Baking with Jeanette & Tracy; How to make Mardi Gras Lemon Squares
You can find the recipe here;
Mardi Gras Lemon Squares
Bars
11/2 cups all-purpose flour (6.7 oz)
1/2 teaspoon salt
1/4 teaspoon baking powder
1cup powdered sugar
1cup granulated sugar
1/2 cup salted butter, softened
3 large eggs
1/3 cup lemon juice
2 tablespoons grated lemon zest
1/2 cup chopped pecans (optional)
Frosting
1 cup powdered sugar
2 tablespoons butter or margarine, softened
1 tablespoons heavy cream
Colored Sprinkles or more toasted pecans
Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil and spray foil with baking spray.
In small bowl, stir together flour, salt and baking powder; set aside.
In large bowl, beat powdered sugar, granulated sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in the eggs, one by one, beating for 30 seconds after each egg. On low speed (we did this by hand), beat in flour mixture alternately with lemon juice, beginning and ending with flour mixture, until well blended. Stir in lemon peel. Pour into pan and bake 30 minutes or until golden brown (Note: The original is baked at 400 for 20-27 minutes)
Meanwhile, in small bowl, beat frosting ingredients on low speed until smooth and spreadable.
Spread frosting over cooled bars (in the original, they spread the frosting over warm bars). Sprinkle with colored sprinkles. Lift from pan using foil to grasp, set on a cookie shut, cut into 6 rows by 4 rows. Makes 24
Baking With Jeanette & Tracy ; How to Make Daim Brownies
Welcome to Baking With Jeanette & Tracy ; How to Make Daim Brownies
#yummydessert #madefromscratch #brownies
I do not own the rights to this recipe or any images used you can find them here
Ingredients
For The Brownie Batter
400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
280 g (9.9 oz) slightly salted butter cubed
450 g (15.9 oz) white caster sugar (superfine sugar)
6 medium free-range eggs room temp, beaten
1 tbsp vanilla extract
170 g (6 oz) plain white flour (all-purpose flour)
280 g (9.9 oz) Daim Bars roughly chopped into small pieces
To Assemble
75 g (2.6 oz) caramel sauce
Instructions
Make The Brownie Batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla. Stir with the whisk again.Put the flour through a sieve into the bowl. Stir to combine.
Tip in the chopped Daim bars and fold through.Assemble
Pour the brownie batter into your prepared tin and level off.
Drizzle with the caramel and swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit pieces of Daim bar, so test in 2-3 places).Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Baking With Jeanette,Tracy & Lori; Easy Thanksgiving Dessert; Gooey Apple Pie Bars
Baking With Jeanette,Tracy & Lori How to Make Gooey Apple Pie Bars
#thanksgiving #gooeyapplepie #madefrom scratch
I do not own the rights to this recipe or any images used,You can find them here;
Ingredients
1 1/2 cups (180 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter melted, cooled
1 1/2 cups (320 g) light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 apples (about 2 cups) chopped
1 14- ounce can of sweetened condensed milk
For the Glaze
1/2 cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla
Instructions
Adjust oven rack to middle position; heat oven to 350° F. Line a 9 by 9-inch baking pan with parchment paper and set aside.
Whisk flour, baking powder, cinnamon, and salt together in medium bowl; set aside.
Whisk melted butter and sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in the chopped apple.
Spread 1/2 of the batter into prepared pan, smoothing top with rubber spatula.
Pour the condensed milk over the batter. Top with the remaining batter. This part can get a little tricky, some of the condensed milk may be peeking through. Don't be afraid to use your fingers to help spread the batter around.
Bake until top is shiny, cracked, and light golden brown, about 45 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by land transfer to cutting board.
While the bars are cooling prepare the glaze. In a small bowl combine the glaze ingredients. Use a fork or whisk to combine. Drizzle over the cooled bars. Cut into 12 large or 16 small(ish) bars and serve.
Baking With Jeanette & Tracy;How to make White Chocolate Crunch Bars & Soft M &M Sugar Cookies
Welcome to Baking With Jeanette & Tracy; How to Make White Chocolate Crunch Bars & Soft M & M Sugar Cookies
#madefromscratch #yummybakes #easybaking
I do not own the rights to either of these recipes or images used you can find them here;
WHITE CHOCOLATE CRUNCH BARS
INGREDIENTS
18 oz (525g) white chocolate, coarsely chopped
2 cups (50g) Rice Krispies
INSTRUCTIONS
Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the Rice Krispies, and fold in until completely coated in chocolate.
Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve.
Soft M&M Sugar Cookies
10 tablespoons unsalted butter room temperature
▢⅓ cup light brown sugar packed
▢⅓ cup granulated sugar
▢1 large egg room temperature
▢1½ teaspoons vanilla extract
▢2 cups all-purpose flour weighed in grams or spooned & leveled
▢1 teaspoon baking soda
▢½ teaspoon salt
▢1 cup M&M candies
INSTRUCTIONS
Preheat oven to 350°F/177°C and line a cookie sheet with parchment paper (optional for easier cleanup).
In a large bowl, cream together the butter and sugars until light and fluffy (2-3 minutes). Mix in the egg and vanilla extract.
In a medium bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
Using a spatula, mix ¾ of the M&Ms into the cookie dough. Then, with a large cookie scoop, place dough balls 2 inches apart on a baking sheet. Top with remaining M&Ms.
Bake until the edges are lightly tan, about 10-12 minutes. Let cool on the sheet for 5 minutes and then transfer to a wire rack.
Baking With Jeanette & Tracy;How to Make Snickerdoodle Caramelita Bars
Welcome to Baking With Jeanette & Tracy; How to Make Snickerdoodle Caramelita Bars
#madefromscratch #snickerdoodle #cinnamon
I do not own the rights to this recipe or images used you can find them here
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These snickerdoodle caramelitas have a layer of chewy, cinnamon sugared oatmeal bar topped with cream white chocolate and more crumbly, chewy oatmeal bites. They are super delicious
INGREDIENTS
2 cups all-purpose flour
1 cups instant, quick cook oats
1 1/2 cups loosely packed brown sugar
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, melted
1 1/2 cups white chocolate chips
1 (10 ounce) jar of your favorite caramel sauce
1 teaspoon McCormick Cinnamon Sugar, plus more for sprinkling
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
In a large bowl, whisk together the flour, oats, sugar, cinnamon, baking soda and salt. Stir in the melted butter until a crumbly dough forms.
Press half of the dough into the pan. Bake for 15 minutes.
Sprinkle with the chocolate chips immediately. Drizzle on the caramel sauce. Sprinkle the remaining crumble on top. Sprinkle on the Cinnamon Sugar. Bake for another 15 to 20 minutes.
Remove and sprinkle on a bit more Cinnamon Sugar. Let sit for 4 to 6 hours
Cook-a-Long with Jeanette Hyde
Kefir Courgettes from Jeanette Hyde's new book, The Gut Makeover!
Me and Jeanette talk about pre and probiotics and why these sorts of foods are vital for our diet!
This recipe is delicious and full of wonderful middle eastern aromatic herbs including sumac which has brilliant anti-oxidant activity. Try it out!
INGREDIENTS
Courgettes x4
Kefir (Home made or store bought)
Seasoning
Olive Oil
Sumac (1 tsp)
Za'atar (1 tsp)
1/2 Lemon (juice)