Brown Sugar Blondies (Allrecipes)

Ingredients:


1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M's

Preheat oven to 350 degrees F (180 degrees C).

Mix together flour, baking powder, baking soda, and salt and set aside. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly. Add egg (beaten) and vanilla and blend well. Add flour mixture, a little at a time, mixing well. Mix in 2/3 cup M&M's. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M's on top. Bake for 20 to 25 minutes. Store in airtight container at room temperature.

Cream Cheese-Stuffed Lemon French Toast with Strawberries (Our Best Bites)

This recipe is from http://www.ourbestbites.com/2012/01/cream-cheese-stuffed-lemon-french-toast-with-strawberries/

Ingredients:

6 large, stale butter croissants
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce http://www.ourbestbites.com/2009/05/strawberry-sauce/
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream http://www.ourbestbites.com/2008/03/sweetened-whipped-cream/

Instructions:

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

Strawberry Lemonade Scones (Munchkin Munchies)

Ingredients:

2 1/2 cups of all-purpose flour* 

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (chilled, not softened), cut into cubes

1 cup diced fresh strawberries

1/2 cup freeze-dried strawberries

1 generous tablespoon lemon zest

2 eggs, beaten

1/2 cup heavy cream

Topping:

sugar

Sanding sugar

Cream

Prepared lemon curd

1.   Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking     powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2.    In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.

3.   Place dough onto a well floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd and top with sanding sugar.  Makes 8-12 scones.

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