Archive for March, 2011

Lemon Bars

Here’s a fun spring recipe my niece & I just made during a bake day.  These lemon bars just scream Spring Fever…Made from lemons right off my tree, these bars never tasted better!


(1) Package Store Bought  sugar cookie dough (aim for around 20 oz or whatever will fill up your cake pan, you can substitute your favorite sugar cookie recipe here )
(4) Eggs
(2 1/4) c. Sugar
(4) Lemons
(3) Tbsp. Flour
(3) Tbsp. Heavy Cream
(1/4) c. Powder Sugar and some extra for dusting

Directions Oven @ 350

(1) Line a cake pan with parchment paper and spray with non stick spray.  Take cookie dough out of package and spread evenly in the pan.  Using your hands dig your fingers into the dough to create pockets in the crust for extra lemon flavor. Bake for 8 minutes or until the crust looks half way baked.

(2) Combine eggs, sugars, cream, and flour and mix until well incorporated.

(3) Wash lemons well and zest  four of the lemons with a microplane or zester.

(4) Cut all five lemons in half and squeeze juice into the mix, watch out for the pits!

(5) Pour the lemon mixture over the half baked cookie dough and put back in the oven for 25 minutes or until the lemon mixture has fully hardened.

(6) Take out of the oven and dust extra powder sugar on top.  Next, let the bars cool down then place in the fridge for two hours.  Once fully cooled take out of the fridge, take off the parchment paper, and cut into 16 bars!

Happy Spring 🙂



Happy Purim! Purim is a fun jewish holiday that’s celebrated by going to carnivals, dressing up in costume, hearing thousands of year old stories, giving “mishlochach manot” (sending gifts filled with yummy treats to all your loved ones)…and last but not least…HAMANTASHENS! We eat jelly filled triangle-shaped cookies on Purim that resembles the ear of the villan of the Purim story.  Whether you celebrate the holiday or not, these cookies will knock your socks off. Hope you enjoy 🙂

This recipe comes straight out of my mom’s kitchen.  She got the recipe from my nursery school sometime around 1989/90.  We keep this 20-year-old piece of paper  (which now almost seems like an artifact) taped up in a book filled with all my family’s favorite recipes.  Nothing seemed more fit than to post the recipe itself:

Now let me walk you through it…Oven @ 375


(1) Mix all the ingredients together. The dough is really flakey, so you’re going to have to get in there with your hands to get the ingredients  well combined. I cut the dough in half and made two balls, one for my strawberry flavor and one for my raspberry flavor.


(2) Using a wood or flat surface, spread some extra flour out on the board. Roll out the dough about 1/6 inch thick. Next, either using a medium-sized circle cookie cutter or a cup create circle cut outs. Collect the scraps and re-roll until you’re out of dough (you should roughly have about 40 hamantashens).




(3) Fill the center of each circle with 1/2 tsp of preserves (strawberry and raspberry and my favorite!)



(4) Next, wet your fingers with warm water, using your thumb to work the bottoms and your pointer fingers to work the two top sides, create a triangle shape and pinch very tightly with your fingers.  See demonstration -> (My sister-in-law has a technique where she folds over the corner and then pinches at the top, guaranteed to keep them sealed..I think i got that right Dana?) If you want the cookies to get a more golden color you can brush egg yolks lightly on the sides, I don’t recommend it..I think it makes the cookie mushy)


(5) Spray a non-stick cookie sheet with non stick spray and line cookies up an inch apart.  Bake for 20 minutes.




After I baked these guys up I put them in treat bags for my misloach manot 🙂  Happy Purim!

Happy 60th Birthday to my amazing mom! As a tribute to her, today’s post is a Blondie recipe….she’s the iconic blond in my family! Love you so much


(3/4) c. Sugar
(3/4) c. Brown Sugar
(1) c. Flour
(1 1/4) sticks butter (eqiv to 5/8 c.)
(1)  Egg
(1) Tbsp. Vanilla
(1 1/4) c. Semi Sweet or Milk Chocolate Chips
(1/4 tsp.) Salt

Directions Oven @ 350

1. Combine Sugars and butter, Mix until smooth

2. Add egg and vanilla (do not over mix)

3.  Add the remainder of the ingredients and mix until incorporated completely



4. Line a medium sized cake/brownie pan with parchment paper and spray with non stick spray.

5. Bake in oven for approx 30 minutes or until the top of the blondies are golden.

6.  Let these hot blondes cool completely or you’ll have a hard time cutting (they’re pretty gooey!)

7.  Cut up and serve! You should get about 12small/medium sized blondies 🙂

Me & The Birthday Blond


I love recreating Starbucks pastries/cakes at home.  It brings me back to a time of  late night studying under terrible lighting, hunched over a table that barely had space for my textbook and lap top while sipping old coffee and munching on dried out pastries….oh those were the days! Which brings me to my point….every time I enjoy a baked good from Starbucks..they taste like they’ve been sitting in that display for days. When I make their pastries at home they taste fresh and full of flavor, not to mention the yummy aroma that fills up my house. Here’s an easy way to make Starbuck’s coffee cake:


(1) Box  of yellow cake mix (& the ingredients the mix requires)
(2) c. Flour
(2 1/2) c. Light Brown Sugar
(1) c. Butter or Margarine
(3) tsp. Cinnamon
(1) c. Pecan Chips

Directions Oven @ 350

(1) Follow instructions on back of the yellow cake mix box.  Line a cake pan w/ parchment paper and spray with non stick spray.  Spread mix in pan. (I know I didn’t really need to show a pic of this but look at my new ceramic egg crate holder from Anthropologie!)


(2) Combine the rest of the ingredients. You should get a sandy crumble-like texture.  Do not over mix.  If the mixture seems too buttery, add more brown sugar until the texture gets a sandy/crumble look.



(3) Spread half of the mixture on top of the cake batter.  Place in oven and bake for about 20 minutes or until the cake is golden brown. Take cake out of the oven & let cool (The topping will sink to the bottom while in the oven creating a nice carmalization and taste through the cake.)


(4) Once the cake has cooled place the remaining coffee crumble on top of the cake. You want to make sure you cover the whole top area of the cake.  Place in the oven and bake for 8 minutes, or until the crumble is golden.


Cut up and enjoy! This truly one of my personal favorites! Xo, Pattycake