Lemon-Blueberry Cheesecake Bars

You know I'm behind on my blogging when I'm doing a post on something I made about 6 weeks ago... Yikes. My goal is to be a blogging fiend today, so that I can get some seasonal goodies to you while they're actually in season!

Enter: some decadent cheesecake bars featuring fresh blueberries! I made these for my co-workers on my last day at the DA's office this summer, and just writing this is making me nostalgic thinking about all the passionate and kooky people I worked with there, and all the good fun we had fighting crime. So, here's to you! And here's to everyone else that wants to make a delicious summery treat for a special occasion, or as a "thank you" to someone you appreciate.

One thing I love about this recipe is that they are bars, instead of a full cheesecake. Bars are much easier if you're entertaining, or giving as multiple gifts. Also, they are a lot less finnicky than an actual cheesecake, and will come out beautifully without worrying about cracking, and other such cheesecake woes. This recipe is also special because it is a slightly different take on a traditional cheesecake. I saw Anne Burrell (on Food Network) make a Goat Cheese-Cheesecake, and I couldn't get the idea out of my mind, so I decided to incorporate it into these bars. And I'm very glad I did! The goat cheese adds more tangy-ness, and a little extra "hmmmm..." to the cream cheese. Then, for another layer of flavor, I made a spiced graham cracker crust. You can do a normal graham cracker crust, but the spices in this crust give the bars a whole other level of warmth and personality.

I hope you try this out, and share with the cheesecake enthusiasts in your life!

"Sinner" Bark (Chocolate, Whiskey-Marshmallow Cream, Caramel, & Candied Bacon)

What says holiday cheer like bacon and whiskey? Well, I can't think of much else. That's why I'm spreading the love to all my friends and family this Christmas, with this decadent, and sinful, bark -- and you should too!

For those of you who haven't had bacon with chocolate, or bacon with caramel, or bacon with *see ingredients below*, you are missing out. Believe it or not, bacon is a fantastic complement to dessert. The salty/savoriness helps something sweet from becoming the dreaded sickly-sweet, and instead creates a rich, well-balanced bite.

What is really special about this bark is the addition of the whiskey in the marshmallow layer. And yes, you can actually taste the whiskey. When you are done chewing, the whiskey is the last flavor to come through at the end -- it sneaks up on you, and then lingers on your palate -- truly the warmest, and most welcome, surprise.

Seven Layer Bars

This is my most coveted holiday treat. I have been making these bars every year since I was about 16. And every year, my family gorges on them. At this point, they would probably riot if I didn't bake them. I think these may be somewhat of an acquired, or maybe just for just particular, tastes. Some people aren't a huge fan of them, but the people who are, are seriously obsessed (they are very sweet, and very addictive).

And my favorite thing is that these bars are the SIMPLEST thing I bake, and are a nice break from some of my more complicated baking ambitions. Literally all you do is layer, and bake the ingredients, and voila -- holiday magic. Hope you, and your family, enjoy!

Zesty Lemon Bars

Ingredients (Crust)
* 1/2 pound unsalted butter, room temp
* 1/2 cup granulated sugar
* 2 cups flour
* Pinch salt

Ingredients (Filling)
* 6 eggs, room temp
* 3 cups granulated sugar
* 1/2 - 1 tablespoon lemon zest, depending how zesty you like your treats (note: don't get any of the white part when zesting--it is very bitter!)
* 1 cup lemon juice, freshly squeezed (about 6-7 lemons, depending on size)
* 1 cup flour
* Powdered sugar, for sprinkling

Crust Directions
* Cream the butter and sugar together with an electric mixer until light and fluffy.
* Combine the flour and salt in a large bowl, and add the butter/sugar mixture on low until just combined.
* Gather the dough into a ball.
* Press the dough into a greased 9" X 13" pan. Build the dough up up along the edges higher than the center of the pan, about 1/2 inch up the pan.
* Chill the dough for 30 minutes in refrigerator.
* Bake the crust for 15 minutes or so, until light golden brown.
* Let the crust cool completely on a wire rack.

Filling Instructions
* Whisk together the eggs and sugar. Then, mix in the rest of the ingredients until combined (don't over beat the eggs).
* Pour the mixture over the crust.
* Bake for 30-35 minutes.
* Let the lemon bars cool completely to room temperature before cutting and serving.
* Cut into triangles or squares, sprinkle with powdered sugar, and voila!

Recipe adapted from here.

~ Hope you enjoy these super fresh and tangy treats!