Food - Recipes : Lucy’s strawberry slices. Four Citrus Coconut Shortbread Bars - Blogging Over Thyme. Four Citrus Coconut Shortbread Bars Ok, I fully intended on sharing these bars with you next week for Mother’s Day, but I have another citrus-themed dessert planned for next week as well (oh and a fun giveaway, so stay tuned!)
, so today it is. It was either that or tell you about a salad, which is a pretty exciting salad, but a salad nonetheless. It’s Friday! We deserve dessert. If you’re wondering what the heck four citrus coconut shortbread bars are (and why they look so similar to a classic lemon bar), let me tell you. Firstly, these bars are made with (if the title was not obvious enough) four different citrus juices! Secondly, the curd layer is placed on top of classic shortbread layer that contains unsweetened shredded coconut! Classic lemon bars were probably one of the first desserts I ever made as a kid. I was definitely…special. It didn’t take me long to realize that most lemon bars did not contain nearly enough lemon juice, and were way, way too sweet. Meyer Lemon Bars with a Coconut Crust - Mountain Mama Cooks. Last week I went to San Diego with the Mr. and little ones for some sun, relaxation and a visit with the in-laws.
We stayed in a beautiful and I do mean beautiful house. It was two blocks from the beach, it had a swimming pool and…….drumroll………it had a meyer lemon tree in the backyard. Some of you might be thinking, so? But for those of us born and bred at 7000 feet where it snows 8 months a year, this is pretty exciting. It’s tough to grow anything in Park City, let alone citrus. As soon as I got home, unpacked my suitcase, I got to baking. The addition of toasted coconut lends the perfect bite to these already insanely delicious bars. Your welcome. Pomegranate Brownies with Cacao Nibs + Sea Salt - With Food + Love. It has been gloomy and overcast with a wintry mix for what feels like an eternity.
November was a very dreary month for me on all accounts and I couldn’t be happier it is December. Today the sun is shining and I feel alive with new vibes and positivity. Brown Sugar Rum Blondies. Things I Want Decided Which shouldn’t existin this world,the one who forgetsor the onewho is forgotten?
Which is better,to loveone who has diedor not to seeeach other when you are alive? Which is better,the distant loveryou long foror the one you see dailywithout desire? Which is the least unreliableamong fickle things—the swift rapids,a flowing river,or this human world? ~ Izumi Shikibu The Ink Dark Moon (trans. by Jane Hirshfield) As this rather surreal weekend draws to a close, I'm trying to pull something meaningful from my head (which is wandering around aimlessly in another stratosphere). This is a simple recipe. XxOo Brown Sugar-Rum Blondies makes about 20 blondies ingredients 16 Tablespoons (that's 2 sticks) unsalted butter 2 1/2 cups tightly packed, dark brown sugar 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon allspice 2 room temperature eggs 2 room temperature egg yolks 2 Tablespoons rum (preferably dark) 3/4 cup of chopped walnuts or pecans (optional)
Lemon Thyme Bars. I have quite a thing for citrus-y, tangy, tart desserts.
Whether we're talking pie, cakes, ice cream, or any other confectionery delight, my taste buds have a distinct affinity for citrus--particularly lemon. A few weeks ago while visiting New York, I made my usual pit stop by Magnolia Bakery. In addition to a decadent slice of Pistachio cake that I ordered to go, my companion and I interrupted the order of the evening and indulged in a little pre-dinner dessert with the most scrumptious and perfectly sweet-n-tart lemon bar. (We similarly devoured the slice of cake, but only after we finished our dinner, of course.) The memory of that lemon bar, in all of its mouth-watering goodness, has remained with me like a sweet dream, so this past weekend as I toggled back and forth on what dessert to bring to my family barbecue, I decided to recreate my own version and savor those flavors up close and personal once more.
Apple Cider Caramel Bars with Smoked Maldon Salt. This morning I was roused from sleep by a little pug burying himself under our bed linens.
For the first time in many months the air in our bedroom was chilly. It was such a strong and obvious change, that I shouldn't have been surprised to discover that today is the autumnal equinox - happy first day of fall! Today is one of two days that (reportedly) have equal portions of daylight and dark (the other being spring equinox). Pumpkin Spice Ricotta Cheesecake Bars - Aida Mollenkamp. Last year I was a bit tongue-in-cheek about the Pumpkin Spice trend so this year I thought I’d be a bit sweeter (literally) with these Pumpkin Spice Ricotta Cheesecake Bars.
Because, let’s be real, we’re at the “if you can’t beat ‘em, join ‘em” phase of the Pumpkin Spice trend with it seemingly impossibly more popular than ever before. Food - Recipes : Ginger, pecan and rum chocolate brownies. Food - Recipes : White chocolate brownies (blondies) Cookie Dough and Cheesecake Brownies My love for... - About the Soufflé. Citrus Bars, Recipe from Everyday Food, April 2011.