Key Lime Squares (with Pistachio Graham Cracker Crust)

I'm baaaaaack!  It's been a long time since I've posted.  My 6-month-old and almost-3-year-old seem to have a handle on the majority of my time lately. :)

This is a recipe I made for a luncheon with girlfriends in September.  The results were mouth-watering, and Martha Stewart can take every ounce of credit.  You may not love her or be into her style of doing things...but, man alive, the recipes that she publishes (whether they're her own or are the handiwork of her team)?  They're DELICIOUS.  And this one sealed the deal for me.

Crust:
4 TBSP butter (melted and cooled), plus more for the pan
2/3 c shelled pistachios
1 c graham cracker crumbs (8-10 full crackers, roughly)
1/4 c sugar
1 TBSP grated lime zest

Filling:
2 large egg yolks
1 can (14oz) sweetened, condensed milk
1/2 c fresh lime juice (I used bottled key lime juice, and you're gonna want to do the same!)

Preheat oven to 350°.

Cut a piece of parchment paper to about 8"x12".  Place into the bottom of a buttered 8x8 pan. (Martha says the butter holds it in place, and the parchment helps you lift them out.  And Martha?  She's right.) There will be a 2" overhang on 2 sides.

Grind pistachios, graham crackers, sugar, and zest in a food processor until finely ground.  Add (melted and cooled) butter.  Press mixture into pan and 1" up the sides.

Bake 8-12 minutes, or until slightly browned.  Cool 30 minutes.

For the filling, combine egg yolks and sweetened, condensed milk in a bowl.  Whisk until smooth.  Add lime juice (key lime, remember?) and whisk again until smooth.

Pour into cooled crust, carefully spreading to edges.

Bake until set, or about 15 minutes.  Cool in pan on rack.  Chill at least 1 hour before serving.

To cut, lift parchment paper (by the overhanging pieces) and transfer to a cutting board.  Cut into 4 columns and 4 rows with a serrated knife (I used a chef's knife, so don't tell.), wiping knife clean with a damp towel between cuts.

Makes 16.

Comments from the cook:  TRUST MARTHA.  These are mouth-watering.  Tangy and a little sour, with just enough sweetness to make you reeeeally want to be Martha's next-door neighbor. (Imagine the Christmas neighbor gifts!) :) 

I was tempted to forego the pistachios in the crust at the last minute because I didn't have any, but a friend had some on hand, and they were the perfect addition.

Originally found here.  Most text (including ingredient list) taken from her website.

Chocolate Marshmallow Frosted Brownies

I'm baaaaaack!  I'm sure you're well aware that this little recipe blog has suffered two casualties.  Each has lasted about 8 months...and, upon further consideration, is very definitely linked to a little pink bundle of joy.  My pregnancies are rough, and new recipes are few and far between when everything I eat leaves a bad aftertaste in my mouth.  BUT, we're just a few weeks from welcoming that 2nd pink bundle, and I have a recipe to share.  My mom has been making these brownies for years, and I thought I'd pass the recipe along.

Bottom Layer:  Brownies.  Normally, I'd grab a boxed mix for this.  But, I didn't have one, and didn't want to go to the store to get one.  So I chose an even better alternative.  I used my very favorite from-scratch brownie recipe, found here.

Bake according to directions.  For best results, go with a shorter cook time and a softer brownie rather than a crispier one.  

Middle Layer:  Mini marshmallows.  About half a bag.  Remove hot brownies from oven, and sprinkle with marshmallows.  Turn oven off, and place brownies back into oven to allow marshmallows to puff up.  This should just take a few minutes.  You want them to puff, but not brown.  I think mine took 3-4 minutes.

Allow marshmallow-topped brownies to cool for about 15-20 minutes.  Then frost.

Frosting: The chocolate frosting from this awesome cake has become my new go-to.  This time, I added another cup or so of powdered sugar.  I wanted the texture to be a bit more firm, and the thickness turned out perfectly.

So, there you have 'em.  Thick, chewy, and marshmallowey frosted brownies.  Perfect for a summer BBQ or family gathering...and richer than you think!  Trust me... you'll want a big one, but ought to start small.  And, while you're at it, make sure the milk is close-by :)

Comments from the cook:  I don't usually do so, but decided to line my 9x13 pan with parchment paper this time.  After melting the marshmallows and then frosting the brownies, I allowed them to cool for a few hours.  When I was ready to cut them up, I removed the parchment paper and used a large knife to do the job.  It worked BEAUTIFULLY.  So, take my word for it.  Use parchment paper if you want the cutting to go more smoothly.

Pumpkin Pie Bars

This recipe comes from one of my old roommates from BYU.  She and I lived together our junior year, and I recall that she was studying dietetics.  We always teased that because she studied dietetics, anything she made was "healthy", and thus safe for consumption!

1 pkg yellow cake mix (save out 1c mix)
1 lb. 13oz. can pumpkin
2 1/2 tsp pumpkin pie spice
1/2 c brown sugar
2 eggs
2/3 c milk
1/4 c white sugar
1 tsp cinnamon
2 TBSP softened butter
1 egg
1/2 c melted and cooled butter

Combine cake mix, 1 egg, and 1/2 c melted butter or margarine and press in bottom of 9x13 pan.

Mix pumpkin, pumpkin pie spice, brown sugar, eggs, milk, and pour over cake mix.

On top of this crumble the following mixture: 1 c reserved cake mix, 1/4 c white sugar, cinnamon, and 2 TBSP of butter.

Bake at 350° for 45-50 minutes.  Top with whipped cream or ice cream.  Serve chilled or warm.

Comments from the cook:  Pumpkin pie always seems to be a obligatory part of Thanksgiving for us, but we've decided that this dessert is taking it's place. :)  The cakey crust on the bottom makes these a fantastic alternative to pumpkin pie.  We like to make these for holiday parties with large groups, where lots of people can help eat it!  


We prefer this chilled, with whipped cream on top.  Delish! 

Originally shared by Brenda Malone, roommate from The Park Place, 2002-2003.  Text taken from Brenda's original recipe.

Density Bars

Our dear friends, M+B, made these for us mannnnny years ago...and I've been meaning to make them for a long time now. They're called "Density Bars" for a reason, so if you make them, be sure to make sure there's milk in the fridge! :)

1 c brown sugar
1 c white sugar
1 c butter
2 eggs
1 c peanut butter
2 tsp baking soda
1 tsp salt
1 tsp vanilla
2 c flour
2 c quick oats

Preheat oven to 325°.

Cream butter and sugar together. Add eggs; beat until smooth. Add peanut butter and blend.

Sift together flour, soda, and salt; add to sugar mixture and mix until smooth. Add oats and vanilla.

Put into 9x13 pan (I use a jelly roll pan, which has sides that are just 1" high). Bake at 325° for 20 minutes.

**Frost with chocolate frosting of your choice.

Comments from the cook: YUM. These are excellent, and their mere existence in your house can make you do careless things that you wouldn't otherwise do (one bar in each hand, alternating bites!).

**I would recommend using the chocolate frosting from the HoHo cake (found here). We had a little bit of it left over in the freezer, and used it to frost a few of these. It was delicious. When it ran out and I took these to a little shin-dig, I needed another frosting...so I used some hot fudge (the kind you put on ice cream) from my fridge.

I put the hot fudge in my KitchenAid, then added a splash of milk, a little vanilla, and a bit of salt. Then I added powdered sugar until I got it to the consistency I wanted. In retrospect, the taste was good...but I should've just gone with another batch of the HoHo cake frosting. :)

Special thanks to my dearest friend Brittany, for introducing us to these little darlings. They're now part of my arsenal!

Originally shared by the fabulous Brittany. Most text taken from her original recipe.

Butterfinger Blondies

This is another one of the recipes I found on Pinterest. We had a friend from Utah stay with us one night last week, and thought it would be fun to try these out when he arrived. They were excellent!
1 c butter
1 c brown sugar
1/2 c granulated sugar
2 tsp vanilla
2 eggs
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 c coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Butterfinger pieces for topping

Preheat oven to 350°. Cream butter and sugars together. Add the vanilla and eggs until mixed.

Combine dry ingredients in a separate bowl, then add to mixture.

Stir in chopped Butterfinger pieces.

Spray a 9x13 pan with non-stick spray. Spread dough in pan, and bake for 25 minutes.

Remove from oven and cool completely. Top with frozen yogurt and additional candy pieces.

Comments from the cook: The original recipe (found here) calls for a buttercream frosting on top, but my general preference is that frosting live on top of CAKE. :) So we topped these blondies with frozen yogurt and extra candy pieces, and they were delicious.

The texture of the Butterfinger candy softens and disappears in the bars during baking, so adding them on top brings back the texture you expect from a Butterfinger dessert...a step I wouldn't recommend skipping.

I undercooked these just a bit, and they fell after baking. If cooked for the full 25 minutes, they will be quite a bit thicker.

Originally found on Pinterest, and posted here (some text taken from site).

Ultra-Lemony Lemon Bars

Crust:
3/4 c butter (cold)
1 3/4 c flour
3/4 c powdered sugar
3/4 tsp coarse salt

Slice butter into small pieces. (Original recipe says to freeze butter, then grate it.) Combine with other crust ingredients and work with a pastry cutter (or maybe a fork?) until crumbly. Press into bottom of a 9x13 pan. Freeze for 15 minutes. Then bake at 350° for 16-18 minutes.

Filling:
4 eggs, slightly beaten
1 1/3 c granulated sugar
3 TBSP flour
1/4 tsp salt
3/4 c lemon juice
1/4 c milk

Whisk eggs, sugar, flour, and salt together. Then add lemon juice and milk. Stir together, then pour over hot crust.

Reduce oven heat to 325° and bake for about 18 minutes, or until edges are golden brown.

Dust with powdered sugar. Serve chilled.

Comments from the cook: I was dying to make lemon bars a while ago, and called my mom for a recipe. This is the one she gave me. (I think she said this one is from Martha Stewart, though I wasn't able to find it on her site.)

I usually find that lemon bars don't have much kick. But these babies have 3/4 cup lemon juice...and they have plenty of kick!

My only word of caution? These really are best when they're chilled. When left out and eaten at room temperature, they are a teeny bit "egg-y" tasting. At least that's what I thought. But, when they're cold? Good grief, they're good.
Originally found in a Martha Stewart cookbook.

Key Lime Bars

1 white cake mix
1/2 cup (1 stick) butter, melted
1 egg yolk
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup lime juice
1 tablespoon lime zest

Preheat oven to 350°. Spray a 9x13 inch baking pan with non-stick cooking spray. Reserve 1 tablespoon cake mix.

Pour remaining cake mix, melted butter and egg yolk into a large bowl. Blend for 1-2 minutes with an electric mixer until well mixed and crumbly. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.

While crust bakes, whisk together 4 eggs, condensed milk, lime juice and reserved tablespoon of cake mix until smooth.

Stir in lime zest. Spread the lime mixture over the warm crust. Return to oven and bake an additional 20 minutes or until topping is set.

Cool completely and refrigerate until cold before serving. Top with whipped cream and zest, if desired.

Comments from the cook: I found this recipe on this cool site (along with dozens of other recipes I'd like to try!) and knew I needed to give it a whirl. My mom and I made them while we were in Utah, and they were very tasty.

I used the juice from 5 limes, and it still wasn't enough to fill 2/3 cup, so I used lemon juice for the remainder. Also, the zester we had made pretty large pieces...and the bars needed whipped cream on top so they wouldn't look like quiche bars! :)

These were excellent. Try them out!

Originally found here on this site.

Raspberry Swirl Blondies

2 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter
1 1/2 c sugar
2 eggs
2 tsp vanilla
1/2 c raspberry jam

Heat oven to 350°. Spray 9x13 pan with cooking spray.

Combine flour, baking powder and salt in bowl and set aside.

Melt butter in microwave. Stir sugar into melted butter until dissolved. Whisk in eggs and vanilla. Add flour mixture and stir until combined.

Pour batter into pan. Drop spoonfuls of jam into pan and swirl with knife or toothpick.

Bake 25-30 min or until toothpick comes out clean.

Comments from the cook: I tried this recipe after finding it on a cooking website. My dad loves all things raspberry, so I made them for him...and he LOVED them. They are wonderful!

Originally found here. Text taken from the same site, and changed slightly.

Ooey Gooey Cheesecake Bars

1 yellow cake mix
3 eggs
1 stick of butter, softened
1 lb. powdered sugar (1/2 of regular bag)
1 pkg (8 0z) cream cheese, softened

Combine yellow cake mix, one egg, and stick of butter to form a crust. Smush into bottom of 13x9 pan.

Combine two remaining eggs, powdered sugar, and cream cheese and pour mixture over crust.
Bake for 35-40 min in 350° oven. Sprinkle with powdered sugar and allow to cool.

Comments from the cook: I got this recipe from an old roommate when I was at BYU. It's also commonly known as Ooey Gooey Butter Cake, or Ooey Gooey Lemon Cake (when made with a lemon cake mix instead of yellow). It's a tasty one, and the crust gets me every time... Mmmmm!

Originally shared by Tierra Phillips, Clover Haus roommate circa 2005

Oatmeal Fudge Bars

2 cups brown sugar
1 cup butter plus 2 TBSP, softened
2 eggs
2 tsp pure vanilla extract, divided
2 1/2 cups flour
1 tsp baking soda
1 tsp salt, divided
3 cups oats
2 cups milk chocolate chips
8 oz sweetened condensed milk

Set oven to 350°. Spray a 9x13 inch pan with non-stick spray and set aside.

In a large bowl, combine brown sugar, 1 cup butter, eggs, 1 tsp vanilla, flour, baking soda, 1/2 tsp salt and oats. Mix well. Press 3/4 of the oat mixture into the bottom of the pan making a crust.

In a small saucepan, combine chocolate chips, sweetened condensed milk and 2 Tbsp butter. Melt over low heat. Once smooth, take off the heat and add 1 tsp vanilla and 1/2 tsp salt. Pour over oat crust and smooth evenly with a rubber scraper. Crumble reserved oat crust over the chocolate mixture.

Bake for 25 minutes or until top is slightly browned. Cool before cutting.

Comments from the cook: I found this recipe on one of my favorite food blogs (Rookie Cookie), and it took a few times for me to get it just right. I overcooked it once or twice (beware) and they were JUST RIGHT this time. Then again, I've never thrown two sticks of butter at something and not been at least moderately pleased with the outcome. :)

Give this one a try if you've got a real craving for ooey-gooey-fudgy-goodness. And make sure you've got milk in the fridge first!

Text taken from (and recipe found on) Rookie Cookie's website, here.

S'mores Bars

1/2 c butter, softened
3/4 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
3/4 c graham cracker crumbs (about 6 sheets of graham crackers)
1 tsp baking powder
1/4 tsp salt
4-1.5 oz milk chocolate bars
1 c marshmallow cream

Set oven to 350°. Spray an 8 inch pan with non-stick spray.

In a medium bowl, combine flour, graham crackers, baking powder and salt. Whisk to combine and set aside.

In a large bowl, combine butter and sugar. Beat until light and creamy. Add the egg and vanilla and beat until smooth. Add the dry ingredients and mix until combined. Press half the dough into the bottom of the prepared pan. Place the chocolate on top of the dough, breaking it up to make it fit. Spread marshmallow cream over the top of the chocolate. Gently press the other half of the dough on top of the marshmallow cream.

Bake for 30-35 minutes, until the top is golden brown. Let cool for 10 minutes and cut into squares.

Comments from the cook: We ate these warm with a little bit of soft-serve frozen yogurt on top. Delish!

Originally found on: Rookie Cookie's website (text taken from her website)

Made-from-scratch Brownies

1 cup melted butter or margarine
1/4 cup cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 tsp salt
2 tsp vanilla

Mix butter, cocoa, eggs, and sugar.

Stir in flour, salt, and vanilla. Beat until smooth.

Spread in greased 13"x9" pan.

Bake at 350° for 35-40 min.

Comments from the cook: These are some of my all-time favorite brownies. They don't require any special ingredients, they're super soft and moist, and they make a great treat when paired up with frozen yogurt and hot fudge.

Originally found on the internet, source unknown