Dessert

Grapefruit Ricotta Cookies

Grapefruit Ricotta Cookies  |  Lemon & Mocha

Happy Friday! Here we are with day three of Lemon & Mocha’s 12 Days of Cookies! I’m a chocoholic so when I was coming up with the list for the twelve perfect cookies to share this holiday season I consciously tried to incorporate some balance so it wouldn’t simply be a weeks-long chocolate overload.

Grapefruit Ricotta Cookies  |  Lemon & Mocha

Good thing I’m also a cookie-aholic and don’t discriminate with what flavors make a cookie out-of-this-world delicious!

Grapefruit Ricotta Cookies  |  Lemon & Mocha

These Grapefruit Ricotta Cookies are light, soft, moist and cakey with grapefruit flavor throughout the cookie and the sweet glaze on top. If the fact that they’re called ricotta cookies freaks you out I promise there is no reason to be alarmed. The ricotta doesn’t flavor the cookie, it just provides that cake-like texture.

Grapefruit Ricotta Cookies  |  Lemon & Mocha

I actually first had ricotta cookies last Christmas. Matt’s mom had made some lemon ricotta cookies and I was instantly hooked on the pillowy texture and citrus flavor. They seemed like the perfect light cookie to cut through all the usual, rich heaviness around the holidays so I knew I wanted to incorporate a version into my holiday cookie schedule.

Grapefruit Ricotta Cookies  |  Lemon & Mocha

I followed Giada’s updated lemon ricotta cookie recipe and swapped in grapefruit zest and juice. The end result was citrus cookie perfection! Enjoy!

Grapefruit Ricotta Cookies  |  Lemon & Mocha

Grapefruit Ricotta Cookies
 
Yield: about 45 cookies
Ingredients
for the cookies
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (1 stick), softened
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 15 ounces whole milk ricotta
  • 3 tablespoons grapefruit juice
  • Zest from ½ grapefruit
for the glaze
  • 1½ cups confectioners’ sugar
  • 3 tablespoons grapefruit juice
  • Zest from ½ grapefruit
Directions
for the cookies
  1. Sift together the flour, baking powder and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the eggs one at a time, beating on medium speed until combined after each addition. Add the ricotta, grapefruit juice and grapefruit zest. Beat until combined. Add the flour mixture and stir on low until just combined. Cover the bowl with plastic wrap and place in the fridge overnight.
  3. Preheat the oven to 375 degrees F making sure oven racks are in the bottom and top third positions. Line 2 baking sheets with parchment paper. Remove the cookie dough from the fridge and use a medium cookie scoop or spoon to scoop scant 1½ tablespoons of dough onto the cookie sheets. Bake for 13-15 minutes, switching the cookie sheets from top to bottom halfway through. The cookies should still be pale. Let rest on the baking sheet set on a wire cooling rack for 15 minutes then move to the wire cooling rack to cool completely. Repeat for the remaining cookie dough.
for the glaze
  1. In a small bowl, combine the confectioners’ sugar, grapefruit juice and grapefruit zest. Spoon about ½ teaspoon of glaze onto each cookie and use the back of the spoon to spread it around. Let the cookies sit at room temperature to harden for 2 hours.

Recipe slightly adapted from Giadzy.

Flourless Chocolate Walnut Cookies

Flourless Chocolate Walnut Cookies  |  Lemon & Mocha

Welcome to day two of Lemon & Mocha’s 12 Days of Cookies! I’m sharing these Flourless Chocolate Walnut Cookies well in advance of the holiday cookie swap season because they freeze beautifully. However, if you are like me and have trouble “forgetting” that delicious cookies are sitting in your freezer then making them ahead won’t really help you out at all since they’ll all most definitely be gone by the time December is here.

Flourless Chocolate Walnut Cookies  |  Lemon & Mocha

The best way to describe these cookies is that they taste like fudgey chocolate walnut brownies in cookie form. Chewy and with a crackly top, these Flourless Chocolate Walnut Cookies are the brownie lover’s dream cookie. Also, the chocoholic’s dream cookie. Also, they’re just damn delicious cookies!

Flourless Chocolate Walnut Cookies  |  Lemon & Mocha

Making these cookies is very simple and only requires six ingredients. Woo hoo! Since they are flourless, they are quite different from your typical cookie batter. The base batter involves confectioners’ sugar, cocoa powder, salt, egg whites and vanilla extract. That’s it! No flour, butter or egg yolks.

Flourless Chocolate Walnut Cookies  |  Lemon & Mocha

To make sure you have a rich, chocolatey taste you’re going to want to use Dutch-processed cocoa powder. I typically use the Hershey’s Special Dark Cocoa Powder, which is a blend of regular and Dutch-processed cocoa powder, with excellent results.

Flourless Chocolate Walnut Cookies  |  Lemon & Mocha

I highly recommend these easy and fudgey cookies for your cookie platter this year or for anytime you’re feeling like you want a brownie-cookie treat. The only thing I’m going to try differently next time I make this, which I’m sure will be very soon, is to put in some chocolate chips because I’m a chocolate chips instead of walnuts kind of gal when it comes to brownies, not that you would know it from how many of these cookies I ate… oops! Enjoy!

Flourless Chocolate Walnut Cookies  |  Lemon & Mocha

Flourless Chocolate Walnut Cookies
 
Yield: 12 cookies
Ingredients
  • 2¾ cups walnut halves, roughly chopped
  • 3 cups confectioners’ sugar
  • ½ cup plus 3 tablespoons Dutch-processed cocoa powder
  • ¼ teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon vanilla extract
Directions
  1. Preheat oven to 350 degrees F, making sure oven racks are in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
  2. Toast the walnuts. Spread the chopped walnuts onto a large baking sheet and toast in the oven for 5-7 minutes, or until golden and toasted, being sure not to let burn.
  3. In the large bowl of a stand mixer, combine the confectioners’ sugar, cocoa powder, salt and toasted walnuts on low speed with the paddle attachment. Add the egg whites and then vanilla then beat on medium speed for 3 minutes, or until mixture thickens slightly.
  4. Use a large cookie scoop to scoop the batter into 12 mounds, 6 on each baking sheet, about 3-inches apart. Put the cookies in the oven and immediately lower the temperature to 325 degrees F. Bake for 14-16 minutes, switching the baking sheets halfway through baking. They are done with the tops are glossy and lightly cracked. Carefully slide the parchment paper with the cookies onto wire cooling racks to let the cookies cool completely on the parchment on the wire racks. Store in an airtight container at room temperature.

Recipe from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Orange Pistachio Macaroons

Orange Pistachio Macaroons  |  Lemon & Mocha

I’ve been sharing cookie recipes all year long, thanks to Food Network Magazine’s Calendar of Cookies. While those have been great, most of them were very seasonal specific so they aren’t exactly cookies you would bake up in November or December. With Thanksgiving less than two weeks away I’m going full holiday on you all from now until the rest of the year.

Orange Pistachio Macaroons  |  Lemon & Mocha

I love cookies around the holidays. That goes for both baking them and eating them. I (usually) find cookie baking to be relaxing and it’s hard to beat a few hours of baking in the kitchen with Christmas music playing while surrounded by Christmas decorations. Our kitchen is completely open into our living room so I get a great view during the holidays! I also love eating cookies, which I don’t need to explain; you all know about the deliciousness of cookies.

Orange Pistachio Macaroons  |  Lemon & Mocha

Last year I realized that I don’t have that many holiday cookie recipes on Lemon & Mocha so I decided to change that by planning 12 Days of Cookies during 2019! For my next twelve posts, I’ll be sharing exclusively cookie recipes worthy to be at your holiday celebrations. From chocolatey to citrusy, soft to crunchy, simple to more complex, there’s literally a cookie recipe for everyone on your list and I can’t wait to share them with you all!

Orange Pistachio Macaroons  |  Lemon & Mocha

We’re kicking it off with something in that citrusy, chewy and simple category: Orange Pistachio Macaroons. These are your classic coconut macaroons infused with fresh orange zest and crunchy pistachio nuts. As with most cookies, it’s hard to eat just one.

Orange Pistachio Macaroons  |  Lemon & Mocha

I didn’t chocolate-dip these since I have plenty of other chocolate-packed cookies I’ll be sharing, but if you were to dip the bottoms of these in dark chocolate it would probably be incredible since dark chocolate and orange pair really well together.

Orange Pistachio Macaroons  |  Lemon & Mocha

While you’re waiting for the rest of my holiday cookie posts to slowly go up one by one, below are a few recipes that I already have on my blog to get you started. Happy baking!

 

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Soft Gingersnap Cookies

Soft Gingersnap Cookies

Chocolate Cherry Crinkle Cookies

Chocolate Cherry Crinkle Cookies

Game Day Cookies

Game Day Cookies

Nutella Stuffed Browned Butter Chocolate Chip Cookies

Nutella Stuffed Browned Butter Chocolate Chip Cookies

Orange Pistachio Macaroons
 
Yield: about 30 cookies
Ingredients
  • ⅓ cup shelled unsalted pistachios
  • 3 large egg whites
  • ½ cup granulated sugar
  • 1 tablespoon finely grated orange zest
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 14-ounce package sweetened shredded coconut (about 3 cups)
Directions
  1. Preheat oven to 325 degrees F, making sure oven racks are in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
  2. Using a knife or food processor, finely chop the pistachios. Set aside.
  3. In a large bowl, whisk the egg whites, sugar, orange zest, vanilla and salt until the mixture is frothy. Stir in the pistachios. Stir in the shredded coconut until combined. Spoon heaping tablespoons of the coconut mixture onto the prepared baking sheets. Bake the macaroons for 25-30 minutes, or until golden, switching the pans halfway through cooking. Let the macaroons cool for 10 minutes on the baking sheets set on wire cooling racks, then move the macaroons to the wire cooling racks to cool completely.

 Recipe adapted from April 2017 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Peanut Butter S’mores Fudge

Peanut Butter S'mores Fudge  |  Lemon & Mocha

Peanut. Butter. S’mores. Fudge. YES! This, my friends, is what fudge dreams are made of and you can be eating some giddy with delight in no time at all.

Peanut Butter S'mores Fudge  |  Lemon & Mocha

I’ve shared the World’s Smoothest Peanut Butter Fudge and the unreal S’mores Fudge, but it was time these two met for an insanely delicious mash-up. I came up with this combination last year when I decided to morph together Matt’s favorite fudge variation, the S’mores Fudge (which is also my favorite), with my second favorite fudge variation, the World’s Smoothest Peanut Butter Fudge. After one bite, and then a second, third, and fourth, etc. just to make sure, I was convinced that peanut butter and s’mores belong together.

Peanut Butter S'mores Fudge  |  Lemon & Mocha

I have never made a peanut butter and s’mores treat before, but this one fudge recipe has changed that forever so expect some additional future pb-s’mores combinations. In the meantime, let’s focus on this life-changing fudge recipe in front of us.

Peanut Butter S'mores Fudge  |  Lemon & Mocha

The base is the World’s Smoothest Chocolate Fudge with broken graham cracker pieces folded in. The second layer is the World’s Smoothest Peanut Butter Fudge with marshmallow fluff swirled in. Finally, it’s all topped off with some torched mini marshmallows. Yum!

Peanut Butter S'mores Fudge  |  Lemon & Mocha

I wanted this to still be a normal sized batch of fudge so we’re dividing the can of sweetened condensed milk between the two flavors and essentially making two half portions to get one regular sized batch. I promise you everyone will go nuts over this Peanut Butter S’mores Fudge!

Peanut Butter S'mores Fudge  |  Lemon & Mocha

If you’re looking for more fudge inspiration as we head into the weekend, below are all the Lemon & Mocha fudge posts. Enjoy!

World’s Smoothest Chocolate Fudge
Chocolate Peppermint Fudge
S’mores Fudge
Turtle Caramel Pecan Fudge
World’s Smoothest Peanut Butter Fudge
Saltine Toffee Fudge aka Christmas Crack Fudge
Dirt Fudge
Dark Chocolate Pistachio Cranberry Fudge
Dark Chocolate Raspberry Fudge

Peanut Butter S'mores Fudge
 
Yield: 64 pieces
Ingredients
  • 1 tablespoon unsalted butter
  • ½ ounce unsweetened Baker’s baking chocolate
  • 14 ounces sweetened condensed milk, divided
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla, divided
  • ⅓ cup broken graham crackers
  • 1 tablespoon creamy peanut butter
  • ½ ounce Baker’s white baking chocolate
  • 1 cup peanut butter chips
  • ⅓ cup marshmallow fluff
  • 1 cup mini marshmallows
Directions
  1. Line an 8" x 8" pan with wax paper and set aside.
  2. Melt the butter and the Baker’s chocolate in a double boiler over medium heat, stirring occasionally.
  3. Pour in the chocolate chips and stir with a heatproof rubber spatula until fully melted.
  4. Carefully stir in half of the can condensed milk to combine and remove from the heat. Stir in the ½ teaspoon of the vanilla extract and the broken graham crackers.
  5. Pour the chocolate mixture into the prepared pan and smooth the top with the spatula.
  6. When the double boiler is cool enough to clean, wash and dry to use for the second layer. Melt the peanut butter and the Baker’s white baking chocolate in a double boiler over medium heat, stirring occasionally.
  7. Pour in the peanut butter chips and stir with a heatproof rubber spatula until fully melted.
  8. Carefully stir in the remaining half of the condensed milk to combine and remove from the heat. Stir in the remaining ½ teaspoon of the vanilla extract and the marshmallow fluff.
  9. Pour the peanut butter mixture into the prepared pan on top of the chocolate layer and smooth the top with the spatula. Sprinkle the mini marshmallows over top and lightly press down. Toast mini marshmallows in a broiler or with a kitchen torch. You can do this before or after the fudge has set in the fridge. If using the broiler be sure to watch it carefully so the marshmallows don’t over-toast.
  10. Refrigerate until the fudge is set then cut into bite size pieces. Best eaten straight from the fridge.

 

Dark Chocolate Raspberry Fudge

Dark Chocolate Raspberry Fudge  |  Lemon & Mocha

Good morning, everyone! Fudge week is continuing here on Lemon & Mocha with this Dark Chocolate Raspberry Fudge. Similar to Monday’s variation, the Dark Chocolate Raspberry Fudge introduces a tart element that pairs extremely well with the rich chocolate.

Dark Chocolate Raspberry Fudge  |  Lemon & Mocha

Sometimes in the fall and winter flavors can become really heavy so I love having a dessert with a bright fruitiness or acidity, which is exactly what we get with this Dark Chocolate Raspberry Fudge. I’ve taken our classic chocolate fudge base and added raspberry extract before topping it off with some freeze dried raspberries and mini semisweet chocolate chips.

Dark Chocolate Raspberry Fudge  |  Lemon & Mocha

If you’ve had the World’s Smoothest Chocolate Fudge then you know it’s quite rich in its chocolate flavor so it takes a bit to break through all that chocolateyness. The amount of raspberry extract and freeze dried raspberries we’re adding allows the fudge to balance the fine line of the raspberry flavor being present while being neither overpowering nor too subtle.

Dark Chocolate Raspberry Fudge  |  Lemon & Mocha

The reason we’re using freeze dried raspberries instead of fresh raspberries is because when they are freeze dried the flavor becomes more concentrated, which is exactly what we need in this recipe. Also, we’re able to get the raspberry flavor without any additional moisture that fresh fruit would bring. You can find freeze dried raspberries in quite a few stores; I’ve bought them in both Target and Trader Joe’s.

Dark Chocolate Raspberry Fudge  |  Lemon & Mocha

Don’t forget the mini semisweet chocolate chips on top! Since they’re just chocolate on top of more chocolate they don’t actually add any flavor nuances to this fudge, but they make it look even cuter between all the pops of red from the raspberries and adding a nice textural bit to the topping. Enjoy!

Dark Chocolate Raspberry Fudge  |  Lemon & Mocha

Dark Chocolate Raspberry Fudge
 
Yield: 64 pieces
Ingredients
  • 2 tablespoons unsalted butter
  • 1 ounce unsweetened Baker’s baking chocolate
  • 14 ounces sweetened condensed milk
  • 12 ounces semisweet chocolate chips
  • 1 teaspoon raspberry extract
  • Freeze dried raspberries for topping, about 3 tablespoons
  • Mini semisweet chocolate chips for topping, about 3 tablespoons
Directions
  1. Line an 8" x 8" pan with wax paper and set aside.
  2. Double Boiler Method: If not using a double boiler, skip to the next step. Melt butter and the Baker’s chocolate in a double boiler over medium heat, stirring occasionally. Pour in half the bag of chocolate chips and stir with a heatproof rubber spatula to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted. Carefully stir in the condensed milk to combine and remove from the heat. Stir in the raspberry extract. Skip to step 4.
  3. Saucepan Method: Melt the butter and unsweetened chocolate in a medium nonstick saucepan over low heat, stirring regularly with a heatproof spatula to make sure the chocolate doesn’t burn. Pour in the sweetened condensed milk and stir to combine. Let the mixture get a little warm then pour in half the bag of chocolate chips. Stir to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted, being sure to scrape the bottom as you stir. Stir in the raspberry extract and remove from the heat.
  4. Pour the chocolate mixture into the prepared pan and smooth the top with the spatula. Top with the freeze dried raspberries. Let cool very slightly then top with the mini chocolate chips. Press down lightly and refrigerate until the fudge is set. Once set cut into bite size pieces.