Enjoying my lemon zest cupcakes in this beautiful summer

Summer is finally here!  Last weekend was hot, sunny and beautiful!  And finally we got to clean up the house a bits and got some new patio furniture for our lovely little patio.  I am going to put our paito in a good use this summer.  I enjoy reading, eating, having my cupcakes and chatting with Mr. G at our patio. 

I made some lemon zest cupcakes with lemon zest raspberry butter cream frosting and some chocolate cupcakes with peanut butter frosting with chocolate ganache.  They both tasted lovely and I enjoyed every bite of them!  Tell us what are your favorite Summer cupcakes.

Lemon zest cupcake with lemon rasberry butter cream frosting

Chocoalte cupcake with peanut butter frosting with chocolate ganache

Enjoy the beautiful summer day

Jamprint Cookies Recipe from OddFellows Cafe + Bar (Seattle, Wa)

Imagine from Cakespy.com

Ever since our first visit in Seattle, I have been falling in love with this city, the food, the culture and the people there.  I have been chasing after few Seattle food and dessert blogs since we had gotten back from our trip last year.  Few months ago, I made these Jamprints Cookies based on the recipe I found from the OddFellows Cafe + Bar's facebook page.  I altered the recipe a little bits by adding some fresh lemon zest.

The cookies came out so moist and yummy.  Here is their secret:

Jamprints Cookies

Imagine from PRZman.com

Ingredients

• 0.75 lbs butter
• 1 cup sugar
• 3.5 cups flour
• 0.5 teaspoon salt
• flaked coconut, for edges
• jam (of your choosing), about 1 teaspoon per cookie

Instruction:
Preheat oven to 350

1.     Cream butter + sugar in mixer w/ paddle attachment, add vanilla + salt

2.     Sift in the flour, mix until dough comes together

*Optional:  Adding lemon zest in the batter

3.     Wrap in plastic, chill for 1 hr
4.     Roll it into 1 ounce balls, dip balls in egg wash + roll in flaked coconut

5.     Put ball on a baking sheet + indent the top, fill with jam.

6.    Bake for 20 to 25 minutes, until coconut is toasted and jam thickens.

Very easy to make and very tasty! 

Thanks Oddfellows to share their recipe.