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Grandma’s Lemon Bars

October 4, 2012 ·

For the next 11 weeks, I am excited to join a group, hosted by Meal Planning Magic, called 12 Weeks of Christmas Treats.   I missed last week due to somebody’s pesky 2 year old molars, hence 11 weeks 🙂   So every Thursday, I will be sharing a delicious Holiday-inspired treat.  I know what you’re thinking…Christmas? It’s only October!  It’s never too early to plan.  Time to dust off those holiday cookie platters!

For my first Christmas treat post, it is only fitting that I share a favorite recipe that my Grandma used to make for the Holidays ~ Lemon Bars.  There was always something extra special about her lemon bars.  They had a perfect balance of tangy and sweet, they had the lovely dusting of powdered sugar on top, and they literally melted in your mouth.  Of our favorites she made, my grandma’s lemon bars topped the list of many (and there definitely were many).  To me, no Holiday cookie platter is complete without lemon bars.  I never realized how easy they were to make, which is an added bonus!

Grandma’s Lemon Bars
 
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Yields: 16 bars
Ingredients
  • ½ cup butter, melted and cooled
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • Cooking spray
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 3 tablespoons fresh lemon juice
  • zest of 1 lemon
  • powdered sugar, for topping
Instructions
  1. Preheat oven to 350 degrees. Spray 8" square baking pan with cooking spray and set aside.
  2. In a small bowl, mix together butter, 1 cup flour and ¼ cup powdered sugar. Press into prepared baking pan. Bake for 20 minutes, or until golden.
  3. In a large bowl, mix sugar, 2 tablespoons flour and baking powder. Add eggs, juice and zest, folding gently until combined.
  4. Pour lemon mixture over baked crust.
  5. Bake at 350 degrees for 20 minutes. Let cool completely and then dust with powdered sugar.

 

 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

Filed Under: dessert, Recipes Tagged With: , , , , ,

Golden Grahams S’mores Bars

September 26, 2012 ·
indoor s'mores
This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!
Golden Graham’s S’mores Bars are a no-bake, graham, chocolate, and marshmallow bar that is super easy to make.  These classic flavors never get old, and it is always fun to find new ways to enjoy the taste of s’more.  These bars are similar to a rice krispie treat, only using graham squares cereal , and chocolate is melted with the marshmallow mixture.  They take about 10 minutes to melt and mix together and then about an hour in the refrigerator to set the chocolate.

I found the recipe years ago on the back of a Nestlé® Toll House®Morsels bag, but had not had an opportunity to make them. Fortunately, as part of the DailyBuzz Food Tastemaker program with Nestlé® Toll House®Morsels, I received a baking kit and coupon for free Nestlé® Toll House®Morsels and was invited to spend the afternoon baking with my favorite little man. It just so happens that Adam is very interested in all that goes on in the kitchen these days. He was more than excited to help!

indoor s'mores Nestle

This was the perfect recipe to get Adam involved in the kitchen. He served as chief ingredient pour-er and chief mixer (before melting, of course), and may have done some on-the-job sampling. He took his jobs very seriously and took great pride in his work. It was fun to have a little baking buddy, and fun to have an excuse to make these Golden Grahams S’mores Bars!

Golden Grahams S’mores Bars
 
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Yields: 24 bars
Ingredients
  • 12.5 ounce box Golden Graham's Cereal
  • 6 cups (10.5 ounce bag) miniature marshmallows, divided
  • 1½ cups NESTLE TOLL HOUSE Milk Chocolate morsels
  • 5 tablespoons butter, cut into small pieces
  • ¼ cup light corn syrup (optional)
  • 1 teaspoon vanilla extract
  • Cooking spray
Instructions
  1. Pour cereal in a large bowl and set aside.
  2. 5 cups of marshmallows, chocolate chips, butter and corn syrup in a medium sauce pan over medium heat. Stir constantly, until melted and smooth. Remove from heat and stir in vanilla extract.
  3. Pour chocolate mixture over cereal, stirring until well coated. Add remaining marshmallows and stir.
  4. Spray 13x9 baking dish with cooking spray.
  5. Pour mixture into prepared baking pan, using a spatula or back of wooden spoon to press the mixture into the pan. Refrigerate for 1 hour, until firm. Cut into bars and serve.

Source: back of the Nestlé® Toll House® Morsels bag

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received a baking kit, a coupon for free bag of Nestlé® Toll House® Morsels, and a stipend.  Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

Filed Under: dessert, kid-friendly, Recipes Tagged With: , , , , , , ,
Black Bean Brownies

Black Bean Brownies

August 8, 2012 ·


Black Bean Brownies

Black beans and brownies…sounds crazy right?  Well, as many have discovered, using black beans in place of flour is a clever way to make brownies a bit healthier (and gluten free) without sacrificing a delicious chocolaty, rich-tasting dessert.  Black Bean Brownies have been on my list of things to make for years, and had I realized how easy they are to make, they would have been made a long time ago!  Essentially you just throw everything in a food processor (or blender), process for a minute, pour in pan and bake.

Then comes the true test…how are they?  Amazing!  Mike and I were both excited to try them and very pleasantly surprised how good they are (or were…the brownies are long gone!)  They have a deep chocolate flavor, a not quite cakey and not quite fudgy texture, and were some of the best brownies I’ve had in a long time!

Black Bean Brownies
 
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Yields: 16 servings
Ingredients
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 eggs
  • 3 tablespoons canola oil
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ⅔ cup brown sugar, packed
  • ½ cup semi-sweet chocolate chips, divided
  • Cooking spray (or additional oil)
Instructions
  1. Preheat oven to 350 degrees. Spray a 8-inch square baking dish with cooking spray (or brush with oil) and set aside.
  2. Put black beans in a food processor and process until smooth.
  3. Add eggs, oil, cocoa, baking powder, vanilla and brown sugar, and process until completely blended. (Note: You may need to stop and scrape down the sides a couple times during this step).
  4. Add ¼ cup chocolate chips and pulse 5 times.
  5. Pour mixture in prepared baking dish. Sprinkle top with remaining chocolate chips.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Put on a wire rack and let cool completely before serving.

Source:  Whole Living

Filed Under: dessert, Featured, gluten free, healthy, Recipes Tagged With: , , , , ,
chocolate cream cheese chocolate chips cupcakes

Black Bottom Cupcakes

August 3, 2012 ·
chocolate cream cheese chocolate chips cupcakes healthy easy

Black Bottom Cupcakes are one of my favorite desserts to make (and eat!).  They are chocolate cake and chocolate chip cheesecake at its finest, and they are so quick and easy to make.  The chocolate cake is a nice and light basic chocolate cake, which pairs nicely with the rich chocolate chip cheesecake filling.  The cheesecake filling takes the place of buttery frosting, which makes these cupcakes a lighter option.  They’re also less messy, making these one of my go-tos when I’m in charge of bringing a dessert.  Everybody always loves them.  Black Bottom Cupcakes are made with simple ingredients that can be kept on hand at all times, making them perfect for parties, travel, potlucks, or simply when the craving strikes.

chocolate cream cheese chocolate chips cupcakes healthy easy


Black Bottom Cupcakes
 
Print
Yields: 18-24 cupcakes
Ingredients
FILLING:
  • 8-ounce block Neufachtel cream cheese (1/3 less fat), room temperature
  • 1 egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used miniature chips)
CAKE:
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line muffin tin cups with paper liners or spray with cooking spray. Set aside.
  2. First make the filling: In a small bowl, beat cream cheese, egg, sugar and egg until combined and fluffy. Stir in chocolate chips and set aside.
  3. Then make then cake: In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt (if using). Make a well in the center.
  4. In a small bowl, stir water, oil, vinegar and vanilla until combined. (Note: I just mix everything in my liquid measuring cup...one less dish to wash).
  5. Add liquid mixture to dry ingredients, pouring into the well. Fold gently until well blended.
  6. Divide cake batter evenly among prepared muffin cups. Then divide the filling evenly over cake batter by spooning a dollop of the cream cheese filling over the cake batter.
  7. Bake for 20 to 25 minutes, or until cake is set. Let cool in pan for 5 minutes and then transfer to a wire rack to cool completely.

 

Adapted from allrecipes.com

Filed Under: dessert, Recipes Tagged With: , , , , , , ,
peanut butter peanut butter chip chocolate chewy cookies

Double Peanut Butter Chocolate Chewies

July 13, 2012 ·
peanut butter peanut butter chip chocolate chewy cookies
I don’t even know where to begin about these cookies. They have the peanut butter and chocolate combination, which we all know and love. But these Double Peanut Butter Chocolate Chewies are truly not any ordinary chocolate and peanut butter cookie. They are amazingly chewy, without being cakey. They have a delicious balance of peanut butter and chocolate. These cookies are made without any butter and have yogurt and oats to add some wholesome goodness (dare I suggest this makes them fit for breakfast?)

A couple tips:  When flattening the cookies before baking, keep in mind they will spread.  Just flatten them a little bit and you will be fine.  Keep an eye on the bake time, because over baking the cookies will result in a less chewy cookie.  I baked mine for 8 minutes and that was perfect with my oven…but definitely keep an eye on them.

Double Peanut Butter Chocolate Chewies
 
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Yields: 36 cookies
Ingredients
  • 1 cup chunky natural peanut butter
  • ¼ cup canola oil
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 3 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon vanilla extract
  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup rolled oats (I used quick oats)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup peanut butter chips
  • ¼ cup turbinado sugar
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, whisk flour, cocoa, oats, baking soda and salt. Set aside.
  3. In a large bowl, beat peanut butter, oil, brown sugar and granulated sugar on medium speed until blended. Beat in eggs, yogurt and vanilla until combined.
  4. Gradually add flour mixture to the peanut butter mixture, stirring until blended. Stir in chocolate and peanut butter chips.
  5. On prepared cookie sheets, place rounded tablespoonfuls of dough 2 inches apart.
  6. Dip the bottom of a class in water, and then dip the class in turbinado sugar. Using the sugared glass, flatten the dough slightly, leaving a thin layer of sugar on top. Re-wet glass, as needed.
  7. Bake cookies for 8 to 10 minutes (be sure not to over bake!). Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Barely adapted from Eating Well

Filed Under: dessert, healthy, Recipes Tagged With: , , , , , , ,
frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and Cream Sandwiches

June 16, 2012 ·
frozen strawberries and cream cool whip graham cracker sandwiches
 Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms
We recently picked up several pounds of fresh strawberries from our local farm.  While we will happily eat a majority of them plain, I also have a long list of things to make with these delicious strawberries.  Muffins and pancakes were at the top of the list (of course), but I wanted to make a dessert as well.  Nothing elaborate or fussy, just something simple and tasty to enjoy at the end of our day.
frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and cream immediately came to mind.  It is such a classic combination that is simple and tasty.  But I wanted something a little more interesting, while still being easy.  With a toddler in the house, we of course have lots of graham crackers.  With COOL WHIP whipped topping, strawberries and graham crackers on hand, it seemed all the pieces were falling into place to make these cute little Strawberries and Cream Sandwiches.

Strawberries and Cream Sandwiches are a chilly version of strawberries and cream.  They are similar to an ice cream sandwich except made with COOL WHIP whipped topping instead of ice cream.

I like the flexibility and the simplicity of these Strawberries and Cream Sandwiches. The recipe is super quick and easy to make, can be made ahead, and can be multiplied or adjusted to suit your preferences.

Do you have a special dessert you’d like to share? Enter COOL WHIP’s Fan Dessert of the Month Contest for a chance to win $500! Simply make a COOL WHIP dessert, take a photo, and upload it here. Enter now!

frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and Cream Sandwiches
 
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Yields: 3 sandwiches
Ingredients
  • ½ cup COOL WHIP whipped topping, thawed
  • ¼ cup diced strawberries
  • 6 graham cracker squares (3 sheets broken in half)
Instructions
  1. Place 3 graham cracker squares on a plate or baking sheet.
  2. Put strawberries in a bowl. Fold in COOL WHIP whipped topping until combined.
  3. Spoon an even amount of COOL WHIP mixture on top of each square. Top with remaining graham cracker square.
  4. Place in freezer until COOL WHIP whipped topping has set, about 30 minutes.

Disclaimer:  Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

Filed Under: dessert, Recipes Tagged With: , , , , , ,

Flourless Peanut Butter Cookies

June 12, 2012 ·
three ingredient gluten free peanut butter cookies without flour

I was flipping through one of my holiday cookie publications recently, when I stumbled upon a recipe for Flourless Peanut Butter Cookies.  Made with no flour and only 3 simple ingredients, I was intrigued by how seemingly easy these cookies were.  Not only are these Flourless Peanut Butter Cookies easy to make, they are super tasty too.  I was pleasantly surprised at how something so simple can be so incredible!  The result is a soft and chewy cookie that is perfectly peanut buttery.  While perfect as-is, a cup of chocolate chips or chopped peanuts would be a delicious addition to this recipe.

Flourless Peanut Butter Cookies
 
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Yields: 24 cookies
Ingredients
  • 1 cup natural peanut butter (chunky or creamy)
  • ¾ cup brown sugar, packed
  • 1 egg, lightly beaten
Instructions
  1. In a large bowl, beat peanut butter, sugar and egg together until blended. Put in the refrigerator for at least 30 minutes to firm up the dough.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment.
  3. Drop dough by tablespoonful onto prepared cookie sheet and flatten with the tines of a fork, creating a cross-hatch pattern. (Tip: It is helpful to spray fork with cooking spray to keep it from sticking to cookie).
  4. Bake for 8 minutes (Note: Be careful not to overbake, otherwise it will result in a crisper cookie). Let cool on cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Adapted from Taste of Home: Holiday Cookies

Filed Under: dessert, gluten free, Recipes, vegetarian Tagged With: , , , , , , , ,

Easy Creamy S’more Pie

June 5, 2012 ·
This Easy Creamy S’more Pie is very simple to make and tastes like a chilly, creamy version of a s’more.  It starts with a graham cracker crust, topped with a smooth chocolate layer. It is then topped with a fluffy marshmallow layer, which has a similar consistency to the soft, pillow center of a marshmallow that has been toasted in the fire. The result is a creamy, delicious s’more pie.
This pie is made with only 5 simple ingredients, which can be kept on hand at all times. The hands on time takes less than 10 minutes, making this pie a cinch to make any time.
Easy Creamy S’more Pie pie is a refreshing treat for a hot summer day, a tasty way to end any day or share with family and friends. The recipe is easily doubled, making it perfect for get-togethers or to have one as a spare. Enjoy!

Easy Creamy S’more Pie
 
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Yields: 6-8 servings
Ingredients
  • 1 pre-made graham cracker pie crust
  • 1½ cups miniature marshmallows
  • 1¼ cup skim milk, divided
  • 1 (1.4 ounce) package instant chocolate pudding
  • 4 ounces COOL WHIP whipped topping
  • COOL WHIP whipped topping, optional, for garnish
  • graham cracker crumbs, optional for garnish
  • chocolate squares, optional for garnish
Instructions
  1. Stir marshmallows and ¼ cup milk together in a microwave safe bowl. Microwave on high for 1½ minutes and stir. Continue to microwave and stir in 30 second increments until marshmallows are melted. Refrigerate until cooled (about 40 minutes).
  2. Once marshmallow mixture has cooled, fold in 4 ounces of COOL WHIP whipped topping.
  3. Whisk together the pudding mix and remaining 1 cup of milk for about 2 minutes or until mixture thickens.
  4. Pour pudding mixture into graham cracker pie crust.
  5. Spoon dollops of marshmallow mixture on top of pudding mixture, and then gently spread using a silicone spatula.
  6. Refrigerate for at least 4 hours to overnight. Decorate with additional COOL WHIP whipped topping, chocolate squares, and graham cracker crumbs, as desired.

 

Adapted from Kraft and allrecipes

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

Filed Under: dessert, Recipes Tagged With: , , , , , , , , , , ,

Chocolate Peanut Butter Cupcakes with Chocolate Frosting

June 1, 2012 ·

Last Saturday was a special anniversary.  An anniversary worthy of these Chocolate Peanut Butter Cupcakes made with chocolate cake, filled with peanut butter and topped with a fluffy chocolate frosting.  These cupcakes are light, decadent and perfect to celebrate this milestone anniversary.  This anniversary in question, or blog-o-versary as some call it, marks the 1 year anniversary of Alida’s Kitchen!

The chocolate/peanut butter combination is always a winner for any celebration.  I doubled the amount of peanut butter filling from the original recipe, which resulted in a generous amount of peanut butter.  It had a good peanut butter to chocolate ratio, which is key.  I used my go-to chocolate frosting, which is a classic and pipes really nicely. 

These Chocolate Peanut Butter Cupcakes were super easy to make and the result was the perfect treat to celebrate the 1 year blog-o-versary of Alida’s Kitchen.  I want to thank you all so much for visiting and for cooking and baking with me this past year! 

Chocolate Peanut Butter Cupcakes with Chocolate Frosting
Yields 24 cupcakes

Ingredients
FILLING:
6 ounces Neufchatel cream cheese (the 1/3 less fat kind), at room temperature
1/2 cup peanut butter
1/4 cup granulated sugar
2 tablespoons skim milk

CAKE:
2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup skim milk
1/2 cup canola oil
2 teaspoons vanilla extract

FROSTING:
1/2 cup (1 stick) butter

2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup skim milk
1 teaspoon vanilla extract

Directions

  1. Make Filling:  In a small bowl, beat cream cheese, peanut butter, sugar, and milk until combined.  Set aside.
  2. Make Cake: Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners and set aside.
  3. In a large bowl, whisk sugar, flour, cocoa, baking powder, salt and baking soda.
  4. In a separate bowl, whisk the eggs, water, milk, oil and vanilla.  Fold into dry ingredients until just moistened.  (note: batter will be thin).
  5. Fill prepared muffin cups half full with batter. 
  6. Divide filling evenly amongst the 24 cups, dropping spoonfuls of filling in the center of each cup (Tip: using a scale is handy for measuring and even distribution.  If you don’t have a scale, The filling amounts to approx. a generous rounded tablespoon per cupcake). 
  7. Cover each cup with remaining batter.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean.  Cool for 10 minutes in the pan and the move cupcakes to a wire rack to cool completely.
  9. Once cooled, frost with chocolate frosting and decorate as desired.  
  10. Make Frosting:  Melt the butter. Whisk in the cocoa powder, whisking until smooth.
  11. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Source for cake and filling: Taste of Home; frosting: Chocolate Zucchini Cupcakes

Filed Under: dessert, Recipes Tagged With: , , , , , , ,

No-Bake Peanut Butter Pie

May 7, 2012 ·
easy no-bake frozen cool whip peanut butter pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

easy no-bake frozen cool whip peanut butter pie

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

easy no-bake frozen cool whip peanut butter pie
The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
 
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Yields: 2 pies, 8-10 servings per pie
Ingredients
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
Instructions
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

Filed Under: dessert, Recipes Tagged With: , , , , , , , , , , , ,