Small Batch Lemon Bars

 

I love lemon bars and since I had some lemons on hand the other day I decided to bake some and share the recipe here in case any of you are in the mood for a bit of sunshine in your life right about now.

We need to start with the crust layer of the bars and it is super simple. Just a mixture of butter, sugar, and flour that is mixed together and partially baked.

While the crust is in the oven we can make the filling. Again it is really simple sugar, flour, eggs, lemon juice, and a pinch of salt.

This is poured on the crust and all is baked together.

I have sized this recipe to fit a 9” by 5” glass loaf pan so it is perfect for the small household. I do feel it is absolutely necessary to line the loaf pan with some parchment paper to make it easier to get the bars out of the pan. They are very delicate and can be difficult without the parchment to use to lift them out. I also want to say you are going to want to use a glass pan for this not metal. The amount of lemon juice in this recipe can cause damage to some metal pans and also the metal pans can cause an “off” taste to occur in the filling.

When the bars first come out of the oven they is going to look very white and not very attractive. Once it cools a good dusting of powdered sugar will hide all of that.

Allow the baked mixture to cool on a wire rack in the pan until it is cooled to room temperature.

Once it has cooled you can lift it using the ends of the parchment paper. Then use a long knife (or a pizza cutter) to cut off the browned edges. These are known as the cook’s snack. Then cut the bars, I usually cut this size pan into 8 small squares because of how rich they are. If you want them slightly larger go with 6 bars.

Sprinkle with a good dusting of powdered sugar and enjoy a bit of sunshine no matter what the weather is doing outside.

Store the bars in the refrigerator.

You can find a downloadable/printable version of this recipe here.

Small Batch Lemon Bars

Crust:

2/3 cup flour

1/3 cup butter, softened

2 Tablespoons + 1 teaspoon sugar

 

 

Filling:

½ cup sugar

1 Tablespoon + 1 teaspoon flour

pinch of salt

1 whole egg

1 egg yolk

3 to 4 Tablespoons freshly squeezed lemon juice

To serve:

Powdered sugar

Preheat oven to 350ºF

Line 9” by 5” glass loaf pan with parchment paper (to form a sling)

 

In a medium bowl combine the crust ingredients.

 

 

 

Press the crust into bottom of the lined loaf pan.

Bake at 350ºF for 15 to 20 minutes until firm and golden.

 

 

Meanwhile prepare the filling.

 

In a clean bowl whisk the sugar, flour, and pinch of salt together.

 

 

Whisk in the eggs until combined.

 

 

 

 Whisk in the lemon juice.

 

Carefully pour the liquid mixture over the partially baked crust. Return to the 350ºF oven and bake for 20 minutes.

 

Cool in pan on a wire rack until cooled to room temperature.

 

 

Carefully lift from pan using the parchment paper.

Cut off the crispy edges. Then cut into bars. Since these are fairly rich I usually cut mine in 8 squares, but if you want bigger pieces cut it into 6 pieces.

Dust with powdered sugar.

Store any leftover bars in the refrigerator.

Blackberry Pie for 2 (w/ Frozen Berries)

 

I have been looking for small pie pans that are about 6” in diameter for a while now. I finally found some although they are disposable foil ones to use for now. I found these on Temu, so they are very inexpensive also. Since I got them I have been on a trek of making pie, all the pies. So I decided I would share at least this one here with all of you. I love blackberry pie no matter what the time of year. By using frozen berries I can have it all winter long.

But before we get to the recipe I thought I would talk about why I have been searching for this size pie plate. For small batch baking the 6” pie is perfect for one or two people. You get 4 slices of pie from the finished pie so you feel like the work making the pie was worth the effort. But at the same time you don’t feel like you have the pie that never gets finished. I have some smaller, 4” pie pans and I find that to be an awkward size for most pies. For me its just a bit too big for one serving but not really satisfying when cut in half. I have several 8” and 9” pie pans from back when I was cooking for a large family and on the rare occasions I make a pie in either of those sizes as much as l love pie its just too much to get eaten in a timely manner. So the 6” pie pan hunt began.

The set of these I got from Temu had 20 foil pans for around $5.50, so a good price and I have found I can wash them out at least a couple of times and re-use them so they don’t get sent to the landfill quite so fast as they otherwise would. Since they are designed to be disposable they are very thin and floppy. I find if I double them up and use two at a time they work much better. They don’t bend too much while I am filling them and the pie bakes much more evenly. Since I am using them multiple times this isn’t as wasteful as it would be if I was tossing them after a single use.

To begin with you will need some pie crust, I’m not including that recipe today but if there is interest I would be happy to pop my recipe up in the future. Just let me know. To make a 6” two-crust pie you will need the amount of dough that would normally make a 9” single crust pie. So half a normal 9” pie crust recipe or a single sheet out of a box of refrigerated pie crust. You will most likely have some left over but that is much better than running short and having to make your crust too thin.

For the filling I adapted the berry pie recipe my mom taught me many years ago. I love this one because it goes to together really fast. Growing up on the farm we always had tons of blackberries fresh in season and then in the freezer all the rest of the year since we had several big berry bushes around.

The filling recipe only takes 4 main ingredients: sugar, flour, cinnamon, and the frozen berries. Then a bit of butter just before the top crust goes on. It is important to start while the berries are frozen to avoid them turning into a mush as you try to mix the filling. Also be sure to check the ingredients list if you purchased the berries. If they have sugar added cut the sugar called for in the recipe in half.

To create the filling gently combine the filling ingredients in a bowl coating the berries. Then allow the berries to thaw at room temperature giving the mixture a couple of gentle stirs as the berries thaw. Be careful to not break up the berries as you stir.

Once the berries are thawed most of the way line the bottom of the 6” pie pan with a layer of crust, add the filling then add a bit of butter cut into small pieces then cover with the top crust.

Bake the pie, it is best served slightly warm.

You can find a downloadable/printable version of this recipe here.

Blackberry Pie for 2

(w/ Frozen Berries)

pie crust of your choice, either enough for a single 9” pie or a recipe for a 6” 2-crust pie

1/3 cup granulated sugar

2 Tablespoons flour

small pinch of cinnamon

1 ½ cups frozen blackberries (un-sweetened see note below)**

½ Tablespoon butter cut in small pieces

 

Combine the sugar, flour and cinnamon in a bowl. Add the frozen blackberries and gently stir to combine. Allow the berries to thaw at room temperature. Gently stir the mixture a couple of times while the berries are thawing. 

 

 

Be very gentle so you don’t break up the berries.

Once the berries are thawed pre-heat the oven to 425°F.

 

 

 

 

 

Roll half the crust out and use it to line a 6” pie pan.

 

 

 

 

Add the berry mixture.

 

 

 

 

 

 

Dot with the butter.

 

 

 

Add the top crust crimping around the edge.

Trim even with edge of pan.

Cut a couple of slits in the top crust to allow steam to escape while baking.

Place pie pan on a foil covered sheet pan (in case of drips)

Bake in 425°F oven 35 to 45 minutes. You will know it is baked when the crust has developed a nice light brown color and the juices are bubbling through the slits in the top crust.

 

 

Allow pie to cool before cutting.

Yield: I- 6” pie, 4 slices.

** note if your blackberries are sweetened only use half the amount of sugar called for in the filling.

Peanut Butter Chocolate Chip Cookies

 

I maintain you are never too old for cookies and this recipe is one I make a lot. I love the combo of peanut butter and chocolate and these are the perfect example of that combination.

 

 

I also love that this recipe makes between 8 and 10 cookies which means I can eat them before they get stale and if I do binge on them it still isn't too bad.

You will need to flatten the cookies out like show in the pictures, I just use the bottom of a drinking glass that I dip into sugar between cookies. That brings us to the only down side of this recipe that I can really find- if you forget to do this step the cookies will stay in ball shapes and not spread at all. This is not a horrid thing it just means they take a bit longer to cook to get the centers done, making it easy to overcook the outside of them.

You will want both the butter and peanut butter at room temperature before you start beating them with the hand mixer. As a note I do use salted real butter in this recipe as well as in most of my recipes.

I do recommend using a cookie scoop like this one whenever you are making drop cookies. It makes it so much easier to get all the cookies the same size. This is important to getting them all baked the same amount. 

You can find a downloadable/printable version of this recipe here.

Peanut Butter Chocolate Chip Cookies

3 Tablespoons creamy peanut butter, room temperature

2 Tablespoons butter, softened (at room temperature)

3 Tablespoons dark brown sugar

1 Tablespoon granulated sugar

1 egg yolk

¼ teaspoon vanilla extract

6 Tablespoons all-purpose flour

¼ teaspoon baking soda

a pinch of salt (I use Kosher salt)

½ cup chocolate chips

additional sugar for flattening

Preheat the oven to 350° F.

Line a large cookie sheet with parchment paper and set aside.

In a medium size bowl beat together the peanut butter and the butter until smooth and combined.

Add both the sugars to the butter mixture and cream together until smooth. 

 

 

 

 

Add the egg yolk and vanilla extract and beat again until well combined

In a small bowl mix together the flour, baking soda, and salt. Add the flour mixture to the butter mixer and carefully mix until well combined.

Carefully mix in the chocolate chips being careful not to break them too much.

Using a cookie scoop portion the dough into balls and place them on your prepared cookie sheet.

Dip a drinking glass into the additional sugar and use to flatten the cookies. Be sure to dip it back into the sugar between each cookie. This will not only ensure that the cookie doesn't stick to the bottom of the glass but it will give your cookies a light dusting of sugar that is very pretty and will add a tiny bit of crunch when you bite into them.

Bake at 350° F for 9 to 10 minutes.

 

Remove from the oven but leave the cookies on the pan for another 10 minutes to set up a bit. At the end of this time transfer them to a wire rack to cool completely before placing in an airtight container to store. (or just eat them before anyone else sees that you made cookies LOL)

Chocolate Stout Cupcakes

 

For the month of March I decided to go with a chocolate stout cupcake. These are really a simple change up for our small batch cupcakes. All I really did was switch some stout for the water in the cupcake base and leave out the vanilla extract I usually add.

 

This is a small batch cupcake made from ⅓ of a standard box of cake mix. If you haven't read my blog detailing my process for dividing the box of cake mix you can find it here.

This time I am using a box of a dark chocolate fudge mix. As always I mixed my liquid ingredients first.

Then I added the cake mix and only beat it for about 1 ½ minutes. This prevents the batter from getting over mixed and loosing it's rise when baked.

Next I divided it as evenly as possible in my cupcake/muffin pan. I almost always get 6 cupcakes from these batches.

Then just bake according to the directions on your box of mix. Allow to cool in the pan got 10 minutes then transfer to a wire rack to cool to room temperature. 

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Once the cupcakes are cool we can decorate them. I absolutely love this frosting no matter what flavor I make it. This time I used some unsweetened baking cocoa to make it chocolate. The only real warning I have with the frosting recipe is be sure your cream cheese is room temperature before you start making the frosting. I find if I skip this the frosting turns out tasting really strongly of cream cheese and looses the wonderful delicate texture and flavor.

I used a decorating tip to make a swirl on my cupcakes and then sprinkled them with some St Patrick's Day sprinkles and some chocolate chunks I had in my cabinet. I think they turned out really cute and very yummy.

 

 

You can find the printable PDF here.

Chocolate Stout Cupcakes

⅓ of a box of dark chocolate cake mix

⅓ cup stout

1 egg

3 ½ Tablespoons vegetable oil

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Combine the stout, egg, and oil in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Chocolate Whipped Cream Frosting

3 oz cream cheese (the kind in the block not the tub) softened at room temperature

⅓ cup powdered sugar

2 Tablespoons unsweetened baking cocoa

¾ cup heavy whipping cream

¼ to ½ teaspoon vanilla extract

Begin by beating the cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and cocoa powder and beat on medium again until smooth, scrapping the bowl and beaters often with a spatula.

Add the vanilla to the heavy cream. With the mixer on low very slowly add the cream/vanilla mixture until all is incorporated. Scrape the bowl and the beaters often during this process so it is all combined evenly.

Turn the mixer up to high and beat until stiff peaks form.

Be sure to store the frosting in the refrigerator.

Pipe of spread the frosting onto your cupcakes as desired.

Decorate however you want to fit the occasion you will be serving the cupcakes.

Black Forest Inspired Cupcakes

Black Forest Inspired Cupcakes

For the first recipe of the new year (yeah, it's a month late) I decided to post another small batch cupcake recipe. This week I have created a printable PDF of the recipe which you can find here. I plan to do this with all future recipes so you can easily print out the recipes to use.

This time I was inspired by Black Forest Cake which is just so yummy and perfect for anytime. I say inspired because I took my own path on these so they aren't a true Black Forest cake just close and I think as good or better. And a plus this is as always a small batch recipe so you will have just enough for the small household. I got 8 cupcakes in my batch.

We are starting with ⅓ of a box of a dark chocolate cake mix. If you haven't read my post on dividing boxed cake mix you can find it here. In this post I not only tell you how to successfully divide a standard box of cake mix but explain why I love to do this.

Since I wanted a nice rich chocolate flavor in my cupcakes I used coffee in place of the water in my batch. I love how this simple substitution makes the chocolate just taste more chocolaty and richer. Since one of the trademarks of Black Forest cake is the hint of almond I added some almond extract along with the vanilla extract. In a previous batch I had added just the almond in place of the vanilla and wasn't nearly as happy with the flavor. I still feel the vanilla is the secret to getting rid of the “box mix” taste. For the cherries in this recipe I simply used thawed frozen ones. Again in a previous batch I had tried other options but the simplicity of the frozen cherries tastes so much fresher and less 'chemically” in them.

Once again this month I am using my cream cheese/ whipped cream frosting recipe I found a few months ago. I love this but I have found the secret is to make sure that your cream cheese is completely warmed to room temperature before you start making the frosting. I have found that if it is at all cold it will 1) not mix in as well (I ended up with lumps of cream cheese one time) and 2) the cream cheese flavor is more more pronounced if it is still cold (I think because it doesn't mix in thoroughly)

To decorate the top of the cupcakes I first sprinkled them with some Valentine's Day sprinkles then with some grated chocolate (grated or shaved chocolate is another of the must haves for Black Forest Cake) On the very top I placed a well drained thawed cherry. Just be sure to let the juice drain really well before placing. I thawed the ones I was going to use for the top on top of several layers of paper towel and they were fine. In fact they didn't stain the frosting at all even on the ones that were eaten last (about a week later)

Black Forest Inspired Cupcakes

⅓ of a box of dark chocolate cake mix

⅓ cup brewed coffee (room temperature)

1 egg

3 Tablespoons vegetable oil

¼ teaspoon almond extract

¼ teaspoon vanilla extract

12 frozen cherries, thawed and chopped

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Combine the coffee, egg, oil, almond extract, and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds. Add the chopped cherries and any juice that drained from them and gently fold into the batter.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Basic Whipped Cream Frosting

3 oz cream cheese (the kind in the block not the tub) softened at room temperature

⅓ cup powdered sugar

¾ cup heavy whipping cream

¼ to ½ teaspoon vanilla extract

Sprinkles to decorate if desired

Grated or shaved chocolate

8 frozen cherries, thawed and well drained (1 per cupcake)

Begin by beating the cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and beat on medium again until smooth, scrapping the bowl and beaters often with a spatula.

Add the vanilla to the heavy cream. With the mixer on low very slowly add the cream/vanilla mixture until all is incorporated. Scrape the bowl and the beaters often during this process so it is all combined evenly.

Turn the mixer up to high and beat until stiff peaks form.

I used a Wilton 1M decorating tip and a disposable decorating bag to apply my frosting. I just did a simple swirl. Then sprinkle with your desired sprinkles (I used Valentine's Day ones) and some grated chocolate.

 

 Top with a single cherry and enjoy.