Tag Archives: Squares

Christmas Countdown- Maple Squares

Well, Christmas is getting closer and I for one am becoming increasingly excited. Today I finished work for the holidays and I am looking forward to the next five days where the focus will be on festive fun! Earlier in the week I was looking for something quick and delicious as I was pressed for time. When I was at a loss for what to make I headed over to the good folks at King Arthur Flour. Ever since they provided me with excellent online chat assistance, I have been a fan. When I saw these squares I knew that KAF once again hadn’t let me down.

Nine maple squares on a red christmas plate with a gold plant pot in the background

What I loved about these squares was that they were super easy and super delicious. You can’t really ask for much more than that when you still have shopping, wrapping and more baking ahead of you. Head on over to King Arthur for the recipe.

Caroline

Close up view of nine maple squares on a red Christmas plate

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Christmas Countdown – Lime Coconut Squares

Hello again! Less than a week to go until Christmas and Caroline and I have decided to bring back the Christmas countdown that we had last year. Over the next few days, we will share some of our baking that we are doing to prepare for the holidays.

As I write this, I am in the midst of making another recipe that has already been featured on the blog and I have already messed it up but hopefully it will come together! I hope this is not a sign for future baking over the course of the week!

My first contribution are lime coconut squares from The Globe and Mail. I had great success with the these cookies from last year from The Globe and Mail and so I was excited to try this recipe. Since our mum is not a big fan of chocolate, I decided these would be a nice addition to my usual chocolate based desserts.

I just popped these into the freezer for safe-keeping. These squares are very lovely. They are tart but the coconut and shortbread base offer a great balance. These will definitely be something I make again and would also be nice in the middle of summer for a light fresh treat!

Happy Mother’s Day!

This weekend I was fortunate enough to go home for Mother’s Day and celebrate the day with my mum. We had a relaxing day just lounging around and went out for dinner just the two of us.

For Mother’s Day, Caroline had bought our mum an Everyday Food cookbook and while looking through it, my mum and I both ended up admiring these creamy lemon squares. So I figured I would give this recipe a try for her this weekend.  To be perfectly honest,  I think I have made these squares or something very similar before, but since I have never blogged about them, I thought this was a perfect opportunity.

These squares were a cinch to whip up and came out looking great. My mum and dad both liked them but I have to admit the taste was a bit off. This has NOTHING to do with the recipe which I will definately make again and more to do with a baking dilemma I am having. For some reason, a couple of things I have made recently have come out of the oven tasting just a tad off. I have it down to either flour or some funky smell in my oven. In future posts, I plan on figuring out what the problem is, so that I can remedy the situation ASAP. First step will be buying new flour and secondly, cleaning the oven (which will be a new adventure for me). Wish me luck and do try these squares, they are great! Oh, and Happy Mother’s Day to all the mums reading this blog. In particular, my mum and sister:)

Creamy Lemon Squares
Source: Everyday Food Fresh Flavour Fast

1/2 cup unsalted butter, room temperature, plus more for pan
1/2 cup confectioners’ sugar, plus more for dusting
1/4 tsp salt
1 cup flour
4 large yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup lemon juice (from 4 lemons)
1. Preheat oven to 350. Butter an 8 inch square baking pan. Line with parchment paper, leaving an overhang on two sides; butter paper.
2. With an electric mixer on medium-high speed, cream butter, sugar and salt until light and fluffy. Reduce speed to low. Add flour, and mix until cominbed. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15-20 minutes.
3. Whisk together egg yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25-30 minutes. Cool completely in pan.
4. Refrigerate, covered, until filling is firm, about 2 hours (or up to 3 days). Using paper overhang, lift cake onto a cutting board and cut into squares. Dust with confectioners’ sugar prior to serving.

p.s. This issue is not just in my head, my mum noticed it as well. Oddly (or not so oddly), neither males who tasted the squares seemed to notice anything wrong with them!

Chocolate Chip Toffee Bars

Happy Christmas Eve! Hard to believe that Christmas is here, so exciting! Claire has arrived and I am excited, as we have an afternoon of baking planned (we should probably get on that!) When I was working on my Christmas baking, I sent Claire a bunch of recipes and asked her to choose  one. She choose this one. It was a nice break from all the cookies;  squares are so easy and so delicious.

Chocolate Chip Toffee Squares

I skipped the nuts, as you know, nuts aren’t a hit in our family. Also, I used some milk chocolate chips (goes without saying really). These squares are delicious, not really Christmas-y, but certainly a welcome addition to any tray of sweets.

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

Crust
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).

Filling
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.

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.

Base
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.

Lemon Squares

I love lemon. Lemon meringue pie, lemon tarts, lemon squares, lemon cupcakes. I even asked Caroline to make this lemon cake for my birthday (which is on Monday) but we will be celebrating it in Toronto this weekend. As for lemon squares, I usually make Caroline’s lemon square recipe but my mum didn’t want a 9×13 pan of lemon squares so I tried this recipe instead!

Lemon Times are Good Times

Lemon Times are Good Times

Lemon Squares
From Company’s Coming Squares by Jean Pare

First Layer
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/2 cup butter or margarine

Crumble flour, sugar and butter until mealy.Press into ungreased 9×9 inch pan. Bake in 350 degree F oven for 20 minutes.

Second Layer
2 eggs
3 tablespoons of lemon juice
1 cup granulated sugar
2 tablespoons all purpose flour
1/2 teaspoon baking powder
1 cup coconut
1/4 teaspoon salt

Beat eggs slightly. Stir in the rest of the ingredients. Spread over shortbread base. Bake at 350 degrees F for 30 minutes (note: mine only took about 23 minutes), until set in the centre and light brown in colour. Cool and frost.

Icing
1 1/2 cups icing sugar
2 tablesppoons butter or margarine
1 tablespoon lemon juice

Combine all in a small bowl and beat well. Add more lemon juice a little at a time if needed for easy spreading. Spread over cooled bars. Allow to set.

TWD – Caramel Crunch Bars

I was excited for this weeks recipe because I love caramel. Some of my favourite treats have caramel in them. So I made these last night because some of my classmates were doing a presentation at the hospital today and I figured it would be a nice treat. Plus it would mean I wouldn’t eat them all myself! The base was easy enough to make. Then came the melting of the chocolate over the base. This didn’t work out for me so I ended up melting the chocolate in a pot over low heat and spread it over after. Then I used Skor bits because Heath bars are not available in Canada!

To be honest, these were not quite what I expected. They were ok and everyone at work ate them up but I didn’t love them. Perhaps I needed to bake the base a little longer!? Who knows! But at least they look pretty for the picture:)

img_3767

Thanks to Whitney of What’s left on the table for choosing this weeks recipe and you can head over to her blog to get the recipe.