Tag: bars

cherry lime bars

cherry lime bars

“The most beautiful thing we can experience is the mysterious. It is the source of all true art and science.” —Albert Einstein

We’re going to keep this post short and sweet. When Lily Diamond nominated us to participate in Natasha Feldman’s Nosh with Tash Mystery Box, we were honored and immediately said yes. Natasha sent 3 people (us, Kristan Raines, and Ria Dolly Barbosa) a colorfully decorated Mystery Box containing 3 secret ingredients, and we were asked to create an original recipe using all three. Inspired by the contents in our box—fresh limes, dried cherries, and coconut milk—we came up with (drum roll please)… Cherry Lime Bars! Get the full recipe below, follow our Instagram Stories today as we show you how to make these creamy vegan treats, and check out the hashtag #mysterynosh to see what the other recipients made with their boxes. To keep the food festivities going, we’re nominating our friend, Kylie Mazon-Chambers to receive the next mystery mailing. Happy Sunday and happy baking, everyone!

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strawberry-rhubarb margarita bars

strawberry-rhubarb margarita bars

We’re baaack! You may have noticed the last recipe we posted on our blog was in January, but let us assure you that we have been working on something very special behind the scenes, and will be sharing some exciting news later this month. Stay tuned—and until then, we have a sweet treat for all your Cinco de Mayo entertaining needs. Imagine a lemon bar—but instead, the lemon is replaced with a tangy strawberry-rhubarb filling made with fresh lime zest and a hint of tequila! Celebrate this festive holiday with spicy tacos, cool margaritas, and an irresistible margarita-inspired dessert that will have everyone cheering Olé! This pretty pink recipe is our contribution to #MargaritaWeek, hosted by Kate Ramos of Hola Jalapeño. Click HERE to see all the other bloggers’ creative recipes, and we’ll see you at the fiesta!

Strawberry-Rhubarb Margarita Bars
Makes one 8-inch square pan
Serves 9 to 16

For the filling:
1 pound (454g) strawberries, stems removed
1/2 pound (227g) rhubarb, chopped and leaves removed
1/2 cup (120ml) tequila of your choice
3 large eggs
3/4 cup (140g) granulated sugar
1/4 cup (30g) powdered sugar, plus more for garnish
3 tablespoons (24g) all-purpose flour
2 tablespoons lime zest (3-4 limes)

For the crust:
1/2 cup (113g) unsalted butter, at room temperature
1/4 cup (50g) granulated sugar
1/4 cup (30g) powdered sugar
1 tablespoon lime zest (about 2 limes)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup (120g) all-purpose flour

Preheat the oven to 350°F/177°C. Line an 8-inch square baking pan with two overlapping sheets of parchment, with the paper overhanging the sides, creating a sling to lift the bars out later. Set aside.

Place the strawberries and rhubarb in a food processor or blender, and purée until smooth and liquified. Strain the mixture through a nut-milk bag, several layers of cheesecloth, or an ultra-fine-mesh strainer to remove all seeds and pulp. You should have about 2 cups of juice. Pour the juice in a small saucepan and add the tequila. Set the pan over medium-low heat, bring to a gentle simmer, and cook until the liquid reduces to just 1/3 cup of thick syrup, stirring occasionally, about 45 to 55 minutes. If the mixture begins to foam up, lower the heat to a more gentle simmer. When the mixture has reduced to 1/3 cup, pour it into a heatproof measuring cup and chill in the fridge for 10-15 minutes before use.

Meanwhile, as the juice mixture is simmering, make the crust: in a mixing bowl, beat the butter until light and creamy. Add the granulated sugar, powdered sugar, lime zest, salt, and pepper, and beat until fluffy and smooth. Add the flour and beat until just combined. Transfer the dough to the prepared baking pan and use your fingers to press it into an even layer over the bottom of the pan, about 1/4 inch thick. Bake for 15-18 minutes, until the edges just begin to turn brown. Remove from the oven and allow to cool briefly.

While the crust is cooling, finish making the filling: in a mixing bowl, whisk together the eggs, granulated sugar, and powdered sugar until smooth. Add the cooled juice mixture, flour, and lime zest, and whisk to combine. Pour over the warm crust and bake until the center is set and the edges begin to brown, 25 to 30 minutes. Place the pan on a cooling rack and cool completely. Then cover the pan with foil or plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.

Cut into squares—either 9 large squares or 16 smaller ones—then dust with additional powdered sugar and enjoy!

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butterscotch squares

chewy butterscotch squares

Sometimes, the tastiest things in life are also the most simple. Like sipping a hot cup of coffee on a chilly October morning, enjoying a crusty baguette with a slice of savory cheese, or eating your favorite fruit, freshly-picked from the tree. Some things just don’t need amending and are perfect in their purest form, like a majestic rainbow, or a dreamy sunset… or these heavenly butterscotch squares! With an easy prep and just seven ingredients, these deliciously decadent treats are sweet and ultra-chewy with irresistibly crisp edges and an intense butterscotch flavor. There are no bells and whistles here, since these rich and buttery delights are so good on their own that they don’t need any additives like nuts, marshmallows, or shredded coconut interfering with their simple, pure butterscotch perfection.

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triple chocolate fudge brownies

triple chocolate fudge brownies

Your search for the perfect brownie is officially over. These dark and decadent, gooey, and oh-so-chocolatey fudge brownies are something that must be experienced as soon as possible. Imagine sinking your teeth into a chewy, deep, chocolate brownie combined with an intense creamy fudge, splashed with chocolate chips, and why are you still reading this? Go to the kitchen and start baking these glorious delights right now.

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