Lemon Brownies

I went to Coachella this past weekend. I am still recovering (Hot desert sun and heat for 3 straight days really takes a toll on you), but I had the most amazing time! The lineup was so good, and I really wished I didn’t have to split my time between bands. Like any music festival the food and drinks (except for water, which is the same price since 1999), were very overpriced. The quality was actually pretty good though.
There were some very good dessert places at Coachella. They had an Ice cream booth, that featured ice cream sandwiches made with doughnuts, and the line was always an hour long. There were also homemade pop-tarts, which were filled with pop rocks. My personal favorite was the gourmet s’mores. These were not your typical s’mores. They had several variations, including peanut butter, and double chocolate. They used house made graham crackers and vanilla marshmallows. They torched the marshmallow with a brulee torch and topped it with the most amazing piece of chocolate. It was unbelievable!
  My words of advice to those considering going to Coachella next year is: fly in the night before, be prepared to wait in lines, drink PLENTY of water, bring an Evian face mister or spray bottle, and (if you have connections) try to go to some of the pool parties. Although they keep you away from the shows, they allow you cool off, get you free some stuff, and you never know who you might rub elbows with.
Until next time Coachella!

Preheat oven to 350 degrees.
Cream together: butter, and sugar, until light and fluffy.
Blend in egg and egg yolk.
Add zest and lemon juice.
In a separate bowl, combine flour and salt. Blend into
the wet mixture (on low speed) in two additions.
Pour batter into an 8×8 inch pan, that has been sprayed with
nonstick cooking spray. Bake for 25 minutes.
Allow the blondies to cool completely in pan.
Meanwhile, prepare the glaze by combining lemon juice and glazing sugar.
Pour glaze over bars, and top with additional lemon zest.
Top with sprinkles if desired, and cut into bars.


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