Blueberry Pie Bars

So, unfortunately my clothes that I have ordered haven't arrived yet, so the haul post will have to be postponed for a bit.

Also, I have barely had time to bake, so I don't think I will be able to do a July Favorites blog post, but hopefully an August one. Sorry if some of you were looking forward to that!

 

It is that time of year when I absolutely love fruit, and anything with fruit in it!

I had massive heaps of blueberries that I needed to use up before leaving for vacation next week.

I really wanted to try a recipe that I had never done before.

I found this recipe, and only slightly tweaked it.

Because I had no sour cream in my house, I simply substituted it for plain Greek yogurt.

Using the Greek yogurt cuts out a lot of calories and fats that are unneeded, as the recipe already has a good amount of butter.

I doubt that the taste is much different, and it didn't ruin the recipe because these bars were DELICIOUS!!

 

 

Blueberry Pie Bars

 

Ingredients:

 

Crust & Topping

1 1/2 cups all purpose flour

3/4 cup sugar

pinch salt

1 1/2 sticks cold butter (cubed)

Filling

3 cups fresh blueberries

2 eggs

1 cup sugar

1/3 cup all purpose flour

1/2 cup plain Greek yogurt

pinch salt

 

Instructions:

 

1. Grease 9x13 glass baking dish- set aside.

2. Preheat oven to 350 degrees.

3. Add flour, sugar, salt & cubed butter to mixing bowl, beat until combined & crumbly. 

4. Take 1 cup of mixture & set aside. Take remaining mixture & firmly press into your baking dish, covering the bottom. Bake 15 minutes. 

5. While crust is baking- whisk eggs in a large bowl.

6. Add sugar, sour cream, flour & salt. 

7. Gently fold in blueberries. Set aside.

8. When crust is ready - remove from oven & add filling.

9/ Gently spooning over the top of the crust. Sprinkle with remaining crust mixture you had set aside. 

10. Bake 1 hour or until top is lightly browned. 

11. Cool before serving if eating alone. If serving warm- add a scoop of vanilla ice cream on top! 

 

Mexican Churros

Well, I'm back from my vacation! Today is the first day back and I am already back in the kitchen.

It was a relaxing trip, but I am glad to be home, even if its only for three weeks.

Before I started going through baking withdrawal,

I scoured one of my favorite websites, Pinterest (go figure),

and settled on making churros.

Now there are so many recipes out there, so I had to wade through and find the one that

seemed the best recipe.

Thankfully, I had all the needed utensils and tools!

This recipe can be a bit dangerous, as I looked away from my pot for a split second and it bubbled over and maybe, kinda caught on fire...but just a teeny tiny fire!!!

(my kitchen was cloudy with smoke!)

I will not be making that mistake again, or at least anytime soon!

I also burned two fingers on the oil used to fry the dough.

My advice going into it, is that you need to be careful, and keep a close eye on anything on, or near, the stove.

 

 

One of the many things that I enjoy about blogging, is taking the pictures.

Having a nicer camera allows me to show you good quality pictures of the food.

Pictures that aren't blurry or have bad lighting can affect the appeal of the food you are presenting.

 

 

Mexican Churros

 

Ingredients:

1 cup of water

2 Tbsp. of brown sugar

1/2 tsp. of salt

1/3 cup of butter

1 cup white flower

2 eggs

1/2 tsp. vanilla extract

1/4 cup of sugar

1 tsp. of ground cinnamon

Star-tipped decorating tool

 

Instructions:

1. Preheat oil in a deep-fryer or deep pan

2. In a separate dish mix your sugar and cinnamon and leave it aside for later

3. In a sauce pan put the water, brown sugar, salt, and butter. Next heat it to a good boil. Remove from the heat and add flour a little at a time. Stir until well blended.

4. In another bowl blend the eggs and vanilla together and then later add this mixture to the mixture in step 3. Stir the whole mixture until well blended and without lumps.
5. Fill cake decorating tube with the churro dough. Test oil by dropping in a small piece of dough it should bubble fast.

6. Squeeze 4-5 inch strips of dough into the oil (as many as you can fit in the fryer). Cook them for 1 to 2 minutes or until golden brown and crispy, flip over it you need to.

7. Remove churros from oil and use a paper towel to remove excess oil.

8. Roll churros into the sugar mixture.

 

~Enjoy! - Gabi xoxo~

 

 

Review: Rimmel Cosmetic Selection

There are probably way too many make-up reviews out there, but so what? I'm going to have my say and give my opinion either way.
 

 

 I have been watching many YouTube make-up tutorial videos recently, learning how to do my own make-up properly. Many people have raved about the pros of a BB Cream.

I thought, eh, might as well give it a go. The BB Cream retails at about $6.47, which

was a very reasonable price.

The first time I used it I became slightly alarmed when it went on my face quite thick, and was also hard to spread around.

My thought process was: oh crap! What have I just put on my face?!?

After a bit of blending I finally acquired the desired look. I am glad that I got the 'light' because I have come to realize, after wearing the wrong colors on my face for years, that I have lighter skin. Granted I am not blessed with fair skin, so I have to make sure I don't

have a 'washed out' look.

My only advice for if you are buying this product is: blend! Using the right make-up

brush is the key to a natural, healthy glow that BB Cream gives you.

 

 

 

Now, the next product I got made me excited that I found it! I have seen the YouTuber/Blogger, Zoella (or Zoe Sugg), use it in her make-up tutorial videos and it seemed like a good investment.

Again, I got the lightest shade, thankfully matching my skin perfectly.

I usually put this on before applying my foundation, simply for maximum spot cover up.

It us great for hiding those breakouts on the face, circles under the eyes, and redness anywhere on the face (I usually have it on the sides of my nose).

The Wake Me Up Concealer usually retails for about $4.47, and is completely worth the money!

Both of these products can usually be found at Walmart, CVS Pharmacy, or Target if you are in the US. And Asda, Superdrug, Tesco, and ASOS for the UK.

I may try other BB Creams, but  I will be repurchasing the concealer 

when mine is finished.

 

~Gabi~

Sunburst Lemon Bars

 

So, I am now an official high school graduate!!! Boy does it feel great! Now I just need to make it through my recital tonight without botching the whole thing up! Last night (my graduation) was incredible, and I may have teared up a little.
They were tears of joy obviously! Hehe!
So many family and friends showed up to show their support and I just feel so blessed to have so many loving people in my life! The ceremony was not flawless, despite our best efforts. At the start, the Emcee may have accidentally said "when they leave here today, they will be 2004 graduates." Close, but about ten years off.
There were also awkward pauses, but maybe they jus felt incredibly long because I was so impatient to graduate!
 

~Me and my Mom before graduation~

~Me and my youngest brother, Ethan, after graduation~

 

Anyway, back to the food!! (Got a little sidetracked!) With all the desserts I was making for my recital tonight, I realized that they all had chocolate in them.

I knew I needed a burst of citrus, and what better way to have that than with Lemon Bars. They just scream summer and sunshine! Oh, and they also happen to be very yummy!

 

 

Sunburst Lemon Bars

Ingredients:

 

Crust:

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup butter, softened

 

Filling:

4 eggs

2 cups granulated sugar

1/4 cup all-purpose flour

1 tsp. baking powder

1/4 cup fresh lemon juice

1 tsp. grated lemon peel

 

Instructions:

 

1. Heat oven to 350° F. Get out a 13x9-inch pan.

2. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased pan. Bake 20 to 30 minutes or until light golden brown.

3. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

4. Remove partially baked base from oven. Pour filling evenly over warm base.

5. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle confectionary sugar on top, if so desired.

 

~Enjoy! - Gabi xoxo~

 

{Coconut Oil} Chocolate Fudge

 

So, I am currently obsessed with coconut oil! I use it all the time, whether when I bake or even sautéing my vegetables in it. I also use it as a moisturizer and I put just a dab on my eyelashes to strengthen them and help them grow. Coconut oil helps you body put up a resistance against bacteria and viruses. It also helps fight off yeast infections, regulate your blood-sugar levels, and give your metabolism a good boost.

 



Because I will be graduating NEXT WEEK!!! I am SO incredibly excited! Anyway, as I will be graduating next week, I will also be having my senior piano recital the very next day. I am going to be baking loads of treats, and I thought that maybe my Coconut Fudge would be a nice tropical kind of sweet. It took me about two or three times before I finally got it right, but that's all in the art of baking!
 

{Coconut Oil} Chocolate Fudge

 Ingredients:

1 cup extra virgin coconut oil

1/4 cup coconut milk

1 tsp. vanilla extract

1/4 tsp. sea salt

1/4 cup cacao powder

1/4 raw honey

1/2 raw dark chocolate

Instructions:

1. Line a loaf pan with parchment paper.

2. In medium saucepan, combine all ingredients and simmer until oil is combined with other ingredients and chocolate is completely melted.

3. Pour fudge into prepared pan. Refrigerate until firm.

4. Cut into squares and store in airtight container in refrigerator or freezer.

~Enjoy! - Gabi xoxo~

Quinoa Energy Bars

So, Memorial Day was this past weekend and when I was not working, I was spending time with my family. Veterans Day is a big day for my family because my Grandfather was a WWII pilot, my one uncle served in the Marines, and my other uncle, who passed away a little over year ago, after over a 20-year battle with cancer, also fought for our country. It was a great reminder to cherish the time with my family, and I give thanks for the men and women who fought and laid down their lives for our freedom.

As a good bonding family time, we went of a six-mile hike. It was a beautiful and it was so enjoyable! We made it back just before the dark clouds rolled in and it started to sprinkle. While on the hike, all of my family had their protein and granola bars, but as I have gone gluten-free, I couldn't have either. I needed something to nourish me, energize me, and give me something healthy to snack on at other times.

These energy bars have quinoa and dark chocolate! Quinoa is one of these best sources of protein, and if you are not a huge fan of the taste, no worries for the berries mask the taste. Dark chocolate is the best kind of chocolate for you and is a great antioxidant, it lowers blood pressure, and it fills your chocolate craving without overindulging.

Quinoa Energy Bars

Ingredients:

1/2 cup uncooked quinoa

2 Tbsp. chia seeds (alternative is flax seeds)

1/2 cup frozen berries

1/3 dried cranberries

Enough dark chocolate to spread over top lightly

Instructions:

1. Preheat oven to 375 degree F.  Line baking pan with wax paper.

2. Rinse quinoa and cook according to package. Drain and set aside.

3. Food process chia seeds, frozen berries, and dried cranberries until gooey.

4. In mixing bowl, mix together quinoa and gooey mess. *Optional: Mix in whole dried cranberries.

5.Spread thinly on baking sheet. Bake for 30 minutes, or until crispy. Remove and let cool.

6. Melt chocolate and spread thinly over the energy bars. Let cool completely.

7. Store in airtight container. Best if refrigerated or frozen for more of a crunch!

~Enjoy!! -Gabi xoxo~

{Flourless} Cacao Cookies

As my first post, I thought that I would tell just a little about me personally. I am about to graduate high school in  14 days and I could not be more excited! I have been baking since I was a little girl, but only discovered about two years ago that I had a knack and passion for the culinary arts. You can usually find me trying out new recipes, or concocting my own.

 I live in a family that enjoys food, and luckily I have two younger brothers who seem to be always hungry and they are always willing taste testers. My family is very supportive and they are never to scared to tell me the truth if something is bad.

In the fall, I am planning on attending culinary school in order to get my degree, and I am so incredibly thankful for how all the pieces have simply fit into place.

I am hoping to one day have either my own little shop, or a catering business. My specialty is desserts, so I will warn you right now, that you will be seeing a lot of recipes to satisfy the sweet tooth.

Well, lets get down to business! The recipe for today is for all you Gluten-Free people, but also for those who have a big sweet tooth.

These cookies are delicious, but as a warning: these cookies are rather sweet. My dad thinks that gluten is an amazing thing (*insert eye roll*), and he LOVED these cookies!

No exaggeration! Another plus side to these cookies, is that they are only 68 calories! Each!! The centers are rich and gooey, with a meringue edge.

{Flourless} Cacao Cookies

Ingredients:

3 cups powdered sugar

3/4 cup organic cacao powder

1/4 tsp. salt

4 large egg whites

1 Tbsp. pure vanilla extract

1 cup mini chocolate chips

Instructions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, whisk together the powdered sugar, cacao powder, and salt.

3. Stir in vanilla and egg whites. Whisk until batter is moistened.

4. Stir in chocolate chips.

5. Scoop the batter by the tablespoon onto baking sheet. Leave enough space between each cookie for each cookie to expand.

6. Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.

7. Let the cookies cool completely before transferring to an airtight container for storage. Leave at room temperature or freeze (they're really good either way).

~Enjoy!- Gabi xoxo~

Sweet Cornbread

Brrr! With all the cold weather lately, I have spent a great deal of time drinking tea and curled up under a heating blanket. The positive side to the cold, is that I have gotten a lot of infinity scarves crotched, and I have been reading and catching up with friends. Cold tends to bring people closer.

Two night ago, it was decided by a unanimous vote, that we would make chili to chase away the cold that seemed to be under the skin. Of course, chili is not complete until you have sweet cornbread with it. I love, love, love sweet cornbread! There are so many ways to make, but I thought that I would share with you my recipe that I have used numerous times.

 

Cornbread

Ingredients:

4 eggs, whites and yolks separated

1 cup milk

1 tsp. vanilla

3/4 cup butter, melted

1 cup cornmeal

2 cups flour



1-1/2 cups sugar 

1 Tbsp. baking powder

1 tsp. salt

Instructions:

1.Preheat oven to 375 degrees. Grease an 8×8 pan.

2.In a medium-size mixing bowl, combine egg yolks, milk, vanilla, and cooled melted butter and stir.

3.Mix in cornmeal, flour, sugar, baking powder, and salt, stirring to incorporate – but do not over mix.

4.In a separate bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter.

5.Pour into a greased pan and bake for 40-45 minutes. Check with a toothpick to make sure it is cooked through. Enjoy!

 

 

Foolproof Fudge

WOW! I have not posted in so long! I just got so caught up in the holidays. If I hade posted about every recipe I made over the month of December, I would've had over 25 posts!!! A new year has begun, and that means a fresh start, with new recipes to try.

I was extremely busy in the kitchen over the holidays! Hardly a day went by when I wasn't baking. I gave so much food to people! I made up gift boxes and gifted the sweet treats to neighbors, friends, relatives, and coworkers.

One of the recipes that I had to make a few times (because my brother kept eating them all up), was a Foolproof Fudge. So easy, yet so delicious!

Foolproof Fudge

Ingredients:

3 cups semisweet (or milk chocolate) chips

1 (14oz.) can sweetened condensed milk

Dash of salt

1 1/2 tsp. vanilla extract

Instructions:

1. Line 8" or 9" square pan with aluminum foil or parchment paper.

2. In heavy saucepan, melt chips with condensed milk and salt. Once chips are fully melted, remove from heat. Stir in vanilla.

3. Spread evenly in prepared pan, and chill until hardened.

If adding marshmallows:

Stir in 2 Tbsp. butter with the vanilla. Fold in 2 cups of mini-marshmallows. Enjoy!!