Blueberry Crumb Bars

Blueberry Crumb Bars

For those freshly picked berries just waiting to be poshed!

Can you think of a better way to end summer vacation than with a family BBQ, complete with smoked brisket, ribs, beans, homemade sides, and delectable blueberry crumb bars? My cousin was nice enough to surprise us with pounds (and I mean pounds) of freshly picked blueberries. I realize there's a ton of recipes one can make with blueberries (and trust me, we have enough berries to try plenty!), yet something about classic blueberry crumb bars...I couldn't resist!

Recipe from Brown Eyed Baker

Juicy blueberries, layered between flaky, buttery dough... it's no wonder they were such a hit! I found the recipe on Pinterest (big surprise, right?) and you can find it by clicking here or visiting www.browneyedbaker.com/blueberry-crumb-bars-recipe/. The ingredients are simple, no-fuss required! And combined, they make this wonderful dessert! (or snack, or breakfast? There's berries in them, after all!)

The recipe was also wicked easy.  As a note, I lined my 13x9" pan with parchment paper. This way, the entire batch could easily slide out of the pan and be cut. Parchment paper works great for baking any type of bars, fudge, cookies, you name it! (That's my pitch for parchment paper, by the way.) 

Line the pan with parchment paper for easy removal

How could this recipe be poshed? (Although the recipe on it's own is pretty dang delicious!) But if you feel like being creative, try using a raspberry filling, or spread a can of lemon pie filling on the bottom layer of dough before topping it with the blueberries and crumb. Another option: make the bottom dough thicker by using all the batter, then sprinkle an oat-crumb topping over the blueberries. You could even make individual crumb pies! Let the kitchen move you, and your taste be your guide. I'm sure it will be delicious!

Posh Update:

Now, you may have noticed my little 'blurb' under the "Posh Cuisine" logo. I am back at school, getting ready for another exciting year! I will keep posting, for I have lots to share! Plus, I care about helping you find and develop your posh in the kitchen (while having some fun!) Posh is not something one just 'perfects' in a summer. It takes time, practice, and dedication (plus a stocked pantry and big appetite never hurt). It may take more time in between posts and recipes, that's all! 

Try out this recipe (as I highly recommend you do), or browse through the many I've posted this summer. And keep checking in for updates, posts, and more! 

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Lemon Blueberry Bread

Great recipe alert!! 

Prepare yourself for the flavors of the season with this Lemon Blueberry Bread!

After picking a couple pints of fresh blueberries, some just had to be made into lemon blueberry bread! (But not just any lemon blueberry bread. This recipe, found here, is fantastic!)

The bread took less than 30 minutes to whip together (Just don't really whip it! It's very important to gently fold the dry ingredients into the wet and use great care when adding the blueberries. This way the bread stays light and airy.) Also, since the recipe only calls for a little lemon, I'd recommend adding some extra zest and freshly squeezed juice for that burst of lemon flavor! (Don't be afraid to add a bit of posh right into the batter!)

The recipe also calls for a glaze, yet I found with some extra blueberries and a sprinkle of sugar on top (more posh!) it was just enough! (The extra lemon juice in the batter really helps, too.)

So, if you're up for a quick and easy bread, with fresh summer flavors - this is the one! It stays moist, light, and delicious. It's great for brunch or even dessert! (Or both...like with whipped cream and extra blueberries on the side...) And you can add the icing, or sprinkle your own posh on top. Maybe you want to try it with raspberries in place of the blueberries? This bread would be excellent paired with a cream cheese filling or frosting, too. There are so many ways you can make this your own! Grab your apron and try it for yourself!

'Posh' is Spreading...

Also, quick update! Last night my dad was in charge of dinner, and since I wasn't allowed to snoop around the kitchen or guess what he was making, I was left only with the beautiful aroma drifting through the house of this homemade beef stroganoff. With its white wine and fresh mushrooms, topped with nonfat Greek yogurt (no, not sour cream!) and dried parsley flakes, each plate was a masterpiece and tasted delicious! He really put the 'posh' on this dish and it was amazing! So well done, Dad!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Cupcake Berry Trifles

I'm all for making simple, yummy dishes (and desserts) in fun and creative ways. Even the most basic recipe can be dressed up with some 'posh!' These trifles are just one example...

If you'll recall, I made chocolate cupcakes earlier this week, and didn't end up stuffing them all with ice cream. I also had leftover berries from the salad (if you're totally lost, be sure to visit my Sunday Dinner post to see where I got these ingredients!) One trip to the store for instant pudding mix (plus stuff for dinner) later, and I was ready to make this fun, light dessert!

There are so many different types of trifles, ways to layer them, methods to serve them - this is just one way! I encourage you to try it with whatever flavors you like, or with any leftover sweets you may have on hand!

I wanted to make small individual servings as a light, refreshing end to our taco dinner, while also using up some of the leftover 'supplies.' Plus, why not have some fun in the kitchen?? Hence, I began! I started by preparing my ingredients (and taking lots of pictures).

Once the pudding was made (well, whisked for 2 minutes and left to set) and the berries and cupcakes were ready, it was time to assemble! I started with cupcake chunks on the bottom (although I'm sure you could start with whichever layer you like), then used a small cookie scoop to add the pudding into the jars. Next, I sprinkled in a couple berries, and repeated layers until I reached the top! (I used small, half pint jars from our canning supply and they worked great!)

With some room still left in the jars, I spread more pudding on top and sealed them up - and in the fridge they went until dessert! To serve, I spread the tops with cool whip and mini chocolate chips (totally optional, but if you knew me, you'd realize I can't leave any dessert undecorated!) They were the perfect end to dinner, so light and refreshing! (plus, the white chocolate pudding paired really well with the juicy berries and chocolate cake - a huge hit!)

I really encourage you take simple, everyday (and maybe leftover) ingredients, and give them a new spin! Let your true posh shine! --See below for the recipe--

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Sunday Dinner - Salad and Cupcakes

This was not your "traditional" Sunday dinner.. Tonight's dinner was my family's twist on tradition. Celebrating the end of finals (for both my brother and myself), Mother's Day (missed because of finals), and my grandmother's return to NH for the summer, we had the family gathered around a smoked beef brisket, smoked beans, grilled vegetables, warm rolls, summer salad, and ice cream filled cupcakes. These latter two were my department - I mean, what better way to kick off the summer (and summer break!) than fresh greens topped with berries and treats, and finish with a cool, indulgent dessert? Allow me to share...

Let's start with the salad!
While Daddy was tending to the smoker and the juicy, tender brisket being gently cooked by maple infused smoke, I was in the kitchen with Mom, beginning to create..
This salad is very basic, and has many variations! I was introduced to the 'simple salad' concept at my grandmother's house when she tossed lettuce, pears, and some nuts together as a side with dinner. The fruit made it wonderful and to a vinaigrette-lover like myself, it needed none! The fresh pears gave it the perfect amount of sweetness and juice. Ever since then, I have been creating simple side salads with seasonal fruits, arranged atop beds of freshly torn lettuce. For this salad, below, if you still like a little bit of extra 'tang' and dressing, I recommend Ken's Light Option Raspberry Walnut vinaigrette - it pairs very well!

Now for the cupcakes... A few extra steps are totally worth this decadent kick on the average ice cream & cake!

Straight from my book

First, let's begin with the chocolate cupcake part. I'm sure you could use a box mix.. but something about homemade chocolate cupcakes (made with real buttermilk) is so much more fun! I used a Taste of Home recipe from my "Bakeshop Favorites" cookbook (I LOVE Taste of Home - and I highly recommend their recipes, website, books, cooking shows, everything! You'll be seeing many more of their recipes here....) I made this recipe through the first step, and rather than heat up the oven and wait 12-15 minutes per batch, I used my Babycakes Cupcake maker. It makes a dozen regular sized cupcakes (and muffins) right on your counter top in about 10 minutes!  

I just plugged it in while I was making the batter - and it was ready to go!This recipe made 19 cupcakes (all with nice, puffed up tops - no wimpy flat cakes here). Of course, another fun part of this recipe is tasting the batter... 

Me: (takes beaters out, dripping with cake batter) Mom, I have a very important question for you...

Mom: YES! YES! Please!

Me: Is that your answer!? I didn't even ask!

Mom: (takes beater) Yumm...

Is it me or have the roles been reversed here..? Mom gets the beater (and the bowl) now!?

Even so, I can't blame her! This batter is delicious! Within 10 minutes, after putting the first dozen in the cupcake maker, the house smelled like a chocolate-infused dream! 

Once cooled, it was time to core them (using the little green thingy in the center of the picture below) and fill them with ice cream. I used plain vanilla ice cream (what we had in the freezer - feel free to use whatever flavor you'd like! I think a vanilla with chocolate swirl or small brownie bits would be awesome, too) I microwaved the carton for about 30 seconds, then whipped it up with a spoon so it'd be easier to scoop into the cupcakes. (Note: Once you start to fill them, be sure to act fast so the ice cream doesn't melt everywhere!)

*I left a couple cupcakes whole and saved the insides to use for mini chocolate cake trifles later this week.* Next, I stuck them in the freezer and waited until dessert...and waited... and I kept waiting....And after a great meal, it was time! This is where true 'posh' arrives. I started by chopping up two squares of dark chocolate and sliced a few leftover strawberries from the salad earlier as my 'decoration.' After arranging the frozen solid cupcakes on a cake platter, I went a little crazy with the whipped cream... and then gently sprinkled the chocolate bits all over them! As a final touch, I wedged a strawberry slice into the whipped cream on each one - and served! 

Let's just say, they were a huge hit and a great finish to our Sunday Dinner! (My brother was still talking about them the next day..) I hope you enjoy these recipes as much as my family and I did! And add your own creative twists! Find fruits you like for the salad, or use our favorite ice cream and cupcake flavors in the dessert! Also, whereas this is my first 'food' post, comment and let me know what you think, any ideas/changes you may have, or anything! I'd love to hear from you! 

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--