Cocoa Brownies

I've been craving brownies for some time now. These are heaps better than a package mix.

10 tbspn (140 g) unsalted butter
1 1/4 c sugar
3/4 c cocoa
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/2 c all-purpose flour

Mix sugar, cocoa and salt into softened butter. Add vanilla and stir, then add eggs, one at a time, mixing well. Finally, add in flour and mix well. Bake in 325F oven for 20-25 minutes, or until toothpick comes out with slightly moist with batter.

Strawberry Lemonade Bars

Another recipe from Baking Bites that I've been keeping bookmarked.

Crust
1/4 cup sugar
1/2 cup butter
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan. Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling. In the bowl of a food processor or blender, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth. Pour filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set. Cool completely before slicing and use a damp knife to ensure clean slices. Store in the fridge.

Coconut Lemon Curd Bars

This is a recipe that is worth a second mention. Basically it's the same as my Coconut Lime Curd Bar recipe, except you substitute limes for lemons. I'm thinking about using oranges next time and putting cocoa powder in the base instead of coconut...'Jaffa Cake' curd bars;)

Homemade Cherry Ripe Slices

Ok so this recipe doesn't taste like Cherry Ripes at all, but it came out pretty great anyway. Anything with coconut and chocolate is good! I wanted to make my DH something similar to Cherry Ripes for Valentine's Day and it wasn't quite what I expected, but it's worth a repeat.
Base:
1/3 c sugar
1 tbsp cocoa powder
100g butter, melted
3/4 c flour
100 g crushed morning or "Marie" biscuits
Filling:
1 1/2 c shredded coconut
1 can condensed milk
Chopped glace/maraschino cherries
Topping:
30g copha (coconut oil)
100 g dark cooking chocolate
1. Mix base ingredients together, spread in bottom of pryex and press down. Cook on 180 for 15 minutes.
2. Mix filling ingredients together, spread over cooked base, and put back in oven to bake for a further 20 minutes.
3. Melt topping mixes together in pan. Spread over cooled dessert, then let set and/or chill before eating.

Coconut Lime Curd Bars

These are absolutely fantastic---much better than lemon!

1 c. sweetened flaked coconut
3/4 c., plus 2 tbsp all-purpose flour
1/2 c. confectioner's sugar, plus more for dusting
2 tbsp cornstarch
1/2 c. unsalted butter
3/4 c. granulated sugar
2 large eggs
3 tbsp lime zest
1/3 c. freshly squeezed lime juice
1 tsp pure vanilla extract

Heat oven to 350F. Combine coconut, 3/4 c. flour, 1/2 c. confectioner's sugar, 1tbsp corn starch, and the butter in the bowl of a food processor (or use hand mixer). Pulse several times until a crumbly dough is formed. Press firmly into a greased 8x8 pan. Bake until just golden, about 12 mins. Sift together the granulated sugar, the remaining 1 tbsp of cornstarch, and the 2 tbsp of flour. In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Pour the filling over the baked crust. Bake about 22 mins. Cool completely in the refrigerator, about 2 hours. Cut into about 16 bars and dust with powdered sugar before serving.