Grapefruit Shortbread Cookies

This was the second challenge for the 52 weeks of baking (2021): seasonal ingredients. I decided on grapefruit because I love it. I think I'm probably about 70 because I eat it straight up all the time. Anyway, these aren't super grapefruit-y; they are more like a nice shortbread with a little hint of citrus, but I am writing the recipe down so that I don't forget what I did (because it's delicious), and I can try to punch up the grapefruit flavor more in the future. So what I'm saying is, even if you're not a huge grapefruit fan, just give these a try. Also check out my sweet ass cutting board that my husband made me. Perfect picture setting.

This recipe makes about 2 dozen large cookies. 

For the dough:

1 c unsalted butter (2 sticks), room temp

1/2 c granulated sugar

2 1/4 c all-purpose flour *this is what I used, but it may change depending on the humidity and the amount of juice you get from the grapefruit 

1/2 tsp salt

zest of 1 grapefruit

juice of 1/2 a grapefruit

1 tsp vanilla 

1/2 tsp cardamom *I didn't do this yet, but I think it will help with the citrus tones

1. Preheat oven to 350F. Combine butter and sugar in a stand mixer fitted with paddle attachment. 

2. Add juice, zest, and vanilla and mix to combine.

3. Slowly incorporate the dry ingredients: salt, *cardamom*, and flour. 

4. Turn out onto a clean surface. It is a little crumbly at first, so work the dough into a ball that stays together. 

5. Flour a rolling pin and roll out to about 1/4 - 1/2 inch thick; use your favorite cookie cutter to stamp out cookies. *you will re-roll the dough again for more cookies. It's okay, I promise. 

6. Take a spatula and transfer them on to a baking sheet. Bake for 12 - 14 minutes or until lightly golden on the bottom and just barely on the edges. 

7. Allow to cool on a wire rack before glazing.

For the glaze:

Juice of 1/2 a grapefruit

1 - 1 1/2 c powdered sugar *again, you know the rules. You can see in the video below the consistency you are looking for.

*I think more zest here would also be good, but then you have to have more than one grapefruit, so there's that. Do with this information what you will.

1. Put juice in a bowl and sift in the powdered sugar a bit at a time. I'd start with about half a cup and then mix it up. If it needs to be thicker, add more powdered sugar. If it needs to be thinner (probably doesn't), add more juice or water. 

2. Dip the top of the cookies into the glaze and then return to the wire rack to allow glaze to firm up. 

Pecan Pie Bundt Cake

So, I want to try to follow along with the 52 week baking challenge on reddit. Will I make it through all 52 weeks? Maybe not, but I do want to try; you know how motivated January Jenna is. We will see how far we get. I also will not be making my own recipes for all of the weeks, but this week I am. The first week was "new year, new recipe". Surprise: another cake recipe with a pie theme. Am I becoming predictable? I don't even care because it's fucking delicious. This recipe makes one 10 inch bundt cake. 

For the pecan pie filling:

This is the filling from the pecan pie cupcakes recipe; I will go ahead and share those ingredients here too so you don't have to click around too much. 

3 eggs

3/4 c light corn syrup

1/4 c unsalted butter, cubed

1/2 tsp salt

2 c chopped pecans *So you are going to need another 1/2 c of pecans for the cake, so keep that in mind, and toast them all together; just set aside 1/2 c for later.

1 tsp vanilla extract 

1. Throw pecans in a dry pan and toast them. Do NOT walk away; just toast them until you start to smell them. Set aside. *I had whole pecans and then chopped them after toasting. If you do this too, when you are measuring, you will want about 3 c of whole pecans or so. 

2. Combine all ingredients into a saucepan except the pecans and vanilla extract. Heat over medium heat until it starts to boil, stirring constantly. 

3. Add the pecans and vanilla extract to the saucepan and boil for another 30 seconds or so. 

4. Remove from heat and allow to cool; you can stick in the fridge if you want it to cool faster. *I am not gonna lie, I didn't let it cool very long, but I think you should. I'm wondering if it will help it to not stick so much in the pan? Follow your heart. 

For the bundt cake:

3 sticks unsalted butter, room temp

1 c granulated sugar

1/2 c brown sugar

6 large eggs

1 tsp vanilla extract

1 3/4 c all-purpose flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/2 c chopped pecans, toasted

1. Prepare bundt pan with goop and preheat oven to 325F. 

2. Cream together butter and sugars in a stand mixer fitted with paddle attachment until the mixture becomes slightly fluffy. 

3. Slowly incorporate eggs, one at a time, making sure to combine between each egg. Add vanilla extract. 

4. Combine dry ingredients in a small bowl and then add them to the wet mixture slowly until incorporated. 

5. Fold in the toasted pecans. 

Assembly:

1. Put about half of the pecan pie filling into the bottom of the prepared bundt pan (this will be the top of the cake eventually). 

2. Put about half of the cake batter on top. 

3. Add the rest of the pecan pie filling and marble it a bit into the cake batter. 

4. Finish with the rest of the cake batter. 

5. Bake for about an hour, but check at 50 minutes or so. When a toothpick inserted comes out clean, you are good to go. 

6. Allow to cool before turning out. *Mine stuck to the pan a bit, but doesn't matter. As you can see in the images below, you can just take a rubber spatula to lift the rest out of the pan and smoosh it onto the cake. Technical term there. Smoosh. 

Oops!

Before

 

All better :)