I hope everyone had a good Halloween and a great weekend. We had a fun night of trick or treating, followed by way too much candy consumption. I have no will power, it is not pretty. Which is why I tend to give away pretty much everything I bake. Sometimes I worry my friends are going to stop talking to me, because I supply them with so much stuff! But I guess when there is chocolate involved, there is room for forgiveness.
Apple season is upon us. I love apples, and I love baking with apples. Unfortunately my family has something wrong with them, and they don’t like apple desserts. My son loves apples dipped in peanut butter, but that is where it ends. Seriously, the kid won’t even eat applesauce. I know. I screwed up some how. My husband, he doesn’t like the skin of the apple. Or so he claims. Because I offer to peel them, and he still won’t eat them. So whatever, more for me!
**This was originally posted in 2011. I have updated the pictures and am sharing again. Enjoy!**
So strawberry week continues. This week I do have a few other recipes to share with you as well. But don’t worry, I will keep bringing the strawberry recipes! I have to don’t I, the Milkshakes, Muffins, and Popsicles I posted so far have gotten me on the Top 9 on Foodbuzz. I am thinking I should really have a strawberry summer!
We are getting ready to go on our summer vacation. We leave Friday afternoon to go to the mountains of Colorado! We love hiking, and try to go out to Colorado once a year. Very excited that this year we are trying out a new location. Hopefully we will not be disappointed. Don’t worry though, I have a few guest posts lined up for while I am gone – so you won’t miss me too much! Stay tuned for them, I have had a peak at them, and they are good!
I have been seeing strawberry, blueberry, raspberry crumb bars all over the place. They sounded so good, I had to use some of my strawberries to make my own. I combined a couple recipes to come up with this one. I used Brown Eyed Bakers, Raspberry Steusel Bars, and Simply Scratches, Strawberry Streusel Bars with White Chocolate Drizzle. I did not end up putting a glaze on top, I debated for a long time. I was just going to make a simple glaze with powdered sugar, vanilla and milk. But I decided against. it. They were just so good without it.
My friends over at OXO sent me this Strawberry Huller, and it made quick work of the strawberries. I love this thing, you only get the green tops, no strawberry is wasted in the process!
- 2⅓ cups flour
- ⅔ cup sugar
- ½ tsp salt
- 1 cup Butter – cut into ½ inch pieces
- + 2 Tbls butter
- ¼ cup brown sugar
- ½ cup Quick Cooking Oats
- ¾ cup strawberry jelly
- ¾ cup fresh strawberries, hulled and chopped
- 1 tsp lemon juice
- Preheat oven to 375 degrees. Spray a 13×9 in pan with non stick spray.
- In electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time. Continue mixing until combined – about 1 to 1½ minutes. Take 1¼ cups of this mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned.
- While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tbls of butter, using your fingers. Work until it is in small clumps.
- Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there.
- Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly. Enjoy!
**This recipe is part of the Yahoo Shine Supper Club
Desserts two days in a row. Sorry about that. OK…..maybe not. Hopefully you will forgive me. The Chocolate Chip Cookie Dough Cheesecake I shared with you yesterday was just a necessary thing in life. I think most of us can agree chocolate and peanut butter is one of lifes most perfect pairings. So I just had to show you what I did with it!
Today we are leaving for Japan! I can’t wait to share pictures and tell you about the trip. In my absence, I have some wonderful friends who are going to take over for me. The first guest post is Roxana from Roxana’s Home Baking. Roxana does amazing things with desserts and breads, I am always in awe of her talent. Just look at these Homemade Rolo Bars, Steakhouse Bread, and Brownie Bottom Cheesecake
Hello Dinners, Dishes and Desserts readers. I’m Roxana, the wanna be baker and photographer behind Roxana’s Home Baking. My blog is focus on baking everything from scratch. I’m a self-taught baker, learning more with every cup of flour I use. Most of the recipes found on my blog rely on simple techniques everyone can master with a little bit of patience. I also have a big sweet tooth, easily noticeable through the hundreds on desserts recipes I’ve shared. I have a slight addiction to chocolate; I could put some in soup if it’s up to me.
Homemade chocolate goodies is the best medicine.
Before we get to the treats, I wanted to show you a new feature here on Dinners, Dishes, and Desserts. I have partnered with Ziplist to bring you the ability to save your favorite recipes to a Recipe Box. Not only can you save your favorites from Dinners, Dishes, and Desserts, but tons more including Martha Stewart, Simply Recipes, Recipe Girl and more. Plus, you now have the ability to create a shopping list based on the recipes you saved. I am very excited for this, and hope it makes things a little easier for you! Just click the “Save” button in the recipe to add it to your recipe box. You will notice at the top of the page “Recipe Box” is now a menu item. This will take you to all of your saved recipes.
Apparently I have 2 things on the brain lately; pumpkin and biscoff. Good thing for you they are both wonderful things, and when you put them together magic happens. They really are just meant for each other. I am trying to stop myself from making a Pumpkin Biscoff Bread. Not sure I can hold out though, I mean it just sounds so good!
Another thing you might know about me is my love for blondies. It has actually been awhile since I made them, so it was time to do a fall version. Last year I made some with Candy Corn M&M’s, and that kind of kick started the whole blondie thing. Well this version just might be a new favorite. Plus another great thing about blondies, no mixer required!
The pumpkin leaves them more of a cakey texture, but here that is ok. You really have to let them cool all the way before you eat them. I tried one when it was still warm and they just didn’t taste right. I almost called the whole thing a flop. But then, I tried it again the next day, and it was a totally different experience. I brought these to my son’s school, and I was told the teachers all flipped for them. My son is already asking if I can make them again!
The winner of the Catching Fireflies gift certificate was Beth R – check your email!!
I think it has been shown that I have a major sweet tooth, and I am a huge fan of chocolate. My husband on the other hand is the complete opposite. He will definitely take dessert, but only every once in awhile, and NEVER chocolate. He would rather have chips and dip any day. This always poses a problem for me. What do I bake, and who can I give it to, because you know I don’t need to eat a whole pan of brownies.
I did find one dessert he really likes though….Blondies! I saw this recipe over at What’s Gabby Cooking, and knew I had to make them. My husband would like every part of them! Now, Gabby calls them something different. I had to change the name, because I have a 7 year old who wanted to know what he was eating. But if you want to call them what they really are they are Slutty Blondie Brownies. They are the Blondie version of Slutty Brownies. Completely genius, I mean why should chocolate get all the fun?
This was the last thing I baked when we lived in our apartment. I made them the day before we moved to thank
bribe our helpers. They have a layer of sugar cookie, a layer of Golden Oreo’s, and then topped with a layer of blondies. They are sweet, gooey, and over the top yummy! I had problems baking them. They looked done, I took them out to cool. A couple hours later I went to cut and take pictures, and they were completely raw! Like oozing out the side, liquidy raw. I decided to put them back in the oven to see if they would bake up. I did not think it would work, but it was this or throw them out. But it worked, they finished cooking, and you could never tell! Which was good, I had to feed our helpers, and everything was already packed.
What a great day with my husband yesterday. We went to Denver, walked around a few different shopping areas. Two of them were outside, and it was really hot. We walked by Sur Le Table, but it was closed! A Wednesday afternoon at 3:00, and they had their doors locked. Not a happy girl! We had dinner at a wonderful steak place, and then went to see a show. My husband is not a fan of musicals, or plays, but I enjoy them. Jersey Boys was in town, so that is what we saw. It was wonderful. The 4 Seasons were way before my time, but I know a lot of their songs from my dad playing them when I was growing up. The story was very interesting, and they did a fantastic job with the music. If you get a chance, I highly recommend it. Even my husband walked away relatively pleased with the performance (and that says a lot)!
I made these bars a few weeks ago. My husband was going to help a friend move, so I sent along some fuel. I figured a bunch of guys lifting heavy boxes and couches needed something to keep them going. Boy was I right! My husband brought the container home empty, so I am pretty sure everyone appreciated them.
Everyone knows that peanut butter and chocolate is a winning combination. And anything with S’mores is good too. So, why not put peanut butter in with the S’mores? Seems like the next natural progression. Lucky for you they don’t involve a campfire or an even an oven. Perfect treat to make on one of those hot days when you don’t want to heat up the house. Which pretty much means any day of the week around here!
These are very similar to the Peanut Butter Bars I made awhile ago. Kind of like a Reese’s Peanut Butter Cup combined with a S’more. Trust me, they are addicting. They are best kept in the fridge. If I have enough willpower I like to let it sit for about 5 minutes at room temperature before I eat it. But, that doesn’t always happen