Strawberry Rhubarb Crumble Bars

Sweet Shortbread. Rhubarb & Strawberries. Crumble on-top

About this recipe:

  • shortbread-like base; buttery, sweet, with oats
  • simple filling; strawberries, rhubarb, corn starch and sugar
  • crumble on-top is the same mix as the base (yay only two mixtures not three!)
  • quick to make
  • can be cut in bars or squares
The Method:

Three layers are made :

The base is made by creaming the butter into the flour, sugar, salt and oats mixture. Once there are no large chunks on butter, the egg yolk * gets add until the mixture holds its shape well. It should stay intact as a ball if you make one, thats when you know it is ready to be pressed into the base of a pre-lined or greased pan. Only press 2/3 into the base for the rest goes on-top!

Next, the rhubarb gets cut into small chunks along with the strawberries and tossed in a bowl with the granulated sugar, and corn starch. Once all coated evenly, it is poured into the base.

Lastly, the remaining 1/3 of the crumble base is sprinkled on-top and the bars are ready to be baked.

The Recipe:

Bake timePrep TimeTotal Time
15 mins30-35 mins~45-50 mins
yields one 9 inch square pan

Strawberry Rhubarb Crumble Bars

Ingredients:

Bars:

  • ½ cup unsalted butter, cold and chopped
  • 1½ cups plain all purpose flour
  • ⅓ cup granulated sugar
  • ½ cup old fashioned rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg yolk

Filling:

  • 1 cup strawberries, chopped
  • 2-3 medium stalks rhubarb diced
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
Procedure:

Preheat the oven to 180 C (350 F) and pre-line or grease a 9 inch square pan.

In a medium mixing bowl whisk together the flour, sugar, oats, baking powder, and salt. Next, add cubes of the butter and use either a pastry blender, fork, or your fingers to combine the butter until small pea chunks remain. Add the egg yolk until evenly mix in.

once you can squeeze the dough into a ball and it hold *pictured above*, it is ready to be pressed into the pan. Press 2/3 of the mixture and leave the last third for the crumble on-top.

Next, cut the rhubarb and strawberries. dice the rhubarb stalks into even small/medium chunks about the same size as halved strawberries. In a small bowl combine the fruit with the sugar, and cornstartch until evenly coated; and place on-top of the base.

Lastly, sprinkle the last third of the base crumble mixture over-yop and it is ready to bake!

bake for ~35 mins until slightly golden

Enjoy!

Happy Baking

White Chocolate Chip Cookies

A classic chocolate chip cookie with a twist !

About the cookies:

  • Makes 24 cookies
  • Dense & substantial rich cookies
  • Filled with white chocolate!
  • No freezing and bakes quickly!
  • Entire recipe only about 30 mins

Top tips for success: Must do steps

-Roll into balls or use a cookie scoop about medium size and place in oven as balls. No need to flatten.

-only use a small amount of chocolate chips in the batter. Place more once out of the oven! this ensure they cook best and do not burn. As well, they melt perfectly and can be placed exactly where you want them

-parchment paper is a must!

The Recipe:

Prep timeBake timeTotal time
15 mins~10 mins~30 mins
Yields 24 medium cookies
White Chocolate Chip Cookies

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips * bake with half and top the rest on after*

Procedure:

Preheat your oven to 375 Degrees F and line two baking sheets with parchment paper, set aside.

In a medium/large bowl cream the unsalted butter and both sugars until an air filled, whipped consitency appears with no hard lumps of sugar. Add the egg and vanilla completely.

In a medium bowl whisk the flour, baking powder, baking soda, and salt until well combined. Next, grab a rubber spatula and gradually add the flour mixture 1/3 of the mix at a time to the butter mixture and fold in. Lastly once no flour lumps are apparent fold in half the chocolate chips. The rest of the chocolate chips can be placed on-top once out of the oven.

use a medium cookie scoop or roll out balls evenly to about the 1 inch in diameter and about the same in height.

Place cookies on pre-prepared baking sheets and bake on the middle rack for ~10 minutes or until slightly golden.

Once out of the oven place more chocolate chips and watch as they melt deliciously!

Enjoy!

Happy Baking!

Blueberry Lemon Cake

Fresh blueberries on top of lemony yogurt cake!
About this cake:
  • Both lemon juice and zest for a strong lemon flavour
  • Blueberries on top (not an upside-down cake, meaning you can see the blueberries as they bake on top of the cake)
  • Yogurt cake with a bouncy consistency
  • Strong lemon flavour!
  • Quick and easy to make
The Method: A quick overview of the steps
  • The yogurt, lemon juice, and lemon zest all get combined in one medium bowl
  • In another bowl the butter and sugar get whipped together until fluffy
  • The eggs and vanilla then get added to the butter/sugar mix
  • In a third bowl the dry flour mixture gets made and is then sifted into the butter mixture
  • The yogurt mix is now folded into the flour mixture
  • Poured into a lined/greased pan and topped with blueberries to be baked
  • Baked, cooled, and ready to enjoy!

The Recipe

Prep timeBake timeTotal time
15 mins~25 mins~50 mins
Yields: One 10 inch cake
Blueberry Lemon Yogurt Cake

Ingredients:

  • zest/juice of 2 lemons
  • 1 cup plain or vanilla yogurt
  • 1/2 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries for topping!

Procedure:

Preheat the oven to 350 Degrees F and grease a 10 inch cake pan with butter, oil, or spray and set aside.

In a small bowl combine the lemon juice, zest, and the yogurt. Now in a medium sized bowl cream together the unsalted butter and sugar with an electric mixer, stand mixer or by hand and cream for 3 minutes or until fluffy and air incorporated.

In a third bowl, about medium size, sift together the dry ingredients; sift the flour, baking powder, and salt.

Add the flour mixture into the butter/sugar bowl and mix until completely combined and no flour clumps are apparent. Now, fold the yogurt/lemon mix into this flour mixture and the batter is done!

Pour evenly into the pre-prepared cake pan and top with blueberries all around.

Bake for about 25 minutes or until a toothpick or knife comes out clean from the centre of the cake.

Dust with powdered sugar, slice, serve and enjoy!

Happy Baking

Chocolate Chip Scones: Buttery & Chocolatey

Simple scones perfect for tea time

About The Scones

  • buttery/ flaky insides
  • crisp outsides
  • plentiful in chocolate chips
  • simple ingredients

Why You’ll love these Scones

Tastes like chocolate chip cookies, but with that substantial (scone like) texture

Truly a sweet and childlike take on an elegant scone recipe!

Fun to make, only one bowl needed, and few simple ingredients!

Tips for Success

-Use unsalted butter and use a cheese grater to add it into the flour mixture. This method ensure equal chunks of butter in each scone; and, ultimately a perfect buttery texture when the butter melts upon baking.

-Sift the flour and dry ingredients. This will ensure the most flaky scones without dense patches.

-do not over mix. Scones are meant to be quick, one bowl and a bit messy!

-freeze for 15 mins before baking. I like to pop them in the freezer, and then, preheat the oven; while i wait for the oven, the scones have time to cool in the freezer. This just ensure the butter is quite cold so it melts nicely in the oven upon hot heat!

The Recipe:

Simple Chocolate Chip Scones: Buttery & Flaky

Prep timeBake timeTotal time
20 mins~30 mins~1 hr
Yields: 8 large Scones

Ingredients:

  • 2 cups  all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter *frozen
  • 1/2 cup heavy cream or buttermilk 
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Procedure:

In one large bowl, sift the flour, sugar, salt, and baking powder; whisk until well combined. Next, grab your cheese grater and grate the frozen unsalted butter overtop of the flour mixture until all the butter is through the grater and used up. Now, using either a pastry blender, two knives, a spoon or your fingers, incorporate the butter into the flour by mixing until all the butter seems to have flour surrounding it.

Next, add the egg and the buttermilk and mix until a dough like bowl forms. Fold in your chocolate chips!

On a lightly floured surface crate a circle with the dough and cut 8 equal triangles. Or use a circle cookie cutter if circle scones are desired. Place the scones evenly spaced out on a parchment lined baking sheet.

Place the scones in the freezer and preheat the oven to 380 Degrees F. Let the scones stay in the freezer until the oven is ready. Once ready, brush buttermilk or an egg wash over each scone and pop in the oven!

Bake for 30-35 mins or until the scones are lightly golden!

Optional: Chocolate sauce

Ingredients:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream or buttermilk

Create a double boiler by placing a small saucepan on the stove with water inside to shimmer. Once the water is simmering place. bowl on-top as you would a lid. Place the chocolate and heavy cream inside and reduce to low. the steam will melt the chocolate into a sauce and all you need to do is gently stir. Once melted it is Complete!

Happy Baking!

Perfect Chocolate Chip Cookies

Just like the cookies mother used to make! Soft buttery cookies that never get old!

About The Cookies:

  • buttery – unsalted butter makes these thick and delicious
  • rich- butter and lots of chocolate chips for a truly rich flavour
  • filling! – one or two will make you full enough … although, you’ll want more!
  • not a lot of spreading! similar size that goes in the oven comes out
  • crisp bottom for a bit of a snap
  • soft insides

Cookie Dough from your Dreams

Tips / Notes:

Unsalted butter will make for a sturdy, rich, and filling cookie that retains its size without completely flattening.

Add less chocolate chips in the dough for baking, then add more once out of the oven for ultimately the most chocolatey taste, plus the best esthetic pleasing cookies!

Use parchment paper! or else the cookies may burn

No cookie scoop is needed just roll the balls into approximately even sizes

Freezing not needed before baking. These cookies turn out nicely just after being prepared.

bake in the middle rack!

The Recipe:

Perfect Chocolate Chip Cookies

Prep timeBake timetotal time (making +cooling)
15 mins~10 mins35 mins
Yields: 24 medium cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4cup granulated sugar
  • 3/4cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips

Procedure:

Line two large baking sheets with parchment paper and set aside. Preheat oven to 350 Degrees F.

In a medium bowl sift together the dry ingredients. Sift the flour, baking soda, and salt and whisk them together until combined. Set aside.

In another large sized bowl, prepare the wet mixture. First, Cream the unsalted butter with an electric mixture or by hand for 3 minutes until light and fluffy. Add the granulated and brown sugar and cream for another minute. Crack the egg and add the vanilla extract then mix thoroughly.

Add the flour mixture into the wet mixture and combine with a rubber spatula and fold in the chocolate chips.

Use a small cookie scoop or roll balls about 1 tablespoon in size and place about 1 inch apart on the baking sheet. Bake for 8-10 minutes and let cool.

Enjoy!

Happy Baking!