Category Archives: dessert

OMG Apricot Bars

Posted on August 19, 2011 | 7 comments

OMG Apricot Bars out of oven

OMG Apricot Bars pre cooked

These bars are nothing short of a-mazing! They are the most perfect, delicious treats–great to take on a hike, great for after a ride on your bike…ok, enough Dr. Seuss. Just go ahead and bake them–it is not difficult. I woke up early this morning and decided to bake them and one hour later, they were finished and out of the oven. They remind me of a yummy, soft granola bar. If you don’t like apricots, substitute cherries and cherry preserves, blueberries and blueberry preserves, etc. (I’m not sure if I would use fresh blueberries. Just stick with the dry version of the fruit and the matching preserves.) Thanks to Giada for the inspiration on this one!

INGREDIENTS:

Filling:

1 large jar of apricot preserves (I used an 18 oz jar of apricot/pineapple preserves because that’s what I had in the house. You can use a 13 oz jar of apricot preserves. I like it very gooey so I used a large jar of preserves.)

8 dried apricots, chopped up into small pieces

Crust:

1 3/4 cups all-purpose flour

1 cup light brown sugar, packed

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1 teaspoon vanilla

1 3/4 cups old-fashioned oats (not the instant or 1-minute kind)

1 cup chopped walnuts

1 stick unsalted butter, melted

1 egg (room temperature), beaten

DIRECTIONS:

Preheat oven to 350 degrees. Make sure oven rack is in the center of the oven.

Line a 9×13 baking dish with parchment paper (see picture) on the bottom and the sides and then spray the paper with cooking spray (I use Pam).

In a bowl, mix together the jam and the dried apricots and set aside.

In a large, separate bowl, whisk together the flour, brown sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the melted butter, egg and vanilla and mix very well. Using a utensil or your clean hands, lightly press half of the crush mixture into the bottom of the prepared pan. Using a knife or spatula, spread the apricot filling (use it all) over the first layer of crust. Cover the filling with the remaining crust mixture and gently press the crust mixture to flatten. Bake for about 35 minutes until light golden brown. Cool for at least one hour. Cut into bars. They will lift right out of pan with the paper and cleanup is a snap with parchment paper.

These will stay in an airtight container for at least three days. I will freeze them for the next time we want them, because they are too dangerous to have around.

* Yields about 24 bars

7 Comments

Posted in dessert

Tagged OMG Apricot Bars

Yet another thing to do with Blueberries! (very easy)

Posted on July 25, 2011 | Leave a comment

I can only imagine what you’re thinking, is she kidding? does she have nothing better to do with her time? and her berries? i forgot about this recipe and it is so very good, it is a standby . also no mixer! just whisking together and no sifting! this is a wonderful dessert with vanilla ice cream, and an awesome breakfast cake, it is a deliciously moist pudding type cake. i got it from my very favorite now gone, Gourmet magazine. i miss that magazine so much 😦

Ingredients:

1/2 cup sugar plus another 1/2 cup sugar

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

2 pints blueberries

1 cup all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon salt

1 large egg (room temperature)

1/2 cup whole milk

1 stick unsalted butter (1 1/2 cup) melted and cooled slightly (put stick of butter in a bowl and nuke it for about 15 seconds, if it’s not melted do it again for a few seconds at a time) don’t put in microwave in paper!!!!!!!!! it’ll melt all over the place.

1 teaspoon vanilla

Position oven rack in middle of oven and preheat to 375 degrees. Butter a 9 inch square baking pan. You can spray with Pam baking spray but I always use a teensy bit of butter anyway.

Stir together 1/2 cup sugar with 1/2 cup water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then while simmering, stir occasionally, about 5 minutes. Remove from heat.

Whisk together flour, baking powder, salt and remaing 1/2 cup sugar in a medium to large bowl. Whisk together egg, milk, butter, and vanilla in another large bowl. Then add flour mixture, whisking until combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife or cake tester inserted into center of cake portion comes out clean, approx. 25 to 30 minutes. Cool in pan.

*serves 6 – 8

*This can be made 1 day in advance and cooled completely, uncovered, then kept, wrapped well in foil, at room temp. It didn’t freeze so well, so eat up!

Summer Flowers

Something Else to do with Peaches, Bake a Peach Cake

Posted on July 22, 2011 | Leave a comment

What to do with Rotten Bananas (Bake a Bread)

Posted on June 28, 2011 | 6 comments

: What to do with Rotten Bananas

Why do I always end up with rotten bananas? EVEN THOUGH we eat them daily, tHIS seems inevitable. sometimes i actually freeze the banana without the skin. i cannot vouch for the vitamin factor of doing this, BUT it’s worked fine in my banana breads. if you find yourself with 5 rotten bananas (and i do mean very black yuCky ones), this is a delicious bread to bake. you’ll need a 9 x 5 loaf pan.

INGREDIENTS:

8 tablespoons (one stick) unsalted butter, room temperature

3/4 cup dark brown sugar

2 large eggs, room temperature

1 tablespoon milk (use whatever you have in fridge) i use buttermilk if i have it on hand

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups (app. 5) OverLy ripe (black) bananas, mashed

For optional topping (but not really optional BECAUSE I always do it):

3 tablespoons chopped nuts (walnuts or pecans)

1 tablespoon granulated sugar

1/8 teaspoon cinnamon

mix these ingredients and set aside in a small bowl

DIRECTIONS:

preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with pam baking spray, and lightly butter.

Using electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition.

in a small SEPARATE BOWL, mash the bananas with a fork, mix in the milk and the cinnamon, AND add this to the electric mixer. mix ‘til bananas are almost fully integrated. (you will see small specks of banana.)

put your dry ingredients (flour, baking powder, baking soda, and salt) IN ANOTHER BOWL and add them to the mixer, mixing just until the flour disappears.

pour batter into the prepared loaf pan. If you are using topping (and you are), sprinkle it over the batter. Bake for appROX. 50 – 55 minutes. check after 50 minutes with cake tester or toothpick. if it needs more leave it in for a few, and keep checking till you get to know your oven.

let bread cool completely in pan THEN Turn it out and enjoy.

I sometimes freeze this. it’s a most perfect bread to freeze and enjoy another time. just wrap it tightly when it completely cools down, and put in freezer. it defrosts in a few hours.

*sometimes i add 1/2 cup to 3/4 cup chocolate chips for a different type of banana bread 🙂

6 Comments

Posted in dessert

Tagged banana bread, rotten bananas, rotting bananas

Blackberry Cake (more things to do with berries)

Posted on June 26, 2011 | 4 comments

More Things to do with Berries

This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself!

Serves 8-10

INGREDIENTS:

Use a 9 or 10-inch diameter springform cake pan

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)

2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan

2 pints blackberries

1/4 cup sugar to sprinkle on blackberries

1 1/3 cup sugar for batter

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3 large eggs (room temperature)

2 tsp. vanilla extract

Zest from 2 oranges (this should be about 2 tablespoons)

1 cup well-shaken buttermilk

Powdered (confectioners) sugar (for dusting cake)

DIRECTIONS:

Preheat oven to 350 degrees. Position rack in middle of oven. Butter the pan, line bottom with a round of parchment paper. I first spray Pam baking spray all over the inside of the pan, so you can cut down on some of the butter. Dust with a little flour and tap out excess.

Now, arrange blackberries in a single layer on the bottom of the pan (I cover the whole bottom) and sprinkle with 1/4 cup of sugar.

Sift cake flour, baking powder, salt and baking soda into a medium bowl and set aside. Using an electric mixer, beat butter and remaining 1 1/3 cups of sugar in a large bowl at medium-high speed (occasionally scrape down the sides of the bowl). Mix until pale and fluffy (about 4 minutes). Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with the buttermilk but beginning and ending with flour. Beat until well incorporated.

Pour batter over berries in pan and smooth out the top.

Bake until cake is golden brown and a cake tester inserted into the center comes out clean. I baked for 1 hour. Check on cake after 50 minutes. Let cake sit in pan and cool. Then run a sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto a cake plate and remove the bottom of the pan. Peel off parchment paper. Dust the top generously with powdered, sifted sugar and let the cake cool completely. I don’t dust the sugar on top until I’m ready to serve it.

4 Comments

Posted in Baked Goods, Cake, dessert

Tagged berries in baking, blacberry cake, blackberries

Lemon Yogurt Pound Cake/Macerated Berries

Posted on June 22, 2011 | 1 comment

Fresh out of the oven

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me. It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.