a good thing because you’re going to want to dig right in.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle Cake is good on the first day. Very good, even. But if you have the patience, you should wait a day or two to have a slice. The cakes become even more tender and the orange-lemon flavor intensifies over time, making those day-old slices absolutely heavenly.Meyer Lemon Drizzle CakesI, however, have no patience around Meyer Lemon Drizzle Cake.Meyer Lemon Drizzle Cakes

Meyer Lemon Drizzle Cakes
makes two 9×5-inch loaf cakes

Cakes:
2 cups granulated sugar
1 tablespoon fresh meyer lemon zest (about 2 medium meyer lemons-worth)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup milk (preferably whole), room temperature

Syrup:
2/3 cup freshly squeezed meyer lemon juice (about 4 medium meyer lemons)
2/3 cup granulated sugar

Icing Drizzle:
2 cups confectioner’s sugar
4 tablespoons freshly squeezed orange juice (about 1 1/2 medium meyer lemons)

Place an oven rack in the center position. Preheat oven to 350F. Grease two 9×5-inch loaf pans. Line with parchment, leaving overhang on the two long sides, and grease again. Set aside.

Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pans and smooth the tops with a silicone spatula or wooden spoon. Tap full pans on the counter five times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pan for 15 minutes while you make the syrup.

Combine meyer lemon juice and sugar in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat.

Stab warm cakes (still in their pans) several times with a thin, flexible knife or skewer, making sure to poke all the way to the bottom. Pour syrup evenly over the cakes, about 1/2 cup each. Let cakes soak in the syrup until they are completely cool.

Line a rimmed baking sheet with parchment and set a cooling rack over the top. Use parchment overhang to remove soaked cakes from pans. Discard used parchment and place cakes on prepared cooling rack.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar and meyer lemon juice. Mixture should be very thick, but pourable. If it’s too thick, add more meyer lemon juice by the teaspoon. Pour over the centers of the cakes—the icing should “spread” itself, but you can coax it a bit with the back of a spoon. Let sit for 20 minutes to set. Move cakes to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five. Meyer lemon flavor will intensify over time.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle Cakes