Thumbprint Cookies with Lemon Curd

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Thumbprint Cookies with Lemon Curd

Well, I hope you guys aren't tired of lemon recipes yet. I had some lemon curd leftover from the Fresh Lemon Hand Pies I made the other day. I needed to use it up so I made these simple thumbprint cookies with lemon curd filling.

These buttery little shortbread cookies are a true delight. They're so easy to make and can really be filled with any fruit filling.

Thumbprint Cookies with Lemon Curd: Ingredients


1-1/2 cup butter (Softened)
1 cup of sugar
1 teaspoon Vanilla extract or (maple syrup)
3 large eggs beaten
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lemon curd or any fruit filling
2 or 3 tablespoons sugar to sprinkle after baking

Instructions:
  1. With an electric or stand mixer, cream the butter, sugar, vanilla together.
  2. Add the salt and flour one cup at a time and continue mixing on low speed.
  3. Add the eggs one at a time, continue to mix until a dough forms.
  4. Line a cookie sheet with parchment paper, roll the dough into balls, about 1-1/2 tablespoons.
  5. Press the center of the ball to create a cavity, fill the cavity with the lemon curd or fruit. I used the tip of a teaspoon to fill them.
  6. Bake at 350 degrees for 18 to 20 minutes sprinkle sugar over top while still hot. Place the cookies on a rack and let cool.
Tip: Did you know that maple syrup is a substitute for vanilla extract? 

I was in the process of making these and found that I was out of the vanilla extract so, I used the maple syrup. They turned out perfect.

Lemon thumbprint cookies

I used a 1-1/2 tablespoon cookie scoop and then rolled them into balls. Press the dough back together if it splits when pressing with your thumb.

You can find the recipe for the lemon curd here:

As always thanks for stopping by and I hope you enjoy it.

Easy Lemon Brownies

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Easy Lemon Brownies

Every year my cousin Jimmy sends me a box of fresh lemons from his back yard in Arizona. So, I'm always making something lemony this time of the year. The first lemon recipe this year are these easy lemon brownies.


These are not your average store-bought lemons. The lemon on the right is store-bought and on the left is a lemon from Jimmy's back yard in Arizona.

So, how do you use up all of these lemons on steroids before they go bad? Well, first, you make as many of your favorite lemon recipes as you can.

You can squeeze fresh lemon juice and freeze it. I freeze about 1/2 cup at a time is a small freezer bag. It will last indefinitely in your freezer for any recipe or fresh lemonade all summer long.

Easy Lemon Brownies Ingredients

1 cup of sugar
1/2 cup salted butter (Softened)
2 large eggs
3 tablespoons fresh lemon juice
Zest of one lemon
1 cup all-purpose flour
1 teaspoon baking powder

Easy Lemon Brownies Recipes
Directions

  1. In a large bowl, beat together the sugar, butter, and lemon zest until it is fluffy.
  2. Add the eggs one at a time and continue mixing.
  3. Add the flour and baking powder, and continue to mix until all ingredients are combined.
  4. Prepare an 8-inch x 8-inch baking pan with cooking spray.
  5. Pour the batter into the pan and spread evenly 
  6. Bake at 350 degrees for 20 to 25 minutes
  7. Remove from the oven and let cool for 15 minutes.
While the brownies are cooling you can make the glaze for the top.

Easy Lemon Brownies Glaze

1 cup powdered sugar
2 Tablespoons of fresh lemon juice
zest of one lemon

Whisk all these ingredients together in a bowl until you have a nice creamy glaze.

Best Lemon Brownies

Pour and spread the glaze over the top fo the brownies. Let these cool completely before cutting. These lemon brownies turned out to be nice and moist and oh! so lemony delicious, your family is going to love these for sure.

As always thanks for stopping by and I hope you enjoy it!

You may also like some of my other fresh lemon recipes:

Baked Stuffed Portabella Mushrooms

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Baked Stuffed Portabella Mushrooms

If you're looking for a great meal for any meatless day of the week, these baked stuffed portabella mushrooms will be a family delight.

Portabella mushrooms or also spelled (Portobella) is a large cremini mushroom. These large mushrooms have a firm fleshy texture, which makes them perfect for stuffing.

I started by, removing the stems, rinsing the mushrooms with cold water and patting them dry with a paper towel. I diced the stems and added them into the stuffing ingredients.

recipe baked portabella mushrooms


Baked Stuffed Portabella Mushrooms: Stuffing Ingredients


1 cup seasoned breadcrumbs
1 tablespoon Italian seasoning
1 clove garlic minced
1/4 cup Romano or Parmesan Cheese
1 tablespoon olive oil
2 eggs
Diced mushroom stems
Mozzarella Cheese for the topping

This is so easy to make. Just combine all of the ingredients into a mixing bowl. Mix well until you have sort of a sticky ball of stuffing.

baked portabella mushroom caps

I had three portabella mushrooms I placed them on a cookie sheet lined with parchment paper. Then, filled each one with the stuffing.

Bake these at 350 degrees for 15 minutes. Remove from the oven and top them off with the mozzarella cheese.

 Place them back in the oven for 10 more minutes until the cheese melts. And, That's all there is to it, now, you have a perfect meatless meal for you and your family.

As always thanks for stopping by and I hope you enjoy it!

You may also like some of our other mushroom recipes:


Steak and Shrimp Salad

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Steak and Shrimp Salad

If you're looking for something easy, quick, and delicious to serve your family for dinner, this steak and shrimp salad is it.

Fresh crisp greens combined with tender strips of steak and hot french fries for the steak salad. On the other side, the greens are topped off with succulent shrimp.

Fran and I were looking for something a little different for dinner the other night and this was it. We put this together with everything we had on hand.

steak shrimp salad recipe

We started off with a huge plate of fresh greens. Romaine lettuce, tomatoes, cucumbers, red, and green peppers.

steak shrimp salad

We cut a thin strip steak into small strips. then, covered the bottom of our 10-inch non-stick skillet with olive oil (about 2 tablespoons). Added a clove of diced garlic and cooked over medium heat.

easy shrimp salad recipes

We thawed the frozen shrimp by running it under cold water. Cooking this in the same skillet as the steak until it was done. (about 5 minutes turning once).

While all of this was going on we had some shoestring french fries cooking in the oven. We assembled everything together and topped off with our favorite dressing.

I used ranch dressing for the steak salad, and Fran used a vinegarette for the shrimp salad. This salad was quick, easy, and made the perfect dinner for both of us.

As always thanks for stopping by and I hope you enjoy it!

You might also like some of our other favorite salads

Cast Iron Fried Potatoes

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Cast Iron Fried Potatoes

I love cooking with my cast iron skillet. These cast-iron fried potatoes will make a perfect side dish for any meal. These little baby yellow potatoes are very versatile. You can use them for just about anything, baked, sauteed, mashed, roasted, I choose the fry them.

Cast Iron Skillet Potatoes


These little baby yellow potatoes are firm white potatoes with thin skin. They're perfect for my cast iron skillet.

I first rinsed them in cold water and then dried them. Leaving the skin on, I sliced the potatoes about 1/4 to 1/2 inch thick. You can cut them any way that you like, sliced or quartered.

I covered the bottom of my 10-inch cast-iron skillet with olive oil, then added 2 tablespoons of butter. Let this heat up over medium heat. I cut the potatoes while waiting for the pan to heat up.

I love cooking with garlic, so, I chopped a clove of garlic and added it to the skillet. Let this heat up until the garlic becomes fragrant. Now add the potatoes and begin to stir.

As they cook, add a generous amount of Italian seasoning.  Add sea salt and black pepper to your taste. Continue to move and toss the potatoes as they cook. This will prevent them from sticking and cooking too much on one side. Cook until the potatoes are golden brown.

 Now, you have a quick, easy, and perfect side dish for any meal. Try these delicious little potatoes with my Perfect Cast Iron Skillet Steak.


As always thanks for stopping by and I hope you enjoy it!


The Lodge Brand is my go-to cast iron skillet


Instant Pot Beef Ribs

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Instant Pot Beef Ribs

These instant pot beef ribs are both, melt-in-your-mouth delicious and oh so juicy. Fran picked up a couple of packages of bone-in beef short ribs.

We debated the cooking options, either, braised in a cast-iron skillet or use the instant pot. We choose the instant pot.

Instant Pot Beef Short Ribs Recipe


The very first thing was to get these seasoned and ready to cook. So, I used a rub that I made last summer for this Long Smoked Pulled Pork recipe we did in our smoker.

Ingredients for the Rub:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Sea Salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 tablespoon smoked paprika
3 tablespoons Carolina Seasoning (Rub Some Butt)

I rubbed all sides of the beef ribs with this rub, and let them set in the refrigerator for about an hour. I make this rub ahead and keep it in a jar. It's great to use on beef, pork, or chicken. So, it's perfect to always have it on hand.


Instant Pot Short Rib Recipe

Browning the short ribs. Add about 2 tablespoons of oil in the bottom of the instant pot. Set it on saute until it reaches hot.

Set the ribs in, and brown them on all sides, about 3 to 4 minutes per side should do it. Remove them from the instant pot to a plate.

Instant Pot Beef Ribs Recipe

Now add a thickly sliced medium onion and one clove of minced garlic into the instant pot. Add 1/2 cup of bourbon or red wine to De-Glaze the bottom of the instant pot.

You want all of the caramelized bits to blend with the bourbon or wine, use a wooden spoon to do this by gently scraping the bottom.  By the way, we used bourbon.

Add the short ribs back into the pot. Pour in 1/2 cup of beef broth, add a teaspoon of dried thyme, 2 tablespoons of brown sugar, and 5 cloves of chopped garlic.

 Set the instant pot to High Pressure for 45 minutes, and let release naturally for 15 minutes.

This method will produce juicy, tender and fall of the bone beef short ribs. We served ours with mashed potatoes.

Ingredients:

4 or 5 bone-in beef short ribs
6 cloves of Chopped garlic (use one for De-glaze)
1 medium onion sliced
1/2 cup of bourbon or red wine
1/2 cup beef broth
2 tablespoons brown sugar
2 tablespoons oil
1 teaspoon dried thyme

If you don't use the dry rub that I have above, you can season the short ribs with salt, pepper, paprika, and some cayenne pepper.

As always thanks for stopping by and I hope you enjoy it.


Alfredo Cheese Pizza Recipe

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Alfredo Cheese Pizza Recipe

Our grandson Bobby came over with this delicious alfredo cheese pizza recipe. Bobby loves to cook and is turning into quite the chef.

But first, let me tell you about another use for a cast-iron skillet. We needed a pizza stone for this recipe and didn't have one.

So, Bobby found out that you can use a cast-iron skillet in place of a pizza stone. Just place the cast iron skillet in the oven upside down at 500 degrees for 20 minutes.

After the pizza dough was made, it was divided into four equal pieces. If you need a pizza dough recipe try my All-Purpose Dough Recipe here. Or you can pick up the fresh dough at your local grocery store.

Alfredo Pizza Recipe

Take one part of your dough and spread it out on a floured 10-inch plate.  Use a spatula to spread half of the alfredo sauce on top, then add shredded mozzarella cheese.

Using oven mitts to take the skillet out of the oven and place it on a wooden cutting board. Carefully transfer the pizza from the plate to the bottom of the cast-skillet.

 Place it back in the oven for only five minutes, then slide the pizza onto a rack to cool slightly before cutting.

Cast Iron Pizza Stone


Bobby made four pizzas, two with alfredo sauce, and two tomato sauce, cheese, and pepperoni. The outcome was amazing, these pizzas were delicious with a nice crunch.

Oh, I almost forgot, here is the recipe for the alfredo sauce.

Ingredients

6 or 7 cloves of garlic (diced)
3 tablespoons Olive Oil
1/4 cup grated Romano Cheese 
Heavy Cream (enough to cover the bottom of the pan)

Directions
  1. In a 10-inch skillet, add olive oil and garlic.
  2. Cook over medium heat until the garlic begins to sweat.
  3. Add the heavy cream, enough to cover the bottom of the pan.
  4.  Add the Romano cheese and stir.
  5. Continue stirring until the sauce is smooth.
As always thanks for stopping by and I hope you enjoy it.


You might like to try some of my other pizza recipes

Thin Crisp Italian Pizzelles

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Thin Crisp Italian Pizzelles

Thin crisp Italian pizzelles, just the way that I like them. Growing up I thought that my grandmother invented the pizzelle. Truth be known the pizzelle originated in the Southern Region of Italy many years ago.

 These were always on the table for the Christmas and Easter Holidays. And, if you've ever been to an Italian wedding I'm sure you saw these on the cookie table.

There are so many different variations of pizzelles. You can make them, thin and crispy, soft and chewy, and in many different flavors. You can also shape them like a cone, or cannoli, or a bowl and fill them with your favorite filling.

Thin Crisp Italian Pizzelles: My Ingredients

6 large eggs
1 teaspoon Anise extract
4 teaspoons baking powder
2 teaspoons Vanilla
1 teaspoon Lemon extract
3-1/2 cups all-purpose flour
1 cup butter, oil or margarine (melted) (We use butter.)
1-1/2 cups sugar

Directions

  1. Beat the eggs and sugar together, we use our KitchenAid Stand Mixer.
  2. Add the cooled butter, margarine, or oil.
  3. Now add the vanilla, lemon, and anise.
  4. Last, add the flour and baking powder to the egg mixture.
  5. Mix until the batter is stiff enough to be dropped by a spoon.

recipe pizzelles Italian cookies

Here is the batter all ready to go. This recipe will make about 50 to 60 pizzelles depending on how many you eat while you're making them. If you don't want that many just cut the recipe in half. But trust me these won't last long.

Some people don't like the Anise flavoring. So, you can substitute lemon for the Anise, or any other flavor you like.  Such as, Almond, Vanilla, Orange, Rum, and the list goes on.

Pizzelles Italian Cookie

Now, it's time to make the Pizzelles. You'll need a Pizzelle Baker or Iron. Before making your cookies spray the top and bottom of the iron with a non-stick spray, or brush lightly with vegetable oil.

After the iron is heated, drop the batter by tablespoons onto each side. Close and clamp the iron for about 30 seconds or less depending on how you like them, light or darker.

Remove the cookies with a spatula and place them on a flat surface to cool. We store them in an airtight container to keep them nice and crisp.

 Pizzelles will last up to 2 weeks stored like this. But, I'm going to bet they are not going to last that long.

Rolled and Filled Pizzelles by Carmie and Jimmy

Pizzelle Italian cookie

Carmie and Jimmy are my cousins, they also keep the old family traditions and recipes alive. Here they made one of the variations of pizzelles.

In their recipe, they used grated orange rind, orange juice, and vanilla as the flavoring. Carmie and Jimmy went one step further by rolling and filling the pizzelles.

Talk about a sweet treat. Don't those look mouth-watering? I assure you these too will not last long. You're family and friends will think you are a pastry chef.

Pizzelles Italian Cookies

Carmie used some 5/8 x 6-inch wood dowels to shape the pizzelles cannoli style. You'll want to do this while they're still hot off the iron. After rolled let them cool completely.

Carmie's Sweet Filling Ingredients

1 cup Crisco
2 cups of sugar
1-1/2 cups of warm water
1 cup butter softened
1 teaspoon of vanilla

Directions

  1. Beat together the Crisco and butter, add the sugar a little at a time, continue beating until dissolved.
  2. Add in the vanilla and continue mixing.
  3. Add the warm water 1/4 cup at a time (make sure water is really warm)
  4. Continue mixing until really smooth
  5. Use a pastry bag to fill the rolled pizzelles.
Tip: If you don't have a pastry bag use a zip lock bag and snip off one corner. 

Thank you Carmie and Jimmy for the recipe and pictures of your rolled and filled pizzelles.


As always thanks for stopping by and I hope you enjoy it.

 I would like the hear if you have any different variations of Pizzelles, please let me know in the comment section.


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