Wednesday, July 3, 2013

Lemon Bars


  • 1/2 cup unsalted butter (1 stick), very soft
  • 1 cup all-purpose flour
  • 1/4 heaping cup confectioners' sugar
  • 1 tablespoon cornstarch

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup lemon juice
  • 2 tablespoons half-and-half (whole milk or cream are okay)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons lemon zest loosely packed, or to taste (see note below)
  • confectioners' sugar, for dusting

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

  • Combine all ingredients and cut the butter into the mixture with a pastry cutter until it balls up pea sized and smaller
  • Pour mixture into pan and press with fingertips or a fork, prick the crust with your fork a few time to allow air to escape
  • Bake for 12-15 minutes, just until set, not golden brown

  • Combine eggs, sugar, lemon juice, and half and half- whisk until smooth
  • Add flour, whisk until smooth and then add in the lemon zest
  • Pour mixture over crust and bake for 15-20 minutes, just until the top is set- a little jiggle is normal
  • Cool the pan for at least one hour, then cover and refrigerate for another 3 hours or overnight.  
  • Slice and serve  
  • Oh and dust those bad boys with powdered sugar

Tuesday, July 2, 2013

Barbecue Chicken Pizza

Oh holy heavens.  Make it now.  Thank me later.


  • 1 pizza crust- whatever you like- I'll include my recipe below
  • 1 large Boneless, Skinless Chicken Breast
  • 1 can chicken broth
  • 2/3 cup Barbecue Sauce
  • 1 Tbsp Olive Oil
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 whole Red Onion, Cut In Half And Sliced Very Thin
  • Chopped Cilantro, to taste


Put chicken breast and chicken broth in a slow cooker on high for 3-4 hours, until it shreds easily.  Remove and mix with 1/3c barbecue sauce.  Set aside.
Preheat oven to 400 degrees.
Brush a sheet pan with the olive oil. Stretch out pizza crust. Lay it on a sheet. Drizzle a little olive oil on the crust, I just use the little bit on the brush used from the pan.
Spread the remaining 1/3 cup of BBQ sauce on the crust and spread it evenly. Top sauce with 3/4 cup of the mozzarella. Sprinkle on the shredded chicken and thinly sliced red onion.
Sprinkle with the remaining 1/4 cup mozzarella, then bake for 15 to 20 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. 

I make my pizza dough in a bread maker.  
  • 3 cups flour
  • 7-8 ounces water
  • 1 1/2 tsp active yeast
  • 1 tsp salt

Adapted from Pioneer Woman's CPK BBQ Chicken Pizza

Sunday, June 30, 2013

Chewy Brownies

  • Butter, to grease the dish
  • 1/2 cup natural (not Dutch-processed) unsweetened cocoa powder 
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 oz unsweetened chocolate, finely chopped
  • 4 tablespoons butter, melted
  • 1/2 cup plus 2 tablespoons canola oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups sugar
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 teaspoon fine salt
  • 1/16 teaspoon baking soda
  • 1 cup shelled walnuts or pecans, chopped (optional)
  • Preheat oven to 350F; line a 9x13 pan with aluminum foil and coat with non-stick spray
  • Whisk the cocoa powder, espresso, and boiling water together in a large bowl. Add the chopped chocolate and whisk until melted. Whisk in the butter and oil, and then cool until lukewarm.
  • Whisk in the egg, egg yolk, and vanilla until smooth, then whisk in the sugar.
  • Add the flour, salt, baking soda, and nuts (if using), and stir with a wooden spoon until just combined.
  • Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out moist with a couple crumbs, about 30 to 40 minutes.

Recipe adapted from the recipe for Chewy Brownies in The Best of America’s Test Kitchen 2011, Boston Common Press (2010).

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