Lemon Angel Cake Bars

It is in the 90's all week (and our continuing evening thunder, lightning, and rain).  I'm not complaining because I know before long we (my husband, that is), will be shoveling snow again in the blink of an eye.

My husband has been working very hard in our yards doing everything in the landscaping world you could possibly imagine and through all the heat nonetheless!

I wanted to make him a cool dessert to enjoy as a special treat.  He has an incurable sweet tooth every night that has my daughter and I scrambling for new ideas and recipes.  I have to make sure we have some type of ice cream, cookie, pie, or bar at the ready.  It's the least we can do given how much he is doing to beautify our home outside.

I love a good bar dessert.  I thought I loved the Starbuck's Copy Cat Cranberry Bliss Bars that I make every Christmas...but now I most definitely have a new favorite!

I was a little hesitant to add a pie filling to angel food cake mix (like I would do with a Dump Cake), but this turned out so amazing!  I could not believe how easy it was to put together with not many ingredients.  It would be the perfect dessert to bring for a bridal or baby shower, Sunday brunch, or family reunion picnic!

Lemon Angel Cake Bars
Courtesy of Taste of Home

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut (optional)

Frosting:
1 package (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2-1/2 cups powder sugar
3 tsp graded lemon zest

Preheat oven to 350 degrees.  In a large bowl, mix cake mix, pie filling and (optional) shredded coconut until blended;  spread into a greased 15x10x1 baking pan.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.   Cool completely in pan on a wire rack.

Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth.  Gradually beat in powder sugar.  Spread over cooled bars; sprinkle with lemon zest.  Refrigerate at least 4 hours.  Cut into bars or triangles.

One Year Ago: No Post
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Banana Muffins

When one of my daughters moved back home for the summer in between school, I knew that she would want to cook and bake like she loves to do.

However, I didn't expect her to go full chef on me!  She is finding so many new recipes for us to try every week.  I think I am going to gain 20 pounds while she is home this summer...and I wouldn't change it for a minute!

These banana muffins are so easy and amazing!  We make a couple batches each time.  They are perfect to have on a relaxing weekend morning (although I have no idea what that is like), or you can carry them along during your morning commute to work or school.  LOVE these muffins!!  

Banana Muffins
Courtesy of Spend With Pennies

1-1/2 cups flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (about 3)
1/4 cup sugar
1/4 cup brown sugar
1 egg beaten
1 tsp vanilla
1/2 cup melted butter

Preheat oven to 375 degrees.  Line a muffin pan with paper liners (or spray muffin tin cups with non-stick spray).

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.

In a separate bowl, combine bananas, brown sugar, white sugar, beaten egg, vanilla and melted butter.

Make a well in the flour mixture and add the wet ingredients.  Mix just until moistened.  (Do not overmix).

Divide batter evenly over 12 muffin wells.

Bake 18-20 minutes or until a toothpick comes out clean.

Enjoy!

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Two Years Ago:Raspberry Crumb Muffins
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Four Years Ago:Spaghetti Squash Fritters and White Sangria Sparkler
Five Years Ago:Grilled Vegetable Salad