I have a thing for lemon. The vibrant color and the sour taste, especially when mixed in with some sweetness… my perfect dessert. You may have guessed this already with my previous lemon recipes, the vanilla cake with lemon curd, the lemon cupcakes with kiwi frosting, I just can’t get enough. I decided to go with a classic, the lemon bar!
Ingredients for the crust:
• 1 cup butter, softened
• 1/3 cup sugar
• 2 cups flour
• 1 tsp salt
Preheat the oven to 350F.
Mix all of the above ingredients together until well blended.
Pour the mixture into a 9×13-inch pan and press firmly to line the entire bottom of the pan.
Bake the crust in the oven for about 15 minutes.
Remove from the oven and set aside to cool, while you create the lemon topping.
Ingredients for the lemon topping:
• 4 eggs
• 1 1/2 cups sugar
• 1/3 cup flour
• 4 lemons
• Powdered sugar (optional)
Whisk the eggs, sugar and flour together.
Only use the zest of 2 lemons, but squeeze the juice out of all 4 of the lemons.
Blend all ingredients together until smooth.
Pour the mixture over the already semi-baked crust and smooth the surface with a spatula.
Bake for 20-25 minutes.
Remove from the oven and sprinkle some powdered sugar on top. Cut the bars as you like and serve!
I put a lid on top of my 9×13-inch pan and left the bars at room temperature. They held up nicely, even after a few days.
It has felt like ages since I last baked some cookies. I have a feeling it’s the Summer heat, who wants to turn their oven on with these high temperatures? Well, the cookies aren’t going to bake themselves, so it has to be done!
If I was going to be baking, they weren’t going to be heavy and chocolatey. I wanted to experiment with a lighter, zestier cookie. Hmm, what do we have here? Some limes hanging out, these will do. What could possibly go well with limes? Hopefully white chocolate because that’s what I had and it sounded like it could be an interesting mix.
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• Zest and Juice from 2 limes
• 1 cup of white chocolate chips
Start off by preheating the oven to 350F.
Cream the butter and sugar together.
Add in the eggs, zest and juice. Mix well.
In a separate bowl, whisk the flour, baking powder and salt.
Slowly add the dry ingredients into the lime mixture, until all is smooth and well blended.
Mix in the white chocolate chips.
I placed my cookie dough in the freezer for about 20 minutes, just to make it easier to roll the dough into little balls.
I rolled the dough into balls and placed them on a parchment paper lined cookie sheet.
Bake for 10-12 minutes, or until you notice the very bottom edges turning light golden brown.
Allow to cool and enjoy!
I was brainstorming on some yummy, simple, Summer-friendly desserts, when it hit me… Cheesecake! I’ll be honest, I haven’t always been the biggest cheesecake fan. It confused me, cake should be fluffy and sweet! Not mushy and cheesy! I’ve given it a chance though and it’s been growing on me. It’s especially delicious when it’s made from scratch.
I’d have to say, the crust is my favorite part. I wanted to make sure to create the crust as well, no matter how tempting those little pre-made crusts at the grocery store are. I could’ve just made one full sized cake, but I thought the little mini’s would be more fun and Summer picnic/BBQ ready. This recipe made enough for 4 medium sized ramekins.
Ingredients for the Crust:
• 6 Full sized graham crackers
• 2 tbs sugar
• 3 tbs butter, melted
Preheat the oven to 325F.
If you have a food processor, place the graham crackers into it to create crumbs. Unfortunately, I don’t have one (yet), so I just put them into a Ziploc bag and punched them until they became crumbs.
Place the graham cracker crumbs, sugar and butter into a bowl and mix well.
Plop the cracker mixture into the ramekins, about 1/2 way in each. Press the mixture into the ramekins with your fingers, until the majority of the ramekin is “lined” with the cracker crust.
Place the little ramekins into a pan and put them in the oven for about 10-12 minutes.
Once they’re finished, remove from the oven and allow them to cool.
Ingredients for the Cheesecakes:
• 8oz pack of cream cheese, softened
• 2 tbs of lemon juice
• 14 oz can of sweetened condensed milk
• 1 tsp vanilla extract
Place all ingredients into a mixing bowl and beat on medium/high until smooth.
Pour the cheesecake mixture into the completely cooled graham cracker crusts.
Top with your favorite berries and enjoy!
Just a tip, the ramekins I used came with lids as well. These little cheesecakes are even better when in the fridge for a few days!
My favorite part about blogging, aside from eating the goodies I make, is getting to take photos. I’ve always loved photography, but I’d like to take it to the next level. I want to produce some great recipes for you all, as well as amazing photos. Most of my photos have very little editing due to my lack of editing software… but things are changing around the Oven Mitt!
Not just the photos, but it would be nice to tweak the look of the blog in general. She’s been the same for over a year, time to dress her up!
Stay tuned for some aesthetic changes that I’m really looking forward to sharing with you!
The weather has been heating up and Summer is about to smack us all in the face. I’ve been living in the Bay Area now for about 6 months and we were so excited to find our house, that we forgot to ask if there was air conditioning. As you can probably guess… I don’t have air conditioning. We didn’t think it would be a big deal, as Northern California is usually cooler than Southern California, right? Wrong. It’s been in the 80′s the past few days and we’re pretty much melting in our own house. I don’t know about you guys, but I don’t think Summer is the time for heavy cakes and warm pies anyway… it’s the time for quick snacks! Anything that keeps my oven turned off is definitely a treat I enjoy in the Summer.
I decided to make a good ol’ peanut butter bar, but toss in some salty pretzels and semi-sweet chocolate to make it more awesome. It’s super easy to make, you don’t have to turn on the oven and it requires very few ingredients.
• 16 oz. jar of creamy peanut butter
• 1 1/4 stick of butter (softened)
• 2 cups powdered sugar
• 12 oz. bag of semi-sweet chocolate chips
Start by beating the butter and peanut butter until smooth n’ creamy.
Slowly add in the powdered sugar, I beat everything on high for about a minute, just to make sure it was well combined.
I didn’t measure the amount of pretzels, but it looked to be about a cup. I placed the pretzels in a ziplock and punched them until they were all in small pieces.
I poured the beat up pretzels and half the bag of chocolate chips into the mixture.
Stir it all up!
Line a 9X9 inch pan with foil and then lightly grease the foil.
Pour the peanut butter mixture into the pan and then press it evenly.
Melt the remaining chocolate chips and smooth over the top of the peanut butter mixture.
Smash up some more pretzels and sprinkle them on top.
Place the completed creation in the fridge.
Allow the ingredients to harden for about 2-3 hours. Pull up the foil from the pan and then cut them into as big or small of pieces as you like. I had my batch in the fridge for 2 hours and my poor bars were already softening as I cut them up… but I guess that’s what happens when it’s 88F in your house with no AC. haha.
Luckily, they held up long enough for me to cut them and to get some photos! They’re really tasty and store very nicely back in the fridge.
Enjoy! Get ready for Summer!
The Girl Scout Cookies are long gone, but that doesn’t mean my cravings for Thin Mints will stop! Luckily, they’re super easy to make and you don’t even have to be guilted into spending $5 a box from little girls flashing their big smiles at you. I will warn you, once these are made, they will be gone immediately. I only got to enjoy about 4 cookies before my visiting family members ate them all.
I guess I’ll have to bake another batch… oh no…
Ingredients for 30-40 cookies:
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup flour
• 1/2 cup cocoa
• 1/2 tsp. salt
• 1 bag of mint & chocolate chips
Preheat your oven to 350F.
Cream the sugar and butter together.
Add the egg and vanilla to the sugar mixture.
In a separate bowl, sift the flour, cocoa and salt together.
Slowly add the dry ingredients into the sugar mixture, until all is combined.
The dough will be quite dry.
Halve the dough and roll two cylinders onto a lightly floured surface.
Now that they’re looking quite unappealing, wrap the cylinders with wax paper, parchment paper or plastic wrap.
Place the cylinders in the freezer for about an hour to harden.
Take one cylinder out of the freezer at a time and use a sharp knife to slice your cookies.
I wasn’t too careful about how thin/thick my cookies were, but if you would like your cookies to be more true to Thin Mint form, definitely cut very thin slices. The thinner you slice, the crunchier they will be.
Since the dough won’t spread much, you can place quite a few cookies on one sheet.
Bake for 10-12 minutes.
Right before you take the cookies out of the oven, melt the mint chocolate chips.
Take the cookies out and drizzle the melted chocolate on top of the warm cookies.
Place the cookie sheet in the fridge and allow the chocolate covered cookies to firm up, I only had mine in for about 20 minutes before I placed them in my cookie jar.