Raspberry Crumble Bars

Raspberry Crumble Bars | RevamperateRaspberry Crumble Bars | Revamperate

Happy Monday! Can you believe March is almost over? It’s really true what people say – time flies by as you get older, and I’m not even that old. I’m really excited that at the end of this week I’ll be going to Craftcation in Ventura! Craftcation is a four-day makers conference with craft and business workshops for bloggers and shop owners, and this is my first time attending. Seriously so excited. I’ve been counting down to this for two months, and it’s finally here! I’m hoping to meet more people like me since I don’t personally know any other bloggers, and as you can image, my boyfriend and coworkers get kind of sick of hearing about blogging. Wow, I feel like a grown up, going to conferences and stuff…ok, now let’s talk about raspberries.

I love that it’s spring now and I can finally make fruit-based treats without paying for overpriced, subpar fruit. Hence, I’ll making lots of fruity things in the coming spring months! You can make these raspberry crumble bars really easily with pre-made pie filling, or you can go the non-lazy route and actually make the raspberry filling yourself with real raspberries. I’m a big fan of the “semi-homemade” dishes with pre-made items like pie filling or cake box mix. Why not make it easy sometimes, right?

Raspberry Crumble Bars | Revamperate

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp baking powder
  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup raspberry pie filling

First, cream together the butter and sugars until creamy. Beat in the egg and mix until well-combined. Mix in the flour, baking powder and salt. The dough will be soft and crumbly and may become hard to mix. If so, you can massage the remaining flour in with your hands.

Lay wax paper in a rectangular baking pan and press half of the dough into the pan. Use your hands or a spatula to press the dough down and into the corners, and try to make it as flat as you can. Spread the raspberry pie filling over the shortbread crust. Crumble the remaining dough over the top of the raspberry filling and bake on 350 degrees for about 40-48 minutes until the top becomes golden brown.

Raspberry Crumble Bars | Revamperate
Let the bars cool for about 10 minutes before pulling the wax paper out of the pan. Cut the bars with a sharp knife and serve alongside some pink lemonade for a sweet spring treat. So happy it’s finally spring! Enjoy!

Valentine’s Day: Nutella Brownies

Valentine's Day: Nutella Brownies | Revamperate Valentine's Day: Nutella Brownies | Revamperate
For all the Nutella lovers out there, this one is for you. I missed Nutella Day by four days…I’m very disappointed, but I was close. It was on February 5th, btw. Good to know for next year!

Anyway, these Nutella brownies are in honor of Valentine’s Day because I’ve had this adorable heart-shaped silicone baking mold I’ve been dying to use, and nothing sounded more perfect than brownies made with Nutella baked in. To make them even more Valentine’s Day-ish, I drizzled them in pink candy melts, and they were so delicious I ate most of them by myself.

Because I used a silicone pan and had to pop the brownies out, I justified eating half the batch by mercifully eating the ones I destroyed trying to get out of the mold. Totally justifiable if you ask me. By the way, I highly recommend these Nutella brownies still warm and with a scoop of vanilla ice cream on top. Yum! Ok, moving on….

Valentine's Day: Nutella Brownies | Revamperate
Ingredients (makes 10-12 brownies):

  • 1/3 cup Nutella
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg + 1 egg white
  • 1/4 cup cocoa powder
  • 1/2 tsp espresso powder
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup flour
  • 1/2 cup chocolate chips
  • Pink candy melts (optional)

Melt the butter in a small saucepan on the stove on low-medium heat. Whisk in half the chocolate chips and stir until melted. Stir in the sugar and Nutella, and remove from heat.

Pour the mixture into a mixing bowl and let cool. Beat in cocoa powder, eggs, salt, and baking powder. In a small bowl, combine the vanilla and espresso powder to make a paste and then mix it into the rest of the batter. Mixing it together separately helps prevent the powder from changing the texture (just a precaution on my part, really). Once everything else is well-mixed, stir the flour in with a spatula along with the remaining chocolate chips and mix until you can still see a small amount of white – you never want to overmix brownies.

Valentine's Day: Nutella Brownies | Revamperate
Valentine's Day: Nutella Brownies | Revamperate
Move the brownies to a greased pan/mold and bake on 350 degrees for 28-30 minutes, depending on the pan you use. I used this heart silicone mold, so they baked faster than they probably would have in a standard 9×13 or something.

Take them out and let them cool before removing from the pan. Once removed, I drizzled them in candy melts for a pop of color and made sure to eat like three or four while they were still warm…no judging here. Enjoy and happy Valentine’s Day!

Lemon Curd Bars

Lemon Curd Bars | Revamperate
Life is getting crazy around here. Like, really crazy. We have a huge event for work in three weeks, and it’s consuming my life on a daily basis now. Sadly, Revamperate is forced to take a backseat, but I’m trying to provide as much content as I can in the little free time I have, even if it’s totally off schedule. The organizer in me is horrified.

Lemon Curd Bars | Revamperate
Lemon Curd Bars | Revamperate

That being said, Andrew’s mom gave me some lemon curd a while back when we visited for Thanksgiving, and it was about time I used it for something. Hence, lemon curd bars! I love lemon bars. I love citrusy things. And I love them even more when they’re sprinkled with powdered sugar. These lemon curd bars are exceptionally easy because they use jarred lemon curd, essentially leaving out the need to make lemon filling from scratch. Why not make it easy on yourself, right?

Ingredients (makes 12-14 lemon curd bars):

  • 1/2 cup butter, soft
  • 1/2 cup sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp vanilla
  • 1.4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups flour
  • 2 10oz jars of lemon curd
  • powdered sugar for topping

Beat the softened butter with a paddle attachment, and mix in the sugar. Add the lemon and vanilla. Then mix in the flour, salt and baking soda until the mixture is light and crumbly. Pour the crumbs into a 9 x 13 pan and press down with your hands or a spatula until the bottom layer is as flat as you can get it. Bake on 350 degrees for about 5 minutes to set the crust.

Lemon Curd Bars | Revamperate
Lemon Curd Bars | Revamperate
Pour the lemon curd over the freshly baked crust (it’s ok that it’s still hot), using a spoon to spread it evenly. Bake for another 25-30 minutes until the lemon filling begins to brown lightly on the top and jiggles slightly – it’s similar to baking cheesecake or making jello.The top will still be quite sticky and smooth.

Let cool and then sprinkle powdered sugar over the top with a sifter before serving. Store in the fridge and pass them around like it’s mid-summer. Enjoy!