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

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

Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

Lemon Pepper Kale Chips

After an extremely long vacation, I’ve been back in the States for about a week and a half now. I had an amazing time, but I’m really happy to be home – traveling is exhausting! This was my first time backpacking. I went to England, The Netherlands, Denmark, Belgium, France, Spain, Italy, Switzerland, Germany, Austria, Czech Republic, Hungary, and Turkey! I got to meet a lot of awesome people from all over.

Now I’m just at home relaxing for a bit before I move to New York City and start my new life. I have a lot of free time, so I’m trying to take advantage of it while I can! Unfortunately, sitting around the house with the television on leads to a lot of snacking…

Lemon Pepper Kale Chips from Square Root of Pie

This snack is a tasty, healthy alternative to potato chips. It definitely fulfills your craving for crunchy, salty foods, but without all the guilt.

Lemon Pepper Kale Chips from Square Root of PieI have to say, I’m usually not much of a kale fan… it’s too bitter! A little bit of kale, okay. But a whole kale salad? Never in a million years! I can’t do it! I know it’s good for me, but I can’t eat it. Kale chips on the other hand… I can eat a whole batch of these all by myself.

Lemon Pepper Kale Chips
Vegan, gluten free.

Ingredients
1 bunch kale, washed and dried
1-2 Tbsp lemon olive oil
salt
fresh cracked pepper

Instructions
1.
Preheat oven to 300F. Line a baking sheet with parchment paper.
2. Remove stems from kale and cut leaves into 1 1/2 to 2 inch pieces. (The leaves will shrink in the oven, so cut pieces bigger than you want your chips!)
3. Put kale in a large bowl. Drizzle with olive oil, and toss to coat evenly.
4. Spread out kale on the baking sheet. Sprinkle with salt and pepper.
5. Bake for 25-30 min, until crisp.

Lemon Pepper Kale Chips from Square Root of Pie

I love these with the lemon olive oil! It really gives it a nice flavor. If you don’t have any, you can always use regular olive oil with a bit of lemon juice, or experiment with other flavors!

Lemon Pepper Kale Chips from Square Root of Pie

Black Cherry Almond Chocolate Chip Muffins

I’m done with final exams! Hooray! Only a few days left until graduation, and I’m getting very excited.

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

During finals week, there are always free muffins before the early morning finals. A couple of my friends were sad there weren’t any GF muffins, so since I had leftover flour after making cookies, I decided to make them some GF finals exam muffins!

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

Black Cherry Almond Chocolate Chip Muffins
Gluten free. Makes one dozen.

Ingredients
1 1/2 C gf all-purpose flour
1/2 C almond flour
1 Tbsp baking powder
dash salt
1/2 C sugar
1 egg
1/4 C oil
3/4 tsp almond extract
1 C black cherry Greek yogurt
1/4 C milk
1/3 C chocolate chips

Instructions
1.
Preheat oven to 350F. Line a muffin pan with paper liners.
2. In a large bowl, sift together flours, baking powder, and salt. Set aside.
3. In a smaller bowl, mix sugar and egg. Add oil, extract, yogurt, and milk.
4. Add wet to dry and mix until combined. Fold in chocolate chips.
5. Bake 20-25 min until browned.

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

Triple Chocolate Espresso Cookies

The school year is coming to an end… finally! I just passed the two week mark until graduation. WOOHOO! I don’t have much going on during finals week, so hopefully that means I’ll have time to bake a lot and use up all of my ingredients before I move out.

Triple Chocolate Espresso Cookies from Square Root of Pie

I made these cookies as a thank you to my dancers for a great semester and brought them to our last rehearsal. The show was great and I was so happy! And I know they were very happy with the cookies too ;)

Triple Chocolate Espresso Cookies
Makes about 1 1/2 dozen.

Ingredients
1/2 C butter, softened
1/2 C sugar
1/2 C brown sugar, packed
1 egg
1 tsp vanilla
1 1/2 C flour (GF or regular all-purpose)
1/2 tsp baking soda
dash salt
1 Tbsp finely ground coffee
1/3 C white chocolate chips
1/3 C milk chocolate chips
1/3 C Sno-Caps or other chocolate chips

Instructions
1.
Preheat oven to 350F. Lightly grease a cookie sheet.
2. In a large bowl, cream butter and sugars with an electric mixer. Add egg and vanilla and combine.
3. In a medium bowl, sift together flour, soda, salt, and coffee.
4. Gradually sift dry into wet.
5. Fold in chocolate chips.
6. Place spoonfuls on cookie sheet at least 2 inches apart. Bake 10 minutes until browned. Cool before serving.

Triple Chocolate Espresso Cookies from Square Root of Pie

I made one batch with regular flour, and one batch with GF flour… both came out great! The GF cookies were actually a little fluffier than the regular ones, which came out more crunchy, but both were delicious.

Triple Chocolate Espresso Cookies from Square Root of PieGood luck on finals if you have any! I’ll bring you recipes for some stress-relieving treats soon, I promise!

 

Chocolate Coconut Oatmeal Cookies

Since discovering I have a few friends who can’t eat gluten, I’ve really enjoyed trying different gluten free recipes, like my brownies and pizza. These cookies were supposed to be gluten free… then I found out not all oats are created equal. Whoops. But they were really delicious, so next time I’ll have to get some specifically GF oats so I can share with my GF friends!

Chocolate Coconut Oatmeal Cookies at Square Root of Pie

Chocolate Coconut Oatmeal Cookies
Makes about 2 dozen. Gluten free.

Ingredients
1/2 C GF oats
3/4 C GF oat flour (you can buy this or make by putting oats in a food processor)
1 Tbsp corn or potato starch
1/2 tsp baking powder
dash salt
1 stick butter
1/3 C sugar
1/4 C packed brown sugar
1 egg
1 tsp vanilla
1 Tbsp milk
1/2 C chocolate chips
1/2 C shredded coconut

Instructions
1.
Preheat oven to 350F. Lightly grease a baking sheet or line with a silicone mat.
2. In a large bowl, combine oats, oat flower, starch, baking powder, and salt. Set aside.
3. In a smaller bowl, cream butter and sugars. Add egg and vanilla.
4. Slowly add wet to dry. Add milk if mixture seems too dry.
5. Fold in chocolate and coconut.
6. Drop spoonfuls on baking sheet at least an inch and a half apart. Bake 15 min. Cool before serving.

Chocolate Coconut Oatmeal Cookies at Square Root of PieWarning: these are very addictive! You might not want to share ;)

Chocolate Coconut Oatmeal Cookies at Square Root of Pie