Lavender Sugar Cookies

I love the flavor of lavender and spring is my favorite time to use it.  Whether in ice cream, doughnuts, cakes or cookies, the floral notes of this herb always take me to a sunny place.  These coin-sized cookies start with a sugar cookie dough, made even more delicious by the addition of dried lavender.  Simply mix the dough, form into logs, roll in sparkly sugar, slice and bake.  Bonus points given for being able to stash this dough in the refrigerator or freezer.  Small, buttery, lavender-flecked cookies, glittering with sugar.  Perfect for spring.

Lavender Sugar Cookies
makes approximately 4 1/2 dozen
adapted from this recipe

2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 egg, at room temperature
1/2 tsp pure vanilla extract
1 1/2 to 2 tsp dried culinary lavender, gently chopped
2 1/2 cups flour
1 tsp kosher salt
1/2 cup sanding or sparkling sugar for rolling

In the bowl of a stand mixer, using a paddle attachment (or in a large bowl, using a hand mixer), beat the butter and sugar on medium speed until light and fluffy, approximately 3-5 minutes.  Add the egg and vanilla and mix until just combined. Add the lavender, flour and salt and mix on low until the dough comes together. Transfer dough to a clean surface and roll into 2 logs, approximately 1 1/4 inches in diameter.  Wrap logs tightly in parchment paper and refrigerate for at least 30 minutes or up to a few days.  The dough logs may also be frozen for up to a month, and thawed in the refrigerator overnight before baking.

When you are ready to bake, preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.  Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes.  Roll the logs in sanding sugar and slice into 1/2 inch coins.  Arrange cookies on the baking sheets, spacing about 1 inch apart, and bake for 15-20 minutes or until the cookies just start to turn golden.  Store at room temperature in an airtight container.

Floral lavender.  Gently chop to release more flavor.

Roll in sugar and slice into coins.

Bake until just golden.

The perfect bite with a cup of tea.  Especially this tea - my current favorite.

Roasted Tomato Soup

Over the weekend, the sun was shining and the temperature hit 80 degrees.  Despite the beautiful weather, I decided to make hot soup.  Dave was arriving home on a late flight in from a long weekend trip so I thought a pot of soup on the stove would make a nice late dinner.  I also happened to have a pound of cherry tomatoes on the counter.  A long roast of the tomatoes with some garlic and onion.  Pureed with stock and a roasted red pepper for additional sweetness.  A bit of smoky paprika for warmth and a splash of cream for richness. Simple, simple soup.  Oddly perfect on a warm spring night.

Roasted Tomato Soup
serves 2

1 lb cherry tomatoes
1 yellow onion, sliced into wedges
4-5 small garlic cloves, peeled
olive oil
kosher salt and freshly cracked black pepper
2-3 large chunks of jarred roasted red pepper (or 1 fresh red pepper, roasted)
1-2 cups chicken or vegetable stock (or broth)
1/4 tsp smoked paprika
splash of cream

Preheat your oven to 375 degrees.  Line a baking sheet with parchment paper or brush with a bit of olive oil.  Dump the tomatoes and onion wedges onto the pan.  Drizzle heavily with olive oil and sprinkle with kosher salt and black pepper. Toss with your hands until the tomatoes and onions are evenly coated with oil. Place the garlic cloves on a small square of tin foil, drizzle with a bit of olive oil, seal up like a package and place on the sheet pan with the tomatoes and onion. Roast for 45 minutes or until the tomatoes and onions are softened and brown and the garlic is caramelized and fragrant.

Transfer the tomatoes, onion and garlic to a medium sized soup pot and add the roasted pepper and one and a half cups of the stock.  Heat over medium-low heat until warmed through. Using an immersion blender (or by transferring soup to a traditional blender in small batches) puree the soup until it is to your desired thickness, adding more stock if necessary.  Add the paprika and more salt and pepper to taste.  Allow the soup to simmer over medium-low heat for 15-20 minutes.  Before serving, add a splash of cream and stir until blended into the soup.

Tomatoes, garlic and onion.

Tossed in olive oil, salt and pepper before their roasting.

Sweet, spicy and delicious.    

Elderflower Lemonade

It feels like spring today.  The sun is out, the weather is unseasonably warm and the birds are chirping.  Normally, such a grand day would call for a strong and icy cocktail, but since I'm not partaking in alcohol for the next 3 months (sigh), lemonade it is.  Not just any lemonade, but lemonade spiked with elderflower syrup. Elderflower liquor is one of my favorite summertime cocktail mix-ins so I thought it only appropriate to use a non-alcoholic elderflower syrup in this drink.  I buy mine (in bulk) at Ikea, but there are quite a few other brands available for purchase online.  The syrup lends a floral note to this lemonade and its sweetness takes the place of sugar.  Tart, freshly squeezed lemon juice, some sparkling water and lots of ice.  Springtime in a glass.

Elderflower Lemonade
makes 2 glasses

1/4 cup freshly squeezed lemon juice
1/4 cup elderflower syrup (or to your taste)
1 cup water
1/2 cup sparkling water
lemon wedges for serving
ice

Combine all ingredients, except lemon wedges and ice, in a cocktail shaker or pitcher and shake or stir until combined.  Divide between two ice-filled glasses, garnish with lemon wedges and enjoy.

Note:  This lemonade would also be quite delicious mixed with a few ounces of vodka or gin.

All the fixings for a springtime drink.

Bubbles and elderflower syrup.

Floral, tart, sweet and refreshing.

Southern Style Fried Chicken Biscuit Sandwich

Though many prefer to sleep in on the weekends, every once in awhile I like to wake up early to prepare a special breakfast.  In this case, I woke up early on a Sunday morning to bake buttermilk biscuits and to fry some chicken for one of the most delicious breakfast sandwiches I've ever eaten.  This may seem like an arduous task for a lazy weekend morning, but these sandwiches are completely worth the work.  On a recent trip to Portland, Oregon, we visited the incomparable Pine State Biscuits and this sandwich is an adaptation of one we devoured there.  Huge, freshly baked buttermilk biscuits topped with juicy, fried chicken breast and smothered in honey, mustard and dill pickles.  This sandwich is really an amazing thing.  Completely worth the early alarm clock on a Sunday morning.

Southern Style Fried Chicken Biscuit Sandwich
Makes 2

1 boneless, skinless chicken breast
2 cups buttermilk
freshly cracked black pepper
2 eggs
3-4 dashes of Tabasco hot sauce (or whatever you have)
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
peanut oil for frying
2 freshly baked buttermilk biscuits (see recipe below)
2 tsp butter
dill pickle chips
dijon mustard (you can also use a grainy mustard)
Tbsp (or more) honey


The night before you make your sandwiches, marinade your chicken.  In a large resealable plastic bag, add the buttermilk and a generous amount of freshly cracked black pepper.  On a cutting board, slice the chicken breast in half, running your knife parallel to the cutting board to create two thinner chicken breasts.  Add the chicken to the bag, seal and refrigerate overnight.

The next morning, prepare the chicken.  In a shallow bowl or baking dish, whisk together the eggs, hot sauce and a splash of water.  In another shallow dish, whisk together the flour, baking powder and salt.  Remove the chicken from the marinade and allow most of the buttermilk to drain off.  Dredge each thin breast in the egg mixture and then immediately coat in the flour mixture.  Repeat the process one more time with the egg and flour to make another layer of breading and place the breasts on a plate. Refrigerate chicken while you get your oil ready.

In a cast iron skillet or dutch oven, add two inches of peanut oil.  Using a candy or deep fry thermometer, heat the oil over medium-high heat until it reaches 350 degrees.

Remove the chicken breasts from the refrigerator and carefully place them in the hot oil.  Fry for approximately 8 minutes or until they turn a deep golden brown and are cooked all the way through.  Remove cooked chicken to a paper towel-lined sheet pan or plate to drain and cool a bit.

Split a freshly baked buttermilk biscuit in half and spread the insides with a teaspoon of butter.  Place one of the chicken breasts on the lower half of the biscuit, spread it with a bit of mustard and top with a generous drizzle of honey. Top with 4 or five pickle slices and finish with the top half of the biscuit to make a sandwich.  Continue assembling the other sandwich and serve piping hot.

Buttermilk Biscuits
adapted from this recipe
makes 8 large biscuits

5 cups sifted all purpose flour (sift before your measure)
1 Tbsp cream of tarter
1 1/2 tsp baking soda
1 Tbsp kosher salt
1 stick + 2 Tbsp unsalted butter, very cold and sliced into chunks
2 cups buttermilk, cold
1/4 cup heavy cream

Preheat oven to 500 degrees with a rack in the upper third position.  Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, cream of tarter, baking soda and kosher salt.  Add the cold butter and rub the mixture between your fingertips until the butter chunks are approximately 1/2 inch in size. Add the buttermilk to the flour mixture and gently stir with a rubber spatula until the dough just comes together.  At this point the dough may still be crumbly.

Dump the dough onto a floured surface and knead 8-10 times, until the dough comes together.  If the dough seems a bit too dry at this point, add a few more teaspoons of cold buttermilk and continue kneading.

Form the dough into a flat disc and roll out to 3/4 of an inch thickness.  Gently pierce the dough with a fork at 1/2 inch intervals, covering the entire surface. Cut biscuits with a 2 1/2 to 3 inch round cutter and re-roll the scraps to make 8. Arrange on the baking sheet and refrigerate the biscuits for 10-20 minutes.

Brush the tops of the refrigerated biscuits with the heavy cream.  Bake biscuits for 12-14 minutes or until golden brown on top and baked all the way through.  Serve while still warm.

Brush the unbaked biscuits generously with heavy cream to make them gloriously golden and flakey.

Fry your chicken until golden.  A thermometer ensures that your oil is always at the optimum temperature. 

Honey is truly the secret star ingredient in these sandwiches.  I love to use orange blossom honey, but any will do.

Freshly baked biscuits.  Ideally, bake the biscuits while you're frying the chicken.

Sweet, salty, crunchy and delicious.  

Avocado, Fried Egg & Goat Cheese Sandwich

Lest I lead all to believe that my diet over the past few months has consisted only of cookies and milkshakes,  I present the savory sandwich on my radar.  This is the one I'll make embarrassingly often for breakfast, lunch, snack or dinner.  It's easy:  Toast whole wheat sandwich bread, fry an egg, smear one piece of toast with ripe avocado, the other with goat cheese, lay egg in the middle and devour.  Oh, and don't forgot salt & pepper.  It's sharp, creamy, rich and grainy all at once.  This sandwich plus a handful Marcona almonds, some cornichon and a little salad = heaven on a plate.  Just be sure to save room for dessert.

Avocado, Fried Egg & Goat Cheese Sandwich
makes 1

2 slices whole wheat bread, toasted
1 Tbsp goat cheese, room temperature
1/2 ripe avocado, gently mashed
1 Tbsp butter
1 egg
salt & freshly cracked black pepper

Smear one slice of toast with the goat cheese and the other with the avocado.  Set aside while you fry your egg.

In a small saute pan or non-stick pan, heat butter over medium-high heat until bubbling.  Carefully crack in the egg and allow it to fry for about one minute, or until golden on the bottom.  Flip the egg gently, trying not to break the yolk.  Allow it to cook on the second side until it is to your desired doneness.  I like my yolk either runny or just barely firm and for that I usually leave the egg to cook on the the second side for 30 seconds to just under a minute.  Remove the egg from the pan and lay it on top of the goat cheese. Sprinkle the egg with salt and pepper and top with the avocado-smeared toast to make a sandwich.  Enjoy while the egg is still warm.

Freshly mashed avocado.  Creamy and luscious.  

Goat cheese and avocado, just waiting for an egg.

My ideal lunch.

Creamy, warm perfection.

Toasted Marshmallow Milkshake

What is there to say about food cravings?  Not much, other than that when cravings are strong they are strong.  Especially for me.  Being pregnant (yes, in 4 short months there will be a mini Bogart in our midst) the cravings have been adding up. They started out horrifyingly overwhelming and, coupled with a few nasty months of nausea, seemed to take over my world.  Suddenly the peppery arugula, delicate quinoa, sweet tomatoes and other fare I once happily indulged in were ousted to make room for honey-baked ham, grilled cheese sandwiches, french fries, gummy bears and milkshakes.  Lots of milkshakes.  I came across this recipe some time ago and have kept it tucked away.  I'm so glad that I did.  Toasted marshmallows, rich vanilla gelato, a dollop of yogurt and a splash of cream.  All whirled into a beautifully cold, creamy and decadent shake.  Poured into a glass, topped with a few more marshmallows and accompanied with a straw. These days, my nausea has faded and, for the most part, I've regained my love for all of the healthier foods I once craved. However, this milkshake is something I'm afraid I'll always yen for, pregnant or not.

Toasted Marshmallow Milkshake
adapted from this recipe
makes 1

5 jumbo marshmallows
4 generous scoops of vanilla bean gelato or premium ice-cream
2 heaping Tbsp full-fat greek yogurt
a large splash of heavy cream

If you have a gas burner, carefully toast the marshmallows over the flame using a kabob skewer or other long stick.  Be careful not to burn.  If you don't have a gas stove, place the marshmallows on a foil-lined baking sheet and toast under the broiler until golden on top.  Transfer toasted marshmallows to a bowl and set aside.

In a blender, combine gelato, yogurt and cream.  Blend until smooth.  Add three toasted marshmallows and pulse until just combined.

Pour the milkshake into a glass and top with the remaining two toasted marshmallows. Enjoy with a spoon or straw.

Toasted marshmallows make this shake gooey, sweet and smokey.

Use really good gelato or ice-cream for decadent vanilla flavor.

Dunk the toasted marshmallows into the shake, slurp the shake, repeat.  Heaven.

Homemade Oreo Cookies

The other day, Oreo cookies came up not once, but twice in conversations I had with two different people.  I don't discuss Oreos very often, so I took that as a sign and decided to recreate the iconic cookie at home.  The thing I like most about Oreo cookies is the nostalgic contrast between the dark, bitter, almost salty chocolate wafers and the crazy-sweet, sugary cream filling.  Together they join to make a classic taste.  My homemade version uses a judicious amount of dark brown sugar, a lot of dutch processed cocoa (for intense chocolate flavor and color), salt and a bit of instant espresso powder for that special burnt bitterness.  The cream filling is simple, but the powdered sugar-butter-vanilla combination is just the right thickness for these mini sandwiches, and somewhat magically thickens a bit more as it dries.  The deep, dark chocolate cookies bake up crisp around the edges and deliciously soft and chewy in the middle, which I find to be ideal, but bake them a bit longer for a crunchier and even more authentic version.  These homemade Oreo cookies may not look exactly like the classic, but I think you'll find that they taste even better.

Homemade Oreos
Makes 15

For the cookies:
1 cup flour
1/2 cup Dutch processed cocoa powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp instant espresso powder (or instant coffee granules)
1 1/4 sticks butter, slightly softened
3/4 cup dark brown sugar
1 egg, at room temperature
1 tsp pure vanilla extract

For the cream filling:
1 stick butter, slightly softened
1 2/3 cup powdered sugar
1 tsp pure vanilla extract
pinch of kosher salt

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa, baking soda, salt and espresso powder.  Set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter and sugar until just combined.  Add the egg and vanilla and mix again until the egg is fully incorporated into the butter and sugar.  With the mixer on low, slowly add the flour mixture and mix until just combined.  Using a rubber spatula, mix the batter until fully combined.

Drop 12 tablespoon-sized mounds of batter on each cookie sheet, spacing them evenly.  Bake for 10 minutes (or longer for a crisper cookie).  Once cool enough to touch, transfer cookies to a baking sheet to cool.  When the baking sheets have cooled a bit, continue with the rest of the dough, using the same parchment paper.

While the cookies are cooling, make the cream filling.  In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter.  With the mixture on low, slowly add the powdered sugar and blend until combined and creamy.  Add the vanilla and salt and blend until combined.

When the cookies have completely cooled, assemble them by spreading a generous mound of cream filling onto the underside of one cookie and topping it with another cookie to form a sandwich.  Press the cookies together gently to distribute the cream filling evenly.  Continue with the rest of the cookies and filling.  Enjoy with a cold glass of milk.

Dark, bittersweet chocolate cookies.

Ready for their sweet and creamy filling.

Fill each cookie generously.

Surprisingly similar to the classic treat, only better.

Whole Wheat Shortbread Scones with Maple and Figs

I have had my heart set on making a batch of whole wheat scones for quite some time. These particular scones have a unique texture, much like a cross between a shortbread cookie and a scone.  A bit drier than a traditional scone, but equally delicious with ample melt-in-your-mouth buttery toastiness.  They have quite a bit going on flavor-wise as well, including nutty whole wheat, oats, maple syrup, walnuts and dried figs.  They're not too sweet, which I love.  For a less shortbread-like texture, one might try adding a big more milk or cream.  I, however, thoroughly enjoy the crumbliness of these scones.  Perfect for breakfast with a hot mug of tea. These scones come out of the oven toasty, nutty, earthy and smelling of maple.  Not quite traditional, but certainly delicious and they've definitely fulfilled my whole wheat scone craving.

Whole Wheat Shortbread Scones with Maple and Figs
adapted from this recipe
makes 12 small scones

1/4 cup pure maple syrup
6 Tbsp milk or cream + a splash for the egg wash
2 1/4 cups whole wheat pastry flour
1/2 cup rolled oats
1/2 cup chopped walnuts, toasted
1 1/2 Tbsp baking powder
1/2 tsp kosher salt
12 Tbsp cold butter, diced into cubes
1/2 cup dried figs, chopped
1 egg
turbinado sugar or other sanding sugar

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk together the maple syrup and cream.  Set aside.  In a large bowl, combine the flour, oats, walnuts, baking powder and salt.  Add the diced butter to the flour mixture and squish the butter between your fingers to incorporate it into the flour.  Work at this until the butter is the size of small peas and the flour resembles wet sand.  Add the figs and maple cream mixture and mix until it just comes together.

Dump the dough onto a floured work surface and knead it a few times to incorporate all of the ingredients.  Roll or pat the dough into a rectangle, about 1 inch thick. Trim the sides of the dough to make straight sides and sharp corners.  Cut the dough into 12 square scones and set them on the parchment lined sheet pan, spacing them a 1/2 inch apart.

In a small bowl, gently whisk the egg.  Add a splash of milk or cream and continue mixing.  Using a pastry brush, generously brush each scone with the egg wash. Sprinkle a bit of turbinado sugar over each of the scones.

Bake for 20 minutes or until the edges turn golden.

Golden, butter-flecked dough.

Brush generously with egg wash.

Sprinkle with a bit of crunchy turbinado sugar.

Bake until golden brown and smelling of maple.

Rich, buttery shortbread scone goodness.

Quick Cinnamon & Cardamom Rolls

As my winter of all things sweet continues, I recently found myself craving a warm, gooey breakfast roll.  Not the kind dripping in caramel and filled with pecans, but just a simply fragrant cinnamon roll, filled with warm spice and smothered in a tangy white icing. Though I've never made such rolls from scratch, it seemed to me that they would require quite a bit of time, which I was not interested in spending.  Enter puff pastry.  I always have a box of puff pastry in the freezer and it seemed to me that these ready made sheets of pastry would be just perfect for that quick morning roll I was after.  Luckily, I was right.  Just thaw a box of puff pastry in the refrigerator over night, then in the morning, roll the pastry up with brown sugar, cinnamon and, for some extra special spiciness, a bit of ground cardamom. Bake until golden then smear with a tangy, cream cheese icing.  As these perfectly sized rolls puff in the oven, the ratio of crisp outer crust to soft, gooey and buttery inner dough is divine.  Plus, in the short 20 or so minutes it takes for these to bake, your entire home will fill with the glorious smell of warm cinnamon.  These puff pastry rolls will most definitely fulfill your warm breakfast roll cravings, and in record time.

Quick Cinnamon & Cardamom Rolls
makes 12

For the rolls:
1 package of frozen puff pastry (2 sheets) thawed overnight in the refrigerator
3 Tbsp melted butter
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
2 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp kosher salt

For the icing:
2 Tbsp cream cheese, at room temperature
2 Tbsp buttermilk
1/8 tsp pure vanilla extract
1 cup powdered sugar, sifted
tiny pinch of kosher salt

Preheat your oven to 400 degrees.  Grease a 12 cup muffin tin and set aside.

In a small bowl, combine both sugars with the cinnamon, cardamom, salt and one tablespoon of the melted butter.  Mix together until combined and set aside.

Remove puff pastry from the refrigerator and unfold both squares on your work surface.  Brush each square of pastry equally with the remaining two tablespoons of melted butter.  Sprinkle the sugar and spice mixture evenly over the two sheets of pastry.  Gently press the sugar mixture into the pastry.  Tightly roll each sheet of pastry into a cylinder of dough.  Trim the ends off each roll and carefully slice each roll into 6 pieces, for a total of 12.  Carefully transfer each roll into a cup of your muffin tin.  Bake the rolls for 20-25 minutes or until the top of the pastry is golden and the sugar is bubbling.  Do not over bake or you will risk burning the sugar.

While the rolls are baking, make the icing.  In a medium bowl, whisk together the cream cheese and buttermilk until the mixture becomes a smooth paste.  Whisk in the vanilla.  Add the sifted powdered sugar, and whisk until completely smooth.  Add a tiny pinch of salt and whisk again until combined.

While still warm, transfer the rolls from the muffin tin to a parchment lined sheet pan.  Smear or drizzle rolls with the icing.  Enjoy rolls while they are still warm.

Delicate rolls of pastry filled with sugar and spice.

A bit of cardamom gives these cinnamon rolls an addictive warmth.

Bake until golden, puffed and gooey.

Such a quick and delicious cinnamon fix.

Glazed Lemony Banana Cake

Instead of ringing in the New Year with healthy resolutions as I usually do, it seems this year all I want to do so far is bake myself treats.  I call this dessert a cake because, to me, it is more a cake than a bread, but it is very similar to a traditional banana bread.  To make it a tad more cake-like, I decided to take a cue from one of my favorite blogs and bake it in a bundt pan and pour a heavy amount of golden brown, crackly glaze on top. However, a traditional loaf pan works just as well.  This cake ends up looking very old-fashioned or like something your grandmother would make, which, I think, makes it all the more special.  A bit of lemon zest in the cake and some lemon juice in the glaze gives it a fresh zing, quite perfect on these cold January days.  I used a mixture of all purpose and whole wheat flours to add a bit more flavor and texture, but don't be fooled by the whole wheat;  this is still a gloriously glazed and moist cake.  Great for breakfast, as a snack, with tea or after dinner, this cake is the perfect way to celebrate the new year, whatever your resolutions may be.

Glazed Lemony Banana Cake
makes 8-10 servings
(adapted from this recipe by Melissa Clark and inspired by this blog post on 101 Cookbooks)

For the cake:
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 cups chopped walnuts, lightly toasted
3/4 cup dark brown sugar
3/4 tsp baking soda
1/2 tsp kosher salt
3 mashed ripe bananas
1/4 cup whole milk yogurt
2 eggs, lightly beaten
6 Tbsp butter, melted and cooled
1 tsp fresh lemon zest
1 tsp pure vanilla extract

For the glaze:
4 Tbsp butter
1/2 cup dark brown sugar
1/2 cup confectioners sugar
3-4 tsp fresh lemon juice

Preheat your oven to 350 degrees.  Generously grease a 9x5 loaf pan or standard sized bundt pan and set aside.

In a large bowl, whisk together the flours, toasted walnuts, sugar, baking soda and salt.  Set aside.  In a medium bowl, mix together the mashed banana, yogurt, eggs, butter, lemon zest and vanilla.  Using a rubber spatula, fold the banana mixture into the dry ingredients, mixing only until there are no streaks of flour left.  The batter will be very chunky.  Scrape the batter into your prepared pan and bake until the cake is golden and just baked through, about 40 minutes if using a bundt pan, 50-55 minutes if using a loaf pan.  You do not want to over bake this cake.  Allow the cake to cool in the pan set on a wire rack for 10 minutes, then remove the cake from the pan and set it directly on the wire rack to cool.

While the cake is cooling, make your glaze.  In a small sauce pot, melt the butter and brown sugar over medium-high heat.  Whisk until the mixture has melted together and tiny bubbles form around the edges of the pot, about 3 to 5 minutes.  Remove the pot from the heat and whisk in the confectioners sugar and just enough lemon juice to make the glaze runny, about 3-4 tsp.  You don't want the glaze to be too thin. Immediately pour the warm glaze over the barely warm cake and allow it to sit until the glaze has dried and the cake is completely cooled.  Cut into slices and enjoy.

Golden, buttery glaze with just a hint of lemony flavor.

Happy New Year.