Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!

Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

Directions:

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
3. Press the cookie layer mixture into a 8x8 baking pan.
4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
6. Add the flour and sugar to the eggs and mix.
7. Add the lemon juice and lemon zest to the egg mixture and stir.
8. Pour over the cookie layer.
9. Bake the lemon bars for about 30 minutes or until the topping is firm.
10. Allow the lemon bars to chill before cutting.

Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.

Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.

Ravoli in white sauce

I always have white wine in the house. So, I made an assumption that I could add wine to this sauce but I had none in the house. I do vaguely remember drinking it all but I didn't realize I didn't buy more. My husband offered some red wine but no. I didn't think it sounded good. So, I made it with just chicken broth and some cream. I also wanted to add a vegetable so I thought spinach was a good pairing. My daughter told me the spinach was her favorite part.

Ravioli in white sauce
1 cup water
2 tsp olive oil
20 oz. Four cheese Ravioli, fresh
2 clove of garlic
6 oz. baby spinach leaves
1 Tbsp butter
1 Tbsp flour
2 cup milk
1/8 tsp ground white pepper
1/2 tsp salt

Directions:

1. In a large skillet, add the water and olive oil over medium heat.
2. Add the raviolis and cook for 6 to 8 minutes. The ravioli should be tender inside with a crisp shell. Remove and set aside.
3. Add the garlic and spinach leaves. Saute until the spinach leaves are wilted. Discard the garlic. 
4. Remove the spinach from the skillet and set aside.
5. To the skillet, add the butter. Allow the butter to melt.
6. Whisk in the flour for one minute.
7. Whisk in the milk and allow to reduce for about 5 minutes.
8. Season with the white pepper and salt. 
9. Add the raviolis to the pan and allow to simmer for 3 to 5 minutes.
10. Remove and serve with the cooked spinach.
11. Spoon the remaining sauce over the spinach and raviolis before serving.

Recipe by Jen of Sweet Morris.

One year ago........................I made Peanut Butter and Yogurt Dip.

Did you already know..........

-The Italian plural for ravioli is raviolo.

-Ravioli recipes have been around since the 14th century.

-If you order raviolo in Italy, you will receive a pasta casing with a filling even though raviolo literally means little turnip.

Ladybug Cupcakes

Lady bugs remind me of summer along with sunflowers. They are suppose to bring luck. They are one of the few bugs my boy, I mean children aren't afraid to touch. I think the coolest thing about lady bugs are their dots. I have always been crazy about polka dots so I'm glad they are back in season. My sister also has a mutual like for lady bugs so I had to make these cupcakes for her with the sunflowers. They should bring her lots of luck or in the least be fashionable.

Marble Cupcakes
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp vanilla1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/3 cup heavy cream
1/3 cup unsweetened cocoa powder
1/4 cup boiling water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the eggs one at a time. Mix until incorporated.
5. Add the vanilla and mix well. 
6. In a large bowl, whisk together the flour, baking powder, and salt.
7. Add half of the flour mixture and then the milk. Mix until just combined.
8. Add the remaining flour mixture and then the heavy cream. Mix until just combined.
9. Remove 1 cup of the batter and place into another bowl. 
10. In a small bowl, combine the cocoa and the boiling water. Mix well.
11. Stir the cocoa mixture into the 1 cup of batter bowl. Stir until combined.
12. Fill the muffin tin with the batter about 3/4 full.
13. Place a few drops of the cocoa batter on top to make dots. Do not mix.
14. (To make 1/2 batter and 1/2 cocoa batter then spoon both batter into one muffin tin at the same time but make sure the batter meets half way.)
15. Bake the cupcakes for 20 minutes. 
16. Remove from the oven and transfer to a wire rack to cool completely before frosting. 

Recipe adapted from Tastebook.

One year ago..........................I made Peanut Butter & Yogurt Dip.

Did you already know.............
-Ladybugs are a beetle.
-The North American ladybug have seven spots.
-Young lady bugs are orange and become darker red as they age.

Frosted Sunflowers

My sister's favorite flower is the sunflower. If she is to draw a picture of a flower, it is a sunflower. If you want to get on her good side, give her sunflowers. She is not a carnation type girl. So, I wanted to make her some cupcakes with a sunflower on top. I will admit I am not a pro at frosting. I have never attempted to make a flower out of frosting. I watched a couple of tutorials online. They make it look so easy. I will admit I could have been using the wrong tip but overall I liked the looks of them. The main thing I wanted to show you was how to make the seeds of the sunflower. What do you think? I hope you can tell my flowers are suppose to be sunflowers. I am just glad my sister liked them.

Frosted Sunflowers
Frosting
1/2 cup Sugar
Food dye

Directions:

1. In a plastic bag, add the sugar.
2. Add a couple of drops of the desired food color to the bag.
3. Seal the bag and mix. If a darker color is desired, add a couple more drops of food dye and mix again. Set aside until needed.
4. On a piece of wax paper, pipe the desired flower shape.
5. With a toothpick, gently pick up a little sugar and place in the center of the frosting flower.

One year ago..........I made Stracciatella Double Cookie Dough Ice Cream.

Did you already know...............
-Sunflowers are a native flower to America.
-Kansas state flower is the sunflower.
-Sunflower's color range from yellow to burgundy. 

Fallen Hot Chocolate Cake

Sometimes I change a recipe because I really don't want to run to the store for a minor ingredient. A perfect example is I needed 2 Tbsp unsweetened cocoa powder. Now, the last time I looked I thought I had two containers of cocoa powder. Yes, I did just clean out my pantry so shouldn't I remember I needed to pick up more cocoa powder? Shouldn't I have placed something like that on my shopping list? Well, I didn't and I was in the middle of making this recipe when I realized my mistake. I figured I had half an hour before the store closes. Then I realized I had tons of hot chocolate packages. Why not? I will say this flourless dessert came out so good. We caught my son licking his plate. I know manners dictate that you shouldn't lick your plate but there are occasions it happens. This dessert is one of them. My husband said this is probably one of the best desserts I have ever made. It is rich. It is smooth like a souffle or mousse. It is delicate. All I know is it's delicious.

Fallen Hot Chocolate Cake
1 1/8 cup sugar plus more for pan and topping
6 large eggs
1 package hot chocolate mix
1 tsp vanilla extract
3/4 tsp salt
10 oz. 60% bittersweet chocolate chips 
1/2 cup unsalted butter
 2 Tbsp vegetable oil
1 cup chilled heavy cream

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9 inch springform pan or eight 4" ramekins with nonstick cooking spray. Dust with sugar. Tap out any excess. Set aside.
3. Separate 4 egg whites from the yolks. Placing the egg whites in one medium bowl and the egg yolks into another medium bowl.
4. To the egg yolk bowl, add the hot chocolate mix, vanilla, salt, and 1/2 cup sugar. Mix until smooth. Set aside the two bowls.
5. In a double boiler, simmer water over medium heat. In the top pan, combine the chocolate chips, vegetable oil, and the butter. 
6. Stir the chocolate often until it is melted. Remove from heat.
7. Allow the chocolate to rest for 1 minute before gradually pour the melted chocolate into the egg yolk mixture while whisking continuously. Mix well and set aside.
8. With a mixer on high speed, beat the egg whites until frothy. Slowly beat in 1/2 cup sugar and continue to beat until firm peaks form.
9. Gently, fold half of the egg whites into the chocolate mixture until just incorporated. Gently fold in the remaining egg whites and mix until just incorporated. 
10. Evenly divide the batter between the prepared ramekins or gently pour into the prepared springform pan.
11. Carefully place the pans into the oven. 
12. Bake for 35 to 45 minutes or until the top is puffed and the cake is starting to crack. The cake should be pulling away from the edge.
13. Transfer the cake onto a wire rack to cool completely. The cake should collapse in the center.
14. Before serving, whisk the heavy cream with the remaining 1/8 cup of sugar until soft peaks form. 
15. Serve the fallen cake with the whipped cream.

Recipe adapted from Bon Appetit March 2013 magazine.

One year ago.........................I made Zucchini Fries.

Did you already know...........

-This recipe was inspired by Richard Sax's chocolate cloud cake.

-Richard Sax was author to eight cookbooks plus contributor to several magazines including Bon Appetit.

-He was founding chef-director of Food & Wine magazine.