Blueberry Lemon Bars

You may have noticed that recently I’ve been obsessed with lemon and blueberry. Not only are they one of the best food combinations, but they scream summer! These bars are super delicious and easy. I know you will enjoy these fresh treats.

To find the recipe I used click here, however, I changed the recipe up a little.

For the crust you will need:

1 1/2 cup graham crackers

6 tablespoons of butter, melted

1/4 a cup of sugar

Zest of one lemon

1 tablespoon of lemon juice

For the filling:

2 large egg yolks

1 (14 ounce) can of sweetened condensed milk

1/2 a cup of lemon juice

1 teaspoon of lemon zest

1 cup of fresh blueberries

Directions:

To start, pre-heat your oven to 350 degrees Fahrenheit or 177 degrees Celsius. Grease an 8 x 8-inch pan. Microwave the butter for about 3 10-second intervals until melted. I would recommend putting a paper towel on top to prevent the butter from getting in your microwave in case it splatters. Add the lemon juice to the butter and set aside. I didn’t use fresh lemon juice for this, but you can.

To make the crust, you can mix everything in a bowl, but I used a measuring cup. This way you have one fewer dish to wash. 😉 Measure out the graham crackers in the cup. What I did was put an entire sleeve of them into the cup, crush them, and then add about another 1/2 a sleeve and finish crushing. Instead of using a plastic bag and a utensil, I used the end of a rolling pin to finely crush the crackers. A quick tip: make sure to crush them super well. I didn’t do that to mine and ended up having some chunks.

Next, I zested the lemon into the graham crackers. Add the butter and lemon liquid to the crackers and stir until combined. This should leave you with a crust that you can work with.

Bake the crust in the oven for 10 minutes.

In the meantime, you can begin on the filling. In a mixing bowl, combine the egg yolks, sweetened condensed milk, lemon juice, and lemon zest. For the juice, I was only able to get about 1/4 a cup of it fresh. For the rest, I just used store bought. Whip the mixture for about 5 minutes or until it thickens up slightly. Fold in the blueberries and voila!

Once the crust has come out and cooled a little, put in the filling. Spread it out evenly and bake it for 15 minutes or until set. I was not sure what it meant to be set, but the filling started to pull away from the pan and the edges were golden brown. This let me know mine was done. Now, the recipe called for you to let the bars cool completely and then put them in the fridge. I, however, was pressed for time. Instead, I let them cool for about 5 minutes and then put plastic wrap on top and put them in the fridge. I do not know if this would make a difference, but the bars turned out great!

These bars are super easy and yummy. In fact, they tasted like key lime pie to me… hmmmm. Of course, that’s not a bad thing. I hope you make em’!

Love,

LibLou ❤

Lemon Blueberry Muffins 🍋

Last Summer, I wrote about this fabulous blueberry muffin recipe. Now, all you’ve got to do is add some lemon to make lemon blueberry muffins! To see the blueberry muffin recipe, click here.

I would suggest clicking that link before continuing because you will need a basic understanding of the recipe.

To make the lemon blueberry muffins, you will need all the ingredients for the blueberry muffins, plus 1 lemon.

To put the lemon in these wonderful muffins, add 3+ tablespoons of lemon juice. Now, I say 3+ because I added 3 tablespoons and could not taste the lemon at all. I’d suggest bumping it up to at least 5. I’d never baked with lemons, so add what you think is enough. Please comment the perfect amount of lemon so I know what to do next time!

What I did next is put lemon zest on top of every muffin before baking. However, I realized afterwards that you should probably wait until after the muffins are cooked to put on the fresh lemon zest. I say this because the lemon zest burned and I could no longer taste it.

Another idea I had was to mix together lemon juice and powdered sugar. This will make a nice glaze to put on top of the muffins and surely will add a nice zing of lemon. Add more powdered sugar to make the glaze thick, and add more lemon juice to thin it out.

Since I was purely experimenting, there are some changes that I suggested for you to make but these muffins will turn out great! I hope you make these perfect combo muffins!

Enjoy!

Love,

LibLou ❤

July 4! How to keep your dog safe.

July 4 can be an entertaining, fun holiday. I love making yummy summer treats and spending time with fiends and family. As much fun as this is for some of us, it isn’t for the dogs. So, here are 5 tips and tricks to help scared dogs on the 4th.

1) Let your dogs out before the fireworks go off. Usually people wait until the sun has set before the show begins. Make sure your dog has gone to bathroom, as they most likely won’t later.

2) Give your dog a Benadryl before the fireworks. It takes a little while for this to kick in, so you don’t want to wait too long. Also, if your dog won’t swallow it, hold his/her head up and rub his/her neck. Wait until their tongue pokes out before you let go. The alternative is for you to wrap it in some cheese or stick it in peanut butter.

3) Have blankets nearby. Our dogs seem to be comforted when they are hidden under a blanket.

4) Make sure your pets are secured indoors when the fireworks begin. You don’t want your dog to run away out of fear.

5) Be there for your dog! Offer your cuddles and hugs. A dog loves their owner(s) very much and is most comforted with you/you all around!

I hope you find this helpful today. Happy 4th of July and stay safe!

Love,

LibLou ❤

Boredom Buster #5: DIY Paintings and Watercolor!

It’s been while since the last time I’ve done one of these, but I’m going to bring them back for the summer! Today’s boredom buster is to make a painting or watercolor. There is a way to make something look watercolored, without having the actual watercolor palettes. I am going to show you that today.

Watercolor:

This way of watercolor is not the normal way. For this one, you will need: sharpies, rubbing alcohol, canvas, painting brush, newspaper, and a syringe or pipette.

The first step is to lay the newspaper down on your work surface and put your canvas on top. This prevents the space from getting dirty in case you spill something. Next, you will need to get the sharpie color of your choice and start coloring! Fill your pipette or syringe with rubbing alcohol. Place drops around the canvas and quickly rub it around with the paintbrush. What I usually do is color a corner of the canvas, so that the color cascades downward. Now, I will warn you, even though you will add the rubbing alcohol to the sharpie, the place where you originally colored is still visible. This is a super easy, fun way to make art over the summer. And hopefully, you have some of these things lying around the house.

Painting:

Now this is very straight forward. Most of you will have painted before, so this should be very simple. You will need: a canvas, paint, paintbrush, newspaper, and a cup full of water.

You are going to lay your canvas down onto the newspaper, just like with the watercolor. Dip your brush into some paint and paint away. After you have finished with that color, rinse out the brush in the cup. You can dab of the water on the newspaper. 🙂

Today’s my brothers birthday, so I made him this!

Making a painting/watercolor is an easy way to spend some time over the summer. Hope you have fun!

Love,

LibLou ❤

Berry Lattice Bars

Since it is Summer, I’ve had extra time to bake. Nothing showcases this season like some nice, fresh berries! I looked through all of my recipe books for a fruity dessert and stumbled upon “Blueberry Lattice Bars.” However, I made a little twist to this recipe. The recipe book I used is called: Taste of Home: Bakeshop Favorites. To make my version of these bars, you will need:

Dough:

1 cup of Butter (2 sticks), room temperature/softened

1/2 cup of sugar

1 egg

1/2 a teaspoon of vanilla

1 3/4 cup of all purpose flour

1 cup of whole wheat flour

1/4 teaspoon of salt

Filling:

2 cups of blueberries

1 cup of sliced strawberry

3 teaspoons of cornstarch

1 cup of sugar

Before I get into how to make this recipe, I’d like to update you on what changes I made. First, I switched from all all purpose to some all purpose and part wheat flour. Second, I used strawberries and blueberries, instead of just blueberries. It tastes absolutely delicious. Have fun experimenting with other fruits as well!

The first step is to beat the butter and sugar in your stand mixer or big bowl with hand mixer, until light and fluffy. I always make sure my butter is a pale color before continuing. Next, beat in the egg and vanilla. Lastly, add in the flour and salt a little at a time. Cover your bowl and refrigerate for at least two hours.

I ended up letting mine refrigerate for longer than said, and my dough was fairly hard to work with. So, when it comes time, I recommend that you microwave your dough for about 10+ seconds. However, don’t microwave for too long or the dough will be too warm, making it hard to work with it again.

After 2 hours have passed, take out the dough and roll 2/3 of it into a 14 x 10 inch rectangle to fit on the bottom of a 13 x 9 inch pan. Also, pre heat the oven to 375° Fahrenheit.

Rinse the blueberries and strawberries and cute the strawberries. Put the fruit, cornstarch and sugar into a saucepan. Bring to a boil and stir until the sauce thickens. Mine had some strawberry chunks and blueberries still there, that is okay. Pour the filling into the pan. You may need a spatula to spread it out evenly.

With the remaining dough, cut into strips so that you can make a “lattice” pattern on top of the filling. I was not good at this, so mine does not have the fancy pattern on it. But that’s okay! You can do whatever you want to. Bake for 30-35 minutes or until the top is golden brown. Let cool before you cut and serve.

And ta-da!! You are done. This treat is super delicious and would taste even better a la mode. Enjoy!!

Love,

LibLou ❤