Peach Strawberry Crumble Bars

Summer is (almost) finally here and that means outdoor eating is upon us. My first beach BBQ is this weekend and I was put in charge of burgers and dessert. Actually I self-appointed the dessert because I wanted to try to make a dessert that doesn't require refrigeration, heat or a la mode (although it certainly doesn't hurt ever) but still has the taste of the summer. And summer desserts always mean summer fruits. This dessert is the carry around version of a fruit crumble. And it is a summer BBQ winner!

Peach Strawberry Crumble Bars 

Crust 

1 1/2 cups ap flour

1 cup cornmeal 

1/4 tsp salt

3 tbs white sugar 

2 tbs milk 

1 1/2 sticks (3/4 cup) butter, slightly softened 

3/4 tsp vanilla extract 

Filling 

1 1/2 lbs strawberries, sliced thin 

3 almost rip peaches, sliced thin

1 heaping tbs basil, minced 

1 1/2 tbs white sugar 

1 tsp vanilla extract 

1 tsp lemon juice

1tsp cornstarch 

Crumble Topping 

1/2 stick (1/4 cup) butter, softened 

1 cup rolled oats 

1/2 cup ap flour 

3/4 cup light brown sugar 

Pinch of salt

Pinch of cinnamon

Tools 

3 medium mixing bowls

Mixing spoons

Measuring cups/spoons

9x13 greasers casserole/baking dish

Cutting board

Chopping knife 

Preheat oven to 325 degrees. 

In first bowl make the bar crust. Add flour, cornmeal, salt and sugar. Mix well. Using your fingers mix in the softened butter until dough is crumbly. Add milk and vanilla extract and incorporate well. Do not over mix. Add the crumbly dough to the greased baking tray. Press firmly to even it out across the dish. Bake for 18-22 minutes or until the corner edges become lightly toasted. Remove from oven and cool completely. You can refrigerate until ready for the next step. This can be done a day ahead as well.

In second bowl add all the filling ingredients and mix. I like to do this while crust is baking so the flavors can meld for a little. Let the ingredients sit in the bowl for at least 15 minutes. 

In the third bowl make the crumble topping. Add flour, oats, sugar, cinnamon and salt to the bowl. Mix well and then once again using your (clean) fingers mix in the softened butter to make a nice crumbly topping. 

Preheat oven to 350 degrees. Once crust is perfectly cooled poor the entire contents of the filling bowl on top. Level it out across the baking dish. Then add the crumb topping and press gently to compact the layers. Place in the oven uncovered and bake for 28-32 minutes or until the crumble topping takes on a slightly golden color. Remove from the oven and cool completely. At this point you can refrigerate the dessert until ready to cut and serve. I found it easier to cut once chilled. 

Bottom crust layer 

Fruit filling 

Crumble topping 

Final product 

This dessert really worked well at the BBQ. Even though it was pitch black by dessert time and we all forgot candles/flashlights- it tasted damn good in the dark!! Try it out at your next outdoor party. Xo

 

Balsamic Strawberry Shortcake

Growing up I used to make strawberry shortcake from the Bisquick recipe on the side of the box a lot. It was my show off dessert as a child. 

I wanted to create a recipe that was just as easy as the Bisquick recipe yet much more delicious. This is truly one of my favorite desserts and is reminiscent of the beginning of summer- which hopefully is around the corner. Get ready for strawberry season with this simple and delicious recipe! 

Balsamic Strawberry Shortcake 

Fridge:

2 pints strawberries, tops removed and sliced 1/8 inch thick 

1 stick cold butter, cubed 

2 eggs 

3/4 milk (preferably whole) 

1/2 cup sour cream 

1 1/2 cups heavy whipping cream 

Counter:

1 1/2 tsp lemon juice 

Pantry: 

3 cups flour

2 1/2 tsp baking powder 

1/2 tsp salt

1/4 cup white sugar plus 3 tbs sugar for toppings 

1 tbs white vinegar 

1 tsp vanilla extract 

2 tbs balsamic glaze 

Tools:

4 mixing bowls 

Whisk 

Large tray greased or lined with parchment 

Measuring cups/spoons

Cutting board

Chopping knife 

Ice cream scoop 

Preheat oven to 350 degrees. 

In one bowl- add the sliced strawberries, 2 tbs of sugar, balsamic glaze, lemon juice and a tiny pinch of salt. Mix together well and allow to macerate in the fridge while you make the biscuits. 

In a clean bowl add flour, baking soda, 1/2 tsp salt, and 1/4 cup sugar. Using your fingers add the very cold butter (I like to cube mine and then set it up in the freezer for 5 minutes) to the dry ingredients. Rub the butter into the dry ingredients creating a grainy sand texture. Set aside. 

In the other bowl add milk and vinegar. Allow to sit for a few minutes and then add the eggs, vanilla extract, and sour cream. Mix well with a whisk. 

Pour the wet bowl into the butter incorporated dry bowl. Mix until it just comes together. Do not over mix. 

Using an ice cream scoop- place the biscuits on the greased or parchment lined tray. Put into the oven and bake for 18-20 minutes. Remove once the tops are slightly golden and they are spongy but firm to the touch. 

While biscuits bake- add the heavy cream and remaining 1 tbs of sugar to the last clean bowl. Blend using your hand mixer (or tough it out and do it by hand)- until you get soft peaks. You do not want to over mix your whipped cream. 

Once biscuits have cooled for a few minutes (who am I kidding? I ate them right out of the oven)- assemble your shortcakes your way. I like to cut the biscuits in half and fill them with the whipped cream and strawberries. 

Enjoy this! It's a great dessert to make ahead for a summer soirée as well. Biscuits keep in a sealed container for 5 days and it's easy assembly once you've completed all the steps. Or just have a make your own strawberry shortcake dessert table. Xo 

Oatmeal Pancakes with Bananas Fosters Compote

This recipe was created out of a strong desire for pancakes, the fact that it was brunch on Sunday and there was no syrup to be found. And I must say it turned out pretty darn delicious. The pancakes solo are great but the combination of the sweet soft bananas are excellent! Add this one to your next Sunday Funday!! 

Oatmeal Pancakes with Bananas Foster Compote 

Fridge:

1 1/4 cups milk

1 egg 

4 tbs butter 

Counter:

2 ripe (but not overripe bananas, if anything underripe preferred) bananas

Pantry:

1 cup ap flour 

3/4 cup oatmeal 

1 tbs white sugar

1 1/4 tsp baking powder 

1/4 tsp salt 

1/2 tsp vanilla extract

1 tbs white vinegar 

4 tbs brown sugar

1/8 cup rum

1/8 tsp ground allspice 

Pinch of cinnamon (to your liking) 

Spray oil for cooking 

Tools:

2 non stick sauté pans 

2 mixing bowls

Whisk 

Measuring cups/spoons 

Wooden spoon 

Spatula 

In one mixing bowl add flour, oatmeal, salt, white sugar, and baking powder. Mix well.

In the other bowl add milk and vinegar. Allow to sit for a few minutes. Then whisk in the egg, and vanilla extract. Pour this bowl over the dry ingredients bowl. Mix well but do not over mix. Allow to rest while you make the compote. 

In a cold sauté pan add the butter and brown sugar. Turn heat on medium and allow the butter and sugar to melt together, stirring frequently. Add the allspice and pinch of cinnamon. Once melted together and slightly bubbling- add the sliced bananas and cook for 30 seconds. Remove pan from heat source and add the rum. You can flambé the rum if you feel confident doing so- light with long lighter or tip sauté pan towards gas flame. Otherwise cook bananas for a few minutes so the alcohol cooks out. Place the bananas foster compote aside until ready to serve. 

Heat other sauté pan over medium heat and spray with oil. Using a 1/2 cup measuring cup, pour pancake mixture into the center of the pan. Once the pancake begins to generously bubble (1-2 minutes) flip the pancake over. Cook for another 1-2 minutes and remove from pan. Continue this process with the rest of the pancake batter. 

Serve the pancakes warm (you can keep them warm in a 175 degree oven) with the bananas foster compote. Enjoy! Xo

Roasted Chickpea and Hearts of Palm Salad

I know, I know. These blog posts are few and far between. If anyone can explain to me how to run, clean, cook and serve at my own restaurant while maintaining a cooking blog, I'd love to hear all about it. It seems that I'm living in a beautiful paradise of groundhogs day and every morning my goal is to write a blogpost and all of a sudden it's sunset and I'm ready for bed. My next yoga intention: create time and space for my little blog. Namaste. 

This is a healthy salad that I love and has found its way onto my tapas menu for tonight. I hope you enjoy it as much as I do! It's simple and lasts for a while in the fridge- great dish to have laying around for a healthy but hearty lunch. 

Roasted Chickpea and Hearts of Palm Salad

Fridge:

1 red pepper, minced (1 cup or so) 

2 scallions minced (1/4 cup or so) 

4 tbs italian parsley, minced (can substitute 2 tbs for minced dill) 

Lettuce/greens of your choice (optional) 

Counter:

1/4 red onion minced (approx 1/8 of cup)

Pantry:

1- 14 oz can hearts of palm, drained and sliced thin 

2- 16 oz can- chickpeas, drained 

2 tbs sherry vinegar (white vinegar or lemon juice is ok also) 

5 tbs olive oil

1/2 tsp salt

1/4 tsp fresh black pepper 

Tools: 

Large bowl

Small bowl

Measuring cups/spoons

Chopping knife

Cutting board 

Whisk 

Aluminum foil lined baking tray 

Preheat oven to 375 degrees. 

Pour the rinsed and drained chickpeas on the aluminum foil lined tray and sprinkle with 2 tbs of olive oil and 1/4 tsp of salt and 1/8 tsp of pepper. Mix well and place tray in oven. Bake for 20 to 25 minutes or until the chickpeas get a crispy texture and slightly browned on the bottom. Remove from oven and allow to cool.

Add the red peppers, scallions, red onions, italian parsley, hearts of palm and cooked chicken peas to the large bowl. Mix well. 

In the small bowl combine the remaining 3 tbs of olive oil, 2 tbs of sherry vinegar, 1/4 tsp of salt and 1/8 tsp of black pepper. Whisk well. 

Pour dressing on top of salad. Serve on top of chopped lettuce or eat plain. It tastes even better once the flavors have had time to marinate and so its best if made the day before. Enjoy! Xo

The Best Ever Keylime Pie

I've said this before and I will most likely say it again: I'm not usually one to brag about my cooking- and I'm definitely not one to brag about my baking. I am not a pastry chef. But since guests at my restaurant (including Floridians) tell me that my keylime pie is the best they've ever had- I feel like it's safe to brag about it. This recipe is SO easy and makes the best keylime pie ever. That's not boastful, is it?! 

The Best Ever Keylime Pie 

Fridge:

6 egg yolks 

1/2 cup or 1 stick unsalted butter, melted 

3/4 cup of fresh squeezed lime juice*

4 tablespoons orange juice*

*if you have actual keylimes use 1 cup of fresh squeezed Keylime juice to substitute the lime and orange juice. 

Counter:

Zest of 2 limes (approx 1 1/2 to 2 tbs) 

Pantry:

1 1/2 (14oz) cans of condensed milk 

2 cups crushed graham crackers 

1/4 tsp salt 

Pinch of cinnamon 

Tools:

Two large bowls

Electric hand mixer or stand mixer

Measuring cups/spoons 

9 inch nonstick pie tray (I use a tart or quiche tray with the removable bottom)

Preheat oven to 350 degrees. To one large bowl add crushed graham crackers, salt and pinch of cinnamon. Mix well and pour the melted butter on top. Mix until all the breadcrumbs are coated and press the coated crumbs into your pie tray. If you do not have a nonstick pie or tart tray- grease your tray.  Make sure to press the breadcrumbs down firmly. Place crust into the oven and bake for 12-16 minutes until top is slightly golden. Remove and allow to cool completely. I usually place mine in the fridge to speed it up cooling time.

Turn oven down to 325 degrees.

Place the lime zest and egg yolks in the other bowl and using your hand mixer blend for 3 minutes or until the yolks double in size and become a light yellow color. Pour in the condensed milk and mix again for another minute or two. Add the lime and orange juice and mix until just incorporated. 

Pour the filling into the cooled crust and place in the 325 degree oven for 20-22 minutes. The pie shouldn't change color and will still seem slightly jiggly in the center. It will set once it cools. Allow to cool for 30 minutes and then place in the fridge for at least an hour. Serve chilled or at room temperature with a dollop of whipped cream. Enjoy! Xo