Chocolate Chip Zucchini Bars

One of my super powers is turning zucchini into delicious desserts. If you’ve tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it’s true. I have a gift for making the green vegetable taste super decadent an…

One of my super powers is turning zucchini into delicious desserts. If you’ve tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it’s true. I have a gift for making the green vegetable taste super decadent and super delicious. These Chocolate Chip Zucchini Bars are my latest and maybe greatest zucchini dessert.…

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Lemon Blueberry Bars

It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars…

It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars.…

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Butterscotch Bars

It’s been an interesting year, hasn’t it? I’ve been on a bit of a bender lately, getting rid of (or at least, reducing) paperwork that’s been piling up and holds little interest for me. I have so much that I had to buy more paper (as in, paper file folders) to store all that paperwork in which seems redundant, but living in a place where paper…

It’s been an interesting year, hasn’t it? I’ve been on a bit of a bender lately, getting rid of (or at least, reducing) paperwork that’s been piling up and holds little interest for me. I have so much that I had to buy more paper (as in, paper file folders) to store all that paperwork in which seems redundant, but living in a place where paper still rules supreme, and digitizing takes as long as filing, I’m stuck filing and storing.

One change in the world of paper has been food blogs, which started out for many as being places where you could “store” and share your favorite recipes. But I’ve noticed over the last few years that food blogs have become a lot slicker, more polished, and often “aspirational.” While I’m jealous of those who have the talent, and patience, for writing for search engines, and arranging flowers on top of multi-layer cakes, I really just enjoy cooking and baking.

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Scotcheroos

Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are …

Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets…

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Lavender Lemon Bars.

These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint. Lavender lemon bars are here for your perfect weekend treat! And I CANNOT get enough of them. If you love lemon and love that perfect hint of lavender, these are for […]

The post Lavender Lemon Bars. appeared first on How Sweet Eats.

These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint.

Lavender lemon bars are here for your perfect weekend treat!

lavender lemon bars

And I CANNOT get enough of them. If you love lemon and love that perfect hint of lavender, these are for you! 

fresh lemon zest

When I was growing up, my grandma made lemon bars all the time. They were probably one of her signature desserts (that and texas sheet cake!) – and they were the only lemon dessert I would touch. At least, most of the time. Sometimes I would only reach for the chocolate. 

I had no interest in anything lemon until I was older; in fact I’m pretty sure that when I was a kid, I was convinced lemon was an “old person” flavor. You know? Let’s just say I’m very glad to be said old person now. 

baked lavender lemon bars

Side note: my kids love lemon things and it makes me so happy!

I missed out on so many delicious lemon options as a kid. Ha. 

lavender lemon bars in the pan

Anyway – her lemon bars were so good. My mom loved them too. When I found this recipe and started making it a few years ago, I knew it had to be similar. I’ve made them for a few years now and they are always such a hit.

Since I adore the lavender lemon combo, I figured it would work perfectly with these bars. My lavender lemonade is one of my favorite drinks ever! It’s a classic yet unique combination that always just works.

The shortbread crust is lovely. The filling is SO good – this amazing lemon curd that gets crispy and crunchy on top but stays a little saucy in the center. The bars are good at room temperature (but softer) and also right from the fridge (just firmer). They are about as rich and decadent as  a lemon bar can get. 

lavender lemon bar

I rarely think of lemon desserts being rich and decadent, but these are! You only need a small square to be satisfied. While making them in a 9×13 pan will give you 16 to 20 actual “bar-sized” squares, you could definitely get more smaller squares out of it for serving! 

lavender lemon bars

To get the full lavender flavor here, I love to use both dried culinary lavender and just a drop of lavender extract. You guys always ask me where I get the dried lavender. I tend to buy these bags because it gives me so much and it’s culinary grade. It’s perfect and lasts a nice long while. 

I also like to add a bunch of fresh lemon zest to my lemon bars. The recipe doesn’t call for this but I find that’s where all the best flavor is. That classic, sweet lemon flavor that is just so, so good. Oh and vanilla extract! I can’t do desserts without it.  (more…)

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Lemon Bars

I am normally a chocolate person when it comes to desserts, but I love a good lemon bar. Lemon Bars are always a good idea and this lemon bar recipe is easy to make and the end results are amazing. The lemon bars have a thick, buttery shortbread crust …

I am normally a chocolate person when it comes to desserts, but I love a good lemon bar. Lemon Bars are always a good idea and this lemon bar recipe is easy to make and the end results are amazing. The lemon bars have a thick, buttery shortbread crust with a luscious lemon curd filling…

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White Chocolate Peppermint Pretzel Rice Krispie Treats

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, reall…

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, really good! These White Chocolate Peppermint Pretzel Rice Krispie Treats…

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Magic Cookie Bars

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really…

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious…

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vanilla custard slices

I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a fraction of the fuss — but declared them “not August food” and better saved f…

I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a fraction of the fuss — but declared them “not August food” and better saved for December because they feel elegant and a little festive. But now it’s December and, at times, I know it can feel like we will need a jeweler’s loupe to find some of this promised festivity. There are essays about what a bummer this holiday season promises to be. There are articles about what a dark winter is ahead. There are dire warnings about overwhelmed health systems. Listen, I am in charge of absolutely nothing — not even my own children listen to me — but I hereby give us permission to read none of these articles. Real life can be enough of a drag; we have absolutely no moral imperative to absorb additional gloom.

what you'll needdock the pastry with a forkweight the pastry while baking itbake puffed pastrycook, stirringcook until thickened

Instead, I’ve been keeping a log of things I consider mood elevators. We went to a museum last weekend for the first time since last winter, and then an aquarium. We walked on Brighton Beach the weekend before, and got some dumplings to go. I splurged on some votives I’ve always loved and gifted others, and filled each with a candle, because the sun sets at approximately 2:30pm right now. We have vases and jars filled with knots of these wiry lights. We are “making” Hanukah candles, like we do every year. We are baking through jars of molasses, cinnamon, and ginger. We are making carafes of Irish cream, and finding ways to distribute them to friends. I’m trying to bury myself in books, but I loved the last one I read so much, I might just read it again (permission granted for this too). We’re going to cut snowflakes. We are going to ignore my husband’s protests and watch some terrible-wonderful holiday movies.

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Pumpkin Bars with Cream Cheese Frosting

My dear friend Scott brought me a pumpkin cake last week – a thick 9 x 13 cake with a giant mound of cream cheese icing. After sneaking pieces of it for days, I finally asked him for the recipe, and he kindly emailed it over. After reading throug…

Pumpkin Bars with Cream Cheese Frosting

My dear friend Scott brought me a pumpkin cake last week – a thick 9 x 13 cake with a giant mound of cream cheese icing. After sneaking pieces of it for days, I finally asked him for the recipe, and he kindly emailed it over. After reading through it, I realized that I had the recipe – it was identical to the pumpkin bars I made at almost every bakery and coffeehouse I worked in previously. It had been years since I made them, but being inspired by the tasty cake I set to work and made them in bar form for my children (who were also huge fans of the cake). I spent an afternoon tinkering with the recipe *just* a bit – trading some granulated sugar for maple syrup and brown sugar, bumping up the spices, and adding a little more cream cheese and a little less powdered sugar to the frosting. We all appreciated the changes, and my mom even asked me to bring the bars (instead of pumpkin pie!) to Thanksgiving. I’m considering it.  A few things *It’s been hard to find my book, 100 Cookies! I’m sorry if you are having trouble locating it. […]

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