Monday, March 28, 2016

Pineapple, Coconut, Lemon Bars


I knew it was an eventful week and that I've had a ton on my mind, but when I found myself curled up in a little ball under the blankets at 2 o'clock this afternoon I had to accept the fact I was indeed wore out.  I think work, prepping for Easter, getting ready for vacation, and too much stress in general finally got the better of me.  We had a lovely Easter and I hope all my guests enjoyed themselves, but each year it seems to get harder and harder to do what I've done in the previous years.  

There were goodies galore and savories to spare.  If I must come clean here you should know the dessert menu always gets written first and the savories are just an afterthought.  I felt a Lemon-Blueberry Flan Bundt Cake was in order, and that Brownie-Chocolate Mousse Trifles couldn't hurt, it wouldn't be the same without Carrot Cake Cupcakes with Cream Cheese Buttercream.  The little ones would probably love some chocolate dipped Krispie Treats covered in sprinkles.  Hopefully you are beginning to sense my affliction here.  Only when I've fully engrossed myself in pounds of butter, bars of chocolate, and bags of sugar do I start to ponder that people may actually want some food to go with their dessert.  Folks tend to show up over here like starved animals and expect the full spectrum, you know real people food like ham, quiche, lasagna, stuffed chicken breasts, salads, etc. and I usually oblige.

I used my meditation session this afternoon to contemplate the fact that I may indeed need to make some contingency plans for the years to come.  Why can't I just be one of those folks who grabs the boxed ham dinner at the supermarket and goes on her merry little way?  Why not, indeed?

On to some much lighter and lovelier happenings; my sweet friend Becky of Baking and Cooking a tale of two loves celebrated a birthday last week and after us discussing some great uses for freeze dried fruit, I thought I'd hook her up with some packs of the stuff and some of these Pineapple, Coconut, Lemon Bars to go with.  I found a lovely recipe over on Averie Cooks and adapted it to highlight the dried fruit I've been eating by the shovel full these days.


Pineapple, Coconut, Lemon Bars
Crust:
½ cup unsalted butter, (1 stick) – cut into 1-inch pieces
1-cup all-purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
Filling:
1 large egg
½ cup granulated sugar
1/3-cup sour cream
2 ounces fresh lemon juice (Meyer lemons preferably) (2 juicy lemons should do)
Zest from 1 lemon
1 ½ teaspoons pure vanilla extract
¼ cup all-purpose flour
Also need:
6 ounces dried baby pineapple, cut in ½-inch sized pieces
2 ounces roasted coconut chips

Preheat oven to 350 degrees F.

Line an 8-inch x 8-inch baking pan with aluminum foil and spray with cooking spray.  Set aside.

In the bowl of a food processor add ½ cup butter, 1-cup flour, ½ cup sugar, and ½ teaspoon salt and pulse to combine until the mixture is the size of large crumbs.  Or you can use a bowl and two knives cutting the butter to achieve the same result.  Reserve ¾ cup of the crumbs and put the rest in the baking pan and pat down.  Bake crust 10 minutes.

Combine in mixing bowl 1 egg, ½ cup sugar, 1/3-cup sour cream, lemon juice, zest, vanilla, and flour.  Mix well to combine. 

On top of cooked crust layer the dried pineapple and coconut.  Pour the filling over the top and evenly spread rest of crumbs over the top.

Return to oven and bake 35 minutes longer.  Let cool completely before removing from pan and cutting.

I'm not sure which I enjoyed more the nap or these bars, but I think it's a very close competition.

Enjoy,

Gina

3 comments:

  1. These bars look fabulous, I love the tropical flavors! I could go for one (plus a good nap!) this afternoon ;).

    ReplyDelete
  2. Love these bright, delicious and healthy bars!

    ReplyDelete

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