Chocolate Limone Brownies

The tang of lemon with chocolate is right up

there with the tart of raspberries paired with

chocolate!  

One of our favorite places for pizza is

Pizzeria Limone and they have a lemon

frosted deep, dark and rich brownie

that I just can't get enough of, so I

decided to make a copycat recipe.

These were easy to make and they have just the right

amount of lemon to give it that punch against

chocolate.  If you like lemon and chocolate together,

these are going to become your favorite go to brownies.

I made mine is a huge 12x18 inch pan, so I tripled

the brownie recipe.  That gave me about 60 brownies

and I only needed about 30 for a neighborhood

"Walk and Talk".  We do this during summer months

and two or three homes are designated as the stopping

spots on a Sunday evening.  Food is served at the spots

and neighbors take turns making the items.  I was asked

to bring brownies, and I wanted to bring something unique

as others were bringing brownies also.  

We also had a dinner for our Young Single Adult

group that we are in charge of, so I brought a huge

plate to that, as I had so many.  They were gobbled up

first thing at both places.  I did make a little sign

designating them as lemon brownies, as I have a

son who doesn't like lemon (can you imagine?) and

I didn't want them wasted.  

Brownie Recipe

(For a 12x18 metal pan - cut in half for a 9x13)

4 1/2 C. flour

1 1/2 C. cocoa

6 C. sugar

2 tsp salt

Mix the above with a whisk.

Stir together

3 C. vegetable oil

2 T. vanilla

12 eggs

Stir into the flour mix.  Add 3 C. semi-sweet

chips, or a combination of semi-sweet, milk, and

white.  The chips are optional, but make it really

chocolatey.  

Stir together.  Grease the bottom of pan and spread

batter in pan.  Smooth out.  Bake at 350 for 40-50 

minutes.  You can tell brownies are about done when

you begin to smell them.  

Let cool.

Lemon Cream Frosting

1 C. softened butter

6 C. powdered sugar

Rind from 2 large lemons, finely grated

Juice from 2 large lemons

Additional water or milk as needed

In a large mixing bowl, mix the butter, powdered sugar

and lemon juice and rind.  Add water or milk 1 T. at

a time until you get a nice soft consistency.  Beat for

about 5 minutes.

Spread evenly over cooled brownies.  Let sit until

the frosting develops a crust.

Chocolate Glaze

2 C. semi-sweet chocolate chips

1 C. butter

Melt together for 1 minute in microwave safe

bowl.  Remove and stir.  Melt for additional

30 seconds if needed.  Stir until smooth.  Pour over

the frosting and smooth lightly with an off-set spatula.

Refrigerate until chocolate is set.  

When you want to cut the brownies, let them come

to room temperature so that the chocolate doesn't

break while you cut them.  Run a sharp, long knife

under hot water and quickly wipe it dry with a paper

towel.  Make a lengthwise cut, then repeat the heating

and drying of the knife for every cut.  This will give

you beautiful sharp edges.

Store tightly covered.

These would be great with some ice cold lemonade

on a hot summer day!

Thanks for stopping by to visit.  I hope you try them.

Easy Lemon Bars

Lemon ranks right up there with chocolate

at 

Purple Chocolat Home

and these Easy Lemon Bars are ones that

will wet your appetite, and so easy to prepare.

I have been working on family histories and

after going back to Wisconsin for a family

reunion this summer, I started doing my Aunt Ionia's

history.  In 1990 we had video taped her telling

her life story.  

I came home and transcribed that.  

It wasn't that easy since it was on a VHS,

but my daughter found a VHS to DVD dubbing

machine at Wal Mart for $168 and with as

many that I needed to dub,  I decided it was 

cheaper than taking them out to have them

transferred.  Besides, I didn't know what was

on them - could have been the Knots Landing Finale

(ooh, that dates me!)

After I got that done, I began adding pictures.  I had

gathered a lot more pictures at the family reunion.  

Doing my Dad's life story (which is now at the publishers -

Lulu.com)

I realized pictures make the story, so all of our family

histories need to be redone, with pictures added, including

mine, which I wrote in 2000.

Anyway, Ionia was known as a great cook.  She

always collected recipes from others, made them

and then was willing to share the recipes with us.

She passed away in 2003 and my cousin put together

a book of memories from all of her nieces and nephews

and others, and included recipes that people submitted.

I am now in the process of adding those recipes to her

life history and want to add pictures to the recipes

(to entice people, you know), and this was one

of the first I have made to add to her history.

Easy Lemon Bars

1 pkg. lemon cake mix

1/2 C. melted butter

1 egg.

Mix the above and pat it into a 9x13 inch pan

that has been sprayed with Pam.

In a large mixing bowl, blend

1 can lemon frosting

8 oz. cream cheese, softened

2 eggs

Pour over the crust.  Bake at 350 for 30-40 minutes.

Let cool.

Frosting

1/4 C. butter, melted

2 C. powdered sugar

2 T. lemon juice

1 T. water, if needed to make it spreadable

Beat the above ingredients together to form a fluffy

frosting.  Frost.  Refrigerate until the frosting

and filling are set up, then cut using a knife

that is run under hot water and then dried off

with a paper towel.  Repeat the heating and drying

of the knife as you cut to get smooth and pretty

edges.

Refrigerate as these contain cream cheese.

The response I got as everyone sampled them was

Mmmmmmmm.....!

Lemon Iced Cookies and Lemon Shortbread Truffles

This was a week of garden parties and I was asked

to make these lemon cookies from Cook's Illustrated.

I am always a little nervous about making something

I haven't made before, but these turned out beautifully.

I have never liked refrigerator cookies as they don't stay

round and beautiful so I searched the internet for ideas

and someone suggested using a paper towel roll to

refrigerate the cookies in so that they retain their

roundness.

That worked perfectly.  I shaped the cookie dough into a log

and then wrapped it in parchment paper and placed it inside

the paper towel roll which I had opened up down the center

with a scissors.  

Yes!!  Nice and round refrigerator cookies.

The garden party had been scheduled for June but was rained

out.  I had promised that I would sugar some of my flowers

to top the cookies with, to add to the garden theme.  Well,

a month later, I hadn't pulled any of the pansies in the shady

areas, and I was able to have enough flowers to sugar for

two batches of cookies.  I added a few rose petals in to get

the pretty pink flowers, and I sugared some mint leaves.

The mint leaves are so fun, they are like a piece of mint candy. 

People thought they were too pretty to eat.  I 

had no problem eating a few.  These were perfectly

 lemon and soft and wonderful!

Lemon Iced Cookies Recipe

(from Cooks Illustrated)

3/4 C. granulated sugar

2 T. grated lemon zest plus 2 T. fresh lemon juice

1 3/4 C. unbleached flour

1/4 tsp. baking powder

1/4 tsp salt

12 T. cold unsalted butter, cut into 1/2 inch cubes

1 large egg yolk

1/2 tsp. vanilla extract

Glaze

1 T. cream cheese, softened

2 T. fresh lemon juice

1 1/2 C. powdered sugar

In a food processor, pulse the sugar and lemon zest until

the sugar looks moist.  Pulse in the flour, baking powder 

and salt.  Then add the butter and pulse it until it looks like

fine cornmeal.  In a small bowl, mix the lemon juice, egg yolk and vanilla.

Pour that in and pulse until mixed thoroughly and the dough forms

a ball.

Remove and roll into a log about 10 inches long.  Wrap the

log in parchment paper and place inside a paper towel roll

that has been cut lengthwise down the center.  Place in

the fridge for 2 hours or overnight.

Heat the oven to 350 and cover pans with parchment paper.

Slice the log of dough into 3/8 inch slices, turning the log a

quarter turn with every slice so the log doesn't flatten.

Place the cookies on the parchment paper and bake for 12-13

minutes.  I like a soft cookie with no brown edges.  They 

suggest baking at 375 for 14-16 minutes or until edges

are brown.  Everyone likes their cookies different, so adjust

your heat and cooking time.  I won't eat a cookie that has a

brown edge, so I chose lower heat and a lower cooking time.

Let cool on pan and then remove.

Stir the ingredients for the glaze together.

They call it a glaze, but it was more like a frosting.

Spoon a little on each cookie.  Garnish as desired.

I garnished with sugared flowers.

Refrigerate since there is cream cheese in the frosting.

Sugared Flowers

Choose fresh flowers and mint leaves that are pesticide free.

Rinse the flowers in a bowl of water.

In a small bowl, mix 2 T. water with 2 tsp. Just Whites - a powdered

egg white product that you can find in your baking aisle.

Mix it well, it will be lumpy at first, but keep mixing with

a fork or a small whisk.  When it is mostly blended,

pour it through a fine sieve.  You don't want lumps.

Dip both sides of the petal in the egg white mix, then gently blot off

any excess egg white mix.  You don't want blobs of sugar created by

too much liquid on the flower.

Hold the petals or leaves over a small bowl of sugar

and  sprinkle sugar on both sides.  Lay on parchment paper to

dry several hours or overnight.

I also brought Lemon Shortbread Truffles for

this garden party, and they were topped with

sugared violets that I had done earlier in the spring.

I had already blogged about these before, but they turned

out so much prettier with the violets on top, I had to

show them to you again.

(The table with the delicious Spa Waters made by Rache,l and my treats, before

more cookies and watermelon slices arrived.)

The party was at my friend Karen's beautiful home and yard.  Karen is a Master Gardener and taught us about Cottage Gardening.  Her yard is such a joy to be in.  She loves

to spend hours in her garden and even has an aviary.

It was such a treat to be taught about gardening by Karen,

and to share in the beauty of her home and garden. 

I hope you give these wonderful cookies a try.  You don't

have to have sugared flowers on top for them to taste fantastic.

There is just something about lemons and summer!!

I will be posting this with

Mosaic Monday

Foodie Friday

Share Your Cup Thursday

It's A Chocolate Festival - Dipping Chocolates

Here at Purple Chocolat Home 

we have been busy little elves

dipping, dipping, dipping

(and quite a bit of tasting, tasting, tasting too!!)

This year Mrs. Claus insisted that if 

you were going to walk away with a box

of chocolates, you had to help by making

some centers, so we ended up with

quite a few centers.

My sister in law from Seattle

even flew in for the fun.

After several days of creating centers

we began to dip and in an 8 hour

period we dipped over 1200+ chocolates!

Today I am going to share with you 

the recipe for this new creation of mine

Lemon Dreams.

Light, luscious and creamy, these

have the perfect amount of lemon.

I topped them with white edible glitter

(rainbow disco dust)

and an edible pearl.

These are super, super

easy to make.  No one would

guess they could be this easy.

Lemon Dream Centers

1 C. butter softened

1 jar lemon curd (I used Trader Joe's but I

also like Richardsons)

4 C. Powdered sugar

Dipping Chocolate

Edible pearls (optional)

Disco Dust (optional)

In mixing bowl, place all of the above

ingredients and mix with the whip until

fluffy and well blended.  

Place in a bowl, cover and refrigerate

overnight or for several days.  This makes

the center a little stiffer so you can work with

it.  

Dust hands with a light coating of flour and

spoon about a teaspoonful of the centers into

your palm.  Roll into a ball.  Place on a baking

sheet that has been dusted with a light coating 

of flour so the centers won't stick.  

Cover with plastic wrap and place the pan

in the refrigerator overnight.

Melt your chocolate and then temper it

by stirring gently but constantly until it

reaches about 90 degrees.  Use an instant

read thermometer to test that.  The chocolate

should harden within 1 minute after being 

dipped or you will end up with steaks.

Remove the centers from the fridge and dip

in the cooled chocolate.  Top with a pearl

while still wet and dust with the disco dust.

(You can also use molding chocolate -

it is easier to use and a lot of it is 

really good now.)

I will share more with you later,

but right now I have to run off to prepare for 

another Christmas party!

Frosty Lemon Ice

If you are planning a Labor Day celebration 

or an end of the summer party

I have the frosty cool drink for you!

This Lemon Ice is the easiest, most

refreshing drink you could whip up.

We enjoyed something like this 

poolside

this summer

and you know I had to come home and

try to recreate it.

Then we made it at Lake Powell a couple

of times and everyone loved it.

Soooo easy!

Frosty Lemon Ice Recipe

1 container (1.75 quarts) vanilla ice cream

(I like to use Dreyer's Slow Churned - half the fat!)

12 oz. lemonade concentrate (thawed)

raspberry syrup for a garnish

Pour the thawed lemonade concentrate into 

your blender container.

Soften the ice cream by placing the container in

the microwave for 45 seconds.  Scoop the whole

container of ice cream into the blender.  Use your

ice or liquefy setting and blend.  If it is a little thick

you can thin it with 1/2 C. Sprite or 7 Up.

Pour into glasses.  Garnish with raspberry sauce

if desired.  You can also pour a little raspberry sauce

in the bottom of the glass if desired.

Serve with a straw and a spoon. 

I got these cute flat spoons at the grocery store in

bright colors.  They are Diamond Brand

Slider Ice Cream Spoons 

and come 24 to a pack in aqua, pink and green.

The raspberry sauce is from Costco, it is

Red Raspberry Kodiak Syrup.  My sister

in Texas said she couldn't find it at her Costco,

but if you can find it, it is fabulous, quick

raspberry sauce.

Give this one a try.  I can't get enough of it

and using low-fat ice cream, I don't feel

nearly as guilty eating it!!

I will be posting this with

Foodie Friday

On The Menu Monday

Raspberry Lemon Mousse Mini Cakes and A Giveaway

Any mini dessert is just the rage whether at restaurants 

or at home and especially here at 

Purple Chocolat Home.

Did you know that March 4th is National Pound Cake Day?

I was honored to be contacted by Sara Lee (yes, THE Sara Lee)

to create a recipe using one of their ready made pound cakes

to help celebrate National Pound Cake Day.

Of course my mind started spinning about all of the fun

things I could do with Sara Lee Pound Cakes.  

I had made the Valentine's Petit Fours and found

their pound cake to be so much fun to work with.

It is flavorful and has such a great, firm texture.

What better flavors than raspberry, lemon and cream

to go along with a Sara Lee All Butter Pound cake!

I began by cutting the cake loaf into thirds and then turning those

thirds on their sides and cutting them into thirds again.  Use

a bread knife.  Keep the bottom crust on but cut the rounded

top crust off before you cut the last third.

So each third will give you three slices of cake.

Using a 2 1/4 inch round cookie or biscuit cutter,

cut each cake slice into a round.

You should now have three rounds for each third of the loaf.

Cut the center out of the third piece so that you end up with

a ring using a 1 1/4 inch cookie or biscuit cutter or as I did,

using the wide end of my largest frosting tip.

Now spread raspberry jam on the top and bottom pieces - the ones

without the hole in the center and then stack the middle piece

on the bottom piece.

Pipe your lemon mousse into the center and then place the top

on with the jam side down.

The towers are then frosted with additional lemon mousse.

When you slice into the mini cake you have a raspberry and lemon mousse

filled center.

Raspberry Lemon Mousse Mini Cakes

(Makes 6 mini cakes)

2 - 10.75 oz Sara Lee All Butter Pound Cakes, thawed

Raspberry jam

1 C. heavy whipping cream

1/2 C. lemon curd

Fresh raspberries

Powdered sugar

Raspberry Sauce if desired.

Prepare and slice the pound cakes as directed above.

You will end up with 18 rounds, six with holes in the

center and twelve without.

Set the cake aside.

In mixer bowl using a wire whisk beat the heavy

whipping cream with the lemon curd until soft peaks

form.  You will want it stiff enough to be able to frost

with.

Spread one side of the twelve rounds without holes

with raspberry jam.  Do not spread all the way to the

edge.  

Stack the center round with the hole on top of the

bottom round.  

Place half of the mousse in a pastry bag.

Pipe the mousse into the center of the cakes.

Top with the last round, jam side down.

Frost each cake with additional mousse.  I

sat mine on top of a tiny glass - like a shot glass.

Garnish with fresh raspberries and powdered sugar.

Serve with raspberry sauce if desired. 

Click here for a printable recipe.

This is so light tasting and refreshing, perfect for Spring celebrations.

So let me just tell you my taste tester's reactions -

My daughter and her boyfriend were fighting over their piece, even

grabbing the plate and running off with it.

I had already wolfed one down earlier in the day.

My hubby came home from work and I cut it in half

to show him how pretty it was (thinking I would get half)

and he gobbled the whole thing down saying, "That was

fantastic!"  Needless to say, this was a big hit here.

Thank you Sara Lee for asking me to participate.

Not only did Sara Lee send me a $50 Visa gift card and coupons

for participating,

they sent me a 

$50 Visa gift card and coupons

for a giveaway to my readers.

Tell me what creative recipe you would make

 with a 

Sara Lee Pound Cake by leaving

me a comment (and the recipe if needed)

and I will choose my favorite idea.  

The winner will

receive the $50 Visa gift card and coupons.  

All entries must

be received by Midnight March 9th.

Then I will make and feature the winning

recipe on my blog!

I will be posting this with

On The Menu Monday

Foodie Fridays