Blueberry and Raspberry Crumble Bars

I’ve been craving some sweets lately. I’ve been really good with my workout routine and eating healthy, so I thought I would treat Luke and myself to an indulgent dessert. I made these blueberry and raspberry crumble bars over the weekend and they were just the delicious treat that’s been missing in our lives.

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F. Butter a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in the salt and the lemon zest. Use a fork to blend in the butter and the egg. The dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, the cornstarch and the lemon juice. Gently mix in the blueberries & raspberries. Sprinkle the berry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

{Recipe is adapted from Smitten Kitchen}

– Photos © Holly Carman –

Valentines Day Recipe: Flour-less Chocolate Cake

With Valentines Day coming up next week, I wanted to share a recipe for the perfect chocolate cake to make for someone you love. This is probably the most delicious chocolate cake that I have ever tasted My sister and I attended our first cooking class last week, where we learned to make this yummy treat. Hope you enjoy it as well.

Chocolate Cake
1 cup melted butter (diced)
12 ounces bittersweet chocolate (chopped)
1 TBS espresso powder
1/4 cup cocoa powder
5 eggs
1 cup sugar
1 1/2 cups chopped walnuts (could substitute hazelnuts)
(Directions: Place butter and chocolate in a bowl and melt over simmering water. After melted, mix in the espresso powder, cocoa powder, eggs, sugar and walnuts. Pour in a buttered springform pan. Bake for 50 minutes at 325 F.)

Ganache Topping:
6oz bittersweet chocolate (chopped)
3/4 cup heavy cream
2 TBS butter
(Directions: Place chocolate in a bowl. Combine cream and sugar in a saucepan and bring to a boil. Pour over the chocolate and stir until smooth.)

Berry Topping:
3 cups frozen berries (we used boysenberries)
2/3 cup sugar
(Directions: Combine in a saucepan and cook until boiling. Puree and strain.)


Serves 10

(Recipe from Caprial + John’s cooking class)