Hip, hip, Horray!!

I did it, I did it.. I went out today and I bought my camera!!! As you can see from the post just below this one, the pictures are excellent (granted, I do have a photography course under my belt too) I'm really excited.. and I was planning on making a cake tonight, but then the pipe under my kitchen sink went and broke on me while I was doing the dinner dishes (seriously people, I think someone's trying to tell me something here) and the cake didn't happen..there was a huge mess of water to clean up.

Maybe tomorrow after the landlord gets the sink fixed.. if he does indeed get it fixed tomorrow.

The apartment search is going.. not too successful yet, but I've got a few friends helping me out and I'm looking every day.. Hopefully before the March rent is due I'll be telling these inconsiderate people where they can stick it.

Lemon overload.. Nah, not me!

I can cook with lemons all the time.. and the fact that I've got these few Meyer lemons.. I'm really in heaven, they are such a gorgeous color and so full of juice it's amazing, and the flavor? It's like nothing I've ever had in my life!

So, while going through my bookmarks the other night I came across a post from Cookie Baker Lynn from back when I had just started Blogging for Lime Cooler Cookies Now, being without Limes in my kitchen, but the lovely Meyers, I decided to take Lynn's recipe and switch it to Lemon.. Oh wow!!!

Not only was this a cinch to put together, but they are so dainty and light, bright and lemony and just all around Perfect

Here is Lynn's recipe with my twist :)

Meyer lemon Cooler Cookies

1 cup bleached all-purpose flour
3/4 cup confectioners’ sugar, divided
1 tsp finely grated Meyer Lemon zest*
1 stick (1/2 cup) salted butter, softened
1/4 tsp vanilla extract
1 tsp. lemon juice*

Adjust oven rack to lower-middle position and preheat oven to 350 deg. F. Line two cookie sheets with either parchment paper or Silpat.

In a medium bowl combine the flour, 1/4 cup confectioners’ sugar and lime zest. Add the butter and vanilla; beat, either with a mixer or a wooden spoon, until a dough forms.

Drop dough by generous teaspoons onto the cookie sheet, spacing evenly. Bake one sheet at a time for about 15 minutes, until cookie bottoms are golden brown. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Place the remaining 1/2 cup confectioners’ sugar in a quart or gallon-sized zip-loc bag. Working with a dozen at a time, drop cookies into the sugar and shake to coat. The cookies must be completely cooled, or the powdered sugar will form slag. The lime cookies can be stored in an airtight tin for up to 1 week, but most likely they’ll be eaten much sooner than that.

*These were my changes.
The addition of the lemon juice gave it a more lemony flavor and did not change the consistency of the dough at all. using a teaspoon measure this recipe made 36 cookies for me :)

Coffee..Mmmmmm

I was never really a coffee drinker until I started working here.. this office requires at least one cup in the morning.. I find myself having my ritualistic cup in the morning from my beloved Senseo (their Cappuccino is the best) and then when I get to work I will grab another. I usually like my coffee with milk and sugar.. but the first time I had Peppermint Mocha Coffee-Mate I was in love.. so I went about making a copy cat when after the holiday season it was no longer available in stores and I was like a maniac looking for it. The recipe is spot on in my book, but I've had a few people tell me it's not quite minty enough and now, with the absence of my Starbucks next door to work I had to rethink the whole Peppermint syrup.. and Thanks to Juliet at Inside The Icebox who posted a wonderful recipe for Peppermint syrup that I made last night and can be as Peppermint-y as you want it to be

here is Juliet's recipe for Peppermint Syrup followed by my Peppermint Mocha Coffee-Mate recipe :)

Peppermint Syrup

1 C. Water
1 C. Sugar
1tsp. Peppermint extract (feel free to adjust this to your liking)

Make a simple syrup by adding the sugar and water to a small sauce pan. Heat to boiling, stirring constantly until sugar has dissolved. Add 1 teaspoon extract and simmer for about a half hour. Refrigerate, or start mixing drinks - about 2 tablespoons syrup for each latte.

** I made this last night and put it into a jar to cool in the fridge, I did add 2 teaspoons to mine)

Peppermint Mocha Coffee Creamer (Coffee-Mate copycat)

Ingredients

1 pint fat-free half-and-half (or regular, but I like the fat free)
1/4 cup white chocolate chips
1/8 cup peppermint syrup

Directions

1. pour the half and half into a medium saucepan.
2. stir chocolate chips into the pan.
3. turn the heat onto medium-low and melt the chocolate into the half and half.
4. DO NOT LET THIS BOIL.
5. Once the chocolate is melted turn the heat off.
6. Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).

Being a renter sucks

This is completely off topic, but I feel the need to rant a little bit. I rent an apartment in a private house and I have The most disrespectful landlord ever. Okay, Maybe it’s not him so much (but he has his moments) but his teenage step sons.. They leave much to be desired, his wife too, she’s no cupcake either.

My landlord is Hispanic, (so is my best friend, mind you) they like to listen to loud, thumping music with the same repetitive beat.. I find it incredibly annoying. This past Friday, after a long, hectic week I just wanted to come home and get some rest.. yea, rite.. the Party started around 8pm upstairs, the music was so loud that my walls were vibrating and the floor was shaking, they were literally shaking through the foundation of the house! I let it go, figuring their mother would put a stop to it by 10:30 at the latest.. I mean, she had to be home.. I knew the landlord was working (he works the night shift) going going going finally I'm at my wit's end at 11:45pm and I called them, kid 1 answers, I ask him politely to please tone it down a bit, I've had a long week and I would like to get some rest.. yea yea.. that's what I get from him.. going going going.. no decrease in the volume level.. I call my landlord at work, for the first time in 4 years.. I've never had to bother this man before, he says to me okay, I will call them.. weather or not he did is still unknown to me, because it went on until 12:30am..

The weekend was quiet for the most part..

Monday night was another story.. around 7:00 I heard kids over, fine, whatever.. I knew they had exams today so I thought by 10 it would be done.. yea, okay.. Think again sister.. because at 11:30 when it was still so loud that I could still hear it while laying in my bed with the covers and a pillow over my head I had to make that call upstairs... ring ring ring.. no answer.. then I call and it's busy.. then my phone rings, it's the landlord's wife, who through all these years I have never had a problem with, I always thought she was a nice lady.. yea, well.. she really changed the way I think about her last night, because she wouldn't let me get a word in edgewise, was absolutely furious at the fact that I called her husband on Friday night and told me that if I was not happy here to find another place to live.. plain as that.. Then it didn't stop until 12:45 IN THE MORNING!!! Waking up at 6:15 this morning was not very pleasant to say the least.

As if finding an apartment is as easy as looking in the newspaper, picking one out and saying, okay.. I think I'll pick.....................this one.

yea, I wish..

so now, I am dealing with this nonsense from people that I have been an excellent tenant to for 4 years, searching for an apartment I can afford in the same area that I'm in.. I'm stresssssssssssssssssssssssssssssssssssssssssssssssssssssssssed out!



so if I'm not posting as much as I would like.. it's because I'm in that preparing to move, cleaning/sorting/packing mode.....

not fun..

Meyer Lemon Squares

The best lemon squares I've ever made were from my grandma's Fannie Farmer cookbook. When my best friend's sister was pregnant with her youngest son she asked me to bake her something.. and these are what I made quite a few times for her throughout her pregnancy.

I love lemon-y desserts, my Grandma was an excellent baker and always had fresh baked something at her house.

Now (*sob*) being without my grandma's Fannie Farmer cookbook I have been searching the internet for that recipe.. I searched Ebay for the book and finally found it.. but I have to wait a few days until it gets to my door.. But the good news is that my googling has paid off! While searching I found this recipe, which is slightly different, but I'm confident that it's going to give me the same (or at least, very close) to the same recipe.. when I get my Fannie Farmer cookbook into my clutches I will recheck and re-bake some more lemon bars, ya know.. just to check it.

Since I've been lucky enough to get some Meyer Lemons, thanks to a very kindhearted attorney in my office, I will be using them for this lovely recipe.. so here goes...

Lemon Bars
Makes 24 bars


Crust:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, chilled

Topping:

4 large eggs
1 1/2 cups sugar
1/4 cup flour
6 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar

1. For crust, mix together flour, sugar, and butter until crumbly.
2. Pat into bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
3. Meanwhile prepare topping. Beat eggs slightly.
4. In a separate bowl, stir together sugar and flour. Add to eggs. Beat well.
5. Add lemon juice, peel, baking powder, and salt. Beat until smooth.
6. Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
7. Sprinkle with powdered sugar while hot. Let cool and cut into bars.

***Update***

OMG!!! I have to tell you that these are so incredibly delicious! When I first cut into the Meyer lemon I was amazed how much juice was in it! I used the juice from a whole lemon in the bars and they came out so good with a lovely bright yellow/orange color. I have a total of 9 lemons left, since I did miscount and had 2 pounds which equaled to 10 Lemons. I have to get some mason jars and I’m thinking Marmalade and some lemon shortbread cookies.. Mmmmmm..

Great news is that I'm planning on getting The Camera this weekend.. YAY!! Now we can get some good pics up here to join my posts ;o)