Mixed bag on the smoothies; matcha and melon might not be this group’s favorite combo. We had a couple of rogue bakers, though, with the long-time favorite peanut butter crispy bars and green tea cupcakes.
Leave Your Links: Green Tea Smoothies
What did everyone think of this healthy take on a milkshake? Leave your links here!
In the Oven: Green Tea Smoothie
Our ovens are getting a week off — but you’ll need to get out your blenders for some green tea smoothies! Posting date is September 8.
Green Tea Smoothie
Author: Matt Lewis & Renato Poliafito
Yield: Two 8-oz. smoothies
Ingredients
- 2 huge scoops (about 2 cups) premium vanilla frozen yogurt
- 1⁄2 cup plain soy milk
- 1⁄2 cup chopped honeydew melon
- 1 tablespoon unsweetened matcha powder
Instructions
- Put the yogurt, soy milk, honeydew melon, and matcha powder in a powerful blender. Blend until smooth. Pour into two chilled glasses and serve immediately.
Roundup: Raspberry Crumb Breakfast Bar
Our bakers give these raspberry bars mixed reviews — and this week we have some rogue PB&J bars!
Leave Your Links: Raspberry Crumb Breakfast Bar
Leave your links for these raspberry treats here!
In the Oven: Raspberry Crumb Breakfast Bar
We’re sticking to the fruit-based category for our next baked, and despite the title it’s not a strictly breakfast treat. Posting date is August 25!
Raspberry Crumb Breakfast Bar
Author: Matt Lewis & Renato Poliafito
Yield: 24 bars
Ingredients
For the crust and crumb
- 1 1⁄2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1 1⁄4 cups rolled oats
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling
- 1⁄4 cup firmly packed dark brown sugar
- 1 tablespoon grated lemon zest
- 1⁄2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 pound raspberries, fresh or frozen
- 1⁄4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted and cooled
Instructions
For the crust and crumb
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13- inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
- Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer in the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 min- utes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling
- In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.
- Add the raspberries, lemon juice, and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars
- Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup crust mixture evenly on top of the filling.
- Bake for 35 to 40 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
- Transfer to a wire rack to cool completely, then cut into squares and serve.
Notes
How to store: The bars can be stored in the refrigerator in an airtight container for up to 2 days.
Roundup: Pear Plum Crisp
All smiles for the pear plum crisp!
Leave Your Links: Pear Plum Crisp
Leave your links here for this summery crisp!
In the Oven: Pear Plum Crisp
Next up on the schedule is a colorful crisp! Posting date is August 11.
Pear Plum Crisp
Author: Matt Lewis & Renato Poliafito
Yield: 4 servings
Ingredients
For the Fruit Filling
- 2 medium Bosc pears, cored and cut into 1-inch pieces
- 2 medium Bartlett pears, cored and cut into 1-inch pieces
- 3 large plums, pitted and cut into thin wedges
- Grated zest and juice of ½ lemon
- Grated zest and juice of ½ orange
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ cup firmly packed dark brown sugar
- 2 tablespoons all-purpose flour
For the Oat Topping
- 6 tablespooons cold unsalted butter, cut into pea-sized pieces
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ¼ cup firmly packed dark sugar
- ½ cup granulated sugar
To serve
- Vanilla ice cream
Instructions
Make the fruit filling
- Preheat the oven to 350 degrees F.
- In a medium bowl, using a wooden spoon, toss together the pears, plums, and the lemon and orange zest and juice. Add the cinnamon, nutmeg, sugar, and flour and stir until just combined. Set aside.
Make the oat topping
- In a small bowl, using a wooden spoon, toss together the butter and flour until the butter pieces are evenly coated. Add the oats and both sugars, and using your hands or the back of a wooden spoon, rub the mixture together until it resembles coarse meal.
Assemble the crisp
- Pour the filling into one 8-by-8-by-2-inch pan, and completely cover the top of the filling with the oat topping.
- Bake in the center of the oven for 45 minutes. Remove from the oven, let cool for 20 minutes, and serve slightly warm with a scoop of ice cream.
- The crisp can be stored in an airtight container in the refrigerator for up to 3 days, and can be reheated in the microwave in 15-second bursts until warm.
Roundup: Chocolate Stout Milkshake
We have rave reviews of the milkshake and a rogue root beer bundt cake!