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Show 04.09
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Lemon Cream Cookies, Black Bottom Cupcakes &
Fresh Berries Crumb Top Muffins

Guest Chef Khryste Langlais

LEMON CREAM COOKIES
MAKES 4 ½ DOZEN COOKIES
OVEN TEMPERATURE: 350°

Cookie:
1 cup vegetable shortening
½ cup granulated sugar
1 tablespoon lemon zest
½ teaspoon salt
2 egg yolks at room temperature
2 ½ cups all-purpose flour
3 tablespoons heavy cream
2 teaspoon lemon extract
1 teaspoon vanilla extract

Lemon Glaze:
2 tablespoons meringue powder
2 tablespoons fresh lemon juice
1 cup confectioners' sugar

Make the cookies:
1. In a medium bowl beat shortening and sugar at medium speed until light and fluffy, approximately 3 minutes. Add zest and salt, beating until combined.
2. Add yolks, one at a time, beating well after each addition.
3. Gradually add flour, beating at low speed just until combined. Add cream and extracts, beating for 1 minute.
4. Shape dough into two 14 inch logs and wrap tightly in parchment paper.  Refrigerate for at least 1 hour.
5. Line 2 baking sheets with parchment paper.
6. When chilled, slice dough into ¼ inch thick cookies. Place onto prepared baking sheets and bake for 10 to 12 minutes or until edges are slightly browned.
7. Remove from pans and cool completely on wire racks.
8. Drizzle cookies with Lemon Cream Glaze.

Make the glaze:
1. In a small bowl, whisk together meringue powder and lemon juice until combined. Whisk in confectioners' sugar until smooth. 
2. Refrigerate until ready to use.

BLACK BOTTOM CUCPAKES
MAKES 12 CUPCAKES
OVEN TEMPERATURE: 350°

For the filling:
8 ounces cream cheese at room temperature
1/3 cup granulated sugar
1 large egg at room temperature
3 ounces bittersweet or semi-sweet chocolate, chips or coarsely chopped

For the cupcakes:
1 ½ cups flour
1 cup firmly packed brown sugar
5 tablespoons unsweetened cocoa powder, not Dutch-processed
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup water
1 tablespoon white vinegar
1 teaspoon real vanilla extract

Make the filling:
1. Beat together the cream cheese, granulated sugar and egg at medium speed until smooth. 
2. Stir in 2 ounces of the chocolate pieces and set aside.

Make the cupcakes:
1. Preheat the oven to 350°. Line a 12 capacity cupcake pan with paper liners.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda and salt.
3. In a separate smaller bowl whisk together the water, oil, vinegar and vanilla.
4. Make a well in the center of the dry ingredients and stir in the combined wet ingredient, stirring just until smooth.
5. Divide the batter evenly between the muffin cups. Spoon 3 tablespoons of the filling onto the top of the cake batter and smooth to the edges to cover the batter. This will fill the cups almost to the top.
6. Bake for 25 minutes or just until the tops are just slightly golden brown and springy.
7.  Cool cupcakes for a few minutes in the pan then turn out onto a cooling rack.
8.  When cooled, melt the remaining chocolate until liquid and drizzle over the top of the cupcakes.  These moist treats will keep well unrefrigerated up to 3 days if stored in an airtight container.

FRESH BERRY MUFFINS
MAKES 18 REGULAR SIZED MUFFINS
OVEN TEMPERATURE: 350°

Step 1:
In a bowl whisk together the following:
1 ½ cups flour
2 ¼ teaspoons baking powder
½ teaspoon kosher salt

Step 2:
In a large bowl beat together the following ingredients at low speed until combined:
1 cup sugar
2 large eggs at room temperature
½ cup canola oil

Step 3:
Beat in the following to the ingredients in Step 2:
¾ cup whole milk
1 teaspoon real vanilla extract

Step 4:
Add the wet ingredients to the dry ingredients slowly and beat just until the batter is smooth.

Step 5:
Toss 1 ½ cups washed and dried fresh berries in 2 tablespoons flour to coat.
Gently stir into batter. Set batter aside.

Step 6:
Crumb Topping
In a separate bowl combine:
1 cup flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
Pinch of salt

Step 7:
Stir 6 tablespoons melted butter into dry mixture in step 6 and cut with pastry cutter or fork until it forms pea-sized clumps.

Step 8:
Scoop batter into paper lined muffin pans filling them ¾ of the way full. Sprinkle 1 ½ tablespoons of the crumb topping onto the top of batter and press lightly to set.

Step 9:
Bake for 20 - 22 minutes until lightly golden and springy to the touch.