DANIELLE AT HOME

Easter

Lemon Bars

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The first time I made lemon bars was from a Barefoot Contessa mix. My dad brought me the mix home from a business trip in Texas. I was a teenager and they were delicious and so fun to make. My family, especially my dad loves citrus. Lemon is just so fresh, tangy and delicious!

As tasty as the mix was we all know homemade is defiantly better! So when creating this recipe I turned to my cooking Queen and the Queen of lemon bars Ina Garten. I’ve made her recipe before and it’s delicious but I like a thicker shortbread base and a less floury filling. This lemon bar recipe is my dream lemon bar. A thick sweet shortbread base that’s buttery and soft but sturdy to support the filling. The filling is sweet but tangy and super smooth and thick.

Lemon bars are an incredibly easy dessert to pull together but you do need to remember a few key things to make these lemon bars the best you’ve ever tasted. Firstly press the dough into to pan. Make sure it’s pressed together well this will prevent a crumbly mess when you go to eat them. Chill these bars overnight! I know that’s hard but if you want the best results possible chill them overnight! and make sure you store them in your fridge! There is nothing worse then a runny lemon bar! And lastly don’t dust with powdered sugar until you’re ready to serve. If you refrigerate powdered sugar you’ll end up with the sugar melting into the bars and they wont look very nice!

Overall these lemon bars are really easy and so delicious! They are perfect for summer entertaining. I love my sweets but my preference is a bar or a cookie, just a small bite to satisfy my sweet tooth. These do just that! I hope you make them this summer! Enjoy!

Lemon Bars

Thick, buttery crust topped with a luscious lemon filling. A tart and sweet treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 24 bars

Ingredients
  

Shortbread Crust

  • 1 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/4 cup all purpose flour

Lemon Filling

  • 2 1/4 cups sugar
  • 1/2 cup all purpose flour
  • 6 eggs
  • 1 cup lemon juice

Instructions
 

  • Preheat oven to 350°F. Line a 9×16 baking pan with parchment and set aside.

Shortbread Crust

  • In a mixing bowl stir together melted butter, sugar, vanilla and salt until smooth. Add flour and stir to combine. When a ball begins to form stop mixing.
  • Press dough into the prepared baking pan. Ensure dough is evenly distributed and pressed well into the pan. I use the bottom of a cup measure to make my crust even and smooth.
  • Bake crust for 15-20 minutes, the crust should be every lightly browned at the edges. Remove from the oven and set aside to cool. Leave the oven on.

Lemon Filling

  • In a large bowl whisk together sugar, eggs, lemon juice and flour. Ensure filling is completely smooth. Pour over semi cooled crust.
  • Bake for 30-35 minutes. The centre of the bars should be set, but soft. Jiggle the pan if the centre isn't runny they are done. Cool at room temperature for 1 hour. Then place in the fridge for at least another 3 hours, but for best results chill in the fridge overnight.
  • When ready to serve lift bars out of the pan and slice into squares. Dust with powdered sugar. Enjoy!

Notes

Adapted from Sally’s Baking Addiction and Barefoot Contessa.
Keyword Bars, Dessert, Lemon, Lemon Bars, Squares
Classic Lemon Bars - YUM!

Springtime Strawberry Mint Mimosa

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Happy Friday friends!! Today I’m sharing a fun twist on a classic mimosa, perfect for your weekend brunch! I love mimosas I think they are such a fun addition to any brunch. A Caesar or a Bloody Mary is delicious and great for brunch but they are a bit of work. Sure you can batch them but you need all kinds of crazy toppings and not everyone loves savoury drinks. I have yet to meet anyone who doesn’t enjoy a mimosa. Also you can make them virgins so everyone can enjoy!

I’m planning to make these for Sunday brunch. Recently our lives have been so busy that my husband and I haven’t had a ton of time together. Spring is his busy season for work, so it’s been a lot of late nights and extra hours on the weekends, but this too shall pass right? Of course it will. We decided that during this busy time Sunday mornings are reserved for us. Just the two of us sharing a meal and connecting. I’m really cherishing our mornings and I want to continue this new tradition even when our lives slow down a bit.

Since starting our new Sunday tradition I’ve been trying out lots of new recipe for breakfast. Of course we love waffles, banana pancakes and lemon ricotta blueberry pancakes. Now of course coffee works to wash any of those tasty meals down but a mimosa just makes things extra special!

These mimosas are so simple, just smash up some strawberries and mint. Add orange juice and top each glass with bubbly! And if you want to make these none alcoholic swap the champagne for sparkling water.

These are a must try for any weekend brunch! Make a big ol pitcher and relax this weekend!

Strawberry Mint Mimosa

Sweet strawberries, fresh mint and orange juice topped with champagne!
Print Recipe Pin Recipe
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 6

Ingredients
  

  • 1 bottle Champagne (or sparkling water)
  • 3 cups Orange Juice (I prefer pulp free)
  • 1 1/2 cup Strawberries, chopped
  • 1/4 cup Mint Leaves

Instructions
 

  • Add strawberries and mint to a pitcher. Using the back of a spoon muddle mint and strawberries together until strawberries are broken and mint is bruised. Add orange juice, stir and place in the fridge until ready to use.
  • Fill glasses with juice mixture about 1/3 full. Top with champagne and enjoy!

Notes

Adapted from Half Baked Harvest.
Keyword Breakfast, Brunch, Cocktail, Mimosa, Weekends
Springtime Strawberry Mint Mimosa! So yummy!

Lemon Ricotta Blueberry Pancakes

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Light airy and delicious pancakes…

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Breakfast is my favourite meal of the day. Now of course most mornings I’m gulping down a smoothie on my way to work, but on the weekends it’s a whole other story. I always try to make a special breakfast at least one morning of the weekend. We flip back and forth between sweet and savoury. Sometimes it’s eggs, bacon and hash browns and other days it’s waffles or pancakes.

Today’s pancake recipe is for those who like things on the sweeter side. This recipe is inspired by my dad. He loves lemons, he is even trying to grow lemons in his backyard. His next crop is expected to be a big one and I’m really hoping he will share. Anyway he loves all things lemon, citrus and tart flavours. He actually made similar recipe to this on for me once and it was pretty tasty.

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These pancakes have ricotta, lemon, vanilla and lots of blueberries. The ricotta adds a really nice fluffy texture to the pancakes. Lemon juice flavours the pancakes with just enough tart and sweet flavour. Now of course these pancakes have all the delicious components of a classic pancake recipe, and by that I mean butter and vanilla. In my opinion all pancakes require vanilla and copious amounts of butter. Once the batter is prepared (be sure not to over mix) fold in those juicy blueberries. So yummy!

Serve these pancakes with butter, real maple syrup an a squeeze of lemon juice! Such a delicious combo and the perfect weekend breakfast. Give them a try!!

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Lemon Ricotta Blueberry Pancakes

Yields: 18 pancakes

Ingredients:

  • 1 1/2 cups All Purpose Flour
  • 3 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Milk (I used 2% but any dairy or non dairy works)
  • 3/4 cup Ricotta Cheese (I had whole milk ricotta on hand but you could use any)
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 1/4 cup Lemon Juice
  • Zest of One Lemon
  • 2 tbsp Butter, melted
  • 3/4 cup Blueberries (I prefer fresh but frozen works in a pinch)

Directions:

In a large bowl whisk flour, sugar, baking powder, baking soda and salt together, set aside. In a medium bowl whisk milk, ricotta, eggs and vanilla. Once combined add lemon juice, lemon zest and butter to the wet ingredients, the wet ingredients will curdle. Don’t be alarmed the curdling is normal and it won’t affect your batter.

Pour the wet ingredients into the dry. Fold until just combined. Make sure to keep some lumps, a lump batter makes a better pancake. Fold blueberries into batter.

Heat a fry pan or electric griddle over medium/medium high heat. Pout 1/3 cup batter onto the skillet and cook on one side until golden brown and bubbles begin to form on the top. Flip and cook on the other side until golden brown and cooked though.

Serve with butter, maple syrup and a squeeze of lemon.

Recipe adapted from Cooking Classy.

Strawberries and Cream Naked Cake

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Packed full of berry flavour and perfect for spring.

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Today I am sharing my new favourite cake recipe. It’s pretty fitting to share a cake on your birthday right! Yep it’s my 26th birthday today! This year has gone so fast and I can’t believe I’m turing another year older. Twenty five was a huge year for me, I got married, was in a wedding, attended weddings, saw friends and family become Mamas for the first time, lost my Grandma, changed jobs twice, got asked to be a bridesmaid (again!), made the biggest purchase of my life (more to come on that!) and started this BLOG! This year was big! I’m heading into 26 more confident, wiser, more patient and ready to tackle anything life throws my way. I though it would be hard to say goodbye to this age since 25 was so great, but I’m actually ok with turning another year older. I’m grateful for my life and ready to see what the second half of my twenties has in store.

Now enough about me let’s talk cake! I made this cake with Mother’s day in mind, fun fact we always celebrate my birthday, my grandmas birthday (we’re birthday twins!) and mother’s day all at once. So cake is always the dessert of choice. My grandma was what inspired this pink cake! She loves pink and since mother’s day and her birthday get rolled into one I think she deserves a pink cake. She’s also turning 90 this year, so believe me when I say we are celebrating hard this weekend.

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I made this cake a naked cake because I don’t like too much frosting. Plus the actual cake is quite sweet. Between the cake layers and strawberries you really dont need too much buttercream. So let’s break this thing down!

Cake Layers: The cake layers are strawberry flavoured. I use a strawberry purée to flavour the classic vanilla cake layer. This also tints the cake a slight pink colour which is a perfect compliment to the bright white frosting!

Filling: Fresh strawberries! Pretty self explanatory, but you can’t have a strawberry cake without it if you ask me!

Frosting: A classic vanilla frosting! This is always my go to frosting, it’s highly requested in my house! It goes well on just about everything including this cake.

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Ok guys no excuses, this cake is almost as easy as a boxed one, but so much better! Make it for your Momma this Sunday or heck make it in honour of my birthday!! xo

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Strawberry and Cream Naked Cake

Yields: 2 layer cake

Ingredients:

Cake Layers:

  • 2 1/2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 3/4 cup Unsalted Butter, softened
  • 1 3/4 cups White Sugar
  • 5 Egg Whites
  • 1/3 cup Sour Cream
  • 2 tsp Vanilla Extract
  • 1/2 cup Whole Milk
  • 1 pound Strawberries

Filling:

  • 10-12 Strawberries, sliced

Frosting:

  • 1 cup Salted Butter
  • 4 – 5 cups Confectioner’s Sugar
  • 1/4 cup Half & Half (or whole milk)
  • 2 tsp Vanilla Extract

Directions:

Cake Layers:

In a blender or food processor blend 1 pound of strawberries until smooth. Add blended strawberries to a small sauce pan over medium heat. Cook until the mixture reduces and starts to thicken slightly about 10-15 minutes. Allow to cool fully in the fridge for at least an hour, or overnight.

Pre heat the oven to 350°F. Grease and flour two 9 inch cake pans, set aside.

In a bowl whisk together flour, baking powder, baking soda and salt. Set aside. Add butter to the bowl of a stand mixer. Beat on high for 2-5 minutes until the butter is pale yellow or white in colour. Add sugar to the whipped butter. Mix on medium until fully combined. Add egg whites and whip on high until combined and fluffy. Add sour cream and vanilla mix on medium low until well combined.

Add half of the dry ingredients on low until just combined. Keeping the mixer on low slowly drizzle in half of the milk until combined. Repeat with the remaining flour and milk mixtures. Add strawberry purée to batter and mix on low until combined.

Pour batter into cake pans. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool in pans for 5 minutes before transferring to a cooling rack. Cool completely before assembling and icing.

Buttercream Frosting:

Add butter to the bowl of stand mixer. Whip on high for at least 5 minutes until pale in colour and light and fluffy. Add confectioners sugar on low until well mixed. Add vanilla and half and half to the bowl. Continue to whip on high until frosting is fluffy and is you desired consistency.

Filling & Assembly:

Trim tops of cake layers to level if necessary. Place cake layer on your cake plate or cake stand. Place about a cup of frosting on first cake layer. Spread slightly to cover. Cover frosting with layers of sliced strawberries. Place second cake layer on top. Cover the cake with the remaining frosting. Keeping most of the frosting on the top of the cake. Decorate with whole strawberries. Place in the fridge for an hour to set before serving.

Adapted from Sally’s Baking Addiction strawberry cake and buttercream frosting.

 

Spring Vegetable Pasta with Ricotta Cream Sauce

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Fresh pasta and spring vegetables tossed in a creamy and cheesy sauce…

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I’m a serious pasta lover and I’m really surprised I haven’t shared more pasta recipes on the blog yet. I have shared a few, lasagna and spaghetti and meatballs, but that’s just not enough carbs! We’re going to change that. Today’s recipe contains tender and delicious spring vegetables, a ricotta cream sauce and fresh linguini. It’s perfect for spring.

The vegetables in this pasta are the true star. Asparagus, snap peas and english green peas. The asparagus and snap peas are sautéed in olive oil with minced garlic and shallots. This gives the vegetables a delicious flavour. Toss the frozen english peas in at the end to warm through and infused with delicious flavour.

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Now the sauce is super simple. It’s just a few ingredients warmed together and reduced slightly. The sauce is just milk and ricotta cheese that is liberally seasoned with salt and pepper. Once the sauce vegetables and pasta are combined that’s when the magic happens…. and the magic is parmesan cheese and pasta water. It is the ONLY way to pull a pasta dish together. Toss a bit of pasta water in with your pasta and sauce to loosen and have all the components combine. The parmesan cheese melted into the pasta takes the flavour over the top! It takes things from delicious pasta to NEXT LEVEL delicious pasta!

Ok now run to the store get your ingredients and get cooking. I promise this recipe will deliver!

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Spring Vegetable Pasta with Ricotta Cream Sauce

Yields: 4 servings

Ingredients:

  • 4 ounces Snap Peas
  • 8 ounces Asparagus, trimmed and sliced in half
  • 2 tbsp Olive oil
  • 1 cup English Green Peas (fresh or frozen)
  • Shallot, finely chopped
  • 2 Garlic Cloves, minced
  • 12 ounces Linguini (I used fresh but dry also works great)
  • 3/4 cup Ricotta Cheese
  • 1/2 cup Milk (I used whole but 2% would also work)
  • 2/3 cup Parmesan Cheese, grated
  • Salt & Pepper to taste

Directions:

In a sauté pan over medium low heat sauté shallots, garlic, snap peas and asparagus for 5 minutes or until tender. Season with salt and pepper. Toss peas with the other vegetables until heated though, about 1-2 minutes. Remove from the pan and set aside.

Bring a large pot of salted water to a boil, cook pasta according to package instructions. Before draining remove one cup of pasta water and set aside.

Meanwhile add ricotta and milk to the pan. Heat for 10-15 minutes until warmed though, simmering and slightly reduced. Season with salt and pepper.

Add vegetables and cooked pasta to the sauce. Toss until combined. Depending on how dry your pasta is you will need to add pasta water. I always add at least a 1/4 cup but typically add about 1/2 cup. In addition to the pasta water add the parmesan cheese. Toss the pasta until the water in combined with the sauce and the cheese has melted. Taste and adjust seasoning if needed.

Serve immediately and top with additional parmesan cheese if desired.

Adapted from Pasta Primavera with Asparagus and Peas.

 

 

Honey Lemon Gin Sour

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Delicious gin cocktail sweetened with honey with a secret ingredient…

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Today I’m sharing a fun classic cocktail with a secret ingredient.

Gin is my favourite hard alcohol to create cocktails with. So I’m always trying to experiment with different ways to use it. Citrus goes so well with gin. Lemon is my favourite. This cocktail is perfect for spring. Honey and lemon scream springtime to me!

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This cocktail contains four simple ingredients; gin, lemon juice, honey and aquafaba.

Ok so aquafaba might not sound so simple…. Traditionally sour cocktails contain egg whites. The egg whites create a light airy foam on top of the cocktail. Personally I don’t like using egg whites in cocktails. There is something so weird about drinking egg whites. Plus they smell funky. Just my opinion. If it’s your jam you can sub egg whites for aquafaba one to one.

So what the heck is aquafaba? Aquafaba is the liquid found in a can of chickpeas. So essentially bean liquid. Sounds so weird right? But it’s a really common vegan substitute for egg whites. It’s used in recipes that call for whipped egg whites like meringues.

I swear as weird as it sounds you won’t taste it. If you’re not ready to try it yet then just omit it. The flavours of the cocktail will be the same but the texture won’t be as good. It won’t have the same body and foaminess.

Ok now are you going to try this sour with or without the aquafaba?

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Honey Lemon Gin Sour

Yields: 1 cocktail

Ingredients:

  • 2 ounces Gin
  • 1 ounce Fresh Lemon Juice
  • 3/4 ounce Honey
  • 3/4 ounce Aquafaba (strained chickpea liquid)
  • Ice

Directions:

Add aquafaba to a cocktail shaker. Dry shake until frothy about 30 seconds. Fill shaker with ice. Add gin, lemon juice and honey. Shake again until well mixed and the shaker becomes very cold. At least 30 seconds.

Strain cocktail into preferred glass. I like using a coupe or martini glass. Enjoy!

Adapted from Liquor.com