Pucker Up

This dessert is such a classic for me. Growing up, my mom baked it all the time, and while I must admit I wasn't such a fan when I was younger (I had a thing against lemons), it's now one of my favorites. The flaky buttery crust paired with the not too lemony, not too sweet combination is perfect. This is one of those desserts to make for a dinner party because you know that it will always be a hit. Add this to your repertoire and you'll be sure to WOW all of your friends. So go cut those lemons and Pucker Up!

Lemon Squares

1 cup butter/margarine
1/2 cup powdered sugar
2 c. flour
4 eggs
2 cups sugar
6 T. lemon juice
1 T. flour
1/2 t. baking powder

Preheat oven to 325 degrees. Mix butter, powdered sugar, and 2 cups flour. Press into a 10x14 inch pan (jelly roll pan). Bake 15 min. Beat eggs. Add 2 cups sugar, lemon juice, 1 T. flour, baking powder. Pour over pastry. Bake 40-50 minutes more. Dust with additional powdered sugar.

Suggestion: Taste the liquid batter before you pour it over the crust. Depending on the lemons you picked, they might be too sweet or not bitter enough. Adjust the recipe as needed by adding more lemon juice or sugar.

Tis' the season

I'm just going to say it like it is. I am in love with summer fruits, literally obsessed! Every year though, summer fades away and in marches fall. The only thing that keeps me from tearing up as I say goodbye to my beloved summer fruits is knowing that it's APPLE SEASON! That's right, that round, fleshy, totally adaptable fruit that can be used in dishes savory, sweet, and everything in between. Tis' the season for grilled cheese and apples, homemade applesauces and of course, apple cake. I have tasted many different apple cakes in my lifetime, but this one is definitely my favorite. Moist, not too sweet, and covered with delicious cinnamon apples, this cake is the perfect one to make as we salute the beginning of fall, aka apple season!

Savta's Apple Cake, adapted from Miri Rotkovtiz on about.com

Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 55 minutes

Ingredients:

• For the Apples:
• 4 large or 6 small firm apples (try granny smith to balance out the sugar), peeled and thinly sliced
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• .
• For the Cake Batter:
• 3 cups unsifted flour
• 2 1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup oil (such as expeller-pressed canola, grapeseed, or walnut)
• 4 unbeaten large eggs
• 1/3 cup orange juice
• 1 tablespoon pure vanilla extract

Preparation:

Preheat the oven to 350° (If you are using a dark or nonstick pan, reduce the heat by 25° F). Grease and flour a tube pan with a removable bottom, making sure to tap out excess flour.

In a large bowl, combine the apple slices, cinnamon and sugar. Toss together gently, making sure the apples are well coated with the cinnamon and sugar, and set aside.

In another large bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, eggs, orange juice, and vanilla, and beat just until smooth. The batter will be very thick.

Pour about 1/3 of the batter into the prepared tube pan. If necessary, use a spatula to spread the batter so it covers the bottom of the pan. Layer about 1/3 of the apple slices over the batter. Repeat with another layer of batter, then apples, then batter.

Arrange the final layer of apples decoratively in concentric circles over the batter, overlapping the apple slices slightly (they will spread out as the cake bakes). Drizzle the cake with a bit of the remaining cinnamon sugar "syrup" from the apple bowl.

Place the cake on a cookie sheet or on top of a piece of foil to catch any drips, and bake in the center of the preheated oven for 1 1/2 to 1 3/4 hours, or until a tester comes out clean and the top of the cake has a golden "crust."

Allow the cake to cool in the pan on a wire rack. When cool, run a knife or spatula around the edge of the pan, and remove the outside of the cake pan. Gently run a knife or spatula between the cake and the pan bottom to loosen. Invert the cake over a plate and remove the pan bottom (the cake will be upside down on the plate.) Place a cake plate face down on the bottom side of the cake, and holding both plates, flip the cake, so it is right-side (apple-side) up. Enjoy!

Suggestion: Have some fun and play around with different kinds of apples. There are so many varieties out there, so peel and chop those apples to bits and then add them to your new favorite cake!

POPCORN obsessed!

About a year ago I discovered just how tasty and nutritious making popcorn on the stovetop can be. After all, you get to control the amount your making. From the kernels, to the amount of oil, it's all up to you. Unfortunately, I have a tendency to cook the popcorn too long, and end up setting off the fire alarm. OOPS! I also tend to burn the bottom of the pot, leaving marks that never come off, something my mom will probably never let me live down. So needless to say, I was sooo excited and curious when I read about this way to make popcorn. Who would have thought that all of those microwave popcorn brands were on to something?! Well, with a brown paper bag, popcorn kernels, a touch of oil, and a pinch of salt, you too can be the next Orville Redenbacher, healthy edition! So start popping away and become just as obsessed as I am! Seriously I've made this 4 times already this week....

Ingredients:

1/4 cup of popcorn kernels

1/2 teaspoon of oil ( I use canola, but others could be interesting)

A pinch of salt

1 brown lunch bag

Pour the kernels, oil, and salt into the brown lunch bag. Fold the bag two times and give it a good shake to mix everything up. Microwave for 1 minute 45 seconds and stay close. Microwaves vary, so keep an ear out and pull out your popcorn when the popping slows. You'll also be able to see how full the bag is (it should be about 1/2 to 3/4 full when fully popped. Open the bag and enjoy! And best of all, no clean up, so feel free to keep munching!

Suggestion: Popcorn is such a fun food. Try adding different flavorings, from classic butter, to cinnamon sugar, to parmesan peppercorn, popcorn is your blank slate, so go crazy!

Holy Cheesecake Brownie!

I found this recipe on stumbleupon.com a few days ago. Tonight I was sitting in my bed trying to decide what to do for the night. Seriously, no joke, for about an hour I had a conversation with myself that consisted of "Make the cheesecake brownies, don't make them, MAKE them, don't you dare make them,". Finally, I gave in and ventured into the kitchen where my roommate squealed for joy that I was making something with cheesecake. My other roommate groaned that I was making another dessert, but deep down I know she is one happy camper! So anyways, I ended up making the cheesecake brownie recipe, and boy was it AMAZING! Sweet, chocolatey, yet complex and tangy because of the addition of the cream cheese, this is my favorite cheesecake brownie recipe yet. The beautiful swirl and amazingly intriguing taste make this recipe a winner in my book. Best of all, this is a one dish recipe. Clean-up was a breeze, and it leaves me begging the question, "When do I get to make this again,"? Tomorrow perhaps.... :)

Cheesecake Brownies by David Lebovitz on stumbleupon.com

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Suggestion: Go nuts! Literally, throw some nuts in there, jelly, marshmallow, different types of chocolate, you name it! Go crazy and make this YOUR best brownie ever!