The Latest


Rating: 5
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 16 bars
Serving Size: 1 bar
Cherry Berry Streusel Dessert Bars
Cherry Berry Streusel Dessert Bars

Ingredients
  • 2 1/2 cups unbleached all purpose flour
  • 2/3 cup sugar
  • 2 sticks (1 cup) cold unsalted butter, cubed
  • 1/2 teaspoon almond extract
  • 2/3 cup cherry jam
  • 1/3 cup red raspberry jam
  • Glaze
  • 1 cup powdered sugar, sifted
  • 1/4 teaspoon almond extract
  • 1/2 tablespoon unsalted butter, melted
  • 1-2 tablespoons milk
Instructions
  1. Preheat oven to 350 F and grease a 9x9 square baking pan.
  2. In bowl of your food processor, pulse to combine flour and sugar. Add almond extract and pulse two or three times to combine. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump two-thirds of the crumb mixture into prepared pan and press evenly. Set remaining crumb mixture aside for the topping.
  3. Combine the two jams, stirring to break it up then spread over the crumb crust. Sprinkle remaining topping over the jam.
  4. Bake in preheated oven for 35-45 minutes or until edges are lightly browned.
  5. Remove from oven to wire rack and allow to cool completely before cutting into squares.
  6. For the glaze, add almond extract, melted butter and one tablespoon of the milk to the powdered sugar. Stir to combine and add small amounts of remaining milk, as needed, until you reach a thick drizzling consistency. Drizzle over individual squares. Allow glaze to set before serving.

Rating: 5
Prep Time: 25 minutes
Total Time: 25 minutes
No Bake Dessert: Peanut Butter Bars
No Bake Dessert: Peanut Butter Bars

Ingredients
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups animal cracker crumbs (or vanilla wafers, graham crackers, etc)
  • 2 cups powdered sugar
  • 1 1/2 cups creamy peanut butter
  • Topping
  • 1/4 cup peanut butter
  • 10 oz semi-sweet chocolate, chopped
Instructions
  1. In a mixer or a food processor, combine the first four ingredients until smooth. Spread into a 13x9 baking pan.
  2. For the topping, melt the chocolate and peanut butter together in the microwave for 1 minute. Stir. If not completely melted you can heat in 10 second intervals until smooth. Spread over the top of the peanut butter layer.
  3. Chill dessert in the refrigerator for about an hour, or in the freezer for 15 minutes. Cut into bars and serve.

Rating: 5
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 minutes
Yield: 16 bars
Serving Size: 1 bar
Lemon Bars with Sweet Sour Cream Topping
Lemon Bars with Sweet Sour Cream Topping

Ingredients
    Crust
  • 1 1/2 cups unbleached all purpose flour
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 stick (1/2 cup) cold unsalted butter, cubed
  • Lemon Filling
  • 3 eggs
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice, freshly squeezed
  • Sweet Sour Cream Topping
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1/2 teaspoon clear vanilla extract
Instructions
  1. Preheat oven to 350 F and line a 9x9 square baking pan with foil and spray with cooking spray. Be sure that foil hangs over the edges, you will use it to lift out the bars when they are cool.
    2. Make the Crust
  2. In bowl of your food processor, pulse to combine flour, powdered sugar and salt. Add lemon zest and pulse to combine. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly. Bake for 11-12 minutes, until lightly browned. Remove from oven and allow to cool on wire rack.
    3. Make the Lemon Filling
  3. Wipe out the food processor bowl and add all three eggs. Pulse to lightly beat the eggs. Add sugar and flour and pulse to combine. Add lemon zest and lemon juice. Process mixture for one minute or so. Pour filling over crust and bake for 15-20 minutes, or until filling is set. Remove from oven and place on cooling rack.
    4. Make the Topping
  4. Stir together the sour cream, sugar and vanilla until well combined. Spread over warm filling and put back in the oven for 5 minutes. Remove and let cool to room temperature.
  5. Use the foil as handles, lift the dessert out of the pan and transfer to a cutting board. Cut into squares and serve.

Rating: 5
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 24 bars
Serving Size: 1 bar
Tropical Dream Dessert Bars
Tropical Dream Dessert Bars

Ingredients
    Crust
  • 2 cups unbleached all purpose flour
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/8 teaspoon baking powder
  • 2 sticks (1 cup) cold unsalted butter, cubed
    • Tropical filling
  • 1 cup chopped dried apricots
  • 1/3 cup orange juice
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup drained crushed pineapple
    • Glaze
  • 2 cups powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons orange zest
  • 2-3 tablespoons orange juice
Instructions
  1. Preheat oven to 350 F and line a 13x9 baking pan with foil so that foil hangs over the edge. Spray foil with cooking spray.
    2. For the Crust
  2. In bowl of your food processor, pulse to combine flour, powdered sugar and baking powder. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly. Bake in preheated oven for 15 minutes or until light golden brown. Let crust cool completely on wire rack.
    3. For the Filling
  3. Combine apricots and orange juice in a small bowl and set aside.
  4. Wipe out the food processor bowl and add all four eggs. Pulse to lightly beat the eggs. Add sugar and process for one minute. Add vanilla and pulse to combine. Add flour, baking powder and salt and pulse a few times to combine. Add apricot mixture and the pineapple and pulse quickly a few time, just to combine. Pour mixture over the cooled crust and spread. Bake for 25-30 minutes, until filling is set and edges are lightly browned.
  5. Remove from oven and place on cooling rack. Allow to cool completely in the pan. Cut into squares.
    6. For the Glaze
  6. Add melted butter, orange zest and one tablespoon of the orange juice to the powdered sugar. Stir to combine and add small amounts of remaining juice, as needed, until you reach a thick drizzling consistency. Drizzle over individual squares. Allow glaze to set before serving.