i love it when we go to maine to visit chris’ family. maine is just beautiful. i love the fresh air, that you can actually see the stars at night, and even the wildlife – chris’ mom said that they saw bears right by their house up north. yikes! it’s always a much needed break from the hustle and bustle of the city. this past time that we went to visit, we took a day trip to freeport. they have great outlet shopping there and excellent seafood. we went to harraseeket lunch & lobster so chris could get a lobster roll. every time we go to maine, chris always needs to get at least 1 lobster roll. harraseeket lunch & lobster is actually listed as one of the top 10 best lobster shacks in maine and it definitely lived up to its title (according to chris, i don’t eat lobster. crazy i know).
chris enjoyed his lobster roll, while i had the most amazing fish sandwich. yum! oh plus they have these monstrous, crunchy, onion-y onion rings too. sooo good!
another fun thing about going to maine is that pua gets to play with bailey, chris’ mom and stepdad’s dog. they had a great time running around and “sharing” the bone that they both loved.
pua also loved running around the yard. i can’t wait until we can move into a house where she has a whole yard to play in instead of having to just play in the dog park or our apartment.
oh yeah, so i guess i was actually supposed to write about the lilikoi (passion fruit) bars i made to bring up to maine for chris’ family to enjoy.
i had some leftover lilikoi concentrate from the lilikoi cupcakes i made recently and thought that lilikoi bars would be the perfect way to use the rest up. i remembered a great recipe i found for lilikoi bars on a super awesome blog called the little ferraro kitchen. the author of this blog, samantha is also from hawaii. yay!
these lilikoi bars are just like lemon bars but with some lilikoi juice instead of just the lemon juice. samantha was lucky enough to have fresh lilikoi juice, but i had to use concentrate and it worked out just fine. oh and i left out the glaze because i thought it would be too sticky and messy for travel. though i think it would have been a great addition, the lilikoi bars were still sweet and lilikoi-y enough without the glaze.
just like the blueberry crumb bars, i placed each lilikoi bar in a cupcake cup to make them easier to pack up and serve.
first up, the crust. it’s a simple shortbread crust. to start, cream the butter and sugar together.
then add the flour and salt. mix to combine.
the crust dough is ready!
pour the crust dough into a parchment paper lined 9×13 baking pan.
then press the dough into an even layer to form the crust. allow the crust to cool in the fridge for 30 minutes.
while the crust is chilling, make the filling mixture. just add all of the filling ingredients to a large bowl…
and mix to combine.
pour the filling mixture over the chilled crust.
bake at 350 degrees F for 30 minutes or until the filling is set.
allow the bars to cool completely (i allowed them to chill overnight in the fridge). then sprinkle some powered sugar on top.
cut the lilikoi bars into 24 pieces.
it’s time to enjoy these ono-licious (delicious) lilikoi bars!