Black Forest Shortbread Bars

I found this recipe on the General Mills Food Services website. Which means it was huge. Huge!! It called for 6 pounds of brownie mix, people.  So, I scaled it down just a tiny bit.  Actually, I fiddled with the recipe quite a lot, so it isn't exactly a half recipe.  A shortbread crust topped with a cherry studded brownie layer, and drizzled all over with vanilla frosting. Regardless of the size (which is now significantly smaller), these bars are completely easy and super delicious, and so pretty! 

Black Forest Shortbread Bars

1 box (18.25 ounces) yellow cake mix
1/2 cup (1 stick) butter, room temperature
1 box (19.5 ounces) brownie mix, and ingredients called for on the box
1 can (21 ounces) cherry pie filling
1/2 cup vanilla frosting

Preheat the oven to 350F.  Grease a half sheet pan (13x18).

For the crust, beat together the cake mix and the butter until crumbly.  Press the mixture into the bottom of the prepared pan.  Set aside.

For the brownies, prepare the brownie mix according to the package directions.  Spread the brownie batter evenly on top of the crust.  Drop the cherry pie filling in spoonfuls over the brownie batter.  Use a knife to swirl the cherry filling through the brownie batter (be careful to not gouge the crust layer).  

Place the bars in the preheated oven and bake for about 40 minutes, or until the brownies are done in the center.  Remove from the oven and cool completely.  Warm up the vanilla frosting until it is a pourable consistency.  Drizzle the frosting over the cooled bars.  Let the frosting set before cutting.  Makes about 48 bars.

Enjoy!  -Cardamommy

Glazed Lemon Bars

Needing to use a bag full of lemons recently, I asked my family what I should make.  My husband adamantly requested lemon bars, and I realized that we haven't had lemon bars in a really long time, and I'm not sure I've even ever made lemon bars!  Obviously, his request was the perfect opportunity to do so.  I adapted these lemon bars from this recipe, and we really loved them!

Glazed Lemon Bars

Crust:
1 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1/2 cup (1 stick) butter

Lemon Filling:
2 eggs
1 cup granulated sugar
2 Tablespoons all purpose flour
1/2 teaspoon baking powder
1 teaspoon lemon zest
2 Tablespoons fresh lemon juice

Glaze:
1/2 cup powdered sugar
1 to 2 Tablespoons fresh lemon juice

Preheat the oven to 350F.  Lightly grease an 8x8 inch square baking dish.  Set aside.

For the crust, in a medium bowl, combine the flour, sugar, and lemon zest.  Cut in the butter using a fork or pastry blender until the mixture resembles coarse crumbs.  Pour the crumb mixture into the prepared pan and press evenly.  Bake in the preheated oven for 15 to 20 minutes, or until golden brown.  While the crust is baking, make the lemon filling.

For the lemon filling, in a medium bowl, whisk together the eggs, sugar, flour, baking powder, and lemon zest until smooth.  Carefully whisk in the lemon juice.  When the crust has finished baking, remove from the oven and immediately pour the lemon filling over the warm crust.  Return to the oven and bake for about 18 to 20 more minutes, or until the top is lightly browned.  Remove from the oven and let cool completely.

For the glaze, stir together the powdered sugar and lemon juice until smooth.  Pour the glaze over the cooled bars.  Cut into squares and serve.  Makes 16 servings.

Enjoy!  -Cardamommy

Raspberry Lemon Shortbread Bars

This dessert is another one born of leftovers that I really don't know what to do with.  I had one cup of whipping cream left and one cup of lemon curd left.  What to do...?  I came up with these incredibly fast and easy shortbread bars.  They start with a simple shortbread base, topped with raspberry jam and lemon curd, and finished off with delicious whipped cream.  The raspberry and lemon provide just a touch of tartness and the whipped cream lends a sweetness to this delicious dessert.

Raspberry Lemon Shortbread Bars

Shortbread Crust:
1 1/2 cups all purpose flour
3 Tablespoons powdered sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter

Filling:
1 cup raspberry jam
1 cup lemon curd or lemon pie filling

Topping:
1 cup whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract (I used clear vanilla)

Preheat the oven to 350F.  Lightly grease a 9x9 inch square baking pan.

In a medium bowl, combine the flour, powdered sugar and salt. Cut in the cold butter using a fork or pastry blender, until the mixture resembles pea size crumbs.  Pour the flour mixture into the prepared pan and press into the bottom of the pan.  Bake in the preheated oven for 15 to 20 minutes, or until just starting to brown at the edges.  Remove from oven and let cool completely.

When the shortbread has cooled completely, spread the raspberry jam evenly on top of the shortbread.  Spoon the lemon curd over the raspberry jam, and carefully spread over the raspberry jam layer.  

Beat the whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.  Spoon the whipped cream on top of the shortbread bars and spread evenly.  Chill for about 1 hour before cutting and serving.  Makes 16 bars.  

Enjoy!  -Cardamommy