Lemon Bars!

You can tell it's citrus season.  Go to the market and there are loads of oranges, meyer lemons, blood oranges, oro blancos etc.  Even on food blogs everyone has some citrus recipe posted.  I have a meyer lemon tree in my patio so I've been looking for a recipe so I could pick some lemons off of my tree.  Then recently on David Lebovitz's blog he had an entry about lemon bars using one whole lemon skin and all.  I had to try it.

lemon bars!

My friend L made this the night before following the recipe to a T.  She said that it was super tart and that the crust was...well...just mediocre (Sorry David!).  I like shortbread with my lemon bars so I ended up using a different recipe for the crust.  Also, because she mentioned that it was pretty tart I made the crust thick to balance out the tartness.

When mixed the dough will look smooth like this. 

No need to bring out the rolling pin.  Use your fingers and hands to press and flatten the dough out into the pan.

Bake for 25 minutes or until golden brown.

While the crust is baking you can make the lemon topping.  Friend L used a blender and mentioned she could feel the pieces of skin and pith in her mouth.  I used a hand blender and made sure that the mixture was really smooth.

One whole lemon, extra lemon juice, and sugar.  Everyone should own a hand blender. 

After adding eggs, cornstarch, and melted butter.

Final Product

Recipe

Crust

recipe from Tartine

1/2 cup sifted powdered sugar

 1 1/2 cups of flour

 6 oz butter at room temperature

 1 tsp vanilla extract (the original recipe does not call for vanilla.  I am just on a vanilla kick these days)

1.  Sift the powder sugar directly into the kitchen aid bowl.   Add the flour and mix on low.  Add the butter and vanilla.  Mix until the dough comes together.

2.  Bake at 350 for about 25 minutes or golden brown.

Lemon Topping

recipe from David Lebovitz

1 lemon chopped(I used meyer lemons, David preferred to use regular)

1 cup of sugar (I used 3/4 cup.  David suggested using less if using meyer lemons)

3 Tablespoons of lemon juice

Blend all of these ingredients until smooth.

Add 3 eggs and mix with a whisk.

Sift in 4 teaspoons of cornstarch and whisk

Add 3 Tablespoons of melted butter and whisk. 

Set aside until the crust is done.  Once crust is done, reduce the oven temperature to 300.  Pour the lemon topping directly onto the hot crust.  Bake for 25 more minutes or until the filling is barely set.

whole wheat blueberry muffins

I made these last week since I had a handful of blueberries that I had use.  

Recipe

1 stick (1/2 cup) butter melted

2 cups of whole wheat white flour

2 teaspoons of baking powder

1/2 teaspoon of salt

2 cups of fresh blueberries

3/4 cup of brown sugar

2 large eggs

2 teaspoons of vanilla extract

1/2 cup of milk

Preheat the oven to 375.  Grease 12 cup muffin pan or you can use cupcake liners.

In a bowl, sift together flour, baking powder, and salt. Set aside.

In another bowl, mix butter, sugar, eggs, and vanilla. 

Add the dry ingredients to the wet.  Mix until just combined.  Add the milk and mix.  Be careful not to over mix.  Gently fold in the blueberries.  Divide into the muffin tins and bake for about 25 minutes or when a cake tester inserted in the center of one muffin comes out clean. 

Happy Friday!

Almond Toffee Recipe

I received a request for the Almond Toffee recipe that I made over the holidays.

You will need a candy thermometer for this. I used to have a digital one, but after 15 years it recently broke. I just went to target and bought a Taylor Candy Thermometer for $9.95. I love Target!


Almond Chocolate Toffee
Adapted from David Lebovitz

Before you start, make sure you have all the ingredients ready and a bowl of ice water nearby just in case you get hot sugar on you.

1. Toast 1 1/2 cups of almonds in the oven. Once cooled chop them into course pieces.

2. Lightly grease a sheet pan with unflavored oil or use a silpat baking mat.

3. Spread half of the toasted, chopped almonds making a 8 inch round shape onto the baking pan or silpat.



4. In a medium heavy-duty saucepan fitted with a candy thermometer, add 2 Tablespoons water, 1/2 cup or 1 stick of butter, a big pinch of salt, 1 cup of granulated sugar and 1/4 cup of packed brown sugar.

Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.


5. Once the sugar reaches 300 F degrees. Remove the pot from the heat and add 1 teaspoon of vanilla and 1/4 teaspoon on baking soda. I gave the pot a quick swirl to mix the ingredients. You can give it a quick stir.

6. Quickly pour onto the almonds and move it around so that the toffee is even. You can use a spatula if you need. Sprinkle 3/4 cups of chocolate chips on top. It will start melting so use a spatula to spread the chocolate evenly. Finally sprinkle the rest of the chopped almonds on top.

Once cooled you can break into small or big pieces.

Almond Chocolate Toffee
Adapted from David Lebovitz

1 1/2 cups (8 ounces) toasted almonds or hazelnuts, chopped between ‘fine’ and ‘coarse’
2 tablespoons water
1/2 cup (1 stick) salted or unsalted butter, cut into pieces
a nice, big pinch of salt
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips or chopped dark chocolate