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Dessert

Vegan Lemon Poppy Seed Cookies

vegan, lemon, poppy, cookies

A stack of these will definitely cure the winter blues.

 

February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

Lemon Poppy Cookies

vegan, lemon, poppy, cookies

You won't be able to keep these for long!

I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity. 

As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!

xoxo,
Cosette

vegan, lemon, poppy, cookies

Soft, chewy and perfect!

 

 

Print Recipe
 Vegan Lemon Poppy Seed Cookies
Makes 24 cookies
vegan, lemon, poppy, cookies
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Cookie
Lemon Glaze
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Cookie
Lemon Glaze
vegan, lemon, poppy, cookies
Instructions
  1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.
  2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.
  3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.
  4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.
  5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.
  6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.
  7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.
  8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.
  9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.
  10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!
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Strawberry Rosemary Galette

galette, strawberries, seasonal

Perfect seasonal strawberries make this galette perfect all summer long.

The Galette

I love pie just as much as the next person, but sometimes I don't have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don't get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

Enter pie's cousin, the galette. Just as tasty as pie with half the work, effort and stress. It's pie's younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen's Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

I'll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

strawberry galette

Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

 

strawberry galette

Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

 

Stawberry Galette

Choosing local, fresh strawberries ensures the sweetest fruit.

 

Strawberry galette

Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

 

strawberry galette

A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

 

 



Print Recipe
 Strawberry Rosemary Galette
galette, strawberries, seasonal
Cuisine Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Rosemary Pie Crust
Strawberry Galette Filling
Cuisine Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Rosemary Pie Crust
Strawberry Galette Filling
galette, strawberries, seasonal
Instructions
Rosemary Pie Crust
  1. In the bowl of a food processor, combine your flours, sugar and salt.
  2. Pulse quickly to combine.
  3. Add in your cold butter pieces and pulse several times until crumbles form.
  4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.
  5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.
Galette
  1. Preheat your oven to 425 degrees.
  2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.
  3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.
  4. Spread your prepared jam on top of the semolina mixture.
  5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.
  6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).
  7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.
  8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!
Recipe Notes

**You may use prepared pie dough and chop rosemary and add in or use as is. 

**If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 

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Chocolate Tarts

chocolate, tarts, mother's day,

Chocolate tarts made with Moonstruck chocolate. Perfect for Mother's Day

I see you mama, chasing your toddler through the park. 
I see you mama, trying to get through your grocery list and managing the tantrum your child decided to have.
I see you mama, driving to and from school, practices and school events with grace. 
I see you mama, reading to your kiddos.
I see you mama, doing laundry, getting lunches ready, making sure the house is clean for your family.
I see you mama, going to work, coming home and taking on your 2nd job. 
I see you mama, healing that booboo with a kiss. 
I see you mama, watching your kids at every performance, game and special event ready with your camera. 
I see you mama, taking the world on your shoulders. 
I see you mama. I admire you. I respect you. I support you. I am with you 100%. 

Mother's Day

To all the mamas in the world, you are MORE than anyone can understand. You are what makes this world run, you are what makes our hearts grow. I am thankful to my own mama for giving me the life that I have, for caring, nurturing and making me a better person. However you decide to celebrate this Sunday, whether you are celebrating as a mom, with your mom or just celebrating a special person in your life, take the time to cherish and embrace the amazingness these woman share. 

Happy Mother's Day! 

Xoxo
Cosette

tarts, chocolate, moonstruck, mother's Day

Make mom a handmade tart this Mother's Day!


Print Recipe
 Chocolate Tarts
chocolate, tarts, mother's day,
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
chocolate, tarts, mother's day,
Instructions
  1. Preheat oven to 350F Equipment: (6) 5" tart pans
  2. In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
  3. Place a heaping ¼ cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
  4. Place on baking sheet and bake for 20 minutes. Remove and let cool.
  5. Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
  6. After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
  7. Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
  8. Bake on baking sheet for another 20 minutes until set.
  9. Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!
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Strawberry Shortcake

strawberry, whipped cream, cake

Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it's raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around. 

cake, strawberry, layer cake

Layers of delicate white cake and strawberry whipped cream.

That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer's Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I'm ready to start planting my garden, long days, BBQs and endless time with friends and family. 

Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I'm joined by over 90 bloggers sharing all things strawberry...because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you'll ever see! 

whipped cream, cake, strawberries

Layers of delicate white cake and strawberry whipped cream.

I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party.  Not fussy,  just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration! 

xoxo
Cosette

A list of the amazing bloggers contributing to our fabulous strawberry party: 

Rebecca and Ruth Bloom @squaremealroundtable Roasted Balsamic Strawberry Pavlova http://www.squaremealroundtable.com/recipes/balsamic-roasted-strawberry-pavlova
Joy Huang @joyosity Strawberry Matcha Cream Cheese Tart
Jenny Kaicher @catgrammer strawberry & cheese danish  
Annie Garcia @WhatAnniesEating Vegan Strawberry + Basil Ice Cream WhatAnniesEating.com
Michele Di Pietro @MangiaWithMichele Bruschetta w/ Spicy Strawberry Tomato Jam, Goat Cheese & Basil https://www.instagram.com/mangiawithmichele/
Heifa Odeh @fufuinthekitchen Vegan Strawberry Banana Ice cream Sandwiches www.fufuskitchen.com/vegan-strawberry-ice-cream-sandwich
Natalie Popkave @beeandthebaker
Strawberry Pie - Red wine soaked strawberries with black peppercorn
  
Emily Wilson @thishealthytable Strawberry Tahini Short Cake https://thishealthytable.com/blog/strawberry-tahini-short-cake
Becca Rea-Holloway @floursinyourhair Strwaberry Milk Donuts https://www.floursinyourhair.com/recipes/strawberry-milk-donuts
Kate Wood @katie_clova Strawberry Icebox Pie thewoodandspoon.com/strawberry-icebox-pie/
Marcia Smart @smartinthekitchen Rustic Strawberry Galette https://smartinthekitchen.com/2017/07/rustic-strawberry-galette/
Mimi Newman @miminew strawberry-jam filled brioche donuts https://www.theherbandspoon.com/baking/jelly-doughnut/
Irena Steinjan @flottelottehaan Strawberry Ice Cream Sandwiches www.flottelotte.eu
Cyn Robinson @betterwitbiscuits Strawberry Cobbler https://www.betterwithbiscuits.com/2018/04/25/strawberry-cobbler/
Samantha Gutmanis @mykitchenlove Strawberry Rhubarb Tart http://www.mykitchenlove.com/rhubarb-strawberry-tart/
Shannon McDowell @rumblyinmytumbly_ Strawberry Scones www.rumblytumbly.com
Michelle C @siftandsimmer Rose Strawberry Hibiscus Mille Crepe Cake
Ari Laing @wellseasonedstudio Classic vanilla layer cake with mascarpone buttercream and fresh strawberries
Jean Choi @whatggmaate No Bake Strawberry Cheesecake Bars (Paleo, Vegan) https://whatgreatgrandmaate.com/strawberry-no-bake-cheesecake-bars-paleo-vegan
Sami Romansky @moreicingthancake Strawberry, Balsamic & Black Pepper Babka moreicingthancake.com
Marianne Madison @my.recipe.addiction Strawberry Vanilla Bean Cake  
Kristina Cho @eatchofood Strawberry Basil Glazed Donuts eatchofood.com
Brandi @cocoaandsalt Strawberry Pistachio Tart www.cocoaandsalt.com
Paula @gobblethecook Strawberry Fraisier  
Enrica Monzani @asmallkitcheningenoa Italian Riviera strawberries salad www.asmallkitcheningenoa.com
Maren Ellingboe @marenkiersti Angel Food Cake with Whipped Cream & Strawberries www.marenellingboe.com
Nicole Perry @amodestfeast Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Marie Roffey @sugarsaltmagic Strawberry Mousse Tart https://www.sugarsaltmagic.com/strawberry-mousse-tart
kate aliberti @kaaliberti Strawberry Rhubarb Pie x
Kate Ramos @holajalapeno Strawberry Pink Peppercorn Margarita http://www.holajalapeno.com/2017/04/strawberry-pink-peppercorn-margarita.html
Annie D'Souza @worthypause Strawberry-Basil Shrub Cocktail https://www.worthypause.com/blog/2016/12/strawberry-basil-shrub-cocktail
Jo Harrington @jojoromancer TBD strawberry pie  
Tia Lilley @hotdishingitout Panna Cotta with Strawberry Jelly https://www.hotdishingitout.com/blog/2018/04/25/panna-cotta-strawberry-jelly
Karen Carbone @whatskarencooking Strawberry Eton Mess www.whatskarencooking.com
Sam Sabol @samsabol Baked Brie with spicy strawberry compote  
Amanda Samuels @figsandflour Shrimp Tacos with Strawberry Apricot Salsa https://figsandflour.com/2016/06/16/shrimp-tacos-with-apricot-strawberry-salsa/
Elsa Hannaford @piegirlbakes Strawberry ginger pie https://piegirlbakes.com/2017/06/10/strawberry-ginger-pie/
Helen Nugent @batterednbaked Strawberry pie TBA  
Kylie Mazon @cookingwithcocktailrings Basil Balsamic Strawberry Shortcake cookingwithcocktailrings.com
Patricia Rivero @cooking.again Chocolate meringue with white chocolate moisse and strawberries. http://reencontrandomeconlacocina.wordpress.com
Denisse Salinas @lepetitchefsb Strawberry Orange Blossom Tartlets lepetiteats.com
Maia Paul @thecookbooknerd Strawberry, goat cheese and basil Schiacciata  
Rebecca Clark @mamaclarkskitchen French Strawberry Tart  
Amisha Gurbani @thejamlab TBD www.thejamlab.co
Niki Smalec @cleanplateclb Mini strawberry Bundt cakes with lemon glaze www.cleanplateclb.com
Jessica @effyeahfood TBD www.effyeahfood.com
Sónia Pereira @thehealthysins Coconut flour Crepes topped with fresh strawberries and coconut yogurt www.thehealthysins.com
Sylvie Charles @justdatesyrup strawberry date syrup oat crumble www.justdatesyrup.com
Kasey Goins @well_fedsoul Strawberry Almond Mascarpone Cake https://well-fedsoul.com
Jennifer Huang @jenniferluhuang@gamil.com Strawberry and Mascarpone Creme Crepe Cake  
Katherine Turro @katherineinbrooklyn Roasted Strawberry Balsamic Ice Cream www.katherineinbrooklyn.com/blog/roasted-strawberry-balsamic-ice-cream
Leanne Combden @crumbtopbaking Strawberry Chia Jam Oat Bars https://www.crumbtopbaking.com/strawberry-chia-jam-oat-bars/
Marianne Lynn @mariannes_kitchen Strawberry Madeleines www.mariannecooks.com
Jennifer Caroff @foodsoulutions Strawberry Soup (savory and sweet) www.foodsoulutions.com
jess larson @playswellwithbutter strawberry salad with goat cheese, grilled chicken, & maple balsamic vinaigrette
Melissa Cortina @melissalcortina Pickled Green Strawberries bavettemeat.com
Becky Sue Wilberding @bakingthegoods Mini Strawberry Lemon Cupcakes http://bakingthegoods.com/2018/04/24/mini-strawberry-lemon-cupcakes/
Cristina Manjon @fortyninefigs Strawberries and Cream Paris-Brest  
Ginger Smith @lemonthymeandginger Strawberry Basil No Churn Ice Cream http://lemonthymeandginger.com/strawberry-no-churn-ice-cream
Wendy Aceto @theciaofandiary Strawberry Tarts  
Clemence Gossett @gourmandisela Strawberry Pistachio Salad http://thegourmandiseschool.com/?recipe=strawberry-pistachio-and-arugula-salad
Bebe Carminito @champagneandcookies Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze https://www.champagneandcookies.net
Fiona McCabe @made_fromscratch Roasted strawberry and basil ice cream
Lisa McDaniel @tinykitchencapers Strawberries and Cream Pound Cake http://www.tinykitchencapers.com/strawberries-and-cream-pound-cake/
Kirsten Schimoler @ritualsofthekitchen
Lemon Olive Oil Cake with Strawberry Rhubarb & Ginger Compote, Yogurt & Fresh Berries
  
Ruth Tam @rushyama Mini Chocolate Cake with Strawberry Ganache http://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/
Jessie Sheehan @jessiesheehanbakes strawberry basil turnovers https://www.jessiesheehanbakes.com/2018/04/25/strawberry-basil-turnovers/ ‎
Nadia Hubbi & Deana Kabakibi @sweetpillarfood TBD www.sweetpillarfood.com
Joanna Kulma @asiakulma strawberry & pistachio galette  
Annie Campbell @annielcampbell Strawberry Pavlova annie-campbell.com
Majed ali @thecinnaman Rose Hibiscus Strawberry Icebox Pie http://thecinnaman.com/rose-hibiscus-strawberry-icebox-pie/
Lindsay Surowitz @weeknightbite TBD  
Shahla Rashid @myberkeleykitchen Strawberry Kale Salad with Balsamic Vinaigrette www.myberkeleykitchen.com
Elizabeth Van Lierde @college_housewife   http://thecollegehousewife.com/
Thida Bevington @thida.bevington Strawberry galette  
Kim Pawell @somethingnewfordinner Watermelon, Tomato and Strawberry Salad with Burrata
Kaitlyn Guarini @currentmoodfood Fresh Strawberry Yogurt Cake https://www.aspicyperspective.com/farmstand-fresh/
Anam Khan @anamazingappetite Vanilla Strawberry Tart https://www.anamazingappetite.com/
Denise Browning @easyanddelish Strawberry Brigadeiros http://www.easyanddelish.com/strawberry-brigadeiros/
Mary Kasprzak @blossomtostem Mezcal Lime Strawberry Pavlova https://www.blossomtostem.net
Candace Nelson @candacenelson Strawberry Shortcakes  
       
Bella Karragiannidis @ful.filled Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream https://www.ful-filled.com
Donna Shin @bappygirl Strawberry Spinach Almond Salad bappygirlyum.blogspot.com
Michelle M @glykiazoisweetlife   http://www.glykiazoisweetlife.com
Rezel Kealoha @rezelkealoha Rose Poached Strawberries with Thyme Flowers http://www.rezelkealoha.com/recipes/apple-cider-rose-poached-strawberries/
Sam Adler @frostingandfettuccine Strawberry Basil layer cake with strawberry simple syrup http://frostingandfettuccine.com
Daniela Gerson @ChefDanielaGerson
Mascarpone Tart ~ Strawberries & Candied Pecans ~ Pretzel Crust
  
Uschi Ernst @dukkah_queen Rhubarb crumble with strawberries  
Plum Lucky @plumluckypiepi Strawberry elderflower pie with strawberry crust  
Ellen Gray @nomoremrnicepie Fresh Strawberry Pie http://www.nomoremrnicepie.com
Jordan Elbaum @pricklyfresh Strawberry Burratta Kale Salad with Pistachio & Lemon Vinaigrette http://www.pricklyfresh.com/summer-strawberry-burratta-kale-salad/
Jess & Margarita @farmandcoastcookery Strawberry & Thyme Shortcake http://www.farmandcoastcookery.com/blog/
Stephanie Ibarra @ChiPieDesserts Strawberry Hand Pies  
Nilufar Kayhani @lifeasalotus   lifeasalotus.com/blog
Katie Olsen @katiebirdbakes Strawberry Crumble Bars https://www.katiebirdbakes.com/strawberry-crumble-bars
Valerie Six @sixsnippets Strawberry Fool www.sixsnippets.com

 





Print Recipe
 Strawberry Shortcake
strawberry, whipped cream, cake
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
strawberry, whipped cream, cake
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a (3) 6" (3" deep) cake rounds.
  2. In stand mixer, mix eggs, vanilla, lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and lemon juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Divide the batter equally among the 3 cake pans.
  6. Bake for 40-50 minutes until a cake tester comes out clean.
  7. Remove when done, let cool and remove cakes from pans to allow to fully cool.
Whipped Cream
  1. In the bowl of your stand mixer, attach your whisk attachment and pour your heavy cream in the bowl.
  2. Whip cream to almost stiff peaks on high speed, just before peaks stiffen, add your strawberry jam and salt, continue to whisk.
  3. Whisk on high speed until stiff peaks form.
Assembly
  1. Place a dollop of whipped cream on your cake plate or cake board.
  2. Place one cake round on top of dollop the spread a generous amount of whipped cream and spread. Place a about a heaping tablespoon of jam in the center.
  3. Place next round on top and repeat with the 3rd layer.
  4. Spread whipped cream on top and sides of cake and smooth.
  5. Decorate with strawberries and serve.
Recipe Notes

If you don't have 6" cake rounds:
9x13 pan ~ 30-35 minutes
bundt ~ 60 minutes
9" rounds ~ 30 minutes

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Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I'm no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there's always room for pie. Don't you think? 

With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr's Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I'd sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

Apple pie, Pi Day

Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I'm no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you'd like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Pie filling

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Shop Essentials for your pie:

 

 

 

Print Recipe
 Pi(e) Day ~ Apple Pie
Apple pie, Pi Day
Course Dessert
Cuisine Dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
Apple pie, Pi Day
Instructions
Pie Dough
  1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.
  2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **
Apple Pie Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.
  3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.
  4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.
  5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **
  6. Whichever style you choose, trim excess dough then crimp together to seal edges.
  7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.
  8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.
  9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.
  10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.
  11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.
  12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.
  13. Bake for another 30 minutes at 375 degrees.
  14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.
Recipe Notes

I like using Cocina Marie's all butter pie dough recipe:
http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
I did sub ¼ cup spelt flour for this particular recipe and had great success. 

Some ideas, tips and tricks for your 2nd layer of pie dough: 
https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie

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The BEST Chocolate Chip Cookies

Soft, chewy bakery style chocolate chip cookies.

Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write, and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.

Why I Chose Chocolate Chip Cookies

I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for  special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!

Alessia, age 7

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Print Recipe
 The BEST Chocolate Chip Cookies
After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!
Soft, chewy bakery style chocolate chip cookies.
Course Baked Good
Cuisine Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
large cookies
Ingredients
Course Baked Good
Cuisine Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
large cookies
Ingredients
Soft, chewy bakery style chocolate chip cookies.
Instructions
  1. Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.
  2. In a small bowl, combine flours, baking soda and salt. Whisk until combined.
  3. In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.
  4. Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.
  5. Turn mixer to low and slowly add in flour mixture.
  6. Finally add in the chocolate chips.
  7. Using a ¼ cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.
  8. Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!
Recipe Notes

Recipe adapted from:
http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

 

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Swoonworthy Apple Cake

Our Day.

We're already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We're fully into "No School November" an official term here in Portland! Don't get me wrong, I love my kids but since all 3 have been at school full-time, I've kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie...never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

The Cake.

This cake. What can I say about this cake besides, it's a SPECTACULAR. It's simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don't get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I'm writing it today) and other times with walnuts. 

With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn't your thing or you aren't ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I've jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

Brown Butter. 

Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don't you? I won't digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won't be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Apple Cake
Apple cake with walnuts and browned butter
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Apple cake with walnuts and browned butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a bundt pan.
  2. In stand mixer, mix eggs, vanilla (or whiskey), lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and orange juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Pour half the batter into the bundt pan.
  6. Next, mix the apples and cinnamon together in a small bowl and place on top of the batter poured into bundt.
  7. Finally, pour the 2nd half of the batter on top.
  8. Bake for 65-75 minutes, until a cake tester comes out clean.
  9. Remove when done, let cool and remove from bundt pan.
  10. Once cake has cooled, drizzle brown butter glaze and top with walnuts while glaze is wet.
Brown Butter Glaze
  1. Melt the butter on medium heat. Continue melting until brown bits begin to form. Be sure to scrape and swirl the pan as the butter melts. Remove when the smell is aromatic and butter has browned.
  2. Whisk in the remaining ingredients until a smooth glaze forms.
Recipe Notes

*Feel free to add in walnuts to the center of your cake if you'd like.

*The glaze and additional nuts are definitely optional, the cake on its own is amazing and can stand up to any dessert tray. 

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Chocolate Olive Oil Cookies

cookies, olive oil, chocolate, baking, chocolate chip

Carapelli Olive Oil elevates these cookies from simple to divine.

There are some things that you just fall in love with. Cute babies, fresh flowers, the smell of a fresh rain, new shoes and these cookies! Seriously, you will fall in love with these cookies because they are soft, chewy and have such a depth of flavor. Since fall is on the horizon, a few extra cookies is just what the doctor ordered. Add some molasses and brown butter and we're really talking fall! A touch of Carapelli Unfiltered Organic Extra Virgin Olive Oil makes these cookies really special, that nutty flavor plays so well with the brown butter and molasses to create a perfect treat. 

cookie, chocolate, olive oil, dessert

Scoops of this perfect dough get ready for the oven.

The cookie is a science all on its own balancing what ingredients and process to make them the ULTIMATE:

BUTTER or OIL
BROWN SUGAR or GRANULATED SUGAR
REFRIGERATE or NOT

Then you have to decide do you want them: CHEWY or CAKEY? So many choices and so many variations. I'm a big fan of a chewy cookie with a crispy edge, the ultimate balance. If I want a cakey cookie, I'd rather just eat cake!

These cookies go one step beyond your average chocolate chip cookie with the addition of cocoa powder. The cocoa powder gives the cookies that signature crinkle and really make it decadent. 

I'm not saying these are the BEST cookies you'll ever have, but I do think if you don't try them you may regret it. Don't you want to sample a bite of heaven? A cookie that has deep flavors of olive oil, molasses and brown butter, giving them an almost caramel note? 

So, grab your mixer and make a batch today!

cookie, chocolate, olive oil, dessert

Those puddles of chocolate and salt are rich and gooey!

As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

xoxo,
Cosette

Print Recipe
 Chocolate Olive Oil Cookies
cookie, chocolate, olive oil, dessert
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
cookie, chocolate, olive oil, dessert
Instructions
  1. Preheat oven to 325 degrees F. Makes approximately 24 cookies.
  2. Line 2 cookie sheets with parchment paper or silicone mats.
  3. In a small saucepan, melt your stick of unsalted butter. Allow to melt and slowly begin to brown. You'll start to see brown bits forming, stir and swirl the pan making sure the butter doesn't burn. You'll start to smell some caramel notes, remove from heat when browned.
  4. In your mixing bowl, cream together the melted (but cooled) browned butter, olive oil, sugars and molasses. Beat in the vanilla and eggs until creamy, about 5 minutes. Slowly mix in the dry ingredients (sift the baking soda and cocoa powder), mix until just combined. Add in the chocolate chunks.
  5. Drop cookies (about 2 tablespoons per cookie) onto cookie sheets 2 inches apart. Bake for 15 minutes then top with additional chocolate chunks and flake salt. Bake for another 3-5 minutes until edges are crisp and centers are soft.
  6. Allow to cool in the pan for 5 minutes then transfer to wire rack.
Recipe Notes

**You can freeze cookie balls (omit salt) on a sheet pan then transfer to a ziploc bag. Pop out a few cookies whenever you want and bake them off. 

**Store cookies in an airtight container for 3-5 days

**Best to bake 1 cookie sheet at a time, if you bake 2 at once, swap trays halfway to ensure even baking. 

 

 

 

 

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Peaches & Cream Tart

It's been a while friends, I've been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

So here we are, beginning of September and for some bizarre reason unknown to me it's 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I'm living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that's my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what's not to love! Winner Winner!!

Even though there are several steps to assemble the tart, it comes together quite quickly. You'll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter...yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you'll have your special dessert to enjoy! Follow the detailed instructions below. 

This is a perfect dessert for a dinner party, it's lovely on it's own, doesn't need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Peaches & Cream Tart
This tart is amazingly decadent! Enjoy!!
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.
Peaches
  1. Bring a large pot of water to a boil.
  2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
  3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
  4. Remove with a slotted spoon and remove skin.
  5. Cut into ¼" slices and set aside.
Pastry Shell
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
  2. Mix until a soft dough forms, it may be a bit crumbly.
  3. Remove from bowl and wrap in plastic wrap, place in fridge.
Pastry Cream
  1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
  2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
  3. Slowly add in about ½ cup of your milk/egg mixture and whisk until smooth.
  4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
  5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
  6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.
Assembly
  1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
  2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
  3. Bake tart shell for 15 minutes empty.
  4. Remove and let cool for 5-10 minutes.
  5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
  6. Begin layering your sliced peaches in a circular fashion.
  7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
  8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
  9. Let cool, remove outer ring of tart pan and enjoy!
Recipe Notes

**If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water.

**Store tart in fridge up to 3 days.

Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/

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Blueberry Honey Graham Cracker Ice Cream

It took me a little while, but here I am, finally launched this blog! And what better day than National Ice Cream Day! I'm not a trained chef or a writer but I do love to cook and bake, you can learn more about my background here. I hope to share lots of fun recipes with you that span from Lebanese dishes like Sabanikh oo 'Riz or Kousa, to more traditional American foods like pizza. My love is definitely in baking, especially elaborate cakes like this one that was made with chai infused buttercream....swoon! 

So whatever your food likes, I hope there is something here that will spark your interest. I am always looking for new ideas to meld my Lebanese heritage with modern day cuisine. If there is something you're interested in knowing more about, shoot me an email anytime! I would love to hear from you!!

No Churn Ice Cream

But, I digress...it's National Ice Cream Day! I jumped on the no-churn ice cream bandwagon and made my own version: Blueberry Honey with Graham Cracker. It's super simple to make, eggless and tasty! I may never go back to churned ice cream again. 

This no churn ice cream combines sweetened condensed milk and whipped cream to make a magical ice cream. 

I started off by cooking down some blueberries with fresh local honey, I have the BEST honey source if you're local to Portland! 

 

Once the mixture warmed up and began to boil, I added some cornstarch to thicken the sauce quickly. A natural thickener is lemon, but I since I wanted this to thicken quickly, cornstarch was a better way to go. I let the mixture cool before I went ahead making the ice cream. 

One can of sweetened condensed milk + 2 cups of heavy whipping cream is all you need to make magic! The condensed milk gives you the sweetness that ice cream needs and the whipped cream gives the light airy texture. In a large bowl, empty your can of sweetened condensed milk and vanilla extract. Next, with your hand mixer or KitchenAid with whisk attachment, place 2 cups of cold heavy whipping cream in the bowl. Whisk on high until stiff peaks form. Take a spoonful of whipped cream and gently fold into the condensed milk mixture. Continue to do this one spoonful at a time, gently folding until the whipped cream is done. 

Since my blueberry mixture is pretty heavy and dense, I'm going to layer it into the ice cream rather than mix it in. If you have some mix-in like the graham crackers I'm using or chocolate chips, you can mix those right in now. 

Next, place a layer of your whipped ice cream and lay in an 8" loaf pan. Then take a few spoonfuls of the blueberry mixture and swirl around. Add another layer of whipped ice cream and another layer of blueberry. End with your final layer of whipped ice cream. 

That's it! Lay a sheet of wax paper on top to prevent ice crystals from forming and place in the freezer for at least 6 hours. Scoop and enjoy! So many variations that you can make with this simple base recipe. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Print Recipe
 Blueberry Honey Graham Cracker Ice Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Passive Time 6 hours
Servings
Ingredients
Blueberry Sauce
Ice Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Passive Time 6 hours
Servings
Ingredients
Blueberry Sauce
Ice Cream
Instructions
Blueberry Sauce
  1. Place blueberries + honey in a heavy bottomed pot.
  2. Place on medium high heat and let honey melt and blueberries soften, about 10 minutes.
  3. Place cornstarch + a splash of water in a small bowl to create a slurry.
  4. Add slurry to the blueberry mixture and remove from heat to thicken.
  5. Let cool.
Ice Cream
  1. Place sweetened condensed milk in a large bowl.