Blueberry Cream Cheese Coffee Cake

INGREDIENTS

• 1/4 cup (4 Tbs) Butter, softened
• 2/3 cup sugar
• 1 egg
• 1 cup plus 2 Tablespoons flour, DIVIDED
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup fresh or frozen blueberries
• 3 oz cold cream cheese, cut into small cubes
• Topping:
• 4 Tablespoons flour
• 4 Tablespoons sugar
• 2 Tablespoons cold butter

INSTRUCTIONS

1.  Preheat oven to 375.  In a large mixing bowl, cream butter and sugar on medium speed until fluffy.  Beat in egg.  Combine 1 cup of flour, baking powder and salt in a separate bowl.  Gradually add to the butter mixture, alternating with the milk, starting and ending with the flour mixture.

2.  Toss blueberries with remaining 2 Tbs flour.  Fold blueberries and cream cheese blocks into the batter and pour into a greased 8 inch baking pan.

3.  Prepare topping:  In a small bowl, combine flour and sugar.  Cut in butter until crumbly.  Sprinkle over batter and bake for about 40 – 45 minutes or until a toothpick inserted in the center comes out clean.

Notes:

I used frozen blueberries and did not thaw them before adding to the batter.

Pizza Monkey Bread

Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline. But it’s 100% worth it and so freaking delicious! Imagine a pull apart pizza with herbs and cheese and a warm pizza dipping sauce. It’s good. And way too addicting. And both kids and adults alike will totally fall in love with this snack/appetizer!

I’ve seen Monkey Bread made from scratch or with pre-made biscuit dough from the market. Either would be equally awesome in my book, but I’ve been experimenting with yeast doughs recently and decided to be bold and make the dough from scratch. Once the dough has been made, rested and done it’s thing, you then dunk it in butter, cheese, herbs and garlic. Try not to drop your jaw at the sound of that  Stick these suckers in mini bundt pans and into the oven they go! A little while later you will have piping hot Pizza Monkey Bread ready to dip into red sauce. Hallelujah!

Pizza Monkey Bread

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tsp sugar
• 2 cups Bread flour
• 1 cup AP flour
• 2 tsp salt
• 1/2 cup Butter, melted
• 2/3 cup Pecorino Romano cheese, grated
• 3 tbsp fresh parsley, chopped
• 5 Scallions, chopped
• 10 Basil Leaves, chopped
• 5 cloves garlic, minced
• Salt and Pepper
• 1 cup Marinara or Pizza sauce

Instructions

1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine the Bread flour, AP flour and salt. Set aside.
3. Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.
4. After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.
5. Butter and flour 6 small bundt pans. (You could also use a large bundt pan)
6. Melt the butter in a small bowl.
7. Combine the cheese, herbs, salt/pepper and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.
8. Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.

Crispy Baked Garlic Shrimp

 - They have a great Crunch :)

Bowl 1: Toss Shrimp, Minced Garlic, and White Wine together.
Bowl 2: Mix Melted Butter, Bread Crumbs, and Parsley.

Pour "Bowl 1" into a baking dish and sprinkle "Bowl 2" over it. Then bake at 425 for about 15 minutes... Done! :)

Low Carb Taco Bake

For all my Low carbers!!

♥ TACO BAKE ♥

Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.

Crunchy Honey Garlic Pork Chops OR Chicken

Ingredients:
6-9 pork chops (not too thick, I used boneless pork loin) (or you can use chicken)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Brownies Supreme

Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Wrapping-It-Up BLT'S

INGREDIENTS
10 slices bacon, cooked and crumbled
1 cup grape tomatoes, quartered
Dash of salt and pepper
2 cups shredded lettuce
4 burrito sized tortillas
3 ounces cream cheese, softened (room temp is best)
1 tablespoon mayo
1 tablespoon dijon mustard

DIRECTIONS
In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper.
In another small bowl, combine softened cream cheese with mayo and dijon mustard. Mix well.
In a large bowl, combine bacon, lettuce, and tomato with the sauce.
Divide the mixture evenly among the 4 large burrito sized tortillas. Place the mixture on the bottom 1/3 of the tortilla.
Roll the wrap up tightly and cut in half on a diagonal.
Best eaten fresh! Enjoy!

Easy Eclairs

PASTRY:
½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4 large eggs

CUSTARD FILLING:
1 (4 serving size) package instant vanilla pudding mix
2 cups milk (or as called for on pudding package)
1 cup heavy cream
¼ cup icing sugar
1 teaspoon vanilla extract
¼ teaspoon salt

CHOCOLATE ICING:
⅓ cup semisweet chocolate chips
2 tablespoons butter
1 cup powdred or confection
sugar
1 teaspoons vanilla extract
3 tablespoons hot water

Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.

In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter. Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.

Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan. With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each.

Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).

For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding.

Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.

For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup confectioners sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs. Store in the fridge.

Hot Fudge Pie

Serves four to six (or eight, if the ice cream scoops are big…)

Ingredients

• 4 ounces unsalted butter, with a bit extra for greasing pie plate
• 1 ½ squares unsweetened baking chocolate (1.5 ounces)
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• ¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
• 2 tablespoons milk

Directions

1. Pre-heat oven to 350 degrees.
2. Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3. Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir).  Cool.
4. Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5. Mix in butter-chocolate mixture until completely blended.
6. Add vanilla and milk.  Stir well.
7. Fold in flour, mixing just until no white streaks remain – do not overbeat.
8. Bake for 25 minutes.

Serve with ice cream for the full upside-down hot fudge pie treatment.

Roasted Sausage w/Peppers/Onions & Potatoes

behold, an oven pan laden with delicious food (a LOT of it) that is cost-effective, EASY EASY EASY, and delicious.  when i say “easy” here, i don’t mean “for the beginner cook” easy.  i mean any blathering idiot can make this.

this recipe will serve 3-4 adults, or one bachelor again and again.

kiddo alert:   should be good to go.

get it:

• 1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like.  i used Italian Sausage   yummy!!!!
• 4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
• 1 small jar banana peppers
• 1-2 bell peppers, sliced
• 1 large onion, sliced
• 3 tbsp olive oil (yes, it has to be OLIVE oil)
• salt & pepper
• *optional — 2 tsp dried rosemary (bachelors, ignore this.  your salt and pepper will be fine.  i know that asking you to procure olive oil was already a stretch.)
• *optional — 3 tbsp creole seasoning

make it:

1. spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2. slice sausages into thin rounds, about 1/5″ thick.  if you know how to slice using a “bias” cut, do that.  if not, don’t worry about it.
3. cut potatoes into 1/2″ chunks
4. slice onion and pepper into strips
5. place all ingredients on baking sheet and drizzle oil over.  use your hands to toss everything together in the oil, making sure everything feels coated.
6. add salt & pepper and spices (if using)
7. top w/ sliced banana peppers
8. bake at 400 for about 30-35 min, until potatoes are tender
9. EAT

Sun-Dried Tomato Focaccia

Sun-Dried Tomato Focaccia

Here’s what you will need:

For the Bread:


5 cups high-gluten or bread flour


2 teaspoons salt


½ tablespoon sugar

2 teaspoons instant yeast


6 tablespoons olive oil


2 cups water at room temperature


½ cup Herb Oil
 Extra olive oil for the pan

½ cup sun-dried tomatoes (packed in oil), drained

For the Herb Oil:


1/2 cup olive oil


4 tablespoons fresh basil, julienned


1 tablespoon coarse (kosher) salt


1 teaspoon ground black pepper


1/2 tablespoon granulated garlic or 2 to 3 fresh cloves, minced

Let’s get baking:

To Make the Herb Oil: Warm olive oil to about 100 degrees F. Add basil, salt, pepper, and garlic. Stir together and allow to steep while you prepare the dough.

Stir together the flour, salt, sugar, and yeast in a large mixing bowl. Add the oil and water and mix on low speed with the paddle attachment until all the ingredients form a wet, sticky ball. Switch to the dough hook and mix on medium speed for 5 to 7 minutes or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.

Sprinkle enough flour on the counter to make a bed about 6 inches square. Using a scraper or spatula dipped in water (I just used my hands and had no problems.), transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Wait 5 minutes for the dough to relax.

Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with oil, again dust with flour, and loosely cover with plastic wrap.

Let rest for 30 minutes. Stretch and fold the dough again; mist with oil, dust with flour, and cover. After 30 minutes, repeat this one more time.

Allow the covered dough to sit on the counter for 1 hour. It should swell but not necessarily double in size.

Line a 17X12" sheet pan with baking parchment and drizzle ¼ olive oil over the paper, spreading it with your hands or a brush to cover the surface. Lightly oil your hands and, using a plastic or metal pastry scraper, lift the dough off the counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.

Spoon half of the herb oil over the dough. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously. Do not use the flat of your hands - only the fingertips - to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. Dimpling allows you to de-gas only part of the dough while preserving gas in the non-dimpled sections. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling. Don't worry if you are unable to fill the pan 100 percent, especially the corners. As the dough relaxes and proofs, it will spread out naturally. Use more herb oil as needed to ensure that the entire surface is coated with oil.

Loosely cover the pan with plastic wrap. Refrigerate the dough overnight (or for up to 3 days).

Remove the pan from the refrigerator 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. This should allow you to fill the pan completely with the dough to a thickness of about ½ inch. Add sun-dried tomatoes. Gentle press into dough. Cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1 inch.

Preheat the oven to 500 degrees F.

Place the pan in the oven. Lower the oven setting to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking the focaccia for 5 to 10 minutes, or until it begins to turn a light golden brown. The internal temperature of the dough should register above 200 degrees F (measured in the center).

Remove the pan from the oven and immediately transfer the focaccia from the pan onto a cooling rack.

Allow the focaccia to cool for at least 20 minutes before slicing or serving.

Chillies Rellenos

 Chillies rellenos are a favorite Mexican dish, and this casserole recipe makes them quick and easy.

Ingredients

1 can (7 ounces) whole green chilies

2 cups (8 ounces) shredded Monterey Jack cheese

2 cups (8 ounces) shredded cheddar cheese

3 eggs

3 cups milk

1 cup biscuit/baking mix

Seasoned salt to taste

Salsa

Directions

Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11-in. x 7-in. baking dish. Top with cheeses.

In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° for 50-55 minutes or until golden brown. Serve with salsa. Yield: 8 servings.

Loaded Turkey Tacos Salads:

Loaded Turkey Tacos Salads:

What it took for 4 dinner salads:

* 3 Tbs. extra-virgin olive oil, divided, plus 1 tsp
* 1 sweet potato, cut into a fine dice
* 1/2 cup frozen corn, thawed
* 1 pound ground turkey
* 3 Tbs. fave taco seasoning, divided
* 1 (15 oz) can kidney beans, drained and rinsed
* 1 cup cilantro
* 2 Tbs. lime juice
* 1 jalapeno pepper
* 1/2 cup cherry tomatoes, halved
* 1 avocado, finely diced
* 8 cups mixed greens
* crumbled queso fresco

Preheat oven to 400.

Toss the sweet potatoes with a Tbs. of olive oil. Sprinkle with 1 Tbs. taco seasoning, salt and pepper; arrange on a baking sheet.

Toss the corn with a tsp of oil and a pinch of salt and pepper. Arrange on a separate smaller baking sheet.

Put both trays in the oven; roast the corn for 10 minutes, and the sweet potatoes for 20.

Once you take the veggies out, flip the oven to broil. Place the jalapeno on the small baking sheet and broil until blackened and charred all over, 5 minutes. Immediately transfer the pepper to a plastic baggie and let sit about 10 minutes.

Brown the ground turkey in a large skillet over medium-high, about 7 minutes. Season with 2 Tbs. of your fave taco seasoning and a good pinch of salt. Add a little water to keep it from drying out.

Now back to the pepper. Remove the skin from the pepper, cut off the stem and scoop out the seeds. Place the pepper in a small food processor, along with the cilantro, lime juice, 2 Tbs. olive oil, and a pinch of salt. Blitz until smooth.

Add the roasted corn to the cilantro pesto and stir to combine.

Now you just layer!

Arrange about 2 cups of salad greens per plate. Top with seasoned turkey, kidney beans, cherry tomatoes, roasted sweet potatoes, avocado, a good drizzle of the cilantro corn pesto, and crumbled queso fresco.

Omg eat up.

Bacon Wrapped Pineapple Shrimp

Ingredients:
12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Directions:
Heat a nonstick skillet over medium-high heat.

Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick.

Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Blueberry Streusel Cheesecake

1-1/2cups plus 3 Tbsp. flour, divided
1-1/3 cups sugar, divided
1/2tsp. ground cinnamon
3/4cup cold butter, cut up
4pkg. (8 oz. each)  Cream Cheese, softened
1Tbsp. vanilla
1cup  Sour Cream
4 eggs
2cups fresh blueberries
Make It
HEAT oven to 325°F.

MIX 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.

MEANWHILE, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.

BAKE 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 Hours...

Good For You Cabbage Casserole

Cabbage Casserole

Fry ground beef and onion, salt & pepper. Drain. Cut 1 cabbage in small peices and peel & cut about 6-8 carrot in coins. Layer large roaster with aprox 1/2 of the meat mixture, 1/2 of the cabbage and 1/2 of the carrot, then a tin of Alymers petite cut diced tomatoes, & 1 tin tomato soup. Then layer remaining meat mixture, cabbage, carrot and another tomato soup on top. Salt & pepper to taste. Cover and bake at 375 for about 1 1/2 hours. Stir occasionally. Casserole shrinks during baking. Enjoy!

Super Simple Fresh Mozzarella and Basil Bites Recipe

Simple, fresh and fast, make it the first play of the game.

INGREDIENTS:

1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
1 egg plus 1 tablespoon of water for egg wash
15 fresh basil leaves, plus more for garnish
30 sheets fresh wonton wrappers
1 cup extra virgin olive oil
1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.

DIRECTIONS:

Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
Whisk the egg and water together with a fork.
Wash and dry the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips as shown...this is called chiffonade...very fancy term that means "cut into little strips".
On top of one a wontons, place an Ovoline, cut in half.
Sprinkle a bit of the basil on top.
Brush the outside of the wonton with the egg wash.
Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels.
Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying.
Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
Drain on paper towels.
Sprinkle with grated cheese.
Serve immediately with your favorite warm tomato sauce.
Enjoy!

Enjoy!

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Strawberry Rhubarb Streusel Bars

Ingredients

for the streusel:
• 1/2 c. unsalted butter, melted, plus room temperature butter for pan
• 3/4 c. packed light brown sugar
• 1/4 tsp. kosher salt
• 1-1/4 c. all-purpose flour
for the bars:
• 1/2 lb. rhubarb, cut into 1/2'' pieces
• 1/2 lb. strawberries, hulled and sliced 1/4" thick
• 2 T. light brown sugar
• 1-1/2 c. all-purpose flour, divided
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 c. unsalted butter, at room temperature
• 1-1/2 c. powdered sugar, plus more for dusting finished bars
• 3 large eggs
• 1 tsp. pure vanilla extract

Preparation

Preheat oven to 350°. Butter a 9'' square baking pan and line with parchment paper, leaving a 2'' overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside.

for the streusel:

Whisk together the butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

for the bars:

In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.

Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream...so lovely!