Un-Bento #14: Completely Smitten

mmmm cookiessss
so my biffle shauna came to visit for a fancy-dress party this weekend how cool is that

it is so cool

what is also cool

is we both like to cook



a-am i a real food blogger yet?;
now i will extoll the virtues of smitten kitchen to pretty much anyone who will listen and also um anyone who won't

i love this woman and her cooking 

i have never been disappointed and i've made like

a lot of things by deb's word

if i want to make something or have a question i go there first

so today's post is sort of inspired by her awesome photography
haven't been failed yet mm
i- i mean 

yeah i need some work but i tried aha;;

um um here have some recipes

delicious blueberry crumb bars mmm (barely adapted from smitten kitchen)

for the crust:
1 cup granulated sugar
1 teaspoon baking powder
3 cups flour
1 cup cold unsalted butter (we used salted and skipped the extra salt it was all we had aaa;)
1 larg
1/4 teaspoon salt
zest of one lemon (the yellow part of the peel but not the white part)

for the blueberry part:
juice of one lemon (use the same one as you zested don't be like us)
4 cups blueberries
1/2 cup granulated sugar
4 teaspoons cornstarch

  • preheat the oven to 375 degrees F (or 190 degrees if you are european or from canada) and also grease a 9×13 inch pan
  • stir together 1 cup sugar, the flour, and the baking powder in a bowl and then mix in the salt and the lemon zest
  • use a fork or pastry cutter (or a food processor HA SHORTCUTS) and cut in the egg and butter
  • take half the crumbly delicious dough and cover up the bottom of the pan with it 
  • take another bowl and whisk together the lemon juice and cornstarch and sugar
  • wash the blueberries and dump them in there and mix it around but don't smoosh the berries!
  • pour the blueberries over the crust in the pan and then crumble the second half of the dough over the top
  • bake this masterpiece for about 45 minutes until the crumbles are slightly browned and the blueberries are bubbling
  • let it cool completely and then eat itttt

india's current favorite chocolate chip cookie recipe (also barely adapted from smitten kitchen)

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet MINI chocolate chips
  • preheat the oven to 325 degrees F (or 165 C) and either grease up your cookie sheets or put down parchment paper or a silpat or something
  • stir together the flour and baking soda and salt and set them aside
  • in a different bowl cream together the melted butter and brown sugar and white sugar
  • beat in the vanilla and egg pieces until it gets big and smooth and fluffy and then mix in the floury ingredients BUT DON'T MIX IT TOO MUCH
  • stir in the chocolate chips and drop tablespoonfuls of cookie dough onto the prepared sheets (about 3" apart or they'll moosh together which is totally okay but not very pretty)
  • bake them for about 10-12 minutes (it took 14 in my mom's oven so just take them out when they start to get a liiiittle toasty around the edges)
  • let them cool a little if you can stand it then eat themmm


    1. Hey - don;t I get credit for the mini choc chips... they are so much better than the big fat ones...

    2. seriously they are genius and to think it was an accident the first time

      a delicious accident

      mmm cookies for breakfast

    3. Srsly, the Smitten Kitchen is the best! I totally <3 that site. And now I want some Blueberry Crumb Bars of my own!