Recipe: Blueberry Pie Bars

Mrs. Fields Secrets Blueberry Pie Bars

Prepare for a drool-fest with this recipe that tastes like a slice of pie, but requires no rolling pin whatsoever. This must-try dessert is a great make-ahead option for summer picnics and potlucks. Cut it into large or small squares and serve at room temperature, no forks or plates needed. It’s an easy crowd pleaser for your summer playlist.

Blueberry Pie Bars

for crust and topping
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 cups flour
1/4 teaspoon salt

for filling
1 egg
1/2 cup plain greek yogurt
1/3 cup sugar
2 teaspoons vanilla
1 tablespoon flour

for blueberry layer
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

Directions
Preheat oven to 350 degrees. Line a 8×8 baking dish with parchment paper and set aside. Prepare the crust and topping by melting the butter in a mixing bowl, then stir in both sugars. Add the flour and salt and stir until combined and crumbly in texture. Reserve a heaping 3/4 cup of mixture for topping, then press the remainder into the parchment-lined dish to create an even layer.

Prepare the filling in a medium bowl by whisking the egg and yogurt together, then adding the sugar, vanilla and flour. Whisk until well combined, then pour the mixture into the dish, making sure it covers the surface of the crust.

Prepare the blueberry layer by mixing the blueberries, sugar, lemon juice and cornstarch together in a bowl, then spreading evenly over the filling layer.

Finally, sprinkle the remaining crumble evenly over the top of the blueberries and bake for 50-60 minutes, or until top is bubbly and golden brown. Remove and allow to cool before lifting the parchment out, peeling it off, and cutting into bars for serving.

Recipe: Waffle Spice Cookies

MF Pumpkin Waffle Cookies

I love today’s recipe because it’s unique, delicious, versatile, and perfect for a snack or a dressed up dessert. Serve these waffle cookies hot, cooled, plain, or topped with ice cream—you really can’t go wrong because these sweet, cake-y cookies are so right!

Waffle Spice Cookies

1 box spice cake mix
1 cup water
1/2 cup melted butter, plus an additional 4 tablespoons reserved for waffle iron
3 eggs

For Garnish
1/3 cup sugar
1 tablespoon ground cinnamon

Directions
Preheat a Belgian waffle iron to medium high heat. Combine cake mix, water, eggs, and melted butter together. Brush hot waffle iron with reserved butter. Pour 1/3 cup of batter and cook for 2-3 minutes, or until cookies have nice crispiness and variations in color. Remove to a cooling rack and sprinkle with sugar and cinnamon. Serve plain or topped with ice cream.

HINT: Create pumpkin spice waffle cookies by adding 1/2 cup pureed pumpkin to batter and cook an additional 60-90 seconds.

Recipe: Iced Orange Cookies

MF Iced Orange Cookies II
Something about the holidays always makes me crave citrus. I love having a huge bowl of oranges, lemons, and limes in the kitchen during those cold winter months. The sight of them reminds me of summer, and their smell and flavor adds a light, tart contrast to all the heavy, rich foods of the season. That’s why this recipe is an absolute favorite of mine to make during the holidays. I especially like to make these for a Cookie Exchange party because they are such a unique contrast to all the other traditional flavors and colors. They are so delicate and citrus-y, you’ll fall in love at first bite. I wish you could reach through the computer screen to try one, but I guess you’ll just have to make a batch for yourself.

Iced Orange Cookies

2 1/2 cups flour
1 1/2 cups sugar
1 cup unsalted butter, softened
2 eggs
1 tablespoon grated orange peel
1 tablespoon fresh orange juice
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Icing
3 cups powdered sugar
1/4 cup fresh orange juice
1 tablespoon grated orange peel
Dash of ground ginger

Directions
Preheat oven to 400 degrees. In a large mixing bowl, mix butter and sugar together until creamy. Add eggs, orange peel, and juice and mix until well combined. Add in the remaining dry ingredients and mix well. Drop rounded teaspoons onto an ungreased cookie sheet. Bake for 6-8 minutes, or until lightly browned. In another mixing bowl, whisk all icing ingredients together until smooth. Cool cookies before icing.

HINT: Substitute lemon zest/peel and lemon juice for the orange counterparts in this recipe for an equally stunning cookie!

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