So, as it turns out, I am that mom from sitcoms that bakes five cakes when something is stressing her out. I don’t know if it is some weird form of nerves developing or what but I have suddenly latched on to baking up a storm (which my friends are excitedly reaping the benefits of). I have baked cakes, cookies, brownies, bars, even donuts. Anything and everything that involves sugar and an oven over the past couple of days.
The one positive thing that has come out of all of these desserts is that I am set for graduation/end of the school year gifts. And no one will be the wiser.
Oh, how I wish that school bake sales were a big thing in college because I would have dominated the baking game.
Are bakes sales even still happening in elementary schools? I personally never remember a bake sale happening. We had girl scout cookie bonanzas and the occasional cake walk at big festivals or activity nights. But, now that I am thinking about it, we never had a pop-up table with a bunch of random goodies on it.
The only real consistent with any of these recipes has been citrusy flavors instead of things like chocolate or peanut butter. Citrus fruits just seem like a very spring flavor to me that really helps to make even the heaviest of desserts feel a little bit lighter and fresher. Plus, when you are making loads of different desserts, light is most definitely a good thing.
No one needs to know that I have used more citrus in this past couple of days than most people use in their entire lives. And the one thing that came with all of this was the huge pile of peels that I accumulated over the week.
On the plus side, my trash can has never smelled more lemony fresh.
With all of this citrusy goodness, I decided to that I should definitely share at least one of these recipes with all of you based on my friend’s favorite. It just so happens that she absolutely adores lemon poppyseed muffins and so I should have known which one of the recipes she would choose.
Thankfully, I took my photos before she got her hands on the entire batch because they were gone before the night was over.
I will admit, these were also one of my favorites because the lemon was subtle enough that it didn’t leave an overpowering taste in your mouth. But it had just enough to make me smile and think of the summer sun that I soon will be able to bask in all day long.
Currently, as I am writing this post in the living room of my friend’s house, I am laughing because I can hear my friends in the kitchen attempting to not only read my chicken scratch handwriting for this recipe but also trying figure out what I mean in my vegan shorthand.
None of them know what Earth Balance is.
Nor how much juice is in 2 lemons.
And they think a flax egg is from a specific bird.
I may be making another batch of these cookies before the night is over. Or at least showing them what I mean by each of these. Have any of you ever had to give a family member or friend a crash course in vegan ingredients?
- 1 tablespoon flax seed meal
- 3 tablespoons water
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup non-dairy butter, room temperature
- 1/4-1/2 cup lemon juice
- 3 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1-2 tablespoon poppy seeds
- extra poppy seeds for springing
- Preheat oven to 375 degrees.
- In a small bowl, combine flax seed meal and water to create a flax egg and allow to sit until a gel like constancy forms.
- In a mixing bowl, combine flour, sugar, baking soda, and salt until well combined. Add butter and flax egg in and mix until a dough begins to form. Add in lemon juice, lemon zest, vanilla, and poppy seeds and mix once again until dough is completely formed.
- Remove from bowl and form 1 1/2-inch balls with dough. Place on a baking sheet roughly 2 inches apart from each other. Sprinkle extra seeds.
- Place into oven and allow to bake for 10-11 minutes or until edges begin to brown. Remove from oven, allow to cool and enjoy~