Wednesday, July 27, 2011

Oatmeal Apple Muffins - Project 52: Week 30

I've been reading Plate to Pixel by Helen Dujardin and it is very inspiring.

Helene's pictures are beautiful and she tells a story with them, which is what I've tried to do here. There's some sort of focus problem with my muffin that's cut open - better luck next time. Something else new that I learned from Helene's book was to change my white balance settings. It's ALWAYS cloudy where I live, so I changed my white balance to cloudy and it added a warm tone to my photos without sacrificing exposure.

Sunday, July 17, 2011

Lemon Bars - Project 52: Week 28

These are Ina Garten's recipe for Lemon Bars. They are dense. They are rich. They are tart. They are lemony. They are wonderful!


For the crust:

·                                 1/2 pound unsalted butter, at room temperature
·                                 1/2 cup granulated sugar
·                                 2 cups flour
·                                 1/8 teaspoon kosher salt

For the filling:

·                                 6 extra-large eggs at room temperature
·                                 3 cups granulated sugar
·                                 2 tablespoons grated lemon zest (4 to 6 lemons)
·                                 1 cup freshly squeezed lemon juice
·                                 1 cup flour
·                                 Confectioners' sugar, for dusting


Preheat the oven to 350 degrees F.
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 a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 30 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

***The reviews on this recipe said the crust was crumbly and hard to get out of the pan, so I put parchment in my pan (and buttered and floured it) and then I was able to just life it out of  the pan and cut it into bars on a cutting board.
This is so you can see how I did my parchment (this picture is just of the crust, before I poured the custard in).

Saturday, July 9, 2011

Triple Berry Pie - Project 52: Week 27

I snapped this picture right before I dived into this delicious Triple Berry Pie made my by MIL for Fourth of July. Delish!