What a weekend! Gorgeous weather, Costco, Trader Joes, a trip to the Planetarium, and the Badgers won! Did you watch any of the Elite 8 basketball games? We don’t watch a lot of basketball, but come March Madness, that is about all that is on here. We are from WI, and big Badger fans in this house. So it was a stressful Saturday night around here. But we are now so excited for them to be going to the Final Four for only the 3rd time, ever! My son also had his first two games of the spring flag football season. So it was a sport filled weekend around here. Almost looking forward to getting back to the work week, so things can settle down a little……Almost.
I think the whole country is ready for spring. We are actually having spring here, but I am still ready for warmer temps. To be able to go outside without a jacket one would be nice. I can’t wait to be able to open up the windows and let some fresh air in. We are in for a nice weekend here, so I am excited to maybe get outside and enjoy the weather. One thing I am becoming a little obsessed with this spring is citrus. If you know me, you know this is not normal, but I am loving it!
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!!