Welcome to Week 141 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Header image for week 141 by Jonathan Borba:
Last Week’s Links
Last week had 2 yummy posts.
Charmer started us off by Just Relaxing, with a lovely image.
And Barefoot finished us off with (Almost) Everything Can Be A Dildo. Need I say more?
You can read all that and more here.
Mmm Makers
Find all our regular contributors.
Week 141 Recommended Reading
Mmm’s on Medium
This week had tales from Marsha and Flure.
Only on Medium!
Book of the Month
Week 141 Recipe
I tried this and thought you should too! Soooo good.
Lemon Brownies
Ingredients
- 1 ½ cup spoon and level
- 1 cup butter 8oz at room temperature
- 1 ½ cup granulated sugar
- 3 Tablespoon lemon juice about 1 lemon
- 2 teaspoons lemon zest zest of one lemon
- ½ teaspoon baking powder
- 2 eggs at room temperature
Lemon Glaze:
- ¾ cup powdered sugar
- 1 ½ Tablespoon lemon juice
- Zest of ½ lemon
Instructions
- Preheat the oven to 350 degrees F. Line a 9’’x 13’’ baking pan with parchment paper. Set it aside.
- Place butter in a medium-sized bowl and beat it until creamy. Then add sugar and beat for a couple of minutes until soft and fluffy.
- Next, add one egg at a time, beating each egg until well combined.
- Add lemon zest and lemon juice, and stir to combine.
- In a different bowl, mix flour with baking powder. Then, incorporate it into the brownies batter. Mix with a silicone spatula to combine.
- Pour your brownie batter into the prepared baking tray, and use the back of the spatula to extend it evenly.
- Bake for 22-25 minutes, or until the edges are brownish and the center is set. For fudgy brownies, your baking time will be closer to 22 minutes. For spongy brownies, 25 to 28 minutes will be ideal.
- Once out of the oven, let it cool to room temperature before unmolding and slicing.
- Before serving, mix all the ingredients for the lemon glaze in a small bowl. Then, coat your brownies with it and let the glaze harden.
- Slice and enjoy!
Notes
Fresh lemon juice is best in this, bottled can be used in a pinch but will not taste as real lemon.
Lemon zest is great in this recipe as it will give it a little more lemon punch.
You can use powdered sugar instead of the glaze.
These can be frozen, see above on how to do that.
Other ingredients can be added, see above for some suggestions.
This Week’s Links
For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.
Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!
Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.
I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.
For those on Medium, you can find the guidelines here.
What makes you say Mmm?
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