Lemon Bars

I was on the search for a good lemon bar recipe for a while...all came up short. Most had too little crust, or not enough lemon filling, or waaaay too much sugar! Even the amount I use in this recipe is the most that I've ever used! BUT that's the price you pay when you're dealing with desserts that require fresh lemon juice; hashtag, sorry-but-not-sorry!

INGREDIENTS:

FOR THE CRUST:

2 sticks (1 cup) of softened, unsalted butter

1/3 cup of sugar

2 cups of all purpose flour

the zest from 2 lemons

1/4 tsp of salt

FOR THE LEMON FILLING:

6 LARGE eggs

2 cups MINUS 2 Tablespoons of caster sugar

3/4 cup of sifted all purpose flour

1/4 tsp of salt

3/4 cup of fresh lemon juice

YOU WILL ALSO NEED:
powdered sugar

INSTRUCTIONS:
PREHEAT YOUR OVEN TO 350 DEGREES F.

1. Place your butter into a large mixing bowl and beat it until it has dispersed all over the bowl, about 20-30 seconds. Add in your granulated sugar and beat for 30 seconds more. Add the flour, salt, and lemon zest and mix until combined and crumbly. Pour your shortbread mixture into a 13x9 inch glass pan and firmly press the mixture down, making a nice even layer. Bake for about 30 minutes, or until the edges have turned slightly golden brown. When there's about 10 minutes left, gather all of the ingredients for the lemon filling.

2. Into a large mixing bowl, whisk together your eggs, caster sugar, sifted all purpose flour, and salt. Finally, add in your fresh lemon juice and whisk until smooth.

3. Pour your lemon filling onto the hot crust, LOWER THE OVEN TEMP TO 325 DEGREES F. and bake for about 20 minutes, or until there's a slight jiggle in the middle of your pan when you wiggle it.

4. Remove the pan from the oven, allow it to cool to room temp. and then place a piece of saran wrap over it. Refrigerate until lemon bars have fully set, about 3 hours, or even better, overnight!

5. Remove lemon bars from the fridge, and allow them to come to room temp before dusting with powdered sugar. Cut into squares and serve immediately!

NOTES:

-Make these ahead! Place lemon bars into the freezer after you're done baking and pull them out whenever you want some! Make sure you allow it to come to room temp before dusting with powdered sugar.

-You may use any 13x9 inch pan, but I love the results the glass pan gives me.

-Dip your knife into some hot water before cutting into your lemon bars to get those perfect squares!

-I usually get 3/4 cup of lemon juice from the larger lemons. If you use Meyer lemons, they are less acidic and require less sugar. If you use the tiny lemons, those are REALLY acidic, and I'd recommend using the full 2 cups of sugar.

-To make caster sugar, just pulse granulated sugar in a food processor until smooth.

-Different pans yield different cooking times, so I'd recommend checking on your lemon bars after 15 minutes.

-Make sure your crust is fully baked before adding in your filling.

Cheese and Bacon Scones

If you are a lover of scones, then my recipe is a must-try! Most people love sweet scones filled with jam (recipe for that one is coming up! :)), but if you are looking for a change, or have never tried a savory, moist, and cheesy scone, then this recipe will be a game-changer for you!

INGREDIENTS:
2 cups of all purpose flour (I recommend the brand King Arthur)

1/4 tsp of salt

2 tsp of sugar

2 1/2 tsp of baking powder (I recommend the brand Rumford; it's aluminum-free)

1/2 tsp of ground mustard powder

1 Tablespoon of dried onion

6 Tablespoons of cubed, softened unsalted butter

4 ounces of shredded Asiago cheese

4 ounces of shredded extra sharp cheddar

1/3 cup of bacon bits

1 cup plus 1 Tablespoon of heavy cream

FOR EGG WASH:
1 egg plus 1 Tablespoon of water lightly beaten

INSTRUCTIONS:

1. Add the first 6 ingredients into your stand mixer fitted with the dough hook. Turn the mixer to "stir" and mix until all combined. Turn mixer off and add in your cubed butter. Turn mixer to speed "4" and mix until crumbly. Turn mixer off again and add in your shredded cheeses and bacon bits and mix just until combined or until all of the cheese and bacon bits are covered in flour. With the mixer on "stir" add in your heavy cream and mix just until the dough forms a ball. The dough should be wet but not be too sticky.

2. Place your dough onto a lightly floured surface, and quickly shape it into a ball. Divide the dough in half, and using your hands, flatten out each ball into a 1 inch thick disk. Cover each disc in saran warp and allow them to rest in the fridge for 1 hour.

PREHEAT YOUR OVEN TO 400 degrees F.

3. Remove your discs from the fridge and cut out your scones. Place them onto an un-greased baking sheet fitted with some parchment paper on top. Add a layer of egg wash to each scone. Bake for 15-17 minutes for larger scones and 12-15 for smaller ones (I cut out 12 larger scones and they take about 17 minutes in my oven). You'll know when they're done when they become golden brown on top and are slightly golden brown on the bottom. Allow to cool for 15-20 minutes before eating.

NOTES FOR THE BEST SCONES:
-If using real bacon, cook bacon and them crumble it up to make 3/4 cup. If using diced ham, use 3/4 cup as well.

-Use good baking powder with no aluminum in it.

-Use good flour.

-Don't overwork the dough.

-Use heavy cream instead of buttermilk.

-Use silpat vs. parchment paper (it rises better and cooks more evenly).

-Oven times vary; the colder the dough, the longer it'll take to bake.

-May mix by hand using pastry cutter or even a food processor (be careful not to over-mix when using a food processor).

-Use extra sharp cheeses for optimum cheesy flavor. :)

-Great make-ahead recipe; dough can sit in the fridge for up to three days or may be frozen for later use.

-Do a double egg wash if you have time. Wait 15 minutes after the first coating, then add another coating of egg wash; it makes the tops nice and golden brown and gives the scones a nice crunch!

Linda's Chipotle Salsa

If you are a lover of salsa, then this recipe is for you! My best friend Linda has been dubbed the "salsa queen" by all of her friends. For a long time, every time she was set to show up for a party, everyone would ask her to make her famous salsa.

Well, guess what?? Now's the time to share with you all, her infamous recipe!

Enjoy!!

INGREDIENTS:

4 (14.5 oz) cans of fire roasted tomatoes

1 (7 oz) can of Embasa chipotle peppers

1 whole medium onion, roughly chopped

1 whole jalapeno

1 whole jalapeno, deseeded

2 cloves of garlic

1 whole bunch of cilantro

salt

black pepper

smoked paprika

chili powder

ADDITIONAL ITEMS NEEDED:
Tortilla chips

INSTRUCTIONS:

Place all of the above ingredients into a blender and pulse until smooth. May need to work in batches. Season to taste. Place finished salsa into the fridge for at least one hour, to allow all of the flavors to set.

NOTES:
I use a total of two jalapenos, but deseed only one of them. I like my salsa spicy, so if you don't like it too spicy, I recommend using only one jalapeno (deseeded). Always start with one, and then work your way up to the spice level that
you want!

Baked Salmon

My baked salmon is an easy weeknight dinner that your whole house will love! My family and friends love this recipe and devour it in an instant! If you love salmon and want to try something new, then this recipe is right up your alley! :)

INGREDIENTS:

2 pounds of salmon (whole)

light mayo (enough to cover fish)

2 pinches of salt

black pepper to taste

garlic powder to taste

onion powder to taste

1 cup of crushed fried onion

extra virgin olive oil

INSTRUCTIONS:

Preheat your oven to 400 degrees F.

Wash and pat your salmon dry. Put some foil on top of a large baking sheet and place your salmon on top. Lightly drizzle some olive oil all over your salmon and massage it in. Evenly coat your whole fish with some light mayo. Season with salt, black pepper, garlic, and onion powder. Bake for about 25 minutes or until salmon is cooked through. Check for doneness at the thickest part of your salmon (if it flakes off easily then it's done!). Remove your salmon from the oven and sprinkle your crushed, fried onion on top. Place your salmon back into the oven and continue to back for another 2-3 minutes, or until the top is slightly browned.

Strawberry Crumb Bars

I don't know about you guys, but strawberry flavored ANYTHING is my absolute favorite! These strawberry crumb bars aren't overly sweet (as with most of my desserts) and have this yummy, crumbly topping made with cinnamon and nutmeg...YUM!

INGREDIENTS:

1 lb. of fresh strawberries chopped

1/4 cup of sugar

1/2 tsp of vanilla extract

1 Tablespoon of cornstarch

FOR THE CRUST:

2 cups of all purpose flour

1/4 cup of sugar

1/4 cup of brown sugar

pinch of salt

zest from one lemon

1 egg lightly beaten

1/2 cup of SOFTENED unsalted butter, cubed

FOR THE CRUMB TOPPING:
1/2 cup of all purpose flour

1/2 cup of crispy rice cereal

1/2 cup of sugar

1 Tablespoon of brown sugar

pinch of salt

cinnamon to taste

ground nutmeg to taste

1/4 cup of melted butter flavored shortening (may sub for butter)

YOU WILL ALSO NEED:

13x9 inch baking dish

parchment paper

INSTRUCTIONS:

PREHEAT OVEN TO 375 degrees F.

1. Place your chopped strawberries into a mixing bowl and add in your sugar, vanilla extract, and cornstarch. Mix well and set aside.
2. Make your crust: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, pinch of salt, zest from one lemon, and egg. Add in your cubed softened butter, and using a fork, begin to mix your ingredients together. Once slightly combined, use your hands to mix it until crumbly. REMOVE 1/2 CUP OF THIS MIXTURE AND SET THIS ASIDE.
3. Press your crust mixture firmly into your baking dish fitted with a piece of parchment paper.
4. Take your strawberry mixture and pour it evenly over your crust.
5. Make your topping: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, crispy rice cereal, pinch of salt, cinnamon, nutmeg, and melted shortening. Mix it until crumbly. Take your 1/2 cup of reserved mixture from earlier, and add that into your mixing bowl until well combined.
6. Take your crumb topping and spread it evenly over your strawberries. (You may not use all of the crumb topping)
7. Bake for 45 minutes or until topping is slightly browned. Allow to cool completely before slicing.