Where Have I Been?

Oops! I missed two days of blogging! Sorry for the absence. I was here:

Providence Canyon in Lumpkin, Georgia. What a view!

We were the first people on the trail that morning. It wasn't too hot, but it sure was humid. We hiked to the canyon floor and explored for a few hours.

It was so much fun romping through the woods, splashing in puddles and observing nature with my sister. In the end, I was hot and sweaty and dirty and tired. But it was more than worth the discomfort. And the ruined sneakers. It was a memorable day spent with the sister I don't spend enough time hanging out with -- and I hope I get to do it again soon.

Me. Hot. Sweaty. Having the time of my life. :)

I've also been cooking and decorating and planning for a dinner party, which I'll share with you within the next couple of days. Italian food and good company: What could be better? For now, it's after suppertime. Would you like some dessert? My Picky Eater and I threw this together today. We hope you enjoy it. See you tomorrow!

More Than Oats Bars

Because they started out as oat bars. But we added to them.

What You Need:

• 2 sticks (1 cup) butter at room temperature
• 3/4 cup brown sugar (packed)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 cup wheat germ
• 2 cups old fashioned oats
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (or other nut)
• 1 cup chocolate chips

How it's Done:

1. Preheat the oven to 375 degrees. Spray a 9x11" baking dish with non-stick cooking spray. Set aside.
2. Beat butter with sugars until creamy. Add in eggs, one at a time, beating well between additions. Add vanilla and beat to incorporate.
3. Stir together flour, baking soda, salt, and cinnamon. Add to batter and beat until it's all blended in. Stir in the rest of the ingredients: the wheat germ, the oats, the coconut, the walnuts, and the chocolate chips.
4. Spread the dough into the prepared pan. Press it down with the palms of your hands to even it out.
5. Bake 25 to 30 minutes, or until a pick inserted near center comes out clean. The top will be a golden brown.
6. Let cool for 20 minutes or so before cutting into squares and serving.

New Year's Resolution Dissolution

Day 2

Remember that lemon zest we used yesterday? Today's recipe will use up the rest of that lemon. And the rest of your diet willpower.

These lemon bars are one of my husband's favorite desserts. They look like a lot of work, but they really go together very easily. Here are some easy to follow instructions that will get you baking the best lemon bars ever. Feed them to someone. They'll love you for it. Or, keep them all for yourself. I told you! Diet willpower is useless against my wicked lemon lusciousness. Mwah hah hah.

Lemon Bars
serves 9, because I cut them really big

Ingredients for Crust:

1/2 cup butter at room temperature
1/4 cup confectioner's sugar
1 cup all-purpose flour (I recommend White Lily for all-purpose use. It makes a difference.)
Dash salt

Ingredients for Filling:

1 cup granulated sugar
2 large eggs
Juice of 2 to 3 lemons (You want 2/3 cup. Don't use the juice that comes in those cute little lemon shaped containers. Avoid all bottled lemon juice for this. Use lemons. They're like 30 cents a piece. Besides--- you need the peel next!)
Zest of one lemon
2 Tbsp all-purpose flour

Step-By-Step Directions:

Preheat your oven to 350 degrees. Lightly spray an 8x8" square with non-stick spray.

In your handy dandy stand mixer (or in a bowl, with an electric mixer), beat your softened butter and confectioner's sugar until creamy.

Add in the salt and flour. Your dough will look like floury crumbs.

Press this dough into your prepared pan and bake for 20 minutes.

Meanwhile, prepare the filling. Beat your eggs and granulated sugar until yellow and smooth. Add lemon juice and zest. Gently mix in your 2 Tbsp flour and make sure it's well-combined.

When the crust is done, remove it from the oven and carefully pour the filling on top. Return to the oven and bake an additional 20 minutes.

Let cool completely, then dust generously with confectioner's sugar.

These bars can be served warm from the oven, at room temperature, or chilled. Store leftovers in the fridge, if there are any.