Strawberry Rhubarb Bars

Alright folks, it has been quite sometime since I have done a post on this page! But, I recently made some super delicious bars that inspired me to get back in the swing of things here.  I have also been busy on my other page The Mane Squeeze, which is focused more on hair, fashion, beauty and all of that good stuff.

Anyways, the Rhubarb in my backyard was almost on the brink of going past its prime but I caught it in time with a reminder from Richard.  I’ve never actually cooked or baked with Rhubarb before, but my mom always did as we had some in my backyard growing up as well.  I decided to mix it up with some strawberries (not from the backyard, but still local :)) and try out some crumb bars topped with a cinnamon and nutmeg glaze.  All I can say is yum! I had to send the majority with Richard to work out of fear of eating them all.

Strawberry Rhubarb Bars

Filling:

1½ cups unsweetened rhubarb, chopped

1½ cups strawberries, sliced

1 tbsp lemon juice

½ cup white sugar

2 tbsp cornstarch

Crust:

1½ all purpose flour

1½ quick cook oats

1 tbsp flax seeds

1 cup packed brown sugar

½ tsp baking soda

¼ tsp salt

¾ cup butter, softened

1 egg

Glaze:

¾ cup powdered sugar

2 tbsp milk

¼ tsp cinnamon

¼ tsp nutmeg

1.  Preheat oven to 350ºF.  In a saucepan combine rhubarb, strawberries and lemon juice.  Cover and cook over medium heat until tender, stirring occasionally.

2.  Combine the white sugar and cornstarch, and stir into fruit mixture.  Cook until mixture comes to a boil and mixture thickens, stirring constantly. Remove from heat, and set aside.

3.  Combine all of the crust ingredients in a bowl, except for the egg.  Beat at a low speed until mixture becomes crumbly.  Reserve 1½ cups of crust mixture, set aside.  Beat in 1 egg into the remainder of the crumb mixture.

4.  Line bottom of a 9×13 greased pan with the egg crumb mixture.  Then spread the filling evenly across the crust.  Then sprinkle the reserved crumb mixture.

5.  Bake for 30-35 mins or until golden brown.  Let the bars cool completely.

6.  Combine all of the glaze ingredients in a bowl and drizzle over the bars.  Enjoy!

Cherry Swirl Cheesecake

Ok, so this Cherry Swirl Cheesecake recipe isn’t completely from scratch, but it is enough from scratch that it is still homemade.  I was making a huge meal and was in search of a dessert that I could make the day before and that was easy to execute due to time constraints.  So to cut down on some time, I used a Keebler Ready Made graham pie crust and I used a canned cherry pie filling.  It turned out great and you can substitute in any flavour of pie filling that you please.

  

Cherry Swirl Cheesecake

1 pkg cream cheese, softened (8oz.)

½ cup sugar

¼ tsp vanilla

2 eggs

1 graham pie crust (I used Keebler)

1 can cherry pie filling, divided

1.  Preheat oven to 325º.  Using an electric hand mixer, beat cream cheese on medium speed until it is fluffy.  Beat in sugar and vanilla.  Beat the eggs 1 at a time  until just combined.

2.  Spread cream cheese mixture in crust.  Using 2/3’s of the cherry pie filling, spoon it in dollops on top and use a knife to swirl pie filling into the cream cheese.

3. Bake for 30-45 mins or until center is almost set (give the side a tap and it should move together in one solid movement).

4.  Cool on wire rack for 1 hour and then in the fridge for at least 3 hours.

5.  Top with the remaining pie filling and serve.

Apple Berry Crisp

Growing up, my mom made many a delicious dessert crisp, and I find that it is one of the easiest desserts to execute but seems like it had a bit of effort put into it.  I still had some raspberries left in my backyard and the blueberries are coming in like crazy now, as well I had some apples to use up in the fridge as well, so here it is, an Apple Berry Crisp.  That is the beauty of this dessert, you can virtually throw any kind of fruit in, add a super easy crumble topping and pop in the oven.

 I also feel that vanilla ice cream is a necessity to accompany this dessert.

 Apple Berry Crisp

3 apples – peeled and thinly sliced

1 tsp cinnamon

¾ blue berries

¾ raspberries

2 tbsp granulated sugar

½ cup rolled oats

1 cup brown sugar

½ cup all purpose flour

¼ tsp salt

6 tbsp butter, melted

1. Preheat oven to 350º.  Layer apple slices along the bottom of a lightly greased baking dish. Sprinkle cinnamon on top.

2.  In a bowl toss raspberries, blueberries and granulated sugar together.  Spoon berries on top of apples.

3.  In a bowl mix oats, brown sugar, flour and salt.  Stir in melted butter until mixture is crumbly.  Sprinkle mixture over apples and berries.  Bake for 45-50 mins, or until topping has browned.

Per Serving

Calories 269      Fat 10g      Carbs 43g      Protein 3g