Sweet Baked Life

my sweet journey through life…


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Lemon Poppy Seed Muffins

Swing into spring with these bright and tangy Lemon Poppy Seed Muffins!

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

With all the beautiful things that spring has to offer — why is the rain still lingering? And what’s up with the wind?

Oh well, I guess the rain and wind are just part of the season changing! But I wish it would just be bright and sunny every day!

So, in honor of spring, and all the things I love about this time of year, especially the sunshine, I thought I would delight you with these pretty and pleasing Lemon Poppy Seed Muffins.

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Funny story about these sweet, spring muffins — you see, my teen son has been obsessed with Dutch Bros coffee lately. Don’t you know, EVERY ONE goes there? We have two of these shops close to our home and when my husband is traveling, and I have to take my son to school, he begs me to take him to the “IN” coffee shop. I usually give in (sucker!), as it’s much easier for me to drive through to get my coffee, then make it at home (long story here — see this post).

So, one morning while waiting in the line of (1,000) cars to order, my son happened to spy the menu. He immediately asked, “What are muffin tops?” I quickly looked over to make sure I understood his question, just confirming he was talking about food, not someone’s figure (LOL)! And sure enough this special coffee place was selling the tops of muffins! And, as you know, the best part of the muffin is the TOP! Ingenious!

As I explained a “muffin top” to him, he was intrigued, and asked if he could get one for his breakfast. He scarfed it down immediately and told me it was incredible. Oh no, going to this place on a regular basis could cost me a small fortune!

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Well, that got me to thinking…I  told him that I could make Lemon Poppy Seed Muffins and he could have them for breakfast. He thought that was a good idea, considering it’s a miracle if I can get that boy to eat anything in the morning. The following weekend, I gathered all my ingredients, lemons, poppy seeds, and the basics of flour, sugar and butter and I was happily on my way to bake!

I also decided to double the batch; that way my son could have them for his breakfast, I could take some to work for breakfast or a snack, and I could also give some to my traveling husband — everyone would get a special treat in the morning. And who wouldn’t want sweets for breakfast? No arguments in this family!

These poppy seed scattered muffins hve a dense yet fluffy texture and the combination of sweetness from the sugar and tang from the lemons is perfect! They also have a nice crunch from sugar sprinkled tops! Now, I did not make my muffins as large as the coffee place, but I did get “two thumbs up” from the kiddo! (mom smiling here!)

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

LEMON POPPY SEED MUFFINS

  • Servings: 12-18
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Ingredients

2 1/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup sugar, plus more for sprinkling
2 large eggs, room temperature
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice
1/4 cup milk, room temperature
1 stick unsalted butter, melted and slightly cooled
2 tablespoons poppy seeds

Instructions

Preheat your oven to 350 degrees. Line a 12-cup muffin tin with baking cups and set aside.

Into a medium bowl, add flour, baking powder, baking soda, and salt – whisk until incorporated. In another medium bowl, add the sugar, eggs, lemon zest, lemon juice, and milk and whisk until smooth; then whisk in butter. Stir wet ingredients into dry ingredients, and stir until just combined. Then fold in the poppy seeds.

Fill muffin cups about 1/2-3/4 full and sprinkle the tops with sugar. Bake for about 20 minutes, or until slightly golden on the top. Cool for about 5 minutes then transfer to a rack and cool completely. Repeat with remaining batter (depending on your muffin tin, this recipe will either yield 12-18 muffins).

(Note, this recipe can be easily doubled.)

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

If you are in need to of a quick and easy breakfast, whip up a batch of these Lemon Poppy Seed Muffins — they’re delicious and will satisfy you and your family without having to wait in a long line at the hot coffee spot!

Happy Spring!

Sheila

 

{recipe adapted from Martha Stewart}

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Lemon Coconut Thumbprint Cookies {with easy homemade lemon curd}

Jump into spring with the lemony delight of these Lemon Coconut Thumbprint Cookies — a soft buttery cookie topped with with easy homemade lemon curd!

Jump into spring with these tasty Lemon Coconut Thumprint Cookies. Includes a simple homemade lemon curd recipe too! | Sweet Baked Life

Even though the official beginning of spring was a couple of days ago, it does not really feel like spring around here.

Some days have been rainy and windy yest others have had a hint of sunshine, but still chilly. The weather around here just can’t get with the season! However, you can instantly brighten your gloomy days by making a batch of these happy cookies!

The bright lemon curd will surely put a smile on your face and make your tummy dance for more!

Jump into spring with these tasty Lemon Coconut Thumprint Cookies. Includes a simple homemade lemon curd recipe too! | Sweet Baked Life

I have made these thumbprint cookies many times before, however I usually make them with jam. And since I am such a huge lemon fan, I thought I would try them with this springtime twist.

As well, a co-worker brought in some fresh, off-the-tree lemons, and I could not resist putting them to good use. I had never actually made lemon curd before, but let me tell you, it’s easy! You just combine a few simple ingredients — fresh lemon juice, lemon zest, sugar, egg yolks and butter, and in a matter of minutes, you have thick, creamy lemony goodness!

The outcome — a soft buttery cookie, surrounded in sweet coconut and oozing with tart lemon curd. Delish. The unique flavor combination of lemon and coconut is truly joyful!

Jump into spring with these tasty Lemon Coconut Thumprint Cookies. Includes a simple homemade lemon curd recipe too! | Sweet Baked Life

Lemon Coconut Thumbprint Cookies - with easy homemade lemon curd

  • Servings: 36 cookies
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Jump into spring with these tasty Lemon Coconut Thumprint Cookies. Includes a simple homemade lemon curd recipe too! | Sweet Baked Life

Ingredients:

Cookies:
3/4 pound (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon kosher slat
1 egg beaten with 1 tablespoon water, for egg wash
7 oz. sweetened flaked coconut
1 teaspoon lemon zest

Lemon curd:
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1 tablespoon lemon zest
1/3 cup sugar
4 egg yolks
3 tablespoons unsalted butter

Instructions:
Heat your oven to 350 degrees.

To a large bowl of an electric stand mixer with the paddle attachment, add the butter and sugar and beat until just combined and then add the vanilla. Into a medium bowl, sift tougher the flour and salt. With the mixer on low speed, add the four mixture to the creamed butter and sugar mixture. Mix until the dough begins to come together. Dump the mixture on a floured board and roll together into a flat disc. Wrap in plastic wrap and put in the refrigerator for about 30 minutes.

Meanwhile, make the lemon curd. In the top of a double boiler (or in a metal bowl over a pot of simmering water), add all ingredients and on medium heat, whisk until mixture becomes thick. You will have to whisk constantly. The curd will be done when it coats the back of a spoon. Remove from heat, cover with plastic wrap, and refrigerate until cool.

Roll all the dough into 1-1/4 -inch balls. Then, dip each of the balls into the egg wash and then roll them into the coconut mixed with 1 teaspoon of lemon zest. Place the balls on an ungreased cookie sheet and using your thumb, press down to make an indentation. Place about 1/4 teaspoon of the lemon curd into each indentation. Bake for 25-28 minutes, until the coconut is golden brown. Cool on a wire rack.

Jump into spring with these tasty Lemon Coconut Thumprint Cookies. Includes a simple homemade lemon curd recipe too! | Sweet Baked Life

These are the perfect cookies for spring, Easter, or pretty much any day, any time!

Jump into spring with these tasty Lemon Coconut Thumprint Cookies. Includes a simple homemade lemon curd recipe too! | Sweet Baked Life

Happy Easter! Happy Spring!

Sheila

 

{adapted from Ina Garten and Glorious Treats}


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The Perfect Hard Boiled Eggs

Spring has sprung and with that, it’s time to share with you how to make The Perfect Hard Boiled Eggs.

The Perfect Hard Boiled Eggs | Sweet Baked Life

It’s quick, easy and what more can I say, “perfect”!

I have been making these hard-boiled eggs for years. I’m not sure where I originally got this recipe, I think it was from my best friend’s mom. But once you prepare your eggs using this method, you will be amazed how easy it is and how perfect your eggs turn out. You may even wonder why you did not know about this secret!

It’s so simple, and in a matter of minutes, you will have The Perfect Hard Boiled Eggs, ready for your springtime meal or celebratory occasion!

And once they’ve cooled get ready to peel and eat them, or use on your favorite salad, prepare deviled eggs, egg salad sandwiches, or whatever you choose.

Me, I personally love to just sprinkle them with salt and eat them!

The Perfect Hard Boiled Eggs | Sweet Baked Life

The Perfect Hard Boiled Eggs

Eggs, as many as you need or as many fit at the bottom of your pan
Water to cover eggs

Gently place your eggs in the bottom of a medium-sized saucepan. Fill the pan with enough water to cover the eggs. Then put the pan on your stove and turn heat to medium-high. Bring the water to a boil, then immediately turn off heat, cover and remove from burner. Let eggs sit in the pan for 10 minutes. Then rinse eggs in cold water. Place eggs in a bowl and put into refrigerator until cold.

The Perfect Hard Boiled Eggs | Sweet Baked Life

Happiness is learning a new cooking trick; like how to make The Perfect Hard Boiled Eggs!

Sheila


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The Best Double Lemon Bars

Lemon lovers are you there? If you love lemony sweets as much as I do, you’ve got to try this mouth-watering recipe for The Best Double Lemon Bars ever! How do I know these are the best? Well, if my hubby has seconds, thirds, or pretty much finishes off the entire pan of these heavenly yellow squares then, for me, they are The Best Double Lemon Bars that I have ever made!

Double Lemon Bars

It’s true. I am usually the one that is always thinking of tart lemon goodness, however when I made this batch of bars, it was my better half that was in awe! You see, normally he wants me to make one of his favorites such as some kind of fruit pie, apple strudel or a basic chocolate chip cookie. Yes, he is a traditionalist at heart, and the way to his heart (and stomach!) is with a basic and tried and true recipe.

Double Lemon Bars

But for some reason, he had a thing for these Double Lemon Bars. Not sure if it was the soft buttery crust, or the sweet yet tart and tangy lemon filling or because it was a warm day and they just tasted so darn good. But whatever it was, I know he loved them and that by itself made me happy! He was beginning to see things my way! There was a whole lot of lemon love going on here!

Double Lemon Bars

The Best Double Lemon Bars
(recipe adapted from Epicurious)

1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners sugar
2-1/4 cups flour
2 cups granulated sugar
4 large eggs
1/2 cup freshly squeezed lemon juice with pulp
1/4 cup grated lemon zest
1 teaspoon baking powder

Heat your oven to 350 degrees. Prepare a 13×9-inch baking dish with non-stick cooking spray and set aside.

In a large bowl of an electric mixer with the paddle attachment, beat butter until fluffy, about 2 minutes. Then add the confectioners sugar and beat until combined. Add the 2 cups of flour, 1 cup at a time, beating until moist clumps form. Using the back of a fork or your fingers, press the dough over the bottom and up the sides of your prepared pan. Bake the crust for about 20 minutes, or until lightly golden brown.

White the crust is baking, in a medium bowl add the granulated sugar and eggs and beat well. Then add the fresh lemon juice and pulp, lemon zest, baking powder, and remaining 1/4 cup of flour and beat until well combined.

Remove crust from oven and pour the lemon filling on top, then return to oven and bake until filling is set in the center and begins to brown on top, about 20 minutes. Transfer to rack and let cool completely before cutting into squares

Double Lemon Bars

These really are The Best Double Lemon Bars! And oh how I wish I had more of these tangy treats to enjoy right now! So come on — spread the lemon love with your friends and family, you’ll be glad you did!

Sheila