15 Must-Try Sensational Strawberry Recipes
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Blueberry Burst Crunch Bars. Crunchy berry cereal bars filled with blueberries, whole-grain clusters, and crunchy nuts.…
Kick off the summer with these beautiful patriotic recipes for Memorial Day, perfect for brunch, lunch, or a family potluck dinner! You’ll be ready to celebrate with this red, white, and blue menu – it includes festive patriotic recipes like a wonderful pound cake, delicious fruit salad, tasty pies, creative cookies, celebratory drinks, and more! These recipes are perfect for any kind of celebration you might be having. Scroll down to view all 11 recipes and find your favorite. Don’t forget to pin them to save some for later!
Rhubarb Bars sounded funny, say it three times fast or slowly! So I added the word pie, sure, that sounds better! Rhubarb Pie Bars! These sweet, tart, buttery crust rhubarb pie bars are a special treat for me. I look forward to rhubarb season in Maine all year. My rhubarb plants are just starting off this spring, but my neighbor has a huge plant~ I asked him if I could possibly have a couple stalks? Sure thing! He filled up my beach bag with the colorful stalks and off I went to bake up a special dessert!
I walked home and set the oven and put the ingredients together for this colorful pie bar. The rhubarb stalks are edible, but the leaves are poisonous. Discard them in your compost pile. Chop up the stalks like you would a celery stalk. Set aside.
Get the ingredients ready for the crust.
Our friend told us that he just had the best Peanut Butter Bar at one of our favorite cafe’s. I have tried them before, they are huge in size and taste!
I thought I would recreate these NO BAKE Peanut Butter Bars with only 5 ingredients.
Let me tell you they were a huge hit and everyone was asking for the recipe. Hubs took a dozen and a half to work and was hoping they all wouldn’t be eaten!
This is the weather that we Mainers have been waiting for all year. The kind we dream about on the day after Christmas and we know it will be coming around in oh… about 180 days….. we hold on to that thought and when a day like today happens, we cry and cry…..ok, well maybe I am exaggerating, but I actually do cry when it snows… Where was I?? Oh yeah…Warm, long days, cool nights. Perfect for long evening walks after supper. Longer days means longer baking days. My perfect kind of day. When I turn the oven on and hubs comes in the kitchen and says, “Wow, it’s hot out!” and I snap back, “SHHHHHH, you will jinx us all with your complaining about it being hot out!!” I have been praying for this for months!! No complaining!
I get over zealous when I am baking because I have a million ideas going on. I figure, everything is mis en place, keep going, like a bakery assembly line. But then I realize, who is going to eat all of this??? Also when food shopping. I think I went over board on blueberries and raspberries, how can that be a bad thing I ask you??
These bars are like a Blueberry- Raspberry – better – than- Pie- Dream. I love Pie, any kind of pie, but especially berry pie. I was raised eating pie as the best dessert you can ever have. These are better than pie because it is half the work of making a pie and all the flavor of summer.
Those edges are crispy, buttery berry gooeyness, that you just want to last forever. You can slice them small or slice them bigger like some people do in my family, we won’t mention any names, but they are male.
1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1/4 tsp salt
zest from one lemon
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch
Preheat oven to 375 degrees F and grease a 9×13 inch pan. .
For the crust, in a medium bowl, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder. Mix in salt and lemon zest. Using a fork, blend in egg and butter. Press half of the dough into the pan to form the crust.
In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch. Fold in strawberries and blackberries. Spread the berries over the crust. add remaining dough over the top of the berries.
Bake for 45 minutes until top is lightly brown. Cool completely. Makes up to 24 bars.
Recipe adapted from Annie’s City Kitchen
When I read the description of these amazing bars, I had to make them. The Brown Eyed Baker describes them as Blondies on Crack… too funny…too yummy, can anything be too yummy??? Not in my book.
Congo Bars ( Chocolate, Pecan, Coconut Bars )
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.
(Recipe adapted from The Brown Eyed Baker and Baking Illustrated)
A dear friend broke her ankle, so Mom and I made her dinner for herself and her family, these bars were supposed to be included with the dinner, but time was running out, so they stayed behind, oh my goodness, these are the best no bake bars hands down.
Don’t think that you can just pass them up or only eat one… I am your friend and friend’s don’t lie about such joking matters, these should have a warning label, because you will be in heaven, they are like an amazing candy bar, but so much healthier without all of those yucky chemicals and stabilizers and preservatives.
Please! Make them for a party or if you have kids, make sure they eat them, or give them away as a birthday gift to your son’s adorable girlfriend!! I did!
The Best No-Bake Bars You’ll Ever Eat
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!
Recipe adapted from I Hear Exercise Will Kill You~ Love this name!!
Writing is very personal, too personal. I have not wanted to talk about what has been going on because I just start crying. I can’t write when I am crying, but the ink will not be ruined.
My Grandma Frances died last Sunday. I got the call from my Aunt, I knew this, the week before, I felt it the week before and wanted to talk to my Grandma and Aunt. But I have been having migraines, horrible debilitating migraines, where I don’t even know where the days go migraines, and every night, I just wanted to take a warm bath, lie down with my lavender eye pillow, and wish my migraine away.
I miss my Grandma. She was 92 years old, I thought she would live forever. I can hear her voice now saying, ” I’m not young Lynnette”. I remember her saying that to me when I was 5, how old was she? Younger than I am now….I can’t pick up the phone and talk to my Grandma, I can only speak to her in my mind. I know what she will say. I know we will both laugh.
Grandma made me Biscotti every year. For my Birthday and for Christmas. Every year, as if her life depended on it. It started, I didn’t get a box in the mail, when I didn’t receive the box of Biscotti, I knew she felt terrible that she could no longer make them for me. She felt worse than I did.
I loved those Biscotti, as soon as the box arrived in the mail, I would hide them so that my family didn’t eat them all, that day. I didn’t make Biscotti because Grandma made them best. But I do have the recipe and one day I will try to make them. They are twice baked, so a little more effort. I will try to be strong and bake a batch for Grandma.
My Grandma was an amazing cook and baker. She loved that I had a food blog. I remember when she cooked dinner and served everyone, she would stand in the kitchen and watch everyone eat.
We begged her to come sit with us and eat. Grandma’s family were farmers and they would make a huge meal for lunch, because they would work it off, course after course after course, the Italian way. I loved her lasagna, I loved her thumb print cookies. I dream of her thumb print cookies.
One time we made them together and I wrote the recipe down as we baked them, that was over 40 years ago. She always watched what she ate, she exercised and took care of herself.
She smiled with her eyes, we sang to each other every time we spoke on the phone and when she wasn’t singing to me, I would put hubs on the phone and have him sing to her.
I knew she absolutely adored him and his singing, we laughed and laughed about everything, she had the best sense of humor, my Grandma. Wishing this wasn’t the last time we spoke.
What did we talk about the last time we spoke? The weather? Our health? The kids? Work? I don’t recall, I just know that I always loved talking to my Grandma, she always knew the right thing to say to me, I always felt better when we spoke. I love you Grandma. Thank you for always loving me. I miss you.
I have never made lemon bars, but they are one of my favorite bar desserts. I had no idea how much I would love the combination of lemon and lavender, it is perfect and lemony tart with a light lavender flavor and a sweet and crumbly shortbread crust.
I have loved every recipe from Joy The Baker Cookbook. I will make this recipe again, it is perfect for gifts and parties. My kids and hubs kept going back for more. I highly recommend getting the cookbook and making this recipe. You can find the recipe
| here. This is one of my favorite cookbooks. I love Sunday’s With Joy Baking Group. I am enjoying every recipe that we make each week. I know it will come to an end soon, but I want this to last forever! Nettie <3
Here’s the recipe from Joy The Baker:
For the crust,
2 sticks unsalted butter, softened
3/4 cup of granulated sugar
1/4 cup of packed brown sugar
2 cups all purpose flour
Pinch of salt
1/2 tsp of dried lavender
For the lemon filling,
4 large eggs
1 1/2 cups of sugar
6 Tbsp of all purpose flour
1/2 cup fresh lemon juice
2 tsp lemon zest
Powdered sugar and dried lavender for topping
Preheat the oven to 350 degrees. Butter a 13×9 inch pan and set aside.
To make the crust: In the bowl of a stand mixer beat together butter and sugars until pale and fluffy, 3-5 minutes. Stop, scrape down and add the flour, salt and lavender. Beat on low until dough comes together. Dump the dough into the pan and flatten out with your hand until the base is level. Bake for 18-20 minutes or until slightly browned.
To make the filling: While the crust is baking, In a medium bowl whisk together the eggs and sugar until pale and light. Add the lemon juice, flour and zest. Whisk until completely incorporated. Remove the baked crust from the oven and immediately pour the prepared filling over the crust. Return to the oven and bake for 25 minutes or until browned around the edges and no longer wobbly in the center.
After it comes out of the oven sprinkle lavishly with the powdered sugar and dried lavender.
The bars will stay fresh in an airtight container, in the fridge for up to 4 days.
|I think I went a little overboard with my purchasing of canned pumpkin. Is that even possible? I bought a case. I really love pumpkin and have had a hankering for Pumpkin Cheesecake. I have been seeing so many gorgeous Cheesecakes on Pinterest. But the thing is, you have to refrigerate your cheesecake and I needed these bars for a party tonight! In my travels, I stumbled upon a very easy recipe for Pumpkin Cheesecake Bars. Now when I tell you easy, I mean EEEE-Z. Not easy like you open a pouch of ingredients and add water, I mean easier than a cheesecake easier. Although if you double this recipe, you can actually make a cheesecake if you place all ingredients in a spring form pan. I happened to have all of the ingredients on hand, which makes me happier than all get out. I planned on bringing these to a dinner party at Lily’s home, but they were gone in a flash. Note to self, double this recipe next time! These bars are perfect for a snack, dessert or in my case breakfast. I used chopped walnuts, but you can use pecans or choose to go nut free. Either way, these are a perfect Holiday Bar.|
|Here’s what you need: flour, brown sugar, butter, chopped walnuts, cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla.|
|Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping.|
|Press remaining mixture into bottom of 8x8x1 1/2 inch baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly.|
|Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. I used my Kitchen Aid. Blend until smooth.|
|Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double the recipe and put it in a spring form pan, it makes a wonderful cheesecake ( increase baking time)|
|Pumpkin Cheesecake Bars
1 c. all purpose flour
1/3 c. packed golden brown sugar
5 tbsp. butter, softened
1/2 c. finely chopped pecans or walnuts
1 (8 oz.) pkg. softened cream cheese
3/4 c. sugar
1/2 c. Libby’s solid pack pumpkin
2 eggs, lightly beaten
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla extract
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double recipe and put in a spring form pan it makes a wonderful cheesecake (increase baking time).
Recipe adapted from Cooks.com
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