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Posts Tagged ‘Cookies’

Lemon Lime Bars

I saw a recipe for a lime bar that looked really easy and yummy. I love all things tart so I really wanted to try it. I then thought if a lime bar is good I bet a lemon lime bar might be even better. Then I thought that it is Easter time and it might be fun to dye the different layers yellow and green. Then I thought, and here’s where I went wrong, that it would be even prettier if I sprinkled it with powdered sugar and pink sugar crystals. Well the bars were delicious, the yellow and green layers were fun but the powdered sugar and pink sugar crystals were a total failure. When I first covered the bars it looked pretty but an hour later when I looked at them again the powdered sugar had all dissolved into the lime mixture and just left the pink crystals laying there looking pretty bad and sorta gross. Don’t worry I still ate them. So here they are. Give them a try, just leave off the topping (in fact I’m not even going to mention it in the recipe).

lemon lime bars

Lemon Lime Bars
adapted from Evil Shenanigans

1 1/2 cup graham cracker crumbs (best when prepared in a food processor)
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime
2 large egg yolks
1-14 oz. can sweetened condensed milk separated into 2 7oz portions
1/4 cup lime juice
1/4 cup lemon juice
green and yellow food coloring

Preheat the oven to 350F and spray an 8″ square pan with butter flavored cooking spray. Line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).

Combine the graham cracker crumbs, melted butter, sugar, and zest. Press into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Allow to cool completely.

Once the crust is cooled in one bowl combine the 1 egg yolk and 7oz condensed milk until well mixed. Stir in the lime juice and 10 drops of green food coloring and mix thoroughly. It will begin to thicken slightly. In another bowl repeat the process using the lemon juice and yellow food coloring.

Pour the green mixture into the crust, making sure the filling reaches the edges and then carefully pour the yellow mixture on top of the green. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour, overnight is better. Pull the bars out of the pan using the parchment paper and transfer to a cutting board. Cut into 16 squares with a serrated knife. To make cutting cleaner wipe the knife with a damp cloth between cuts.

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Dinner didn’t come out as well as I’d been hoping last night so I decided that we should make some cookies. Isn’t that what anyone would do? I had come across these White Chocolate and Lime cookies earlier in the day and they just kept calling to me. Partly because I love anything anything with lime in it and because they made me think of spring which I am anxiously awaiting. Well these didn’t bring about spring weather, as I am told it was actually snowing here today, but they were very tasty and Gabriel and I had fun making them. I didn’t change anything about the recipe. Next time however I will add a little more lime juice.

white chocolate and lime cookies

White Chocolate Lime Cookies from Evil Shenanigans
Yield 5 dozen cookies

1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lime juice
1 tablespoon lime zest
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 – 12 oz bag white chocolate chips

Preheat oven to 350 degrees and line two sheet pans with parchment paper.

In a large mixing bowl or stand mixer, sugar and butter until combined but not fluffy.

Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix to combine.

Whisk together flours, baking soda, baking powder, and salt.

Mix into creamed mixture until just combined. Fold in the white chocolate chips.

Shape the dough into 1″ balls, and place 2 inches apart on the baking sheet. Bake for 10 minutes, or until the edges are golden and the centers are just set. ** Mine took 15 mins but that is probably because I only got 46 cookies out of the dough instead of 60 so mine where a little larger than what this recipe calls for.**

Allow to sit on the pan for three minutes before moving to wire racks.

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I seem to be on a little baking kick lately which is very unlike me. I think it probably has something to do with the fact that Gabriel now enjoys “helping” and it is something we can do together and it gives him such a sense of pride. Well my little sous chef and I rolled up our sleeves again last night and made Blondies. These are incredibly easy to make and allow you to be creative with the add-ins. This time we added white chocolate chips and cinnamon chips. These are so rich and yummy! I think I undercooked them just a bit and next time I might reduce the amount of butter just a bit but neither issue is going to stop me from eating these!! It also appears that I am the ONLY one to have any issues whatsoever with how they turned out. We’ll just see how many of these I actually get to eat. LOL I hope your family will enjoy these as much as mine is.
blondies

White Chocolate and Cinnamon Blondies
adapted from a Blondie recipe found at Joelen’s Culinary Adventures from 2005 America’s Test Kitchen Live! cookbook

1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted & cooled
1 1/2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup cinnamon chips

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 13 by 9 inch baking pan with two pieces of foil. Spray the foil-lined pan with nonstick cooking spray.

Whisk the flour, baking powder and salt together in a medium bowl; set aside.

Whisk the melted butter and brown sugar together in a medium bowl until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not over mix. Fold in the morsels and the nuts and turn the batter into the prepared pan, smoothing the top with a rubber spatula.

Bake until the top is shiny and cracked and feels firm to the touch, about 22 to 25 minutes (it took me at least 30 mins.). Place the pan on a rack and cool completely. Cut into bars.

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When I saw this on Cooking This and That who found it on Culinary Concoctions by Peabody who found it in the January 2009 issue of Bon Appetit I had an instant craving. What was it about this that caused such a reaction you might ask. Well if you did I’m not sure what I would tell you. I hated peanut butter and jelly as a kid. I always had to have a fluffer nutter sandwich instead. As an adult my dislike for jelly has mellowed a little but not completely. However none of that mattered as I glanced upon this creation. So rational or not, made it I did. I am really glad I did. Grown up PB&J…who new it could be so good?! By the way my 19mo son loved it too!

pb&j tart 2

Peanut Butter and Jelly Shortbread Wedges
adapted from Bon Appetit Jan. 2009

Nonstick vegetable oil spray
½ cup (1 stick) unsalted butter, at room temperature
¼ cup creamy (smooth) natural peanut butter (I used Jif)
½ cup sugar
Large pinch of salt
1 tsp vanilla extract
1 ¼ cups all purpose flour
1/3 cup blackberry preserves

Spray bottom of 9-inch-diameter springform pan with nonstick spray. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended. (I did all my beating with a fork and it seemed to work fine.)

Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour (I skipped this step and just divided the dough in 1/3 and 2/3 parts and set the 1/3 aside). Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes (I skipped this step).
Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam (I just broke the remaining 1/3 of the dough in pieces and dropped on the top).

Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes (Mine was done after 40 mins). Cool shortbread completely in pan. Release pan sides. Cut shortbread into wedges. Store airtight at room temperature.
pb&j tart 4

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BBFCCC stands for Best Big Fat Chewy Chocolate Chip Cookie and Gabriel is my 19mo son. I haven’t made cookies in ages and tonight I had a craving. I remembered really liking the BBFCCCC and knew that they were quick and easy to make. What more could I ask for? Well, help from my little man of course. And help he did. He poured all the ingredients into the bowls and he helped mix and of course he helped eat! This was such a fun activity for both of us and I hope that it is just the beginnings of our adventures in the kitchen together. These cookies are so good! I hope you all Enjoy them. There is nothing like homemade chocolate chip cookies, now is there?
Gabriel cookies 1
gabriel cookies 2

BBFCCCC adapted from allrecipes
only adaptation was 1 cup chocolate chips and 1 cup white chocolate chips

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Mix the flour, baking soda and salt together with a fork, combining well and breaking p any lumps. Set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

cookiezoom
gabriel cookies 3

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