Whole Wheat Gooseberry & Almond Squares

Gooseberries were completely new to me this summer. When I received my second batch of gooseberries in my CSA share, I was stumped. I thought I had peaked with my Gooseberry & Blueberry Galette. ;) I searched far and wide for a special way to use them. This crumbly, shortbread-like bar was a perfect choice! We ate them for dessert with ice cream, and then ate leftovers for breakfast. They were great with a cup of coffee. :)

This recipe was adapted from Good Food Magazine, via BBC’s Good Food.com. I used whole wheat pastry flour instead of white self-rising, light brown sugar instead of muscovado, and granulated sugar instead of caster. Earthy and nice.

  • 250 g (2 sticks, 1 cup) chilled unsalted butter, chopped
  • 2 cups whole wheat pastry flour
  • 3 tsp baking powder
  • 1/2 tsp coarse salt
  • 125 g ground almonds (almond flour)
  • 125 g light brown sugar
  • 350 g fresh gooseberries
  • 85 g granulated sugar, plus 1-2 T extra for sprinkling
  • 50 g slivered almonds
  1. Heat oven to 325 F (convection) / 170 C fan. Line a 9 x 13-inch (27 x 18-cm) baking pan with parchment paper.
  2. Whisk to combine the flour, baking powder, and salt.
  3. Rub the butter into the flour mixture, ground almonds, and light brown sugar to make crumbs, then firmly press two-thirds into the base and sides of the prepared pan.
  4. Toss the gooseberries with the granulated sugar, then scatter over the top.
  5. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries.
  6. Bake for 45 minutes or up to 1 hour, until golden and the fruit is bubbling a little around the edges.
  7. Sprinkle with the remaining granulated sugar, then cool in the pan.
  8. Cut into squares and enjoy with a cup of coffee or tea or serve as a dessert with ice cream or fresh whipped cream.

One Year Ago:

Two Years Ago:

Three Years Ago:

Whole Wheat-Bartlett Pear Crumb Cake

This cake was nutty, earthy, and really really moist. The entire house smelled absolutely incredible while it baked- much of the credit should be given to the orange zest in the batter. Even more wonderful orange flavor was added after the cake was removed from the oven when fresh orange juice was drizzled all over the top. Fabulous!

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan with Josh Loeb and Laurel Almerinda. I weighed whole roasted almonds and then finely ground them in a mini food processor instead of using store-bought almond flour. I used fat-free Greek yogurt instead of whole plain yogurt. I also substituted oat bran for the toasted wheat germ in the original recipe. Wheat bran or ground flaxseed would also work as substitutes. I also baked the cake in a 9-inch springform pan instead of a 10-inch cake pan.

The authors offer seasonal adaptations to this recipe by substituting blueberries, raspberries, cranberries, apricots, peaches, or figs for the pears. Yummy!

Yield: Makes one 9-inch cake

For the Topping:

  • 1/2 cup (110 g) unsalted butter, at room temperature
  • 55 g (1/2 cup plus 2 T) almond flour
  • 20 g (1/4 cup plus 2 T) rolled oats
  • 50 g (1/4 cup) granulated sugar
  • 30 g (1/4 cup) whole wheat flour
  • 3 T all-purpose flour
  • 2 T oat bran, toasted wheat germ, wheat bran, or ground flaxseed
  • 2 T light brown sugar
  • 1/4 tsp coarse salt
  • 20 g (1/4 cup) sliced almonds

For the Cake:

  • 170 g (3/4 cup) unsalted butter, cubed, at room temperature
  • 200 g (1 cup) granulated sugar
  • 2 T light brown sugar
  • 3/4 tsp coarse salt
  • 1 T pure vanilla extract
  • 2 large eggs
  • 160 g (1 1/4 cups) all-purpose flour
  • 55 g (3/4 cup) oat bran, toasted wheat germ, wheat bran, or ground flaxseed
  • 25 g (1/4 cup) almond flour
  • 3 T rye flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (240 ml) plain yogurt (I used fat-free Greek yogurt)
  • zest of 1 orange, *fruit reserved*
  • 3 pears, peeled and thickly sliced into 6 pieces each (I used Bartlett pears)


To Make the Topping:

  1. In a medium bowl, combine the butter, almond flour, oats, granulated sugar, whole wheat flour, all-purpose flour, wheat germ, brown sugar, and salt. Blend with a pastry blender until homogenous.
  2. Add sliced almonds and blend with your fingers. Refrigerate until needed.

To Make the Cake:

  1. Position a rack in the middle of your oven and preheat to 350 degrees. Line and grease a 9-inch springform pan with parchment paper and cooking spray.
  2. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, about 2 minutes.
  3. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
  4. Pause mixing and all the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not over mix!
  5. Scoop the batter into the prepared pan and cover evenly with the pears.
  6. Top with the crumble, allowing a little fruit to poke through.
  7. Bake for 1 hour 5 minutes or up to 1 hour 15 minutes, or until a cake tester comes out clean. Do not over bake!
  8. Allow to cool for 15 minutes in the pan; then squeeze the orange over the entire cake.
  9. Remove the side of the pan and gently pull the parchment paper from every nook and cranny of the cake.

Note: This cake is best served the day it is made, but it will keep, tightly wrapped, for up to 2 days at room temperature.

One Year Ago:

Two Years Ago:


I wanted to make these as soon as I read Linda’s post about this Spanish version of French Madeleines on La Petite Paniere. I also had to post them as soon as I made them! I loved her description-  they seemed like a dessert but are eaten as a special bakery breakfast in Algeria. They are very light, only slightly sweet, and were absolutely delicious with raspberry jam.


I substituted some potato starch for the corn starch (I didn’t have enough…). I also substituted large for medium eggs, canola oil for safflower oil, and vanilla extract for the vanilla sugar in the original recipe. I also reduced the baking time for a convection oven. Tasty and pretty! :)

Yield: 12 Magdalenas (I only made 11!)

  • 125 g all-purpose flour
  • 125 g corn starch (I substituted some potato starch as well)
  • 1/2 teaspoon of baking powder
  • 100 ml sunflower oil or canola oil
  • 200 g granulated or caster sugar
  • 5 large eggs, separated
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • turbinado sugar, for sprinkling

  1. Preheat the oven to 180 C  or 350 F degrees on convection.
  2. Using cooking oil spray, grease small individuals mini magdalenas mold or muffins tray. (I used standard-size brioche tins.)
  3. In a bowl, combine the flour, the corn starch and the baking powder with a whisk.
  4. Separate egg yolks from whites (in two different large bowls).
  5. In the bowl with the 5 egg yolks, add the sugar, the vanilla extract, and the lemon zest. Whisk together all the ingredients until they become creamy.
  6. Add the oil and continue to mix.
  7. Add the flour, the corn (or potato!) starch and the baking powder mixture. Mix all of the ingredients together. (The batter is quite thick.)
  8. In the second bowl whisk the egg whites until soft peaks begin forming. (I used a hand mixer.)
  9. Incorporate the whisked egg whites to the egg yolk-flour mixture and fold in until combined.
  10. Spoon into molds and sprinkle with a little of turbinado sugar over the top. (I used a large ice cream scoop.)
  11. Bake for 17 or 18 minutes on convection (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
  12. Remove from the oven and set aside for 15 minutes. Transfer into a serving plate or basket. Serve with jam or orange marmalade on the side.

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Two Years Ago:

Three Years Ago:

Peach-Pie Crumble Bars

It is going to be really difficult not to make these cookie-like pie bars with my next batch of CSA share peaches. They were really good. The thick bottom crust has a nice crumb but is also a little bit brown and crisp on the bottom. A great combination of textures. The center is a fruity, jammy, and chunky pie filling… Mmmmm…. I also love that the peaches don’t have to be peeled! The only downfall is how long it takes to cool before being sliced. :)

This recipe was adapted from Martha Stewart Living. I used a blend of my CSA share yellow peaches and white donut peaches. I also reduced the baking time for a convection oven and covered the pan halfway through baking to prevent over-browning. (I may reduce the temperature to 350 degrees next time and increase the baking time? This would allow the top to brown more evenly without over-crisping the bottom of the crust.) The original recipe suggests replacing the peaches with other seasonal fruit such as nectarines or apricots, and, in the fall, apples. I’m looking forward to trying it with apples. Great!

I’m bringing this summer treat to share at Angie’s Fiesta Friday #83 hosted by Elaine @FoodBod and Jhuls @The Not So Creative Cook. Enjoy! :)

For the Crust:

  • 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt

For the Filling:

  • 1 1/4 to 1 1/2 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt

  1. Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. (I used cooking oil spray.) (Consider baking at 350 degrees and increasing the baking time.)
  2. Make the Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. (I used the bottom of a dry measuring cup.)
  3. Make the Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl.
  4. Pour the filling into the crust.
  5. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour on convection or up to 1 hour, 10 minutes in a standard oven. (If browning too quickly, tent top with foil- I covered mine after 35 minutes in the oven.)
  6. Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

One Year Ago:

Two Years Ago:

Banana Chocolate Chip Ice Cream

Forget banana bread, this ice cream is the perfect use for super ripe bananas on the counter! ;)

I know that the trend is to make healthy banana ice cream, but this one is the real deal. It has puréed bananas in the custard base instead of milk. I added vanilla extract and chocolate chips to make it even more special. This recipe was adapted from The New York Times, contributed by Melissa Clark. SO so SO creamy!!

Yield: About 1 1/2 pints

For the Fruit:

  • 4 very ripe medium bananas
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • pinch of coarse salt
  • ½ cup buttermilk

For the Base:

  • 1 cup semi-sweet chocolate chips
  • 6 large egg yolks
  • ⅛ teaspoon fine sea salt
  • ⅔ cup sugar
  • 2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips

To Prepare the Fruit:

  1. In a blender, purée bananas, sugar, lemon juice and salt until smooth. (I used a Vitamix.)

To Make the Base:

  1. In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl.
  5. Stir buttermilk and the fruit purée into base. Add the vanilla extract. Cool mixture to room temperature. (I place the bowl into an ice bath.)
  6. Cover and chill at least 4 hours or overnight. (I place plastic wrap directly on the surface of the base before placing in it into the refrigerator.)
  7. Churn the base in an ice cream machine according to manufacturer’s instructions. At the end of processing, add the chocolate chips; continue processing until evenly incorporated.
  8. Serve directly from the machine for soft serve, or store in freezer until needed. If storing in the freezer, directly cover the surface of the ice cream with plastic wrap before covering with the lid in order to prevent icing.

One Year Ago:

Two Years Ago:

Gooseberry & Blueberry Galette

Gooseberries!?!? This galette was my first experience with gooseberries. When I received a pint of these colorful and tart berries in my CSA share, I really searched for the perfect use for them. Happy I found this one!

This dessert had an amazing crust that worked really well with the sweet and tart filling. Jammy and delicious filling oozed all over my pan as well- a little messy but SO good! This recipe was adapted from Food and Wine, contributed by Lindsey Shere. I added my CSA blueberries to the gooseberries- it was a great fruit share week. :) We ate it warm with vanilla ice cream on the side. Delicious!

Yield: Serves 6 to 8

For the Pastry:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
  • About 3 tablespoons ice water

For the Filling:

  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon all-purpose flour
  • 1 pint gooseberries (about 2 cups), stems and tails removed
  • 1 cup blueberries
  • vanilla ice cream, for serving

To Make the Pastry:

  1. On a large sheet of parchment paper lightly dusted with flour, roll out the dough into a round about 14 inches in diameter; it doesn’t have to be perfect around the edges—its roughness is part of its charm. Lay it on a large baking sheet or pizza pan and refrigerate.
  2. Pat the dough into a disk, wrap and refrigerate for at least 30 minutes or overnight.
  3. Stir in the ice water with a fork. The dough should hold together when pressed; if it doesn’t, add a few more drops of ice water.
  4. Using a pastry blender, 2 knives or your fingers, cut in half of the butter until the mixture resembles coarse cornmeal with particles the size of peas. Then cut in the remaining butter until it forms chunks the size of peas.
  5. In a large bowl, mix the flour, salt and sugar.

To Finish the Galette:

  1. Preheat the oven to 400° (convection).
  2. In a small bowl, mix together the sugar and cinnamon.
  3. Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry.
  4. Spread all of the berries on top. Reserve 2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the berries.
  5. Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly.
  6. Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
  7. Bake on a rimmed baking sheet (mine oozed delicious juices everywhere!) in the center of the oven for 35 minutes (convection) to 50 minutes (standard), or until the berries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom.
  8. Cut the tart into wedges with a sharp knife and serve with vanilla ice cream.

One Year Ago:

Two Years Ago:

Selma’s Plum & Cinnamon Cake

When I first met Selma through Fiesta Friday, I let her know that the “About” page on her blog was truly one of the best and the most interesting I’d ever read. I even had my husband read it! She was a wonderful writer and described her life and culinary journey so beautifully. Her blog was no different- such great recipes with stories to go with them.

I particularly loved this post on Selma’s Table. (I’ve had it bookmarked to make ever since I read it the first time!) Not only did the cake look and sound wonderful, Selma told a great story about it that I could really relate to… She describes how her son Jake was always cooperative but frustrated waiting for his meals to be photographed. (My entire family may have the same complaint!) After making this delicious cake, Selma set it aside to rest overnight only to find a large slice messily cut out of it in the morning! I suppose her son’s patience had run out. ;) Maybe this cake was just that irresistible.

I am bringing this cake as a tribute to Selma at this special Fiesta Friday in her honor. I was shocked and saddened by her passing. She touched and influenced so many and will be truly missed. This recipe was adapted from Marian Burros’ Famous Purple Plum Torte and Deb Perleman’s Smitten Kitchen Purple Plum Torte, via Selma’s Table. According to Selma, this recipe was printed every autumn in the New York Times from 1983 until 1995! You know it’s good. Thank you, Selma. <3

Yield: Serves 8

  • 140 g all-purpose flour
  • 1 tsp baking powder
  • pinch of coarse salt
  • 150 g granulated sugar
  • 115 g (8 T/ one stick) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla paste or extract
  • 2 large ripe, tart plums (I used red)
  • 4 small ripe, tart plums (I used black) (Selma used 8 medium plums)
  • 1 tsp cinnamon
  • 2 T turbinado sugar
  1. Pre-heat oven to 350 degrees on convection. Prepare a 9-inch springfrom pan by lining it with parchment paper and then buttering the base and sides. (I used cooking oil spray.)
  2. Halve the plums and twist to remove the pits, then cut each half into quarters; set aside. (Selma quartered the plums, and the original recipe halves them.)
  3. Place the flour, baking powder and salt in a small bowl; whisk to incorporate the 3 ingredients throughly.
  4. Place the butter and sugar in a medium-sized mixing bowl or stand mixer and cream until light and fluffy, about 3 minutes, scraping down the sides of the bowl a couple of times.
  5. Beat in the eggs, one at a time, until well incorporated – scrape down the sides after each addition. It may look curdled but if you add a spoonful of the flour mixture all will be well again.
  6. Add the flour mixture and the vanilla paste/extract and beat only just until incorporated. Using a rubber spatula, scrape under to make sure that there is no raw flour and mix in if there is.
  7. Scrape into the prepared tin and smooth it out to cover the base. It will seem very scant but don’t worry – it will be enough!
  8. Arrange the plums from the outside into the middle, keeping it quite tight. (I placed mine skin side down- like Selma- but the original recipe places them skin side up.)
  9. Scatter the cinnamon and turbinado sugar over the top.
  10. Bake for 40-50 minutes. Insert a toothpick into the cakey part – if no batter is left clinging to it then it’s done. If there is batter clinging to it then pop it back in for 5 mins increments and keep checking.
    Try and make this the night before to let it mellow, covered and at room temperature, when it will be at it’s best.

One Year Ago:

Two Years Ago:

Old-Fashioned Strawberry-Rhubarb Crisp

I had to make this wonderful dessert when I received rhubarb in my CSA share… even if I did have to go buy strawberries. ;) The two together always make a delicious and tangy filling.

The topping on this crisp is out of this world- very generous, delightfully clumpy, and perfectly sweet. My non-dessert-appreciating friend had a SECOND helping! Yay! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Rollie Wesen.

Yield: Serves 8

For the Filling:

  • 1 1/2 to 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 cups granulated sugar
  • 1 pound strawberries, preferably organic, hulled and quartered
  • 3 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

For the Topping:

  • 1 stick (4 ounces) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups rolled oats
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon coarse salt

To Serve:

  • vanilla ice cream, optional
  1. Preheat the oven to 375° on convection.
  2. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.
  3. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
  4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass or ceramic baking dish.
  5. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  6. Sprinkle the topping evenly over the filling and bake for 30 minutes.
  7. Reduce the oven temperature to 325° and continue baking for about 20 minutes longer (or up to 30 minutes longer in a standard oven), until the fruit filling is bubbling and the topping is nicely browned.
  8. Let the crisp rest for 10 to 20 minutes before serving. Serve with vanilla ice cream, if desired.

Note: The topping can be refrigerated overnight. Bring to room temperature before using.


One Year Ago:

Two Years Ago:

Fourth of July S’mores Bars with Marshmallow Meringue


I love the 4th of July. Love fireworks. Love celebrating with friends. Love all-American desserts and an excuse to make them too! :)

This morning we ate breakfast outside listening to Pandora’s Patriotic station courtesy of my son. The music inspired my kids to come in and play patriotic music- my son on the cello and my daughter on the piano. Great! The celebration begins…

But now we may have a new July 4th tradition in my house… this dessert! A graham cracker crust topped with a rich Valrhona chocolate layer and then fluffy (and pretty!) marshmallow meringue- a genius upgrade of all-American s’mores! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Cheryl and Griffith Day.

I’m sharing this deliciousness at Fiesta Friday #75‘s J & J show this week which I am co-hosting with Julie of Hostess at Heart. Happy Independence Day!!

Yield: 30 bars (or up to 60 bites!)

For the Crust:

  • 3 cups graham cracker crumbs (12 ounces)
  • 1 1/2 sticks unsalted butter, melted
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon fine sea salt

For the Brownie Filling:

  • 1 stick cold unsalted butter, cubed
  • 4 ounces unsweetened chocolate, chopped (I used Valrhona 71% Cacao Dark Bittersweet Chocolate)
  • 1 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature (I put in a bowl of warm water)
  • 1/2 cup all-purpose flour

For the Meringue:

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar

To Make the Crust:

  1. Preheat the oven to 350° (on convection, if possible).
  2. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides.
  3. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. Press the crumbs evenly into 
the bottom of the prepared pan. (I used the bottom of a dry measuring cup.)
  4. Bake for 8 to 10 minutes, just until lightly browned. Let cool completely. Leave the oven on.

To Make the Filling:

  1. In a heatproof medium bowl set over 
a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes.
  2. Remove from the heat and whisk in the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 22 minutes on convection or up to 25 minutes in a standard oven, until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool completely.

To Make the Meringue:

  1. Preheat the broiler, if using (I used a kitchen torch.).
  2. In a heatproof medium bowl (I used my stand mixer bowl) set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 to 4 minutes.
  3. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm.
  4. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
  5. Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute. (or use a mini kitchen torch instead.)
  6. Cut into bars and serve.

Note: The bars can be made ahead and refrigerated for up to 2 days.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Raspberry-Ricotta Cake

This recipe encourages the use of frozen berries! It was very quick to put together, had a lovely presentation, and most importantly was delicious as well. :) We ate this cake for dessert but it would also be an amazing coffee cake. This recipe is from Bon Appétit.

Yield: Serves 8

  • nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon coarse salt
  • 3 large eggs
  • 1½ cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries or blackberries, divided
  1. Preheat oven to 350° (preferably on convection).
  2. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
  3. Whisk flour, sugar, baking powder, and salt in a large bowl.
  4. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.
  5. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries.
  6. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
  7. Bake cake until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes on convection or up to 60 minutes in a standard oven. Let cool at least 20 minutes before unmolding.

Note: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.


One Year Ago:

Two Years Ago:

Strawberry Slab Pie

Despite being overbooked with so many end of the school year activities- orchestra concerts, dance recitals, field days, parties- we have to squeeze in strawberry picking! The resulting year supply (a well-rationed year supply, mind you!) of strawberry-vanilla bean jam makes it SO worth it!!

After making my special jam, I love to try a new recipe to use our overflowing 8 quarts of mouthwatering strawberries. :) This year the first new one was this amazing slab pie. The juice from the fresh berries resulted in a very syrupy pie. oozing… It also had a lovely hint of orange flavor. The crust was over the top buttery as well. Mmmmm.

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Joanne Chang. I adapted the recipe to bake in a convection oven. Fabulous!

Yield: 6-8 servings

For the Pastry:

  • 2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons granulated sugar
  • 1 teaspoon coarse salt
  • 2 sticks plus 2 tablespoons unsalted butter, cut into tablespoons and chilled
  • 2 large egg yolks
  • 1/4 cup cold whole milk
  • baking spray

For the Filling & Pie:

  • 1 1/2 pounds strawberries, hulled and quartered (4 cups)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon kosher salt
  • 1 large egg, beaten
  • 3 tablespoons sanding or turbinado sugar

To Make the Pastry:

  1.  In the bowl of a stand mixer fitted with the paddle, combine the flour, sugar and salt and mix at low speed.
  2. Add the butter and mix at medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute.
  3. In a small bowl, whisk the egg yolks with the milk.
  4. With the machine on, drizzle the egg mixture into the flour mixture and mix until the pastry just starts to come together, about 30 seconds; it will be crumbly.
  5. Scrape the pastry onto a lightly floured work surface and gather it together. Using the heel of your hand, smear the pastry against the work surface to work in the butter. Form the pastry into a 1-inch-thick disk, cover in plastic wrap and refrigerate until firm, at least 1 hour.
  6. Preheat the oven to 350° (on convection, if possible).
  7. Grease an 8-inch-square baking pan with baking spray and line with parchment paper, leaving 
3 inches of overhang on all sides.
  8. Cut one-third of the pastry off of the disk. On a lightly floured surface, using a lightly floured rolling pin, roll out the smaller piece of pastry to an 8-inch square; transfer to a parchment paper–lined baking sheet and refrigerate.
  9. Roll out the larger piece of pastry to a 12-inch square, about 1/4 inch thick. Ease the pastry into the prepared pan, pressing it into the corners and up the sides; trim the excess pastry, leaving no overhang.
  10. Line the pastry with parchment paper and fill with pie weights. Bake for about 25 minutes (convection) or up to 30 minutes (standard oven), until just pale golden and set. Remove the pie weights and parchment paper. Transfer the pan to a rack and let 
the crust cool completely.

To Make the Pie:

  1. In a medium bowl, toss the strawberries with the granulated sugar, cornstarch, orange zest and salt.
  2. Spread the filling in the pastry crust.
  3. Cover with the chilled piece of pastry crust, gently pressing it down around the edges.
  4. Brush the top with the beaten egg and sprinkle with the sanding sugar.
  5. Using a sharp paring knife, make six 2-inch-long slits in the top pastry.
  6. Bake for about 45 minutes (convection) or up to 50 minutes (standard oven), until the crust is deep golden.
  7. Transfer the pan to a rack to cool, at least 3 hours. Carefully lift the pie out of the pan and transfer to a platter before serving.

Note: The pie can be kept at room temperature overnight.

One Year Ago:

Two Years Ago:

Mini Pear & Blueberry Upside-Down Cakes

My daughter has been asking for an upside-down cake! When I spotted this seasonal recipe, and had all of the ingredients on hand, I made it to surprise her. :) A springtime spice cake was such a nice change of pace. The spices worked nicely with the blueberries and pears too. The mini size was just the icing on the cake. ;)

This recipe was adapted from The Martha Stewart Living Cookbook: The New Classics. I used my pretty Daisy cupcake pan- so pretty!

I’m bringing this tasty dessert to share with my friends at Fiesta Friday #72– hosted by Quinn @ Dad Whats for Dinner and Naina @ Spice in the City. Enjoy!!

Yield: 6 small cakes

  • 7 tablespoons unsalted butter, softened, plus more for tin
  • 6 tablespoons light corn syrup
  • 12 teaspoons packed light-brown sugar
  • 3/4 cup fresh blueberries, picked over and rinsed
  • 1 ripe Bartlett pear, halved lengthwise, cored, and cut into thin wedges
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice (I used freshly ground)
  • 1/4 teaspoon ground ginger
  • 2/3 cup granulated sugar
  • 1 large whole egg, plus 1 large egg yolk
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees on convection.
  2. Generously butter the cups and top of a muffin tin with six 8-ounce cups. (My 8-ounce cup muffin pan is a Daisy Pan! I used cooking spray instead of butter to coat the details more easily.)
  3. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light-brown sugar.
  4. Arrange 7 to 9 blueberries in each cup.
  5. Cut pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading slices to cover berries.
  6. Arrange remaining berries over the pears, and set tin aside. (I didn’t have leftover berries!)
  7. Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside.
  8. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add egg and egg yolk; beat until smooth.
  9. Combine the vanilla with the buttermilk.
  10. With mixer on low-speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture, and beginning and ending with flour.
  11. Pour 1/3 cup batter over fruit in each muffin cup. Gently tap bottom of tin against counter several times to evenly distribute the batter.
  12. Bake cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 17 minutes on convection, or up to 25 minutes in a standard oven. Remove from oven; let cool in tin.


One Year Ago:

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