January 24, 2012

Lemon Bars

Recipe from Smitten Kitchen.

For the Crust:
  • ½ pound unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
For the Lemon Layer:
  • 6 extra-large eggs at room temperature
  • 2 ½ cups granulated sugar
  • 2 tablespoons grated lemon zest (about 5 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting
  1. Preheat the oven to 350°F and grease a 9x13 baking sheet.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a ½-inch edge on all sides. Chill.
  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  4. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.
  5. Cut into rectangles and dust with confectioners’ sugar, if desired.

These lemon bars were a nice complement to Keswick Vineyard's 2011 Rosé. Enjoy! :)

January 9, 2012

Classic Chicken Noodle Soup

I've been dying to make a homemade chicken noodle soup. After some researching, I created this recipe. It was so easy to make, I don't know why I waited until now! This will serve 8-10, but you can also freeze some to enjoy later!

  • 12 cups chicken stock
  • 3 bay leaves
  • 7 carrots, sliced
  • 7 celery stalks, sliced with the tops
  • 1 small onion, sliced
  • 2 pounds of chicken, cooked and shredded
  • Freshly ground salt and pepper to taste
  • a few dashes of herbs de Provence (my Grandmother's secret ingredient!)
  • 6 cups uncooked egg noodles (*Can sub GF noodles)


  1. In a large pot, heat the chicken stock over medium heat while prepping. Add the bay leaves, salt and pepper, and herbs de Provence. Add carrots, onions, celery, and chicken.
  2. Bring to a boil. Cook egg noodles according to package directions.
  3. Once noodles are cooked, serve immediately and enjoy :)