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 down for a good, fun, festive holiday, but this year, I am uber excited I can hardly wait! Last week I shared a yummy St. Patrick’s Day Puppy Chow Recipe and this week I’ve got a tasty cocktail to cheers with – just don’t have both at the same time – it will be a major sugar overload!
If you’re not a beer drinker but still want to join in on the green drink festivities for St. Patrick’s Day, try this Bailey’s Cream Minty Vanilla Milk Shake!
- Vanilla Ice Cream
- 1/2 teaspoon peppermint extract (optional)
- 1 small bunch fresh mint leaves (optional)
- 1/2 cup Baileys Irish Cream (or milk)
- 1/4 cup of milk
- 2 teaspoons green sprinkles
- 2 teaspoons green food coloring
- 1 teaspoon honey
- 1 cup Cool Whip
- Pour the honey onto a plate and rim two glasses with the honey, then dip into the green sprinkles and set aside.
- In a blender, puree ice cream, Bailey’s Irish Cream (or milk if you’re looking for a non-alcoholic version), mint leaves, peppermint extract, and green food coloring.
- Once blended together, pour shake into the two glasses. Be very careful with the peppermint extract, a little can go a long way!
- Top with Cool Whip (this stays better than Redi Whip out of the can), then garnish with green sprinkles.
- Add a festive straw, serve immediately and enjoy!
Follow me on Instagram to see how we’re celebrating St. Patrick’s Day and what we’re so excited about!