Easy Lemon Brownies 🍋

🍋 These simple to make brownies are
delicious, chewy and lemony! 🍋

Ingredients:

butter or shortening for greasing

parchment paper

1 1/2 cups sugar

3 tablespoons lemon zest**

3/4 cup (1 1/2 sticks) unsalted butter

1 cup (6 ounces) white chocolate chips

3 room temperature eggs

3 tablespoons fresh lemon juice**

2 - 4 drops yellow food coloring (optional)

2 1/3 cups flour

1/2 teaspoon salt

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

Method: 

Preheat oven to 350*. Use butter or shortening to grease an 8 or 9 inch square pan. Line the bottom of the pan with parchment paper. Set aside.

Add the sugar and lemon zest to a large bowl. Use a wooden spoon or your fingers to rub the zest into the sugar.

Add the butter and white chocolate to a microwave safe bowl. Heat for 30 seconds. Stir. Repeat until the mixture can be whisked smooth. (about 1 minute total)

Whisk into the sugar and lemon zest. Add the eggs, one at a time, mixing after each addition. Whisk in 3 tablespoons of lemon juice and food coloring (if adding). 

Sift the flour and salt into a medium bowl. Gradually add to the larger bowl and stir with a wooden spoon or spatula until the batter is smooth. Spread the batter evenly in the prepared pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack to cool.

After the brownies are completely cooled, whisk together the powdered sugar and 3 tablespoons of lemon juice. Spread evenly over the top of the brownie. 

Allow the glaze to set for 15 minutes. Slice into 16 squares. Transfer to an airtight container and store in the refrigerator.

Note: Lemon Lovers will be delighted with the flavor of these brownies ~ tangy lemon and a chewy brownie ~ Yum!

Cinnamon Pecan Coffeecake Bread

This is a moist, delicious bread that is perfect
for breakfast, brunch, coffee or tea time. 🫖

Ingredients:

butter or shortening for greasing

flour for dusting pan

1 cup (4 - 5 ounces) chopped pecans

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 cup toffee bits (optional)

1/2 cup (1 stick) unsalted butter, melted

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 cup sour cream or unsweetened greek yogurt

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Method:

Preheat oven to 350*. Use butter or shortening to grease a 9x5 inch loaf pan. Lightly dust with flour and set aside.

In a small bowl, stir together the pecans, brown sugar, cinnamon and toffee (if using). Set aside.

In a large bowl, whisk together the butter and sugar until combined and smooth. Add eggs, one at a time, whisking well after each addition. Whisk in the vanilla and sour cream until the mixture is smooth.

Sift together the flour, baking powder, soda and salt. Gradually whisk in to the butter & egg mixture just until combined. (Do not overmix.)

Pour half of the batter into the prepared pan. Sprinkle half of the pecan mixture over the top of the batter. Top with the remaining batter and sprinkle with the rest of the pecan mixture.

Place the loaf pan on a baking sheet and bake for 50 to 60 minutes, or until a wooden pick inserted in the center of the loaf comes out clean.

Allow to cool in the pan for 10 to 20 minutes. Remove from the pan and finish cooling on a wire rack. Makes 8 slices/ servings. Store in an airtight container at room temperature for a couple of days or in the refrigerator for a week.

Notes: This tasty bread is great served warm with butter, at room temperature, or chilled!

Lean & Green Rueben Coleslaw

 

A simple coleslaw with a delicious
flavor variation!

Ingredients:
4 cups of shredded cabbage
1/2 pound lean corned beef 
1/4 pound Swiss cheese

2/3 cup Walden Farms O calorie Thousand Island Dressing


Method:

Cut the corned beef into 1/4 inch thick, bite sized strips. Cut the Swiss cheese in the same manner. Place 2 cups of the cabbage in a large mixing or serving bowl. Stir in 1/3 cup of the dressing. Add the corned beef and cheese. Top with the remaining cabbage and dressing.

Stir and serve. May be stored in the refrigerator for 2 or 3 days. Makes 4 servings.

Each serving equals: 2/3 of lean, 2 greens & 1 1/3 condiments

Each serving equals approximately: 263.6 calories ~ 16.3 grams fat ~ 5.5 grams net carbs ~ 20.8 grams protein

Note: This is a delicious meal, but keep in mind that corned beef  should be used sparingly because it of the fat and sodium content.

Copycat Cracker Barrel Individual Apple Cobblers 🍎

Cracker Barrel's  version of apple cobbler
is both pretty and delicious!

Crust Ingredients:

1 1/2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup (1 stick) unsalted cold butter

1/4 cup water

2 teaspoons half & half or milk

Spiced Apples:

4 large golden delicious apples, peeled, cored & cut into 1/4 inch slices*

4 tablespoons butter

2 teaspoons lemon juice

1/4 cup packed brown sugar

1/8 teaspoon salt

1 tablespoon flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Garnishes:

1/4 cup caramel sauce**

whipped cream (optional)

vanilla ice cream (optional)

Method:

For the crust:

Add the flour, salt and 1 tablespoon of the sugar to a food processor. Slice the butter into 8 portions and add to the processor bowl. Attach the lid and pulse until the mixture has a crumb texture. Add the water and continue to pulse until all of the ingredients are thoroughly mixed and the dough forms a ball. Wrap in waxed paper and refigerate for 10 to 15 minutes.

Preheat oven to 350*. LIne a baking sheet with parchment paper and set aside.

Lightly flour the waxed paper and roll the dough into a 12" x 8" rectangle.

Brush the dough with the half & half and sprinkle with the remaining 1 tablespoon of sugar. Use a non-serrated knife to cut the dough into 24 (2 inch) squares.

Place the squares on the prepared pan and bake for 20 to 25 minutes or until the crust squares are a light golden color.

For the apples:

Melt the butter in a large skillet over medium heat. Layer the apples evenly in the skillet. Sprinkle the lemon juice, sugar salt and flour over the apples. Cover and cook on low for 15 minutes. Uncover and sprinkle the cinnamon and nutmeg over the apples. Stir and cook uncovered for another 5 to 10 minutes or until the liqid in the pan is thickened and all of the apples are tender.

Divide the apples evenly between 4 serving dishes. Drizzle or spoon 1 tablespoon of caramel sauce over each serving. Arrange 6 crust squares around the edges of each dish. If desired, garnish with a small dollop of whipped cream or a tiny scoop of ice cream. Makes 4 servings.

*Typically, I would not use golden delicious apples for a pie or baked dessert, but the work perfectly in this cobbler!

**Use a storebought caramel sauce or make your own before preparing this dessert. Here is a link to a simple recipe for homemade caramel sauce:

https://carriekitchencreations.blogspot.com/2025/02/super-simple-homemade-salted-caramel.html

Note: My husband loves pie crust cookies, so he really liked a cobbler made with them ~ he also said he liked the presentaion of the individual servings. 😀

Favorite Irish Soda Bread 🍀

This is my favorite Irish Soda Bread because
it is so light & moist and has a wonderful flavor!

Ingredients:

parchment paper

avocado or olive oil spray

2 1/2 cups all purpose flour

2 tablespoons packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt (I used pink Himalayan salt)

3 tablespoons cold butter

1 cup sour cream or plain unsweetened Greek yogurt

3/4 cup buttermilk or sour milk*

2 eggs

1/2 cup raisins

2 teaspoons caraway seeds (optional)**

Method:

Preheat oven to 375*. Line a baking sheet or the bottom of a cast iron skillet with parchment paper. Lightly spray with oil and set aside.

Whisk together the flour, sugar, baking powder, soda and salt in a large bowl. Cut the butter into twelve small cubes and add to the flour mixture. Use a large fork to "cut" the butter into the flour. Finish blending the butter in with your fingers to make a fine crumb texture.

Whisk together the sour cream, buttermilk and one of the eggs together in a small bowl.

Make a well in the center of the dry ingredients. Add the buttermilk mixture all at once to the dry ingredients and stir just until the ingredients are combined.

Fold in the raisins and caraway seeds. Place a sheet of parchment paper or a silicone mat on the counter. Dust with flour. Turn the dough onto the prepared surface. Dust the top of the dough and gently knead the dough with floured hands. Shape the dough into a round loaf and place on the prepared baking sheet or in the skillet.

Cut an X on top of the loaf. In a small bowl, whisk the remaining egg until blended. Brush on top of the loaf. (Save the remaining egg for making scrambled eggs.) Bake for 30 to 35 minutes.

Allow to cool for 10 minutes. Use a serrated knife to slice the bread. Serve warm with butter. Makes 8 long slices. Store in an airtight container at room temperature for 3 days or in the refrigerator for longer. (It will probably be eaten in a few days!) 😄

*If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

**I like the flavor that the caraway seeds add, but if you don't like rye bread, you probably will not like caraway seeds.

Note: This Irish Soda Bread is lighter than other versions ~ It is perfect for breakfast, snack or with coffee and tea time.