I looooovvvvvvvvvvvvveeeeeeeeee lemon. I lovvvvvvvvvvvvvveeeeeeeeeee cheesecake. I LOVE THESE LEMON CHEESECAKE BARS. Basically, this is a slice of pure dessert heaven. That's about all I can say. You need to try these or else your life shall not be complete. 


print recipe

Lemon Cheesecake Bars
delicioussss.
Ingredients
  • 3/4 Cup Butter, chilled
  • 2 Cups Flour
  • 1/2 Cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • C H E E S E C A K E
  • 8 oz, softened Cream Cheese
  • 1/2 Cup Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla
  • L E M O N - L A Y E R
  • 4 Eggs
  • 1 1/4 Cup Sugar
  • 3/4 Cup Lemon Juice
  • 1/3 Cup Flour
Instructions
C R U S T : 1. Preheat oven to 325 2. Cut butter into pieces 3. In food processor (or by hand), mix all the ingredients for crust until it forms a crumbly mixture 4. Press crumble evenly into 9x13 pan. Bake for 12 minutes. Remove from oven. C H E E S E C A K E : 1. In medium bowl, blend cream cheese until smooth. Add sugar and mix well. Then stir in the rest of the ingredients. 2. Pour cheesecake layer over the hot crust. 3. Bake 15 minutes. 4. Remove from oven and lower oven temperature to 300. L E M O N - L A Y E R : 1. In a bowl, mix together sugar and eggs until combined. 2. Stir in lemon juice and flour. 3. Pour gently over the baked cream cheese layer (if you pour fast, you'll burst your cream cheese layer). 4. Bake at 300 for 25 minutes 5. Cool for an hour, then refrigerate. Can be served then, but tastes best chilled. 6. Sprinkle powdered sugar over the top and enjoy. 7. Like seriously, enjoy. Recipe from : http://www.yourhomebasedmom.com/lovely-lemons-lemon-cheesecake-bars/
Details
Prep time: Cook time: Total time: Yield: 9x13 pan






lemon cheesecake bars


I looooovvvvvvvvvvvvveeeeeeeeee lemon. I lovvvvvvvvvvvvvveeeeeeeeeee cheesecake. I LOVE THESE LEMON CHEESECAKE BARS. Basically, this is a slice of pure dessert heaven. That's about all I can say. You need to try these or else your life shall not be complete. 


print recipe

Lemon Cheesecake Bars
delicioussss.
Ingredients
  • 3/4 Cup Butter, chilled
  • 2 Cups Flour
  • 1/2 Cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • C H E E S E C A K E
  • 8 oz, softened Cream Cheese
  • 1/2 Cup Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla
  • L E M O N - L A Y E R
  • 4 Eggs
  • 1 1/4 Cup Sugar
  • 3/4 Cup Lemon Juice
  • 1/3 Cup Flour
Instructions
C R U S T : 1. Preheat oven to 325 2. Cut butter into pieces 3. In food processor (or by hand), mix all the ingredients for crust until it forms a crumbly mixture 4. Press crumble evenly into 9x13 pan. Bake for 12 minutes. Remove from oven. C H E E S E C A K E : 1. In medium bowl, blend cream cheese until smooth. Add sugar and mix well. Then stir in the rest of the ingredients. 2. Pour cheesecake layer over the hot crust. 3. Bake 15 minutes. 4. Remove from oven and lower oven temperature to 300. L E M O N - L A Y E R : 1. In a bowl, mix together sugar and eggs until combined. 2. Stir in lemon juice and flour. 3. Pour gently over the baked cream cheese layer (if you pour fast, you'll burst your cream cheese layer). 4. Bake at 300 for 25 minutes 5. Cool for an hour, then refrigerate. Can be served then, but tastes best chilled. 6. Sprinkle powdered sugar over the top and enjoy. 7. Like seriously, enjoy. Recipe from : http://www.yourhomebasedmom.com/lovely-lemons-lemon-cheesecake-bars/
Details
Prep time: Cook time: Total time: Yield: 9x13 pan






As you see, I did change this up a little..I used a chunkier marker for the outlining and I also filled in the flower pots. The chunkier outline turned out well, but the cactus would look nicer, I think, with more detail. I actually did this on a normal index card because I'm sending in through the mail—it held the paint really well! This was a super simple watercolor and took barely any time and I could use the same green watercolor by just adding more paint to the same palette.



watercolor cactus

As you see, I did change this up a little..I used a chunkier marker for the outlining and I also filled in the flower pots. The chunkier outline turned out well, but the cactus would look nicer, I think, with more detail. I actually did this on a normal index card because I'm sending in through the mail—it held the paint really well! This was a super simple watercolor and took barely any time and I could use the same green watercolor by just adding more paint to the same palette.




These were delicioussss.  I thought the brownie itself was a little dry, but that is totally a matter of preference.  I kind of like my brownies to be chocolate-fudgieness.  Oh, and feel free to add more salt to the caramel!  I have been on a no-sugar diet for six days out of each week, Saturday is splurge day.  So, I knew I wanted something realllllly good and decadent.  I couldn't find exactly what I wanted, so I mixed together two recipes (which just happened to be from the very same blog!).

Here are the links:

And, here is the recipe (the print button is over on the right -->



print recipe

chocolate cheesecake salted caramel brownies
Note: I doubled the brownie ingredients and baked in a 9x13".
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chip
  • C A R A M E L:
  • 3/4 cup sugar
  • 3 tablespoons corn syrup
  • 4 tablespoons butter
  • 3 tablespoons heavy cream
  • 1/2 teaspoons salt
  • 1/4 teaspoon vanilla
  • C H E E S E C A K E:
  • 8oz cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
Instructions
Preheat oven: 350 degrees. Brownie batter: in a pot, mix sugars and butter -- medium heat, stir until butter is melted. Cool slightly, then add eggs and vanilla. Next, add dry ingredients and then fold in chocolate chips. Pour into greased, glass pan. Cheesecake: mix together all ingredients in a bowl, pour over brownie batter and swirl with a knife. Caramel: Combine the sugar and corn syrup and cook over medium heat on the stove, stirring occasionally. It will melt, then become honey colored and from there you'll have to watch very closely as it turns from a golden honey color to an ambery caramel color. As soon as it's caramel colored, add the butter and stir until bubbling subsides. Add the cream and stir until well combined and bubbling subsides. Add the salt and vanilla. Set aside to cool.
Details
Prep time: Cook time: Total time: Yield: 8x8 pan





chocolate cheesecake salted caramel brownies


These were delicioussss.  I thought the brownie itself was a little dry, but that is totally a matter of preference.  I kind of like my brownies to be chocolate-fudgieness.  Oh, and feel free to add more salt to the caramel!  I have been on a no-sugar diet for six days out of each week, Saturday is splurge day.  So, I knew I wanted something realllllly good and decadent.  I couldn't find exactly what I wanted, so I mixed together two recipes (which just happened to be from the very same blog!).

Here are the links:

And, here is the recipe (the print button is over on the right -->



print recipe

chocolate cheesecake salted caramel brownies
Note: I doubled the brownie ingredients and baked in a 9x13".
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chip
  • C A R A M E L:
  • 3/4 cup sugar
  • 3 tablespoons corn syrup
  • 4 tablespoons butter
  • 3 tablespoons heavy cream
  • 1/2 teaspoons salt
  • 1/4 teaspoon vanilla
  • C H E E S E C A K E:
  • 8oz cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
Instructions
Preheat oven: 350 degrees. Brownie batter: in a pot, mix sugars and butter -- medium heat, stir until butter is melted. Cool slightly, then add eggs and vanilla. Next, add dry ingredients and then fold in chocolate chips. Pour into greased, glass pan. Cheesecake: mix together all ingredients in a bowl, pour over brownie batter and swirl with a knife. Caramel: Combine the sugar and corn syrup and cook over medium heat on the stove, stirring occasionally. It will melt, then become honey colored and from there you'll have to watch very closely as it turns from a golden honey color to an ambery caramel color. As soon as it's caramel colored, add the butter and stir until bubbling subsides. Add the cream and stir until well combined and bubbling subsides. Add the salt and vanilla. Set aside to cool.
Details
Prep time: Cook time: Total time: Yield: 8x8 pan





Latest Instagrams

© Pin it. Make it.. Design by Fearne.