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Lemon Brownies

Ingrediants:

3/4 cup Plain flour
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
125g unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
Tart Lemon Glaze
1 rounded cup powdered sugar
4 tablespoon lemon juice
8 teaspoons lemon zest

Preheat oven to 180°C. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

Cookie Glaze Recipe

Ingrediants
2 1/4 cups Icing sugar, sifted
2 tablespoons light corn syrup
1 1/2 to 2 tablespoons plus 1 teaspoon milk
Food coloring (optional)

Step 1: In a small bowl, whisk together the confectioners’ sugar, corn syrup, and 1 1/2 tablespoons of the milk until smooth.

Step 2: Add food coloring, if desired.

Step 3: Spread one cookie with glaze, using a table knife or offset spatula. If it doesn’t smooth out after 1 minute, dribble in additional milk, 1/2 teaspoon at a time, until the glaze reaches the right consistency.

From kingarthurflour.com

Christmas Idea

Strawberry Cupcakes

I used this cake mix, plus a whole can of Lemonade.

Preheat to 190 degrees celcius.

Using an electric beater, to combine.

Place into a muffin tray with Patty Pans.

I cooked them for about 15 minutes.

I allowed the cupcakes to cool before icing them.

I used a cup of icing sugar to 1/2 a teaspoon of Strawberry Essence.

It was really runny though. The smaller cup cakes just made a layer of icing because the were able to sit into the Patty Pan.

These were truely the best tasting cupcake I’ve ever tasted!!

Cupcake Recipe from Scratch

2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon Vanilla Essence

Step 1: Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

Step 2: Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Step 3: Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

From Taste.com.au