Before National Blueberry Month ends, our weekend baking projects include this recipe for Lemon Blueberry Cheesecake Bars, sent to us by Fruits From Chile.

What Americans call bars are a type of cookie. Bar cookies, which include such popular varieties as brownies, lemon bars, and oatmeal bars, do have a dense cake-like consistency. So why are they called cookies?

A cookie is defined as a baked sweet made in individual portions that are eaten with the fingers—i.e., finger food. Cake is eaten with a fork.

Can you serve a bar cookie on a plate with a fork?

Yes, and you can also add a scoop of ice cream.

> July 30th is National Cheesecake Day.

> The history of cheesecake.

> The history of lemons.
 
 
THE 10 BASIC TYPES OF COOKIES
There are 10 basic types of cookies:

 
> Here’s more about each of these cookie types.

> More blueberry recipes.

> The history of blueberries, one of the few fruit species native* to North America.

> The history of cheesecake.

> The history of lemons and the different types of lemons.
 
 
RECIPE: LEMON BLUEBERRY CHEESECAKE BARS

 
Ingredients For 24 Bara

 
Preparation

1. MAKE the crust. Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan.

2. SOFTEN 1/2 cup of the butter and combine it with 1/2 cup of granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups flour, the baking powder, and 1/2 teaspoon salt. Beat until crumbly.

3. TRANSFER the crumbs to the baking pan and pat to make an even layer. Bake for 10 minutes until the surface is dry but not browned. Meanwhile…

4. MAKE the filling. In the same mixer bowl, beat the cream cheese, the remaining 1/4 cup of granulated sugar, lemon zest, and juice, and almond extract until fluffy. Beat in the eggs until combined. When the crust has finished baking…

5. SPREAD the cheesecake mixture evenly over the top of the crust and bake for 20 minutes until the cheesecake has set. Meanwhile…

6. MAKE the crumb top layer. Stir together in a medium bowl the brown sugar, the remaining 3/4 cup flour, the cinnamon, and 1/4 teaspoon of salt. Cut in the remaining 3/4 cup flour, the cinnamon, and 1/4 teaspoon salt.

7. CUT the remaining 6 tablespoons of butter into 1/2-inch pieces and add them to the brown sugar mixture. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed. Stir in the almonds. When the cheesecake layer has baked…

8. SPRINKLE the blueberries and crumb mixture over it and bake for 20 minutes until the crumbs have browned. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm. Then cut into 24 bars.
 
 
FOOD TRIVIA

In the U.K., bar cookies are known as “tray bakes.”

[1] Blueberry Lemon Cheesecake Bars can be enjoyed chilled or at room temperature (photos #1 and #2 © Fruits From Chile).

[2] Fresh blueberries make this recipe taste its best, but you can also use frozen blueberries.

[3] If you’re lactose intolerant, substitute lactose-free cream cheese from Green Valley (photo © Green Valley Creamery).

[4] Zest combined with juice adds an extra dimension of flavor. If you have extra zest and juice, you can freeze them (photo © Sunkist).

[5] This recipe uses sliced almonds for flavor and texture, but if you can’t have nuts, leave them out (photo © Happy Belly | Amazon).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Outshine Smoothie Cubes turn into smoothies with no blender required (all photo © Société des Produits Nestlé S.A.).

[2] The Outshine duo: Smoothie Cubes and Fruit Bars (photo © Société des Produits Nestlé S.A).

[3] Outshine Smoothie Cubes, ready to turn into smoothies.

We have a sweet tooth, and when we need something sweet without added sugar, we turn to a piece of fruit, or to Outshine No Sugar Added Fruit Bars* from Nestlé (just 45 calories and 2g sugar).

The ice pops, in raspberry, strawberry, and tangerine, are made with real fruit or fruit juice, and really hit the spot.

Now, the brand known for its wholesome frozen fruit bars has launched a beverage version: Outshine Smoothie Cubes.
 
 
OUTSHINE SMOOTHIE CUBES

OUTSHINE® Smoothie Cubes are the perfect way to enjoy blender-free, real fruit smoothies.

They’re delicious and deliver B vitamins, fiber, and vital proteins collagen peptides.

The Smoothie Cubes are part of a Nestlé initiative to provide convenient, nutritious options for busy people. You can make them to drink at home, at work, and for grab-and-go.

All you need to do is mix with the frozen (or defrosted) liquid of your choice (water, milk, juice, coconut water, iced tea) in a container with a lid/top and let it sit for 15 minutes.

Then shake the container and you have a yummy, refreshing smoothie.

(Editor’s Tip: If it’s cocktail hour, add some fruit liqueur, rum, or white spirit—gin, tequila, or vodka.)

This refreshing snack is currently available in the freezer aisle of select retailers in three flavors:

 
Each serving contains 80 calories, 15 grams or less of total fruit sugar, and zero grams of added sugar. There are no artificial flavors or colors, and no GMO ingredients.

The Smoothie Cubes are available at stores for a suggested retail price of $6.99-$7.49.

> Here’s more information about the Outshine brand.

> National Smoothie Day is June 21st.

> Who invented the smoothie?

 
 
________________

*They do contain a bit of sorbitol.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] You can make this parfait in 1-2-3 (all photos © Once Again Nut Butter).

[2] Once Again PB is available in natural and organic, creamy and crunchy.

[3] For weekend fun, make pancake “sundaes” with peanut butter and jelly.

[4] How about a slice of cheesecake topped with caramel corn? Here’s the recipe (photo © Frigo Cheese).

[5] White chocolate peanut butter cookies. Here’s the recipe (photo © Justin’s).

[6] Peanut butter soup is really delicious. Here’s the recipe (photo © Wisconsin Milk Marketing Board).

[7] Peanut dipping sauce is great with crudites, pretzels, wings, the works. Here’s the recipe (photo © Crazy Richard’s Peanut Butter).

P&J for breakfast? Yes, and it isn’t a sandwich, but a breakfast parfait.

We didn’t want to wait until the next official peanut butter holiday to share this easy, fun, and nutritious Peanut Butter & Jelly Breakfast Parfait (of course, you can substitute your nut butter of choice).

> There are more yummy peanut butter recipes below.

> The list of 20 annual peanut butter holidays and peanut holidays is below.

> The history of peanuts.

> The history of peanut butter.

> The history of the peanut butter and jelly sandwich.

> The history of the peanut butter cup.

> The history of peanut brittle.
 
 
RECIPE: PEANUT BUTTER & JELLY BREAKFAST PARFAIT

If you don’t want the sugar of jelly or jam, puréed strawberries are a good substitute. You can sweeten them with a bit of sugar, honey, or other sweeteners; or you can use them as is.

Or, add a layer of sliced bananas, raisins, granola: your pick!
 
Ingredients

 
Preparation

1. ADD a layer of yogurt to the bottom of a glass.

2. TOP with a layer of jelly.

3. TOP with a layer of peanut butter.

4. ADD a second layer of yogurt.

5. GARNISH as desired and serve.
 
 
MORE TO ENJOY

> More great peanut butter and jelly recipes.

> The history of peanut butter.

> The history of jelly.

> The different types of jelly and preserves.

> The different types of yogurt.
 
 
20 MORE PEANUT & PEANUT BUTTER HOLIDAYS
Peanut Butter Holidays

 
Jelly Holidays

 
Peanut Holidays

 
 
MORE PEANUT BUTTER RECIPES

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

July may be National Blueberry Month, but it’s also National Ice Cream Month. Is there any better reason to make this blueberry ice cream recipe?

The recipe was developed by culinary dietitian Marcia Stanley, MS, RDN, for Milk Means More, the website of the United Dairy Industry Of Michigan.

It’s a “better for you” recipe, using Greek yogurt instead of some of the cream. Marcia says:

“For straightforward, creamy lusciousness, skip the ginger in this fresh blueberry ice cream. However, if you’re looking for something a little different, add the ground ginger. It surprises and delights the palate.”

Check out many more delicious recipes at MilkMeansMore.com

> The history of ice cream.

> The history of blueberries.
 
 
RECIPE: BLUEBERRY ICE CREAM

Prep time is 45 minutes, and chill time is 4 hours plus churning and freezing. You can substitute frozen blueberries.
 
Ingredients For 10 Half-Cup Servings

 
Preparation

1. COMBINE the blueberries, sugar, lemon juice, and ginger in a small saucepan. Cook over medium-high heat until boiling, stirring constantly.

2. REDUCE the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool for 20 minutes.

3. POUR the blueberry mixture into a blender. Cover and blend until nearly smooth.

4. WHISK together in a bowl the blueberry mixture, cream, yogurt, and vanilla. Pour into a bowl or food storage container. Before churning, cover and refrigerate for 4 to 24 hours or until very cold.

5. STIR the blueberry mixture. Pour it into a 1-1/2-quart ice cream freezer. Freeze according to the manufacturer’s directions.

6. STORE the freshly churned ice cream in a container in the freezer for at least 4 hours to harden the ice cream to a firm, scoopable consistency. You can also enjoy it in its “soft serve” form right out of the churn.

[1] In a bowl or in a cone, fresh blueberry ice cream is a real treat (photo © Sid Wainer | Facebook).

[2] Could you eat it from the tub? Here’s another recipe that uses half-and-half (photo © Taste Of Home).

[3] You can make this recipe year-round by using frozen blueberries (photo © Made In Cookware).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] The two styles of Oleamea organic extra virgin olive oil made from Turkish Memecik olives (all photos © Oleamea).

[2] While this salad looks summery, the ingredients are available even in the cold winter months. Top greens with citrus slices, avocado slices, cherry tomatoes, and sliced mini cucumbers. Add sliced mozzarella or fresh goat cheese.

[3] Lush farmstand tomatoes need only a drizzle of olive oil, a pinch of salt, and as a bonus, a few snipped herbs.

[4] Grilled dessert: With the grill at medium-high heat, lightly brush pineapple slices with EVOO and place them on the grill. Cook for 4 to 6 minutes per side, until grill marks form. Remove to a serving plate and drizzle with honey. Yes, you can add a scoop of vanilla ice cream.

[5] A Memecik olive tree.

[6] Memecik olives.

We recently had our first Turkish extra virgin olive oil—actually, two great-tasting olive oils from Oleamea. EVOO is considered to be the cornerstone of the healthy Mediterranean diet, and we appreciate that—but we love Oleamea for its great flavor.

Oleamea’s certified USDA Organic olive oils are made from 100% organic Memecik olives, a popular Turkish variety (more about them below).

The brand has won gold and silver medals at olive oil competitions around the world. That includes beating out the tough field at the International Olive Oil Competition*.

We used this delicious olive oil this past weekend as a perfect sauce for artisan ravioli from Chef Nicola DiGiorgio—the type of ravioli that is too fine for heavy sauces. EVOO is the perfect option, and Oleamea served it well.
 
 
OLEAMEA OLIVE OILS

There are two Oleamea olive oils.

Organic Premium Everyday EVOO is made from early harvest single-estate Memecik olives that are cold-pressed within four hours of being hand-picked off the tree. It has a light and balanced taste profile with aromatic notes of green almond and hints of wild herbs.

Use it to prepare and finish your everyday meals.

Organic Private Select EVOO is also crafted with single-estate Memecik olives, but these are cold-pressed within two hours of being hand-picked. This allows the maximum amount of polyphenols and antioxidants to be extracted.

The terroir† of the land where the Private Select olives are grown, high up in the hills, gives the oil a fruity flavor. It has aromatic notes of fresh-cut grass and hints of green banana. These perfectly balance the distinct peppery bitterness that is a trait of high-quality olive oils.

Pour out a spoonful of EVOO, smell it, and taste it. You’ll smell the grassiness, and if you’re not familiar with the aroma of green banana, it’s the “certain something” that you can’t identify.

Both oils are excellent, but Private Select is a special treat.
 
 
HOW TO USE OLEAMEA EVOO

Use these delightful oils for:

 
As a finishing oil, Oleamea pairs beautifully with:

 
Plus, if you drink a tablespoon or two of olive oil daily for heart health, these are delish.
 
 
WHAT ARE MEMECIK OLIVES?

The Memecik olive is native to the Aegean area. Exhibiting a unique, intense fruity aroma, it was the first Turkish olive to be registered by the European Union.

Compared with other varieties, Memecik olives have some of the highest polyphenol and oleic acid values. This makes them an outstanding source of antioxidants, which promote overall health.

(Here’s more about antioxidants.)

Valued for its distinctive sensory and chemical composition, the Memecik is the most-cultivated olive variety in the Aegean Region (one of the seven geographical regions of Turkey).

The olive typically shows the flavor and aroma of almond, grass, and lemon. It has an appealing bitterness and pungency [source].
 
 
GET YOUR OLEAMEA EVOO

You can purchase directly from the company website, Oleamea.com.

Look for the brand at Central Market, Sprouts, Whole Foods, and other retailers, and on Amazon.

Here’s a store locator.
 
 
MORE ABOUT OLIVE OIL

> June 1st is National Olive Oil Day.

> The History Of Olive Oil.

> The Different Types Of Olive Oil: A Glossary.

> Extra Virgin Olive Oil: An Overview

> The Different Flavors Of Olive Oil

> How To Taste Olive Oil (And Have A Tasting Party!)

> Why You Should Replace Butter With Olive Oil

> Food Fun: Make An Olive Oil Martini

*The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives.
 
†Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.