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Brownies and bars

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Food - Recipes : Lucy’s strawberry slices. Four Citrus Coconut Shortbread Bars - Blogging Over Thyme. Four Citrus Coconut Shortbread Bars Ok, I fully intended on sharing these bars with you next week for Mother’s Day, but I have another citrus-themed dessert planned for next week as well (oh and a fun giveaway, so stay tuned!) , so today it is. It was either that or tell you about a salad, which is a pretty exciting salad, but a salad nonetheless. It’s Friday! If you’re wondering what the heck four citrus coconut shortbread bars are (and why they look so similar to a classic lemon bar), let me tell you. Firstly, these bars are made with (if the title was not obvious enough) four different citrus juices! Secondly, the curd layer is placed on top of classic shortbread layer that contains unsweetened shredded coconut! Classic lemon bars were probably one of the first desserts I ever made as a kid. I was definitely…special.

It didn’t take me long to realize that most lemon bars did not contain nearly enough lemon juice, and were way, way too sweet. Yield: 1 (8 x 8 inch) Pan Print Recipe. Meyer Lemon Bars with a Coconut Crust - Mountain Mama Cooks. Last week I went to San Diego with the Mr. and little ones for some sun, relaxation and a visit with the in-laws. We stayed in a beautiful and I do mean beautiful house. It was two blocks from the beach, it had a swimming pool and…….drumroll………it had a meyer lemon tree in the backyard. Some of you might be thinking, so? But for those of us born and bred at 7000 feet where it snows 8 months a year, this is pretty exciting.

As soon as I got home, unpacked my suitcase, I got to baking. The addition of toasted coconut lends the perfect bite to these already insanely delicious bars. Your welcome. Meyer Lemon Bars with a Coconut Crust The traditional lemon bar is taken to new heights with meyer lemons and coconut in the crust.

Ingredients For the Crust: 2 cups all purpose flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 cup shredded coconut, toasted, cooled 12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes For the Filling: Instructions Preheat oven to 350F degrees. Pomegranate Brownies with Cacao Nibs + Sea Salt - With Food + Love. It has been gloomy and overcast with a wintry mix for what feels like an eternity.

November was a very dreary month for me on all accounts and I couldn’t be happier it is December. Today the sun is shining and I feel alive with new vibes and positivity. I’m gonna go reap the benefits of that sun right now, so I want to keep this short and sweet. But first, here are a few things you should know… These pomegranate brownies sprinkled with cacao nibs + sea salt are chewy and sweet and tart and a little bit salty. I am totally obsessed with these tattoos. My friends Coryanne + Sam have launched a new online mag called, Box Nine. I have been reading Spontaneous Happiness by Dr.

Laura has some beautiful words {+ a healthy bowl of goodness} on embracing the holiday season, you should read it. Kris is a total spring roll goddess, yes that’s right, #springrollgoddess. Alanna made a crispy, gluten-free pizza with brussel sprouts on it - so much yes. - xo sherrie Adapted from Bon Appetit Ingredients: Brown Sugar Rum Blondies. Things I Want Decided Which shouldn’t existin this world,the one who forgetsor the onewho is forgotten? Which is better,to loveone who has diedor not to seeeach other when you are alive? Which is better,the distant loveryou long foror the one you see dailywithout desire? Which is the least unreliableamong fickle things—the swift rapids,a flowing river,or this human world?

~ Izumi Shikibu The Ink Dark Moon (trans. by Jane Hirshfield) As this rather surreal weekend draws to a close, I'm trying to pull something meaningful from my head (which is wandering around aimlessly in another stratosphere). This is a simple recipe. XxOo Brown Sugar-Rum Blondies makes about 20 blondies ingredients 16 Tablespoons (that's 2 sticks) unsalted butter 2 1/2 cups tightly packed, dark brown sugar 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon allspice 2 room temperature eggs 2 room temperature egg yolks 2 Tablespoons rum (preferably dark) 3/4 cup of chopped walnuts or pecans (optional) Lemon Thyme Bars. I have quite a thing for citrus-y, tangy, tart desserts. Whether we're talking pie, cakes, ice cream, or any other confectionery delight, my taste buds have a distinct affinity for citrus--particularly lemon. A few weeks ago while visiting New York, I made my usual pit stop by Magnolia Bakery.

In addition to a decadent slice of Pistachio cake that I ordered to go, my companion and I interrupted the order of the evening and indulged in a little pre-dinner dessert with the most scrumptious and perfectly sweet-n-tart lemon bar. (We similarly devoured the slice of cake, but only after we finished our dinner, of course.) The memory of that lemon bar, in all of its mouth-watering goodness, has remained with me like a sweet dream, so this past weekend as I toggled back and forth on what dessert to bring to my family barbecue, I decided to recreate my own version and savor those flavors up close and personal once more.

Lemon Thyme Bars Ingredients: Apple Cider Caramel Bars with Smoked Maldon Salt. This morning I was roused from sleep by a little pug burying himself under our bed linens. For the first time in many months the air in our bedroom was chilly. It was such a strong and obvious change, that I shouldn't have been surprised to discover that today is the autumnal equinox - happy first day of fall! Today is one of two days that (reportedly) have equal portions of daylight and dark (the other being spring equinox). I've been told that it's a good time to evaluate priorities and strive for more balance in life. Since that's a bit overwhelming for me to think about -I fall short in several areas- I'll work on finding balance in my baking; a little victory to help me on the way to balancing other, bigger things in life.

To me, this treat is symbolic of today because it's all about contrast and balance. I got the idea for these caramel bars after making cider caramels for the Etsy blog (see here). It's delicious on everything. Apple Cider Caramel Bars with Smoked Maldon Salt. Pumpkin Spice Ricotta Cheesecake Bars - Aida Mollenkamp. Last year I was a bit tongue-in-cheek about the Pumpkin Spice trend so this year I thought I’d be a bit sweeter (literally) with these Pumpkin Spice Ricotta Cheesecake Bars.

Because, let’s be real, we’re at the “if you can’t beat ‘em, join ‘em” phase of the Pumpkin Spice trend with it seemingly impossibly more popular than ever before. I don’t know if I’ve told you but cheesecake is my thing. You know when people ask cooks, “what’s your signature dish?” — well, I’ve never quite known the answer but cheesecake has always been in the running. And, now that we’re talking Pumpkin Spice Ricotta Cheesecake Bars, I think it’s pretty clear these are winners. Food - Recipes : Ginger, pecan and rum chocolate brownies.

Food - Recipes : White chocolate brownies (blondies) Cookie Dough and Cheesecake Brownies My love for... - About the Soufflé. Citrus Bars, Recipe from Everyday Food, April 2011.