a concoction

I really love a dessert that is a bar. Maybe it's because I was raised in a large family so I'm used to a multitude of meals coming from a large casserole dish. I also like the durability of a bar, which then creates portability. Typically, bars are cut in large squares at bakeries, but any home cook knows they can bring them to a pot-luck and quickly cut them smaller if the crowd grows larger.

Since it's rhubarb season (and it's a short one like pomegranates. Sigh.) it's time for a bar dessert with their best friend, the strawberry. Finding the perfect bar proved tricky. I liked the idea of a traditional pie, without all the oozey messiness that necessitated a plate and fork. A slab pie you say? No, that's more pie crust than I prefer. A crumble? Not bad, but still not what I wanted.

After reviewing a few different recipes, it was time to take action and create a dessert that was a hybrid of a pie, slab pie and crumble. Then these babies came out of the oven and I knew I got it right.

The crust is sturdy enough to be held in one hand, without the fruit and crumble spilling over. The filling isn't dry because the fruit lends off a wonderful sweet juiciness that stays put with a bit of cornstarch. And don't think I forgot about that crumble topping. No way. That buttery oat mixture is the perfect crunch to these tart, dense bars.

snack 'n go

I've been a dedicated granola bar consumer since I was in high school. They've always been a quick, convenient and portable snack that bordered the "healthy" category. I also loved that I could get away with eating these for breakfast, even though there were chocolate chips sprinkled throughout. 

But when I say "healthy" they're not even close. Most store-bought granola bars are loaded with sugar and other preservatives, so these bars contain honey, unsweetened cocoa powder and natural peanut butter to pack in the flavor. Now before I get attacked for adding mini chocolate chips... yes I know they contain sugar but if you're really being careful just don't add them. It's as easy as that!

I keep the bars in individual snack bags and store them in the fridge. I love that I can grab one, run out the door and know that I'm getting a snack with some protein and nutrients, but really it just tastes like a chocolatey treat. 

Portable Thanksgiving Desserts

If you're lucky enough to be invited somewhere for Thanksgiving, chances are you're not cooking the big bird. You're probably tasked with bringing a side dish and/or a dessert. Traveling with desserts can sometimes be tricky (oh the memories of delivering wedding cakes!) especially if it is layered or temperature sensitive (like keeping a cheesecake cold or a molten chocolate cake hot). Cookies and bars are always a safe traveling companion and the Soft Pumpkin Cookies with Brown Sugar Pecan Frosting or Raspberry Cinnamon Twist Rugelach or Pumpkin Cream Cheese Bars would be perfect, easy additions to the meal. Well in case you're not sure what to make, here are some other portable desserts that would be a big hit at the Thanksgiving table. 

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I really do love magic bars and with the addition of pumpkin they are a nice, festive twist. Plus, anything in a bar can just be brought in the original pan. Let them cool completely before cutting and serving.

I love the idea of individual hand pies and these are an adorable twist. There's no real recipe for this- I just saw the picture on Pinterest and made them, one time. I used store-bought pie dough and cut it into the heart shapes. Then I mixed room temperature cream cheese, some sugar and vanilla (just until it's sweet) and chopped up strawberries. Create little pockets of the cream cheese and strawberries by placing the pie dough on top and pinching the sides together. I sprinkled a little coarse-grain sugar on top and then baked until golden. Transport them flat on a baking sheet or in a box.

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Aren't these apple tarts the cutest? You could cut out thawed puff pastry (which I prefer over pie dough anyways) into a fun shape, or just do a circle. Slice with some crisp apples and sugar, then bake until golden. Once cooled, just lay flat in a baking pan or box for easy transportation. When serving, add a drizzle of caramel or chocolate sauce (or both!). 

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This is basically a regular chocolate chip cookie dough recipe with store-bought caramels, cut up into little cubes, mixed into the dough and a sprinkling of sea salt on top to finish. I made these for work a long time ago and thought they were decent, but my co-works still talk about them & request them. Just store them in a plastic container to keep them from drying out, then bring a pretty plate to arrange them on before serving.

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I mean really. Nutella. Rice Krispy Treats. Should I have to explain why you should make these? First of all, Rice Krispy Treats are super easy to make and always a favorite. And you just can't go wrong with Nutella. Transport these the same way you would the bars- leave to cool in the pan and then cut and serve, or display on a separate platter.


Besides traveling like champs, all of these desserts could either be made the day before, or at least prepped in advance. Do you know what you're making yet for a Hanukah/Thanksgiving dessert?