Blueberry Pie bars
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour (I used half almond flour)
1 cup cold unsalted butter- 2 sticks
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F. Grease a 9×13 inch pan. (I lined my 9x13 with parchment paper and then sprayed it, then you can easily lift the sheet out when the bars are cooled.)
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Sprinkle with course sugar crystals.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown Cool completely before cutting into squares.
5. You may drizzle with a little cream cheese frosting while still warm, or dust with powdered sugar right before serving.
To store, place but bars in a single layer on parchment or saran wrap repeating the layers so the bars do not mush together.
*adapted from allrecipes.
We like these a lot. I double the recipe because they disappear
rather quickly. Watch out because the container you keep them in will keep calling your name to open it, and eat them..........
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla bean paste or vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
8 full-size graham cracker sheets coarsely chopped
1 ½ cup chocolate chips for the dough and about a ¾ cup for the filling. I use a mixture of semi-sweet and milk chocolate
1 jar of Marshmallow cream (one jar will make at least two batches of cookies)
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the graham crackers, chocolate chips and fold in by hand.
Using a medium 1 inch cookie scoop, form heaping tablespoon mounds on lined cookie sheet.
Preheat oven to 350F. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey S'mores-like cookies because they firm up as they cool.
Once the cookies are baked and cooled, melt about ¾ cup chocolate chips over a double boiler. Take a spoonful of marshmallow cream, and a dab of melted chocolate and place on each underside of cookie to make a sandwich. Now hide them from your-self so your not tempted to eat them all like me.
Bomboloni with Jam Preserves
Italian Jam Filled Doughnuts
2⅓ cups all-purpose flour + 2 tablespoons
⅔ Cups warm milk 108-110 degrees
¼ cup sugar, divided
¼ cup butter
1 package active dry yeast
2 egg yolks
1 teaspoon grated orange zest
1 jar small jar of your favorite preserves for filling. raspberry, blackberry etc. Or pastry cream is divine
Powder sugar or fine granulated sugar for dusting
In a large bowl combine warmed milk, yeast and 2 tablespoons of the sugar, letting this rest for 10 minutes until bubbly.
Add remaining sugar, egg yolks, butter, flour and orange zest
Knead for about 8 minutes in your mixer with the dough hook attachment until smooth and elastic.
Bring into a ball shape; lightly grease a large bowl putting the dough into the bowl, covering resting the dough until doubled in size. (In a warm spot it should take about an hour.)
When the dough as doubled in size, form the dough into a roll and cut off 12-15 evenly sized pieces forming each piece into a little smaller than a golf ball size. Or you may roll the dough with a rolling pin to ½ thickness and use a small circle cookie cutter. About a two inch diameter works well.
Place balls on a baking sheet with parchment paper dusted with flour and let rest covered with a dish towel for about 40 minutes. If you let them rise too much at this stage they will not properly fry. They could have “air pockets” and puff out at the sides.
In a cast iron skillet or deep fryer, heat canola oil to 375 degrees. Use a deep fry thermometer to keep the oil at a consistent heat.
Drop a few dough balls at a time being careful to not over crowd the pan. With chopsticks flip dough to the other side until golden fluff balls.
Drain on paper towels. When cool to the touch, take a sharp knife and slit a small hole in the side. Using a pastry bag with a filling tip, fill with your favorite berry preserves. Toss in the sugar of choice.
1 teaspoon vegetable oil
1/2 small sweet yellow onion diced
2-4 green onions or chives diced
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
2 ears of shucked corn
1 cans black beans, rinsed and drained
2-3 cleaned diced radishes
1/2 cup chopped fresh cilantro
Heat oil in a saucepan over medium heat; cook and stir yellow onion and garlic until lightly browned, about 10 minutes.
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Cool the quinoa in the refrigerator until well chilled. When chilled, toss in the black beans, cilantro, corn and whatever other yummy, crunchy fresh garden veggies you like. Serve with fresh cilantro & scallions.
Our sons girlfriend just returned from vacation in Italy. She came over the other night and surprised us with a goodie bag of treats from her trip. In the bag was a wedge of PARMIGIANO-REGGIANO,
I wanted to save the cheese forever and never open it, I wanted to the cherish this fine gift of Italian cheese. At least for a few days longer than two.
Today my idea of forever saving the cheese ended at lunch.
We had *linner and made our simple throw on the BBQ tortilla pizzas with sundried-tomato bruchetta, & Panchetta. Self I thought, "the Parmesan sure would be fantastic grated on this pizza". So out of the fridge it came, I opened the package and cut off a hunk. My self-control went out the window. Who saves cheese forever anyways?
Instead I ate the Parmesan cheese in hunks. Yum, It was divine, slightly salty, crusty smooth and buttery all at the same time.
Skip the pizza, eat the cheese. Cheese glorious cheese, what is it about you?
Thank you Kylie for the goodie bag of treats, I LOVE it all. Someday I'm going to visit Italy for myself and experience their beautiful culture, country side, wine and FOOD.
*Linner- to late for lunch to early for dinner.
Description: A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.
Blade steaks are flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. Blade steak is a popular, quick-cooking cut for grilling.
Do not overcook pork or it will become dry and tough. Cooking to 145°F with a three minute rest will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.
Our families favorite way to cook the steak is salt, pepper and a little garlic powder. On a hot day, throw it on your grill for a few minutes on each side. In the winter, throw it in your hot cast iron skillet with caramelized onions. Top the steak with a pad of butter (ifyoulikebutter) so it will melt and drip off the steak. Let the steak rest for a few minutes before devouring.
*http://www.porkbeinspired.com is where the description above comes from.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.