Tag summer dessert recipe

Rid Yourself of Summertime Sadness with Raspberry Streusel Bars

Raspberry Streusel BarsI first tried these delicious beauties when Bibby made them for our goodbye to Chef Jen.  That was the first weekend in August, and I’m STILL dreaming about Parties That Cook’s Raspberry Streusel Bars. I’ve decided to just give in, share the wealth, and feature them in this blog post. Make them soon! Your taste buds, stomach, and friends (if you share) will thank you.

Raspberry Streusel Bars
These addictively good bars and other tasty desserts can be found in our Dessert Recipe Library

Raspberry Streusel BarsIngredients
3 1/4 cups all purpose flour
1 cup granulated sugar
1 ¼ teaspoons kosher salt
3 sticks unsalted butter (12 ounces), room temperature, cut into 1/2 inch cubes
Parchment paper
Baking spray

Streusel and Filling:
1/3 cup packed brown sugar
3/4 cup rolled oats
3/4 cup pecan pieces, finely chopped
3 Tablespoons butter, room temperature, cut into cubes
1 1/4 cups raspberry preserves
1 pint fresh raspberries or 1 1/2 cups strained frozen fruit (can sub strawberries, blueberries, blackberries)
1 Tablespoon lemon juice
¼ teaspoon kosher salt

Make Crust: Preheat oven to 400ºF. In the bowl of a food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses. Remove 1/3 of crust mixture into medium bowl and set aside. Line a half sheet pan with parchment paper and apply baking spray. Using hands or flat-bottomed measuring cup, firmly press the remaining 2/3’s of the mixture into even layer to form bottom crust. Bake until edges begin to brown, 12-15 minutes.

Prepare Streusel: While crust is baking, add brown sugar, oats, and nuts to reserved crust mixture; toss to combine. Work in the butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create pea-sized clumps; set streusel aside.

Make Filling: Combine preserves, berries, lemon juice and salt in small bowl; mash with fork until combined but some berry pieces remain.

Assemble Bars: Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 18 minutes. Cool slightly in refrigerator. Using chef’s knife, cut into squares and serve.

Makes 48 Squares

Summer Cooking from Your Flower Garden: Parties That Cook’s Lavender Tea Cake Recipe

Fun Fact: Long, long ago, it was the Greeks who discovered that crushed lavender would release a relaxing fume when burned.

These days, lavender is not only popular for its fragrance, but also for its distinct flavor. This beautiful purple flower lends a floral and slightly sweet flavor to any dish — so light and fresh, it just screams summer! Parties That Cook’s Lavender Tea Cake recipe provides a great opportunity to use your own, fresh, home-grown lavender or dried lavender from the store. If you’re lucky, you’ll be making this delicious dessert at our upcoming Date Night Couples Cooking Classes or Sizzle & Swirl Cooking Classes!

Warm Lavender Tea Cakes with Homemade Lemon Curd
This recipe can also be found in our Dessert Recipes Section.

Lemon Curd:
1/3 cup lemon juice
1 lemon, zested
1/2 cup sugar
3 eggs
1 egg yolk
1/2 cup unsalted butter, cut into pieces
Ice bath

Lavender Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cup granulated sugar
10 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 large whole eggs
2 large egg whites
2 cups plain low fat yogurt
2 tablespoons lavender flowers (not petals or stems), finely chopped
Nonstick spray
Parchment paper
Powdered sugar for dusting

Make Lemon Curd: Set up a double boiler by filling a sauce pan halfway with water and bring it up to a simmer. In a medium bowl whisk together lemon juice, zest, sugar, eggs and yolk. Add the butter.  Place bowl over the pot of simmering water.  Note: Be sure the bottom of the bowl is not touching the water below it! Whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10 to 15 minutes. Remove from heat, strain into a small bowl and chill on top of an ice bath until ready to use.

Preheat oven to 350°F.

Prepare Pan: Spray a half sheet pan (12-7/8” x 17-3/4”) with nonstick baking spray. Cut a sheet of parchment paper to fit the pan and place it on the sprayed pan. Spray the parchment paper as well.
Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt into a bowl. Set aside until ready to use.

Cream Ingredients: Beat granulated sugar, butter, and vanilla until well-blended. Break eggs and egg whites into a small bowl or measuring cup and add them into the mixture one at a time. Beat well after each addition. Next, add half of the flour and mix gently. Add the yogurt, then mix briefly and finish with the rest of the flour. Stir in lavender. Do not over mix or cake will be tough. The batter will be very thick.

Spoon the batter into the prepared pan. Use an offset spatula or palette knife dipped in hot water to spread batter into the pan. Bake for 15- 20 minutes or until a sharp knife or cake tester inserted in the center comes out clean.

Serve: Cool cake in pan for 10 minutes. Run a knife around the edge of the pan and gently invert pan onto a large cutting board. Remove parchment paper and dust the entire cake with powdered sugar. Cut cake into 4 quarters by cutting down the middle both width- and length-wise. Cut each quarter into 12 squares to yield 48 – 2 inch squares. Place onto a serving platter. Transfer the lemon curd into a serving bowl and place next to the warm cake.

Recipe created by Parties That Cook® www.PartiesThatCook.com

For a few San Francisco restaurants serving dishes featuring edible flowers, check out 7×7 Magazine’s article here.