Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.

Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

Directions: 

1. Preheat oven to 350 degrees F.
2. Spray an 8 inch square baking pan with nonstick cooking spray.
3. Line the baking pan with parchment paper.
4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
6. Press the butter mixture into the baking pan. 
7. Bake the crust for 15 to 20 minutes or until lightly golden.
8. Zest the remaining zest into a large bowl.
9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
13. Remove the golden crust from the oven.
14. Carefully pour the lemony egg mixture on top of the hot crust.
15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
16. Allow the lemon bars to cool for 5 minutes.
17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 

Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.

Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Steak Sandwiches

Lately, I've been looking for quick meals to make. I just want to be outside enjoying the weather. I normally do not cook with a lot of steak. If I'm going to cook with beef, it is hamburger. For a change (and with the children's encouragement), I decided to make steak sandwiches. The children love it. The kids liked a little bit of arugula. I love arugula so I topped my sandwich with a little more. I only made three sandwiches since my husband wasn't feeling the best. Poor guy!

Steak Sandwiches
12 oz. or more Steak (T-bone or Porterhouse)
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove, minced
Salt and pepper, for taste 
1 Tbsp olive oil
1 Tbsp butter
1 roasted red pepper
1/2 cup arugula
Rolls


Directions:

1. Cut the steak into thin strips.
2. Season with salt. 
3. Allow the steak to rest at room temperature for 10 minutes. 
4. In a small bowl, combine the mayonnaise, sour cream, and minced garlic.
5. Place the mayonnaise sauce in the refrigerator to chill.
6. Heat a skillet over medium heat with the olive oil.
7. Add the steak and cook for at least 3 minutes before flipping the pieces.
8. Add pepper to the steak. 
9. A minute before the steak is cooked to desired doneness add the butter.
10. Cook for 1 minute.
11. Remove the meat and allow to rest for 10 minutes.
12. While the meat is resting, spread the garlic mayonnaise mixture onto the inside of the rolls. Top with roasted red peppers and arugula.
13. Add the meat and form a sandwich. 

Recipe by Jen of Sweet Morris.

One year ago..........................I made Roasted Hazelnut Ice Cream.
Two years ago........................I made Oatmeal Crisps.

Did you already know...........................
-The most tender steak is the tenderloins like filet mignon. 
- The word steak is derived from the Old Norse word steik.
-Since the Vikings liked to cook their meat on sticks, the word steik means meat on a stick.

Pound Cake

I hope everyone had a great weekend! The Easter bunny made his way to our house. Of all the things to forget, our Easter bunny forgot jelly beans. He did remember to bring the edible grass which is very popular. My favorite part is visiting with family members. I think my husband's favorite part is dessert. Lately, he has been requesting lemon desserts so it is definitely Spring. I would have to say pound cake is one of my favorite desserts especially this recipe.

 Pound Cake
2 sticks (16 oz.) unsalted butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup milk 1 Tbsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. With nonstick cooking spray, grease a bread pan. 
3. In a mixer, cream the butter and shortening together.
4. Add 1 cup at a time of the sugar. 
5. Add one egg at a time. Mix until just incorporated.
6. In a medium bowl,  whisk together the flour, salt, and baking powder. 
7. Add 1 cup of the flour mixture to the butter mixture followed by 1/3 cup of the milk.
8. Continue to alternate adding the flour mixture then some of the milk until combined.
9. Mix in the vanilla extract. Mix until incorporated.
10. Pour the batter into the greased bread pan. 
11. Bake for 1 hour until a toothpick inserted in the center comes out clean.

Recipe adapted from Paula Deen.

Two years ago..................................I made Breakfast Bruschetta.

Did you already know......................
-Pound cake originated from Northern Europe.
-The original pound cake did not have any livening agents. 
-Pound cake was an easy recipe to remember even for those who couldn't read recipes.

Disappearing Bunnies Cupcakes

My sister makes cupcakes for her girl's classroom. No wonder my sister is very popular at her girl's school. A few children have even put in request for the next type of cupcakes my sister should make. The best part about my sister making cupcakes for her girl's class is that she always brings a few over for us. Aren't these cupcakes so cute. My daughter could not wait to have one.

Disappearing Bunnies 
Cupcakes
Frosting
Food coloring
Oreo cookies, crushed
miniature marshmallows
candy melts


Directions:

1. Dye 3/4 of the cupcakes green and the remaining frosting brown.
2. Set a few cupcakes aside.
3. The remaining cupcakes pipe the green frosting onto the cupcakes using a 233 tip.Set aside.
4. Roll the remaining cupcakes in the crushed Oreo cookies.
5. In the center of the Oreo cupcakes, insert a miniature marshmallow for the bunny tail.
6. On a piece of parchment paper, draw the outline of the bunny's foot like a figure 8.
7. Melt the candy melts and pipe the melted candy melts in the outline of the bunny's foot. 
8. Once the candy has set, stick the candy melt feet onto the Oreo cupcake one on each side of the marshmallow to space out the feet. If needed, stick a little frosting on the bottom so the candy melt feet stick.
9. On top of each candy melt feet, pipe one large circle on the side closest to the marshmallow. On the other side of the candy melt feet, pipe 2 smaller circles to make the paw pads.

Recipe adapted from Hello, Cupcake! cookbook by Karen Tack and Alan Richardson.  

One year ago.......................................I made Fried Cheese Sticks.
Two years ago.....................................I made Burritos.

Did you already know........................
-Baby rabbits are called kit.
-A rabbit's front teeth never stop growing.
-Never pick up a bunny by it's ears.

Happy Easter!

Pastry Cream

I probably watch Food Network more than any other channel. I was watching Barefoot Contessa make this divine looking Strawberry Tart. Since I really didn't want to make a tart, I comprised and filled strawberries. I wanted to try the cream before making something more elaborate. Normally, I have an easy time taking photos of my son. Not this time, he just wanted to eat all the filled strawberries. He also made lots of faces. He looked angry. He crossed his eyes at me. He looked scared. He ate the filled strawberries bottom first. I am really surprised he didn't make a mess. Most of the photos were not even in focus. It is hard to take a photo if one is laughing. He does make me laugh often.

Pastry Cream
5 egg yolks
3/4 cup sugar
3 Tbsp arrowroot 
1 1/2 cup  milk
1/2 tsp vanilla
1 Tbsp butter
1 Tbsp heavy cream

Directions:

1. In a large bowl, beat the egg yolks and sugar for 4 minutes in a mixer on medium high speed.
2. Add the arrowroot and mix well.
3. In a medium pan, heat the milk until steaming. Stir constantly.
4. Slowly, pour a Tbsp of heated milk into the mixer while the mixer is mixing.
5. Gently, pour a little more of the heated milk into the mixer to temper the mixture.
6. In a steady stream, add the remaining amount of the milk into the egg mixture. 
7. Add the egg mixture into the medium pan and heat over low heat for 7 minutes. Stir constantly.
8. Once the mixture begins to become a thick pudding, whisk the mixture for 2 minutes.
9. Remove from heat.
10. Stir in the vanilla, butter, and heavy cream. 
11. Transfer the pastry cream into a bowl.
12. Cover with plastic wrap. Press down so the plastic wrap is touching the top of the pastry cream.
13. Refrigerate the pastry cream until cooled completely.

Recipe adapted from Ina Garten.

One year ago.............................I made Steak Sandwich.
Two years ago...........................I made Banana Split Cake.

Did you already know........................
-Pastry cream is a rich custard.
-Custards have been around since the Middle Ages. 
-Pastry cream is the filling for eclairs and Boston Cream Pie.