Headed out on a road trip tomorrow, so I am prepping a few things to take with us that are easy to store, easy to eat. That includes these Black Currant Almond Streusel Bars. As with all of my crumble and struesel bars, these are super-easy to make, really versatile to swap out flavors and pack up really nicely. Also perfect to take along as a picnic or biergarten snack or dessert.
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Desserts
Here is a nice and easy, no bake recipe that would thrill any child heading back to school, in their lunch box (do kids even have lunch boxes these days?): Rocky Road Cheerios Bars. Really easy to make (the trick is the freeze some of the mini-marshmallows and chocolate chips) and will last a couple of days if you don’t eat them all in one sitting. And even though it is a cheat to say “homemade” because you really just stirred them together, they are home made!
So while I am on my red currant kick, and because we have soooooo many of them right now, I decided to make something else with currants …. an upside down cake. I also had found some smallish apricots at the farm last week, so it made the perfect combination.Super sweet apricots, wicked tart red currants. The perfect balance.
Today was (is?) my Dad’s birthday. It’s also summertime and the currants are ripening by the minute. So, for his birthday “party” (ok, it’s just a small group of friends) I made this chocolate torte with red and champagne currants, i.e. Chocolate Monterosa Cake. As I always say, I am not great with cake decoration, but the flavor was amazing!
So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. This is a cross between cheesecake and pie, the best of both worlds, and in this case, topped with blueberry compote, although you could swap that out with other flavours too!