Blueberry Pie Bars

If I were a Blueberry, I would want to land my big blue butt in this pan...what a way to go out...if your a Blueberry I mean.  Seriously, these are some killer bar cookies...and easy?...oh, get me started! 

 I found several variations of this recipe on Pinterest (cause' that's where all the groovy recipes are).   I eventually settled on Kleinworth & Co. version.  Why?.. well they had the best picture of course so they must be the best, turns out I was right!

 You can use fresh or frozen blueberries and I'll just bet you could substitute Raspberries, Apples or Peaches...oh yum, Peaches sound perfect for next time!



Blueberry Pie Bars

Topping

1 1/2 cups all purpose flour
1/2  cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)


Filling

 2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt
3 cups fresh blueberries

Instructions

Grease 9x13 glass baking dish- set aside.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.

Take 1 cup of mixture and set aside. (I really tried to forget this step so I'm giving you a visual)

• Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
• While crust is baking- whisk eggs in a large bowl.
• Add sugar, sour cream, flour and salt.
• Gently fold in blueberries. (if frozen, you may want to wait just until you are ready to pour into the crust so they don't go all purple on ya)
• When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.
• Sprinkle with remaining crust mixture you had set aside.
• Bake 1 hour or until top is lightly browned.
• Cool a bit before serving to make easier to cut.
• Print and save this recipe...your going to be making it a lot!

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Lemon Crinkle Cookies - Made with Cake Mix!

I have this pretty amazing kid.  Ya, I know, spoken like a Mom, but I do, I do, I really, really do!

She is 23, (where did the time go) and she has always had a very natural instict when it comes to cooking and food.  She was 5 when she fell in love with Pesto.... so much for PBJ's!

Like her Father, she loves to dine out and try new food.  Like her Mom, she cooks when she is bored or inspired, either emotion usually turns out something pretty yummy.  She is very good at cooking with what's on hand and that's where this came from.  We must have had a box of Lemon Cake mix in the cupboard...lucky us!

She found this recipe on browneyedbaker.com.    You can substitute any flavor of cake mix and create a multitude of crinkle cookies.  Spice cookies, chocolate cookies, confetti cookies, any cake mix will work!  (just omit the lemon zest and lemon juice and substitute with a spice and/or extract that matches the cake mix that you are using).

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Strawberry Shortcake Cookies

Portable Strawberry Shortcake!  You can take it on the road with you, and anytime you need a little taste of summer...take a little nibble.

I've been wanting to blog this recipe since the dark days of winter and finally, the sun is out in Seattle and there is reason to celebrate!

I consider myself a savory, not sweet girl (and there are many that would back me up on that)...that may be why I love these cookies.  They have a biscuit quality to them, not overly sweet, just enough to let those beautiful berries shine through.

These were a little difficult to master.  I finally got it right on my second try, but let me save  you a step.  After  you mix the berries in, put the dough in the fridge for about 20 minutes...otherwise they tend to spread all over the cookie pan...also, serve them within a day, the strawberries can get a bit mushy...tasty, but mushy.

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Outrageous Chocolate Cookies!

These are the hubby's favorite cookies ever!  Fist pumping chocolaty goodness and of course, easy to prepare. These can be a bit sticky to get off the pan, if you have parchment paper or a silicone baking liner hanging around, use them!  If not, make sure you give a good solid spray of non stick.
Do not bake until crispy, they are meant to be soft and chewy.  A few handfuls of chopped pecans would be nice too.

Ingredients

8 ounce  semisweet chocolate, roughly chopped

4 tablespoon butter

2/3 cup  all-purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup (packed) light-brown sugar

1 teaspoon  vanilla extract

1 package  (12-ounce) semisweet chocolate chunks or chips

1. Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.Bake rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely

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