Lemon Squares

Did you go to a barbecue this weekend? I know I did, what a better way to celebrate our Independence Day! We had some brisket and ribs, links, scalloped potatoes and baked beans. Yum! I was asked to bring a dessert, and I didn't think we needed anything heavy like cake or pie after all the meat and carbs. So I settled on Lemon Squares made with fresh squeezed lemon juice. They were just the right thing for a refreshing dessert after such a heavy meal. This was a simple recipe with a nice flaky crust and a sweet, yet tart filling. I used fresh lemons, but bottled lemon juice would be just fine. If you are looking for a fresh dessert to go with your barbecue this summer, try these Lemon Squares, they are very refreshing.

Lemon Squares

Adapted from: Erika's Kitchen

 

1 cup + 2 Tbs all-purpose flour, divided
1/2 cup + 2 Tbsp powdered sugar
1/2 cup (1 stick) butter, melted
pinch of salt
2 eggs
1 cup granulated sugar
1/2 tsp baking powder
1/4 cup fresh lemon juice (about 6 small lemons)

1. Preheat the oven to 350 degrees. Spray a 9x9-inch pan with baking spray, then line the pan with aluminum foil (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board). Spray the aluminum foil with baking spray as well.

2. In a bowl, mix together 1 cup of the flour, 1/2 cup of the powdered sugar, the melted butter, and the salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake the crust about 15 minutes or until it just starts to turn golden.

3. While the crust is baking, whisk together the remaining 2 Tbs flour, eggs, granulated sugar, baking powder and lemon juice.

4. Pull the crust out of the oven, pour over the lemon mixture, and return the pan to the oven for another 30 minutes, or until the center no longer jiggles when you shake the pan. Cool the lemon bars in the pan for half an hour, then refrigerate at least two hours before cutting. This will help you get nice, even edges.

5. Lift the foil with the bars out of the pan, this will make cutting them much easier. Cut with a large knife into 16 even squares. Dust the lemon bars with the remaining 2 Tbsp powdered sugar before serving.

 

Makes 16 squares.

 

 

 

Cocoa Peanut Butter Cookies

I have cookies for you! Peanut butter ones. With chocolate in them. Classic combo! These cookies are much lighter than your standard peanut butter cookie recipe. This recipe only has 1/2 a stick of butter for 2 1/2 dozen cookies. Despite the lack of butter, they are still soft and chewy. You may want to eat these with a nice cold glass of milk.You also may want to find someone to share these cookies with because this recipe makes a ton!

Cocoa Peanut Butter Cookies

Adapted from: Cooking Light

1/4 cup butter, room temp.
1/2 cup creamy peanut butter
3/4 cup granulated sugar
1/4 unsweetened cocoa
1 cup packed brown sugar
1/4 cup water
2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar (for rolling)

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl or stand mixer, cream together butter and peanut butter. Add sugars and cocoa and continue mixing. Add in water, vanilla, egg whites and egg. Continue mixing until well blended.
2. In separate bowl wisk together flour, baking powder, baking soda and salt. Add about a 1/2 cup at a time to the peanut butter mixter and stir with a spoon until everything is incorporated.
3. Spoon out about 2 tbs of dough and roll into a ball. Place in a small bowl with sugar and roll until coated. Place on the lined cookies sheet and press the cookie gently with a fork. Continue until cookie sheet is full. Bake at 350 degrees for 10-12 minutes. (May need to bake these cookies in 3 batches.) Remove from oven and let sit on cookie sheet for 2-3 minutes before moving to a wire rack for cooling. Store in an airtight container.

Makes 36 cookies.

Red Velvet Cream Cheese Cookies

I think I may have died and gone to cookie heaven. I took a recipe for red velvet cake-mix cookies, and stuffed them with a sweet cream cheese filling, and created melt-in-your-mouth deliciousness. I have seen a couple of stuffed red velvet cookie recipes floating around, but they seem much more cake-like than these. No, these cookies, are soft and chewy and the filling is smooth and creamy. They do take a bit of time to put together, but it is oh so worth it. Your diet will be in danger. You have been warned.

Red Velvet Cream Cheese Cookies
Adapted from: How Sweet it is and Baking Bites

Cookies:
2 eggs
1 teaspoon vanilla
1/3 cup vegetable oil
1 box Red Velvet cake mix

Cream Cheese Filling:
6-oz cream cheese
2-oz white chocolate chips
2 tbsp sugar
1 tsp vanilla extract

1. In a bowl, whisk together the eggs, vanilla, and oil. Add in the cake mix, and stir until combined. ( Dough should have a thick, almost paste-like texture.) Turn dough out onto a sheet of wax paper and roll in a log about 2 inches wide. Place into the freezer for 30-45 minutes.
2. Prepare cream cheese filling. Place white chocolate chips in a zip top bag and place the bag in cup of hot water to melt the chocolate. Place cream cheese in a bowl and microwave for 30 seconds. To the cream cheese add sugar and vanilla. Add in the melted white chocolate and mix well. Place mixture in the freezer with the cookie dough.
3. Line a cookie sheet with parchment paper and preheat oven to 350 degrees. (I would recommend wearing plastic gloves for this next step.) Remove cookie dough and cream cheese mixture from freezer. Cut the cookie dough log in half and return one half to the freezer. (You will have to bake these in 2 batches) Unwrap the dough and cut off about one inch and flatten down into a large circle. Spoon 1/2 TBS of cream cheese mixture into the center of the dough. Carefully wrap the dough around the cream cheese and place seam side down on cookie sheet. Repeat with remaining ingredients. Bake for 15-18 minutes. Let cool on the pan for 5 minutes before moving to a wire rack. While the first batch is cooling repeat what you just did with the second batch in the freezer. Enjoy with a large glass of milk!

Makes 16 cookies. For best quality, store in an airtight container in the refrigerator.

Pastel Sugar Cookies

Who doesn’t love sugar cookies? Well, my hips don’t, but nobody asked them anyway. Really, I prefer baking to cooking, it’s just so relaxing, don’t you think? Like I said though, my hips and too many baked goods don’t really agree, so I have to limit my baking to once or twice a month. Since I don’t bake that often, when I do, I use the good stuff. Real butter, real sugar, you know, everything that makes a delicious treat really bad. I figure, if I send half to work with my husband, and another portion home with my pregnant sis, I won’t eat too many and my hips and I will get along just fine.  

 

Pastel Sugar Cookies
Adapted from: All Recipes.com

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups butter (2 1/2 sticks)

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

Food Coloring of choice

1/4 cup white sugar

1. Preheat oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, and salt; set aside.

2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.

3. Separate the dough into 2 or 3 zip top bags (I recommend the ones with the sliding zipper). Add 2-3 drops of food coloring to each bag and zip closed. Squish/knead each bag until the food coloring has blended into the dough. (This would be a fun step for kids to help with.) Place bags of dough in the freezer for about 10-15 minutes to let the butter reharden a bit.
4. Remove bags from freezer and cut a corner off of each bag. Squeeze out portions of dough and roll into walnut sized balls. Roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto cookie sheets lined with parchment paper and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.