Browsing Tag

sweets

Breads, Breakfast/Brunch, Sweet Snacks, Uncategorized

GF Almond Red Currant Bundt Cake

I decided to make this little Almond Red Currant Bundt Cake as a thank you present for a friend. I don’t make many things gluten free, but do know that my friend is wheat intolerant, so I gave it a go. Now, bundt cakes don’t need a whole lot of structure (that gluten provides) and I did give it some extra lift by whipping the egg whites separately (in addition to baking powder). Recipe is for one big bundt cake or two little ones (which I did). Substitute fresh or frozen blueberries if you don’t have red currant.

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Breakfast/Brunch, Cookies, Sweet Snacks

A Trio of Berry Shortbread Bars: Jostaberry, Cloud Berries and Lingonberry

Just to prove — once again — that you can actually make my shortbread crumble bars in almost any flavor, I decided to go for three more unique ones: Jostaberry (a cross between a gooseberry and a black currant), Cloud Berry (golden blond raspberries) and Lingonberries (loosely related to cranberries). Over time, I had either made or bought jams of all three and decided to make bars from them. As always super easy to make and are delicious.

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Breakfast/Brunch, Desserts, Sweet Snacks

Old Fashioned Oatmeal Rhubarb Bars

Well, yes, it’s been nearly two weeks since I posted anything. Let’s just say that lots of things are wrong, I am feeling a lot of complex feelings and while I am have been baking and cooking, it’s been a lot of “just the usual” things, without much fanfare.

But I had promised another rhubarb recipe, so here we have some Old Fashioned Oatmeal Rhubarb Bars. Rustic and simple, these are great for a dessert at a potluck picnic. Not too sweet.

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Desserts, Sweet Snacks

Ruby Rhubarb Streusel Bars

It’s rhubarb season: that short time where this weird plant comes out to play for a very short time and people flock to the farmer’s markets to get their fill — and just wait until the strawberries are out! In the meantime, I made these lovely Ruby Rhubarb Streusel Bars, buttery and rich on the bottom, tart and sweet on top.

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