Recipes: Blueberry Peach Bars

And just like that, spring has passed and summer weather is here. We're busy planning some short vacations and beach trips, my scooter is all tuned up and ready to ride, we're filling up on ice cream and water ice, and the farmer's markets are filled with the best produce and flowers. 

Speaking of summer produce, I've sat down and thought about it and I don't think peaches get the hype they truly deserve. Summer is all about berries and watermelon and though I love those, peaches are pretty amazing. So to celebrate this fresh summer weather, we're making some simple and delicious pie bars with peaches and blueberries. 

Peach Raspberry Bars

Makes 12 bars

Crust:
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling:
3 peaches
3/4 cup blueberries
1 teaspoon cornstarch
1/2 lemon
1 tablespoon sugar

Topping:
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted

Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.

Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet. 

To make your filling, thinly slice peaches and place on top of crust in a single layer. Fill in between the peach slices with raspberries cut in half. Once you've created one layer, sprinkle with corn starch, juice from the lemon, and 1/2 tablespoon of sugar. Add another layer of peaches and raspberries and then sprinkle with remaining 1/2 tablespoon of sugar.

Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see the peaches through the top.

Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so store them in the refrigerator.

Peach Blueberry Bars 2.jpg

Recipe: Birthday Cake Bars

Today is my birthday! 

I've taken off from work and am having a relaxing day buying myself brunch, going to some of my favorite shops, and having a cocktail or two. Over the weekend I celebrated by hosting a brunch party for a handful of friends, surrounded by some of my favorite people and the 50+ balloons I had blown up, and eating great food. We chatted and hung out in the house, played some group games and then had a lull around dinner time before a few of us rented a private karaoke room. We sang until I was on the brink of loosing my voice. I couldn't have asked for a better way to celebrate. I'm feeling really positive going into 28. 

Let's talk about these bars for a moment, shall we? These Birthday Cake Bars are A LOT. They're a lot of uncooked butter and sugar and vanilla but sometimes that's all you need. These definitely won't be for everybody, but if you have a cookie dough lover in the house then these are a sure bet. If you wanted to feed more of a crowded with these, I would recommend cutting them in half before doubling the recipe. That way, everyone gets a one or two bite treat! 

Birthday Cake Bars

Yields 12 bars

Bars
1 cup butter, room temperature
1 1/2 cup sugar
2 1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2-3 tablespoon milk
2 tablespoon sour cream
1/4 cup rainbow sprinkles

Vanilla Buttercream
1 cup butter, room temperature
3 cups confectioner's sugar
1 teaspoon vanilla extract
2-4 tablespoons milk

To make the bars: In the bowl of an electric mixer, beat butter and sugar until fluffy and pale in color (about 4-5 minutes). Add in sour cream and vanilla extract and mix. Add in flour & salt, then milk, mixing until everything is combined into one dough. Fold in sprinkles with a rubber spatula. 

Line a 8x8" or 9x9" baking dish with plastic wrap (enough so that it is hanging over the sides on all sides). Press your dough into the dish until it is evenly distributed. Fold the plastic wrap over the top of the dough and refrigerate for at least one hour, if not overnight. 

To make the buttercream: In an electric mixer, whip butter until it is soft and fluffy. Gradually add in confectioner's sugar, then vanilla extract and milk. Whip for 3-4 minutes until the buttercream is fluffy. If your frosting is too thick, gradually add in more milk one tablespoon at a time. You'll have a thick frosting that's pipeable.

Assemble: Remove your bars from the refrigerator and lift out of the baking pan and onto a cutting board. Cut into 12 even pieces. Fill your pastry bag fitted with a star tip with buttercream and begin piping small swirls until the each bar is covered. If you don't have a piping bag or don't feel like digging it out, you can always spread the frosting on with an offset spatula. 

Store these bars in the refrigerator until you are ready to serve. They longer they stay out of the fridge, the softer they will get, but because this is an eggless cookie dough they are fine to eat at room temperature. 

Recipe: Peach Raspberry Bars

I'm currently writing this blog post while D E E P in an Unsolved Mysteries black hole. It's been about 4 days since I've watched anything else and I've binged through a whole season—30 something episodes—which feels pretty embarrassing when I write it here. But I'm learning about Roswell aliens and someone named "Pappy" Henderson and last night I had a dream narrated by Robert Stack so everything is a-ok...

(If you want to go down the Unsolved Mysteries hole, every episode is on Amazon Prime)

Also while I'm writing this, I'm eating the only one of these bars that made it through a tragic kitchen accident. The whole pan was knocked on the kitchen floor, shattering the pyrex pan they were in into tiny pieces that covered the bars. One made it out unscathed, which I'm not sharing with anyone. <3

Peach Raspberry Bars

Makes 12 bars

Crust:
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling:
3 peaches
1/2-3/4 cup raspberries
1 teaspoon cornstarch
1/2 lemon
1 tablespoon sugar

Topping:
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted

Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.

Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet. 

To make your filling, thinly slice peaches and place on top of crust in a single layer. Fill in between the peach slices with raspberries cut in half. Once you've created one layer, sprinkle with corn starch, juice from the lemon, and 1/2 tablespoon of sugar. Add another layer of peaches and raspberries and then sprinkle with remaining 1/2 tablespoon of sugar.

Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see the peaches through the top.

Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so store them in the refrigerator.