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Wednesday, November 27, 2013

Lemon Ricotta Acorn Cakelets

I'm in love with Nordic Ware pans.  I've posted about my seashell teacake pan (which I prefer to call cakelet pans) but I haven't shared my newest acquisition...the Acorn pan!  I saw it on Amazon and searched every local retailer possible to no avail so I finally broke down and ordered it online.  When you live in the boonies and you want something specific, Amazon can be a real life saver.  I am still a firm believer in shopping in local independent shops whenever possible...but gotta go with the big box in the sky.  This was one of those times.

It's been on my wish list for over a year.  I kept hoping the price would go down.  It didn't.  I also opted to buy a second seashell cakelet pan.  It gets really old to try to make batches of these and wait for cooling in between.  Nigh impossible for my patience level!  So, now, I have 4 Nordic Ware "teacake pans".  One, the first, is not my favorite, but I use it anyway.  I'm sure I just need to find the correct density batter/dough to make that first one work well.  I usually end up with a lot of holes and that's not always pretty!

Anyway, here's a picture of my new pan.  So cute!
Nordic Ware Acorn Cakelet Pan

I had every intention of creating or finding a pumpkin recipe for the acorn cakelets...but I ended up having 6 expensive Meyer lemons that were staring at me from my counter, and I needed to use them before they became over-ripe on me.  I search for them so I really don't want THAT to happen!  Therefore, I grabbed my absolute favorite lemon cookie recipe (which is quite cakey) and decided we would have lemon acorns...and lemon seashells too, because, I do live at the coast!

I whipped them all up and having 3 pans made life so much easier.  The recipe made exactly 2 pans worth of each cakelet (4 pans total).  Since I started the acorn first, it was great to have it cool and easily washed for the 4th round.  I did up the glaze recipe a bit because I tend to run out when I use the original recipe instructions.  Here's the link to the original recipe from Giada De Laurentis.  I don't change anything in the dough. However, I do give a quick spritz of Pam or other cooking spray to the pan before filling.  I use a 1 Tbsp. scoop to fill (and actually liked the second batch of acorn cakelets where I used a heaping Tbsp scoop instead of it leveled off).  For a more ample amount of glaze, I make it thusly:

Lemon Drop Glaze

2 cups powdered sugar
4 Tbsp fresh-squeezed lemon juice
1 lemon finely zested (a Microplane is perfect for this task)

Combine ingredients with a small whisk.  Cover and let sit for 15 minutes or so to ensure any sugar lumps dissolve.  Re-stir before using.

Place the cakelets on a rack over a baking sheet.  Ensure they are completely cool.  Dip the cakelet upside down into the glaze, allow to drip a second or two over the bowl, then turn right side up and place back on rack for glaze to harden.
The glaze is hardened and the cakelets are now
easy to handle.  If you look close you can see
the zest in the glaze.  OMG - so good!

I call it Lemon Drop Glaze because my family says these cookies/cakelets taste like lemon drops.  They are deliciously sweet and tart and my eyes roll when I bite into one!

I have no idea how long these cookies or cakelets last.  They don't stay around in my house long enough to find out!  Keep covered and enjoy (I love a cup of coffee or hot tea with 2 or 3 of these babies).

See you on the other side of Thanksgiving my friends!

Bon Appetit, Y'all!!!


  1. Hi there! I found this page through an image search for "autumn cakelette pan". Your acorns turned out nicely! It was helpful that you had a photo that shows the size of the finished acorns. And that was brilliant, using a cakey cookie recipe. I think I just might have to get one of these pans.

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