I’ve been wanting to make homemade oatmeal bars for a while now, and finally stumbled upon Erin’s blog, Well Plated. Since finding her blog late last week I now have a huge list of new recipes I want to try!
And with summer officially here, I’ve been wanting all. the. berries! I even got started a little early and created a semi-homemade blueberry pie last week.
I absolutely love our kitchen gadgets, here’s what’s featured in the images above: Measuring Cups: Sur La Table // Measuring Spoons: Sur La Table // Storage Containers: Bed bath and Beyond // Appetizer Plates: Bed Bath and Beyond // Silverware: Kate Spade
- 1 cup of old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar, divided
- 2 cups, small-diced strawberries
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk
- Preheat oven to 375 degrees F.
- Line an 8 x 8 inch baking pan with parchment paper. I didn’t have any in the house, so I greased the pan with Pam spray. I def. recommend using the parchment paper, it would have made it so much easier!
- In a medium bowl, combine the dry ingredients of the oats, flour, brown sugar, and salt.
- Pour the melted butter into the medium bowl with the dry ingredients and stir until it forms clumps and the dry ingredients are evenly covered.
- Add half of the crust into the greased or lined pan and press into the bottom of the pan to create an even layer.
- Take the cut up strawberries and add a layer over the crust, once the layer of strawberries is in the pan, sprinkle the lemon juice and 1/2 tablespoon sugar over the berries.
- Sprinkle the reserved crumbs over the top, the fruit will still be showing once the crumbs are added.
- Bake for 35 to 40 minutes, until the fruit is bubbly and the crumb topping is golden brown.
- Place the pan on a wire rack and let cool completely.
- While bars are cooling, mix together the vanilla glaze ingredients in a bowl until smooth. To achieve a thinner consistency, add more milk.
- Drizzle with glaze, slice and serve!
Now that we have most of our items unpacked in the new house, we’ve been busy cooking and baking more! Here are some of my favorite items for the kitchen
I hope you enjoy these as much as I do. What are you cooking up this summer?
Last weekend I made this delicious semi-homemade blueberry pie for Sunday dinner with the family and it was a hit (even among non-blueberry lovers!)
If you’re planning ahead for 4th of July or Father’s Day, you can’t go wrong with this yummy dessert!
This is where I went semi-homemade with this recipe 🙂 I purchased the Pillsbury pie crust, but if you’re interested in making it from scratch, check out this recipe for the crust.
- 6 cups of fresh or frozen blueberries
- 1/2 cup of sugar
- 1/4 cup of flour
- 1 teaspoon of lemon zest
- 1 tablespoon of lemon juice
- 1/2 teaspoon of cinnamon
- 2 tbsp butter, cut into small pieces
- Heat oven to 425 degrees.
- Take out the pre-made crust and let sit out to become room temperature (this will make it easier to work with).
- In a large bowl, mix together the sugar, flour, lemon zest, lemon juice, cinnamon and blueberries – I recommend mixing together the dry ingredients in the bowl and then slowing adding in the blueberries to easily mix it together. You want to lightly coat the blueberries in the dry mixture.
- After blueberries are coated in mixture, set aside and take one pie crust and line an un-greased pie pan with the dough. Remove any excess dough from the edges.
- Pour blueberry mixture into the crust-lined pie dish.
- Cut up the butter into small chunks and sprinkle on top of the blueberries.
- Cover the blueberries with the second pie crust. Press the edges of the crust together with your fingers to create a pinch or crimp at the edges.
- Whisk egg and milk together to create the egg wash, brush the top crust with the mixture. Score the pie on the top of the crust to allow it to breath.
- Bake for 20 minutes at 425 degrees, then reduce the temperature to 350 degrees and let it bake for an additional 30 to 40 minutes. Add a piece of tin foil below the dish in the oven to make clean up easy if any thing spills over.
- Transfer to wire rack and let cool. Cool completely before serving.
To really indulge, serve it with ice cream and enjoy!
Although summer doesn’t technically start until next week, it certainly feels like it has arrived here in south Florida! How do you plan on kicking off summer?
I know, I know, fall is over and we are all moving on to Christmas, but I just have to share just one more pumpkin recipe 😛
If you’re like me, entertaining is much more than just having people over and eating food. A big part of entertaining is the presentation and atmosphere created. To ensure it all comes together beautifully, small bite sized foods are perfect for hosting a dinner party. Putting an assortment of foods together allows guests to try a little of this and a little of that while mingling and working the room.
This year Thanksgiving dinner was hosted at my parents house and I was in charge of desserts and tablescape! With 14 people attending, I made two different desserts, Warm Apple Crisp and Mini Pumpkin Pies. Both were a hit and easy to make, I highly recommend filing away this semi-homemade dessert recipe for next year!
- 8 oz package of Cream Cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 1 package Pillsbury Pie Crust
- 1/2 cup of sugar
- Pam non-stick spray
- Preheat oven to 350 degrees
- Roll each pie crust onto a floured surface and use a round cookie cutter (or small bowl) to cut 12 (3 inch) rounds
- Spray the muffin pan with non-stick spray
- Place cut pie crusts into each muffin pan
- Separate the yolk from one egg, and place the egg white into a small bowl and the yolk into a different bowl
- Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white
- Add the remaining 2 eggs into the bowl with just the yolk and scramble together
- Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling
- Spoon about 2 tablespoons of the filling into each crust
- Bake in the oven until the crust edges are golden brown and the filling is set, about 20 minutes
- Allow to cool before eating – Enjoy!
If you’re entertaining – try the Hipster Cocktail Party station on Pandora, it has a wide variety of music perfect filling in the gaps of the natural ebb and flow of the night while hosting a dinner party.
What’s you’re go-to for recipe or playlist for entertaining?
I know fall is almost over and it’s time for snowmen, hot cocoa, and Christmas trees but I’m savoring the last few moments of fall with a delicious cocktail. This oh so tasty and very easy recipe is like fall in a cup, I wish I stumbled upon it earlier this season. Since I didn’t, I’ll enjoy it as much as possible before pulling out the eggnog and keep this in mind for next year!
- 1 shot of Fireball
- 8 oz of Apple Cider
- Ice cubes
- Sliced apples and cinnamon stick to garnish
- Grab a festive cup
- Fill with ice
- Add a shot of Fireball
- Add Apple Cider
- Top with apples and cinnamon stick for garnish
- Add a cute paper straw – enjoy!
Because I can never tire of pumpkin inspired foods and waffles are always a good idea, Pumpkin Waffles were a must this season.
And, since I love Krusteaz Waffle Mix, I decided to experiment and use that as my base and wing it from there – luckily they turned out delicious!
- 1 1/2 cups of Krusteaz Belgian Waffle Mix
- 2/3 cups of water
- 1 egg
- 3 tablespoons of oil
- 1/2 can of pumpkin
- 1 teaspoon of vanilla extract
- 1 teaspoon cinnamon
- A dash of Pumpkin Spice
- Stir waffle mix, water, egg(s) and oil together with a wire whisk until smooth.
- Add in pumpkin, vanilla extract, cinnamon and pumpkin spice to the waffle mixture.
- Let batter stand 2 minutes.
- Pour about 2/3 cup batter onto waffle iron.
- Cook waffles 3-4 minutes until golden brown (or follow waffle iron instructions).
- Sprinkle with Cinnamon and serve with warm melted butter and syrup! Or try whip cream!
Do you have other pumpkin-inspired recipes that I should try? Let me know in the comments below!