Archive | April, 2013

Lemon Bars

22 Apr

Lemon Bars – Kind of… maybe this was a flop? who knows.. still pretty yummy. If anyone out there knows why this didn’t come out like all the beautiful lemon bar photos I see on pinterest – please tell me!

Lemon Bars (With Whole Wheat Crust)

1 cup whole wheat flour
1/2 cup butter, softened
1/4 cup confectioners’ sugar

2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional confectioners’ sugar


In a bowl, combine the flour, butter and confectioners’ sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.


Reeses Peanut Butter Cup Oatmeal Raisin Cookies

21 Apr

I tried to make oatmeal cookies healthier with using whole wheat flour, and added my own twist on what was in my pantry. Mini reeses peanut butter cups! Came out really yummy and perfect for a quick treat.

Yields around 2 dozen cookies


1 Cup Whole Wheat Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Butter – 1 Stick – room temperature
1/2 Cup Sugar (or sugar substitute. I used 4 packets of Stevia)
1/3 Cup Brown Sugar
1/2 Teaspoon Vanilla Extract
1 Egg
1/2 Cup Rolled Oats
1/2 Cup Mini Reeses Peanut Butter Cups (crumbled)

1/2 Cup Raisins

Preheat oven to 350. Cream the butter, sugars, and vanilla together on medium speed until combined. Add the egg and beat to combine. Add the whole what flour, baking soda, and salt. Stir in the oats with the crumbled mini reeses peanut butter cups and raisins. Stir to combine and using a cookie scoop, drop the dough onto a cookie sheet lined with parchment paper. Bake for about 8 minutes, push down into the center of each cookie gently with a fork, and cookies are done when golden brown.