Sugar Cookie with Lemon-Pom Icing

I had all day, Wednesday, to rest and relax. Although, me being me...I just can't sit still and do nothing. I have to keep myself busy some way some how. My solution was to bake something. I remember in the sixth grade my teacher had made some sugar cookies for our class. I pestered...no I kindly asked her for the recipe, which she eventually gave to me after a while.

I changed it up a bit. Doubled on the vanilla extract and used cake flour instead of all purpose. The cookies had a nice consistency of almost cake-like. It was pretty neat. I paired it with a spread of a lemon-pomegranate icing.

Makes close to 3 dozen cookies. I can't really say how much as I munched on them while I was still making them. No one can resist the power of a cookie!



Sugar Cookie with Lemon Pom Frosting

Cookie:
1 c unsalted butter
1 1/s c granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
2 Tbsp milk
2 tsp vanilla extract
2 1/2 c cake flour

Preheat you oven to 375˚F

Sift together flour, baking powder, salt. Set aside.

Cream together butter and sugar. Beat in the egg then add in the vanilla extract and milk.

Mix in the flour mixture and combine well.

Scoop out a teaspoon worth onto a baking sheet lined with parchment paper on a baking sheet.

Bake for 5-10 min or the until the edges had slightly browned. Let them cool completely before spreading the icing.


Lemon-Pomegrante icing:

4 Tbsp cream cheese
6 Tbsp powdered sugar
1 Tbsp vanilla extract
2 Tbsp Lemon Juice
zest of 1 lemon (optional)
2 Tbsp Pomegranate Juice

Combine all ingredients together.

Spread a nice layer over the cookie.

German Chocolate Mini Cakes with Butterscotch Icing

It was my mom's birthday yesterday and I wanted to surprise her with a little cake or two. Ain't I loving daughter? When I started baking, this was the first cake I ever made. It is a German Chocolate cake. Made it from scratch. None of that boxed stuff. I usually make this once or twice a year. Depending on the occasion or request.

The original recipe comes from a tear-out card in the box of Baker's German's Sweet Chocolate found in the baking section of your grocery. It's the one cake I'm known for in my circle of close friends. It makes about 2-3 9-inch layers. So it's a pretty large cake.

This time around I decided to do half the recipe and make some mini cakes with a butterscotch icing drizzled on top. I'm not very good at decorating and what not them. Eating, yes. Decorating, that's a big fat no. Using a 4-inch cookie cutter to make the rounds. I made 3 mini cakes with it. Of course, there was quite a bit leftover. What did I do with the rest of the filling, cake pieces and icing? I made meatballs and cheese sauce with them. I can imagine you all scratching your heads going..."???" Tune in tomorrow to find out what I mean. Unless, you can figure it out in the next 24 hours. It's a pretty easy answer.

Anyway...my mom loved the cake(s). Here she is ready to blow out the little birthday candle. You know the phrase "aging gracefully"? I truly think my mom fits the title. If you look at a picture of her 10-15 years ago, you'd think it was taken recently. Oddly enough, some people have mistaken us for sisters. True story. Which I find pretty funny because I look more like my dad. Go figure. Hopefully, I can do the same as I get older. *crossing fingers*


I love this cake and I wouldn't mind making this all the time. The recipe below will make 1 9-inch layer, 2 c filling and 2 c butterscotch icing.




German Chocolate Cake with Butterscotch Icing
adapted from Original Baker's German Sweet Chocolate Cake recipe

Cake:
2oz Sweet Chocolate
1/3 water
1 c Cake Flour
1/2 tsp Baking Soda
1/8 tsp salt
1/2 c (1 stick) unsalted butter (softened)
1 c sugar
2 eggs (separated)
1/2 tsp vanilla
1/2 buttermilk

Note: if you don't have buttermilk, you can mix in 1/2 Tbsp lemon juice or vinegar to 1/2 c milk. Let it stand for at least 10 before adding to the cake mixture.

Preheat your oven to 350˚F.

Sift together flour, baking soda, and salt. Set aside. Melt the chocolate with the water in a microwave safe bowl to 1 min 30 sec. After the first minute, stir the chocolate to combine witht he water. Stir again after the final 30 seconds.

In a large mixing bowl, cream together the butter and sugar. Add in the egg yolks, beating after each one. Add in the vanilla and chocolate. Then slowly add the flour mix and buttermilk, alternating between the two.

Beat the eggs whites with an electric mixer until it forms stiff peaks. Gently fold into the fluffy egg white into the chocolate mix.

Line a greased baking pan with parchment paper and pour the mixture.

Bake for 30 min. Use the toothpick method to check. Let it cool for 5 min before removing from baking pan.


Coconut Pecan Filling:
2 egg yolks
1 5oz can evaporated milk
3/4 tsp vanilla extract
3/4 c sugar
6 Tbsp butter or margarine
1 1/2 c sweetened coconut
1 c pecan bits

Beat egg yolks, milk and vanilla into a saucepan until blended together. Add sugar and butter and heat on medium for 12-15 min or until mixture is thick and golden brown. Stir constantly the whole time to prevent the yolk from cooking.

When the mixture is thickened remove from heat and let it cool for 5 min. Add the pecans and coconut and mix well. let it cool down then spread onto the cake.


Butterscotch Icing:
1 1/2 c powdered sugar
1/2 butterscotch chips
4 Tbsp water
1 tsp vanilla
4 Tbsp butter or margarine

Sift the powdered sugar into a bowl.

Melt the margarine in the microwave for 1 min. Add to the powdered sugar and mix.

Add vanilla and 2 Tbsp of the water

Melt the butterscotch chips with the other 2 Tbsp of the water for 1 min 30 sec in a microwave safe bowl. After the first minute, stir the chips, to combine with water. Mix again after the final 30 sec.

Add the butterscotch to the mix and combine well until it is a yellow-caramel color. Spread or drizzle onto the cake.

Note: For thicker icing, add more powdered sugar. For thinner icing, add water.


Putting it all together:
remove the cake from the baking pan. Level off the top and slice it in half horizontally. Take a 3-4 inch cookie cutter and cut out 3 cakes. There should be 6 round pieces.

Spread some of the coconut-pecan filling over the bottoms. Place the top cake piece and drizzle some of the butterscotch icing over coating the top. Place in the fridge, if not being served immediately.