Lemony Lemon Bars

Lemony Lemon Bars

recipe source: America’s Test Kitchen

Crust:

1 cup AP flour

1/4 cup sugar

1/2 tsp salt

Stir until combined then add

8 Tbsp melted butter, unsalted 

Mix well and pat evenly in a foil lined 8x8 pan. Bake at 350 for 19-24 minutes, until deep golden brown

Filling:

2/3 cup lemon juice

2 tsp lemon zest

2 tsp cream of tartar

Mix, set aside

In a separate bowl, add

1 cup of sugar

2 Tbsp flour

1/4 tsp salt 

3 eggs

3 egg yolks

Mix well add lemon juice 

Pour into medium saucepan and heat over medium low heat until it reaches 160 degrees. 5-8 minutes.

Add

4 T butter cubed

Mix until butter is melted. Strain curd and then pour into crust. Bake at 350 until set. 8-12 minutes.

Sourdough Waffles

 

Sourdough Waffles

For my sourdough people - foolproof way to use sourdough discard! So delicious!

Course: Breakfast

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Refrigeration: 8 hours

Recipe Source: ambers kitchen cooks.com

Ingredients

Overnight Sponge

• 2 cups whole wheat or white flour
• 2 cups milk (or milk substitute)
• 1 cup natural yeast starter (discard or active)
• 3 T coconut sugar

In the morning, add: 

• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 tsp salt

Instructions

• Combine overnight sponge ingredients. Mix well and let sit overnight. (I choose to let the milk sit at room temperature overnight to help it ferment. If you are uncomfortable with that, feel free to refrigerate it overnight.)
• In the morning, add the remaining ingredients, mix well, and cook your waffles on a waffle iron.
• The batter can be stored in the fridge for up to 3 days. 

Nathan's gooey meat sandwich

 ingredients: 

smoked roast sliced thin. (Warmed)

2 slices of bread for each serving. 

1/3 cup miracle whip

1/8 cup tamed jalapeños 

1/8 tsp minced garlic

Directions 

Mix mayo, jalapeño and garlic in a bowl. Butter one side of each slice of bread. Spread mayo mixture on other side of bread. place one slice of bread on grill butter side down, sprinkle with mozzarella then thinly sliced meat, add more mozzarella and then the final piece of bread, butter side up. Grill on both sides until golden brown and gooey.

Winter Pomegranate Salad with Maple Candied Walnuts

Winter Pomegranate Salad with Maple Candied Walnuts

Source: halfbakedharvest.com

Ingredients

• 2 cups raw walnuts
• 1/3 cup pure maple syrup
• 1/4 teaspoon ground cinnamon
• 1 pinch crushed red pepper
• flaky sea salt
• 6 cups mixed greens, I use baby kale and spinach
• 2 cups arugula
• 2 cups POM POMS Fresh Pomegranate Arils 
• 1 blood or cara cara orange, sliced (optional)
• 1/2 cup dried cranberries 
• 1/2 cup crumbled goat cheese

Balsamic Fig Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon fig preserves
• kosher salt and black pepper 

Instructions

• 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper, and salt. Bake for 15-20 minutes, stirring twice throughout cooking, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt. 

  2. Add the greens to a large salad bowl. Add the POM POMS, oranges (if using), cranberries, goat cheese, and walnuts. Gently toss the salad. 

  3. To make the dressing. Combine all ingredients in a glass jar and shake to combine. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!

Chicken Salad

 Source: Aunt Denice

Ingredients

2 cups cooked chicken, chopped (I use rotisserie chicken from Costco)

1T lemon juice

1/2 cup mayonnaise 

1/4 t salt

1/4 t pepper

1/3 cup toasted almonds, chopped

2 stalks celery, chopped 

1-2 cups purple grapes, sliced in half

Directions

Combine all ingredients in a large bowl. Serve on croissants or as is.

Chocolate Cupcakes

 Source: Marthastewart.com

Ingredients

• 3/4 cup unsweetened cocoa powder 
• 3/4 cup all-purpose flour 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt 
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
• 1 cup sugar 
• 3 large eggs 
• 1 teaspoon vanilla extract 
• 1/2 cup sour cream 
• Easy White Icing
• Sprinkles (optional) 

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

• Step 2

  Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

• Step 3

  Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

• Step 4

  Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Crumbl Copycat Chocolate Chip Cookies

 

Recipe source: lifestyleofafoodie

Makes 12 large cookies

Ingredients

• 1 & 1/2 stick butter cold
• 1/4 cup shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cup all purpose flour
• 1/3 cup corn starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 & 1/4 cup milk chocolate chips 

Instructions

• Preheat the oven to 375F and line a baking sheet with parchement paper then set aside. 
• In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy. 
• Add in the eggs and the vnailla extract and mix until combined. 
• Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold. 
• Using a ¼ cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked. 
• As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them. 

Notes

TIPS

• Chill the cookie dough before baking- Chilling the cookies before baking will ensure that they don't spread too much and retain that super soft and gooey center.
• Use milk chocolate chip cookies- The OG CRUMBL chocolate chip cookies use these insanely good milk chocolate chips. I found that the closest chocolate chips to those and the ones that yield the best flavor are the Ghirardelli chocolate chips.
• Use the cookie cutter trick- Using the cookie cutter trick to make the perfect round cookies doesn't do just that. It brings the cookie back together in case it spreads too much to keep it thick and chewy in the center.
• Let the cookie rest after baking to set fully- The cookies will seem underbaked right out of the oven and that's why you need to let them cool down before digging in. I actually prefer these cookies after they sit overnight. The texture is just so good!

How to store chocolate chip cookies for maximum freshness?

I personally think these cookies taste better the next day. It gives them more time to set and develop those amazing chocolate chip cookie flavors.

To store your chocolate chip cookies, place them in an airtight container and store at room temperate for up to 4 days.

You can also store them in an airtight container in the fridge for up to 7 days. I prefer this method and usually pop them in the microwave for a few seconds to get them soft and chewy, ooey gooey again!