Lemon Crumble Bars

Lemon Crumble Bars

Hello Sweets Treats & More readers!  Serene from House of Yumm here.  And I’ve got the perfect citrus dessert for you all today!  These Lemon Crumble Bars are probably one of the easiest desserts to make.  A buttery crust topped with creamy, homemade lemon curd, topped with even more buttery crumbles.  What could be better? 

Lemon Crumble Bars

The recipe for the lemon curd can be found on my website over at House of Yumm by clicking here.  Best part?  If needed, this recipe could be made even easier by using store bought lemon pie filling. I have a wonderful addiction to all things citrus, and with it being lemon season I find that I keep buying more and more lemons and needing to find something to do with them.  And making lemon curd is one of my favorite things.  I could just sit and eat that stuff with a spoon.  In all seriousness though, it’s so much better sandwiched into these lemon crumble bars.   

Lemon Crumble Bars
  1. 1/2 cup of butter melted
  2. 1/2 cup sugar
  3. 1/4 cup light brown sugar
  4. 1 and 1/2 cup flour
  5. 1 cup lemon curd
  1. Melt the butter in a microwave safe bowl, and microwave for about 1 minute until completely melted.
  2. Remove from the microwave, add the sugars and stir to combine.
  3. Add in the flour and stir. Mixture will be dry and crumbly. Set aside about 3/4 of a cup of the crust/crumble topping.
  4. Spoon the remaining crust mixture into a greased 9x9 baking pan. Distribute the crust mixture evenly through the baking pan and press down with a spoon so that it forms the crust.
  5. Add the cup of lemon curd on top of the crust, and sprinkle the top with the remaining crumble mixture.
  6. Bake at 350 degrees for approximately 40 minutes. Remove from the oven and allow to cool for approximately 15-20 minutes. Place into the refrigerator for approximately 1 hour to further set the bars prior to cutting and serving.
  7. Store in the refrigerator in an airtight container until ready to serve. Enjoy!
  1. Lemon Curd recipe can be found on House of Yumm: http://houseofyumm.com/meyer-lemon-curd/
  2. Or can be replaced with store bought lemon pie filling.
Adapted from Crust/Crumble recipe adapted from Averie Cooks
Sweet Treats & More http://sweettreatsmore.com/

 More Sweets from House of Yumm:

House of Yumm collage

Chocolate Cookie Dough Frosting with Mint Chips

Neapolitan Milkshake 

Double Chocolate Cookies

Samoa Rice Krispie Treats

Connect with Serene at House of Yumm:


Pear Crumble {for two}

Big thank you to Gerry from Foodness Gracious for guest posting today! I love Gerry’s photography style and this Pear Crumble looks incredible!
Pear Crumble from Foodness Gracious on sweettreatsmore.com
Hey everyone, I’m so glad to be guest posting for Kristy at a time when I know how busy she must be! Let me hear a congratulations on the birth of her new baby!
Having two kids of my own and being a stay-at-home dad, I know exactly how crazy family life can get. Blogging takes time but we wouldn’t do it if we didn’t love it, right? Sometimes though you have to have a few quick and easy recipes up your sleeve and crumble desserts are one of mine. You can use pretty much any fruit and it doesn’t even have to be ripe. Once you start cooking it down, it’ll be perfect by the time it’s finished baking.
Pear Crumble from Foodness Gracious on sweettreatsmore.com
For this crumble I used pears which are super tasty and still come under that “fall” dessert category. Cut the pears into big chunks and toss them with some brown sugar. Melt your butter and make the crunchy crumble topping and that’s pretty much it. I love making crumbles because they’re so rustic and have no way of looking perfect, no two crumbles will look the same! I’m also a big fan of adding fresh herbs to desserts. All it takes is a tiny amount to take it to a whole new level. I threw in some rosemary because I have two plants in the garden which won’t stop growing, but thyme and basil work great for sweet dishes too. I made two individual sized skillet crumbles but you could follow the recipe and use a larger 9 inch wide skillet. You may have to adjust the baking time slightly but when you see the sauce start to bubble and the crumble turn a nice golden brown, it’s done! I always serve my crumble warm with a dollop of good vanilla ice cream on top and watch it slowly melt through…yumm!
Pear Crumble from Foodness Gracious on sweettreatsmore.com
Pear Crumble (for two)
  1. Recipe- for two individual crumbles.
  2. 22 oz diced fresh pears (about 4)
  3. 1/2 cup brown sugar
  4. 2 tbsp butter
  5. 1/2 teaspoon chopped rosemary
  6. Topping-
  7. 1 cup all purpose flour
  8. 2 oz (1/2 stick) unsalted butter, cold
  9. 3 tablespoons brown sugar
  10. 1/4 teaspoon chopped rosemary
  1. Make the topping first by combining the flour, butter, brown sugar and rosemary in a bowl. Rub the butter through the flour with your fingertips until it becomes crumbly and looks like pea-sized chunks. Transfer to the fridge.
  2. Preheat the oven to 400 degrees.
  3. Place the pear chunks to a bowl and add the brown sugar.
  4. Toss well to coat the pear with the sugar.
  5. Place the skillets on the stove and add 1 tablespoon of butter into each skillet, let it melt and turn slightly brown.
  6. Divide the pear into both skillets and cook for about 5 minutes.
  7. Place the skillets onto a baking pan and divide the crumble mixture gently over the top of each pile of pears.
  8. Bake in the oven for about 35 minutes and the pears start to bubble and the crumble turns golden brown.
  9. Let rest for 5 minutes and serve with vanilla ice cream
Sweet Treats & More http://sweettreatsmore.com/

Summer Berry, Almond + Avocado Salad with Lemon Poppy Seed Vinaigrette


For some reason I thought it was a great idea to clump a lot of traveling together– a 16 hour road trip to Colorado, a quick two day trip to Santa Cruz,  followed by red-eye flights from coast to coast.  All while 7 months pregnant :)  Excuse me if I’m slightly crabby, emotional, and whiny.  

It’s only because I’m tired.  And 7 months pregnant.  Oh, and I think I’m finally feeling the difference that being 30 makes while doing all of it.  I feel old!!! And once again….so tired!

BUT, I’m in Pennsylvania today with the Hershey Company and pretty darn excited about it.  Can’t wait to tell you about the trip and dig into some chocolate:)


After all of the chocolate, I’ll be ready for something light, refreshing, and green!

This Berry Almond & Avocado Salad is so easy to toss together.  It’s a summer staple for us.  Usually, I serve it as a side salad, but when I’m lazy and don’t have dinner planned I’ll simply add some grilled chicken to it.  


And this Lemon Poppyseed Vinaigrette is one of my favorite dressings↑↑!  I like to make a big batch and keep it on hand for any quick salad we throw together!  

Berry Almond & Avocado Salad
  1. 1 head crisp romaine lettuce,rinsed and finely chopped
  2. 1 cup chopped strawberries
  3. 1 cup blueberries
  4. 1 ripe avocado, pitted and diced
  5. 1/3 cup slivered almonds
  6. 1/4 cup crumbled feta cheese
  7. salt and pepper to taste if desired
  8. For the Lemon Poppyseed Vinaigrette
  9. 1/4 cup extra virgin olive oil
  10. 2 tbsp fresh squeezed lemon juice
  11. 1 tbs + 2 tsp White Wine Vinegar
  12. 1 1/2 tbsp poppyseeds
  13. 1 tbsp honey or agave nectar
  14. dash of salt and pepper
  1. Whisk dressing ingredients together and set aside.
  2. Assemble salad and toss everything together with desired amount of Lemon Poppyseed Vinaigrette.
Sweet Treats & More http://sweettreatsmore.com/

Patriotic Berry Coconut Pops

These Red, White & Blue Berry Coconut Pops are the perfect treat for the 4th of July! Made with coconut milk and berries, these festive pops are healthy too! 


My first homemade batch of popsicles of the summer.  And conveniently, they are perfect for the 4th of July!  Red and blue berries bursting in a creamy, coconut milk popsicle- sweetened with just a little honey and lime!  We’ll be making these (and many others) all summer long baby. ‘Tis the summer of popsicles for this prego lady. 


We are spending the fourth in Colorado at my parents’, which means we are embarking on our first 16 hour road trip there since our move to San Diego.  My bulging belly wants nothing more than to sit in a car for 16 hours with two restless boys.  Luckily, we’re making a pit stop in Arizona to split up the drive.  

But seriously you guys, pray for us, our children, and my swelling ankles.   

And then go make these popsicles!  



 And when you’re beat from the heat on the 4th of July enjoy one (or a few)  to help you cool off.  They’re pretty much guilt free.  




And if this face doesn’t tell you they’re delicious, I don’t know what will :) 


Patriotic Berry Coconut Pops
  1. 1 can (14 oz) coconut milk (i used full fat)
  2. 1 tbsp honey
  3. 1 tbsp fresh squeeze lime juice
  4. 1 tsp fresh lime pulp
  5. 1 cup blueberries
  6. 1 cup diced strawberries
  7. Popsicle Mold
  1. Whisk coconut milk, honey, lime juice, and lime pulp together. Set aside.
  2. Place a small spoonful of blueberries at the bottom of each popsicle mold. Place a small spoonful of diced strawberries on top of the blueberries.
  3. Pour coconut milk into the popsicle molds over top the berries. Place the popsicle sticks in the molds and place in the freezer for 4-6 hours until completely frozen.
  1. To remove popsicles from the mold, run the mold under warm water for a few minutes, then slowly wiggle popsicles out of their molds.
Sweet Treats & More http://sweettreatsmore.com/

Mango Chicken Quinoa Salad with Honey-Lime Dressing

Mango Chicken Salad main 3.jpg

This salad reminds me of the short time we spent in San Juan back in February.  We had an afternoon before our cruise ship departed just to walk around the town.   We wandered into an open courtyard area where there were a few giant mango trees and two men using these long stick-like hooks to pull the mangos down from the trees.

One of the gentlemen picked a few for us and we sat and ate some of the best tasting mangos I’ve ever had.  Oh how I wish I could get my hands on one of those mangos now and toss into this yummy summer salad.  Mango and chicken, avocado, coconut, and quinoa, all tossed together in a simple honey-lime dressing.  It’ll take you somewhere tropical :) 

Mango Chicken Salad main

 It’s light, yet filling enough to be a main dish or can be a side salad too.  And it’s really easy to throw together when you keep some cooked quinoa and cooked chicken on hand in the fridge! 

Mango Chicken Salad main2

Mango Chicken Quinoa Salad with Honey-Lime Dressing
  1. 3 cups cooked quinoa
  2. 1 1/2 cups cooked chicken, shredded or cubed
  3. 1 1/2 cup diced mango
  4. 1/2 of a large avocado, diced
  5. 2 tbsp chopped cilantro
  6. 1 tbs chopped green onion
  7. 1/3 cup sweetened shredded coconut
  8. 1/4 cup Extra Virgin Olive Oil
  9. 1/3 cup fresh squeezed lime juice
  10. 1 1/2 tbsp honey
  11. salt and pepper to taste
  1. Toss quinoa, chicken, mango, avocado, cilantro, onion, and shredded coconut together in a large bowl.
  2. In a small jar or container whisk together olive oil, fresh lime juice, honey. Pour over salad and toss to coat evenly. Season with salt and pepper to taste. Chill for 1-2 hours before serving.
  3. Squeeze a little extra fresh lime juice before serving if desired
  1. Quick prep tip: Keep a bunch of cooked quinoa and cooked chicken on hand so you can toss this salad (or a similar one) together in minutes!
Sweet Treats & More http://sweettreatsmore.com/

 I originally published this recipe on I Heart Nap Time as part of the Hello Summer event! 

Orange Cranberry Superfood Salad {with Orange-Honey Balsamic Vinaigrette}


Happy Monday friends! Only four more days of hotel living! I’m anxious to get back into a normal eating routine of prepping and cooking my own meals. I’ve been “vacation eating” for the last ten days and I think my body hates me.  

Last week however,  I made this super simple, superfood salad for lunch because I was just craving something green, something clean!  After hitting the fast-food drive thru for my kids (yep, totally that mom this week) I ran and grabbed a few ingredients from the grocery store to make a light and refreshing salad.  That just so happens to be packed with fiber, antioxidants, and vitamins K and C.  And it’s so simple I threw it together in my itty bitty hotel kitchen with just a few ingredients! 

It was just what I needed.  And what I might need everyday for the rest of the summer :) 


The greens: baby kale and finely chopped brussels sprouts. 

The goods:  oranges, cranberries, and pecans. 

All tossed together in a super simple Orange-Honey Balsamic Vinaigrette.  


Simple Orange Cranberry Superfood Salad with Orange-Honey Balsamic Vinaigrette
  1. 1 cup baby kale
  2. 1 cup finely chopped brussels sprouts (raw, not cooked)
  3. 1 orange, peeled and sliced into small chunks
  4. 1/3 cup dried cranberries
  5. 1/4 cup chopped pecans
Orange-Honey Balsamic Vinaigrette
  1. 1/4 cup fresh squeezed orange juice
  2. 2 1/2 tbsp balsamic vinegar
  3. 1 tbsp extra virgin olive oil
  4. 2 tsp honey
  5. dash salt and pepper
  1. Gently toss baby kale, brussels sprouts, orange chunks, cranberries and pecans together.
  2. Whisk dressing ingredients together and drizzle desired amount over salad. Toss together and serve.
Sweet Treats & More http://sweettreatsmore.com/

Strawberry Banana Green Sunrise Smoothie

Strawberry Banana Green Sunrise Smoothie || Sweet Treats and More

Life lately has consisted of lots of early mornings thanks to my 20 month old who won’t sleep in past six am!  To think I used to wake up at five every morning to exercise boggles me.  The thought actually makes me a little nauseous.  And I looked forward to it?  What happened to that girl?  

One thing I do look forward to when I wake up that early now is breakfast.  I’m back on my green smoothie kick and this Strawberry Banana Green Sunrise Smoothie is one I love.  I shared this recipe over at I Heart Nap Time last year when I was a contributor and  I’ve kind of been itching to share it with you because it’s a fav.  It’s so simple and combines two of my favorites- strawberries and bananas.  Freshly squeezed orange juice makes it the perfect “sunrise” smoothie.  You know, since we are up at the crack of dawn.  

Strawberry Banana Green Sunrise Smoothie || Sweet Treats and More

The little tyke loves it too.  Mr. Miles and I slurp our green smoothies down while we wait for the rest of the world to wake up:)

Strawberry Banana Green Sunrise Smoothie
  1. 1/3 cup fresh squeezed orange juice
  2. 1 banana, peeled
  3. 1 cup sliced strawberries, stems removed
  4. 1 cup ice
  5. 1 1/2 cups spinach
  6. 1/2 tbsp agave (optional)
  1. Place everything in a blender (in the order listed) and blend until smooth and creamy! Sweeten with agave if desired.
Sweet Treats & More http://sweettreatsmore.com/

 This recipe was first published over at I Heart Nap Time, a recipe I created as a part of the I Heart Nap Time Creative Team, 2013.

Frosty Fruit Soda

Frosty Fruit Soda || Sweet Treats and More I hope everyone had a wonderful Christmas! We spent a week in Colorado at my in-laws’ house and spent Christmas Eve and Christmas Day with both of mine and Brett’s parents– one of the benefits to both of our parents living in Colorado!  Plus our parents actually get along…like, really well.  And sometimes hang out without us.  We love it…it makes the whole in-law thing a breeze:)  

But now we are home and we’re about to ring in a New Year! Not sure how that’s possible but here we go right?

Frosty Fruit Sodas || Sweet Treats and More

Ring in the New Year with these Frosty Fruit Sodas!  They’re a fun and festive drink everyone can enjoy, especially the kiddos.  I guess you can call them a mock-tail:) And they only take minutes to blend up!  Into a blender goes a banana, orange, some orange zest, vanilla ice cream and Sprite, or any lemon-lime soda you like.  I’ve even used Fresca and they taste great! 

They taste a little like an Orange Julius but not as thick, and with a little fizz! 

Frosty Fruit Soda
  1. 1 ripe banana, peeled
  2. 1 medium orange, peeled and chunked
  3. zest of 1/2 of the orange peel
  4. 1 cup vanilla ice cream
  5. 1 (12 oz) can lemon lime soda
  6. optional: whipped cream, extra orange zest, or banana slices for garnish
  1. Place everything into a blender and blend until smooth and frothy! Pour into glasses and serve!
  1. This recipe is from a church community cookbook my MIL gave me, called Heavenly Recipes. It's a collection of recipes from people within her church!
Sweet Treats & More http://sweettreatsmore.com/

Simple Patriotic Quinoa Salad

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Red, White & Blue Quinoa Fruit Salad(4)

If you haven’t noticed, I’m on a quinoa kick.  Mostly, I’m lovin’ it in salads.  I really like it in chilis (but it’s way too hot for that right now), and I can’t wait to make quinoa burgers.  Don’t those burgers look amazing?!  With the dead heat of summer on us (it’s in the 90’s here people!) frozen treats and salads are about all that sound good to me.  So more quinoa salad it is! 

This simple, and I mean really simple Patriotic Quinoa Salad is light, refreshing, and HEALTHY–what every 4th of July barbecue needs, right? Full of strawberries, blueberries and feta cheese, giving it the festive red, white and blue colors. 

Red, White & Blue Quinoa Fruit Salad(5)

 The quinoa and the fruit are tied together perfectly with the tangy Feta cheese and a Lime-Poppyseed dressing (  With it’s nutty flavor, I was surprised how much I liked the quinoa paired with fruit.  A scoop of this is also really good over a bowl of yogurt! 

Looking for another great quinoa salad, check out this Mango Chicken Quinoa Salad I’m sharing over at I Heart Nap Time.  It screams summer!

Patriotic Quinoa Salad {with Lime-Poppyseed Dressing}
  1. 2 1/2 cups cooked and chilled quinoa
  2. 1 cup diced strawberries
  3. 1 cup blueberries
  4. 2/3 cup feta cheese
  5. 1 1/2 limes, juiced
  6. 2 tbsp extra virgin olive oil
  7. 1 1/2 tbsp agave nectar
  8. 1 tsp poppyseeds
  1. In a small bowl whisk together lime juice, olive oil, agave and poppyseeds.
  2. In a large bowl combine quinoa, strawberries, blueberries and feta cheese. Drizzle dressing over the top and toss together.
  1. keep salad chilled until serving
Sweet Treats & More http://sweettreatsmore.com/

Merry Mondays & Sugared Cranberries

Merry Mondays
I’m participating in the Christmas Blog Extravaganza, Merry Mondays, that the girls over at Claire Cooks and Greens and Chocolate are hosting. Go check it out!
I had just bookmarked these Sugared Cranberries when I found out the first Merry Monday ingredient was Cranberries.  Perfect!  Or so I thought. 
I made the mistake of using regular sugar for the rolling instead of super fine sugar like the recipes calls for.  I didn’t think it would make that big of a difference.  The sugar got all clumpy on me and the cranberries didn’t turn out nearly as pretty as the ones pictured hereWas it the sugar? Or am I just no good at rolling cranberries in sugar?  

Cute or not, they still taste good.  Kind of like craisins.  We snacked on them all week.  They’d make a great Holiday party snack or a cute gift (if they turn out prettier than mine). 

After these didn’t turn out as expected, I attempted to make Cranberry Orange Scones.  They turned out ok.  I mean, we still ate them, a lot of them.  But half-way through making them I realized I forgot to buy the sour cream the recipe called for.  I tried replacing it with vanilla yogurt.  It might have worked but I only had 6 oz. and needed 8 oz.  They turned out a bit on the dry side.  

So my Merry Monday Cranberry post didn’t turn out like I’d hoped.  Sigh.  But I plan on redeeming.  Add to the grocery list: super fine sugar & sour cream.

Sugared Cranberries
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cups superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.