Some of you might know this but I didn’t get my start with blogging on Peanut Butter Runner. I actually had my food/recipe blog, Bakin’ & Eggs, for two years before launching Peanut Butter Runner. I posted recipes there 3-5 times a week. I started PBR because I was constantly asked how I could bake and cook like I did and stay in shape. At the time I was also starting to get more into pursuing fitness certifications so a healthy living blog made sense. My intention was never to give up Bakin’ & Eggs but as PBR took off and I became busy with my career transition, it feel to the wayside.
I originally didn’t want to combine the blogs because I thought it would be “neater” to keep them separate. I also didn’t want to feel pressured to only post healthy recipes because I love baking, sweets and enjoying and cooking indulgent food from time to time. I didn’t know how my Bacon Wrapped Cheese Stuffed Chicken would fly over here! 😉
But now I’m faced with a dilemma. I want to blog recipes, but where? Do I pick Bakin’ & Eggs back up and post a couple of recipes per week over there or do I create a separate area of Peanut Butter Runner that is devoted to recipes and keep it all under one roof? To explain, the recipes would be on a separate page and not show up on the home page. Kind of like a blog within a blog. If I create a separate area of PBR, I want to migrate all of my recipes from Bakin’ & Eggs over and shut that site down. That sounds like a technical nightmare!
So, I’ll put it out to those who are impacted by it. What is easier for you? Separate or together? And if I do combine, would you be okay with a mix of healthy and not so healthy recipes?
While I figure all of this out, here is the recipe for the Blueberry Crumb Bars that I baked a couple of weeks ago. We are in the height of blueberry season and if you can get your hands on some freshly picked berries, this recipe will not disappoint!
Blueberry Crumb Bars
(Recipe adapted from Smitten Kitchen, originally from AllRecipes.com)
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 cup very cold unsalted butter (1 stick)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of half a lemon
- 2 cups fresh blueberries
- 1/4 cup white sugar
- 2 teaspoons cornstarch
- Preheat the oven to 375 degrees and prepare an 8 x 8 baking dish with butter or cooking spray.
- Stir together 1/2 cup sugar, flour, baking powder, cinnamon, salt and lemon zest. Cut the butter into small pieces and lightly beat the egg. Use two knives, a fork, your fingers or a pastry cutter and blend butter and egg into flour mixture. The dough will be crumbly. Pat half it into the prepared pan.
- In another bowl, mix together remaining 1/4 cup sugar, cornstarch and lemon juice. Very gently mix in the berries and then sprinkle over the first layer of crust. Crumble remaining dough over berries and bake for 45 minutes in preheated oven. The top should be golden brown, you may need to increase baking time a bit depending on your oven.
- Let cool and cut into squares. These store well in the fridge for several days.