Showing posts with label Squares. Show all posts
Showing posts with label Squares. Show all posts

Luscious Lemon Squares

Tuesday, June 18, 2013

After making some lemonade last week, I had some more lemons left over so I decided to make some lemon squares. These sweet but tarty squares will be a hit at any barbecue, baby shower or dinner you host or attend this summer! Enjoy!

Lemon Squares
Prep time: 15 min        Cook Time: 40-50 min           Yield: 20 squares

Ingredients
Crust
- 1 cup All-Purpose flour
- 1/4 cup granulated sugar
- 1/2 cup butter, cold
Topping
- 3/4 cup granulated sugar
- 2 tbsp. All-Purpose flour
- 2 eggs, lightly beaten
- 2 tsp. grated lemon zest
- 4 tbsp lemon juice

Directions
1. Crust: In a medium bowl, combine sugar and flour. Using two knives, cut in butter until mixture resembles coarse crumbs. Press into greased and floured 8-in. square baking pan. Bake at 325F for 20 minutes or until golden.
2. Topping: In a medium bowl, beat sugar, flour, eggs, lemon zest and lemon juice until smooth. Pour over warm crust and return to 325F oven for 20-25 minutes or until set. Allow to cool completely in pan. Dust with icing sugar and cut into squares. Serve warm or cool.

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Chewy Pecan Squares

Saturday, December 1, 2012

Hello and welcome to my "12 days of Christmas Cookies" mini-series. I will kick this off with a new recipe I tried this year - chewy pecan squares. These are so good because they taste like they have caramel in it, but they don't! Four simple ingredients make up this recipe. It is a Turtles inspired recipe shared throughout the web on many sites. Adding chopped pecans to the crust gives the bar a a nuttier taste. Enjoy!


Chewy Pecan Squares
Prep time: 10 min        Total Time: 2 hours           Yield: 16 bars

Ingredients
- 1-1/4 cups graham or vanilla crumbs
- 1/3 cup butter, melted
- 1/4 cup coarsely ground pecans
- 1 cup bittersweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1-1/2 cups chopped pecans
- 1 can (300 mL) sweetened condensed milk

Directions
1. Line a 9-inch square cake pan with parchment paper. In a bowl, mix together graham crumbs, melted butter and ground pecans. Mix until well combined and moistened. Press into cake pan.
2. Sprinkle chocolate chips then chopped pecans over crust. Pour condensed milk over top.
3. Bake in center of oven at 350°F for 25-30 minutes. Once baked, let cool in pan for 15 minutes. Cover and refrigerate to cool completely about 1 hour.

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Cinnamon Apple Cake

Thursday, November 1, 2012

So now that Hallowe'en is officially done, I can now start focusing on the holiday baking (yay!). I have begun, well...sort of. I was busy baking this week, making all sorts of new things that I have never made before. Which is why I wanted to give you two recipes this week instead of my usual one recipe per week. I have collected so many pictures from different dishes and dessert I made that I think I will start posting recipes more often.

This one recipe is of my favourite apple cake that I love to make during the fall season. Apples were on sale these past few weeks, so I bought a bag and made these. I absolutely love apples and cinnamon, and when paired together with a simple cake mixture, the results are tremendous. Enjoy and see you back tomorrow for another recipe!


Cinnamon Apple Cake
Prep time: 10 min        Cook Time: 70 min           Yield: 12-16 servings

Ingredients
Cake
- 2 3/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 eggs
- 1 cup vegetable oil
- 1/3 cup apple juice
- 2 tsp vanilla extract

Apple Filling
- 5-6 large tart apples (such as McIntosh, Granny Smith), peeled and shredded
- 1/3 cup granulated sugar
- 2 tbsp cinnamon


Directions
1. Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan.
2. Combine first four dry ingredients in a bowl. In a separate bowl, beat eggs, oil, apple juice and vanilla. Add dry ingredients in three additions, beating each time. At the final addition, beat batter until smooth. Batter will be smooth and sticky. Don't worry - you don't need to add any more juice or oil. The batter should stick to your whisk.
3. To make the apple filling, toss together shredded apples, cinnamon and sugar in a bowl. (I tend to make this first before I even start on the batter, a type of marinade for the apples. This is when the juices are extracted from the apple and combine well with the sugar and cinnamon.)
4. To assemble your cake, pour and spread 1/3 of the batter in the prepared pan. The batter will most likely stick to your spatula, so I use my hands to spread evenly. Cover with half of the apple filling. Spread another 1/3 of the batter. Cover with the remainder of the apples. Top with the last 1/3 of the batter. If you have any juice left at the bottom of your bowl from the apple mixture, pour over-top of the cake. This will add more moisture and juice to the cake when it is baking, as a lot of the moisture will escape.
5. Bake in centre of oven for 70 minutes, or until toothpick inserted comes out clean. Let cake cool in the pan until completely cooled. Dust with icing sugar when serving.

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Chewy Decadent Brownies

Friday, October 12, 2012

Hi! Thanks for stopping by on this Bakefest Friday. It was my little sister's birthday last week, and I decided to make her her all-time fave dessert - brownies! She loves the brownies that I make, and I love making it for her. It's super easy, and the outcome is dee-lish! These brownies turn out chewy, moist with a bit of a cakey texture. And the best thing is that you don't need to glob on any extra frosting on top (Unless you want to! But make sure to cut down on the sugar in the batter if you do).

Start off by melting 1/2 cup butter and 100 grams semi-sweet chocolate chips in a double boiler over low heat. I do not have a double boiler so for this method, I simply used a small pot filled with water and placed my butter and chocolate chips in a stainless steel bowl. You can either use a bowl or another small pot. But be warned: for either method, make sure that the water does not touch the top pot or bowl.

I melted the butter first and then added the chocolate chips. I find this method works well, since the chocolate melts easier when submerged in the butter. Plus, you don't end up with burnt chocolate if you forget to stir!

Once the chocolate is all melted, you get a thick consistency of this mixture. Take it off the heat.

I transferred the mixture to a bigger bowl, but you don't have to if your bowl is deep enough. Add 1 cup granulated sugar and 1 tsp. vanilla extract. Beat well. I used a whisk, but you can always use a stand-up or hand held mixer. I just like to ensure all of the ingredients are mixed thoroughly. Add 3 eggs, one at a time, beating lightly after each addition.  In a separate bowl, combine flour, baking powder and salt. Stir well. Add this to chocolate mixture, beating until well blended.

Pour chocolate mixture in a greased and floured 9-inch square cake pan, to avoid your brownies getting stuck to the pan. You can sprinkle the top with pecans, walnuts, or M&M's. I used chocolate chips instead.

Bake for 30 minutes or until set at 350°F. Let cool completely in pan.

Enjoy!

Chewy Decadent Brownies
Prep time: 10 min        Cook Time: 30 min           Yield: 16 squares

Ingredients
- 1/2 cup butter
- 100g semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 tsp. vanilla
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt

Directions
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar and vanilla, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread in prepared cake pan.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.

Variations:
Add 1/2 cup chopped pecans or walnuts.
Add 1/3 cup M&M's chocolate candies.
Once cooled, frost with chocolate frosting.
Add an extra egg to the batter for a more cake-like texture, or use 2 eggs for a more chewier brownie. 



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