Carla Hall's Triple Lemon Bars

 

 

 

 

 

I saw these baked on the TV show The Chew.  I don't know if anyone out there has watched this show but as a lover of lemon I knew that I had to try these.  They are Carla Hall's recipe.  If you like regular old lemon bars then you will love these.  They are triple the deliciousness!  I pretty much followed the recipe and yes I did use fresh lemon juice squeezed by me.  The zest from six lemons is a lot of zest but be sure to combine it with the powdered sugar while your cookies are baking.  By the time you are ready to put it on the cookies and I just sprinkled it on top before I cut them, the zest will be kind of candied and the powdered sugar has turned a little hard and stuck to the zest.  It is way better than just plain powdered sugar.  Try them.  You won't be disappointed.

 



For the Shortbread Crust:

2 sticks Unsalted Butter (softened)

1/2 cup Granulated Sugar

1 teaspoon Vanilla Extract

1 Lemon (zest; reserving juice for filling)

2 cups All-Purpose Flour

1/2 teaspoon Salt

• For the Filling:
• 7 large Eggs
• 3 1/4 cups Granulated Sugar
• 1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Confectioner's Sugar (plus reserved zest for dusting)

For the Shortbread Crust: Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended.    

 Add the flour and salt and mix just until fully incorporated. Do not over mix the dough.     

Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Place in the refrigerator to chill for 10 to 15 minutes, or until mostly firm.

Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack.  I put mine in the fridge while I made the filling but it was still warm when I put the filling in.  I couldn't wait.     

For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice.

In a medium bowl, whisk together the flour, baking powder and salt.     

 Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set. Remove and allow to cool on the wire rack.     

Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.

To serve, whisk together the confectioner's sugar and reserved lemon zest. Generously sprinkle over the lemon bar.     



Maple Pecan Sandies

Aka Maple Pecan Refrigerator Cookies by Jo Ann Kurtz and featured in the Parade.  They are really good - Mike's new favorite cookies.  They were really easy to make too!

1 cup softened butter
1/2 cup sugar
3 Tbsp real maple syrup (not pancake syrup)
1 large egg yolk
1/2 tsp vanilla extract
1/2 tsp maple extract
2 cups flour
1 1/2 cups chopped pecans (I used walnuts)

Beat butter for 3 minutes or until creamy.  Beat in sugar gradually.  Add syrup, egg yolk, and extracts; beat well.  Stir in flour and pecans.  Divide dough in half and shape into logs 2 inches in diameter.  Wrap in plastic wrap or parchment and refrigerate until firm.  Preheat oven to 350.  Cut logs into 1/2-inch-thick rounds; arrange on greased cookie sheets.  Bake for 18 to 20 minutes or until golden brown. 

PUMPKIN COOKIES WITH CARMEL FROSTING

I ate these cookies at Trina's last weekend when we were visiting.  I am not a real pumpkin lover but these were delicious.  I have several children that are pumpkin lovers and wanted to share before Thanksgiving was over.  She found these on Pinterest and they are from www.letsdishrecipes.com.  Hope you enjoy!

Ingredients
Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar. Spread frosting over cooled cookies.

Chewy Chocolate Chip Cookies

So these cookies are from the magazine Chocolate Desserts which are from the TV Show Cook's Country which is on PBS.  They are pretty yummy cookies.  When we made them they were gone pretty fast.

2 cups plus 2 Tbl. flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbl. unsalted butter, melted and cooled.  (I usually leave out the salt and just use regular butter and call it good.)
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsps. vanilla
1-1 1/2 cups semisweet chocolate chips

Heat over to 325.  Whisk flour, baking soda, and salt together in medium bowl and set aside.  Using a mixer, mix butter and sugars on medium speed until thoroughly blended.  Beat egg, egg yolk, and vanilla until combined.  Add dry ingredients and beat on low speed just until combined.  Stir in chips.

Spoon onto baking sheets.  I use a cookie scoop and also use parchment or silpat on my pans.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft about 10-12 minutes.  Let cookies cool on pans before removing.

Salted Peanut Chocolate Caramel Squares

This picture does not do justice to these cookies.  My friend brought them when they came to dinner a while back.  My husband said they were so good that they were evil.  I have made them once since and really can't make them again unless I have a crowd who will eat them up and only allow me to have one.  Anyway, she got the recipe from the Pillsbury.com site.  I changed the semi-sweet chocolate chips to milk chocolate chips but really I don't even think that you need the chocolate on them.

Marshmallow Layer:

2 1/2 cups powdered sugar
1 7 oz. jar marshmallow creme

I used my kitchen aid to mix the sugar into the marshmallow creme and you need to use your dough hook.  It makes a pretty stiff mixture.  Shape it into a 8 or 9 inch square.  Make sure that you powder sugar your countertop so it doesn't stick when you shape it.

Crust:

1 cup crushed cream-filled chocolate sandwich cookies (about 8-10 cookies)
1/2 cup salted peanuts, finely chopped
1/4 cup margarine or butter, softened

Mix this all together and put into a 8 or 9 inch square pan lined with foil and sprayed with nonstick cooking spray.  Bake at 350 for 10 minutes or until puffy.  When it comes out of the oven lay the marshmallow square over the hot crust and press down slightly, making it fit the pan.

Topping:

36 caramels, unwrapped
3 tablespoons milk, I used 3 but next time I would use 2 or if I had cream I would use that
1 cup salted peanuts, coarsely chopped
1/2 cup chocolate chips, melted

Melt caramels and milk in saucepan or microwave until melted and smooth.  Pour over marshmallow layer.  Immediately sprinkle with 1 cup peanuts.  Drizzle melted chocolate chips over peanuts.  Cool completely.  I put mine in the fridge.

Cream Cheese Filled Cookies

These cookies were SO good. I got the recipe from www.the-girl-who-ate-everything.com.

Cookies

1/3 cup butter, softened

1/3 cup shortening

3/4 cup sugar

1 egg

1 tsp vanilla

1 3/4 cup flour

1 tsp baking powder

1/2 tsp salt

Filling

8 oz cream cheese, softened

2 cup powdered sugar

1 tsp vanilla

(I halved the filling recipe and it was just enough.)

Topping

3/4 cup semisweet chocolate chips melted

Directions

In a large bowl cream the butter, shortening, and sugar until light and fluffy. Add in egg and vanilla, beat again.

Mix in flour, baking powder and salt. Refrigerate for 2 hours.

I used my cookie scoop and then pressed them down a bit.

Bake at 375 for 11-13 minutes. Immediately after removing them from the oven make an indention in the middle with the back of a wooden spoon.

Beat cream cheese, powdered sugar, and vanilla until smooth. Spread on cookies.

For the chocolate topping I put the chocolate chips in a Ziploc bag and put in the microwave. Heated in 30 second increments until it was melted enough and drizzle the cookies. Enjoy. Keep in fridge.

Butterfinger, Milky Way Chocolate Chunk Cookies

I really need to come up with a better name for these amazing cookies!  I found them at  Picky Palate . The cookie base is incredibly tender, the Butterfinger melts leaving chunks of  peanut butter goodness, and the milky way adds gooey chocolate spots that are out of this world. Seriously they are AMAZING!

Butterfinger, Milky Way Chocolate Chunk Cookies

2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini Butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well mixed.

2. Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a parchment lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until done to your liking. I take them out right at 9 minutes for a softer cookie. Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling rack to finish cooling.

Hard Boiled Chocolate Chip Cookies

Yup, you read the title right. Chocolate chip cookies made with hard boiled eggs. I found the recipe on thegirlwhoateeverything.blogspot.com. Its a great way to get rid of your extra eggs from Easter and they taste great!

2 3/4 cups flour

1 cup butter, cut into small chunks

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

2 hard boiled eggs, peeled and diced finely and chopped in a blender

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine flour and butter and beat until mixture is the texture of small crumbs. Add the salt and baking soda and beat until just combined. Add sugars, vanilla, and boiled eggs. Beat until mixture comes together. Add chocolate chips. Egg whites may still be visible in the dough but will disappear as the cookies bake. Place cookies on parchment lined baking sheets. Flatten balls of dough slightly with your hand. Bake for 13-15 minutes or until the edges of the cookies are lightly browned.

Also we will be having a giveaway next week so make sure to check back!

Peanut Buttery Snap Crackle n Pop Brownies

I found this recipe on www.kevinandamanda.com. She has a couple of other desserts I want to try out as well.

1 box brownie mix

1 cup sugar

1 cup light corn syrup

1 1/3 cups peanut butter

1 teaspoon vanilla

4 cups Rice Krispies

Prepare brownies as instructed. Heat sugar and corn syrup in a heavy bottomed saucepan over high heat until mixture reaches a boil. Remove from heat. Stir in peanut butter and vanilla until smooth. Pour over rice krispies and stir to combine. Immediately press the peanut butter and rice krispies mixture over the brownies.

Sugar Cookies

I tried this sugar cookie recipe last week and the cookies turned out so good!  I tweaked the recipe from My Kitchen Cafe a bit.

My Favorite Sugar Cookies


1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 1/2 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness. Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake!  I like them super soft with not even a hint of browned edges or bottom.

I frosted them with Buttercream frosting, not the cream cheese frosting she recommends (my kids wouldn't go for that). Besides I like my cookies sprinkled with crushed up candy cane and I don't know how the peppermint would go with cream cheese.  The soft cookies with this frosting and candy canes were SO good.  I want to make them again (actually I don't I just want to eat them again!)

 

Quick Vanilla Buttercream Frosting

from Gale Gand

3 cups confectioner's sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter.  Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Monster Cookies

I am a day late posting but we will just pretend it is still Monday, that will give us more time until Christmas. Anyway, these have to be my favorite drop cookies. I actually try not to make these very often because I eat so many and I can't seem to control myself. It is a big batch and I do make half most of the time. Enjoy!

1 cup butter
6 eggs
2 cups white sugar
2 cups brown sugar
1 t. vanilla
1 t. corn syrup
2 cups peanut butter
4 t. baking soda
9 cups oatmeal
2 cups semi sweet chocolate chips
2 cups M&M's

Cream the butter and sugar and add eggs, vanilla, peanut butter and corn syrup. Mix well and then add the oatmeal and mix very well. Add your chocolate chips and m&m's and mix gently so the m&m's won't break apart. Drop onto cookies sheets and bake at 350 for 12 minutes.

Oatmeal Cranberry White cocolate Cookies

I have trying to avoid baked goods but finally couldn't resist my craving. I found this in a magazine and it was an add for craisins and thought that it looked good. At first I was disappointed because I thought that they weren't what I had wanted but then decided that they were okay because maybe they can be considered a healthy cookie. They have about half the normal sugar in a cookie and really almost taste like a muffin. I ended up really liking so try them yourself. Enjoy!

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt (I never add this)
1 6 oz. pkg. craisins
2/3 cup white chocolate chips

Preheat oven to 375. Beat butter and sugar until light and fluffy. Add eggs. Then add the dry ingredients and mix well. Stir in the craisins and white chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use a cookie scoop and parchment paper on my cookie sheets). Bake for 10-12 minutes or until done. Remove and cool on wire rack. Makes about 2 1/2 dozen.

Rich Raspberry Bars

I am posting for Nancy(Eyvon) today because she is on the road back to Rexburg. I will still do my post tomorrow. Sharee, my niece requested this recipe and it sounded good so I made some. They are quite rich but very yummy. This is actually Trina's recipe.

1 cup butter, softened (not melted)
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
1 cup of raspberry jam (I use home made freezer jam which is my favorite but whatever kind of raspberry jam you have will do)

Heat oven to 350 degrees. I use a glass pyrex so I only heat my oven to 325. Mix butter, sugar, egg, vanilla until blended. Add the flour until mixed. Save 1 cup of the mixture for the top. Spread the rest in a 8 or 9 inch square pan. Spread the jam on top and then top with the cup of reserved dough. The easiest way to do this is to spread pieces out in your hands and place on top of the jam. Cover completely. Bake for about 40-45 minutes. The edges have to be slightly brown to get the middle of the pan done. Enjoy!

1, 2, 3 Peanut Butter Cookies

A friend of mine purchased a new cookie press. Inside was this incredibly easy and super delicious recipe. They are so easy that Parker made these all by himself!

 

Peanut Butter Cookies

1 c. Creamy Peanut Butter
1 c. Sugar
1 Egg

Place all ingredients in a bowl and mix well. Use cookie press to press dough into shapes. (you could also criss-cross a ball of dough with a sugared fork to make a normal peanut butter cookie shape if you don’t have a press.)

Bake at 350 degrees for 8-10 minutes. (Like always I would recommend taking them out when they look a little doughy, let the cookies cool and they will be moist  and chewy.)

Chocolate Crinkles

Chocolate crinkles are perhaps my most favorite cookie, I remember begging my mom for lunch money so I could buy a big chocolate crinkle at the cafeteria.
Now I must say that I do have a recipe that I like better than this one, but it takes lots of time, melting, cooling mixing and chilling and then half of the time the cookies turn out too crunchy anyway. Maybe one day I will ambitiously make them and post, until then here is my go to, in a rush, I have to make something for my ward BBQ in 30 minutes, chocolate crinkles recipe. (Thanks Kendra!)

Chocolate Crinkles

1  pkg. devils food cake mix (last night I used triple chocolate fudge and they were great!)
1/3 c. oil
2 eggs
1 tsp. vanilla
powdered sugar for rolling
Mix all of the ingredients except powdered sugar together until well mixed.  Shape the dough into small balls and roll in a bowl of powdered sugar. Place on cookie sheet and bake at 350 degrees for 10-12 minutes.
I tend to stick more on the 10 minute side, I like my cookies gooey. The trick is to let them sit on the cookie sheet until cooled.

PB Oatmeal Chippers

I am not quite sure where I got this recipe. I was looking in my recipe box for a different recipe and I found this recipe scribbled on a scrap of paper. (there wasn’t even a name, I made it up…) On a whim I decided to make them and I wasn’t disappointed to say the least!! From the name it’s pretty obvious that these cookies are packed with delicious ingredients, boy are they yummy!

PB Oatmeal Chippers

1 c. butter, softened
1 c. sugar
2/3 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 c. oatmeal (I used quick, but I don’t think it matters)
1 c. chocolate chips

Cream butter, sugars. Add eggs, vanilla and peanut butter. Combine flour, soda and salt then add to creamed mixture. Add oatmeal, and finish off with the chocolate chips.

Bake at 350 degrees for 9-12 minutes, or until the edges are just slightly brown. (They will look not quite done) Let the cookies sit on the cookie sheet for a few minutes, until set.

Chocolate filled Poppy seed Cookies

I made these today and we all really liked them.

1 cup butter, softened

1/2 cup sugar

2 egg yolks

1 tsp vanilla

2 cups flour

3 tbsp poppy seeds

1/4 tsp salt

1 cup semisweet chocolate chips, melted

In a bowl cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Add in flour, poppy seeds, and salt. Mix well. Roll into 1-in balls. Place 2 in apart on ungreased cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each one. Bake at 375 degrees for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly. Fill with melted chocolate.

Sugar Cookies

I found this recipe on Our Best Bites. Using the glace icing makes decorating super fun for the kids, messy but fun!

Check out the recipe here: (please don't compare my picts to hers!)

http://www.ourbestbites.com/2008/12/sugar-cookies.html

Scotcharoos

Turning on my oven when the temperature reaches triple digits is not something I look forward to. It’s days like these I am thankful I have a BBQ and yummy no bake desserts. For the Allen family these are an old family favorite and rightfully so! Anything with peanut butter and chocolate is a winner in my book.

Scotcharoos
1 c. Sugar
1 c. Light Corn Syrup
1 c. Peanut Butter
6 c. Rice Krispies
1 c. Chocolate Chips
1 c. Butterscotch Chips

Combine sugar and syrup in a small pan and heat until the mixture comes to a boil. Remove from heat and add peanut butter. Pour over Rice Krispies and stir to coat. Press mixture into a 9x13 inch pan. Melt the chips together and spread over the top of your Rice Krispie mixture. Let cool and cut into bars. Yum!

Icebox Sugar Cookies

There really is something nostalgic about sugar cookies, rolling them out, cutting out fun shapes, covering them with icing and sprinkles….and making a GIANT mess! I ran across this sugar cookie recipe about a year and a half ago and now I have a REALLY hard time wanting to make any other sugar cookie. I make the dough, and freeze it. Then when the kids are ready to make them, I give them each a bowl of sprinkles and sugar for dipping. They have a blast covering their cookie in brightly colored sprinkles and the mess is minimal. To make it even better, they are DELICIOUS!

 

Icebox Sugar Cookies
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1 cup sugar
6 tbsp. (3/4 stick) butter,at room temperature
1 large egg
1 Tbsp. light corn syrup
1 Tbsp. vanilla extract
Sugar and sprinkles, for dipping

1. In a medium bowl, whisk the flour, baking powder, and salt until well combined. Set aside.
2. In another medium bowl, using a handheld mixer set at medium speed, beat the 1 cup of sugar and the butter until the mixture resembles breadcrumbs, about 1 1/2 minutes. Add the egg, corn syrup, and vanilla and beat until smooth.
3. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well-chilled, at least 2 hours or overnight.
4. Position a rack in the center of the oven and preheat to 375°F. Lightly spray 2 nonstick cookie sheets with oil.
5. Unwrap the chilled dough. Place the sugar and sprinkles  in a small bowl. Cut the dough crosswise into 1/4 inch rounds. Dip each round in the sugar, place the cookies sugar side up, 2 inches apart on prepared baking sheets.
6. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.  ( I  really try not to let them get brown at all. If you can pull them out before they get brown they are super tender once they cool.)