Creamy Lemon Crumb Squares

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12

Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/

Chocolate Truffles with Sea Salt

Prep Time: 2 Hours
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 36

Ingredients
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
1 can (14 Oz) Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
8 ounces, weight Meltable Milk Chocolate
Sea Salt
Preparation Instructions
Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.

http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/

Tres Leches Cake

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk

1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream

1 pint heavy cream, for whipping
3 tablespoons sugar

Preheat oven to 350 degrees.
Spray 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl.
Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
Pour egg yolk mixture over flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.
Bake for 35 to 45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Delicious!

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

Pioneer Woman’s Key Lime Pie

Preheat oven to 350 degrees.

Crust
18 graham crackers (the 4-section large pieces)
1/3 cup sugar
1/3 cup melted butter

Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

Filling
1 heaping tablespoon lime zest
1/2 cup lime juice
2 egg yolks
1 14-ounce can sweetened condensed milk

Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

Enjoy every single bite!

http://thepioneerwoman.com/cooking/2009/06/key-lime-pie-sorta/