Raspberry Oat Bars

I've got a new obsession.

Anything that can be turned into a bar.

I've pinned all sorts of bar treats lately (which is also a new obsession of mine- pinning. What can I say, I was late to the game). For example, I really want to make these blondies. And these smore's bars. And these brownies. I need helppp.

But these bars...these bars, I had to make immediately. They had my name written all over them. I didn't think any other "granola" bar could come close to topping my favorite, but these come pretty darn close. I love how simplistic they are. They've got a crunchy, buttery crust and subtle sweetness from the jam. All you need is some butter, oats, brown sugar, and a fruity jam. It's a snack you can enjoy any time of the year.

I had to stop myself from eating them in two days. Perfection in a bar.

Source: Beloved Green
Servings: 15-20 bars

1 1/4 cups flour ( half whole wheat flour and half white flour)
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup cold butter, cut into pieces
2 cups oats
1 cup berry jam of your choice (I used raspberry)

Start by pre-heating the oven to 375°F.  In a mixing bowl pour in the wheat flour, brown sugar, salt, and cinnamon and do a quick mix.  Cut the butter into thin slices and add into the bowl.  With a mixer on medium, mix until it starts to form a more solid dough.  Pour in the old-fashioned oats and kneed them in until all the oats have found a home in the dough.

Take 1/3 cup of oats and set them to the side.  Grease a 13x9inch pan.  Place the remainder of the dough into the pan and smash it flat until it is even across the base.  Next layer in the jam.  Finally take the 1/3 cup of oats that were set aside and sprinkle them over top.

Put the pan in the oven for about 25 minutes until the top of the oats start to turn a golden brown color.  Pull them out and allow them to cool.  Can be stored in a container out on the counter or in the refrigerator.

Banana Chocolate Chip Scones

Source: Tasty Kitchen
Servings: 12


2 cups flour
2 teaspoons baking powder
3 tablespoons brown sugar
½ teaspoons salt
6 tablespoons cold butter
1 teaspoon vanilla
9 tablespoons milk
½ cups mini chocolate chips
1 whole banana

Preheat oven to 400F. Line cookie sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, brown sugar and salt. Cut butter into small cubes and then blend into the flour mixture with a pastry cutter. Stir in vanilla and milk with a wooden spoon until dough begins to come together. Stir in chocolate chips. Cut the banana into small chunks; do not mash because it will add too much moisture to the scones. Mix in the chopped banana until just blended. Form the dough into a rectangle and then cut into triangles. Bake for 15-20 minutes or until golden brown.

Nutella Swirled Banana Bread

Something's coming.

There's gonna be some big things happening on This Woman Cooks! next week. A whole week of sweet treats brought to you by yours truly and by several other fabulous bloggers. To prepare you for the massive tooth ache you're gonna get, I thought I'd share a recent breakfast treat I made for the hubby. Oh. Did I mention there will be a giveaway involved by the end of sweet treats week... stay tuned.

It's hard thinking up something portable, not so messy, and convenient for the hubby to take with him on the car ride to "work" (third rotation-internal medicine). He scarfs down whatever baked good I've made for the week and washes it down with a fruit smoothie. That I also make. Nightly. I'm too good of a wife. Where are my roses!?

I knew he'd like this because: 1. He loves bananas. 2. He is obsessed with Nutella. Every time we go to Costco I have to talk him out of buying the two ginormous bottles that he will not have a chance to finish before their expiration date.

Despite all the Nutella that went into this bread, I found it to be unpronounced. Apparently I have a Nutella problem too! I suggest adding more, a few tablespoons or so, unless you're not a crazed Nutella fan. In which case, I'd worry about you.

Source: Visions of Sugar Plum
Makes 1 loaf


2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups mashed ripe banana
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella

Heat oven to 350 degrees F.  Coat a 9-inch loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined - about 2 minutes.  Beat in eggs until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture until just combined.  Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined. 

Alternate spoonfuls of batter into loaf pan until all of the batter is used up.  Swirl batter gently with a knife (not too much!).  Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.

What are your ideas of a portable/convenient breakfast?

Strawberry Sour Cream Ice Cream

I know you've thought about it.

Toyed with the idea of buying an ice cream maker.

Wondered if it would be a good investment.
Do you really need another gadget in your kitchen?

Yes, my friends.
I'll say yes again.
This is reason enough to get yourself one.

By far the best ice cream I have made to date. Better than the double chocolate chip ice cream I shared with you recently. I don't know how to tell you how good this strawberry-madness-in-a-bowl is. It's sweet without being overly sweet, creamy, dreamy, with the right amount of sour cream that you'd never guess that was a main ingredient.

There are no eggs so you don't have to worry about making a custard base. You'll start by washing and hulling the strawberries and showering them in sugar, as you saw in the pictures above. Once you've blended everything together the bowl will go in the fridge for a while to get nice and cold before churning. You can eat it right after it's churned. The ice cream will be ridiculously soft and velvety, like soft serve. Or you could freeze it for a firmer consistency. I like it either way.

Does summer have to end?

Source: Two Peas & Their Pod
Makes 1 1/4 quarts ice cream
 
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 tablespoon vodka or kirsch (omitted)
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. I left the alcohol out. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.


I know. I'll make pumpkin ice cream in the Fall. :)

What's your favorite ice cream?

Guest Post: Berry Waffles

Today I've got a special treat- I'm doing my first guest post over at a fabulous blog, Not Rachael Ray. I'd love for you to head on over there and check out these berry-licious waffles. Take a moment to poke around Rachel's site as well, She's got some awesome stuff. :)

Don't forget to stop by tomorrow for my Week Wrap Up. It's not too late to recommend your links/bookmarks!

Strawberry Popsicles

Remember when I showed you these?

Well, I love them.

I sat outside one hot afternoon after work and devoured one. Totally did the job of cooling me down and providing me a healthy, practically no calorie snack (not like they're all going to be like that, I'm trying these next).

For my first attempt at popsicle making, I went with something easy. Puree strawberries and add lemon juice. There's no way you can screw that up folks! Strawberries are finally in season and are going for great prices in grocery stores. Grab yourself a carton and buy popsicle molds, if you haven't already!

Source: slight adapted from Two Peas & Their Pod
Makes 4 Popsicles

1 carton strawberries, rinsed and hull removed
3/4 cup granulated sugar
1 tablespoon fresh lemon juice

Slice the strawberries and put them into a medium bowl. Add the sugar and stir until all of the strawberries are coated in sugar. Cover and refrigerate for at least an hour.

Remove strawberries from the refrigerator and put them into a blender of food processor. Add the lemon juice and puree until smooth. Pour mixture into popsicle molds. Put molds in the freezer until popsicles are frozen, at least 3-4 hours.

When popsicles are frozen, remove from freezer. Let sit out for a few minutes before removing them from the molds. You can also run a little hot water over the molds to help them pop out.

What summer treats have you been enjoying?