Blood Orange Bars

Have you ever had a Blood Orange?  The last month or so my local grocery store has had a plethora of different oranges.  I have cases of just regular Navel Oranges hanging around my house at all times, but lately we've had Tangelos, Tangerines,  Cara Cara Oranges, and most recently some Blood Oranges.  And I do believe they are named very appropriately.  Cut into one of these beauties, and they definitely look as if they are bleeding.  My kids were amazed at the color, and we decided to make something interesting with the pretty little fruit.  

I love a good Lemon Bar, so I thought how pretty a pink version would be.  James loved them.  I wasn't quite as smitten.  Something about the tangy, squeeze your cheeks-ness of a Lemon Bar was missing.  You know, oranges just aren't tart enough in my mind for these bars.  The flavor was a nice orange-y.  The color was beautiful, but I missed the tartness.  It did get my mind going though.  I think a lovely key lime bar might be in the near future at the Clawson home.  I can just imagine a lime green colored bar with all the tanginess of a lemon bar.  Yummy!  So just to get your mind going.  Use any kind of citrus in your next bar.  Who says you have to just stick to lemon?  The Lord made so many beautiful fruits,why not try something new.

Blood Orange Bars

recipe adapted from Ina Garten

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated Blood Orange zest 
1 cup freshly squeezed Blood Orange Juice
1 cup flour
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, orange zest, orange juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Coconut Macaroons

I love the San Francisco Airport.  If I have an opportunity to fly through San Fran, I take it.  Always.  All I need is a 7 minute layover to run to the little Just Desserts kiosk, and I'll be set.  I have to buy the most lovely coconut macaroon that is dipped half way in chocolate.  It's delicious!  It's wonderful, and it make the rest of any flight bearable:)  I have learned to buy at least 2.  The last time I bought one, James told me he didn't want one, but he ended up eating mine so therefore he gets one too from now on.  This has been a real sore spot in my marriage:)

I've been making this Coconut Macaroon recipe for a few years now, and I have yet to share it.  I've shared, just not on the blog.  It's so good, and really easy to make.  You don't have to dip the cookie in chocolate, but it makes them extra special if you do.  The last for a few days as well.  They'd be perfect for the next shower or get together you have.  I made them yesterday for the celebrating of Mother's Day a little early.   They're always a hit!

Lovely Macaroons

I think I found this recipe off of Food Network, but I've never been able to find it again when I've looked for the source.  So let's just say it's theirs:)

1/2 c. flour

1 14oz. bag of coconut plus 1 1/2 c. from another bag

1/4 t. salt

1 14oz can of sweetened condensed milk

2 t. vanilla

Mix flour, coconut and salt together.  Add milk and vanilla.  Mix until combined.  Drop by spoonfuls onto a parchment lined of greased cookie sheet.  Silpats work fabulous here.  Bake at 350' F. for 12- 15 mins. or until browned around the edges.  This made 21 good sized cookies for me, but it could make about 24-30 smaller cookies.  To dip in chocolate take 8 oz. of Bakers Semi Sweet chocolate, and place it in a bowl and microwave for 1 minute.  Stir and place in microwave for another 30 secs.  Repeat until the chocolate is melted.  Dip cooled cookies in chocolate and let set on wax paper until the chocolate is solid.  Enjoy