About Alyssa G

Googler. Blogger. World traveler. Coffee drinker. Cupcake maker.

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