Erica Lea on Nov 27th 2012
Hey everyone! Did you survive Thanksgiving?
Methinks you’re gonna need some good, wholesome energy food during holiday prep. These no-bake granola bars are low-fuss so quick to mix up. Make a batch and store in the refrigerator for emergency snacks.
You can check out the step-by-step instructions and recipe over on the Tasty Kitchen Blog here.
Here are a few things I’ve been lovin’ from around the web…
Coffee & Tea Print by Bunny Pumpkin on Etsy
This blog. The photos are just lovely.
Eggs Benedict. Why have I never made this before?!
This lovely kitchen.
Chicken Noodle Soup from scratch. It’s just good.
Cranberry Cake. Looks so pretty and festive.
This sentiment via Lisa Congdon. Just…yes.
Chemex coffee maker. You can buy me one for Christmas, if you want.
Tasting Spoons. I need them in my life.
This engagement session. It’s just - I can’t - It’s lovely.
Photo by Catherine Huckerby
Open shelving. I want it someday…
Tall gingerbread houses.
Tiramisu Cake by Call Me Cupcake. Purdy.
What have you been loving lately?
Erica Lea on Dec 22nd 2011
My Dad hates citrus in baked goods. Thus, I have always been leery of cooking with lemons, oranges, limes, etc.
Reuben loves lemon bars. When he informed me of this, I promised to make him some. I searched the internet over for the perfect recipe, and settled one entitled “Lemon Curd Squares.” When I saw that the ingredient list included cream, I knew I needed to make them.
And I wasn’t disappointed in my choice. Reuben loves them. He requested I send several bars in his lunch so he could share them with the other guys. That day he posted on my Facebook wall: “Best lemon bars ever. :)” <— Proudest. Moment. Ever.
These lemon bars are the perfect medium between overpoweringly sweet and mouth-puckering sour. The crust is wonderfully tasty, enhanced by a smidgen of cinnamon. Dust with a little powdered sugar, and you have an elegant, scrumptious dessert.
Lemon Curd Squares
Adapted from Willams-Sanoma | Printable Recipe | Makes 12 Bars
For the crust:
- 1 cup all-purpose flour (I used half white, half whole wheat)
- 1/3 cup granulated sugar (I used demerara)
- 1/2 tsp. salt
- 1/8 tsp. ground cinnamon
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces
For the lemon filling:
- 3/4 cup granulated sugar (I used ground demerara)
- 2 Tbs. all-purpose flour
- Pinch of salt
- 1 tsp. finely grated lemon zest (optional)
- 3 eggs, at room temperature
- 1/2 cup fresh lemon juice
- 3 Tbs. heavy cream
- Confectioners’ sugar, for dusting (optional)
To make the crust:
In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.
To make the filling:
1.) In a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.
Cut into 12 small rectangles (fewer if you want larger bars). Grab the sides of parchment paper that stick out from the pan and carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.
Now for the Shabby Apple Giveaway Winner!
Erica Lea on Dec 13th 2010
Chai Tea meets Gingerbread in these scrumptious, soft, spicy bars. Find the recipe and my step-by-step instructions on the Tasty Kitchen blog.
Erica Lea on Feb 14th 2010
Happy Valentine’s Day!
Follow me on twitter…
Erica Lea on Aug 3rd 2009
A few weeks ago, I learned about Superior Nut: a company started in 1929 that provides gourmet nuts, dried fruits, and chocolates. They showed an interest in my blog, and graciously sent me a sampling of their nuts to taste and review.
What initially impressed me about the nuts was the size - larger than most that I normally find at the supermarket. The flavor and texture of the nuts are very good. It was hard to keep from munching on them before this review was finished. *Blushes*
These roasted tamari almonds are made with organic, wheat free soy sauce which is slowly fermented over two summers! They make a delicious snack.
The very kind people over at Superior Nut sent me so many delicious nuts that it was very hard for me to decide what to make with them. I wasn’t very familiar with cooking with macadamia nuts, but I have always been slightly fascinated with them. So I decided to try them!
Am I glad I did! These brownies were about the best I’ve ever made. The macadamia nuts were mild enough not to detract from the chocolate flavor yet tasty enough to add a special touch. Of course, you could substitute any other kind of nut you wish, but I highly recommend macadamia nuts.
Macadamia Nut Brownies
Adapted from Betty Crocker
- 4 ounces unsweetened chocolate
- 2/3 cup butter
- 2 cup sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped roasted and salted macadamia nuts plus extra for garnish (optional)
1) Preheat oven to 350° F. Butter a 13×9x2-inch baking pan.
2) Melt the chocolate and butter in a large heavy bottomed saucepan over low heat, stirring frequently to make sure the chocolate doesn’t burn. Mix in sugar, eggs, and vanilla. Stir in flour, baking powder, salt, and nuts. Spread in pan. Sprinkle with remaining nuts.
3) Bake in preheated oven for approximately 30 minutes, or until the brownies begin to pull away from the sides of the pans. Do not overbake. Remove from oven and cool slightly. Cut into bars and serve warm or at room temperature. Store in an airtight container.
Makes approximately 24 bars
I have so many delicious nuts that I may have to share another recipe with you…