Sundays with Joy x2 and New Recipe

I have been a little behind on my Sundays with Joy recipes, but I am all caught up now.  Last week, we had to make zucchini and potato pancakes.  They were extremely easy to make and tasted awesome!  I didn’t do this, but they would taste great with sour cream.

Zucchini and Potato Pancakes

One thing I always have a difficult time with is cooking on the stove top. I never know how to put the heat, so I tend to undercook or overcook food. Who doesn’t like mushy pancakes for breakfast? So this is how I had to make the zucchini and potato pancakes and like I said, very easy to make other than filling the entire house with smoke and setting all of the alarms off. And of course it was a very hot day and all the windows were closed because of the air conditioner. Oh well 🙂

This past week the recipe we had to make was Espresso Granita with Sweet Lemon Cream.  This is an extremely simple recipe.  I couldn’t find espresso at the grocery store so I just made strong coffee.  I had never tried or even heard of granita.  It reminds me of a slushy.  I don’t know if it’s because I didn’t use espresso, but I liked the cream more than anything.  For the cream, you just rub lemon zest into sugar and whip it with heavy cream.  It would definitely taste great on a fruit pie.

Espresso Granita with Sweet Lemon Cream

All of the recipes for Sundays with Joy can be found in the cookbook Joy the Baker and be sure to check out the blog too!

Now for the “new” recipe.  This past Christmas, I made an awesome dessert called White Chocolate Cranberry Blondies.  You can find the original recipe here.  So I was thinking that I could somehow adjust this recipe to use the blueberries I have from when I went picking a couple of weeks ago.  I made White Chocolate Chip Blueberry Bars.  Overall, I think they came out pretty good.  There are some things I need to figure out and change in the recipe, but I am on to something.  Matt said they taste like blueberry pancakes.  That’s not a bad thing.

                   

Everything is looking good.  But once I try to take them out of the pan, I run into problems.  It all started to break apart and certain parts were really gooey.  I don’t know if it didn’t cook all the way through or if it was really gooey because of the blueberries breaking apart when they cooked.

I was able to save a few pieces that weren’t gooey and stayed together pretty well.  The rest, not so much.

To go with the bars, I made a blueberry white chocolate cream cheese icing.

Ingredients (adapted from Taste of Home’s White Chocolate Cranberry Blondies):

¾ cup butter, cubed

1 ½ cups packed light brown sugar

2 eggs

¾ teaspoon vanilla extract

2 ¼ cups all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup fresh blueberries (or frozen, thawed)

6 ounces white chocolate chips

Set oven to 350 degrees.

Grease a 13 x 9 baking dish.

Melt butter in the microwave and mix in brown sugar.  Allow to cool to room temperature in a large blow.  Beat in eggs and vanilla.

Combine flour, baking powder, and salt.  Gradually add to butter mixture.  Stir in the blueberries and white chocolate chips.  Batter is thick.

Bake for about 20  minutes or until toothpick inserted comes out clean.  Allow to cool on a cooling rack.

Icing Ingredients

8 ounces cream cheese, softened

½ cup blueberries, pureed

1 ½ – 2 cups confectioners’ sugar

1 teaspoon vanilla

3 ounces white chocolate chips, melted

With a mixer, cream the cream cheese.  On low, mix in the blueberry puree.  Add the vanilla.  Slowly add the confectioners’ sugar.  Stir in the melted white chocolate chips.  Spread onto the bars.

This is a recipe I will be revisiting.  However, I think it came out pretty good for my first adaption.  Any suggestions on what I can do differently???

If you make either one, let me know how it comes out!