powdered sugar

National Margarita Day!

Margarita Sorbet

Today is National Margarita Day!  So, why not celebrate with Margarita Sorbet?!?!

It is the perfect, luscious combination of drinks and dessert!  It’s ridiculously easy to make and, be warned, it’s very easy to eat lots of this sorbet.

Thank you, Marisa, for sharing this recipe!

Ingredients:

1/2 cup lime juice

3 oz. Triple Sec

2 oz. Tequila

1 1/4 cup powdered sugar

2 cups heavy cream

Mix together the lime juice, triple sec, and tequila.  Add in the powdered sugar and stir.  Whip in the heavy cream.  Freeze in an airtight container overnight.

You can grate some lime zest on top before serving, but this is optional as this sorbet is delicious either way!

* Contains alcohol.

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Classic Lemon Bars

Lemon Bars

This classic lemon bar recipe has been in my recipe book for years.  The combination of the fresh lemon juice and zest give the filling a luscious lemon taste along with a buttery shortbread crust.   This is great potluck dessert for any occasion and for any season!

Ingredients:

1 1/2 cup flour

1/2 cup powdered sugar plus a little extra for the top

3/4 c. butter, softened

4 eggs

1 1/2 cup white sugar

1/2 cup fresh lemon juice

2 T. flour

2 to 3 tsp. grated lemon peel

Preheat oven to 350 degrees.  Line a 13 x 9 inch pan with parchment paper, extending up the sides of pan.

Combine the 1 1/2 cup flour, powdered sugar, and butter with a mixer on low speed until crumbly.  Press the mixture evenly into the pan.  Bake for 20 minutes or until very light brown.

Using the same mixer and bowl (no need to wash or rinse them!), beat together the eggs, white sugar, 2 T. flour, and lemon peel until well blended.  Pour over the warm crust and return to the oven for another 15 to 20 minutes or until the filling is set and the bars are just beginning to brown around the edges.

Let the bars cool completely.  Lift the edges of the parchment and place on a cutting board.  Cut into bars.

Store in an airtight container (in the fridge if you’re making them the day or two before).  Dust them with sifted powdered sugar right before potluck time!

Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies

These Deep Dark Chocolate Cookies are absolutely decadent!  They are soft and chewy on the inside with a crispy outer layer.  You can easily make these with gluten and dairy free ingredients (double check your labels!) and your GF/DF friends (and everyone else) will love you for making these at your next potluck.

For a larger crowd, you should definitely double the batch.  A single batch makes 24 to 30 cookies and no one can eat just one!  This recipe is from Bon Appe’tit Desserts cookbook.

Ingredients:

1 1/2 cups bittersweet chocolate chips (about 9 ozs.), divided

3 large egg whites, room temperature

2 1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 T. cornstarch

1/4 tsp. salt

Preheat oven to 400 degrees.  Line 2 heavy, large, rimmed baking sheets with parchment paper.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes.  Cool slightly.

Using an electric mixer, beat egg whites in large bowl until soft peaks form.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture resembles soft marshmallow creme.  In a separate bowl, whisk 1 cup powdered sugar, cocoa powder, cornstarch, and salt until blended.  On low speed, beat dry ingredients into meringue.  Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips (dough will become very stiff).

Place remaining 1/2 cup powdered sugar in small bowl (I always need more powdered sugar for rolled cookies, so make sure you have some extra on hand).  Roll dough into rounded tablespoons (or use a melon baller for no mess and uniform cookies).  Roll balls in powdered sugar, coating thickly.  Place them on the baking sheets about 2 inches apart.  Bake for about 10 minutes, or until cookies are puffed and the tops crack.  Cool on the baking sheets for 10 minutes.  Then, transfer cookies to a rack and cool completely.  Store in an airtight container until potluck time!

Ridiculously Easy Coconut Cream Bars

Ridiculously Easy Coconut Cream Bars

Four ingredients are all you need for these ridiculously easy and amazing Coconut Cream Bars!  Thank you to Ali for including these bars on her site Ali Does It Herself and for allowing me to share them here on Potluck Time!

Ingredients:

20 ozs. shredded coconut, plus extra for the tops

14 oz. can sweetened condensed milk

2 cups powdered sugar

24 ozs. chocolate (Make sure to have some extra on hand.  Depending on the size and number of bars that you cut, you may need extra.  I used a combination of semi-sweet chocolate chunks and chocolate chips.)

Spray a 9 x 13″ pan with non-stick cooking spray.

Combine the coconut, milk, and powdered sugar in a larger bowl and stir until combined well.  Put the coconut mixture into the pan and press down firmly and evenly.  At the end, I put wax paper over it and evened out the top with a rubber spatula.  Take the wax paper off and cover tightly with plastic wrap.  Place pan in the freezer for an hour.

Meanwhile, melt the chocolate over low heat in a sauce pan.  Take off the heat and let cool to room temperature.

Line a cookie sheet with wax paper.  Cut the coconut bars into squares.  Dip a square in chocolate, place on wax paper, top with a little coconut, and repeat until they’re all done.  Let them cool completely.  If needed, place in the fridge until they are completely set.

Store them in the fridge in an airtight container.  Take them out when you’re headed to the potluck.  By dessert time, they’ll be perfect and at room temperature.  However, if they do get devoured before dessert, not to worry.  They’re also delicious when chilled!