Stephanies Kitchen

Flashback Friday – Lemon Shortbread Cookie Cups

I have had my blog for 3 1/2 years now, on and off. I can’t believe it’s been that long. I make a lot of my recipes again and again. And some I feel have been lost in the hundreds of recipes that I have created in that time. I decided that having a Flashback Friday would be really good idea just to dig out some of my favorite recipes that I have made in the past.

These are delicious! If you love lemon bars, you will love these individual, cute little relatives. I love all things individual, so these are perfect!

Hope you guys have a great weekend and a wonderful Father’s Day!

Happy Baking!

Mini Lemon Shortbread Cookie Cups
recipe by Stephanie
makes 24 mini cookie cups

For the Crust:
1 1/2 cups flour
8 tablespoons cold butter
1/4 cup granulated sugar
2 egg yolks
3/4 teaspoon vanilla
1 1/2 teaspoon lemon zest
1/8 teaspoon salt

For the Filling:
2 eggs
3/4 cup granulated sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/8 cup whole milk

To Complete:
Confectioners’ sugar for dusting the tops

1. Using a food processor if possible (it will work best, but if you don’t have one, just use a mixer) process the flour and butter until they resemble course crumbs. Add remaining ingredients and mix well.
2. Divide dough into 24 equal balls and place in greased mini muffin tins. Push down on the bottom and sculpt the dough up the sides to the rim of the cup. Bake in a 350 degree oven for 10-12 minutes, or until lightly golden.
3. Make filling – Cream together the eggs and the sugar. Add the remaining ingredients and mix until well blended and smooth. Fill each cup with filling until it reaches the rim of the cup. Lower oven temperature to 325 degrees. Bake for 12-14 minutes or until set.
Let cool slightly. Remove cups from muffin tins and let cool completely. Dust with confectioners’ sugar.

Baked Apple and Cinnamon French Toast Cups

Oh my goodness. I am still licking my fingers on this one. Delicious. Masterpiece. That’s all I can say about this amazing treat. I decided to call these French Toast Cups because it has all the ingredients I use in my french toast, plus apples. Yum. My kids licked the plate clean. And let me tell you, that does not happen very often. Apples have been on my mind lately. I have been racking my brain trying to come up with some creative recipes using them, and then I remembered a bread pudding recipe that I saw and I decided to do something similar but with my own spin. The sauteed cinnamon apples were the perfect addition. Of course topped with a sugar glaze, it is the perfect treat or breakfast or brunch or whatever you want to eat it for! I hope you all have a lovely week and I will be back soon with some amazingly delicious recipes!

Baked Apple and Cinnamon French Toast Cups

recipe by Stephanie

makes 6 french toast cups

4 slices whole wheat bread, cut into cubes

2 eggs

1/2 cup milk

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon

dash of ground nutmeg

For the apples:

1 large apple of your choice, cut into cubes

1 tablespoon butter

1/4 teaspoon cinnamon

1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.

2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.

3. Using a regular size muffin tin, scoop bread evenly into 6 of the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.

4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!

These would be perfect for a bridal or baby shower! Your guests will be begging for more!!!