Pinterest Try-It - Lemon Brownies

Here's a great recipe from "Gonna Want Seconds" that I found on Pinterest.  (If you are the one person left that is NOT on Pinterest, run, don't walk and get an account.  It's a life changer.)

It's that time of year when I'm trying to get rid of the last lemons on my tree and this recipe is SOO easy and yummy, you have no excuse not to try it.  These are not the same as Lemon Squares, which have a more gooey consistency. The consistency of these is really more like soft chewy brownies. In fact, if you prefer your brownies slightly more cake-like, add a 1/4 tsp of baking powder to this recipe.  I like mine chewy!

Ingredients

3/4 cup flour

3/4 cup sugar

1/4 tsp. salt

1 stick (1/2 c.) butter, softened

2 eggs

2 Tbl. lemon zest

2 Tbl. lemon juice

Glaze

1 c. powdered sugar

3 Tbl. lemon juice

2-3 Tbl. lemon zest

Preheat oven to 350 degrees.  Line an 8x8" baking dish with aluminum foil.  Use 2 pieces, so there is overlap on all sides.  Spray a non-stick spray on the aluminum foil.  This is an important step that I was so thankful for when I read the original recipe.

Combine flour, sugar, salt and butter and beat until combined.  I softened my butter in the microwave first so the combination would be smooth.

In a separate bowl, combine eggs, lemon juice and lemon zest.  Use a fine grater for the zest and don't grate beyond the white rind on the lemons.  That way your zest is just yellow and not bitter.

Pour the egg mixture into the flour/sugar mixture and beat on medium speed for 2 minutes.  Pour the mixture into the lined pan and bake for 20-25 minutes.  (You can do a toothpick test to check if they are done.)  Cool the brownies COMPLETELY before you glaze them.

Once the brownies are cool, combine the powdered sugar with half of the lemon juice (1.5 Tbl), stirring as you do.  Add the remaining lemon juice.  You want a thick, but pourable consistency with the glaze.  Apply the glaze to the brownies.  Sprinkle the remaining lemon zest over the top. 

I agree with the original recipe that your best bet is to refrigerate the glazed brownies overnight BEFORE cutting them or even removing them from the pan.  These are awesome cold.

That's it!  Super yummy, but be prepared to make several batches of these because they will go fast!

cindy

Lemon Blueberry Cake

I promise - last lemon use.  But this is a really good one - Lemon Blueberry Cake.

I first saw this as one of those Delish videos on Facebook and I just had to try it.  This was absolutely the best cake I have ever made from scratch (although I can't say I've made too many).  The recipe comes from Natasha's Kitchen, although I did modify it a bit based on the baking pan.  Her original recipe called for a springform pan, but I don't own one.  I do own a tube bundt cake pan, and based on the modification of her recipe, I was able to create this yummy cake. 

If you are a more serious baker and have a springform pan, use the link above to find her recipe.  If you are using a bundt pan, here's how to make this awesome cake:

Ingredients

3 large eggs

1 1/2 c. granulated sugar

1 1/2 c. (12 oz.) sour cream

3/4 c. light olive oil or vegetable oil (I used olive oil)

1 1/2 tsp. vanilla extract

1/2 tsp. salt

3 c. all purpose flour

3 tsp. baking powder

2 Tbl. lemon juice

Zest of 1-2 lemons (1 Tbl.)

3/4 Tbl. corn starch

18 oz. (3 pint containers) blueberries*

Powdered sugar to dust top

*Natasha warns against using too many blueberries because it gets too heavy at the bottom.

Preheat oven to 375 degrees and lightly grease the pan with cooking spray.  Beat the eggs and sugar with an electric mixer until thoroughly blended.  Add the sour cream, oil, vanilla and salt and beat until smooth.

Mix the flour and baking powder together and slowly add to egg mixture, about 1/3 at a time until completely blended.  Add a tablespoon of lemon juice and lemon zest and blend.

Rinse the blueberries and in a separate bowl, gently toss them with the cornstarch and the other 1 tablespoon of lemon juice. 

Spoon about 1/2 of the batter into the bottom of the greased pan and then layer the blueberries on top.  Repeat with the remaining batter and berries so you end up like this:

Bake for 55 minutes and after the pan has cooled a little, gently flip it over onto a plate. Sprinkle with powdered sugar.

This cake makes a great coffee/pound type cake.  If you do use a springform pan or frozen blueberries, check Natasha's Kitchen for the correct measurements.  By using the bundt tube pan, I had to increase the quantities of the ingredients.

We will definitely be making this cake again, certainly in the early Spring when our lemons are abundant and blueberries from Chile are plentiful!  Enjoy!

cindy

Pumpkin Palooza - Pumpkin Cheesecake Swirl Brownies

O.K., by now pumpkin might be getting a little old for most of you, but here's one more recipe I'll throw at you.  The pumpkin taste isn't as prevalent and there are chocolate and cheesecake tastes to boot!   I will admit that instead of being a purist by making the homemade portion of these brownies, I took the easy way out and used a box brownie mix and kept the recipe limited to the yummy pumpkin cheesecake topping.  Without further delay, here is the recipe for Pumpkin Cheesecake Swirl Brownies from Table for Two Blog:

Ingredients:

1 box brownie mix (and all the ingredients required to make them) (I would suggest a "moist" brownie mix - advertised as extra fudge or rich)
4 oz cream cheese, softened to room temperature
1/4 c. granulated sugar
1/3 c. pumpkin puree (you can use canned pumpkin and puree it with a blender)
1 large egg (in addition to any that might be required for the brownie mix)
1 tsp. pumpkin pie spice

Prepare oven according to brownie mix directions.  For best results, use a parchment lined pan and spray it with non-stick spray.  After preparing brownie mix and pouring it into the pan, set aside and make the topping:

Beat together cream cheese and sugar until fluffy.  Add pumpkin puree, pumpkin pie spice and egg and beat until well mixed.  Using a tablespoon put spoonfuls of the topping onto the brownie batter.  Using a toothpick or knife, swirl it around into the batter.  Don't forget to make some pretty patterns!
Bake the brownies according to directions (about 35-40 minutes).  Definitely don't over bake.  If your mix offers you the difference between a chewy brownie or a more cake-like brownie, choose the chewy - you don't want these like cake.  After baking the center should still be jiggly.  Let cool 20 minutes and then use the parchment paper to lift out of the pan onto a wire rack to cool completely.  After cool, put them in the refrigerator for 30 minutes before cutting.

Here they are.  (Again, photographing food is not by best skill):

Enjoy for the holidays or anytime during the year!

cindy

The BEST Pumpkin Bars Ever!

It's Pumpkin Palooza week and here is a recipe that lives up to its name.

The BEST Pumpkin Bars Ever

No kidding - these are the ones!  I don't know if I ever tasted a pumpkin "bar", but these things are the bomb!  I can't take credit for any part of this - not the title, the recipe or the awesomeness, but I do want to introduce you to one of the most fabulous pumpkin things I have ever eaten.

I found this recipe through a beautiful photograph on Pinterest.  That led me to Mique at 30 Handmade Days and her great recipe.  Click through the link to her post and the recipe; it's written out in a way you can print it or save it.

These bars are definitely not for those on a diet - they are made with oil, eggs, sugar, pumpkin and a few other ingredients.  They have a consistency almost like a moist brownie.  The frosting is a homemade cream cheese frosting (which I plan to use on many more recipes).  They can be baked in a shallow pan like a cookie sheet.  I chose to use a 9 x 13" pan, so mine are deeper and denser.

The taste?  You can eat them cold, or better yet, warmed with the frosting melting slightly.  When they're cold, they taste like a wedge of pumpkin pie, but with a firmer consistency.  When they are warmed up, they melt in your mouth.  They stay firm and moist, even after a couple of days.  We stored them open in the refrigerator and cut them as we ate them, and they never dried out.

These pumpkin bars passed the picky test with my kids and husband, which is impressive for a pumpkin dish.  This recipe is definitely a keeper and one I plan to pull out for a party this weekend.

Yum!

cindy

Pumpkin Palooza!

Have you had enough pumpkin yet with Halloween?  It's time to stop looking at it like a porch decoration and bring it into the kitchen!  (O.K., don't bring the rotting pumpkin on your porch into your house, it's just figurative.)

Seriously, now is the time of year for pumpkin recipes and here at Straddling the Gap I'm trying four recipes I've found in various places - Pinterest, Facebook and family recipes.  I can't guarantee they will all be great, but I promise to let you know if they aren't.  If you find the right recipes, add them to Thanksgiving or other holiday festivities.

The four recipes (five if I really get ambitious before the end of the week) I'm making are all desserts.  I'm just not adventurous enough to make savory pumpkin dishes because I know my family won't give them a second glance.  Truthfully, they will be the picky taste testers on the pumpkin desserts.

So, get some cans of pumpkins, sugar, eggs, flour and a couple of mixes and get ready!

Pumpkin Palooza!

cindy

Try It Tuesday - Butter-Flavored Brickle Drizzles

Recently, my daughter-who-no-longer-wants-to-be-mentioned-by-name brought home an old cookbook, "365 Favorite Brand Name Cookie Recipes."  In the spirit of autumn, we chose recipe #95, Butter-Flavored Brickle Drizzles.  It wasn't clear when this cookbook was written, but I would guess the 1980s.  There's no gluten-free, fat-free, "healthy" ingredients involved here.  I am writing the recipe exactly as it appears in the book, including references to things like "shortening"

Ingredients:

1 BUTTER FLAVOR CRISCO Stick or
1 cup BUTTER FLAVOR CRISCO all-vegetable shortening (this was the brand name part)
1 cup granulated sugar
1 cup firmly packed brown sugar
1 14 ounce can sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups quick-cooking oats uncooked
1 cup almond brickle chips (Heath Bar chips)

Drizzle:  1 cup milk chocolate chips

Preheat oven to 350 degrees and grease cookie sheet with shortening

Combine shortening, granulated sugar and brown sugar in large bowl.  Stir until well blended and creamy.  Stir in condensed milk and vanilla.  Mix well.

Combine flour, salt and baking soda in a separate bowl.  Stir into creamed mixture and stir in oats.

Shape dough into 1" balls.  Press tops into brickle chips.  Place, brickle side up on cookie sheet, 2" apart

Bake for 9-10 minutes until set but not brownd.  Remove to wire rack and cool.

For drizzle, place chocolate chips in resealable ziploc bag.  Microwave at medium (50%).  Knead bag after 1 minute.  Repeat until smooth.  (You can also do this by dipping the bag into hot water until the chocolate melts).  Cut tip of plastic bag and squeeze out chocolate in drizzles on the cookies.

These are really tasty cookies.  They are thin and crunchy and the combination of oatmeal and brickle chips reminds me of cold autumn days with the sweetness of pralines.  We didn't get to the drizzle, but they were good without them too.

A crunchy treat on an autumn kinda day.

cindy

Try it Tuesday - Lemon Crinkle Cookies

For those who follow Straddling the Gap on Facebook, I have been saving lots of those "Facebook" recipes to test out on my family (and you!).  I tried this recipe for Lemon Crinkle Cookies a couple of weeks ago.  These are FAST to make because they only have 4 ingredients and allegedly, they are low fat.

WARNING - My attempts at food photography suck.  No, really.  I would steal the picture from the recipe on Facebook but that would be blatantly wrong (and you would know it).  So, here are my pictures.  In my defense on these cookies, they didn't even make it off the cookie sheets except to go in my family's mouths!  For whatever it's worth these cookies were very pretty - yellow and well formed.

Here's the recipe:

1 box lemon cake mix
1 egg, slightly beaten
2 cups (8 oz container) Cool Whip
1/2 to 1 cup powdered sugar (enough to roll through)

Preheat oven to 350 degrees.  Combine everything in large bow EXCEPT powdered sugar.  (I can confirm that, consistent with the Facebook recipe, the dough is sticky!)  Form dough into tablespoon size balls and roll in powdered sugar.  Place on greased cookie sheet.  Bake for 8 to 10 minutes until edges are golden.  You might want to consider even a little longer if they aren't getting too brown because these cookies don't get crispy.  Allow to cool.

So, how did they do?  The recipe yields about 2 dozen cookies and there were none left when we went to bed that night.  They are chewy more than crunchy but they are lemony and yummy.  I always try to have a "takeaway" thought of how I could do a better job next time with this recipe.  For this one, I would try baking it a little longer.  I'm curious to see how much crunchier I can get these cookies without burning them.  

These cookies are so easy and great for a quick desert or after school snack.  Thumbs up from me!

cindy

Luscious Lemon Cake

I'm hardly a foodie and don't do too many recipes here, but I've been on a roll lately so you might just see more food here for a little while.  This weekend I tried something a little different, something I made up by combining a bunch of ideas from Pinterest and all those recipes that are populating Facebook these days.  This is a lemon poke cake with raspberry cream filling and lemon cream cheese frosting.  Interested in this yummy summer cake?  Read on.

You need:
1 box lemon cake mix                             eggs, water and oil (to make box cake)
1 package Jello lemon pudding mix        milk (to make pudding)
1/2 container Cool Whip                         raspberry preserves (jelly is fine too)
1 container lemon frosting                      1 container whipped cream cheese frosting

Make the cake according to directions in two round (8 or 9") pans.  When cake comes out of oven, poke each round multiple times with straw (or other hole-making implement) and pour prepared lemon pudding over the holes.  Smooth and remove excess pudding.  Refrigerate (because I like cold cake when I apply frosting).

Mix Cool Whip and raspberry preserves to taste.  I used about half a regular size container of Cool Whip and about 1/2 a cup of preserves.  I honestly can't give exact measurements because I mixed until I had the taste and consistency I wanted.  You want the raspberry taste, but not too strong.  Smooth liberally over one of the rounds.

Mix the lemon and whipped cream cheese frostings.  Note that I used "whipped" cream cheese frosting which you can find in the prepared tubs.  Unfortunately for me, I had to make add real whipped cream cheese (not frosting) because I didn't have enough frosting after my growing son ate most of it!  Mix the frostings, again to taste.  I would use more cream cheese frosting than lemon because the consistency is better with whipped cream cheese frosting and it cuts the strong lemon taste a bit.

Put the other round on top and frost the cake.  Voila!

I wanted to show a cross section so you can see the filling.  Note the frosting is clumpy because I had to mix in real cream cheese to make enough frosting.  It still tastes great, just isn't quite as pretty.  You can also heat the frosting and drizzle it over the top.

I'm pretty proud of this one so I think it's a keeper.  If you like a flavorful lemon cake, give it a try.

Cindy

Feed the Love - Valentine Desserts

Food is the ultimate aphrodisiac.  I can't decide whether looking at beautiful desserts or eating beautiful desserts is better.  I do like sugar.  I went looking for the most beautiful, yummy desserts for your Valentine's Day.  Some look easy to make, some not so much.  Of course, I have neither made nor tasted any of these desserts.  (But I might sometime!)  Here are the 10 I chose, in no particular order:

1.  Pomegranate Pana Cotta.  Pomegranates are supposed to be great aphrodisiacs, but I just like the way this one looks.

Source: epicurious.com via Cindy on Pinterest

2. Valentine Cookies.  Fancy looking without too much effort.

Source: marthastewart.com via Cindy on Pinterest

3.  Bittersweet Chocolate Pudding with Raspberries - There is something beautiful about rich browns and deep raspberry colors.  You could always make this with instant chocolate pudding mix, raspberries and some shaved white chocolate, but I bet it wouldn't taste anything like this :)

Source: myrecipes.com via Cindy on Pinterest

4. Coeurs a la Creme - If you're a foodie, give it your best shot. Otherwise, just look at the pretty picture.

Source: marthastewart.com via Cindy on Pinterest

5. Strawberry "oreo" cookies - These aren't Oreos. The only Oreo about them is that they are a sandwich cookie. Not too hard to make, but I'm just not convinced they are worth the effort when they don't present well.

Source: thirtyhandmadedays.com via Cindy on Pinterest

6. Carmel-Dark Chocolate Truffles with Fleur de Sel - Gorgeous, aren't they? You can click through to the recipe, but I would suggest leaving this one to the professionals.

Source: epicurious.com via Cindy on Pinterest

7.  Chocolate Glazed Chocolate Tart - Now we're talking!

Source: epicurious.com via Cindy on Pinterest

8. Watermelon Hearts - This is pretty, easy and light, but is that really the message you want to convey on Valentine's Day?

Source: otchipotchi.com via Cindy on Pinterest

9. Mini St(raw)berry Cheesecakes - If you like gluten free, dairy free, peanut free, egg free and more, give it a go to make other ingredients taste like all the above.  Me - I just love the picture, and it makes me want to go to the gluten/dairy/peanut/egg laden Cheesecake Factory.

Source: lexieskitchen.com via Cindy on Pinterest

10. Valentine Cake - Yes ma'am. This is stunning and really says Happy Valentine's Day. It looks pretty easy to make, but don't look at the recipe which will convince you otherwise.

Source: marthastewart.com via Cindy on Pinterest

I don't know about you, but I'm hungry (and I feel the need to turn on some romantic music). If I've learned anything from this, it's that the presentation is the thing. So I'll just be content to look, and either I'll save the calories or my husband will have to bring some beautiful dessert home.

 Cindy

Who Stole My Twinkie?

By now you have heard the news - the Twinkie, Ding Dong, HoHo, Suzy Q, Chocolate Cupcake - GONE!  Yeah, we've been hearing rumors for a while now that Hostess was closing forever and taking the Twinkies with it.  But I never thought I'd see the day when these important parts of my childhood weren't there for my children. {sigh}

Tonight, I went on a noble quest to find the last Twinkie.  It was an odyssey that took me through six grocery stores, a big box store, a drug store and a convenience store.  Epic.

First stop - Target.  They're big, gotta have it, right?  Nope.

That's it.  Strawberry Cupcakes?  Chocolate Cream Twinkies?  WTH?  Little did I know I was looking at the best selection I would see tonight.  I scooped up the box of Suzy Qs and moved on.

Next stop - Frys (Kroger for those of you in different parts of the U.S.).  Gotta be more, right?

More chocolate cream Twinkies!?!  They don't even look good on the box!  These were the last Twinkies I would see.  Meanwhile, Little Debbie was right there to mock me.  Check out these Cupcake, HoHo and Ding Dong wannabes:

Fresh & Easy - ummm, no.  I don't think Twinkies ever showed up there.

Safeway (Vons for the California crowd).  I had high expectations.  Too bad for me - crickets.

AND more mocking:

At this point I was running out of big supermarkets.  I gave Albertson's a chance.

I knew it was over.  No Twinkie stockpile.  No Ding Dong stash.  Only fake Cupcakes and HoHos in the future.  There had to be a place where there would be something!  Time to go to the K

I picked up a cherry pie and trudged to the door.  At least I got to taste that salty cherry filling in the sugar glazed crust.

I heard that Hostess is going to sell the Twinkie name and recipe, so I'm sure we will see our old friends again.  Let's just hope they don't look like bad cosmetic surgery.

cindy

DIY Girl's Summer Camp

Last week I posted about getting together with other moms to "share the joy" of having the kids at home all summer.  I suggested taking turns hosting a day camp.  Last week it was the boys and now it's time for the girls.  Even if you don't want to have other girls, here are some ideas of things to do with girls when "I'm bored!" inevitably comes.  A lot of these will look like my suggestions for boys, but they're equally applicable to girls.

1.  Swimming. This is a staple stand-by, but try to spice it up.  Go to a different public pool or a water park or get out the "slip and slide" with bubbles or shaving cream.  Hose them down when you're done.

2.  Biking. Again, take the bikes somewhere new and explore.  Many areas now have designated bike paths so you don't have to worry about traffic.

3.  Visit a Museum. This can be a great way to beat the heat and can occupy the entire day. Every area has their own "best" museums.  Here in the Phoenix area we have the Musical Instrument Museum which is just what it says, and more.  You can listen to a number of instruments you've never heard before, or try some out. You may have a great science, children's or natural history museum close to you.

4.  DIY Spa Day.  Break out the cucumber slices, lotions, nail polish and foot bath.  You can take turns with manicures and pedicures, or, if doing it yourself doesn't appeal to you, head out to the local nail salon.

5.  Crafts.  This is, of course, my favorite.  It's probably a good idea to have a plan for a specific craft ahead of time so you can have everything ready.  As an alternative, you can get out a bunch of random supplies and scraps and let them create a masterpiece!

6.  Shopping Spree.  This isn't what it sounds like.  There is no money involved.  Take the girls to the local mall and give them $1,000 in pretend money.  Keep a tally for each and let them go wild.  This is great fun and teaches them the value of money.  (You won't believe how easy it is to spend $1,000!)

7.  Fashion Show.  Have each girl bring some clothes and shoes (especially ones they would like to swap). Have the girls take turns putting together outfits with all the assorted clothes.  Perhaps they can even swap clothes!

8.  Nature walk.  Time to get outside again!  Go to a local park or nature area and give the girls a list of things to find (like an ecological scavenger hunt).  The first girl to get every item wins a prize.

9.  Cake decorating.  This is fun whether you have a lot of supplies for decorating or just a few.  Each girl gets to make her own cake (preferably from scratch) and then decorate it.  This is a great way to teach girls about following recipes and cooking.

10,  Pop Popcorn and Watch a Good Movie.  This is a no-brainer and makes for a quiet afternoon (as long as you pick out the right movie).  Don't be afraid to pick out a movie the girls have never heard of, especially if it is an older movie.  You'd be shocked to find out that little girls love Shirley Temple movies!

Hope that's enough to get you started.  I'm jealous now because I work full time outside of the home and I would love to do all of these things.  Please live vicariously for me this summer!

cindy

Salt Dough Easter Decorations

I love making Easter crafts.  It's a great sign of spring and you can show them off at Easter dinner.  I have some cute Easter/spring cookie cutters, but didn't want to make cookies because they are a bit counterproductive to my weight loss ; )  I decided to try some salt dough - it rolls out and cuts well and makes a semi-permanent decoration you can use for years to come.  The Craft Diva helped and offered to model the process.

Salt dough = 1 cup flour, 1 cup salt & 1/2 cup warm water (a little more if you need it).  I doubled the recipe for this project.

Mix and knead your dough.

Take a short break to be silly.

Cut the dough with cookie cutters.

Bake at 200 degrees for 1-2 hours or until hard.  If you live in a dry climate, you can put them in the sun.

Finished baking.  Time to paint with acrylic paints.  I used a white glitter/shimmer paint on top of the acrylic, although this is optional.  Varnish or use sealant to preserve and shine.

A prettier (and healthier) alternative to chocolate bunnies and Peeps!

Happy Easter!

cindy