Beach Picnics Part 2 – Lemon Rosemary Shortbread Cookies

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Oh, the Pinterest Fail. Nothing snaps me right back to the reality that I am not crafty at heart than those two words muttered at the end of a project via Pinterest: Nailed it.
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Behold, the angriest shortbread ever. Forget thumbprint cookies and make an angry balled fist instead!

1. Make a recipe for lemon rosemary shortbread you found on Pinterest.

2. Have it come out too crumbly, so wrap it in log shapes and refrigerate like you would normally do with shortbread.

3. Wake up the next morning to find no progress in the texture.

4. Furiously mash piles of shortbread dough together in your palm. Emphasis on the furiously.

5. Bake for twice the time in the original recipe until they look golden around the edges.

6. Let cool and enjoy!

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But really, give this a recipe a shot. Even though it didn’t quite work out for me perfectly, they were still delicious and were a great addition to my chicken salad sandwiches for my beach picnic way back last summer.

2 cups of unsalted butter, at room temperature
1 cup sugar
3 ½ cups of all-purpose flour
1 lemon zested
2 Tbs. fresh rosemary, chopped

1. Preheat your oven to 325 degrees.

2. Cream together the butter and sugar until fluffy and white using a hand mixer or stand mixer.

3. Add your lemon zest and rosemary and mix until incorporated.

4. Add your flour and mix until incorporated.

5. Pat out the dough into a ½ inch rectangle and cut into your desired shapes.

6. Place onto a cookie sheet and bake for 20-25 minutes until lightly browned.

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Coconut Buttermilk Pound Cake

Remember when I said I wasn’t good at baking?

Apparently I lied, or so proclaimed Tim after he took his first bite of this pound cake. He proceeded to scold me in between shoveling forkfuls of warm, coconutty goodness into his mouth. He mumbled a few more times while chewing. I’m pretty sure he was telling me how amazing I was.

I actually was pretty impressed with myself, to be honest. I’ve never been good at baking. For my first real crack at making something completely from scratch, I was sold. I quickly proclaimed that I would bake two new cakes a month as part of my New Year’s Resolutions. I proudly stated this along with vowing to write a new blog post at least once a week.

For all of you who are still reading this blog, I’m sure you’re all saying, “Bitch, you ain’t written shit! I’ve been waiting for your take on cauliflower crust pizza and all I see are pics of your new cat and all of the beer you’re drinking late Saturday nights at Cask & Larder on Instagram! Your cat does not need her own hashtag!”

I vehemently thank you all for sticking with me through my slacking, and my posts of #MaeWestKitty. And the only other cake I’ve baked since this pound cake was a beautiful triple berry bundt cake with a lemon glaze. Stay tuned, because I’m sure I’ll post it on here in the next three to seven months. Its worth the wait, I promise.

So to keep with the theme of slacking, here is a recipe for all of us who slack once in a while. I don’t think there is anything wrong with treating yourself every now and again, and rather than going and picking up cake from anywhere with who-knows-what ingredients, I like to justify this recipe on the simple fact that when you make something you have control of the ingredients that go into it. You can use cage-free eggs, organic butter, and turbanado sugar if you like and you can always pronounce all of the things that you’re about to eat. For my pals that are on stricter diets out there, feel free to try this recipe using your favorite alternative baking flours. I’m curious to see how it adapts!

Enjoy!

Cake
1 ½ cups of shredded, unsweetened coconut
2 cups of flour
1 tsp of baking powder
½ tsp of baking soda
½ tsp of salt
¾ cup of softened butter
1 cup of sugar
3 eggs
1 tsp vanilla extract
1 cup of buttermilk

Glaze
1 cup of powdered sugar
2 Tbs of buttermilk

1. On a baking sheet, toast your coconut until it is brown in the oven. Get ready for your kitchen to smell amazing. When it’s done, let it cool. Reserve ½ of a cup of coconut for topping later.

2. Turn your oven on to 350 degrees.

3. Sift together your flour, salt, baking powder and baking soda.

4. Cream together the butter and sugar until the butter is light and fluffy. I like using my hand mixer for this.

5. Slowly add 1 egg at a time into your butter and mix. Add in your vanilla.

6. Add a small amount of flour followed by a small amount of buttermilk in alternating portions, mixing well in between. You should do this about 3 times.

7. Fold in your toasted coconut.

8. Pour your batter into a greased loaf pan and bake for 1 hour.

9. Cool your cake in the pan on a wire rack for 1 hour.

10. Remove your cake and place it on the wire rack. Pour your glaze on top of the cake and then top it with your reserved coconut.