Hubby and I will be joining friends for a special time together on Valentine’s evening instead of preparing dinner at home which has often been our tradition. It seems our lives stay way too busy and scattered even though none in the group has children at home anymore. Perhaps we’re even busier if that can be imagined.
Even though we won’t be celebrating this special day at home, I still wanted to bake up something special for him just because….he’s my best friend, we’ve grown up together, we’ve held it together during tough times and celebrated the good ones, and I love him dearly. Not only did I have cards sent from various “lovely” spots around the nation as suggested by Heloise, I created these Blood Orange-Raspberry Bars as a little Valentine kiss.
If you absolutely must have chocolate (and you know how much I do love chocolate!) then you might want to give my Chocolate Chip Sour Cream Cake, this just-tastes-decadent Chocolate (tofu) Mouse, or these Brownies with Browned Butter and Walnuts a try. Oh, and wait till you try of a bite of the Red Velvet Cheesecake that I also made and will be sharing a little later for a post-Valentines Day celebration.
Whatever you are doing on this day, I hope you are sharing it with someone you love and someone who loves you. Love blood oranges? Give this Blood Orange and Blue Cheese Salad a try.
Blessings.
DON’T FORGET TO ENTER THE ARKANSAS FLOWER AND GARDEN SHOW TICKET GIVEAWAY
- 1 1/2 cups all-purpose flour
- 1.2 cup finely ground almonds
- 1/2 cup confectioner's sugar
- 1/2 teaspoon baking powder
- 12 Tablespoons unsalted butter, at room temperature cut into slices
- 1/2 teaspoon salt
- zest of one blood orange (finely zested), set orange aside
- 1/2 cup raspberry jam, warmed
- 4 additional (5 total) blood oranges, finely zested
- juice of 5 blood oranges equal to 2/3 cup
- 1 Tablespoon fresh lemon juice
- 7 large egg yolks, plus 2 large eggs
- 1 cup plus 3 Tablespoons granulated sugar
- pinch salt
- 4 Tablespoons unsalted butter, cut into pieces
- 3 Tablespoons heavy cream
- Prepare a 9-inch square baking pan by spraying with nonstick spray. Line the pan with aluminum foil leaving "handles" on all sides so that the bars can easily be removed after chilling. Spray again with nonstick spray or coat with butter.
- Place the flour, finely ground almonds, sugar, baking powder and salt in a food processor and pulse briefly.
- Add in the unsalted butter and 1 Tablespoon of fine zest and process in short pulses about 10 seconds until it resembles coarse meal.
- Spread evenly into the prepared pan and press firmly
- Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees. Bake the crust until golden, about 20 minutes.
- Remove from oven and spread with the raspberry jam; set aside to cool while making the filling.
- Whisk together in a glass bowl, the blood orange juice, the lemon juice, remaining zest, egg yolks and eggs until thoroughly combined.
- Add in the sugar and salt and whisked thoroughly.
- Microwave in 30-45 second intervals, whisking after each, until the mixture thickens. (Alternatively, cook over medium-high heat on the stove top, whisking frequently until thickened.)
- Remove from heat and immediately stir in the 4 Tablespoons butter and the 3 Tablespoons heavy cream; whisk until combined.
- Pour filling over the raspberry jam and crust.
- Bake until the filling is just opaque and only slightly wiggles in the center.
- Remove from the oven and cool on a wire rack for 45 minutes before chilling for 2 hours in the refrigerator.
- Remove from refrigerator and run around the edges with a knife; pull the foil handles gently to remove the bars from the pan.
- Cut into 12-16 bars with a sharp knife; garnish with powdered sugar, whipped cream and/or fresh raspberries when serving.
- Store in the refrigerator.
- The bars will slice cleanly if you run your knife in hot water after each slice.
