citrus & poppy-seed cookie cups

Hello, friends! I've missed you.

It's been quite a while since I've shared a new post. I have so much news to share, but I think I'll dedicate a post to all my updates in the coming weeks. It will help explain what I've been up to lately.

So, I'm supposed to be filling plastic eggs with candy and treats, and wrapping our youngest son's birthday gifts, but I'm beat. I thought it would be more fun to share this recipe with you before Easter . . . . just in case you're looking for a special dessert to share with your family and friends this weekend.

This recipe was inspired by the famous Ooey Gooey Butter Cake.

Have you ever tried a Gooey Butter Cake? They're incredible. Amazing. Sweet! Just so dang good.

I thought it would be fun to make bite-sized versions of a Gooey Butter cake; but instead of making them with the traditional cake batter bottom, I made them with a buttery shortbread base studded with lemon and orange zest . . . and poppy-seeds. 

The addition of the buttery shortbread crust is a nice compliment to the sweet, gooey top. If you like not-too-sweet treats (like me), then this recipe is for you!

I drizzled the tops with melted white chocolate and tucked several white morsels into the center of these pretty little cookie cups for an extra creamy surprise.

I like to add a few jelly beans, egg-shaped M&M's, or pretty little Spring flowers to their tops for a Spring-inspired dessert. However you decide to dress them up, citrus & poppy-seed cookie cups would make a pretty and delicious addition to any Spring affair, baby shower, or Easter gathering.

Happy Spring baking, friends!

citrus & poppy-seed cookie cups

Makes 38-48 cookie cups

1 cup (2 sticks) butter, room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

2 teaspoons poppy-seeds

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2 cups (12-ounce package) white chocolate chips

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2 large eggs, room temperature

1 (14-ounce) can Sweetened Condensed Milk

3/4 teaspoon orange extract

2 teaspoons orange zest

2 teaspoon lemon zest

Preparation

Preheat oven to 350°F. Prepare 38-48 mini muffin cups with cooking spray. 

Beat butter, sugar, 1 teaspoon orange zest, 1 teaspoon lemon zest, and poppy-seeds in medium mixer bowl until creamy. Add flour; beat until mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Using the back of a teaspoon, press each ball onto bottom and up side of prepared muffin cups to form wells. Place 5 white chocolate chips in each cup.

Beat eggs in medium bowl with wire whisk. Stir in sweetened condensed milk, orange extract, 1 teaspoon orange zest, and 1 teaspoon lemon zest. 

Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full.

Bake for 15 to 17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. 

While still warm, top each cup with 8 to 10 white chocolate chips (they will soften and retain their shape), or melt white chips and drizzle over the tops.

Cool completely in pans on wire racks. With tip of knife, remove cookie cups from muffin pans. 

Top with grated orange (or lemon) zest just before serving. 

Store in covered container in refrigerator.

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lemon poppy-seed muffins with streusel topping

Lemon poppy-seed muffins are my oldest daughter's favorite kind of muffin!

So when she brought home another bag of lemons from school last week, her first request - this time around - was for lemon poppy-seed muffins.

Instead of having our usual Sunday morning pancakes last weekend, I made these delicious lemon muffins to enjoy with fresh strawberries.

They're fun to enjoy as a snack with a cup of hot tea . . . and the perfect sweet addition to any Spring or Summer brunch or gathering.

Cook's Illustrated's Bakery Style Muffin is my favorite muffin recipe.

I shared an Orange-Cranberry variation last December . . . and have made the Mocha Chip, Raspberry Almond, and Lemon Blueberry over the last several months.

My crew loves the lemon poppy-seed version most!

Cook's Illustrated's lemon poppy-seed recipe yields a rich, full flavor muffin with a thick crust that protects the fragile, tender crumb.  They're so good!

I add a tad more lemon zest to the recipe, only because we like the extra citrus zing; and the streusel topping is also an addition of mine. I think streusel tastes delicious on almost all bakes goods (smile!).

And for the perfect finish, I sprinkle fresh lemon zest over the top of them right when they come out of the oven. The aroma is lemon heaven!

Welcome, sweet Summer lemons!

lemon poppy-seed muffins with streusel topping

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3 cups (15 ounces) all purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, softened

1 3/4 cups, PLUS 3 Tablespoons sugar

2 large eggs, room temperature

1 1/2 cups plain low fat yogurt

Zest of 2 lemons
3 Tablespoons of poppy-seeds
Garnish with lemon zest

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Preparation
Adjust oven rack to lower middle position and heave oven to 375 degrees F.

Spray (or use liners) 12-cup muffin tin with vegetable oil spray.

Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined.

Add lemon zest and poppy-seeds, and beat until combined.

Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed.

Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Using a teaspoon, generously sprinkle streusel on top of muffins.

Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking.

Remove muffins from the time and set on a wire rack. Let cool for 5 minutes. Serve.

* I prefer baking muffins in LARGE muffin tins to give them that home-made, luscious home-baked appearance.

streusel topping

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3 Tablespoons granulated sugar

3 Tablespoons packed brown sugar

pinch of salt

1/2 cup, plus 3 Tablespoons all-purpose flour

5 Tablespoons warm, melted unsalted butter

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Combine sugar, brown sugar, salt, and flour in a small bowl. 

Drizzle with 5 Tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Sprinkle atop muffins.

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more LEMON desserts

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glazed lemon cookies

lemon bundt cake

lemon and honey tart with salted shortbread crust
vanilla bean lemonade

.     .     .     .     .

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Simply Suzannes at Home

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Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

the best lemon bundt cake!

Lemons! Lemons! Lemons!

This is the third lemon dessert in an amazing line-up that I've shared with you over the last few weeks. Thanks to a bag of lemons that was gifted to us by our oldest daughter's teacher. Thank you, Mrs. Hughes!

.     .     .     .     .

glazed lemon cookies

lemon bundt cake

lemon and honey tart with salted shortbread crust
lemon poppy-seed muffins
vanilla bean lemonade

.     .     .     .     .

I'm really excited to share this amazing lemon bundt cake recipe with you.

It's the best lemon bundt cake I've ever eaten.

It's perfectly flavored, incredibly moist, and has a tender crumb. Honestly, it's perfection!

It's my new favorite lemon cake recipe. The perfect addition to any breakfast or brunch . . . a wonderful dessert to enjoy with tea, and a scrumptious dessert to enjoy for any special occasion.

I think it would be quite spectacular with the center over-flowing with fresh berries. Ahhhh, so pretty!

So where did I find this amazing recipe? It's another one from my Cook's Illustrated Cookbook.

They developed a battery of tests challenging the classic lemon bundt cake ingredient proportions, and finally decided to increase the butter and replace the milk with buttermilk. The result? An amazingly light, tender, and moist bundt cake. Sigh.

Cook's elevated the lemon flavor by adding the zest of 3 lemons, which not only perfumes the cake beautifully, but flavors it perfectly.

The glaze! It's a simple mixture of lemon juice, buttermilk, and confectioners' sugar. The zip from the lemon juice and the tang from the buttermilk makes for the most delightful glaze.

Half of the glaze is poured over the cake while it's warm, soaking into the tender crumb . . . oh my heavens! And the remainder is poured over the top after it has slightly cooled, giving it  more of the traditional glazed top that we're used to seeing on bundt cakes.

And finally, I sprinkled a little lemon zest on top for a simple, yet pretty, finish.

Since discovering this recipe, I've played with citrus variations and used oranges (in the place of lemons) and made an orange bundt cake. It's equally delicious! Tastes like Summer!

I can't wait for you to try this recipe! Enjoy!

  

lemon bundt cake

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4 lemons 

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

3/4 cup buttermilk

3 large eggs, room temperature

1 large egg yolk, room temperature

18 Tablespoons (2 1/4 sticks) unsalted butter, room temperature

2 cups sugar

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cake preparation
Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick baking spray (the kind with flour), or butter and then flour your pan.

Zest and juice 3 lemons and then mince the zest until it is almost a paste - you should have about 2 Tablespoons.

Mix zest with 3 Tablespoons of lemon juice in a medium bowl and set aside for 10 - 15 minutes. (set aside the rest of the juice for the glaze)

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

To the lemon juice mixture, add vanilla and buttermilk and whisk to combine.

In a separate small bowl, gently whisk eggs and egg yolk.

In the bowl of a stand mixer fitted with the paddle attachment, bet together butter and sugar at medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Turn speed down to medium and add half the eggs. Mix for about 15 seconds, then add the rest of the eggs and mix until combined.

Turn speed down to low and add 1/3 of the flour mixture. Mix for about 5 seconds, then add half of the buttermilk mixture and mix for another 5 seconds. Repeat this process with flour, buttermilk, and flour. Give the batter a final stir with a rubber spatula to make sure all flour is incorporated.

Spoon batter into prepared pan. Bake for 40 - 50 minutes, until top is light golden brown and a toothpick inserted comes out with a few moist crumbs.

Start checking it for doneness at 40 minutes, and every few minutes after that  Do not over bake!

Cool in the pan on a wire rack for 10 minutes.

Turn the cake out of the pan onto a wire rack. Set the rack on a rimmed baking sheet for easy cleanup. Pour half the glaze over the cake and then let it cool for an hour. Cover the glaze bowl with a damp towel while the cake cools. After an hour, pour the rest of the glaze over the cake and then let it cool to room temperature.

courtesy Cook's Illustrated

lemon glaze

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2 - 3 Tablespoons lemon juice

1 Tablespoon buttermilk

2 cups confectioners' sugar

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Add 2 tablespoons lemon juice, buttermilk, and confectioners' sugar to a bowl and whisk until smooth. Add more lemon juice until desired consistency is reached - you want the glaze pourable but still slightly thick.

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Simply Suzannes at Home

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Thank you so much for stopping by!

I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

lemon and honey tart with salted shortbread crust

We're heading into citrus season!

You know what that means, right!? . . . lemon cream sauces, citrus syrups, lemon cakes and cookies, and tarts - like this one.

It's around this time of year when we see lots of lemon desserts make an appearance in magazines, and on blogs.

Although I'm a BIG chocolate girl, I still enjoy a good citrus dessert in the Spring and Summer months.

I shared this lemon and honey tart on the blog for the first time last April when I was planning our Easter dessert menu. Its been a popular lemon dessert for our family since then; and is also one of the most requested lemon desserts that I make for clients.

It certainly packs a lemon punch . . . and the honey rounds it out beautifully. And well . . . the salted shortbread crust . . . . is just amazing!

Please don't let the preparation steer you away from making it!

It might seem like there are a lot steps, and that it will take forever to prepare . . . but I assure you that it's as simple to make as an ordinary tart.

The only extra step is prepping the lemon slices that lay in the tart. Most of that is allowing them to sit in sugar and honey for at least an hour. That's it!

As with any dessert, my greatest advice is to take it slow and enjoy the process. It will show in the finished product!

lemon and honey tart with salted shortbread crust

CRUST 

Nonstick vegetable oil spray

1 3/4 cups all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces

2/3 cup powdered sugar

FILLING & Assembly

1 LARGE Meyer lemon, if possible (a larger Meyer will yield more slices, which makes for a prettier tart)

1 cup sugar (*I use vanilla sugar)

3 Tablespoons honey

1 Tablespoon finely grated Meyer lemon zest

3 large eggs

2 large egg yolks

1/4 cup all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon kosher salt

2/3 cup fresh Meyer lemon juice (about 10 Meyer lemons)
      

Preparation

CRUST

Coat spring form pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.

DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

FILLING & Assembly

Using a mandolin, slice Meyer lemon into paper-thin rounds. If you don't have a mandolin, then use a small serrated knife and cut very THIN slices. Remove seeds. 

Using a whisk, mix the sugar, honey, and lemon zest in a medium bowl. Add lemon slices and using a spoon, GENTLY toss to coat. Let sit until lemon is softened and sugar is dissolved, 60 minutes.

DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. 

Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. 

Whisk in lemon juice. Add lemon slice mixture; mix GENTLY to combine.
*If a foam develops on the top of the mixture, use the end of a paper towel to skim it off the top.

Reduce oven temperature to 300°. Pour filling into hot crust. Using a fork, move the lemon slices around so that there is even coverage. 

Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.

LET'S STAY in touch!

Simply Suzannes at Home

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Thank you so much for stopping by!

I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

lemon crumble cookies

I love these cookies. 

They're kind of a cross between a cookie and a danish. I shared them here for the first time.

The buttery, tender crust is the perfect base for the lemon crumble topping . . . and the lemon glaze adds just the right extra sweetness. And the best part, they take about 15 minutes from start to finish, including baking time, to make!

I think they're the perfect treat for warm Summer day with a tall glass of blackberry or blueberry mint lemonade!

Crumble Cookie

ingredients

1/4 cup COLD butter  

1/4 cup sugar  

1/4 cup brown sugar   

1/4 cup Lemon Supreme Cake Mix dry 

1/2 cup flour  

1 tube Pillsbury Crescent Rolls 

(I recommend only using Pillsbury. I've tried other brands, and it doesn't bake up the same.)

Preparation

Preheat oven to 400 degrees F.

In a medium bowl, cut cold butter into sugars, cake mix, and flour to form crumbs.

On an un-greased cookie sheet, roll out crescent roll dough into one large sheet.

Sprinkle crumbs on top.

Bake at 400 degrees F for 8-10 minutes.

Remove from the oven and drizzle lemon glaze on top.

After they’re cooked and cooled, cut them into desired size and shape!

Lemon GLAZE

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1 Tablespoon butter, softened

1 teaspoon vanilla

1/2 cup powdered sugar, more or less depending on desired consistency

1 Tablespoon milk, more or less depending on desired consistency

2 Tablespoon Lemon Supreme Cake Mix dry

1 Tablespoon fresh lemon juice

Zest of 1 small lemon

Whisk ingredients until smooth, and then drizzle over the cookies.

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