Lemon Bars

Wednesday, May 22, 2013

Nothing screams summer to me than lemon bars... mmmm...
I love the combo of the sweet short bread and the tangy lemon curd.

I made these for a dinner party a few nights ago and they were a huge hit!
I made so many that I'm still eating some now! Maybe that's not such a bad thing:)
Surprisingly these bars were not hard to make at all!
I have to admit, to me the curd seemed a bit intimidating at first, but one I finished making it
I was like... that's it?

I hope these bars start a great kick off to summer! ahhhh I can't wait 'till no school!!! (only a few more days left) :)

I got this recipe from Food Network (Ina Garten)


Turtle Candies

Tuesday, May 14, 2013

 Mmmmm chocolate, carmel and pecans... these are one of the best candies ever.
I made my mom these for Mother's Day and we ate them happily all day long...
and now I should probably be jogging now:)

 I also wanted to make these candies because I have never really tried making candies (making them has always intimidated me). Making the caramel was probably the hardest part for me because I never really made it before. But they are totally worth all the hard work:) Trust me.

 You can find the recipe here (Taste of Home)

Enjoy :)

Cheese Straws

Saturday, May 11, 2013

Hello again!
I am very surprised at myself for coming out of the kitchen with something that's not covered in
sugar, butter, or chocolate.
Yep that's right, I'm talking about cheese straws.
These are perfect for serving at a party, there're small, crunchy, cheesy and delightful.

All this week it has just been test after test after test.
I just came home and I'm just like, Tonight I'm painting my nails and making cheese straws.
Did I mention... best night ever.
Who can say no to cheese and colorful nails?

Here is the link to print for this recipe

Cheese Straws
(recipe adapted from Add a Pinch)

Serves: 3 dozen
  • ½ pound sharp Cheddar cheese
  • ½ cup (1 stick) butter, softened
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • pinch garlic powder
  1. Preheat oven to 375ยบ F. Line baking sheets with parchment paper or non-stick silicon baking sheets. Set aside.
  2. Grate cheddar cheese and place all but 1 cup into the bowl of a stand mixer. Add butter and cream butter and cheese together until it reaches a smooth, creamy consistency, about 5-10 minutes.
  3. In a large bowl, sift together flour, salt, cayenne pepper, paprika, black pepper and garlic powder. Gradually add flour mixture into cheese and butter mixture by large spoons full, taking care to fully incorporate after each addition.
  4. Once all flour has been incorporated and dough is smooth, stir in final cup of grated cheddar cheese.
  5. Place portions of dough into cookie press or large piping bag fitted with large star piping tip. Slowly pipe long strands of cheese straw dough onto prepared baking sheets about 1 – 1½-inches apart. Then, cut into 6-inch lengths.
  6. Bake cheese straws for 10-12 minutes, until edges just begin to turn golden brown. Remove from oven and allow to cool. Store in an airtight container, layering between parchment paper to keep fresh.
  7. Best eaten the day they are made, but will keep up to 3 days in an airtight container.
  8. Note that cheese straws are extremely delicate and will break easily. This is part of their charm and character.

The Classic Cinnamon Roll

Friday, May 10, 2013

Welcome everyone!!! This is the first post to kick off this new blog. 
First, I want to tell you guys that I appreciate every one of you that come and visit this blog, 
you guys mean so much to me!
Second, please forgive me if you see any mistakes (I'm new at this).
And third... please enjoy these cinnamon rolls!

I saw this recipe on the cover of the Food Network magazine, and I was all like "yes!!!"
Tell me, what's better than cinnamon rolls?

When I took these out they made my whole house smell amazing, and they tasted soooo good.

WARNING: you may eat more than one!!! :)

Here is a link to the original website (so you can print)

Recipe for Cinnamon Rolls
(adapted from Food Network Kitchens)
6 Servings

For the Dough:
1 cup whole milk
one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg

For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon

For the Glaze:
2 cups confectioners' sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted


Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

See how to form these Cinnamon Buns

Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

How to Form Cinnamon Buns

1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

4. Cut the cylinder with a sharp knife to make 6 equal-size buns.

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