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Chewy Brownies

14 Sep

Wait. What?! It’s mid September already?! Oh geez, time flies with a full time job! As I’ve mentioned in a previous post, I’ve started a new nursing position at one of the community clinics in San Francisco. I absolutely love the new job, but my summer plans of marathon training, baking like a mad woman, and lounging around as a couch potato, had to be put on hold.  And now that school is starting, I don’t think I’ll ever be able to reach my dreams of being a couch potato.

Okay, so I know I’ve been seriously behind with this blog. You see, these chewy brownies were made three weeks ago. They were gobbled up the very following day, and all I have left to remember them by are these pictures. I’m tempted to go and whip up another batch right now!

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Lemon Bars on Brown Butter Shortbread

29 Jul

Recently I’ve had little time to bake (or do anything else, really) because of a new nursing position I took at a local community clinic. With the new job came more responsibility, more hours, and unfortunately, less time to myself. Luckily, I somehow managed to get scheduled for only a half shift today, and rather than cross off a few of the million things I have on my to-do list, I decided to bake lemon bars!

Oh – but these lemon bars are no ordinary lemon bars! It just happens to be a recipe from my favorite bakery: Tartine. I was able to snag a signed copy of Tartine’s owners Elisabeth Prueitt and Chad Robertson’s book from Omnivore Books in San Francisco (an amazing little bookstore devoted to books about food!) If you have not been to Tartine, please do yourself a favor – find your way to San Francisco and go! Get the morning bun, the banana cream tart, a slice of tres leches cake, a cup of bread pudding, a chocolate croissant, an éclair, and a cup of tea. Yes, get it all (the cup of tea is optional.) Just do it. I promise you’ll enjoy it.

But back to the subject at hand- I think these lemon bars have just the right amount of sweetness and tartness and go perfectly with their buttery shortbread base. I chose to dust them with powdered sugar and garnish them with some candied blood orange zest (recipe to come!). Continue reading

Blueberry Peach Crumb Bars

20 Jun

Done! Done with the papers, the exams, the physical assessments, and the studying! Well, not officially done cause I still have one more year before I graduate…but done as in “Hey, it’s summer and I can finally sleep in!”

So with my newfound spare time, I decided to welcome summer with  some Blueberry Peach Crumb Bars (yummy on its own, but absolutely delish with some ice cream!)

Blueberry Peach Crumb Bar Recipe

adapted from Smitten Kitchen

Ingredients
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. cold, unsalted butter cut into small pieces
1 large egg
5 cups peeled, chopped peaches (about 5 peaches)

1 cup of blueberries
5 tsp. cornstarch
Juice of 1 lemon
Pinch of freshly grated nutmeg

Directions
Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg.  Gently mix in the peaches and blueberries with a rubber spatula until combined.  Sprinkle the fruit mixture evenly over the crust.  Crumble the remaining dough over the top of the peaches and blueberries.

Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

*** I peeled my peaches, but a cool way to remove the skin is by dipping the peaches in boiling water for about 40-50 seconds and then running it under cold water. The skins should slip right off!

Note: It was originally a blueberry crumb bar recipe, but I’m sure it would taste just as good if you were to substitute other fruits!


Thanks for reading! Oh, and before I end this post…I just want to tell you that I am planning to post at least once a week. Now that I don’t have school, I figured it’s manageable. Stay tuned! I’m really excited about trying new things in the kitchen this summer :)

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