Easy Raspberry Jam Bars

So someone brought be a raspberry bar at work a year ago and I haven't stopped thinking about it since.  I'm still on the hunt to remake the exact recipe, but this came pretty close.  You guys know my baking abilities...they are limited.  So I went out on the world wide web and found this super easy peasy recipe.  What's awesome is that I keep most of these ingredients on hand and I bet you do too. 

I want to try this recipe with fresh raspberries, but making it with jam is SO easy.  And speaking of, you can really use whatever jam you have on hand.  Charlie thinks these tasted like "really awesome breakfast bars."  I must warn you they are more dessert than breakfast, but I don't hate the idea of bringing these to a brunch.  In fact, I kinda like it.  I kinda like it a lot. 

Ok.  So.  Start by mixing all of the dry ingredients - flour, baking soda, oats, and salt...

...and then add your room temp butter and incorporate with your hands. 

I doubled the recipe so it would work for a 9x13 pan.  I would recommend doing the same especially if you are bringing these for a crowd.  Press four cups of the mixture into the bottom of a foil lined pan.  Make sure to spray the foil with Pam otherwise these will be tricky for you to remove.

Spread the jam out over the base, but leave a boarder.  When the bars bake in the oven the jam will run and you don't want it seeping over the edges.  If that happens, the jam will burn and the outside will look fugly. 

Top the jam with the rest of the crumb mixture and press down gently with your hand.  Bake in a 350 degree oven for 35-45 minutes or until the top is golden brown.  DEAR GOD these smelled good. Guess what I'm making tomorrow?

Let them cool for as long as you can stand it.  I lasted a total of 30 minutes.  So you totally don't have to, but I'm obsessed with using a sieve to sprinkle powdered sugar on top.  I think it looks so pretty and official. 

These were delish and RIDICULOUSLY easy to make.  Now that I know how easy bars can be, I'm going to start making them more often.  Get excited.  This pregnant lady likes to bake (really really easy recipes) and has a serious sweet tooth.

Here's the recipe for Easy Raspberry Jam Bar Recipe (adapted from Allrecipes)

1 Cup Packed Light Brown Sugar 

2 Cups All Purpose Flour 

1/2 Tsp Baking Soda 

1/2 Tsp Kosher Salt 

2 Cups Rolled Oats 

1 Cup Butter  

1-1/2 Cups Good Quality Raspberry Jam 

Preheat oven to 350 degrees and line a 9x13 pan with foil that's been sprayed with Pam.  Combine all of the dry ingredients and mix thoroughly.  Add the butter (that's room temp) and incorporate using your hands until it's nice and crumbly and evenly distributed.  Press 4 Cups of the mixture onto the bottom of the pan.  Spread the jam out and leave a boarder.  Sprinkle the rest of the crumb mixture on top and press down with your hand.  Bake until golden brown, about 35-45 minutes.  Let cool, cut, and sprinkle with powdered sugar if you like.  

Stay hungry! 

Kentucky Derby Sliders

Oooooo the Kentucky Derby was fun this year.  It was 75 and sunny and we had some great friends over for some eating, drinking, and betting.  My horses didn't win (wah wah) but I ate 4 of these to make up for it.  

I love theme food.  Anything that inspires bread, bacon, butter, and cheese I'm totally down for...and this delivered.  I scoured Pinterest for Derby themed food and landed on a variation of these Kentucky Hot Brown Sliders. 

I started by shredding Gruyere cheese.  This cheese is awesome.  It has some flavor to it and it's a firmer cheese so it doesn't completely fall apart when you hand shred/eat it. 

Whenever a recipe calls for bacon, I have a really hard time controlling myself.  Unless the directions are "make bacon and eat", it's a serious exercise in self control for me.  I crisped up this bacon low and slow so it was nice and even and crispy and brown.  It takes awhile to make bacon like this...about 30-45 minutes at 350, with constant finessing of flipping, grease draining, and crisping.  I took it out of the oven for the last time and then I occupied myself with chips and dip.

When I see bacon like this, my heart sings a little song.  The lyrics go "less bacon, more oxygen" but it's a beautiful song regardless.  I allowed myself one piece. OKAY TWO.

Hawaiian rolls should be the Illinois State Bread.  I'm obsessed with them.  Perfect for sliders and they add just the best hint of sweetness.  Since I was piling all kinds of stuff on here, I decided to cut the bread loaves in half so I could layer in mass quantities.  If I made the sliders individually it would have gone everywhere and would have been more work.  Screw that.

 Now the fun part. I layered slices of turkey and chopped bacon on the bread....

...and then added mass quantities of the shredded Gruyere.  I'm not going to lie.  I probably ate a 1/4 of a cup of the cheese while I was waiting for the bacon to cook and I still had plenty.

 

The next step is the glaze for the top.  This stuff is ridiculous you guys.  You melt butter, saute finely chopped onions, garlic powder, and brown sugar to make this savory and sweet topping that melts into the sliders as they bake.  This is what makes the sliders extra special.   TOO GOOD.

Liberally brush the top of the sliders with the butter mixture.  If little pools of butter form like our friend on the right, just turn the other cheek.  I topped each of the little tops with a sprinkle of special finishing sea salt.  I used unsalted butter so I could add this little touch.  Totally optional and not necessary if you are using regular butter.  I'm just crazy and nuts about salt.  Don't mind meeeee.

After cooking for about 15-17 minutes in a 350 degree oven, the sliders were toasty and melty and super duper delicious.  I cut through them in seconds with an electric knife.  I recommend that if you want perfectly cut sliders.  A regular sharp knife would work too.  I didn't have a chance to take a lot of post oven pics because the people we had over were staring at me waiting to try one.  So this will have to do.

Here's the recipe adapted from My Recipe Magic:

24 Hawaiian Sweet Rolls (2 packages of 12, sliced length wise)
1 Lb of Roasted Turkey, Sliced Thick
1 Package of Thick Cut Bacon, Cooked and Chopped 
8 Ounces Gruyere Cheese, Shredded
1/2 Cup of Unsalted Butter
1/4 Cup of Finely Diced Onions
2 Tbs Brown Sugar
1/4 Tsp Garlic Powder 
Finishing Sea Salt (Optional)

Preheat the oven to 350.  Pre-cut rolls, brown the bacon, and shred the cheese.  Layer turkey, chopped bacon, and shredded cheese on the buns.  Put the tops back on.  Over medium heat, melt the butter. Add chopped onions and saute until onions become soft.  Add brown sugar and garlic powder and whisk until sugar is completely incorporated.  Let butter mixture cool for a minute and then liberally brush the buns (tops, sides) with butter mixture.  Sprinkle very top of buns with finishing sea salt if you used unsalted butter.  Bake for 15-20 minutes or until buns are golden brown and cheese is melted through.  If buns become a little too brown on top, cover with foil and continue baking for another 3-5 minutes or until cheese is melted.  Serve immediately and try not to inhale the whole tray. 


Stay hungry! 

Tart Cherry Lemon Bars

DESSERT.  My new favorite thing.  Crazy, I know, I know.  But ever since I got pregnant (SURPRISE) I'm obsessed with sweets.  It's bizarre really.  I am also obsessed with sour things - key lime pie for example.  Can't get enough of it.  Right around Easter I was craving (literally, this time) lemon bars.  I went a little rogue and added tart cherry juice concentrate to the recipe and it came out awesome.  I nearly ate the whole pan.  Oopsies. 

The crust is flakey and buttery and just balances so perfect with the tart, yet sweet filling.  I was a little scared of what would happen to the color when it baked, but it came out this pretty peach color.  Yay. 

 

I used this recipe for the lemon bars and then I added the tart cherry juice concentrate.  I began by making the filling, which is just flour, eggs, lemon juice, and sugar.  I made sure to strain the lemon juice so I didn't miss any seeds.  It can happen. 

These eggs were so fresh.  Nice and bright.  PS - look at my cool nail polish.  Obsessed.

The next step is where I demonstrate my inability to follow directions creativity.  My massage therapist recently told me about tart cherry juice.  It's the worlds most potent antioxidant and is a natural pain reliever.  Something that comes in handy when you have crazy pregnancy headaches.  The concentrate works awesome in smoothies, over yogurt, or even squirted into a dessert impulsively.  It's VERY tart - almost a combination of cherries and lemons.  I added two tablespoons.  Yummmyyyy.

The crust is super easy.  You just mix butter, flour, and a few pinches of sea salt (since I use unsalted butter) and then par bake it for 15-20 minutes in a 350 degree oven until it turns slightly golden brown.

 

Pour the filling on top, pray to the dessert gods that you measured everything right, and then pop it back in the oven for another 20 minutes until the filling sets.

Lemon bars come out sort of weird looking on top after they bake - the color comes out a little uneven so adding a dusting of powdered sugar is the way to go.  Make sure they cool completely, however, or else the powdered sugar will melt the second it hits the bars.

I am so sad these are gone.  I am dying to make more and now that I think of it, I have all of the ingredients.  I know what I'm having for lunch...:)

Here's the recipe, adapted from Allrecipes.com: 

Crust:
1 Cup of Butter, Softened
1/2 Cup of White Sugar
2 Cups of Flour

Filling:
4 Eggs
1-1/2 Cups of White Sugar
1/4 Cup of Flour
2 Lemons, Juiced
2 Tbs of Tart Cherry Juice Concentrate

Preheat oven to 350 degrees.  Blend all of the crust ingredients - it's easiest if you use your hands.  Press into the bottom of an ungreased 9x13 pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, mix all of the filling ingredients together and pour over par baked crust.  Bake for an additional 20 minutes.  Let them cool completely.  Dust with powdered sugar before serving and enjoy!

Stay hungry!

Mexican Corn Salad

GUYS.  We're back.  It's been awhile. I know, I know.  Sorry about that.  Hopefully you missed us as much as we missed you.  We have lots of cool homey and hungry posts to catch up on...including this one.  If you love corn (or even remotely like it) this recipe is for you and my veggie loving friend Caitlin.  I cheated and used canned sweet corn (whatever, it's fine) and it came out super awesome and took me a total of 10 minutes to throw together. BOOM.  Back at it. 

We were invited to an Easter lunch on Sunday and after cooking all of my usual Easter staples on Saturday, I wanted to make something a little different to bring.  Enter: cool, crunchy, creamy, spicy, and refreshing Mexican Corn Salad.  Perfect as a spring or summer side dish, if I don't say so myself. 

It's super easy to make. Diced red onions, green onions, jalapenos, canned sweet corn (or fresh if you are impressive and have time like that), feta, and finished with a light, bright creamy lime dressing. It's more authentic to use cotija cheese, but I thought feta was a little lighter and a little tangier.  I'm also obsessed with feta right now.  So there's that.

After tossing all of the ingredients together, let it chill in the fridge for about two hours.  The flavors all come together and create this spicy and sweet awesomeness.  Damn.  I wish we had leftovers.

Here's the recipe!

5 Cans Whole Kernel Sweet Corn (15 oz Cans), drained well 
1/2 to 1 Jalapeno, seeds removed and diced 
1/4 Cup of Red Onion, diced 
1/4 Cup of Green Onions, diced 
1/3 Cup of Crumbled Feta 
1/2 Cup of Mayonnaise 
1/2 Cup of Sour Cream 
Juice from 1 Lime 
1/4 Tsp Kosher Salt*

Mix together the mayonnaise, sour cream, and lime juice and then incorporate to the rest of the ingredients.  Let chill in the fridge for two hours before serving.  The dressing sets at the bottom, so toss again before serving and serve cold.

*I went really easy on the salt since it was going to be served with salty Easter ham.  Season to your tastes.

Stay hungry!

A Bulldozer Cake for Two Year Old Will

Well hello there!  It's been a while and a lot is new.  A lot like... I have a two year old!  These days Will is a happy little guy who loves his family, his frog blanket, splashing in puddles, and construction vehicles.  Especially construction vehicles.  So for his second birthday, we went all out with the construction theme.

We used Will's many trucks for decor and serving, but my favorite part of the theme was the bulldozer cake I made at 5:30 AM the morning of the party (what?  I woke up excited!).

Most of the bulldozer cakes I found on Pinterest were cakes shaped like bulldozers (I don't have the time or skill for that), so I cheated and used one of Will's toys (scrubbed down with Lysol wipes, then soap and hot water).  The cake itself is two layers of standard yellow cake frosted with chocolate frosting.  Once the base was done, it was time to add even more calories.

I coated the cake in crushed Oreos ("dirt") and then scattered some rocks (aka Snickers and Butterfinger bites).

I created a big pile of rocks for in front of the 'dozer out of Oreos, chocolate frosting, and candy chunks (Jaisa, avert your eyes if you're on one of those skinny recipe kicks).

Will was obsessed with the "bullzozer cake" and it was DELICIOUS.  Seriously, candy on Oreos on frosting on cake is the most delicious, decadent combination ever.

This was mostly a family party so we didn't have a ton of Will's little buddies around, but considering how well it went over with a bunch of grownups and older cousins, I feel confident saying that this would be a huge hit on the toddler party scene.

Aftermath:

After-aftermath (not pictured): me standing in front of the fridge tonight finishing off the last of this cake

Happy birthday to Willbo!  Here's to the terrible tasty twos!

Lavender Scones

A long, long time ago, I posted about my best friend Lauren's Mom's (aka Julie Mom's) lavender scones.  I'm OBSESSED WITH THEM.  I love them so much I can't even tell you.  Not too long ago, I welcomed an exciting treat in the mail - Julie Mom had sent me my own box of lavender scones!!! GET OUT OF HERE I said.  I've been rationing them out like a Civil War soldier at Gettysburg.  I still have a couple left but not for long.  I want them to last forever.

Thanks Julie Mom for my amazing, delicious gift.  I love them so much I just had to share them with you guys.

Here's the recipe!

3 cups all purpose flour
1/3 cup sugar
2 1⁄2 teaspoons baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2 -inch pieces
2-3 tablespoons dried lavender buds (more or less, depending upon availability)
1 cup chilled buttermilk

Preheat oven to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large 
bowl. Ad butter and rub in with fingertips until mixture resembles coarse meal. Mix 
in lavender buds. Gradually add buttermilk, tossing with fork until moist clumps form. 
Turn dough onto lightly floured work surface. Knead briefly to bind dough, about 4 
turns. Form dough into 1-inch thick round. Cut out using 2 1⁄2” round biscuit cutter. 
Transfer to baking sheet. Bake until top of scones are golden brown, about 15 minutes. 
Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Stay hungry! 

Baked Spaghetti Pie

****RECIPE UPDATE*** - I made this recipe differently this weekend and it came out way more delicious.  See below for revised recipe. 

Salt & Pepper
1 Lb of Spaghetti 
1 Lb of Pancetta, diced
3/4 Cup Freshly Grated Pecorino Ramano 
3/4 Cup Freshly Grated Parmesan 
3/4 Cup Mozzarella, Shredded 
1 1/4 Cups Heavy Whipping cream
3 Tbs Butter 
2 Garlic Cloves, finely chopped 
8 Eggs, whisked

3 Tbs of Vegetable Oil 

Cook your spaghetti in salted boiling water until al dente - 8 - 9 minutes or to the instructions on the box.  Rinse with cold water and let pasta dry for 20 or so minutes in the strainer. Move the pasta around with your hands while cooling so it stays nice and loose. Chop the pancetta and cook in a little olive oil until nice and crispy.  Drain the oil and set aside to cool.  Give the pancetta a rough chop. Heat butter up in skillet over low heat and add garlic.  Saute over very low heat until garlic starts to turn translucent - about two minutes.  Do not overcook garlic - you don't want any color on it at all.  Add cream to the pan.  Continue to heat over medium low heat.  Add pecorino ramano.  Add LOTS of black pepper.  Continue to heat cream for about 2-3 minutes, stirring constantly, until cheese begins to melt.  Remove from heat and cool - about 15 minutes.  Add mozzarella and add parmesan to cooled cream mixture.  Stir.  Add pancetta to eggs.  Mix.  Pour in pasta and mix everything together with your hands.  Add cream mixture.  Season with salt and more pepper.  Mix thoroughly.  Heat a skillet over medium heat for 2-3 minutes with 3 tbs of vegetable oil.  Add pasta mixture and turn heat down to medium low. Press down with your hands.  Let it cook for 4 minutes without touching it.  Get a spatula and run the spatula around the edges.  Lift underneath and check - if it's golden brown get the spatula and run underneath the pasta and lift very gently.  If the pasta isn't golden brown or sticks, let it cook for another 2-3 minutes or so.  Don't rush it.  Put a cutting board that's been misted with a little Pam or rubbed with oil on top of the spaghetti and flip so you can get the other side crusty.  While the pasta is on the board, add another TBS of oil to the pan and let it heat up over medium heat for 2 minutes.  Add pasta and cook for 1 minute.  Without flipping, place pasta in pan in 350 degree oven for 6 minutes.  Remove and let rest for 30 minutes before serving.  Serve at room temperature with a little tomato sauce or as is.

________________________

During our recent trip to Italy, we had a lot of good food.  I mean...a lot.  We went to Positano as well as Rome.  It was some of the best food I had in my life.  

You know when you eat something that you expect will be good but it turns out to be absolutely outstanding?  That was this...the baked spaghetti pie (or whatever they actually call it) in Positano. While we were heading out of town, I went to get a scoop (or four cough cough) of gelati, but then I spotted...this.  I took a hairpin turn on my way to deliciousness.  You should have seen Charlie's face when I came out of the crowded store with this instead of my usual Italian sweet treat.  Here's an actual pic of the spaghetti pie... 

Ever since we got back, Charlie and I have talked about it.  OMG remember that crazy spaghetti cheesy meat thing we had in Positano?  We should try to make it.  We really should.  Well...we finally did.  And it came out great. 

If I don't mind saying so myself. 

Italians use guanciale in lots of recipes.  It's cured pork jowel - think of a saltier and fattier bacon.  It's amazing.  We had it all over Rome in carbonara and other popular pasta dishes gives creamy pastas an extra salty porky kick.  It's only available at specialty stores, so you can easily substitute pancetta, which is what I did.  I asked the deli counter to cut me 1 lb at setting 20 (you'll end up with 5 large, thick disks) and then I just gave it a rough chop.

Brown the pancetta in a little olive oil until nice and golden brown.  About 15 minutes or so over medium high heat.   This is what you want.  Make a little extra because you'll have "casualties."  You have to taste it...ya know...for poison.

While it's browning up, shred yo' cheese. Charlie the cheese thief was roaming around.  Hide yo' cheese, hide yo' wife.  Sorry.  Anyway, I'm not totally sure what cheese they used in Italy, but I went with a mix of provolone and parmesan.  I just asked the deli counter to give me a 3/4 lb block of provolone, which I then just shredded at home.  TA DAAA.  

This is one of my Mom's tricks...Sargento's Artisan Parmesan.  This is the only Parmesan in the history of Parmesan that really melts well.  Luckily, it comes shredded.

Next, whisk up 8 eggs.

Ok - onto the pasta.  You want to cook the spaghetti al dente in salted water (follow box instructions...I cooked mine for 9 mins). Strain and let cool for about 20 minutes.  Next, rinse with cold water and loosen with your hand and then let dry in the strainer for another 10 minutes.  You don't want to work with super hot pasta because it will scramble the eggs and if you let it cool as is, it would form a big block...so rinsing with a little water will help it stay nice and loose.  You can also use left over spaghetti.  I never ever have left over spaghetti...ever...but if you do great and you're probably skinny.  Double great.

Once the pancetta has crisped up and cooled, mix it with both cheeses and the egg....

...like so.

Next, add your pasta.  Get up in there with your hands...you want to make sure everything is well incorporated.

I enlisted Charlie's help because the next few stages are a little complicated.  Heat a large skillet over medium heat with a generous drizzle of light oil (vegetable, canola, whatever).  Add the pasta mixture.  You will hear it sizzle.  That's what you want.

Press the pasta firmly down.  Now...pay attention.  This next step is important.  Lower the heat down to medium low.  LEAVE THE PASTA and don't touch it for 4 minutes.  Once the 4 minutes is up, get a spatula and run it around the edges to remove the pasta from the sides.  Next, gently run the spatula under the pasta and lift ever so carefully.  If it's golden brown, continue to run the spatula under different areas, and lift.  If the pasta gives you a hard time, let it cook for another two minutes and try again.  Don't force it.  You'll know when a nice brown crust has formed and it's time to move on to the next step.

This thing was HEAV-AY so Charlie had to help me flip it.  He got a wooden cutting board and sprayed it with a little Pam so the pasta wouldn't stick to the board.  He then put the cutting board on top of the spaghetti and flipped it over.  I would have photographed it but I was too busy yelling and micromanaging the situation.

Once the pasta is out and onto the board, place the pan back onto the heat and add some more oil.  Let the oil heat up for 1-2 minutes and then slide the pasta back in.  Let the other side cook for about 1 minute and then place in a preheated 350 degree oven for 6 minutes.

Remove it and let it cool for a minimum of 30 minutes.  If you can wait that long.  I waited for 25 minutes.   Oh boy. Check it.  Check it good.



mmm...

I was very proud of myself with this one.  I think I high fived Charlie more than twice.  Ok maybe four times.

Here's the recipe!

Salt & Pepper
1 Lb of Spaghetti 
1 Lb of Pancetta 
1 Lb of Provolone, Shredded (or four cups shredded)
1 Cup Parmesan, Shredded 
8 Eggs, whisked

3 Tbs of Vegetable Oil 

Cook your spaghetti in salted boiling water until al dente - 8 - 9 minutes or to the instructions on the box.  Rinse with cold water and let pasta dry for 20 or so minutes in the strainer. Move the pasta around with your hands while cooling so it stays nice and loose. Chop the pancetta and cook in a little olive oil until nice and crispy.  Drain the oil and set aside to cool.  Add pancetta to eggs and cheese.  Mix.  Pour in pasta and mix everything together with your hands.  Season with salt and pepper. Heat a skillet over medium heat for 2-3 minutes with 3 tbs of vegetable oil.  Add pasta mixture and turn heat down to medium low. Press down with your hands.  Let it cook for 4 minutes without touching it.  Get a spatula and run the spatula around the edges.  Lift underneath and check - if it's golden brown get the spatula and run underneath the pasta and lift very gently.  If the pasta isn't golden brown or sticks, let it cook for another 2-3 minutes or so.  Don't rush it.  Put a cutting board that's been misted with a little Pam or rubbed with oil on top of the spaghetti and flip so you can get the other side crusty.  While the pasta is on the board, add another TBS of oil to the pan and let it heat up over medium heat for 2 minutes.  Add pasta and cook for 1 minute.  Without flipping, place pasta in pan in 350 degree oven for 6 minutes.  Remove and let rest for 30 minutes before serving.  Serve at room temperature with a little tomato sauce or as is.

Stay hungry!