Blueberry Oatmeal Crumble Bars Blueberry Oatmeal Crumble bars with crumbly oats, plump and juicy blueberries and a hint of lemon make these crumble bars the perfect snack or dessert. These bars are super easy to make, taste delicious and wonderful for those upcoming summer cookouts, picnics, or pot lucks. They have the picture perfect balance of fruity, tangy and crumbly. You might have noticed that these oatmeal crumble bars are similar to the Blueberry Crumble Bars that I shared with you in January, except with these the crust and crumble have crunchy oats. Blueberry Oatmeal Crumble Bars Printer Friendly Version For the Filling:3 cups fresh or frozen blueberries1 tablespoon lemon juice1 teaspoon lemon zest1/2 cup sugar2 tablespoon cornstarch For the Crumble and Crust: 1 1/2 cups all purpose flour1 1/2 cups old fashioned rolled oats1 cup brown sugar1 ½ teaspoons lemon zest3/4 cup butter, softened and cubed1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon vanilla extract Directions: Preheat the oven to 350°F.
Apple Nachos! I have no clue where I originally saw this idea years ago–but in today’s blogging world, apple nachos have become just about as ubiquitous as raw ballz… But, there may still be a few folks remaining who aren’t tuned into all the apple nacho hoopla. If you’ve never tried them, give ’em a whirl! Obviously this isn’t a recipe–use your imagination and your fave toppings to make THE perfect apple nachos! I used (to feed 1 1/2 kids and 2 adults): 3 crispy and slightly tart apples (we ♥ honeycrisp! For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Couldn’t get much easier! Share with friends!
homemade pop tarts I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? Thus, given my proximity to concrete-like materials you’d think I have been better prepared for the texture of the one I purchased from the vending machine in the basement of my freshman dorm (not at 4 a.m. or anything, either, nope, not this angel!). But I was not. I understand that if I had toasted it, my experience might have been better. I can’t believe I waited so long to make these. Most recipes I have come across use a pie dough for the pastry but I was really stuck on getting a crust that was a little more sturdy — one with an egg. One year ago: Black Bread Homemade Pop Tarts Adapted from King Arthur Flour 1 additional large egg (to brush on pastry) Make the dough: Whisk together the flour, sugar, and salt.
Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Next, add in the baking powder, baking soda, and salt. Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon. Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Spray three 8? Preheat the oven to 375 degrees and bake the rolls 15-18 minutes or until light golden brown. Leave a Reply
Sunrise Sandwich We are firm believers in the splendors of the original Egg McMuffin, along with many of the other ready-to-eat breakfast sandwiches that have followed in its wake. But not all handheld breakfast bites are so virtuous, many of them being flooded with excessive carbs and fat. And even the McMuffin can be greatly improved upon, which is exactly what we do here, subbing in lean turkey for Canadian bacon, adding lycopene-rich tomato, and crowning it all with a spread of heart-healthy guacamole. You'll Need: 1 tsp canola or olive oil 1 egg Salt and black pepper to taste 2 oz smoked turkey breast 1 slice American, Cheddar, or pepper Jack cheese 1 thick slice tomato 1 whole-wheat English muffin, split and toasted 1 Tbsp Guacamole or Wholly Guacamole How to Make It: * Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fry until the white is set but the yolk is still runny, about 5 minutes.
White Horse Inn Blog - Know what you believe and why you believe it Especially as Americans, we are often given to over-simplification. We like bumper stickers and sound bites. Problem is, sound bites get forwarded, linked, tagged, “liked,” and tweeted. Even confessional folks have slogans. Sinclair Ferguson contributed the Reformed chapter in that volume. And yet, with Ferguson, I have a mixed response to Forde’s statement, especially as it has become a widely-used slogan. By the way, even more conservative/confessional Lutherans have offered a similar critique. “True Lutheran teaching emphasizes the importance and necessity of sanctification, Christian living, and good works in the life of every Christian.”It “emphasizes the distinction of justification from sanctification.” Pastor Brug then contrasts this view with other positions. Reductionistic sloganeering happens on the Reformed side, too. It is imperative that we realize our complete dependence upon the Holy Spirit.
blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Yield: I cut these into 36 smallish rectangles 1. 2. 3. 4.
Cinnamon Toast&Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Breakfast Tacos Corn tortillas stuffed with eggs, veggies, cheese, and salsa make a perfect start to the day Americans have been taco crazy for decades, yet most of us have never thought of the tortilla as a breakfast food. Not the case in Austin, Texas, where the 99-cent tacos stuffed with scrambled eggs, beans, and salsa mark the beginning of the day for many a local. You'll need: 4 strips bacon, chopped 1/2 onion, chopped 2 cups sliced mushrooms 1 1/2 cups frozen spinach, thawed 6 eggs, beaten Salt and black pepper to taste 8 corn tortillas 1/2 cup shredded Monterey Jack cheese Pico de Gallo or bottled salsa How to Make It: *Cook the bacon in a large nonstick skillet over medium heat for 5 minutes, until the fat renders out and the bacon begins to crisp. *Discard all but a thin film of the bacon grease from the pan. *Add the eggs and use a wooden spoon to consistently scrape them from the bottom of the pan as they set. *Heat the tortillas in a pan over medium heat.