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Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

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Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

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Mont Blanc

Try this Japanese chestnut cream cake

Nearly two weeks ago, and with the weather picking up, my friend mentioned to me that she was making gluten-free lemon bars for a party. Yes, please. Since then, lemon bars have been stuck in my head, and with the stockpile of 10 lemons sitting in the fruit bowl, I was locked and loaded. Unfortunately, I've only ever eaten a lemon bar once before in my life (from a supermarket somewhere), so I wasn't quite sure what I wanted out of it. Did I want a crumbly crust or a crust that held together better, perhaps with some egg? Did I like a thick layer of lemon on top or a thin layer? Was the texture of the lemon topping more like custard or jam? All these questions, and who really knew the answers? Certainly not me.

So I just went with it and experimented. It turned out really well! These lemon bars are the perfect balance of sweet to sour, in my opinion, and have a good crust to lemon-filling ratio. Still, I'd like to point out that I'm one of those people that eats Greek yogurt plain and drinks unsweetened cranberry juice willingly. I'm going to play it safe and say that if you're someone who doesn't often partake of the sour flavor, this might be very lemony to you. One option to cut the tartness is to add a couple of TB of milk to the lemon custard before baking, to make it creamier. Completely optional though. I like this version as is, without the milk. I also prefer mine without powdered sugar on top, which is also something sweet that will also probably cut the tartness. Although I acknowledge the aesthetic benefits of placing powdered sugar on top of a lemon bar, I'd much rather have a scoop of vanilla ice cream.

Head over to my blog for a more complete post!
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These are the latest in my pie bar series, and Mike's favorite! That says a lot, considering how much he loves chocolate. These are so springy and fresh, and of course, really simple to prepare. Enjoy!



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To read some #realtalk about my faith, discuss your own ideas, or see more photos, please head over to Willow Bird Baking!

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I've been on a pie bar kick, in case you haven't noticed. Coconut Cream Pie Bars, Lemon Cream Pie Bars, and now French Silk Pie Bars (not allowed to link to the older pie bar recipes, but if you want them, just scroll down in the community). These things are crazy! They remind me of going to Perkins Family Restaurant as a kid and getting a huuuge slice of French Silk Pie to devour all by myself. Enjoy them with a huge glass of milk.



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To read my review of my friend's book, Surprise-Inside Cakes, come enter to win a copy, or to see more photos, please head over to Willow Bird Baking!

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Here's some St. Patrick's Day love for you! Okay, okay, so these don't really look like a St. Patrick's Day treat. No Bailey's Irish Cream or mint or green or any of that this time. But I still think this is quite the sweet offering to celebrate with today! If you love lemon, this is the dessert for you. A huge cloud of lemon cream mousse and freshly whipped cream sit on a buttery shortbread crust. Enjoy!



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To read about my original song, St. Patrick's Day Love; to see how insufferable I was as a 6-year-old, or to see more photos, please head over to Willow Bird Baking!

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I wrote a post about the adventures of being a turtle owner. It is ridiculous. You should come read it.

Easier than a turtle: these coconut cream pie bars. They’re also tastier, too, I’d wager. Indeed, they are HEAVENLY: creamy coconut, a cloud of whipped cream, and a buttery shortbread crust. It doesn’t get better than this for a coconut fan. Enjoy!



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To be persuaded to google turtle penises (what.), hear my thoughts on turtle ownership, and see more photos, please head over to Willow Bird Baking!

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Almond Bars

holiday_stockings were hung
Posted on 12/17/2013 by mickeym
I had to type this recipe up for someone else, and thought I would share it here, too. It's a favorite within my family at this time of year. (Sorry, I don't have a picture.)

Almond Bars

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These mocha mousse bars are so insanely good. They combine a buttery shortbread crust, fudgy bittersweet ganache, creamy coffee mousse with a splash of Bailey’s Hazelnut Liqueur, and a dark chocolate covered espresso bean. If you love tiramisu or a good mocha, you’ll love these bars.

I was surprised by how quick and simple this recipe turned out to be -- and how amazing! Forget buying a fancy coffee; why not make a fancy coffee bar for dessert?



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To read about radical acceptance, share your thoughts on dealing with suffering, and see more photos, please head over to Willow Bird Baking!

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Oh gosh, it has been virtually forever since I have posted a recipe here! But you'll forgive me in about 0.0005 seconds, because a) you are going to hate me for this recipe, and b) you are going to LOVE me for this recipe. Original, chewy, and friend-tested. Peanut buttery heaven.

Peanut Butter Lovers" Chocolate Oat Squares 25--101313

If you think this is cute, I have tons of pictures and banners for this incredibly chewy bar. For the full recipe and a really FUN new photoseries (which includes other fun Peanut Butter banners like the one above!) titled "TEN REASONS TO GET JIGGY WITH PEANUT BUTTER RIGHT NOW (MAYBE EVEN WHILE YOU READ THIS)," visit my newly made-over blog!

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So I changed the name a little because my great aunt called them just straight pb bars but it really is like a peanut butter oatmeal cookie, just in bar form instead of round. This recipe is from my great aunt and ever since I made it the first time, my family has demanded them over and over again. I didn't take any pictures so you will just have to trust me, they are delicious. Imagine a oatmeal peanut butter cookie. now imagine a layer of more peanut butter on top. And then, a layer of your favorite chocolate bar, melted and layered over the top of the peanut butter. I have not made them in a while and my family was giving me grief over it so I made these on Sunday. The batch is gone since I sent the last of the batch to work with my husband. Here is the recipe:
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I will add that I do not have a 10"x15" cookie sheet so I use something else. it just makes the cookie part thicker and takes a little longer to cook. My husband also likes to put them in the fridge to keep the chocolate from melting.

Mods, I hope i tagged this right. I don't usually use them. let me know if i need to change them in anyway. Thanks.
These are gooey, chocolatey, caramelly, and amazing! They're quick and simple to make, and served warm with a scoop of vanilla bean ice cream, they're to die for.



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To read about my least favorite aspect of moving, help me figure out what these cords go to, or see more photos, please head over to Willow Bird Baking!

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