The Garden Apartment

My winning sugared cranberry clafoutis

 

It was a year ago that I posted my recipe for sugared cranberry clafoutis here at The Garden Apartment. So, when I decided to enter the holiday recipe round-up at All Thoughout the Year Cheer, I wasn't really thinking about this recipe. 

Until John reminded me about it. Amazing how those husbands can surprise us sometimes.

And lucky me, I am the proud recipient of a year's subscription to Cooking Light magazine. I have a hunch this will come in handy for combating post-holiday gorging.

Hop on over to All Throughout the Year Cheer to check out all the holiday recipes, including this gingerbread cookie bake-off, super spicy gingersnaps, whole wheat and almond raspberry thumbprints, chocolate peppermint chip cookies, green bean casserole, candy cane cookies, gingerbread muffins, chocolate mint cookies with dark chocolate and mint chips, and eggnog cupcakes with eggnog buttercream.

Basically, if you still haven't figured out what cookies or other sweet thing you'd like to bake this holiday season, you should find something to suit your fancy. 

Happy Holidays!

A Snowy Day {and eggnog cookies}

My chance of going to the farmers market this Saturday didn't look very good. 

Nor did the possibility of finishing my Christmas shopping. 

Twelve inches of snow {and more falling still} guaranteed a day spent completely at home.

As most people are wont to do before snowstorms, I stocked up on all the necessities at the store Friday afternoon: wine, beer, chocolate, egg nog, and rum. And yes, a few items from the produce and dairy sections, just to even out the food groups.

Then, we settled in for a long weekend at home playing in the snow, hanging out in front of our fireplace, and enjoying some good food and drink.

I spent Saturday afternoon baking the perfect cookie for a snowy December day: eggnog cookies.

These cookies have a light cake-like consistency, with edges that are slightly crisp. The best part, however, is the eggnog-rum glaze which is drizzled atop the cookies after they come out of the oven.

Serve these warm, on a chilly winter day.

Eggnog Cookies {makes about 2 dozen small cookies)

Adapted from this recipe, Gourmet magazine

Cookie Ingredients:

• 1 1/2 Cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg (I prefer freshly grated)
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• 3/4 stick unsalted butter, at room temperature
• 3/4 Cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup eggnog

Eggnog-Rum Glaze:

• 3/4 Cup confectioner's sugar
• 2 TB eggnog
• 1 tsp rum
• 1/4 tsp freshly grated nutmeg

Make the Cookies:

Preheat the oven to 350F. Prepare two cookies sheets with parchment paper. Spray lightly with canola oil.

Whisk together the flour, salt, baking soda, and spices.

Cream the butter and sugar for about 2 minutes, until fluffy. Add the egg and mix well; add vanilla and mix. Mix in half of the flour mixture until combined. Add all of the eggnog and mix until combined. Add the remaining flour mixture and mix until well combined.

Drop tablespoons of the dough about 2 inches apart on the baking sheets. Bake cookies for 12-15 minutes, rotating cookie sheets halfway through baking time. The cookies should be puffy with golden edges when finished.

Place cookies on cooling racks until they reach room temperature.

Make the glaze:

Whisk all the glaze ingredients together until smooth.

Putting it all together:

Using a spoon, drizzle the glaze onto each cookie. Alternatively, simply brush the glaze atop each cookie.

      *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  * 

One Year Ago at The Garden Apartment: Sugared Cranberry Clafoutis

Candied Meyer Lemon Cupcakes

I wasn't trying to be practical. 

I was inspired, and we all know that inspiration tends towards the romantic. After two days of dreaming up, preparing for, and making these cupcakes, I must say I am in love. 

That is, if love can come in the form of a moist and fluffy lemon cupcake topped off with a slice of candied lemon. 

And though making candied lemon slices for these homemade cupcakes may not have been the most efficient use of my time ten days before Christmas, it helped me ignore the stress.

For those of you out there who need to be pragmatic this holiday season, I suppose these cupcakes would stand alone without the candied lemon slice. 

Sigh.

Candied Meyer Lemon Cupcakes  Makes 16 cupcakes

Adapted from Gourmet Magazine; original recipe for buttermilk cupcakes here

For the cupcakes

• 2 Cups Cake Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 stick unsalted butter, at room temperature
• 1 Cup sugar
• 1 tsp vanilla
• 1 tsp lemon extract
• 1/2 tsp freshly grated lemon peel
• 2 large eggs
• 1 cup shaken buttermilk
• candied meyer lemon slices (can be made 2 days in advance)

For the frosting

• 3 tablespoons finely grated lemon peel
• 1/4 tsp kosher salt
• 1 stick of butter, at room temperature
• 4 Cups of powdered sugar, packed

Make the cupcakes

Preheat the oven to 350F. Prepare cupcake tins with paper liners, or spray with canola oil.

Combine flour, baking powder, baking soda, and salt in a large bowl. 

In the bowl of an electric mixer, combine the butter and the sugar. Beat until light and fluffy (about 3-4 minutes). Add the vanilla extract, lemon extract, and lemon peel. Add each egg, one at a time, beating until just combined after each addition. With mixer on low, add the buttermilk until just combined. Add the flour mixture in two batches, beating until just combined after each addition.

Fill each muffin cup halfway (do not overfill- these cupcakes will rise a lot). Bake for about 20 minutes, rotating their position halfway through baking. Cool the cupcakes on a rack until at room temperature.

Make the frosting:

In the bottom of an electric mixer, mash the lemon peel with the salt until a paste-like consistency forms (you can use the bottom of a spoon to do this).

Add the butter, and cream the mixture until light and fluffy (about 3 minutes). 

Add the sugar in four batches, mixing well after each addition.

Putting it all together:

Frost each cupcake liberally with the lemon frosting. Add a candied lemon slice as a garnish for each cupcake.

Enjoy wholeheartedly, and without any holiday guilt.

Candied Meyer Lemon Slices

This weekend, I found myself standing face to face with a bag of meyer lemons. 

All weekend long I had been obsessively pondering what would be next on my baking list. I perused all the local apple varieties at my Whole Foods dreaming up apple cakes, but failing to feel inspired. I even considered the ruby-red fresh cranberries stacked up so nicely along the back wall.

But it was the meyer lemons who spoke to me. Face to face with them, I knew only wonderful things could come from their purchase. 

You see, it was nearly a year ago that I was converted by these cookies. Never before had I really enjoyed lemon desserts. Who knew that a thing so simple as a lemon sandwich cookie could be so life-changing?

Now, I dreamt up a lemon-buttermilk cupcake topped with buttercream and a candied lemon slice.

We'll begin with how to make the candied lemon slices.

Candied Meyer Lemon Slices

Recipe adapted from Zen Can Cook

Meyer lemons are only in season during the winter months. They are sweeter and juicier than the typical lemon varieties available at most grocery stores, and I do my best to use them when they are available.

• 3 Meyer Lemons
• 3 1/2 Cups Sugar
• 4 Cups Water

Freeze the lemons for 30 minutes. In the meantime, place 1 1/2 Cups of sugar and 2 cups of water in a sauce ban and bring to a boil. Reduce heat to a simmer.

Remove the lemons from the freezer and slice as thinly as possible (warning: this part is tricky).

 

Place the lemon slices into the simmering syrup and process for fifteen minutes. 

Strain and set aside for ten minutes. (Note: save the strained lemon syrup as a holiday drink mixer.)

Combine the remaining sugar and water (2 cups each) in your sauce pan and bring to a boil again.

Place the lemons in the boiling water; simmer for 30 additional minutes.

 

Strain the lemons. 

Place the candied lemon slices on a single layer of parchment. Allow to come to room temperature. Cover with another layer of parchment and refrigerate until further use.

Resist the urge to eat them all.

Now, for those cupcakes. . . . stay tuned.

Grandma Angie's all butter Cherry Christmas Cookies

As a child, I looked forward to eating Grandma Angie's cherry Christmas cookies every year. As an adult, I enjoy honoring her tradition and the memories these cookies bring back. Read on for the story, or scroll down for Grandma Angie's recipe.

Grandma Angie with a bratty young me, 1983 

Grandma Angie was the stereotypical Grandmother: kind, nurturing, good at spoiling young children, and excellent at baking things. 

As a child, I loved visiting Grandma Angie's. I knew that I would receive something sweet: butterfingers, cookies, or an entire container of cool whip (seriously) if only I joined her to watch Wheel of Fortune. 

Most of the treats she gave me were things my parents rarely allowed me to eat. So I would hide my treats in a very secret place: the top drawer of my nightstand. 

My mother could often be found dumping butterfingers out of this drawer, much to my dismay. 

This Thanksgiving, my dad compared me to Grandma Angie as he watched the quantities of butter I used. It was a holiday, after all, and despite my general belief in eating healthy and fresh things, holidays presume the honoring of family traditions. In my family's case, butter is a big tradition.

Dad explained that whenever grandma's cooking was complimented, she decided that it was the butter, eggs, or cream that made it good. Thus, every year, she would add more butter, more eggs, and more cream. Apparently, by the time she hosted her last Thanksgiving, it had gotten out of hand.

This is why I was not surprised to discover that my favorite childhood Christmas cookie's primary ingredient is butter. In fact, there are only four other ingredients: sugar, flour, vanilla, and a maraschino cherry on top of each cookie. 

Clearly, maraschino cherries are not something I seek out these days. My adult-self does not believe that something so sugary and processed can rightfully even be called a cherry. But, in honoring tradition once a year, I do break out a jar of the sweet red "cherries" I loved as a child.

In fact, as a child I was addicted to maraschino cherries. Growing up in a small town, I'd dictated a rule for dining at each of the town's two restaurants. When I ordered a Shirley Temple, it had to arrive with a maraschino cherry for each year of my life. At the age of 4 or 5, this wasn't too much of a problem. But, when I turned 9, my sister-- who was a waitress at one of the restaurants-- put her foot down. From then on, I was only allowed one cherry. This was very disappointing.

Perhaps that is why I was so excited when Grandma baked these cookies for Christmas. I could eat multiple cookies, and multiple cherries all at the same time. What a wonderful, wonderful thing.

As an adult, I can see why Grandma Angie liked making these. They are so simple, appropriately festive, and an all-around good cookie. I whipped together a batch of these in no time last night, and they turned out well. These would be the perfect cookie to bake in a crunch before a holiday gathering. If you don't have maraschino cherries in your pantry, you can use some homemade jam instead.

Grandma Angie's Christmas Cherry Butter Cookies

Makes 4 dozen small cookies

• 2 sticks butter
• 8 TBS white sugar
• 2 cups flour (scant cups)
• 1 tsp vanilla
• 24 Maraschino cherries, halved

Grandma Angie's Directions:

Cream sugar and butter. Add vanilla. Add flour until combined. 

Roll into small balls, each the size of a small walnut.

Press a cherry in the center of each one, for decoration.

Bake on un-greased baking sheet at 400 F for 15 minutes.

No tart necessary: Caramelized pears and mascarpone whipped cream

A few weeks ago, I mentioned that I was attempting to perfect a pear tart. This was right around the time I previewed my wild mushroom tart for Thanksgiving. In the weeks since, our household has experienced quite the increase in pear consumption.

This is not to say that I haven't perfected it. You see, I have. But, sometimes our ideas have a funny way of working out differently than what we first imagine.

John and I were having two of our good friends over for an impromptu dinner party. It was a chilly Saturday evening, and I had been dreaming of making Jamie Oliver's Guinness Steak and Cheddar Pot Pie. Though his recipe calls for using store bought puff-pastry, I decided to use my tried and true all-butter tart dough. That way, I could use the tart dough for the pot pie, and then use whatever dough was leftover for this perfect pear tart I was envisioning. 

You see, I'm a smart cookie.

Or, maybe not so much. Because all the tart dough I made happened to be just barely enough for the pot pie. 

It must have been the several glasses of wine I'd consumed that relaxed and prevented me from believing this to be a kitchen disaster, because right then and there I decided I was just going to make the pears tart-less served alongside some out-of-this-world whipped cream.

Earlier in the week, I had experimented with adding one of my new favorite ingredients to the pears during the caramelization process: cognac. Yes, cognac. I'm having a bit of a love affair with this ingredient right now. It's gone into everything from my mushroom tart, to the caramelized pears, to the whipped cream that goes on top of the caramelized pears, to my hot apple cider, and has further been discovered as an excellent liquid for plumping raisins in. Have I mentioned that it also finishes off a steak very well?

At any rate, when I served these pears with the mascarpone whipped cream, everyone silently gulped them down. I even shamelessly licked my plate (I was among friends). Kate pronounced them perfect as-is; no tart necessary.

I made them for Thanksgiving, and the day after Thanksgiving. And now, I am making them again. They are that good. Have I mentioned that they are very easy too?

Before I indulge you with the recipe, I do have to confess one thing. I'm not sure if it's the pears that are so delicious, or the whipped cream topping. You see, the whipped cream is half mascarpone cheese and half heavy cream. A good douse of cinnamon, a bit of sugar, and a good douse of cognac completes the recipe. As if whipped cream wasn't good enough to start with, this could be the new gold standard. 

Caramelized Pears with Mascarpone Whipped Cream

Serves 6

For the pears

• 6 ripe pears, peeled and cut into 1/2 inch slivers
• 3 TB butter
• 1 teaspoon of cinnamon
• 1/2 lemon, cut into two wedges
• 1/4 cup brown sugar
• 1/3 cup cognac
• 2 whole cloves

For the mascarpone whipped cream

• 1/2 Cup heavy whipping cream
• 1/4 Cup mascarpone cheese
• 2 teaspoons sugar
• 3/4 teaspoon cinnamon
• 1 teaspoon cognac

Optional topping:

• shaved bittersweet chocolate

Caramelize the Pears

Heat a medium sauce pan over medium-high heat. Add the butter the the saucepan, and then the pears. Saute for 1-2 minutes. Add the brown sugar, cinnamon, cognac, and the two lemon wedges pierced with the cloves. Saute over medium high heat until the liquid evaporates and makes a caramel-like coating around the pears (about 10-15 minutes).

Make the Whipped Cream

Whip all the whipped cream ingredients in an upright mixer until fluffy. 

Enjoy

Serve the caramelized pears warm topped with whipped cream and shaved chocolate (optional).

Note: You may have some whipped cream leftover after serving up all the pears. I recommend eating it by the spoonful.

One Year Ago at The Garden Apartment: Apple, Fennel and Pomegranate Salad with Maple Vinaigrette

A terribly cruel post {grilled peaches in butter-rum sauce}

Its a very cruel thing to tempt your readers with fruits that are (mostly) out-of-season. But I can't help myself.

I'm not normally this unfair, but this time I simply can't help it. You see, these end-of-summer peaches were terribly delicious.

But peach season is more or less over.

Sorry.

If you are lucky enough to snag some very end of the season peaches, I recommend giving them this treatment on the grill.

Peaches are a perfect fruit for the grill. Their rich flesh caramelizes from the flames jumping up beneath them, becoming even sweeter. And of course, the addition of dark rum, butter, and cinnamon only makes it all even more irresistible.

With no further ado I give you-- dear readers who are lucky enough to find peaches at market, and dear readers who are kind enough to bookmark this post until next summer-- the recipe.

Grilled Peaches in Butter-Rum Sauce

Serves 4

Ingredients

2 large peaches, quartered

2 TB butter

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup dark or spiced rum

toasted pecans (optional)

ice cream (optional, but strongly recommended)

Making the sauce

Melt the butter in a small sauce pan. Add the brown sugar, cinnamon, and dark or spiced rum. Stir together, then set aside and allow to come to room temperature.

In the meantime, place the peach quarters in a bowl. Pour the butter-rum mixture on top of the peaches, and allow them to soak in the mixture for about 20-30 minutes.

Grilling the peaches

Prepare your grill according to the manufacturer's directions.

Place each peach quarter, flesh side down on the grill. Important: save the extra sauce from the bowl of peaches!

Grill each side for about 2-3 minutes, until the flesh caramelizes. From time to time, brush some of the reserved sauce onto the peaches.

When the peaches are warm and nicely browned from the grill, remove them and place in a dish with toasted pecans and vanilla ice cream. Enjoy immediately.

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *

And for those of you who already hate me for daring to write about peaches in October, I give you one more delicious photograph:

If it's any consolation, I promise that my next post will feature apples-- which will be abundant at market through the next several months.

Procrastination {and mom's blackberry and peach bourbon pie}

My Saturday ritual of visiting the Old Town Alexandria Farmer's market comes to an end, as the moving countdown stands at five days. My last farmers market trip to Old Town inspired a need to bake just one more pie in the garden apartment: a wonderful blackberry and peach bourbon pie (with a brown sugar crust). 

"Here's the box for the Cuisinart. Pack it up." John demanded, as he moved out to the living room to pack up our other belongings.

His demand to pack up the food processor seemed harsh and cruel to a girl who had just returned from the Saturday morning Old Town Alexandria farmers market bearing fresh peaches and enormous juicy blackberries: two fruits perfect for a homemade pie.  

The Cuisinart box was slipped to the back of the pile of boxes, and I worked on packing other less-necessary items.

Like drinking glasses, plates, silverware, and tupperware. 

Lonely on the counter top, the only remaining important kitchen things were my new deep dish tart pan, a rolling pin, the Cuisinart, measuring cups, and my dough scraper.

I believe these are the last kitchen items anyone should pack.

But let's get back to that farmer's market. 

A glorious sea of bi-color corn met me at the Spring Valley tent with a sign reading "See if you can resist." I could not, and bought four ears.

I've waxed poetic about peaches in the past, but blackberries have never been something I got too excited about.

You see, the ones I've bought from the grocery store have never been very sweet, and always have a slightly dry and gritty texture. Despite past experiences, when I strolled past these enormous glistening blackberries Saturday morning, I couldn't help thinking I had to have them.

I walked up to the vendor, a farmer from Westmoreland County, Virginia. 

"Can I taste one?" I asked.

He nodded, as I took one from a container and bit into a juicy berry with the perfect balance between sweet and tart. 

I purchased a container, which as it turns out, came from Westmoreland Berry Farm, one of my favorite farms to buy berries and fruit from throughout the summer. Although Westmoreland Berry Farm does not have a booth at Old Town, this particular vendor works in cooperation with them, and is able to sell their delicious berries.

I meandered down to visit my friend Calvin of Bigg Riggs Farm, who was in a very good mood amongst the crowds of farmers market shoppers.

After picking up some peaches from Calvin, I called my mom as I headed home to start packing.

"Peaches and blackberries?" She said thoughtfully on the phone, "I have the perfect recipe for you."

As she listed the ingredients: peaches, blackberries, bourbon, cinnamon, and brown sugar; I knew I had to make it against all obstacles (boxes stacked high all around me, lack of kitchen utensils, husband scolding me to get my priorities straight). This pie was speaking loudly to my imagination and even louder to my taste buds. 

I would have to find a way to make that pie, despite my long moving to-do list.

In the end, I didn't have to make much of an argument. A simple description of the pie on Sunday morning elicited a few agreeable and approving grumbles from John, and I threw it together amidst packing.

I can only hope our little garden apartment feels honored with my choice of last baking project. Sigh. And since we aren't moving very far away at all, I'm sure I'll be back to the Old Town Alexandria Farmers Market soon enough.

With no further ado, here is the recipe:

Blackberry and Peach Bourbon Pie Printer Friendly Version

Makes One 9" pie (I halved the recipe to make one mini pie for just the two of us)

 "

Ingredients

• Your favorite double crust pie crust recipe
• 4 Cups of peaches, peeled and sliced 
• 1 Cup of blackberries, halved 
• 1/4 Cup bourbon 
• 1 TB cinnamon 
• 1 TB cornstarch 
• 1/2 Cup of brown sugar, plus more for sprinkling the lattice crust
• 1 TB milk  

Prepare your favorite double crust pie recipe, and set aside.

Preheat the oven to 400 F. In the meantime, begin working on the filling. Peel the peaches. If your peaches are very ripe, you can use the trick my mom taught me: cut an x on the bottom of each peach, run each under hot water for 30 seconds, then simply pull of the skin. If the peaches are less ripe, bring a medium pot of water to a boil. Cut an x on the bottom of each peach, then place the peaches in the boiling water for 30 seconds. Remove peaches from the water, then gently pull of their skins.

Slice the peaches into 1/4" slices. Toss together with the blackberries, bourbon, cinnamon, cornstarch and 1/2 Cup of brown sugar. Set aside.

Remove one disk of pie crust from the refrigerator. Lightly flour the counter top, and roll the dough out to fit the 9" pie pan, then press gently into the pan. Leave a 1/2" overhang.

Fill the crust with the peach and blackberry filling. Return this to the refrigerator (it's important to keep that crust cold), and remove the second disk of pie crust from the refrigerator to roll out.

Lightly flour the counter top, and roll out the disk to the same size as the first one. Then cut into 1/2" wide strips for the lattice crust.

Remove the pie from the refrigerator, and fashion the lattice crust on top of the peach and blackberry filling.

 

Trim any excess dough hanging off, then pull overhang over the lattice topping to create a crinkled crust around the outside.

Brush the lattice topping with milk, then sprinkle with 1-2 Tablespoons of brown sugar.

Bake at 400 F for 30 minutes.  Reduce the heat to 375F and bake an additional 30-40 minutes, covering with foil once the crust becomes a nice golden brown color.

Remove from the oven and cool on a rack for at least fifteen minutes before serving. 

Enjoy!

A Series of Events {and Coconut Layer Cake with Strawberry Filling and Coconut Buttercream Frosting}

A series of big events has interrupted the garden apartments posting regularity. Thankfully, my mother-in-law's birthday inspired this very special (and somewhat seasonal) birthday cake. Read on for the recipe.

It all started two weeks ago. 

John called me to say he'd been in a car accident. He was fine, but the car was not.

After a few days of deliberation we decided to buy a new car.

Have I mentioned that we had also been looking for a new house?

Of course, being the practical people we are, we decided that the house buying would have to be put off for awhile.

But we could still look, right?

Well, as fate would have it, we happened to find that house we'd been looking for all along. . . Three days after buying a new car.

And did I mention that one of my best friends got married in the midst of all of this?

I've been a little bit busy. And it's too bad since this is one of my favorite seasons-- the time of year when new things are popping up at market every week.   

And though I may be drowning in paperwork and some serious financial budgeting, I wouldn't be myself if I haven't found some time for cooking.

It was my mother-in-law's birthday last weekend and she firmly informed her son that she did not want to cook for her own birthday. 

Fair enough.

This resulted in John and I putting together a menu, prepping most of the dinner at the garden apartment, and then driving it down to Fredericksburg to finish and eat. It was quite a meal, complete with appetizers, a first course, and a main course.

But one of my favorite parts of the evening was the birthday cake I made: this lovely coconut layer cake with a fresh strawberry compote filling, a coconut buttercream frosting, fresh strawberries, and toasted coconut. Yum, yum. The cake uses a combination of coconut milk and shredded coconut for the coconut flavor. The recipe I used did not call for any baking powder or baking soda, so the resulting cake has a dense texture similar to pound cake. 

Coconut Layer Cake with Strawberry Filling and Coconut Buttercream Frosting

Cake Recipe adapted from Good Food by Anneka Manning

For the cake:

Melted Butter, for greasing

1 Cup of coconut milk

1 1/2 cups of dried coconut

1 cup of butter, room temperature

1 1/3 Cups of sugar

4 eggs

1 2/3 Cup Cake flour

1 tsp vanilla

1/2 tsp almond extract

For the strawberry compote

1 Cup of fresh strawberries, roughly chopped

1/2 tsp lemon juice

3/4 Cup of sugar

For the coconut buttercream frosting

3 3/4 Cup Confectioners Sugar

1/2 Cup Butter, room temperature

4-5 TB coconut milk

1 tsp vanilla

1 tsp coconut extract

Optional Topping:

toasted coconut

fresh strawberries

Make the Cake:

Preheat the oven to 350 F. Brush two 10 inch cake pans with melted butter.

Combine the coconut milk and coconut in a small saucepan and bring to a simmer over medium heat. Remove from the heat, transfer to a bowl, and allow to cool to room temperature.

Cream the butter and sugar in a large mixing bowl until pale and creamy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract.

Add half of the flour mixture to the butter and sugar mixture. Then, add the cooled coconut mixture. Finally, add the remaining flour.

Divide the cake batter evenly between the two cake pans and bake in the preheated oven for 25-30 minutes, or until a skewer comes out clean. Remove from oven, and let stand for ten minutes. Turn the cakes out onto wire racks to cool completely.

Make the strawberry compote

Combine all the ingredients for the strawberry compote in a small saucepan. Bring to a simmer and allow to cook for 10-15 minutes, until mixture begins to gel. Set aside and allow to cool.

Make the buttercream frosting

Combine all the ingredients for the buttercream frosting in a large bowl. Mix together with electric beaters until smooth and creamy. If too thick, add more coconut milk to the mixture until the consistency is correct.

Assemble

Place one cooled cake on a large platter. Spread the strawberry compote on top, then cover with the other cake. Spread the coconut buttercream frosting over all the cake smoothly. If desired, cover with toasted coconut and top with fresh strawberries.

An old diary {and lemon sandwich cookies}

After the discovery of an old diary, it was time to lighten up the mood in the garden apartment with these delicious lemon sandwich cookies.

Last weekend, I found myself home alone. In the mood to reorganize, I embarked on an afternoon of spring cleaning. As I rummaged through my closet, I came across something I hadn't thought about in quite some time.

An old diary.

And not just any old diary, but the diary that every woman in her early-twenties keeps when she is first out in the big world all on her own. You know the one.

As you might suspect, it was full of the angst of these years-- the unsettled, unsure, what am I meant to do with my life kinds of questions? More often than not, pages were filled with reflections on people I'd dated. Two major questions were asked in these passages: 1. What was wrong with them? 2. Would I be single for forever?

And then, around age 25, the diary ends. At this point, I had just met John and penned only a few entries about my initial impressions of him and our relationship.

When John returned from his weekend away from home, I casually mentioned how I'd read through the entire early-twenties diary. He asked whether there was anything interesting inside. I mentioned the above-mentioned angst, soul searching, and boy problems.

And of course, he just couldn't help but ask that question. 

"What did you write about me?"

I told him all the good things. That he made me laugh, and that he was a good guy.

Jokingly, he asked, "Did you have any doubts?"

I paused for a minute. With four and a half years under our belts, my diary scribblings at three months seemed pretty harmless.

"Yes. I worried that we hadn't had any really deep or soul searching conversations." I added, "Of course, this was my three month impression. Obviously, that's changed."

He nodded his head, so I thought this conversation was over and forgotten. 

How wrong I was. It seemed that every time I brought up any topic-- be it something I'd listened to on NPR or a friend's personal problems, John was incredibly interested in analyzing the situation.

This analysis would promptly be followed by this statement: "How is that for deep conversation?"

After explaining to him (again) that the reason I really love him has more to do with his ability to make me laugh than carry on long depressing conversations, I decided to lighten things up a little with a batch of delicious and light-hearted lemon sandwich cookies.

I found this recipe on Epicurious, originally published in BonApetit this January. I made these at work one week ago, and found them so delicious that I selfishly had to make a batch to enjoy at home. The creamy filling full of fresh lemon zest makes these cute guys irresistible. In fact, the only change I've made to the original recipe is to double the amount of cream filling. I also found (in both batches) that the cookie yield was more like 36 sandwiches, which is reflected here.

Because the cookie dough needs to be refrigerated for four hours, I found it easiest to make the cookie dough early in the day and make the lemon cream filling while the cookies were baking. However, you can make the cream filling a day ahead, if desired. Just bring it to room temperature before spreading it between the cookies.

Lemon Cream Sandwich Cookies

Adapted from BonApetit(original recipe here)

Makes 36 sandwich cookies

Filling:

• 3 tablespoons finely grated lemon peel
• 1/4 teaspoon Kosher salt
• 1 cup (1 stick) unsalted butter, at room temperature
• 4 cups (packed) powdered sugar

Cookies:

• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 3 3/4 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2 large egg yolks
•   
• For cookies: 
• Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. 

This is what gives the cookies such wonderful lemon flavor.

Sift flour, salt, and baking soda into medium bowl.

Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.

Make the filling:

Using back of spoon, mash lemon peel and salt to paste in medium bowl. 

Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.

Now for the fun part:

Spread large dollops of the filling between the cooled cookies.

Then, sprinkle with powdered sugar.

Admire them, then enjoy.

The ironic thing about these cookies is, as it would turn out, John is not a big fan of lemon cookies. Don't get me wrong. He is still eating them, but apparently prefers something chewy with chocolate. 

As for myself, I stand behind these cookies as the best lemon sandwich cookies I have ever tasted.

And most importantly, as for that old diary, it is safely put away in an undisclosed location, and need not be reopened.