Lake Treats

When I think of summer I think of going to the lake. Most would say they think of going to the beach but not me and my family. Dinners at the lake are usually simple and nothing fussy, I mean who wants to get off the boat after a long day on the lake and go home to cook  a complicated meal. I'm usually charged with bringing dessert. In purging my seasonal recipe binder I found an incredibly perfect Tequila Lime Bar which I have now changed up and call it a Margarita bar (you'll see why shortly).

 

Margarita Bars

 

3/4 cup unsalted butter, room temperature

1/3 cup dark brown sugar

1/3 cup granulated sugar

2 cups all-purpose flour

1 cup pecans (or any nut), chopped

 

2 (8oz) pkg. cream cheese, room temperature

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla extract

3 tbsp. GOOD tequila

2 tbsp. fresh lime juice

2 tbsp. grated lime zest

1 tbsp. cornstarch

 

1. Heat oven to 350 degrees

2. In a large bowl, beat butter till creamy, add sugars and beat till well combine.

3. On low speed, add flour to mixer and beat till just mixed. Fold in pecans.

4. Press mixture into the bottom of a 13x9 inch non-stick baking dish.

5. Bake for 10 minutes and let cool slightly while making the filling.

 

6. In a large bowl, beat cream cheese and sugar till well combine.

7. Add eggs one at a time and beat well, add vanilla extract, beat, add tequila, lime juice, and zest, beat well. Add cornstarch and beat well.

8. Add topping over crust. Bake at 350 for 20 minutes. Cool slightly and refrigerate.

 

I like adding a dollop of cool whip and berries when serving.

 

YUM!

 

Another Year Wiser

My sweet husband had his birthday this past week and we have been celebrating all week long. On top of his birthday we had our one year wedding anniversary (yes, I purposely planned it that way)! Since we had already planned on going out to dinner a couple of times last week for multiple celebrations, he elected to have a nice home cooked meal and desert on his birthday. As usual, my first question was "what would you like for me to make you for desert?"  He quickly replied without hesitation,"sopapillas!" I naturally then assumed we would be have a Mexican dinner however I was so very wrong,"Pasta!" flew from his mouth as I asked about the main dish. After I assured that he wanted pasta for dinner and sopapillas for desert I quickly wondered how old my husband really was, but the man wants what he wants so who am I to deny him.

A little nervous knowing I was going to have to figure out how to make sopapillas I started researching to find the best ideas and tips. The last time I fried something in oil I started a kitchen fire!Lucky for me I know how to put out a grease fire! Much to my surprise, my sopapillas came out lite, fluffy and delicious and I can wait for you to try them at home!

Sopapillas

 Makes 12 Squares

 

4 c. All-Purpose Flour

1 1/4 tsp. Salt

3 tsp. Baking Powder

3 tbsp. Sugar plus extra for serving

2 tbsp. Shortening

1 1/4 c. milk

Peanut Oil
Cinnamon (optional)
Honey (optional)
 

 

1. Sift 4 cups all purpose flour, measure and sift again with salt, baking powder and sugar. If you packed you flour before the first sift, there will be extra flour for the second sift. 

2. Cut in shortening (use a dough/ pastry blender or take two butter knives and in a crossing motion cut dough into flour mixture).

3. Slowly add milk into dough, mixing by hand while adding milk. You want to add just enough milk so that the dough pulls away from the bowl ad everything is mixed.

4. Cover dough and set aside for as much time as you have. The longer it sits, the fluffier the dough will be after frying.

5. In a nonreactive pot (porcelain pot) pour oil at least an inch deep. Using a candy thermometer heat to 375 degrees.

6. While the oil heats, on a floured surface, roll out dough roughly and quarter of an inch thick and cut into desired shapes.

7. One at a time add dough to oil. If you add to much to fast, you can cool the oil and affect the turnout of the sopapilla.

 8. As the dough browns on one side, flip and brown the other.
9. Remove from oil and dry on a paper towel
10. Coat with sugar, cinnamon and honey to serve!

 

Hint of Spring

Usually during the winter months I like to make hearty warm meals and warm baked desserts, but it has been unseasonably warm in Texas this winter. Thus, it has thrown me into a spring mode of thinking, cooking and dressing. So much for all of those cute winter clothes I bought for this year!

During the spring and summer months I stock up on berries, peaches and nectarines to freeze for use when they are not in season. They make some yummy smoothies! Since we are moving soon I am trying to use up everything we have since they won't travel well. In searching for a yummy dessert that won't bust every healthy decision I have made this far, I found this recipe for Strawberry Granita. It is so good and so fresh! This very easy, make ahead recipe is great for kids and small gatherings. I hope you all enjoy it as much as we did!

Strawberry Granita

Chocolate Strawberry Cupcakes

I have been seeing cupcakes made with brownies and strawberry cake and boy do they look yummy! I've attempted to remedy sugar/ sweet cravings by keeping Godiva dark chocolate gems in the pantry but that can only get a sweets loving girl so far. So this weekend I decided I deserved a sweet treat and baked my own version of these chocolate strawberry delights!

Chocolate- Strawberry Cupcakes