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Posts Tagged ‘Lemonade Recipes’

My Favorite Back-to-School Cookies

For people between the ages of 5 and 23, going back to school is a standard — and sometimes unsettling — part of life. We’ve put together easy recipes and food tips to help make the entire experience way more appetizing.

One of my favorite family food traditions is that my mom always made a fresh batch of cookies on the first day of school. Since back-to-school fever seems to be in the air, I wanted to share one of the cookie recipes I love most from home. My Pink Lemonade Candy Cookies are a variation of a Lemon Drop Candy Cookie that my mom made when I was growing up. The secret ingredient is none other than classic lemon hard candies (Lemonheads!). They are scattered throughout the batter and every now and then you get a bite with a zing of lemon candy that is crazy delicious. The secret to making hard candies work in a cookie recipe is to pulse them in a food processor. It’s important that they’re a fine crumble and that there aren’t any large pieces throughout.

The most important rule for making these cookies perfect is that it’s critical to not overbake them. When you pull them out of the oven, you might think that they aren’t finished, but they are — I promise. It’s also important to let them cool completely on the sheet tray.

I made a batch this week for the sake of tradition, even though no one in my family is headed back to school. Let’s be honest: Who doesn’t love having an excuse to make cookies?

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One Lemonade Base, Three Recipes

You just can’t beat a big, cold glass of lemonade on a hot summer day. I’m a lemon lover, so this classic refreshing drink is right up my alley. I made lemonade the old-fashioned way for years by concocting a simple syrup (boiling sugar and water together until it dissolves and then letting it cool), but the past few summers I’ve been cheating (or being lazy, whatever you want to call it) and making this drink an even easier way. The result? Fresh-squeezed lemonade that comes together more quickly, with no chilling time. The key is to use superfine sugar. At the beginning of each summer, I now buy a big bag, which I dedicate to fulfilling my lemonade cravings during the hot summer months. This recipe is embarrassingly simple, and I often adjust the amount of sugar I use simply based on how much sweetness I’m craving that day. It’s very unscientific and easy to remember. The best part is that it’s a wonderful base recipe or ratio for other variations. Below are three of my favorite lemonade variations, which I’ve been making all summer long.

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