Lemon Brownie Bars

This recipe was recently shared on Facebook:
http://www.pamperedchef.biz/breannadoyle:



I just had to try it especially since I have so many lemons sitting in my fruit bowl.

I was not disappointed and wanted to share it with you. 

It was so easy to make that my 4 year old did most of the baking.

Please do try it, you won't be sorry. 

Enjoy xx

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 180 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not over-bake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

My lovely Sunday afternoon with lemon brownie bars:

Home-Made Rolls

Flipping through a Nigella cookbook (which I do oh so frequently) I stumbled across a recipe for dinner rolls.

I've always been a bit terrified when it comes to bread making. And anyone who knows me knows that I do not like to try anything unless I know I will be able to do it perfectly!

I have been slowly stepping out lately trying easy recipes for fruit loaf and pull-apart bread. 

I overcame my initial reaction to just turn the page. To my amazement the recipe looked very similar to making pizza dough and not at all difficult. I had all the ingredients in the cupboard (and did not have any bread for the kids lunches the next day). So it was decided. I would give it a whirl. 

Well, I was pleasantly surprised. Not only was it super easy, the rolls were delicious. The kids, after having rolls with their dinner, asked if they could have rolls for dessert! Now that is a win! 

I think making rolls will become a very regular occurrence in my house. 


The recipe for these rolls can be found in Nigella Lawson, Feast.

Apple Cinnamon Pull-Apart Bread

I just had to share this recipe with you. I made it a few weeks ago on a Saturday night for Sunday breakfast and it was divine. Even the hubby who hates cooked fruit said "this tastes exactly like you'd get from a bakery". You can't get much better praise than that. 

I also recommend that you follow Half Baked. Her recipes all look amazing:  http://half-bakedbaker.blogspot.com.au/

So go on, what are you waiting for. Click and try:  http://half-bakedbaker.blogspot.com.au/2012/09/apple-cinnamon-pull-apart-bread.html


(this picture is from Half Baked website)

Home-made Dahl

Tonight I smashed out some home made dahl for the first time.

I love dahl and would often buy it for lunch as it was a super cheap and delicious option. However now that I'm not working in the city it's been ages.

I was given a boxset of world cookbooks and discovered a recipe so decided to give it a go. I altered the recipe to fit what I had in the house, but was pretty impressed.

Since it was so simple and quite versatile, as in you can mix it up a bit with whatever vegetables and spices you have, I thought I would share it with you.

Plus sometimes it's just nice to have a meal that has no meat, no dairy, no carbs etc but still is super filling.

Enjoy xx

Ingredients:

1 cup of lentils (I used red lentils, the recipe did call for yellow split peas so go with what you have)

1 onion chopped

1 bay leaf

600ml water

1 tbsp of coconut oil (of course you can use rice bran oil or any other veg oil)

1/2 green capsicum chopped

1 zucchini chopped (you can add whatever veg you want at this point)

1 clove minced garlic

1 tsp minced ginger

1 tsp ground turmeric

1 tsp ground coriander seeds

1 tsp ground cumin

1 tsp dried chilli flakes

1 tsp curry powder (here is where you can mix it up with whatever spices you have)

1 chopped tomato

1/3 can chickpeas

Method:

Put the lentils/split peas, 1/2 the chopped onion and the bay leaf in the water in a covered pan and simmer for 20 minutes. Season lightly towards the end (I believe you're not meant to season at the start as it makes the lentils tough).

In another pan fry the left over onion in the oil until translucent. Add the capsicum and zucchini, and after a few minutes add the garlic and ginger. After another minute add the spices you are using.

Add the contents of the lentil pan, tomato, chickpeas and a little more water if needed. Cover and simmer for 10 minutes. Add extra seasoning if required. Garnish with coriander and serve with flat bread.

What take-away food have you been too scared to make at home?

Deep Dark Chocolate Cookies

(gluten-free and dairy-intolerant friendly)

Let's be honest.
My siblings and I love to eat.
We have numerous celebratory gatherings throughout the year to mark just about any occasion.
Secretly maybe more so than the event we love the food!
We mostly all love to cook and share our new recipes.


However in recent times my brothers have tried to sabotage this experience with their food intolerances! Ok, that is a joke. Seriously one brother has Coeliac's Disease and becomes violently ill at any trace of gluten. My other brother struggles with dairy and even though he can take tablets, surely it's best for him not to eat it.


With this in mind we are becoming very creative in finding new recipes and replacements for our gatherings. And as I am never one to want to compromise taste or quality these substitutes need to be delicious.


So imagine my delight when I discovered this recipe on pinterest which is both gluten-free and dairy-intolerant friendly (of course this depends on what chocolate you use and how your dairy-intolerant folk cope with chocolate). Gorgeous Amira (who was also celebrating her joy at her KitchenAid stand mixer - oh how I relate!) on her blog Divine Baking posted this recipe. Go check out her delightful site, and her step-by-step pictures on how to make these cookies.
http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html 

Deep Dark Chocolate Cookies

Ingredients:
Nonstick vegetable oil spray
1 cup dark chocolate
1/2 cup dark chocolate chips
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (Amira used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch (cornflour)
1/4 teaspoon salt


Method:
1. Preheat oven to 350°F (180°C). 
2. Spray 2 large baking sheets with nonstick spray (or if you hate washing up just use grease-proof paper like me). 
3. Melt dark chocolate in a glass bowl in the microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using an electric mixer, beat egg whites in a large bowl to soft peaks. 
5. Gradually beat in 1  cup sugar (Amira halved the sugar here). Continue beating until mixture resembles soft marshmallow creme. 
6. Whisk 1 cup sugar, cocoa, cornflour, and salt in a medium bowl. 
7. On low speed, beat dry ingredients into the beaten egg whites. 
8. Stir in lukewarm chocolate and the chocolate chips (dough will become very stiff).
9. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. 
10. Bake until puffed and tops crack, about 10 minutes. Cool on trays for 10 minutes. Transfer to rack and cool.
Yield:  Makes about 18

The ones I baked:

I do believe this recipe originally came from the epicurious website and was created by The Bon Appetit Test Kitchen (credit where credit is due). http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cookies-242468


What food intolerances or allergies do you need to cater for? 
What great substitute ingredients you can suggest?