Blueberry Streusel Bars

Do you ever come across a recipe you have not made in forever, and go Holy cow. I need to make this recipe. I have had this recipe since 2008. My Florida sister gave it to me years ago. It came out of the June July 2008 Fine Cooking. And like all their recipes, they are fabulous. I have made these bars a handful of times. These should be made more often.  They are always a hit and taste fantastic.

They are super moist and just melt in your mouth. 

Blueberries are a super fruit. Loaded with tons of anti-oxidants and other goodness

These bars have a few steps. It is not difficult, they actually come together somewhat quickly. if followed, perfection will come your way. People will rave about these bars.

Blueberry Streusel Bars
followed by Finecooking.com

Ingredients
1 cup (2 sticks) butter, softened
3 cups all purpose flour
1 1/2 cups of old fashioned oats
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg - separated
1 14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
3 cups blueberries

Preheat oven to 350 degrees. Line a 9x13 inch metal baking pan with foil. Either lightly butter or spray foil and sides.

In a large bowl of mixer, combine the flour, oats, sugar, salt, and baking powder. Add in butter and start on low. Blend in completely. Transfer out 2 cups of the crumb mixture to another bowl and set aside. To the remaining mixture, blend in the egg white and then press into the pan to form a level crust. Bake for 10-12 minutes.

Meanwhile in another bowl, whisk the sweetened condensed milk, lemon juice, lemon zest and egg yolk. Let this mixture stand for 5 minutes. It will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute more evenly. Do not crush the berries. Bake until the lemon mixture begins to form a shiny skin. 7 to 8 minutes.

Sprinkle the reserved crumb mixture over the lemon blueberry layer. Pressing gently with your fingers into small lumps. Bake until the filling is bubbling at the edges and the topping is brown. 25 - 30 minutes.

Let the bars cool in the pan on a rack for about an hour. Carefully lift them out of the pan using the foil. Transfer to a wire rack to cool completely. Remove foil and cut.
The bars may be stored for a few hours at room temperature, but otherwise should be refrigerated.

Foil just peels away. EASY clean up.

 These bars cut SO nice. They were perfect on a mixed tray. 

My Husband thought they were absolutely fabulous.

Hot Chocolate Cookies

Chocolate and Cinnamon mixed in a cookie. And they are crinkly. Chewy on the outside and so soft and flavorful on the inside. Just like a chocolate heaven in a cookie. I really like loads of different cookies. And I thought I liked Banana Bread. We have had the coolest summer in like FOREVER. I am still wearing sandals all the time, but my feet are always cold. Air conditioning has been off for a while. It is very dry here, the grass is not a pretty green color. My Husband watered yesterday, but not in overkill. This is like the third or fourth time all summer he has watered. And really, my grass really only looks horrible to me. (slight exagerration.)

Since Sweets by Shayla is cruising along, I seem to make the same cookies all the time. That is why I found this recipe. My sisters were my testers, one loved it and the other thought it was "just OK".

These are just one of the coolest looking cookies. Very dimensional. Knooks and Crannies of flavor..
This cookie also falls into a NO Dairy and NO Egg.  Vegan with Gluten.

This is not a huge batch of cookies. Makes between 24-28, depending on the size.

Hot Chocolate Cookies
adapted from desertculinary.blogspot.com

Ingredients
1 2/3 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy or almond milk. (or regular milk -- no longer vegan)
2 teaspoon chocolate extract

FOR THE SUGAR COATING
1/3 cup granulated sugar
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Line baking sheet with Silpat. Set aside

In a large bowl, whisk together flour, cocoa, baking soda, cinnamon and salt.

In a large bowl, with a paddle attachment, add oil, sugar, maple syrup, milk and chocolate extract. Add dry ingredients to wet and mix until just incorporated.

FOR THE SUGAR COATING
In a small bowl mix the cinnamon and sugar together.

Using a cookie scoop, scoop out portions and drop into sugar coating. Roll around and place on cookie sheet. Space out 2 inches apart. Place in oven and bake for 8-10 minutes. When done, remove from oven and let rest for 5 minutes, and then transfer to wire rack for further cooling.

small batch of intoxicating flavor

plunked in the cinnamon sugar of love

These cookies would also make GREAT Ice Cream Sandwiches. 

Just a thought for another day.

Almond Butter Delights

Almond Butter. OMG it is SO good. Screw peanut butter, I have SO moved on. Between, Nutella, Biscoff, Cashew butter and now Almond butter. Peanut butter is not happening. Almond butter is available in most grocery stores. It is more expensive than Peanut butter, but less expensive than Cashew butter.

I could have just eaten this out of the jar. Would of it been wrong. I did buy it. Well, it is going into the cookies. And let me tell you, these cookies are just amazing. My Mom suggested Almond Extract. Sometimes, almond cookies have needed extract, DO NOT put it in these. You will ruin the smooth nutty taste. They were quick to make, and baked in nothing flat. I love new cookies. I really cannot imagine just eating the same old, same old my whole life. BORING.

Almond Butter Delights
Adapted by ME

Ingredients
1/2 cup butter (1 stick) at room temperature
1 cup white sugar
1/2 cup almond butter
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed slivered almonds

Directions
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside.

In a large bowl with a paddle attachment, cream together the butter and sugar until light and fluffy. 2 or 3 minutes. Add in almond butter and continue to mix. Add in egg and vanilla until just incorporated.

While you are creaming the butter and sugar together, in a separate bowl, whisk together flour, baking soda, baking powder and salt.

Once the wet ingredients are incorporated, begin slowly adding in the dry ingredients. Mix until just blended, no pockets of flour. Gently stir in by hand the crushed slivered almonds.

Using a cookie scoop, place dough on Silpats about two inches apart. Smash cookies down with a wet cup or wet bottom of glass.

Bake for 9-11 minutes, until edges start to get slightly brown. Transfer to wire rack and let cool completely.

Makes about 3 1/2 dozen

This is a perfect batch. When you do not need a ton of cookies

I have only tried this brand of Almond Butter. If you have a better brand, let me know

Perfect for display. They are crispy, but melt in your mouth with all of the butter

If I only ate 1.....

Sugar Cookies

Today is my Dad's birthday. He would have be 69 years old today. But really, he is only 64, 2 months and 27 days old.

My Dad on July 24, 2008 

When I think of my Dad, there are so many things he taught me and my family. He was a funny guy with a quirky sense of humor. A wealth of expressions and actions. Why we thought those funny faces and cliches were so damn funny. They are Butchies now. 

In honor of my Dad, I should post a recipe for chocolate cake w/peanut butter frosting or a peach cobbler. Those were his favorites.  That is not in me today. He had a few favorites, but really he loved good pastry. I made Sugar Cookies for a customer yesterday. They were for a 50th Anniversary party. My sugar cookies are amazing. I wish I could give him one or two....

I double the size of my cookies, to make this thick large size cookie. The cookie was not a floury tasteless dry mess. They were frosted, decorated, sleeved and bagged. They turned out to be a nice gift at each person place setting.

My Mother has made cookies also forever. My Dad always love cookies also. This recipe is not hers. 

Sugar Cookies

adapted from theprofessionalpalate.com

Ingredients

1 cup (2 sticks) butter, softened

1 cup white sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla extract

3 cups all purpose flour

1/4 teaspoon salt

3/4 teaspoon baking powder

Directions

Preheat oven to 350 degrees. Line baking sheet with a Silpat or parchment paper

Beat butter and sugar until white and creamy. (about 10 minutes). VERY IMPORTANT

Beat in egg, vanilla and milk

Add in four, salt and baking powder. Beat slowly until just mixed together. You can chill for an hour if you want. Most of the time I believe in chilling dough. This recipe is ok if you do not.

Scoop into balls and place on your cookie sheet. Should be about 2 inches apart.

Flatten cookies. My current method involves a flat spatula dipped in water. Use a flat bottemed glass if that works. Sprinkle with White sugar and place sheet in the oven for 10 minutes. The edges should be BARELY  brown. 

They are waiting to be flattened and sugared

A pretty renegade slipping off a tray.

So, it has been five years since we celebrated my Dad's last birthday. I do miss him and think of him often. 

Bake something today. Even a small batch of cookies. Remember the good people in your life. 

Cashew Butter Cookies

Well.... so much for my 4th of July post. Two weeks late. Good Governors, as my Grandma used to say. I came across this recipe at the end of June. I went on a search for Cashew Butter. Checked out all my local grocery stores, and no luck. Fruitful Yield (a health food, gluten free, vitamin, and other cool things store) had the Cashew Butter. It was a bit pricey. $9.25 for this jar. Use prudently and Refrigerate.

Well Cashew butter is amazing. I did not sit an gobble it down like Nutella. A couple of tastes, yummy. These Cashew Butter Cookies are lovely. A shortbread butter cookie with an fantastic undertone. Slightly crunchy on the outside and chewy and smooth on the inside. You could add ground Cashews if you wanted to. I did not have any on hand, so I stuck with the recipe. A fantastic tea cookie, or great for the beach.

Cashew Butter Cookies

adapted from bakingbites.com

Ingredients

1/2 cup (1 stick) butter, room temperature

1 cup white sugar

1/2 cup cashew butter

1 large egg

1 1/2 tsp vanilla extract

1 1/2 cups of all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt together.

In a large bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in cashew butter until combined. Add in egg and vanilla extract until mix in. Reduce speed of mixer, gradually blend in flour mixture until just combined.

Shape dough into balls and place on baking sheet. Either use a fork or damp spatula and smash down. 

Bake for 9-10 minutes. Until edges start to barely turn brown. Transfer to a wire rack to cool.

This recipe was a snap to put together. You could always chill your dough. These were made on the fly. 

The Cookies will puff slightly on then settle. They are a very nice looking cookie for any event.

We went to the beach for a cook out. Brats and Dogs and loads of sides. The Cookies were nearly gone before we ate dinner. That is ok. My Mother made this FABulous berry cobbler. It was out of this world. 

Jasmine

HELLO readers. Where have I been. NO where. Probably in my kitchen baking cookies and bars. The weather this year is SO Different than last year. It rains all the time. There has been no lawn watering. Everything is lush and green.  Little bits of air conditioning because it is cool out. The drought from last year has been flooded away. I am getting more organized with my Sweets business. My website is Fabulous. If you have a moment, check out SweetsbyShayla.com. My friend Stephanie did such an amazing job. But the Blog has so taken a back seat. This was my outlet, to tell my stories and share new recipes. The only new thing for me, is that I like Fondant. I would not eat it, but it looks great on a cake. A creative way to make so many designs. Decorating can come in so many different forms. It is mind blowing.

This is a Deluxe Tray. Four different types of Cookies, A delicious mouth watering Brownie feature earlier this year, and Gourmet Rice Krispie Treats featured last year. Scroll through the blog. The Sugar cookies will be soon. They are wonderful. 

This is Jasmine. I have had this plant for three or four years. During the winter it comes in the house, and it weeps all over the floor. Leaves such a sticky mess. The leaves seem to always get a fungus on them. It is the first plant that goes out in May. Then it cleans it self up and starts to make these delicate blooms. I always wish it would bloom more than once a year. Jasmine smells wonderful. It smells like perfume. Because of the cool summer, we have had the windows open. I sometimes catch a lovely whiff blowing in. That is such a good thing.

A box of 24 cupcakes for a customer for their Fourth of July Party. They looked so patriotic. I really wanted to sit and eat cupcakes last night at 11:30. Really, I just wanted to go to bed who am I kidding on a Tuesday night. The Flags added such a nice touch to the cupcakes. Sprinkles are just FUN.

Tomorrow, we celebrate our nation's independence. I have a new cookie recipe to try out. It contains Cashew Butter. I am excited to try something new. Thank you for taking the time to read. Be safe on this Holiday and enjoy great food and fabulous friends and family. 

Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.