Summer Berry Crostata

Berries scream “summer.”  This season I love throwing their subtle sweetness into otherwise savory dishes like herby grilled chicken, hearty green salads and steamed fish.  But berries are best when they’re showcased in delectable desserts.  Nothing is easier than throwing a few handfuls of berries over a pie dough and popping it into the oven - aka a berry crostata!

Starbucks Knockoff: Cranberry Bliss Bars

I’m a sucker for almost anything labeled “Limited Edition.”  I’m looking at you, Limited Edition Mint M&Ms.  You, too, Dogfish Head’s Punkin Ale.  And same goes for you, Starbucks’ Cranberry Bliss Bars.  Why must you only exist during the winter holidays?  You would be the perfect dessert on a summer afternoon.  If only I could dig into your cranberry goodness and cream cheese deliciousness all year ‘round.  Hooray, now I can!

Knockoff recipes for some of our favorite indulgences are nothing new.  I’ve always hesitated to make a knockoff because it usually doesn’t taste as nearly as good as the original.  Disappointment almost always abounds -- but not here, thankfully!  A quick Google search led me to this recipe for Cranberry Bliss Bars from Food.com.  The result?  Absolutely delicious, and truly every bit as tasty as the original from Starbucks.  So pshaw to the limited edition moniker for Cranberry Bliss Bars.  They’re here whenever you crave them!  Huzzah!

Cranberry Bliss Bars
For the bars:
1 cup butter, softened
1 cup brown sugar
1/3 cup sugar
3 large eggs
2 teaspoons orange extract or 2 teaspoons vanilla extract (I recommend using both!)
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon ground ginger
¾ cup dried cranberries
¾ cup white chocolate chips

For the cream cheese frosting:
3 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon orange extract

For the drizzled chocolate finish:
1/3 cup dried cranberries, coarsely chopped
2 tablespoons grated orange rind
1/3 cup white chocolate chips
1/2 teaspoon canola oil

Preheat the oven to 350 degrees.  Line a 9x13-inch baking pan with parchment paper.

Begin by making the bars: Beat the butter and sugars until light.  Gently blend in eggs and extract(s), taking care not to overbeat eggs.  Add the flour, baking powder, and ginger and beat briefly.  Add the cranberries and chips, stirring just until incorporated.  Spread the thick batter in the prepared pan.  Bake for approximately 30 minutes or until light brown at the edges and a toothpick in the center tests clean.  Be careful not to overbake or the bars will be dry.  Let cool completely.

While the bars are cooling, make the frosting: blend the cream cheese and butter until fluffy.  Add  extract and confectioners’ sugar and beat until frosting is fluffy and spreadable (add 1 teaspoon of milk to thin slightly, if needed).  Spread evenly over cooled bars.

Drizzled chocolate finish: Sprinkle the orange zest and chopped cranberries over the frosted bars.  Next, mix the white chocolate and oil in a glass measuring cup.  Microwave 1 minute; stir until melted.  Use a fork or whisk to drizzle the white chocolate diagonally across the bars.

Now for the tough part, allow one hour for the white chocolate to set before cutting.  Starbucks cuts their bars into triangles; for the authentic touch you could do this, too.  I usually dive right in with a knife and fork -- so delectable.  Enjoy and laugh in the face of "limited edition!"

Carrot Apple Cookies – A Heart Healthy Salute to Valentine’s Day

Valentine’s Day is one of my favorite holidays.  Love is in the air, the fragrance of roses wafts around every street corner (or maybe just in my mind), and the promise of chocolate looms.  A heart in love should also be a healthy heart, which motivated me to craft a tasty cookie that is equally wholesome.  The apple and carrot in this recipe keeps the cookies moist while lending a subtle sweetness.  The whole wheat flour adds a hearty, almost nutty flavor which pairs nicely with the texture of the fruit and veggie here.  Whole wheat, carrots and apples… a love that will last forever.

Carrot Apple Cookies
½ cup grated carrot
¼ cup grated apple
1 ½ Tbs lemon zest
1 ¾ cups whole wheat flour
¼ tsp baking powder
½ tsp salt
10 Tbs butter (1 ¼ sticks butter), softened
1/3 cup brown sugar
1/3 cup granulated sugar

Preheat the oven to 350 degrees.  Combine the carrot, apple, lemon, flour, baking powder and salt in a medium bowl and set aside.  In a large bowl, beat the softened butter and sugars.  Add the flour mixture and stir together until thoroughly combined.  Divide the dough into two equal portions, flatten into a disk shape and wrap each in plastic wrap.  Chill the dough disks for thirty minutes.

After half an hour, remove one of the disks and place onto a lightly floured countertop or large cutting board.  Roll the dough to about a ¼-inch thickness.  Dip your cookie cutter into a small bowl of flour, then cut the cookies and arrange on a baking sheet.  Sprinkle a pinch of sugar over the cookies before baking.  Pop into the oven and bake for 12 minutes or until slightly browned.  Repeat with the remaining dough.  Enjoy to your heart’s content!  Happy Valentine’s Day!

Chunky Monkey Cookies

 

Cookies!  Is there anything better than a warm, chewy round disk of goodness bursting with chocolate chunks and nuts?  Yes, if the answer includes bananas!  These cookies are so hearty, yet delectable, that you could eat them for breakfast without feeling guilty.  I did!  Though, truthfully, I could probably eat cookies for any meal.  I’m guessing that you’re the same way, too.

I was inspired to throw bananas into cookie batter while staring at a rather sad looking bunch that had long since passed their prime.  Sure, I could freeze ‘em to make a smoothie.  Or maybe throw together a quick banana bread.  Fine options, but really quite boring.  Ta-daaaa… banana cookies, or more appropriately, really chunky banana cookies.  The monkeys at the zoo would go nuts for these babies.  I know you will too!  Slightly sweet, equally savory, hearty and comforting… bananas have a new best friend.

Chunky Monkey Cookies
¼ cup butter, softened
1 banana, mashed
1 egg
1/3 cup sugar
2 tbs brown sugar
1 tsp vanilla
¼ tsp baking soda
¾ cups flour
¼ tsp nutmeg
½ tsp cinnamon
½ tsp salt
½ cup rolled oats
¼ cup walnuts, chopped (or your favorite nut)
1 cup chocolate chunks (or chips, if you don’t have chunks)

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.  In a small bowl combine the baking soda, flour, nutmeg, cinnamon and salt.  Set aside.

In a large bowl beat the butter and banana until thoroughly combined.  Add the egg and beat again.  Next, add the sugars and vanilla and mix until incorporated.

Add the flour mixture and stir just until combined.  Add the oats, nuts and chocolate chunks and mix well.  Drop by rounded tablespoons (or use a small ice cream scoop) onto the lined baking sheet.  You should get about 18 cookies (not all on one baking sheet, of course), depending on size.  Bake for 12 minutes or until moderately browned.  Go bananas!

Clafoutis

Admit it.  Lately you hear about clafoutis everywhere.  Friends, coworkers, even the free newspaper you read on the way to work… everyone is talking about this French custardy dessert.  Honestly, I really didn’t have a desire to try it.  I’m a staunch opponent of fruit in dessert.  Fruit pies, fruit tarts, fruit crumbles?  No, thank you.  To me, dessert is the one excuse to eschew anything even remotely resembling something healthy.  Sorry, apples, berries and the like, you’re not welcome on my after dinner plate.

Or so I had always affirmed, until I found myself with an overflowing bowl of cherries that were rapidly reaching the end of their lifespan.  So yesterday the bowl of cherries and I had a meeting of the minds.  We declared a truce.  The cherries agreed to be surprisingly wonderful in a dessert and I agreed to eat it.

I also agreed to embrace the ubiquitous clafoutis movement and give it a go.  Since I had not attempted clafoutis before, I relied upon Epicurious to guide me.  The verdict?  Delectable!  Fruit and dessert can exist harmoniously!  A new world is waiting for me to explore.  That’s right, I’m talking to you, pies, cobblers and parfaits.

How would I describe clafoutis?  The texture is similar to a flan, but a bit firmer.  The custardy presence of eggs is unmistakable, while the ground almonds give an unexpected crunch.  Together with the soft texture of the cherries, it becomes a refreshing delight, especially when served chilled.  It would be equally as delicious, I’m sure, with any fruit of your choice.  And now that I’ve been converted, I’d love to hear your suggestions for my next fruit adventure.

Cloufitis
Modified from Bon Appétit
3 cups cherries, pitted
½ cup sugar plus 1 tbs sugar, separated
1 tsp cornstarch
1/3 cup all purpose flour
¼ cup almonds
1 cup half and half
¼ cup butter, melted
½ tsp grated orange peel
½ tsp grated lemon peel
2 tsp vanilla extract
½ tsp almond extract

Preheat oven to 325 degrees.  Combine the cherries, 1 tbs sugar and cornstarch in a bowl.  Toss well to evenly distribute the sugar and cornstarch.  Set aside for a few minutes.  Blend the almonds and flour in a food processor just until the nuts are finely chopped.  Set aside. 

Evenly place the cherries in the bottom of a buttered 1½ quart baking dish or 9-inch pie plate.  Alternatively, you could just dump the cherries into the baking dish, taking care NOT to also pour the juices that accumulated at the bottom of the bowl.

In another large bowl, whisk together the eggs, salt and ½ cup sugar until well mixed.  Add the flour mixture, whisking just until barely combined.  Add the half and half, butter, citrus peels and extracts.  Whisk until incorporated.  Pour the custard over the cherries.  Bake for one hour, or until golden brown and the center is set.  Serve warm or chilled.  Yum!

Whole Wheat Mixed Berry Scones

A few days ago I left town for a friend’s wedding.  I knew that I wouldn’t have much time in the morning to prepare breakfast before leaving, but I still wanted something hearty enough to keep me satisfied until the butlered hor d'oeuvres made their welcomed appearance at the reception.  Scones, one of my favorite delights in the entire baking universe, are very quick and wonderfully easy to whip up.  Scones to the rescue!

A good scone is hard to come by.  Often I’ll see a tray of scones in a local coffee shop or bakery and I can’t resist buying one in my zeal for this wonderfully tasty, flaky and not too crumbly treat.  Of course, often I’m disappointed after the first bite.  Too frequently the scones are dry, tough and break into a pile of crumbs quite easily.  That’s why the best scones are the ones you make yourself.

In an effort to be a bit healthier, I’ve incorporated whole wheat flour to boost the fiber content.  It adds a subtle flavor and gives the scone an ever-so-slightly chewy texture.  No pile of crumbs here!  Feel free to use your favorite berry or berry combo.  Even frozen berries will do in a pinch, but nothing tastes as bright or retains its shape as well as fresh in-season berries.  The scones also keep well for a day or two after baking if wrapped tightly.  Bon appétit!

Whole Wheat Mixed Berry Scones
1 cup whole wheat flour
1 cup all-purpose flour
1 tbs baking powder
½ tsp salt
3 tbs sugar
1 ¼ cups heavy cream, plus a little more for brushing
5 tbs butter, very cold and cut into cubes
1 ¼ cups berries

Preheat the oven to 400 degrees.  In a large bowl sift together both flours, plus the baking powder and salt.  Using a pasty cutter or your hands (or two forks work well, too) incorporate the butter into the flour mixture until it resembles coarse crumbs.

Add the heavy cream and mix just until combined.  Gently fold the berries into the dough.  Don't worry if a few berries get squashed in the process.  The dough will be streaked with color, but the berries taste just as good.

Press the dough onto a lightly floured surface and form into circle.  Cut the dough into the traditional triangle shape, or use a biscuit cutter for uniform circular shapes.  You could even use your knife for a free form expression of scone-y goodness, too!

Place the scones onto an ungreased baking sheet and brush the tops with a bit of heavy cream.  Bake for 20 minutes or until gently browned.  Enjoy!

Blueberry Muffins

Muffins make a perfect breakfast.  They’re easy to make, easy pack when you’re running out of the door, easy to eat with one hand and they freeze very well, to boot!  With the season of fresh berries upon us, why not throw some into your favorite muffin batter?  I used Paula Deen’s muffin recipe as a starting point, then threw in my own twist: almond milk instead of regular; less sugar to reduce the sweetness; and I omitted the sugary coating.  Substitute your favorite berry or mix several together for a berry explosion!  I’m sure you’ll agree that these muffins really hit the spot when you’re craving a fast homemade treat.

Blueberry Muffin
2 cups all-purpose flour
2 Tbs baking powder
½ cup minus 2 Tbs sugar
½ cup butter, melted
1 egg, beaten
¾ cup almond milk (or substitute your preferred milk)
1 ½ cups blueberries (or substitute your favorite berry)

Preheat the oven to 350 degrees.  Grease or line a 12 cup muffin tin.  In a large bowl, combine the dry ingredients (flour, baking powder and sugar).  In a small bowl, combine the melted butter, egg and milk.  Whisk until fully incorporated.  Pour the egg mixture into the dry ingredients and mix just until combined.  Gently fold the berries into the batter, being careful not to crush them as you go.

Fill each muffin tray about ¾ full.  Bake for 25 to 30 minutes or until gently browned.  Enjoy!

Luscious Lemon Squares

I recently acquired a very special treat, especially for those of us living in the northeast: lemons freshly picked from the backyard.  A family friend generously shared her shipment of hand picked lemons sent to her from a relative living in the southwest.  What better way to honor such a unique and truly appreciated luxury than to make this bright yellow present into lemon squares?

Lemon squares have a unique texture – slightly gelatinous, slightly chewy and slightly crusty.  I didn’t plan to experiment with my own recipe and found a simple recipe from Everyday Food.  Of course, even the best intended plans can fall apart without sufficient preparation, and that’s where I found myself about halfway through the recipe.  As I reached into the refrigerator to grab four eggs, I screeched when I realized that I only had three!  Moments later, I gasped when I ran out of cornstarch.  So I decided to gow with the flow and modify the original recipe to add my own twist  The result is a moist, chewy and not too tart square of lemony deliciousness.  I know you’ll agree, it is a suitably scrumptious homage to lemons everywhere.

Luscious Lemon Squares
Crust
¾ cup all-purpose flour
1/3 cup confectioners’ sugar
3 tbs cornstarch
¼ tsp salt
½ cup butter, cold, cut into small pieces

Lemon Gooeyness
3 large eggs
¾ cup sugar plus 2 tbs sugar
2/3 cup fresh lemon juice
2 tbs lemon zest
¼ cup all-purpose flour
½ tsp baking powder
½ tsp salt

Preheat the oven to 350 degrees.  Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on the sides (to easily remove the baked squares). Set aside. Begin by making the crust: combine the flour, confectioners’ sugar, cornstarch and salt.  Add the butter and incorporate with a pastry cutter until it resembles small pea-sized crumbs (or you can use two forks or even a food processor, if you’re lucky enough to own one; avoid using your hands since the heat may soften the butter).  Press the mixture into the bottom and about halfway up the sides of the pan.  Refrigerate for 15 minutes.

After chilling in the refrigerator, bake the crust about 20 minutes or until just lightly browned.  Reduce the oven heat to 325 degrees.

Next, prepare the lemon filling by beating the eggs until thick.  Add all of the sugar, lemon juice, zest, flour, baking powder and salt.  Beat until combined, then pour into the pan with the warm crust.  Bake for 20 minutes, or until set.  Cool to room temperature, then refrigerator for at least an hour.

Using the overhanging parchment paper, gently lift the whole lemon square out of the pan.  Cut into squares (16 smallish squares or 9 large squares for a true indulgence).  If desired, sift additional confectioners’ sugar over the top for visual appeal and a sweet bite.  Enjoy!