Coffee brownies. I’m proud to say that i grew up in a family where home-cooked meals and home-baked desserts were the norm. my mom seemed to have an endless supply of recipes for every occasion. so when i went to college, i found myself calling every week and asking for a new idea for dinner or dessert. rather than just emailing me recipes, my mom sends them to me the way she keeps them at home – on index cards. when the mail arrived, i came to expect a envelope thick with 5 or 6 index cards with hand-copied directions for my childhood favorites. this brownie recipe straddles the line between cakey and fudgey, so you won’t have to choose. the only thing i’ve changed about my mom’s original directions is to add coffee. many desserts use freshly brewed coffee, but here’s the secret – i use instant coffee. it’s what i grew up drinking, so it’s what i have in my apartment at all times. coffee brownies another recipe bestowed upon me by my mom. 1. in a large bowl, blend together the butter and sugar.
Raspberry lemonade bars. I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it?
It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4. Caramel Apple Cream Cheese Cookie Bars!
Good Thursday!
Phew what a week, school started Tuesday for the boys and we are all still trying to get used to the new schedules. The earlier bedtime has been the trickiest. I have to admit, it’s been 7 years since I’ve had 4 hours to myself in the mornings. I hardly know what to do with myself, ok that was a joke. It’s great and I’m finding plenty to do. Once September hits, I seem to go into “Fall” mode. Caramel Apple Cream Cheese Cookie Bars 3 Tablespoons melted butter 3 Cups Golden Graham Cereal, ground in food processor 1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts 8 oz softened cream cheese 1/4 Cup sugar 1 teaspoon vanilla 21 oz can apple pie filling 1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening) 9.5 oz Kraft Caramels 1/2 Cup half and half 1. 2.