When Life Gives You Lemons

Day 31.

The first month of the new year draws to an end today. I've had a lot of fun sharing my creations with you all and look forward to more sharing. I'm finally getting my new camera! It should be here this week, so I'll be playing around with it and learning how to take fabulous food pictures.

In case it hasn't become obvious for you yet, my family loves lemon. If I could use only one flavoring, it would be lemon, because it would keep the whole family happy. I'd miss the chocolate, though. Still, lemon is a super ingredient. It's cheap (I pay under 35 cents per lemon), it's readily available at any supermarket, and it packs a lot of flavor. Using both the juice and the zest makes the tartness stand out more.

Lemon Poppy Seed Pancakes

Serves 5 (2 pancakes each)

Ingredients:

• 2 cups flour (Try cake flour in this recipe. It's wonderful!)
• 1/4 cup granulated sugar
• 1 Tbsp plus 1 tsp baking powder
• 1/2 tsp sea salt
• 2 Tbsp poppy seeds
• 2 large beaten eggs
• 1/2 cup sour cream
• 1 cup milk
• the juice and zest of one lemon
• butter for the pan

How it's Done:

1. Combine flour, sugar, baking powder, salt, and poppy seeds in a large mixing bowl.
2. In a separate bowl, whisk together the eggs and sour cream until smooth. Add milk, lemon juice and zest.
3. Add all at once to dry ingredients. Stir only until just moistened.
4. Heat a skillet to medium-low. Add a pat of butter. Cook pancakes (dropped by 1/2 cup measure) 30 to 60 seconds per side. They won't bubble up so you have to watch for doneness.

A Surprise for the Lunch Box Crowd

We're packing lunches this week. Next year I plan to try my hand at really cool Bento-style lunches. Bento fits in with my cooking style: fresh, whole foods -- as unprocessed as possible. It also uses all the senses, which really appeals to me. But this year, it's just regular old lunch box lunch. And tomorrow, my lunch box crowd gets Triple Lemon Cookies. Mmmmmmm...

Triple Lemon Cookies

makes about 18 large cookies

Ingredients:

• 1/2 cup butter, softened



• 1/2 cup vegetable shortening



• 1 1/2 cups granulated sugar



• 2 large eggs



• the juice AND rind of 2 lemons



• 1 1/2 tsp baking soda



• 2 1/2 tsp cream of tartar



• 1/4 tsp salt



• 2 3/4 cups all-purpose flour

For Glaze:

• 1 1/2 cups confectioner's sugar



• 3 Tbsp lemon juice (fresh!)



• the zest of 1 lemon

How it's Done:

1. Preheat oven to 400 degrees.



2. In a mixing bowl, cream butter, shortening, and sugar. Add eggs, one at a time, beating well between each addition. Scrape the sides of the bowl. Add the lemon juice and zest, and beat well.



3. Combine flour, baking soda, cream of tartar, and salt in a medium bowl. Slowly add to wet mixture, scraping sides of bowl often. Beat until well combined.



4. Drop by tablespoon onto ungreased cookie sheets. Bake 10 minutes or so, until sides are slightly browned. Remove from cookie sheets right away and let cool on wire racks completely.



5. Combine glaze ingredients in a bowl. Spread generously over cookie tops. Leave them to set on the counter.



6. Devour them mercilessly. :) Alternatively, save them for the lunch boxes like you're supposed to.

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.