A confession...

I have a confession...I love all things pumpkin. Pumpkin pie, pumpkin bread, pumpkin cheesecake and the list goes on and on. Basically, if it contains pumpkin I will most likely love it. So the other day while at the Pioneer Woman's blog I saw this on her scrolling homepage and had to check it out: A Tasty Recipe: Pumpkin Creme Pie. I immediately printed it out and decided that I would have to try it at some point this week. I was so excited to try this that I came home from work and after fixing dinner for the family I set about to make these. And let me tell you something, they are super yummy. I know that I say that everything is yummy but these are no joke. I followed the recipe as it was written instead of tweaking it. My only complaint about the recipe was/is that it only made enough to have about 12 creme pies. Which is nowhere near enough for us. Even my husband, who doesn't care for anything pumpkin related, said that these were really good.

I'm not going to copy the recipe here because you can just click the link above and it'll take you right to it.

Here's my finished product:

Lemon Squares

Let me begin this post by apologizing for my lack of posting lately. It's not that I haven't been baking-because I have-it's just that I haven't been baking anything new/not from a box. Last night changed that though. I've had some lemons sitting around for a few days and my husband's kept asking when was I going to make some lemon squares so in between football games yesterday afternoon I made these.
I typically don't care for anything lemon related and every time I make a batch of lemon squares I taste them and every time I say the same thing: "yep, still don't like them". However, yesterday was different. After I took these out of the fridge and tried a bite of one of my husbands I had a change of heart. Something about this batch was different and they turned out really good.
Lemon Squares (recipe courtesy Emeril Lagasse 2004 via Food Network website)

Ingredients:

1 3/4 cups all purpose flour
1/2 cup confectioners' sugar plus extra for dusting
1 1/2 sticks unsalted better cut into pieces
4 large eggs
1 1/2 cup granulated sugar
2/3 cups freshly squeezed lemon juice (I used the juice of 3 lemons and then added lemon juice for the remainder)
1 tablespoon finely grated lemon zest
1 teaspoon baking powder
pinch of salt

Directions:

Preheat oven to 350 degrees F

Line a 9x13 inch sheet pan with aluminium foil

In a bowl combine 1 1/2 cups of the flour with 1/2 cup of the powdered sugar. Cut in the butter until the mixture resembles fine crumbs. Press in an even layer into the bottom of the pan and bake until pale tan, about 20 minutes. Reduce the oven temperature to 325 degrees F.

While the crust is baking prepare the filling. In large bowl beat the eggs and granulated sugar until pale yellow and frothy. Add the remaining 1/4 cup of flour and the remaining ingredients and combine. Pour over the warm crust and bake until set 20-25 minutes.

Cool completely on a wire rack. Dust with confectioners' sugar before cutting with a sharp knife in to squares.