Blueberry Peach Snack Bars

 
 
Ingredients:

For the Crust

1 1/2 cups all purpose flour

3/4 cup coconut sugar

1 teaspoon ground cinnamon

pinch of sea salt

12 tablespoons unsalted butter, cold and cut into cubes

For the Filling

2 large eggs

3/4 cup granulated sugar

1/2 cup plain Greek yogurt

6 tablespoons all purpose flour

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 cups peaches, peeled and diced

1 cup fresh blueberries

For the Topping

1 cup heavy whipping cream

3 tablespoons powdered sugar

2 teaspoons vanilla bean paste
Directions:

For the Crust

Preheat your oven to 350, then line a 9" x 9" baking pan with foil and spray with cooking spray.

In a food processor, pulse together flour, 3/4 cup sugar and pinch of salt.

Add butter and process in short pulses until the dough is in pea-sized crumbles.

Reserve 3/4 cup for the topping and press remaining dough into the bottom of the pan evenly.

Bake 12 to 15 minutes or until lightly golden, then cool 10 minutes on a wire rack.

For the Filling

In a bowl, whisk together eggs, 3/4 cup sugar, Greek yogurt, flour, salt and vanilla.

Stir in fruit, then pour filling evenly over the cooled crust.

Crumble the remaining dough over the top of the filling and bake 45 minutes, or until golden and set.

Cool completely and chill for 30 minutes before serving.

For the Topping

Pour cream into the bowl of a stand mixer fitted with the whisk attachment.

Whip on medium high speed for 1 minute.

Turn off the mixer and add the powdered sugar and vanilla bean paste.

Whip on medium high again until slightly stiff peaks form, about 2 minutes, then serve atop the pie bars. Enjoy!
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Blueberry Peach Snack Bars

 
 
Ingredients:

For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.
Directions:

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

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Baked Carrot Cake Donuts

 
 
Ingredients:

For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.
Directions:

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

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Blueberry Peach Snack Bars

 
 
Ingredients:

For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.
Directions:

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes