Hot Cocoa Cookies

It's the holiday season and I have to hang my head and admit that holiday baking has been the furthest thing from my mind.  Being 9 months pregnant probably has something to do with that, but still!  Today I decided that this must change!  I browsed through some recipes and found this one that I thought would be perfect!  It definitely satisfies the chocolate craving I've been having :) I found the recipe over here. 

Ingredients:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Marshmallows
and I used semi-sweet chocolate chips instead of the baking chocolate for the tops of the cookies.


 Directions:

In a medium saucepan, melt together:  butter and 12 oz. chopped semisweet chocolate (bars).  Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:  flour, unsweetened cocoa powder, baking powder and  salt.

Using an electric mixer, beat together:  light brown sugar, eggs,  and vanilla extract.

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Seriously, a cookie shouldn't be allowed to taste this good!
From my kitchen to yours, ENJOY!

 photo credit

Brownie Peppermint Cookies

If you are looking for a festive, yummy, and adorable treat either for your family or to give away, this is a GREAT cookie to make!  My kids helped me make them for others this week and they were super simply and my kids definitely approved of the cookie!  I found the recipe over at Cooking Classy. 

What the recipe called for:

For the Cookie:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

 

Directions: 

 Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

 

Ingredients for the frosting:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

 

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

 

 Looks SUPER yummy and pretty doesn't it?  

From my kitchen to yours, enjoy!

Photo Credit

 

Moms Simple Pumpkin Roll

I faced a fear today!  I tried something I have been too intimidated to try!  Some people face their fear of heights.... that is so not me..... instead, I faced a baking fear :)  I gave my hand a try at a pumpkin roll!  I enjoy these immensely, but always feared trying to make one, thinking it was way to complex to even try!

Even though my pumpkin roll did not turn out picture perfect, it turned out VERY yummy :)  Practice makes perfect, right?

Here's the recipe I used: (you can find it over here)

Pumpkin Batter
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Icing
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
Extra
powdered sugar, sifted, for rolling and for decoration
Directions:

1
Preheat oven to 350 degrees.
2
Beat eggs for 5 minutes to make fluffy.
3
Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
4
Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
5
Bake for 15 minutes.
6
Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
7
Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
8
Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
9
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
10
Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
11
Place seam side down and refridge again.
12
Sprinkle top with extra sifted flour for decoration.


Read more at: http://thanksgiving.food.com/recipe/moms-simple-pumpkin-roll-339887?oc=linkback

From my kitchen to yours, ENJOY!


Photo Credit 

Apple Dump Cake

If you are looking for simple, this would be the recipe for you!  Only 3 ingredients and that's it!  Yay for saving on the budget and for a yummy dish!

What I used:
1 box cake mix (I used strawberry)
I whipped up my own apple pie filling but you can easily use two cans of apple pie filling
1 1/2 sticks butter

Mix up your apple pie filling or just spread your store bought filling into an ungreased 9x13 cake pan.  Pour your dry cake mix on top of the filling.  Top it all off with butter that you have sliced into several pieces.
Bake at 350 for 50 minutes.

See?  I told you it was simple!




Photo courtesy:

From my kitchen to yours, ENJOY!

Creamy Fruit Dessert

It's the summer time around these parts and honestly, it's just plain hot!  Where we live the temps stay in the 100's for the summer months and turning on the oven is not something I take pleasure in!  When I found this recipe I decided to tweak it up a notch to make it my own and let me tell ya, it is SUPER yummy, is pretty good for you, and doesn't involve the oven!  A win-win all around!

What I used:
1 large carton lowfat strawberry flavored yogurt
2 pkgs. (the smaller boxes) fat free/sugar free cheesecake pudding mix
1 large carton of fat free cool whip
11 oz. blueberries
a few banana's sliced up
a few strawberries sliced up

Mix up your pudding first and get that chilled.  Next, mix all the other ingredients together and chill for one hour before serving.

Seriously, it doesn't get much more simple than that!!

From my kitchen to yours, enjoy!!













Photo Credit and original recipe can be found here. 

Cherry Chocolate Cookies

This cookie recipe is perfect for Valentines Day!  I made these with our teen guys at church for a bake sale we were prepping for.  Cherry's and chocolate, mmmmm!!!!  The recipe originally came from here.

What the recipe called for:
1 cup unsalted butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies


1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9.  Sprinkle each cookie with a little granulated sugar.
10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
12.  Transfer the cookies to a wire rack to cool completely.

From my kitchen to yours, Enjoy!!

Chocolate Lust Cake

Whoa.  I don't have to get beyond that one "whoa" that's how great this dessert tastes!  Seriously! Not to mention it was easy peasy!  The recipe I originally found called for a different crust and a pumpkin spice pudding.  Since my hubby doesn't have the taste for nuts and I couldn't find the pumpkin spice pudding, I went with the best thing instead, CHOCOLATE! :)  Every girls best friend :)

What I used:
One graham cracker crust made from scratch.  I used this recipe.
2 pkgs. (3.4 oz) instant chocolate pudding
1 pkg (8oz.) cream cheese
1 1/2 containers cool whip
3 cups cold milk
1 cup powdered sugar

Make your crust and then press it into a baking dish.  I used a square one... can't remember the dimensions off the top of my head though... bake it for 7 min. at 375.
Next take your cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread carefully over the top of the already cooled crust. 
Now, for the chocolate :)  Take your pudding mix and add your 3 cups of milk.  Whip up until smooth and place in fridge for about 5 - 10 min.  You want it to set slightly.  Once pudding is ready pour it over top of the cream cheese mixture and top with the rest of your cool whip.  In my hubby's opinion you can never have to much whipped topping :)  If I had any on hand I would have sprinkled a bit of shaved chocolate on top, but alas, I didn't. 
Keep in fridge until ready to serve. 

Oh man.... this stuff is GOOD!

I didn't snap a picture of mine, but here is what it looks like..... only with chocolate instead of pumpkin :)

photo credit

From my kitchen to yours, ENJOY!

Hot cocoa Brownie mugs

Okay, this is just so cute!  My kids loved these and they so look adorable. Give 'em a try and let me know what you think!

1 box of brownie mix (Yes, I made it easy on myself!)
cup cake liners
small marshmallows
chocolate chips
marshmallow cream
Mini candy canes

Whip up your brownie mix according to directions.  Fill muffin tin with liners and gently spray with non stick spray.  Pour batter into cupcake liners and bake at 350 for 25 min. or until done.  When cupcakes are cooled off top with a small amount of marshmallow cream, a few marshmallows and a few chocolate chips.  After creating this I thought it would also taste good to use a cool whip/readi whip instead of the marshmallow cream just to change it up a bit.  Unwrap the mini candy cane and place on side of cupcake to make it look like a handle.

Super cute, right?!  I promise, they will be a hit with the kids!

From our kitchen to yours, enjoy!

Milk Chocolate Mint Oero Truffles

If you are going to make something with chocolate you might as well do it right, right?  I know many of you readers out there are fans of dark chocolate, will I be stoned if I admit that I am not crazy about dark chocolate?  *Ducking behind couch just in case someone throws something*  Milk chocolate is my love so this recipe is right up my alley.  If you are looking for a dessert that is super easy and full of all those Christmas time flavors, this is the choice for you!

What I used:
1 package of mint oreos......my cheap self went all out and actually bought the brand name of mint oreos....it was painful, but  #1 I couldn't find any off brand and #2 I REALLY wanted to make this recipe!
1 8oz. pkg. cream cheese, softned
1 tsp. mint extract
1 box bakers chocolate (8 oz), melted
2 crushed mint candy canes

Crush your oreos, I mean finely crush them.  I used my husbands handy dandy hammer because I don't have a food processor, it worked just fine!  Simply place the oreos in a ziploc, place the bag on top of a cutting board and let out your frustration out by banging away :)
One your cookies are finely crushed place the crumbs in your mixer and add the cream cheese.  Beat the cream cheese and cookie crumbs until mixed smooth.  Taking a spoon, make one inch balls and place on cookie sheet covered in wax paper.  Once all your cookie balls are made melt your chocolate. I just put it all in a  microwave safe bowl and melted them 30 seconds at a time. Once chocolate is melted add your extract and mix well.
Now using a fork, scoop up your cookie balls and place in chocolate.  Roll around until completely covered and let excess chocolate drip back into the bowl.  Place on cookie sheet again and repeat until all cookie balls are covered in chocolate.  Now, take your crushed candy canes and sprinkle on top of truffles and place in fridge to harden.  Keep refrigerated.
Voila!  Now wasn't that easy?  I seriously need one of those *easy* buttons :)

Let's just get one more look at these babies..... Yes, they REALLY do taste as good as they look!

From my kitchen to yours, Enjoy!

Kid friendly cookies

We had a special dinner a few weeks ago at our church and I knew there would be some little ones running around so I wanted to make some kid friendly desserts.  They are simple sugar cookies made to look like a melted snowman.  SUPER cute and the kids loved them!  I wish I had a bit more artistic ability to make them even cuter, but hey, it was my first time and in the eyes of my little ones they looked amazing :)  The idea came from here.

What I used:
My sugar cookie recipe came from here....

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Also, you will need frosting, I made my own from scratch but you can easily pick up some already made and also  giant marshmallows.

For the cookies: 
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.  

Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.  Spray a microwave safe plate with cooking spray and place your giant marshmallows on it.  Cook the marshmallows for 20 seconds.   Be sure to really watch them because you don't want the marshmallows to double in size.
Spray your fingers and then pull off the plate and place on cookie.  The simply decorate the cookies how you want them to look!  So cute and kids love them!

photo courtesy

From my kitchen to yours, ENJOY!

Oreo Cheesecake Bites

Hello, my name is Wendy and I am a lover of all things cheesecake.  *Insert 'Hello, Wendy'* :)  When this recipe found me oh I knew it was a match made in heaven!  Seriously.  Can you really mess up a recipe that has cream cheese and oreos in it?  I think not!  If you are looking for a great tasting dessert to wow the socks off your company, then these Oreo Cheesecake Bites are right up your alley.  Seriously :)  The original recipe comes from here. 

What I used:
36 Oero type cookies, divided
1/4 cup butter
4 pkgs. cream cheese, softened (can you tell this recipe is so naughty already, but SO GOOD!)
1 Cup granulated sugar
1 cup sour cream
1 tsp. vanilla
4 large eggs
4 ounces semi-sweet chocolate
(the recipe also calls for 4 oz. white chocolate, but I didn't use it)

Preheat oven to 325 degrees.

Line a 9x13 baking dish with foil, making sure the foil overlaps the dish.  Crush up 24 of your Oreo cookies.  Melt butter and mix with the cookies.  Press firmly into the bottom of your dish.

This is a good time to have a kitchen aid because it will do all of your work for you.  Toss in your cream cheese and sugar and mix well.  Add in your sour cream and vanilla and mix your eggs in one at a time.  Toss in your remaining crushed cookies and mix well.  Carefully pour over crust.

Bake for 35-45 min. or until the sides are set and the center is almost set.  Cool completely.

When the cheesecake is cooled cover with plastic wrap and refrigerate for at least 2 hours.  When chilled remove the cheesecake from the dish using the foil.  Cut into bite size pieces and top with drizzled melted chocolate.  I did a little more than a drizzle because I'm a girl and you just have to do chocolate right ;)  Chill until ready to serve.  I actually placed mine in the freezer for a few hours and they came out tasting soooooooo amazingly good!  A big hit indeed!

From my kitchen to yours, Enjoy!

Ultimate Chocolate Chip Cookie n' Oreo Brownie Bar

The cookie and brownie (not to mention chocolate!) lover in you will appreciate this recipe!!  I found it over here and I am SO thankful this recipe found me ;)  I know our family and our teen group at church is going to love them!  They are so easy to whip up and really don't take much time, especially if you have a kitchen aid to do most of the mixing for you.  I made these this morning and it makes your house smell SO yummy too :)

What the Recipe called for:
Your favorite cookie dough recipe.  I used my own from over here.
Pkg of Oreos (I used the off brand because I'm cheap like that :)
1 family size pkg. Brownie mix

Mix up your cookie dough and spread in a 9x13 baking dish.  You can line your baking dish with wax paper that is sprayed with non-stick cooking spray.  Take your Oreos and spread out making a complete layer of cookies on top of the cookie dough.  Mix up your brownie mix and pour on top of the cookies.  Spread so it is all even on top of the cookie layer.  Bake at 350 for 45-50 min.  Remove from oven and top with hot fudge and ice cream if you so choose.  Then enjoy a little heaven on earth!

Photo Credit 

From my kitchen to yours, Enjoy!

Apple Bites....

It's fall and what better way to celebrate this season than with making caramel apples?  Since we have little ones I knew they wouldn't sit there and just chow down on a whole apple.  Instead, I saw this idea and thought I would put it to good use :) Here's what I did:

What I used:
2 Granny smith Apples
1 pkg caramels
2tbsp. water

I chopped the apples up into bite size pieces.  Meanwhile, my kiddos helped unwrap the package of caramels and put them in a pot.  Once all the pieces were unwrapped we added the water and my hubby heated up the pot.  Once the caramels were all melted we poured the sauce into a bowl so the kids could help dip the apples. We gave the kids toothpicks and they poked all the apples then dipped them in the sauce.  The outcome?  Very happy tummies :)

From our kitchen to yours, Enjoy!

Pumpkin Chip cookies

I came up with this recipe trying to make something out of the ordinary.  I really just experimented to see how it would all taste and it came out tasting great! 

What I used:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
dash of nutmeg
1 tsp. pumpkin pie spice
12 oz. semisweet choco chips

Cream first 5 till light. Sift dry ingredients. Mix together. Add chips. Take a spoon (like a cereal spoon) and scoop out dough. Roll into balls and place on a sprayed cookie sheet. Continue until all dough is rolled into separate 1 or 2 in. balls. Bake at 375 for 10-12 minutes.

From my kitchen to yours, enjoy!

Super easy dessert!

This is SUCH a yummy recipe and takes hardly any time to make.  Chocolate lovers, this one is for you! I got the recipe from here....

What You Need

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

15   OREO Cookies, coarsely chopped

Make It

PREPARE brownies and bake as directed on package for 13x9-inch pan, stirring chopped cookies into batter before pouring into prepared pan.

From My Kitchen to yours, enjoy!!

Homemade Reeses Cups

Hold on now, this recipe is about to blow your socks off!  I whipped these babies up yesterday and oh wow....they are SO amazing!  Not good for the waistline at all, but definitely worth the bite anyway :)  How can you go wrong with peanut butter and chocolate?  Two of a girls best friends :) Give the recipe a try and tell me what you think!

What I used:
1 cup creamy peanut butter, divided
4 1/2 tbsp. butter, softned
1/2 cup powdered sugar (you can add a little more if the mixture doesn't taste sweet enough for you)
1 bag semi-sweet chocolate chips
1 Hershey's bar, chopped
4 squares of almond bark

Take 1/2 cup of peanut butter and mix in a bowl with butter and powdered sugar.  Mix until smooth and set bowl aside. 
Take the remaining 1/2 cup of peanut butter and all of the chocolate and in a microwave safe bowl, melt.  Your chocolate and peanut butter mixture should be very creamy. 
Take out a muffin tin and line with cupcake liners.  Take a tiny bit of chocolate mixture and pour into the bottom of liners.  Top with a small amount of peanut butter mixture and cover with chocolate mixture.  Your reeses' should only fill the liner 1/2 way if that.  Continue to fill the rest of tin up until your muffin tin is full.  Place in the fridge to set or in the freezer to do a quick set.  Store in an air tight container and keep in the fridge until ready to serve.  These will melt in your hand if eaten too slowly but they are definitely finger-lickin' good :)
From my kitchen to yours, ENJOY!

Softest Chocolate Chip Cookies!

After being inspired by a friend, I decided to give this recipe a try.  I mean, the pictures alone made it look SO good, but I did end up tweaking it a bit to suit our own families taste.  WOW.  After baking these cookies I of course HAD to taste test and boy I think I should be careful to not have these cookies in our house too often!  I may change my shape to round if they are in our house frequently!  Give them a try and let me know what you think!

What I used:
3 1/2 cups all purpose flour
1 tsp. baking soda
1 cup butter, softned
3/4 cup brown sugar
1/3 cup white sugar
1 pkg. (3.12 oz size) french vanilla instant pudding mix
2 eggs
1 tsp. vanilla extract
1 pkg (12. oz) of semi-sweet chocolate chunks


Pre-heat oven to 350 degrees.
In a large bowl add your butter and sugars until mixed well.  Add in pudding mix and stir together until well blended.  Add in your eggs and vanilla and mix well.  Add your baking soda and flour stir until blended.  Add chocolate chunks and mix it all together. 
Take your cookie sheets and spray them with cooking spray and then take dough by spoonfuls and place on cookie sheet (you thought I was going to say place it in your mouth didn't you? :).  Bake for 12-15 min. or until outside edges are golden brown. 
Ya, just try to tell me these don't LOOK amazing!  The taste is just as good :)

Chocolate Covered Cherry Cookies

Oh my friends, this is a GREAT recipe if you are looking for a beautiful cookie that is also tasty!  If you want to step outside the box for Christmas cookies, this would be a great one!

What I used:
1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup semisweet chocolate chips
1 can cherry pie filling

Preheat oven to 350 degrees F (180 degrees C). 
Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb. 
 Spoon one cherry from can of pie filling into indentation in cookie.  Take your chocolate chips and melt down.  Add a little of the pie filling mixture (excluding cherries) and add to chocolate. Mix well.
Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. 
Bake in preheated oven for 10 minutes.

Strawberry Coconut Balls

Do you have a favorite food that as soon as you bite into it it takes you back to your childhood?  I have several recipes that do that to me and this is one of them.  My mom would make these when we were kids and would stick them in the freezer and oh, as soon as you took a bite YUM-O is all I can say!  Give 'em a try they are super easy and bursting with flavor!

What I used:
1 can sweetened condensed milk.
1  14 oz. bag of coconut
1  3oz. box of jello

Mix all the ingredients together and roll into balls.  The mixture will be sticky, but I used a little bit of flour on my hands to help with that.  You could also spray a little non-stick cooking spray on your hands to help instead.  Place on cookie sheet lined with wax paper and stick in the fridge.  Once the balls are little more firm put them in a container or freezer bag placing wax paper between layers and freeze.
Enjoy and be sure too keep them at least in the fridge.  

Fantastic Strawberry Lemonade Bars

Yes, I admit it, I am guilty of blog hopping when it comes to recipes!  I LOVE it when there are photos involved!  I think I may have found a new love....recipe blog love that is :)  I saw this yummy sounding recipe and though I have yet to try it, boy am I ever dying to!!  I do trust that they are scrumptious because I read some reviews and all were positive!  Doesn't this just sound like a decadent spring dessert?!  Go ahead, give it a whirl!  I sure am!
What the recipe called for:

Strawberry Lemonade Bars
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Instructions on how to make:

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
While the crust bakes, prepare the filling.
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.
Makes 24 bars.

And now the photo....

See?  I told you they looked great!

(Photo courtesy of  
http://bakingbites.com )