I uttered the words “I have an abundance of blueberries” the other day and oh my word….you got on to me.  I promise you not a single blueberry was left unturned or uneaten.  The majority of them found their way into these awe-mazing Blueberry Pecan Crumble Bars.

Mercy.

I called on my most treasured family recipe, Toothacher Bars, then made some simple modifications.  I replaced caramel with a layer of sugared blueberries, and replaced chocolate chips with white chocolate bits.

These gorgeous Georgia blueberries were so sweet and juicy.  Tossed in sugar, corn starch and lime juice (seems odd, didn’t have lemon…lime was perfect) before layering them on top of this glorious oatmeal crumble….oh my!

Pecans, white chocolate bits, and more oatmeal crumble sprinkled generously on top before baking to perfection.  I was committed to calling these bars.  And on Day 1 they were beautiful bars.  By Day 2 the blueberries began to release their delicious juices and when mingled with the oatmeal crumble….well they became a bit more of a crumble than a bar.

Blueberry Pecan Crumble warmed up with a scoop of vanilla ice cream sent us into a crumble rumble.  Oh yeah!

That was before I {Shared the Love} with my inventory team at the office.  They polished off the other 18 servings in no thyme.

Our work family has recently had our heart strings plucked.  My heart is working overtime for three Delaney families. I’m an optimist and feel a positive energy brewing.  Tammy, Sabina and Jan you and your loved ones have an army of support.  Remain strong.  xo Libby

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Blueberry Pecan Crumble Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20

Author Libby with Lemony Thyme

Ingredients

For the crumble…

• 2 cups flour
• 2 cups old fashioned oats
• 1 1/2 cup brown sugar
• 1 1/2 cup butter melted 3 sticks
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt

For the filling…

• 4 cups fresh blueberries
• 1/2 cup white sugar
• 2 Tbl. cornstarch
• juice of a lime
• 1 1/2 cups chopped pecans
• 1 cup white chocolate bits

Instructions

• Preheat oven to 350 degrees. Butter a 9×13 pan, then line with parchment paper.
• Combine blueberries, sugar, cornstarch, and lime juice in a medium bowl. Reserve.
• Combine crumble ingredients in a large bowl. Press a little more than 1/2 of the mixture into the bottom of prepared 9×13 pan. Pour blueberry mixture over crumble, then sprinkle with pecans and white chocolate bits. Crumble remaining crumble mixture evenly on top.
• Bake for 30 minutes. Allow to cool completely before cutting.

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Valentine “Cookie Cutter” Chocolate Bark {Share the Love}.

I’ve joined together with a wonderful…and ‘spunky’ group of bloggers to celebrate “Love & Food” in February.  I’m Day #4, following these three gorgeous recipes:

Limoncello Cream Dream Cake ~ Crumbs in my Mustachio. 

Nutella Frangelico Cheesecake ~ Tampa Cake Girl.

Cherry Blossom Chocolates ~ Hun, What’s for Dinner?

I was looking for a fun & easy Valentine recipe that could also help {Share the Love} with some special people in my life.

I’m a bit smitten with cookie cutters.  I have a select few that are vintage, complete with hints of rust…that I want to tie a string to and hang from various knobs and such in my kitchen.  I know. I know.  It’s not really a decorator’s dream, but I’m finding the older I get (so cliché to say from such a spring chicken) I’m becoming increasingly sentimental.  Give me a minute while I collect myself :)

I decided on Cookie Cutter Chocolate Bark in honor of the upcoming holiday (not technically a ‘holiday’ but certainly another excuse for foodies like me to talk about… food).  I was able to find inexpensive heart shaped cookie cutters at Walmart (4 for $1.97) along with a couple types of sprinkles and Valentine goodie bags.

Wrap the bottom of each cookie cutter in tin foil and then give them a coating of cooking spray.  For the first layer, melt 8 ounces of semi-sweet chocolate and pour it into each heart, filling almost half way.  Then refrigerate until set, about 15 minutes.

Next comes a layer of melted white chocolate, allow to set for a minute or two before adding some decorations.  Strawberries Dipped in Chocolate go very nicely with Cookie Cutter Chocolate Bark if I might say so myself.

Once the chocolate sets completely, bag the Chocolate Bark in Valentine goodie bags or wrap in cellophane.  You can recycle some of the cookie cutters to make a second batch while bagging others still set in the cookie cutters.  Either way, your special someone(s) will love these sweet treats.

Check back next week for four more delicious recipes as our “Love & Food” celebration continues.

Chocolate Pound Cake ~ Moore or Less Cooking Blog

Dark Chocolate Raspberry Fudge ~ Baking in a Tornado

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“Cookie Cutter” Chocolate Bark {Share the Love}

Author Libby with Lemony Thyme

Ingredients

• 6 cookie cutters
• 8- ounces semi-sweet chocolate
• 8- ounces white chocolate
• colored sprinkles for decoration
• strawberries for dipping optional
• goodie bags or cellophane for gift wrapping

Instructions

• Wrap bottom of each cookie cutter in tin foil, then lightly coat with cooking spray. Place on a shallow baking sheet.
• Melt semi-sweet chocolate according to package instructions and pour into each cookie cutter, filling about half way. Refrigerate for 15 minutes.
• Melt white chocolate according to package instructions and pour into each cookie cutter. Allow to set for 1-2 minutes, then decorate as you choose. Refrigerate for 30 minutes or until completely set.
• Either gently push chocolate bark out of cookie cutter to gift wrap or gift chocolate in the cookie cutters.

The post “Cookie Cutter” Chocolate Bark {Share the Love} appeared first on Lemony Thyme.

After admitting how much I loooved Peppermint Bark it was high thyme I gave it a go.  Making it from scratch that is.  There has never been a better group of taste-testers than my work family so today I Shared the Love.  In the form of Peppermint Bark.

For those of you who avoid recipes with long lists of ingredients or complicated instructions….this one’s for you.  Three ingredients and three easy steps.

• Melt dark chocolate, then spread on a foil lined baking sheet.  Chill.
• Melt white chocolate, allow to cool slightly then spread on chilled chocolate layer.
• Sprinkle crushed candy canes over white chocolate pressing in gently.  Chill.  Break.  Enjoy.

Here’s wishing you all a very Merry Christmas and Happy Holidays from our Lemony Thyme family to yours.

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Peppermint Bark {Share the Love}

Servings 8

Ingredients

• 12 ounces dark or semi-sweet chocolate chopped or chips
• 12 ounces white chocolate chopped or chips
• 1 cup crushed candy canes or peppermint bits

Instructions

• Line a rimmed baking sheet with tin foil. Set aside.
• Melt dark chocolate according to package instructions. Spread onto lined baking sheet. Use an offset spatula to smooth into an even layer. Place in refrigerator until set, about 15-20 minutes (depending on thickness).
• Meanwhile, melt white chocolate according to package instructions. Allow to cool slightly. Spread over dark chocolate layer. Use an offset spatula to smooth into an even layer.
• While white chocolate is still wet, sprinkle with crushed candy canes. Gently press into white chocolate. Place in refrigerator until set, about 30 minutes.
• Once completely set, break into smaller uneven pieces. Share the Love.

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It’s December 1st and I’ve got a good start on my decorating.  Christmas Carols are playing in the background (the original Little Drummer Boy album).  And I’m sipping on a warm cup of Homemade White Chocolate Mocha.  What are you waiting for?  Let’s make a cup.

~ White Chocolate Mocha Recipe ~
For each 12 ounce mug you’ll need
8 ounces very strong coffee (I used the Espresso setting on my Keurig)
2 ounces white chocolate
4 ounces milk
1/2 cup heavy whipping cream
1 Tbl. confectioners’ sugar
white chocolate shavings

~ Directions ~
In a small saucepan, heat milk until hot but not boiling.
Meanwhile, chop white chocolate in a food processor.
Remove milk from heat, stir in chocolate until melted.
Brew strong coffee, add to favorite mug and top with white chocolate milk.
Beat whipping cream and confectioners until stiff peaks are reached.
Add a dollop of whipped cream to the top of mocha and sprinkle with white chocolate shavings.
Enjoy!

ps. If you happen to have a couple Pirouette cookies leftover after making say a Chocolate Truffle Pirouette Cake, they’re wonderful for dunking.

Doing a little reminiscing this morning of Christmases past.  Wonderful memories with the two loves of my life!! xo

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I’m so excited to be participating in my first virtual Wedding Shower.  That’s right Foodie Friends, one of our own is about to tie the knot.  Many of you may already know the fabulous Beccalicious from her blog It’s Yummi or by following her facebook page Cooking with Chef Bec.  Becca and Mr. Wonderful (aka Brian) will be married on October 31st and we’re throwing them a party!!

One thing I know about sweet Becca is that she loooves her coffee.  So when I was trying to decide what delicacy I would make in her honor Biscotti came to mind.  And since her wedding will be held on Halloween, Pumpkin Biscotti was the perfect choice.

I tweaked my tried and true biscotti recipe and added pumpkin puree, cinnamon, nutmeg, and ginger to give them a classic pumpkin spice flavor.  Then I bulked them up with chopped pecans and white chocolate chunks.  Oh my my!!

To finish off these heavenly dunking sticks, I dipped them in white chocolate then sprinkled some with chopped pecans and others with chopped Hershey’s Pumpkin Kisses.  Becca’s going to love these Pumpkin Pecan Biscotti, I just know it!!

Becca and Brian, keep the love and laughter flowing my friends.  I have a special feeling that when you two are joined in marriage your positive spirits will be multiplied many times over.  I wish you a lifetime of joy and happiness.  xo Libby

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Pumpkin Pecan Biscotti {with White Chocolate Chunks}

Servings 24

Author Libby with Lemony Thyme

Ingredients

For biscotti…

• 4 Tbl. butter room temperature
• 3/4 cup sugar
• 1 egg
• 1 tsp. vanilla
• 3/4 cup pumpkin puree
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 4 squares white chocolate baking squares 4-ounces
• 1 cup chopped pecans

For dipping…

• 8 squares white chocolate baking squares 8-ounces
• 1/2 cup chopped pecans

Instructions

For biscotti…

• Preheat oven to 325 degrees. Line baking sheet with parchment paper.
• In a large bowl, beat butter and sugar until light and fluffy. Beat in egg, vanilla and pumpkin. In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add in batches to pumpkin mixture until well combined. Stir in white chocolate and pecans. Shape dough into 2 (14-inch x 1 1/2-inch) slightly flattened logs. Place 2 inches apart on parchment lined baking sheet.
• Bake 25 minutes or until lightly browned. Place on a cutting board: cool 5 minutes. Using serrated knife, cut each log into diagonal slices about 3/4-inch thick. Place slices upright on baking sheet. Bake 10 minutes or until slightly dry. Cool on wire racks.

For dipping…

• Melt 8 squares of white chocolate. Dip 1/2 of each biscotti into melted chocolate and transfer to parchment lined baking sheet. Sprinkle with chopped pecans.

Just click on the links below to see all the other great ideas being shared in Becca’s honor.

The post Pumpkin Pecan Biscotti {with White Chocolate Chunks} appeared first on Lemony Thyme.

Chocolate Lovers Pizza.

Round 3 of Adventures in Chocolate.  Week by week I’m working my way through my work family selecting someone to choose a chocolate recipe for me to make, picture, post, and deliver to them.

Jeff never passes when there are samples of chocolate being shared through the office so I knew I could count on him to select me a tasty recipe.  Not only was this Chocolate Lovers Pizza super easy to make but it was fun.  I took some liberties with the recipe and replaced maraschino cherries with Reese’s Pieces.  At Christmas, perhaps swap those with red and green M&M’s.

At Christmas Thyme I made a similar Chocolate Lovers Pizza for my nephew and topped half with red & green M&M’s and half with chopped mini-Reese’s cups.

Then I went to my local pizzeria and asked if I could buy an empty pizza box.  They got a chuckle and gave me one.

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Chocolate Lovers Pizza

Course Dessert

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20

Author Adapted from Kraft Foods

Ingredients

• 1 package 8 squares Baker’s Semi-Sweet Baking Chocolate
• 10 squares Baker’s Premium White Baking Chocolate divided
• 2 cups Jet-Puffed Miniature Marshmallows
• 1 cup crisp rice cereal
• 1 cup cocktail peanuts
• 1/2 cup Reese’s Pieces
• 1/3 cup sweet coconut flakes
• 1 tsp. vegetable oil

Instructions

• Microwave semi-sweet chocolate and 8 squares of the white chocolate in a 2-quart microwavable bowl on HIGH for 2 minutes; stir. Microwave an additional 1 -2 minutes or until chocolates are melted, stirring every 30 seconds. Add marshmallows, cereal and peanuts; mix well.
• Spread evenly on lightly greased 12-inch pizza pan or parchment lined baking sheet. Sprinkle with Reese’s Pieces and coconut.
• Microwave remaining 2 squares of white chocolate with oil in 1-cup microwaveable bowl on HIGH 1 minute; stir. Microwave an additional 30 seconds, stirring every 15 seconds. Drizzle over pizza. Cool completely or refrigerate until firm. Store covered at room temperature.

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First there were Homemade Chocolate Peanut Butter Cups, then there were these.  White Chocolate Peanut Butter Cups.

I followed the exact same recipe that I used for Homemade Peanut Butter Cups.  <—-Here is the recipe link.  Just replaced each bag of Dove chocolate with 6 Baker’s White Chocolate Baking Squares (12 total).

I made these for my fellow peanut butter cup lover Tammy on her birthday.  Simply stated, we liked them, a lot. :)

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Cookies & Cream Gourmet Popcorn.  Not just cookies & cream ‘flavored’ popcorn, but ‘sweet & salty kettle corn tossed with crushed Oreo cookies then drizzled with white chocolate love’ popcorn.  Made at home.  Shared with those I love.  That’s how I roll.

Last Christmas our office received a gift box of Gourmet Popcorn.  As I recall there were 4-5 bags of decadent popcorn.  Almond Toffee, Chocolate Biscotti, Maple Pecan, Buttercrunch, Double Chocolate….you get the idea.  We went bonkers.  It lasted 7 minutes and 26 seconds.  It was the best gift we had received in quite some time.  So much so that we immediately contacted the popcorn company, designed our own custom labels, and preceded to declare their popcorn our ‘thank you’ gift of choice for our customers.  Not two weeks later we received the fated call…they were closing their doors.  What?!  Say it ain’t so!  How can you leave us now?!  Heavy sigh.

Flash forward a couple months and imagine my excitement when I discovered this tasty recipe from Closet Cooking.  Could it be that Gourmet Popcorn could really be made at home. 

I’m here to tell you it can.  You too can enjoy fresh Gourmet Popcorn at home.  All you need are three simple ingredients (or more if you’re feeling spunky) and just enough time to melt chocolate and allow it to set up again.   Luscious Cookies and Cream Gourmet Popcorn.  And don’t forget to {Share the Love}, you’ll be the talk of the office…in a good way.

Not to mention that when you experience this goodness your taste buds will not only thank you, but they will be beg you to declare the next flavor combination.  Me and my taste buds are thinking Almond Toffee for our next go-round. 

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Cookies & Cream Gourmet Popcorn

Course Snack

Servings 4

Author Closet Cooking

Ingredients

• 1 bag of Kettle Corn
• 12 Oreo cookies
• 1 6 oz. package white chocolate baking squares

Instructions

• Lay a 3ft piece of parchment paper onto a flat surface. Spread out kettle corn in a single layer. Crush Oreos into small pieces and crumble over popcorn. Melt chocolate according to package instructions then drizzle over popcorn/cookies. Allow chocolate to set up, about 30 minutes. Enjoy!

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