Little Lemonies

    Yummy Lemon Brownies       

From MelsKitchencafe.com

Lemon Batter

• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze:

• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later – alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.

In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.

Stir the wet ingredients into the flour mixture and mix until combined.

Spread the batter evenly in the prepared pan.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don’t over bake or they might be dry.

For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.

After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.

Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Notes:

The glaze recipe makes a very thin, light layer of sweet, lemony glaze on top of the soft, chewy lemony brownies. If you want more glaze, consider doubling the recipe (just make sure the glaze doesn’t overpower!).
Altogether, you probably need 2-3 large lemons for the recipe to get the 4 tablespoons juice and 1 tablespoon (plus 1/2 teaspoon) zest.
These bars are delicious at room temperature but try them chilled and you may never go back.

Super Yummy Raspberry Cheesecake Bars

1st place winner in LDS Living contest

Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix 1/2 cup firm butter  2 packages (8 oz each) softened cream cheese  1/2 cup white sugar  2 tablespoons all-purpose flour  1 tsp vanilla  1 egg  1 can (21 oz) Wilderness Premium Raspberry Pie Filling*  Directions: 1. Preheat oven to 350 degrees. Spray bottom and sides of 13×9 inch pan with cooking spray. 2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mix for later (topping) and press the remaining crumbs in the bottom of the 13×9 pan. Bake for 10 minutes; do not overbake. 3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric mixer (medium speed) until smooth.  4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese; spread evenly. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.  5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill.  6. Cut into bars. Store covered in fridge. Makes 24 bars.  * Can easily substitute cherry or strawberry fillings.

Oatmeal fudge bars

Maryjane Melis

1 c. butter 2 c. brown sugar 2 eggs 2 tsp. vanilla 2 1/2 c. flour 1 tsp salt 1 tsp soda 3 cups oats Cream first four ingredients then add the next four  ingredients. 12 oz. choc chips 1 can sweetened condensed milk 2 Tb. butter 1/2 tsp. salt 2 tsp. vanilla Melt ingredients together in saucepan. Directions: Grease 17 x 12 inch cookie sheet. Spread 2/3 of  oatmeal mixture on cookie sheet. Pour on melted  choc. mixture. Randomly spread on drops of  remaining oatmeal mixture. Bake at 350 for 18-20 minutes Number Of Servings:48 bars

Chocolate Chip Bar Cookie

Judy Parry

1/2 lb. margarine, softened 1 c. brown sugar 3/4 c. sugar 2 eggs 1 t. vanilla 3. cup flour 1 t. Baking Soda 3/4 t. salt 12 oz. pkg. chocolate chips Directions: Cream margarine with sugar. Add eggs & vanilla. Mix dry ingredients together and add to creamed  mixture. Press into greased 9 x 13 pan. Bake 350 for 30 min.

Pumpkin Bars

These are great and make a lot. Courtney Dana

3/4 margarine (I use butter) 2 cups sugar 1 can (16 oz) pumpkin 4 eggs 2 cups flour 2 tsp baking powder 1 tsp cinnamon 1/2 tsp soda 1/2 tsp salt 1/4 tsp nutmeg Directions: Preheat oven to 350. Cream margarine and sugar until light and fluffy. Blend in pumpkin and eggs. Add combined dry ingredients. Mix well. Spread into greased and floured rimmed cookie sheet. Bake 30 minutes or until toothpick comes out clean. Cool. Ice. Frosting: 1 package cream cheese, softened 3/4 margine (once again I use butter) 1 tsp vanilla 3 cups powdered sugar evaporated milk or cream Combine cheese, margarine, vanilla, mixing until well blended. Add sugar gradually, mixing well after each. Slowly add enough milk to make spreading consistency. (I usually have extra frosting but like to save it for when I make cinnamon rolls)

Caramel Oatmeal Chewies

Melissa Chandler

I don't make these very often because I can eat the whole pan myself! One of my favorites! 1 3/4 c. quick oats 1 3/4 c. flour, divided 3/4 c. packed brown sugar 1/2 t. baking soda 1/4 t. salt (optional) 3/4 c. butter or margarine, melted 2 c. semi-sweet chocolate chips (12 oz. bag) 1 c. chopped nuts 1 cup caramel ice cream topping Directions: Preheat oven to 350. Grease bottom of 9x13 pan. Combine oats, 1 1/2 c. flour, sugar, baking soda, and salt in large bowl. Stir in butter and mix well. Reserve one cup of oat mixture. Press remaining oat mixture into baking pan. Bake 12-15 minutes or until golden brown. Sprinkle with chips and nuts. Mix caramel topping with remaining flour in small bowl. Drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake for 18-22 minutes or until golden brown. Cool in pan on a wire rack and refrigerate until firm.

M&M Oat Bars

These irresistible bars made with seasonally
colored M&Ms can sweeten any holiday. They are
so easy to make and make quite the impression. I
brought these to the Girls Party
Kamy Cannon

Ingredients: 1/2 cup butter or margarine, softened 1 cup packed brown sugar 1 egg 1 tsp vanilla extract 1 1/4 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 2 cups quick oats 1 pkg (14oz) caramels 3 T water 1 cup mini semisweet choc chips (I used regular and they were fine) 1 cup chopped walnuts 1 cup plain M&Ms 3 oz white chocolate candy coating Directions: In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; add to the creamed mixture. Stir in oats. Press into a greased 15x10x1 inch baking pan. Bake at 350 for 10-15 minutes or until golden brown. Cool on a wire rack. In a microwave safe bowl, melt the caramels and water. Spread over crust. Sprinkle with chips, nuts and M&Ms. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Cut into bars - makes 6 dozen