Archive | August, 2011

Strawberry Lemonade Bars

13 Aug

So one day I was looking at Pinterest, my new favorite distraction, and came across this picture with the caption “Strawberry Lemonade Bars:

It had a link to a blog with the recipe for them and they are basically lemon bars with strawberry puree added to them.  So I decided that I need to make them immediately.  And I did.  And they were awesome.  The recipe says to add powdered sugar at the end, but I didn’t because I find powdered sugar far too messy (but if I was making them for something special I probably would add it).  Make them.  You will love them.

Strawberry Lemonade Bars
(Recipe originally from Baking Bites)

1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

Here’s a picture of one of mine…they don’t look nearly as pretty as the picture I found on pinterest, but I promise they were delicious.


Stuffed Mushrooms a la Giada

8 Aug


Since I was taking an evening class this summer, I’ve had very little time to cook and I’ve missed it a lot.  So I decided to go all out with dinner last night and make an appetizer and dessert with dinner.  So that gives me four new recipes to post (and if I may say so myself, they were all delicious).

So the appetizer is first.  I recently found Giada’s Everyday Italian at Half-Priced Books and I’ve been dying to make several things from it.  I love mushrooms, so these were at the top of the list.  If you like stuffed mushrooms, they are awesome.

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley1 tablespoon chopped fresh mint
2 garlic cloves, minced
About 3 tablespoons olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

In a medium bowl, stir the bread crumbs, Romano cheese, parsley, mint, and garlic to blend.

Lightly coat a large, heavy baking sheet with about 2 teaspoons of the oil.  Arrange the mushroom caps on the baking sheet, cavity side up, and spoon the filling into the mushroom cavities. Drizzle 1/4 teaspoon of oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Arrange the stuffed mushrooms on a platter and serve.

I know you can’t eat these Weesie, but I highly recommend them to everyone else.