What is this!? Fruits and vegetables on a dessert blog?!? That’s right! As long as it tastes good, I don’t discriminate. These blueberry cookie bars are the result of needing something fairly quick and non-chocolate. And despite having some technical difficulties (umm, spilling multiple ingredients EVERYWHERE) these turned out absolutely fabulous and addictive. So deliciously chewy but still a little soft, with a deep, brown sugar buttery taste and pockets of juicy blueberry. (Just fyi, these were amazing the first day and had a definite cookie texture. However, after sitting overnight the blueberries turned the whole thing into a wonderfully moist cake. I’m not complaining either way.)
As for the chickpea salad, I made it tonight for dinner and just had to share. Believe it or not, I LOVE healthy food and if you’re a fan of jalapeno, avocado, roasted almonds or spinach, you will love this recipe from Joy the Baker.
Ok, now for the cookie recipe…
Blueberry Cookie Bars with Cream Cheese Frosting
1 c. (2 sticks) Unsalted Butter, softened
1 c. Brown Sugar, firmly packed
1/2 c. Granulated Sugar
2 Large Eggs
1 T. Pure Vanilla Extract
2 c. AP Flour
1 t. Salt
1 t. Baking Soda
1/4 t. Ground Cinnamon
2 c. Fresh or Frozen Blueberries
Preheat oven to 350 degrees. Generously grease a 9×13 pan.
In the bowl of an electric mixer, beat the butter and sugars on high until fluffy, about 5 minutes.
Meanwhile, in a large bowl whisk together the flour, salt, cinnamon and baking soda and set aside.
Add the eggs, one at a time to the butter/sugar mixture until each is incorporated. Add the vanilla.
Add half the flour mixture and mix until incorporated. Add the remaining flour mixture and beat until just incorporated.
Using a spatula, carefully fold in the blueberries.
Pour into pan and bake for 30 minutes, rotating the pan once during cooking time, until the edges of the cookies are golden brown.
Remove from oven and cool completely. Frost.
Note: I think next time I will 1.5x the recipe just to get a thicker bar and up the cook time for 5 minutes or so.
Cream Cheese Frosting
1/2 c. (1 stick) Unsalted Butter, softened
1/4 c. Crisco
8 oz. Cream Cheese, cold
5 c. Powdered Sugar, sifted
1/2 t. Salt
2 T. Pure Vanilla Extract
Cream butter, shortening and cream cheese on high until smooth. Gradually add in powdered sugar and mix thoroughly for about 3 minutes, until smooth. Add vanilla and salt and thoroughly incorporate.
3 Replies to “Blueberry Cookie Bars and Spicy Chickpea Salad”
I was one of the lucky ones that got to try these. Fabulous!!!!! A wonderful sweet treat.
If this is the same recipe you brought over last week, then I can DEFINITELY say these were moist and amazing. MMMMM!
Nicki, they are the same ones! 🙂