Monday, February 9, 2009

Mediocrity at Its Finest

In an effort to become more health conscious, and consequently thinner, my sister and I have decided to reduce our treat making to once a week. We've chosen Sunday as treat making day. The idea behind this is that we make a super yummy treat Sunday evening and that indulgence allows us to get through the week being a little more reasonable about our treat intake. Sounds plausible, right? So far "super yummy" eludes me.

Here's the leader board: You know from a previous post about the cupcake debacle of a few weeks ago. The following week's confection was okay, but not as good as it could have been because my friend Mindi omits an ingredient when she gives out her recipes so only she can make the absolutely sublime version (theory only, it's presently unconfirmed). Last week's concoction, Chewy Rolo Something or Other, wasn't even worth a photo, and yesterday's attempt is only being mentioned for the weird factor. I give you...Cream Cheese Lemon Bars with Kit Kat crust:


CRUST:Five 1.5oz. Kit Kat Bars (or about 14 mini-sized Kit Kat Bars)
FILLING: 8 ounces cream cheese, at room temperature2 cups powdered sugar, measure then sift1 large egg2 Tbs fresh lemon juice1 tsp lemon extract1½ tsp lemon zest
TOPPING:1/3 cup all-purpose flour1/3 cup granulated sugar½ tsp additional lemon extract2 Tbs butter, softened
1. Preheat oven to 400°F.
2. Prepare the crust: In the food processor, finely chop the Kit Kat Bars. Spread evenly in the bottom of an 8×8-inch square pan. Bake for 5 minutes. Set aside.
3. Prepare filling: In a large bowl with electric mixer, blend cream cheese on high. Add powdered sugar and egg and beat until smooth, scraping down the sides of the bowl. Add lemon juice, lemon extract and lemon zest, and mix well. Pour filling evenly over Kit Kat crust.
4. Prepare topping: In a medium bowl, combine flour, sugar, lemon extract, and softened butter, and blend with a fork until crumbly. Sprinkle topping evenly over lemon bar filling.
5. Bake 18 to 20 minutes, or until topping is lightly browned.
Yield: 16 to 20 bars
Recipe Source: Adapted from The Candy Bar Cookbook

General consensus is that the lemon bar part is really good, the Kit Kat crust is okay, and the combination of the two is strange. I don't know how this system is going to work if our treats don't start turning out better. Seriously people, I can't work under these conditions...


Sami said...

That treat sounds like a very odd combo to me. Kit Kat and lemon! Strange, very strange. I know how you like chocolate, so I will email you an award winning brownie receipe later today. A classic chocolate treat is probably your best bet :0). Love ya!

Becky said...

Save your sweet consumption for Valentines day, cheesecake awaits.

Rich and Miriam said...

Do you have the ward cookbook? Try Julie W. Caramel Candy Bars on page 190. Mighty tasty! If you don't have the book, let me know and I will e-mail you the recipe.

Also, good to know about Mindi sharing her recipes - I will have to keep that in mind! :)

Brenda said...

My cookbook is in storage with the rest of my sanity! That sounds good though.

BTW, Mindi will probably deny it if you call her out, but I still think there's something there...