strawberry lemon cupcakes

I'm not sure when I became such a fan of lemon baked good, but I'm so glad I did! It's just such a refreshing flavor, and perfect for warmer months. I made these lemon cupcakes with strawberry buttercream for our last clinical day at the hospital for my clinical group and the nurses on our floor, and everyone loved them! (Isn't that the best feeling, when someone loves what you bake?) I ate about three in one sitting myself, and I will absolutely be making theses again!

Lemon Cupcakes with Strawberry Buttercream (recipe slightly adapted from I Am Baker)

Ingredients

Cupcakes

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 1 tsp. pure vanilla extract
• 3 tbsp lemonjuice, divided
• 1 tbsp lemon zest
• few drops of lemon extract (optional)
Strawberry Buttercream
• 1 stick butter, room temperature
• 1 tsp vanilla
• 1/3 cup strawberry jam or preserves
• 3 cups confectioners sugar
• 1-2 tbsp milk

Instructions

1. Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 16 muffins for me.)
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
4. Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
5. Remove from mixer then fold in lemon zest with spatula. I added a few drops of lemon extract at this point, to really bring out the lemon flavor.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
7. Use pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake.
8. Let cupcakes cool completely and dry before topping with strawberry frosting.
Strawberry Buttercream
9. Place butter, vanilla and jam in stand mixer with whisk attachment. Whisk on medium-high for 1-2 minutes, or until fully incorporated.
10. With mixer on low, add in sugar, one cup at a time. When mixer starts to struggle, drizzle in milk one tablespoon at a time.
11. After all milk as been added whisk buttercream on high for 1-2 minutes. Frost cupcakes when they have cooled.

Do I have you drooling? ;)

-Kylie

lemon chicken orzo soup

I'm really not that big of a soup person. I really wish I was, but for some reason it has just never been my favorite thing to eat! However, I'm always down for some chicken noodle soup. So when I saw the recipe for this lemon chicken orzo soup, I knew I had to try it out! The lemon is the perfect touch in the broth!

Lemon Chicken Orzo Soup (recipe slightly adapted from Damn Delicious)

ingredients:

• 2 tablespoons olive oil, divided
• 2 pounds boneless, skinless chicken breasts, cut into chunks (we used 1 lb and it definitely was not enough!)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced (I just used the kind that is preminced in a jar)
• 3 carrots, peeled and diced (this and the celery measurements can be done based on preference!)
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 5 cups chicken stock
• 2 bay leaves
• 1 cup uncooked orzo pasta (more or less depending on how much pasta you want!)
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

directions:

• Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season chicken chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. (<- you definitely need this, but it can be done individually to each person's taste!)

Are you a soup person? What's your favorite soup?

-Kylie

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chewy glazed lemon cookies

Lemon is definitely one of my absolute favorite summer flavors...now. I definitely didn't like it as much when I was younger, but hey, maybe my taste buds are finally starting to expand! (I'm the pickiest eater you will ever meet. Notice how I almost always post dessert recipes?) So when I saw a recipe for chewy lemon cookies with a glaze, I knew I had to try it! And I am so glad I did. YUM. A perfect treat for the last couple weeks of summer!

Chewy Glazed Lemon Cookies (recipe from Lauren's Latest)

INGREDIENTS:

1/2 cup salted butter, softened

1/2 cup granulated sugar + extra for flattening the cookies

1 egg

1 teaspoon vanilla

1/2 teaspoon lemon extract

zest of 1 lemon

1 teaspoon baking powder

1 1/2 cups all purpose flour

for the glaze-

1 cup powdered sugar

1 tablespoon lemon juice (note: I had to use WAY more lemon juice for the glaze to get the right consistency!) 

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

Cream butter and 1/2 cup sugar together in stand mixer until light and fluffy. Stir in egg, vanilla, lemon extract and lemon zest. Scrape sides and mix again. Stir in dry ingredients until just combined. Scoop onto prepared sheets and flatten slightly with the bottom of a cup dipped in the extra sugar. Bake 8-9 minutes (I had to do about 10-11, and waited til the bottoms were slightly golden brown), cool 2 minutes and transfer to cooling rack.

Stir powdered sugar and lemon juice together until smooth. Drizzle over top of each cookie. After a few minutes, the glaze should dry and you can eat them ALL.

Have fun baking!

-Kylie