LET'S COOK: Cookies, cupcakes and slush punch

The sun is finally out in all its glory, so we can afford to sip a frosty drink outdoors. I cannot think of a better way to enjoy the sunset than with a plate of crunchy cookies or a soft frosty cupcake accompanied by a fruity punch.

Pay attention.

A)     CRUNCHY CHOCOLATE COOKIES

Ingredients

 2 1/2 cups all-purpose flour, (spooned and leveled)

 1/2 teaspoon baking soda

 1/4 teaspoon baking powder

 1/2 teaspoon salt

 1 cup packed dark-brown sugar

 1/2 cup (1 stick) unsalted butter, room temperature

 1/4 cup light corn syrup

 2 large eggs

 2 teaspoons pure vanilla extract

 2 cups semi-sweet chocolate chips

METHOD

 Preheat oven to 350 degrees, with racks in upper and lower thirds.

 In a bowl, whisk flour, baking soda, baking powder, and salt.

 In a large bowl, using an electric mixer, beat sugar, butter, and corn syrup until light and fluffy. Beat in eggs and vanilla.

 With mixer on low, gradually add flour mixture and beat until mixed.

 Fold in chocolate chips.

 Drop dough by tablespoons onto two baking sheets, 2 inches apart.

 Bake until cookies are no longer shiny, for 10 to 12 minutes, rotating sheets halfway through.

 Allow to cool for two minutes and transfer to wire to cool.

 For evenly round cookies, use a 1-tablespoon cookie scoop to release neat balls of dough onto the baking sheets.

B) FROSTY LEMON CUPCAKES

Ingredients

 3 cups all-purpose flour

 1 tablespoon baking powder

 1/2 teaspoon salt

 1 cup (2 sticks) unsalted butter, room temperature

 2 cups sugar

 4 large eggs, room temperature

 Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

 1 teaspoon pure vanilla extract

 1 cup buttermilk

 Lemon Curd

 Frosting

DIRECTIONS

 Preheat oven to 325 degrees. Line standard muffin tins with paper liners.

 Whisk together flour, baking powder, and salt.

 With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, and beat thoroughly.

 Beat in lemon zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until fully mixed.

 Divide batter evenly in lined cups, filling each to three-quarters.

 Bake for about 25 minutes until golden brown. Cake tester inserted in the center should come out clean.

 Transfer tins to wire racks to cool before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

 For immediate serving, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip with frosting. Pipe frosting onto each cupcake, swirling tip slightly to form a peak.

C)  SLUSH PUNCH

To enjoy this drink, prepare 8 hours before serving. These ingredients will make 50 cups of punch. Ingredients

 2 1/2 cups white sugar

 6 cups water

 2ltrs strawberry jelly mix

 11/2 can pineapple juice

 2/3 cup lemon juice

 1 quart orange juice

 4ltrs lemon-lime flavoured carbonated beverage

METHOD

 Boil sugar, water, and strawberry flavoured gelatin in a large saucepan for 3 minutes.

 Stir in the pineapple, lemon and orange juice.

 Divide mixture into two and freeze.

 Mix the contents of 1 container with 1 bottle of the lemon-lime flavoured carbonated beverage in a punch bowl

 Stir until slushy.

 Repeat with remaining portions.

KITCHEN TIP

How to make a simple frosting

Mix two cups of powdered (icing) sugar, two tablespoons softened margarine, two tablespoons milk and half teaspoon lemon extract. Beat on medium speed until soft and fluffy.