Food Lush

My Favorite Lemon Bars

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

By Julie

I really wanted to do justice to Food Lush in this final post, to leave something at the finish line that not only made me and the lovely editors proud, but something that could make you happy.  I have gotten so much joy from being a part of this site, and I am thankful for every moment, every word, and every one of you out there.

In looking back, the most memorable post for me was Erica's Homemade Childhood Favorites, because, as a mom, I am always on the lookout for foods my kids will want to eat that doesn't come from a box. This one hit me square between the eyes.

And as for my posts, my favorite is probably my recollection of making my daughter's birthday cake, because of the gargantuan effort it took and the enormous number of mistakes I made along the way. But mostly because it was so fun in the end. Just like today!

***

Fun fact: I was named after the character Julie on Days of Our Lives. It should come as no surprise then that one of my guilty pleasures is watching the occasional soap opera (OK, maybe more than occasional, ahem, especially in college, but I digress), and perhaps perusing a magazine on the subject now and again. Today, I share my (minor, totally manageable, slightly embarrassing) addiction for your benefit, because, years ago, I found this fabulous recipe in Soap Opera Digest.

I present the most delicious lemon bars (or squares, depending on the shape you cut), courtesy of Suzanne Rogers, Maggie on Days. I've made these many times for my family and friends, and even some of my fellow Lush writers, and they are always a hit. This is my go-to non-chocolate dessert, a little taste of summer any time of the year.

Lemon Squares

Ingredients the First:

1 3/4 cups flour
3/4 cup powdered sugar
1/2 pound salted, softened butter

Mix together and press into a 9 X 13-inch dish. Bake at 350 degrees for 25 minutes. (Depending on your oven, check after 20 minutes.)

Ingredients the Second:

4 eggs
4 tablespoons flour
6 tablespoons lemon juice (fresh is good, but regular ol' bottled juice works just as well)
2 cups sugar
1/2 teaspoon baking powder

Mix these ingredients while the crust bakes. Remove crust from the oven.  While the crust is still hot, pour the new mixture on top and bake for 25 more minutes. (Again, depending on your oven, check after 20 minutes.) Remove from oven and let cool in dish. Sprinkle with powdered sugar. After it has cooled completely, cut into desired portions.

(Photo Credit: en.wikipedia.org)

Let's Go Out on a (sugar) High Note: Sugar Cookie Bars!

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

by Caitlin

I know plenty of others before me have already said this: but I had a hard time choosing a favorite post to share with you all. It's been such fun for me to write here, to reconnect with some of you reading, and to be part of this little community. I can hardly believe I've been doing it for almost two years. I have long wondered how Jennie does it all, and fully support her decision to step away. But, oh, I will miss it here. I will miss you. Thank you for reading along, talking about food, sharing your food memories with me, and being part of this adventure. So, until next time: the recipe I make most from this site is probably Sarah's versatile marinade. And my favorite post of mine has to be this one, about my Gram. A perfect bittersweet note to end on.

***

So! Does anyone else feel like blasting Vitamin C's classic hit Friends Forever - Graduation Song?

 

"If you got somethin' that ya need to say you better say it right now cuz you don't have another day."

Here's what I have to say.

A) I'll always have a soft spot for late 90s belly shirts and hackey sacks.

B) TODAY is Day 30. 30 days of grain-free, whole foods, no added sugar, no alcohol, no nothing? DUNZO. Fruit, vegetables, meat, seafood, nuts, seeds, oils. There was a lot of coconut. 30 days. I can't believe it.

C) I'm not sure what I'm going to eat tomorrow, other than oats for breakfast. It's a little scary, actually. They recommend you reintroduce things slowly to see how your body reacts with the clean slate it has to work with. And that's great and I totally get it, I just don't know exactly how that looks for me yet. I'm just going to take it one day at a time. At some point I plan on trying dairy, and at some point I will try gluten again, and then I shall make these delicious sugar cookie bars. 

Photo from dinnersdishesanddesserts.com

Back in December my friend Jen posted on twitter about the angels she heard singing when she made something magical called "sugar cookie bars." And the thing you need to know about me is that I LOVE sugar cookies. A nice soft, chewy, fat sugar cookie with frosting and sprinkles? GIMME. But I hate rolling out cookies and dealing with all that. It's so much work and I can never find a recipe that gives me the exact cookie I want. I'm a sucker for those horrible grocery store cookies that are round and topped with seasonally appropriate colored frosting and sprinkles (I think they're called Lofthouse?). They're full of nasty ingredients and probably dye your insides the same seasonally appropriate shade, so I don't buy them, except maybe once a year. Maybe. And then I eat one or two and throw the rest away. 

All of this is a long way of saying that while I really wanted to make sugar cookies at Christmas, I also really wanted to NOT make sugar cookies at Christmas. Enter this recipe. It was so easy, and so good, and I no longer see the point of cut-out cookies, unless someone else is making them. Sugar cookie bars! SUGAR COOKIE BARS! How had no one thought of this sooner??

I halved the recipe and made it in an 8x8 pan, and I had a hard time getting the cook time right. The first batch was way undercooked, the second was over - so far over I had to throw it away. It turns out that slightly underbaked sugar cookie bars are actually delicious, if a bit much. Next time I make them I'm going to have to be much more careful watching the cook time. I am willing to experiment and get it right though. For science.

The buttercream is the perfect consistency, the dough is soft and chewy, and the right sprinkles - I did a layer of sanding sugar, then a layer of Christmas colored jimmies - tie it together perfectly for look and crunch. They'd be fitting for any holiday (Valentine's! St. Paddy's Day, Easter! Rainbow sprinkles for summer, fall colors, Halloween! Thanksgiving and Christmas!), a shower, a birthday party, or just because HEY, sugar cookies are DELICIOUS and you just ate nothing but pure, whole foods for a month. Good luck having two bites and slipping into a diabetic coma, crazy.

Have you made sugar cookie bars? Do YOU have a favorite Food Lush post? I'll miss you!

Melt Aways: My Favorite Cookie

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

by Elsha

There are SO many posts I refer to regularly, but I especially love this cauliflower pizza crust from Carrie (even my kids like it!) From my own posts, I'll have to link to this one about cleaning your stovetop, because everyone should know this.

***

For my last post here at Food Lush I've decided to leave you with the recipe for my very favorite cookies: melt aways. I've posted many cookie recipes in my time here, but I've held out on posting this one because my mom is a little more protective of this recipe than the others. But I just can't leave you without it, because these cookies are seriously the best.

(Sorry, my only picture is from our Christmas baking extravaganza. They're the ones with the green frosting.)

Melt Aways:

Beat until well mixed:

1/2 lb butter (don't substitute)

3/4 cups cornstarch

Add:

1/2 cup powdered sugar

1 cup flour

Bake at 350 degrees for 8-10 minutes.

For the frosting beat 3 oz cream cheese, 1 tsp vanilla, and 1 cup powdered sugar.

These are simple to make and they literally melt in your mouth (hence the name.) Don't leave the frosting off though, or you won't get the whole effect. The only tricky part is making sure you don't over-soften your butter. The dough should border on being crumbly. If it's really gooey or sticky you can refrigerate it to firm it up some. The recipe makes about 2 1/2 dozen cookies and if I'm not careful I can eat them all by myself.

Now, who wants to come over so I can make these for you?

Mardi Gras Party Ideas

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

By Ariel

I'm sad to be saying goodbye for awhile, but thankful to the Lush editors for letting me in on this wonderful website. I learned a lot about food around here (like not everyone is ACTUALLY a gourmet chef in their spare time. Everyone loves a shortcut!) The first post that came to mind when I was asked to throwback a favorite was Carrie's cauliflower pizza crust!  I had never heard of such a thing before but the genius is astounding. I've used it several times and actually find myself craving it more often than regular pizza, go figure. My own favorite of mine is one of the first ones I wrote here at Food Lush, and continues to be my most-requested party food, my Bacon and Cheese Tartlets.  I make these for every. Single. Group. Gathering. And still people need confirmation that yes, I am bringing them, don't worry.

*** 

For my last post around these parts for awhile I thought it would be appropriate to send off with some Mardi Gras party ideas. Fat Tuesday is coming up February 12th, and while I'm a little too far north for the real party, my people and I never like to pass up an excuse to eat and drink in the name of a theme!

First and most important, the drinks:

[Photo credit Chicago Tribune]

The Mardi Gras Hurricane!  Rum, rum, and some other stuff, this is a staple and a favorite of mine.  Whenever I find these on vacation I'll usually down enough so that I won't notice a hurricane going on around me, but what a delicious drink!

Or, if you want to get everyone involved in some fun, how about a Virgin Hurricane?

[ Photo credit Taste of Home]

To spice up your appetizers with some theme fun, how cute are these claw picks?
 

 
[Picture from nolaimports.com] 

My husband and I are going to the beach for a week with a few other couples, I'm thinking I need a beach-themed party before we go and these little claw picks are just so cute I can't stand it.

Of course, you also need some Mardi Gras COOKIES!  You can pick up a set of your own Mardi Gras cookie cutters at Mardigrasoutlet.com for only $12 or browse all their cookie cutter shapes here.
 

For snacks, how about Mardi Gras Pretzels, King Cake Bars, or these Apple Beignets (which I am DROOLING OVER)

[Image from Babble.com]

For the main attraction (ah, who am I kidding, the booze up top is the main attraction!) how about this amazing looking citrus marinated shrimp dish from Southern Living?



[Photo credit Southern living]

And one of my absolute favorite things to eat in the entire world, the Shrimp Po' Boy:

 

[Image from cooking channel tv]

I recently discovered  restaurant nearby that made the most excellent shrimp po' boy I've ever found in this part of the country.  I'm so excited to go back I can't even tell you.

Hopefully I've put everyone in a party mood.  Rather than a Hurricane I'll probably be tipping back a few champane cocktails this weekend (today's my birthday!).  Thanks for two great years, you guys!  We truly couldn't ask for a better crowd around here.

Healthy But Still Decadent Pumpkin Bread

By Julie

So, it's winter. Fall is over, Christmas is over, New Year's is over, and we all feel that tug to kick off this young year being virtuous and healthy. Blurgh. I still want tasty, comforting treats and I don't want to feel guilty about that.

I need something sweet and cakey that has something - anything - good going for it. This pumpkin bread fits the bill. It's a recipe I've tweaked over the years, making healthful substitutions wherever I could, and I'm always looking for new ways to bump up the nutritional value. Plus, it's pretty yummy. I hope you like it.

Pumpkin Bread

1 1/2 cup pumpkin

3/4 cup packed brown sugar

2 egg whites

1/4 cup applesauce

1/3 cup plain yogurt (or vanilla yogurt – whatever you have on hand)

1 tsp. vanilla (use 1/2 tsp. if you are using flavored yogurt)

3/4 cup flour

3/4 cup wheat flour

1/4 cup ground flax seed

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 cup golden raisins (optional)

1/2 cup chopped nuts (optional)

Combine sugar and egg whites completely. Add pumpkin, applesauce, yogurt, and vanilla and mix to combine. Add remaining ingredients and mix into batter.

Pour into a greased loaf pan. Bake at 350 degrees for 45-55 minutes until it can pass the toothpick test.

{Photo Credit: me}

Rice Krispie Treats Topped with Cajeta

By Tara C.

While paying for some take-out at a local restaurant recently, I noticed a basket by the register of what appeared to be rice krispie treats topped with a dark caramel-colored topping. The topping turned out to be cajeta. If you are not familiar with cajeta, it is a Mexican confection made from sweetened carmelized milk.

When I hosted book club last week, it seemed like the perfect opportunity to try this combination. This was my first attempt at making cajeta. I followed this recipe, which seemed easy enough. I replaced the vanilla bean with a cinnamon stick. The recipe I chose called for the milk and sugar mixture to be cooked in the crock pot for 10 hours on high. I turned on the crock pot when I went to bed and I awoke the next morning to a delightfully sugary smell. However, I soon discovered that my crock pot had bubbled over, splashing the sticky caramel sauce all over my counters and floors. Big mess. I suspect that my crock pot runs hot and this could have been avoided by leaving it on low instead of high. Anyway, there was still plenty of cajeta in the pot, and while it was probably a little darker in color than it was supposed to be, it tasted just fine. If I make cajeta again, I will probably either do it during the day so I can keep an eye on it, or maybe use a non-crock pot recipe like this one.

For the rice krispie treats I followed the traditional recipe, but added about a teaspoon of kosher salt when I was melting the butter. I think adding a little bit of salt to the bars was a nice contrast with the sweet cajeta. Once it was cool, I spread the cajeta over the top. The result was very good. Overall, I really enjoyed this combination. It's simple yet a little unexpected. You should give it a whirl the next time you're looking for something crunchy and sweet.

(photo from: me)

School Snack: Chewy Fruit and Nut Squares

By Erica H.

I believe most experts agree that cookies, generally speaking, are not an especially healthy snack option for children (I have not done the research re: adults). But somewhere along the line I became convinced that if you pack indentical ingredients into a bar-shaped package, an aura of wholesomeness will surround the entire enterprise. Bars are healthy! (I blame Big Granola for this particular line of brainwashing.)

Of course, along comes Lorraine Bodger to call me out on this point by titling her cookbook "The Four-Sided Cookie: 55 Recipes for Delicious Squares and Bars." Yes, well. I appreciate your opinion, Ms. Bodger. That will never change the fact that while I would feel a bit irresponsible sending my daughter to school with a bag of Chewy Fruit and Nut Cookies for her classmates, I feel just fine and dandy sending her bearing Chewy Fruit and Nut Squares, thank you very much.

The fact is, it takes only the most superfical analysis of this recipe to see that she has started with a chocolate-chip cookie dough base, added a touch of orange flavor, and mixed in dried fruit and nuts instead of chocolate. It's a bit genius, frankly. You can put anything you want into chocolate chip cookie dough! It's just dough! Sorry, it seems I'm still processing this breakthrough.

At any rate, these are tasty, not too sweet, and will keep you off the list of tragically indulgent cookie-pushers.

Chewy Fruit and Nut Squares from The Four-Sided Cookie by Lorraine Bodger

• 2 1/4 c. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. light or dark raisins
• 1 c. chopped dried fruit (I used a combination of apricots, prunes, and apples)
• 3/4 c. chopped walnuts or pecans
• 1/2 c. unsalted butter at room temperature
• 1/2 c. sugar
• 1/2 c. light brown sugar, packed
• 1 egg
• 1 tsp. grated orange rind
• 1/4 c. orange juice
• 1 tsp. vanilla extract

Preheat the oven to 375°F. Grease a 9x13-inch baking pan.

Whisk together flour, baking powder, baking soda, and salt. Add in the fruit and nuts.

In a separate bowl, cream together the butter and sugars. Add the egg, orange rind, orange juice, and vanilla and beat well. Add the flour mixture and blend well.

Spread batter into prepared pan.

Bake for 18 to 22 minutes, until the edges are browned and a toothpick in the center comes out clean. Let cool completely before cutting into squares.

And don't worry--the kids will eat them. They are cookies, after all.

How to Make Any Meal Special: Homemade Popovers

by Elissa

I like to make a nice meal on New Year's Eve (this was true even before I had young kids). This year I tried out a collection of recipes from the Wall Street Journal for steak, celery root puree, sauteed cabbage, and popovers. Even though the meal had multiple components, the prep was relatively simple. I didn't care for the cabbage (cumin just didn't fit, in my opinion), liked the steak, and loved the celery root puree. But the popovers definitely put the meal over the top and made it worthy of a celebration.

I'm sure they would be more photogenic if I had a popover pan (I just used a regular muffin pan), but hopefully you can see how puffy, golden, and delicious they were. Although they are at their best hot from the oven, we kept our leftover popovers in the refrigerator and they were still awfully tasty when reheated in the toaster oven the following day. The batter is not complicated to make and can be made a few hours in advance.

The next time you want to transform an ordinary meal or wow some guests, add these to the menu and watch them disappear.

Bread Pudding

By Jessica

In my opinion, dessert is the one food item that shouldn't be polarizing. It's DESSERT. It's the thing that you were the most excited about ALWAYS as a kid. It's the thing you bargained for and your parents bargained with, the thing that got you through that most hated vegetable (whatever your particular flavor of vegetable might happen to be). And yet, strong opinions abound. Are you a chocolate person? Are you more of a fruit person? Do you consider anything containing raisins an abomination? This is where I contradict my own opening premise. Because, raisins are the fru-its of the de-vil, raisins are little chewy, dried bits of evil. Do you happen to be a hater of bread pudding? Because apparently there are a lot of those out there as well.

I think the thing with bread pudding is that it can go right or it can go VERY WRONG in the texture department. It should never be the texture of baby food. NEVER. You should be able to clearly make out the torn (or cut) bits of bread. It should be a bit crusty on the top and the edges. You should have some degrees in softness. 

It should be GOOD.

And if it avoids raisins? Hey, that's as it should be.

The above bread pudding is a modification I made to this recipe. Essentially, I followed it as written but removed the raisins (OBVIOUSLY) and subbed the zest of a tangerine, you could add more if you want it more heavily scented, and a handful of good quality chocolate chips. 

For the bread I used a Pane Luciane I picked up at my local Central Market. It's a really dense bread that holds up well to the custard so you don't get any of that mushy nonsense you sometimes get served under the guise of bread pudding. 

What's your take on bread pudding?

Cookie Making Quirks

By Julie

In planning (as Nora mentioned, only 4! baking days left until Christmas) the bacchanalia that is Christmas cookie baking, I start by making sure I have the basic ingredients on hand - flour, sugar, eggs, butter. Wait, butter?  Or margarine? But what if the old family recipe calls for oleo, a fairly bizarre name for Crisco (but so much better than lard, which it easily could have been in an old family recipe)? There are decisions to be made here.

It always makes me feel better if I can find a way to lighten up a recipe, so if I can get away with substituting light margarine or even applesauce for butter or oil, I will. Sometimes this fails spectacularly, but most of the time, it works just fine. (Except for cupcakes. If you are making cupcakes in those little paper cups, applesauce will make the cake stick like you super-glued them.) But in a few cases, I have particular preferences. Tollhouse chocolate chip cookies really need to have butter (or light butter if you have that and it shaves a little of the guilt off). Snickerdoodles taste best with butter flavored Crisco. I cannot give you a reason why other than that I have experimented over the years and these have yielded the best results (they also disappeared the fastest).

I wish you all wonderful luck and perfect humidity for all your holiday treat-making endeavors. I also hope you don't make my mistake of mixing up baking soda and baking powder and coming out with flat hockey pucks that will break your teeth. Enjoy!

Do you have any rituals or funky tricks for holiday baking?