Fridgg.com - What's in your fridge?

my Friday Fridgg Favorites are a very small selection of the photos and recipes on Fridgg that I’ve loved in the past week. this is by no means an all-encompassing list of what’s awesome on Fridgg this week. take a look, and find your favorites!

do you have a favorite that I didn’t mention? let me know in the comments!

Read More » No Comments

Weekly Wanderings {week 20}

Posted by Allison in Weekly Wanderings on July 5th, 2015

No Comments

So. Johnnie’s Pastrami. Have you tried it?

Despite living in LA all my life, I had somehow never heard about it until now. (I don’t even know.)

Suffice to say, it was a life-changing experience when a friend brought one over for me to try. It’s one hell of a sandwich!

Fireworks reservations.

Crumble bars! These were so good. And so easy!

Can’t go wrong with a classic BLT…

My mom is a genius. My mom made chocolate ice cream, vanilla ice cream, strawberry ice cream… then combined them all into a neopolitan ice cream sandwich with homemade brownies.

They were freaking amazing.

~~~~~~~~~~

Links I’ve loved lately:

This art installation seems pretty cool.

So excited for Misty Copeland! I got to see her dance way back before she was at ABT, and even then she was amazing.

There’s always the fear that we already missed out as entrepreneurs, which is why this article is a must-read (and a must-reread-often, for me): You Are Not Late.

~~~~~~~~~~

Read More » No Comments

Blueberry Strawberry Crumble Bars

Posted by Allison in recipes on July 4th, 2015

2 Comments

Happy Independence Day!

Ever since making these strawberry rhubarb crumble bars, they’ve become a family favorite and I’ve found they’re very adaptable.

Since we have a vegan family member these days, I’ve also tried making these with coconut oil instead of the butter so she could have some too.

Best. decision. ever.

Son and I actually ended up liking the coconut oil version even better! Both versions are delicious, and it’s a super easy substitution to make.

Since these bars are so easy to make, it was a simple decision to make them for our 4th of July celebration! Instead of rhubarb, I used frozen blueberries and strawberries for a red, white, and blue theme.

They’re so easy to make, and so delicious, that if you’re like me and always have frozen fruit on hand, then you have absolutely no excuse not to make them!

Vegan Blueberry Strawberry Crumble Bars, adapted from Smitten Kitchen.

Ingredients

2 cups (160g) rolled oats
1.5 cups (190g) all-purpose flour
1 cup (190g) light brown sugar
1/2 tsp table salt
12 tbsp coconut oil, melted (or butter, if not vegan)
1.5 tsp cornstarch
1.5 tbsp lemon juice
1.5 tbsp granulated sugar
1.5 cups frozen blueberries, thawed and drained
1.5 cups frozen strawberries, thawed and drained

Cooking Directions

Heat oven to 375°F. Line an 8×8″ square baking pan with parchment paper, so they’ll be easy to remove.
Mix oats, flour, brown sugar, and salt in a large bowl. Add melted butter, and stir until medium-sized clumps form. (Mine ranged from pea-sized to grape-sized, and that worked wonderfully.) Press half of the crumble mixture evenly into the bottom of the pan.
Spread the blueberries evenly over the crust. Sprinkle with half of the the cornstarch, lemon juice, and granulated sugar.
Spread a thin layer of the oat mixture over the blueberries.
Spread the strawberries evenly over the crust. Sprinkle with the remaining half of the the cornstarch, lemon juice, and granulated sugar.
Spread the remaining crumble evenly over the fruit, and bake bars for 30-40 minutes, until the fruit is bubbly and the crumble is golden and smells delicious.
Let cool in pan; Deb recommends doing this in the fridge, so they’ll become crisp once chilled, and that worked out great for me. Cut into squares to serve. Store leftovers in fridge.
Enjoy!