lemon cream cheese cookies

Lemon Cream Cheese CookiesIMG_8475

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons butter, room temperature

8 ounces, 1 package cream cheese, room temperature, divided

2 cups granulated sugar

Juice and zest from 2 large lemons

2 eggs, room temperature

6 tablespoons powdered sugar

3 tablespoons milk

In medium bowl, stir together flour, baking soda and salt.

In mixing bowl, beat butter and 1/2 of the cream cheese, 4 ounces, until light.  Add sugar and lemon zest.  Add eggs, one at a time and beat mixture until light and fluffy.

Add flour mixture to mixture in mixing bowl.  Beat until just combined.

Spoon large spoonfuls of dough on baking sheets sprayed with pan spray.  Bake in 350 degree oven for 14-16 minutes until edges just begin to turn golden.  Allow cookies to cool on pan for 4 minutes before removing.

In small bowl, whisk together remaining 4 ounces of cream cheese, powdered sugar, milk and lemon juice.  Add additional powdered sugar or milk if necessary to make consistency of glaze.

When cookies are cooled, drizzle with glaze.

enjoy xo

 

 

 

double chocolate chunk cookies

Double Chocolate Chunk Cookies

2 cups plus 1 tablespoon flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup, 2 sticks, butter, room temperature

1 cup plus 1 tablespoon light brown sugar

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

2 eggs, room temperature

1 cup walnuts

1 cup white chocolate, chocolate chunks

1 cup milk chocolate, chocolate chunks

Measure flour, baking soda and salt into small bowl.

Cream butter in mixing bowl.  While continuing to beat, add both sugars and vanilla.  Stop mixer and scrape down sides of bowl.  Add eggs and beat until mixture is fluffy.

Add flour mixture to butter mixture beating on low speed only until blended.  Add walnuts and chocolate chunks.  Stir lightly to combine.

Portion dough into large rounded tablespoons and place at least 2 inches apart onto baking sheets that have been sprayed with pan spray.  Bake at 375 degrees for 10-12 minutes or until edges of cookies begin to turn dark and centers are puffed.  Allow cookies to cool on baking sheets a couple of minutes before removing.

enjoy xo

 

butter pecan turtle bars

Butter Pecan Turtle Bars

Crust:

1/2 cup, 1 stick butter, room temperature

1 cup light brown sugar

2 cups flour

2 1/2 cups pecan pieces

Caramel Topping:

1 cups light brown sugar

3/4 cup butter

and 1 1/2 cups chocolate chips, milk chocolate or white chocolate, or a combination for top

Prepare crust first.  In mixing bowl, beat crust butter and brown sugar until light and fluffy.  Turn mixer down to lowest speed and add flour.  Mix just until flour is incorporated.  Pour crust crumbles into 9 x 13 baking pan that has been sprayed with pan release.  Lightly spread mixture evenly in pan breaking up any large pieces with fingers.

Sprinkle crust evenly with pecans.

Place topping sugar and butter in small saucepan.  Cook over medium heat stirring constantly until mixture comes to a soft rolling boil.  Cook, still stirring constantly, for 2-3 minutes until mixture is a smooth caramel consistency.

Pour caramel evenly over nuts.  Bake in 350 degree oven for approximately 24 minutes or until caramel is starting to bubble around the edges.

Immediately remove from oven and sprinkle with chocolate chips.  Once chocolate chips start to melt, lightly spread them with a knife swirling from side to side.

Allow turtle bars to cool completely before cutting.                enjoy xo

 

baked chicken with fresh rosemary and new potatoes

Baked Chicken with Fresh Rosemary and New Potatoes

6-8 chicken thighs, with skin and bones

4 gold potatoes, scrubbed and cut into wedges

1/2 red onion, thinly sliced

1 teaspoon pepper

1 teaspoon garlic salt

2 tablespoons plus 1/2 cup extra virgin olive oil

zest and juice from one large lemon

12 fresh garlic cloves, minced

2 tablespoons fresh rosemary

1 cup chicken broth

pitted kalamata olives for garnish

Place potato wedges and sliced onion in baking sheet.  Sprinkle with pepper and garlic salt.  Toss lightly.

Place 2 tablespoons olive oil in large frying pan.  Begin to heat.  Place chicken thighs, skin down, on oil in pan.  Cook for 5 minutes, turn over and cook for another three minutes.

Place partially cooked chicken thighs, skin up, in baking pan with potatoes.

Mix 1/2 cup olive oil, lemon juice and zest, minced garlic cloves and rosemary.  Pour mixture over chicken and potatoes in pan. Toss potatoes without disturbing chicken.  Pour chicken broth in pan.

Bake in 350 degree oven for 45-50 minutes.  Garnish with kalamata olives.

enjoy xo1A36138C-E0A8-4BC3-BC5B-EF04D675142F

 

 

 

toasted almond torte

Toasted Almond Torte0A60639F-E8D8-423B-80F8-7C46827A9CDE

Crust:

3/4 cup unsalted butter, room temperature

1/4 cup granulated sugar

2 cups flour

2 egg yolks, room temperature

Filling:

1 1/4 cups granulated sugar

1 1/2 cups heavy whipping cream

1 1/2 cups sliced almonds

1/2 teaspoon almond extract

Spray torte pan, with removable bottom, with pan spray and place on cookie sheet.

Prepare crust first by placing butter, sugar, and flour in food processor.  Pulse while adding egg yolks one at a time.  Continue to pulse until mixture forms a soft ball.

Gently press crust dough into torte pan.  Form crust up edges of pan, making a clean flat edge with fingers.

Bake crust in 350 degree oven for 10 minutes.

While crust is baking, prepare filling.  In small saucepan, bring sugar and heavy cream to a soft boil.  Cook stirring constantly for 5 minutes to dissolve sugar.  Remove from heat.

Add almonds and almond extract to cooked cream mixture and stir to mix.  Pour filling into baked crust, evening out almonds.

Return torte to oven and bake 20-25 minutes or until almonds start to toast.

Allow torte to cool completely before removing sides of pan.  Serve with fresh whipped cream and fresh berries.

enjoy xo

 

 

potato salad with fresh dill

Potato Salad with Fresh Dill

IMG_83733 pounds new potatoes, scrubbed

1/2 teaspoon garlic salt

1/2 red onion, chopped

5 green onions, sliced into the green stem

1/3 cup fresh dill

1 cup good quality mayonnaise

1/4 cup whole grain dijon mustard

zest and juice from one large lemon

1/2 teaspoon sea salt

1/2 teaspoon pepper

Cut potatoes into large chunks.  Place potatoes into large saucepan and cover with water.  Add garlic salt to water.  Cook potatoes until fork tender.  About 30 minutes.  Do not over cook.  Drain and place in large bowl.  Allow to cool completely.

Add remaining ingredients to cooled potatoes.  Stir until all ingredients are combined and potatoes are coated.  Can be made day before serving.

enjoy xo

 

lemony cheesecake bars

Lemony Cheesecake Bars5D828991-0D8E-4847-80DA-756BA5F458BC

Crust

18 whole graham crackers

8 tablespoons powdered sugar

1/2 teaspoon cinnamon

10 tablespoons melted butter

Top

32 ounces, 4 packages, cream cheese, room temperature

2 cups granulated sugar

1/2 cup whipping cream

6 eggs, room temperature

2 tablespoons vanilla extract

1 tablespoon grated lemon peel

2 teaspoon fresh lemon juice

Put graham crackers, sugar and cinnamon in food processor.  Pulse while slowly drizzling in melted butter.  Pulse until crumbs are like wet sand.  Lightly press crust into 9 x 13 baking pan that has been sprayed with pan spray.  Bake in 375 degree oven for 10 minutes.  Remove from oven and reduce heat to 325 degrees.

Prepare cheesecake top while crust is baking.  Beat cream cheese in mixing bowl.  Add sugar, whipping cream and eggs and beat until light and fluffy.  Add vanilla, lemon zest and lemon juice and beat until smooth.

Pour topping over crust, smoothing until even.  Bake for 45 minutes or until top is set.  Allow to cool completely before cutting.  Delicious served with fresh berries.

enjoy xo