Tag Archives: cookies

Blueberry cobbler bars

I found this recipe on Smitten Kitchen, one of my favorite food blogs. I saw it about a year ago,  filed it away in my noggin, forgot all about it, rediscovered it, baked it, fell in love with it, and then forgot about it for 2 months. And now, ladies and gentlemen, I am FINALLY posting it.  Please don’t let my treatment of this recipe suggest that it is anything other than extremely delicious and simple. It is a keeper. I made it the week my niece stayed with me and packing it in her lunch for camp. I don’t think she minded.

Recipe adapted slightly…

1 1/2 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
3/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
4 teaspoons cornstarch

  1. Preheat the oven to 375  and prepare a 9×13 inch pan (I suggest a parchment “sling” + pam, but just pam works fine).
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 1/2 teaspoon salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. Press down to compact and ensure even coverage.
  3. In another bowl, stir together 1/2 cup sugar,  1/4 teaspoon salt, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 40-50 minutes, or until top is slightly brown.  Cool completely before cutting into squares. Can be refrigerated for 1+ week

Molasses Ginger cookies

Adapted from my sister’s insanely delicious recipe

Ginger Snaps

1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 Tb. ground ginger
1/4 ground clove
1/2  tsp. table salt
1/4 tsp. allspice
1/4 tsp. freshly ground black pepper
1 cup firmly packed dark brown sugar
5 Tb. unsalted butter, softened
1/4 cup molasses
1 large egg
2 ounces candied ginger pureed in food processor

  1. Preheat the oven to 350 degrees.
  2. Sift together flour with baking soda, spices and salt. Cream brown sugar and butter until light and fluffy. Add egg, molasses and ginger and continue to beat. [For some ridiculous reason, I don’t have a KitchenAid, so my mixture never gets “fluffy” until after I add the egg. Don’t worry if that’s the case for you too]. Add dry ingredients to wet until combined. Place dough in fridge for 15-30 minutes until chilled
  3. Line cookie sheet with parchment. You can only fit 6-8 cookies per sheet, so you may want to use 2 sheets and work in batches.
  4. Pinch dough and roll into balls about size of marble. It helps to have a bowl of cold water to dip your hand in if it gets sticky. Roll “marble” in sugar that has a bit of Chinese 5 spice powder and a small bit of cinnamon added to it
  5. Bake for 6 minutes for chewy centers.  They will be a little puffy and then flatten while cooling. If you like them crunchier, try cooking for an extra 2 minutes. Transfer to a wire rack to cool.