Blueberry Bars...Nom Nom

Finally! I have used the last of the blueberries I picked last July after my trip to Saugatuck.I found this recipe on Smitten Kitchen and adapted it to my taste. These are deelish with a cup of coffee. Personally, I think they are better the day after you bake them. So make them one day before you intend to nom them.

Printable Recipe

INGREDIENTS for the CRUST

1/2 cup white sugar

1/2 cup packed brown sugar

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

The zest of 1 lemon

1 cup unsalted butter - cold and cut into small chunks

1 large egg

1 teaspoon vanilla extract

INGREDIENTS for the BLUEBERRY FILLING

The juice of 1 lemon

1/2 cup white sugar

3 tablespoons cornstarch

4 cups of fresh blueberries

NOTE: If using frozen blueberries, allow them to thaw prior to making this.

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease (or line with parchment paper) a 9 x 13 inch baking pan.

2. In a large bowl, stir together the white sugar, brown sugar, flour, baking powder, salt, and lemon zest. Add the cold butter chunks, egg, and vanilla extract. Use a pastry blender (or two forks) and mix dough. It should be well-combined and crumbly.

3. Take half the dough and evenly pat into the bottom of the greased pan.

4. In another bowl, mix together the lemon juice, sugar and cornstarch until sugar and cornstarch are dissolved. Pour blueberries in and mix.
 

Soupy!

 

5. Pour blueberry mixture into the pan and spread evenly. Take the remaining dough and evenly crumble it over the blueberries.

 Ready for the oven...nom nom

6. Bake 45-55 minutes or until the top is lightly browned. Allow to cool to room temperature before you cut.

On a totally different subject...I received the coolest card from my friend Corene that I just had to share! She made it herself and personalized it with my favorite quote from the Tori Amos song, A Sorta Fairytale. Thank you Corene! <3

Zucchini Pasta

Oooh this is delicious. I got this recipe from my mom a few months ago and it has become a favorite! I could eat it at least once a week. And it's so easy. Go out and get some zucchini and make it.

Printable Recipe

INGREDIENTS

Rotini pasta - about 14 ounces

1 tablespoon butter

2 tablespoons olive oil

1-1.5 pounds zucchini - shredded

4-5 large garlic cloves - crushed

1/4 teaspoon crushed red pepper flakes

Salt and pepper to taste

1 cup grated parmigiano reggiano cheese

DIRECTIONS

1. Cook pasta according to directions.

2. While pasta is cooking, heat butter and olive oil in a large skillet (I use cast iron) over medium heat. Add shredded zucchini, crushed garlic, red pepper flakes, and salt & pepper to taste.  Cook for about 5-7 minutes, stirring frequently.

Note: you can cook the zucchini for as long or as little as you like, depending on your taste. I like mine cooked until soft so I usually cook for 7 minutes.

3. While pasta is cooking, reserve about a cup of the pasta water and set aside. A glass measuring cup works best. Just be careful, it’s hot!

4. Drain pasta and put into a large bowl or back into the cooking pot. Add cooked zucchini mixture and stir into the pasta. Start by adding about 1/4 cup of the pasta water. Add all the shredded parmigiano reggiano cheese and stir. Add more pasta water, little by little while stirring, until you have reached the desired creaminess.

5. Serve on a large plate and garnish with more shredded parmigiano reggiano.

Nom nom!