75 Days...

Yesterday we hit the seventy-five day mark.  It feels like but a few hours ago that we were celebrating the much-anticipated “hundred day milestone.” The days have been long, warm, and deeply meaningful, but they have also passed with uncanny rapidity.  Unfortunately, my to-do list seems to grow rather than shrink, but I am trying to enjoy the process.  There is just so much.  So much beyond the wedding that must be done before that hallowed day. 

However, despite the looming tasks, we took the weekend off from wedding planning and made our way up to the orchard where he proposed nine months ago.  We ate our fill of peach donuts and cider slushies and worked on a peach sorbet recipe together the next day. It was a much-appreciated reprieve. 

Once again I have been reminded that the even the best made plans cannot save one from eventually reaching the point of exhaustion.  I have woken with a headache nearly every morning for a month now and that is simply because I’ve been incapable of shutting down this brain and getting myself to bed before midnight most nights.  It has become a horrible, irresponsible habit, but I am determined to break it this month.  Of course, I am writing this post at 10:06pm, so you can see how well that is going. 

We have signed a lease.  It’s official.  We have our home and will open the door for the first time September 10th.  That gives me six weeks to paint, and unpack, and make those white walls into a home for us newlyweds to finally move into on October 21st. 

We have found the groomsmen pants…I think.  They are not yet ordered, but I think I finally found the right shade of khaki.  Geez, who knew there were so many?

I have been baking/testing/shooting my hands off in an attempt to be able to give myself the month of October off from blogging.  Well, that side of it anyways.  

My first hair “trial” took place several weeks ago and after two and a half hours we had it just about perfect.

I have been testing the bag full of goodies I got from Sephora at the beginning of last month and have fallen in love with a few new things.  Right now, I am in love with this mascara and this illuminator.  I love the shimmer!  I'm planning to share my entire “wedding day look” once I’ve got it all nailed down and finalized. 

The next item on the agenda is addressing invitations and designing the programs.  I am definitely shoving all the addressing work off on my mother, because her calligraphy skills are far superior to my own. 

Amidst the emails and the phone calls, the fiancé and I have been watching The Great British Baking Show and I love this year’s challenges and competitors even more than last year’s.  And thank goodness for no baked Alaska drama. 

Two and a half months.  Two and a half months.  How?  My heart is very full today.

Sincerely,

Pedantic Foodie

---

White Chocolate Macadamia Nut Lime Bars

I remember my mother making a pan of sticky, tart, yellow squares one afternoon in our tiny kitchen.  I remember my Aunt Meredith making the very best white chocolate macadamia nut cookies.

Last week, memories collided and danced around a bit in my head, and these lovely little bars were born.  

All of our dreams have finally come true, we can now eat white chocolate macadamia nut cookies and lemon (lime, actually) bars at the same time.  Why is that better than enjoying them separately in their pure, unadulterated states, you ask?  Well, it’s not better, it’s just different.  A wonderful kind of different.

It’s kind of like going shopping with two best friends instead of one.  Except these bars would never team up and break your heart by telling you that the dress you adore actually makes your hips look like Jennifer Lopez in a funhouse mirror.  Ouch. 

Let’s make some bars!  

We begin with a buttery, shortbread-like cookie crust.  Butter, sugar, flour, and a pinch of salt form the base of our dough. 

After the dough has come together, chopped macadamia nuts and white chocolate are folded in.  I ate at least 1/4 cup of macadamia nuts while I was chopping away.  I cannot get enough, they are just SO buttery.

The dough is pressed into a greased, 9x13 pan and then baked until just barely golden.  Those oven-kissed edges will be your favorite if you are a cookie/brownie corner-loving kind of person.  

Now for the filling.  This filling is going to look way too thin, but don't panic.  After the bars have baked and cooled, the filling will be the consistency of lemon curd - thick but gooey (I hate that word - new synonyms, please!). 

A whole lot of lime zest goes into this filling.  If you prefer your bars on the sweeter side, you may want to reduce the amount.  I like them nice and tart myself. 

I like the kind of tart where you can feel it in the back of your mouth.  Do you know that twinge I'm talking about?  I know you understand, you get me. 

Now, while these are fairly tart, they are not sour.  The three cups of sugar makes sure of that. Yes, I said three cups, memories in bar form are not fat free.  

Now for the oven!  These bars bake until the top is deep golden and the filling has set.

Then you have to wait for what feels like a lifetime to let them cool.  It's the necessary evil of bar-making. 

These are a "with coffee" kind of bar.  Their tart flavor pairs perfectly with a strong, smooth brew. 

This reminds me of early morning breakfast dates with my mama. 

I like when one memory leads to another. 

Sincerely,

Pedantic Foodie

---

White Chocolate Macadamia Nut Lime Bars

makes one, 9x13 pan (about 21 bars) / recipe loosely adapted from Ina Garten

for the crust

- 1 cup unsalted butter, softened 

- 1/2 cup granulated sugar 

- 2 cups all-purpose flour 

- 1/4 teaspoon salt

- 1/2 cup white chocolate, roughly chopped

- 1 cup dry roasted, unsalted macadamia nuts, roughly chopped 

Preheat oven to 350 degrees. 

In a large bowl, combine butter and sugar.  Beat with an electric mixer on medium high speed for 1-2 minutes, until the mixture is light and fluffy.  Sift in flour and salt and beat until well combined. Use a spatula to fold in the white chocolate and macadamia nuts.

Press the dough into a greased, 9x13 baking pan.  Cover with plastic wrap and chill in the freezer for 15 minutes.  

Bake the chilled cookie for 15-20 minutes, until the edges are just golden and the cookie has set.  

Place on a cooling rack while you prepare the filling.  Leave the oven set to 350. 

for the filling

- 6 large eggs, room temperature

- 3 cups granulated sugar 

- 1 cup fresh lime juice 

- 1 cup all-purpose flour

- zest of 2-3 limes (mine were small so I used 3)

- 1/2 cup confectioner’s sugar, for dusting 

In a large bowl, whisk eggs and sugar.  Whisk in lime juice, flour, and lime zest.  

Pour the filling over the cooled cookie crust and bake at 350 for 30-35 minutes, until the top is deep golden brown and the filling is set.  Place the pan on a cooling rack and allow to cool to room temperature.  Cover with plastic wrap and place in the refrigerator until cool.  

Cut into 21 even bars and dust liberally with confectioner's sugar.  Store in airtight containers for up to 3 days!  Enjoy! 

---

You may also like... 

Vanilla Spiced Iced Coffee // World Market + Pedantic Foodie

Hey there. Happy Monday. How is it already August?! Today I’ve partnered with World Market to bring you something cool and refreshing, with the caffeinated kick we need to wrap our heads around this summertime craziness.

I know that summer is by no means over, but it is the last full month and I feel the need to wrap my arms around it, and thank this beautiful season for giving me some of the most wonderful days. 

I have been trying to limit my coffee intake to two or three times a week, and it's HARD! But considering that coffee often makes me shake like my grandmother's vibrating recliner, it is for the best.

I sound responsible right now, but the truth is that my fiancé swore off sodas in an attempt to help me keep my coffee resolution, so I am mostly resisting out of guilt. No doubt that was his evil (read: loving) plan all along.

That does mean, however, that when I do treat myself to a brew, I want it to be the very best. 

This recipe, that I posted a couple weeks ago, is great when I want something really cold and slightly frozen - often in the afternoons, when the heat is at its peak.  In the mornings, however, I prefer something a bit more familiar. 

I had the delight of visiting Hawaii once, several years ago, but I am ashamed to say that the only coffee that reached my lips had a green straw and a siren on the cup.  *sad trombone*

I sorely regret that, especially after I tried this Kona Sunrise Blend and fell in love. It produces a smooth, robust cup that is just slightly nutty. Normally, I would never, ever purchase pre-ground beans, but this is worth the exception. Just make sure you seal the bag tight, and keep it in the freezer until you are ready to use it.

Though this brew does not need any embellishment to make it wonderful, we can bring a little fancy into our warm, August mornings by whipping up a quick simple syrup. 

I used vanilla beans and ground cinnamon, along with equal parts of sugar and water to create a flavorful syrup that will sweeten and flavor our iced coffee.  In my mind, this is the perfect "transition coffee" to take us from summer to fall. 

I have one rule when it comes to iced coffee.

Ice + Coffee does not equal Iced Coffee. 

I have never had a great cup of iced coffee made with warm coffee.  We are going to need to show some patience and forethought in order to make ourselves a proper cup.  

When I am doing particularly well at being a responsible human (which is maybe two weeks out of the year), I like to make a big pot of coffee (usually in my french press) in the afternoon or evening, and stick it in the refrigerator to cool so that I can have an entire week's worth of cold coffee waiting for me in the morning. Preparedness is immensely satisfying. At least, I think it was...it's been a while.

Set a reminder on your phone, put a sticky note on your mirror, do anything, just don't put ice cubes into a hot cup of coffee.  I have broken my one rule countless times and the only thing I have done successfully is to waste a lot of coffee. 

After your coffee has cooled, pour about 6 ounces over a glass of ice and top with a heavy helping of cream and several tablespoons of your spicy syrup.

I'd say this week was off to a good start!

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market, as always all opions are completely my own. You can find all the products used in this post, including the glasses, linens, and tray, at your local Cost Plus World Market store or online!

---

Vanilla Spiced Iced Coffee

for the syrup

(makes one cup)

This syrup can last up to 2 weeks in the refrigerator.  I like to make the full batch and keep it in a jar to use as needed. 

- 1 cup granulated sugar

- 2 tablespoon ground cinnamon 

- 2 madagascar vanilla beans, scraped and seeds removed

- 1 cup water

In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans.  Rub the beans and seeds into the sugar and then cover with water.  

Place over medium heat and bring to a simmer, stirring often to dissolve the sugar.  When the syrup is clear and is simmering steadily, remove from heat and allow to cool.  Strain to remove vanilla beans.  Refrigerate until ready to use.    

for the coffee

(for 1 iced coffee)

- 6 ounces water 

- 2 tablespoons Kona Sunrise Coffee, finely ground 

- 2-3 tablespoons half & half 

- 2-3 tablespoons spiced syrup 

- 1/2 cup ice cubes 

Cook's Note:  The amount of half and half and syrup is entirely up to your personal taste.  I would begin with two tablespoons of each and then taste and adjust if needed. 

Brew coffee according to your manufacturer’s instructions. For this recipe, I used a pour-over coffee maker, but if you are making several cups, I would opt for a french press. Both make a fine, rich brew.

Allow the coffee to cool to room temperature before pouring over ice. I like making a pot of coffee in the evenings and stowing it away in the refrigerator so it is ready to go in the morning.

To make your coffee, fill your glass with plenty of ice and fill 2/3 of the way with coffee. Stir in half & half and spiced syrup to taste. Enjoy!!