Hello hello, happy Friday! I’ve got one delicious new recipe for you this week, one “updated one”, some of my current favorites, and a sneak peek at next week’s recipe as well.
lemon blueberry cookies
I can’t say this enough because it’s my favorite baking time of the year: it’s citrus szn!! When you hear “lemon blueberry cookies”, you’re probably thinking of a lemon cookie with blueberries in it. Butttttt this is my take on a lemon blueberry cookie.
It starts with the same soft, melt-in-your-mouth brown sugar cookie base that you’ll see a lot on my blog (twix cookies, key lime cheesecake cookies, etc.) We’ll zest those cookies up with some lemons. The key here is to rub the zest into the sugar with your fingers. This releases essential oils from the lemon zest, which in turn adds more flavor into your dough.
After we bake off the cookies, we’ll top them off with a super rich, creamy and slightly tangy cream cheese frosting.
And then it’s time for the star of the show - not just blueberries, but blueberry curd. We’ll make a super simple blueberry curd (no egg tempering required) that is simply just a gorgeous color, and swirl it into the cream cheese frosting. These cookies are seriously so delicious, even though they might look a little too pretty to eat.
small batch chocolate chip cookies
These got a picture update on the blog because the sun was out for a split second and these were in need of new pictures. These cookies are one of the most popular recipes on my blog and have so many great ratings (I can’t thank you all enough for rating my recipes!!)
If you haven’t seen them before, here’s the rundown:
Brown butter: you might notice that a lot of my recipes use brown butter, and simply put, it’s because it’s delicious. Browning your butter is such a simple way to add more flavor into your bakes, and adds delicious toasty notes to these cookies.
Dark brown sugar: dark brown sugar is just light brown sugar but with more molasses in it, aka more flavor. I find that some chocolate chip cookies can unfortunately be easily boring with their flavor profile, so dark brown sugar helps to amp up the flavor in the dough.
Crispy edges, soft center: the best of both worlds. Make sure to just *slightly* underbake your cookies for this effect.
Pools of chocolate: chocolate chips are great, but pools of chocolate are even better. I use Valrhona feves (affiliate link) for almost all of my cookies because they melt so beautifully to create perfect pools of chocolate. They are definitely on the pricier side and more fit for a treat-yourself situation though, so I recommend using a chocolate baking bar and chopping it up if you can for a very similar effect!
some of my current favorites:
Lemon meringue cheesecake: I love lemon-y desserts but I know there are people who don’t care for those so I’ll try to keep the lemon and chocolate desserts in a nice balance this spring and summer. But for now, this is another one for my lemon lovers. It’s a super rich and creamy cheesecake topped with lemon curd and a torched meringue. If you’re like me and raw eggs are a little scary to you, I think you’ll love to know that this meringue is actually cooked before being torched!
Pistachio rose cookie croissants (crookies): I feel like we moved on a little too fast from cookie croissants. I like to leave croissant-making to the croissant-making professionals (mainly because I don’t have the patience for them), so these are super easy to make because you just need to buy some croissants and stuff your favorite cookie dough into them. If you’re looking for a bit of a fancy version, I made these crookies with a brown butter pistachio rose cookie dough. It’s floral, nutty, buttery, flaky perfection.
and a sneak peek for next week:
I’m obsessed with this cake and I hope you will be too. It’s a one layer chocolate cherry cake that we cut in half, fill with a *ton* of chocolate pudding (and more cherries), and then top it all off with a huge pile of whipped cream and even more cherries. She’s coming to the blog early next week!
happy baking!
♡ erin