Tag: graham cracker crumbs

Lemon Blueberry Bars

by Pam on August 25, 2013

I saw this recipe on Uni-Homaker^[1] that is originally from Two Peas & Their Pod^[2] that looked amazing. I was making a meal for some friends who are going through a difficult time right now and I wanted to make them something comforting and delicious. I made a Chicken, Mushroom, Broccoli and Rice Casserole^[3] for their dinner and I made these delicious bars for their dessert. They turned out beautifully and put a big smile on my friends’ faces.

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.

Place the graham crackers into a large ziplock bag and seal. Smash the crackers into fine crumbs using a mallet. Combine the graham cracker crumbs, melted butter, sugar, and lemon zest together in a bowl. Using your fingers, mix until graham cracker crumbs are moist and well combined. Pour the mixture into the prepared baking pan and press the mixture firmly into the pan. Bake the crust for 10 minutes or until set. Remove from the oven and let it cool. Do not turn off the oven.

Meanwhile, whisk the egg yolks, condensed milk, lemon juice, and lemon zest together in a bowl until well combined and slightly thickened. Gently fold in 1 cup of the blueberries. Pour the lemon blueberry filling over the crust and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of blueberries over the mixture in the bare spots.

Place the pan into the oven and bake for 15 minutes or until filling is just set. Cool to room temperature and then place it into the refrigerator for at least one hour before serving. Once chilled, cut into bars and serve. Enjoy!

Side Note: Bars will keep in the refrigerator for 3-4 days.

Print^[4]

Save^[5]

Lemon Blueberry Bars

Ingredients:

Crust:

1 1/2 cups of graham cracker crumbs
6 tablespoons of unsalted butter, melted and cooled
2 tablespoons of granulated sugar
Zest of 1 lemon

Filling:

2 egg yolks
1 (14 oz) can of sweetened condensed milk
1/2 cup of freshly squeezed lemon juice
Zest of 1 lemon
1 1/4 cup of fresh blueberries

Directions:

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.

Place the graham crackers into a large ziplock bag and seal. Smash the crackers into fine crumbs using a mallet. Combine the graham cracker crumbs, melted butter, sugar, and lemon zest together in a bowl. Using your fingers, mix until graham cracker crumbs are moist and well combined. Pour the mixture into the prepared baking pan and press the mixture firmly into the pan. Bake the crust for 10 minutes or until set. Remove from the oven and let it cool. Do not turn off the oven.

Meanwhile, whisk the egg yolks, condensed milk, lemon juice, and lemon zest together in a bowl until well combined and slightly thickened. Gently fold in 1 cup of the blueberries. Pour the lemon blueberry filling over the crust and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of blueberries over the mixture in the bare spots.

Place the pan into the oven and bake for 15 minutes or until filling is just set. Cool to room temperature and then place it into the refrigerator for at least one hour before serving. Once chilled, cut into bars and serve. Enjoy!

Side Note: Bars will keep in the refrigerator for 3-4 days.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Uni Homemaker & Two Peas and their Pod

References

^{^} Uni-Homaker (unihomemaker.com)
^{^} Two Peas & Their Pod (www.twopeasandtheirpod.com)
^{^} Chicken, Mushroom, Broccoli and Rice Casserole (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

S?mores Cookies

S’mores Cookies

by Pam on October 14, 2012

We were headed out of town for the weekend to camp at the Oregon coast in our motor home with friends. The weather was going to be rainy and stormy the whole time which meant we wouldn’t be building fires to cook s’mores so I went in search of a good alternative. I found these s’more cookies on Kevin & Amanda’s^[1] site that looked perfect. I picked up the marshmallow bits at the store and baked these cookies right before we left town. The dough was very crumbly when I made them and it made me worry that the cookies would be crumbly but they turned out to be thick, hearty, and absolutely delicious cookies. They were a big hit with all the kids (and adults) all weekend long and nobody was too disappointed that we couldn’t make traditional s’mores over a campfire.

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.

Print^[2]

S’mores Cookies

Prep Time: 10 min.

Cook Time: 10 -12 min.

Total Time: 22 min.

Ingredients:

1 1/4 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup Jet Puffed Mallow Bits

Directions:

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.

Adapted recipe by For the Love of Cooking.net
Original recipe by Kevin & Amanada

References

^{^} Kevin & Amanda’s (www.kevinandamanda.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and
since then I never looked back. I adapted this from my very popular Strawberry Swirled Cheesecake^[1] with chocolate in mind, of course.

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

And just an FYI, if you need a fabulous breakfast idea, we LOVE these heart shaped chocolate chip banana pancakes^[2]!

If you want to make a super easy 2-ingredient dessert… chocolate covered strawberries^[3] always impress!

And if you’re a bread pudding lover like myself, and don’t mind splurging a few extra calories, I love this Dark Chocolate Chunk Bread Pudding^[4]!

PS- Fabulous fork says it all… dessert first! You can find this on Etsy, From Such A Time Designs^[5].

Skinny Chocolate Raspberry Cheesecake
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg

Ingredients:

cooking spray
1/2 cup (50g) crushed chocolate graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz Baker’s semi-sweet dipping chocolate
18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

References

^{^} Strawberry Swirled Cheesecake (www.gordon-ramsay-recipe.com)
^{^} heart shaped chocolate chip banana pancakes (www.gordon-ramsay-recipe.com)
^{^} chocolate covered strawberries (www.gordon-ramsay-recipe.com)
^{^} Dark Chocolate Chunk Bread Pudding (www.gordon-ramsay-recipe.com)
^{^} From Such A Time Designs (www.etsy.com)