Category / baking

by Hooking-Momma

Yesterday…. i wish to not speak about it but for you, oh for you….I will.

Yesterday? 

You want to know how YESTERDAY  went?

Well I’ll tell you it was terrible, around 10pm I noticed the oven went to sleep…turned off on me….. left me with all this cold goo….it was too late so i tossed it. but i think it would’ve turned out fine if MR OVEN had stayed awake. 

Anyways my pudding was good 🙂

no images taken , couldn’t share the massacre. 

by Hooking-Momma

A little late night baking

I must get some yellow yarn in memory of how much fun i had making these lemon bars…. i say fun reluctantly with hopes i dont jinx them, they are in the oven.

Creamy Lemon Bars

A crisp, buttery crust forms the base for these creamy lemon treats. Cool completely for easier cutting

  • Serves:16
  • Prep Time:10 Minutes
  • Cook Time:35 Minutes <-yea no wayyyy more for me anyways
  • Total Time:45 Minutes

  • DIRECTIONS

    1. Crust Directions: preheat oven to 350 degrees F. Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside.
    2. Combine flour, SPLENDA® Granulated Sweetener, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned. Timing was good
    3. Filling Directions: whisk together eggs and half-and-half in a medium bowl; gradually whisk in SPLENDA®Granulated Sweetener and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.BAKE FOREVER

    NOTE

    Serving Size: 1- 2 x 2 square

NUTRITION INFORMATION

NUTRITION FACTS

Servings Per Recipe: 16

Serving Size: 1- 2 x 2 square

Amount Per Serving
Calories:
110 
Calories from Fat:
60 
Total Fat:
7g 
Saturated Fat:
3.5g 
Cholesterol:
70mg 
Sodium:
80mg 
Total Carbs:
9g 
Dietary Fiber:
0g 
Sugars:
1g 
Protein:
3g 
Lemon Glaze
    • YIELD: MAKES 3/4 CUP

    SOURCE: MARTHA STEWART LIVING, MAY

    INGREDIENTS

    • 2 cups confectioners’ sugar
    • 3 to 4 tablespoons fresh lemon juice

    DIRECTIONS

    1. Place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Well they are still in there waiting for the center to harden, made some vanilla pudding with extra vanilla pretty good.

i also added zest to icing woowee imma cover lightly not much made anyways and i killed most of my lemons.

thats fine but i have a cold >.<

okay im tired will tell ya all about it tomorrow