Lemon Bars

This recipe is easy and delicious. ¬†A great treat ūüôā

LEMON BARS

Crust: 2 cups all-purpose flour, 1 cup confectioners’ sugar, plus more for dusting , pinch of salt , 2 sticks butter or margarine, at room temperature, plus more for greasing

Filling : 4 eggs, 2 cups granulated sugar, 6 tablespoons all-purpose flour, 6 tablespoons fresh lemon juice

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Preheat the oven to 350 degrees.  Lightly grease 9x13x2-inch pan.

Make the crust by combining flour, confectioners’ sugar, and salt in a large bowl.  Cut in the butter to make a crumbly mixture.  Press the mixture into the prepared pan.  You may need to dip your fingers into a little flour or confectioners’ sugar to keep the dough from sticking to your fingers.  Bake for 15-20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice.  Pour this over the baked crust and bake for 25 minutes longer.  Sprinkle with confectioners’ sugar, if desired, when the bars are done.

Pumpkin Bundt Cake

DELICIOUS!

Pumpkin bundt cake

For more spice than pumpkin use about 1/8th of a cup less pumpkin and do 5 dashes of all the starred spices except cinnamon…use 1.5-2 tsp of that.  1 cup margarine or butter tastes better than oil.

Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons cinnamon*
  • 1/2 teaspoon allspice*
  • 1/2 teaspoon nutmeg*
  • 1/2 teaspoon ginger*
  • —-
  • 4 eggs
  • 1 cup butter, melted and cooled or 1 cup vegetable oil
  • One 15-ounce can solid packed pumpkin or fresh puree
  • —-
  • 1 cup chopped pecans, lightly toasted

 

Preparation:

Preheat oven to 350 degrees F. Grease and flour bundt cake pan. In a large bowl with a wire whisk, combine first set of ingredients. In a small bowl, combine last set of ingredients. Hand whip until combined. Add wet ingredients to dry ingredients. Mix until just combined. Pour into prepared bundt cake pan. Bake 45 to 50 minutes. Cool in pan on wire rack for 10 minutes. Remove  from pan and finish cooling on rack.

I used this frosting:

CINNAMON FROSTING

  • 1 cup powdered sugar
  • ¬Ĺ teaspoon vanilla
  • ¬Ĺ teaspoon cinnamon
  • 1 tablespoon milk

INSTRUCTIONS

Mix ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze.  Use enough milk to get to consistency of drizzle

protein pancakes

I have seen SO MANY variations for protein pancakes. ¬†Tried the oatmeal and egg white ones and they just didn’t do it for me. ¬†Then I found a recipe and lo and behold did not have all the ingredients, so I used what I had increased some of certain ingredients to make up for the ones I didn’t have and voila! I found my favorite protein pancakes and they are SO SO SO EASY!

Ingredients:

1 whole banana

1 scoop whey protein powder (vanilla or chocolate)

1 egg white

2 TB almond milk

 

Mix together and cook as you would a normal pancake. ¬†Eat plain or top with jam or sugar free syrup. ¬†They are yummy AND healthy…go figure.

orange julius

Because I do not always want to be teacher mommy or rule maker mommy, I decided to incorporate Cooking Days and Science Days into our school days…plus try to be fun mommy during non-school hours. ¬†ūüėČ ¬†Cooking and Science Days are so fun for the kids though that I really do not need to be rule making mommy in a strict way…they follow because it is fun.

Today is Tuesday and Tuesdays are cooking days, so we made Orange Julius. ¬†I LOVED orange julius as a kid…and it is still so yummy! ¬†Easy and quick too.

Orange Julius

1 1/4 cups orange juice

1 cup water

1 tsp vanilla extract

1/4 cup sugar

1 cup ice

Put all ingredients in blender and mix until smooth and frothy.  Enjoy!

Boston Cream Pie

If you like Boston Cream donuts or traditional Boston Cream Pie, try this recipe out…

I love it! ¬†It is messy and not traditional, but fun and yummy. ¬†ūüôā

It is from the restaurant Bread and Chocolate.

 

 

 

Find the recipe at one of these website:

http://www.foodnetwork.com/recipes/boston-cream-pie-recipe2/index.html

http://www.foodnetwork.com/throwdown-with-bobby-flay/boston-cream-pie/index.html

Speaking of sugar…

So the last 2 days with making and eating my mom’s birthday desserts were not fun in terms of sugar…sugar makes my body feel horrible and also makes me gain weight at insane speed. ¬†It was fun, however, to eat the yummy treats…here they are:

Banana Split Cheesecake complete with homemade chocolate and strawberry sauces:

  • Crust:
  • 1 cup¬†packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons¬†sugar
  • 1 tablespoon¬†butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 3¬†(8-ounce) blocks cream cheese, softened
  • 1¬†(8-ounce) block 1/3-less-fat cream cheese, softened
  • 1¬†(8-ounce) carton low-fat sour cream
  • 1 1/2 cups¬†sugar
  • 1 1/2 cups¬†mashed ripe banana
  • 3 tablespoons¬†all-purpose flour
  • 2 teaspoons¬†vanilla extract
  • 4¬†large eggs
  • Toppings:
  • 1/3 cup¬†canned crushed pineapple in juice, drained
  • 1/3 cup¬†strawberry sundae syrup
  • 1/3 cup¬†chocolate syrup
  • 1/4 cup¬†chopped pecans, toasted
  • 16¬†maraschino cherries, drained

Preparation

  1. Preheat oven to 325¬į.
  2. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
  3. To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
  4. Pour cheese mixture into prepared pan; bake at 325¬į for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

picture is without pecans, I added them right before serving:

 

 

Black Forest Cake

(This was the first time I made black forest cake and it was fun! :))

Ingredients

  • 2 1/8 cups all-purpose¬†flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon¬†baking¬†soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups¬†heavy¬†whipping¬†cream
  • 1/3 cup confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

 

Crab Tater Tots

Since most of the recipes I have posted thus far have been desserts, I thought I would post a non-dessert recipe.

Enjoy! ¬†ūüôā

 

Crab Tater Tots

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 cup mashed potatoes
  • Canola oil, for deep-frying
  • 1/2 pound lump crab meat
  • Panko bread crumbs, for breading
  • Kosher salt

Directions

In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F.

While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.) Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.

German Chocolate Cheesecake

My dad loves German Chocolate cake.  I was in charge of dessert for his birthday, so made German Chocolate Cheesecake.  I am not a fan of coconut, but it was only on the top layer, so I tried the chocolate cake/cheesecake part and it was yummy!  In the future if I make it for me I may try it with raspberry or turtle type topping.

Here is the delicious recipe:

INGREDIENTS:

***Cheesecake***
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
***Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans
***Garnish***
whipping cream

DIRECTIONS:

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degrees F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

****A couple things I learned…I turned the oven temp down to 350 degrees a few minutes early and then took the cheesecake completely out of the oven 12 minutes early and it still got a little tough on the outer rim of the cake. ¬†I am considering baking it only on 350 next time and seeing what happens. ¬†Also, I did not garnish with whipped cream…there was enough goop there already! ¬†Phew! ¬†It was somewhere around 900 calories a slice if you cut the cake in 12 slices.