These bars are easy as pie — perfect for when you want blueberry pie without all the hassle!
This recipe comes together in a flash and is bursting with decadent berry flavor, a hint of lemon, and cinnamon! It’s an ideal treat to make when you’re looking for a classic dessert, but still want something a little bit unexpected to keep everyone on their toes. Plus, these delicious treats work just as well as breakfast bars for busybodies on the go.
For the crust/crumb topping:
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- ¼ teaspoon salt
- zest of 1 lemon
- 1 teaspoon cinnamon
- 1 cup cold butter, sliced into chunks
- 1 large egg
- 4 cups blueberries, fresh or frozen
- juice of 1 lemon
- ½ cup brown sugar
- 4 teaspoons cornstarch
- Preheat oven to 375° and grease a 9 x 13″ pan.
- In a medium bowl, combine sugars, flour, baking powder, cinnamon, salt, and zest. Use a fork or your hands to blend in the cold butter and egg. Mix together until the dough is crumbly. Pat ½ of this mixture into the pan and set the rest aside — the rest will go on top of the blueberry layer for a nice, crumbly topping.
- In another bowl, stir together sugar, cornstarch, and lemon juice. Gently fold in the blueberries. Once combined, pat the blueberry mixture evenly onto the crust, then follow up with crumbling the remaining dough on top of the blueberries.
- Pop into your preheated oven and bake for 45 minutes, or until the top is golden brown. Cool on a wire rack completely before slicing. You can even store these bars in the fridge, they will keep longer and hold together nicely. Enjoy!
It only took a day or two before the entire pan was completely devoured in my home, but these bars should keep nicely in the fridge or out for up to a week. You could even substitute another berry if you wish — I think raspberries would be lovely in this recipe and might try it out soon.
I hope you enjoy these blueberry pie bars and please let me know what you think in the comments!
Coconut Banana Bread is perfect for anyone who wants to expand their banana bread horizons! The tangy lime glaze cuts the sweetness of the bread and adds a nice citrus kick!
For the bread:
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup softened butter
- 2 large eggs
- 3½ very ripe bananas, mashed
- ¼ cup plain greek yogurt
- 3 tablespoons lime juice
- ½ teaspoon vanilla extract or vanilla bean paste
- ½ cup + 1 tablespoon unsweetened organic coconut flakes, divided (I love this kind the most!)
- 1 teaspoon coconut extract
- 1 teaspoon lime zest
For the glaze:
- ½ cup powdered sugar
- 1½ tablespoons freshly squeezed lime juice
- Preheat oven to 350° and grease a 5-inch loaf pan. Set aside.
- In a medium sized bowl whisk together the flour, baking soda, and salt.
- Place sugar and butter in an electric mixer or large bowl and beat together until well combined. Add in the eggs one at a time, beating well after each one.
- Add the banana, yogurt, lime juice, and vanilla, and beat until incorporated.
- Gradually add in the dry ingredients and beat at a low speed until just blended.
- Fold in the ½ cup of coconut.
- Spoon mixture into the loaf pan and sprinkle the top with the extra 1 tablespoon coconut. Bake at 350° for 1 hour, or until a toothpick comes out clean.
- For the glaze, mix together powdered sugar and lime juice with a whisk and set aside until the bread has baked.
- Cool for 10 minutes in a pan on a wire rack before removing your bread from the pan.
- Drizzle glaze over warm bread, then let cool completely on a wire rack before digging in. Enjoy!
I hope you’ll try this recipe out whenever you feel like doing something a little different with your ripe bananas 🙂 This was a hit with everyone who tasted it, and it’s a perfect pre-summer treat to enjoy for a snack or for breakfast.
Ready to entice your senses, pamper your skin, and spend very little money doing so?
Behold, delicate readers:
A coconut oil-based scrub made with plain old sugar, dried lavender, crushed rose petals, and a couple drops of peppermint essential oil. That’s it!
Lavender is perfect for a scrub because it’s known as an herb that can help with stress relief, headaches, and even depression in some individuals. It has a subtle and relaxing scent that’s ideal for a bath or just simply to breathe in at the end of a long day. Rose petals add a little magic as well, promoting love, compassion, and beauty. Peppermint essential oil sharpens the mind and just has the cleanest smell — perfect to use for a body scrub, although you can substitute any kind of oil you like if you’re not a peppermint fan. Vanilla or almond would work wonderfully as well!
I made a small batch of this, but feel free to double up on measurements should you want to make a larger scrub. This would also be perfect as a gift, especially since it’s homemade using simple & real ingredients. I used dried lavender, but fresh will work just as well. You could probably use fresh rose petals as well, but I opted for dried since I already had some on hand and they’re easier to crush up when dried, in my opinion.
You will need:
You can either throw everything into a food processor and blend it that way or crush up your lavender & rose petals in a mortar and pestle and transfer it into a bowl along with the mixture of sugar, coconut oil, and peppermint essential oil. If you find your scrub is too coarse, add a little more coconut oil. Be careful putting in the essential oil, as peppermint has a very strong smell and too much would overpower the subtlety of the lavender and rose. I only used about 2 little drops. After everything is blended together, pour your scrub into an airtight jar and seal it up. That’s it! A quick and easy scrub to give your bod a little love.
Let me know what you think in the comments section! Be sure to pin this for later and follow my blog on bloglovin’ to stay on top of every update 🙂
Hopefully everyone had a fun day whether coupled up or single — I always liked Valentine’s Day because it encourages people to express love (something everyone should do everyday, but this is a good place to start) and it’s probably the best aesthetic holiday… ever? I spent most of my day baking (these amazing linzer cookies above!) and wrapping gifts, but I had time to make a few homemade Valentine’s cards for some neighbors, relatives, and friends.
Ok… maybe they’re more like anti-Valentines, but you get the picture. We’ve all got a good sense of humor around here 🙂 I use very simple, accessible supplies when crafting cards such as these. All you need is:
- Card stock
- Scissors and x-acto knife
- Patterned paper
- Mini doilies
- Glue stick
- Stamps & Ink Pad, if desired
- Magazines (I love & always use vintage magazines — I tend to find them in antique stores or library magazine exchange racks)
Now for the cookies…. these Raspberry Linzer cookies are some of my favorite cookies of all time. I usually reserve them only for Christmas, but since Valentine’s Day calls for some special treats I dug out some heart-shaped cookie cutters and went to town. These are gooey in the center, tart and sweet, and so so pretty dusted with powdered sugar & glistening with jam! While they’re pretty easy to make, I don’t know why I don’t do it more often.
- 3 sticks of butter at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 1/4 tsp salt
- 3/4 cup seedless raspberry jam or good raspberry preserves
- Preheat the oven to 350°
- Cream the butter and sugar together in an electric mixer and add the vanilla
- Sift together flour and salt in a large bowl and add it to the butter/sugar mixture, mixing until a dough forms
- Dump the dough out onto a floured board and shape into a disk. Wrap in plastic and chill for 30 minutes
- Roll the dough out and begin cutting rounds or hearts (whichever shape you desire). For the bottoms, just press your cookie cutter into the dough as usual. For the tops, you may need to double up on cutters — using a smaller one in the center in order to form a hole for the jam.
- Place all of your cookies on a baking sheet and chill for 15 minutes
- Bake the cookies for 20 to 25 minutes, or until the edges turn golden
- Allow cookies to cool
- Spread your jam or preserves on the flat side of each bottom half
- Sift confectioner’s sugar over each top half, then press your cookies together to form a little jam-cookie sandwich
Voilà! A simple but delightful treat. You may use any kind of jam or preserves you prefer, but I always stick with raspberry because I think it really complements the simple, buttery flavor of the cookie dough. Enjoy!
Perfect for a Sunday brunch or a quick and comforting snack, this homemade cinnamon loaf will make you and your guests mad with perfectly balanced sugar & spice! It’s super easy to make, and the process is pretty fast as well (no yeast! yay!) coming together in about an hour and half or a little less.
Eat it warm out of the oven, slice it and make french toast, or slather a toasted slice with butter or cream cheese — whichever method you choose for your madness, this bread will not disappoint.
For the batter:
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 2 eggs
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons baking soda
For the cinnamon swirl:
- 2/3 cup granulated sugar
- 2 teaspoons cinnamon
- Begin by preheating your oven to 350° and greasing two 9×5 inch loaf pans
- Cream the butter, sugar, and eggs together in an electric mixer
- Gradually add the milk, then the flour and baking soda and mix until incorporated
- Whisk together the sugar & cinnamon in a separate bowl
- Pour a small amount of batter into each pan, filling it up about a third of the way and smoothing it out into the corners
- Follow up with a layer of cinnamon sugar on top of the batter
- Pour the remaining batter into each of the pans, smoothing it as you go
- Sprinkle the cinnamon sugar on top of the batter, using the rest of the cinnamon sugar or however much you desire
- Swirl slowly with a knife
- Bake at 350° for 50-60 minutes, or until a toothpick comes out clean
Honestly, it’s so delicious out of the oven — crumbly with a thin sugar-coated topping and soft inside. Let them rest in the pans for about 10 minutes, then let them cool for just a bit on a rack before slicing and digging in. Enjoy!