Category Archives: Cooking/Baking

Lemon Cookie Tarts

Whoa, it’s been awhile since I’ve posted anything! Well maybe this post will make up for it a bit, this is a recipe for lemon tarts that I was inspired to make after seeing something similar on Pinterest, unfortunately that exact recipe wasn’t working for me so I came up with these instead and I love how they turned out!! So yummy, they’d be perfect for a lighter summer dessert or for a tea party.

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Lemon Cookie Tarts

Makes 30-ish.
Cookie Tart Shells

½ C. sugar
½ C. powdered sugar
½ C. butter, softened
½ C. vegetable oil
1 egg, lightly beaten
¼ tsp. almond extract
½ tsp baking soda
½ tsp. cream of tartar
2 C. flour

1. Beat sugars and butter till creamy.
2. Mix rest of ingredients into butter mixture until a smooth dough is formed. Wrap in plastic wrap and chill at least 2 hours.
3. Measure 1 Tbsp. of chilled dough and roll into a ball, place in a greased mini muffin tin and press down center lightly with your thumb. Repeat with rest of dough.
4. Bake at 350 F for 9 minutes. Remove pans from oven and, working quickly, use the back of a rounded 1Tbsp. (or ½ Tbsp. if 1 Tbsp. looks too big) gently press a shallow indentation in each shell.
5.Bake 2-3 minutes more or until edges of shells are firm and golden. Press centers down again if necessary.
6. Let cool in pan for 5 minutes. Remove to cooling rack.
7. Cool completely before filling with lemon curd. Can be frozen unfilled.

Creamy Lemon Curd

1 ½ C. sugar
½ C. butter, softened
pinch of salt
5 large egg yolks
½ C. lemon juice

1. Beat together the sugar, butter, and salt until fluffy. Add the yolks, one at a time, and beat until combined. Add the lemon juice slowly, beating well.
2. Pour the mixture into a stainless steel saucepan and cook over med. low heat until slightly thickened (it’ll set up completely once it’s been refrigerated so don’t worry if it seems soupy), about 20 minutes.
3. Remove from heat, pour into a glass container and cool. Refrigerate until ready to use, can keep up to a week in refrigerator.

Makes about 2 cups.
Great for any recipe calling for lemon curd, also good on scones and as cupcake filling.

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Easter Cake

I thought I would share the cake I decorated for Easter this year:

Obviously I love chocolate bunnies! :)

Obviously I love chocolate bunnies! 🙂

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Shelby Cookie Bar Recipe

Preheat oven to 350F.

Crust

1 ½ c. all-purpose flour
1 c. sugar
½ c. butter, softened
1 tsp. vanilla
2 eggs, lightly beaten

Mix flour, sugar, butter, and vanilla until crumbly. Add eggs and stir until soft dough forms.
Press into a well-greased 13×9 pan.
Bake 15 min.
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Topping

2 eggs, lightly beaten
1 tsp. vanilla
¼ tsp. salt
½ tsp. baking powder
1 ½ c. mini marshmallows
1 ½ c. shredded coconut
1 c. milk chocolate chips

Whisk together first 4 ingredients. Add marshmallows, coconut, and chocolate chips.
Spread evenly on crust when it comes out of the oven.
Bake 10 to 15 min. or until top is lightly browned and set.

Top with 1 c. milk chocolate chips and dig right in! (Or, if you have a will of iron, let it cool and cut into small bars) 🙂

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Christmas Crafting

I’ve been shamefully neglecting my blog (again) but I swear I’ve had good reasons! I’ve been busy with Christmas (and other) crafting, the slide show below is what I’ve finished up lately (that isn’t still secret! Which reminds me; I should really wrap some presents!!)

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And yes, there will be more after Christmas! 🙂

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Leavenworth Layer Bars

Bottom Layer:
½ c. butter, melted
1 c. oats
¼ c. sugar
1 c. flour

Mix until crumbly spread in a greased 9×13-inch pan, pat down firmly.
Bake at 350 degrees for 10 minutes.
Turn oven up to 400 degrees.

Raisin mixture:
1 ¼ c. packed brown sugar
3 eggs
2 c. raisins
¾ c. water
1 ½ tsp. vanilla

Mix in saucepan. Heat on medium-high heat until thickened, stirring constantly.
Pour half of raisin mixture on bottom layer.

Crumb mixture:
2 c. oats
½ c. butter, softened
¼ c. sugar
¼ tsp. salt

Mix all until crumbly.
Spread half of crumb mixture on top of raisin mixture in pan
Spread other half of raisin mixture on top of the first layer of the crumb mixture then top with other half of crumb mixture.

In a small saucepan heat together:
1 c. unpacked brown sugar
¼ c. water
1 tsp. vanilla

Pour evenly over top layer.
Bake 15 – 20 minutes.
Cool and serve.

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Chicken meatballs

I’ve been told these are best meatballs I’ve ever made 🙂 I’ve experimented with different things for a while now… but these are definitely my favorite!

2 lbs ground chicken
1 ¾ c. unseasoned breadcrumbs
2 eggs, beaten
¼ c. milk
1 teaspoon salt
¾ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons BBQ sauce

Preheat oven to 425.
Mix all ingredients. Drop tablespoonfuls of mixture on well-greased baking sheets.
Cook for 15 – 25 minutes, turning once.
Makes 30 to 35 meatballs

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