Lemon Curd Gooey Butter Cookies

 

Pardon the extended hiatus from my blog but I was enjoying a long overdue sabbatical for most of the summer.  I missed my kitchen and baking to be sure, but I kept myself busy with traveling and relaxing...a perfect way to recharge. Now that I'm home I'm easing back into the swing of things.

First up are these Lemon Curd Gooey Butter Cookies, which I'd seen pop up on my Instagram feed from Butternut Bakery.  I've made gooey butter cookies before on this blog, but I loved the idea of combining lemon curd with the chewy, citrus cookie.  Propitiously I had all the ingredients I needed, including homemade meyer lemon curd, and the cookies came together easily.  My only other enhancement was to add a few tablespoons of poppy seeds to the cookie dough.  

One bite of the finished cookie and I was a goner; the perfect marriage of tart, sweet and chewy.

Small Batch Lemon Poppy Seed Muffins

 

I've noticed there's been a trend lately in small batch baking.  I, for one, definitely welcome this because as someone who lives by myself I just don't need a dozen of this or that.  Normally I would just give my bakes away to family and friends, and I'll still do that, but with small batch bakes I don't have to!

This recipe for Lemon Poppy Seed Muffins from Hummingbird High caught my attention because of their exceptionally tall tops, just like ones you'd find at a bakery à la Levain.  Remember that Seinfeld episode where Elaine was obsessed with just the muffin tops?  That's what these muffins reminded me of!  You can bet that Elaine would be coveting these beauties.

You get four very generously sized muffins with this recipe which was the perfect amount for me to test and also enjoy.   One thing I noticed right off the bat was the intense, but not overpowering, lemon flavor in the muffin.  This comes from rubbing the fresh lemon zest with the granulated sugar, as well as the addition of fresh lemon juice and lemon oil.  The key to getting that beautiful rise on the muffins is to make sure your ingredients are at room temperature so that the batter is well mixed.  

As soon as the muffins came out of the oven I had to have a taste and I was definitely not disappointed.  They were delicious, moist, fluffy and above all, not too sweet!  I highly recommend giving this recipe a try.

Lemon Poppy Seed Sour Cream Bundt Cake

Could I think of a more superfluous name for this cake - Lemon Poppy Seed Sour Cream Bundt.  I admit it doesn't roll off the tongue so easily but I couldn't help myself, the name says it all.  The naissance of this beauty came from my desire to clear out my fridge of sour cream and lemons.  A rather inauspicious beginning I admit but at least it was a noble cause! 

Luckily for me the recipe is very straight forward and comes together in no time at all.   This is the second bundt cake I've made in a week.  While I love how simple and nostalgic they are, I do confess it's the cake pan that I'm a bit more obsessed with.   My favorite is this one by Nordic Ware...a true gem in any baker's kitchen.

I will pay this cake the ultimate compliment by saying it's as if it came from the box.  What?@!  Yes, you read correctly and it's no joke!  What I mean is that the texture is amazingly moist and tender, not dense and heavy like you find most bundt cakes to be.   My only critique is that I want MORE lemon flavor so next time I think I'll brush on a lemon infused simple syrup while the cake is still warm but before it cools and is glazed.  

Parmesan, Cayenne and Poppy Seed Cheese Straws

These cheese straws are a super quick, easy and delicious appetizer to serve at your next cocktail or dinner party.  It just takes a few ingredients: puff pastry (homemade or store-bought), parmesan cheese, poppy seeds and a dash of cayenne pepper.  Cut in to long strips, twist and then bake in a hot oven.   Buttery, savory and with just a kick of spice, they are perfect accompanied with a glass of bubbly!

Brown Butter, Pistachio and Poppy Seed Financiers

Blogger La Tartine Gourmande, aka Béa Peltre, recently appeared on The Martha Stewart Show to make these financiers.  If you haven't seen her blog yet I highly recommend it; the pictures alone are  absolutely divine.

Lately I'm finding myself more and more drawn to simple, easy and delicious recipes and this one fits the bill.   No stand-mixer required; essentially just a mixing bowl and whisk.   Since pistachios are one of my favorite nuts these little cakes were definitely calling my name.  Add to it poppy seeds and brown butter and it's a done deal.  

I tweaked Béa's recipe just slightly and the financiers turned out delicious.  I skipped the cardamom pods (just didn't have any) and since my pistachios were more brown than green, a teeny tiny drop of food color.  My financiers were baked in this mini bundt pan, a great purchase I found at Home Goods, because I thought the shape would be perfect for these little cakes.