dessert

Lime Basil White Chocolate Chip Cookies

Do you have a basil plant that’s flourishing but you don’t know what to do with all those leaves? Are you sick of making the same boring pasta and pesto sauces with your basil? Here’s an idea, basil can be used in desserts!

The thought of using basil in a dessert horrified me. In my head, it just didn’t make sense. But I realized that mint is also an herb that gets used in desserts, as well as lavender. So I decided to give it a go. 

I love basil and lime together, so I wanted to start with that. And a tad bit of lime juice, but not too much. And because I did not want to create sour cookies, I used a soft sugar cookie recipe as my base, and added white chocolate chips as a finishing touch.

Wow. If a cookie described Heaven, I’m sure this would be it. These Lime Basil White Chocolate Chip cookies were incredible and heavenly. This recipe is truly a divine indulgence that leaves your tastebuds dancing! A sugar cookie at heart with a zesty, sweet and soft center. I can’t stop eating them as I write this recipe. Yum. And to think that this specific recipe exists NOWHERE on the internet until now? It’s an official, original Matheson family recipe.

So here is the recipe that’s going to make me fat. Ladies and gentlemen, I’d like to officially announce the birth of these babies, my Lime Basil White Chocolate Chip Cookie recipe.

Lime Basil White Chocolate Chip Cookies

Category: Dessert

Yield: 18 cookies

Lime Basil White Chocolate Chip Cookies

Wow. If a cookie described Heaven, I’m sure this would be it. These Lime Basil White Chocolate Chip cookies were incredible and heavenly. This recipe is truly a divine indulgence that leaves your tastebuds dancing! A sugar cookie at heart with a zesty, sweet and soft center.

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • zest from one lime
  • 1 tsp lime juice
  • 3 tbsp very finely chopped fresh basil leaves (about 10 leaves)
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with a silicone mat or parchment paper.
  2. In a stand mixer (or hand-held mixer) cream together the butter and sugar until light and fluffy.
  3. Mix in the egg, vanilla, zest, basil, and lime juice. Mix together until fully combined.
  4. In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
  5. Scoop cookie dough using a 2" cookie scoop. Place dough balls about 1 inch apart on the cookie sheets.
  6. Bake 8 to 10 minutes, depending on the size of your cookies/oven.
  7. Allow to cool on a cooling rack for a few minutes
  8. Enjoy!
https://femiology.com/lime-basil-white-chocolate-chip-cookies/

Lemon Labor Inducing Cake

While I didn’t think it was possible, this cake from Lemon-sugar literally did put me into labor. There I was, at 38 weeks pregnant, feeling miserable and uncomfortable, hoping that our baby would be born before New Years since our insurance deductible and out-of-pocket max was 100% met and our little girl would be a nice tax break for us (let’s be real, I’m sure any mom would do the same). I started Googling non-tantalizing ways to induce labor, when I came across this labor-inducing lemon cupcake recipe! I was surprised that it seemed so easy (and tasty!), it didn’t involve consuming 7 pineapple cores, drinking a nasty tea or downing a shot of castor oil (which could result in explosive diarrhea during labor), so how could self-inducing labor seem so sweet?

I’ll tell you. The secret may have been the labor process and not the actual consuming of the lemon cake. This recipe took me about 3 hours to make. It involved standing for long periods of time, inhaling citrusy deliciousness, and LOTS of zesting, juicing, and slicing of lemons!!! My intention was to make this as a cake, eat a few slices, and hopefully go into labor within a few days, but not even 5 minutes after I finished frosting the cake, I felt a GUSH and realized my water had broken. I didn’t even get to try the cake! This was Saturday at about 3:30pm.

It was all a blur from there. My husband, being the trooper that he is, scrambled through the house packing up his suitcase and arranging for our toddler to be watched while I sat on the toilet, anxiously wondering if the baby was going to come out right then and there. I’ve watched too many Youtube labor videos haha.

We finally arrived at the hospital about half an hour later, and the nurse confirmed that my water had broken, and I was induced from there (Pitocin is of the devil, seriously) and our little girl was born on Sunday morning just before 7am!

So here’s the recipe that started it all. It was originally designed to make 6-12 cupcakes, but I halved the recipe and made this small cake with it instead, which is the recipe shared below. For safety purposes, I do not recommend making this recipe prior to 38 weeks gestationally. Best of luck and let me know how it goes!

Lemon Labor Inducing Cake

3 hours

20 minutes

3 hours, 20 minutes

Category: Dessert

Yield: one 8 inch round cake, serves 6

Lemon Labor Inducing Cake

Ingredients

  • Cake Ingredients:
  • 1 stick unsalted butter at room temperature
  • 1 cup white/granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup grated lemon zest (2-4 lemons, depending on size)
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 cup freshly squeezed lemon juice
  • 1/4 cup buttermilk, at room temperature
  • 1/2 teaspoon vanilla extract
  • Lemon Syrup Ingredients:
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup white/granulated sugar
  • Glaze Ingredients:
  • 1 cup powdered/confectioners sugar
  • 1 2/3 tablespoons freshly squeezed lemon juice
  • Buttercream Ingredients:
  • 1 stick unsalted butter, softened
  • 1 1/2 cups powdered/confectioners sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon plus 1/2 teaspoon milk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Cake Directions:
  2. Preheat oven to 350 degrees and prepare an 8 inch round cake pan by lightly spraying it with a cooking spray of your choice.
  3. Cream the butter and sugar in bowl of stand mixer with the paddle attachment until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, and lemon zest.
  5. In another bowl, sift together flour, baking powder, baking soda and salt.
  6. In another bowl, combine lemon juice, buttermilk and vanilla.
  7. Add the flour mixture and the buttermilk mixture alternately to the batter, beginning and ending with the flour.
  8. Pour batter into cake pan and bake for 18-20 minutes or until a toothpick comes out clean.
  9. Remove from oven and let cool on a wire rack.
  10. While the cake is cooling, prepare the lemon syrup. This will add moisture to the cake.
  11. Syrup Directions:
  12. Combine sugar and lemon juice in a heavy-bottom pan over low heat until sugar dissolves, stirring frequently.
  13. After the cake has cooled for 10 minutes, spoon the syrup over the tops of the cake.
  14. Then allow cake to cool completely before glazing and frosting.
  15. Glaze Directions:
  16. Combine sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
  17. Using the back of a large spoon, smooth some glaze over the top of the cake.
  18. Buttercream Directions:
  19. In the bowl of a stand mixer, cream the butter and salt for about 30 seconds.
  20. Add the powdered sugar, milk, vanilla and lemon juice and beat 5-6 minutes until frosting is fluffy.
  21. If desired, add some yellow (gel or icing) food coloring.
  22. Add to piping bag and frost as desired.
  23. Sprinkle with yellow sugar pearls, sugar, or a thin lemon slice for decoration.

Notes

*Prep time includes zesting and juicing the lemons while being super tired, trying to entertain a toddler with a tantrum, sitting down every 20 minutes from the joint pains, and being heavily burdened with BELLY.

*You can also make 6-12 cupcakes with this recipe.

https://femiology.com/lemon-labor-inducing-cake/