Posted by: Bake You Happy | September 1, 2010

Soft, Creamy Lemon Bars

150 g graham cracker, crumbled.
6 tbsp unsalted butter, melted
3 tbsp. sugar
1 (14 oz.) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed lemon juice (about 2 1/2)
1 Tbsp. grated lime zest

Preheat the oven to 375°F/190°C.  Combine the graham cracker crumbs, butter, and 3 Tbsp. sugar. Mix well and press into a pie plate.
Bake until golden, about 10 minutes and move to a wire rack to cool completely. Lower oven to 325°F/170°C.  In a medium bowl whisk the condensed milk and the egg yolks. Then gradually add lemon zest and juice. Pour into the crust and bake for about 15-17 minutes.  Cool completely on a wire rack and serve with whipped creme.

Posted by: Bake You Happy | August 27, 2010

M&M Chocolate chips Cookies

  • 226 g Softened butter
  • 170 g. Caster sugar
  • 226 g. Light brown sugar
  • 2 Large eggs
  • 2 teaspoon pure vanilla extract
  • 850 g. Flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 bag chocolate chips
  • 1 bag M&Ms

Preheat oven to 180°C/ 350°F. Beat the butter and sugars until fluffy.  Beat in eggs and vanilla until well combined.  In a different bowl place flour, baking soda and salt. Mix. Slowly add to wet ingredients along with the chocolate chips. Don’t add M&Ms at this stage. Use ice cream scoop and drop on baking sheets and press your M&M’s onto the cookies. Bake for 12-15 minutes, until edges just start to turn golden brown.  Let cool for 10 minutes on the cooking sheet before transferring to cooling rack. Enjoy!

Posted by: Bake You Happy | August 26, 2010

Homemade parsley bread croutons

  • 6 Slices crusty white bread, cut into cubes
  • 3 Tablespoons extra-virgin olive oil
  • 1 Teaspoon minced garlic
  • 1 Tablespoon fresh parsley,  minced
  • 1 Pinch of salt

Preheat oven to 350 degrees F.  Toss bread cubes with all the remaining crouton ingredients and give it a good shake. Line a baking sheet with parchment paper, and toast croutons until golden brown, 10 to 15 minutes.