Are you all tired of winter yet? I am. I tire of the cold pretty quickly these days. I love living in Illinois but I wish that the winters were not so freaking endless. I start to long for green leaves and warm nights right about mid-January and by Valentine’s Day I am downright done with winter. Well, I am right in the midst of that period and am looking forward to sunshine and 80 degrees. So, I thought that I would share a recipe today for a sweet treat that brings to mind summer days. You can certainly make it all year long like I do and maybe it will help to ease the depression of dull gray winter skies. 

This recipe is for lemon brownies. I know. I know. That does not sound right and you can just call these lemon bars if you wish. Brownies are supposed to be chocolate. I mean, they are typically literally brown. I don’t know but I suspect that the name is derived from their color. But, these lemon treats are called brownies and I respect that. It is kind of cool when you think about it. I have always liked things that are a bit different; that don’t conform to conventions. Lemon Brownies are moist, delicious, sweet and tart like a lemon bar but are also dense and chewy like a brownie. If you love lemon you will love this recipe. If you cannot tolerate calling them brownies, then don’t. Call them squares or bars or hedgehogs if that makes you happy, but make them and enjoy them.

This is a recipe that I found on Pinterest and tweaked a little to my liking.  The brownies are made from scratch but don’t let that frighten you. They are super easy. They are great for potlucks or taking to the office.

For the brownies, you will need 1 cup of softened unsalted butter, 1 ½ cups granulated sugar, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 4 large eggs at room temperature, 1 ½ cups all purpose flour, and 1 teaspoon baking powder for the brownies. For the glaze, you will need 2 cups powdered sugar, 1 teaspoon lemon extract or vanilla, and enough lemon juice to make your glaze the correct consistency (around 4 tablespoons). If you are using vanilla, you can use clear vanilla to make the glaze really white.

Let’s get this party started. 

Preheat your oven to 350 degrees and line a 9 X 13 baking pan with parchment paper.

Zest your lemons and squeeze out the juice, making sure to remove any seeds. I needed 2 lemons to get the right amount of zest and fresh juice because mine were smaller in size. Feel free to use bottled lemon juice to supplement if you don’t have enough for both the brownies and the glaze. Set aside both the zest and the juice in separate bowls or measuring cups.   

Whisk together the flour and baking powder and set aside.

Using a stand or hand mixer, beat the butter, 2 tablespoons lemon juice, lemon zest and sugar until light and fluffy. Scrape down the sides of the bowl periodically. This will take several minutes. 

Add the eggs one at a time and beat until combined.

Add the flour mixture gradually, scraping down the sides of the bowl as needed. Mix until just combined.

Spread the batter into the prepared pan evenly. Bake in a preheated oven for 25 to 28 minutes. Do not overbake. A toothpick inserted in the center should have some moist crumbs but no liquid batter. 

Cool the brownies on the counter. While the brownies are cooling you can mix up the glaze.

For the glaze, mix the powdered sugar, lemon extract or vanilla, and lemon juice in a large measuring cup or medium bowl with a whisk until smooth.  Start off with about half of the lemon juice and add more until you get the right consistency. You want a pourable glaze.

Once the brownies are cooled, pour the glaze over the top and spread to cover completely. Allow the glaze to harden and then cut the brownies.

These keep well in an air-tight container on the counter for a few days or you can keep them in the fridge for a little longer.  

I hope that this recipe brings a little sunshine into your day. Here’s to the prospect of sunny days, sandals, and warm breezes coming through open windows. Until next time, Lovies!

Print Recipe

Lemon Brownies

Lemon Brownies are moist, delicious, sweet and tart like a lemon bar but are also dense and chewy like a brownie. If you love lemon you will love this recipe.

Prep Time20 mins

Cook Time25 mins

Cooling time30 mins

Total Time1 hr 15 mins

Author: Wench Sherry

Ingredients

Brownies

• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 2 Tbsp lemon zest
• 2 Tbsp lemon juice
• 4 large eggs at room temperature
• 1 1/2 cups all purpose flour
• 1 tsp baking powder

Glaze

• 2 cups powdered sugar
• 1 tsp lemon extract or vanilla
• 4 Tbsp lemon juice approximately

Instructions

• Preheat the oven to 350 degrees. Line a 9 X 13 pan with parchment paper and set aside.
• Zest your lemons and squeeze out the juice, making sure to remove any seeds.  I needed 2 lemons to get the right amount of zest and fresh juice because mine were smaller in size.  Feel free to use bottled lemon juice to supplement if you don’t have enough for both the brownies and the glaze. Set aside both the zest and the juice in separate bowls or measuring cups.
• Whisk together the flour and baking powder and set aside.
• Using a stand or hand mixer, beat the butter, 2 tablespoons lemon juice, lemon zest and sugar until light and fluffy.  Scrape down the sides of the bowl periodically.
• Add the eggs one at a time and beat until combined.
• Add the flour mixture gradually, scraping down the sides of the bowl as needed.  Mix until just combined. 
• Spread the batter into the prepared pan evenly.  Bake in a preheated oven for 25 to 28 minutes.  Do not overbake.  A toothpick inserted in the center should have some moist crumbs but no liquid batter.
• Cool the brownies on the counter.  While the brownies are cooling you can mix up the glaze.
• For the glaze, mix the powdered sugar, lemon extract or vanilla, and lemon juice in a large measuring cup or medium bowl with a whisk until smooth.  Start off with about half of the lemon juice and add more until you get the right consistency.  You want a pourable glaze.
• Once the brownies are cooled, pour the glaze over the top and spread to cover completely.  Allow the glaze to harden and then cut the brownies.

To me, one of the best parts of baking and cooking is sharing what I make with others.  I love to make someone else happy with something yummy that I have created.  I have nothing against using a mix, refrigerated cookie dough, or frozen pie crust.  It does not matter if you bake from scratch or pop something in the microwave.  What counts is that you put forth an effort to brighten someone else’s day.  It really is the thought that counts.   

And, while I do love to get compliments on my cooking and baking, the warm fuzzies I get when I think that someone really enjoys what I have made is even better.   

This is where working in an office environment comes as a real asset.  Since I enjoy baking and cooking so much I tend to have more goodies around than I should.  My sons have homes of their own and don’t live right next door.  There is a limit to what my husband and I can eat.  I need an outlet for my baking and cooking finished products and that is where my coworkers come in. 

When I worked at Illinois College I could bake several times a week and the student workers would devour everything that I brought to work.  Now that I am in a state office I can drop baked goods in the breakroom and they will disappear within a couple of days.  When someone is having a stressful day at work a cookie can help get them through to quitting time.  I will admit that I use them to taste test new recipes and experiments but they don’t seem to mind.  I get to perfect my craft and they get free treats – it is a win-win situation.   

Hi everybody!  Boy, do I have a treat for you today.  If you have read some of my previous posts you know that I am a huge chocoholic. I don’t mean that I am physically huge..although I am also not petite.  I could probably be huge if I ate all the chocolate that I really want to eat.  I could seriously eat chocolate all day long.  I love chocolate cereal for breakfast and I love chocolate protein powder in my smoothie for lunch and I love some dark chocolate for dessert after supper.  I guess I do eat chocolate all day.  Huh..how about that?  Well, anyway, my sons also love chocolate and they especially love the combination of chocolate and peanut butter.  And then, the younger son, Alex, loves the combination of peanut butter, chocolate and marshmallow.  I taught him right.  

So, recently, I saw a recipe for some s’mores type bars with peanut butter in the cookie dough.  And then, I saw one for bars with peanut butter cups nestled in the dough.  And, I thought, well, why not combine those two things.  Since then I have discovered that this is not an original idea.  Rats. I searched and found numerous versions of this type of bar.  But, I baked up some bars and took some to work and sent some to Alex’s house.  I thought that they were really good. But, then my attention was diverted to some other culinary expedition.  I didn’t think much else about it until recently.  During a Skype dinner with Alex he mentioned that I could certainly make those again and send him some in the mail.  He thought that they were really good too.  Soooo, I of course made them for him.  I have to admit the boy (I mean young man) has good taste.  These wonderful moist bars are made from a peanut butter and chocolate chip cookie dough that has a gooey marshmallow fluff and peanut butter cup filling.  They are super easy and immensely delicious.  So, here we go.

You will need 1 cup (2 sticks) softened salted butter, ⅔ cup creamy peanut butter, 2 cups packed brown sugar, 2 teaspoons vanilla, 2 eggs, 2 ½ cups flour, 2 cups semi-sweet chocolate chips, 1 large container of marshmallow fluff (or 2 7 ounce containers) and Reese’s peanut butter cups.  Now, the amount of Reese’s cups that you need and the kind you use are totally subjective.  I used Reese’s eggs because I had purchased some bags on clearance after Easter.  If you use the large cups you won’t need as many (probably about 20).  If you use the minis you will obviously need many more (but you can buy them unwrapped and save yourself that trouble).  You can also use the dark or white chocolate peanut butter cups or use another brand.  You do what makes you happy.  

Hi Everyone!  Well, schools have been back in session for a month or so.  Boy, the summer whizzed by. I didn’t get half of my summer projects done and the students have returned.  Halloween decorations are in the stores and the evenings are getting cooler. I guess Autumn and all the pumpkin-spiced signs of it are right around the corner.

I think that I mentioned last year that I kind of miss the back-to-school hubbub and buying school supplies. I can’t resist walking down those aisles with the pencils and notebooks and lunchboxes.  I don’t miss packing school lunches. I could never quite get the hang of that. I wanted to send foods that the boys would eat (which are mostly considered junk food) but then I felt like a terrible mom for not sending carrot sticks and apple slices.  I just knew that those things would go in the trash can or come back home all dried out and wrinkly. Then I would have to throw the produce in our trash while lamenting the money I just wasted. I didn’t get to take my lunch very often when I was a kid because my mom was a cook at our school.  If I ate her food at home, I could certainly eat it at school, after all. But there was something kind of magical about opening that lunchbox to see what treasure you might find, so those days were special. Not to mention the thrill of picking out a new lunchbox with some favorite character’s picture emblazoned on the sides.

My boys took their lunches much more often.  By the time they were in school, my mom had retired, and they complained that the cafeteria food was not very good.  It was good, I assure you, but kids have pickier taste buds than I do. I did relent and send bags of chips and snack cakes along with the peanut butter or turkey sandwich.  I would try different types of cakes so that they would not get bored. It had nothing to do with the fact that I am an impulse shopper and cannot resist trying any new food item that has a clever marketing gimmick.  Nope, nothing at all to do with that.

Snack cakes are a real problem.  I mean they are tiny cakes with all kinds of delicious fillings and coatings and cool shapes.  I might still buy a box once in a while. I might have some in a fancy cake stand on my kitchen table right now.  It’s a weakness…one of many. And, both of my guys really like snack cakes, so I am drawn to the recipes that I see that are copycat versions of those wonderful little pieces of heaven.  Because, you know, I’m a great mom. It brings back wonderful memories of those days when Cody and Alex were little guys, but I feel that the homemade versions must be better for you. I mean I make sure to leave out the preservatives that make store-bought snack cakes last forever.  That’s gotta be better, right?

So, a couple of years ago, I saw a recipe for Oatmeal Cream Pie Bars.  I was immediately interested. After all, those cakes have always been a favorite of my guys.  And, these luscious little treats seem like a childhood favorite all grown up. These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.  The cake has just a hint of cinnamon and nutmeg. The filling has a marshmallow fluff base that creates a wonderful gooey texture. These are wonderful to take to a potluck or to your office or to pack in your kid’s lunchbox. Or pack in your own lunchbox.  Or, eat right at home while standing at the kitchen counter as soon as you cut them because you need to taste test them…just saying.

This recipe does require that you bake each layer of oatmeal cake separately.  I use two 9 X 13 pans baked at the same time but if you don’t have two you could certainly bake ½ and then put the other batter in the refrigerator for the few minutes of baking time. I also line the pans with parchment paper and spray the paper very lightly with cooking spray so that the paper peels off of the cake very easily.  Don’t let the idea of moving these layers around scare you. It is not that difficult, and I will give you a couple of tips that help me.

For the bars, you will need 1 ¼ cups unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon regular salt, ¼ teaspoon coarse sea salt (optional), 1 ½ cups flour, and 3 cups quick oats (dry).

For the filling, you will need 2 jars marshmallow fluff (7.5 oz or 7 oz each), 3 cups powdered sugar, ¾ cup butter (unsalted or salted), 2 teaspoons vanilla extract and 1/2 teaspoon salt.

Preheat the oven to 375 degrees.  Prepare two 9 X 13 pans by spraying with cooking spray, then lining with parchment, then spray the parchment lightly with cooking spray.  Make sure to leave a little parchment hanging over the ends of the pan to use as handles. I know this seems like a lot of steps but believe me when I say that your baking life will be much easier if you do this.

In a medium bowl, mix together the regular salt, the coarse salt (if you are using), nutmeg, baking soda, cinnamon, and flour. I like to run a whisk through my dry ingredients to fluff them up and make sure that everything is nicely mixed.

With your mixer, cream both sugars and the butter until fully mixed and fluffy.  Add the eggs and the vanilla and mix again until fully combined.

Add the flour mixture to the butter mixture and mix on low, only until you do not see any streaks of flour.  You can do this by hand if you want but I just let the mixer do the work.

Add the oats and mix on low again just until combined.

Divide the dough as equally as possible between the two prepared pans and spread to completely cover the bottom.  I usually end up using my hands for this. It helps to dip your fingers in water or spray your hands with cooking spray because this dough is sticky. 

Put both pans in your oven side-by-side but not touching and bake for 10 to 12 minutes.  You want for the end result to be a light golden color with no raw spots in the middle. However, you don’t want to overbake the bars, or they will be crumbly.  I usually check them at 10 minutes and if the center seems set and not jiggly, I pull those babies out.

Let the bars cool in the pans for about 15 minutes and then use the parchment to lift them carefully from the pans and place them on a cooling rack.  Let them cool completely while still on the parchment paper.

While they cool, you can make the cream filling.  With your mixer, beat the butter until nice and fluffy.  Don’t beat it too long or it will begin to melt. Add the powdered sugar slowly until it is all incorporated and then turn the mixer up to medium or high and beat until the mixture is lighter in color and smooth.  I would start with 2 cups of powdered sugar and then add more after the rest of the ingredients have been added. Add both jars of marshmallow cream, the vanilla, and salt and beat again until smooth and fully combined.  If you need more powdered sugar at this point add more in ½ cup increments. The weather tends to affect how this filling turns out. Mine never turns out to be fluffy like cake frosting. It is smoother and more like a marshmallow filling that you would find in a snack cake from the store.  You just want to make sure that it is stiff enough to stay on the bottom layer of the bars and not run off the edge.

When the bars are completely cool, place a cutting board or cake board on top of one of the uncut slabs.  Flip the whole thing over as carefully as possible and peel the parchment away. Spread this slab with marshmallow filling as evenly and as close to the edges as possible.

Now, if you are super coordinated you may be able to move your other uncut cookie slab over onto the top of the marshmallow filling.  I am not that coordinated. So, I cut the remaining slab in half crosswise so that I have 2 smaller rectangles. Then, I move those over and place them on top of the filling (without flipping them) with the assistance of a couple of spatulas.  You are going to end up cutting the bars anyway, so it won’t matter if you have a seam in the middle. Just try to get the 2 pieces to fit together pretty tightly.   Don’t push down on the top layer or you may squish the filling out.

Cover the entire cutting board or cake board or whatever you used with plastic wrap or foil and place the large cookie into the freezer for about 2 hours.  Once the bars are very well chilled, you can cut them into squares easily.

These bars can be stored in the refrigerator or on the counter.  They will stay fresh a bit longer in the frig but they probably won’t last long enough to get stale anyway. Grab a glass of milk or cup of tea and enjoy!  And, don’t forget to stick one in your lunchbag. You won’t regret it.

Print Recipe

Oatmeal Cream Pie Bars

These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.

These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.

Prep Time20 mins

Cook Time12 mins

Chilling time2 hrs

Total Time2 hrs 32 mins

Author: Wench Sherry

Ingredients

For the Bars

• 1 1/4 cup butter unsalted
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs large
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp course sea salt optional
• 1 1/2 cup flour
• 3 cups quick oats dry

For the Filling

• 2 jars marshmallow fluff 7.5 oz. or 7 oz. each
• 3 cups powdered sugar divided
• 3/4 cup butter unsalted or salted
• 2 tsp vanilla extract
• 1/2 tsp salt

Instructions

To Make the Bars

• Preheat the oven to 375 degrees.  Prepare two 9 X 13 pans by spraying with cooking spray, then lining with parchment, then spray the parchment lightly with cooking spray.  Make sure to leave a little parchment hanging over the ends of the pan to use as handles. Set aside.
• In a medium bowl, whisk together the regular salt, the coarse salt (if you are using), nutmeg, baking soda, cinnamon, and flour.
• With your mixer, cream both sugars and the butter until fully mixed and smooth. Add the eggs and the vanilla and mix again until fully combined.
• Add the flour mixture to the butter mixture and mix on low, only until you do not see any streaks of flour.
• Add the oats and mix on low again just until combined.
• Divide the dough as equally as possible between the two prepared pans and spread to completely cover the bottom. Use your hands or a spatula for this. It helps to dip your fingers in water or spray your hands with cooking spray because this dough is sticky.
• Put both pans in your oven side-by-side but not touching and bake for 10 to 12 minutes. You want for the end result to be a light golden color with no raw spots in the middle.
• Let the bars cool in the pans for about 15 minutes and then use the parchment to lift them carefully from the pans and place on a cooling rack. Let them cool completely while still on the parchment paper

To Make the Filling

• With your mixer beat the butter until nice and fluffy. Don’t beat it too long or it will begin to melt.
• Add the powdered sugar slowly until it is all incorporated and then turn the mixer up to medium or high and beat until the mixture is lighter in color and smooth. I start with 2 cups of powdered sugar and then add more after the rest of the ingredients have been added.
• Add both jars of marshmallow cream, the vanilla and salt and beat again until smooth and fully combined. If you need more powdered sugar at this point add more in ½ cup increments. You want the end result to be a smooth and slightly gooey consistency that will stay in place between the bars. It will not be fluffy like a cake icing.
• When the bars are completely cool, place a cutting board or cake board on top of one of the uncut slabs. Flip the whole thing over as carefully as possible and peel the parchment away.
• Spread this slab with marshmallow filling as evenly and as close to the edges as possible.
• Cut the remaining slab in half crosswise so that I have 2 smaller rectangles. Then, move those over and place them on top of the filling (without flipping them) with the assistance of a couple of spatulas.
• Try to get the 2 pieces to fit together pretty tightly and don’t push down on the top layer or you may squish the filling out.
• Cover the entire cutting board or cake board or whatever you used with plastic wrap or foil and place the large cookie into the freezer for about 2 hours.
• Once the bars are very well chilled, you can cut them into squares.

Hi everyone!  I hope that all my lovelies are doing well!  I am doing ok, but I have been super busy. But even when I am busy, I want to bake.  In fact, I think a hectic life makes me want to bake and cook more because it is my stress reliever.  Sometimes, I make up excuses to bake. Sometimes I really want chocolate chip cookies, so I make them ostensibly because I need to take a treat to work when I really just want to eat raw cookie dough.  I know, I have a cookie dough monkey on my back. But I do share whatever I make so it’s all good.

And, speaking of monkeys (who happen to like bananas), one of my favorite excuse-recipes is Best Ever Frosted Banana Bars.  I buy bananas every week and we often throw the last couple away after they have passed the point of no return. If I remember in time, I will peel and freeze them so that I can use them for baking or just eat one frozen with a little chocolate sauce. Yumolicious! So, when I see that I have too many overly ripe bananas or too many bags of frozen bananas I make these bars. I mean, after all, waste not, want not, right? It has absolutely nothing to do with the fact that I just plain love them.

These bars are a wonderful treat for kiddies or coworkers.  They are great to take to potlucks. And, while they keep pretty well on the counter for a few days, they keep even better in the frig for a week or more.  The bars are loaded with banana flavor and are incredibly moist. The browned butter frosting adds a layer of super sweet to the more subtle sweetness of the bars.  Everyone seems to love them, unless, of course, they just plain don’t like bananas. But, if you are a nanner fan, give them a try. You don’t have to wait for a time of banana over-abundance or make an excuse for baking this delicious treat, but you can totally steal that move from me if you want. I won’t judge you at all.

You may not have noticed from my past posts, but I have a sweet tooth.  Actually, I think that every one of my teeth is a sweet tooth. I have read a lot lately about sugar detox and giving up sugar for extended periods of time.  I’m just gonna say right up front…ummmmm no. I applaud the discipline of those who are able to do it but I’m not even going to try. One of the greatest joys in my life is producing some delicious and sweet concoction.   In the past several years I have developed a special satisfaction when I can make something that someone special in my life really enjoys. Consequently, I always think of that person when I make that recipe again. It becomes their recipe, in my mind.  This is one of those recipes. In my mind, it belongs to my sister, Brenda.

First off, I must tell you that I did not develop this recipe.  It was on the side of a cake mix box many, many years ago. In fact, I still use the little piece of cardboard when I make these bars.  I have never bothered to write up a recipe card. I kind of enjoy pulling that tiny piece of box out and thinking about how old this recipe really is.  It is from a Betty Crocker cake so I must credit that company for sharing these wonderful bars with me. Aside from the cake mix you will also need a tub of cherry frosting.  Now, I must say that finding that frosting in my local stores was probably the most difficult part of this whole baking procedure. I finally found it, but I was a little panicked, thinking that I could never make these bars again.  

I first made these Cherries Jubilee Cheesecake Bars years ago for a family gathering.  I’m sure that most of my family members enjoyed them but Brenda’s reaction really stuck with me.  And so, they became her bars. I must admit that I put that little box panel away in my tin of recipes and forgot about it.  I have a really bad habit of trying new dishes all the time and so I don’t have time to go back to favorites as much as I should.  You know how some people are impulse shoppers (my hand is raised in acknowledgement here)? Well, I am an impulse cooker and baker.  It is kind of ridiculous but relatively harmless.

So, a few months ago, I was rummaging around in that old tin full of recipe clippings and found it again.  I put it with some other recipes that I wanted to make but didn’t get to it very soon. Finally, I had an opportunity to make treats for a family gathering and whipped them up.  They were just as good as I remembered and that is high praise coming from me because they are not chocolate. I have been known to say that a sweet that is not chocolate is just a waste of calories for me.  I will definitely make an exception for these. These bars have a slightly crunchy crust with a creamy, sweet cherry cheesecake on top and then a sprinkling of crunch as a finale. They are super easy to make with just a few ingredients and keep well in the refrigerator for days and days – if they last that long.  My prediction is that they will not. Just saying.