Hmmmmm baked goods....

I made a couple things from recipes I found on the net lately. The first are delicious Chocolate melting moments with coffee butter cream (recipe from foodlovers.co.nz)...went down quite well at work, and the other was creamy lemon crumb squares from thepioneerwoman.com - holy moly this slice was amazing and received rave reviews!!! Ree from thepioneerwoman.com has some amazing recipes that I'm looking forward to trying!!

Chocolate Melting Moments with Coffee Butter Cream:

Ingredients

• 180 g butter
• 3 rounded tablespoons icing sugar
• 160 g flour
• 20 g cocoa
• 4 level tablespoons cornflour
• 1 teaspoon cinnamon
• Ingredients for Coffee Butter Cream:
• 1 teaspoon instant coffee dissolved in a scant tablespoon of boiling water
• 60 g butter, softened
• 4 tablespoons icing sugar, approx

Method

Beat butter and sugar together well. Add sifted dry ingredients. Roll small teaspoon mixture into balls and place on greased oven sheet and flatten with a floured fork. Cook at 150° about 15-25 minutes until melting moments are cooked through. Sandwich together with butter cream and serve dusted with cocoa.
To make Icing:
Combine dissolved coffee, softened butter and icing sugar together and beat well.
Makes approx. 20 – depending on the size.
                                     
                                                    Creamy Lemon Crumb Sqaures:

Ingredients

• 1-1/3 cup All-purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 stick (1/2 Cup) Butter, Slightly Softened
• 1 cup Brown Sugar (lightly Packed)
• 1 cup Oats
• 1 can (14 Ounce) Sweetened Condensed Milk
• 1/2 cup Lemon Juice
• Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.