Lemon Chia Seed Muffins

Last summer my best friend Lauren invited me out to her family’s house in the Hamptons. I’ve lived on Long Island for 23 years and yet somehow, this was my first opportunity to visit the infamous area. I didn’t want to show up empty handed, so I made these lemon chia seed muffins. The original recipe calls for poppy seeds, but I only had chia seeds on hand, and I actually prefer them now. I also substituted plain greek yogurt for the buttermilk, since I found that it made for moister muffins. Because of these additions, I think the muffins qualify as healthy. That’s why I ate not one, but two, for breakfast at work this morning.

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One of the best traits of any muffin is its portability factor; I like a breakfast that can be zipped in a bag and taken with me, no muss, no fuss. That’s why I eat candy for breakfast so often. Very portable.

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INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened

2/3 cup granulated sugar

2 large eggs, SEPARATED. SEPARATED!

1 1/3 cups flour

1 tsp baking powder

1/2 tsp baking soda

2 tbsp chia seeds (these can be found at Trader Joe’s in a resealable bag)

1/4 tsp salt

1/2 cup plain greek yogurt (about 1 single serving plastic cup)

2 tbsp freshly squeezed lemon juice (about half of a juicy lemon)

1 tsp vanilla extract

The zest of 2 lemons
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DIRECTIONS:

Preheat oven to 350°F. Coat a muffin tin with nonstick cooking spray (this recipe makes about 12 muffins).

In a large bowl, cream the butter and sugar until fluffy.

Add the egg yolks, one at a time, beating well with an electric mixer after each.

In a separate bowl, stir together the dry ingredients, chia seeds, and lemon zest.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the greek yogurt, then lemon juice, and then vanilla.

Beat just until smooth.

In another bowl, beat the egg whites until soft peaks form.

Gently fold them into the muffin batter until blended.

Spoon the batter into the prepared pan, 3/4-full.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes before removing to cool completely.

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Spaghetti with Butter-Roasted Tomato Sauce

One of my biggest pet peeves is having leftover ingredients from a recipe and not knowing what to do with them. I made roasted leek and garlic toasts with minced anchovy filets as part of Christmas dinner; they were delicious, but left me with a jar full of anchovies in the refrigerator. I came across this recipe in Bon Appetit and noticed that it called for a couple of my fishy friends. I was concerned that their taste would be too strong since a lot of people don’t like their very distinct flavor (they’re reminiscent of low tide), but the little guys really just round out the 8 cloves of garlic and robust tomato flavors in the dish.

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The roasted garlic and leek toasts from Christmas!

Even though it’s a hearty, comforting meal, its bright scent reminds me of summer and picking tomatoes in my aunt’s garden.

INGREDIENTS:

1 28-oz. can whole peeled tomatoes

8 garlic cloves, peeled, crushed

2 anchovy fillets packed in oil, minced

¼ cup (½ stick) unsalted butter, cut into small pieces

½ teaspoon crushed red pepper flakes plus more for serving

Salt and freshly ground black pepper

12 oz. bucatini or spaghetti (I’ve also used papardelle… anything that can hold up to the jammy sauce is fine) 

Finely grated Parmesan or Romano (for serving)

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Post-roast

DIRECTIONS:

Put on an apron– this recipe will splatter!

No really, put on an apron.

Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a fork, mash to break up garlic and tomatoes.

 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

 

Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes (and salt, if you have a salt problem like I do).
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The finished product. I wish you could smell this picture.

Nom nom nom, dig in!

Chrissy Teigen’s Cheesy Guac

I know it’s been a while since I posted– I was moving, and then Christmas happened (our dinner was French-themed so I made bacon fat mashed potatoes with cantal cheese and it was fist pumping good). I don’t know what my excuse for January is, but I’m gonna blame it on Donald Trump and the family of hamsters masquerading as his hair.

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I especially enjoy cooking when it’s holiday specific, so I figured I’d make something for Superbowl Sunday (go Beardogs!). I’ve been eyeing Chrissy Teigen’s cheesy guacamole recipe for a couple of weeks now, and this seemed like a good excuse to make it. I get that adding cheese to an otherwise healthy dip seems like overkill, but it takes it from being just an inexplicably delicious pile of green goop to being an inexplicably delicious pile of green goop with cheese mixed in. Plus, who’s really trying to be healthy on Superbowl Sunday?

 

INGREDIENTS:

3 Haas avocados, halved, seeded, and peeled

Juice of 1/2 a lime

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 medium onion, diced

1/2 jalapeño pepper, seeded and finely minced (jarred is fine)

1 tbsp chopped cilantro

2 cloves garlic, minced

1 cup shredded sharp cheddar cheese

Tortilla chips (NOT “hint of lime”, unless you are a “hint of lime” eating monster)

*If you’d like to add tomatoes, Chrissy says to add 2 romas, seeded and diced. I have acid reflux so raw tomatoes are my worst nightmare. But if you can eat them, they add beautiful color and sweetness to an otherwise salty and tangy dish.

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DIRECTIONS:

Put the avocados in a medium bowl. Cover with the lime juice. Mash with a potato masher. Mash. Mash. Mash away, until there are only a few delightful little chunks left.

Mash in the spices and salt.

Gently fold in the remaining ingredients. Cover the guac in saran wrap for an hour to let those flavors dance together.

Wash your hands really well so you don’t touch your eye later and get jalapeño juice in it.

Dip your chip and enjoy.

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Brie En Croute

Halloween is over, so that means Thanksgiving and Christmas are in full swing. At least according to mall decorations and Galleries Lafayette in Paris, which already boasts a giant Christmas tree that looks like a beautiful upside down ice cream cone. With the exception of a harvest-decorated townhouse on the upper west side, I haven’t seen any indications of the imminent holiday season here in New York.

The brie and the cranberries look SO BEAUTIFUL together!!

Obviously if you’re asking me, one of the best things about the holiday season is the food. UGH. THE FOOD. The box stuffing, the turnips with butter and mounds of salt, the canned cranberry sauce, the fresh haricots verts, the buche de Noel, the parker house rolls, the pumpkin pie, the butterscotch oatmeal cookies, and not last and also not least, the brie en croute. Or as my family calls it, baked brie.

My high school was near a Whole Foods, so my mom started shopping there sometimes while waiting to pick me up after rehearsal or whatnot. One fateful day, she purchased a pre-made baked brie. And my family went NUTS. Ever since, it’s been a must-have appetizer on Thanksgiving and Christmas. And just like, casual Tuesdays.

Brie En Croute is perfect for holiday celebrations.

This past year I decided to make it from scratch, since I figured that would be cheaper and dare I say, even more delicious than the store bought version. I used the framework of Paula Deen’s recipe; the changes I made were basically omitting the nut topping and replacing it with a tart yet sweet cranberry-apple mixture, as well as cutting the amount of brown sugar added to about half, though that alteration can be left up to your palate.

You might find that you don’t need the kitchen string, which both the original and my adapted recipes call for. Sometimes the brie you find will be slightly wider, and will therefore not leave enough excess dough to tie. If this happens, it’s totally fine. Just press the dough down onto the cheese firmly so that it doesn’t open up while baking.

Before baking, tie any excess puff pastry with kitchen string.

INGREDIENTS:

1 sheet pre-packaged frozen puff pastry, thawed

1 tbsp unsalted butter

1/2 cup diced and peeled granny smith apple

1/4 cup fresh or frozen cranberries

1/8 tsp cinnamon

1, 8 oz. wheel of brie

1/8-1/4 cup light brown sugar

1 egg, beaten

Special tools:

*Kitchen string*

Ingredients for Brie En Croute

DIRECTIONS:

Preheat your oven to 375 F. Take out a baking sheet and set aside. You do NOT need to spray it.

In a small saucepan over medium heat, melt the butter. Add the apples and cranberries and let cook for 6-8 minutes, or until the apples are slightly translucent and the cranberries are no longer hard. Add the cinnamon and stir until the fruit is evenly coated. Set aside.

Place the puff pastry onto the baking sheet. Place the brie in the center. Gently pour the  fruit mixture on top of the brie. If some falls off onto the puff pastry, that’s fine! Sprinkle the brown sugar over the fruit topping.

Fruit topping on Brie En Croute

Starting with a corner, roll up the puff pastry onto the brie, working in a circle. Using a pastry brush (TBH you can use your fingers if you don’t have one), lightly coat the puff pastry in the egg wash. Tie up any excess pastry with a piece of kitchen string.

Place in the oven for 20 minutes or until the pastry is golden brown.

Finally done! Ooey gooey delicious Brie En Croute.

Enjoy!

Leslie

Haystack Rice Krispie Treats

As I write this lying in bed on a Saturday morning, I’m debating a few things. A) Do I eat the Trader Joe’s mini peanut butter cups that are lying next to me? (And YES, they are in a package, not loose). B) Do I knock on my wall to let my neighbor know that she’s playing her music too loudly? (I woke up at 7:46 am to “Glory” by Common and John Legend, a magnificent song that is not meant to be used as an alarm clock). C) DO I eat the peanut butter cups??

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See, life is full of hard decisions. But one thing that wasn’t hard to decide was whether or not to make these pumpkin candy corn rice krispie treats. I know that a lot of people think candy corn is disgusting, considering that it’s carnauba wax and all, but so are sprinkles, people. And we eat those all the time. Plus I love candy corn, especially when it comes in the pumpkin shape because that means more to bite into. Pumpkin candy corn also brings up fond childhood memories of trick-or-treating on my block. The elderly couple who (is it who or that in this context? I never know) lived across the street used to hand out small zippy bags filled with popcorn and a couple pumpkin shaped carnauba treats. I never saw them anywhere else so I thought that the couple was especially cool for having the hookup.

You might be a-wondering why I added vanilla to the pre-existing rice krispie recipe. That’s because vanilla is already the prominent flavor in marshmallows and candy corn, so the extract enhances it and makes the end result more robust.

Also, how cute are these pumpkin Peeps?! I’ve always been into Peeps, so they were an exciting find for me.

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INGREDIENTS:

6 cups Rice Krispies cereal

4 cups mini marshmallows (these melt more easily than the large ones)

3 tbsp butter

1/2 tsp vanilla extract

Orange food dye (just enough to make the marshmallow-butter mixture slightly orange so that it looks more hay-like)

1 bag pumpkin shaped candy corn

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DIRECTIONS:

Spray a 9×13 inch pan with non stick spray.

Melt butter in a large saucepan set over medium heat. Don’t turn the heat too high, or the butter and/or marshmallows will burn. Once the butter is melted, add in the marshmallows. Stir until a shiny, smooth mixture has formed. Add the orange food dye and vanilla, and stir until evenly distributed. Remove from heat.

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Add in the rice krispies, and stir until combined. Move mixture into the 9×13 pan, and press down using wax paper or an off set spatula that’s been sprayed with non-stick spray. Push the pumpkin candy corn into the top of the krispies. Let cool.

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Using a sharp knife, cut into squares that are the size that YOU WANT THEM TO BE.

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Enjoy!

Leslie

Iced Pumpkin Spice Cookies

I made these cookies about two weeks ago, and I still haven’t posted them! First, my Great Aunt was visiting from Florida, and next it was my birthday and then my birthday party (which my wonderful friend Mookie and her lovely roommates hosted for me). Needless to say, I’ve been a bit busy. I wish I had posted some of the amazing recipes I used for my aunt’s visit, like Bobby Flay’s Pumpkin Bread Pudding with Vanilla Bean Creme Anglaise, or Smitten Kitchen’s Chocolate Chip Pound Cake, both of which were met with rave reviews. But alas, it was a busy weekend so I didn’t have time to take photos while I baked. But believe me, both recipes are more than deserving of your time. Have you ever been amazed at how good something you’ve made is? Both of these recipes will give you and your guests that reaction. Or just you. I won’t judge if you make them for yourself. In fact, I will applaud you.

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When I made these cookies they were actually for my mom to bring to a beach gathering. It seemed a little counterintuitive since it was still pretty warm out at the time, but I was in the mood to make warm, chewy pumpkin desserts. They’re simple to make, and can be made with or without the sugary drizzle, though I recommend icing them. The cookies themselves are not super sweet, so a little bit of the icing goes a long way. If you do ice the cookies, make sure to let the icing dry before stacking them on a plate, or they’ll get stuck together- they just want to be friends! They can be kept in a container for up to three days (normally I suggest airtight, but because they’re so moist, they will create condensation which will change their consistency). So eat them quickly!

The original recipe hails from Allrecipes.com. I altered it slightly to omit the ground cloves; my mom has never used them so I don’t keep any around. If you like a hearty spice element in your pumpkin desserts, add the cloves back into the recipe, and add them alongside the other spices.

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INGREDIENTS:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree (Libby’s or organic is fine)

1 egg

1 teaspoon vanilla extract

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon melted butter
1 tsp vanilla extract

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DIRECTIONS:

Preheat oven to 350 degrees F. Spray 2 cookie sheets with non-stick baking spray. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

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In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. The batter will be very sticky so don’t be disheartened if they look like crazy, misshapen rocks. 

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Bake for 15 to 20 minutes in the preheated oven.

To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Cool cookies, then drizzle glaze with fork. You’re done! You did it! Reward yourself with a cup of hot apple cider and a few (handfuls of) cookies!

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Enjoy!

Leslie

Cranberry Pumpkin Muffins

It’s not even the end of September and I’m already plotting which Halloween decorations will go where. Halloween isn’t even my favorite holiday- it just signifies the beginning of the holiday season, and perhaps more importantly, loads of candy. Since I’m diving right into fall with my decorating, I figured I might as well jump right on the pumpkin recipe bandwagon.

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Since it’s still relatively warm out, I didn’t want to make anything that has to be served hot, so muffins seemed like a good choice. I found this recipe on VeryBestBaking.com. It’s wonderfully simple; I just tweaked it to include vanilla and dried cranberries, as well as a streusel-inspired topping. I love grabbing a soft, crumbly muffin on my way out the door in the morning, or even eating one for dessert with some cool whip. They’re also great for taking in the car if you have to drive somewhere and need an easily accessible, hands free snack (i.e. NOT sushi, which I had to eat while rolling through Times Square while working at New York Fashion Week).

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INGREDIENTS:

2 cups  all-purpose flour

2/3 cup  packed brown sugar, plus 1/4 cup for sprinkling

1/3 cup  granulated sugar

1 tablespoon  baking powder

1 teaspoon  salt

1 teaspoon  ground cinnamon

1 tsp vanilla extract

1/4 teaspoon  baking soda

1/4 teaspoon  ground ginger

1/2 cup  butter, melted

1/2 cup canned pumpkin

2 large  eggs, lightly beaten

1/3 cup  buttermilk

1 cup dried cranberries

1-2 tbsp cold butter, cut into small pieces

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DIRECTIONS:

Preheat oven to 400° F. Grease or paper-line 12 muffin cups.

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Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs, vanilla, and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Gently fold in cranberries. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle with the remaining 1/4 cup brown sugar, and dot with the cut up butter.

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Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely. I always take my muffins/cupcakes out of the oven a minute or two before they’re fully cooked, since they finish baking in the tin.

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Enjoy!

Leslie

Watermelon Caprese Salad

I think it’s safe to say that summer is finally winding down. Last week I thought it was, but she gave us the old fake out and now we’re still encountering 80 and above weather. Oh, well. That just means that fall will start and end later, if all goes according to plan- my plan being controlling the tri-state area weather. Obviously.

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Anyway, when I look back on all of my summers, they all have some things in common: they’ve all taken place on Long Island (for the most part), they’ve all involved at least one dip in a salty ocean and/or chlorinated pool, and they’ve all included caprese salad. Caprese salad is simply sliced tomatoes, mozzarella, and basil, drizzled with olive oil, salt and pepper, and sometimes balsamic vinegar, depending on who’s making it. I don’t think it’s an exaggeration to say that my grandma made this for us every time that we came over in the summer, or at least it felt like she did. She’s not Italian, but she lived in an Italian neighborhood for most of her life so she picked up some delicious traditions, this included. The house that she and my grandpa owned wasn’t on the water, but for some reason (probably their amazing amount of lighthouse themed paraphernalia), it felt oceanic. I think I sometimes pretended I was on a ship while I was there. They also had a pool, so maybe that contributed to the water vibe. Who really knows. But caprese salad encompasses all of those memories for me.

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Since I *tragically* cannot eat the traditional version, I decided to try mixing it up by replacing the tomatoes with watermelon. They’re relatively similar in texture; the biggest difference is that watermelon is tremendously sweet and bursts with liquid, whereas tomatoes straddle the vegetable-fruit border (though yes, they are really considered fruit).

This salad (you can call it an insalate if you’d like to stick with the Italian theme, or if you feel like being pretentious) is perfect for a barbecue, or an indoor appetizer on a hazy summer evening. I can’t say I’ll miss much about summer, but I will miss after dinner walks on the beach, sitting on my stoop eating ice cream sandwiches and drinking lemonade, and the refreshing smell of air conditioned air hitting my face after emerging from the swamp-like outdoors. But those sentiments aside, BRING ON DA AUTUMN.

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INGREDIENTS:

1/4 medium sized watermelon, cubed into 1 inch chunks

6-8 large basil leaves, torn

8 oz. “cherry sized” mozzarella balls, drained and cut in half (get the ones that are packed in water, not olive oil)

2 tbsp. olive oil

1/2 cup good balsamic vinegar

1 pinch of table salt

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DIRECTIONS:

Put the cubed watermelon in a strainer. Place the strainer in a larger bowl. Toss the watermelon with the pinch of salt. Let sit for 30 minutes.

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In a small pan over medium-high heat, warm the balsamic vinegar. Add the reserved watermelon juice from the bowl underneath the strainer for sweetness. If it’s still not sweet enough for your taste, add a tsp of honey. Allow the vinegar-juice mixture to become syrupy, then remove from heat.

Take the watermelon cubes out of the strainer and put in a serving bowl. Add the mozzarella and basil, and toss with the olive oil. DO NOT add salt as you would with tomato caprese; the salt and the watermelon do not mix well. They are not friends. They should stay far apart. Drizzle with the reduced balsamic to your liking– take note that though sweeter than regular balsamic, this reduction is quite strong, so use very sparingly. Serve ASAP.

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Enjoy!

Leslie

Ooey Gooey Lemon Bars

These lemon bars, a must for any citrus lover, are the best I have ever made. My lemon-obsessed cousin Lara is about to have her second child, so this post is a sort of homage to her. Her husband and she smartly decided not to share the baby’s name until she’s born. So while Lara’s in labor, I’ll be eating stacks of lemon bars contemplating possibilities– hopefully I don’t eat all of them and can bring her some after the delivery.

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Anyway. Lemon bars. I haven’t made these in a long while, partially because when I do, I eat the majority of the pan. But I’m glad that I did, because OMGARETHEYDELICIOUS. Prior to making these, the last time I had a lemon bar was when my good friend Mookie and I took a day trip to Santa Barbara from LA. We found a little cafe to eat in, but couldn’t find a parking spot where we wouldn’t be ticketed, so we bought our food and ate it in the car on our way back home. I think we both got portobello sandwiches of some sort, and two different pastries. The lemon bar I bought was so large; it was probably the size of at least four of mine combined. I ate it as we drove down the Pacific Coast Highway, stopping only to take in the cinematic sunset at a little beach next to a retirement home.

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Mookie picking up seashells on our way back home.

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If California was a lady, she’d be very photogenic.

I like these lemon bars because the zingy lemon flavor is the star, with the buttery, crumbly crust taking a back seat. Using good lemons is a great way to ensure a tasty result. The lemons I used this time around were so juicy and sweet, they almost smelled like yellow Starbursts. This recipe heralds from The Sweeter Side of Amy’s Bread, and I simply can’t recommend it enough.

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INGREDIENTS:

CRUST:

1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan

1 1/2 cups all-purpose flour

1/2 cup confectioners’ sugar

3 tablespoons cornstarch

1 1/2 teaspoons coarse salt

FILLING:

2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unbleached all-purpose flour

1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice (about 3 juicy lemons)

1/4 cup plus 1 tablespoon milk

1/4 teaspoon coarse salt

Confectioners’ sugar, for dusting

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Does that piece not look like Idaho??

DIRECTIONS:

Preheat oven to 350 degrees with a rack in the center of oven. Butter and paper a 9-by-13-inch baking pan. As you can see in the photos, I absentmindedly forgot this step. My lemon squares still came out wonderfully, but buttering and papering your pan makes the last few steps much easier.

 To make crust: Whisk together flour, confectioners’ sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers. I recommend taking the butter out of the refrigerator about five minutes prior to this step.

Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

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Meanwhile, make the filling: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.

Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

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Transfer baking pan to a wire rack to cool completely.Once completely cooled, dust extra confectioners’ sugar over the filling. Use a fine mesh sieve for even dispersion.

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Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Enjoy!

Leslie

Blueberry Zucchini Bread

As summer winds down I’m trying to make recipes with produce that is only available during the hot, sweaty months. If you can’t tell, summer is my least favorite season. I can’t stand the sweltering humidity that feels like a wet sweater clinging to my arms every time I go outside, or the fact that I sweat every time I walk thirty feet- it sort of throws a wrench in looking presentable.

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But back to the benefits of summer: I really like zucchini bread as an alternative to banana bread, which is a bit denser. Zucchini is super versatile being that it’s very water based and, in spite of its vegetable food grouping, is quite sweet. Therefore, it can be used in dessert and main course dishes alike. Zucchini bread in particular is great because you can eat it for breakfast or with a plop of whipped cream for dessert. And, since it’s technically veggie based, you can pretend you’re being healthy by grabbing seconds.

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This recipe comes from my old standby, Allrecipes.com.

INGREDIENTS:

3 eggs, lightly beaten

1 cup vegetable oil

3 tsp vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 tbsp ground cinnamon

1 pint fresh bloobs (blueberries)

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DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans. I used 4 super mini pans, so I had extra batter to make mini muffins with. If you make mini muffins, only bake them for 15 minutes.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

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Bake 45-50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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Enjoy!

Leslie