Tag Archives: Baked Goods

More Lemons, Meyer Lemon Bars

I think my brain is stuck on Lemons just now…

Meyer Lemon Bars

For the crust:

1 ¼ C. All purpose Flour

½ C. Powdered Sugar

1 Tbsp. Corn Starch

½ C. softened Unsalted Butter

For the filling:

3 Eggs

1 ½ C. Granulated Sugar

The zest of 1 Meyer Lemon

½ C. freshly squeezed Meyer Lemon Juice (approx. 2 Lemons)

½ C. All purpose Flour

Extra Powdered Sugar to dust the tops later

Preheat the oven to 350⁰

Line an 8×8 square pan with parchment paper.

Super easy crust for Meyer Lemon Bars

I almost forgot to remove the Alligator Clips before I put this in the oven 😀

In a large bowl, combine the dry ingredients for the crust with a whisk; cut in the Butter with a fork or pastry cutter until it’s crumbly (I used a Food Processor, it’s faster and easier).

Transfer the mixture to the pan and press the dough firmly into the bottom of the pan; bake for 10 minutes.

Whisk together the filling ingredients, minus that extra Powdered Sugar; pour the filling mixture over that still hot crust and bake for another 25 minutes or until the filling is set.

Cool on a rack to room temp and then refrigerate uncovered for at least 2 hours.

Dust the top liberally with that extra Powdered Sugar and slice, how good does that look?!

*Cooks note: If you can’t find Meyer Lemons, regular Persian Lemons are perfectly fine, just a little bit more tart than Meyers.  I like to freeze Meyer Lemon juice in half cup portions when they’re in season, November through March.

ENJOY!

Boomer Cake aka Prune Cake

boomer cake by joey

This cake is courtesy of my chefy-gal-pal Joey in Colorado. Both Joey and I are of the Baby Boomer Generation.  The back story to this cake is that every once in awhile, everyone needs a little “help” , especially as we get older.  This cake is a tasty way to get things moving along.  *wink*  I asked her if it would be okay if I shared this with the class, and she was cool, so here it is.

 Boomer Cake aka Prune Cake

2 C. Flour

1 tsp. Baking Soda

¼ tsp. Salt

1 Tbsp. Ground Nutmeg

1Tbsp. Ground Allspice

1 Tbsp. Ground Cinnamon

Dash of Chinese 5 Spice

1 ½ C. Sugar

½ C. Corn Oil

½ C. Olive Oil

3 Eggs

1 tsp. Vanilla Extract

1 C. Buttermilk

2 Tbsp. Triple Sec

1 ½ C. pitted Prunes, plumped and chopped

1 C. chopped Walnuts

Buttermilk Glaze:

1 C. Sugar

½ C. Buttermilk

¼ C. Butter

2 Tbsp. Honey

½ tsp. Baking Soda

½ tsp. Vanilla Extract

Whipped cream, optional

Sift together flour, baking soda, salt and spices. Beat together sugar and oils. Add eggs 1 at a time, beating well after each addition. Stir vanilla. Add sifted dry ingredients to sugar mixture alternately with buttermilk, a third at a time, blending well. Stir in prunes and nuts. Pour into a buttered springform pan. Bake in preheated 350⁰ oven 1 hour.

Fifteen minutes before cake is finished baking prepare glaze. In 3-quart saucepan over medium heat combine all glaze ingredients. Bring to a full boil, stirring frequently. Boil 10 minutes or until sugar dissolves. Remove cake from the oven once done and gently loosen side of springform pan. Pour glaze over hot cake. Let stand in the pan overnight. Serve with whipped cream if desired.

prune cake by joey

*Tip from the chef-

All of the glaze may not get absorbed by the cake, that’s okay.  When serving, spoon that yumminess over each slice as a sauce.

A~MAZ~ING!

 

oops-edit- I totally am losing my mind now, I forgot to title this post …

I Needed A Dessert

I had a couple of 4 small apples that were a bit too tart to eat out of hand, so what to do?

Apple Tart

What about a tart?

This can’t be any easier to do.

Take out a sheet of frozen puff pastry and let it rest on a baking tray lined with parchment paper. Preheat the oven to 420⁰. In the meantime, simply peel, core, half and slice the fruit. As you finish each apple, put the slices into a bowl of water with some lemon juice in it so that they don’t turn brown on you. Drain the water off, mix in a squirt of fresh lemon juice, ½ cup of brown sugar and your favorite apple pie spices (I used freshly grated nutmeg, cinnamon and ground ginger). Give it a good stir and then line the fruit up on the pastry, leaving about an inch boarder all the way around. Bake for 18 to 20 minutes, until the pastry is nicely browned.

Apple Tart ala mode

Allow to cool and serve with your favorite topping, we chose vanilla ice cream, but powdered sugar would be nice as well.  This didn’t come out super pretty, but man, it sure did taste good.

Enjoy!

ALOHA

Let The Festivities Begin!

It’s just not a holiday, any holiday without some baked goods!

Enjoy!

Aloha

Let’s Try This Again

I’ve tried to replicate the cake pop that I had a few months back in Scottsdale, but…

This time I had a Rum Cake in the freezer, why not give it another shot. I had a package of vanilla flavored Candy Melts and more sprinkles.

DH loved these, me, not so much. WAY  too sweet for me.

Oh well.

SURPRISE! Brownies

We have been so good that I felt that DH and I needed a treat. I try harder than is humanly possible to keep temptation out of the house. Sometimes though, it’s okay to give in to your desires. Sugar is the downfall for both of us.

With Monsoon season in full swing, sometimes we get trapped in the house because of flash floods; yesterday was one of those days and I was getting bored.

brownies

SURPRISE!

I can not resist a good, fudgy, chew, chocolate-y, brownie.

Since moving here to the continental United States, I make brownies using Hershey’s Best Brownie recipe. My sister had given me a Hershey’s Cookbook a long time ago; I only just started to use it, but with my own twist. I add a packette of Starbuck’s® Via Ready Brew Italian Roast coffee into the batter. This intensifies the chocolate flavor, such a difference.

My husband likes his plain with icing on top; I like all different kinds of goodies in or on mine.

brownies with peanut butter cups in the middle, suprise!

What I did this time was took mini dark chocolate peanut butter cups and pushed them into the four corners of the pan to bake into the bar.  SUPRISE!

one brownie has chocolate chips and the other nuts

Then down the middle of the pan, I made one row of dark chocolate chips and another of crushed nuts, leaving two rows just plain. So we wound up with 4 different flavored brownies in one batch.  SUPRISE!

DH looks at the pan when it came out of the oven and was cooling on the counter and says “is that’s all you made?”  (Try the recipe for the Creamy Brownie Frosting, it is good)

THEY’RE GONE ALREADY!!

ALOHA!

Serving Dessert For Company

Over the holiday weekend we had folks over for dinner.

We met this couple who don’t live too terribly far from us, and they’re from Hawaii too, can you believe it?

Anywhos, we invited them over for dinner and DH says, “why don’t you make like a Hawaiian plate lunch type of dinner”; did I say that’s he’s smart and handsome?

So I put together what you would typically get back home, but minus, quoting DH again, “the Styrofoam container and plastic fork”.

I couldn’t decide on a dessert, so thanks to Cake In A Can, I served

Orange Grand Marnier Cake with Strawberries and freshly whipped cream

Orange Grand Marnier cake with fresh strawberries macerated in more Grand Marnier and some freshly whipped cream.

Mr. & Mrs. New Friends had seconds of the plate lunch style dinner and went back for THREE, yes 3 helpings of dessert. It was that good I guess. Well, just to make sure it wasn’t a fluke, I sampled the cake and berries with cream once more tonight, and not to pat my own back, but I will, it was  that good.

I’m Getting Ready!

I took my Mother grocery shopping the other day, and you know how I like to shop… I LOOK at stuff. Mom, well, she has her list and goes up and down the aisle like a drill sergeant; not paying any attention to anything but what she knows and needs. When I pulled out my camera and started to take photos of stuff that I WISH  we could eat, she was all… “what are you DOING!” (sssshhhh, I haven’t told her that I have this blog) I told her that I was taking pictures of stuff that I am putting on the list.

Mom: “what list?”

Me: the list of things that we’ll have once we’re off of our diet, I mean different way of looking at food

Mom: “oh, that’s nice dear”

Well, she buys EVERYTHING that I wanted and said, “I’ll try it and let you know how it is”.

Thanks Mom.

Another Rethink, Repurpose And Reuse Thought

This past weekend, DH and I went to visit with our friends in Prescott. They both have been kind enough to be my guinea pigs and taste the cakes that I test run for my shop etsy.com/shop/CakeInACan

Cake In A Can, Really!

I mail my cakes out in old fashion cookies tins to ensure that they do not arrive at your home as a box full of crumbs.

My grandmother use to make us cookies and give them to us in a coffee can and tell us that if we brought the can back to her she would fill it up again. Well, that’s exactly what I told Missus DF, gimme back your cake tin and I’ll filler up! As soon as I walked in the door she jumps up, gives me a big kiss and a hug along with a can! I did bring her another cake, just not in a can.

Another Rethink, Repurpose And Reuse Thought

As we left, DF filled the cookie tin with some of her chickens fresh eggs, laid that same morning! Now THAT is recycling at its best.

ALOHA!

Escaping The Heat

Living in the middle of the desert, you try to find ways to truly escape the heat when the mercury starts to rise beyond your comfort level. My husband and I are very fortunate to have good friends that we have known forever that live up North from us, in the high, cool desert of Prescott Arizona, the states territorial capitol. Sitting at some points over 5000 feet above sea level, with oodles of beautiful pines, it’s so much cooler than my hot kitchen, plus I don’t have to cook when we go here!

The food scene in Prescott has grown with the number of tourist it sees. There are so many different, unique and familiar types of cuisines available. On this trip we went to our two favorite places, Prescott Station on Gurley street in the heart of Prescott and Bonn-Fire, over in Chino Valley only a five minute drive away.

We started our trek North early, so I knew that we’d have breakfast on the road. AHA!

Spam Musubi

I had Spam Musubi in the deep freeze outside. A few days before we left, I put the little bundles of my joy  in the `fridge to defrost slowly. Then just as we were about to go out the door, I nuked `em to just barely warm and tossed them into a paper sack for the journey.

We met Mister DF at Prescott Station for lunch. Love this place! The menu hits all of the right notes. Whatever you think you might like to eat, they make it, or they’ll try their darndest to make you happy. We like to sit in the bar area, mainly so that the guys can watch the sports and news while they chat, and yes, men chit-chat just as much as women do, don’t let them fool ya’.

Prescott Station White Sangria

We had a different person serving us at the bar this time, Dave we found out is the local bee-keeper and only works at the restaurant seasonally. Shadow afforded us libations and suggests white sangria, WHAT? I’ll try that. They make theirs with their own recipe of Chardonnay, Muscat, pear brandy, triple sec, apple, peach and pear nectars, YUM-O-LICIOUS! It was so refreshing, and had to grab a hold of myself and not chug it down.

Prescott Station Ahi Salad

DH had the Ahi Salad Oriental with wasabi soy vinaigrette, the large size please.

Prescott Station Shrimo Taco Plate

Both Mister DF and I had the single shrimp taco plate, served with our choice of refried black beans and Mexican rice (which I actually ate, it was very good). The shrimp taco is grilled with Sonoran spices, topped with shredded cabbage, pico de gallo and papaya-mango aioli, that I requested they swap out for the smoked jalapeño aioli, very good!

After lunch, we went to check into our hotel, but our room wasn’t ready yet, so we cruised on over to the Court House were they had a bunch of vendors selling all kinds of goodies. As the heat of the day increased, we found ourselves at Frozen Frannie’s.  We had been there not so long ago with our nephews and really enjoyed it. Love this kind of frozen yogurt shop, serve yourselves, get it weighed and pay by the ounce, perfect on a hot day.

Once we got all settled in to the hotel, we moseyed on over to our friend’s home for a cocktail and then headed out for dinner.

Bonn-Fire in Chico Valley Arizona

Bonn-Fire in Chino Valley is wonderful. And HEH! Guy Fieri, we all sent the Triple D emails saying how you should check out this joint, DON’T!   We don’t want the world coming in, we had a heck of a time this past weekend getting a table! It was just as delicious as ever. We topped off our meals by sharing a piece of Carrot Cake, Oh My GAWD GOOD! As Missus DF said, it has visible vegetables in it; it can’t be bad, right?

Okay! Sunday Brunch, my favorite, especially back at Prescott Station.

As DH and I drove South, back towards the middle of the desert, we both commented on how odd we thought it was that we live in the “Big City” and yet inky-dinky Prescott was it ALL over us for places to eat.