YUM

SO GOOD!

I just bought Nutella and strawberries at Costco and I wanted something sweet. This is the easiest, but tastiest sweet treat. It's silly to even put a recipe. Just slice and toast baguette, spread with Nutella, top with sliced strawberries and ENJOY!

Lemon Bars

Stack of Lemon Bars

I hadn't baked anything awhile and I wanted something quick and easy to make. These lemon bars were just that. I made the crust and while it was baking I made the filling by hand, with just a whisk. It goes back into the oven for a little bit and then they need to cool. I found that they tasted a lot better after they had cooled for awhile in the fridge rather than room temperature/from the oven. These didn't come out super lemon-y, but pretty tasty nonetheless.

Here's the recipe...my changes were more lemon juice and I let them cool in the fridge before cutting and dusting with powdered sugar.

Lemon Bars

from the Taste of Home Baking Book

Ingredients:

1 cup flour

1/2 cup butter, softened

1/4 cup confectioners' sugar

2 eggs

1 cup sugar

2 tbs flour

1/2 tsp baking powder

2 tbs lemon juice (I think I used closer to 3 tbs)

1 tsp grated lemon peel

Confectioners' sugar to garnish

Directions:

1. In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in square baking dish. Bake at 350 for 20 minutes.
2. For filling, in a small mixing bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Lemon Poppy Seed Bread

Poppy Seed Bread in the Sunshine

Inspired by the giant Costco poppy seed muffins I made a loaf of lemon poppy seed bread! This bread version was a lot more lemon-y than the muffins, but still very tasty. The batter came together quickly and then baked for about an hour. After it was done baking I poured a lemon-sugar syrup over the bread and after it was cooled I wrapped it in plastic wrap. Then it sat overnight so the syrup could soak in.

Lemon Poppy Seed Bread
adapted from Joy of Baking

Ingredients:
3 large eggs
1 1/2 tsp pure vanilla extract
1/4 cup milk
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
3 tbsp poppy seeds
12 tbsp unsalted butter, softened

Directions:

1. Preheat oven to 350 F and place the oven rack in the center of the oven. Spray a loaf pan with non-stick spray and set aside.
2. In a bowl, whisk together eggs, vanilla extract, and milk.
3. In the bowl of your electric mixer mix the flour, sugar, baking powder, salt, lemon zest and poppy seeds until combined.
4. Add the softened butter and half of the egg mixture and mix on low speed until moist. Increase the speed to medium and beat for one minute.
5. Scrape down the sides of the bowl and add the remaining egg mixture and mix for 30 seconds.
6. Pour the batter into the pan.
7. Bake for 55 to 60 minutes, or until the bread is golden brown and a toothpick comes out clean. If the top of the bread is getting too brown during baking, cover with aluminum foil.
8. When bread is done, remove and cool on a wire rack. Poke holes in the top of the hot loaf and brush or spoon half of the lemon syrup over the top. Cool the bread for 5 minutes and then turn it out upside down. Brush/spoon the rest of the syrup over the bottom and sides of the bread. Set bread upright and let cool completely. Wrap in plastic wrap and let the bread sit overnight before slicing.

Lemon Syrup

Ingredients:

1/4 cup fresh lemon juice
1/3 cup granulated white sugar

Directions:

1. In a small saucepan, bring the sugar and lemon juice to a boil and stir until all the sugar dissolves.