Friends forging a course together through the unexpected

Lemon Bars April 22, 2015

Filed under: Karla — Uncharted @ 8:28 pm
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Yesterday I was in a rare mood of procrastination. I did not want to write my blog post because I felt I had nothing to write about. There are a few projects I’d like to start but I’m holding off because of our house hunt. Thus my inspiration was running low. So instead of writing I baked. My procrastination got filled up with butter, flour and sugar and a little lemon.

One of Matt’s favorite desserts are lemon bars. Over the last few year’s I’ve modified a recipe from Betty Crocker to become a family favorite.

What you’ll need:

  • Oven heated to 350 degrees
  • 1 8 or 9-inch square pan
  • 1 cup flour
  • 1/2 cup butter at room temperature
  • 1/4 powder sugar
  • 1 cup granulated sugar
  • All of the peel from a large lemon
  • 3 tablespoons of lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • an additional 2-3 tablespoons powder sugar

To start you’ll mix the flour, butter and powder sugar together. I start with adding the flour and powder sugar together and the cut the butter into smaller pieces. I use my hands to make sure the butter is mixed in well and not left in chunks. Pour the mixture into the square pan and press down firmly all around. Pop it in the oven for about 20 minutes or until the crust starts to brown at the edges. When you take it out, there might be a few cracks but don’t worry, they’ll be covered up in the next part!

While the crust is baking, whip out your Kitchen Aid stand mixer or hand-held mixer. Beat the granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs on high speed for about 3-5 minutes. The mixture will turn a lighter yellow and appear fluffy. Pour the liquid mixture on top of the hot crust. Bake for another 25-30 minutes until the liquid mixture has solidified.

Homemade lemon bars

Homemade lemon bars

Cool for at least one hour and dust with your extra 2-3 tablespoons of powder sugar. Enjoy and here’s to procrastination that tastes good!


Scrumptious Success and a Total Pinterest Fail June 17, 2013

I’ve been doing a lot of one of my favorite things lately…baking!  There have been a few occasions to bake for, and I was entertaining some kiddos this week who needed some fun projects, so I made baking one of those too!  As y’all know, I’m a tad baking obsessed.  However, if I’m going to turn on the oven in the summer’s heat, I may as well get a bit adventurous and try a few new ideas.  If you’re looking for a tasty dessert for a summer party, hanging out on the deck with friends, or just to have when your sweet tooth strikes, try one of these…

Chocolate Chip Cookie Dough Encrusted Oreos

You will need:

2 sticks of softened butter

1 c. sugar

3/4 c. brown sugar, packed

1 tbsp. vanilla

2 eggs

1 tsp. salt

3 1/2 c. flour (I used an even 4 cups to make my cookies more successful in higher altitude)

1 tsp. baking soda

1 pack Oreos

1 bag milk chocolate chips

Preheat your oven to 350F.  Cream butter, sugar, and brown sugar in your mixer.  Add the eggs and vanilla.  Combine your dry ingredients in a separate bowl.  Slowly add your dry ingredients to your mixer, making sure all clumps are blended out.  Stir in your chocolate chips.

Now comes the really fun part!  Put a ball of dough on the top and bottom of an Oreo, forming it around the Oreo cookie.  My advice on this part is use just enough dough to cover the Oreo but not smother it (the kiddos and I learned this the hard way, as some of our Oreos ended up drowning in cookie dough when they emerged from the oven!).

Bake 12 minutes on a parchment paper lined cookie sheet (my favorite way to keep all my cookies from browning too dark on their cute little bottoms!).

These babies ended up delish….I mean honestly, one of the most delicious and indulgent bites of homemade dessert I’ve had in a long time.  I highly recommend them!


Cake Batter Dessert Dip

This dessert is such a great one for summer, as you don’t even need to turn on your oven!  Also, this would be a good go-to for entertaining outside, as you don’t have to worry about anything getting gooey and melty and your guests can just dip as they please, no need to serve anything up.

You will need:

2 c. lowfat plain yogurt

1 c. lite whipped topping (CoolWhip is good, or your grocery store’s generic twin)

1 box Funfetti cake mix

1 bag animal crackers, for dipping!  (or if you are feeling frisky and want to bake with this dip, a simple drop-sized sugar cookie should do the trick…a good soft sugar cookie like this will do just fine)

Mix all of your ingredients together in your mixer, 3-4 minutes or until completely smooth and mixed.  Chill in the fridge for at least an hour before serving.

*Recipe amendment: If you want it more fluffy & sweet instead of cake battery and a tad sour from the yogurt, try going half and half with your wet ingredients and do 1 1/2 c. each of the yogurt and whipped topping.

ImageAnd, as I promised…my first complete and total Pinterest FLOP…


On the left you can see how adorable these cupcake cones are supposed to turn out…and on the right, my flop.  The batter totally overflowed and didn’t puff up the way I thought it should (my own fault, I should have added more flour to my cake mix but forgot).  The worst part, which you can see evidence of on the right side is that they got top heavy and literally fell over overnight.  Hmm….if I attack this project again with more successful results, I will certainly share so y’all don’t run into the same horrendous mess of soggy cones and frosting!


Lazy Cake Cookies June 11, 2013

Filed under: Kelly — Uncharted @ 11:03 pm
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I’ve noticed this post has become quite popular lately and it looks like most of you are coming from Pinterest.  I’m a little embarrassed because it is literally one of the shortest laziest posts I’ve ever written and I write a post every Tuesday for the past 2-3 years!  A little ironic don’t you think?  Anyway, if you haven’t visited before, this blog actually has four contributors and I’m just one of them.  Please check out our other posts.  We write about travel, DIY projects, our careers,aspirations, share personal stories and of course recipes!  If you have a particular interest, just click on one of the key words located in the green word cloud to the right.  If you are visiting us from a mobile device, the cloud will be near the bottom of the page.  Welcome to all and I hope you enjoy Uncharted.


June is a very busy month, something every weekend and just a lot going on.  So when I found a pin for ‘Lazy Cake Cookies’ on Pinterest it sounded perfect for me.  When I clicked on the pin it brought me to a website called I’m a Lazy Mom, which I’m not {a mom I mean}.  Lazy is another question altogether.  Below is the recipe.  I swear to you, I am the worst baker and it was still easy for me to do!

1 box yellow or white cake mix- I used Funfetti
2 eggs beaten
5 Tbs melted butter
2 Cups M&M’s or mini chocolate chips- I used mini chocolate chips {because that is what was in the pantry}

Mix together:


Put in a greased 9×13 pan and bake at 350 for 20 min!


Then cut them up and enjoy!  I made these on Sunday and already about half the pan is gone.  I had a little help, but I need to be careful.  These are so easy to make it’s dangerous.  Next time I’ll make sure I have somewhere to take them!


Say Cheese for Cheesecake! April 11, 2012

Filed under: Karla — Uncharted @ 5:20 pm
Tags: , , , , , , ,

Last year for Christmas Jill gave me three spring form pans to make cheesecake. Ever since I’ve been collecting delectable recipes, hoping one day to try them out. There are so many versions of cheesecake: New York, Turtle, Chocolate, Strawberry Swirl, Mocha and the list just keeps going and going. I always forget how many possibilities there are to cheesecake!

But I had to start with the original. Thanks to my good friend, Allrecipes.com, I found an excellent New York style cheesecake to make for Easter.

Thanks to Kelly’s voice in my head about remembering to take photos for the blog, I actually have some photos to show complementing each step.

I went to Trader Joe’s on Saturday morning to pick up my ingredients. The list was nice and simple.

  • Eggs
  • Milk
  • Cream cheese
  • Graham crackers
  • Sour cream (already had)
  • Butter (always well stocked in the freezer)
  • Flour (already had)
  • Vanilla extract (wouldn’t use anything but Penzey’s!)

To start, it’s all about the crust. I ground up the graham crackers in our food processor to get them nice and fine. Then I added my melted butter, mixed and pressed the concoction into the pan firmly.

Next step was getting the filling together. I read a few recommendations on how to mix the ingredients. One key trick is not to “overbeat” the mixture. To help, I kept my faithful Kitchen Aid on low and got to work creaming the cream cheese, eggs, sour cream and milk together. Once it reached the proper texture I added the vanilla and flour.  I slowly poured the filling into my pan and let the baking time do its magic.

I might have sneaked one or two licks from the bowl in. I mean, I had to make sure it tasted ok before I put it in the oven. After one spoonful I was a little excited about the prospects, and yes, I had another spoonful.

One hour later this little tasty treat was ready for me! Well almost ready. I had to let it sit in the oven (that was turned off) for about three hours to help prevent cracking. Then it went to the refrigerator for its final setting over night.

The results on Sunday were unanimous.  The cheesecake hit the spot.


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