Tag Archives: lemon

Co-op Food + Lemon Ginger Molasses Pinwheel Cookies

1 Mar

I come home from a good sweaty yoga sesh only to find myself munching on a frosted chocolate cake. Oh, living in a co-op. Food is EVERYWHERE at every hour of the day. I come home to a huge hotel pan of chocolate cake, to the smell of homemade granola just out of the oven, to waffles wafting throughout the house, to cookies and flan and pie.

Aside from all of the sweet stuff, I come home to dinner every night at 7pm. Salads and roasted veggies and grains and beans and meats and cheese. To something new and exciting. To soups, stews, and casseroles. Comfort food, health food, vegan food, ethnic food.

Fresh baked bread. Fresh baked bread made with wheat gluten instead of flour: an accidental miracle. Snack shift. Oh, snack shift. Brownies, salsa, midnight madness.

Here is a photo of a typical co-op meal made by moi:

Mini grilled cheese bites (with a rosemary butter), balsamic roasted asparagus with sautéed chard, couscous salad with chickpeas, roasted bell peppers, olives, onion, and peas, and a spring mix salad with citrus (blood oranges, cara cara oranges, and grapefruit), cranberries, and feta cheese. Oh yes, and lemon ginger molasses pinwheel cookies as well as vegan sugar cookies for the vegans.
And here is a picture of a strawberry streusel coffee cake that I made last week (recipe from JoytheBaker):

Buttermilk Biscuit Bonanza:

A Whole Lotta Breaded n’ Baked Chicken:

With the gargantuan amount of food that a cook makes for the house (I live with 60 people, some other co-ops have only 20 people, and some 160 people), it can be difficult to take nice photos because everything is made in large, industrial pots and pans, and I am usually rushing to finish cooking so I do not have a moment to photograph in nice lighting before someone devours the food.

What a rewarding experience it is to cook here. I get everything delivered (no grocery shopping necessary) and I get to cook with a variety of ingredients that come in seasonally. I can experiment and people will eat my experiments and compliment me, yay!

We even bought and entire cow to be more “green” and to save money for the house. We also recently switched to having all-organic Straus milk and yogurt in the house. Our eggs are organic, too.

While cooking for and living with 60 college students can be tough at times, it is nice to have a “family” to eat dinner with every night.

Oh, and here is the recipe for the Lemon Ginger Molasses Pinwheel Cookies. These cookies require a bit of time just because the dough has to be refrigerated a few times and rolled out and rolled up and cut. Worth it. I taste real ingredients and I taste something sweet, satisfying, and soothing for my body.

Alice in Wonderland, the movie, is coming out next weekend, and these cookies would be great to make if you are hosting a “mad hatter” themed party in honor of Alice. They’ve got that Treshire Cat vibe going on.

Lemon Ginger Molasses Pinwheel Cookies
From CookingLightyield: 40 cookies, serving size: 1 cookie


  • Ginger dough:
  • 1/4 cup (1/2 a stick) unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/4 cup molasses
  • 1 large egg yolk
  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Dash of ground allspice
  • Lemon dough:
  • 5 tablespoons unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg white
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon vanilla extract
  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/4 teaspoon salt


1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

2. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

4. Preheat oven to 350°F.

5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

Nutritional Information

Calories: 81
Fat: 2.8g (sat 1.7g,mono 0.7g,poly 0.2g)
Protein: 1.1g
Carbohydrate: 13.1g
Fiber: 0.3g
Cholesterol: 12mg
Iron: 0.6mg
Sodium: 33mg
Calcium: 9mg

Lemon Cornmeal Biscotti with Cranberries and Walnuts

28 Dec

These cookies are addicting. No matter how hard you try, you simply cannot just have one. I think it is impossible.

I call them biscotti but they are softer and chewier than the typical hard and crumbly biscotti. Whatever the name, these little guys are so so so so so darn good! I believe that this may be my favorite type of cookie batter to lick the bowl with. Mmm, so buttery and lemony and comforting!

And using my new KitchenAid mixer makes everything so much easier; I can just plop my ingredients in the mixer and it does all the work for me.

This recipe makes a LOT of biscotti, I was overwhelmed and froze half of the cookies for my family to eat when I go back at school.

Here is a link to an interesting article about twice-baked cookies, mandelbrot vs. biscotti.

With a twice-baked cookie, you first make your dough, roll it out into several long logs, bake, slice, and bake again.

I chose to add lemon zest, walnuts, and cranberries (I added golden raisins and dried blueberries, too!), but feel free to add in whatever you like: chocolate chips, pistachios, hazelnuts…

I also really like the texture that the cornmeal lends to the cookie. Soft, chewy, with a little added cornmeal crunch! Very nice.

Lemon Cornmeal Biscotti with Cranberries and Walnuts

makes a LOT of cookies, I would guess about 6 dozen

2 sticks cold butter, cubed
4 eggs
2 1/2 cups sugar
1 teaspoon salt
1 Tablespoon baking powder
4 cups all purpose flour
3/4 cups cornmeal

zest of 2 lemons
dried fruit combo, about 1 cup
toasted nuts, about 1 cup

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar unitl nice and smoothe and fluffy. Add your eggs one at a time.

Combine the rest of your dry ingredients and add them to your butter, sugar, egg mixture. Stir in the lemon zest, dried fruit, and nuts.

Divide the dough into 6 even pieces. Lightly flour a clean surface and roll each piece into a nice, even log. Place on a baking sheet lined with parchment paper (I ran out of parchment so I just lightly greased the cookie sheet).

Bake at 350 degrees F for about 25 minutes, rotating the baking sheets at least once. Take the logs out of the oven and let them cool for about 5 minutes. Using a serated knife, slice your logs into individual cookies and place the cookies cut side down. Bake for another 15 minutes or so, you will have to watch them.

This make a LOT of cookies, which are great for freezing, storing, or giving as gifts!


Luscious Lemon Curd

22 Oct

Lemon curd is my new favorite breakfast/dessert condiment.

A fruit curd is similar to a fruit custard, except it is made without milk or cream. Lemon curd is a classic spread for toast, muffins, scones or pancakes. I like to spoon it over plain yogurt, too.

For a more dessert-like treat, pour homemade curd into a tart or pie shell and bake it in the oven until set. Curd can also be used as a filling for cookies, cakes or pastries, or swirl it into freshly churned ice cream or whipped cream!

I can eat it this stuff by the spoonful. It is just *~so.darn.good.~* I love the sweet and sour combination of lemons and sugar mixed with the creaminess of good ol’ butter.

I wanted to make lemon curd since the beginning of summer, and finally got around to it last Friday. It was so easy and delicious that I made it again on Sunday.

The process is like a science experiment. Sugar, lemon zest, eggs, and lemon juice get heated in a bowl over a pot of simmering water. The eggs cook slowly, thickening the mixture into a custard. Once thick, the custard gets strained through a fine sieve. Add a little butter for extra silky smoothness.

To go with the curd, my friends and I made pancakes. Really hearty and oaty ‘cakes, and topped with a triple threat of spreads—maple syrup (duh!), lingonberry jam (similar to a cranberry), and homemade lemon curd!!!!!! With walnuts and bananas mixed into the batter…YUM-O!

Four great friends and a lovely Sunday morning noon breakfast. Kelly made the pancakes. Sara cut up the fruit and made the mimosas. I threw together some lemon curd. Sara’s brother Sam got to eat with us in exchange for helping Sara with her physics homework and fixing the toilet 🙂

Sunday breakfast. Let’s do it again. And again. And again.

Luscious Lemon Curd

Adapted from Kiri, head pastry chef at Pizzaiolo Restaurant

This recipe is almost too easy! I memorized it immediately after the first time I made it! You do not have to be super exact with all of the measuring. Just go with the flow.

Makes about 1 ½ to 2 cups


½ cup sugar
lemon zest
2 eggs
¼ cup of fresh lemon juice (about 2-4 lemons)

4 Tablespoons of butter

1. Place the sugar and the lemon zest in a heatproof metal bowl (the zest will infuse the sugar with lemony goodness!).

2. Crack your eggs in a separate bowl.

3. Measure out the lemon juice and set aside.

4. Place your bowl of sugar over a small pot of simmering water. Add the eggs and the lemon juice.

5. Whisk the mixture over the simmering water until it thickens, about 10-12 minutes.

6. When thickened, take the bowl away from the heat and add the butter, stirring until melted.

7. Strain your lemon curd through a fine mesh strainer (or chinois if you’re fancy).

8. Let it cool slightly and enjoy!

Store leftovers in the refrigerator.