Two Tangy Lemon Bars

It’s buttery crumbly shortbread on the bottom layer and a tangy sour sweet lemon curd- like top. I love lemons.

I met a friend for breakfast and she brought me these two delicious lemon bars. She knows they’re a favorite of mine. They were leftover from her book group gathering.

It’s the kind of taste that makes a mouth water. I opened the foil package and took this quick shot on my car’s console before I pulled out of the diner parking lot.

I nibbled at the first, my mouth watering with pleasure and then eyed that second bar. I managed restraint, wrapped it up in the wrinkled foil and put it out of reach, avoiding the temptation to make it disappear.

Steve certainly enjoyed it at lunch, unaware how vulnerable it had been to my midwinter gluttony.

My mother always said “it’s better to have a hankering for more, than to regret you had too much.”

Here’s a Lemon Bar recipe I found online, a woman says they’re the best. The 50 year old recipe from Wisconsin.

https://www.yourhomebasedmom.com/best-lemon-bars/

Fruit Variations

Three photos-variations on Fruit- pastries, a bowlful and a single red apple.

Mark brought a pastry box filled with “fruits” from Mozart’s Austrian Cafe down on High Street in Columbus. The peach had marzipan inside. I checked out their menu and plan to get a piece of apple strudel before I return to Pittsburgh. Their dessert descriptions are enticing. You can eat in their restaurant, too. Piano bar.

Gluten free Tortes available

Esterhazy Torte
A traditional Hungarian torte, the Esterhazy is made from individually baked layers of flourless almond meringue filled with a rum-infused almond buttercream, and decorated with a distinct chocolate striped pattern.  7″, $35, Decorated $40

And at Mark and Erika’s home, on the same kitchen counter as the pastries sat a large wooden bowl filled with fresh fruit.

I chose one to wash and cut up into slices.

https://dailypost.wordpress.com/photo-challenges/variations-on-a-theme/

Granny Smiths

Yes, it’s winter. Seriously cold winter.

What better time to bake apples?

I used my sister’s method and added a few tablespoons of Balsamic vinegar in the bottom which I later spooned onto the apples’ core opening. Nothing else. No cinnamon or raisins or butter or sugar. Granny Smiths snd Balsamic vinegar.

I used an apple shaped Glasbake Vintage baking dish (a gift from Molly) and baked them at 350F for an hour.

The kitchen was warm from the oven and the whole house smelled delicious. Looks like an electric element but it’s gas.

Chex Mix Making

A few alterations to the original recipe but Wednesday night Laura guided Charlie and Maura in the holiday tradition of making Chex Mix. One site says “it’s been a party staple for 50 years”. I can tell you the original recipe was not on the boxes we had this year. Boo.

Baked at 250 F for an hour stirring every 15 minutes. What could be bad about it with all that melted butter and savory salt? Hmmmm

After the Mix making the two cousins played in Charlie’s new train tent. Crawling between the red and blue and back again. Then the added collapsible tunnel component.

A fun night.

Charlie said ” I love this game”

He Didn’t Eat a Single Candy While Decorating

Guess they didn’t look like food to him? When he placed a gummi pineapple shape on the gingerbread house he said “I put on the vegetable.”

Laura whipped up some royal icing and put this kit together. Charlie (almost 2 1/2) helped.

Last night I helped Maura put together a gingerbread Starbucks Cafe. It collapsed and then we fortified it and propped it with glassware and coffee mugs. The second load of frosting worked like glue. Unfortunately, I didn’t photograph it.

Over the years, my friend Joanne has baked and decorated elaborate gingerbread houses from scratch. I baked a Church one year (1987) with melted lifesavers for stained glass windows and never again. I used to watch eager third graders make little graham cracker houses on empty milk cartons at school. Helped fish out milk cartons and rinse them, drain on a rack.

Little gingerbread houses appeal to me but I need to practice. Charlie loved the result!

And in VIRGINIA FF Mar Bakes Cookies, Too

Maternal grandma (FFMarlene) baked peanut butter chip cookies for our grandkids Anna, Michael, Jack and Maura.

We are going to have a doubly sweet family weekend together. Our tins of cookies will disappear at lightning speed.

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Layered Rainbow Jello and Cake

Rainbow Jello Interior

When I saw this week’ photo challenge LAYERED by Ben Huberman at WordPress, I thought of these photos immediately. The layered rainbow jello took five hours to make,- a plain layer had to set and them jello with some greek yogurt in the next layer to make the jello opaque.  The creation was to photograph, not eat.  I kept in the freezer for such a long time I won’t even say.

Steve took that colorful layered rainbow cake into work and everyone in the office liked it.  I couldn’t eat any cause I knew how much food color was in the batter.