Luscious Lemon Bars

Luscious Lemon Bars

adapted from Once Upon a Chef

The Crust

94 g. unbleached flour (3/4 c.)
31 g. arrowroot starch (or cornstarch) (1/4 c.)
1/2 t. salt
58 g. powdered sugar (1/2 c.)
1 stick unsalted butter, cold and cut into 1/2" pieces

Line a 9 inch square baking pan with aluminum foil.  Push the foil into all of the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all of the edges. (the overhang will make removing the cooked bars from the pan so easy).   Spray the foil with nonstick cooking spray,  or grease it with butter.

Put the flour, arrowroot starch or cornstarch, powdered sugar and salt into the bowl of a food processor.  Add the steel blade attachment and pulse for a few seconds.. Add the chilled butter cubes and pulse to blend until the mixture resembles coarse meal, about 10 seconds.  Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin edge around the sides to keep the filling from oozing under the crust.  Refrigerate for 30 minutes.

Be sure the oven rack is in the middle of the oven and preheat the oven to 350.  Bake the crust until light golden brown, about 15-20 minutes.

Lemon Topping

3 large eggs
300 g. raw cane sugar (1 1/2 c.)
2 T. lemon zest
5 T. fresh squeezed lemon juice (from 2-3 lemons)
 25 g. unbleached flour (3 T.)

In a medium bowl, whisk the eggs, sugar, lemon juice zest and flour together.  When the crust is baked, give the lemon mixture a final whisk and gently pour over the top of the crust.  Return the pan to the oven immediately and bake another 20-25 minutes or until the topping is set and firm.  Let cool on a rack to room temperature, about 45-60 minutes, and then cover and chill in the refrigerator until cold.  The bars will cut more easily when cold.

To serve, using the foil overhang, lift the baked lemon bard out of the pan and onto a cutting board.  Loosen the foil from the edges of the crust and remove.  Using a sharp knife (or a pizza cutter), trim the edges off (if desired), then cut into 2" squares.  Use a fine sieve to dust the squares with powdered sugar.  Store in the refrigerator and serve chilled.

These are not super sweet - they have a nice tartness to them.  I prefer a slighly tart lemon bar - SO GOOD!!









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Blueberry Lemon Muffins - Grain Free

This is the time of year that I seem to be stuck on all things lemon, blueberry, zucchini etc - and this post will be no different.  I am chuckling to myself as I share this recipe, knowing that I currently have two pints of beautiful blueberries waiting to be baked into a new concoction. And who knows - I may just eat them as is or roast them with some fresh strawberries.  Yep - that's it!  With Memorial Day weekend around the corner, roasting the berries will be the perfect treat to spoon over homemade strawberry "coconut" ice cream.  Yum!  The ice cream is already in the freezer so the hard part is done!  Recipes to follow soon - once I get it all made and take some photos..... :)

But back to the task at hand - these delicious muffins.  And they truly are just that - DELICIOUS!

And let me just add, I love this cookbook, especially because the quantities are given in regular measurements and grams. With the different and sometimes challenging textures of almond and coconut flours, using a gram measurement makes me feel much more confident in my final result.  I will share both measurements, but I strongly suggest you use the gram measurement, especially for the dry ingredients. It is SO easy and much more accurate.  End of lecture! :)

Looks so simple and unassuming from the outside.... 

but inside it hides so much goodness!

Blueberry Lemon Muffins
adapted from Every Last Crumb by Brittany Angell

180 g.(1 1/2 c.) finely milled almond flour
132 g.(3/4 c.) sweet potato flour (can sub with potato flour, but the sweet potato contains a resistant starch that is better for the body)
1 t. baking powder
1/2 t. sea salt
174 g. (about 1 1/2 c plus 1 1/2 T.) of maple or coconut sugar - I used both for added flavor so 87 g. maple sugar and 87 g. coconut sugar
60 g. (about 1/3 c.) melted coconut oil (melt first and then measure)
4 eggs
grated zest of 1 lemon (2 T.)
1 T. vanilla extract
1 t. fresh lemon juice
1 1/2 c. fresh blueberries

Preheat the oven to 350.  Line a muffin pan with parchment liners.  Set aside.

In a medium bowl, combine the almond flour, sweet potato flour, baking powder and salt and whisk until well blended.  Add the remaining ingredients (except the blueberries)  and stir well to combine.

Gently fold in the blueberries.

Fill the muffin cups about 3/4 full and bake for about 30 minutes or until a toothpick inserted in the center comes clean.

Cool on a wire rack.  They will keep in a sealed container on the counter for 1-2 days, or place in the refrigerator for a few days or the freezer for longer storage.

These were a hit with all of the neighbors!

Look at that blueberry vein running through the center of the muffin - 

Blueberry Gold!

And this is just sheer blueberry overload!

Fruit indulgence is NEVER a bad thing.  So good!

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Lemon Poppy Seed Muffins - Grain Free

So this was one of my first ventures into grain free baking.  There is definitely a learning curve because batters are "wetter" and I just have no comfort level for what it "should" look like. And they can be a little more work because there is usually a second flour to balance the almond flour and additional baking soda to help with the rise.

Even though I have had some epic baking failures, the successes make it worth the effort.  And one of the big surprises for me is that I have not missed the sugar.  I am a bit amazed at what a good job the honey does to sweeten the recipes I have tried, yet I cannot tell that the sweetener is honey - the flavor does not overpower but blends with the ingredients.  I am eager to learn more, bake more, and have a lot more successes to share!  This one is a keeper!

Lemon Poppy Seed Muffins

adapted from The Nourishing Home

2 c. blanched almond flour

2 1/2 t. poppy seeds

1/2 t. baking soda

1/4 t. sea salt (I used Real Salt)

3 T. fresh lemon juice

2 T. lemon zest

3 t. whole coconut milk

1/4 c. raw honey (I use clover or wildflower)

1 t. almond extract

1 T. coconut flour

2 eggs

Preheat oven to 315 (that is not a typo - 315 is the temperature she uses for many of her recipes and since I am definitely learning, I am not about to change it...yet!) Line 8 of the muffins cups with parchment liners.  I use the "If You Care" large baking cups.  I love them - they don't stick to any kind of baked goods. They are wonderful.  Set aside.

In a small bowl, mix the almond flour, poppy seeds, baking soda and salt.

In a large mixing bowl, add the lemon juice, lemon zest, coconut milk, honey, almond extract, and coconut flour. Whisk until well blended.  Add the two eggs and whisk again until mixed well.

Add the almond flour mixture to the wet mixture and gently whisk, just until combined.  Do not overmix. Fill the 8 lined muffin cups evenly with the batter.

Bake for 22-25 minutes, until a toothpick in the center comes clean and the muffin edges are lightly browned.  Cool in the pan for about 3 minutes and then finish cooling on a wire rack or serve immediately. They are delicious warm.

The muffins are a little smaller and the texture is different, but there is still

a nice crumb and the flavor was wonderful.  ENJOY!

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Lemon Almond Wedding Cookies

These are the first cookies I made in 2017 and they have set the bar high for all cookies to follow.  If you make just one cookie recipe this year - this is the one to make.  I know that is a rather bizarre statement to make when we are only two months into the year, but I just know that nothing will surpass the light lemony goodness of these little gems.

I hope you enjoy these delectable delights and I look forward to sharing more recipes with you in the coming weeks and months.  We will see if this one remains #1 in my kitchen and yours too!

Lemon Almond Wedding Cookies

adapted from The Pioneer Woman Food and Friends

2 sticks butter, unsalted and softened
 1/2 c. powdered sugar
1 tsp. kosher salt
1 t. lemon extract
1/2 t. almond extract
1 T. lemon juice
2 lemons, zested
1 c. almond flour
2 c. flour
-------
1 1/2 c. powdered sugar, sifted (sifting is optional)

Cream the butter and sugar well with a stand or hand mixer.  Beat in the salt, lemon and almond extracts, lemon juice and the zest.  Mix in the almond flour.  On low speed, add the flour, 1 cup at a time, mixing just until blended. 

Refrigerate the dough for at least 45 minutes. (you can make this the night before and let it chill overnight).  Just bring it out about 30 minutes before you want to start scooping the dough.  Line the cookie sheets with parchment paper and preheat the oven to 325.

Use a 2 tsp. scoop and place the dough onto the parchment lined cookie sheets.  Bake for 12-15 minutes or until done.  Wait a minute or two (no longer) and toss the baked cookies into the sifted powdered sugar and then let them cool on a wire rack.

When they are completely cool, toss them again in the powdered sugar so they are well coated.
Makes about 4 dozen.

These are a little extra work, but soooooo worth it. They melt in your mouth!

I shared a small plate of cookies with each of my two neighbors and they raved for days!  Now that is what I call a cookie baking success!

Just this past week I made another batch, shared with the same neighbors and they were grinning from ear to ear!   I love doing things that make people happy!

ENJOY!!!

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Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

There was a great sale on blueberries, raspberries and blackberries this week at the local health food store and I stocked up.  I knew I wanted to make blueberry jam and raspberry jam, and finished those this morning. I love being able to make my own jam with the Ball Electric Jam Maker (see earlier post).

Once they cooled and were refrigerated, I decided to put some of the excess raspberry jam to good use.  I would not have thought to layer the jam in the middle of the quick bread without the ingenuity of other food bloggers. This recipe is delicious and the original recipe is linked below.

I love trying new things, changing ingredients just a little, and still have it turn out delicious.  And I really didn't think I loved poppy seeds that much, but in this bread, they melt in your mouth and add great flavor!

This tastes as good as it looks - maybe even better :)

Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

adapted from Eat Cake for Dinner

1/4 c. butter, softened

3/8 c. Truvia Baking Blend
1 egg
1 egg white

2 tsp. vanilla extract (or 1 tsp. double vanilla extract)

3/4 c. non-fat vanilla bean Greek yogurt (I used Fage FroYo vanilla)

1 1/2 c. all-purpose flour

1 tsp. baking powder
1/2 tsp. baking soda (if using regular sugar, decrease the baking soda to 1/4 tsp.)
1/8 tsp. salt (otherwise known as a dash!)
2 Tbsp. poppy seeds
1/3 c. raspberry jam (I used my low sugar homemade raspberry jam)

Lemon Glaze

1 c. powdered sugar

2 Tbl. lemon juice

1 tsp. meringue powder (optional) to help harden the icing.  A great tip from Jen!

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and Truvia Baking Blend.  Add the egg, egg white, vanilla extract, lemon zest and mix until well blended.   In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds and whisk together  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with the dry ingredients and mix until just combined. Do NOT overmix.

Spread half of the batter into a 9x5-inch lightly greased loaf pan.  Top with raspberry jam, and spread over the batter leaving about 1/2" border of batter.  Do not swirl the jam.  Top with the remaining batter and carefully spread out evenly to the edges, being sure to cover all of the jamBake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert to a wire rack and cool completely. Meanwhile, make the glaze.

Drizzle the glaze over the cooled bread (see photos) or cover the whole loaf with the glaze, your preference.

The jam is my  homemade low sugar raspberry jam. YUM!

This will definitely be making a return appearance often at the breakfast table.  

It is the perfect complement to a cup of coffee - and makes a great mid afternoon snack too!

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Zucchini Abounds - Lemon Zucchini Bread and Italian Crescent Pie!!

My garden is bursting forth with zucchini. I just pulled these two giants off the vine and more are coming (and the acorn squash is taking over my herb bed - wow!!)

These were large - like almost a ruler length large!!  WOW!

First on the list was Lemon Zucchini Bread from "Eat Cake for Dinner"! (love the title of that blog!)

I really didn't alter the recipe so you can click on her blog above to get it.  I DID peel the zucchini so it is really well hidden in the bread and it came out quite moist.

Fresh out of the oven~

Adorned with lemon glaze

SO moist and SO good.... you can see the texture of the zest and zucchini!

And with the peeled zucchini it is incognito!! LOL

The  Zucchini Pie is one that I have had for decades and I used a lot of fresh herbs in it tonight which I think made it the best ever. This has always been a family treat and company pleaser.

ITALIAN ZUCCHINI CRESCENT PIE

4 cups thinly slices, unpeeled zucchini
1 cup coarsely chopped onion
1/4 cup butter
2 eggs, well beaten
1/2 cup fresh parsley, chopped
1-2 Tbsp. fresh oregano, chopped
1-2  Tbsp. fresh basil, chopped
1/8 cup fresh chives, chopped
1/2 tsp. ground pepper
1/4 tsp. garlic powder
1-2 cups shredded mozzarella
8 oz. can crescent rolls
1 Tbsp. dijon mustard
parmesan cheese, optional

Heat oven to 375.  In a large skillet, cook zucchini and onion in butter till tender, about 10 minutes.  Stir in all of the fresh herbs and seasonings.

Zucchini sauteed with the FRESH herbs added - YUM!

 In a large bowl, mix the beaten eggs with 1 cup of the shredded cheese. Stir in vegetable mixture.

Take the crescent roll dough and separate it into 8 triangles.  Place them in an ungreased pie pan or quiche dish.

As you can see, you don't have to do this perfectly 

(not even sure what that would look like!!)

Press the dough evenly over the bottom and up the sides to form a crust. Spread the dijon mustard over the bottom of the crust.

It looks MUCH prettier when you pat it all down!

Pour the vegetable mixture evenly into the crust.  If desired, sprinkle the remaining mozzarella cheese and 1-2 Tbsps. parmesan cheese (if desired)  and bake for 18-20 minutes or until a knife inserted in the center comes out clean.

Headed for the oven with all of that cheesy goodness...

Cool for 10 minutes before serving.

Hot and beautifully golden

An easy way to eat those veggies, enrobed in cheese!

A closeup of all of that flavor - you just HAVE to try it!

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Banana Blueberry Lemon Muffins

I know... it's almost too good to be true to have all of those ingredients playing together in one recipe.  And they do so really well!!

I am not particularly found of "regular" bananas. I will eat them in fruit salad or throw them in a smoothie, but if I want a piece of fruit, it's never a banana I reach for.

However, I absolutely LOVE them in breads and muffins and any other baked concoction. Strange I know, but true! And I had quite a few very ripe bananas (that usually end up in the freezer for smoothies), big beautiful blueberries that I had picked up at Trader Joe's, and my ever faithful lemons!  So I was ready to tackle this recipe.  Banana Blueberry Lemon Muffins

It was super easy to put together and the results were great.  The banana was definitely the predominate flavor, but also led to the extreme moistness of the muffin.  The only change I made to the recipe was to put the lemon rind INTO the batter rather than on top.  Then I just topped the muffins with sparkling sugar!!

Is your mouth watering?? You can see the berries bursting!!

These two muffins made their way to my neighbor!!

And of course I had to sample one!!

It needed a LOT of sampling!! YUM!

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Lemon Raspberry Muffins

I am on a lemon kick - I know it - I own it.  I love using my Meyer lemons whether it be to make lo-cal lemonade, lemon bread, muffins, you name it.  What doesn't taste better infused with the citrusy touch of lemon?? Not much that I can think of!!!

And my new crop is budding and growing as I write, so there will be more lemon recipes populating this blog!  Beware of the invasion of the lemons! :)

This is a wonderfully yummy recipe that I have to share today - Lemon Raspberry Muffins!!l  Two of nature's most perfect ingredients as far as I am concerned!  I love berries and this is a great time of year for all of them.

Bursting with raspberry lemon deliciousness.............

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