DANIELLE AT HOME

Father's Day

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!
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. Line a 9×16 baking pan with parchment and set aside.
Shortbread Crust
  1. 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.
  2. 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.
  3. 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
  1. In a large bowl whisk together sugar, eggs, lemon juice and flour. Ensure filling is completely smooth. Pour over semi cooled crust.
  2. 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.
  3. 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.
Classic Lemon Bars - YUM!

French Inspired Potato Salad

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I am not a potato salad fan, I know people love it but I just can’t get down with that egg filled mayonnaise mess. Sorry if it’s your fav, to each their own! If you’re in the I hate potato salad club then this is the potato salad for you!

Inspired by a french potato salad this salad is filled with delicious flavours and just a touch of mayonnaise. This is the perfect potato salad to serve at all your summer barbecues. It would be particularly perfect served with juicy burgers and caramel brownies on Father’s Day.

This potato salad is extremely simple to put together. Just whisk together mayonnaise, dijon mustard, red wine vinegar and shallots together. Pour this delicious dressing over your cooked potatoes and toss. Seriously simple!

I like using red potatoes since they have more flavour then a classic russet potato. They also keep their shape a bit better. I like chunks of potato instead of overly mashed potatoes in my potato salad.

When I made this for the first time I was worried it wouldn’t be flavourful enough, or maybe too dry. I really wasn’t confident, but once I tasted it I was blown away. My husband was raving about it all evening. I hope you give his recipe a try and enjoy it as much as we do!

French Potato Salad

A french twist on the classic potato salad, with chives, shallots and a creamy dijon mustard dressing. Perfect for all your summer barbecues.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 2 lbs red potatoes, quartered
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 small shallot, finely minced
  • 2 tbsp chives, chopped
  • salt and pepper to taste

Method
 

  1. Add potatoes to a large pot, fill with water, season with salt and bring to a boil. Cook until potatoes are fork tender, approximately 15-20 minutes.
  2. Meanwhile whisk mayonnaise, dijon mustard, olive oil, vinegar, salt pepper and shallot until combined.
  3. Drain potatoes and add to a large bowl. Pour dressing over potatoes, toss to combine. Cool completely in the fridge.
  4. Before serving add chives to the potato salad, stir to incorporate.

Notes

Adapted from Martha Stewart.
French Inspired Potato Salad - Delicious!

Classic Cheeseburger

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I’ve been teasing this recipe for a few weeks now and it’s finally time to share! My recipe for the most delicious and juicy cheeseburger you will ever make!

I don’t eat a ton of red meat, but when I do I want it to be a perfectly cooked steak or the juiciest cheeseburger. Every few weeks I will crave a delicious cheeseburger and let’s get real a drive thru burger, or a pre made patty just aren’t going to cut it! One of two things happen; we order burgers from this amazing burger only restaurant we love (Bin4, get half salad half fries and the truffle aioli… thank me later!), or I make these burgers!

Now these burgers are pretty classic, there’s nothing surprising about the ingredients. The secret here is that the mix ins make this burger patty a touch wetter then other recipes. This really helps keep the burgers extra juicy! Another thing that takes these burgers tot he next level, good quality cheese. Sorry guys no kraft singles or American cheese in this house. Delicious high quality old cheddar cheese. My favourite brand for this is Armstrong.

Other then the ingredients in this burger the most important steps to get a juicy burger is in the mixing! Do not over mix your meat, if you do the burger texture will be weird. It gets tough and starts to resemble meatloaf not a meaty juicy burger.

Now for this you have to use your hands… I know I don’t like it either but it really is the only way to combine the ingredients and form the patty’s. Remove your rings, wash your hands and get in there.

My final tip to make abetter burger is to make a well in the middle of the patty. This way the burger won’t puff up into a round ball, it will stay nice and flat.

Ok there you have it my tips on how to make this delicious cheeseburger. If meat’s not your thing try this turkey burger recipe.

Classic Cheeseburger

Juicy delicious beef patty topped with old cheddar cheese. Perfect for your summer BBQ!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 egg
  • 1/4 cup onion, minced
  • 2 garlic cloves
  • 1/4 cup breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 slices sharp cheddar cheese
  • 4 buns (I used pretzel)
  • burger topping of your choice

Method
 

  1. Add beef, egg, onion, garlic, breadcrumbs, Worcestershire sauce, dijon mustard, salt and pepper to a bowl. Using your hands gently combine mixture. Form meat into four burger patties. Place on a sheet pan, press a well into the centre of the patty.
  2. Preheat your barbecue to high heat. While the grill heats prepare your buns (I love pretzel buns!) and toppings. Suggested toppings: lettuce, tomato, onion, pickles, ketchup, mayonnaise and mustard.
  3. Grill burgers over high heat for 7 to 8 minutes per side with the lid closed. Add cheese in the final minute of cooking. Remove from grill and assemble burgers.

Notes

Adapted from myrecipes.
Classic Juicy Cheeseburger - YUM!

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.

Salted Caramel Brownies

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Super fudgy brownies with pockets of delicious salted caramel!

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Brownies are probably one of my favourite desserts, and you already know about my love of salted caramel (here, here and here!). I love brownies because I can whip them up in one bowl. Fast easy and impressive… totally my jam! Now of course salted caramel is a wee bit more involved than a one bowl brownie, but I promise it is worth it! For this recipe we will be using my favourite Homemade Salted Caramel Sauce! It’s straightforward, delicious and there might be leftovers for your ice cream.

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Before we get into this mouth watering recipe I have a few tips.

  1. Freeze your caramel, this helps prevent over spreading when the brownies bake
  2. Don’t over bake, I life a gooey brownie so stick to the cook time below
  3. If cutting them is a challenge pot them in the fridge
  4. Sprinkle with sea salt at the end

These are seriously delicious and I defiantly need to make another batch very soon!

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Salted Caramel Brownies

Yields: 9-12 brownies (I recommend cutting these small since they are super rich!)

Ingredients:

  • Homemade Salted Caramel Sauce (we will use 2/3 of the recipe in the brownies the rest can be saved for another use – ps. it freezes great!)
  • 4 oz Unsweetened Chocolate
  • 1/2 cup Butter, melted
  • 1 1/4 cup Sugar
  • 2 Eggs
  • 1 Tsp Vanilla
  • 1 cup All Purpose Flour
  • Pinch of Salt
  • 1/2 cup Chocolate Chips
  • Optional: Flaked Seas Salt for finishing

Directions:

Make my Homemade Salted Caramel Sauce recipe. Pour 2/3 of the recipe into a square baking dish lined with parchment paper. Place in your freezer. Store the rest in an air tight container in your fridge or freezer.

Preheat the over to 350°F. Line an 8×8 inch baking dish with parchment paper, spray with baking spray. Set aside.

In a large microwave safe bowl place butter and chocolate. Microwave in 30 second intervals, stir in between until the chocolate and butter have just melted. Add sugar, eggs, vanilla and salt. Stir well until smooth and combined. Add flour, fold into batter until combined. Once combined stir in chocolate chips.

Pour brownie batter into prepared baking sheet. Remove caramel from the freezer. Break or cut into small squares. Place the caramels on to the brownie batter. Space evenly and press slightly into batter.

Bake the brownies for 20-30 minutes until set. Sprinkle with flakey sea salt if desired. Cool before serving. Enjoy!

Adapted from Pinch of Yum.

Salted Caramel Brownies - Yum!

BBQ-less BBQ Chicken

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This is the best BBQ chicken I have ever had. They are tender and flavourful and you don’t even need a barbecue.

I use chicken thighs in this recipe since I’m convinced they are impossible to overcook. I also use a sheet pan with a baking sheet on it to crisp the outside of the thighs. This also renders off the excess fat in the thighs.

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You could also of course use your barbecue for this recipe, but I like the convenience of using the oven. Plus you can enjoy it year round!

So are you team barbecue or oven?

Servings: 4

Ingredients:

  • 1 Pound Boneless Skinless Chicken Thighs
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Chilli Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Fresh Ground Black Pepper
  • 1 Cup BBQ Sauce (my favourite)

Directions:

Preheat the oven to 400°F. Place a cooling rack on a sheet pan and grease the cooling rack with non stick spray.

Mix together garlic powder, onion powder, chilli powder, salt and pepper. Season the chicken thighs on both sides. Place chicken thighs on the cooling rack. Bake the the chicken thighs for 2o minutes, flipping half way through.

Remove chicken from the oven and baste the chicken thighs on one side with BBQ sauce. Bake for 5 minutes. Flip the chicken and baste the other side of the chicken with BBQ sauce. Repeat the process two more times.

Allow chicken to rest for 10 minutes before serving.

 

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