Sugar Cookie Crust Lemon Bars

I LOVE anything and everything lemon! Lemon bars, lemon cookies, lemon candy, lemon brownies and did I mention lemon bars? If you browse my site you will find dozens of lemon based recipes! Well the recipe I am sharing today is also of the lemon, bar, variety and they are delicious! The base of the lemon bars are made from sugar cookie dough and the filling is foolproof! If you are looking for something new and different, these lemon bars are out of the box, unique, delicious and simple!

Sugar Cookie Crust Lemon Bars

1 roll Pillsbury sugar cookie dough
4 large eggs, beaten
1 1/2 white granulated sugar
2 tablespoons white all-purpose flour
2 tablespoons melted unsalted butter
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

Break up the sugar cookie dough with floured hands and sprinkle evenly into the prepared pan. Again with floured hands, press down and pat evenly to create a crust. 

Bake in preheated oven for 24 minutes. 

While the crust is baking combine the beaten eggs, white granulated sugar, white all-purpose flour, melted unsalted butter, fresh lemon zest and fresh lemon juice. Whisk until combined and frothy. 

Pour over the hot crust and place back into the oven for 30 minutes. 

Remove from the oven and allow to cool until room temperature. Wrap in aluminum foil or plastic wrap and refrigerate overnight. 

When ready to serve, remove from refrigerator and lift bars out of the pan using the foil overhanging handles. 

Sprinkle evenly with powdered sugar. 

Cut, serve and store chilled. 

Enjoy!

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Chew This – Zesty Lemon Bars

Happy “Chew This!” Sunday! Be sure to pick up a copy of “The Courier-Times” and check out my newest food column! I LOVE anything lemon and this recipe may be one of my favorite lemon recipes EVER! They are so good and even better left in the refrigerator for the next day. The recipe calls for lemon juice and lemon ZEST. In my instructions I ask for EXTRACT. This was an error in my steps. NEVER use extract in lemon bars (in my opinion) because you always want the freshest taste possible – which can only be achieved using fresh ingredients. So – when in this recipe I ask for lemon extract to be added – it should read lemon ZEST.

  
Zesty Lemon Bars

http://www.thecouriertimes.com/neighbors/neighbors_features/article_33c126e5-0325-5234-be47-149ebffa1b6a.html

Enjoy! 

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Lisa’s Lemon Pucker Brownies

My friend, Lisa Schneider, recently asked me if I had a recipe for lemon brownies, and I told her YES! Well, instead of just sending her the recipe, I figured I would make them (because let us be honest – I LOVE THESE), and that way I could share the recipe here with all of you! (Oh, and I named them after her too…)

These are delicious and PACKED with lemon flavor. These are also made with lemon juice and lemon zest – nothing artificial here…no extracts, etc. – just delicious natural lemon flavor. AND these are, what I would call, “one bowl” brownies. Only one bowl needed. Now…the mixing technique may be a little odd, but trust me – it works.

The glaze just makes these even better – and when chilled in the refrigerator, WOW! Unbelievably delicious… If you are a lemon fan – you MUST make these… NOW!

Lisa's Lemon Pucker Brownies Blaise the Baker

Lisa’s Lemon Pucker Brownies

For the brownies…

3/4 cup all-purpose flour
3/4 cup white granulated sugar
1/2 teaspoon fine sea salt
1 stick (4 oz.) unsalted butter, softened
2 eggs
Juice from 1 lemon
Zest from 1 lemon

For the glaze…

1 cup powdered sugar
Juice from 1 lemon
Zest from 1 lemon
2 tablespoons whole milk

Start by preheating the oven to 350-degrees F.

Line an 8×8-inch square pan with aluminum foil and spray the foil with non-stick cooking spray.

In a large bowl, combine the softened butter with the all-purpose flour, white granulated sugar and fine sea salt. Beat until a smooth consistency is formed – and everything is combined together.

Beat in the eggs, one at a time, and stir at least 50 times if mixing by hand.

Next, beat in the lemon juice and lemon zest.

Pour the mixture into the prepared pan, smooth and top and place in preheated oven for 29 minutes exactly. They will appear underbaked – they are not.

While the brownies are in the oven, make the glaze by combining the powdered sugar, lemon juice, lemon zest and whole milk in a medium sized bowl and whisking until glaze is formed.

As soon as the brownies are baked, remove from oven and pour on glaze. Smooth out evenly with a spoon and allow to cool before cutting. Once they are cut, store in the refrigerator for up to four days.

Enjoy!

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Chew This – Crescent Roll Apple Dumplings

I am SO excited to share this recipe with everyone! Yes, it calls for a can of crescent rolls, and yes it calls for a can of Sprite, but trust me – TRUST ME… This. Is. Amazing! You have to try it…

This is the perfect combination of apple, cinnamon, sweet and savory – all at the same time.

Before I share this recipe – let me take a minute to say THANK YOU for all of the support and positive feedback I have been getting from my “Chew This!” column! I absolutely LOVE hearing from all of you, and it makes me happy when so many of you say that YOU are happy because of my recipes. Drop me a line at blaisethebaker@gmail.com if you have a question, comment, suggestion – anything! And thank you again for the dedication and support…it means a lot.

Now – on to the recipe…

Crescent Roll Apple Dumplings Chew This Blaise Doubman

Crescent Roll Apple Dumplings

http://www.thecouriertimes.com/neighbors/neighbors_features/article_7baf0206-f8c5-11e4-a49a-f37a57395eb5.html

Enjoy!

Blaise

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Roasted Lemon Chicken

I have had several people ask me for chicken recipes, and I posted about this one on Facebook tonight. It is super easy and really delicious! Versatile too! I made mine on a bed of potatoes and carrots – but you could use anything you would like – such as onions and fennel (which I have done before and is just as delicious)!

Roasted Lemon Chicken Blaise the Baker

Roasted Lemon Chicken

1 large roasting chicken (6-7 pounds)
Olive Oil
Salt
Black Pepper
4 tablespoons butter, softened
6 cups mini carrots
6 cups washed and sliced potatoes (skin on)
4 lemons
2 cups chicken stock
Chicken seasoning (optional)

Start by preheating your oven to 425 degrees F and spray a large roasting pan with non-stick cooking spray.

Remove chicken giblets and dispose. Run the chicken under running water – inside and outside to remove any impurities, etc before patting dry with a paper towel. Place in roasting pan.

Sprinkle the chicken with quite a bit of salt and black pepper. If using – sprinkle with a few tablespoons of chicken seasoning.

Next, flatten out the 4 tablespoons of softened butter between your hands, and place it gently underneath the breast skin – on the top of the chicken. Do this by gently pulling back the skin from the breast, being sure not to separate the two completely. Place the butter under and gently press the skin to spread evenly.

Next, add the mini carrots and sliced potatoes around the chicken in the roaster.

Sprinkle the potatoes and carrots with quite a bit of salt and pepper.

Drizzle olive oil over everything – the chicken and the vegetables.

Cut the lemons in half, remove seeds carefully, and squeeze over everything. After squeezing, place lemons inside the chicken cavity.

Finally, pour in 2 cups of chicken stock.

Cover, and place in preheated oven for 1 1/2 – 2 hours, or until fully cooked.

Remove, allow to sit covered for about 20 minutes, and serve.

Enjoy!

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Ina’s Easy Cheese Danish

I have been wanting to publish this posting for quite awhile – but life had other plans…

It is no secret that I am a HUGE Barefoot Contessa (Ina Garten) fan – and these are beyond amazing! I have made this particular recipe for years because it is not only super EASY, but calls for some of my favorite ingredients – puff pastry, cream cheese and lemon.

These are delicious made ahead (wrap with plastic wrap and placed in the refrigerator overnight) and popped into the oven in the morning for breakfast… or even for a late night snack!

Puff Pastry Blog

Ina’s Easy Cheese Danish

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Enjoy!

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Chew This – Lemon and Butter Oven Pancakes

Today is the official publication day of my “CHEW THIS!” column in “The Courier-Times” and I am so excited to be sharing this recipe with everyone! These pancakes bring to me, a load of childhood memories. My Great Grandma Flora and I would eat pancakes down at my Grandma Barbra’s house EVERY DAY! I do not think we missed a day (or a pancake) for several years.

It was almost like a tradition – and something that I still remember fondly today…

Make sure and pick up a copy of “The Courier-Times” TODAY and let me know what you think! These pancakes are delicious topped with butter and maple syrup – or even powdered sugar and fresh berries!

Oven Pancakes Blog

Lemon and Butter Oven Pancakes

http://www.thecouriertimes.com/neighbors/article_8bb1d9fc-53e9-11e4-bc69-6f7b6d39681c.html

Blaise

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Lemon Loaf

I love Starbucks and their drinks, food and standards. I love the company so much – I own some of their stock! One of my favorite things there (aside from their OPRAH Chai Tea and their “Vanilla Bean Frappuccino” – yum!) is their “Lemon Loaf”. If you have ever had a slice…you will know why! It is flavorful, delicious and moist – packed with lemon flavor! I have researched and researched this recipe and discovered several “copycat recipes” available online. I have made something similar to this in the past, with amazing results…so I thought I would try it again (this time with a “copycat recipe”) and see where it leads…

It was delicious (but not as good as Starbuck’s version). I added a little extra lemon juice and zest to the original recipe, and changed the baking time.

The results are good – but if you want the actual thing – you will need to visit Starbucks! At least for now…

(I tried another “Copycat Recipe” on my blog a few months ago, with “Mrs. Fields” Triple Chocolate Cookies! You can view that blog posting here – https://blaisethebaker.wordpress.com/2014/02/15/triple-chocolate-cookies/)

Starbucks Lemon Loaf Blog

Starbucks “Copycat” Lemon Loaf

For the loaf…
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs 
1 cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
Zest of 1 lemon

For the glaze…
2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
2-4 teaspoons whole milk

Start by preheating the oven to 350 degrees, and grease and flour a regular sized loaf pan.

In a large bowl, combine the flour, baking soda, baking powder and salt with a whisk – whisking to combine.

In another bowl, combine the eggs, white sugar, melted butter, vanilla extract, lemon extract, lemon juice, vegetable oil and zest of one lemon, blending well until thoroughly combined.

Gently fold the wet ingredients into the dry, being very careful not to over mix the batter.

Once combined, pour the batter into the prepared loaf pan and place in preheated oven.

Bake for 50-60 minutes (or until a toothpick inserted in the middle comes out clean)

Once finished baking, remove from oven and allow to cool slightly in the pan before carefully turning the loaf out – and allowing it to fully cool on a plate.

In the meantime, make the glaze by whisking the powdered sugar and fresh lemon juice together. Add a tablespoon of the whole milk a little at a time until the glaze becomes loose. (You want the glaze to be glaze, not frosting)

Pour the glaze over the warm loaf and slice to serve.

Enjoy!

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Lemon Cream Cheese Frosting

Today I tested lemon cupcakes – and found the most amazing frosting! I am still working on and tinkering the cake part of the recipe, but I think the frosting is a keeper!

For the cupcakes, I adapted my “Glazed Lemon Snack Cake” recipe which can be found here…
https://blaisethebaker.wordpress.com/2014/04/14/glazed-lemon-snack-cake/
I changed a few things and added cake flour, etc. so don’t just make the snack cake and pour into cupcake tins! 

The frosting is as follows…

Lemon Cream Cheese Frosting Blog

Lemon Cream Cheese Frosting

1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
4 tablespoons fresh lemon juice

Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you do not bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…

Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.

Slowly add the powdered sugar and blend together.

Add the fresh lemon juice.

Blend with hand mixer and beat for 5 minutes.

Enjoy!

This makes enough frosting to generously frost 12 cupcakes.

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Glazed Lemon Snack Cake

I have been “working” on testing different fast lemon “snack cakes” for awhile – and I think I have found the perfect one. It is simple, delicious and perfect for snacking! You can leave the glaze off if you want, but I prefer to add it immediately as the cake comes out of the oven. It really soaks in, and makes an extra moist cake. This recipe can serve as many as 10 people…but I find it serving about 5 large portions quite well!

LemonSnackCakeBlog

Glazed Lemon Snack Cake

1 1/4 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 teaspoons grated lemon zest
1/4 cup butter, melted
3/4 cup milk
(you will also need powdered sugar, butter and lemon juice for the glaze)

Preheat oven to 350 degrees.

Lightly grease 8-inch square baking pan.

Combine flour, sugar, baking powder and salt in a small bowl and stir to combine.

In a separate bowl combine the egg, lemon zest, melted butter and milk.

Pour the liquid mixture into the dry mixture and stir until JUST combined. (DO NOT over mix – the batter will have a few lumps…this is normal – you want this!)

Pour batter into greased 8-inch pan and bake 30-35 minutes. DO NOT overbake.

While the cake is in the oven make the glaze…

3/4 cup powdered sugar
1 tablespoon melted butter
2-3 tablespoons lemon juice

Mix all ingredients together (using only 2 tablespoons of the lemon juice). If the glaze is not the right consistency (you want the glaze to be “thin” and ribbon like) add the extra tablespoon of lemon juice.

When the cake is done, take the cake out of the oven and allow to rest for about a minute. Pour the glaze over the hot cake and spread out evenly with the back of a spoon.

Allow to cool completely.

Enjoy!

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