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    vanilla

    Vegan Lemon Poppy Seed Cookies

    February 8, 2019

    vegan, lemon, poppy, 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
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons
    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour
    Servings
    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons
    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    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!
    Share this Recipe

    Tahini Breakfast Cookies

    January 10, 2019

    cookie, healthy, tahini, breakfast
    cookie, healthy, tahini, breakfast, lebanese
    Delicious, healthy and A COOKIE!!!!

    Cookies aren't just for December!

    Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

    I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

    Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

    I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

    cookie, healthy, tahini, breakfast, lebanese
    The sesame seeds are definitely extra, but add a nice little touch.

    Lebanese Flair

    Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

    I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

    xoxo,
    Cosette

    cookie, healthy, tahini, breakfast, lebanese
    Print Recipe
    Breakfast Cookies
    Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
    cookie, healthy, tahini, breakfast
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    cookie, healthy, tahini, breakfast
    Instructions
    1. Preheat oven to 375 degrees.
    2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
    3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
    4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
    5. Mix together until a cohesive dough forms. The dough will be very thick.
    6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
    7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
    8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
    Recipe Notes

    **You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

    **Feel free to change out your add-ins if walnuts and apricots aren't your style.

    **You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

    Share this Recipe

    Tahini Banana Bread

    May 8, 2018

    banana bread, tahini, Mediterranean, breakfast

    banana bread, tahini, Mediterranean, breakfast

    Perfect crumb and slices for your morning.

    Here's a little secret for you that's BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

    I honestly think that sometimes my kids purposely don't eat the bananas JUST so I can make bread or muffins! I don't blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

    • Fluffy, not dense
    • Perfect crusty top
    • Tender crumb
    • Dare I say it....moist
    • Banana flavor, but not too intense
    • Not too sweet, I mean, it's a breakfast bread

    banana bread, tahini, Mediterranean, breakfast

    Soft, tender crumb and perfect slices.

    Banana Bread ~ with a twist

    I set out on my journey to create all those details but add a bit of Lebanese flair...of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don't like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

    Tahini

    Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

    banana bread, tahini, Mediterranean, breakfast

    Serve for breakfast and top with an additional drizzle of tahini.

     



    Print Recipe


    Tahini Banana Bread

    The best part of banana bread is that it's one bowl and DONE!

    banana bread, tahini, Mediterranean, breakfast

    Course Baked Good, Breakfast
    Cuisine American

    Prep Time 5 minutes
    Cook Time 50-60 minutes

    Servings
    servings


    Ingredients
    • 1 cup mashed bananas 2-3 very ripe bananas
    • ⅓ cup coconut oil melted (can sub with canola oil)
    • 2 large eggs
    • ⅓ cup tahini
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 teaspoon vanilla
    • 1 ¾ cups all purpose flour
    • ¾ teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1 ½ teaspoon all spice **can sub cinnamon if you prefer
    • ½ teaspoon kosher salt

    Course Baked Good, Breakfast
    Cuisine American

    Prep Time 5 minutes
    Cook Time 50-60 minutes

    Servings
    servings


    Ingredients
    • 1 cup mashed bananas 2-3 very ripe bananas
    • ⅓ cup coconut oil melted (can sub with canola oil)
    • 2 large eggs
    • ⅓ cup tahini
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 teaspoon vanilla
    • 1 ¾ cups all purpose flour
    • ¾ teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1 ½ teaspoon all spice **can sub cinnamon if you prefer
    • ½ teaspoon kosher salt

    banana bread, tahini, Mediterranean, breakfast


    Instructions
    1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.

    2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.

    3. Add in your dry ingredients and fold until no dry ingredients show.

    4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.

    5. Slice and enjoy!


    Recipe Notes

    **Feel free to add in ½ cup nuts or chocolate chips to bread

    **For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

     


    Share this Recipe

    Strawberry Shortcake

    April 25, 2018

    strawberry, whipped cream, cake

    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
    http://the-cooking-of-joy.blogspot.com/2018/04/strawberry-matcha-cream-cheese-tart.html
    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
    https://www.siftandsimmer.com/1st-blogiversary-rose-strawberry-hibiscus-mille-crepe-cake/
    Ari Laing @wellseasonedstudio Classic vanilla layer cake with mascarpone buttercream and fresh strawberries
    https://www.wellseasonedstudio.com/2018/04/25/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
    http://www.amodestfeast.com/2016/04/18/greek-yogurt-crispy-quinoa-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
    http://playswellwithbutter.com/2018/04/25/strawberry-salad-goat-cheese-maple-balsamic-grilled-chicken/
    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
    https://madefromscratchblo.wixsite.com/madefromscratch/single-post/2018/04/23/strawberriesarethejam
    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
    https://somethingnewfordinner.com/recipe/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
    • 5 large eggs
    • 2 tsp vanilla
    • 1 large lemon zested
    • 2 cups granulated sugar
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup fresh squeezed lemon juice
    Strawberry Whipped Cream
    • 2 cups heavy whipping cream
    • ½ cup prepared strawberry jam
    • pinch of salt
    Course Dessert
    Cuisine Dessert
    Prep Time 30 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Lemon White Cake
    • 5 large eggs
    • 2 tsp vanilla
    • 1 large lemon zested
    • 2 cups granulated sugar
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup fresh squeezed lemon juice
    Strawberry Whipped Cream
    • 2 cups heavy whipping cream
    • ½ cup prepared strawberry jam
    • pinch of salt
    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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    Swoonworthy Apple Cake

    November 9, 2017

    Apple cake with walnuts and browned butter

    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
    • 5 large eggs
    • 2 teaspoon vanilla or whiskey
    • 1 large lemon zested
    • 2 cups granulated sugar
    • 3 cups flour
    • 3 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup orange juice
    • 3-4 medium apples skinned and cut into ½" cubes
    • 1 teaspoon cinnamon
    • ⅓ cup walnuts (you can add additional with the apples in center of cake)
    Brown Butter Glaze
    • 1 stick unsalted butter
    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1 tsp salt
    Course Baked Good, Dessert
    Cuisine Dessert
    Prep Time 15 minutes
    Cook Time 65 minutes
    Servings
    slices
    Ingredients
    Cake
    • 5 large eggs
    • 2 teaspoon vanilla or whiskey
    • 1 large lemon zested
    • 2 cups granulated sugar
    • 3 cups flour
    • 3 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup orange juice
    • 3-4 medium apples skinned and cut into ½" cubes
    • 1 teaspoon cinnamon
    • ⅓ cup walnuts (you can add additional with the apples in center of cake)
    Brown Butter Glaze
    • 1 stick unsalted butter
    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1 tsp salt
    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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    Kefir Oat Pumpkin Scones

    October 1, 2017

     

    This time of year is the BEST! Yes, I will probably start every blog post from now until Thanksgiving this same exact way. But it really is, the crisp air, leaves changing, cozying up with blankets and hot chocolate. My favorite! And not to mention my birthday is in ONE MONTH, I kind of like my birthday, I usually celebrate for a week or more. I will share more about that later. 

    But I digress, fall. Fall = pumpkins + leaves + hot chocolate + a few extra pounds to stay warm! Hahahaha! I haven't really lost the pounds that I was supposed to for summer. Oh well! But what if I gave you a scone recipe that is delicious but yet hearty and filled with slightly less guilt than a traditional scone? A scone that will not only taste good but have so much yummy goodness for you and will keep you full. A scone filled with pumpkin + oats? Would you like that? Okay! Poof! Done! 

    Probiotics ~ What are they good for? 

    Traditionally scones are made with gobs of butter or a load of heavy cream (my favorite kind!) but I thought and thought and realized that Whole Kefir Milk is loaded with so many vitamins + probiotics. What is a probiotic you ask? Probiotics are good bacteria, the good stuff that keeps your gut healthy. I think we could all benefit from some good gut health? Am I right? I love Nancy's Organic Probiotic Whole Milk Kefir which is what I used in this recipe. It has 64 BILLION CFUs (Colony Forming Units) in every 8oz serving! I'm not a scientist but that sure does sound good to me! Lots of good bacteria aimed to help my gut and general well being? Sign me up! Since Kefir is lactose free and butter contains only traces of lactose, these scones 98% lactose free (I made that percentage up, but really, probably close to that)! 

    How do I test my recipes to make sure a healthy scone is tasty? I have 3 children and many neighbors. When I'm unsure or trying something new, they are my audience and they are good at it. My kids will flat out tell me the truth if something is awful, they're great judges. They'd be fantastic on Chopped! And neighbors, I don't often give them awful stuff but when it's on the verge I share and get their opinions. The first batch of these guys were a little too dense (too much oat) but round 2 was perfect! My neighbors liked them both, hahaha! So the Kefir Pumpkin Oat Scone came to be but what really makes perfect is the pumpkin glaze, it really is the winner of the recipe, I know it's sweet and loaded with sugar but it really turns these guys into a perfect pumpkin scone worthy of  a weekend breakfast, a brunch or holiday gathering. 

    I hope you give this recipe a try. It makes for a great morning breakfast for kiddos, especially if they don't consume a lot of yogurt or dairy, easy way to hide it! So many health benefits all wrapped in a nummy scone. I will warn they are a little bit denser than a traditional scone but I think they are amazing and reheat well. Enjoy and as always, I'd love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    Print Recipe
    Kefir Oat Pumpkin Scones
    Course Baked Good
    Prep Time 10
    Cook Time 16-18 minutes
    Servings
    Ingredients
    Dry Ingredients
    • 2 ½ cups all purpose flour
    • ½ cup old fashioned oats **do not use quick oats
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 2 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • ⅓ cup granulated sugar
    • 4 tablespoon cold unsalted butter cut into small pieces
    Wet Ingredients
    • ¼ cup canned pumpkin
    • ¾-1 cup Whole Milk Plain Kefir I prefer Nancy's
    • 1 tsp vanilla
    Pumpkin Glaze
    • ½ cup powdered sugar
    • 1+ teaspoon canned pumpkin add more as needed
    • 1 heaping tsp cinnamon
    • 1 pinch kosher salt
    Course Baked Good
    Prep Time 10
    Cook Time 16-18 minutes
    Servings
    Ingredients
    Dry Ingredients
    • 2 ½ cups all purpose flour
    • ½ cup old fashioned oats **do not use quick oats
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 2 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • ⅓ cup granulated sugar
    • 4 tablespoon cold unsalted butter cut into small pieces
    Wet Ingredients
    • ¼ cup canned pumpkin
    • ¾-1 cup Whole Milk Plain Kefir I prefer Nancy's
    • 1 tsp vanilla
    Pumpkin Glaze
    • ½ cup powdered sugar
    • 1+ teaspoon canned pumpkin add more as needed
    • 1 heaping tsp cinnamon
    • 1 pinch kosher salt
    Instructions
    1. Preheat oven to 425 degrees F.
    2. Line baking sheet with parchment paper or silicone mat.
    3. Combine your dry ingredients together in a large mixing bowl with a whisk. Using a pastry cutter or your fingers, blend the butter until they resemble coarse pebbles.
    4. In another small bowl, add your pumpkin, kefir and vanilla. Using a fork, mix together until combined.
    5. Add your pumpkin/kefir mixture to the dry ingredients and fold until you have a cohesive dough. It shouldn't be too wet or too dry, if you need a tad more liquid, you can add a teaspoon of kefir at a time until you achieve a cohesive dough.
    6. Dump the dough onto a lightly floured surface. Cut into 2 pieces and form into 2 discs about ¾" thick.
    7. Cut each disc into 6 small triangles, beginning by cutting the disc in half then each half into thirds.
    8. Place scones on your lined baking sheet and bake for 16-18 minutes until golden brown.
    9. While baking, prepare your glaze. Combine your powdered sugar and 1 teaspoon of canned pumpkin and blend together. You want a thick consistency so keep working the pumpkin until it is all blended, if you need you can add a bit more pumpkin (start with ½ tsp) until desired consistency is achieved. Add cinnamon and salt.
    10. Remove scones and let cool on cooling rack. Once cool, drizzle your pumpkin glaze and enjoy!
    Recipe Notes

    **You can make the scones and place in freezer before baking. Remove and bake at any time, top with glaze when ready. 
    **I also like freezing the scones before baking, even for 15-20 minutes. It helps to loosen the gluten and create a flakier scone. 

    These silicone mats are AMAZING and super inexpensive, I highly recommend a set if you don't already have them.
    I use half sheet baking sheets, these are super! I use them for pizza, cookies, scones, chicken, potatoes, you name it! 

    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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