Think long and hard with me for a second–have you ever actually made anything pinned to one of your Pinterest boards? By and large, I bet the answer is no. As Maxwell over at Design*Sponge pointed out recently, Pinterest is more of an online identity-creation tool than a springboard for actual doing. We have great intentions, but zero follow-through.
Consequently, I’ve been a little hesitant to put Wooden Spoon Baking up on Pinterest. I want you to actually make the things shared here, and in turn share them with your people. A recipe in a box or a photo on a board is only so useful, right?
However, I can’t ignore the fact that my mindset is going the way of the dodo. Even if I’m a dinosaur who would rather read a book in print than scan Instagram or tweet endlessly, I realize that’s not the norm. And if this blog can reach a wider audience, the conversation and the sharing that results is undeniably a good thing.
So, this week Wooden Spoon Baking took the plunge and now we’re on Pinterest. If you like to organize recipes there or want to follow us for updates in your feed, check out www.pintrest.com/woodenspoonblog. We’re also on Facebook–just search for “Wooden Spoon Baking.” Someday we’ll tackle Instagram and Twitter. (Update: Instagram is here.)
…and what about the lemon cheesecake bars this post promised? (If you’re still with me, thank you. Patience pays off!)
“Lemon Brownies” was one of the first recipes I ever pinned, and from there it took forever to find the actual recipe. (I think it’s originally via King Arthur Flour, but there’s definitely no attribution in my original pin–a demonstration of the copyright nightmare inherent in social media!)
Naturally, I converted it to gluten-free, altered the recommended instructions, and ditched the lame icing for a decadent cream cheese layer like in this recipe. They got a new name to avoid the association with chocolate, and subsequently lemon with chocolate (ew).
You will love them as much as we do, promise. And I’ll even load the photos on Pinterest to share as you see fit.
- 4 oz. (1/2 c.) butter, softened
- 150g (3/4 c.) granulated sugar
- 2 eggs
- 105g (3/4 c.) gluten-free flour blend – I used brown rice, white rice, and tapioca
- 1/4 tsp. xanthan gum
- 1/4 tsp. salt
- 2 Tbsp. lemon juice
- 2 Tbsp. lemon zest (from 3-4 lemons)
- 4 oz. (half a block) of cream cheese
- 2 oz. (1/2 c.) powdered sugar
- 2 Tbsp. lemon juice
- zest of one lemon
- Line an 8″ x 8″ brownie tin with parchment or buttered foil and set aside. Preheat oven to 350F.
- Cream butter and sugar for a minute or so with your mixer’s paddle attachment. Add eggs and mix until combined. Finish the batter by stirring in flours, xanthan gum, salt, lemon juice, and zest. Beat briefly until you have a smooth batter.
- Pour batter into prepared pan and bake 25 minutes until bars test done and they’re just beginning to brown around the edges. Remove from the oven and allow to cool while you prepare the icing.
- Using your whisk attachment, beat cream cheese and powedered sugar until light and no lumps remain. Add in lemon juice and zest and beat to combine. Spread over the top of bars when completely cooled.
- Freeze bars briefly before cutting to set the topping. Store in the refrigerator or freezer.