Monthly Archives: August 2009

Lemon Cream Cheese Tarts

I just spent a week in beautiful Smithers, British Columbia (ok technically it was Telkwa but close enough). One of my close friends, Lisa, got married to a great guy and I was fortunate enough to spend a week up there. Lisa has an amazing family and I was honoured to be a recipient of their hospitality. In an effort to contribute to the wedding festivities I offered help in whatever manner would be most useful. I was put to work in the kitchen, which as you can imagine, was no inconvenience for me. I got to try new recipes and I was happy to be a part of wedding central.

Lemony Cream Cheese Goodness

Lemony Cream Cheese Goodness

Lisa’s girl’s night was a fun night and on the menu were these gems. Lisa’s mom made the shortbread tart shells so I am only partially responsible for this posting. She is an great baker and chef and I was lucky to complete the recipe.  These tarts are amazing bundles of cream cheese lemony goodness and oh yeah, there is condensed milk in them. Can you imagine anything better? This is a Best of Bridge recipe and the recipe is available on their website. I made the cheese version but their plain lemon filling looks great too.

group tarts

The flowers and raspberries were courtesy of Lisa’s mom garden, a magical place to be sure.  I will definately be sharing these with my family and won’t be surprised if they become a favorite of ours.


White Chocolate Macadamia Nut Blondies

I must have talked about these blondies for about a month before I ever got around to baking them. One weekend I was going to make them for guests and then I was requested not to make sweets (yes you read that properly, no sweets!). So I eventually got around to making them a couple of weeks ago for a long weekend event.

I have never made anything with macadamia nuts so I figured I would give it a try. Plus a certain someone really likes them and it was his cottage weekend they were being made for. Sadly, I was not too enthused with the final product. I even tried eating them on a few separate occasions to make myself like them. Other people did end up enjoying them at the cottage but who knows if they were all telling the truth or just being nice!

This being said, I think I must have done something wrong. Either I over-baked them, made an error in measurement or something? You can head over to Crepes of Wrath to get the recipe and pics from ones that turned out better than mine! So I guess I will leave these blondies for someone else to bake. And next time… I’ll try cookies!

bakingtimes 006

Lemon Squares

So these are my favorite lemon squares, as I previously promised to share them, here they are. I was first introduced to these squares on an Ultimate Frisbee weekend. One of the kids I was with brought them and from then on they have been known as Tegan’s Mom’s Squares. They are tangy and delicious and not overly eggy (it grosses me out when there are too many eggs in lemon items, I swear I can taste them!) These are awesome for work type events as they are a) nut free, an important feature given the current proliferation of nut allergies and b) they make a 9×13 tray of squares, perfect for sharing and ensuring that there are leftovers!

Lucious Lemon Squares

1 1/2 cups flour
2/3 cup icing sugar
3/4 cup butter
Mix together and pat into greased 9×13 pan. Bake at 350 degrees for 15-20 minutes (or until edges are light brown).

3 eggs lightly beaten
1 1/2 cups white sugar
3 tbsp white flour
1/4 cup lemon juice
Whisk until frothy, then pour over baked crust. Bake at 350 dgrees for 12-15 minutes. Sprinkle with icing sugar to finish them off.

TWD Brownie Buttons

This weeks recipe was chosen by Jayma of Two Scientists Experimenting in the Kitchen. Since Caroline is away with my mum and our auntie for the week, this weeks recipe was mine for the testing. If you have been following our blog for a while, it seems that I have done most of the brownie recipes. So I guess that means I am becoming an expert on the Dorie brownie.

I was pretty excited about this recipe because these brownies are super cute! I was originally not going to put the orange in but then I decided.. Terry’s chocolate orange is so good, why wouldn’t it be good in my brownie? Well I’m not sure if I just had a particularly large orange and therefore had too much zest or if I’m just not in love with orange in my brownies, but the orange didnt’ do anything for me. However, I must say I was once again pleased with Dorie’s brownie recipe. Since I am still struggling to figure out my apartments oven, I was happy to have a properly baked brownie and that was still moist but not too moist:) I would definately make this recipe again and just leave out the orange.

brownie buttons

brownie buttons

I must also confess that the white chocolate thing didn’t turn out so well but whatever, they still look cute! I think next time I might even put a real chocolate button on top:) Thanks to Jayma for picking this weeks recipe and you can head on over to her blog for the recipe.

Caramel Squares

You know how there are foods that just totally mean home to you? Mine are scones, soda bread, banana muffins and these squares. They are a simple caramel square (aka millionaire’s shortbread), nothing too exotic, yet they are so good. They are often sitting in a tupperware waiting for any one of us when we come home to our parents house. My brother in law loves them and Claire makes them frequently. I don’t make them very often but I made them this week and they turned out just fine. So fine in fact that I whipped up another batch for my parents friend who has been visiting this week.  He raved about them and kept sneaking them out of the fridge. When he left today we tucked a pan into his suitcase, they are that kinda square.
caramel ingredients, gooey goodness

caramel ingredients, gooey goodness

This is another Company’s Coming recipe. It is on p. 116 of 150 Delicious Squares.

1/2 cup plus 2 teaspoons butter
1/4 cup granulated sugar
1 1/4 cup all purpose flour

Mix together butter, sugar and flour until crumbly. I use a pastry cutter but can use your hands, spoon, whatever. Bake for 20 minutes in a 9×9 pan @ 350 degrees.

Caramel Layer

1/2 cup butter
1/2 cup packed brown sugar
2 tbsps corn syrup
1/2 cup condensed milk

Mix together the ingredients in a saucepan. Bring to a boil and then boil for 5 minutes, stirring continuously to prevent it from burning.  Remove from stove top and beat for a few minutes. Pour over base.

Chocolate Layer

1 1/4 cups of milk chocolate chips (you can use any chocolate really, chips, bars, dark, semi sweet etc)

Melt chocolate and pour over caramel layer.

caramel squares aka family favorite

Make them now, you won’t be disappointed.

Classic Banana Bundt Cake TWD

I was so excited about this weeks recipe as I LOVE banana cake, banana loaf, banana muffins, whatever banana baked goodness I can get. The recipe was chosen by the Mary the Food Librarian. I dig this blog for a number of reasons; first, the photos are great and her food always looks so good; second she often uses beautiful pottery in her photos; and third, Mary is a librarian, just like me! Head on over to the Food Librarian’s virtual digs for the recipe and beautiful photos.


So this cake was super easy to make and really delicious. My dad even liked it and he claims not to eat banana baked goods. I thought about adding chocolate chips but the banana loving purist in me wouldn’t let it happen (it would be a delicious addition though). I will definately be making this one again, a real keeper. Thanks Mary for choosing a great recipe and super thanks for Dorie for giving us this treat.


So snickerdoodles were all over the blogosphere a while ago and I never really got into them. In fact, I had never even tried one until I was in Kenya in June. My dad and I were served them and he went on about how much he really liked them. Thus, last weekend I decided to whip them up for him. I really wanted an all butter recipe so I used this one. I have to say I really liked them and now I want to explore more snickerdoodle creations.

Ready for the oven

Ready for the oven

I found that the small balls didn’t flatten but when I made larger ones they flattened like the ones I had in Kenya. I have to say I did like the round plump ones.


Larger flat cookies