Monday, September 9, 2013
Raspberry Sour Cream Crumb Bars
This past week, we took my son to the Ear, Nose, and Throat doctor. This is the second specialist we have seen now (we saw one while we were living in San Diego). He is almost 2 and a half and has had FIVE double ear infections in the past six months. How unreal is that? The first specialist (in San Diego) decided to rule the first 3 ear infections as one ridiculously long ear infection. The second specialist checked his hearing (which has not been affected) and checked his ears, that had finally cleared up. Both specialist were not ready to pull the trigger and put tubes in. Have any of you dealt with this? Any of your kids had tubes put in? Any advice on dealing with ear infections? It seems that if he has another ear infection, tubes will be the only answer. But so far we have avoided them. (Below is a picture of him at the doctor)
Before I start bringing out all of the pumpkin desserts and fall foods, I figured that I would try to hold onto summer for a little bit longer by making a fruit dessert. I mean it is still supposed to be 80 degrees here this week. If fruit bars and hot weather is not the epitome of summer, I am not sure what is (oh and Big Brother is on ... uh Hello ... That has defined summer for the past 15 years!)
Onto these bars, AH-MAZ-ING!!! I know you might be slightly frightened by the word sour cream in a dessert. Especially when you can see the actual sour cream layer. But fear not, there is plenty of sugar to sweeten that sour cream right up! I brought these bars to our neighbors on all sides of our house. Each one stopped by later that day telling me how this was the best fruit bar that they have ever tasted! And honestly, I think that I agree.
Ingredients for the Crust
1/2 cup butter, melted and cooled to room temperature
1/2 cup light brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Ingredients for the Filling
1 recipe Seedless Raspberry Cake Filling (if you do not want the raspberry flavor too strong, use some water in your 3/4 cup raspberry juice)
1/2 cup sour cream
1/4 cup sugar
1 Tbsp flour
1/2 tsp vanilla extract
Directions for the Crust
1. Preheat oven to 375 degrees. Line an 8x8 pan with parchment paper and spray with cooking spray.
2. Mix all ingredients for the crust in a bowl. The dough will be crumbly, but make sure all of the butter is incorporated.
3. Reserve about 3/4 cup of the crust and press the remaining into the bottom of your 8x8 prepared baking pan.
Directions for the Filling and Assembly
1. Mix together the sour cream, sugar, flour, egg, and vanilla. pour over the crust in the pan.
2. Spoon your Seedless Raspberry Cake Filling over the sour cream and gently swirl the sour cream filling with a knife.
3. Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and cut into squares. Store in the refrigerator for up to 3 days.
Recipe slightly adapted from The Recipe Critic
I couldn't resist ending this post with a picture of my sweet baby girl. I hope her smile finds a way to brighten your Monday as much as it brightens all my days!