In honor of my baby girl’s birthday, I am pimping out the Reese peanut butter cup by adding a sea salt caramel center surrounded by a creamy peanut butter filling and laying it in a silky chocolate coating. As most of you know, baking is not my thing. You’ll have to imagine how much more uniform these could be if I baked. Still delicious, however! Read More
So now that the garden is in full bloom and you have fresh vegetables by the basket-full, what are you going to do with all this bounty? Over the next few weeks, I will be sharing some of my favorite fresh garden recipes using the vegetables I grew this year.
Today’s vegetable is Beets. So how can you make beets appetizing for the whole family? How about Beet Jelly and Chocolate Beet Cupcakes using the same six beets for both recipes.
Today I made cookies and normally I would not blog about that
because I’m not a baker. In fact, I’m rather bad at it. But as I was making the cookies I kept going to the cabinet and finding it bare. I had to keep substituting ingredients. In the past, I would have either stopped or sent my husband to the store.
Here’s a savory shortbread biscuit recipe with a hint of lemon sure to please. Serve as a base for shortcake or with a cup of tea.
I love the simplicity of this recipe. A classic shortbread biscuit is three simple ingredients of butter, sugar, and flour. I add the zest of one lemon and some thyme to give it a more complexed taste.
For a subtle lemony taste add one tablespoon of zest. If you like a stronger lemon taste add a bit more zest until you get the full flavor to your taste. Press in a baking pan.
Prick the dough with a fork to make straight and even lines.
Bake at 300°F for 30 to 40 minutes, or until lightly browned.
So Good! – Ella
Lemon & Thyme Shortbread Biscuits
• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups flour
• Zest of 1 lemon
• 1 teaspoon dried thyme
- Preheat the oven to 300° F.
- In a mixing bowl with an electric mixer, combine the butter and sugar. Cream the butter and sugar until light and fluffy.
- Add the zest and thyme to the butter mixture and gradually stir in the flour until well blended.
- Spread or pat the dough in the bottom of an ungreased baking pan. Prick the dough all over with a fork.
- Bake for 30 to 40 minutes, until just lightly browned. Remove from oven and immediately pierce all over with a fork. Cut into bars. Cool completely before removing from pan.
I am not much of a baker. My love is cooking. That does not mean I do not appreciate bakers and the culinary art of baking. Quite the contrary. In fact, I’m jealous. I just don’t have the patience to bake. It’s a commitment to create such beautiful treats.
My Oma would make semmelauflauf whenever she collected enough uneaten heels from her home-baked bread, about 12. (I didn’t think anyone ate the heels until I met my husband. He doesn’t anymore because I feed them to the geese.) Loosely translated semmelauflauf means bread roll casserole. You might recognize it as bread pudding.