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Posts from the ‘Dessert’ category

Strawberries and Cream Bars


I had some extra strawberries and thought this looked like a fun thing to try out. I took these to work yesterday and everyone ate more than one. I especially liked them straight out of the fridge when the cream part had gotten a bit colder. Tasty and dangerous 🙂 Most of the recipes involved a cake mix for the base, which I didn’t have on hand, so I just made a simple base with flour, butter, and sugar.




  • 1.5 cups flour
  • 1/2 cup + 2 tbs butter, room temperature
  • 1/4 cup sugar
  • 1 lb strawberries, washed and sliced
  • 1 egg
  • 1 (8oz) package cream cheese
  • 1/4 cup sugar (can bump up to 1/3 cup if you want it sweeter)
  • 1tsp vanilla extract


  • In a food processor, or by hand, mix the flour, butter, and sugar to create a breadcrumb-like mix. Press about 2/3 of this into the base of an 8″ square tin, lined with parchment paper, and bake at 350 F for about 15 minutes, or until starting to turn golden.
  • Meanwhile, beat the cream cheese, egg, sugar and vanilla together until smooth. When the base is done, pour the cream cheese mixture on top, scatter the chopped strawberries all over, and finish by sprinkling clumps of the rest of the crumb mixture on top.
  • Return to the oven for another 30-40 minutes, until the cream cheese mixture is set and the crumb is golden. Leave to cool before slicing into bars, and serve chilled.

Cookie Dough Bars with Peanut Butter Fudge Topping



Who doesn’t love cookie dough? This way you can just skip that pesky baking part and eat the cookie dough as is. These are pretty intense so I could only eat one at once but they were sooo good. They don’t even really need the topping, but why not add a fudge topping when you’re already eating straight cookie dough. I really liked them when they were cold out of the fridge. These are a great treat and all my friends gobbled them down super fast.


  • ½ c. unsalted butter, softened
  • ¾ c. packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips


  • Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
  • With a hand mixer or stand mixer, mix together butter and brown sugar until it is fluffy. Add vanilla and beat until combined.
  • Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
  • Press the cookie dough into the bottom of the 8×8 pan. It will be sticky so lightly flour your hands if needed.
  • Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  You can also freeze to set faster if you’re in a hurry
  • To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.

Recipe from The Recipe Critic

Blueberry Tart



I liked the look of this blueberry tart recipe because it used both cooked and fresh blueberries. I made the crust from scratch, but you could easily use a store bought crust. The tart turned out extremely delicious and is a bit less heavy than eating a whole piece of pie.




  • 1 cup all-purpose flour
  • 2 tbs sugar
  • 1/8 tsp salt
  • 1/2 cup cold butter
  • 1 tbs vodka or vinegar


  • 2 pints fresh blueberries, divided
  • 2/3 cup sugar
  • 2 tbs all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg


  • In food processor, combine flour, sugar, and salt. Add butter and pulse until crumbly. Add vodka or vinegar and pulse until dough comes together. Press into lightly greased 9″ tart pan.
  • Place 1 pint of the blueberries over the crust. Combine the sugar, flour, cinnamon, and nutmeg and sprinkle the mixture over the blueberries.
  • Bake at 400° for 50-60 minutes until crust is browned and filling is bubbly. Remove from oven, arrange and press remaining blueberries in a layer over the top.
  • Dust with powdered sugar before serving

Thanks to Taste of Home for the recipe (

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