Valentine’s day is almost here and I have another sweet to throw into the mix. But first, do you celebrate Valentine’s day or Galentine’s day? Galentine’s day, if you don’t know, is from the show Parks and Recreation and is the day to celebrate your love for your friends! Though my husband and I have been together for 5 years we have never really celebrated Valentine’s day. Our first one we lived in different cities, the second one different countries, and since then our work schedules clash. So I’m more of a Galentine’s day girl. This year I’m going out to dinner and then to see the latest 50 Shades movie with some friends. We’re not really going to the movie for the movie, but rather to joke around and have a good time.

Whereas a chocolate molten cake is to Valentine’s day, blood orange bars are to Galentine’s day. Still dessert, but wildly different. This is probably the last thing in my citrus series and man was it a hit. I made a couple batches to perfect the recipe and the first one was gone in no time. My husband was eating a few bars a day, which is how I knew he loved them. This dessert is for people who like sweets, but not overly sweet things.



  • 2 cups flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 sticks butter- cubed


  • 1 cup sugar
  • 1/2 cup flour
  • 4 large eggs
  • 3 medium Moro (blood) oranges
  • 1 Texas grapefruit


Preheat oven to 350 degrees.

In a medium mixing bowl mix together the flour sugar and salt. Add the butter cubes and combine with a pastry cutter or fork until there are small crumbs. A tip for cutting  butter, put it into the freezer for a couple of minutes beforehand and it’ll make clean cuts without turning to mush. In a greased 9×13 baking dish press the crumbs down in an even layer. Bake for 20-25 minutes until the edges begin to brown.

While the crust is baking, zest the blood oranges and set zest aside. In a medium bowl with a strainer, juice the oranges and grapefruit. In a separate bowl mix together the flour and sugar, then whisk in the eggs. Next, add the juice and the zest and  mix until combined. Pour the mixture over the crust and bake another 20 minutes. Remove from the oven and allow to cool in the fridge for a couple hours. Last, sift powdered sugar on top to finish.