White Chocolate Lemon Bars

I have been quite a slacker lately when it comes to cooking anything or making any new recipes.  In 7 weeks I made 6 cakes, the last being a 3-tiered wedding cake for friends.  I was very, very busy.  And after the last cake, I didn't want to do anything.  But someone asked for the recipe for lemon bars I made her last year, only I didn't actually have a recipe.  Once again I was playing around and didn't bother to write anything down.  So I decided to try to recreate my lemon bars.  I'm pretty happy with the results.  Enjoy!

White Chocolate Lemon Bars

2 c flour
3/4 c sugar
2 tsp. baking powder
1 tsp. vanilla extract
1 Tbls milk
1/2 c unsalted butter
1/2 c lemon juice
1 Tbls lemon extract
1 14oz can sweetened condensed milk
4 egg yolks
6 oz white chocolate
1/4 c whipping cream

Preheat oven to 350 degrees.  Line a 9x13 pan with aluminum foil and light grease it.  Set aside.
In a large bowl, sift together flour, sugar and baking powder.  Sprinkle vanilla and milk over the flour mix.  Cut in butter until small crumbs form.  Press the crumb mixture into the bottom of the pan evenly.  Bake for 12-15 minutes until the edges start to brown slightly.  As that is baking, whip together lemon juice, lemon extract, sweetened condensed milk and egg yolks.  Pour the egg mixture over the crust when it comes out of the oven and carefully spread.  Return to the over for 15-20 minutes or until the filling is set.  Cool on wire rack for 1 hour, then chill for 30 minutes.  As that is chilling, boil the whipping cream over medium high heat.  Remove from heat and add in chopped white chocolate. Stir until smooth.  Cool about 5 minutes before spreading over the lemon bars.  Cover and chill addition 1 hour before cutting.

Book Review: The Ultimate Ice Cream Book

Amazing Ice Cream

A few years ago I found this book at Target for $15 and after reading through a few recipes, I decided to buy it even though I didn't own an ice cream maker.  I then bought a $15 electric ice cream maker that lasted one summer before rusting.  I haven't used the book much since, even though I have a nice Cuisinart ice cream maker now. 

With the weather already reaching 90 degrees here in Arizona, I though it was time to make some ice cream.  I found a great recipe for Honey Lemon Yogurt Ice Cream that turned out absolutely delicious!  I haven't made anything from this book that isn't amazing.  Lots of great recipes and variations.  If you own an ice cream maker and really want to treat yourself this summer, this book less than $12 on Amazon ( http://www.amazon.com/The-Ultimate-Ice-Cream-Book/dp/0688161499/ref=sr_1_15?ie=UTF8&qid=1334422887&sr=8-15 ).  I also recommend the Irish Ice Cream.

Honey Lemon Yogurt Ice Cream
32oz container plain yogurt
1/2 c honey
1/4 c sugar
1/2 c fresh lemon juice from 5 to 6 large lemons
1/4 c candied lemons
1 c light cream

Soak a large piece of cheesecloth or plain white paper towel in cold water.  Squeeze out water and line a colander or sieve with the wet clothe.  spoon the yogurt into the colander and set it into a larger bowl to catch the liquid the liquid that drains from the yogurt.  Place in refrigerator and let drain for 2 to 3 hours.  approximately 1 1/2 cups of liquid will drain out.

Spoon thickened yogurt into a large mixing bowl and whisk in the sugar, honey, lemon juice and lemon zest.  Stir until the sugar is completely dissolved.  Stir in the cream.  Freeze in your ice cream machine according to the  manufacturer's directions.  When finished the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Candied Lemon Zest
1 large lemon
1/2 c sugar

Use a sharp paring knife to cut the zest off the lemon.  Cut only the yellow part.  Leaving the bitter white pith behind.  slice the zest into very thin strips, then place in a small saucepan and cover with water.  Bring to a boil and immediately remove from the heat.  Drain and repeat the boiling process 3 time.  This will help soften the zest and remove any bitterness.

Return the zest to the pan with 1/2 water and sugar.  Stir over low heat until the sugar is dissolved.  Bring to a simmer and cook until the zest is translucent, about 5 minutes.  Remove the zest with a slotted spoon and use immediately or allow to cool in the syrup, then refrigerate until ready to use. Candied lemon zest can be stored in its syrup in the refrigerator for 2 weeks.

Chocolate Candy Cane Triffle

I found Candy Cane flavored Jello Instant Pudding at the store and decided to make a dessert for Christmas using it.  I combined a few of my favorite sweets for this simple dessert.  This is a light dessert that's perfect after a heavy meal.

Chocolate Candy Cane Triffle

20 oreos, crushed
3/4 cup chocolate sauce
2-3.4oz pkgs Candy Cane flavored Jello Pudding
4 cups milk
1 angel food cake (I like Betty Crocker mix because it's so simple and cheaper than buying one at the store)
2 candy canes, crushed
8 oz cool whip
1/2 tsp peppermint extract (optional)

Tear the cooked angel food cake into 1 inch pieces and set aside.  Make the pudding according to the directions on the box.  If the flavor isn't strong enough, stir in the 1/4 tsp peppermint extract.  Set in refrigerator for a few minutes to soft set.  Put half of the angel food cake in a large bowl.  Sprinkle half of the crushed oreos on top.  Drizzle half of the chocolate sauce on top of the oreos.  Layer half of the pudding on top and spread it out.  Then spread half of the cool whip on top of the pudding.  Repeat the layers.  Put in the refrigerator for a few hours to set up.  Sprinkle crushed cane canes on top right before serving.  Serve chilled.  I have no idea how many servings this is. If you can't find candy cane pudding,  try vanilla pudding and add additional peppermint extract.

Banana Avocado Smoothie

I saw a recipe for an avocado smoothie online, but as much as I like avocados, I just couldn't bring myself to try it.  Callen likes avocado mixed with banana, so I came up with this smoothie for us to share.  I know avocado may sound weird in a smoothie, but it is often used in desserts in other countries, and it's so good for you.

Banana Avocado Smoothie

1 ripe banana, sliced
1 ripe avocado, sliced
1 cup milk
1/2 tsp vanilla
1/4 cup sugar (optional)
2 cups ice

Put the banana, avocado, milk and vanilla in the blender and blend until smooth.  The banana and avocado with blend up faster if they are sliced first.  Add sugar at this point if needed.  Add 1-2 cups of ice depending on how thick you want it.  Makes 2-16oz servings.


Callen enjoying his smoothie.  He got mad when I took it away, but I was afraid he'd get his first case of brain freeze if he drank it too  fast.