Lemon Brownies

Lemon Brownies

Just in time for Easter we made a sweet and tangy lemon treat! Our uncle recently brought us a bunch of lemons from his house so we wanted to use them before they went bad.

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Is there a better smell than a freshly zested lemon? It’s a welcome sign of Spring time and we are thankful we have plenty.

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After we zested lots of lemons, it was time to juice them. We also have peace of mind that these lemons are grown without pesticides. Our uncle grows them himself, a trained arborist, and lover of all flora.

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In goes the flour. The cub makes sure it doesn’t dust up into her face.

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Next the lemon jest. She is loving all the smells.

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Measuring is her favorite! In goes the baking powder.

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The cub took a new step in her cooking journey. She was brave and helped crack an egg. The cub has always approached every new situation in her life with caution. (I’m a thankful mom for this) The sharp edges hurt her fingers but she repositioned and did it. She felt so accomplished!

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So excited to dump her first cracked egg into the bowl.

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Another first for her is using the mixer on her own. Clearly she was having a good time.

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Whipped to perfection. The cub takes so much pride with each task. She feels a part of our community when she helps in the kitchen, or around the house. We are firm believers that if she knows she’s a working member of our community, she will have greater respect and love for her home (and meals!)

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Licking the mixer… nothing better!

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Grandma DiDi quickly made the icing and the cub helped spread it over the baked, but cooled lemon brownies.

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This photo speaks for itself! Happy Easter everyone!

Lemon Brownies

(recipe from https://kitchenfunwithmy3sons.com/lemon-brownies/, made with love by the cub)

Ingredients

Brownie Ingredients

  • 1 C unsalted butter softened
  • 1 1/2 C sugar
  • 2 tbsp lemon zest
  • 4 large eggs
  • 2 tbsp fresh lemon juice
  • 1 1/2 C flour
  • 1 tsp baking powder

Lemon Glaze Ingredients

  • 1 1/2 C powdered sugar
  • 3 tbsp fresh lemon juice
  • 4 tbsp lemon zest

Directions

  1. Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper
  2. Using a large bowl, whisk together the flour and baking powder
  3. Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy
  4. Beat in eggs, one at a time until combined
  5. Gradually beat in the dry ingredients until combined
  6. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.

  7. Allow to completely cool on the counter

  8. Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined
  9. Pour the glaze over the lemon bars and spread evenly
  10. Allow to harden overnight before enjoying  ( we couldn’t wait that long…)

Paleo Peppermint Brownies

Paleo Peppermint Brownies

I have to be honest, I would not have thought to make a paleo style brownie a few months ago, but we have been exploring alternative ways to make sweets with healthier ingredients and I must say I’m completely blown away. These are just as good as regular brownies. Ooey gooey and delicious!

I also have a new obsession with Cheryl Malik’s blog 40 aprons. I found these delicious brownies on her site and knew the cub would love them!

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We started off our cooking session with a little snack – raisins! And an excuse for me to post a cute photo of the cub!

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In goes the dry ingredients. The cub has mastered this skill!

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After all the dry ingredients have been added, the cub likes to take a moment and observe the texture, color and smell.

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The cub observed how the coconut oil went from a solid, then a liquid after heating it. Fascinating!

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We always stop to smell our ingredients. Peppermint is a new smell for the cub and she approves.

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“It wont come out Grandma,” the cub explains! Grandma DiDi helps scoop out the almond butter from the measuring cup. “It’s thick, isn’t it,  explains Grandma DiDi?

Grandma DiDi and the cub completed mixing all the dry and wet ingredients and now its time to pour it into our 8 x 8 baking dish.

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“Grandma, am I doing this right” the cub asks? Grandma DiDi encourages the cub and lets her know she’s doing a fantastic job.

Grandma DiDi helps spread the mixture evenly in the pan and then it was time to put the brownies in the oven.

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While the brownies bake, it’s time to make the frosting!  The cub may or may not have eaten a few.

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There is a first time for everything. This was the cubs first time using a can opener. With a little help, she did it!

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After they opened the can, Grandma DiDi added the coconut cream into the frosting ingredients and popped it into the microwave.

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Once heated and stirred, the cub thought it would be nice to dip her bread stick in the frosting to make sure it was just right. “Delicious,” the cub yells!

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After the brownies have cooked, remove from the oven and let cool for 10 mins.  Pour over the frosting and add crushed candy cane! Almost time to eat. Let them cool completely before cutting into squares.

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I brought these to a dinner party and everyone thought they were sooo good. As good as a regular brownie and have a rich and gooey texture.

Paleo Peppermint Brownies
(recipe adapted from www.40aprons.com)

Ingredients

Brownies

  • 2 eggs 
  • 2/3 cup blanched almond flour
  • 2 Tbsp. tapioca starch
  • 2/3 cup Cocoa Powder 
  • ½ tsp. baking powder
  • pinch salt
  • 1/3 cup coconut sugar
  • 1/3 cup Refined Coconut Oil melted
  • 1/2 cup Pure Maple Syrup
  • 3 Tbsp. almond butter
  • 1/2 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • Spray Coconut Oil

Frosting

  • 3/4 cup + 2 Tbsp. dairy-free chocolate chips
  • 2 Tbsp. Refined Coconut Oil
  • 1 Tbsp. Pure Maple Syrup
  • 1/4 cup Coconut Cream
  • 1/4 tsp. peppermint extract
  • 1/2 tsp. Vanilla Extract
  • vegan peppermint candies or candy canes crushed, for topping

Directions

  1. Preheat oven to 325ºF.
  2. In the bowl of a food processor, combine almond flour, tapioca starch, cocoa powder, baking powder, pinch of salt, and coconut sugar. Pulse a couple times until well mixed. Add in 2 eggs, melted coconut oil, maple syrup, almond butter, peppermint extract, and vanilla extract. Process until smooth. Alternately, to mix by hand, combine dry ingredients in a medium bowl and whisk well, then add in egg, melted coconut oil, maple syrup, almond butter, and extracts, and stir until very smooth.
  3. Line an 8×8” baking pan with parchment paper and spray with coconut oil. Scrape brownie batter into prepared pan, push batter into edges, and smooth surface. Bake 25-30 minutes or until a toothpick inserted into the center comes out close to clean. Don’t overbake! You don’t want the toothpick to be perfectly clean, but it should not be coated in what looks like frosting.
  4. Make frosting: combine chocolate chips, coconut oil, maple syrup, and coconut cream in a medium microwavable bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well between each burst, until chocolate is just melted. Stir in peppermint and vanilla extracts, then pour over still-warm brownies. Let cool slightly then top with crushed peppermint candies. Let cool completely before cutting. If frosting is not solidifying, chill for about an hour to harden. Cut into 16 square and keep in an airtight container about 4 days.