Blueberry Brownies

Okay, so I'm going to recommend that you cheat on this recipe.  I know, I know.  Some of you will frown on this and say a real chef would make these from scratch.  But I say, give yourself a break!  Take a helping hand when it’s offered.  Especially when the result is just as tasty as if you’d spent hours laboring in the kitchen.  Feel free to make your brownies the old-fashioned way, but a boxed brownie mix works just as well.  And in my opinion, it's a hell of a lot easier.  To me, if you take something quotidian and put a unique spin on it, you should take credit for it!

Without further ado, let me introduce you to Blueberry Brownies, a gooey and scrumptious twist on that classic dessert your co-workers bring to the office every couple of weeks.  These brownies are rich and decadent with a surprising burst of fresh fruit in each bite.  Feel free to have two, because they’ve got a great supply of antioxidants as well!

Blueberry Brownies

1 Brownie Mix

2 Eggs

½ C. applesauce

¼ C. water

1/2 Pint of Blueberries

1 Dark chocolate bar, broken into pieces

TIP:

Did you know you could replace the vegetable oil in cake and brownie mixes with applesauce?  It’s a great way to keep desserts moist and less fatty.

Preheat the oven to 350.  Generously grease a 9”x13”x2” baking dish.

In a large mixing bowl, combine the brownie mix, eggs, applesauce and water and thoroughly beat with a mixer.  When combined, fold in the blueberries and dark chocolate.  Pour the batter into the baking dish and bake for about 28 minutes, or until a knife inserted into the middle of the brownies comes out clean.  Let the brownies cool slightly before cutting.  

Lemon Raspberry Bars

Wish your sweetie a ‘Happy Valentine’s Day’ with these sweet and sumptuous lemon raspberry and blackberry bars.

Lemon Raspberry Bars

1 C. butter, at room temperature

½ C. powdered sugar

2 C. flour

¼ t. salt

Zest of 2 lemons

2 C. sugar

6 T. fresh lemon juice

1 t. vanilla

6 T. flour

1 t. baking powder

4 Eggs

About 24 raspberries (or your favorite berry)

Powdered sugar, for dusting

Preheat the oven to 350.  Generously spray a 9” x 13” baking dish with non-stick spray. 

In a large bowl, cream together the butter and powdered sugar with a mixer.  When it is light and fluffy, add the flour a little at a time, mixing well between each addition.  Add the salt and mix until combined.  With your hands, press this mixture into the baking dish evenly.  Bake for 10 minutes.  Remove from the oven and set aside.

Meanwhile, in a large bowl, combine the sugar and the lemon zest.  Rub the zest and the sugar between your thumb and fingers to release all of the oils and to flavor the sugar.  (*You could save this lemon sugar in an airtight container for other uses if you’d like).   Add the lemon juice, vanilla, flour and baking powder to the lemon sugar and beat with a mixer.  Add the eggs, 1 at a time and mix thoroughly. 

Pour the egg mixture over the baked crust.  It should level out by itself, but you may need to use a spatula and push it around so it is even.  Carefully place the raspberries into the lemon filling, spreading them out so that the whole mixture is dotted with red. 

Cover loosely with aluminum foil and place back in the oven and bake for 20 minutes.  Remove the aluminum foil and bake for another 10-12 minutes.  Your lemon bars are ready when the filling has set and the top is lightly browned.  Cut into your favorite shape, making sure to include raspberries in each one.  Dust with powdered sugar.  Serve with extra berries.

This recipe is loosely adapted from:  http://www.twopeasandtheirpod.com/lemon-bars-recipe/

Happy Fourth of July!

I think we sometimes overlook the little things in life and take for granted what is so normal to us.  Things that other places in the world can only dream about.  I’m proud and happy to live in the U.S. and sometimes I forget to stop and remember just how important it is to be grateful.  Thank you to all the men and women who put their lives on the line each day to make sure we are safe and can enjoy our American lifestyle. 

The fourth of July was just about perfect this year!  I woke up on Wednesday morning to beautiful, cloudy skies – a welcome treat in Phoenix, AZ.  The desert had been cooled to a reasonable and pleasant temperature.  So, I made biscuits and my family and I ate them outside on the patio, enjoying the garden and reading some new books.  The overcast lighting seemed too perfect to pass by, so Sean selflessly let me take pictures of him for a new painting – they turned out great!  We took some adorable family shots too. 

Almost a moment after I snapped the last handsome picture, it began to rain.  Normally, we would have been upset by this on the Fourth of July, but today it was just fine.  We took a drive together and laughed over assembling new windshield wipers, which don’t get much use here in Arizona – all the while getting soaked in the rain. 

When we returned home, we had some margaritas by the pool, as the rain had begun to let up.  By dinnertime, the clouds had completely subsided and bright blue skies made barbequing possible.  With classic American songs in the background, we munched on hamburgers, deviled eggs, coleslaw, potato salad, chips and dip, guacamole, baked beans and even tomato aspic. Dessert was truly patriotic – shortcake with white whipped cream, red strawberries and blue blueberries.  It was a real feast and I hardly cooked a thing!  It was an easy and mostly store-bought summer BBQ. 

Once we were securely in our food comas, we watched the fireworks, broadcast from D.C. and N.Y.  I couldn’t have asked for a more relaxing and happy mid-week respite and Fourth of July.

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Today’s recipe is hardly a recipe.  But, even a cook sometimes needs a break from laboring in the kitchen – especially when the holiday is in the middle of the week! 

Shortcake with Whipped Cream and Fresh Berries

Shortcake

Whipping cream + 2 T. Sugar

Strawberries

Blueberries

Whip the cream until soft peaks form and slowly sprinkle in the sugar, whipping until it is completely combined and stiff peaks have formed.  Arrange each shortcake on your plate and top with whipped cream.  Garnish with fresh berries.  It’s that simple.