Raspberry Lemonade Bars

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Raspberry Lemonade Bars

Have you guys been having mega-deals on gorgeous berries in the grocery stores right now too? The past couple weeks I’ve been coming home with at least one clamshell package each of strawberries, raspberries, and blueberries. Ahh, I love summertime!

I’d had these bars on my radar for quite some time now, and finally got around to making them this week. If you like sweet-tart treats, well then this one is nothing short of amazing. Truly like raspberry lemonade in bar form. The filling is stiffer than you’d find in a traditional lemon bar, but still soft and gooey. And the color – isn’t it pure gorgeousness?

This is one I’m can’t wait to take to potlucks this summer, just because it’s so fun and different. Also looking forward to trying other varieties – blackberry or strawberry immediately comes to mind. Have a great weekend everyone!

Raspberry Lemonade Bars

For the crust:
2 1/4 sticks (18 tbsp.) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 tsp. salt

For the raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tbsp. lemon zest
1/4 tsp. salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice
Confectioners’ sugar, for dusting

Preheat the oven to 350? F. Line a 9 x 13-inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. Reduce mixer speed to low, and mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Using floured hands, press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, leaving oven on.

While the crust is baking, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Add the raspberries to a fine mesh sieve and press through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth.

Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours. When ready to serve, use the parchment paper to lift the bars from the pan. Place on a cutting board and slice into bars. Dust the tops with confectioners’ sugar if desired.

Source: adapted from sophistimom, via Annie’s Eats

Fresh Strawberry Ice Cream

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Fresh Strawberry Ice Cream

Homemade ice cream – is there anything more quintessentially summer? I remember the old ice/salt/hand crank machine my mom had at our beach place on Chincoteague Island. We’d happily crank away for hours, to turn out something more resembling soft serve. Always delicious, though! I’ve been seeing those contraptions at yard sales lately, and they always make me smile.

Thankfully, technology has come a long way in 20 years. The machines of today make making your own ice cream at home a breeze. I’ve given my ice cream bowl a permanent spot in our storage freezer, so it’s always on the ready to churn up something uber and awesome. And, this strawberry ice cream definitely fits that bill. I used fresh, local strawberries – those gorgeous little red gems…they made for such a gorgeous flavor and color.  It was the perfect consistency too, smooth and creamy. I’ve tried a couple other recipes in the past that weren’t share-worthy, but this one definitely is a keeper.

Take advantage of your local berry population while you can, and make something delicious with them. Like this ice cream!

Strawberry Ice Cream

2 cups ripe strawberries, chopped
1/2 cup + 2 Tbsp sugar
2 cups half-and-half
1/2 vanilla bean, split
6 large egg yolks
1 cup cold heavy cream

Place the strawberries in a large bowl and toss with the 2 tablespoons sugar. Set aside to macerate for 30 minutes. Remove 1/2 cup of the berries and puree in a blender or food processor. Return strawberry puree to bowl.

In a large nonreactive saucepan, combine the half-and-half, the 1/2 cup sugar, and the vanilla bean and bring to a boil. Immediately remove from the heat, cover, and let steep for 10 minutes.

Meanwhile, whisk the egg yolks in a medium bowl until thick, about 3 minutes.

Temper the egg yolks by gradually adding about 1/2 cup of the warm half-and-half, whisking constantly. Transfer the yolk m ixture back to the saucepan and cook over medium heat, stirring constantly, until the custard beings to thicken. It should register 176F on an instant-read thermometer or coat the back of a spoon. Immediately strain the custard into the bowl of strawberries and add the cold cream. Stir to combine. Cover and refrigerate until thouroughly chilled.

Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. Transfer to a freezer-safe containter and freeze for at least an hour or two to firm up before serving.

Source: adapted from Frank Stitt’s Southern Table

Strawberry Pretzel Salad

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Strawberry Pretzel Salad

I remember the first time I saw this dessert, I was confused – and kind of grossed out. Let’s face it, it’s certainly not the most attractive looking dish in the world. Whenever Jon has a work luncheon party at NASA, it’s always on the potluck menu. And, is usually the first thing to go as well! I shied away from it for years before I finally gave into temptation and gave it a try. And then promptly kicked myself for not trying it sooner…

A layer of crunchy salty pretzels, coated in butter then baked. Then layered with a sweet cream cheese layer, and topped with a layer of strawberry Jello that’s been studded with strawberries. So, I tracked down the recipe from Jon’s co-worker to share with you guys. I made a few adjustments – making my own homemade whipped cream instead of using Cool Whip, and also using fresh strawberries as opposed to frozen. I’m trying to use up the last couple quarts of my flat I bought last week, and this was perfect for it.

This is the perfect thing to bring to a potluck BBQ, because it’s different and fun. For anyone who loves a sweet and salty combo, this is a winner! I hope everyone has a great weekend welcoming summer into our lives. Don’t forget to enter our grilling giveaway going on through Monday! Be safe, kids!

Strawberry Pretzel Salad

1 cup + 3 Tbsp granulated sugar
2 1/2 cup coarsely crushed pretzels
1 cup butter, melted
8 ounces cream cheese, softened
6 oz box strawberry Jello
1 1/3 cups heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
3 cups fresh strawberries, sliced
2 cups boiling water

Preheat oven to 400 degrees.

Crush pretzels using a resealable bag and a rolling pin, and place in small bowl..  Add 3 tablespoons sugar and melted butter, tossing to combine.  Press evenly into 13 x 9 pan.  Bake at 400° for 6 minutes. Place in refrigerator to cool.

In the bowl of a stand mixer fitted with a paddle attachment, mix cream cheese with 1 cup sugar. Beat on medium speed for 1 minute. In a large bowl combine the heavy cream with the powdered sugar. Using a hand beater, beat on medium speed until starting to thicken – about 1 minute. Add vanilla and increase speed to high, beating until stiff peaks form – about 2 minutes more. Gently fold the whipped cream into the cream cheese mixture and then pour over the cooled crust. Refrigerate to chill.

Mix 2 cups boiling water with the Jello, stir to dissolve.  Chill until almost congealed.  Add the fresh strawberries, stirring to mix. Pour over cheese layer and refrigerate for at least an hour before serving.

Source: adapted from Jon’s co-worker Karon E.

Perfect Vanilla Cupcakes

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Perfect Vanilla Cupcakes

My oldest boy turns 5 today. I really am not sure where the time is flying off to! It seems like just yesterday I was a mom-to-be. Having emotional breakdowns because I didn’t know what a crib bumper was on the registry checklist, and trembling at the thought of still baking from a boxed cake mix. Ahh, where 5 years can take you!

This has been my go-to cake for birthday parties for quite some time. It really is the perfect vanilla cake. It comes together quickly, creates a gorgeous thick batter, and bakes up beautifully. With not that much more effort than a box of Betty Crocker – I promise! I think the buttermilk is key. I’ve found it adds so much moistness to baked goods. Always on my grocery list these days!

If you’ve never baked a cake from scratch, or are simply on the lookout for the perfect vanilla cake recipe – give this recipe a try. You won’t be disappointed. I like to top them with a simple vanilla buttercream – but they’re a great base for anything, really.

Happy 5th Birthday, Andrew! Every moment (heh, well – most of them anyways) of these 5 years have been such a blessing. We love you so much!

100 Days Project

Perfect Vanilla Cupcakes

3 cups cake flour (or 2 3/4 cup all-purpose flour)
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

Preheat the oven to 350 F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color.  Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Yield: approximately 30 cupcakes

Source: adapted from Confections of a Foodie Bride, via Annie’s Eats