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amanda k by the bay sunday july 12 2015 blueberry lemon cheesecake bars yes it s been a while i could list all the reasons why i haven t been blogging lately but instead i ll keep it short and just say i m glad to be back it feels good to flex my culinary photo muscles again and what better way to get back into the swing of things then with my favorite fruit ever blueberries these blueberry lemon cheesecake bars taste like summer if summer were made with creamy decadent cheesecake the first step is to make the graham cracker crust it s super easy all you need are graham cracker crumbs and butter then it s time to cook blueberries along with sugar to create a sweet syrupy blueberry jam of sorts you can use fresh or frozen blueberries but while it s summer i recommend using fresh lemon juice and lemon zest are added for a bit of freshness in my opinion lemons and blueberries were basically made for each other speaking of blueberries and lemon if you love this flavor combination as much as i do check out my blueberry lemon bars they are crazy delicious blueberry lemon cheesecake bars ingredients crust 2 cups graham cracker crumbs about 12 15 full graham cracker sheets 8 tbs melted butter filling 24 oz cream cheese softened 2 large eggs 1 tbs vanilla extract 1 2 cup granulated sugar pinch of salt 1 5 tbs lemon zest juice from 1 lemon blueberry swirl 1 5 cups fresh or frozen blueberries 1 5 cups granulated sugar 1 preheat oven to 350 degrees f line a 9x9 baking pan with aluminum foil set aside 2 use a blender or food processor to grind graham crackers into a fine crumb add to a large mixing bowl and stir in melted butter mix until thoroughly combined the texture should be similar to wet sand and hold shape when squeezed if it does not add another tablespoon melted butter 3 press mixture into the bottom of the lined pan making it as even as possible place in the oven and bake for 5 minutes remove from the oven and set aside 4 time to make the blueberry swirl in a small saucepan on medium heat add the fresh or frozen blueberries and granulated sugar stir to coat the blueberries in the sugar allow the mixture to come to a boil and begin to crush the blueberries with your mixing utensil as you stir allow the mixture to boil for about 10 15 minutes soon it will begin to reduce and become a sticky juicy and slightly thick texture remove from the heat and allow to cool the mixture will cool as it thickens 5 as the blueberries cool add the softened cream cheese and eggs to a stand mixer turn on to medium low and allow the two ingredients to fully combine add sugar vanilla extract lemon zest and juice and continue to blend until all ingredients are smooth and creamy use a spatula to scrape down the sides if necessary 6 spoon the cream cheese mixture into the crust drop spoon fulls of the blueberry mixture on top use a chopstick or knife to swirl the blueberries across the cream cheese filling 7 place in the oven and bake for about 35 40 minutes the sides of the bars will become puffy and golden brown as the bars cool they will begin to sink allow to cool at room temperature for about 1 hour then transfer them to the fridge to cool for about 2 3 hours remove foil and bars from the pan and cut into squares enjoy posted by amanda k at 3 40 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels food and drink monday december 15 2014 salted coconut chocolate chip cookies browned butter toasted coconut coarse sea salt gooey bittersweet chocolate are you in created for the 4th annual great food blogger cookie swap these cookies are a toasted browned and salty twist on the basicl chocolate chip cookie if you haven t heard of the food blogger cookie swap before it s an annual event hosted by love olive oil and the little kitchen in which bloggers make and send each other cookies partnered with the cookies for kids cancer organization it s a fun event that also raises funds win win read more posted by amanda k at 6 00 am 1 comments email this blogthis share to x share to facebook share to pinterest labels food and drink thursday september 25 2014 skillet pumpkin bread with pecans and chocolate chips have you ever made a skillet cookie before instead of rolling out individual cookies you simply spread the dough into the skillet and bake totally easy and then you have one huge awesome cookie i took inspiration from skillet cookies to make this pumpkin skillet bread i love this bread because it s dense rich and can be enjoyed as a dessert or as a decadent breakfast i recommend eating warm with a big ol scoop of vanilla ice cream and chocolate syrup because well duh skillet pumpkin bread with pecans and chocolate 2 sticks butter plus a little extra to butter the skillet 1 1 2 cup brown sugar 1 2 cup granulated sugar 2 eggs 1 cup pumpkin puree 1 tbs vanilla extract 3 cups all purpose flour 1 tsp baking soda 2 tsp baking powder 1 tsp salt 2 tsp cinnamon 1 tsp nutmeg 1 2 tsp cloves 1 cup pecans roughly chopped 1 cup semi sweet chocolate chips 1 preheat the oven to 375 degrees in a bowl whisk together all dry ingredients 2 in a stand mixer blend together butter and sugars until smooth add pumpkin puree and thoroughly mix add egg one at a time blending in between each addition add vanilla extract and blend until all ingredients are thoroughly incorporated 3 slowly add the dry ingredients into the wet one cup at a time don t over mix add pecans and chocolate chips 4 lightly grease your skillet and spread the dough evenly into the skillet if you d like add a little extra pecans and chocolate chips to the top 5 place in the oven and let bake for 35 45 minutes the bread should be golden and a knife should come out clean when a knife is inserted 6 remove from the oven and allow to cool slightly 7 serve warm from the oven with chocolate sauce and ice cream on top or enjoy the next day for breakfast posted by amanda k at 9 51 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels food and drink thursday september 11 2014 curry chickpea soup around this time of year i m ready to move on from summer the warm weather and long days are great but i m ready for sweaters scarves leaves on the ground and pumpkin everything this week i decided to ignore the sun and make some hot comforting chickpea soup take that summer are you ready for fall or are you holding on tight to the last weeks of summer if the thought of fall is a bummer this soup might change your mind slightly spicy the carrots and zucchini bring the crunch while chickpeas fill you up this soup would be great with chicken as well curry chickpea soup 1 medium onion diced 3 cloves garlic minced 3 cups carrots chopped about 5 carrots 3 cups zucchini chopped about 2 medium zucchini 1 4 cup green onion chopped 45 oz chickpeas drained and rinsed 3 cans 5 cups chicken broth low sodium 14 oz low fat coconut milk 4 tbs curry powder 2 tbs coriander 2 tsp fish sauce lime juice from 1 2 lime 1 tbs sriracha sauce 1 2 tbs honey 3 tbs cornstarch fresh cilantro 1 in a large stock pot add a few tablespoons of olive oil and turn to medium heat add the onions and cook until translucent stirring occasionally 2 add carrots garlic curry powder and coriander stir to thoroughly combine add chicken broth and coconut milk and turn heat to high 3 once soup reaches a boil reduce heat to a low simmer add chickpeas fish sauce green onion lime juice sriracha sauce and honey 4 cover and let cook for 15 20 minutes uncover and add zucchini cover and allow to cook for another 10 15 minutes 5 uncover and add salt pepper and more sriracha sauce to taste turn heat off 6 spoon about 1 cup broth from soap and place in a small container whisk in cornstarch quickly to avoid any clumps pour cornstarch mixture back into soap and stir to thoroughly combine you can skip this step if you prefer a thinner soup 7 pour soup into bowls and garnish with plenty of cilantro this soup is also great stale bread or tortilla chips and fresh chunks of avocado posted by amanda k at 9 49 pm 4 comments email this blogthis share to x share to facebook share to pinterest labels food and drink saturday september 6 2014 meet benjen oh hey there blogosphere i didn t intend on taking such a long blogging break but hey it happens i think i have a pretty good excuse though i have been too busy looking at this cute face this is benjen name comes from game of thrones my new corgi australian shepherd puppy aka the cutest thing in the entire world he is currently 15 weeks and is the sweetest little nugget of a dog read more posted by amanda k at 2 47 pm 1 comments email this blogthis share to x share to facebook share to pinterest labels daily life friday july 11 2014 kale salad with roasted yams and raspberry dressing it s officially summer i m sure many of you have been feeling it for weeks but here in the pnw summer takes a little longer to kick in today was actually the hottest day of the year so far 85 degrees don t get me wrong i love the sun but anything over 75 degrees i start realizing i have no summer clothes i m sweating and probably burnt but i ll stop complaining because with summer comes berry season yesss read more posted by amanda k at 6 07 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels food and drink tuesday july 1 2014 sweet potato bacon arugula and pesto pizza the real name of this post should be sweet potato bacon chicken onion walnut pesto and arugula pizza but for some reason it just didn t have the same ring instead i chose to focus on the stars of this pizza sweet potato bacon arugula and pesto on sunday tommy and i almost ate the entire thing it was that good the sweet potato bacon pesto combination is crazy delicious it s slightly sweet salty and creamy then throw in some crunchy walnuts onions and spicy arugula yep eating the whole pizza read more posted by amanda k at 6 12 pm 2 comments email this blogthis share to x share to facebook share to pinterest labels food and drink thursday june 26 2014 lemon honey and ricotta ice cream it s ice cream season not that ice cream goes out of season but there is something incredibly satisfying about eating an ice cream cone on a sunny day speaking of eating ice cream cones let s get our technique straight this is important do not bite into your ice cream cone because that s barbaric tilt your head slightly and lick while rotating the cone concentrate on the bottom to catch the drips but don t let the top get too top heavy keeping the scoop of ice cream even is important why well because i m ocd when it comes to eating ice cream cones obviously read more posted by amanda k at 10 07 pm 0 comments email this blogthis share to x share to facebook share to pinterest labels food and drink thursday june 19 2014 honeydew and coconut popsicles there was a time when my dad went through a major otter pops phase on dreary weekends i remember him eating them like popcorn during movies of course i joined in occasionally reaching mostly for the purple or red flavors the best part was when the pop had melted a bit and you got to suck the sugary goodness out of the plastic tube ah simple pleasures read more posted by amanda k at 7 30 am 2 comments email this blogthis share to x share to facebook share to pinterest labels food and drink older posts home subscribe to posts atom july 1 december 1 september 3 july 2 june 4 may 1 april 3 march 6 february 8 january 4 december 6 november 10 october 10 september 12 august 16 july 22 june 18 may 18 april 12 march 19 february 18 january 12 december 7 november 4 october 9 september 10 august 16 july 17 june 16 may 8 april 9 march 14 february 11 january 15 december 15 november 18 october 13 september 10 august 4 2011 2015 amanda kerzman all rights reserved powered by blogger