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Lemon-Blueberry Cheesecake Bars

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Welcome to February!!
Are you as excited for time moving by as fast as I am? Haha!

I am sorry I did not get to post as many recipes as I had wanted to in January but things happened and it’s a new month!

We finally caught up to our annual snowfall then something odd happened, it rained! It poured, while there were inches of snow all over. Made for a lot of fun driving and walking the next day.

See it is February, are you on the hunt for some delicious Valentines Day sweet treats? I will be making some this month, don’t have it fully planned out yet but I am looking forward to it.

There is nothing like lemon & blueberries in the winter to make you long for spring and summer! Really, I love and enjoy the winter but when I made these I started to long for spring in a bad way,lol.

These cheesecake bars are yummy. Buttery, lemony and bursting with blueberries. One thing I would like to say is I found the topping made too much for an 8×8 pan, feel free to use it all but it will changed you baking time by a little bit but delicious no matter what.

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Lemon-Blueberry Cheesecake Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
Ingredients
  • Crust:
  • 9 Graham Cracker Rectangles
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Grated Lemon Peel
  • ¼ Cup Unsalted Butter, Melted
  • ~~~~~~~~~~~~~~~~~~~~~~~~~
  • Filling:
  • 2 Packages (8 oz each) Cream Cheese, Softened
  • 2 Eggs, Room Temperature
  • 2 Tablespoons Grated Lemon Peel
  • ¼ Cup Fresh Lemon Juice
  • ½ Cup Granulated Sugar
  • 1½ Cups Fresh Blueberries or Organic Frozen Blueberries (thawed) (from 8 or 12-ounce bag)
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Streusel Topping:
  • 1 Cup Packed Brown Sugar
  • ¾ Cup All-Purpose Flour
  • 6 Tablespoons Cold Unsalted Butter
Instructions
  1. Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
  2. In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
  3. Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and ½ cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
  4. In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
  5. Bake 40 to 60 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.

 

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New Years Vasilopita Cake (Orange & Brandy Bundt Cake)

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HAPPY NEW YEAR!!!!

I hope you all had a wonderful New Years celebration in or out. Since Daniel is on duty, we had a very quiet night in. I think there was one New Year’s we actually got to go out and do something, have a few drinks…I believe that was like 12 years, ago,lol. He seems to get duty on it every year.

Today brings a quiet, low key day, the day before work starts back up for him! We are going bowling this afternoon. There will be a special New Years dinner tonight, not the traditional Corned Beef though, sadly. There was none to be found here this year. So, he is making us delicious steaks and fries instead! Of course, there will be cake!

There is no better way to start the New Year then by baking!! This cake smells amazing while baking. Orange zest and lemon zest blending and melding with the Brandy, yum!!! I will tell you the recipe originally calls for zest of only one orange but I wanted more and went with the zest of two! I know, how daring of me,lol!

Oddly, I am going to put this out there, while the cake was baking my husband said it smelt like corn dogs….Yeah, we are smelling differently. I believe he is hungry,lol. It is different but good.

I have to be honest, making this cake is now a new tradition for me, starting this year! So it will now be a part of our New Years yummies.

Do you make anything special or have family food/sweet treat traditions on New Years Day?

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New Years Vasilopita Cake (Orange & Brandy Bundt Cake)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Depends On Slice Size
 
Ingredients
  • 4 Large Eggs, separated
  • 1 Cup plus 2 Tablespoons Sugar
  • 12 Tablespoons (1½ sticks) Unsalted Butter, melted, or a combination of butter and margarine
  • 1¼ Cups Freshly Squeezed Orange Juice
  • ½ Cup Brandy
  • 4 Cups Flour
  • 4 Teaspoons Baking Powder
  • ¼ Teaspoon Baking Soda
  • Grated zest of 2 oranges
  • Grated zest of 1 lemon
  • ~~Orange Glaze~~
  • 1 Cup Confectionary Sugar
  • 1 Tablespoon Orange Juice
  • ¼ Teaspoon Orange Extract
  • Few Drops Orange Liquid Food Coloring (optional)
Instructions
  1. Preheat the oven to 375°F. Grease a 10-inch bundt cake pan.
  2. In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.
  3. Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.
  4. In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top.
  5. Bake the cake for 45 minutes to 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.
  6. ~~Orange Glaze~~~~
  7. Combine all ingredients, add more sugar if its to thin or more orange juice if it is to thick.

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Luscious Lemon Cake Roll

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Another year of baking almost done! I am floored as to how quickly 2012 has gone! My time here in Japan is fading fast! A little over 1 year left here, then we move along!

I appreciate each and everyone of you out there whom has visited my blog this year, commented, sent me emails! Keep it coming! I know at the start of a new year baking blogs tend to loose visitors and everyone is on a health kick! I want you to know that sweet treats are perfectly fine in moderation! Okay, leaving it at that. You will come back if you want & I hope you do!!

There will be many sweet treats in the coming year! Also…ice cream is “baking”…right??? We can pretend,lol. I was a very good girl this year and Santa brought me and ice cream machine and I will be putting it to good use and sharing it all on here too.

I have “goals” I want to accomplish this year, most of them have to do with baking of some sort, so I will work towards those this year and I would even be ok if I only got to one or two of them…Some of them I just can’t do to living in Japan.

I hope you all have awesome things to look forward to in the New Year!! Baking some new and interesting stuff is one of the things I am looking forward to.

I have to tell you, this Lemon Cake Roll is pretty awesome! It has great taste and the cake, while a tad on the dry side for my liking, is really good. I will admit my most favorite part is the filling. It is so delicious. The lemon flavors are wonderful! If you are a fan of citrus things or lemon in general, you will be a huge fan of this!

HAPPY NEW YEARS EVE!!!!

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Luscious Lemon Cake Roll
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 Slices
 
Ingredients
  • 4 Eggs, separated
  • ¾ Cup Sugar, divided
  • 1 Tablespoon Canola Oil
  • 1 Teaspoon Lemon Extract
  • ⅔ Cup Cake Flour
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • Confectioners' Sugar
  • ~~CREAMY LEMON FILLING~~
  • 1 Can (14 ounces) Sweetened Condensed Milk
  • ⅓ Cup Lemon Juice
  • 2 Teaspoons Grated Lemon Peel
  • 7 Drops Yellow Liquid Food Coloring, divided
  • 1-1/2 Cups Whipped Topping
Instructions
  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in ¼ cup sugar. Stir in oil and lemon extract; set aside.
  2. In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture.
  3. Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small bowl, combine the milk, lemon juice, lemon peel and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half of the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake.
  5. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

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25 Days Of Christmas Cookies. Day 8: Lemon Cookies

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It’s been a busy day!! I am not sure if anyone is aware, but I am a day ahead of everyone in the states normally. There is a few hours in my late evening that I am on the same day as family and friends back in the states. So I am usually baking cookies in my evening while it is your early morning/afternoon…well you folks in the states that is!

Today was just super busy and I did not have time earlier in my day to bake my cookies for today. I had a command Christmas Party to attend tonight. We got home at 10pm and well, I started baking!!! Yummy! The cookies I am sharing today are beyond simple. There is not much to them. Great for in a pinch or if you have other plans but still want to make something.

I next to never use cookie recipes that use a cake mix. I actually don’t even use cake mixes anymore but I do keep 1-2 different flavors on hand for in a pinch cookies. Easy. Done. So make these when you are short on time, everyone will love them and they taste like you spent a long time putting them together!

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Lemon Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3 Dozen
 
Ingredients
  • 1 Package Lemon Cake Mix
  • 2 Eggs
  • ⅓ Cup Vegetable Oil
  • 1 Tablespoon Lemon Juice
  • ¾ Cup Chopped Nuts or Flaked Coconut
Instructions
  1. Preheat Oven to 375 Degrees.
  2. Grease Cookie Sheet.
  3. Combine cake mix, eggs, oil and lemon juice. Beat on low speed.
  4. When well blended stir in chopped nuts of coconut.
  5. Make dough into 1 inch balls. Place on greased cookie sheet.
  6. Bake for 6-7 minutes, or till lightly browned.
  7. Cool 1-2 minutes on cookie sheet.
  8. Move to cool on wire racks.

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