Raspberry Cornmeal Crumb Bars - Everyday Food

Raspberry Cornmeal Crumb Bars

I'm going to be in Cleveland for a library conference so I'm leaving you with these Raspberry Cornmeal Crumb Bars. I saw a photo of these in an issue of Everyday Food and knew I had to make them! Since they use fresh or frozen raspberries, you can make it year-round!

This is super easy. Process almonds in a food processor until finely ground and whisk together with the dry ingredients and melted butter. Press 2/3 of the mix into the pan, top with raspberries and finish off with the remaining mixture. Really, how easy is that?

I used raw whole almonds from Trader Joe's and processed it with about 2 Tablespoons of the flour.

The raspberry part can be a little tart as the only sugar is 3/4 cup in the crust and crumble. Be sure to wait until it is fully cooled to cut and enjoy.

Recipe:

Raspberry Cornmeal Crumb Bars from Everyday Food
There is no egg in this recipe and it is easy to make vegan (sub the butter)

Chocolate Chip Cream Scones - Tuesdays with Dorie

Chocolate Chip Cream Scones

This was supposed to be ice cream. And it's not.
I'm a wee bit behind with my Tuesdays with Dorie postings. Seems that Tuesdays just comes too quickly. I missed these scones from a couple weeks ago...and I didn't freeze my ice cream maker in time for the sorbet. Yes, sometimes baking needs a bit more planning than I can do in the summer. :)

For this week's Tuesdays with Dorie selection, Lynne of Cafe LynnyLu chose Cream scones on page 27 of Dorie's book, Baking: From My Home to Yours.

Scones are super easy and take just a few minutes to make. Mix together with your hands and a spatula, form into rounds and cut. I love my bench scraper for making scones...it can cut the scones and scrape up any crumbs for easy cleaning. I made Dorie's cream scones recipe and subbed the currants with mini chocolate chips.

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Lynne of Cafe LynnyLu blog,
or, Dorie's book, Baking: From My Home to Yours (page 27)

Strawberry Upside-Down Cake

Strawberry Upside-Down Cake with Cardamom

Recipe from the awesome blogger and author (cookbook is a-brewin'), Joy the Baker

Strawberries, cake, spices, brown sugar. You don't need anything else in life.

I picked up these smaller Albion strawberries at the farmers market. They are small, but they were sooooo delicious. Firm and sweet. Sliced strawberries are placed on top of a brown sugar butter mixture. I used a 9-inch x 2-inch round pan, or you can use an 8-inch x 3-inch round.

I made a bunch of upside-down cakes (again, no frosting = awesomeness) and I like the cake of this one because it has a hint of spice.

Pick up some straweberries and make this precious strawberry upside-down cake!

Recipe:
Strawberry Upside-Down Cake with Cardamom from Joy the Baker

Peach Buckle - Martha Stewart

Peach Buckle

Fruit in baked goods. I'm home.

I picked up some peaches at the farmers market and peeled three large ones for this delicious buckle.

Easy peasy. Fruit, batter, and a topping of cinnamon sugar and sliced almonds. Since one of my co-workers doesn't eat nuts (but not allergic) I sprinkled the nuts over 1/2 the buckle.

This is a recipe from Martha Stewart...she makes it in a iron skillet. That makes are great presentation. However, I popped mine in a 9" square pan because it is easier to cut into squares to serve at the library.

Recipe:
Peach Buckle from Martha Stewart

Strawberry Cake - Martha Stewart

Strawberry Cake

When you get pick up a pint of strawberries for less than the cost of a latte, make this cake. Baked up in a pie shell, it is perfect for breakfast or tea. And you know it is one of my favorites because it has (a) no frosting (b) has fruit and (c) quick and easy!!!

I walked through the library right before it opened...it was still warm and totally fragrant...staff actually followed me to the "buffet" (the countertop where I put all the treats).

A super easy batter that is topped with slices of strawberries. I like that it is baked in a pie pan...it's pie cake!

Have a bite of edible summer!

Recipe:
Strawberry Cake from Martha Stewart

Flour Bakery Yellow Cupcakes with Chocolate Ganache

Flour Bakery Yellow Cupcakes with Chocolate Ganache

There's nothing better than yellow cake. Serious. I love yellow cake. And with a chocolate ganache? Sit down and have a blast.

For my co-worker's birthday, I made these cupcakes. As you know, I don't care for frosting (which is why, I'll say it again, the Bundt Cake is the most perfect food product on the planet with a perfect cake to frosting ratio!) But I like the chocolate ganache because it isn't overly sweet with butter and powdered sugar. Just pre-butter (aka cream) and chocolate. 

Yellow cupcakes with chocolate ganache are like a little hug. A nice bite of fun and yum. The ganache chilling takes the longest... you need to wait until it is spreadable (and you can freeze any leftovers). You can either let it sit at room temp or put in the fridge and stir every 15 until the right consistency. I frosted mine with a small off-set spatula.

Do you have a special occasion coming up? Or want to celebrate making it to Friday? Then make these!

These were adapted from the Flour Bakery's Yellow Cake recipe. One day I want to make their proper yellow cake with chocolate ganache buttercream frosting.

Recipe:
Yellow Cake recipe
Joanne Chang has very detailed directions. You should purchase the book, Flour Bakery or get the book at your library. The Daily Meal posted the recipe.
Notes: I used powdered buttermilk. I added 1/4 cup of the powder to the dry ingredients, and used 1 cup of water instead of the 1 cup buttermilk.
Yield: 24+ cupcakes (I had extra batter but tossed it because I ran out of time - I was baking before heading off to work!)


Chocolate Ganache (learned this in my New School of Cooking class)
Equal parts chocolate (by weight) and heavy cream (by volume).
I used 8 ounces semi-sweet chocolate and 8 ounces (1 cup) heavy cream. Heat the cream (not to boiling) and pour over the chocolate. Let sit for five minutes then slowly whisk until smooth. Cool until it is spreadable for the cupcakes.

Chocolate Chunk Muffins - Tuesdays with Dorie

Chocolate Chunk Muffins 

For this week's Tuesdays with Dorie selection, Bridget of The Way the Cookie Crumbles chose Chocolate Chunk Muffins on page 18 of Dorie's book, Baking: From My Home to Yours.

I folded half the chips into batter and put a few on top before baking.

Perfect with a cup of coffee or milk!

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Bridget of The Way the Cookie Crumbles blog,
or, Dorie's book, Baking: From My Home to Yours (page 18)