Early March was a long time ago, wasn’t it? My thoughts were certainly not on quarantines and social isolation. But, I did know that St. Patrick’s Day was coming up. I found a bottle of whiskey at my home. I don’t know when or how I came to possess it considering the fact that I don’t drink whiskey. It’s OLD. Continue reading
Single- or small-serving dessert recipes are often hard to come by. But if you just want something for yourself, or you and your +1, it’s often impractical to bake an entire cake. It’s not uncommon that I find myself either taking a pie to work because I wanted one slice, or I have tons of cookies in the freezer to eat one or two at a time.
If you’ve had your fill of Christmas Cookies and need to mix it up a bit, I’ve got a great recipe for you. These Pear Butter Cupcakes do require a bit of extra effort due to the fact that you have to make the pear butter and add it to the center of the cupcake, but I think they’re worth it. Continue reading
I love brownies, but here’s the secret—the ones made from a box are 99% of the time better than brownies made from scratch. I know, blasphemy. So, for that reason, I rarely bake brownies unless I’m really trying to re-convince myself that they are worth my time. These non-brownies, though—aka blondies—are a nice bar that you can’t get from a shelf-stable box. They’re a bit chewy, a bit dense, and lasted only a hot second when I took them into work. Continue reading
This post is less about a recipe and more about fun. Most readers will have already made krispy treats. These are a variation of that, intended to make children (or the young at heart) smile. If you know how to make krispy treats and you have a springform pan, this should be a breeze. Continue reading
Last month I focused on strawberries, and this month it’s blueberries! I really can’t get enough of fruits and berries in the summertime. And I’m not talking about supermarket berries – I mean farmers market berries, pick-your-own berries, berries from your garden. The burst of flavor that they provide is so delicious! This month I’ve made a fresh Blueberry Marshmallow Crumb Bar. This recipe is easy to make, but most importantly – you don’t have to turn on your oven! Perfect for the steamy days of summer.
Blueberry Marshmallow Crumb Bars
1 ½ c crushed graham crackers (1 sleeve)
6 T butter, melted
1 c heavy cream
1 t vanilla
12 Sweet Jumbles Blueberry Marshmallows
¼ c milk
1 pint blueberries
- In a large nonstick sauce pan, combine marshmallows and milk over medium heat. Stir frequently until marshmallows have melted and you have a smooth sauce. Set aside, cooling to room temperature.
- Line 9×9” baking pan with parchment paper.
- In a small bowl, combined crushed graham crackers and melted butter. Mix until crackers are the texture of wet sand.
- Set aside ½ cup of the mixture. Press remaining mixture into the bottom of the lined baking ban.
- Remove a handful of blueberries from the pint (I used 16) and puree the rest. Set aside.
- Using an electric mixer, whip heavy cream and vanilla until stiff peaks form.
- Gently combine pureed blueberries with the cooled marshmallow sauce. Fold in whipped cream.
- Pour marshmallow mixture over graham cracker crust. (These should separate somewhat on their own when setting, no need to pour in layers.) Top with reserved graham cracker crumbs and whole blueberries.
- Refrigerate until set, at least 2 hours.
- Remove from pan and slice to serve. Keep refrigerated.