Soft Melt-In-Your-Mouth Lemon Cookies

lemon-cookies

I have a real treat for lemon lovers out there.

These wonderful lemon cookies will touch your heart.

Guaranteed!

 
 

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Containing lemon juice and lemon zest, they are packed with rich and fresh lemon flavor.

It’s the real deal, guys.

 
 

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And the texture?

Tender and crumbly, dangerously addictive with their melt-in-your-mouth quality and powdered sugar coating.

 
 

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Mmmm.

 
 

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I wish I could deliver their scent to you right now. Soooo amazing!

 
 

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To bring these yummy lemon cookies into your life, feel free to follow the directions below.

Enjoy, dear friends.

With love,
Petra

 
 

Soft Melt-In-Your-Mouth Lemon Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 25 cookies
 
Ingredients
  • 2¾ cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened
  • 1½ cups (170 grams) confectioners sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • zest of one large lemon, finely minced
  • 4 tbsp fresh lemon juice
  • ½ cup (60 grams) confectioners sugar for rolling cookies
Instructions
  1. Preheat the oven to 350 °F (175 °C). Line cookie sheets with parchment paper.
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  4. Beat in the egg, vanilla extract, lemon juice and lemon zest.
  5. Gradually blend in the dry ingredients.
  6. Roll 1½-teaspoon portions of dough into balls, and roll each one in the confectioners sugar. Place on lined cookie sheets about 1½ inches (4 cm) apart.
  7. Bake 10 minutes in the preheated oven, or until lightly browned.
  8. Remove from the oven and let stand on the cookie sheet two minutes before removing to cool on wire racks.

 

This lovely recipe was adapted from www.mybakingaddiction.com.

lemon-cookies

One-Pot Garlic Cheddar Pasta

garlic-one-pot-cheddar-fettuccine

Another one-pot meal?

Oh, yes. Oh yes, I did. 🙂

 
 

garlic-one-pot-cheddar-fettuccine

Have I already mentioned I’ve been a ‘little’ obsessed with this kind of cooking recently? I think I might have noted that once or twice… and I guess I can see I a veeery nice and bright future for me and one-pot dishes in the future. 🙂

 
 

garlic-one-pot-cheddar-fettuccine

This one-pot pasta recipe is another flavorful and super quick dish that will make your belly happy. There’s cheese, there’s garlic, there’s pasta, what else is there to wish for…

I dare you not to feel comforted… 🙂

With love,
One-Pot Petra

 

One Pot Garlic Cheddar Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4 servings
 
Ingredients
  • 3 tbsp (40 grams) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) milk, or more as needed
  • 8 oz (230 grams) uncooked fettuccine
  • ½ tsp salt, or more to taste
  • ¼ tsp ground black pepper, or more to taste
  • ½ cup ( 50 grams) shredded extra sharp white cheddar
  • 2 tbsp chopped fresh parsley (optional)
Instructions
  1. In a pot, over medium high heat, melt the butter.
  2. Add the minced garlic and cook for about 30 second, until fragrant.
  3. Add the vegetable broth, milk, salt, and pepper. Bring to a boil.
  4. Reduce the heat to simmer, add the fettuccine, simmer until cooked all the way through.
  5. Remove from the heat and stir in the cheese.
  6. Add more milk if you find the sauce too thick. Heat through.
  7. Serve immediately... and most importantly, enjoy!

 

This yummy recipe was inspired by www.jollycrumbs.com.

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Curried Coconut Chicken

coconut-chicken-curry

Curried chicken is a quick, crowd-pleasing one-pot dinner that’s great for a weeknight.

In this recipe, the exotic combination of curried chicken simmered in coconut and tomato stew makes for a mouthwatering and really amazing dish with wonderful depth of flavor.

Frankly, this curried coconut chicken goes right among the top dishes on my chicken favorites list, it really is so good.

Feel free to serve it over steaming hot rice or with vegetables. Yum!

And for an extra special experience, try throwing in a few cashews, I think that might work just great.

For more details, please see the full recipe below.

Enjoy!

With love,
Petra

 

Coconut Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound (450 grams) boneless skinless chicken breasts, cut into ½-inch (1¼ cm) chunks
  • 1 teaspoon salt (plus more to taste, if desired)
  • ¼ tsp pepper (plus more to taste, if desired)
  • 2 tablespoons vegetable oil
  • 1½ tablespoons curry powder
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 13.5-oz (400 ml) can coconut milk
  • 1 13.5-oz (400 gram) can stewed, diced tomatoes, with juice
  • 1 tablespoons sugar
Instructions
  1. Season chicken pieces with salt and pepper.
  2. In a skillet or non-stick pan, heat the oil and curry powder over medium-high heat for two minutes.
  3. Stir in the onions, cook until softened.
  4. Stir in the crushed garlic. Cook about 30 seconds, until fragrant.
  5. Add the chicken pieces, tossing them lightly to coat with the curry oil. Reduce the heat to medium and cook for 5 minutes
  6. Pour the coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 25 minutes.
  7. Enjoy!

 

This lovely recipe was inspired by www.allrecipes.com.

Broccoli Fettuccine Alfredo

broccoli fettuccine alfredo

Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?

And the good news is that it in fact is.

This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.

In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.

And here’s how to make it…

 
 

broccoli fettuccine alfredo

In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve 1/2 cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.

 
 

broccoli-fettuccine-alfredo

In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.

 
 

broccoli fettuccine alfredo

In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).

 
 

broccoli-fettuccine-alfredo

Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top.

 
 

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Stir to coat everything in the sauce.

 
 

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And serve.

Enjoy, dear friends! This is one yummy dish indeed.

With love,
Petra

 
 

Broccoli Fettuccine Alfredo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 16 oz (450 grams) fettuccine pasta
  • 16 oz (450 grams) broccoli florets
  • 2 cloves garlic, minced
  • 4 tbsp (55 grams) unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups (700 ml) milk
  • 1 cup (100 grams) grated Parmesan
  • ⅛ tsp ground nutmeg
  • 1¾ tsp salt (or more to taste)
  • ¼ tsp ground black pepper (or more to taste)
Instructions
  1. In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
  2. In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
  3. In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).
  4. Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
  5. Enjoy!

 

(This recipe was adapted from www.budgetbytes.com.)

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