Sweet And Crumby

Baking, a Love Story


5 Comments

Well, Hello Margarita and Hello Zesty Lime Cookies

Do you know what? I really don’t care if Cinco de Mayo is not truly a celebrated holiday in Mexico and seems to be more of an invention of the U.S.  I am just too darn happy to have a reason to enjoy some good tequila, take a bite of a spicy enchilada and end my meal with a couple of zesty lime cookies.

These cookies have two heaping tablespoons of lime zest, the juice of one lime and a little bit of sugar sprinkled atop to send them over the edge into, “Mr. Lime Cookie, I am sooooo glad to have met you!”

Please, I know these cookies appear simple and might seem banal, but don’t underestimate the power of the lime my friends.  After all, what would a Margarita be without the lime?  So lime + sugar cookie = zesty heaven. Trust me. There was never a truer equation except maybe lime + tequila + salt (and maybe a few other things) = salty heaven.  Are you sensing a theme?

So, when you are planning your Latin themed meal, think of these babies. They are easy to make (note the very few ingredients), are so tender but slightly crisp on the outside, and they have much more than a twist of lime in them to add to your meal’s happy ending.

fish tacos

For some other Cinco de Mayo food ideas go to my Fish Tacos with Mango Salsa and Avocado Crema,  or my Mango Flan and don’t pass up the Latin Style Caesar Salad with Creamy Pepita Caesar dressing.

 

Zesty Lime Sugar Cookies

S&C’s own recipe.
Makes about 24 cookies
1 1/2 sticks of butter, softened (3/4 c.)
1 1/2 c. granulated sugar
2 T. lime zest (zest from two limes approximately)
2 egg yolks
1/2 c. sour cream (I used low-fat Greek yogurt, worked great)
1 T. lime juice
2 1/2 c. all purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. granulated  OR confectioners sugar

Preheat your oven to 350 degrees Fahrenheit.  Line two baking sheets with Silpat mats or parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter on sugar on medium speed.  Add the lime zest, egg yolks and lime juice and combine.  Then add your sour cream or Greek yogurt and combine on low until just incorporated.

In a medium-sized separate mixing bowl, whisk together the flour through salt.  —*Bakers hint: When measuring flour it is NOT a good idea to use your measuring cup as a scoop, this packs your flour in too tight and you will use too much flour. Instead, lightly spoon flour into your measuring cup.

Add the dry ingredients to the butter mixture and combine on LOW speed until just mixed in.  Don’t over mix.  Place your 1/2 c. of sugar in a small bowl. Using an ice cream scoop, scoop out balls of cookie dough and roll them in the sugar and then place on the cookie sheet OR leave off the excess granulated sugar and after they are baked sift powdered sugar on top.  Bake for 12-14 minutes or until slightly golden on the outer edge.  The cookie should be just a little bit firm when touched lightly.  If you did not use the granulated sugar on top of your cookies, then sift powdered sugar on top of them while they are still warm.  This will help the powdered sugar stick onto the cookie.  Enjoy!


5 Comments

Sometimes Perfection Just Needs to be Messed With:Chocolate Squared Banana Bread

One heaping cup of excellent quality unsweetened cocoa powder, three-fourths of a cup of bittersweet (70%) chocolate chips and two very ripe bananas.  Are you with me yet?  I should say so.

Truthfully, I am such a fan of my plain and simple chocolate chip banana bread recipe that I really never have seen the need to take it a step further and make it a double chocolate loaf.  I had the, “Why mess with perfection?,” mentality.

Silly, silly girl that I am.  Sometimes perfection just demands to be messed with. I am a professed chocoholic so why on EARTH I haven’t tried this recipe from Dorie Greenspan before is totally beyond comprehension.

Yet, here we are, with an insanely decadent (oh crap I used the most overused word on the food blogosphere tied only with delicious—I think this post might self-destruct.), chocolate squared, banana bread, and all I can ask myself is why I have waited so, so long to meet up with this bread; to make it, pinch off a bite as I walk by, slather it with peanut butter, or justifiably eat a slice for breakfast.  After all, it is banana bread…a perfectly legit breakfast, no?

Are you starting to get the idea that I am a bit obsessed with this bread? If so, then right on sister (or mister…sorry guys) because I have truly lost my mind for this bread, and I am sadly in the middle of trying to diet, eat more healthfully and generally shed a few inches before that damned bathing suit season is upon me.  But alas, I think I have thrown in the towel, waved the white flag, and have sheepishly walked away with my tail between my legs.

I have been beaten by this bread because I just can’t be separated from it.  Try using a crow bar—my daughter did and yet I am still stuck to it as we speak.   Maybe I should instruct you not to make it.  Maybe this post should have started with a warning, a huge highlighted disclaimer that shouts MOVE ALONG TO THE NEXT BLOG…OR READ AT YOUR OWN RISK!  Maybe…

Chocolate Squared Banana Bread
From, Baking From My Home to Yours by Dorie Greenspan
2 c. all-purpose flour
1 c. unsweetened cocoa powder (good quality makes a huge difference)
1 1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 stick unsalted butter, at room temperature
3/4 c. granulated sugar
1/2 c. light brown sugar, packed
2 large eggs
2 ripe bananas, mashed
3/4 c. buttermilk (I did not have this and used 1/2 c. milk and 1/4 c. lowfat plain Greek yogurt…worked out GREAT!)
3/4 c. chocolate chips (Dorie recommends 1/2 c. but I went whole hog)

For the bread: Preheat the oven to 350 degrees Fahrenheit.  Spray coat a glass 9×5 inch loaf pan.  To prevent the bottom from over baking, place the loaf pan onto two cookie sheets stacked together.

In a large bowl, sift or whisk (Like I did) the flour through the baking soda.  In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until creamy.  Then, add the eggs and the mashed bananas and combine.

Add 1/2 of the flour mixture to the butter mixture and combine on low speed until ingredients are mixed together.  Add 1/2 the buttermilk or milk and yogurt combination and combine on low.  Add the rest of the dry ingredients and the buttermilk or milk and yogurt combination and mix until just incorporated.  Do not over mix.

Put the batter into the prepared loaf pan and bake for 45 minutes and then turn your oven down to 325 and finish baking for another 25-30 minutes or until a toothpick inserted in the center comes out clean and the top is firm to the touch.

* Dorie recommends placing a “tent” of foil over the top for the first 30 minutes and then bake another 45 minutes…all at 350 degrees.  I did the above mentioned and it came out perfectly but to each his or her own. I like simplicity and keeping things fast and easy for me.


5 Comments

A Parade of Easter Sweets

Whether you have big plans, little plans or no plans, you can whip up one of these spring-y sweets to help celebrate the day. I have rated these recipes based on difficulty and time needed so you can choose the one that fits into your life.

Braided Bread Stuffed with Lemon Curd. This soft, delicate, flaky filled bread is so tangy and sweet. It is really a perfectly beautiful bread to BRING to a brunch, one that you are not hosting and you are only responsible for ONE THING. Because this one is a solid 9/10  in difficulty level (maybe a 10…let’s not mince words) and is totally worth it if you have the time and energy.

Braided Sweet Bread

Continue reading


4 Comments

A Tale of Two Irish Soda Breads (GF and AP Flour versions)

“Challenge Accepted!”, in true Barney style, was my answer when my mom asked me to bring a GF version of my semi-famous Irish Soda Bread to her St. Patrick’s Day Themed Sunday Dinner last year.

IMG_0017

Continue reading


8 Comments

A Parade of Christmas Cookies to Share and Enjoy

Ho, ho, ho…the holiday spirit has taken over my house as I prepare for my BIG DAY! Sunday is Cookie Delivery Day over here and I have been making TRIPLE BATCHES of most of these cookies you see here. I’ve been making double batches of my All Purpose Flour versions and one batch of my Gluten-Free flour versions so I am certainly a busy little elf.

I have provided you with a photo line-up of my cookies, and here is my Cookie Game Plan if you need that as well. Hope you are feeling rather festive yourself, and if not, just make a batch of one of these cookies, and that may just put you in the mood.

Make these…

Perfectly cheerful and spicy Gingerbread Cut Out Cookies

Gingerbread

 

Or melt-in-your-mouth Greek Crescent Cookies which are buttery, rich and the best pairing to a good cup of coffee EVER!

greek crescents

 

For the chocolate lover in your group, here are my Death By Chocolate Peppermint Cookies. If you are a chocoholic and they don’t rock your holiday world, feel free to file a complaint, get your money back and sue for damages because I am 100% certain they are ALL THAT.

Peppermint

 

 

These Orange and Chocolate Chip Cookies with Rosemary may seem odd to you but they are honestly my most requested cookie (by adults!) at the holidays. They are tender, a bit chewy, citrus-y, and a hint of rosemary makes them special (in a good way).

Orange Rosemary

 

AND I add these two favorites from around the blogosphere…

Flourless Peanut Butter Blossoms from Recipe Girl. You would never, ever believe these cookies don’t have flour so they are naturally Gluten-Free and are so ridiculously simple to make. They are a hit every year!

Gluten-Free-Kiss-Cookies

A Recipe Girl Original Photo

 

And the new one that is making it to our Holiday Cookie Baskets are these crazy, crazy delicious Gluten-Free Cranberry White Chocolate Chip Shortbread Cookies from Gluten-Free on a Shoestring. We could not keep our hands of these…nor our mouths for that matter.

Let me know if you give any of these a go and please feel free to add a link to your favorite holiday cookie in the comments! Happy Holidays!

 


12 Comments

A Christmas Cookie Gifts Game Plan and Ginger Crinkles (GF and AP Versions)

If you are on my Christmas Cookie box delivery list then lucky you, and if you aren’t, you may want to start sending some bribes my way. I always accept bribes, usually in the form of compliments; I am a total compliment whore. Yeah, that’s right, I said it and my previous PG rating for Sweet and Crumby (S&C for those cool kids in the know) just went down the tubes. Sigh.

ginger cookies

Continue reading


14 Comments

Leftover Cranberry Sauce-d Bread Pudding {With Dark Chocolate and Brandy}

Raise your hand if you still have a few extra dinner rolls and some bright and tart cranberry sauce from the Big Day? Then you have most certainly come to the right place. I love homemade cranberry sauce, and eat it with gusto on Turkey day, BUT, somehow I always end up with a hefty Tupperware container of extra sauce and there are so many delicious ways you can use it. One doozy of a way to elevate this already bangin’ sauce and to finally use up those going stale dinner rolls is to make a dark chocolate and cranberry sauced bread pudding. There is nothing left-over feeling about this boozy and blinged out dessert and nothing will be going to waste in your kitchen.

IMG_9225

Continue reading

Follow

Get every new post delivered to your Inbox.

Join 7,813 other followers