Lemon Love Notes (Lemon Bars) – Gluten Free

Lemon Love Notes

I have been making these ooey, gooey and crunchy Lemon Bars since I was a child! I have always LOVED Lemon-flavored anything, so this dessert is (and always has been) #1 on my Favorites list!!! These yummy lemon bars are so simple to make and quickly disappear, so you may want to make 2 batches 😉 Enjoy!

Ingredients for the Crust:

  • 16 Tbsp Salted Butter, Softened ((2 sticks))
  • 2 Cup All-Purpose Gluten Free Flour, Sifted (Must be sifted to cut down on graininess (you may substitute regular flour, if you’re not making GF))
  • 1/2 Cup Powdered Sugar

Ingredients for the Lemon Mixture:

  • 4 Large Eggs (slightly beaten)
  • 2 Cup Granulated Sugar
  • 4 Tbsp All-Purpose Gluten Free Flour, Sifted (You may substitute regular flour, if you’re not making GF)
  • 1 tsp Gluten Free Baking Powder
  • 5-6 Tbsp lemon juice (Fresh or bottled)
  • 1 Lemon Zest ((optional))

Topping

  • Powdered Sugar ((optional) as much or as little as desired)

Making the Crust:

  1. Preheat oven to 350 degrees.
  2. Very lightly grease the sides of the 9″ x 13″ baking pan. Set aside.
  3. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, GF Flour and Powdered Sugar until thoroughly blended.
  4. Press this mixture into the prepared baking pan to evenly cover the bottom.
  5. Bake for 15 minutes or until lightly golden. Remove from oven and let cool a little while you prepare the Lemon topping mixture.

Making the Lemon Topping/Mixture:

  1. Using a Stand or Handheld Mixer, fitted with the Whisk attachment, beat the Eggs until light.
  2. Gradually add the Granulated Sugar to the Eggs and beat until thoroughly blended.
  3. Add the remaining ingredients to the Egg-Sugar mixture and mix thoroughly, until completely smooth.
  4. Pour over the baked Crust.
  5. Bake in the 350 degree oven for 25-30 minutes or until set (no longer jiggling). Note: if the top starts to get too dark, cover pan with foil.
  6. Let cool and then sprinkle with Powdered Sugar. Enjoy!
  7. Enjoy!
Desserts, Snacks
American



Gluten Free Chocolate Hydrangea Cupcakes

Gluten Free Chocolate Hydrangea Cupcakes

Even though I love Blue Hydrangeas, I just couldn’t bring myself to decorate these yummy cupcakes with Blue Icing….so, Pink Hydrangeas it is! The wonderful Chocolate of the cupcakes compliments the creamy Butter-Cream Icing perfectly….an instant hit in our household!!! Enjoy 🙂
A HUGE ‘Thank You” to America’s Test Kitchen for sharing this incredible Gluten Free Chocolate Cupcake recipe!

Cupcake Ingredients:

  • 1/2 Cup Canola Oil
  • 3 oz. Bittersweet Chocolate (chopped)
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Cup + 2 Tbsp King Arthur Gluten Free Multi-Purpose Flour (sifted)
  • 3/4 tsp Gluten Free Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 3/4 Cup Granulated Sugar
  • 1/3 Cup Whole Milk

Buttercream Icing Ingredients:

  • 12 Tbsp Unsalted Butter (Softened)
  • 1 1/2 Tbsp Heavy Cream
  • 1 1/4 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1 1/2 Cups Powdered Sugar
  • Red Food Coloring Gel (as much or as little as you desire)

Making the Cupcakes:

  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
  3. Gather the ingredients.
  4. In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
  5. In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
  6. In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
  7. Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
  8. Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
  9. Using a 2″ cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
  10. Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
  11. Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Buttercream Icing:

  1. In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
  2. Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
  3. Increase speed to medium-high and whip until fluffy (about 5 minutes).
    If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
  4. Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
  5. Enjoy 🙂
Desserts, Snacks