Lemon Bars Recipe Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. To serve: Cut into squares and dust with powdered sugar. Yield: 16 - 2 inch (5 cm) bars View comments on this recipe on YouTube
katy elliott: No Outdoor Space? Try Gutter Gardens Posted on | April 29, 2009 | 12 Comments I love this garden idea! Great for tip for urban living. Attach gutters to the back of a house/building or to a fence. Gutters are available in many different sizes which makes them ideal for fitting into a small space. Brilliant! (discovered via Make via lots of other blogs that lead to juneauempire.com) Related Post:diy: Colorful Tomato Cagesdiy: Cement Flower PlantersWood Slice WalkwayWillow Edging & LavenderMore Garden Inspiration Comments Earl Grey Cupcakes with Lemon Buttercream | The Seventh Duchess The Seventh DuchessBlogRecipesEarl Grey Cupcakes with Lemon Buttercream Archives Yields: 12 – 15, I halved the original recipe For the cake: 1/2 cup unsalted butter, at room temperature 1 cup of sugar 2 eggs 1 1/2 cups of flour 2 tbsn. baking powder 1/2 tsp. salt 1/2 cup milk 2 teaspoons of “Mon Amour” French Earl Grey by The Seventh Duchess 1. 2. For the icing: 1/2 cup unsalted butter 2 cups of icing sugar zest of 1 lemon 1 1/2 tbsn. lemon juice 1. *Image:
strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.
Chocolate Cupcakes Recipe Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Makes about 16 cupcakes. View comments on this recipe on YouTube References: Bell, Annie. Lewis, Matt & Nelson, Alison.
Apple Galette Recipe Frangipane: In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven Peel and slice the apples into 1/4 inch slices. Bake for about 15 - 20 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown. Preheat the oven broiler and move the rack to the top shelf of the oven. Makes 12 galettes. Frangipane (Almond Cream): 1/4 cup (50 grams) granulated white sugar 3 tablespoons (42 grams) unsalted butter 1 large egg 1/2 teaspoon pure vanilla extract Crust: Filling: Garnish:
c h o o k o o l o o n k s - blog - heaven: chocolate chocolate chip cake I took a break today to have a quick slice of Marcus' birthday cake. Sweet mother of Gumby, how I love this cake. I found this recipe when I was searching for a good chocolate cake to make for Alex's first birthday, and it has now become tradition for me to make this cake for each of our birthdays. I posted the recipe on my old site almost 4 years ago, but the recipe is so ridiculously easy, and the cake just so damned delicious, I thought I'd repost it here for those who may have missed it the first time. 1 18.25-oz package chocolate cake mix (I tend to find cake mixes with the words "triple" and "fudge" and "supermoist" on the box work best) 1 3.9-oz package instant chocolate pudding mix 1 cup vegetable oil 4 eggs 1/2 cup hot water 1 cup sour cream 1 teaspoon vanilla extract 1 cup mini semi-sweet chocolate chips (I like the Ghirardelli ones) 1. 2. 3. And then, for the glaze, I do this: In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter.
Earl Grey Tea, Blueberry and Lemon Cake a.k.a the most sophisticated loaf cake you’ll ever eat. (There’s poppy seeds in there too – HELlo – but that would make the title even longer than it already is). The loaf cake started out as an idea for a flavour pairing whilst I was drinking a cup of Earl Grey. It has always been my favourite tea – there’s something so dreamy about the aroma, exuding calmness and comfort. As it has a bunch of flavours going on in it too, it makes an ideal tea for infusing into foods, too! Hooray! At first I tried straight up throwing tea leaves into the batter – it didn’t really do much though. I decided to not give up on the cake, and tried another round of lets-try-to-get-tea-into-my-cake. SO I tried a) reducing the sugar, b) increasing the butter (fat is flavour, yo) and c) actually adding brewed tea (very, very strong tea) and the leaves to the batter. Having my tea and eating it too. Side note: I blame that on my friends for telling lame jokes around me too often. Ohkay, back to cake story time.
Katiecakes: Earl Grey Cupcakes Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! I've made these cupcakes tonnes of times and they never disappoint. Earl Grey Cupcakes(from Primrose Bakery) Ingredients: 125 ml milk 4 Earl Grey tea bags (or you could sub with your favorite variety) 110g unsalted butter 225g granulated sugar 2 large eggs ¼ tsp almond essence (optional) 125g self-rising flour 120g plain flour Frosting: 115g unsalted butter at room temperature 60 ml semi skimmed milk 1 tsp good quality vanilla extract 500g icing sugar Few drops of lilac food colouring Method: Preheat oven to 180c/ gas mark 4. Heat milk in a saucepan over a medium heat until it begins to boil. Combine the flours in a separate bowl.
Monkey Muffins Print Recipe Posted by Ree in All PW Recipes , Breakfast , Christmas , Tasty Kitchen Featured , Thanksgiving I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did. I was also left with another kind of roll—the kind that makes low-rise jeans a problem. But that’s outside the scope of this post. I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period? I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. I put half a pat of butter (so, 1/2 teaspoon) into muffin tins. Then I put a little under a teaspoon of sugar into each tin. Did you read what I wrote? Next, I dumped in 1/4 teaspoon ground cinnamon. Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. And a little more cinnamon… Yikes.
French Apple Tart Recipe Sweet Pastry Crust: Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. For Apple Tart: For bottom layer of apples: Peel, core, and slice three of the apples. For top layer of apples: Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Spoon the applesauce mixture into the cooled pre-baked tart shell. Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.
bethany actually » Blog Archive » yummy (and healthy!) roasted chickpea snacks In our house we love savory snacky foods. And since I’ve given up sweets for Lent this year I have found myself eating more crackers and chips and nuts than usual. That’s why when I saw Catherine Newman‘s recipe for roasted chickpea snacks I knew right away that I had to try them. A crunchy salty snack that’s high in protein and fiber and very low in fat? First we opened a can of chickpeas (I had to help with our recalcitrant can opener) and poured them into a mesh strainer over the sink. Ah, that’s better. The next step was to spread the chickpeas out to dry. Finally that was done. She couldn’t resist snitching a few to eat. We left the chickpeas to dry for a few minutes while we measured a tablespoon of olive oil into a saucepan. Annalie doesn’t much care for curry powder, which is what the recipe I was working from called for. Annalie didn’t like the smell of the onion powder, but I managed to convince her that foods don’t taste like they smell. Roasted Chickpea Snacks
Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. Makes 12 Ingredients: 1 ½ cups all-purpose flour ½ cup fine stone-ground cornmeal 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt1 cup granulated sugar Zest of 2 medium lemons 8 oz (1 cup) whole fat ricotta, at room temperature (if it’s made according to this recipe, the ricotta will be smooth enough to proceed right away; store-bought ricotta will need a whirl in a food processor) 1/3 cup extra-virgin olive oil 2 large eggs 2 tbsp lemon juice 1 tsp pure vanilla extract ½ tsp pure lemon extract (optional) 2 tsp finely chopped fresh rosemaryAbout ¼ to 1/3 cup of tomato black pepper jam (apricot jam would be also terrific here) Preparation: