Rosemary Lemon Shortbread

rosemary lemon shortbread
rosemary lemon shortbread

The rosemary in my garden is incredibly lush and fragrant this time of year. It makes me daydream of Mediterranean flavors. I wondered, “How can I put that dreamy seaside feeling in a baked treat?” While perusing shortbread cookie recipes I realized they are fairly versatile and can stand up to a strong herbaceous taste. With a little lemon zest for summery nuance, I knew I could create something delicious.

The recipes I found needed a simple vegan adjustment — using vegan butter in place of regular butter. No high altitude changes were required, which just left my taste preferences. Using less sugar brought out the scent of the rosemary I added, and lemon zest rounded out the flavor profile. These are slightly savory but still a cookie. They go as well with a bracing cup of coffee as they do alongside strawberry ice cream.

Rosemary Lemon Shortbread adapted from King Arthur Baking’s Shortbread recipe

2 teaspoons dried rosemary
1 cup + 2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 teaspoon lemon zest
1/2 cup unsalted vegan butter, cold out of the fridge
1/8 cup granulated sugar
1/8 cup + 1 tablespoon powdered sugar
up to 1.5 teaspoon water, if needed

Preheat the oven to 300°F. Line the bottom of an 8″ round cake pan with parchment paper, then grease the parchment paper. Set aside.

Run the rosemary leaves through a coffee grinder until you have coarse bits. Put the ground rosemary in a medium bowl along with the flour, salt, and lemon zest. Whisk until combined.

Add the vegan butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream them until combined. Add the flour mixture and beat until it comes together. If the mixture is too dry, then dribble in the water a little at a time. The dough should be a bit stiff.

Press the dough into the prepared pan, smoothing the surface with your fingers or the bottom of a measuring cup. Use a fork to prick the dough all over to allow the steam to escape. Bake for 40-45 minutes, or until the shortbread is a light golden brown across the top and the sides have pulled away from the pan.

Remove the pan from the oven and immediately flip the shortbread onto a clean cutting board. Using a pizza wheel or sharp knife, cut the shortbread into wedges. You want to do this while the shortbread is still warm and can be easily cut. Transfer the wedges to a rack to cool completely.

Until next time, happy baking!

Strawberry Lemon Cupcakes with Raspberry Frosting

strawberry lemon cupcakes with raspberry frosting
strawberry lemon cupcakes with raspberry frosting

A friend’s birthday is coming up and I want to make a dessert that’s easy to share at a celebration. Cupcakes come to mind, but I need to bake some that are a little extra special. Fruity flavors are enjoyable in the summer, with strawberries and lemon reminding one of a cool drink, so they are perfect in my cupcakes. All these cupcakes need are a sumptuous fruity frosting to put them in the realm of ‘special enough for a birthday.’

I found a vegan cupcake recipe that included my combo of lemon and strawberry. To prepare at high altitude, I added extra liquid and flour while reducing the baking powder. I also used dry sweetener instead of wet to help keep the cupcakes light and fluffy. Next I switched to a deeply fruit-flavored frosting to embrace summery tastes. Tasters raved about the cupcakes noting how airy they were, and the mix of fruity flavors were a welcome surprise.

Strawberry Lemon Cupcakes with Raspberry Frosting adapted from One Green Planet and Food Network

for the cupcakes
1/2 cup soy milk
1 teaspoon apple cider vinegar
1.5 cups all purpose flour
3/4 cup organic sugar
generous 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup pureed strawberries (fresh or frozen)
1 tablespoon lemon zest
3 tablespoons lemon juice
1/3 cup canola oil
1/2 teaspoon vanilla extract
for the frosting
6 tablespoons vegan butter, cold
2 tablespoons vegan shortening
3 cups organic powdered sugar, sifted
2 teaspoons soy milk, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons raspberry fruit spread

Preheat oven to 325 F and line muffin tins with 14 paper cups. Whisk soy milk and apple cider vinegar together in a bowl or container. Let sit at room temperature for 10 minutes to curdle.

Sift the flour, sugar, baking powder, baking soda, and salt together into a bowl. Place pureed strawberries, lemon zest, lemon juice, oil, and vanilla in a large bowl. Add curdled milk and stir ingredients together. Add dry ingredients and stir just until the batter is smooth. Scoop batter into lined muffin cups, filling each cup 2/3 full.

Bake for 23-25 minutes, rotating the pans halfway through cooking time. The cupcakes are done when a toothpick inserted into a cupcake comes out with a few tiny crumbs. Let the tins sit on a wire rack for 10 minutes before removing the cupcakes to a wire rack to fully cool.

While the cupcakes are cooling, begin the frosting by beating the butter and shortening together in a stand mixer. Add the powdered sugar, a cup at a time, beating after each addition. Add the milk and vanilla and beat until creamy. Add the fruit spread and beat until smooth. Put the frosting in a piping bag with a star tip and frost the cooled cupcakes.

Until next time, happy baking!

Lemon Lavender Muffins

Lemon Lavender Muffins

Lemon Lavender Muffins

Happy National Tea Month! To honor the celebration, and to have another excuse to drink tea, I wanted to make a delectable treat that would go nicely with hot tea. Lemon and tea is a common pairing, so I looked into lemon muffins. I found a yummy recipe for Lemon Poppy Seed Muffins, and then decided to take them up a notch by icing them with a lavender infused glaze. My tasters found them to be delicious and compared them to decadent cupcakes.

The recipe I tried was already vegan, so all I had to do was adjust for high altitude. To do this, I added flour and non-dairy milk while reducing the baking powder. My other alteration was to steep lavender flowers in non-dairy milk to give my glaze recipe its lavender taste. So, put the kettle on and enjoy!

Lemon Lavender Muffins adapted from Lemon Poppy Seed Muffins by Zsu Dever

glaze
2 1/2 TBS non-dairy milk
1 TBS culinary lavender buds
1 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract

muffins
2 3/4 cups + 2 tsp unbleached all purpose flour
2 TBS poppy seeds
2 tsp baking powder
1/2 tsp sea salt
1/3 cup reduced aquafaba
1/3 cup canola oil
3/4 cup + 2 TBS vegan sugar
1 cup + 2 1/2 TBS non-dairy milk
1 1/2 tsp vanilla extract
1 TBS grated lemon zest

To start the glaze, bring 2 1/2 TBS non-dairy milk and lavender buds to a low simmer in a small pot on the stove. Take the pot off the heat, cover, and leave for 15 minutes to steep.

To make the muffins, preheat an oven to 375F. Line two muffin tins with paper cups to make 15 muffins. Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Whisk to combine. Place aquafaba in a large bowl and whisk for 1 minute or until it is frothy. Slowly add oil, whisking constantly to emulsify. Add sugar in the same manner. Add milk and vanilla along with lemon zest, whisking to blend completely.

Add dry ingredients into the wet and, using a wooden spoon, mix until almost no flour is visible. A few lumps are fine; do not over-mix. Pour batter into the muffin cups filling 2/3 to 3/4 full. Bake for 17 to 19 minutes or until a toothpick inserted into a muffin comes out clean or with just a few crumbs stuck to it.

While muffins are baking, finish making the glaze by placing the powdered sugar in a bowl. Add the lavender milk and vanilla and stir until the sugar has dissolved.

When muffins are ready, set the muffin tin on a wire rack to cool for 5 minutes. Place muffins onto the rack to cool completely before icing. Either drizzle the icing on the muffins with a spoon, or dip the tops into the bowl of glaze. Store muffins, airtight at room temperature, for 2 to 3 days.

Until next time, happy baking!