Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.

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Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

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Heartbreak.

So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.

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Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.

….

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Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!

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Lemon, Coconut Sweet Bread

Ingredients

  • 1 ½ cup sugar
  • ½ cup brown sugar
  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 2 Tbsp Lemon Zest
  • ½ cup dried coconut
  • 2 eggs
  • 1 tsp lemon juice
  • ¼ tsp Malibu rum
  • 2 c milk
  • ⅔ c olive oil

Instructions

Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)

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Lemon Thyme Sugar Cookies

If I send out spring energy into mother nature, do you think she’ll reciprocate and make spring actually come to be?!

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So we’re a week into April, and I won’t complain too much – I know we didn’t have a terrible winter but dudes – I’m so ready for spring! I want to wear open toe shoes, cute flowy dresses, I want to be able to finally leave my huge-mongous winter jacket behind!! Also … there’s tons of ice cream to be eaten on bright balconies – priorities.

Could there BE anything more spring than lemons?! Well, tulips maybe … and I’ve been trying to flood my kitchen with them – but lemons to me, with that burst of tang – ahhhh brrring on the spring!!

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Today’s Lemon Thyme Sugar Cookies are dainty and kind, but relatable. They would fit in beautifully over tea, but put them out at a lemonade stand ( do kids still do this?!) and they’ll be gone in no time. The cookies are sweet, savory and a little tangy – most importantly, you’ll want them in your face as soon as they come out of the oven!!

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Lemon Thyme Sugar Cookies

1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar + 2 tbsp (separated 1/2 cup by 2 tbsp)

1 tsp vanilla extract

1 tsp baking soda

2 tbsp cornstarch

2 eggs

2 1/2 cups flour

2 tbsp lemon zest  (separated 1tbsp x 1 tbsp)

1 tbsp fresh thyme (finely chopped)

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Directions

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Pre-heat oven to 350 oc.

In large bowl, combine margarine, brown sugar, 1/2 cup granulated sugar, vanilla and eggs.

In a separate bowl whisk together baking soda, cornstarch, flour and 1 tbsp lemon zest.

Combine wet and dry ingredients.

In a small bowl, combine 2 tbsp sugar, 1 tbsp lemon zest and 1 tbsp thyme. Massage together to release all of the lemon-thyme extracts.

Scoop out cookie dough using a 1 tbsp scoop, roll into a ball and gently roll in lemon-thyme-sugar mixture. Place on cookie sheet 1/2 inch apart.

Bake for 9 minutes, and remove from baking tray right away.

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Lemony Lemon Cranberry Muffins

Muffins on Monday are a good idea.

LCM

On that note, muffins any day are a good idea. The sweet aroma of being fresh baked, the soft cushion center and the slightly crunchy muffin tops … it can leave a girl caught up drooling 😀 … just saying.

And for the record, in my parts of town we NEED these particular muffins. I need to do my part to trick mother nature into bringing spring our way. On Saturday … there was frost on the ground … last Wednesday, I saw people in open-toe shoes and shorts.

LCM

WHAT THE HECK MOTHER NATURE?! It’s almost May.

And so, I’ve stocked my kitchen with tulips .. fresh citrus and it’s bursting with berries. But obviously, that’s not good enough for me.

I need muffins. And they need to be special. Special enough, to make me want to leave my warm and cozy bed … crawl down the stairs, remove the wrapper and dig in. I know you get it – that’s why we’re friends. So I added an extra punch of lemon, sprinkled some cranberries and well … Mmmmm.

Lemony Lemon Cranberry Muffins

LCM

2 Cups Flour

1/2 Cup Granulated Sugar

1 package Lemon Jello

3 Tsp Baking Powder

1/2 Tsp Sea Salt

1 Tsp Fresh Lemon Zest

2 Eggs

1 1/4 Cup Milk

1/2 Cup Vegetable oil

1 Cup Dried Cranberries

LCM

Directions:

Preheat oven to 350 oc, prepare a 12 Cup Muffin tin.

In a large bowl combine flour, sugar, jello, baking powder, sea salt and lemon zest.

In a medium bowl, mix together eggs,  milk and oil.

Next, stir together your wet ingredients and dry.

LCM

Last, add the cranberries.

Fill the prepared pan and bake for 25 minuets.

Allow to cool and then, Mmmm … taste a little spring weather.

LCM

Stay sweet darlings, it’s going to be a great week!!

Sundays With Joy : Sunshine Pie

I’ve got sunshine on a cloudy day…..
When it’s cold outside I’ve got the month of May…..
I guess you’d say
What can make me feel this way?
My girl …my girl, my girl
Talkin’ ’bout my girl

My girl.

You’re welcome, that song will probably be stuck in your head all day now 🙂

HAPPY SATURDAY my loves!!
I’ve got some sunshine for you.
I needed a little sunshine in my life … even if it’s just in snack form.

SP

It’s been rather cold and snowy here … I figure if I send Spring vibes out … hopefully the warmer weather will approach faster.

… A girl can wish 🙂

I present to you, Sunshine Pie aka my rendition of Joy’s Lavender Lemon Bars.

First, let’s discuss how I LTSL-erized this number.

  • I used a frozen ready-made pie shell *gasp … it’s true, I’m a cheater … life happens. Deal.
  • I didn’t add lavender
  • I doubled the recipe for the filling, the first batch I followed exactly what joy said ( minus the lavender). The second time, I opted for oranges and orange juice instead.

SP

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I layered. I baked. I cooled. I ate.  

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Don’t forget, for the recipe – be sure to pick up Joy’s Cookbook ❤ 

Happy Saturday – have a fantastic weekend

xox