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 Chocolate Malt Whopper Drops & Milky Way Bar Cupcakes
Welcome to Baking With Jeanette & Tracy; How to Make Chocolate Malt Whopper Drops & Milky Way Bar Cupcakes
I do not own the rights to these recipes or images used you can find them here
For the Cupcakes
Ingredients
Cupcakes:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Milky Way Frosting:12 oz (about 12 fun-sized) Milky Way candy bars
1/3 cup butter
1 1/2 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar
additional chopped or cut Milky Way candy bars, for garnish
Preheat the oven to 325F. Line 18 cupcake tins with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, beat together the sugar and the butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla.
Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk, followed by the remaining flour, beating just until combined between each addition.
Divide the mixture between the 18 cups, filling each about ⅔ full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.To make the frosting, bring a small saucepan with about 1 inch of water to a simmer. Combine the candy bars, butter and milk in a large heat-proof bowl and set over the simmering water. Cook for 10-12 minutes, stirring frequently, until the candy bars have melted and the mixture is smooth.
Remove the bowl from the heat and stir in the vanilla. Add the powdered sugar and beat with a hand mixer (or stand mixer) until the mixture is smooth. (You can do this by hand as well, but it will be a little more difficult.)
Let the mixture sit for 10 to 15 minutes until just warm to the touch. Transfer the frosting to a piping bag fitted with a large round tip. Pipe the frosting onto the cooled cupcakes. It’s easiest to pipe it from the middle and let the frosting spread out to the edges a bit. Immediately top with a candy bar piece.
For the cookies 1 3/4 cups all-purpose flour
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1/4 teaspoons salt
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
2 cups (6 oz) chocolate-covered malted milk balls (Whoppers), coarsely chopped
4 oz semi-sweet chocolate, coarsely chopped
Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, malted milk powder, cocoa powder and salt.
In the bowl of a stand mixer, beat the butter and the sugar together until light and fluffy, 3 minutes. Add in the eggs, one at a time, beating for 1 full minute after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. (The mixture may look curdled – don’t be alarmed.) Reduce the speed of the mixer to low, and add in half of the dry ingredients. Mix just until combined. Add in the milk and the remaining dry ingredients, mixing just until incorporated. The batter will be thin, resembling a frosting more than cookie dough. Using a spatula, fold in the malted milk balls and chopped chocolate.Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets, using about 1 tablespoon of dough per cookie, leaving at least 2 inches between each.
Bake for 11 to 13 minutes, rotating the sheets halfway through the baking time. When the cookies are done, they will be puffed and set, and they will still be slightly soft to the touch. Let the cookies cool for 2 minutes before transferring the cookies to a cooling rack to cool completely.
Baking With Jeanette & Tracy; How to Make Lemon Creme Crumb Bars
Welcome to Baking With Jeanette & Tracy; How to Make Lemon Creme Crumb Bars
#yummydessert #madefromscratch #lemonbars
i do not own the rights to this recipe or images used you can find them here;
Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1/2 tsp (heaping) salt*
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter , melted
1 tsp vanilla extract
1 (14 oz) can sweetened condensed milk
1 Tbsp lemon zest
1/3 cup fresh lemon juice
2 large egg yolks
1/2 tsp lemon extract
Instructions
Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain.
Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened.
Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).
In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer.
Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden.
Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour (I actually loved this cold).
Remove and cut into squares. Store in airtight container in refrigerator.
Baking with Jeanette & Tracy; How to make no bake Malteser Bars
I do not own the rights to this recipe you can find it here;
Ingredients 100g butter 200g milk chocolate 3 tbsp golden syrup 225g digestive biscuits 204g Maltesers (two pouch bags – you can add slightly more or less depending on the size of bags you can get) 175g white chocolate
Method; Melt the butter, milk chocolate and syrup in a pan on a medium heat for a few minutes until smooth. Crush the biscuits, either in a food processor or by placing in a bag and hitting with a rolling pin. Add the melted butter, chocolate and syrup mixture to a bowl, followed by the digestives and Maltesers (leave a few aside to decorate the top). Mix together well. Spread the mixture into a lined 20cm square tin or small roasting tray, pushing it into the corners and making the top as even as possible. Melt the white chocolate in a bowl over a pan of barely simmering water (ensuring the water does not touch the bottom of the bowl), then pour over the top of the mixture in the tray. Crush your leftover Maltesers and sprinkle over the top. Leave the whole thing to set in the fridge for three hours or until set. Once set, take out of the fridge and slice into squares to enjoy. Tip: Traditionally, this recipe uses white chocolate on top but if you don’t have any, milk chocolate would work just as well.
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 & Lori; How to make Marshmallow Jam Slice
You can find the recipe here;
Prep: 10 Minutes - Cook: 22 Minutes - Easy - Serves 16
TIP! For an apricot marshmallow slice, replace raspberry jam with apricot jam and use plain white mini marshmallows instead of pink and white variety.
Ingredients
375g packet Scotch Finger biscuits/ I am using Shortbread fingers
1/3 cup desiccated coconut/ 32g
125g unsalted butter, chopped
100g packet pink and white mini marshmallows
1/3 cup raspberry jam/ 169g
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
Place butter and ¾ cup of the marshmallows in a small saucepan. Add ¼ cup hot water. Stir over a medium heat until melted and smooth. Add to biscuit mixture. Stir until well combined. Press firmly over base of prepared pan.
Cook in a moderate oven (180C) for about 8 to 10 minutes, or until light golden. Remove. Cool for 15 minutes.
Spread jam evenly over base. Sprinkle with remaining marshmallows. Return pan to moderate oven.
Cook for a further 10 to 12 minutes, or until marshmallows are just melted and lightly browned. Remove. Cool completely in pan.
Using baking paper, lift slice from pan. Cut into bars. Dust with sifted icing sugar (optional).