Double Berry Bundle Food

VEGETABLE BUNDLES

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
• While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.

DOUBLE BERRY-HAZELNUT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
• Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
• Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
• Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.

DOUBLE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
• With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

DOUBLE BERRY BUNDLE

Steps:

• Preheat oven to 400 degrees F.
• Combine powdered sugar and powdered chocolate in a small bowl. In another small bowl, combine 2 tablespoons of sugar, berries, and chocolate chips. On a flat surface, lay 1 sheet at a time of the phyllo dough. Brush each sheet with butter, and sprinkle a small amount of the sugar mixture on each sheet. Repeat 3 more times until you have a 4-sheet layer of dough for each bundle. Take 1/2 of the berry/sugar/chocolate mix for each bundle, and place it in the center of the phyllo. Cut 3-inches off of each corner of the bundles and begin pulling all of the corners into the center to create a bundle. Pinch the top of the bundles to create a "pouch" and fluff the top edges. Brush the bundle with egg, coating evenly. Place the bundles on a buttered baking sheet. Bake for 20 minutes or until golden brown. Remove and place on a plate, then dust with the remaining powdered sugar mixture. Garnish with berries and serve immediately.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.