Make Quick & Easy Strawberry Cookies

These easy strawberry cookies are perfect for Valentine’s Day, Easter, baby showers, or anytime you want a quick, no-fuss dessert that still feels special.

If you're a fan of cake mix recipes, try Easy Cake Mix Snickerdoodles.

What You Need

Recipe Tips

Chill the dough for at least 30 minutes before rolling into balls. Chilling the dough will help you form the balls because the dough will be sticky.

Use a scoop so your cookies bake evenly. I like to use a #40 scoop.

Roll balls in granulated sugar first before rolling the balls twice into powdered sugar. The granulated sugar will help the powdered sugar stick.

Make Ahead and Storage

Package cookies in an airtight container and store at room temperature for up to five days.

Or wrap cookies in plastic wrap or wax paper and put them in a freezer safe container for up to three months.

See how to freeze cookies for more information.

Recipe

Yield: 24

Strawberry Cake Mix Cookies

Print

Strawberry cake mix cookies are soft, chewy, and easy to make with just four simple ingredients. They’re perfect for quick desserts, holidays, or whenever you need a fast cookie fix.

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 10 minutes

Total Time: 28 minutes

Ingredients

• 1 box Strawberry Cake Mix (13.25 )
• 2 large eggs
• ⅓ cup canola or vegetable oil
• ½ cup powdered sugar
• ¼ cup granulated sugar

Instructions

1. Preheat oven to 350F°. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, mix together cake mix, eggs, oil and flour if you’re using it.
3. Chill dough for at least 30 minutes.
4. Roll dough mixture into 1 inch balls and roll in a small bowl of granulated sugar, then roll the balls twice in powdered sugar.
5. Place powdered sugar balls on parchment lined baking sheet.
6. Bake 5-8 minutes or until slightly browned around the edges. 
7. Store in an air-tight container and enjoy within 5 days.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
• 
  Nordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack
• 
  Winco Ice Cream Disher with Purple Handle, Size 40, Stainless Steel

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 89Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 20mgSodium 19mgCarbohydrates 11gFiber 0gSugar 10gProtein 1g

Nutrition information is an estimate because I am not a registered dietician.

Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

The post Strawberry Cake Mix Cookies appeared first on Kitchen Serf.

I’m going to show you how to make a really cool thing for your Easter table: a plate full of real Easter grass.

This is the perfect backdrop for Easter eggs your kids have decorated, Peeps, chocolate bunnies, or bowls of Easter candy. You could even do this project inside a lined Easter basket and make a little spring centerpiece.

Anyway, I’m just giving you the idea and the steps. You put your own spin on it.

What You Need

• A dish or two or three
• Potting soil or honestly any soil you can get your hands on. (I’ve done this with soil from dried out Christmas plants before.
• Grass seed of some sort

I’m used red winter wheat that I bought at the co-op three or four years ago. This stuff lasts forever. I wasn’t even sure if it was going to grow this time but it did.

If you can’t find winter wheat, or you don’t live near a food co-op with bins of grains like I do, just grab a little packet of grass seed from the hardware store.

I’ve never done that because I live in hippieville (I say this with affection, I’m the love child of OG hippies), but surely grass seeds will work for you.

How to Grow Easter Grass 

Start by putting about a half inch of soil in whatever dish you’re using.

Lightly dampen the soil. Ideally you’d use a little spray bottle, but I don’t own one of those, so I just used a cup of water and tried not to dump it all in one spot.

If your container has drainage holes, this part is easy. My dish was a serving plate with no holes, so I had to be a little careful not to drown the whole thing.

Next, scatter your grass seed evenly across the soil.

You don’t have to be super precise. Just try to cover most of the surface.

If I were doing it again, I’d use a few more seeds and leave less space between them. Mine came up a teensy bit sparser than I imagined, but it was still super cute.

After the seeds are scattered, sprinkle a very thin layer of soil on top. Just enough to lightly cover them so they can do their little germination magic.

Then give the top another very light spritz of water.

Seeds like damp soil, light, and warmth. They’re pretty low-maintenance that way.

Create a Warm Growing Environment

Once everything is planted, cover the dish with something clear to trap warmth and moisture.

Plastic wrap works great for this. If you’re in an anti-plastic household, wax paper would probably work too. You might just want to tape the edges down so it stays put.

The idea is to keep things warm while still letting light through.

You can put your dish near a sunny window, but it doesn’t have to be in direct sun. Just don’t stick it in a dark closet and expect miracles.

I kept mine next to a sunny window for the first couple of days because I was impatient and wanted it to get going. After that, I mostly left it on the kitchen table where it gets indirect light.

What Happens Next

Now you wait.

It may take a week or two before you have actual grass. Check on it every couple of days.

If things start looking a little moldy, take the plastic off for a bit and let some air in. My house is pretty damp, so that’s something I keep an eye on. If you live somewhere super dry like Colorado, you may not have that issue.

I use Colorado as my reference point because that’s where my son lives. By young son I mean twenty-three. And wow is it dry there.

At first it will look like absolutely nothing is happening.

Then you’ll check it one day and suddenly there are little green sprouts everywhere. A couple of days later you’ll have a whole plate of grass. It’s pretty cool.

Improvising With What You Have

If you don’t have plastic wrap or wax paper, don’t worry.

I ended up using one of those green plastic produce bags from the grocery store. The kind your lettuce comes in.

My plate was small enough that it fit right inside the bag, and that worked perfectly.

Once the Grass Grows

When the grass gets tall, you can trim it if you want.

Or you can leave it wild and grassy. Both look great.

Then decorate your plate however you like. Add dyed eggs, candy, little chocolate bunnies, Peeps, whatever makes you happy.

It’s a really fun thing to do with kids, too. I did this with my son when he was younger and he especially loved trimming the grass and making it look nice.

Also, if you have cats, they may handle the trimming for you.

My cat had a blast chomping on the grass yesterday. Oddly, he ignored it while it was sitting on the kitchen table, which is strange because normally he takes his meals on the kitchen table so he doesn’t appreciate clutter.

But once he noticed it, he was very interested.

If you have cats, they will think you are the best cat parent ever.

And honestly, isn’t that what we’re all striving for?

The post How to Grow Easter Grass appeared first on Kitchen Serf.

If you bake even occasionally, you’ve probably run into the same problem I have: the recipe calls for softened butter and your butter is as hard as ice.

Softened butter isn’t just a suggestion.

Butter that’s too cold won’t cream properly with sugar and butter that’s too warm can wreck the structure of cakes and cookies.

Room-temperature butter for baking is technically about 65 to 67 degrees, which means the butter should bend easily when you press it, but it shouldn’t look greasy or melty.

Five Ways to Soften Butter Quickly

If you’re in a hurry, here are two fast ways to soften butter quickly, courtesy of Cook’s Illustrated.

Pound it Flat

Put the stick of butter in a resealable plastic bag and grab a rolling pin. Give the butter a few good whacks and roll it flat.

Flattening the butter dramatically increases the surface area, which means it softens within seconds instead of sitting on the counter forever waiting to cooperate.

However, the pounding method is easier said than done. You really have to let the butter sit out for at least 30 minutes, probably close to an hour if you're in a cold state like me.

Cut the Butter Into Small Pieces

Another fast method is simply cutting the butter into small chunks.

By the time you’ve preheated the oven and measured the rest of your ingredients, the butter pieces should be right around that ideal softened temperature.

My favorite way to do this is with a bench scraper.

I take a stick of butter and slice it lengthwise into four long strips.

Then I turn those strips and cut them crosswise into small chunks. In the end you’re left with a neat little dice of butter pieces that soften much faster than a whole stick.

Grate the Butter Like Cheese

Grab a box cheese grater and the butter you need softened. Unwrap the butter and grate it into tiny shreds.

Be sure to put a piece of wax paper or parchment underneath the cheese grater so you're not scraping it off the cutting board or worse your kitchen counter.

Don't love this method because in my experience, the butter gets warmer than room temperature pretty quickly, what with the heat from your hand and all.

The Classic Method: Let It Sit on the Counter

Of course, you can always just let butter soften naturally on the counter.

Depending on the temperature of your kitchen, this might take 30 minutes, an hour or sometimes longer.

I live in a drafty house in Maine. In my kitchen it usually takes at least an hour. I also keep my refrigerator extremely cold, which means the butter coming out of it is basically ice.

You could also put the butter on top of your fridge to speed up the softening a bit. The top of my kitchen appliances is always ten degrees warmer, at least.

If your fridge isn’t cranked to maximum cold like mine, your butter may soften a little faster, especially if you're in a hot state like Georgia or Alabama or Texas. Or it's summer time.

Warm Water Bath

Here’s another option:

Place the butter in a resealable plastic bag and then put the bag in a bowl of warm water for about 10 to 15 minutes. The warmth of the water gently brings the butter up to room temperature.

However, sometimes the outside of the butter gets too soft while the inside remains icy.

Using the Microwave to Soften Butter

You can also use the microwave, although this is my least favorite method.

The reason is simple: butter can go from “perfectly softened” to melted puddle in about two seconds flat.

And if butter melts, even partially, it can affect the rise and texture of your cakes and cookies.

If you do use the microwave, follow these tips:

• Place the butter on a plate.
  
• Heat it for 1 minute at 10% power.
  
• After the first minute, press the butter gently with your finger to check how soft it is. If needed, microwave it for another 10 to 20 seconds at 10% power. You may need to flip the stick over to ensure even heating.

For a full stick of butter, you may need up to about 1 minute and 40 seconds total at that low power setting.

The low power setting is crucial. If you microwave butter at full power, you’ll almost certainly end up with a melted buttery mess.

And if you really want to be precise, the best way to check butter temperature is with a digital cooking thermometer.

This is my favorite digital thermometer.

A Method I’ve Heard Of (But Haven’t Tried)

There’s also a method floating around the baking world that involves putting a stick of butter in a plastic bag and… sticking it in your front pants pocket.

Apparently the heat from your body softens the butter perfectly in about 10 to 15 minutes.

Have I tried this? No.

Am I recommending that you walk around with a stick of butter in your pocket? Also no.

But it’s out there.

How to Tell When Butter Is Perfectly Softened

When butter is the correct temperature for baking—around 65F° to 67° degrees you should be able to bend the stick without it breaking.

The butter will give slightly when you press it but it won’t collapse or feel greasy.

If the butter is too warm, it will look shiny or oily and will completely give way when you push on it.

One Last Butter Tip

When baking, stick with butter sold in sticks, not the tubs of spreadable butter.

Tub butter is formulated differently and often contains added oils that change how it behaves in baked goods.

Unless a recipe specifically calls for it, it’s best to avoid using it for baking.

The post How to Soften Butter Quickly appeared first on Kitchen Serf.

They look amazing on the outside of the box. But are they going to taste as good as they look?

That’s where I come in, friend. I will test this for you. It’s a tough job. Someone has to do it. I volunteer as tribute.

Here’s what you actually need beyond the box: a spoon or spatula, ¼ cup of water, and some nonstick spray (or butter or oil) so your brownie fabulousness doesn’t weld itself to the pan.

he directions say to pour the mix and water into a bowl and stir. Because I cannot just follow directions like a normal person, I tried to shortcut it and stir everything directly in the “pan” it comes with.

Don’t do that.

It would have been faster to just dirty a real bowl. I could only stir so aggressively because I was genuinely concerned about keeping the container intact. Imagine your flimsiest takeout container. Now reduce its structural integrity by about 75%. That’s the “pan.” I’m not even sure what it’s made of. Cardboard? Hope? A prayer?

It is not a pan. It is a suggestion of a pan.

So yes, use a real bowl to mix. Then spray the container well (or butter/oil it up), pour in the batter, and bake for 30 minutes — which feels ambitious given how delicate this situation is.

I also slid the whole thing onto a small cookie sheet before putting it in the oven. Is that required? Maybe not. But I do not feel like scraping molten brownie batter off my oven floor today. We are not adding “deep clean oven” to this experiment.

Try your your own brownie mix.

The post Review: Duncan Hines Mega Brownie Mix appeared first on Kitchen Serf.

If you’re looking for a more classic baked version, my traditional s’mores bars use graham crackers and bake up gooey and rich. These cereal bars are the quicker, no-bake cousin.

Why You'll Love S'mores Cereal Bars

• Make in microwave or on stovetop
• Use any square, lightly sweetened cereal you'd like
• Chocolate chips may be used instead of chocolate chunks

These cereal bars don’t require turning on the oven. They’re perfect for warm days or quick dessert emergencies or dessert when there's not much in your pantry.

Cereal Bar Ingredients

• Golden Grahams cereal
• Miniature Marshmallows
• Salted or unsalted butter
• Chocolate chunks

Step by Step to Making These Bars

Recipe Tips

• Make sure to melt the butter and marshmallows over low heat on the stove top or in the microwave. Butter burns quickly as does sugar (marshmallows).
• Wait 60 seconds for the cereal mixture to cool slightly before adding half the chocolate chunks so that the chocolate doesn't immediately melt into streaks.
• Coat your hands with non-stick spray or butter or use a piece of wax paper to press the cereal mixture into your pan.

Storage and Make Ahead Tips

Store wrapped bars in an airtight container at room temperature for up to one week.

To freeze, wrap tightly in parchment or plastic wrap and place in an airtight container. Freeze for up to one month.

See more about freezing desserts.

If you’re deciding between recipes, these no-bake s’mores cereal bars are lighter and crunchier, while my classic s’mores bars are thicker thanks to a baked graham cracker crust.

Recipe

Yield: 9

S'mores Cereal Bars

Print

S'mores Cereal Bars are chewy, no-bake treats made with Golden Grahams cereal, mini marshmallows and chocolate chunks for s'mores flavor in 15 minutes.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

• 3 tablespoons butter
• 3 cups mini marshmallows
• 4 cups Golden Grahams cereal
• 1 cup chocolate chunks (semisweet, dark or milk), divided

Instructions

Prepare an 8x8-inch pan with parchment paper or nonstick cooking spray. Set aside.
Melt the butter and marshmallows in a saucepan over low heat until marshmallows are smooth, about 2–3 minutes, stirring constantly. Remove from heat.
Carefully stir in the cereal until evenly mixed. Allow to cool for 1 minute. Stir in half of the chocolate chunks. Press into the prepared pan using wax paper or parchment.
Press the remaining chocolate chunks on top. Cool completely, then cut into squares.

Nutrition Information

Yield 9 Serving Size 1
Amount Per Serving Calories 240Total Fat 5gUnsaturated Fat 1gCholesterol 17mgSodium 200mgCarbohydrates 163gFiber 11gSugar 12gProtein 2g

Nutrition information is an estimate as I am not a registered dietician.

Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

The post S'mores Cereal Bars appeared first on Kitchen Serf.

Many baking recipes just say “2 eggs,” as if all eggs are interchangeable but they're not.

In the U.S., baking recipes almost always assume large eggs.

Does it matter what size egg you throw into your cookie dough?

Yes. It absolutely does.

Most cookie recipes call for large eggs. That’s the standard. That’s what the ratios are built around. And cookie recipes are all about balance.

What If You Use the Wrong Size Egg?

If you toss in a medium egg — or a tiny little farm egg from a bantam hen — your dough is going to be drier than it’s supposed to be. It may not hold together the way it should. You may not be thrilled with the results.

On the flip side, if you grab a jumbo egg instead of a large, you’re introducing extra liquid. Your dough can feel loose. Maybe even borderline gooey. The kind of dough where you hesitate before touching it because you’re thinking… what is happening here?

And remember — eggs usually go in after you’ve creamed the butter and sugar. Those are not inexpensive ingredients. It’s annoying to realize you’ve thrown off the balance after everything is already mixed.

Could you fix it? Maybe. You might try adding a tablespoon of flour or cornstarch. But now you’re adjusting ratios. Sugar to butter to flour to egg — it’s all calibrated. Start tweaking one thing and the whole structure shifts.

If your recipe calls for one egg, you might get away with using the wrong size. 

But if it calls for three eggs and you use the wrong size?

You’ve just tripled the problem, whether that’s too much liquid or not enough.

Farm fresh eggs add another layer of chaos. They run all over the place in size depending on breed, season, and feed. So caution is wise there.

How to Make Sure You're Using the Right Size Egg

The most reliable way to know what you’re working with?

Weigh the egg.

I know. You don’t want to. But a digital kitchen scale costs about ten bucks. A large egg should weigh around 50 grams (without the shell).

Weighing takes the guesswork out of it.

And here’s the kicker: even cartons labeled “large” aren’t always correct. 

I recently bought a dozen that were labeled large — and they were enormous. Extra large, maybe even jumbo. I didn’t notice until I made hard-boiled eggs and realized the yolks weren’t fully cooked. That’s when it clicked: these weren’t large eggs at all.

Baker, know thy eggs.

Don’t casually swap sizes and hope for the best. And seriously — consider that scale. You can use it for flour. For brown sugar. For peanut butter so you’re not scraping a sticky mess out of a measuring cup.

I've had this kitchen scale for several years. It's flat and lightweight and can go in a drawer when you're not using it. (affiliate link)

Your cookies will thank you.

Speaking of cookie success, egg size is just one factor.

Reasons your cookies are spreading too much.

If they’re baking up thick and cakey instead, this guide on puffy cookies will help.

The post Do Egg Sizes Matter for Cookies? appeared first on Kitchen Serf.

Puffy cookies usually mean something in the balance of flour, fat, or leavening is off. But once you know what to pay attention to, it's not usually a mistake you make twice.

Before we get Into the nine reasons, I'm going to give you a secret tip to improve your results.

1. Bake one test cookie.

This is the easiest way to prevent a full batch of cookies that don’t spread the way you want.

A test cookie lets you:

– See how much the dough spreads

– Slightly flatten the dough balls with your hand, sometimes that will help.

– Check your oven temperature.

2. Too Much Flour

This is the most common culprit if your cookies are too fluffy.

Too much flour is the number one reason cookies turn out thick and cakey instead of spreading into chewy cookies.

Flour creates structure. More flour = more structure = less spread.

If you’re not using a digital scale, then the way you measure flour can make a big difference.

Here’s the correct method:

– Fluff the flour in the container.

– Scoop flour out with a spoon.

– Spoon it into your measuring cup until its heaping with flour.

– Scrape off the excess it off with a knife or a bench scraper.

Don't dip your measuring cup directly into the flour. That packs flour into the cup and can add extra tablespoons without you realizing it, enough to turn chewy cookies into cake-like pucks.

Are you having the opposite problem? Find out why your cookies are too flat.

3. You Used the Wrong Type of Flour

Not all flour behaves the same.

If you used cake flour, that may be the problem.

Cake flour is milled more finely and is designed to produce a soft, tender crumb.

Cookies made with cake flour often have a cake-like texture and tend to bake up thicker and softer than cookies made with all-purpose flour or pastry flour.

If the recipe calls for all-purpose flour, stick with it.

Swapping in cake flour can absolutely change the structure.

4. You Used Baking Powder Instead of Baking Soda

Here’s an easy way to remember the difference between the two:

Baking Powder = Puff, it was formulated to create lift or help baked goods rise.

Baking Soda = Spread

But baking soda reacts differently and encourages spreading in cookies.

If a recipe calls for baking soda and you substitute baking powder, your cookies will rise more and spread less.

Always double-check the label before mixing.

How to make your own baking powder.

5. Butter Ratio Was Off

Fat is what helps cookies spread.

If you reduced the butter or didn't measure it correctly, your cookies may hold their shape and puff instead of flattening.

Butter melts as cookies bake. That melting action helps them spread outward. Less butter = less spread.

6. Failing to Mix the Dough Thoroughly

Undermixing can leave streaks or pockets of flour in the dough.

If the fat isn’t fully incorporated with the dry ingredients, the structure will be uneven and the cookies may bake up thicker than intended.

Mix until everything is fully combined and don’t forget to scrape the bottom and the sides of the bowl to get every last scrape of butter or shortening

7. You Didn’t Chill the Dough (When the Recipe Called for It)

Chilling isn’t just a suggestion.

Resting the dough allows the flour to hydrate and the fat to firm up properly. This improves flavor and texture and helps cookies bake more evenly.

Skipping this step can change the final structure and sometimes lead to thicker cookies.

8. You Used the Wrong Recipe

Sometimes the issue isn’t technique. It’s expectations.

If you’re using a recipe described as:

– “Cake mix cookies”

– “Soft, thick cookies”

– “Ultra soft and fluffy”

Chances are those cookies are designed to be thick and puffy.

Cake mix cookies, in particular, are formulated to produce a softer, more cake-like texture. That’s the point.

If you’re hoping for a flat, chewy bakery-style cookie, that type of recipe probably won’t give you the result you want.

Pay attention to recipe descriptions before you start. If you don’t want cakey, avoid recipes that advertise softness and fluffiness.

9. Your Oven Temperature Was Off

The higher the temperature, the less your cookies will spread.

If your oven runs cool, butter in the cookie dough will melt leading to spreading cookies. By cool, I'm talking 300F° to 325F°.

Higher temperatures, from 375F° to 400F° cause cookies to set up and puff quickly.

This is why most cookie recipes call for baking the dough at 350F°.

An inexpensive oven thermometer can save a lot of frustration.

Try my favorite chocolate chip cookie recipe.

The post Why Are My Cookies Puffy? appeared first on Kitchen Serf.

About This Recipe

• No-bake
• Uses pantry ingredients
• Customizable, use any type of cracker and any chocolate you like, milk, dark or white.

If you're a fan of no-bake treats, try my gooey S'mores Cereal Bars.

Ingredients

• Crackers
• Marshmallow whip or creme
• Chocolate melting wafers
• Miniature marshmallows
• Chopped chocolate chunks
• Crushed graham crackers

See recipe card for ingredient amounts.

How to Make This Recipe

Recipe Notes

Customizable: use any type of cracker and any chocolate you like (milk, dark or white).

Melt chocolate in microwave or in a makeshift double boiler.

Use a kitchen torch to slightly melt and brown mini marshmallows.

PIN TO SAVE FOR LATER

Recipe

Yield: 24

S'more Cracker Cookies

Print

Make chocolate-dipped Ritz cracker s’mores. These sweet, salty, gooey no-bake cookies are made by sandwiching marshmallow creme between buttery crackers, dipping in melted chocolate and topping with toasted mini marshmallows and graham cracker crumbs. These smore’s no-bake treats disappear fast.

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

• 24 Ritz crackers
• ⅓ cup marshmallow creme
• ½ cup mini marshmallows
• ¼ cup chopped chocolate
• ½ cup crushed graham crackers
• 10 oz milk melting chocolate

Instructions

1. Line a baking sheet with parchment paper.
2. Spread a generous layer of marshmallow creme on one Ritz cracker, then sandwich with a second cracker. Repeat until all are assembled.
3. Place sandwiches in the freezer for 15 minutes to firm up.
4. Melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
5. Dip each cracker sandwich into the melted chocolate, coating fully. Shake off excess and place on the prepared baking sheet.
6. While the chocolate is still wet, garnish with crushed graham crackers, mini marshmallows, and chopped chocolate.
7. Let the cookies sit at room temperature until the chocolate is set.
8. Optional: lightly toast the mini marshmallows on top with a kitchen torch for extra s’mores flavor.
9. Serve and enjoy!

Notes

White or dark chocolate can be swapped for milk chocolate.

Store in an airtight container at room temperature for up to 3 days.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  King Arthur Baking Company Offset Spatula, Japanese Stainless Steel, 4-Inch Flexible Blade, For Precise Cake Decorating
• 
  GHIRARDELLI Milk Chocolate Flavored Melting Wafers, 16 oz Bag – Easy Melt Candy Coating for Baking, Dipping and Dessert Decorating
• 
  Wilton Candy Melts Melting Pot, Perfect for Strawberries and Cakepops, 2.5-cup Capacity, Packaging May Vary
• 
  Nordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 100Total Fat 5gSaturated Fat 1gUnsaturated Fat 0gCholesterol 3mgSodium 40mgCarbohydrates 10gFiber 0gSugar 10gProtein 0g

Nutrition information is an estimate as I am not a registered dietician.

Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

The post S'mores Cracker Cookies appeared first on Kitchen Serf.

The plastic rack I’d been using forever wasn’t really drying dishes so much as storing them indefinitely. It was bulky, unattractive and I was rarely actually putting things away.

I’ve written before about everyday kitchen tools I actually use, like when wax paper makes sense in the kitchen or why a basic hand mixer still earns its keep.

Why This Roll Up Drying Rack Works For Me

This stainless steel roll up version made my small kitchen look tidier and airy.

Favorite over the sink drying rack (affiliate link).

This rack sits right over the sink, holds a surprising amount for one person and either folds up flat or rolls into a slim cylinder when not in use.

This alone makes a big difference if you don’t want something permanently taking up counter space.

As a divorced empty nester, I don't do many dishes anymore, unless it's recipe testing day and then I wash as I go so things aren't piling up.

So this may not work for you if you've got a big household.

I've been trying to figure out why this rack is encouraging me to put things away when I would let them sit for days in the ugly plastic rack.

Perhaps because the rack looks like it belongs in the kitchen of someone who has Marie Kondo'd her life to the nth degree?

Or because I have two cats, one of whom has the run of the countertops. Cats don't care if they bump dishes drying on a rack onto the floor.

Plus, if you're like me, trying to not buy kitchen tools that only serve one purpose, I've got you:

Ways to Repurpose This Sink Rack:

• Got a top load washing machine? Leave the lid open and place this rack over the top for instant drying space.
• Use the rack as an extra trivet during big holiday feasts when there never seem to be enough hot pads, especially for us minimalists.
• Place colanders full of fruit for washing or hot pasta being drained so they stay out of the sink. My rack holds up to 33 pounds.

This is one of those small kitchen upgrades that makes everyday cleanup easier.

The post Over-the-Sink Roll Up Drying Rack appeared first on Kitchen Serf.

Meyer lemons are more floral and delicate than the Eureka lemons that are usually available year-round and they have a thinner skin.

But, if Meyer lemons are out of season and you're still craving this cake, just swap in regular lemons.

But don't use bottled lemon juice. It is not a suitable replacement for the fresh zest and juice in this cake.

About This Cake

This is not a fluffy layer cake so don't expect it to be. This is a tight-crumbed, moist, dare I say almost juicy, single-layer cake, baked in a hot oven in a round 9-inch pan and glazed with a powdered sugar icing.

Technically it's a lemon gateau, which is a fancy French word for cake.

If you've made other cakes, say like this Lemon Blackberry Layer Cake, you'll know the batter is fairly loose.

But Meyer Lemon Cake has a thick, almost dense, batter.

I adapted this recipe from one of my favorite cookbooks, Citrus by Valerie Aikman-Smith and Victoria Pearson.

Lemon Cake Ingredients

How to Make Lemon Cake

Preheat oven to 400°F.

Prepare a 9-inch cake pan by using a bit of butter to grease the bottom and sides and then dusting all purpose flour over the bottom and sides. Shake out the excess flour.

Zest three Meyer Lemons.

Slice lemons in half, remove the seeds and juice them over a glass measuring cup. You'll want close to a half cup of juice, a little less is fine.

Make the batter by beating room temperature butter and granulated sugar together until light and fluffy. This will take three to five minutes in a stand mixer, longer if you're using a hand mixer.

Add three tablespoons of Meyer lemon juice to the bowl while mixer is running and add eggs one at a time, continuing to beat until combined.

Add flour and baking powder, continuing to beat until a thick batter forms.

Grab a rubber or wooden spatula and add two heaping teaspoons of Meyer lemon zest.

Stir thoroughly until the zest is combined throughout the batter.

Immediately spoon batter into prepared cake pan and bake for 20 minutes.

When done baking, cake will be golden brown and will begin pulling away from the sides of the pan.

Cool cake on a wire rack for ten minutes before turning out onto a plate.

While cake is will warm, make glaze by stirring ⅔ cup confectioners' sugar and two tablespoons of lemon juice and remainder of zest.

Pour glaze over top of cake.

Storage and Make Ahead Instructions

How to Store and Freeze Meyer Lemon Cake

Store the cake covered at room temperature for up to two days. A cake dome or tightly wrapped foil works well. Refrigeration isn’t necessary. Chilling a lemon cake can dry it out and mute the lemon flavor.

Meyer lemon cake freezes very well, just like lemon bars freeze well. You can freeze it whole or in slices, depending on how you plan to serve it.

Freeze it with the glaze on or freeze it and then apply the glaze one you're going to serve it.

Freezing the Cake Whole

Freezing the cake whole gives you the best texture and the cleanest flavor. This works especially well if you plan to serve the cake to guests or want it to look freshly baked.

Let the cake cool completely. Wrap the entire cake tightly in plastic wrap, making sure there are no exposed areas. Add a second layer of foil to protect it from freezer odors. Freeze for up to three months.

To thaw, keep the cake wrapped and let it sit at room temperature until fully defrosted. Once thawed, unwrap, glaze, and serve. The crumb stays tender, and the glaze absorbs just like it would on a freshly baked cake.

Freezing Individual Slices (Best for Convenience)

If you want grab-and-go portions, freezing slices works well too.

Slice the cooled, unglazed cake. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Freeze for up to three months.

Flash freeze the slices first. 

To thaw, unwrap a slice and let it sit at room temperature for about 30 minutes. Add glaze after thawing if desired.

Freezing the cake protects the lemon flavor and keeps the crumb from drying out.

See more information about freezing desserts.

More citrus desserts to try include reader favorite Key Lime Pie, Lemon Poke Cake and Copycat Panera Lemon Cookies or Grapefruit cookies.

Recipe

Yield: 9

Meyer Lemon Cake

Print

Meyer lemon cake is tender, buttery, and packed with bright citrus flavor from fresh Meyer lemons. Finished with a tangy lemon glaze that melts into the warm cake, it’s an easy homemade dessert that’s perfect for brunch, spring baking, or anytime you’re craving something sunny and sweet.

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Ingredients

• ⅔ cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• Zest and juice of 3 lMeyer lemons (about ½ cup juice, 3 heaping teaspoons zest)
• 2 large eggs, room temperature
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ⅔ cup confectioners’ sugar

Instructions

1. Preheat the oven to 400°F. Butter a 9-inch round springform pan, then dust with flour and tap out the excess.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy.
3. Slowly pour in one-third of the lemon juice, and then add the eggs, one at a time, and continue to beat until well combined.
4. Add the flour and the baking powder and continue to beat until a thick, smooth batter forms.
5. Using a rubber spatula or wooden spoon, fold in two-thirds of the lemon zest until evenly combined.
6. Pour the batter into the prepared pan.
7. Bake the cake for about 20 minutes. Transfer to a wire rack. Set aside.
8. In a small bowl, whisk together the confectioners’ sugar and the remaining lemon zest and juice. Pour the glaze over the cake, and allow to sit for 10 minutes.
9. Remove the cake from the pan, slide it onto a plate, and serve.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9 x 2 Inch
• 
  Microplane Classic Zester/Grater, Black
• 
  Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White

Nutrition Information

Yield 9 Serving Size 1
Amount Per Serving Calories 380Total Fat 16gSaturated Fat 10gUnsaturated Fat 7gCholesterol 81mgSodium 52mgCarbohydrates 55gFiber 1gSugar 39gProtein 4g

Nutrition information is an estimate because I am not a registered dietician.

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