Tag Archives: almond

Raspberry Jam Crumb Bars

Last week I got the strong urge to bake lemon bars. I honestly can’t tell you why…I’ve never made lemon bars, and I’m about 95% sure that I’ve never actually had one either. Yet I had the very strong desire to make some!

Raspberry Jam Crumb Bars | Life, Love, and Cupcakes

So Friday I made the trip to Target to grab some lemons…about an hour of Target wandering later I had pretty much forgotten about the lemon bars and found myself buying some yoga pants, peppermint chapstick, and a jar of raspberry preserves to make these jam bars. I should have known better than to think I could go to Target and actually leave with the items I intended to buy!

Raspberry Jam Crumb Bars | Life, Love, and Cupcakes

Nothing against lemon bars, but I’m SO glad I went with these! The raspberry flavor really shines and I LOVE the crumbly texture of the base and top which are similar to almond shortbread. If you had some caramel just laying around I think that would be amazing in place of the jam…maybe even with some chocolate 😉

Raspberry Jam Crumb Bars
Author: Life, Love, and Cupcakes
Ingredients
  • 3/4 cubs unsalted butter, chilled, cut into pieces
  • 1 cup (7oz) almonds, finely ground
  • 1 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 ts salt
  • 3/4 – 1 cup jam of choice
Instructions
  1. Preheat oven to 350. Spray an 11 x 7 inch baking dish and line with parchment paper. Set aside.
  2. In a large bowl, whisk together the ground almonds, flour, sugar, and salt. Cut in the butter with a pastry blender until the mixtures resembles coarse crumbs.
  3. Press half the crumb mixture into prepared baking sheet. Cover with a sheet of parchment paper and use a large spoon or spatula to press dough evenly into pan. Make sure the dough is firmly packed with no holes or cracks.
  4. Bake for 15 to 20 minutes, rotating halfway through, until lightly golden. Transfer to a wire rack and cool completely.
  5. Spread the jam over cooled crust and scatter with remaining crumb mixture.
  6. Bake, rotating pan halfway through, until the topping begins to turn light golden brown, approximately 20 minutes.
  7. Transfer to wire rack to cool completely before lifting out of baking dish and slicing.
  8. Bars are best served at room temperature.
Notes
Recipe from Martha Stewart’s Baking Handbook

 

 

Cranberry Almond Granola

I have tried many different granola recipes and techniques over the year. Most of them are quite tasty, but never quite what I’m looking for. I’m happy to say I’ve FINALLY found a recipe that I really love!

Cranberry Almond Granola | Life, Love, and Cupcakes
We really like the Back To Nature Cranberry Pecan Granola and usually would stock up when Publix has it BOGO, but now we don’t have to because this is wayyyy better. Plus it’s totally customizable! Use whatever nuts and dried fruits you’ve got on hand! I think it would be amazing with dried cherries and walnuts, and of course you can sub out the juice for whatever you’ve got on hand. Just be mindful of the amount of sugar or you’re looking at a dessert granola rather than breakfast!

Cranberry Almond Granola | Life, Love, and Cupcakes

Do you have a favorite granola recipe, or do you usually just stick with store bought?

Cranberry Almond Granola
Author: Life, Love, and Cupcakes
Ingredients
  • 1/3 cup maple agave syrup
  • 1/3 cup packed brown sugar
  • 1/2 cup unsweetened cranberry juice
  • 1 tb almond butter
  • 1 1/2 ts ground cinnamon
  • 2 cups old fashioned rolled oats
  • 1/2 cup chopped roasted and salted almonds
  • 1/4 ts fine sea salt
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray and set aside.
  2. In a small saucepan, combine the agave, brown sugar, cranberry juice, almond butter, and cinnamon. Cook over medium heat until the sugar is completely dissolved.
  3. In a large bowl, combine the oats, almonds and salt.
  4. Pour the syrup mixture over the oats and combine well. Spread onto the prepared baking sheet and bake for 20 minutes, stirring halfway through.
  5. Remove the baking sheet from the oven and stir in the cranberries. Bake for another 10 to 15 minutes, until the mixture begins to brown.
  6. Allow to cool completely before storing.
Notes
Note: Granola will still be a bit soft when you remove it from the oven, but will get crunchier as it cools.[br][br]Recipe adapter from Giada de Laurentiis