Lemon Kissed Funfetti Sandwich Cookies #Creative Cookie Exchange

Follow my blog with Bloglovin

Lemon Kissed Funfetti Sandwich Cookies 1.jpg text

I’m back again with more sprinkles and April’s #Creative Cookie Exchange. I couldn’t resist baking again with sprinkles, I’m addicted to these sugary colourful things. In a bid to widen my collection I’m trying to use my current stash up so I have the excuse to buy more.

Lemon Kissed Funfetti Sandwich Cookies 2

Good excuse for baking Funfetti treats right?

Lemon Kissed Funfetti Sandwich Cookies 3

When I baked my Funfetti Sugar Cookie Bars I wanted to keep on baking with sprinkles and create other flavoured treats with them, so this is my twist on a funfetti sandwich cookie.

Lemon Kissed Funfetti Sandwich Cookies 4

April’s #Creative Cookie Exchange theme is Sandwich Cookies so I’ve taken a two lemon kissed funfetti cookies and sandwiched them together with a silky, light as feather bakery style lemon sprinkle icing. What a mouthful that was!

Lemon Kissed Funfetti Sandwich Cookies 5

I was expecting the cookie portion of this to be Whoopie Pies, but they turned out like actual cookies, which is no bother, I’ll just have to try Whoopie Pies another time. I’ve played around with the recipe slightly by adding a touch of lemon or as I’ve called these lemon kissed. Lemon extract along with lemon zest is incorporated into the cookie dough which added a lemony zing, light as a lemon cloud.

Lemon Kissed Funfetti Sandwich Cookies 6

The icing is from a new book to my collection by the wonderful Rosie Alyea called The Sweetapolita Bake Book. This is my first taster from the book and I can’t wait to bake an entire cake from it, which I will of course be sharing on the blog.

Lemon Kissed Funfetti Sandwich Cookies 7

The frosting is described as a traditional bakery style frosting. I’m in the UK so I’ve no idea what a traditional bakery style icing is supposed to taste like, but I can tell you I’m sold on it already. Creamy, silky, smooth and incredibly light, this frosting is a dream and comes in so many variations. I combined lemon with funfetti for this sandwich filling and the flavours compliment the cookies perfectly.

Lemon Kissed Funfetti Sandwich Cookies 8

I used a mixture of some round white and yellow sprinkles that I had left over and needed using up and also used one of my favourite sprinkle types, confetti. I just adore the colourful round sprinkles. I’m now in dire need of sprinkles, so if you know a good supplier then please leave me a comment letting me know.

Lemon Kissed Funfetti Sandwich Cookies 9

These cookies are the perfect sunshine weather treat, everything about them with make you smile. Funfetti cookies, funfetti frosting all kissed with a light spritz of lemon, you must be smiling by now!

Lemon Kissed Funfetti Sandwich Cookies 10

Now let’s check out what the other #Creative Cookie Exchange bakers made for April’s Sandwich Cookie theme.

The theme this month is Sandwich Cookies–any kind of cookie presented as any kind of sandwich, we’re laid back because that means more cookies for everyone! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:

 

Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest // Twitter

 

Yields – 14 – 16 Sandwich Cookies

Ingredients

{lemon funfetti cookies}

  • 225 grams (2 sticks) Unsalted butter, at room temperature
  • 250 grams (1 1/4 cups) Caster sugar
  • 1 teaspoon Pure Lemon Extract
  • Zest of 1 lemon
  • 1 Large egg
  • 200 grams (2 cups) Cake flour
  • 80 grams (2/3 cup) Plain flour
  • 3/4 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 60 grams (1/2 cup) Sprinkles
  • More Sprinkles for dipping

{lemon funfetti bakery style frosting}

  • 280 grams (2 stick + 1/4 stick) Unsalted butter at room temperature
  • 410 grams (3 cups +1 tablespoon) Icing sugar, sifted
  • 125 ml (1/2 cup) Milk
  • 60 grams (1/2 cup) Sprinkles
  • Juice of 1 large lemon
  • Zest of 1 lemon

Method

{lemon funfetti cookies}

  1. Beat the butter and sugar until creamy and fluffy, scrape down your bowl with a spatula. Add the lemon extract, lemon zest and the egg mixing to combine.
  2. Sift together both the flours, baking powder and then add the salt. Gradually add this to the batter making sure it’s thoroughly mixed, then add the sprinkles mixing until just combined.
  3. Place the cookie dough into a freezer bag, flatten into a disc and freeze for around 30 minutes.
  4. Pre-heat the oven to 175C (350F) place some sprinkles into a bowl and line two baking trays with parchment paper.
  5. Take small pieces of cookie dough roll into a ball and dip into the sprinkles, then place onto a baking tray. Keep the remaining dough in the freezer. Repeat spacing well apart and bake for 7-10 minutes or until the tops of the cookies are just set.
  6. Leave on a wire rack for 10 minutes before transferring to the wire rack to cool completely.

{lemon funfetti bakery style frosting}

  1. Beat the butter in the bowl of an electric mixer fitted with a paddle attachment until smooth then add the icing sugar, milk, lemon juice and zest and mix until smooth and creamy. Stir through the sprinkles.
  2. Place the frosting in a piping bag fitted with Wilton round nozzle 2A and take one cookie, turn upside down and pipe the icing in a swirl then press another one of top making sure the icing comes just to the edge. Continue doing this until all the frosting has been used up.

Notes

* Cookie recipe adapted from Yammies Noshery and the frosting is adapted from The Sweetapolita Bake Book by Rosie Alyea.

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

 

 

Carrot & Rum Spiced Loaves

Follow my blog with Bloglovin

Carrot & Rum Spiced Loaves 1.jpg text

These look like iced buns don’t they, but there not. They are lovely miniature carrot loaf cakes.

Carrot & Rum Spiced Loaves 2

Tender cake filled with carrots, spice and rum soaked raisins bathed in a rum spiked cream cheese frosting, the outcome is utterly delicious. Don’t let me tell you that though, try these for yourselves to see, you won’t be disappointed.

Carrot & Rum Spiced Loaves 3

It’s time for April’s Cake Slice Bakers bake and this is my choice out of April’s choices. The basis behind the group is to bake our way through a cookbook solely based on cakes and each month we are given a set of four to choose from. This year we are baking from The Southern Cake Book – Southern Living.

Carrot & Rum Spiced Loaves 4

I haven’t been blown away by the book and have found the recipes not entirely accurate to be honest a little unexciting. This is a lovely carrot cake recipe but not the best I’ve come across. It is great for a quick baked carrot loaf and can be served without frosting, I wanted to ice mine as I love carrot cake with a cream cheese topping but these are just as good by themselves and would make a great little snack to have on the go. Simply wrap one up in some foil and pop it in your bag, then you’ve got a tasty little treat to eat out, alongside a coffee perhaps.

Carrot & Rum Spiced Loaves 5

To this date, this recipe included I’ve had no luck with cream cheese frostings, they always always turn out way to runny for spreading. I had to modify this recipe and chill for an hour or so just to be able to coat these loaves. The icing isn’t as firm as I would have liked but it’s still delicious none the less.

Carrot & Rum Spiced Loaves 6

This cake was supposed to be a three layered layer cake with walnuts instead of raisins and with no rum or spice whatsoever but I wanted to transform this cake a little and make it a sultry warm cake with a deep yet light frosting.

Carrot & Rum Spiced Loaves 7

I didn’t want a layer cake, I wanted something smaller and simpler instead. I bought some mini loaf tins that I wanted to use so I halved the cake recipe to fit them. I didn’t have any nuts at hand so instead soaked raisins in rum and for a little extra oomph to compliment the flavours in the rum I added some heady mixed spice.

Carrot & Rum Spiced Loaves 8

This isn’t your typical Spring type recipe with the warming flavours but when it’s warm I like deep, fiery tones. The crumb is light, airy and not heavy as some carrot cakes can be.

Carrot & Rum Spiced Loaves 9

The cream cheese frosting drips down the sides of each loaf, slightly tangy and spiced from the rum. You won’t be able to resist stealing a lick.

Carrot & Rum Spiced Loaves 10

Now let’s see what the other Cake Slice Bakers made this month. If you want to join the group simply leave me a comment of get in touch.

 

 

Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest // Twitter

 Yields – 4 Mini Loaves

Ingredients

{cake}

  • 60 grams (3/4 cup) Raisins
  • 1 tablespoon Spiced Rum
  • 150 grams (11/4 cups) Plain flour
  • 1 teaspoon Mixed spice
  • 1/2 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 200 grams (1 cup) Caster sugar
  • 125 ml (1/2 cup) Rapeseed oil
  • 2 Large eggs
  • 1 1/2 large carrots (1 1/2 cups), grated

{rum cream cheese frosting}

  • 35 grams (2 tablespoons) Unsalted butter at room temperature
  • 85 grams (3 ounces) Cream Cheese at room temperature
  • 1 tablespoon Spiced Rum
  • 200 grams (1 1/2 cups + 2 tablespoons) Icing sugar, sifted

Method

{cake}

  1. Place the raisins in a small saucepan along with the rum and heat until it starts to simmer. Turn of the heat and let the raisins absorb all the rummy juices.
  2. Pre-heat the oven to 175C (350F) and grease four, 6 1/4 x 3 1/2 inch loaf tins with non stick cake spray, then line with parchment paper, leaving enough over hanging the sides making it easy to remove the cakes.
  3. In a medium bowl sift together the flour, mixed spice and baking powder then add the salt. Set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment mix together the sugar and oil until smooth and glossy. Add the eggs one at a time mixing well before adding the next then gradually add the flour mixture.
  5. Once the flour has been mixed in gently fold in the carrot along with the raisins and any juices from the pan. Spoon into the cake tins and bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean.
  6. Leave to cool on a wire rack for 15 minutes before removing from the tins and leaving to cool completely.

{rum cream cheese frosting}

  1. In the bowl of an electric mixer fitted with a paddle attachment mix together the butter and cream cheese until thoroughly combine then add the rum and icing sugar and beat until smooth. Place in a bowl and chill for an hour or until thick enough to spread.
  2. Spread the icing onto the loaf cakes.

Notes

* Store the cakes in the fridge for up to 2 days.

* Cake adapted from The Southern Cake Book – Southern Living and the icing is adapted from Big Fat Cookies Elinor Klivans

 

Linking up to the following parties

Casa Costello

Real Deal Nutella Bundt Cake #BundtBakers

Follow my blog with Bloglovin

Real Deal Nutella Bundt Cake 1.jpg text


I love surprises, I think everyone loves surprises so that’s why your going to love what’s inside this bundt cake.

Real Deal Nutella Bundt Cake 2

This month our #Bundt Baker theme was surprise inside bundts. I found this theme quite tricky trying to come up with a surprise filling. To be honest I hadn’t a clue what to do.

Real Deal Nutella Bundt Cake 3


I’ve always wanted to try making my own Nutella and whilst I was browsing my bundt cake book, Cake Simple – Christie Matheson I came across this recipe for a Nutella marbled bundt cake. This book is must for any keen bundt cake baker, it’s full of wonderful delicious bundt cakes.

 

Real Deal Nutella Bundt Cake 4

From the outside it looks like an ordinary bundt slathered in a luxurious icing but one slice into the cake will reveal a marbled crumb consisting of vanilla cake and Nutella cake.

Real Deal Nutella Bundt Cake 5


The icing does of course contain a decent amount of the homemade Nutella and is so light and devilishly delicious!

 

Real Deal Nutella Bundt Cake 6

Shear heaven!

Real Deal Nutella Bundt Cake 7


After making my own Nutella you do notice a drastic difference when compared to the store-bought version. My own version is light on chocolate and hazelnut tones whilst for me after eating this then trying the other one I find it far to chemically tasting. It’s not as smooth as normal Nutella but tastes a lot better.

 

Real Deal Nutella Bundt Cake 8

I used equal measures of milk and dark chocolate as I’m a dark chocolate fan. This combination keeps it from being on the sickly sweet side and transforms it to a decadent, full flavoured hazelnut and chocolate spread.

Real Deal Nutella Bundt Cake 9


The crumb is incredibly light and beautifully swirled with cream and rich cocoa shades. Creme fraiche is used as the wet agent in the cake batter and gives a rich and tender texture.

Real Deal Nutella Bundt Cake 10

This month’s cake may not seem the most exciting in terms of surprises but the taste and texture of this will be a true delight.

Real Deal Nutella Bundt Cake 11


 

Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest // Twitter

 Now let’s see what the other #Bundt Bakers made for April’s theme of surprise inside.

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only

requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

 

Yields – One Bundt Cake

Ingredients

{nutella}

  • 140 grams (1 cup) Hazelnuts, toasted and peeled
  • 2 tablespoons Rapeseed oil
  • 3 tablespoons Icing sugar
  • 1 tablespoon Cocoa powder
  • 1/2 teaspoon Pure vanilla extract
  • Pinch of Maldon sea salt
  • 170 grams (6 ounces) Milk Chocolate, roughly chopped & melted
  • 170 grams (6 ounces) Dark chocolate, roughly chopped & melted

Method

  1. In a food processor blitz together the hazelnuts until a paste forms. Add the oil, icing sugar, cocoa powder, vanilla and the salt until as smooth as possible. Add the melted chocolate and blend well.
  2. The mixture will thicken as it cools so don’t worry if it’s a bit runny. Pour into a sterilized jar and leave to cool.

{cake}

  • 420 grams (3 1/2 cups) Plain flour
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 230 grams (1 cup) Unsalted butter at room temperature
  • 450 grams (2 1/4 cups) Caster sugar
  • 4 Large eggs
  • 2 teaspoons Pure vanilla extract
  • 480 ml (2 cups) Crème fraiche
  • 260 grams (1 cup) Homemade nutella
  • 2 tablespoons Milk

Method

  1. Pre-heat the oven to 180C (375F) and spray a large bundt tin with cake release spray, making sure you cover every bit. Set aside.
  2. In a medium bowl whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until you have a smooth, creamy and fluffy mixture. This can take up to 1o minutes. Scrape down the bowl with a spatula.
  4. Add the vanilla and the eggs one at a time mixing well before adding the next.
  5. Add the flour in 3 increments alternatively with the crème fraiche in 2 increments mixing until just incorporated, do not over mix.
  6. Transfer 2/3 of the batter into a separate bowl then add the nutella and the milk to the mixer mixing until fully incorporated.
  7. Add 1/2 of the vanilla cake batter to the bundt tin then spoon over the nutella cake batter. Swirl with a knife then add the remaining vanilla batter and swirl again. Bake for 50-60 minutes until a cake tester inserted into the deepest part of the cake tin comes out clean.
  8. Leave to cool in the tin on a wire rack for 15 minutes before inverting to the wire rack to cool completely.

{buttercream}

  • 130 grams (1/2 cup) nutella
  • 3 tablespoons Unsalted butter at room temperature
  • 70 grams (3/4 cup) Icing sugar, sifted
  • 2 tablespoons Milk

Method

  1. In the bowl of an electric mixer fitted with a paddle attachment combine the nutella, butter and icing sugar and mix until well blended. Add enough milk to achieve a spreadable consistency then spread onto the cooled bundt cake.

Notes

* Recipe adapted from Cake Simple – Christie Matheson

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Linked up to the following parties

Modern Family Baking