Brown Butter, Cherry & Salted Pepita Chocolate Chip Cookies

Brown Butter, Cherry & Salted Pepita Chocolate Chip Cookies

Brown Butter, Cherry & Salted Pepita Chocolate Chip Cookies



It’s said that necessity is the mother of invention. There are times when I’m creating that I find that to be true. I had this cookie all planned out. it was going to use a combo of flavors I loved- cherries, chocolate and pistachios. But have I ever mentioned that little fact that I’m a mom to two young men? Well, I’m a mom to six, but only three are still at home. So, I went to go get all my ingredients ready (big believer in “mise en place” here… never start cooking until you have everything you’ll need ready to go) and lo and behold, my recently bought bag of roasted and salted pistachios were nowhere to be found. That’s where the “I have two young men still at home” seems to have come into play. I have learned that if I have something that is out of the norm for our household, I need to stash it away somewhere where it isn’t found quite so easily. I must not have heeded my own advice in this case because….. no pistachios. Nada, zip, zilch. All gone.

After I stopped crying and making plans to go live on a deserted island in the south Pacific all by myself, I had to reinvent what I had planned to invent. After a search through the cabinets, I found a bag of roasted and salted pepitas. I originally bought them to make my “famous” :-p pumpkin bread. But for unbeknownst to me reasons, I never got around to making any pumpkin bread this past Autumn/ Winter season. The result being that I had still had a full bag of pepitas. So I improvised. And you know what? These are some seriously awesome cookies. You can never go wrong with browned butter anyway… and then when you add in sweet creamy chocolate, tart cherries and crunchy salted pepitas, you end up with a really really tasty treat. I also sprinkled a little salt on top of the cookies. This is something I had never done before myself, though I’d seen it done elsewhere. I figured “what the heck” and went for the whole sweet/salty thing and oh my gosh, it was fantastic. If you’re not sure, just sprinkle some on one cookie and try it. If you don’t like it, just one cookie wasted. but if you DO, you’ll be in Heaven.

You know the drill…. Get to cookin’!

Brown Butter, Cherry And Salted Pepita Chocolate Chip Cookies

  • 1 cup (2 sticks) unsalted butter, browned to a golden brown color & cooled
  • 1 cup packed dark brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons cream
  • 4 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces dried tart cherries
  • 1 cup roasted, salted pepitas
  • 1 12 ounce bag semi sweet chocolate chips
  • coarse salt for sprinkling on top (optional)
  1. First, preheat your oven to 350 degrees and brown your butter-  toss your butter into a medium pot. With the heat on medium high, cook the butter (DON’T walk away!) until it turns a medium (dang, I’m using the word medium a lot) golden brown. Swirl the pan a few times to help it along. Have a bowl ready and once it gets to the right color, immediately pour the butter out into the bowl. Let this cool for about 30 minutes before you continue.
  2. In a large bowl, combine the cooled butter and both the sugars. Beat on medium (there’s that word again) speed until it is thick and creamy. Add in the egg, egg yolk, cream and vanilla. beat on low speed just until combined.
  3. In a small bowl, whisk together the flour, baking soda and salt. Dump this into the butter mixture and beat on low speed until thoroughly combined, scraping the bowl down once.
  4. Fold in the cherries, chocolate chips and pepitas.
  5.  Line your cookie sheet(s) with a silicone baking mat ( like my favorite ones right here )  or lightly grease.  Scoop out large spoons full of dough (about golf ball sized) and shape into a circle in the palm of your hands. Place them about 2 inches apart on your cookie sheets.
  6. Bake at 350 until golden brown and firm on top, about 16 to 18 minutes. let rest on the pan for a minute, then transfer to a rack to finish cooling. Other than the one or two you snag for yourself to eat all warm and gooey, of course. If desired, sprinkle the tops of the cookies with coarse salt upon taking them out of the oven. If you don’t, that’s cool; they are still some of the most delicious cookies ever.

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Brown Butter, Cherry & Salted Pepita Chocolate Chip Cookies

Brown Butter, Cherry & Salted Pepita Chocolate Chip Cookies

Tangy Key Lime Bars With A Vanilla Bean Marshmallow Meringue

Tangy Key Lime Bars With A Vanilla Bean Marshmallow Meringue

Tangy Key Lime Bars With A Vanilla Bean Marshmallow Meringue



I’ve decided that Key Limes are a pain in the butt and I totally prefer working with Persian Limes. Why? Because I’m lazy and zesting little teeenieeeee tinyyyyy limes takes 500 years and I’m already old. I don’t have time for that stuff. Who would finish baking if I were to keel over in the middle of zesting, dead from a zesting induced coronary?

Well, I have now managed to use the word zesting (which spell check says isn’t even a word in the first place) more in a few sentences than I had in the previous year. Zesting, zesting, zesting, zesting. There. That should take care of the next year or two.

I had planned to go on a raging bender tonight, which for me means two beers and then I fall asleep. But I came to the realization that 3 and a half hours of sleep the night before doesn’t leave much room for even picking up a beer bottle, much less enjoying it. So I shall instead drink tea fixed for me by my loving husband, eat dinner, inhale two one of these utterly delicious lime bars, then fall asleep watching M*A*S*H on Netflix. Yes, I live on the edge like this often. It’s an adrenaline filled life that few can handle. Feel free to live vicariously through me.

In the meantime however, bake these bars. Crunchy graham cracker crust, creamy, tangy lime filling, all topped with a sweet vanilla bean meringue. These are soooo good. Have I led you astray yet? WHAT!? DARN! Quit bringing up the danged Emu!!!

You know the drill…. 🙂

Mrs. Cupcake, who is too pooped to pucker

Tangy Key Lime Bars With A Vanilla Bean Marshmallow Meringue

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter, melted
  • Filling-
  • 2 14 ounce cans sweetened condensed milk
  • 1 cup key lime juice (you can sub regular lime juice)
  • 2 to 3 tablespoons lime zest
  • 1/2 cup sour cream
  • 2 eggs
  • a few drops of green food coloring (optional)
  • Meringue-
  • 4 egg white, room temp
  • 1/2 teaspoon cream of tarter
  • 1/2 cup sugar
  • one vanilla bean, seeds scraped out (or sub 1/2 teaspoon vanilla extract)
  1. Preheat your oven to 350 degrees and line a 9 inch square pan with non stick foil. Combine the crust ingredients in a bowl and mix well, until you have a crumbly mass. Press down into the bottom of the prepared pan. Bake at 350 until browned, about 15 minutes. Let it cool down completely before adding the filling. Turn the oven down to 325 degrees.
  2. In a large bowl, combine the sweetened condensed milk, lime juice and zest and sour cream. Whisk until thoroughly blended, then add the eggs and food coloring (if using); whisk until mixed.
  3. Pour the filling into the cooled crust. Bake at 325 degrees for 15 minutes. Remove from the oven and chill for two hours at least, or until needed.
  4. About 30 minutes before serving, make your meringue- start a pot of water simmering.  In another, slightly smaller pot, whisk to combine the egg whites, cream of tarter and sugar. Place over the pot of simmering water, making sure it doesn’t actually touch the water, but is just above it. Whisk the egg white mixture continuously until it reaches a temp of about 120 to 125 degrees; enough to feel somewhat uncomfortable on your fingertip, but not burning hot. It will take just a few minutes at most. Remove from the heat and add in the scraped vanilla bean or vanilla extract. Whisk just to combine.
  5. Pour the still warm mixture into either the bowl of a stand mixer or a large bowl. Beat at medium high speed until the meringue is fluffy and holds a firm peak. Spread over the top of the chilled pan of bars. Use a kitchen torch to lightly brown the top of the meringue. You can also place it under the broiler with the oven door open for a minute or two, but watch it carefully if you do this as it doesn’t take long to burn.
  6. You can serve now or re-chill the bars. Use the foil to pull the bars out of the pan and place on a large cutting board. Peel off the foil from the sides and cut into desired serving sized pieces. I wouldn’t cut them as large as the ones I have here. That was just for photo purposes :-p
Tangy Key Lime Bars With A Vanilla Bean Marshmallow Meringue

Tangy Key Lime Bars With A Vanilla Bean Marshmallow Meringue

 

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Coconut Caramel Cookie Bars (Recipe Re-Do)

Coconut Caramel Cookie Bars

Coconut Caramel Cookie Bars



 

You want this cookie. Quit looking at me that way! Would I lie to you? I know, I know, there was that time with the Emu & Brussel Sprouts Casserole…. but we’ve moved on since then, you and I. Now I am your one stop shop for delicious recipes *coughcough* and wonderful cooking advice, as well as life advice, beauty tips and home renovation ideas.

You’re falling for this, right? We understand each other. I’m here to make bad one liners and create yummy recipes and in return, you pretend to laugh at my jokes and drool over my cooking.

I first made these back in 2012. While I may not be an amazing photographer even now, I like to delude myself into thinking that I have progressed quite a bit from back then. The photos from the old post looked like nothing so much as a mass of goo and didn’t do these delicious bars justice. These are some of my husbands favorite cookie bars. He is a huge fan of the Samoa (or whatever they are called now) cookies the Girl Scouts sell. But who the heck wants to pay $3.50 for a 10 ounce box of cookies when you can do a little bit of work and end up with a full pan of delicious, not round but thick and chewy Samoa-ish cookie bars?

These aren’t difficult at all. Can you use a mixer and measure? Yes? Then you’ve got this! These are chewy, with an oatmeal chocolate chip cookie base, covered with ooey gooey caramel, toasted coconut and rich creamy chocolate and…and…and.. *fans face* I really need a cookie now. Please excuse me for some private time.

You know the drill…. 🙂

  • 1 cup unsalted butter, room temp
  • 1 1/2 cups dark brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut flavoring (in the same aisle as the vanilla extract)
  • 2 cups flour
  • 2 cups quick cooking oats (not instant)
  • 2 cups chocolate chips plus another 1/2 cup for the top of the bars
  • 1 1/2 cups shredded sweetened coconut
  •  1 cup caramel sauce (preferably home made)
  1. Preheat oven to 350 degrees. Line a 13×9 inch pan with foil and butter well or spray with cooking spray.
  2. Spread the coconut on a cookie sheet and toast until lightly browned, stirring every few minutes. Watch carefully; coconut can go from pale to burnt  very quickly. When it’s done, set aside.
  3. Place the softened butter and the brown sugar in a large bowl and beat well, until relatively light and fluffy. Add in the vanilla, coconut flavoring and egg. beat well.
  4. In a small bowl, combine the flour, oats, 2 cups chocolate chips, baking soda and salt. Stir to combine then add into the wet ingredients. Stir well to combine.
  5. Press the mixture into the bottom of the foil lined pan. Top with the extreme abundance of caramel sauce, then the shredded coconut. Top this with the extra 1/2 cup of chocolate chips.
  6. Bake at 350 until the bars are just barely set, about 30 to 40 minutes. The middle shouldn’t wiggle but should just feel barely firm when pressed. Don’t press too hard because molten caramel on your fingertip hurts. Don’t ask how I know this please.
  7. Let cool for about an hour in the pan, then use the foil to lift the bars out of the pan to finish cooling on a rack. If they start to collapse onto themselves when you lift, let cool for a while longer.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

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Coconut Caramel Cookie Bars

 

Cinnamon Orange Cappuccino Brownies With An Orange Glaze

 

Cinnamon Orange Cappuccino Brownies With An Orange Glaze

Cinnamon Orange Cappuccino Brownies With An Orange Glaze

 

When I first moved to this side of Kentucky, I missed all the big malls that were in the Louisville area. We pay for the beauty of this side of the state with a bit of isolation. Now, I’ve never been a Mall Rat by any stretch of the imagination, but I did sorely miss things like Cinnabon, The Hallmark Store and Godiva. So I was tickled when I finally got into the “big” city of Lexington (where I lived then was about 3000 people and where I am now about 17,000 for the whole town, but only a few hundred in the area I live in, with NO civilization at all) and found a mall. One of the places I absolutely loved to go to in there was a coffee shop. For the life of me, I can’t remember the name now, but I loved it. Sadly, they closed a few years after I found it. Things like that happen near me. I’m that person who gets into the check out lane and the computer breaks JUST after I set all my groceries down; that person who discovers an amazing new product only to have it discontinued a month after I find it, with no chance to even stock up.

Without fail, every time I went to this shop, I got the same thing, something that I have seen nowhere since (though I make my own version now). It was half coffee, half hot chocolate, with a shot of orange syrup and copious amounts of cinnamon sprinkled on top.. So, so delicious. The flavors of the chocolate, the cinnamon and the orange all combined together into pretty much the perfect coffee drink. When I make it for myself now, it is usually during the Winter and nine times out of ten, I will add a shot of my favorite brandy . What!? It makes it extra delicious and toe warming. 😀

So, when I was deciding what to make here, brownies popped into my head, at which point I smacked myself upside the head and said, “Janet, you just want brownies and you already have 72 different ones here.” So, after telling myself to shut up, I realized myself…erhmmm, I, was correct. I needed to DO something with said brownies. So I turned them into a brownie version of my favorite coffee drink. And oh my, these are decadently delicious. The brownies are soft and fudgy with hints of cinnamon and orange. The glaze is glossy perfection with a chocolate orange taste that is amazing (if I do say so myself). In case you can’t tell, I rather like these. Which is why most are going to work with Russell tomorrow, so I don’t have to be put into a piano case when I die.

You know the drill…

Mrs. Cupcake… who wants to be cremated, not buried in a piano case, thankyouverymuch.

Cinnamon Orange Cappuccino Brownies With An Orange Glaze 

  • Brownies-
  • 5 ounces dark chocolate, coarsely chopped
  • 10 tablespoons unsalted butter, cup up
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 teaspoons orange oil , preferably Boyajian
  • 3 eggs, room temp
  • 1 cup flour
  • 1 1/2 tablespoons instant coffee or espresso powder
  • 1 1/2 teaspoons ground cinnamon
  • Glaze-
  • 3 ounces dark chocolate, coarsely chopped
  • 1 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange oil
  • 1/3 cup heavy cream or half and half
  • 2 tablespoons light corn syrup
  • chocolate covered coffee beans and orange zest for garnish
  1. Preheat oven to 325 degrees. Line a 9 inch baking pan with foil and butter the bottom of the foil.
  2. In a large microwave safe bowl, combine the chocolate and butter.Microwave at 60% power for 60 seconds, then stir. If not fully melted, microwave at full power for ten seconds; stir. Let cool for five minutes.
  3. Add the sugar to the chocolate mixture; beat well with a wooden spoon or whisk. Add in the eggs, one at a time, beating just until combined. Add in the corn syrup, vanilla extract and the orange oil. beat just until combined.
  4. Stir in the flour, salt, instant coffee and cinnamon. Beat just until combined.
  5. Pour into the prepared pan and bake at 325 degrees until the top is matte looking and a wooden skewer inserted in the center comes out with only a few moist crumbs on it.
  6. Let cool in the pan, on a rack, for about 2 hours or until completely cool.
  7. Make the glaze- In a small microwave safe bowl, combine the chocolate and butter. Microwave at 60% power for about 30 seconds. Stir to help the chocolate finish melting. Add in the rest of the glaze ingredients and beat gently until it is a shiny cohesive glaze. Spread over the cooled brownies. For easier cutting, place the pan of brownies in the fridge for at least an hour to let the glaze set up.
  8. Cut into small squares; these are rich. Garnish each square with a chocolate covered coffee bean and some orange zest.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

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Fourteen Recipes For Easter (& Spring!)

Fourteen Recipes For Easter (And Spring!)

Fourteen Recipes For Easter (And Spring!)

Ahhh, Spring; that season where our land turns to a swamp and I expect any minute to see crocodiles and hear lively Cajun Zydeco music. But Spring is also the season for Easter, the day when Jesus rose from the dead and set the stage for our salvation, a gift we can never hope to repay. I wanted to put together a compilation of recipes for you that celebrate both the season and the day. Enjoy and have a wonderful Easter Sunday!

I love this risotto. it is perfect for Springtime; fresh and bright. And cheesy. Cheesy is always good 😀

Lemony Cheese Risotto
Lemony Cheese Risotto2

Blueberries are starting to come into season and get a bit less expensive at the stores. This cornbread is a delicious way to enjoy them!

Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread

And you need a main course, of course. This is my all time favorite way to make ham. The orange marmalade glaze is delicious and I am sure it could be used on any other ham (or even a pork loin roast or chicken) just as easily.

Orange Marmalade Brown Sugar Ham

Orange Marmalade-Brown Sugar Ham

Orange Marmalade-Brown Sugar Ham

What goes better with ham than mac & cheese, right? This one of my most popular recipes and for good reason; it’s absolutely wonderful! Decadent, creamy, cheesy and it makes enough for that Easter day crowd or a potluck at church

Insanely Cheesy And Creamy Macaroni And Cheese
Insanely Cheesy And Creamy Mac & Cheese

If you have kids in your house on Easter, chocolate cake goes over well. Ok, so it goes over well with practically everyone! This is also one of my most popular recipes. Soooo moist and the icing is amazing! And we all know the kids just don’t get enough sweets form the Easter Bunny on Easter, right? *coughcough*

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

Here’s another risotto for you. For some reason, risotto just says Spring to me. If I’m wrong, oh well; it’s still a very tasty risotto, lol. I mean; bacon, mascarpone cheese and caramelized onions. What could be bad about that?

Caramelized Onion, Bacon & Mascarpone Risotto

Caramelized Onion, Bacon & Mascarpone Risotto

Caramelized Onion, Bacon & Mascarpone Risotto

You have to have lemony foods during Easter and in the Spring, am I right? They are just so bright and fresh and lively, the are perfect for this time of the year when the world is waking up from its slumber. This cake is so fitting. lemony and zesty and tangy and oh so good!

Better Than Starbucks Lemon Cake

Better Than Starbucks Lemon Cake

Better Than Starbucks Lemon Cake

It’s always nice to have something tasty to drink when family is getting together. It settles the nerves when there are 4000 kids running about fighting over whose chocolate bunny is bigger. This Berry Peachy Sangria is light and refreshing and a perfect way to signal Springtime to get springing 😛

Berry Peachy Sangria

Berry Peachy Sangria

Berry Peachy Sangria

If you’d prefer something non-alcoholic, this is one of my favorite ways to make a fresh tasting tea. This is made with Constant Comment tea, Lemonade mix and water; easy peasy. Then you garnish it with frozen strawberries in lieu of ice cubes and enjoy.

Spiced Strawberry lemonade Constant Comment Tea
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Need a little more chocolate, but a bit less involved? These brownies use cake mix and bagged caramels, but you’d never know it once you taste them. They are amazingly good and completely easy

Easy Caramel Pecan Brownies

Easy Caramel Brownies

Easy Caramel Brownies

If you’re wanting some fresh bread for the Easter table, I have a few you’ll love. This loaded baked potato bread is one of my favorites. it is so moist and stays fresh for days thanks to the potato in it. But it won’t last that long because…well…bacon. And cheese.

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Or maybe your family prefers rolls instead of a loaf of bread? These oatmeal rolls are my family’s favorite. This isn’t the greatest photo since it’s one of my earliest posts, but don’t let that influence you away from trying these. These are soft and fluffy with such a good flavor.

Oatmeal Rolls

Oatmeal Rolls

Oatmeal Rolls

These three cheese, pancetta and fig scones are my absolute favorite. The mix of sweet, savory and cheesy is wonderful! And they are great for a buffet brunch on Easter.

Three Cheese, Pancetta And Fig Scones/a>

Three Cheese, Pancetta & Fig Scones

Three Cheese, Pancetta & Fig Scones

Last but not least- this cheesecake is utterly amazing (if I do say so myself). Moist, creamy and the berry sauce on top is the perfect foil to set it off. Plus, it just looks so darn impressive!

New York Cheesecake With Triple Berry Sauce

New York Cheesecake With Triple Berry Sauce

New York Cheesecake With Triple Berry Sauce

Tangy Lime Bars With A Brown Butter Shortbread Crust

Tangy Lime Bars With A Brown Butter Shortbread Crust

Tangy Lime Bars With A Brown Butter Shortbread Crust



Well, orange season is pretty much over. Sure, I can still go to the store and grab some navel oranges, but the peak season for the good stuff…. Clementines, Blood Oranges,  Cara Caras, Tangelos, is about kaput till next Winter. That makes me sad, as I could live on oranges and yogurt if allowed to. Of course, my husband gives me looks and tells me I need to eat something more substantial, but what does he know? Oranges and yogurt are a perfectly acceptable breakfast…or lunch..or dinner.  Speaking of oranges, I have some blood oranges in my fridge that are looking pretty peaked and old. I got notices from the Social Security office in their name the other day saying it was time to sign up for benefits and for some reason, every morning when I get up, they are all lined up in front of the TV with an anti wrinkle cream infomercial playing. So if anyone has any ideas of how to use them up before they move onto Viagra commercials, I’d appreciate it. I wait much longer, I’m going to have to pay to have them put in a home for aged oranges.

So it’s time to move on to my other favorite citrus- limes.  Is there anything to hate about a lime? They are a beautiful color, they smell absolutely amazing and they taste delightful. Well, not plain so much. I’ve never been the wedge of lime and shot of tequila type of gal, though I do enjoy a slice in a gin and tonic. But baked into something? Delicious and a definite favorite in my household.

These are based on my Triple Lemon Bars which is one of those baked goods I can’t control myself with, thus I rarely make them. They make me weak in both the knees and the self control and make my already tight jeans tighter. So I made lime bars instead… because I’ll do soooo much better in the area of self control with these <insert sarcasm font here> I wanted to change them up a little. So I made the crust with browned butter instead of just plain old butter. Sounds so simple and boring, ehh? But oh my gosh, you wouldn’t believe the difference it made. I found myself eating bits of the raw dough until I stopped myself before it got to the point where I wouldn’t have enough for the crust. it just adds this caramelly, nutty flavor and scent to the crust and tastes so good. I have plans now to just make a browned butter shortbread in some flavor or another. Add in a tart sweet lime filling and a tangy lime glaze? Yeah, just say goodbye to self control.

You know the drill… 🙂

Tangy Lime Bars With A Brown Butter Shortbread Crust

  • Crust-
  • 1 3/4 cup flour
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract
  • Filling-
  • 6 eggs
  • 3 cups sugar
  • 2 tablespoons lime zest
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lime oil (optional, but recommended)
  • 1/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup fresh lime juice
  • Glaze-
  • 1 1/2 cups powdered sugar
  • 1 tablespoon lime juice
  • 1/8 teaspoon lime oil
  • 1 teaspoon lime zest
  • 3 to 4 tablespoons milk
  1. Preheat the oven to 350 degrees and line a 13×9 inch baking dish with foil.
  2. In a large bowl, combine all the crust ingredients and beat on low speed with a hand mixer until it is moist and crumbly throughout. You should be able to pick up a piece and press it together in your hand and have it stay. If it doesn’t, add about a teaspoon more water and beat it again for a minute.
  3. Press the crust mixture into the bottom of the prepared pan. Slide into the oven and bake at 350 for about 20 minutes, or until the crust is lightly browned around the edges.
  4. Meanwhile, make your lime filling- In a large bowl, combine the eggs and sugar. Use a whisk to beat until thoroughly combined. Add in the lime zest, vanilla extract, lime oil, flour and baking powder and whisk until well combined. Pour in the lime juice and whisk again just until combined.
  5. Pour the lime filling over the hot crust. Place back in the oven and bake at 350 degrees for 35 to 40 minutes, until the filling is set when lightly pressed on, light brown and doesn’t look liquidy at all. Let cool in the pan for an hour or two then place it in the fridge for about an hour at least; overnight is even better.
  6. About an hour before you’re ready to serve, make your glaze- In a small bowl, whisk together all the glaze ingredients until smooth. Pour over the cold bars. Let set up for at least 30 minutes or so before slicing. Use the foil to lift the bars out of the pan onto a cutting board and use a knife that has been dipped in hot water then wiped dry to cut squares from the bars.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Tangy Lime Bars With A Brown Butter Shortbread Crust

Tangy Lime Bars With A Brown Butter Shortbread Crust