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 am always up for a sweet treat and this Nutella, Strawberry + Banana Crepe does not disappoint! We didn’t really have a special occasion for making these, but I don’t think you need a reason to indulge 😉
We found this quick and easy crepe recipe on AllRecipes.com, here’s a recap of what we did.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- Powdered Sugar
- Mix together the flour and the eggs in a large mixing bowl. Gradually mix in the milk and water. Add the salt and butter, beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Let cool a few minutes before spreading Nutella on the crepe.
- Cut up the bananas and strawberries, add to the crepe, folder in half and garnish with powdered sugar.
And if you really want to indulge, add a scope of ice cream!!
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 recently shared this recipe on Capitol Lighting‘s blog, Live Brighter and had to share here!
While putting together the content calendar for Live Brighter, I stumbled upon a Pumpkin-Chocolate Brownie recipe from Southern Living and immediately knew we needed to taste test it ourselves.
Holding back the urge to rush to the grocery store immediately after finding this recipe, I decided we had to try it out … a definite perk of the job 🙂
Most, if not all of the recipes featured on Live Brighter are created at home in my kitchen and then brought into the showroom to stage with our products. Most of the time the yummy treats get consumed by the marketing department and never make their way to the customers in the showroom. However, this particular one didn’t make it back to the marketing office without others looking and asking where I was going.
This was such a crowd-pleaser, everyone in the showroom loved it! Customers and staff were coming up to us, asking about these little “delicious pumpkin treats.” Everyone was raving about them, one guy even said it was like a “slice of heaven”… I mean, way to make a girl feel awesome!
Based on the reaction of all who taste tested, (insert girl raising hand emoji!) I can vouch this will be a huge hit at your next fall get-together, friendsgiving, cocktail party or a lazy Sunday afternoon around the house.
Chocolate Brownie Portion
- 1 ¼ cups semisweet chocolate morsels
- 1 cup unsalted butter
- 3 (1-oz.) unsweetened chocolate baking squares, chopped
- 3 large eggs
- 1 cups plus 2 Tbsp. granulated sugar
- 2 tablespoons cold brewed coffee
- 1 tablespoon vanilla extract
- Parchment paper
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt, divided
- 1 (15-oz.) can pumpkin
- 3 large eggs
- ½ cup heavy cream
- ⅓ cup firmly packed light brown sugar (we used ⅓ cup coconut sugar as a substitute)
- 1 ½ teaspoons pumpkin pie spice
- Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer.
- Place semisweet chocolate morsels, unsalted butter and chocolate baking squares in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
- Whisk together 3 eggs, granulated sugar, brewed coffee and vanilla extract in a large bowl. We didn’t have any cold brew coffee laying around so we simply omitted it. Gradually whisk the warm chocolate mixture into this mixture; cool 10 minutes.
- Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
- Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
- Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.
Pair this with warm apple cider and you have yourself a perfect blend of fall favorites!
PS – I absolutely love love love this new Jonathan Adler End Table! It’s extremely versatile with a removable tray, perfect for any get together you have throughout the year.
What’s your favorite fall treat?