Apparently I’m not so good at this whole blog thing yet. Spring started four days ago and I’m just now saying happy spring. Wow. Better late then never right? I’m listening to music and trying to figure out if there’s any spring music, but I can’t really think of any. Music is either summer music or its not. You know, Sublime, Sheryl Crow, Bob/ Ziggy Marley. The rest of music is year round. Hmmm. Maybe I’ll try to come up with some spring music. Anything happy and sunshiney will do, but not too beachy.
I hope that everyones springs have gotten of to a wonderful start, just as mine has. We did have about an inch of snow on the ground yesterday from nasty weather the day before, but I can deal. Sanuks are fine in an inch of snow.
I love spring, so bright and happy and fresh. Even the rain of spring isn’t too bad. Kind of soothing, in a way. I’d say that spring is my favorite season, but I think they’re all my favorite. Except for summer and winter. I feel very lucky to have four different seasons a year, because without winter I wouldn’t appreciate spring so much.
With spring comes the joys of fresher produce, plump berries and crisp greens. I’ve been taking advantage of berry flavors this week. I’ve made blueberry muffins and mixed berry crumb bars, which came out kind of ugly but still delicious. I re made the berry crumb bars using raspberry preserves instead of actual berries. I pushed the preserves through a sieve because I don’t like the seeds, but you could easily leave them in if you’d prefer. This recipe is so easy because there’s no need for a mixer, and all you get dirty are two bowls and one measuring cup! Mmmm berry bars. The original recipe is here, but I played around with it so I’ll leave you with my recipe.
Raspberry Crumb Bars
crust and crumbs:
-1 cup sugar
-3 cups flour
-1 tsp baking powder
-zest of one lemon
-1/2 tsp salt
-two sticks unsalted butter, softened
-two teaspoons vanilla
-1 18 oz jar raspberry preserves
-1/2 cup sugar
-a few teaspoons milk
-dash of vanilla
Preheat oven to 375 degrees
Line a 9×13″ pan with parchment paper and spray with baking spray (really do both of these, the filling can get really sticky)
For the crust and crumbs:
Whisk together the flour, 1 cup sugar, baking powder, lemon zest, and salt.
In a separate bowl, whisk together egg and vanilla until the whites are no longer visible.
Using a pastry cutter, cut the butter into the flour mixture for a few minutes until it resembles coarse crumbs.
Add the egg mixture to the flour/butter mixture, combine with your hands. The dough will be crumbly.
Divide dough in half, Press one half into the bottom of the pan.
In a separate bowl, stir together preserves and sugar. Spread evenly over the dough in the pan.
Crumble walnut size pieces of the leftover dough on top of the preserves.
Bake for 40 minutes, or until top is lightly brown.
Let cool in pan, lift out of pan using edges of parchment paper.
Combine glaze ingredients, drizzle over bars.
Cut and serve.