Blueberry Pie Bars

Fresh blueberries in a creamy filling, with a shortbread crust and easy to eat bars. This is a new favorite bake and take goodie!

Crust & Topping:

• 1½ cups flour
• 1/2 cup sugar
• pinch salt
• 3/4 cup cold butter, cubed

Blueberry Filling:

• 2 eggs
• 1 cup sugar
• 1/3 cup flour
• 1/2 cup sour cream
• pinch salt
• 3 cups fresh blueberries

1. Preheat oven to 350º. Spray 13×9 baking pan with nonstick spray.
2. For the crust & topping: Stir together flour, sugar and salt. Cut cold butter into dry ingredients until you have coarse crumbs. Remove 1 cup mixture and reserve for topping. Press remaining crumb mixture evenly into bottom of prepared baking pan. Bake 10-12 minutes until set but with no browning.
3. While crust is baking, make blueberry filling: Whisk together eggs, sugar, flour, sour cream and salt. Fold in blueberries. Gently spoon filling mixture over crust as it comes from the oven. Sprinkle reserved crust/topping mixture evenly over filling.
4. Bake 1 hour. Cool completely to cut into clean, neat squares.

Check out other bar recipes in my Brownies & Bars category, there are 115 to choose from!

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Sour Cream Chocolate Cookies

This is fudgy chocolaty goodness, just in case you need a little something.

1/2 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 large egg
1/2 cup sour cream
1 tsp vanilla
1¾ cups flour
1/2 cup baking cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup vanilla or white chips (optional)

Preheat oven to 350°. In a large bowl, cream butter, sugar, and brown sugar until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 11-12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Makes approx. two dozen. Recipe from tasteofhome.com.

More Fudgy Goodness:

One Dozen White Cupcakes

This recipe makes 12 tender, fluffy white cupcakes, just the right size batch for the Fam while in quarantine! There are so many things to be grateful for, make cupcakes to celebrate! Also, it’s our 35th Wedding Anniversary!

Cupcake Batter:
1½ cups flour
1 cup sugar
1½ tsp baking powder
1/2 tsp salt
3/4  cup milk (can use water)
1 Tbl oil
1 tsp vanilla
1/2 cup sour cream
1 egg

Vanilla Buttercream:
1/2 cup butter, softened
2½ cups powdered sugar
1/2 tsp vanilla
1½-3 Tbl whole milk or cream

Preheat oven to 350°. Put 12 cupcake papers in a 12 cup pan. In a large bowl, stir together flour, sugar, baking powder, and salt. In another smaller bowl, whisk together milk, oil, vanilla, sour cream, and egg. Add liquid mixture to dry ingredients and mix together with electric mixer until well incorporated. Scoop mixture into prepared cupcake pan. Bake for 16-20 minutes, watch them and take them out just as cupcakes start to get a little golden and the top of the cupcakes are set. Transfer cupcakes to a wire cooling rack to cool completely.

To make buttercream, whip butter with electric mixer until light in color. Mix in powdered sugar, vanilla, and 1½ Tbl milk and whip together. Add more milk to achieve desired piping consistency. Pipe or spread frosting on completely cooled cupcakes and sprinkle!

More Cupcakes:

Orange Chocolate Chip Muffins

What a lovely way to start the day!

3/4 cup sugar
zest of 1 orange
1¾ cups flour
2½ tsp baking powder
1/4 tsp salt
1/3 cup oil
1/4 cup sour cream
1/4 cup milk
1/2 cup fresh orange juice
2 eggs
1/2 tsp vanilla
1/2 cup mini chocolate chips (plus more for tops)

Preheat oven to 375°. Prepare 12 cup muffin baking pan with spray or papers. In large bowl, stir together sugar and orange zest (optional, let this sit for an hour for the oil from the orange zest to infuse the sugar). Add flour, baking powder, and salt. In a medium bowl, stir together oil, sour cream, milk, orange juice, eggs, and vanilla. Pour liquid mixture into dry ingredients and stir just until combined. Fold in mini chocolate chips. Divide batter evenly into prepared muffin cups. Sprinkle with more mini chocolate chips if desired. Bake 18-20 minutes until center of muffins are set. Allow to cool in baking pan for about 10 minutes then remove to cooling rack. Substitute or add other mix-ins such as raspberries, raisins, nuts, etc.

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Five Years Ago:

Poppy Seed Cake

This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!

1 yellow cake mix
1 (oz) pkg instant vanilla pudding
3/4 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
5 eggs
1 cup sour cream
1/2 cup oil
1/2 cup pineapple juice
1/4 cup water
2 tsp almond extract
1/3 cup poppy seeds

Preheat oven to 350°. In a large bowl, whisk together cake mix, pudding, flour, sugar, baking soda, and salt. In another bowl, mix eggs, sour cream, oil, pineapple juice, water, and almond extract. Pour egg mixture into dry mixture and mix with electric mixer until well combined. Mix in poppy seeds. Pour into well sprayed bundt pan. Bake 55-60 minutes. Cool in pan 15 minutes. Turn out of pan onto cooling rack and continue cooling. Level the bottom with serrated knife (early taste treat!) for even surface to invert onto serving plate. Sprinkle with powdered sugar.

Other Bundts:

  

  

 

Easy Corn Spoonbread

A new family favorite! This is a quick to mix together, pour in the pan and bake side dish. I made it for Thanksgiving and it was requested for Christmas. I just made it again for dinner last night, so good!

1 (8.5 oz) box Jiffy Corn Muffin Mix
1 (14.75 oz) can cream style corn
1 (15.25 oz) can whole kernel corn, drained
1/2 cup butter, melted
1 (4 oz) can green chilies
1 cup sour cream
3 eggs
1 tsp season salt

Preheat oven to 375°. In large bowl, stir together all ingredients, mix well. Pour into sprayed 9″x9″ square baking pan (or similar size pan). Bake 40-45 minutes, or until center is set.

One Year Ago: Cinnamon Twist

Two Years Ago: Cinnamon Graham Pecan Muffins

Three Years Ago: Cheesy Rice & Bean Dip

Strawberry Sour Cream Custard Pie

Incredible strawberry layer with a creamy custard layer. I love this pie!

                

1 unbaked 9″ deep dish pie shell

Strawberry Layer:
3 cups frozen strawberries, thawed, drained, patted dry
1 Tbl sugar
1 Tbl butter, cut in little pieces

Sour Cream Custard:
1¾ cups sugar
1 cup flour
1/2 tsp salt
3 eggs, beaten
1 cup sour cream
1 Tbl lemon juice

Preheat oven to 400°. Arrange strawberries in bottom of pie shell. Sprinkle the 1 Tbl sugar and dot with butter pieces. In large bowl, whisk together the 1¾ cups sugar, flour, and salt. Add eggs, sour cream and lemon juice; whisk until smooth. Gently pour over strawberries. Bake for 10 minutes at 400°. Reduce heat to 350° and bake for 45-50 minutes or until center is set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or overnight to completely set. Serve with whipped cream. Refrigerate leftovers.

One Year Ago: Sourdough & Carmalized Balsamic Onion Stuffing

Two Years Ago: Butterfinger Crunch Cream Pie

Three Years Ago: Eggnog Chocolate Chip Cookies

Mini Wedding Cupcakes

My daughters and I had a fun day baking together to make these mini cupcakes for their best friend’s wedding reception. Oh how I wish my sweet girls lived closer! We have learned to make the most of every second we have together and time in the kitchen talking and laughing is some of the best quality time there is.

My girls are the two on the far right.

White Wedding Cake Cupcakes
1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
1 tsp vanilla
1 cup sour cream
2 egg whites

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 80 mini or 36 regular).  In large bowl, whisk together cake mix, flour, sugar and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 15 minutes for mini cupcakes, 18 for regular size cupcakes. Frost completely cooled cupcakes with buttercream frosting. Batter can be baked as 13″x9″ cake or 8″x8″/9″x9″ layer cake. Recipe from recipegirl.com.

One Year Ago: Oreo Sweet Rolls

Two Years Ago: Dark Chocolate Cream Pie

Three Years Ago: Sticky Pecan Muffins

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cheesy Cauliflower Casserole

Whether you are trying to lower your carb intake to lose weight or you are a diabetic who lives counting carbs to control blood glucose levels, cauliflower is the perfect substitution for potatoes. One cup potato has 113 calories and 26 grams carbs vs one cup cauliflower’s 25 calories and 5 grams carbs. Big difference! So, for family dinners, if I make one cheesy cauliflower casserole and one cheesy potato casserole, everyone’s happy. Some of us like the cauliflower better! Try mashed cauliflower instead of mashed potatoes too!

2 (16 oz) bags frozen cauliflower flowerettes, cut small
2 cups shredded sharp cheddar cheese
½ cup butter, softened
1 can cream of celery soup
1 cup sour cream
½ cup milk
1 green onion, chopped
2 tsp season salt
pepper
French Fried Onions

Preheat oven to 350 degrees. In large bowl stir together cauliflower and cheese. In another bowl, stir together butter, soup, sour cream, milk, onion, salt and pepper. Dump into sprayed 9”x13” baking pan and sprinkle French fried onions and some more cheese if desired. Bake 30-40 minutes or until hot, bubbly, and cauliflower is tender.

One Year Ago: Raisin Nut Wheat Bread

Two Years Ago: Walnut Bran Muffins

Three Years Ago: Marzipan Twist Sweet Bread

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Black Bottom Coconut Macadamia Bars

COCONUT! Mixed with some dark chocolate…um YUM! Original recipe from marthastewart.com. I added a couple things ;o)

Dark Chocolate Base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup unsweetened dark cocoa powder
1/4 cup flour

Preheat oven to 375°. Line a 9″x9″ square baking pan with foil, leaving overhang; spray bottom and sides with nonstick spray. Melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake 10 minutes, just until sides begin to pull away from edges of pan (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Macadamia Layer:
2 large eggs
1/4 cup sour cream
3/4 cup sugar
1/2 tsp vanilla
1 cup flour
1½ cups sweetened shredded coconut, divided
1/2 cup chopped macadamia nuts

Mix eggs, sour cream, sugar, and vanilla. Mix in flour, 1 cup coconut (1/2 cup reserved for sprinkling), and macadamia nuts. Drop spoonfuls of coconut mixture over chocolate base and gently spread to an even layer. Sprinkle with reserved 1/2 cup coconut. Bake 25 minutes until golden and center is set. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars.

One Year Ago: Sausage & Potato Breakfast Casserole

Two Years Ago: Double Frosted Ginger Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.