So, I post the majority of my content on Facebook. It’s my jam. (And if you haven’t already, you should head over and follow my page!) However, I’m discovering that even I have a hard time finding my recipes after more than a day or two have passed.
What. A. Pain.
So, I am recommitting to this little old blog, if for no other reason than to create a simpler way of storing the awesomeness that I create in my kitchen. On the good days.
However. Doing so has brought up ALL the old issues that had me running away from blogging in the first place.
Ugh. I am indeed a perfectionist. Especially in regards to anything that has anything to do with one of my passions. In this case, there are two. Three.
Photography. Cooking. Writing.
See why I ran away?
So, to make this work, I’m admitting something to myself, and I’m gonna need y’all to remind me once in awhile if I go overboard.
I. Am. Not. A. Food. Blogger.
There. I said it. I’m not a food blogger. I’ve always wanted to be one, and in another life I think I could rock it. But for now, I’m busy being mom, wife, coach, and mentor. Food blogging is going to have to wait.
So, my recipes are tested, tried and true. My photos will be the best they can be with my top-of-the-line Apple thingamajig. But I will NOT whip out my big ol’ SLR camera, and I will NOT photograph step-by-steps. Whew!
Oh, wait…you wanted a recipe? Crap, sorry. Here you go.
This was a recipe I created for Superbowl Sunday. You know…otherwise known as Foodie Sunday. Day of the Heart Attack. Bountiful Butter Day. See-How-Much-Junk-We-Can-Consume-Before-the-2nd-Quarter Day.
You know. That one.
I was pretty dang proud of this recipe. The lemon bars are freaking DELICIOUS. They are a tad bit more tangy and tart than the lemon bars I’m used to, and I’m perfectly happy with that. I can actually TASTE lemon in these! ❤
So…here you go. Tangy lemon bars. Give them a try, and let me know what you think!
Tangy Lemon Bars
1/3 cup almonds, toasted
1 cup whole wheat pastry flour
3 TB coconut sugar
1 TB coconut oil
1/4 cup cold butter
3/4 cup coconut Greek yogurt
1/3 cup coconut sugar
1 TB grated lemon rind
1/3 cup fresh lemon juice
1 tsp vanilla
1/4 tsp Himalayan salt
1 pkg 1/3 less fat cream cheese
Preheat oven to 350*
For the crust: place all ingredients except butter in a food processor or quality blender. Pulse until nuts are ground into fine crumbs. Add butter and pulse until mixture resembles coarse meal.
Pour mixture into greased 11×7 baking dish. Pat mixture down gently in an even layer. Bake for 23 minutes or until lightly browned. Remove from oven and cool completely.
For the filing: In clean processor or blender, add remaining ingredients. Pulse until smooth. Pour mixture over cooked crust; bake at 325* for 30 minutes or until set.
Cool completely and refrigerate at least 3 hours.