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.

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

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.

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

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.

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

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.

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

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

Lemon Bundt Cake

This might be my last post for a little while… In about a week and a half, I’m leaving for a Europe! I’ll be traveling all over for almost 3 months, stuffing my face all along the way. Probably no baking though, unfortunately, and also probably no blogging…

Anyway, I’ve been at home laying around watching TV since graduation. It’s been nice! Finally worked up the motivation to bake yesterday, not to mention there was a huge bowl of lemons staring me in the face, so I decided to bake this.

Lemon Bundt Cake from Square Root of Pie

Lemon Bundt Cake
Makes one bundt cake or two loaves. Adapted from Center Stage Wellness.

for the cake
3 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 sticks butter, room temperature
2 C sugar
4 eggs
1/3 C lemon zest
1/4 C lemon juice
3/4 C milk
1 tsp vanilla
for the syrup
1/2 C lemon juice
1/2 C sugar
for the icing
3 Tbsp lemon juice
~2 C powdered sugar

Preheat oven to 350F. Grease baking pans.
2. In a medium bowl, sift flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream together butter and sugar until combined. Add each egg one at a time, mixing in afterward. Mix in lemon zest.
4. In a small bowl, stir lemon juice, milk, and vanilla.
5. Alternate adding flour and liquid to the butter/sugar mixture, mixing continuously, until all ingredients are combined.
6. Bake 45-60 min.
7. While cake is cooling, make the sugar by dissolving sugar in lemon juice in a small saucepan over medium heat.
8. Remove cake from bundt pan and set on a wire rack over a tray. Poke holes all over the top with a toothpick, then pour syrup over the top. Let cool completely.
9. For the icing, sift powdered sugar over lemon juice and stir, continuing to add powdered sugar until desired consistency is reached. Drizzle over cake.

Lemon Bundt Cake from Square Root of Pie

I’ve actually made this cake a couple times before with rave reviews, but never had a chance to eat any. I made sure to eat the first slice of this one, and it was delicious!

Lemon Bundt Cake from Square Root of Pie

Back to the Snow

Leaving California is always hard, especially when I know there’s snow waiting for me back in Pittsburgh. Earlier this week the temperature got down to single digits in the daytime, and we’ve got huge icicles hanging right above our front door! It’s miserable.

strawberry sconeI had a class canceled the other morning, so I decided to make some breakfast for my roommates with some leftover fruit I had sitting in the fridge. These came out great! Perfect use of my extra hour.

Strawberry Scones
Makes 8 scones.

3 C flour
1/3 C sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1 stick butter, cold
1 egg
zest and juice of 1/2 lemon
1/3 C milk
~3/4 C diced strawberries

Preheat oven to 350F. Lightly grease a baking sheet.
2. In a large bowl, sift together dry ingredients.
3. Cut butter into flour mixture until completely combined. It should be crumbly.
4. In a small bowl, whisk together eggs, milk, and lemon.
5. Add milk mixture and strawberries to the dough, kneading until combined. Add flour as necessary.
6. Press dough to a disk about 1 inch thick. Slice into 8 wedges.
7. Bake 15-20 min. Serve warm with butter, honey, or applesauce.


Disasters in Food

Let me preface this post by saying that I’m moving out in a week. A few days after that, I’m leaving the country. So the last thing I want to do is collect things in my kitchen.

I really wanted to bake today, but I only had about 2/3 cups of flour left and I didn’t want to buy more. I found a recipe for strawberry lemonade cupcakes I wanted to try, and decided to cut it in half – only make six cupcakes. My mom always says sometimes things can go wrong when you scale down a recipe even if you keep the proportions the same, but I figured, hey? It’s just cupcakes. It should be fine.

So I got my fruit…


And I made my batter…

And I baked my cupcakes (look, that’s me in the teapot!)…

And then I took the cupcakes out of the pan. This is when things went wrong. See, I really like using silicone pans – you don’t have to use paper liners or grease it or anything. If I had baked these with regular paper liners, all would’ve been fine. Sure, they would’ve been pretty messy to eat, but they would still taste good. But with this, when I took them out of the pan, they fell apart. The top half completely separated from the bottom on every single one! I even tried transferring them to individual silicone liners, but it still didn’t work right. But the cake still tasted good, so I decided to go ahead and crumble up the cake for cake pops. I should’ve quit while I was ahead.

So I crumbled…

And I made the strawberry lemon buttercream frosting, so delicious…

And then, as cake pops usually go, I mixed the frosting into the cake. Unfortunately, still flustered over the previous mishap, right off the bat I put way too much frosting into my cake. It turned to mush. But I thought, it’s okay. It sucks, but it’s okay. Let’s put it into the freezer for awhile and see if it helps. And it did! It helped a lot. So I made my cake balls, dipped them in white chocolate and had cake pops. I even photographed them all pretty.

Then I ate one. It was like sugar-butter on a stick. No wonder they were so mushy.

The moral of the story: Don’t cut already small recipes in half. And when you do, use paper liners.