Blackberry Pie Bars

I mentioned earlier how much I've been enjoying blackberries this year. When I saw the recipe for these beautiful bars, I knew they would be delicious. Anytime you combine a shortbread crust with creamy lemon filling, fresh berries and streusel, the results will be outstanding. I can't wait to make - and eat - these again soon!

Start by making the crust. I loved using my food processor for this, but you can mix it by hand if you don't have a processor. In the bowl, combine the flour, sugar, salt and lemon zest.

Pulse a couple times to blend. Then add the cut up butter

and process in short pulses until the mixture is crumbly.

Set aside 3/4 cup of the crumb mixture for the topping. Then add the rest of it to a foil-lined 9-inch baking pan and press to form an even layer of crust.

Bake for 12-15 minutes, until light golden. While it cools for 10 minutes, you can make the filling.

In a medium bowl, combine the eggs, sugar, sour cream,

flour, salt, lemon juice and vanilla.

Whisk until smooth then gently stir in the blackberries.

Pour the filling over the crust,

then top with the remaining flour/butter mixture.

Bake for about 45 minutes or until the bars are golden. Cool on a wire rack, and then chill for a few hours to help the bars firm up before you cut and serve them.

One year ago: White Chocolate Macadamia Blondies
Two years ago: Creamy Avocado and Shrimp Wontons
Three years ago: Rosemary Roasted New Potatoes
Four years ago: Chocolate Cherry Cake

Find more great stuff at Hearth and Soul, Cast Party, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodie Friday (#2), Friday Flash Blog, TGIF, BBQ Block Party.

Blackberry Pie Bars

Crust and topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
Pinch of salt
Zest of half a lemon
1/2 cup cold butter, cut into chunks

Filling:
2 eggs
1 cups sugar
1/2 cup sour cream
6 Tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla
2 - 6 oz. packages fresh blackberries

In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse briefly to blend. Add the butter into the dry ingredients and process in short pulses until the mixture is crumbly.

Reserve 3/4 cup of the mixture for the topping. Add the rest of the mixture to a foil-lined 9-inch baking pan and press to form an even layer of crust. Bake at 350 for 12-15 minutes, until light golden. Let cool 10-15 minutes.

In a medium bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the blackberries. Spread the filling mixture over the pre-baked crust in the baking pan. Evenly crumble the reserved topping mixture over the filling.

Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving. Makes 16 bars.

Recipe Source: Adapted from Annie's Eats

Strawberry Rhubarb Crumble Cake

The combination of strawberry and rhubarb never gets old. It is especially delightful in this dessert - the fruity combo sits on a layer of cake and then is topped with a coconut-laced streusel. Served with vanilla ice cream, it's the PERFECT summer dessert.

Start by making the streusel. Combine the brown sugar, flour, salt and coconut.

Add in the cold butter,

then use your fingers to cut in the butter until the mixture is crumbly, like this.

Set aside the streusel. For the fruit layer, combine the rhubarb and strawberries, and sprinkle with brown sugar and flour.

Stir this mixture so that the fruit is all coated. Now, for the cake layer! Cream together the butter and powdered sugar. Then add the eggs, vanilla and yogurt.

Now gradually add the flour, baking powder and salt and mix well. Spread the batter into a greased 9-inch pan. (I'm using a foil liner here, but I really don't think that's necessary.) Then top with the fruit filling.

Now sprinkle the streusel on top of the fruit filling.

The pan will be VERY full. Doesn't this look delicious???

Bake for 50-55 minutes or until golden brown and set. Cool on a wire rack

and then refrigerate until you're ready to serve.

One year ago: Capuccino Crinkles
Two years ago: Frozen Mocha Cheesecake Loaf
Three years ago: Pasta with Asparagus and Bacon
Four years ago: Chicken and Zucchini Pasta

There's lots of other great stuff at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe.

Strawberry Rhubarb Crumble Cake

Crumble topping:
4 Tbsp. butter
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup flour
1/2 cup coconut flakes

Cake:
1 cup rhubarb, cut into 1/2" pieces
2 cups whole strawberries, chopped
2 Tbsp. brown sugar
1 cup + 3 Tbsp. flour
3/4 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter, softened
1 - 6 oz. container vanilla or strawberry yogurt
1 1/2 cups powdered sugar
2 eggs
1 tsp. vanilla


To make the streusel, in a medium bowl combine brown sugar, flour, salt and coconut. Cut in butter until clumpy. Set aside.

In a medium bowl, combine strawberries, rhubarb, brown sugar & 3 Tbsp. of flour. Stir to coat the fruit with the sugar and flour, then set aside.

In a large bowl, beat butter and powdered sugar until light and fluffy. Beat in yogurt, eggs and vanilla, then slowly add the flour, baking powder and salt until well mixed. Spread batter in a greased 9-inch pan. Spread the fruit mixture on top of the crust, then sprinkle the streusel over the berries and rhubarb.

Bake at 350 about 45-50 minutes or until golden brown. Cool completely in the pan on a wire rack. Store in refrigerator. Makes 16 bars.

Almond Grape Tea Cake

Have you ever baked with grapes? Not me. So I knew I wanted to try this recipe as soon as I saw it. Filled to the brim with almonds, this tea cake is not too sweet - just perfect for an afternoon break - at tea time, obviously. (or anytime, really)

Start by combining the almonds and 1/4 cup sugar in a food processor and pulsing until the nuts are finely ground.

Then add in the flour and salt

and pulse to combine. In a large mixing bowl, cream together the butter and remaining sugar until light and fluffy. Add eggs, one at a time,

and beat well after each addition. Beat in the yogurt and vanilla. Gradually add the flour/almond mixture.

Transfer the batter to a greased loaf pan. Now place the grapes, cut side down, onto the batter. To help space them evenly, line them up along a short side first, then a long side, to make an "L."

Then fill in the rows and columns. (If you're not OCD, you can just free hand it! ha!)

Bake for about an hour, or until the bread is golden, and a toothpick inserted into the center comes out with moist crumbs attached. Cool in the pan for 10 minutes,

then remove from the pan to cool completely on a wire rack.

One year ago: Chicken Marsala
Two years ago: Jambalaya
Three years ago: Cherry Oatmeal Muffins
Four years ago: Vanilla Chip Cranberry Blondies

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Food on Friday: Cakes, Friday Flash, TGIF.

Almond Grape Tea Cake

5 Tbsp. butter, softened
1 - 6 oz. carton vanilla yogurt
1 cup flour
3/4 cup sugar, divided
3 eggs
1 1/2 cups raw almonds
1/4 tsp. salt
1 tsp. vanilla
18 grapes, halved crosswise

In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine.

In a large bowl, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. Beat in yogurt and vanilla.

With mixer on low, beat almond mixture into butter mixture until combined.

Transfer batter to a greased loaf pan and smooth top. Press grape halves into batter in rows (start with one long side and one short side - like an "L" to space them evenly). Bake at 350 about 1 hour, rotating pan halfway through. Toothpick should come out with moist crumbs attached.

Let cake cool in pan for 10 minutes then remove to cool completely on wire rack.

Recipe Source: Adapted from Martha Stewart

Cajun Shrimp Pizza

What do you think? Will we ever exhaust the possibilities for pizza? I'm not sure. I'm just glad to have a lot of options. This Cajun Shrimp Pizza is one of the best. You can tell, just from seeing all the beautiful toppings chopped up.

And, three kinds of cheese!!! Combine them all on the best crust ever, and you will have a great dinner.

Start by seasoning the shrimp. Add as much Cajun seasoning as you think you will like, probably about 1-2 teaspoons.

Then toss the shrimp around to make sure it's all coated. Stretch out your pizza dough, and place it on a large sheet of parchment. Top the dough with the pizza sauce, then sprinkle on the mozzarella, parmesan and pepper jack.

Add the green onions,

then the red onions, the roasted red pepper slices,

and finally the shrimp.

If you'd like to, you can sprinkle the pizza with additional Cajun seasoning. Now transfer the pizza to a hot pizza stone and bake for 10-12 minutes or until the cheese is bubbly and crust is golden. (If you need a tutorial about this, check out the Chicken, Spinach and Feta pizza step by step.)

Let the pizza rest a few minutes before you cut into slices and serve!

One year ago: Blueberry Chicken Salad
Two years ago: Raspberry Chocolate Oat Bars

Three years ago: Coconut Macadamia Triangles

Four years ago: Toasted Almond Granola

Get more great ideas at Mop it Up Mondays, Mix it Up Mondays, Melt in Your Mouth Monday, On the Menu, Tasty Tuesday (#2), Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2).

Cajun Shrimp Pizza

1 pound pizza dough
1/3 cup pizza sauce
1/2 lb. large cooked shrimp
Cajun seasoning, to taste (about 1-2 tsp.)
1 oz. grated Parmesan cheese
3 oz. shredded mozzarella cheese
3 oz. shredded Pepper Jack cheese
1 roasted red pepper, sliced
1/4 cup red onion, chopped
1/4 cup chopped green onions

Preheat the oven and a pizza stone at 475 for 30 minutes.

Place the shrimp in a small bowl and sprinkle with 1-2 teaspoons of Cajun seasoning. Stir to be sure all the shrimps are coated.

Roll out the pizza dough and place on a large sheet of parchment paper. Top the crust with a thin layer of pizza sauce, the sprinkle on the mozzarella, Parmesan, and Pepper Jack cheeses. Top with roasted red pepper, red onion, and green onions. Top the pizza with the shrimp, and sprinkle on more Cajun seasoning if you like.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Recipe Source: Adapted from Annie's Eats

Blueberry Oatmeal Bread

I am always game to try a new version of quickbread - especially when I can make it even healthier by using white whole wheat flour and yogurt in place of some of the fat. This bread also has the added bonus of oats and blueberries. You'll never even know it's healthier because it's SO delicious. It's a great way to start the day!

Start by coating the blueberries with a tablespoon of flour. This will ensure that they don't all sink to the bottom of the pan.

Like most quick breads, this one can be whipped up using just a wooden spoon! No mixer required. In a large bowl, combine the white whole wheat flour, sugar,

baking powder and salt. Add in the melted butter,

yogurt, eggs and vanilla, and mix just until combined. Then stir in the oats.

Gently stir in the blueberries. Transfer the batter into a parchment lined loaf pan. (Is it just me or is parchment super difficult to deal with - especially in a pan? Aargh!)

Bake for 50-55 minutes or until golden brown. Let the bread cool in the pan for 5 minutes, then use the parchment paper to remove the bread from the pan and cool on a wire rack.

Whether you serve this bread warm or at room temperature, you will love it, and so will everyone who tries it!

One year ago: Banana Bread Pancakes
Two years ago: Lemon Ricotta Blackberry Muffins
Three years ago: Almond Pear Coffee Cake
Four years ago: Fruited Pork and Veggie Kebabs

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash, Ingredient Spotlight.

Blueberry Oatmeal Bread

1 cup blueberries
2 cups plus 1 Tbsp. white whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup Greek (plain or vanilla) yogurt
2 eggs
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla
1/2 cup oats

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.

In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a large measuring cup, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture into a parchment-lined loaf pan. Bake at 375 for 50-55 minutes and golden brown. When the bread is done, a toothpick inserted into the center will come out clean. Remove from the oven and cool in the pan for 5 minutes then lift out of the pan and cool completely on a wire rack. Serve warm or at room temperature.

Toffee Cheesecake Brownies

This month, for Secret Recipe Club, I was assigned Erin's blog. I've visited her blog before, and she has amazingly decadent treats. Decadent. And they're all accessible - because the theme of Erin's blog is making memories with her kids - so many of the recipes are ones she has...wait for it...made with her kids! I needed to bring treats for an office lunch, and when I saw the recipe for Toffee Cheesecake Brownies, I knew it would be the perfect thing. Plus, I had all the ingredients on hand. Score!

Start by combining the chocolate and butter in a medium bowl. (Don't make the same mistake I did and put this in a small bowl. If you use a medium bowl, you can add all the other ingredients later and only have one bowl to wash!)

Melt the butter and chocolate using 50% power in the microwave. I start by heating for 1 minute, then stirring, then heating at 30 second intervals - stirring between each - until it's all melted. Then stir until smooth. Now add the sugar and eggs,

and stir until well combined. Now add in the flour, salt and cocoa.

Finally beat the vanilla and stir in the chocolate chips.

Transfer the brownie batter into a foil-lined 9-inch pan.

Now combine the egg yolk, cream cheese,

sugar and vanilla in a small bowl and use an electric mixer to beat until smooth. Then stir in the toffee bits.

Drop the cream cheese mixture over the brownie batter in the pan

then use a table knife to swirl the cream cheese into the brownies.

Bake for 35 minutes or until the middle is nearly set.

Let cool on a wire rack, then remove the bars from the pan using the foil. Cut into 16 bars. I like these best after they've been refrigerated overnight. You should also store these bars in the refrigerator. Unless you eat all 16 of them in one setting, which I would never judge you for...as long as you have a very large glass of milk.

One year ago: Bananas Foster Souffle
Two years ago: Banana Split Crepes
Three years ago: Easy Crab Cakes
Four years ago: Cashew Chicken

Find more great stuff at Mop it Up Mondays, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Try a New Recipe.

Toffee Cheesecake Brownies

6 Tbsp. butter, cut into pieces
4 oz. semisweet chocolate, chopped
2/3 cup sugar
2 eggs
1/2 cup flour
1 Tbsp. cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips
8 oz. cream cheese, softened
1 egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract
1 cup toffee bits

Melt the butter and chocolate in a medium bowl on 50% power in the microwave. Cook for 1 minute, then stir, then cook at 30 second intervals until the butter is melted and the chocolate is mostly melted. Stir until the mixture is smooth. Using a wooden spoon, beat in the 2/3 cup sugar and 2 eggs. Then add in the flour, cocoa powder, and salt. Stir in the vanilla and chocolate chips. Line a 9x9 pan with foil then coat the foil with nonstick spray. Spread the batter into the pan.

Using a mixer, beat together the cream cheese, egg yolk, 5 Tbsp. of sugar, and vanilla until smooth. Stir in the toffee bits. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to swirl the cheesecake through the brownie mixture.

Bake at 350 for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares. Store in the refrigerator. Makes 16 bars.