#LEMON_BARS

[tameblog]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[ramestoryworld]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[alexha2210]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[angusstory]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[tumibaba]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[romaleen]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[monaleen101]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[iamownerofme]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[shelyold]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[iammeandmy]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link

[januishstory]

A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link