Raspberry Crumble-Topped Bars for Valentine’s Day

For Valentine’s Day, how about making these Raspberry Crumble-Topped Bars? I am a known chocoholic, so it is a BIG deal that I am putting a crumble shortbread filled with jam on my site! I have to say, this is a very delicious alternative to chocolate and I am so glad I got my good friend Lisa to talk me into giving them a try for our Valentine’s Sweet Treat Post. Lisa has been a regular contributor on the blog and is the best baker I know.  She can cook circles around me and I am so happy she made these bars for us. The recipe calls for strawberry filling which Lisa changed to raspberry (depending on your personal preference either would be yummy) and decorated a few in chocolate for me!  Lisa used the recipe from The Everyday Baker: Recipes and Techniques for Foolproof Baking which is a really wonderful cookbook. Every recipe comes with lots of tips and simple techniques to make even the beginner baker turn out masterpieces.  Now that I have had time to leaf through Lisa’s copy, I am looking forward to getting my own copy.  I can’t wait to hear if you make these bars and if so, how you like them!  Happy Early Valentine’s Day!

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

Raspberry or Strawberry Crumble-Topped Bars from The Everyday Baker
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 Squares
Ingredients
  • Nonstick Cooking spray or softened butter, for preparing the pan
  • 12 Tbs (6oz/ 170g) unsalted butter
  • 1 large egg, room temperature
  • 1 tsp pure Vanilla Extract
  • 2 cups Unbleached All-Purpose Flour
  • ⅔ cups Granulated Sugar
  • 1½ tsp Baking Powder
  • ¼ tsp table salt
  • 1 cup Raspberry or Strawberry Jam
  • ⅓ cup Medium-Finely Chopped Walnuts (optional)
  • Confectioners' Sugar, for dusting (optional)
  • Semi-Sweet Chocolate, melted for decoration (optional)
Instructions
  1. Position a rack in the center of the oven and heat the oven to 350F. Line a 8-inch square baking pan (I like the straight-sided kind) with foil or parchment paper, leaving about a 1-inch overhang on two sides. Lightly grease the foil
  2. Cut the butter in half lengthwise and then cut each strip into 6 pieces. Pile onto a plate and slide into the freezer until ready to use.
  3. Put the egg and vanilla in a ramekin or small bowl and us a small fork to mix until blended. Put the flour, sugar, baking powder, and salt in a food processor. Process until blended, about 2 seconds. Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces. Drizzle the egg mixture over the flour mixture, then pulse just until the dough forms moist crumbs and the butter is incorporated, about 20 seconds. Remove the dough from the bowl and divide in half.
  4. Scatter half of the dough in the prepared pan and, using lightly floured fingertips if necessary, pat it down into the bottom and corners of the pan to make a even layer. Using a spoon or small offset spatula, spread the strawberry jam evenly over the dough. Add the walnuts (if using them) to the remaining dough and, using fingers, mix and gently pinch the dough until it forms crumbles (there will be some big crumbles but mostly small). Scatter the crumbles evenly over the jam.
  5. For a soft texture, bake until the top is pale golden, 36-38 minutes. For a crunchy texture, bake until the top is golden brown and the jam is bubbling around the edges, 40-42 minutes. Move the panto a rack and let cool completely.
  6. To cut, use the foil on the sides of the pan to lift the cookie from the pan. carefully peel away the foil from the sides and set the cookie on a cutting board. Using a ruler as a guide and a serrated knife, cut crosswise in 4 equal strips and then cut each strip into squares (about 2 inches). I use a gentle sawing motion to break through the top crust and then firmly push down the knife. Dust lightly with confectioners' sugar just before serving or melt semi-sweet chocolate and drizzle over squares before serving, if desired.
Notes
Make Ahead:
The bars can be prepared through Step 3, covered, and frozen for up to 1 month before baking. Thaw in the refrigerator overnight before baking.
The baked bars can be covered and stored at room temperature for up to 2 days.

Flavor Swap:
In place of Walnuts, use the same amount of any nut - even lightly salted peanuts are delicious in these cookies, especially when using grape jelly or jam.
In the place of strawberry jam, use the same amount of any fruit flavor jam or preserves

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Click below for a Preview of the Everyday Baker

This is a Winner! Pulled Pork You Dream About

I am back with a Winner! I know, I have heard it all before.. a slow cooker recipe?!  Really?!?  I am not using that contraption.  I am a serious cook!  Well, let me tell you, to one serious cook from another not so serious cook.  You need a slow cooker.  If you are anything like me, you are a busy person and a slow cooker (crockpot) makes dinner happen any day of the week.   I get it, most slow cooker meals are recipes that call for meats that can take a beating and can come out heavy, dull, mushy, unappealing and lacking flavor.  Trust me on this, I will not let you make something, and then have to eat it, unless I know first hand it is worthy the 10-12 hours in a gosh darn contraption.  One such meal is the Pulled Pork. It is a tried and true family favorite.  It is four ingredients.. YES FOUR(!).. and the easiest thing you will ever make. It needs a little extra time to marinate in the BBQ sauce (we only use Sweet Baby Ray’s) so read the recipe.  Make the coleslaw, pile it all on a Martin’s Potato Roll and you will be in HEAVEN. Look at that .. TWO recipes in one.. you are set!

I have a HUGE favor to ask of those of you who do use a slow cooker… have a tried and true recipe that tastes really good?  Please share below in the comments.  We all thank you!

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

 

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

Pulled Pork Slow Cooker
 
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 4 lbs Pork Shoulder or Butt
  • 2 large or 3 small Onions, sliced
  • 1 cup Ginger Ale
  • ½ of 28 oz bottle of Sweet Baby Ray's Barbecue Sauce
Instructions
  1. Layer half of the sliced onions on the bottom of your slow cooker.
  2. Place the pork on top of the onions and then cover with the remaining sliced onions.
  3. Pour the ginger ale over the pork and onions.
  4. Cover the slow cooker, set the temperature to low and let it cook for 12 hours.
  5. Pull the pork out of the slow cooker and put on a rimmed cookie sheet.
  6. Either strain the onion liquid in a colander or pick out the onions and set aside Be careful, there may be some bones that you should take out.
  7. Take two forks and shred the pork, removing the fat, any bones and taking the good meat.
  8. Put the shredded pork and onions back into the slow cooker.
  9. Cover the pork with Sweet Baby Ray's Barbecue Sauce (the 4th ingredient!), using almost half of a 28 oz bottle. Mix it all together, cover and cook on low for 6 hours.
  10. We serve on Martin’s potato rolls with coleslaw
Notes
Pulled Pork takes a little more cooking time than the average slow cooker recipe but it only has 4 ingredients! Note: Be prepared, it takes 12 hours for the pork to cook before shredding so we usually put it all together and cook it overnight. When we wake up, we shred the meat and put it back in the slow cooker for another 6 hours.

 

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

Classic Cole Slaw
 
Author:
Recipe type: Side
Ingredients
  • 1 bag Dole Classic Coleslaw
  • 1 cup Mayonnaise
  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Sugar
  • 2 teaspoons Dijon Mustard
  • skim milk to thin it out.
Instructions
  1. Whisk Mayonnaise, Vinegar, Sugar and Mustard in a bowl until combined.
  2. If it is too thick, add the Milk to thin it out
  3. Place Ingredients of Cole Slaw bag in a serving bowl
  4. Add a portion of the Mayonnaise mixture and toss to coat the cabbage.
  5. Depending how much dressing you like on your salad, add more dressing until you are happy with the flavor.
  6. Chill in refrigerator until ready to serve

Looking for an easy, delicious Pulled Pork Recipe? This winner recipe Ridgely Brode makes for her family and shares on Ridgely's Radar is not to be missed!

 

 

Double-Chocolate Oatmeal Cookies

Want to try one of the most delicious cookies ever?  Then these Double-Chocolate Oatmeal Cookies from the God’s Love We Deliver Cookbook should be the next ones you make! They are that good!  We have been working with God’s Love We Deliver for as long as I can remember and they are an amazing organization that provides life-sustaining meals and nutrition counseling to people living with severe illnesses in the New York metropolitan area. This year alone, God’s Love will cook and deliver more than 1.4 million nutritionally-tailored meals (Free of charge!) with the help of 8,000 volunteers.  Wow.. That is a lot of meals and a huge team!

In celebration of over 30 years of service, God’s Love We Deliver  has created a cookbook featuring family recipes and personal stories of 75 celebrities and friends of the organization. From Trish Yearwood’s Chicken Noodle Soup to Ina Garten’s Perfect Roast Turkey to Rosanna Cash’s Coconut Layer Cake, each delicious contribution is featured in the cookbook along side a note from the person and a photograph of the recipe. There are so many good recipes that I want to try but chose to feature the Double-Chocolate Oatmeal Cookies because they are one of my favorite treats and I have been waiting patiently for the cookbook to be released so I could get the recipe! Be sure to click the link to see more about the God’s Love Cookbook and by purchasing one (or more!) you are supporting a wonderful organization.  Enjoy!

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

Double-Chocolate Oatmeal Cookies from God's Love We Deliver Cookbook
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 Dozen
Ingredients
  • 1½ cups all-purpose flour
  • 4½ tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 4 ounces (1 stick) butter or margarine, softened
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup chocolate chips
Instructions
  1. Prehat oven to 350F
  2. In a bowl, whisk together the flour, cocoa powder, and baking soda. Blend well
  3. Using an electric mixer, beat the butter and sugars until blended.
  4. Add the eggs and vanilla, beat until incorporated.
  5. Add the flour mixture and beat until just incorporated.
  6. Fold in the oats and chocolate
  7. Drop rounded tablespoons of dough onto parchment or silicone-lined cookie sheets about 1 inch apart.
  8. Bake 1 sheet at a time until golden brown. about 8 to 10 minutes per batch
  9. Transfer cookies to a rack to cool
  10. serve

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

to buy: God’s Love We Deliver Cookbook

Shop the Essential for making this recipe below

Rosemary Roasted Cashews

I love a bowl of nibbles on the bar or set strategically on the coffee table or side tables for guests to grab.  One new favorite are these Rosemary Roasted Cashews that are served warm out of the oven with a touch of spice and just the right amount of rosemary and salt,  So good, I could eat them all!  We will be making them to have along side our St-Germain Champagne Cocktails for our New Years Eve Celebration.  Here’s to a Healthy and Happy New Year!  Cheers!

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 3 cups
Ingredients
  • 1¼ pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • ½ teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted butter
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
  3. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
  4. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
  5. Serve warm.

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's RadarRidgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 Pair with St-Germain Champagne Cocktail

Celebrate the New Year with this St-Germain Champagne Cocktail

Looking for a festive Champagne Cocktail for New Years Eve? Then give this St-Germain Champagne Cocktail a try. It is delicious and looks elegant with the fragrant lavender sprigs and petals dancing in the champagne.  St-Germain is a liquere made in the artisanal French manner from freshly hand-picked elderflower blossoms.  The bottle is a beautiful artdeco style glass and looks well alongside a vase of lavender. Come back tomorrow for a easy to make nibble to pair with your cocktails.  Cheers!

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

St-Germain Champagne Cocktail
 
Author:
Ingredients
  • 1½ ounces St- Germain
  • 4 ounces Champagne or Prosecco
  • 1 ounce club soda
  • Dried Lavender sprigs and petals
Instructions
  1. Pour St-Germain into a Champagne flute.
  2. Top with Champagne and club soda.
  3. Add a Lavender Sprig and petals
  4. Serve

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 Shop the links below

Ginger Cake

I have been craving ginger cake for the last few weeks, I use to get a piece every time I was down near Dean & Deluca in the city and have not had any since then. I searched around and, as luck would have it, my Mother-in-law had a recipe of her Mothers to share with me.  She gave me a splattered card of an old fashioned, well loved recipe… to me, that is the best way to get a new (old) recipe! I was so excited to make it!  It is just as I was hoping, rich with spices and flavor.  Our house smelled amazing when it was cooking and it tasted even better than it smelled (if that is even possible!)  I pretty much ate the entire cake myself… and am going to make it again this weekend.  It’s a snap to make and, if you serve it for company, they will think you are a culinary wiz!

With a craving for Ginger Cake, Ridgely Brode gets a delicious recipe from her Mother-in-law to share on her blog, Ridgely's Radar.

 

With a craving for Ginger Cake, Ridgely Brode gets a delicious recipe from her Mother-in-law to share on her blog, Ridgely's Radar.

 

Ginger Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • ¾ Cups Brown Sugar
  • ¾ Cups Baking Molasses
  • 2 eggs
  • 1 Cup Melted Shortening
  • 2 Cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoon Allspice
  • 1 Cup Boiling Water
Instructions
  1. Pre-heat oven to 350F
  2. Melt the shortening carefully in a pot on the stove. Watch it and take it off the heat when fully melted.
  3. Combine the brown sugar, molasses, shortening and eggs in a mixer.
  4. Place flour, baking soda and all the spices in a bowl and whisk to combine.
  5. Add the flour mixture to the sugar mixture in three parts. Blend well and be careful not to put mixer on too high and have the flour blow everywhere.
  6. When all mixed together, add in the cup of boiling water.
  7. Pour into a square baking dish
  8. Cook in the oven for 30 min test with cake stick to make sure done, remove from oven and cool on a rack.
  9. Serve plain or with whipped cream