Blueberry Oatmeal Crumble Bars

I am always on the look out for easy breakfast recipes that my kids will actually eat and will keep them going all morning long. This recipe is so easy and it is beyond delicious.  The bars aren't overly sweet and the blueberry flavor shines through beautifully - they would be a yummy treat any time of day. They take awhile to bake so make them ahead of time for a quick and easy weekday breakfast on the go. The only issue I had with these is the clean up.  The foil I used to line the pan ripped and I was scrapping blueberry goo off my pyrex for days.  Use two layers and spray with cooking spray to be on the safe side.

Prep time: 10 mins
Cook time: about 55 mins
Makes: 8 generous wedges

INGREDIENTS:
Crust and crumble topping:
1/2 cup unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional to taste

Blueberry layer:
12oz (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar
2 tbsp lemon juice
2 tsp cornstarch

DIRECTIONS:
Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil (2 layers at least) and spray with cooking spray; set aside. Lining the pan helps with cleanup and is highly recommended.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Add the flour, oats, sugars, salt and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup of mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hand-pack the mixture to create an even, smooth, flat crust; set aside.  

In a large mixing bowl (same one used for crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquefies while baking. Evenly distribute blueberry mixture over the crust. Evenly sprinkle the reserved 1 cup crumble topping mixture. 

Bake for about 55 minutes or until edges are set and center has just set. Crumble topping should appear set and golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced. Bars may take longer than 55 minutes if berries are very juicy. Watch your bars, not the clock. Place on a wire race and allow bars to cool completely before slicing and serving. Bars will keep airtight for up to 1 week and in the fridge for up to 10 days.

America's Test Kitchen Skillet Apple Crisp

A friend recently gave me a large bag of Granny Smith apples from her backyard tree and I immediately thought "APPLE CRISP!". I am so ready for Fall to get here and after all it is the last day of Labor Day weekend which officially marks the end of summer. We have been enjoying recipes from America's Test Kitchen and you know they are good before you even try them because they have tested them over and over again.  I found this recipe that was barely adapted from America's Test Kitchen Skillet Apple Crisp recipe.  I don't have a skillet that is big enough to hold all those apples so I used a baking dish.  I think the secret of this dish is to use the apple cider and to saute the apples until just soft before baking.  I realize that Apple Crisp is generally pretty tasty but this was ah-maze-ing. Completely addicting, gotta-have-more-than-one-bowl, deliciousness. Seriously, I can't stress it enough. Just make it. 

Prep time: 30 mins

Cook time: 35-40 mins

Serves: 8

INGREDIENTS:

Topping:

3/4 cup all purpose flour

3/4 cup pecans, finely chopped

3/4 cup old fashioned oats

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp table salt

8 tbsp (1 stick) unsalted butter, melted

Filling:

3 lbs firm, sweet, crisp apples (I used a mix of Golden Delicious and Granny Smith), peeled, cored, halved, and cut into 1/2" wedges

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1 cup apple cider

juice from half a lemon

2 tbsp unsalted butter

DIRECTIONS:

Adjust your oven rack to the center of the oven, and preheat to 450 degrees. Make the topping: in a medium bowl combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until evenly coated and combined - you'll get a crumbly, buttery topping. Set aside.

Make the filling: Toss the apple wedges, sugar, and cinnamon in a large bowl until the apples are evenly coated. In a small saucepan (or in a 12" skillet, if you have one), bring the cider to a simmer and reduce to 1/2 cup - this will take about 7 minutes. Transfer the reduced cider to a small bowl, add the lemon juice, stir and set aside.

In a large sauté pan over medium heat (or the skillet, if you're using it), melt the butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 8 minutes (this may take longer depending on how thickly you sliced your apple wedges). Remove the pan from heat and stir in the reduced cider, gently tossing the apples in the cider until evenly coated. 

If you're using a skillet, sprinkle the topping mixture evenly over the top of the apples in the pan and bake until the top is golden brown and the fruit is bubbling, about 15-20 minutes. If you're using a baking dish, transfer the cooked apples to a 9x9 baking dish and sprinkle with the topping, then bake for about 20-25 minutes (until the top is golden brown and the apples are bubbling). Cool on a wire rack for about 10-15 minutes and serve warm. Top with vanilla ice cream or whipped cream if desired. Mmmmm!

Blueberry Swirl Cheesecake Bars

I recently inherited two large bags of blueberries and thought it was the perfect time to try out this dessert.  Truly decadent, rich and creamy these bars do not disappoint! They aren't as dense as cheesecake which I really like.  I added some lemon zest to the mixture and really enjoyed the addition.  Break out the sweatpants, you will not be able to eat just one!

Prep time: 25 mins
Cook time: 40 mins
Chill time: 1 hour
Makes: 36 bars

INGREDIENTS:
1/2 cup + 2 tbsp granulated sugar
2 tsp cornstarch
1 cup fresh or frozen blueberries
1/4 cup orange juice
2 cups + 1 tbsp all-purpose flour
1/2 cup powdered sugar
1 cup butter
1 8oz package cream cheese, softened
2 eggs, lightly beaten
1 tsp vanilla
Powdered sugar (optional)

DIRECTIONS:
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside. 

In a small saucepan stir together the 2 tablespoons granulated sugar and the orange juice. Cook and stir over medium heat until thickened and bubbly  Remove from heat and set aside.

For crust, in a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in butter until fine crumbs form and mixture stats to cling together (mixture will still be crumbly). Pat mixture into prepared pan. Bake for 20 minutes.

Meanwhile, in a medium bowl beat cream cheese, the 1/2 cup granulated sugar, and the 1 tablesppon flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for 1 hour. Remove uncut bars from pan by lifting foil. Cut into bars. Store in an airtight container in the refrigerator upto 2 days. If desired, sift powdered sugar over bars just before serving.

Lemon Sqaures

I can’t pass the baking isle in the grocery store without being tempted to throw a box of lemon square mix into the cart.  This is one of my favorite deserts, and rightfully so when these squares pack a sweet “melt-in-your-mouth” lemony goodness.  I found this recipe on King Arthur Flour, which is a great resource for baking recipes.  I added more lemon juice than the original recipe called for and sprinkled them with confectioners’ sugar.  Not all recipes call for the sugar topping, but I think it makes the squares look much more attractive. 

Prep time: 20 mins

Cook time: 45-60 mins

Makes: 9 squares

INGREDIENTS:

Crust:

½ cup butter (1 stick)

1 cup Unbleached All-Purpose Flour

¼ cup confectioners’ sugar

Topping:

2 large eggs

1 cup granulated sugar

2 lemons, juiced

2 tbsp Unbleached All-Purpose Flour

A pinch of salt

DIRECTIONS:

Preheat your oven to 350 F.  Combine the crust ingredients into a small mixing bowl. Cut the butter into the flour and confectioners’ sugar until the butter chunks are well incorporated.  Press into a 9-inch square baking pan.  Bake 20 minutes or until light brown.

Combine the topping ingredients into a small mixing bowl and mix well.  When the crust is done, and still hot, pour the topping over it and continue to baking for about 25 minutes.

Cool completely and sprinkle top with confectioners’ sugar.

Apple Cobbler

On a recent trip to Apple Hill, we picked up some fresh apples from one of the local farms and I immediately starting thinking of what I could bake them into.  The tart bite of the apples is perfect with the cake-like batter topping.  Serve with ice cream or whipped cream for a deliciously sweet dessert.

Prep time: 20 mins

Cook time: 35-40 mins

Serves: 6-8

INGREDIENTS:

Apple Filling:

5 cups tart apples, cored, peeled and sliced

3/4 cup sugar

2 tbsp flour

1/2 tsp cinnamon

1/4 tsp salt

1 tsp vanilla extract

1 tbsp butter, softened

Topping:

1/2 cup flour, sifted

1/2 cup sugar

1/2 tsp baking powder

1/4 tsp salt

2 tbsp butter, softened

1 egg, slightly beaten

DIRECTIONS:

In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water.  Turn into a lightly buttered 9-inch square pan.  Dot apples with 1 tablespoon butter.

Combine all topping ingredients.  Beat with wooden spoon until batter is smooth.  Drop batter in 9 portions, over the apples, spacing evenly.  Batter will spread during baking.  Bade 35-40 minutes at 375 degrees or until apples are tender and crust is golden brown.  Serve warm with cream or ice cream.

Pumpkin Gingerbread with Orange Glaze

You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch. I made this for a work meeting and it was almost entirely devoured before we started! This is another winning recipe from King Arthur Flour. 

Prep time: 30 mins

Cook time: 50 mins

Makes: 2 loaves or 24 muffins

3/4 cup (6 ounces) butter or vegetable shortening
1 1/4 cup (9 ounces) brown sugar
2 3/4 cups (12 1/4 ounces) All-Purpose Flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/4 tsp allspice
1/2 tsp nutmeg
1/3 cup (2 ounces) crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
2 tbsp(1 1/2 ounces) molasses
1 can (15 ounces) pumpkin 

Orange Glaze:

1 1/4 cup (5 ounces) confectioners' sugar
1/8 teaspoon tangerine oil or orange oil OR 1 tablespoon orange zest
2 tablespoons (1 ounce) water or milk

Preheat your oven to 350°F. Prepare your pans -- grease two 8 1/2 x 4 1/2-inch loaf pans for loaves; if you're making muffins, grease 24 muffin cups or line them with muffin papers.

In a large bowl beat together the butter and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts (if you're using them) then mix well; the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips (if you're using them). Scoop the batter into the greased loaf pans or the muffin cups - filling the cups about 2/3 full.

Bake the muffins in the preheated 350°F oven for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit then glaze, if you like (see below).

In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.

For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing.

Pumpkin Swirl Brownies

Prep time: 20 mins

Cook time: 45 mins

Makes: 16

INGREDIENTS:

8 tbsp (1 stick) unsalted butter, plus more for pan

6 ounces bittersweet chocolate, chopped

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp cayenne pepper

1/2 tsp salt

1 3/4 cups sugar

4 large eggs

1 tbsp pure vanilla extract

1 1/4 cups solid-pack pumpkin

1/4 cup vegetable oil

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup chopped hazelnuts or other nuts

DIRECTIONS:

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper and butter lining.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Spooky Spiderweb Brownies

I came to an important realization while making this recipe: I cannot follow directions.  I have been excited about making these brownies for months ever since I decided to host the Halloween potluck at work.  Normally I opt for box-made brownies because I think they are just as good (Sacrilegious, I know).  

I found this recipe on King Arthur Flour and they seemed simple enough and so perfect for a Halloween party.  The picture shows one large spiderweb, seemingly thick so I assumed that one 8'' pan would suffice.  I'm pretty sure I even read that in the footnotes. Wrong!  I ended up having to cook these brownies so long since the batter was so thick in one pan that the spiderweb turned brown. Horror or horrors!  I decided to post it anyhow since it's such a cute idea and the brown web doesn't look too horrible.  Let's just hope it isn't rock hard! 

Prep time: 20 mins

Cook time: 30 mins

Serves: 2 dozen

INGREDIENTS:

1 cup (2 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa

1 tsp salt

1 tsp baking powder

1 tsp espresso powder

1 tbsp vanilla extract

1 1/2 cups All-Purpose Flour

2 cups chocolate chips

Spider web mixture:

4 ounces cream cheese, at room temperature

2 tbsp sugar

1 tbsp All-Purpose Flour

1 large egg yolk

1/2 tsp mint flavoring (optional)

DIRECTIONS:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or two 8’’ round pans.  In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. 

Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. Spoon the batter into the lightly greased 8" pans.

To make the spider web:

Combine the cream cheese, sugar and flour in a small bowl, and mix until smooth. Add the egg yolk and flavoring (if using), mixing until smooth once again. Transfer the mixture to a disposable pastry bag, and cut just the very tip off the end.

Place a small pool of the mixture in the center of the brownie batter. Draw circles around this pool, about 1 inch apart, moving out from the center each time. Once the circles are drawn, take a table knife, wet the tip, and draw it back and forth through the circles. Once you've gone all the way around the circles, take up your pastry bag again. Use the remaining filling to trace the path where the knife traveled, to create the spokes of the web.

Bake the brownies for 30 minutes, until the brownies just barely pull away from the edge of the pan. The center will rise while baking, but will sink back level once the brownies are cool. Remove them from the oven and cool before cutting.