Sour Cream & Coconut Milk Berry Crumble Bars {Guest Post-Running with the Devil(ed) Eggs}

Today I have a special treat for you in more ways than one. Katrin from Running with the Devil(ed) Eggs is back here at CEK and this time she brought these amazing Sour Cream & Coconut Milk Berry Crumble Bars. She's been very busy since her first appearance last summer including getting married and is currently expecting a child in about 9 weeks.  It's always such a pleasure to have you here...take it away Katrin! 

Holy heck batman, I sat down and decided it was HIGH time to create a dessert.  And there was success! We don't generally keep dessert on hand on a reoccurring basis do you?

Growing up we didn't have meals that were followed by some sort of treat unless I was at my Omi and Opa's house and nine times out of ten it was ice cream - guess that's where my love of it came from! If its in the house it gets eaten, and I like to fill us up with goodness (i.e. veggies, proteins) not bad for you goodness.

BUT every now and then my sweet tooth kicks in (actually it never goes away) and there is a desperate need to have something to curb my cravings.  Sometimes rifling through the baking cupboard to find a handful of chocolate chips just doesn't cut it!  Don't tell me you've never done that.....marshmallows?  Never mind.

Confession: I've never actually made a crumb bar before - eaten em, yes. The ones I have had were boring, flat tasting. However I saw a photo of some sour cream crumb bars on Pinterest from Crunchy Creamy Sweet which looked like they would have a depth and decided I could enhance this recipe to my own tastes (or rather what I had in my cupboard). 

My creation turned out awesome!  Just the right combination of textures and flavors, really proud of how they turned out first go - I mean sometimes when you start messing with ingredients and proportions when it comes to baking the first 6 rounds turn out to be a failure, not the case here.

Want some?

Sour Cream & Coconut Milk Berry Crumble Bars

Ingredients

For the Crust & Topping

• 1 tbsp. ginger
• 1/3 c. shredded coconut
• 4 tbsp. slivered almonds
• 1 1/2 c. flour
• 1/2 c. brown sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. butter, melted and cooled

For the Filling

• 1/2 c. sour cream
• 1/3 c. coconut milk
• 1 tbsp. cornstarch
• 2/3 c. sugar
• 1 tbsp. flour
• 3 tbsp. coconut
• 1 tsp. vanilla
• 1 c. blueberries (approx.)
• 1 c. blackberries (approx.)

Directions

For the Crust & Topping

1. Prepare your 8x8 inch baking pan by buttering the sides and bottom and then adding parchment so that it over hangs slightly for easy removal later.
2. Pre heat oven to 350F.
3. In a bowl, combine all of the ingredients up to the butter.  Stir to combine and then add your butter until it is crumbly.  Reserve about 1/2 a cup *maybe slightly more*.
4. Press the mixture into your prepared pan and set aside while you prepare your filling.

For the Filling  All you need is a bowl and a whisk!  No need for anything fancy this time :)

1. Start by adding your cornstarch to your coconut milk and whisk to incorporate.  Then add the rest of the ingredients(except berries) and stir.
2. Simply pour the mixture over the layer of crust, top with your berries and then the rest of the crumble/crust mixture.
3. Bake about 30 - 35 minutes or until top is lightly browned and filling is set. Let cool completely. 
4. You can cut them with a knife at this point (wiping it clean after every cut) OR you could toss in the fridge for  15-20 minutes then slice.

I'm with you Katrin...sometimes the chocolate chips don't cut it and I can't wait to try this recipe. Thanks again for sharing this with us today! 

Run (don't walk!) over to Katrin's blog, Running with the Devil(ed) Eggs or you can follow her on Facebook or Twitter! 

Avocado Quinoa Salad-Guest Blogger at Cupcakes and Kale Chips

Today, I'm a happy to be helping out my fellow foodie friend and Jersey Girl Brianne from Cupcakes and Kale Chips while she is on maternity leave with her new baby boy Peyton. 

Please visit her page to see my recipe for this Avocado Quinoa Salad along with a quick tip I learned on how to cut grape (or cherry) tomatoes in half more efficiently. 

Curious yet? 

Head on over and be prepared to stay a while!

Brianne is a Chemical Engineer turned stay-at-home mom/wannabe pastry chef/wedding planner with a meticulous, perfectionist nature. Not only does she have a new baby, she also has a toddler, a wheat allergy, and high cholesterol. On her blog, Cupcakes and Kale Chips, you'll find recipes, thoughts, party ideas and mommy moments.  

You can find her on Facebook, Twitter, Pinterest and Instagram! 

Chocolate Chip Cranberry Oat Muffins (Guest Post-Chocolate, Chocolate and More)

Today, I'm excited to have Joan Hayes from Chocolate, Chocolate and More back here at Carrie's Experimental Kitchen as a Guest Blogger. I've known Joan for quite some time now through our foodie world and she is such an amazing person, besides being one of the most talented bakers I have had the pleasure to get to know. Last July, she sparked a ton of interest with her recipe for Cinnamon Swirl Bread (which my family LOVES!) and today she is going to share her recipe for these Chocolate Chip Cranberry Oat Muffins.  Do you see the drool running down my face???!!!

Take it away Joan!

Hi all, I'm Joan and I blog over at Chocolate Chocolate and more. I live in small town Georgia and love being able to stay at home, volunteer at my children's schools and have dinner on the table most nights for us to all sit down and review our days together. It's getting a little harder each year as the kids get older and have more activities dragging them in different directions but dinner is still a special time in our house and for that I'm thankful.

I'm so happy to be guest posting for Carrie. She was one of my very first bloggy friends and has always been so supportive of everyone she comes in contact with. I love all her recipes and her cookbook is amazing. I was thrilled when Carrie sent me my copy and I've got so many pages dog-eared with recipes I want to try.

I'm mainly a sweets maker, although I also love making breads. There's just something about kneading dough by hand that I find therapeutic.  As you can tell by the name of my blog, I do have a special affection for chocolate. If I could live off of chocolate alone, I think I would. Sadly I can't and there are so many other wonderful treats out there to bake up. Variety is the spice of life right?

Muffins are one of our favorite breakfast foods. Since I'm not a morning person, I love that I can make muffins, pop them in the freezer and then the kids can grab one or two before school. Just put them in the microwave for about 30-45 seconds and it's just like they came out of the oven.

Chocolate Chip Cranberry Oat Muffins

1 1/4 cup flour
1 cup quick oatmeal
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1/2 cup oil (I used vegetable)
3/4 cup dried cranberries
3/4 cup bittersweet chocolate chips

Directions:
1. Combine flour, oatmeal, sugar, baking powder and salt in a medium bowl.
2. In a separate bowl, beat egg and add buttermilk and oil, beat again to combine. Stir in buttermilk mixture to dry ingredients until completely moist.
3. Fold in chocolate and cranberries.
4. Spoon into 12 paper lined muffin tins and bake in a 400 degree oven for about 20 minutes, just until tops begin to golden.
5. Remove from oven and let rest for 5 minutes. Serve warm or store in airtight container once completely cooled.

*Nutritional Information per Muffin: Calories 302, Carbs 43.7g, Fat 13.9g, Protein 3.1g, Fiber 2.4g, Sugar 27.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

You can find me on Facebook, Pinterest, Twitter and Google +

Thank you for another incredible recipe Joan! My kids are literally looking over my shoulder begging me to get up from this computer and make them...NOW! :)

If you like what you saw here today, she has plenty more where that came from! Please visit her website or head over to VoiceBoks, where Joan was nominated for one of the Top 10 Food Blogs and cast your vote!

Enjoy!

Seafood Frenzy Friday (Week 50) & Giveaway Winner

Welcome to Week 50 of Seafood Frenzy; which allows me to showcase seafood recipes from other bloggers, since I don't eat seafood myself and rarely prepare it.  In these posts, I share the name of the blog, an image of the recipe and a link to the author's original post. I also write a comment on each person's blog with a link back to this post letting them know that I shared their recipe, as that is also the right thing to do. Plus, it's just nice to hear when someone appreciates your work and is willing to share it with others. I will also share these posts on Facebook, Twitter, Google+ and Pinterest. 

I hope you enjoyed this past weeks' recipe selections including my version of Warren Caterson's Sauteed Chicken with Soy Sauce & Lemon and Sauteed Red Potatoes, Low Fat Blueberry Muffins, Hearty Beef Noodle Soup, and yesterday's recipe for Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil. Comment below or let me know if there was a recent recipe you tried at home. I'd love to hear how your family enjoyed it! 

Thank you all for entering the Giveaway and CONGRATULATIONS to TOM G., who was winner of the Table for Cookbook! I hope you like it as much as I do. 

Before we begin with today's ten new seafood recipes, I am happy to introduce to you Gabriela Sneider from the Santa Barbara Fish Market who is going to share some information about sustainable seafood. Take it away Gabriela and thanks for a great article! 

“Sustainable Seafood Diet is the Key to Success”

Often times, college students feel under the weather and lacking energy due to the high levels of stress faced on a daily basis. Is it because their diet is missing key elements for a nutrient balanced diet? Nowadays, college students are in desperate need to obtain more energy in order to perform better in school and maximize their efficiency level. Energy drinks and caffeine are not the way to go, but a healthy sustainable seafood diet will definitely do the trick! Choosing to eat sustainable seafood not only gives you health benefits, but it protects our precious environment and ecosystems. Often times, we don’t have a clue of what we are feeding our bodies, but it is important to take a second and reflect on the after effects caused by certain foods; some of which can be beneficial! Eating a balanced diet and living a healthy lifestyle is the ultimate goal, here are a few ways that eating scallops can help lead you to that improved way of life.

Scallops are incredibly high in nutrient content including vital minerals such as, magnesium, selenium, and potassium. These minerals act in a way, which prevent and protect our bodies from harmful conditions.

5 Top Health Benefits of Eating Scallops

• It is a great source of vitamin B12
• Incorporating scallops into  your diet 2-3 times a month may prevent ischemic stroke
• They are rich in fatty acids (omega-3), which help reduce inflammation throughout the body
• They are extremely high in protein
• Eating scallops can protect against many serious conditions such as cardiovascular disease and hypertension

How to Prepare Scallops

• You have to be careful when cooking scallops because you don’t want to overdo it! Too much heat will cause the scallops to become tough and rubbery. Setting an alarm would be a great way to avoid this issue. 
• Broil scallops in the oven, add a hint of olive oil and serve them on a skewer
• Sear scallops in butter and oil while adding a few spices like paprika, cayenne, or nutmeg
• Make a delicious lemon sauce to pour over the yummy scallops
• Add salt and pepper before serving

About the Author:
Gabriela Sneider is a business development associate for Santa Barbara Fish Market where you can support our local fishermen and buy fresh seafood online or buy fresh fish online.

And now onto today's seafood roundup...

After Gabriela's article, I thought I'd find some other ways to prepare scallops for you this week. I hope you enjoy this weeks' selections and thank you to today's bloggers for allowing me to share their creations. Click on the name of the recipe below the image to be taken to the author's original post. 

Zen Can Cook

Scallops in Black Tie

Fort Mill SC Living

Scallops with Sweet Potato and Pecan Orzo

Magnolia Days

Scallops Hong Kong Style

Skinnytaste

Angel Hair Pasta with Scallops and Tomatoes

An Uneducated Palate

Coquilles St. Jacques

Cuts Everyday

Pan Seared Scallops with Bacony Quinoa

Healthy. Delicious.

Seafood Chowder in a Bread Bowl 

Art and the Kitchen

Carbonara with Pan Seared Scallops

Trissalicious

Easy Spicy Scallops

Olives for Dinner

Vegan Scallops in a White Wine Cream Sauce over Pasta

Portobello Mushroom, Zucchini and Sage Risotto-Guest Blogger at A Culinary Journey with Chef Dennis

Today I'm honored to be a Guest Blogger at A Culinary Journey with Chef Dennis where I shared my newest recipe for this Portobello Mushroom, Zucchini and Sage Risotto. 

I love risotto and realized that I hadn't made one in a while and this one was certainly worth the wait! This dish was deliciously creamy, not overly rich and contained many of my favorite flavors all in one. Head on over to check out the recipe and be prepared to stay awhile because Chef Dennis has so many AMAZING recipes of his own, just tell him I sent you! 

And now a little bit about my gracious host...

Chef Dennis, as he's known both at work and across the blogsphere, is an Executive Chef, Culinary Instructor, Recipe Developer and an Award Winning Food Blogger and Photographer and all around nice guy. I'm sure you've seen some of his work here on my weekly Seafood Frenzy Friday segments as I've shared several of his delectable seafood dishes throughout the year. But what you might not know is that he's also been one of the driving forces behind Google+, the G+ Food Bloggers Community and Hangouts with topics that range from How to Bake with King Arthur Flour to Food Photography to How to Work with Brands. 

If you haven't signed up for Google+ yet, run don't walk! It's very user friendly, well that is if you take the time to view helpful videos like this one called How to Use Google+-Circles, Posting Etiquette and Food Bloggers. 

Even if you're not a blogger, Google+ is the "up and coming" site for social media. Think Facebook with Skype, Instagram and Twitter combined. I've learned so much in a short period of time, it's just finding the right balance of time in my day to really hone in on all of G+'s capabilities. You can find us both on G+ as +Carrie Farias and +Chef Dennis Littley. Stop by to say hello and sign up for G+ if you haven't already to see what all the fun is about! 

Triple Chocolate Cheesecake (Guest Post-That Skinny Chick Can Bake)

Happy Valentine's Day! Today I'll be flying the friendly skies with the hubby to go see Rachael perform in the National Cheerleading Competition in Atlanta this weekend. I didn't want to leave you all empty handed so I have entrusted my foodie friend Liz Berg from That Skinny Chick Bake to help me out today and boy, let me tell you she never disappoints. In her blog she not only shares delectable desserts, but mouth watering savory meals as well and I'm honored to have her here with us today. 

Without further ado, I give you Liz from That Skinny Chick Can Bake!

It’s my honor to be guest posting for my foodie friend, Carrie, today. She and I met on Foodbuzz and continue to keep in touch via Google+. When she asked me to share something on Valentine’s Day, I immediately decided it MUST be chocolate. Triple chocolate, in fact. I belong to a volunteer organization that raises funds for our county hospital...and we do this by putting on an annual Decorators' Show House. Local interior decorators and landscapers work their magic on a stately home, and then it is open to the public for two weeks in the spring. In late January, our members spend an evening touring the undecorated house while enjoying nibbles for dinner. 

Crazy me volunteered to bring in something chocolate to serve 75! This cheesecake was one of 3 desserts I made. Thank goodness hubby Bill was invited to this party...I would be in deep trouble taking all this chocolate goodness out of the house without letting him have a taste. 

Since the desserts were supposed to be finger food, I cut the cheesecake into squares and placed them into paper cupcake liners with a fork…and it was the first of all the donated desserts to disappear. More than one guest came up to me, swooning…such a boost to the ego when one of your baked goods garners such rave reviews. And an excellent endorsement of this recipe! This dessert starts with a thick chocolate cookie crust, followed by a chocolate cheesecake using both cream cheese and sour cream, and finally a rich chocolate ganache topping. 

Here are a few tips I’ve learned from making 

cheesecakes over the years:

1. Have your cream cheese, sour cream, and eggs at room temperature. This will allow for a smoother cheesecake and easier blending. 

2. Do not overmix your cheesecake batter. Using a paddle attachment will prevent unwanted air from being whipped into batter. Mix in eggs till just incorporated. 

3. Bake your cheesecake in a water bath or bain marie. This keeps an even baking temperature and minimizes cracking.

4. Make sure to wrap your springform pan with a double layer of foil to prevent any water seepage from the bain marie. 

5. Do not open the door of the oven till near the end of the baking time. 

6. Cool the cheesecake slowly.

7. Take the cheesecake out of the fridge about ½ hour before serving to take the chill off.

Triple Chocolate Cheesecake

Adapted from Bon Appetit

To make crust:

1 9-ounce box chocolate wafer cookies (I used Nabisco Famous Wafers), crushed

6 tablespoons (3/4 stick) butter, melted

2 tablespoons sugar

For filling:

1 1/2 cups whipping cream

1 teaspoon instant coffee powder

12 ounces semisweet chocolate, chopped

2 8-ounce packages cream cheese, at room temperature

3/4 cup sugar

1 tablespoon cornstarch

1 cup sour cream, at room temperature

2 teaspoons vanilla

3 large eggs, at room temperature

For ganache:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

Directions:

1. Preheat oven to 350°. Wrap a 9-inch springform pan with a double layer of aluminum foil. Spray bottom of pan with non-stick cooking spray. Set aside.

2. Mix cookie crumbs, sugar and melted butter till combined. Pat into bottom of prepared pan and refrigerate while preparing filling.

3. Combine cream and coffee powder in microwave safe bowl or large Pyrex measuring cup. Microwave cream till just shy of boiling. Stir to mix in coffee, and then add the 12 ounces of chopped chocolate. Let sit a few minutes till chocolate melts. Whisk till smooth. Set aside for about 10 minutes to cool.

 4. Using stand mixer with paddle attachment, mix cream cheese and sugar till blended. Add cornstarch and mix. Beat in sour cream and vanilla. Add eggs one at a time, mixing till just blended.

5. Whisk about 1 cup of the cream cheese mixture into chocolate, then add chocolate back into the remaining cream cheese mixture. Mix until just combined, stopping and scraping bowl a couple times to ensure chocolate is well incorporated.

6. Pour mixture into crust. Place the pan into a large roaster and add enough hot water to come halfway up the sides of the springform pan. Bake till cheesecake is slightly set and puffed around the perimeter. Turn off oven and do not remove cheesecake for 45 minutes. After that resting time, remove pan to cooling rack…remove foil when cool enough to handle. Let cool to room temperature, then cover and chill overnight.

7. To make ganache, microwave cream till it almost boils. Add chopped chocolate and let rest a couple minutes. Whisk till smooth. Pour over top of chilled cheesecake and spread evenly with off –set spatula. Chill at least 2 hours before serving.

8. To serve, remove sides of springform pan and place cheesecake on serving plate. If you have a large spatula, you may want to remove cake from bottom of springform pan.

Serve with berries and whipped cream if desired. Serves 12-16.

Thanks so much, Carrie! And Happy Valentine’s Day, everyone!

Thank you once again Liz for being a guest today and for sharing this delicious recipe and those wonderful tips!  You can find Liz on her site That Skinny Chick Can Bake, Facebook, Twitter, Pinterest, and Google+. 

Have a Happy Valentine's Day!