Orange Balsamic Glazed Butter Bars

I bought myself a years subscription to Better Homes and Gardens this past Christmas, and I have been loving it. The home ideas, while a bit overwhelming (and expensive), are fun to drool over and the recipes are always simple and delicious.

We had some guests coming over the other night and I wanted to make a dessert that was simple, but a little different from the usual brownies or cookies. I remembered a recipe I had seen in one of my Better Homes and Gardens magazines and I decided to give it a try, with a twist.

Start out with butter. Lots of butter.

When I make dessert bars of any type, I like to line the pan with parchment paper. That way, I don't have to worry about a disaster trying to get them out of the pan once they're done baking. They come out perfect every time!

Press the butter crust mixture into the pan.

Mix up the buttery topping.

A little nutmeg for an extra hint of flavor.

I added orange zest to the mixture - so refreshing and sweet.

All ready to go in the oven! Before and after baking.

Once the bars are baked, it's time for the glaze. This is where I really switched things up a bit. The juice of one orange.

Plus, balsamic vinegar and powdered sugar.

Add a little extra water if needed.

The consistency should be of elmer's glue.

Pour and smooth out, and add a little extra orange zest on top.

Cut into bars one the glaze has hardened slightly.

These things get even better after a day or two! They also make great gifts (especially when packaged in parchment.

Orange Balsamic Glazed Butter Bars Recipe:

Adapted from Better Homes and Gardens

Makes one 9x13 pan of bars

Butter Crust

- 1 and 1/2 cups flour (I like to use unbleached)

- 1/4 cup sugar

- 1/2 cup butter

Butter Batter

- 2/3 cup butter, softened

- 1 and 1/4 cups sugar

- 1/4 cup light corn syrup

- 1 egg

- 1/2 tsp almond or vanilla extract (I used vanilla because it was all I had on hand)

- 1 cup flour

- 2/3 cup half and half

- 1/4 tsp nutmeg

- Zest of one orange

Glaze

- 1 and 1/2 cups powdered sugar

- 1 tbsp balsamic vinegar

- Juice of one orange

- Orange zest (for garnish)

Directions:

- Preheat oven to 350 degrees and line a 9x13 inch pan with parchment paper.

- Mix together 1 and 1/2 cups flour with 1/4 cup sugar.

- Cut in butter and mix together with your hands until the mixture resembles fine crumbs.

- Press mixture into the pan and set aside.

- In a large bowl, mix together softened butter, sugar, egg, corn syrup, nutmeg, and vanilla or almond extract.

- Alternatively add the flour and half and half, mixing together completely between increments.

- Mix in the orange zest (at this point, the batter might look slightly curdled - don't worry! It will turn out just fine).

- Pour the buttery batter over the crust, and bake for 30 minutes or until the center is set and the top is slightly golden.

- In a small bowl, combine the powdered sugar, balsamic vinegar, and orange juice. The glaze should be thin enough that it falls off a spoon, but thick enough to be able to set once poured over top the baked bars.

- Once the bars have cooled, pour the glaze over top and grate a small amount of orange zest on top.

- Let glaze set for 15-30 minutes (you could even put the bars in the fridge at this point to speed up the process)

- Cut into squares and serve! They're even more delicious with a small scoop of vanilla bean ice cream on the side.

Vegan Strawberry Rhubard Apple Crisp

I stopped at a little road side stand a few days ago and came home with these treasures:

I had plans already in mind for the rhubarb and strawberries. Since my pie crust making abilities are lacking, pie was out of the question. What else to do with this amazing combination of spring delicacies? Crisp! Crispy, buttery, oat filled crisp!

But first, the process.

The actual crisp part consisted of old fashioned oats, sunflower seeds, coconut butter, flour, sugar, and cinnamon.

But before the crisp goes on, the fruits get a little citrus and sugar dusting.

Mix up all the crisp ingredients (only your bare hands will do for this).

and spread it evenly on top.

Heat the oven to 350 degrees, and pop it in there for 25-30 minutes.

The crisp will come out golden, well, crispy.

If you're trying to stay with the vegan theme, serve with some coconut ice cream (found at most health food stores). If not, serve with any kind of dairy filled ice cream or whipped cream of your choice. I topped mine with a little drizzle of heavy cream and a sprinkle of sugar. Divine!

Vegan Strawberry Rhubarb Apple Crisp Recipe:

Serves 6

- 2 cups strawberries, trimmed and cut into large chunks

- 2 cups rhubarb, trimmed and cut into small pieces

- 1 cup apple (granny smith or golden delicious work best), cut into small pieces

- 2 cups old fashioned rolled oats

- 1/2 cup sunflower seeds

- 1/4 cup flour

- 1/4 cup sugar

- 1/2 cup coconut oil

- 1 tsp vanilla extract

- 1 tsp cinnamon

Directions:

- Place cut up strawberries, rhubarb, and apple in a lightly oiled baking dish. The one I used was a size smaller than a 9 x 13 pan.

- Preheat the oven to 350 degrees.

- Mix together the oats, seds, flour, and sugar.

- Add the coconut oil, vanilla, and cinnamon.

- Use your hands to mix everything together. The mixture will be crumbly and slightly moist.

- Spread the oat mixture evenly over the fruit.

- Bake for 25 to 30 minutes or until the oats are golden and the fruit is soft and cooked through.

- Serve with ice cream, whipped cream, or plain!

Simple Banana Cream Pie

I had the priviledge of going back home to Cary, NC for a few days last week for a business trip. While there, I also got to spend some quality time with my parents during the week (a rare occasion these days). One of the biggest highlights was getting to go swim at the Cary YMCA with my Dad. My Dad and I used to swim at the Y every Monday, Wednesday, and Friday all throughout my highschool yearss. I also spent much time at the Y working as a lifeguard, swim coach, and front desk worker. The Cary Y is close to my heart and I love any chance to hit the pool for an early morning workout with Dad (which is ALWAYS followed by a Bruegger's Bagel/Caribou Coffee date).

In addition to this special treat of waking up at the crack of dawn to exercise, I got to cook for my parents, brother, and sister in law one night. We had an un-eventful meal of beans and rice with all kinds of fixins'. For dessert, banana cream pie. Really really easy banana cream pie. I kid you not when I say that I kind of feel guilty for even posting this since it's so simple to make.

First, you crush up some graham crackers.

You can even purchase pre-crushed graham crackers for an even easier version of this cheater pie.

 Next, you mix up two packets of vanilla instant pudding. Love this XL pyrex measuring cup that my Mom has owned since before I can remember.

Two bananas sliced up.

The graham cracker crumbs are mixed with melted butter and a few teaspoons of sugar (cinnamon and vanilla extract if desired). Press the mixture into a pie plate, doing your best to make sure the crumbs are pressed up onto the sides as well. Then, the crust is baked in a 350 degree oven for 5-10 minutes or until golden. This is by far the hardest part.

Layer the banana slices in the baked pie crust.

Then spread the pudding on top of the banana slices.

While the pie is cooling in the fridge, toast up a little coconut (optional).

Then whip up some whipped cream and spread it on top of the cold pie.

Top with toasted coconut.

Serve!

Cheater's Banana Cream Pie Recipe

- 1 package of graham crackers, crushed

- 1/4 cup butter, melted

- 2-3 tsp sugar

- 1 tsp vanilla extract (optional)

- 1 tsp cinnamon (optional)

- 2 bananas

- 2 packages instant vanilla pudding, prepared

- 2 cups whipped cream, prepared

- 3 tbsp coconut, toasted

Directions:

- Preheat oven to 350 degrees

- Mix crushed graham crackers, melted butter, vanilla, and sugar

- Press graham cracker mixture into a pie plate

- Bake pie crust for 5-10 minutes or until golden

- Slice bananas, place layer of bananas on the bottom of the cooled pie crust

- Spread pudding on top of bananas, refrigerate until pudding is set (1 hour, or up to 1 day)

- Spread whipped cream on top of the pudding layer

- Garnish pie with toasted coconut 

- Enjoy!