Fresh Blueberry Lemon Bars


My Mom says this might be the best thing I have ever made! Tangy lemon and sweet fresh blueberries on a buttery shortbread crust, a delectable twist on the old fashioned lemon bar!~Amy

Fresh Blueberry Lemon Bars

1/2 cup butter
1/4 cup sugar
1 cup flour
1/4 tsp coarse salt
Zest from 1 lemon

3 eggs
1 cup sugar
1/2 cup fresh squeezed lemon juice
1/2 cup flour
1/4 tsp baking powder

Blueberry layer:
1 cup fresh blueberry
2 tbsp sugar
1 tbsp flour

Zest from 2 lemons

Heat oven to 350 degrees

Line a 8x8x2 baking pan with parchment

With an electric mixer, beat butter and sugar together until light and fluffy. Add flour and salt. Mix until crumbly. Press into prepared pan. Bake for 15-18 minutes or until lightly browned. Cool completely.

In a small bowl, sprinkle berries with sugar and flour. Toss to coat. Sprinkle evenly over cooled crust.

Whisk together eggs, sugar, and lemon juice. Add flour and baking flour, mixing well.

Pour over crust and berry mixture. Sprinkle with lemon zest. Bake for 20 minutes or until lightly browned around the edges.

Cool on a wire rack. Refrigerate for easy cutting. Remove from pan and cut into even bars.

Makes 16 bars

Recipe by Amy Richardson


Fresh Raspberry Passion Fruit Vanilla Cream Swiss Style Oats


Rise and shine! This super easy and healthy recipe is a great way to start your day! Make it the night before, and with just a twist of the lid, the best on-the-go breakfast ever! ~Amy

Fresh Raspberry Passion Fruit Vanilla Cream Swiss Style Oats

4 half pint jars
1 1/3 cups old fashioned oats
1 1/3 cups vanilla Greek yogurt
1 cup passion fruit juice
1 pint fresh raspberries

Divide oats, yogurt, and juice evenly among jars. Cover, and shake well to mix. Place a handful of raspberries into each jar, reserving some for garnish. Stir to mix. Replace kids and refrigerate overnight or for 4-6 hours.

To serve, remove lid and garnish with additional berries if desired.

Serve chilled.

Makes 4 individual servings

Recipe by Amy Richardson

White Chocolate, Browned Butter, and Sea Salt Blondies


A twist on the southern classic, Blondies! Browned butter, pecans, with white chocolate and a touch of sea salt, a sweet sensation in every bite.~Amy

White Chocolate, Browned Butter, and Sea Salt Blondies

3/4 cup butter
1 1/2 cups + 2 tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 cup pecans, coarsely chopped
4.4oz white chocolate bar, coarsely chopped
Sea Salt

Preheat oven to 350 degrees

Butter and line a 9×9 baking pan with parchment paper with a 2 inch overhang. Set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Melt butter in a medium saucepan. Simmer and stir butter until it starts to turn brown and foams up. Remove from heat and stir in sugars until smooth. Pour into medium sized mixing bowl. Cool slightly.

Whisk in eggs one at a time, add vanilla, and whisk until smooth. Whisk in flour mixture until just blended. Fold in white chocolate, and spread evenly into prepared pan. Sprinkle chopped nuts evenly over the top, and press lightly.

Bake for 25-28 minutes or until golden brown and toothpick comes out almost clean. Remove from oven and lightly sprinkle with sea salt. Cool completely before cutting into bars.

Makes 1 dozen

Recipe by Amy Richardson

Cherry Berry Rhubarb Sweet Pot Pies with Vanilla Bean Ice Cream


In honor of George Washington, and his birthday, I have made sweet little individual cherry rhubarb pies! I wouldn’t lie, they are a tasty treat! This darling pink plate is a replica of the dinnerware from his home at Mount Vernon. So pretty! ~Amy

Cherry Berry Rhubarb Sweet Pot Pies with Vanilla Bean Ice Cream

2 cups chopped sliced rhubarb, fresh or frozen
1 cup sweet dark cherries,chopped fresh or frozen
1/2 cup sugar
1/4 cup fresh orange juice
3 tsp corn starch

1 sheet puff pastry, thawed
1 egg plus 1 tbsp water, whisked

Vanilla Bean Ice Cream, purchased

Heat oven to 400 degrees
Line large baking sheet with parchment paper. Place six ramekins on baking sheet.

Place fruit into a medium size saucepan. Sprinkle with sugar, and toss to stir.
In a small bowl whisk together orange and cornstarch. Pour over fruit and cook over medium high heat until thickened. Pour into individual ramekins. Cool slightly.

On a lightly floured board, roll pastry into a square. Cut into six even squares.

Place pastry over fruit mixture pressing down to seal, or turn crust under and press. Brush tops with remaining egg wash. Cut three vents, and lightly sprinkle with sugar.

Bake for 25-30 minutes or until golden brown and bubbly. Cool 10 minutes before serving.

Serve with vanilla bean ice cream.

Makes 6 servings

Recipe by Amy Richardson

“Be Mine” Valentine’s Day Brunch


I had so much fun coming up with this Valentine’s Day Brunch menu for KSL’s Studio 5! Loves and Kisses! 馃挆~Amy

“Be Mine” Valentine’s Day Brunch~


Sparkling Strawberry White Grape Juice

Spicy Tomato Shots with Celery Hearts

Hot Chocolate with Whipped Cream

Strawberry Vanilla Crunch Yogurt Creme Br没l茅e*

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream*

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding


Spicy Tomato Shots with Celery Hearts:

3 cups Clamato Tomato Juice, chilled
2 limes, juiced
1 tbsp Worcestershire sauce
1 tbsp horseradish
12-16 drops Tabasco
3/4 tsp celery salt

Celery hearts
Lime wedges

Place in blender or stir together all ingredients. Pour into shot glasses and garnish.

Makes 4-6 full ounce servings

Recipe by Amy Richardson

Sparkling Strawberry White Grape Juice:

White Grape juice, chilled
Club soda, chilled
Pour juice into individual glasses, 3/4

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding:

5 cups rustic or French bread, cubed
10 eggs
2 cups of milk
1/4 cup sour cream
1 tsp salt
1/2 tsp pepper
2 sprigs rosemary, leaves removed and minced

2 cups Vermont Cheddar Cheese, grated
4 oz Black Forest ham, thick sliced and cubed

Butter 9×13 baking dish.

Place bread in the dish, cover with cheese.

In a medium sized bowl, whisk together eggs, add sour cream and salt and pepper. Whisk in milk, and pour over bread mixture. Sprinkle with ham and gently fold. Cover and chill for at least 2 hours or overnight.

Heat oven to 350
Bake for 60 minutes or until mixture has puffed up slightly and is golden brown on the top. Tent top with foil if it is browning to quickly. Let set for 5 minutes before serving.

6-8 servings

Recipe by Amy Richardson


Strawberry Vanilla Crunch Yogurt Creme Br没l茅e


This is a perfect breakfast for me, light and fresh, but has the decadence of one my favorite desserts! ~Amy

Strawberry Vanilla Crunch Yogurt Creme Br没l茅e

4 cups vanilla Greek yogurt
2 cups sliced strawberries, fresh or frozen
2 tbsp orange juice
Sugar to taste

1 cup Salted Almond, White Chocolate, Coconut Crunch Granola*, or purchased

8-10 tsp raw sugar

In a small saucepan, cook strawberries and juice until soft, press to softened if desired. Stir in sugar to taste. Cool slightly.

In small ramekins, place desired amount of strawberry mixture. Top with granola, and yogurt. Repeat. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Salted Almond, White Chocolate, Coconut Granola Crunch

8 cups rolled oats
1 1/2 cups sweetened shredded coconut
1 cup oven roasted sliced almonds

1 1/2 cups honey
2 tbsp oil
2 tsp vanilla
1 tsp salt

1/-3/4 cups mini white chocolate chips, or chopped chocolate

Heat oven to 225

In a large mixing bowl, stir together oats, coconut, and almonds.

In a small saucepan, heat honey, oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir in white chocolate and store in a air tight container.

Makes 10 cups

Recipe by Amy Richardson

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream


These decadent waffles are perfect for the chocolate lover in your life. Paired with fresh raspberry syrup and whipped cream a lovely way to say good morning! ~Amy

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream


1/2 cup dark chocolate pieces
2 tbsp butter
1 cup flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup sour cream
2 eggs, beaten
1 tsp vanilla
3/4 cup dark chocolate pieces, finely chopped

Fresh raspberries if desired

In a small bowl, place 1/2 cup chocolate pieces and butter. Microwave for 1-2 minutes or until butter is melted. Stir until smooth. Set aside.

In a large bowl, whisk together, flour, brown sugar, baking powder and salt.

In a separate bowl, whisk together eggs and sour cream until smooth. Whisk in milk and vanilla. Stir into flour mixture, mix well. Add chocolate mixture and stir in remaining chocolate pieces.

Cook waffles according to manufacturers instructions.

Makes 4-6 servings

Fresh Raspberry Syrup:

4 cups Raspberries, fresh or frozen, slightly defrosted
1/2 cup superfine sugar

In a food processor, place raspberries and sugar. Pulse until smooth. Strain through a fine mesh sieve if desired.

Makes 2 cups

Chantilly Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/4tsp vanilla

In a medium sized bowl, whip cream, powdered sugar, vanilla on high speed until soft peaks,
Makes about 2 cups

Recipes by Amy Richardson