Sunday, May 26, 2013

Lazy Lemons: Lemon Bars

There is nothing much better than an extra long lazy weekend! Happy Memorial Day! 

And we get a second lazy Sunday, tomorrow! Unfortunately, the Chicago weather has been gray and chilly. So, these are the perfect guilty snack. 

These are the best lemon bars, I have ever made. They are the perfect ratio of crust and custard, and sweet and tart. Refreshing and delicious! Make sure to slice them small as they are very rich. 

Lemon Bars

Recipe courtesy of Barefoot Contessa


For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Monday, May 20, 2013

Reinventing the Wheel: Rice Krispie Pops

Hi all! 

Guess who's back.....Long time, no blog, right!? 

A year hiatus was much needed and I'm ready to get in front of the stove yet again. Also, working on cooking more healthy recipes this time around (of course, not in this post though).  

Sometimes I feel like taking a break allows us to refocus and gain a different perspective. Working and commuting along with real world fun, unfortunately has cut into cooking, photography and blogging time. It's all a juggling act, but I've been missing my me-time in the kitchen. So here we go again! 

With a new layout, a fresh perspective and a fun little twist on your basic rice krispie treat, my cooking love affair has begun once more. 

Rice Krispie Pops 

  • 2 tablespoons butter (the real deal)
  • 1 package regular marshmallows or 4 cups mini ones
  • 6 cups of Kellogg's Rice Krispies Cereal 
  • Also need- chocolate for melting. 

1. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

4. Wait 15 minutes, until cool to the touch. Slice into rectangles. Remove from the pan and pinch one end of the square together to make an arch. Put on popsicle sticks (I used 1/2 a stick for each), and place on a sheet pan in the fridge for 10 minutes. 

5. Meanwhile, heat up chocolate by microwaving in 15 second intervals and stirring. Should take about 2 minutes total. Make sure it's smooth. 

6. Dip or use spoon to coat half the rice krispie with melted chocolate. Place on pan with wax paper and sprinkle with sprinkles!

7. Move the tray to the the fridge or freezer for 10 minutes to set the chocolate. 

Wah-lah! You have made beautiful and delicious treats. Perfect for a birthday party or summer picnic.