Rhubarb Berry Pie Bars

• SOOOOOO yummy.
• Super easy.
• A must try for anyone who likes shortcake type squares, berries, or anything sweet.
• You won't be disappointed!
• (also good frozen - I'm a sucker for frozen desserts)
• 
  

• INGREDIENTS

  Crust and topping: 

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • Dash of salt
  • Zest of half a lemon
  • ¾ cup cold butter

  Filling: 

  • 2 eggs
  • 1 cup white sugar
  • ½ cup sour cream 
  • 6 tbsp. all-purpose flour
  • Dash of salt
  • Juice of half a lemon
  • 1 tsp. vanilla 
  • 2 cups fresh berries of choice/rhubarb (I used raspberries, blackberries & rhubarb).

  
  

  • DIRECTIONS

    • Preheat the oven to 350˚ F.  Line a 9 x 9-inch baking pan with foil and grease lightly.  In a bowl, combine flour, sugar, salt and lemon zest.Cut the butter into small cubes, then add to the bowl with the dry ingredients.  Cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly similar to oatmeal.
      Reserve ¾ cup of the mixture for topping the bars.  Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan.  Bake 12-15 minutes, until light golden.  Let cool before proceeding.
      In a bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla.  Whisk until smooth.  Once the crust layer has cooled, gently fold in the berries with a spatula to the wet ingredients.  Spread the filling mixture over the pre-baked (and cooled) crust. Crumble the reserved topping mixture over the filling evenly.
      Bake until the top is beginning to brown and the bars are just set, about 45 minutes.  Let cool completely. Chill before slicing and serving.
    • 
      
      (Thanks to Annie's Eats once again for a version of this recipe).

Black Bean Brownies...

Yes.
BLACK BEANS!

I'm not one to stray from traditional baking.
I like butter & chocolate & full cream.
But long story short… Mumma's making some changes to her food intake.
Baby pounds are making themselves a bit too 'at home'.
Sooooo, thought I'd try this suggested recipe because I'm jonesing big time for a chocolate treat!

Just try it before you screw up your nose.
Honest, its awesome!

BLACK BEAN BROWNIES

1 tsp butter (for pan greasing)
3/4 cup cooked (or canned) black beans
1/2 cup canola oil
2 eggs
1/3 cup unsweetened cocoa powder
2/3 cup sugar
1 tsp instant coffee or espresso (optional)
2 tsp vanilla
1/2 cup chocolate chips
1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup icing sugar (for dusting)

Preheat oven to 325 - 350 depending on your oven.
Grease a pie dish or a 9x9 square baking pan.
Blend together beans, and oil.  Add eggs, cocoa, sugar, coffee, and vanilla.
Melt half of the chocolate chips and add to the mixture, blend until smooth.
In another bowl, whisk together flour, baking powder, salt.  Fold into the blended ingredients. Stir in the other half of the chocolate chips & pour into baking dish.
Bake until the top looks matte around the edges and still a bit shiny in the middle (~18 - 20 mins).
Let cool.
Dust with icing sugar and serve.

Double Chocolate Chip Cookies

UHM HELLO BEAUTIFUL!
HELLO YUMMY!

These will make your Sweetheart happy, I'm sure of it!
A new recipe to me but one I guarantee I'll be heading back to very very soon!
(and as always my wee Bean was a helper so this one is a great one to make with kiddos who like to crack eggs!)

Ingredients

• 3 cups white flour
• 1 cup unsweetened cocoa
• 1½ tsp. baking soda
• ¾ tsp. salt
• 1¾ cup butter, softened
• 3 cups sugar
• 3 eggs
• 1½ tsp. vanilla extract
• 2 cups chocolate chips

Instruction:

Preheat oven to 325 degrees.

Cream butter and sugar until creamy.

Add the eggs and vanilla and mix well. 

In a separate bowl combine the flour, cocoa, baking soda, and salt. 

Pour the flour mixture into the butter mixture, and mix well. Stir in chocolate chips.

Drop by teaspoonfuls onto an ungreased baking sheet (I always place my cookies on parchment paper).  Sprinkle tops with sugar. 

Bake 8-11 mins, depending on your oven.  The cookies will be a bit soft and squishy but cool them completely and they will be chewy, not crunch.

Next time I'm going to add white chocolate chips!!

ENJOY!

I borrowed this recipe (and changed a few minor things) from a Fellow Mumma blogger, Kierste.  She is quite possibly the most domesticated woman on the planet, seriously.  And she has FIVE kids, 2 sets of twins.  For real!

Thank you Simply Kierste for always sharing your quick and easy recipes!

Honey Lemon Salad dressing.

My favorite dressing on the planet.
Easy, fast, light!
Delicious.
I find this best on salads with nuts and cheese (uhm hello, everything is better with cheese).
I found this gem in a tiny house style restaurant in Revelstoke BC.
Sadly the spot is no longer around, but I was smart enough to buy a recipe book there way back when.
I hope you enjoy this as much as I do.  I make large batches and am never disappointed.

Honey Lemon Salad Dressing
200 ml Honey
350 ml Fresh Lemon Juice
450 ml Canola Oil
15 ml Salt
5 ml White Pepper

Combine all ingredients, whisk together and store unused portion in a covered container in the refrigerator.