Lemon Poppy Seed Cookies

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*Disclaimer: This post contains affiliate links. To learn more, please go here.These lemon poppy seed cookies are soft, chewy and even a tad crunchy. But mostly they are packed with a lovely lemon flavor that comes from the cookies that also really pops from the icing! It's a nice summer treat to have at your table for that little sweet tooth kick you may have in the afternoon. You could even skip the icing on the cookies and enjoy it with a cup of tea!

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edible printing

Originally I wasn't going to use these fashion wafer papers on these lemon poppy seed cookies but actually on funfetti cookies! I mistakenly cut out the funfetti cookies way to big so I opted to put these pretty edible images on these cookies instead. If you absolutely love these images and want to use them yourself for your own cookies I'm selling them in my shop! Any little girl, boy or fashionista would love these for a birthday or even just because! I also have a series that explains everything on edible printing as well! It's a detailed step by step guide on how you can get images on your cakes and cookies too! I'm also working on a new part to the series on how to print for chocolate! How fun is that!Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won't regret it! Not too sure if you want to buy something so pricey if you aren't sure you'd like it? Then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. You can even buy these images here in my shop!

Above are some products that I personally use and recommend for this recipe and to have for everyday use. When making royal icing you can go one of two ways. You can use meringue powder for a more safe route or you can use egg whites. I try to stick with using meringue powder mainly because I would rather save the egg whites for something else. This is completely optional but the recipe for these cookies uses meringue powder.

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lemon poppy seed cookies

these cookies are popping with lemon flavor and poppy seeds too!

cookies

• 2 sticks unsalted butter (room-temp)
• 3/4 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp poppy seeds
• 2 1/2 cup all-purpose flour

royal icing

• zest of 1 lemon
• 3 tbsp lemon juice
• 2 cup powdered sugar
• 2 tbsp meringue powder

cookies

1. preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the butter and the sugar into a bowl of an electric mixer fitted with a paddle attachment and cream until light and fluffy, about 3 minutes. scrape the sides of the bowl and add in the vanilla, lemon juice, lemon zest and egg and mix until incorporated. place the flour, salt, and baking soda, and poppy seeds in another bowl and whisk together. gradually add the flour mixture to the butter mixture. wrap the dough in cling wrap and refrigerate the dough for about 30 minutes. roll the cookies out to 1/4 inch thickness and cut out desired shapes. place on the sheet pan and bake for 10-12 minutes or until the edges are golden brown.

royal icing

1. combine all of the ingredients in the bowl of an electric mixer fitter with a whisk attachment. gradually add in water, a teaspoon at a time, until a thick yet pipable consistency forms. once you are done with the thicker icing for piping a boarder on the cookies add in a little more water gradually until the icing becomes slightly looser to flood the cookies.

Guava Cupcakes with Cream Cheese Frosting

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*Disclaimer: This post contains affiliate links. To learn more, please go here.At my brand new job they have these little puff pastries filled with guava paste and cream cheese. It was one of the best things that I had tried in a long time. I wanted to use those flavors and make them into a cupcake and they sure did not disappoint! So I found some guava paste at a grocery store I use to go to when I was in college and I was surprised at how much you got in a box for a good price! Being from a very small town in North Dakota that not all stores (or any) will carry guava paste, but you can always get it from amazon! Is there anything you can't buy online these days?Now I took the easy route when it came to adding the guava paste into the cupcake. That was just by cutting it into small cubes and putting it in the center of the batter before baking. If you don't want it to sink, coat it with a little flour to prevent it from sinking. (That was something I forgot to do). If you don't want it in a big chunk, then combine it with a 1/4 cup of water and boil it down into a smooth paste. Then put it into a piping bag and swirl it into the batter.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. For these cupcakes you need the guava paste!! If you can't find it in your local grocery store, which you should be able to find it in the ethnic aisle, than get it off of amazon.

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guava cupcakes

these cupcakes have a guava filling that compliments the cream cheese buttercream perfectly.

cupcakes

• 2/3 cup granulated sugar
• 1 1/2 cup cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup buttermilk
• 8 oz guava paste

buttercream

• 8 oz cream cheese
• 2 sticks unsalted butter
• 5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

cupcakes

1. preheat the oven to 350 degrees F and line cupcake pans with liners. in a large bowl, combine the cake flour, sugar, baking soda, baking powder, and salt and mix until incorporated. in another bowl, combine the oil, eggs, almond extract, vanilla, and buttermilk and whisk together. pour the wet ingredients into the dry and mix until fully combined. take the guava paste and cut into small cubes and then coat in a tablespoon of flour. scoop the batter in the cupcake pan and place a cube of the guava paste in the center and bake for 12-15 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes before frosting.

buttercream

1. in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese and butter and beat until smooth, about 2 minutes. scrap down the sides of the bowl and then add the vanilla and powdered sugar and continue mixing until fully combined. gradually add in the heavy cream until it is a spreadable consistency.

Coconut Macaroons

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*Disclaimer: This post contains affiliate links. To learn more, please go here.I love coconut and whenever I think about good coconut macaroons, I think about either the ones that I had found at a grocery store while I was in England or the samoa cookies from the girl scouts. For me it's incredibly hard to find that perfect coconut macaroon. It needs to be soft, moist, and chewy. A lot of the times I get ones that are hard and flavorless and it just isn't the same. These coconut macaroons are good, but I can admit that they still need a little bit of work to become the absolute best coconut macaroon.Even though these guys don't have caramel in them, doesn't mean you can't add in a little caramel drizzle. Or if you would rather have a little crunch you can add some sliced almonds on top. There really is no wrong way to making these coconut macaroons a little different for your taste buds.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too! 

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coconut macaroons

soft and chewy coconut macarons drizzled with chocolate

• 12 oz bag shredded coconut
• 14 oz can sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• pinch salt
• 2 egg whites
• chocolate for drizzling

1. preheat oven to 350 degrees F and line a sheet pan with parchment paper. in a bowl, whip the egg whites to stiff peaks. in another bowl, combine the coconut, sweetened condensed milk, extracts and salt and mix together. gently fold the whipped egg whites into the coconut mixture. scoop the batter onto the pan and bake for 20-25 minutes or until golden brown. liquid may spread on the pan and around the cookies, but don't worry it is easy to remove and the cookies are still nice and moist! let the cookies cool and then drizzle with the chocolate.