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December 19 2014

20:20
Eleven Things I Love About Christmas
19:30
What Are Some Good Healthy Lunches and Dinners to Make During the Holidays? — Good Questions
19:15
Here's How to Make a Candle Out of a Clementine — Apartment Therapy
19:00
Kugelhopf Breakfast Rolls, Candy Cane Cookies, Smoky Creamed Kale, & Nutella Hot Chocolate — New Recipes from The Kitchn
18:30
10 Last-Minute Food Gifts — Holiday Gift Guide from The Kitchn
18:15
Everything You Never Knew About Fruitcake — Food News
17:30
Last-Minute Hostess Gifts You Can Bake or Make — Recipes from The Kitchn
16:30
The 9-Bottle Bar Recipe: The Boulevardier — Drink Recipes from The Kitchn
16:00
This One Ingredient Will Give You the Best Hot Chocolate Ever! — Tips from The Kitchn
15:30
Recipe: Hot Crab Puffs — Appetizer Recipes from The Kitchn
15:15
SPONSORED POST: The Winter Wind-Down: 5 Ways to Relax this Season — Santa Margherita
14:45
A Bread Recipe Discovered in Ancient Hieroglyphics — Food News
14:30
The 5 Snacks We Always Take on the Plane — Travel Tips from The Kitchn
14:00

Gör din egen Aladdinask!

Har du svårt för körsbär i likör och nougatkrisp? Eller tillhör du dem som rasade när de hörde att trillingnöten tagits bort ur vår mesta julchokladlåda? Då är lösningen såklart att tillverka sin egen pralinask. På köpet får man en låda full av favoriter och en superfin gå-bort-present. Och det bästa av allt – man … Läs mer
14:00
What Can I Do with Leftover Coconut-Flavored Rum? — Good Questions
13:30
10 Bottles of Liquor That Make Great Gifts — Holiday Gift Guide from The Kitchn
13:17

Lemon bars

Untitled

Need a yummy dessert or a snack to bring to a party? Here's your new best friend - lemon bars. Much simpler to make than you'd expect - or at least than I expected. And delicious.

Lemon bars

Bottom layer:
220 g unsalted butter, cold 
90 g sugar
240 g flour
1 egg yolk

Top layer:
300 g sugar
30 g flour
150 ml lemon juice (I used three lemons)
4 eggs 

Cut the butter into small cubes. Run in a food processor or Kitchen-aid (or with your fingertips) with flour and sugar until crumbly. Add the yolk and work until the  dough just barely comes together. 

Press into a lined tin (mine is about 28*33 cm) and bake at 175 for about 20 minutes or until lightly golden. Remove and cool for five minutes. 

For the filling, just mix all ingredients in a bowl and whisk until smooth. Pour on top of he cake and bake for another 20 minutes. The cake should NOT color. Remove and let cool completely before cutting into bars. Serve with a sprinkle of powdered sugar. 
13:00
Americana Measuring Spoons — Faith's Daily Find 12.19.14
12:30
Why Leftover Eggnog Makes the Best French Toast — Tips from The Kitchn
12:00
5 Greens-and-Candles Table Settings — Apartment Therapy
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