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Willow Bird Baking’s 13 Best Recipes of 2013

Willow Bird Baking's 13 Best Recipes of 2013

Happy New Year! My head is spinning with thoughts of resolutions and responsibilities for the upcoming year, but let’s relax first and just enjoy some edible reflection, shall we? You guys have good taste. Here are Willow Bird Baking’s 13 Best Recipes of 2013, as chosen by your visits. At the end, I’ve included a few recipes that didn’t make the “Most Popular” list but are actually some of my favorites from the year!

Want to gather lots of amazing recipes from other blogs, too? I’ve just created a Best of 2013 Recipes Pinterest board where you can see “Best of” posts from some of my favorite blogs. This is one of the best times of the year to gather top eats from around the internet! While you’re there, make sure you follow me on Pinterest. I’m kind of a food lover, in case ya didn’t know. My pins are gonna make you hungry.

Without further ado, Willow Bird Baking’s 13 Best Recipes of 2013:

1. Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

These things totally deserve their “Most Popular” title. They are absurd.

2. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

YOU KNOW HOW I FEEL ABOUT COCONUT.

3. Pumpkin Cheesecake Pillow Popovers
Pumpkin Cheesecake Pillow Popovers

These use premade crescent dough! So easy.

4. Key Lime Pie Cheesecake with Sky-High Meringue
Key Lime Pie Cheesecake with Sky-High Meringue

Tangy, sweet, and stunning! Such a show-stopper.

5. Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

DID I MENTION HOW I FEEL ABOUT COCONUT.

6. Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

CO.CO.NUT.

7. Boozy Icebox Cake
Boozy Icebox Cake

It’s like regular icebox cake, but (duh) better!

8. Bailey’s Hazelnut Chocolate Tiramisu
Bailey’s Hazelnut Chocolate Tiramisu

Bailey’s makes any dessert totally nuts.

9. Chocolate Poke Cake with Whipped Coconut Icing
Chocolate Poke Cake with Whipped Coconut Icing

COCONUT, Y’ALL (and my new favorite frosting in the universe).

10. Biscoff Spread Gooey Butter Cake
Biscoff Spread Gooey Butter Cake

I don’t know what got into me, but I have no regrets.

11. White Sheet Cake with Fluffy Whipped Icing
White Sheet Cake with Fluffy Whipped Icing

Just like those awesome sheet cakes you buy at the store (with the fluffy frosting, not the weird crusty stuff).

12. Lasagna Stuffed Portobello Mushrooms
Lasagna Stuffed Portobello Mushrooms

Hearty, delicious meal.

13. Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake

Pumpkin and Tres Leches: two of my faves combined.

…And a few of my personal favorites from this year:

1. Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

It’s a crime that this recipe didn’t go viral. It’s nuts!

1. Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)
Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

Coconuttttt.

1. Flan Tres Leches Cake
Flan Tres Leches Cake

For when you can’t decide between making flan and making tres leches cake, and also you’re feeling a little crazy. So good.

1. Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries
Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

The shortbread makes all the difference here! And the Limoncello, obv.

1. The Ultimate Sausage Breakfast Buns
The Ultimate Sausage Breakfast Buns

Pure decadence. Don’t skip the syrup drizzle.

1. Gooey Carmelitas
Gooey Carmelitas

Gooey, chocolatey masterpiece.

1. Lemon Raspberry Gooey Butter Cake
Lemon Raspberry Gooey Butter Cake

Bright, springy, fresh! I love lemon.

1. Sausage & Corn Chile Con Queso Taco Ring
Sausage & Corn Chile Con Queso Taco Ring

Again, HOW did this recipe not go viral? TASTE IT. JUST TASTE IT. It’s like the best thing I’ve ever eaten.

1. Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)
Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)

This is also the best thing I’ve ever eaten. Don’t question me.

Don’t forget to see what others have cooked up on my Best of 2013 Recipes Pinterest board. Happy happy happy almost-2014!

Raspberry Lemonade Champagne Smash

Raspberry Lemonade Champagne Smash
Raspberry Lemonade Champagne Smash

Raspberry Lemonade Champagne Smash



Recipe by: Willow Bird Baking, inspired by A Beautiful Mess
Yield: 2 cocktails

This punchy cocktail is tangy and sweet, with a shot of Limoncello and plenty of peppy champagne! I love the fruity bits of raspberry throughout the cocktail.

Ingredients:
6 ounces raspberries, plus more for garnish
3 tablespoons sugar, divided
1 tablespoon water
2 tablespoons chilled Limoncello
1/4 cup lemon juice
1 1/2 cups chilled champagne
1 cup chilled sparkling water
ice*
lemon slices for garnish (optional)

Directions:
*Note: You can omit the ice if all your ingredients are well chilled and you don’t have an ice strainer.

Make a simple syrup: In a small saucepan, mix 1 tablespoon water and 2 tablespoons sugar over high heat until the sugar is completely dissolved and the syrup is simmering. Transfer this to another bowl and stick it in the fridge to chill.

Muddle raspberries: Put most of the raspberries (reserving just a few for garnishing your drinks) into a medium bowl with 1 tablespoon sugar. Muddle them together with a muddler or the back of a spoon until the raspberries are all broken down and combined with the sugar. Divide this mixture into the bottom of 2 tall glasses.

Finish and assemble: In a cocktail shaker, mix Limoncello, lemon juice, champagne, sparkling water, 2 tablespoons of your chilled simple syrup, and ice (if your shaker is a smaller capacity, consider mixing just one drink at a time: 1 tablespoon Limoncello, 2 tablespoons lemon juice, 3/4 cup champagne, 1/2 cup sparkling water, 1 tablespoon simple syrup, and ice for each drink). Shake well for several minutes and pour into the two glasses, straining out the ice. Garnish with lemon slices and raspberries and serve immediately.

Lemon Raspberry Gooey Butter Cake

Lemon Raspberry Gooey Butter Cake
Lemon Raspberry Gooey Butter Cake

Lemon Raspberry Gooey Butter Cake



Recipe by: Willow Bird Baking, adapted from one provided to St. Louis Today by Fred and Audrey Heimburger of Heimburger Bakery.
Yield: would easily serve 4-6 people

This was beyond fantastic. The gooey, fluffy texture of this cake along with the subtle lemon flavor was a downright ethereal combination. You’re gonna freak out when you taste it!

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, softened
1 teaspoon lemon zest

Filling Ingredients:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
powdered sugar for dusting

Toppings Ingredients:
fresh raspberries
2 cups heavy whipping cream
2 heaping tablespoons powdered sugar
lemon zest

Directions:
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour, zest, and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup, vanilla extract, lemon extract, and lemon zest. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Sprinkle some more powdered sugar on top. Let the cake cool in the skillet for 2 hours. In the meantime, beat heavy cream and 2 tablespoons powdered sugar together in a bowl to stiff peaks. Pile heaps of fresh raspberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream and lemon zest, and serve.

Strawberry Lemonade Cheesecake Bars with a Shortbread Crust

Strawberry Lemonade Cheesecake Bars with a Shortbread Crust



Recipe by: Adapted from King Arthur Flour (crust) and Shared Sugar (cheesecake)
Yields: about 18 bars

These cheesecake bars are the perfect summer treat: sweet, creamy, tangy, buttery, and easy to prepare!

Crust Ingredients:
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup confectioners’ sugar

Cheesecake Layer Ingredients:
32 ounces cream cheese, at room temperature
4 eggs
5-6 tablespoons lemon juice, depending on how tart you usually like your lemonade!
lemon zest from one lemon (reserve a little to sprinkle on top)
1 cup sugar
strawberries, quartered*
powdered sugar for topping
*Note: I probably bought 2 pints of strawberries but didn’t quite use them all. I didn’t quarter mine because I thought they’d be pretty whole, but they were a bit hard to eat and I’ll quarter them next time I make this recipe!

Directions:
Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a parchment paper sling. Cut the butter into the flour and confectioners’ sugar and press into the baking dish (I used a food processor to cut the fat into the flour, and then the bottom of a dish to press the mixture into the pan). Bake 20 minutes or until light brown. Let cool on wire rack.

In a bowl with an electric mixer, add the cream cheese, eggs, lemon juice, lemon zest, and sugar. Mix until the ingredients are creamy and the cream cheese is fully incorporated. Pour into the pan with the cooled crust. Then evenly distribute the strawberries.

Bake 30-35 minutes or until filling is set. Remove from the oven and cool completely. Then refrigerate for at least 3 hours. Remove the cheesecake from the pan using the parchment paper. Cut into bars and sprinkle with powdered sugar and/or lemon zest.

Cherry Lemon Rosemary Shortbread Cookies

Cherry Lemon Rosemary Shortbread Cookies



Recipe by: Willow Bird Baking
Yield: 20-25 cookies

These are tender, buttery shortbread cookies replete with cherries, tangy lemon, and rosemary. Enjoy them hot from the oven and freeze some for baking in a pinch.

Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons dried rosemary leaves, chopped finely
3/8 cup powdered sugar
1 cup (2 sticks) butter, at room temperature
1 1/2 tablespoons finely grated lemon zest (about the zest from one lemon)
1/4 cup freshly squeezed lemon juice
1/2 cup dried cherries, finely chopped
about 1/2 cup white chocolate chips

Directions:
In a large bowl, whisk together the flour, salt, and dried rosemary. In a separate large bowl, cream together the butter, lemon zest, and powdered sugar 2-3 minutes or until pale, light, and fluffy. Mix in the lemon juice. Beat in the flour mixture and then stir in the cherries by hand to be sure everything is combined.

Use a sheet of wax paper to roll the dough into a 1 1/2-inch wide log (if you’re having trouble, chill the dough for a bit in the fridge before rolling it). Wrap plastic wrap or foil around the logs and freeze them until firm (you can also double-wrap them and leave them frozen for up to 3 weeks at this point. When you’re ready to bake, just use a serrated knife to cut the cookies and bake as usual. It make take a few minutes longer since they’ll be baking from frozen, but just keep an eye on them.) While they cookies are freezing, preheat the oven to 350 degrees F and place the rack in the center. Prepare a baking sheet with parchment paper or a silicone baking mat.

Use a serrated knife to slice each log into 1/4-inch slices and place these about 1 inch apart on the prepared baking sheet. Bake until golden, about 8-10 minutes, rotating once halfway through baking. Let the cookies cool for a couple of minutes on the pan before transferring them to a cooling rack to cool completely. In the meantime, melt white chocolate according to package instructions (usually half-power, in small increments, stirring often) and spoon it into a plastic zip-top bag with a tiny corner cut off. Set cookies on wax or parchment paper and squeeze the melted chocolate from the zip-top bag over them in a zig zag design. Let them dry. Store them in an airtight container separated by leaves of parchment or wax paper for up to a week.

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