Blueberry And White Chocolate Squares Food

DELICIOUS BLUEBERRY SQUARES!

Steps:

• Butter a 7 x 11-inch baking pan.
• Line bottom with a sheet of parchment paper; set aside.
• In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
• Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
• Toss together the berry mixture with the sugar, cornstarch and lemon juice.
• Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
• Top/spread with the blueberry/cornstarch mixture as evenly as you can.
• Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
• Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
• Set oven to 350 degrees.
• Bake for 30-40 minutes, or until the fruit starts to bubble.
• Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
• Delicious!

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. , In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, zest and remaining blueberries. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes.

DOUBLE-BERRY WHITE CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
• In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
• Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

BLUEBERRY CHOCOLATE ENERGY BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Spread the almonds on one half of the baking sheet and the walnuts on the other half.
• Toast for 10-15 minutes, or until lightly browned and fragrant. Let cool 20 minutes before roughly chopping.
• In a food processor or blender, combine the dates, salt, and water, and process until well-combined.
• Transfer the date mixture to a large bowl and add the brown rice cereal, oats, blueberries, cinnamon, and salt. Stir until well-combined. Add the chopped nuts and fold to combine.
• Transfer the mixture to a parchment-lined baking sheet and spread flat with a spatula.
• Cover with plastic wrap and chill in the fridge for 30-45 minutes to set.
• In a large bowl, combine the chocolate and coconut oil, and microwave for 1½ minutes, stirring every 30 seconds, until melted and smooth
• Pour ⅔ of the melted chocolate over the bars and spread evenly. Cover with plastic wrap and freeze for 10 minutes, or until the chocolate is set.
• Invert the bars onto a cutting board and remove the parchment paper. Drizzle the remaining chocolate over the top. Return to the freezer for 10 minutes, until the chocolate is set.
• Cut into 16 bars. Wrap individually in parchment paper and store in the fridge or freezer until ready to eat.
• Enjoy!

WHITE CHOCOLATE CHIP-BLUEBERRY COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BLUEBERRY-WHITE CHOCOLATE TIRAMISU

Steps:

• Melt in double boiler white chocolate and 1/4 C heavy cream, stirring until smooth; cool completely.
• In a large mixer bowl, beat cream cheese until fluffy.
• Stir in melted white morsels mixture.
• In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
• Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides inches.
• Arrange half of remaining lady fingers on bottom of pan.
• In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
• Cover with half the cream cheese filling.
• Cover with 1/2 of the blueberrries.
• Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
• Top with the remaining blueberries; arranged attractively on top.
• Cover; refrigerate overnight.
• Remove side of pan before serving.