Archive for the ‘baking’ Category

Mid June.. it’s gotta be the sweetest time of summer.. it’s strawberry season!

Strawberry season–one of the sweetest times of the year is upon us, which means now is the moment to snatch up their fleeting goodness. And in another month or so, nature’s candy store continues to throw open its doors as blueberries begin to ripen on farms. And after that, raspberries and peaches. Each year at this time, I’m reminded about how delicious it is to live in Maine. 🙂

Two of my fave things to make besides my jams and strawberry shortcake with my fresh berries are smoothies and strawberry rhubarb bars…

Strawberry Smoothies

Toss in a blender: 1 peeled and cubed mango, 10-12 hulled strawberries, 1 peeled nectarine, 1/2 cup soy milk, 1/2 cup plain yogurt, 3 tsp wildflower honey, 6-8 ice cubes. Give it a whirl for 20 seconds and top with sprinkled homemade granola. Yum!

Strawberry Rhubarb Oatmeal Bars

1 1/4 sticks unsalted butter, at room temperature
1/3 cup sugar
2 cups flour, divided
1/4 teaspoon salt, divided
1 1/2 cups strawberry-rhubarb filling (recipe follows)
1/3 cup brown sugar
1/8 teaspoon baking soda
1/2 cup quick-cooking oats
1/4 cup chopped walnuts

Preheat the oven to 350. Grease a 9-inch square pan.

In a stand mixer, beat the 1 1/2 sticks of butter and 1/3 cup of sugar until light and fluffy. In a medium bowl, whisk together 1 1/2 cups flour and 1/4 teaspoon of salt. Add the flour mixture to the butter mixture in the stand mixer and beat until incorporated. Using floured hands, gather the butter mixture into a ball in the mixer bowl. Press the dough into the bottom of the prepared pan. Bake for 20 minutes, or until the crust has begun to brown at the edges. Remove from the oven to cool slightly while preparing the remaining ingredients.

In the bowl of a food processor, combine the remaining 1/4 stick of butter, 1/2 cup flour, 1/4 teaspoon salt and the brown sugar, soda, oats and lemon zest. Pulse until the mixture becomes crumbly.

Spread the 1 1/2 cups of filling over the baked crust. Sprinkle the oat mixture on top of the jam. Bake for 30 minutes or until the oat topping has become golden.

Strawberry Rhubarb Filling

1/2 pound fresh rhubarb, cut into 1/2″ pieces
1 pint fresh strawberries, washed, hulled and quartered
1 TBL orange juice
1/2 cup sugar
4 tsp cornstarch

In a medium saucepan cook the rhubarb, sugar, orange juice and cornstarch–stirring constantly until the mixture thickens and begins to boil. Boil only two minutes. Stir in the cleaned strawberries and remove from heat. Set aside to cool.

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First rhubarb picked… then a yummy pie baked.

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Happy birthday, Eli! ❤ ❤

A great big hug and wish from Gram! I’m sorry you weren’t able to have the birthday party with all of your own buddies with you to celebrate.. but it looks like you did a super job making your own first birthday surprise cake.. just for you! Super job cutie pie!

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A friend sent me this gorgeous focaccia photo today because I make so much of it.

I don’t know who the baker artist is, to credit, but Wow! Wow! Wow! I’d never be able to cut into this LOL


** edited.  I found her! Definitely worth the visit!   https://www.vineyardbaker.com


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Looking for a way to use up those old bananas? I mean really, how many banana breads can one make? 😉 Cheesecake is always an indulgence, but the clean flavor helps cut the richness of this luscious cake. Here’s a favorite of mine that you’ll just go ape over! The flavor of the bananas is subtle but pervasive. If you want a more pronounced banana taste, you’ll with have to monkey around with it a bit on your own, but we think it’s perfect as is. What’s not to love!

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My kind neighbor brought me a bag of pears from his pear tree.. the least I could do was reciprocate and make him some ginger spiced pear muffins for his breakfast this morn. 🙂

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