I’m a huge Carrot Cake fan and have been wanting to get this muffin recipe upon the Blog for ages now. I’ve been making these muffins for years and they just never made there way over here for a recipe. So, the other day I got it all ready to make the muffins, photograph them and get them written out to share. Unfortunately, I added way too much butter and basically ended up with carrot scones….lol. But I had time and ingredients to make another batch and I’m finally sharing them today.

A perfect Easter treat to share at a Brunch, dessert or just a snack.

Get 40+ Easter Brunch Recipes here plus tips to host a stress free event at home!

What Are These Muffins Like

• Difficulty – I’d rate these muffins as pretty easy to make. Be sure to follow the recipe card to achieve the results you see here. 
• Taste – These muffins are soft, tender and filled with the warm spices of cinnamon and nutmeg.
• Serving – This recipe makes 12 regular sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon and nutmeg to add a deep and rich flavour to these cookies.
• Rising agent – Baking powder is used in these muffins to get them to rise.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugar – I used granulated white sugar for the muffins.
• Butter – These muffins use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Carrots – I used finely shredded carrots for these cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
2. Combine dry ingredients – Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
3. Mix muffin batter – Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
4. Bake – Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
5. Serve or store – Can be eaten straight away or stored in a airtight container for three days.

Recipe Tips

• Use room temperature ingredients – These muffins need to use room temperature eggs and butter. Soft butter incorporates better into the muffin batter. And room temperature eggs come to full volume when mixed.
• Watch baking time – These muffins baked at 22 minutes in my oven. Keep an eye on them as they make take a minute or two more or less.

Substitutions and Additions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Glaze – You could add Cream Cheese Frosting for a more decadent muffin or a sugar glaze.

Serving and Storage

• At room temperature – You can keep these muffins in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these muffins in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these muffins, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.

Frequently Asked Questions

Spiced Carrot Cake Cookies

If you're a fan of Carrot Cake, you'll love these Spiced Carrot Cake Cookies. An easy to make drop cookie using your favourite ingredients from delicious carrot cake. Then topped off with a sweet sugar glaze.

Check out this recipe

Carrot Cake Loaf Recipe

If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. Adapted from my regular Carrot Cake but using butter instead of oil for a lighter texture. This cake is full of spiced flavour, dense and a little light at the same time. 

Check out this recipe

Glazed Carrot Bundt Cake

You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!

Check out this recipe

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US CustomaryMetric

Carrot Cake Muffins

Who can resist warm Carrot Cake Muffins straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea.

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time37 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: carrots, muffins

Servings: 12 muffins

Calories: 275kcal

Author: Julia Pinney

Ingredients

• 2 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup granulated white sugar
• 3 large eggs at room temperature
• 1 Teaspoon vanilla extract
• 2 1 /2 cups carrots shredded (apprx 5 medium)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
• Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
• Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
• Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
• Can be eaten straight away or stored in a airtight container for three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving

Calories 275 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 82mg27%

Sodium 306mg13%

Potassium 144mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 5878IU118%

Vitamin C 2mg2%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Carrot Cake Muffins appeared first on Julia's Cuisine.

With Easter just around the corner, I’m thinking of fresh foods that can be made in advance to add to any kind of spread. Whether you are planning a Brunch, Lunch or Dinner, this dip would make a great addition. It’s fresh, light, easy to make and sure to be a crowd pleaser.

Why You Will Love This Dip

• Difficulty – This dip is the easiest recipe! It doesn’t require any special equipment or cooking at all. It comes together quickly and uses just a handful of ingredients.
• Taste – I’d probably describe this dip as creamy yet fresh . The creamy texture comes from the smooth ricotta cheese. And the freshness from the fresh mint and lemon.
• Serving – This is the perfect dip for a vegetable platter and makes just more than a cup serving. It would probably serve between 6 – 8 people as a dip at a party.

Ingredients

• Ricotta cheese – Ricotta cheese is the base for this dip. It’s a creamy, soft and subtle cheese. It can be purchased in the chiller section of most supermarkets.
• Cream – I added a small amount of cream to the dip to thin out the Ricotta cheese.
• Olive oil – This adds extra flavour and richness.
• Lemon juice and zest – I used fresh lemon juice and zest which really brings a fresh lemon taste to this dip.
• Garlic – I just added a little fresh minced garlic for an extra punch of flavour.
• Salt – This helps enhance the flavours of the dip.
• Mint – I bought a bunch of fresh mint and finely chopped about 2 tablespoons to the dip. Add a little more if you love the flavour.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make dip – In a medium sized bowl combine the ricotta cheese, cream, olive oil, lemon juice, lemon zest, garlic salt and fresh chopped mint. Whisk really well to combine.
2. Refrigerate – Cover and refrigerate for at least 30 minutes.
3. Serve – Remove from the fridge and give another quick stir. Transfer to a serving bowl and top with extra fresh mint, lemon zest and olive oil if desired. Serve with fresh vegetables and crackers.

Recipe Tips

• Make in advance – This recipe is best made in advance. In fact, it does need to be chilled for about half an hour before serving. The chilling time allows the dip to firm up and set.
• Finely chop herbs – It’s best to chop the fresh mint as small as you can. You are looking to completely spread them through the dip without having having any large pieces. This will not only give an overall better flavour, but a better texture as well.

Substitutions

• Ricotta Cheese – Although this recipe uses Ricotta cheese, you could opt for using Mascarpone cheese, Cottage cheese or even cream cheese.
• Fresh mint – If you find fresh mint too strong, feel free to use on of your favourite fresh herbs like fresh basil.
• Use as a spread or dip – If you don’t fancy using this as a dip, feel free to use it as a spread for sandwiches or on Lemon Ricotta Bruschetta.

Serving and Storage

• Serving – This Lemon Ricotta Dip is great served with a fresh vegetable platter. You could also serve it with crackers, toasted pita bread wedges, as part of an Easy Charcuterie Board. here’s a few more serving ideas:
  • Everything Bagel Baked Chicken Tenders
  • Crispy Oven Baked Chicken Wings
  • Mint & Lemon Chicken Kebabs
  • Paprika Spiced Potato Wedges
  • Oven Baked Bacon Wrapped Shrimp
• Storage – This Lemon Ricotta Dip can be made up to two days in advance and stored in the fridge in an airtight container.

Frequently Asked Questions

Goat Cheese and Caramelized Onion Dip

Make this ultra rich and creamy Goat Cheese and Caramelized Onion Dip this holiday season. A creamy goat cheese dip filled with sweet caramelized onions, chopped pecans, sharp spring onions and herbs & spices. Great served with your favourite fancy crackers!

Check out this recipe

Creamy Homemade Ranch Dip

Using just a few simple ingredients and in under 10 minutes, you can have this Creamy Homemade Ranch Dip on your table.

Check out this recipe

Sour Cream and Chive Dip

Make this classic Sour Cream and Chive Dip to serve at a party soon! Made using a base of sour cream with a little cream cheese, lemon juice with fresh and dried herbs. Goes great with a platter of crisp vegetables or chips!

Check out this recipe

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Lemon Ricotta Dip

This fresh and tasty Lemon Ricotta Dip would go great with crusty bread, fresh vegetables or spread on a sandwich. A perfect dip for Spring using minimal ingredients and put together in 10 minutes.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: dips, easy dip recipes, ricotta cheese

Servings: 6 servings

Calories: 131kcal

Author: Julia Pinney

Ingredients

• 1 cup ricotta cheese
• 2 tablespoons cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• zest of half a lemon
• 1 clove garlic minced
• 1/4 teaspoon salt
• 2 tablespoons fresh chopped mint

US Customary – Metric

Instructions

• In a medium sized bowl combine the ricotta cheese, cream, olive oil, lemon juice, lemon zest, garlic salt and fresh chopped mint. Whisk really well to combine.
• Cover and refrigerate for at least 30 minutes.
• Remove from the fridge and give another quick stir. Transfer to a serving bowl and top with extra fresh mint, lemon zest and olive oil if desired. Serve with fresh vegetables and crackers.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Lemon Ricotta Dip

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 27mg9%

Sodium 133mg6%

Potassium 53mg2%

Carbohydrates 2g1%

Fiber 0.02g0%

Sugar 0.3g0%

Protein 5g10%

Vitamin A 258IU5%

Vitamin C 1mg1%

Calcium 90mg9%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Lemon Ricotta Dip appeared first on Julia's Cuisine.

If you’ve been following me for any time now, you’ll know that I don’t often do decorated treats. Not my strong suit…lol! But every now again the bug hits, and it’s nice to get out the frosting and make some pretty Cookies. These are a take on my Buttercream Topped Sugar Cookies from a few years ago and I think they turned out great. I’ve been testing my sugar cookies for years and these are no fail, they don’t spread and are delicious!

I wanted to share a few new Easter treats this season before time gets away from me and it’s summer once again. This coming week, I have a few more things to share to be sure to check back.

Why You Will Love These Cookies

• Difficulty – These are pretty time consuming cookies and I would rate them about medium difficulty. I recommend setting aside a full morning or afternoon to make and decorate these cookies.
• Taste and texture – These are a sweet buttery cookie with a vanilla flavour. They are soft and a little chewy with a delicious sweet frosting.
• Serving – This recipe will make approximately 24 cut out cookies. It really depends on the size of your cookie cutters. In the recipe card at the end of the post you can easily double the batch for more cookies.

Ingredients

• Butter – These cookies use unsalted room temperature butter.
• Sugar – Granulated white sugar is used for making these cookies.
• Egg – An egg is added to the cookie dough for structure and as a binder.
• Vanilla extract – This enhances the flavour and helps give the cookies a vanilla flavour.
• Flour – I used all purpose flour for these cookies. This is probably the most common type of baking flour and is sometimes called plain flour.
• Baking powder – Baking powder is used as a rising agent. Although these cookies do not rise much, it does give them a light texture.
• Salt – A small amount of salt enhances the flavours.
• Frosting – I used my recipe for Whipped Buttercream Frosting for these cookies.
• Decorating – I used pastel sprinkles and food colouring to dye the frosting.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Mix eggs and sugar – In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
2. Add dry ingredients – Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
3. Divide dough into balls and chill – Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
4. Cut out cookies – Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
5. Bake – Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
6. Make frosting – Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes. Add food colouring as needed for the desired colours. *For full recipe and frosting tips, check out the Whipped Vanilla Buttercream Frosting recipe.
7. Decorate – When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.

Recipe Tips

• Chill the dough – It’s really important to chill the dough in balls before rolling out. This is a soft dough and you’t won’t be able to roll it if it isn’t chilled. It’s also important to chill the shaped cookies before baking. This will prevent them from spreading.
• Rolling dough – Take one disk out of the fridge at a time.  You need cold dough to work with remember. Lightly flour the surface and start gently rolling the dough.  The edges will start to crack as you roll, but this is normal.  Don’t roll it too thin or the cookies will brown too quickly when bakes and be hard.  I rolled these about 1/4 of and inch thick.
• How to know when they are baked – These cookies will be done when they have puffed up a little and are starting to go a little golden at the edges. But they will still be pretty pale.  They might look under done, but they’re not.  I’ve learned many times in the past, take them out of the oven!  If you leave them in a bit longer, just minutes, they will quickly brown and become crispy. 
• Allow cookies to cool – The cookies will completely set as they cool. Allow them to cool on the baking tray before taking them off to decorate.
• Decorating – Use your own flare to frost these cookies. I used a small butter knife to frost the cookies and went around the edges to scrape off any excess. Add sprinkles immediately so they stick to the frosting.

** MAKE AHEAD COOKIE DOUGH – You can make the cookie dough up to three months in advance and store it wrapped in balls in the freezer.

**MAKE AHEAD COOKIES – The cookies will stay fresh up to about three days before decorating. Great if you are planning decorating with kids.

Substitutions

• Cookie dough – I have tested this recipe for years and I don’t recommend any changes at all for the dough or method. These are a perfect no spread sugar cookie just as they are written in the recipe card.
• Frosting – Alternatively you could frost these with Royal Icing, Cream Cheese Frosting, Chocolate Buttercream or even a Sugar Glaze.

Storage

• At room temperature – I like to store them in a glass cake stand and they will stay fresh for about 3 days.
• In the fridge – Store them in an airtight container in the fridge up to about 5 days.
• Freezer – You can freeze the plain or decorated cookies for up to one month. Just remember to place them in a freezer friendly container so they don’t get freezer burn.

Frequently Asked Questions

Mini Egg Brownies

These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!

Check out this recipe

Blueberry Lemon Puff Pastry Recipe

This Blueberry Lemon Puff Pastry Recipe is perfect for spring or Easter. Cute little Easter shaped pastries filled with lemon curd and blueberry compote. Absolutely deliciously sweet and light and would make a great addition to a brunch table.

Check out this recipe

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. Perfect for baking with kids through the holidays.

Check out this recipe

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Frosted Easter Cookies

Make these fun Frosted Easter Cookies for a sure fire hit with the kids this year. A no spread sugar cookie topped with my favourite Whipped Vanilla Buttercream Frosting in pretty pastels and topped with festive sprinkles.

Prep Time4 hours hrs

Cook Time15 minutes mins

Total Time4 hours hrs 15 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cookies, decorated cookies, easter baking

Servings: 24 cookies

Calories: 185kcal

Author: Julia Pinney

Ingredients

• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 Teaspoon baking powder
• 1/8 tsp salt

For the icing

• 1/2 cup butter unsalted at room temperature
• 1 teaspoon vanilla extract
• 2 cups icing sugar
• 2 tablespoons heavy cream

Decorations

• Festive Easter sprinkles

US Customary – Metric

Instructions

• In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
• Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
• Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
• Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
• Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
• Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes.
• When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Frosted Easter Cookies

Amount Per Serving (1 cookie)

Calories 185 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 55mg2%

Potassium 18mg1%

Carbohydrates 26g9%

Fiber 0.3g1%

Sugar 18g20%

Protein 1g2%

Vitamin A 265IU5%

Vitamin C 0.01mg0%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Frosted Easter Cookies appeared first on Julia's Cuisine.

How cute are these Lemon Blueberry Puff Pastries? These are more of a grown up treat using Lemon Curd and blueberry compote for the filling. They are delicate little bites that will make a great addition to any Easter table this year! And if you looking for more brunch ideas, don’t forget to check out the Easter Brunch Recipes!

Check out more Puff Pastry Recipes and Ideas!

What Are These Pastries Like

• Difficulty – This is a pretty easy recipe to make. It’s a little time consuming with making the blueberry compote and assembling them, but easy to make.
• Serving – Depending on the size of cookie cutters you are using, you will probably get between 14 – 18 shapes.
• Taste – The pastry is light and crispy and the filling sweet, creamy and just delicious!

Ingredients

• 2 cups blueberries
• 1/4 cup granulated white sugar
• 1/4 cup lemon juice
• 1 tablespoon cornstarch
• 1 cup lemon curd
• 1 sheet puff pastry
• 1 whole egg beaten
• 2 tablespoons milk
• 1/3 cup powdered sugar

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.
2. Make blueberry compote – In a small saucepan, add the blueberries, granulated white sugar, lemon juice and cornstarch. Stir well and set over medium heat. Cook down for about 5 – 8 minutes. Use a potato masher or a fork to mash the blueberries as it cooks down. Remove from heat and allow to cool.
3. Cut pastry shapes – Lay out the cold puff pastry sheet and cut out as many shapes as you can using Easter cookie cutters. Place the shapes on the prepared baking tray.
4. Make egg wash – In a small bowl, whisk the egg with the milk. Brush the pastry with the egg wash.
5. Bake pastry – Bake between 10 – 12 minutes until the pastry is puffed up and golden. Remove from oven and leave to cool for about 5 minutes.
6. Separate pastry shapes – Take a puff pastry shape and gently remove the top part from the bottom part. It should come apart easily. Repeat for all shapes.
7. Fill and assemble – Spoon lemon curd into the bottom part of the pastry. Then top with the blueberry compote. Top with the half of the puff pastry. Repeat for all shapes.
8. Finish and serve – Dust with powdered sugar and serve.

Recipe Tips

• Use cold puff pastry – When cutting the shapes, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to cut and shape properly.
• Prep ahead blueberry filling – You can make the filling up to a week in advance. Just keep it covered in the refrigerator until using.
• Gently separate the pastry – After the pastry is baked, make sure it cools completely before you try to separate the top from the bottom. It should come apart quite easily, just remove it gently so you don’t break the pastry apart.

Substitutions

• Puff pastry – I used store bought puff pastry. I don’t currently have a recipe for homemade puff pastry, but feel free to use one that you might have.
• Lemon curd – I used premade Homemade Lemon Curd. You can just as easily use store bought lemon curd for this recipe.
• Blueberry compote – I made a homemade blueberry compote which you will see in the recipe card. But if you want to make it an easier dessert, you can use store bought blueberry jam.

Serving and Storage

• Serving – Serve these little pasteries at an Easter brunch with my Easter Fruit Platter,  Bacon & Onion Quiche and dainty little Cucumber Sandwiches!
• Storage – You can keep these up to two days in an airtight container in the fridge. Just keep in mind, the pastry will be soft and not crisp after they are stored.

Frequently Asked Questions

Mini Egg Brownies

These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!

Check out this recipe

Mini Egg Cookie Bars

Make these chewy and sweet Mini Egg Cookie Bars this spring. A super chewy cookie bar filled with M and Ms for a fun treat!

Check out this recipe

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. Perfect for baking with kids through the holidays.

Check out this recipe

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Blueberry Lemon Puff Pastry Recipe

This Blueberry Lemon Puff Pastry Recipe is perfect for spring or Easter. Cute little Easter shaped pastries filled with lemon curd and blueberry compote. Absolutely deliciously sweet and light and would make a great addition to a brunch table.

Prep Time45 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Course: Brunch, Dessert

Cuisine: North American

Keyword: easter, Easter brunch, lemon curd, puff pastry

Servings: 15 pasteries

Calories: 169kcal

Author: Julia Pinney

Ingredients

For the blueberry compote

• 2 cups blueberries
• 1/4 cup granulated white sugar
• 1/4 cup lemon juice
• 1 tablespoon cornstarch

Other

• 1 cup lemon curd
• 1 sheet puff pastry
• 1 whole egg beaten
• 2 tablespoons milk
• 1/3 cup powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.

Make the blueberry compote

• In a small saucepan, add the blueberries, granulated white sugar, lemon juice and cornstarch. Stir well and set over medium heat. Cook down for about 5 – 8 minutes. Use a potato masher or a fork to mash the blueberries as it cooks down. Remove from heat and allow to cool.

Preparation and assembly

• Lay out the cold puff pastry sheet and cut out as many shapes as you can using Easter cookie cutters. Place the shapes on the prepared baking tray.
• In a small bowl, whisk the egg with the milk. Brush the pastry with the egg wash.
• Bake between 10 – 12 minutes until the pastry is puffed up and golden. Remove from oven and leave to cool for about 5 minutes.
• Take a puff pastry shape and gently remove the top part from the bottom part. It should come apart easily. Repeat for all shapes.
• Spoon lemon curd into the bottom part of the pastry. Then top with the blueberry compote. Top with the half of the puff pastry. Repeat for all shapes.
• Dust with powdered sugar and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use cold puff pastry – When cutting the shapes, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to cut and shape properly.
2. Prep ahead blueberry filling – You can make the filling up to a week in advance. Just keep it covered in the refrigerator until using.
3. Gently separate the pastry – After the pastry is baked, make sure it cools completely before you try to separate the top from the bottom. It should come apart quite easily, just remove it gently so you don’t break the pastry apart.

Nutrition Facts

Blueberry Lemon Puff Pastry Recipe

Amount Per Serving (1 pastry)

Calories 169 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 0.5mg0%

Sodium 87mg4%

Potassium 33mg1%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 15g17%

Protein 2g4%

Vitamin A 15IU0%

Vitamin C 3mg4%

Calcium 6mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Blueberry Lemon Puff Pastry Recipe appeared first on Julia's Cuisine.

Easter is just around the corner and what better addition to a Brunch table than this Easter Fruit Platter. You will love it as a beautiful centrepiece to serve to your family and friends. Not only can you enjoy this presentation at Easter, it’s beautiful to serve all spring long.

Don’t miss the Easter Brunch Recipes plus Preparation Tips!!!

What is This Fruit Platter Like

• Difficulty – There is no cooking required, it just simply assembly. But it is costly! Fresh fruit can be very expensive depending on where you live and the season. But as a special platter, it’s a great splurge!
• Taste – An amazing fresh fruit platter that combines fresh fruits with a dip and even a few sweet candy for fun!
• Serving – This is a great grazing platter that can easily serve 8 people if served with other dishes at a breakfast for brunch.

Ingredients

• Mango – One ripe mango will work perfect for this recipe.
• Pineapple – I used about 1/2 of a fresh pineapple. You can use more if you choose to cut more shapes.
• Orange – One large orange cut into segments. Or you could peel it and section it up.
• Grapes – I used both green and red grapes for colour and variety.
• Strawberries – I added fresh strawberries.
• Raspberries – Fresh raspberries
• Fruit Dip – Adding a fruit dip to the platter is fun and adds a different element to the fruit board. For this recipe, I just added a store bought fruit dip. I don’t currently have a recipe on the Blog for fruit dip.
• Mini egg candy – The candy add a nice touch of colour and fun for Easter!
• Fresh mint – When I finished the tray, I added some fresh mint leaves for decoration. It gives the platter a nice fresh feeling.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Cut pineapple – Cut the pineapple into 1/2 inch thick rings. Cut off the skin of the pineapple and leave in circles. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
2. Cut mango – Peel the mango and cut it into about as many 1/2 inch slices as you can. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
3. Have tray ready – Get a large round tray to assemble the fruit platter. I used a 14 inch/35 cm round tray.
4. Arrange fruit dip and candy – If using fruit dip and candy, get two small bowls. Place the candy in one bowl and the fruit dip in another bowl. Arrange them on the platter how you like.
5. Arrange fruit – Start placing your orange slices, grapes, strawberries and raspberries around the tray. Then place your pineapple and mango Easter shapes around the fruit tray.
6. Garnish – Finish off with mint leaves as garnish if desired. You can also decorate with extra candy around the tray.
7. Serve – Serve cold.

Recipe Tips

• Prep ahead – You can cut the fresh fruit shapes up to 24 hours before serving. Just make to to store them in an airtight container in the fridge and layer paper towels between the fruit so it doesn’t go soggy.
• Using leftover mango and pineapple – As this recipe uses cut out fruit shapes, you will have some leftover that you will not want to throw away. I just cut it up into small pieces and added to small bowls. You can add cocktail sticks to pick up the small pieces if you like.
• Assembling the tray – Assemble up to about 2 – 3 hours before serving for optimal freshness. Wrap and keep refrigerated before serving. If adding candy and mint leaves, add those just before serving.

Substitutions

• Fruit and Berries – The fruit and berries that I used for this platter are merely suggestions. Feel free to add your own flare and use fruit that suits what you can find within your budget.
• Fruit dip – Again, this makes a great addition to the platter. You can use your own recipe or buy fruit dip at the supermarket.
• Mini Egg Candy – I used M and M Easter Egg Candy and they worked great for colour, contrast and a fun treat. You can omit them all together or add any other Easter candy that you would like.
• Fresh herb garnish – Again, this is completely option but adds a really fresh and pretty touch. I used fresh mint sprigs.

Serving

Serve this fresh platter at an Easter brunch with my Best Cinnamon Rolls,  Bacon & Onion Quiche and dainty little Cucumber Sandwiches!

Frequently Asked Questions

Mint & Honey Oranges

Make this fresh and light Citrus Salad with a Honey Lime Dressing to go with an Easter brunch this year. Made with oranges, grapefruits, feta cheese, raw almonds and a tangy and sweet dressing. A great addition to a buffet table!

Summer Berry Salad

We're still holding onto summer with this Summer Berry Salad. A fresh and nutritious salad filled with strawberries, raspberries, blueberries and fresh ripe mango. This fruit salad is great on it's own, served with yogurt or cream or even with pancakes and waffles at the breakfast table.

Check out this recipe

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Easter Fruit Platter

Add some freshness to your Easter table with this beautiful Easter Fruit Platter. By using fresh fruits and using cookie cutters you can make a seasonal themed fruit plate that makes a fantastic presentation!

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch

Cuisine: North American

Keyword: Easter brunch, easter recipes, fresh fruit

Servings: 8 servings

Calories: 172kcal

Author: Julia Pinney

Ingredients

• 1 ripe mango
• 1/2 whole pineapple
• 1 whole orange cut into segments
• 1 1/2 cups green grapes
• 1 1/2 cups red grapes
• 2 cups strawberries
• 1 cup raspberries
• 1 cup fruit dip serving optional
• 1 cup Mini egg candy
• Mint leaves for garnish optional

Instructions

• Cut the pineapple into 1/2 inch thick rings. Cut off the skin of the pineapple and leave in circles. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
• Peel the mango and cut it into about as many 1/2 inch slices as you can. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
• Get a large round tray to assemble the fruit platter. I used a 14 inch/35 cm round tray.
• If using fruit dip and candy, get two small bowls. Place the candy in one bowl and the fruit dip in another bowl. Arrange them on the platter how you like.
• Start placing your orange slices, grapes, strawberries and raspberries around the tray. Then place your pineapple and mango Easter shapes around the fruit tray.
• Finish off with mint leaves as garnish if desired. You can also decorate with extra candy around the tray.
• Serve cold.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• Prep ahead – You can cut the fresh fruit shapes up to 24 hours before serving. Just make to to store them in an airtight container in the fridge and layer paper towels between the fruit so it doesn’t go soggy.
• Using leftover mango and pineapple – As this recipe uses cut out fruit shapes, you will have some leftover that you will not want to throw away. I just cut it up into small pieces and added to small bowls. You can add cocktail sticks to pick up the small pieces if you like.
• Assembling the tray – Assemble up to about 2 – 3 hours before serving for optimal freshness. Wrap and keep refrigerated before serving. If adding candy and mint leaves, add those just before serving.

Nutrition Facts

Easter Fruit Platter

Amount Per Serving (1 serving)

Calories 172 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.04g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.03g

Cholesterol 3mg1%

Sodium 17mg1%

Potassium 186mg5%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 25g28%

Protein 2g4%

Vitamin A 99IU2%

Vitamin C 27mg33%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Easter Fruit Platter appeared first on Julia's Cuisine.

Easter is just around the corner and these Mini Egg Brownies are the perfect treat. If you love Brownies and candy, these are for you. Yes, they are an over the top sweet treat, but the kids will love them. They are also great for using up any extra Easter candy that you may have on hand. Enjoy them all Spring long!

What Are These Brownies Like

• Difficulty – These are really easy to make. There aren’t too many ingredients and the prep time isn’t too long. Just be sure to not over bake them because they might dry out a little.
• Taste – These are moist, decadent and very sweet with the addition of candy.
• Serving – This recipe makes 16 regular sized brownies. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chocolate – I used semi sweet dark chocolate in this recipe.
• Flour – All purpose flour works best for these brownies.
• Sugar – Granulated white sugar is best in this recipe.
• Eggs and dairy – This recipe calls for whole eggs and butter.
• Other ingredients – Vanilla extract and salt.
• Candy – I used M & M Easter mini eggs for these brownies.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking pan
2. Melt butter and chocolate – In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
3. Sift dry ingredients – Sift flour together with the salt and set aside.
4. Mix sugar, eggs and vanilla – Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Using a hand whisk, whisk until just combined, about 1 – 2 minutes.
5. Add melted chocolate – Add the melted chocolate and whisk until just combined.
6. Fold in flour – Fold in the flour until incorporated, about one minute.
7. Add M & Ms – Fold in the chopped M and Ms.
8. Bake – Pour the batter into prepared pan and bake for around 30 – 35 minutes. The top will be shiny and slightly cracked. Insert a toothpick into the centre and check for moist crumbs.
9. Cool – Remove from oven and gently press the extra M and Ms into the top of the brownies.
10. Cut and serve – When cooled, lift out the brownies on the parchment paper. Place on a cutting board and cut into 16 equal squares. Store in an airtight container in the fridge for about 5 days.

Recipe Tips

• Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
• Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
• And last but not least, don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the center and it comes out with moist crumbs.
• Cool completely before cutting – These brownies really need to cool and set completely before you cut them. They will appear a little underdone at first, but they just need to set. Give them a few hours before you cut into them.

Substitutions

• Sugar – this recipe calls for granulated white sugar, but you can use light packed brown sugar. The texture may change slightly, but they will still be fudgy.
• Chocolate – I used semi sweet baking chocolate. You can use semi sweet chocolate chips if you have those. They will melt faster than chopped chocolate chunks as well.
• M and Ms Easter Candy – You can use Cadbury Mini Eggs, any plain Chocolate M and Ms, Peanut M and Ms, or any other type of chocolate candy you would like.

Serving & Storage

• At room temperature – These brownies should be served at room temperature. You can store them at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep these brownies in an airtight container up to five days. It’s important to remove them from the fridge and bring them to room temperature before serving.
• In the freezer – These brownies can be stored in the freezer up to one month. Bake the brownies according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month.

Frequently Asked Questions

Mini Egg Cookie Bars

Make these chewy and sweet Mini Egg Cookie Bars this spring. A super chewy cookie bar filled with M and Ms for a fun treat!

Check out this recipe

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. Perfect for baking with kids through the holidays.

Check out this recipe

Individual Chocolate Brownies

The ultimate perfect chewy Individual Chocolate Brownie! If you love brownies, add these to your baking list soon and you won't be disappointed.

Check out this recipe

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US CustomaryMetric

Mini Egg Brownies

These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: desserts

Cuisine: North American

Keyword: brownies, easter, easter recipes

Servings: 16 brownies

Calories: 256kcal

Author: Julia Pinney

Ingredients

• 6 ounces semi sweet chocolate roughly chopped
• 1 Cup butter unsalted
• 2/3 Cup all purpose flour
• Pinch salt
• 1 1/3 cup granulated white sugar
• 3 large eggs at room temperature
• 2 teaspoons vanilla
• 1 cup Easter Egg M and Ms roughly chopped
• Extra M and Ms for the top

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking pan
• In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
• Sift flour together with the salt and set aside.
• Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Using a hand whisk, whisk until just combined, about 1 – 2 minutes.
• Add the melted chocolate and whisk until just combined.
• Fold in the flour until incorporated, about one minute.
• Fold in the chopped M and Ms.
• Pour the batter into prepared pan and bake for around 30 – 35 minutes. The top will be shiny and slightly cracked. Insert a toothpick into the center and check for moist crumbs.
• Remove from oven and allow to cool completely in pan.
• When cooled, lift out the brownies on the parchment paper. Place on a cutting board and cut into 16 equal squares. Store in an airtight container in the fridge for about 5 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mini Egg Brownies

Amount Per Serving (1 brownie)

Calories 256 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 67mg22%

Sodium 23mg1%

Potassium 23mg1%

Carbohydrates 28g9%

Fiber 0.4g2%

Sugar 24g27%

Protein 2g4%

Vitamin A 430IU9%

Vitamin C 0.1mg0%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mini Egg Brownies appeared first on Julia's Cuisine.

Tips for Hosting a Successful Easter Brunch

• Make the menu before hand – If you’re entertaining this year, get your menu done pronto!  Making the menu can be the most challenging part of any entertaining, so having it done well in advance will give you more peace of mind.
• Grocery shopping – Try not to add to stress by last minute shopping.  Shop early in the week and pick the fresh things as close to event as possible.
• Do as much beforehand as you can – When it comes to food prep and entertaining, do as much as you can in the days leading up to the event. 
• Make sure you have enough oven space – I’ve learned this one the hard way over the years.  Make sure you are not relying on your one oven at the same time for many different dishes. 
• Set your table the day before – Whether you are having a sit down brunch or a buffet, make sure you have it all set up the day before you plan to entertain.  It will save you a whole lot of stress the morning of your Easter brunch.
• Make a drinks station – This works well if you are hosting a larger crowd.  It’s difficult to keep up with serving people tea/coffee and cold drinks.  So, why not make a place in your kitchen or entertaining area where you can have everything set up so guests can help themselves.  
• Pour yourself a drink, you’ve earned it! 

Muffins & Loaf Cakes

Muffins & Loaf Cakes are great to serve at brunches. They are generally a crowd pleaser, can be made in advance and tasty!

Carrot Cake Loaf Recipe

If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. This cake is full of spiced flavour, dense and a little light at the same time. It's topped off with a thick and rich cream cheese frosting and chopped walnuts.

Check out this recipe

Coconut Lemon Loaf Cake

A lovely light and lemony cake. This Coconut Lemon Loaf Cake would be welcomed at any breakfast, brunch or snacking table. Made with basic ingredients and fresh lemon juice and coconut.

Check out this recipe

Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It's a beautiful lemony loaf filled with ripe fresh raspberries.

Check out this recipe

Raspberry Coconut Muffins

What better to go with a cup of tea than a light and tasty Raspberry Coconut Muffin. These are put together really quickly and can use either fresh or frozen berries. Delicious straight out of the oven with butter!

Check out this recipe

Strawberry Shortcake Muffins

You can't let strawberry season pass you up without making a batch of these Strawberry Shortcake Muffins. A moist and dense muffin filled with juicy sweet strawberries and topped with sprinkling of sugar to give a crisp top!

Check out this recipe

Blueberry Lemon Muffins

Muffins make a great snack, breakfast or even an addition to a brunch. These Blueberry Lemon Muffins take no time to put together and are great fresh out of the oven. With the addition of fresh lemon zest and juice, these have a bit of a tangy flavour. It goes so great with the sweetness from the fresh blueberries.

Check out this recipe

Carrot Cake Muffins

Who can resits a warm Buttery Carrot Muffin straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea of a fall day.

Check out this recipe

Strawberry Cream Scones

Spring calls for these light and fluffy Strawberry Cream Scones. A perfect scone with fresh whipped cream and topped with fresh seasonal strawberries. Great or brunches, snacks, picnics and afternoon tea at home.

Check out this recipe

Light & Fluffy Scones

Make these Light & Fluffy Scones for your next afternoon treat. Using minimal ingredients with easy prep and baking time! Great served with butter and jam.

Check out this recipe

Lemon Curd Filled Scones

What better way to head into May than with these Lemon Curd Filled Scones. Light and airy scones with a sweet lemon filling.

Check out this recipe

Fruit

Add an assorted fruit platter or salad like the Citrus Salad wit ha Honey Lime Dressing. Fruits are fresh and welcomed at all brunches.

Easter Fruit Platter

Add some freshness to your Easter table with this beautiful Easter Fruit Platter. By using fresh fruits and using cookie cutters you can make a seasonal themed fruit plate that makes a fantastic presentation!

Check out this recipe

Mint & Honey Oranges

Make this fresh and light Citrus Salad with a Honey Lime Dressing to go with an Easter brunch this year. Made with oranges, grapefruits, feta cheese, raw almonds and a tangy and sweet dressing. A great addition to a buffet table!

Summer Berry Salad

We're still holding onto summer with this Summer Berry Salad. A fresh and nutritious salad filled with strawberries, raspberries, blueberries and fresh ripe mango. This fruit salad is great on it's own, served with yogurt or cream or even with pancakes and waffles at the breakfast table.

Check out this recipe

Boozy Fruit Cups

Here are some little Boozy Fruit Cups just in time for the New Year. These delicious Cointreau infused fruit cups are a great way to see in the new year. Apples, clementines and plums soaked in a little Cointreau and finished off with shaved coconut and a fresh mint leaves. A great dessert or brunch idea.

Check out this recipe

Cake Recipes

Why not add a touch of decadence to Easter brunch this year with a beautiful cake like the Glazed Carrot Bundt Cake or a seasonal Lemon Blueberry Swiss Roll Cake.

Lemon Blueberry Swiss Roll Cake

This Lemon Blueberry Swiss Roll Cake is a perfect dessert for warmer weather. A light and fluffy vanilla cake filled with fresh whipped cream, Lemon Curd and fresh blueberries. A perfect dessert or spring and summer!

Check out this recipe

Mango & Lime Roulade Cake

Doesn't this Mango and Lime Roulade Cake just scream summer? It's fresh, it's light, it's full of tropical flavour and it's perfect for your next summer gathering!

Check out this recipe

Strawberry & Cream Swiss Roll Cake

Here is your perfect Valentine's Day dessert! If you're still looking for ideas to make that special dessert, look no further than this beautiful Strawberry & Cream Swiss Roll Cake. Perfect for any special occasion or just for a special treat.

Check out this recipe

Glazed Carrot Bundt Cake

You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!

Check out this recipe

Fruits of the Forest Mini Bundt Cakes

These Fruits of the Forest Mini Bundt Cakes are the perfect individual dessert. Light vanilla cakes filled with fresh whipped cream and topped with cool wild berries. A great dessert for summer.

Check out this recipe

Crepes and Pancakes

It wouldn’t be a brunch without a stack Old Fashioned Pancakes with a Berry Topping or delicious Chocolate Chip Waffles.

Wild Berry Compote Filled Crepes

Indulge yourself on a weekday morning with these decadent Wild Berry Compote Filled Crepes. Perfectly wafer thin traditional French crepes filled with a slightly sweetened wild berry compote.

Check out this recipe

Berry Filled Mini Dessert Crepes

What better way to head into Saturday than with these Berry Filled Mini Dessert Crepes! They are as light as air, filled with soft pillowy fresh whipped cream and topped with tart berries. A perfect brunch or even dessert!

Check out this recipe

Blueberry Pancakes

Fluffy pancakes full of fresh blueberries. A great way to start any day!

Check out this recipe

Old Fashioned Pancakes with a Berry Topping

Perfect Old Fashioned Pancakes with a Berry Topping could be your perfect way to start the day. Pancakes made with buttermilk and topped with delicious berries for a tart twist!

Check out this recipe

Chocolate Chip Waffles

Make a stack of these Chocolate Chip Waffles soon. Light and fluffy waffles with a crisp exterior filled with semi sweet chocolate chips. Choose your own topping or finish them off with fresh berries.

Check out this recipe

Savoury Brunch Ideas

Bacon & Onion Quiche and the Smoked Salmon and Basil Rolls are perfect for Easter or Mother’s Day

Puff Pastry Breakfast Quiche

This Puff Pastry Breakfast Quiche is an easy take on a traditional quiche. Using puff pastry rolled onto a baking tray and topped with cheese, bacon and an egg mixture for a fantastic quiche taste!

Check out this recipe

Lemon Ricotta Dip

This fresh and tasty Lemon Ricotta Dip would go great with crusty bread, fresh vegetables or spread on a sandwich. A perfect dip for Spring using minimal ingredients and put together in 10 minutes.

Check out this recipe

Stovetop Breakfast Casserole

Make this hearty and delicious Stovetop Breakfast Casserole soon! Made with fluffy eggs, crisp potato pieces, sauteed peppers and lots of melted cheese.

Check out this recipe

Bacon & Onion Quiche

This is as traditional as it comes in terms of quiche. Bacon and Onion Quiche or Quiche Lorriane as most people know it as. Don't be fooled by the basic ingredients, it's delicious and would make a great addition to any brunch table.

Check out this recipe

Spinach Quiche with a Hash Brown Crust

Why not give this Spinach Quiche with a Hash Brown Crust a try for a change to a regular quiche. A creamy filling loaded with iron rich spinach on top of a gluten free hash brown crust. Take a look!

Check out this recipe

Spanish Omelette (Tortilla de Patatas)

This Spanish Omelette (Tortilla de Patatas) or a Spanish Tortilla is a traditional dish to Spain. This one is made with just eggs and potatoes. It's great served hot or at room temperature and can be served as great brunch recipe.

Check out this recipe

Leek & Bacon Mini Quiche

These Leek & Bacon Mini Quiche make the perfect make ahead brunch or breakfast idea. These are loaded with smoky bacon, sharp cheddar and sauteed leeks on top of a flaky homemade pastry crust.

Check out this recipe

Bacon & Egg Breakfast Muffins

These Bacon and Egg Breakfast Muffins are delicious fresh out of the oven but freezer friendly as well. A great make ahead breakfast that fills you up on the go!

Check out this recipe

Bell Pepper & Egg Breakfast Muffins

These Bell Pepper & Egg Breakfast Muffins are perfect for any time of the year. A cute little breakfast muffin made with a potato base and a creamy egg, bell pepper & Gouda cheese filling.

Check out this recipe

Red Pepper & Spinach Bite Size Quiche

Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.

Check out this recipe

Smoked Salmon and Basil Rolls

These Smoked Salmon Basil Rolls are easy to put together and delish! A great make ahead appetizer for your next get together or just for weekend nibbles. Using smoked salmon and a quick cream cheese filling, they are put together in minutes!

Check out this recipe

Smoked Salmon and Cream Cheese Canapes

These Smoked Salmon and Cream Cheese Canapes are a great quick & easy appetizer. Toasted baguette bread topped with cream cheese, smoked salmon and chives.

Check out this recipe

Smoked Salmon & Herb Mascarpone Crostini

Smoked Salmon & Herb Mascarpone Crostini! Your guests will be going back for seconds and thirds! These are made with smoked salmon, masarpone, dill and some fresh lemon is just a wonderful combination.

Check out this recipe

Cucumber and Mascarpone Cheese Sandwiches

These cute little Cucumber and Mascarpone Cheese Sandwiches would made a great addition to an Easter brunch this year. A traditional English sandwich with a little bit of an Italian twist!

Check out this recipe

Ricotta & Tomato Toast Recipe

Keeping things super simple and delicious with this Ricotta & Tomato Toast Recipe. Lightly toasted bread topped with creamy ricotta cheese, heirloom cherry tomatoes, sea salt and fresh arugula leaves. Perfect for summer brunching.

Check out this recipe

Easy Puff Pastry Tomato Tart

This Easy Puff Pastry Tomato Tart is not only delicious, it's super quick and easy. Using frozen puff pastry, seasonal tomatoes and a few ingredients, you are all set to get this on the table in no time at all.

Check out this recipe

Pesto Puff Pastry Pinwheels

Break out a few simple ingredients to make these Pesto Puff Pastry Pinwheels. All you need is a sheet of ready to roll puff pastry, pesto, parmesan and garlic butter.

Check out this recipe

Easy Sausage Rolls

One of the easiest party appetizers you will ever make! Using just three ingredients and put together in no time at all, they are sure to be a party hit for all ages.

Check out this recipe

Cinnamon Rolls & Danishes

My Best Cinnamon Rolls would be wonderful on a brunch table . And if you’re looking for something quick and easy, check out the Puff Pastry Jam Turnovers.

The Best Cinnamon Rolls

These are honestly The Best Cinnamon Rolls. A super soft roll, filled with layers of a buttery cinnamon filling and topped with a sweet glaze. The perfect treat!

Check out this recipe

Leftover Pizza Dough Cinnamon Rolls

These Leftover Pizza Dough Cinnamon Rolls need to go on your brunch table. As much as I love my all time favourite Cinnamon Rolls, using leftover pizza dough makes life so easy. And these are light, fluffy and you'll never know they were made using pizza dough!

Check out this recipe

Easy Apple Danish

This is such an Easy Apple Danish to make. Using frozen puff pasty and then a home made apple filling topped off with a sweet glaze. Perfect for weekend brunching!

Check out this recipe

Lemon Cream Cheese Danish

This Lemon Cream Cheese Danish is everything you need right now. Using puff pastry with a cream cheese and Lemon Curd filling, it's delicious. Then topped off with a sweet glaze to make it just a little bit extra.

Check out this recipe

Lemon Cream Cheese Turnovers

Make these deliciously flaky and sweet Lemon Cream Cheese Turnovers for your next Brunch! These use a Homemade Lemon Curd, a simple cream cheese filling and store bought puff pastry. A sweet treat that will have you going back for seconds!

Check out this recipe

Puff Pastry Jam Turnovers

These easy Puff Pastry Jam Turnovers use just five ingredients! A flaky pastry filled with a sweet jam of your choice and topped with a sugar glaze. A great brunch, snack or even dessert.

Check out this recipe

Thanks For Stopping by & Hope To See You soon!

The post 40 Easter Brunch Recipes (+ Preparation Tips) appeared first on Julia's Cuisine.

Originally published on May 24th, 2016. Updated to include new photos and more current information.

Citrus is great to enjoy all year long. Although associated with being a winter fruit and enjoyed in salads like the Pomegranate and Citrus Salad, it’s great at any time. This salad is refreshing and light and can be enjoyed with breakfast, brunch, lunch or even a dessert. The dressing, like found in the Garden Vegetable Salad with a Honey Lime Dressing, is amazing!

Ingredients

• 4 oranges peeled and cut into rounds
• 2 grapefruit peeled and cut into rounds
• 1/3 cup feta cheese crumbled
• 1/4 cup almonds roughly chopped
• Small handful of fresh mint leaves roughly torn

Instructions

1. Make the dressing – Make the dressing by combining the honey, lime juice and lime zest. Stir well to combine and set aside.
2. Arrange salad – On a large serving plate, arrange the grapefruit and orange slices how you like. Sprinkle over crumbled feta cheese and chopped almonds.
3. Add dressing – Drizzle over dressing and scatter over mint leaves.
4. Serve – Serve straight away.

Recipe Tips

• Make ahead dressing – You can make the dressing days ahead and keep it in a glass jar in the fridge.
• Prep ahead fruit – You can peel and cut the oranges and grapefruits up to two days before. Just make sure to cover them in plastic wrap and keep them in an airtight container. For optimal freshness, store them in the crisper drawer in the fridge.
• Cut off all the pith – The pith is the white part on the outside of the fruit. When you peel the fruit, you may still be left with the pith. Make sure to cut it away as it’s bitter and you don’t want it as part of your salad.
• Assemble just before serving – This salad is best put together close to serving time. You can assemble it up to two hours before serving and keep it covered in the fridge. Add dressing just before serving.

Serving

You can serve this salad as part of a lunch, brunch or even dinner. It’s so light, versatile and refreshing. Here’s a few serving suggestions.

• Serve at brunch – with Light and Fluffy Scones and the Bacon and Onion Quiche.
• Serve at lunch or dinner – Serve the salad with the Zesty Pan Seared Salmon, the Crispy Cod Cakes or the Baked Parmesan Crusted Chicken.

Frequently Asked Questions

Pomegranate & Citrus Salad

This Pomegranate and Citrus Salad comes together in just minutes and is a perfect addition to a holiday spread!

Check out this recipe

Garden Vegetable Salad with a Honey Lime Dressing

This Garden Vegetable Salad with a Honey Lime Dressing is perfect for summer. Made with a tangy dressing and all fresh vegetables, it's a real winner!

Check out this recipe

Summer Berry Salad

We're still holding onto summer with this Summer Berry Salad. A fresh and nutritious salad filled with strawberries, raspberries, blueberries and fresh ripe mango. This fruit salad is great on it's own, served with yogurt or cream or even with pancakes and waffles at the breakfast table.

Check out this recipe

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Mint & Honey Oranges

Make this fresh and light Citrus Salad with a Honey Lime Dressing to go with an Easter brunch this year. Made with oranges, grapefruits, feta cheese, raw almonds and a tangy and sweet dressing. A great addition to a buffet table!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Breakfast, Brunch

Cuisine: North American

Keyword: honey, mint, oranges

Servings: 4 servings

Calories: 283kcal

Author: Julia Pinney

Ingredients

• 4 oranges peeled and cut into rounds
• 2 grapefruit peeled and cut into rounds
• 1/3 cup feta cheese crumbled
• 1/4 cup almonds roughly chopped
• Small handful of fresh mint leaves roughly torn

For the dressing

• 3 tablespoons honey
• Juice of two limes
• Zest of one lime

Instructions

• Make the dressing by combining the honey, lime juice and lime zest. Stir well to combine and set aside.
• On a large serving plate, arrange the grapefruit and orange slices how you like. Sprinkle over crumbled feta cheese and chopped almonds.
• Drizzle over dressing and scatter over mint leaves.
• Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Make ahead dressing – You can make the dressing days ahead and keep it in a glass jar in the fridge.
2. Prep ahead fruit – You can peel and cut the oranges and grapefruits up to two days before. Just make sure to cover them in plastic wrap and keep them in an airtight container. For optimal freshness, store them in the crisper drawer in the fridge.
3. Cut off all the pith – The pith is the white part on the outside of the fruit. When you peel the fruit, you may still be left with the pith. Make sure to cut it away as it’s bitter and you don’t want it as part of your salad.
4. Assemble just before serving – This salad is best put together close to serving time. You can assemble it up to two hours before serving and keep it covered in the fridge. Add dressing just before serving.

Nutrition Facts

Mint & Honey Oranges

Amount Per Serving (1 serving)

Calories 283 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 1mg0%

Potassium 539mg15%

Carbohydrates 50g17%

Fiber 7g29%

Sugar 42g47%

Protein 5g10%

Vitamin A 590IU12%

Vitamin C 139mg168%

Calcium 119mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Citrus Salad with a Honey Lime Dressing appeared first on Julia's Cuisine.

Last year I posted my first Mini Egg Cookie recipe and they were a huge hit! Then, recently I had a thought that maybe cookie bars would be a great idea. So, I kind of tweaked that recipe and combined it with the Chocolate Chip Blondies and came up with these amazing cookie bars. If you love chewy cookies, mini eggs and decadent treats, you’ll love these!

What Are These Cookie Bars Like

• Difficulty – These are easier than Chewy Chocolate Chip Cookies! It’s like making one big cookie pressed into a baking pan. Easy!
• Taste – Chewy, dense, sweet and amazing!
• Serving – This recipe makes 16 good sized cookie bars. They are about the size of brownies.

Ingredients

• Butter – This recipe uses room temperature unsalted butter.
• Sugars – I used a mix of white and brown sugar for these cookies. The brown sugar adds a great flavour as well as adds chewiness to the texture.
• Egg – A large room temperature egg. Room temperature eggs are best for baking as they reach full volume when beaten.
• Vanilla – I used vanilla extract for flavour.
• Flour – All purpose flour is the most common type of flour used in baking.
• Salt – Enhances flavour in baking.
• Rising agents – I used a mix of baking powder and baking soda in this recipe.
• Candy – I used M and M mini eggs.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 8 x 8 inch baking dish.
2. Combine dry ingredients – In a medium bowl combine the flour, salt, baking soda and baking powder. Stir to combine and set aside.
3. Mix wet ingredients – In the bowl of you electric mixer, beat the butter on high speed for about one minute. Add the white sugar and brown sugar. Mix for about 2 more minutes until smooth. Add the egg and vanilla extract and mix for about 2 more minutes.
4. Fold in dry ingredients – Add the dry ingredients to the batter and stir until just combined.
5. Add chopped candy – Fold in the chopped Easter candy. Evenly spread the cookie dough in the prepared pan. Sprinkle extra candy over the top if desired.
6. Bake – Bake between 18 – 22 minutes or until the sides are starting to come away from the pan and a toothpick inserted in the centre comes out clean.
7. Cool – Place on a cooling rack to cool.
8. Cut and serve – Lift out the parchment paper when cooled and cut into 16 equal squares. Store in an airtight container.

Recipe Tips

• Using white and brown sugar – Increases the softness and chewiness in the cookie.
• Don’t over bake – Over baking will result in a dryer crisper cookie. These cookies will vary in baking time from oven to oven. Mine took 18 minutes. Yours could be a little less or more.

Substitutions

• Mini Eggs – You can use any kind of mini eggs for this recipe. I used M & M Easter Mini Eggs and cut them in half. You could use the peanut variety if you like and any other brand will work. For other holidays, you can just switch up the colours.
• Cookie dough – I don’t recommend making any changes if you want the results you see in this recipe. This recipe has been tested many times to ensure exact results every single time.

Serving and Storage

• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – These make a nice Easter treat to gift. You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently ASked Questions

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. 

Check out this recipe

Chocolate Chip Oat Squares

Cookies are great for any season! So, why not make a batch of these Chocolate Chip Oat Squares and pop them in the freezer to have a treat when the craving hits!

Check out this recipe

Chewy Chocolate Chip Cookies

Sometimes, you just can't beat a good old fashioned Chewy Chocolate Chip Cookie! An all time favourite in my house and a recipe that spans more than 30 years old! If you're looking for a no fail cookie, make this one!

Check out this recipe

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US CustomaryMetric

Mini Egg Cookie Bars

Make these chewy and sweet Mini Egg Cookie Bars this spring. A super chewy cookie bar filled with M and Ms for a fun treat!

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Course: cookies, Dessert

Cuisine: North American

Keyword: easter baking, easter recipes, easy cookies

Servings: 16 cookie bars

Calories: 214kcal

Author: Julia Pinney

Ingredients

• 1/2 cup unsalted butter at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated white sugar
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup Easter chocolate m and ms

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 8 x 8 inch baking dish.
• In a medium bowl combine the flour, salt, baking soda and baking powder. Stir to combine and set aside.
• In the bowl of you electric mixer, beat the butter on high speed for about one minute. Add the white sugar and brown sugar. Mix for about 2 more minutes until smooth. Add the egg and vanilla extract and mix for about 2 more minutes.
• Add the dry ingredients to the batter and stir until just combined.
• Fold in the chopped Easter candy. Evenly spread the cookie dough in the prepared pan. Sprinkle extra candy over the top if desired.
• Bake between 18 – 22 minutes or until the sides are starting to come away from the pan and a toothpick inserted in the centre comes out clean.
• Place on a cooling rack to cool.
• Lift out the parchment paper when cooled and cut into 16 equal squares. Store in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mini Egg Cookie Bars

Amount Per Serving (1 cookie bar)

Calories 214 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 175mg8%

Potassium 28mg1%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 223IU4%

Vitamin C 0.1mg0%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See YOu Soon!

The post Mini Egg Cookie Bars appeared first on Julia's Cuisine.

I feel when you add just a touch of lemon to just about anything, it brings the flavour to the next level. Much like the Warm Lemon Pudding Cake, these cookies have a subtle lemon flavour. I have had these cookies on the back burner for a while now and wanted to get them posted with the 35 Sweet and Savoury Recipes Using Lemons, but I ran out of time. So, they are finally making it today and they are perfect for Spring like the Mini Egg Cookies.

What Are These Cookies Like

• Difficulty – These cookies are pretty straightforward and there are no special techniques used in making the cookie dough. You’ll notice they are baked at a lower temperature than most cookies. This is so they don’t brown too quickly before baking through the centre.
• Taste – These cookies have a lovely lemon flavour with a light and spongy texture made from the Ricotta cheese.
• Serving – This recipe makes approximately 26 good sized cookies. You can easily double the batch if you would like to.

Ingredients

• Flour – This recipe uses all purpose flour which is the best flour for baking cookies.
• Baking powder – A small amount of baking powder is used as a rising agent for the cookies.
• Salt – Regular tables salt is used to enhance flavours.
• Butter – Unsalted butter at room temperature.
• Ricotta cheese – These cookies use Ricotta cheese to give a very light texture to the cookies.
• Sugar – Granulated white sugar.
• Lemon – This recipes uses both lemon juice and lemon zest to give the cookies a burst of lemon flavour.
• Egg – I large egg at room temperature.
• Powdered sugar – Powdered sugar or icing sugar is used to dust the cookies after they have finished cooling down.

REMEMBER, The full recipe and instructions can be fund at the end of the post in the recipe card.

Instructions

1. Line a baking tray – Line a baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Stir to combine and set aside.
3. Combine lemon zest and sugar – Add the lemon zest to the granulated white sugar and mix in with your fingers until it’s completely incorporated, about one minute. Set aside.
4. Mix butter, ricotta and sugar – In the bowl of your electric mixer, add the butter. Mix on high speed for about one minute. Add the ricotta cheese and continue to mix on high speed for about one more minute. Add the sugar all at once and mix on high speed for about three minutes until it becomes pale and doubles in volume.
5. Add egg and lemon juice – Add the egg and lemon juice and mix on high speed for about two minutes.
6. Add dry ingredients – Add the flour mixture and stir in by hand until just combined and you have a sticky cookie dough. Cover and refrigerate for 30 minutes.
7. Preheat oven – Preheat oven to 325 degrees f/160 degrees c.
8. Form cookies – Remove the cookie dough from the fridge and using a spoon or a cookie scoop, spoon out cookie dough and form into the balls. The dough will be sticky so you may need to wet your hands to roll the balls. Place the cookie balls on the baking tray 2 inches apart.
9. Bake – Bake for around 15 minutes until the cookies are puffed up and baked through. Place on a baking rack to cool. Dust with powdered sugar and serve.

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for 30 minutes – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. As well, this is a sticky cookie dough and it’s easier to form into balls when it’s cold.
• Dampen your hands to form cookie dough balls – This dough is sticky, I recommend you dampen you hands with cold water before rolling them into balls.
• Watch baking time – Baking time varies from oven to oven. These took exactly 15 minutes in my oven. Your oven could bake a little quicker or take a little longer.

Substitutions

• Ricotta cheese – Ricotta cheese does give these cookies a wonderful texture. If you don’t have any or find it expensive, you could substitute Mascarpone cheese or cream cheese.
• Powdered sugar – If you prefer, you could make a sugar glaze for these cookies. Simply whisk together about 1/2 cup of powdered sugar with one or two tablespoons of milk. Whisk and then just pour over the cookies. This is the same glaze I use in my Cinnamon Rolls and on the Carrot Bundt Cake.

Serving and Storage

• Serve these cookies as part of an Easter Brunch, Mother’s Day afternoon tea or just to enjoy with a cup of tea or coffee.
• Storage – You can keep these cookies fresh on the counter for about three days. Alternatively, they will store in the fridge in an airtight container for about five days. You can even freeze them up to two months in a freezer friendly container.

Frequently Asked Questions

Coconut Oatmeal Mounds

Last week, I made these Coconut Oatmeal Mound Cookies and they were a keeper. Delicious sweet mounds of coconut and oatmeal make the perfect little bite!

Check out this recipe

Mascarpone Pistachio Cookies

Mascarpone often gets overlooked in baking in favour of the more popular cream cheese.  But  it's adds a bit of a sophisticated touch and a subtle flavour that's feels a bit more grown up.  Add pistachios and you've got yourself an exotic Christmas cookie!

Check out this recipe

Coconut Lemon Loaf Cake

A lovely light and lemony cake. This Coconut Lemon Loaf Cake would be welcomed at any breakfast, brunch or snacking table. Made with basic ingredients and fresh lemon juice and coconut. Got lemons, make a cake!

Check out this recipe

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US CustomaryMetric

Soft Lemon Cookies

These Soft Lemon Cookies have a punch of lemon juice and lemon zest, making them perfect for spring. Cookies made with butter for flavour and ricotta cheese for a light and fluffy texture. Perfect light cookies!

Prep Time20 minutes mins

Cook Time15 minutes mins

Chill time30 minutes mins

Total Time1 hour hr

Course: cookies, Dessert

Cuisine: North American

Keyword: cookie recipes, lemon curd, ricotta cheese

Servings: 26 cookies

Calories: 100kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup ricotta cheese
• 3/4 cup granulated white sugar
• zest of one lemon
• 1 tablespoon lemon juice
• 1 large egg
• 2 tablespoons powdered sugar

US Customary – Metric

Instructions

• Line a baking tray with parchment paper and set aside.
• In a medium sized bowl, combine the flour, baking powder and salt. Stir to combine and set aside.
• Add the lemon zest to the granulated white sugar and mix in with your fingers until it's completely incorporated, about one minute. Set aside.
• In the bowl of your electric mixer, add the butter. Mix on high speed for about one minute. Add the ricotta cheese and continue to mix on high speed for about one more minute. Add the sugar all at once and mix on high speed for about three minutes until it becomes pale and doubles in volume.
• Add the egg and lemon juice and mix on high speed for about two minutes.
• Add the flour mixture and stir in by hand until just combined and you have a sticky cookie dough. Cover and refrigerate for 30 minutes.
• Preheat oven to 325 degrees f/160 degrees c.
• Remove the cookie dough from the fridge and using a spoon or a cookie scoop, spoon out cookie dough and form into the balls. The dough will be sticky so you may need to wet your hands to roll the balls. Place the cookie balls on the baking tray 2 inches apart.
• Bake for around 15 minutes until the cookies are puffed up and baked through. Place on a baking rack to cool. Dust with powdered sugar and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Soft Lemon Cookies

Amount Per Serving (1 cookie)

Calories 100 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 66mg3%

Potassium 20mg1%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 6g7%

Protein 2g4%

Vitamin A 141IU3%

Vitamin C 0.2mg0%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping by & Hope To See You soon!

The post Soft Lemon Cookies appeared first on Julia's Cuisine.