I hosted a party last week and today I’m sharing with you a yummy dessert I made that is perfect for any party or celebration.
Because I love to bake, I always bake an item for an event and the appetizers I provide are usually very simple.
Think cheese boards with crackers and some easy dips and bread and chips.
But when you bake an item, it adds a special touch. And the easiest thing to bake for a get-together are bars or squares.
I’m also sharing with you a special giveaway of some gorgeous utensils from Polder’s Old World Market.
This basic cookie spatula is perfect for serving these lemon coconut shortbread bars.
Be sure to print off the recipe coming up!
This turned spurtle is perfect for stirring drinks with.
The wood against the silver is gorgeous.
There is nothing better than the warm look of wood against a white kitchen.
The wood just pops against the white and adds so much texture.
I’m in love with this little chef’s spoon.
Last year I treated myself to a new All-Clad cooking set. This kitchen wedge is the perfect accompaniment for cleaning the pads without scratching.
Now here are the names to these beautiful utensils:
(Left to right)
Kitchen Wedge in Maple
Basic Cookie Spatula in Walnut
Turned Spurtle in Hickory
Italian Villa Spoon in Fancy Maple
Chef’s Spoon in Fancy Maple
And don’t forget to print this delicious Lemon Coconut Shortbread bar recipe.
I feel there is nothing better than beautiful and practical items for your kitchen. Items that can be used and not hidden when guests arrive.
Items that don’t ruin cookware. And items that are handmade are such a special treat for any chef or baker.
I can’t think of any better hostess gift for Christmas this year.
- 1 cup all-purpose flour
- 1 cup sweetened shredded coconut
- 1/2 cup sifted icing sugar
- 1/2 cup unsalted butter, room temp
- 6 eggs
- 3/4 cup freshly squeezed lemon juice (about 4 lemons)
- 1/2 cup all-purpose flour
- 2 3/4 cups granulated sugar
- 1/2 cup icing sugar
Preheat oven to 350 deg F
Lightly butter 9x13 baking pan
Stir 1 cup flour with coconut and icing sugar in large bowl
Cut in butter using pastry blender or two knives until they resemble large crumbs
Turn into baking pan and press evenly over bottom (will be thin)
Bake in centre of oven until golden, 15-20 minutes
Whisk eggs with lemon juice in large bowl
Stir flour and sugar together then whisk into eggs
Pour over hot baked crust
Reduce oven to 325 deg F
Bake in centre of oven until filling set when pan is jiggled about 30-35 min
Cool on a rack
Sprinkle with sifted icing sugar and cut into squares
*Cover and refrigerate for up to 3 days. Cover with foil and freeze up to 1 month.
For your chance to win an Italian Villa Spoon and a Basic Cookie Spatula
total value $258
The deadline for Christmas orders is fast approaching!!
As an extra bonus, when you subscribe to their email list, you’ll receive a $25 gift certificate from their family as a Christmas gift.