Lemon-Coconut Bars

These Lemon-Coconut Bars are a perfect treat during Summertime. The marriage of the two main ingredients, coconut and lemon are a match made in heaven. As my husband claims, these Lemon- Coconut Bars are the best dessert bars he ever had! He is my No.1 food critique. He said that in this recipe, the coconut is the key, it provides an out of this world flavor and a bit of chewiness to the butter cookie crust. The filling is as beautifully bright as a Spring day and it is a perfect blend of sweet and tart. A recipe like this is worth sharing, so go ahead and share this to your friends and network.

Lemon-Coconut Bars Recipe
Source: Bon Appétit

Ingredients:

 Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

  Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup powdered sugar ( I substitute with flaked coconut )

Cooking Directions:

 

For crust

• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:

• Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
• Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
• Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

 

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Basic Crepes Batter Recipe

These sublime crepes are guaranteed to please everyone! From this basic Crepe Recipe, you can create variations depending on what filling you would like that day. There is a lot to choose from, Chocolate or fruit jam , strawberry or banana or simply just ice-cream. The possibilities are limitless. You can stuff anything you want, depending how you want it , savory or sweet. Today, we focus on the Crepes Batter. The Crepes Batter Recipe is super easy--just a couple of seconds on the blender then few minutes of cook time! My husband and I love to have them during breakfast. It is fast and easy and it is the best Crepes we have ever had!

Crepes Batter Recipe

Ingredients:

2 large eggs
1 cup all purpose flour
1¼ cup whole milk
½ teaspoon of salt
3 tablespoon of melted butter
butter, for coating pan

Cooking Directions:

• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
• Heat 2 teaspoon of butter in a small non-stick pan. Pour batter and swirl around to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove when cooked. Cover with paper towel.
• To serve, sprinkle each crepe with sugar or spread jelly or any filling of your choice, fold or roll up.
• Enjoy and Share!

Note:

For Savory Variation : Add ¼ chopped fresh herbs, spinach or sun-dried tomatotes to the batter mixture.
For Sweet Variation  : Add 2-½ tablespoon of sugar, 1 teaspoon of vanilla extract and 2 tablespoon of liqueur of your choice to the batter mixture.

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Black & White Brownie Cupcakes

I made these cupcakes for a potluck party we attended and it was a big hit. I only made a few and everybody is requesting me to make them more next time. Yes, it was that good. These brownies are so great, not only they are so easy to make but also because it is a fantastic twist on the classic brownie. This is definitely a "must make" if you want to try something different. I got the recipe from Ghirardelli Recipe Box.

Ingredients:

1 pouch (20 oz) Ghirardelli Double Chocolate Brownie Mix
1/3 cup water
1/3 cup vegetable oil
2 eggs
1 cup (8 oz) cream cheese, softened
1/3 cup sugar

Cooking Directions:

• Pre-heat oven to 350°F.
• In a medium mixing bowl, stir together the Ghirardelli Double Chocolate Brownie Mix, 1 egg, water and oil until moistened (about 40 stokes).
• In a separate mixing bowl, using an electric mixer, mix cream cheese and sugar on medium speed until smooth. Add 1 egg and continue to mix on medium speed for 1 minute or until smooth.
• Spoon the chocolate batter into a lightly greased or paper-lined muffin tin, filling 2/3 full.
• For each cupcake, place 1 tablespoon of cream cheese mixture on top of the batter.
• Bake for 28 - 32 minutes. Makes 12 cupcakes. Enjoy!

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Leche Flan ( Caramel Custard )

Leche Flan is a very popular desert in the Filipino community. Although there are only few key ingredients. It requires few tricks in order to produced a good Leche Flan. The version I prefer is the "no egg white version", only "pure egg yolks".  It is creamy and delectable.. no bubbles. This is a very easy recipe so why not give it a try.

Ingredients:

• 1 can Evaporated Milk
• 1 can Condensed milk
• 1 teaspoon lemon Rind
• 1/2 cup white sugar
• 8 egg yolks

For Caramel syrup

• 1 cup sugar
• 1/2 cup hot water

Cooking Instructions:

1. Melt sugar in a sauce pan to make the caramel syrup. As soon as the sugar dissolves and turn brown. Add the ½ water – this will turn into caramelized sugar and form the syrup.
2. Reserve ½ cup of the syrup for the finished product.
3. Distribute the caramel syrup to cover the bottom of your baking pan. Let it cool before pouring the Flan mixture.
4. Mix and blend all the ingredients and strain using a cheese cloth to make a smooth results .
5. Prepare the steamer. When the steamer is ready. Pour mixture to prepared pan, cover with foil.
6. Steam for 30 minutes to an hour or until mixture is firm.
7. Let it cool or chill in the fridge before serving.
8. When ready to serve flip so it will like upside down cake. Add reserve syrup.Enjoy!

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