Lemon Coconut Bars

The weather is really starting to heat up, which means I’ve been moving away from chocolate. Something about 80 degree weather and no air conditioning makes me want fruit… Am I the only one that gets this way in the summer? If only I still had my ice cream maker! I may have to buy a new one to get through this New York heat.

Lemon Coconut Bars from Square Root of Pie

Lemon Coconut Bars
Makes one 9″x13″ pan. Can be gluten free.

Ingredients
for the crust
1 1/2 C flour (I used gluten free)
1/2 C powdered sugar
1 1/2 stick butter, cold
for the filling
4 eggs
1 1/3 C sugar
1/2 C lemon juice
1 tsp baking powder
1 C shredded coconut

Instructions
1.
Preheat oven to 350 F and lightly grease a 9″x13″ pan.
2. In a medium bowl, mix flour and powdered sugar, and cut in butter until a crumbly dough is formed.
3. Press dough into the bottom of the pan. Bake for 15 min.
4. While the crust is in the oven, beat eggs, sugar, lemon juice, and baking powder in a large bowl.
5. Pour lemon filling over baked crust. Sprinkle coconut on top.
6. Bake for another 20-25 minutes until filling is set. Let cool, slice, and enjoy.

Lemon Coconut Bars from Square Root of Pie

Chocolate Chip Pineapple Banana Bread

I’ve been so busy getting ready for my dance show that I’ve barely had time to bake! My show is next week, and I couldn’t be any more excited. My dance looks so great already, and I can’t wait to have it from an audience.

Anyway, I wanted to make banana bread but as usual I wanted to mix up the standard recipe. Usually I try to make banana bread with really overripe bananas, but the ones I had weren’t quite ripe enough. Instead of waiting around, I decided to add in the pineapple to add some extra sweetness to the bread. It turned out great!

Chocolate Chip Pineapple Banana Bread from Square Root of Pie

Chocolate Chip Pineapple Banana Bread

Ingredients
2 C flour
1 tsp baking soda
dash salt
1 stick butter
3/4 C brown sugar
2 eggs
3 bananas, mashed
1 8oz can crushed pineapple, drained
1/2 C chocolate chips

Ingredients
1.
Preheat oven to 350F.
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar. Mix in eggs.
4. Gradually mix the flour into the butter mixture.
5. Fold in bananas, pineapple, and chocolate.
6. Pour into a greased 8×8 pan. Bake 30-35 minutes, or until golden brown and a knife comes out clean. Enjoy!

Chocolate Chip Pineapple Banana Bread from Square Root of Pie

Glazed Lemon Sugar Cookies

Last weekend I went back to Pittsburgh to visit my friends and hang out during CMU Carnival. Obviously that meant I had to bring baked goods. So I went down the gluten free route so everyone could enjoy! They’re a little crumbly, but I think the glaze evens it out nicely. They definitely made a nice “thanks for letting me sleep on your futon for five nights” present!

Glazed Lemon Sugar Cookies from Square Root of Pie

Plus, a couple weeks ago I got this awesome cookie stamp at the Fab.com warehouse sale in Chelsea market for only $2! What a steal! I plan on making lots and lots of “EAT ME” cookies. My only regret is not buying the one that said “HOME MADE” to go with it!!

Glazed Lemon Sugar Cookies from Square Root of Pie

Glazed Lemon Sugar Cookies
Makes about 2 dozen large cookies. Gluten free. Adapted from here.

Ingredients
for the cookies
1 stick butter, room temperature
1/3 C coconut oil
1 1/4 C sugar
1 egg
1 1/2 tsp vanilla
juice of 2 lemons (minus 1 Tbsp for glaze)
zest of 1 lemon
3 1/2 C gluten free flour (I used Trader Joe’s)
for the glaze
1/2 C powdered sugar, sifted
zest of 1 lemon
1 Tbsp lemon juice

Instructions
1.
Preheat oven to 350F.
2. In a large bowl, cream butter, coconut oil, and sugar until blended.
3. Mix in egg, vanilla, juice, and zest.
4. Gradually add in flour, mixing well until dough is formed.
5. With a spoon or cookie scoop, form balls about 1.5 inch diameter and put on an ungreased cookie sheet. Flatten with your hand or a cookie stamp to about .5 inch thick.
6. Bake 15-18 minutes until browned on the edges.
7.  Transfer cookies to a wire rack. While they are cooling, make the glaze by whisking powdered sugar, juice, and zest until smooth.
8. Brush each cookie with a thick layer of glaze and let harden. Enjoy!

Glazed Lemon Sugar Cookies from Square Root of Pie

Apple Pie Scones

I realized that lately I’ve been making a lot a lot a lot of cookies. Not that there’s anything wrong with cookies. Of course there’s nothing wrong with a lot a lot a lot of cookies! But I wanted to switch it up and make something different.

Apple Pie Scones from Square Root of PieI usually stick with cookies for a couple of reasons: 1, they’re very sharable, and 2, they’re usually ready to eat fresh out of the oven. No waiting for them to cool so you can frost them like cupcakes. I guess in that way, these scones are very much like cookies. Cookies you can eat for breakfast! My favorite kind.

Apple Pie Scones from Square Root of Pie

Apple Pie Scones
Makes 8 big scones or 2 dozen mini scones.

Ingredients
2 1/2 C flour
2 tsp baking powder
dash salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1 egg
1 tsp vanilla
1/2 C milk
1 stick butter
1 large granny smith apple, diced small

Instructions
1.
Sift together dry ingredients in a large bowl.
2. Cut butter into the flour mixture and combine. It’s okay if some of the butter is still in small chunks.
3. In a medium bowl, whisk brown sugar, egg, vanilla, and milk. Pour into flour-butter mixture and begin working into a dough.
4. Mix in the apples. At this point you may want to add more flour if the dough is too sticky, or more milk if it is too thick.
5. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8 wedges. If making mini scones, cut each of the wedges into 3 smaller pieces.
6. Place scones on an ungreased baking sheet. If desired, brush the tops with milk and sprinkle with white sugar – this will give them a little crunch on top.
7. Refrigerate at least 30 min, or overnight.
8. Bake at 400F for 18-22 minutes.

Apple Pie Scones from Square Root of PieThese were really great fresh out of the oven and warm – I promise they taste just like apple pie!

 

Matcha Shortbread Cookies

I’ve been wanting to bake something with matcha for quite a while now, so this weekend I walked over to McNulty’s in the West Village to get some teas. They have just about every kind of tea you could ever imagine, all in huge jars so you can open them up and smell the tea inside. It’s tea heaven! I got some jasmine and almond teas for drinking, and matcha green tea for baking.

Matcha Shortbread Cookies from Square Root of PieI also had the awesome opportunity to test out a pair of Google Glass over the weekend, so naturally I took some hands-free photos while I was baking!

Matcha Shortbread Cookies from Square Root of PieIt was a little hard to pay attention to what I was doing but also point my head the right way to get the picture the way I wanted…

Matcha Shortbread Cookies from Square Root of Pie…but I did manage some pretty good action shots!

Matcha Shortbread Cookies from Square Root of Pie

Matcha Shortbread Cookies
Original here. Makes 3-4 dozen small cookies.

Ingredients
for the light green dough
1/2 C flour
1/4 tsp baking powder
3/4 tsp matcha powder
dash salt
1/2 stick butter, room temperature
3 Tbsp powdered sugar, sifted
1/4 tsp almond extract
for the dark green dough
1/2 C flour
1/4 tsp baking powder
1 3/4 tsp matcha powder
dash salt
1/2 stick butter, room temperature
3 Tbsp powdered sugar, sifted
1/4 tsp almond extract

Instructions
1.
Start with the light green dough. Mix flour, baking powder, matcha, and salt in a medium bowl. Set aside.
2. In a large bowl, cream butter and sugar. Add in almond extract.
3. Gradually mix flour mixture into butter mixture until combined to form a dough. Roll into a ball and set aside.
4. Repeat steps 1-3 for the dark green dough.
5. Divide the dough balls in half so you have four balls, two in each color. Roll out one of each color to about 1/8 inch thick. It helps to roll out the doughs in between two layers of plastic wrap.
6. Put the sheet of light green dough directly on top of the dark green. Roll up into a log carefully but tightly enough to avoid air bubbles. Wrap in plastic wrap, and put into the refrigerator.
7. Repeat steps 5-6 for the other two balls, so you have two logs. Chill for at least one hour. (You can also freeze them if you won’t be baking for a few days.)
8. Preheat oven to 350F. Line a cookie sheet with parchment paper or a silicone mat.
9. Slice off cookies from the log about 1/4 inch thick. Bake for about 10 min. Let cool, and enjoy!

Matcha Shortbread Cookies from Square Root of PieThey’re so cute, aren’t they? The swirl really makes these special, in my opinion. If that’s not really your thing, you can make the dough in all one color and save yourself a few steps. It will be just as delicious, I promise!

Matcha Shortbread Cookies from Square Root of Pie

 

Almond Cookies

Chinese New Year is coming up this Friday! It’s the year of the horse. Some of you might celebrate, some of you might not, but anyone can still enjoy some yummy Chinese cookies this week!

Chinese Almond Cookies from Square Root of Pie

These have a really interesting texture: crisp, flaky, dense, and melt in your mouth all at the same time. But there really isn’t much to them!

Chinese Almond Cookies from Square Root of Pie

Chinese Almond Cookies
Makes 2-3 dozen.

Ingredients
2 C ground almond meal
2 C flour
3/4 C powdered sugar, sifted
dash salt
1 C light oil
1 egg, beaten
red food coloring – optional

Instructions
1.
Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. In a large bowl, mix together dry ingredients.
3. Slowly add in oil, mixing well until a paste forms. It will be slightly crumbly but you should be able to form it into a ball without it falling apart.
4. Roll into 1 inch balls and place a couple of inches apart on cookie sheet. Slightly flatten.
5. Dip the back of a chopstick in food coloring and press into the center of each cookie.
6. Brush tops with egg.
7. Bake for 15-20 min until golden brown, rotating halfway through. Let cool and enjoy!

Chinese Almond Cookies from Square Root of Pie

 

Happy Chinese New Year! 恭喜发财!

Chocolate Chip Cranberry Pecan Cookies

Happy first post of 2014! WOW! Can you believe I’ve been blogging since 2011? I really can’t… It doesn’t feel like that long at all. Looking back though, since I started this blog I’ve been baking in SIX different kitchens! My parents’ house, two college apartments, two places I just lived in for a summer, and my new apartment here in New York. Wow, I need to stop moving!

Chocolate Chip Cranberry Pecan Cookies from Square Root of Pie

These cookies are thick and chewy – just the way chocolate chip cookies should be. Yum! If you’re not a big fan of pecans or cranberries, feel free to throw in some of your favorites: walnuts, M&Ms, peanut butter chips, MORE chocolate chips… anything you want!

Chocolate Chip Cranberry Pecan Cookies from Square Root of Pie

Chocolate Chip Cranberry Pecan Cookies
Makes about 2 dozen.

Ingredients
1 1/4 C flour
1/2 tsp baking soda
dash salt
1 stick butter, room temperature
1/2 C sugar
3/4 C brown sugar
1 egg
1 tsp vanilla
1 C semisweet chocolate chips
1/2 C dried cranberries
1/2 C chopped pecans

Instructions
1.
Preheat oven to 350F.
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a larger bowl, cream butter and sugars. Beat in egg, then vanilla.
4. Gradually add flour to the butter mixture until the dough is formed.
5. Mix in chocolate, cranberries, and pecans.
6. Drop spoonfuls onto a cookie sheet at least 2 inches apart. Bake for 16-18 minutes, rotating halfway through.
7. Let cool on a wire rack and enjoy!

Chocolate Chip Cranberry Pecan Cookies from Square Root of Pie