Thursday, October 24, 2013

Lemon Thumbprint Cookies

I bought lemon curd with no idea what I actually wanted to do with it.  When I saw this on pinterest I had to try it and they were really good!  The cookie itself is delicate and crumbly and not super sweet.  That pairs perfectly with the lemon curd!  The recipe comes from here and hers look lovely compared to my phone picture lol
This says it makes 48 cookies so I probably made mine too big as I only got about 24.

Lemon Thumbprint Cookies with Lemon Curd Filling     
Author: Christina Prep time: 20 mins Cook time: 22 mins Total time: 42 mins Serves: 48 cookies

1 cup unsalted butter, softened
½ cup granulated sugar
2 large egg yolks
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
½ tsp kosher salt
2½ cup all-purpose flour
1 cup Lemon Curd, or store-bought

Heat oven to 350 degrees.
Line two half-sheet-pan baking sheets with parchment or nonstick liners.
Beat butter and sugar in a large bowl with mixer until well blended.
Beat in yolks, lemon zest, lemon juice, and salt.
Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls.
Place balls on prepared sheets, spacing them 1 inch apart.
Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.
Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd.
Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.

Tuesday, April 09, 2013

Pecan Pie Brownies

Oh my gosh, these are heavenly good!!!!  I ran across this recipe on pinterest- it's originally from Just A Taste.

For the brownie batter:
4 large eggs
1 1/4 cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons instant coffee mixed with 2 teaspoons water
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2 cups all-purpose flour
For the pecan pie topping:
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups pecans (whole or chopped)
Special Equipment: two (9-inch) round cake pans
Preheat the oven to 350ºF and grease two 9-inch cake pans with cooking spray.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
Stir in the sugar and melted butter until well combined, then stir in the flour. Divide the batter equally between the two greased pans, using a spatula to smooth it out.
Bake the brownies for 15 minutes then remove them from the oven and set aside. While the brownies are baking, prepare the pecan pie topping by combining the butter, brown sugar, honey and heavy cream in a saucepan, stirring over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Immediately pour the pecan pie topping over the brownies, dividing it equally between the two pans. Return the brownies to the oven for 15 minutes, or until the brownie is fully cooked.
Remove the brownies from the oven and allow them to fully cool in the pans. Use a sharp knife to cut around the edges, remove the brownies from the pan, and then slice and serve.

Saturday, February 02, 2013

Lemon-Blueberry Crumb Bars

These are super rich but so good!

Lemon-Blueberry Crumb Bars

1/2 C butter
1 pkg(2 layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz each) Philadelphia cream cheese, softened
1/2 C sugar
1 Tbsp zest and 3 Tbsp juice from 1 lemon
2 1/2 C fresh blueberries

Heat oven to 350.
Line 13x9 inch pan with foil, with ends of foil extending over sides.  Microwave butter in large microwaveable bowl on HIGH 1 to 1 1/2 minutes or until melted.  Add cake mix and  egg; beat with mixer until well blended.  Press 2/3 of the mixture onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until well blended.  Add remaining egg, zest and juice; mix well.  Pour over crust; top with berries.  Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
Bake 55 minutes to 1 hour or until toothpick inserted in enter comes out clean.  Cool completely.  Use foil handles to lift dessert from pan before cutting into bars.  Keep refigerated.