Posts Tagged ‘bars’

Apple Blondies with Brown Sugar Frosting.

July 11, 2008


Gah. I’m so behind. I made these over a month ago and I’m just now getting around to posting them. Someone tell me to get my butt in gear please. Thanks.

Waaaay back when I made these I had a bunch of apples on hand that weren’t getting eaten. I tend to buy apples because I know I should eat them but I just don’t like them so they usually go bad. My mom does the same thing with bananas so I guess I learned from her. So I went searching for apple recipes and found these little things.

They were so much better than I expected. Like I said, I’m not an apple fan but I did enjoy them. I will say that I don’t think the cream cheese frosting is really needed. It was good but it made them really sweet. So sweet that I actually ended up throwing the majority of them away. If I ever find myself with too many apples again, I’ll probably make the blondies but forget about the frosting.

Apple Blondies with Brown Sugar Frosting
from: Cooking the Books

Blondies:
2/3 cup butter, softened
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
Pinch salt
1 cup peeled chopped apples
3/4 cup chopped walnuts

Brown Sugar Frosting:
4 oz ½ cup butter
1 cup brown sugar, packed
¼ cup milk
2 cups icing (confectioner’s) sugar, sifted
Blondies:

Line a 13 x 9 inch baking tin with baking parchment. Set oven to 350.
In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in the prepared tin and bake until set and golden, 25-30 minutes. Let cool completely in pan on rack.
Brown Sugar Frosting:

In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.

Lemon Bars.

June 2, 2008

Not long ago I mentioned that I have myself pretty convinced that I hate lemons in my chicken piccata post. I figured out that it’s because everywhere I go people try to put lemons in my sweet tea and I don’t care what anyone says, lemon totally ruins sweet tea.

This past week I found myself with a bag of lemons. They were on sale. I just couldn’t help myself. It was time for me to get over my lemon thing.

I’ve never had a lemon bar but I figured it was a safe place to start. These were delicious. The super tart lemon with the sweet pastry crust was perfect. I’m almost ashamed to admit that I ate the entire pan. Almost.

Lemon Bars
from: Taste of Home

1-1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
3/4 cup butter, softened
3 eggs, lightly beaten
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
Additional confectioners’ sugar

In a small bowl, combine flour, sugar and butter until crumbly; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes.

Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust.

Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into squares.


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