Category: DESSERTS

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes. 

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

  • Preheat oven to 400°.
  • Grease a 9-inch square baking pan.
  • Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
  • 
In another bowl whisk together milk, vinegar, melted butter, egg and honey.
  • Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX!

  • Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
  • Spread batter in prepared pan.
  • Sprinkle remaining cheese and the reserved green onions on top.
  • 
Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
  • Cool in pan at least 15 minutes before cutting.
  • Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

COOKING THURSDAY ~ PEANUT BUTTER MOLASSES COOKIES ~ 2026 BLOG 365.29A

Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.

Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.

PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies

1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling

  • Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
  • In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
  • On low speed, gradually mix the dry ingredients into the batter until a dough forms.
  • Cover and chill 1-2 hours.

 

  • Preheat the oven to 350°.
  • Scoop 1 tablespoon of dough at a time into balls.
  • Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
  • Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
  • Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
  • Repeat with remaining dough.

COOKING THURSDAY ~ THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES ~ 2026 BLOG 365.22B

THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COCONUT 
1/3 cup finely shredded coconut
3/4 cup flaked coconut

  • Preheat oven to 325°. 
  • Spread both coconuts onto a large baking sheet, being sure the coconut is spread in an even layer.
  • Bake 4 to 6 minutes, or until lightly golden. Note: the coconut will toast VERY quickly and won’t take more than 5-10 minutes.
  • Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY! 

BROWNED BUTTER

1 cup (2 sticks) unsalted butter, melted until browned

  • Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes, stirring almost constantly until the butter has browned.
  • Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
  • Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!

COOKIES

2 1/2 cups AP flour
1 teaspoon salt
1/4 teaspoon QUALITY ground cinnamon
1 teaspoon baking soda
3/4 dark brown sugar, packed
3/4 cup granulated sugar
1 teaspoon PURE almond extract
2 1/2 teaspoons PURE extract
2 LARGE eggs plus 1 egg yolk, at room temperature
12 ounces semi-sweet chocolate chips
Flaky sea salt, for sprinkling, optional

  • Preheat oven to 375°.
  • Line two large baking sheets with parchment paper; set aside until needed. 
  • In a large bowl sift together the flour, salt, cinnamon, and baking soda; whisking well to combine then set aside until needed.
  • In a large bowl or stand mixer fitted with the paddle attachment, combine the brown butter and both sugars, beating 2 minutes on medium-speed until light and fluffy.
  • Add in the almond and vanilla extracts and beat until combined.
  • Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off.
  • Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear.
  • Fold in the chocolate chips and coconut. 
  • Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup) and place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
  • Bake 9 to 10 minutes or until golden at the edges but still soft in the middle.
  • Sprinkle cookies with sea salt immediately when they come out of the oven.
  • Let cookies cool for at least 10 minutes on the baking sheet before transferring to a wire wrack to cool. Cookies are best warm 🙂

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.22A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

  • Preheat oven to 350°.
  • In a small bowl pour rum over raisins and set aside for 10-15 minutes.
  • Line two 9-in. round baking pans or a 9×13 baking pan with parchment paper; grease and set aside.
  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
  • Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  • Drain raisins of excess rum.
  • Fold pineapple and raisins into cake batter.
  • Pour into prepared pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

  • In a large bowl, beat cream cheese and butter until fluffy.
  • Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
  • Place bottom layer on a serving plate; top with half of the frosting.
  • Repeat with remaining cake layer.
  • Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly.


COOKING THURSDAY ~ CRANBERRY COFFEE CAKE aka NANTUCKET PIE meets BOSTON CREAM PIE for a CRANBERRY UPSIDE DOWN CAKE ~ 2026 BLOG 365.8B

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This sweet and lip puckering tart combination is completely irresistible! My whole family LOVES this coffeecake as a Christmas morning treat. If you can’t decide whether to make cake or pie for your holiday celebration, this recipe right here is your answer!

I originally heard about Nantucket Pie on PINTEREST and then it kept appearing on Facebook, so I finally broke down and made some. The first batch was horrible – too dry and chalky! I then altered the recipe to keep the cranberry layer from the original recipe, but used the cake recipe of a Boston Cream Pie for the cake portion.

You just simply pour the cranberry filling into a pie pan and top it with the batter. The magic happens when you invert it after baking. And don’t forget to add a scoop of vanilla ice cream or FRESH whipped cream.

CHRISTMAS CRANBERRY COFFEECAKE aka NANTUCKET PIE serves 6-8
This recipe yields enough batter for a layered 8 or 9 inch layer cake, 24 cupcakes or a 9 x 13 inch cake. Recipe can be easily halved.

Prep time 20 minutes
Cooking time 25 minutes
= Total time 45 minutes

FILLING
2 cups FRESH cranberries
½ cup sugar
1 teaspoon dried orange peel

½ cup chopped walnuts or pecans, optional

  • Preheat the oven to 350°.
  • Grease and flour two 9 inch cake pan. Set aside.
  • Combine the filling ingredients and stir to combine making sure cranberries are well coated in sugar.
  • Pour into two generously buttered 9 or 10 inch cake pans.

3 cups sited AP purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup neutral oil
1 1/2 cups sugar
4 LARGE eggs
3 teaspoons PURE vanilla extract
1 cup WHOLE milk

  • In a bowl, sift the flour, baking powder and salt until well combined.
  • In a separate mixing bowl, combine the eggs, vanilla and sugar, whisking for 1-2 minutes on medium speed until the mixture has slightly thickened and lightened in color. 
  • Whisk in the oil.
  • Add the flour mix and milk to the eggs and sugar mix in alternating batches, starting and ending with flour mix. DO NOT over mix.
  • Divide batter evenly between cake pans over the cranberries and bake at for 25 – 28 minutes or until toothpick comes out clean or with a few moist crumbs. DO NOT over bake.
  • Cool completely in an airtight container.
  • Serve warm with FRESH whipped cream, vanilla ice cream and/or a dollop of FRESH cranberry sauce.
  • Enjoy!


NOTES:
FRESH cranberries are best, but frozen work also.
If you do not have a 10″ pan, a 9″ pan will work, but it will need to bake 5-10 minutes more.

 

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.8A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

  • In a small bowl pour rum over raisins and set aside for 10-15 minutes.
  • Line two 9-in. round baking pans or 9×13 baking pan with parchment paper; grease and set aside.
  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
  • Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  • Drain raisins of excess rum.
  • Fold pineapple and raisins into cake batter.
  • Pour into prepared pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

  • In a large bowl, beat cream cheese and butter until fluffy.
  • Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
  • Place bottom layer on a serving plate; top with half of the frosting.
  • Repeat with remaining cake layer.
  • Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly.


COOKING THURSDAY ~ CHOCOLATE PEANUT BUTTER CHEESECAKE BARS ~ BLOG 365.331

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

DESSERT LOVERS be warned ~ these super yummy peanut butter chocolate chip cookie cheesecake bars are extremely addictive!! These are a small batch recipe so better make your second batch at the same time because the first one will disappear in a flash.

DOUGH
1 stick butter, unsalted (1/2 cup), softened
1/2 cup FINE white sugar
1/3 cup packed dark brown sugar
1/2 cup JIF creamy peanut butter
1 LARGE egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips

  • Preheat oven to 325°.
  • Lightly spray baking dish with Baker’s Joy.
  • Cream butter, sugars and peanut butter together until smooth and fluffy.
  • Add the egg and beat until well blended.
  • In a separate bowl, sift together the flour, baking soda and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.

CHEESECAKE FILLING
8 ounces cream cheese, softened
1/3 cup FINE sugar
1 LARGE egg
1/2 teaspoon PURE vanilla

  • Cream together the cream cheese, egg, sugar and vanilla until smooth.


ASSEMBLY

  • Press a little more than half of the cookie dough in the bottom of a 9×9 inch square baking dish.
  • Pour the cheesecake filling over the dough and spread smooth to the edges.
  • Crumble the remaining dough and sprinkle over the top OR roll it into a flat layer and place it over the cheesecake layer.
  • 
Cover and bake for 20 minutes.
  • Uncover and bake for another 15-20 minutes, or until top is lightly browned and the cheesecake layer is set.
  • Serve warm with ice cream.
  • Store leftover bars in refrigerator.


BLUE CARROT BUNDT CAKE ~ BLOG 365.317

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

  • Heat oven to 350°.
  • Lightly spray bundt pan with Baker’s Joy. Set aside.
  • Whisk together the eggs, sour cream, orange and lemon zest until smooth.
  • Fold in most of the grated carrots, reserving a few for garnish.
  • Mix in cake mix, beating until smooth.
  • Fold in most of the blueberries, reserving a few for garnish.
  • Pour into prepared pan and tamp on counter to even out.
  • Bake 35-45 minutes until set and toothpick comes out clean.
  • Loosen sides and invert onto serving plate.
  • Brush warm cake with reserved juices.
  • Cool completely.
  • Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
  • Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

  • With an electric mixer, beat cream cheese, butter and milk together.
  • Gradually add the powdered sugar.
  • Beat in vanilla last.

APPLE PIE DUMPLINGS ~ BLOG 365.289

Grams called these Apple Dumplings. The new rage on Facebook calls them Apple Pie Rings. Grams spent time making homemade dough with love and wrap whole apples, but you can cheat and use boxed puff pastry. Grams also used whole eggs for the wash. Either way they are perfect comfort food for fall!

APPLE PIE DUMPLINGS servings: 10 pies

1 box puff pastry sheets 
2 LARGE apples (Granny Smith, Pink Lady or Cosmic are great choices)
1/2 cup sugar
1 tablespoon QUALITY ground cinnamon
1/2 teaspoon FRESH ground nutmeg
2 tablespoons egg whites
Juice of 2 LARGE lemons

  • Thaw puff pastry.
  • Preheat the oven to 400°.
  • Peel and core the apples to a 1 inch center hole diameter if you want the circle to be large enough to thread the puff pastry through for the pumpkin looking ring. Otherwise the rings can just be wrapped evenly.
  • Slice into rounds.
  
  • Add the lemon juice to a large bowl of water just deep enough to cover the apple slices.
  • Unfold the puff pastry and roll it until it is slightly larger.
  • Cut the puff pastry into 1/2 inch strips.
  • Mix together the cinnamon, sugar and nutmeg in a shallow dish. Set aside.
  • Pat the apple slices dry with a paper towel and dust them with a bit of cinnamon sugar.
  • Wrap strips of the puff pastry (3-4 strips per apple ring) around each apple ring.
  • Brush the wrapped apple rings with egg wash on both sides.
  • Dip the rings into the remaining cinnamon sugar.
  • Place them on a parchment paper-lined baking sheet.
  • Bake for 20-25 minutes until puff pastry is flaky and light golden brown.
  • Cool for 10 minutes before serving.


NOTE:  DO NOT skip the egg wash; it makes the cinnamon sugar stick to the puff pastry.

PIG PICKIN’ CAKE aka SUNSHINE CAKE version 1 ~ BLOG 365.261

I originally had this as a dessert at an Eagle’s auxiliary dinner and decided to research its origin. According to an AI Overview “Pig Pickin’ Cake” originates from the American South, specifically gaining popularity in North Carolina, and is named because it was traditionally served at “pig pickin'” events, which are large outdoor gatherings where a whole pig is roasted and guests “pick” the meat off the bone, hence the name; the cake is considered a classic Southern dessert to accompany barbecue. Ironically, the dinner I had this at was Italian 😀

PIG PICKIN’ CAKE serves 8-12

CAKE
11 1/2 ounces (2 1/4 cups) AP flour
1 tablespoon baking powder
1/2 tablespoon salt
11 1/2 ounces (1 2/3 cups) sugar
2 sticks (16 tablespoons) unsalted butter, softened and cut into 1 inch pieces
4 LARGE eggs, room temperature
2 LARGE yolks, room temperature
1 tablespoon PURE vanilla extract
1 1/4 cups WHOLE milk, room temperature
1 (11-ounce) can mandarin oranges, cut into pieces and WELL drained
8 ounce can crushed pineapple, WELL drained
2 tablespoons zest from one orange

  • Preheat oven to 350°.
  • Grease and flour 3 cake pans. Set aside.
  • In a medium bowl sift together the flour, baking powder and salt. Set aside. 
Cream butter and sugar together on high speed 3-5 minutes until light and fluffy.
  • Reduce mixer speed to medium.
  • Add eggs and yolks, one at a time, mixing well between each addition until incorporated and scraping down sides with a rubber spatula as needed.
  • Add in vanilla.
  • Alternate adding dry ingredients and milk a third at a time on low speed, mixing until just incorporated.
  • Fold in pineapple, mandarin oranges and zest. 

  • Divide batter equally among cake pans and bake 25-27 minutes until golden brown and springy to the touch and cake tester inserted into center comes out clean, rotating the pans halfway through.
  • Cool cakes in the pan for 15 minutes then carefully release from the pan onto cooling racks to cool completely.
  • Do not assemble cake until it has completely cooled.

FROSTING
2 cups heavy cream
1 tablespoon sugar
1 (3.4 ounce) instant vanilla pudding
2/3 cup crushed pineapple, drained of all its liquid

  • Add cream into the bowl of a stand mixer.
  • Turn mixer on to high and begin beating.
  • Add sugar while mixer is running.
  • Once soft peaks form, turn mixer to low and add vanilla pudding mix, mixing for 1-2 minutes.
  • Stop mixer, scrape down the sides and gently stir to incorporate any remaining pudding powder. 

  • Fold in pineapple and frost cake adding a thin layer of frosting between the layers leaving enough to cover the rest of the cake completely.
  • Store covered in the refrigerator. 


NOTE:

  • I now make this with a cream cheese pineapple buttercream style frosting that we much prefer.
  • I also use a Cheesecake or White chocolate flavored instant pudding if making the original frosting.
  • Works quite well in a spring form pan.

PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

NUTTY PEACH SQUARES ~ BLOG 365.259

NUTTY PEACH SQUARES

BASE
1 1/2 cups AP flour
1 cup chopped walnuts
1/3 cup white sugar
1/3 cup PACKED brown sugar + 1 tablespoon
Pinch of salt
12 tablespoons COLD unsalted butter, cubed
1/3 cup sliced almonds

  • Preheat oven to 375°.
  • Line 9×13 pan with foil overhanging the edges and spray with non-stick cooking spray.
  • Process flour walnuts, white sugar, 1/3 cup packed brown sugar and salt in food processor until blended.
  • Add butter and pulse for short bursts until resembles coarse sand.
  • Remove 3/4 cup of flour mixture, add the 1 tablespoon brown sugar and almonds. Set aside.
  • Press remaining flour mixture into the prepared pan.
  • Bake 10-15 minutes until golden.
  • While crust is baking prepare filling.

FILLING
1/2 cup peach preserves
1 1/2 pounds frozen peaches, partially thawed and SMALL diced
1 teaspoon FRESH grated nutmeg
1/2 teaspoon lemon zest
1 teaspoon FRESH squeezed lemon juice

  • In a large non-stick skillet cook preserves and peaches together over high heat until mixture has thickened and is the consistency of a thick jam.
  • Stir in the nutmeg, lemon juice and zest.
  • Pour mixture over hot crust.
  • Sprinkle reserved flour mixture over top evenly.
  • Bake 20 minutes until almonds are golden brown.
  • Cool to room temperature and then cover and refrigerate 2 hours before serving.
  • Lift foil from pan and cut into squares and enjoy!
  • Refrigerate any leftovers.

BLUE MOON BAKER BLUEBERRY PIE BARS ~ BLOG 365.205

Last weekend we had our 3rd annual BBQ Showdown, a sanctioned BBQ competition hosted here in our little town and judged by the Kansas City Barbecue Society. The throw down also includes a HUGE corn hole competition. Our catch phrase is BBQ, BAGS & BREWS. There are also microbreweries and wineries that participate in the weekend. There were 48 BBQ teams and 72 Corn Hole teams from all over the country that descended in our little town of 8,200. But, we were ready!!!! 😀

A couple friends of ours are part of the organizers that put on the event and put their hearts and souls into ALWAYS making it a HUGE success. From year 1 it has been just that, a HUGE success. Both previous years after expenses (costs, prize money and trophies…) they have given away over $20,000.00 in TRADE scholarships each year that Mike Rowe would be proud of. This year is no different and there will be at least that in scholarships.

This year they added an ancillary competition using blueberries from our local Blueberry supplier, NORRIS BLUEBERRY FARM in the farm community on the edge of town. They opened up the competition to the public as well as the BBQers and so I entered one of our favorite recipes for pie bars after our friends I suggested I enter. I was required to have a “team name”, hence the BLUE MOON BAKER name for the bars. Turns out I was the ONLY community member against 45 professional BBQ teams.

I didn’t think I ever had a chance 😂 But, I actually placed 14th out of 46! Not bad for a home baker with only 24 hours notice 🙂

BLUE MOON BAKER BLUEBERRY PIE BARS
CRUST & TOPPING
1 3/4 cups AP flour
1/4 cup almond flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

  • Preheat oven to 350°.
  • Grease a 9×13 baking pan.
  • Whisk together the flour, sugar and salt.
  • Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
  • Reserve 1 1/2 cups for topping.
  • Press the remaining mixture into the bottom of the pan and bake 12 minutes.
  • Cool 10-15 minutes.

FILLING
4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
1/2 cup AP flour
1/4 cup almond flour

pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract

32 ounces FRESH or frozen blackberries, thawed and drained well

  • Whisk eggs in a large bowl until smooth.
  • Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
  • Gently fold in berries and spoon the mixture evenly over the crust.
  • Crumble remaining crust mixture evenly over the berry layer.
  • Bake 45-55 minutes or until cooked through.
  • Cool COMPLETELY before cutting.

NOTES:

  • These are VERY thick bars and baking time may vary depending on the fruit you use.
  • These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
  • I HIGHLY recommend non-seeded fruits.
  • If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀