Raspberry Crisp

I've prepared this Raspberry Crisp twice this summer using raspberries from our backyard! Each year we get more & more berries. It's great to have a delicious go-to recipe that's quick & easy!

Ingredients

• 2-1/2 cups Raspberries
• 1 Tablespoon (Heaping) Corn Starch
• 2/3 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Oats
• 1/4 cup Pecans, Chopped
• Dash Of Salt
• 3/4 sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preparation Instructions

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs. *(I've use both a pastry cutter & a food processor - both were delicious. The food processor ended up making a much finer dough/crumble.)*

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Candied Sweet Potatoes (Yams)

I am always on the lookout for recipes that don't require bowling or browning ingredients before baking or slow cooking. I don't want to do the extra step, dirty more dishes, or spend any more time prepping food than I have to. But I still want a delicious final product & these Candied Sweet Potatoes met all the criteria (with flying colors, considering the kids loved them too!). :) I even used coconut oil instead of butter, since I realized we were out of butter halfway into prepping the yams, & they tasted great. After refrigeration, they were pretty rock hard the next day, but the coconut just needs to be heated to soften up. :)

Candied Sweet Potatoes (Yams)

6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter (I used 1 cup coconut oil)
1-1/2 cups mini marshmallows
1/2 cup pecan chips (I used glazed walnuts that I had on hand)

Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).

Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.

Blackberry Crumb Bars

These were so yummy! And so pretty, in front of my Spring Centerpiece. :P

Blackberry Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blackberries (I used frozen & it turned out great)
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Everyone who tried these bars thoroughly enjoyed them...except Cedar. He preferred to lick the crumb topping, wanting very little to do with the berries. What a goof! ;)

Salted Chocolate Caramel Cookies

I borrowed this recipe from my friend, Angela, & it didn't disappoint! I got lots of compliments on them, when I served them at a baby shower, as well as requests for the recipe. Definitely a winner, thanks Ang!

I did have trouble the first time I tried to heat the sugar & over did it. A second time with a candy thermometer did the trick! I'm sure I'll do even better a third time around. :)

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FOR THE CRUST
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

FOR THE CHOCOLATE CARAMEL
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Easy No Knead, No Rise Soft Pretzels

Easy No Knead, No Rise Soft Pretzels (Printable Version)

• 1 Tb. instant yeast
• 1-1/2 c. warm water
• 1 Tb. honey
• 1 Tb. salt (yep, a tablespoon- they're pretzels, after all!)
• 4 c. flour (I use whole wheat pastry or 1/2 white and 1/2 regular whole wheat)
• 1 egg (for wash)
• salt for sprinkling (kosher is best for the familiar "pretzel salt," but sea salt will do fine)
  

1. Combine yeast, water, sugar, and salt in the bowl of a stand mixer.
2. Stir in flour and mix until the dough cleans the sides of the bowl (a couple minutes). The dough should be smooth to the touch, and will stick only when pulling off pieces- as soon as you start rolling for the pretzel shape, it should not stick to your hands or surface (add just a touch more flour if you have sticking problems- I never have to, though).
   
3. Start preheating the oven to 425 degrees.
4. Pull off pieces of dough (alternately, pat dough out and cut to get more even pieces), shape into letters, hearts, pretzels, animals, etc. and place on lined or greased cookie sheets.*
5. Mix the egg with a bit of water and brush all over the dough shapes, then sprinkle with some salt.
6. Bake for 15 minutes at 425 degrees.
7. Cool for a few minutes before taking the first fabulous bite! The leftovers (if you have any...) can be stored in an airtight container (or frozen) and reheated in an oven for few minutes before eating.
   

*I always do one sheet at a time, as the first sheet will be done before you've finished shaping all the pretzels for the second sheet.

Makes approximately 20, depending on the size each pretzel.

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We tried this homemade pretzel recipe - I think the grown-ups liked it better than the kids. That always seems to happen when I intentionally make a meal geared towards the kids...I'm specifically remembering a mac n' cheese night. Anyways, we will definitely try it again sometime!

No-Rise Yeast Rolls

I found this recipe while looking for a last minute side to go with our meatloaf dinner. These were so easy & turned out great. I used whole wheat flour & they were not too dry or gritty. A little butter & they were quite nice. :) I even had to look up a substitute for the buttermilk that called for regular milk & lemon juice...then had to seek out a soy version when I realized we had NO cow's milk in the house. Ugh. But no one could tell I had make my own vanilla soy-buttermilk. ;)

No-Rise Yeast Rolls

• 2 tsp. yeast
• 1/4 cup warm water
• 1 tsp honey
• 1/2 TBS baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 2 1/2 - 3 cups whole wheat flour, freshly ground (or freshly bought at Walmart, or even white - gasp! )
• 1/4 c. butter, melted
  
• 1/4 c. honey
• 3/4 c. buttermilk
• 2 extra TBS butter, for brushing on cooked rolls
  

Mix first three ingredients and let sit a minute or two, till yeast is a bit bubbly. Add the other ingredients (except for extra 2 TBS butter), starting with just two cups of flour, and mix, adding more flour till you have a soft, not too sticky, dough. If you've made homemade biscuits, or at least touched the dough your grandmama made, that's what it should feel like. Turn dough onto the flour-dusted counter top and press out to about 1/2 inch thickness. Cut into twelve squares. Bake @ 375 for about 15 minutes, then brush with butter. Good stuff. *These are pretty sweet, so cut down on the honey if that's not your thing.

Chocolate Chip Biscotti

Chocolate Chip Biscotti

Ingredients:

Servings: 36

36 36

Servings Size

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1 cup chocolate chips
• 4 tablespoons cold butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten

Directions:

Prep Time: 20 mins

Total Time: 20 mins

1. Preheat oven to 350°F.
2. In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
3. Add butter and vanilla, process until mixture resembles coarse cornmeal.
4. Add chocolate chips and eggs and pulse until dough is evenly moistened.
5. Divide dough into 4 equal pieces, press onto pans as logs.
6. Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
7. Turn slices on sides and return to oven for 5-10 minutes.
8. Let cool.

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These turned out great! I love them with tea; Kenton loves them with milk. :) I'm sure the boys would love them with soy milk. Super easy, tasty recipe!