A Twist on regular Lemon Bars

This weekend, I was on a baking mission! I made brownies (from a mix), Very Berry Pie (recipe coming soon), and these lemon bars. I had some macadamia nuts in the freezer that I wanted to use up and Timmy LOVES lemon bars. The only thing missing was the lemon zest, but even without that, they were the BEST ones I've made yet! Enjoy!

Macadamia Lemon Bars

Crust:
1/2 cup finely chopped macadamia nuts
2 cups flour
1 cup powdered sugar
1 cup melted butter

Mix together dry ingredients, then stir in the butter and mix until evenly moist. Press into a greased 9x13 pan. Bake at 350 for 15-20 minutes or until lightly golden brown. Top with filling.

Filling:
2 cups sugar
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
4 eggs
1/3 cup lemon juice
1 tsp lemon extract (optional, but I added and could have used more)
1 1/2 tbsp lemon zest (use this, please, it'll really make a difference, but if you don't have it, I understand.)

Mix together dry ingredients, then stir in wet ingredients until light and fluffy. Pour into hot crust and bake another 15-20 minutes. Check it. You should be able to tell if it's set. Keep going at 1-2 minute intervals until it's set. Cool 5 minutes, then run a knife around the outside of the pan. Cool completely, then dust with powdered sugar before cutting into pieces. Serve cold.

Weird popcorn

This post is from the archives of It's A Boy's Life For Me. An oldie, but a goodie from August 25, 2007. This was 15 days after I had Tucker. It was probably one of the first days that I was alone with all 4 kids after I got home from the hospital. Since it involves a recipe, I thought I'd post it over here. I was craving it today, anyway. :) Enjoy!

August 25, 2007

Of all the time I got to spend in the hospital with nothing to do but watch TV, I took the time to catch up on the happenings at the Food Network. One of my favorite chefs is Michael Chiarello. There's something about him and his shows that's mesmerizing. The show that I happened to catch, he was making Brown butter, rosemary and lemon popcorn. Interesting flavors to put on popcorn, but I like rosemary and lemon so I thought I'd try it. Tonight. The flavor is really light and it's a nice change to regular popcorn. The weird part of this is though that RUGBY LOVES IT. Riley rolled his nose up, tried it, and wasn't impressed. Rugby went nuts for it. I'll make it again, I'm sure! Here's the recipe if you wanna try it yourself:

Brown Butter, Rosemary, and Lemon Popcorn Recipe courtesy Michael Chiarello

1 cup popcorn 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 tablespoon finely chopped rosemary leaves 2 teaspoons salt Freshly ground black pepper 1 tablespoon grated lemon zest Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl. In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.

Lemon Biscotti

About 2 years ago, the church we were attending had a "Ladies Tea" social event. There were all kinds of yummy treats to go with the tea, too. It was a really nice night to socialize and it was NOT for the kids, so I got to go alone which was also super nice! One of the yummy treats that we had that night was Lemon Biscotti. It was AWESOME. The hostess, Dagney, was kind enough to share the recipe with me...and it's been in an e-mail folder ever since. It happened to come up in a convo the other day again and I thought it'd be nice to try and make it. It sounded easy enough. So I did and it was wonderful, just like I remembered. YAY! I love when that happens!

Friday, Tim had a bake sale at school he wanted to take something for so he had me whip up another batch. They didn't really sell. Apparently no one knew what they were. So one lady tried them and then bought a bunch. Then she told another lady about them and she bought the rest! I guess they had to know what they were, then everyone loved them!

Here's the recipe. Enjoy!

Lemon Biscotti

2 3/4 cup ap flour

1 cup sugar
2 tsp baking powder
1 tbsp lemon rind
2 tbsp fresh lemon juice, divided
1 tbsp lemon extract
1 tbsp vegetable oil
3 large eggs

2/3 cup powdered sugar

Preheat oven to 350.

In a large bowl, combine flour, sugar, and baking powder. In another bowl, combine lemon rind, 1 tbsp lemon juice, lemon extract, oil and eggs. Whisk until well combined and add to flour mixture, stirring until well combined. (I start with the whisk and then finish it with my hands) It will be dry and crumbly. Turn dough out on a LIGHTLY floured surface and knead lightly 7-8 times.

Divide dough in half. Shape each portion into a log about 8 inches long. Flatten each log to a 1 inch thickness. Transfer to parchment lined (or sprayed) baking sheet and bake for 30 minutes. Remove from oven and transfer dough to cooling rack. Reduce oven temp to 325. Cool for 10 minutes. Slice diagonally into 1/2 inch wide pieces. You should be able to get 10-15 pieces from each log of dough. Place pieces, cut side down, back on the baking sheets and bake for 10 minutes. Turn cookies over and bake for another 10 minutes. Remove from oven and transfer to cooling racks to cool completely before proceeding.

To make the drizzle, stir together the powdered sugar and 1 tbsp remaining lemon juice. Add more juice a little at a time to get the drizzle to the consistency that you want. Drizzle over cooled biscotti and let it dry completely before putting away.

Lemon Bars

I know most of you already have and use a recipe for lemon bars, but they are another of Timmy's favorite treats. I'm just putting this here for safe keeping since I can't find the book with the recipe that I usually use I found this one online, modified it a TINY TINY bit and we loved it. Maybe I'll even make it again one day!

Lemon Bars

Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter

Mix (I used a pastry blender) and press into a greased 9x13 pan. Bake in a preheated oven at 350 for 20-25 minutes until crust is a pretty golden color.

Filling:
While that's baking, mix:
4 large eggs
2 cups sugar
1/3 cup lemon juice
1 tsp lemon extract (opt, but I added and it was lovely)
Stir well.

Add in:
1/4 cup flour
1/2 tsp baking powder
1/2 tsp lemon zest (opt...I didn't have any so this was skipped)

When crust is done, pour this over it and return to the oven for 20 minutes. Cool and chill before sprinkling with powdered sugar and enjoy!

(We ate them still warm, but they were even better cold!)

Easter Dessert

For Easter this year, we went to church with my husband's grandparents who we are lucky enough to live near to! We attend their church every couple weeks and check in to see how they are and show off our boys. This year, none of their kids could be home on Easter and we weren't heading back to our other home, so we spent it with Grandma and Grandpa. We had a great visit and shared lunch with them, also. I made a really yummy dessert that I've been meaning to share for quite a while. It can be made in a 9x13 pan (which I did) or you can layer it in a trifle bowl.

Lemon Pound Cake

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup butter flavored shortening
• 2 cups white sugar
• 3 eggs
• 1/2 cup sour cream
• 1 1/4 teaspoons vanilla extract
• 2 teaspoons lemon extract
• 1 cup milk
• Juice and zest of one lemon
  

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla, lemon extract, lemon zest and juice. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

You will only need about half of the cake for the dessert.

Berry Squares

1 pkg. (12-oz.) pound cake, cut into 10 slices (Cut the lemon pound cake into squares, then slice them in half so they aren't as tall.)
3 Tbsp. orange juice
2 pt. fresh seasonal berries (I used raspberries, strawberries and blueberries)
2 T. sugar
1 1/2 C. milk
1 C. sour cream
1 t. vanilla extract
2 packages (4-serving size each) vanilla instant pudding mix
1 (8-oz.) tub Cool Whip, thawed

Arrange cake slices, cut side up, in bottom of a 13 x 9-inch serving dish. Drizzle orange juice over cake. Top with berries; sprinkle sugar over berries.

Pour milk into large bowl; whisk in sour cream, vanilla and dry pudding mixes, beating just until well blended and smooth. Gently stir in 1 cup of the Cool whip and blend. Spread over berries in pan. Top with remaining whipped topping. Cover and refrigerate overnight. Garnish with fresh berries before serving.

Serves 12 to 15.

Lemon Yogurt Muffins

I made these yesterday for Riley's class snack. They turned out really well and were AWESOME warm. I'm sure they'll be good cold, too but I haven't tried them yet that way. Riley thought they were super good and so did Rugby. Judging by the way the babies inhaled them, I think they liked them, too. lol!! (And, they're good for you!)

Lemon Yogurt Muffins

1 1/2 cups ap flour
1 c rolled oats (I used quick cooking)
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c plain yogurt (I used the yogurt that I made a couple days ago! YUM!)
1 egg
1/4 cup lemon juice
1 lemon, peeled and chopped. Remove as much of the pith as you can.
1/4 cup sugar
1/2 fresh lemon for zest, chop the zest fine
Juice of 1/2 fresh lemon

Preheat oven to 400.

In a large bowl, mix flour, oats, 1/2 cup sugar, baking powder and soda and salt. Set aside.

In another large bowl, mix yogurt, egg, 1/4 cup lemon juice and the chopped lemon.

Add the wet ingredients to the dry and mix only until blended. It will foam up a bit, don't worry about that!

Fill 12 (mine made more) well greased muffin cups (paper liners should be greased also if you are using them). Bake for 15-20 minutes or intil a tooth pick comes out clean.

While they are baking, prepare the syrup. In a saucepan, mix 1/4 cup sugar, lemon zest and juice of the 1/2 lemon. Bring to a boil. Set aside until muffins are done.

When muffins are baked, used the toothpick to poke lots of holes in the muffins. Do not remove them from the pan until cooled. Brush the hot muffins with the syrup. Enjoy!

***EDIT: These are even better the next day!!