I had some blackberries to use up and this seemed like the perfect recipe. Yum this was delicious! Wish I had hag enough ingredients to have doubled it, but alas not this time!
lemon blackberry bars
adapted from two peas and their pod
For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh blackberries
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the blackberries. Fold carefully so you don’t break the raspberries.
Pour the lemon blackberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.
I had a can of apple pie filling to use up and a roll of seamless crescent dough… This recipe had both in it! Looking at the ingredients it seemed like a strange combination, but it turned out pretty good!
APPLE COCONUT CRESCENT DESSERT
adapted from http://ohmysugarhigh.com/apple-coconut-crescent-dessert-the-sleeper-dessert/
1 tube (8 ounces) refrigerated crescent seamless dough
1 cup chopped pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped pecans
Preheat oven to 375°.
Spread crescent dough sheet onto an ungreased 13-in. x 9-in. baking pan. Bake for 10 minutes.
Stir together pecans, sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.
In a small bowl stir together flour and brown sugar.
Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
Add coconut and pecans to mixture and combine. Sprinkle over apple pie filling.
Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.
Once again I had a zucchini from the csa to use up and a dessert to bake. This was pretty yummy although it was a bit dry for my liking. Doesn’t streusel usually have butter in it??
Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1/3 c. oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk
Heat oven to 350°F. In a large bowl, beat zucchini, sour cream, sugar, egg whites, egg, oil, and vanilla extract until well blended. Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
For streusel, combine brown sugar, walnuts, raisins, and cinnamon; set aside.
grease a 10-inch bundt pan. Add a third of the zucchini batter to the pan. Sprinkle half of the streusel mixture over the batter. Top with another third of the batter and sprinkle with remaining streusel mixture. Top with remaining batter.
Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan to wire rack to cool completely.
In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency. Drizzle over cake.
Baking tuesday really happened on Tuesday, but I didn’t get to post til today. Usually bananas go fast in our house, but for some reason this batch was sitting there going bad. This bread came out really good. Next time I would use more coconut and maybe sprinkle a bunch over the top before baking.
Don’t forget about my giveaway!
Chocolate-Chip Coconut Banana Bread
adapted from spoon fork bacon
1 1/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
2 1/2 tablespoons milk
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla
3/4 chocolate chips
2/3 cup shredded coconut, toasted
1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, into a mixing bowl and set aside.
2. In a small bowl, mash bananas with milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla, followed by the banana mixture, until just combined.
5. Stir in flour mixture until just combined and fold in chocolate chips and coconut.
6. Grease a 9 inch loaf pan (or mini loaf pans) and add batter.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.
I had a zucchini to use up from the csa and came across this recipe. I was intrigued that the whole thing was made in the food processor! The original recipe was made in a 12 cup. I think mine is a 10 cup. And you definitely need a 12 cup. Mine was just small enough that i had to finish it off in my mixer. Luckily I still had some dried cherries from this recipe. It wasn’t quite 2 cups next time I’ll definitely use more cherries! These were really good. I think they could have used more zucchini to make them a little more moist! The crumb topping was delicious!!!! Might have to use this crumb topping on some other things!
Zucchini Cherry Muffins with Streusel Topping
adapted from goodlifeeats
1 cup toasted pecans
1/2 cup whole wheat flour
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/4 cup light brown sugar
3/4 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini
2 cups dried cherries
Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
Put the nuts for the crumb topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.
Process the flour, baking soda, salt and cinnamon in the work bowl for 10 seconds to sift. Add the sugars and the milk to the work bowl and process together for about 5 seconds to combine. Add the oil, eggs, and vanilla through the small feed tube and process until combined. Scrape the work bowl and add the dried cherries and zucchini, pulse to combine (about 3-4 times).
Divide batter evenly among the prepared muffin tins. (I like to use my large scoop, it’s the perfect size for muffins!) Sprinkle crumb topping evenly on the tops of each muffin. Bake for 16-20 minutes, or until a toothpick comes out clean.