Lemon Bars Lemon Bars These are the lemon bars indeed. I just baked them in a tart pan. This is an adaptation of Alice Medrich’s recipe. Makes about 14 bars For the crust: 8 tbsp (1 stick) unsalted butter, melted¼ cup sugar¾ tsp pure vanilla extract¼ tsp salt1 cup all-purpose flour For the filling: 1 cup sugar3 tbsp all-purpose flour3 large eggsFinely grated zest of 1 lemon on lime, preferably organic½ cup strained fresh lime or lemon juicePowdered sugar for dusting (optional) Make the crust: Position a rack in the lower third of the oven and preheat the oven to 350 F. In a bowl, combine the melted butter with the sugar, vanilla, and salt. Place the tart pan on a cookie sheet and bake for about 20-25 minutes, or until the crust is fully baked and deep golden brown; press it down with the back of a spoon or prick it with a fork if it bubbles up. Make the filling: While the crust is baking, make the filling. When the crust is ready, turn the oven down to 300 F. Unmold the tart. You might also like:
cinnamon mini-cheesecakes with pumpkin pie frosting I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. That recipe is coming on the blog tomorrow. It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in. So bookmark this recipe if you ever need it for the future. Read more Happy day, friends! I hope this finds you well, wherever you may be. Thankfully, life seems well here too. Most weeks, I tend to go-go-go. The weekend ahead looks a little more aflurry, with a local blogging conference kicking into gear tomorrow and friends new and old coming to attend. Other than that, I wish you all a lovely spring weekend. Read more So…can we talk about Dancing With The Stars for a sec?? Read more
lemon blueberry scones It is time, once again, for me to give in to my cravings… I’ve been craving something cakey, something flakey, something sweet but not too sweet… I’ve been craving a scone! After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn’t be wasted). Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you’d like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Lemon Blueberry Scones lemon blueberry scones Total Cost: $2.16 Cost Per Serving: $0.27 Serves: 8 Ingredients 2 cups all-purpose flour $0.172 Tbsp granulated sugar $0.022 tsp baking powder $0.04½ tsp salt $0.055 Tbsp butter $0.443 Tbsp milk $0.082 lg eggs $0.241 med lemon $0.501 cup powdered sugar $0.18½ cup blueberries (frozen or fresh) $0.44
Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot Yield: 24 cupcakesPrep Time: 40 minutesCook Time: 17 minutesTotal Time: 1 hour Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.
Chocolate Cupcakes with Flaming Strawberries - StumbleUpon Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside. Hollow the strawberries carefully.
Double Trouble: Cheesecake-Stuffed Carrot Cake Recipe from Rice Kernel CakeSpy Note: This is a guest post from The Rice Kernel. Named for a little boy who came along and transformed one family's kitchen experiences, Rice Kernel features wholesome, homemade recipes to help you achieve a "rainbow a day" of colorful and nutritious foods. For the sweets lover, Rice Kernel's "rainbow" includes plenty of indulgences, often made over with healthful ingredients. This two-in-one cake has a sweet secret: what appears to be a traditional carrot cake is actually stuffed with cheesecake! While my humble looking cake doesn’t hold a candle to the professional ones, the combination of smooth cheese and flavorful carrot cake is undeniable. Luscious Carrot Cake, from Whipped For the Cheesecake Layer 2 oz. white chocolate, chopped16 oz. cream cheese, room temperature (2 packages)1/2 cup + 2 tbsn. sugar1 tablespoon flour2 eggs, room temperature1 teaspoon vanilla1 tablespoon heavy cream For the Frosting Procedure Prepare the carrot cake layer.
Vanilla Heat Beignets Today I am sharing with you a recipe I made as part of the Secret Recipe Club - and I'm also going to be sharing a piece of my heart with all of you, all of my blogging friends, some I have known since the beginning of my (and your) blogging days, and you, my readers. My match today is someone I have known from the beginning of our blogging days. She may not realize what she means to me. But today, she will know. Today, I want everyone to know that our blog friends, our internet friends, those people we never may meet but get to know so personally from our blogs really do mean something to me. I became very emotional when I had to go back to Holly's blog to decide what recipe of hers I was going to make for SRC. I really love these Beignets I made from her blog. One more thing before you get to the recipe and the links to other SRC posts for this week. Vanilla Heat Beignets recipe slightly adapted from Phemomenon Remove dough from bowl and place on lightly floured board.
Cinnamon Roll Cookies Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. No lie. Cinnamon Roll Cookies Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. A few notes: Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. Cinnamon Roll Cookies Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F. Ingredients: Instructions: Sift together flour, cinnamon, baking soda and salt. To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Leave a Comment