Lemon Squares

Lemon Shortbread Squares, Single serving for two, from book: Small Batch Baking

20150214 - Lemon Shortbread Squares


Recipe is from the Rose’s Christmas Cookies book.

These cookies require a food processor to make. The “hand mixer” option starts off “Finely grate the nuts…” (hazelnuts and almonds). Yeah, right. If you find and buy almond and hazelnut meal, you’d be in good shape, but a food processor makes this a snap.

On Monday Caroline helped me make a double batch of these, and yummy noises were happening all around.


1) 1 batch of the glaze makes enough for 3-4 batches of cookies. Make a half batch of glaze and a double batch of cookies and you’ll be in good shape. (Also, gum arabic is a pain to find.)

2) My oven is lying about it’s temp. Everything takes longer, so I’m starting to bump temps up a little for this one.

3) No matter the temp of your oven, the cookies should brown noticably. I had to double the listed baking time before they were properly done.

4) We used quinoa flour (calls for 2.5 TBL AP flour) for a gluten-free cookie.

Cinnamon & Brown Sugar Cupcakes

Cinnamon Cupcakes:

1 box of yellow cake mix
add 1 rounded tablespoon of ground cinnamon
Follow cupcake baking directions on your box (I made 2 dozen small cupcakes)

Cinnamon & Brown Sugar Buttercream Frosting:
(Note: I’ve made this into a half batch of the original recipe found here, and I still had way too much.)

2 and 1/4 sticks butter, room temperature
1/2 cup light brown sugar, packed
1 teaspoons ground cinnamon
4 cups confectioner’s (powdered) sugar
1/2 teaspoon vanilla extract
1/4 cup heavy whipping cream (was half and half)

Frosting Directions:

1. Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
2. Add 3 cups of the powdered sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
3. Scrape down the bowl and add the cream. Beat to incorporate again.
4. Add another 1 cup of the powdered sugar and beat, starting on low and moving up to high, until fully incorporated. 5. Check the consistency of the buttercream. If it needs to be thicker, add more powdered sugar. If it is too thick, add more cream. In either case, add only a small amount (tspn – TBL), beating after each addition, until it reaches the consistency you like.


These cupcakes are very good, but the frosting is very very sweet. My search for the perfect buttercream frosting will continue. Or I may do my own experiments with more butter and less sugar.

T-day Foods Made

mac & cheese cheesecake

1) My regular baked mac & cheese made with vegetable radiatore. In the background you can see Mike’s peas dish with onions, parsley, marjorum, butter lettuce, etc…

2) Brownie-Bottom Cheesecake: Brownie layer made from scratch, baked for 20 mins (could be more) and then cheesecake layer added and the whole thing baked for another 30 mins. This cheesecake mix has sour cream in it, which is delicious!

Baking – Final Product

Lots of work, but it all came out lovely. (More pics)

sweet bread butter cookies