pancakes

 from: Gordon Ramsay

 2 Large eggs

2 TBS sugar

1 1/2 cups flour

pinch of salt

2 tsp baking powder

1 1/2 TBSP veg oil

1 1/4 C butter milk

1 tsp vanilla (optional)

Separate eggs into two bowls. Add sugar to egg whites and whip into soft peaks.

 add the rest of the ingredients to the egg yolks.

gently fold eggs white into batter

S’more bars

 From food nanny

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt

• 2 XL-sized Hersheys milk chocolate bars

• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat oven to 350º. Spray 8x8 inch square baking pan with cooking spray.

2. In a large bowl, cream together with a hand-held electric mixer, butter and sugars until light. Beat in egg and vanilla.

3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter and sugar mixture and mix at low speed until combined.

4. Divide dough in half and press half into an even layer on the bottom of the prepared pan. Place chocolate over dough, side by side (the XL bars should fit perfectly in pan side by side).

5. Spread marshmallow cream over chocolate. Take remaining dough in sections and flatten out with palm. Lay sections over the top of the marshmallow cream to completely cover the layer

6. Bake for 30-35 minutes until lightly browned. Cool completely before cutting into bars. They are divine when hot, but messy. Freeze leftover bars in freezer bags for up to 2 months.

Sheet pan chocolate chip cookies

 Our best bites 

Ingredients

• 3 cups all purpose flour
• 1 tsp baking soda
• ¼ tsp table salt
• 1 cup butter melted and cooled slightly
• 1½ cups brown sugar packed
• ¾ cups white sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups chocolate chips any kind you like, or a mix
• ½ cup toffee bits optional

Instructions

• Preheat oven to 350 degrees.  Line a 9x13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.
• Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.
• In a mixing bowl, thoroughly combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.
• Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30 minutes, but some readers have reported they took longer).  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares. 

  Baking Note: Be aware that this is essentially a giant single cookie. If you cut them while they're hot and grab the center piece, it will be like pulling the center of a hot cookie- totally goo! Delicious goo, but goo. This doesn't not mean they aren't cooked, they just need to cool. I prefer to cool completely- even overnight is great. Once cool the center will be deliciously doughy.

Chocolate zucchini bread

 One of my favorite ways to eat zucchini. 

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa or unsweetened cocoa 
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup  packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

Instructions

• Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Lemon Crumb Bars

 

Lemon Crumb Bars

Lemon Crumb Bars are dessert bars filled with lemon filling and flavor in between two layers of an oatmeal crust.

Prep Time30minutes mins

Cook Time25minutes mins

Chilling Time1hour hr

Total Time1hour hr 55minutes mins

Course: Dessert, Snack

Keyword: Lemon Crumb Bars

 

Servings: 9 bars

 

Calories: 496kcal

 

Author: Amanda Rettke--iambaker.net

Ingredients

Oat Crust

• 1 cup (80 g) quick-cooking oats
• 1 ½ cups (180 g) all-purpose flour
• 1 cup (200 g) light brown sugar, packed
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¾ cup (1 ½ sticks / 170 g) unsalted butter. melted

Lemon Filling

• 1 can (14 ounces) sweetened condensed milk
• ½ cup (115 g) freshly squeezed lemon juice, about 3 lemons
• 2 large egg yolks
• 1 teaspoon lemon zest
• ⅛ teaspoon kosher salt

Instructions

• Preheat oven to 350°F and line a 9x9-inch pan with parchment paper. Set aside.

Oat Crust

• In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly, being careful not to overmix.
• Measure out ½ of the mixture (about 2 cups), and set it aside to reserve for topping.
• Pour the remaining half of the mixture into the lined baking dish. Press firmly into the bottom of the pan.
• Bake 12-15 minutes, or until golden brown. Set aside to cool slightly while you make the lemon filling.

Lemon Filling

• To a large bowl, add sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Mix until smooth and creamy.

Assembly

• Pour the lemon mixture over the top of the baked oat crust.
• Evenly crumble the reserved oat mixture over the top.
• Bake for 20-25 minutes, or until edges are golden brown.
• Let come to room temperature. Then, refrigerate 1 hour before serving.

Nutrition

Serving: 1bar | Calories: 496kcal

One pan lemon pepper yogurt chicken

from half baked harvest

(I double the chicken and marinade)

6 chicken thighs or breasts(skin on or off)

¼ cupextra virgin olive oil

⅓ cupplain Greek yogurt

1 tablespoonlemon zest

3 clovesgarlic, chopped

½ teaspoonsblack pepper, using more to your taste

2 teaspoonsdried oregano

1 teaspoondried thyme

1 teaspoonpaprika

1 teaspoononion powder

kosher salt and chili flakes

1 ¾ cupsdry basmati rice

2 tablespoonssalted butter

2 cupsroughly chopped broccoli

1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and chili flakes (if desired). If time allows, marinate for 30 minutes or overnight.

2. Preheat the oven to 400°.

3. Pour the rice and broccoli into a 9x13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and broccoli. Add lemon wedges, if desired. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.

4. Severe the chicken, rice, and broccoli topped with fresh basil and or thyme. And enjoy