Strawberry Oatmeal Bars

Kim mentioned yesterday on our "giggle chat" that we've all taken a significant break on this blog, so we've probably all accumulated some more good recipes to share. I agree, and I couldn't help but post this one very first because we just ate them and they are too stinkin good not to share!! I am first of all not making any claims to these being healthy. But they are easy and DELICIOUS. It says to let cool completely before serving, but we can't help but cut into them while they're still warm and soft, preferably with a cold glass of milk. Sort of like a warm apple crisp or something. While I'm sure it would work well for a dessert, we like it for a snack :). Then we can enjoy it again later when they are completely cooled, and firmed up more. Basically I'll eat them in any way I can. I got the recipe from my favorite Pioneer Woman, on her food network episode I looked up online. It makes your house smell so good too! Who doesn't love the combo of oatmeal, butter and brown sugar? :)

Ingredients:
1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cups oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10-12 ounce jar strawberry preserves

Directions:

Preheat the oven to 350 degrees. Butter a 9 x 13 inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. I just have the butter a little bit soft and use my pastry blender to cut it into the mixture. Press half the oat mixture into the prepared pan. I usually end up doing a little more than half, maybe closer to 2/3. I think it's more important to have a solid layer on the bottom. Spread the strawberry preserves (or any kind of preserves/jam you like) on top of that. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30-40 minutes.

 For the "preserves" this is what I always use, just because it's what we buy and have on hand. You can substitute a variety of flavors and kinds, I'm sure it would all work great.

Pumpkin Sheet Cake

Mom made this when we were down there over the holidays and it was fabulous!!  It's a great, quick dessert to bring when you have a function and need to feed a lot of people. So basically anything church related :). It's from that cookbook "Our Favorite Recipes" that mom gave each of us a copy from their katy 3rd ward (p. 218). Originally submitted by Alyson Felt.

Pumpkin Cake:
4 lg. eggs
1 c. olive oil (I've used canola oil and it's fine)
2 c. sugar
2 c. solid pack pumpkin
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground nutmeg

In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. Mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix unitl smooth. Pour into greased and floured 11x17 inch jelly roll pan. Bake at 375 for 20 minutes. Cool before sreading with cream cheese frosting.

Cream cheese frosting

3 ounces cream cheese, softened (I totally think it needs double this!! I love to be able to taste cream cheese in my cream cheese frosting)
6 T. butter
1 T. milk
1 tsp. vanilla
3 c. powdered sugar

Beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake.

Mom's frosting

We never had store-bought frosting growing up, and I still don't like it to this day! Mom's tastes the best. I made some cupcakes for my brother-in-law's Eagle Court of Honor yesterday, and I completely regret not using this recipe! But I didn't want to risk not being able to make it firm enough to stand, so I used Our Best Bites' frosting recipe.

We went patriotic 

 It was good and it looked really cute, but not as tasty in my opinion. So, lesson learned.

Mom's frosting
4 Tbsp. butter, softened (not melted!)
3 cups powdered sugar
1 tsp. vanilla
1/4+ c. milk

Combine ingredients with hand mixer or stand mixer. Add powdered sugar or milk as needed to reach desired consistency.

All the little kids loved the edible stars

Chocolate Cream Cake

I'm not sure how I let two Wednesdays go by without posting. My apologies. One thing's for sure: when you try this cake, you'll quickly forgive me. You're welcome, in advance, for bringing this chocolatey goodness into your life.

An awesome father deserves an awesome father's day dessert. This is what I made...

It took 3 days to finish with 5 people working on it. And although it undoubtedly set me back on my weight-loss efforts, it was so worth it!

Chocolate Cream Cake

1 package devil's food cake mix: mix and bake according to directions. Bake in 8 or 9 in. round pans.

Stabilized Whipping Cream
1 envelope (1 T.) unflavored gelatin
1/4 cup cold water
3 cups heavy whipping cream
3/4 cup powdered sugar
1 1/2 tsp. vanilla
In small saucepan, combine gelatin with water, let stand until thick. Stir constantly over low heat until just dissolved. Remove from heat and allow to cool slightly but do not allow to thicken. In large mixing bowl, whip cream, sugar, and vanilla until slightly thick. On low speed, graduatlly add gelatin, then beat on high until cream is thick.
This will hold up for 4 or 5 days. You can use it on waffles, crepes, cheesecakes, for dunking strawberries, or whatever else you feel like putting it on.

Chocolate Frosting:
4 T. cocoa
3 c. powdered sugar
4 T. butter or margarine, softened
2-3 T. milk
1 tsp. vanilla

ASSEMBLY:
Cut the round cakes in half using either a leveler or a bread knife, so that you split the layers horizontally. This is NOT like cutting a pie. Now you should have 4 round layers. You only need 3, so you can either freeze one for later use, or leave it out on the counter and watch is mysteriously disappear within 24 hours. :)
On cake platter put your first cake piece, then layer the whipped cream on top. Repeat layers, ending with cake on top.
Take your frosting and slather it all over till it is even and looks pretty.
Personally, I think cake tastes best cold, so I like to refrigerate cakes for several hours before eating them. Just a tip.

This cake is from Lion House Classics. Seriously, everyone should have this cookbook.

Wannabe Frosty

We agreed that on this blog we would try to stick to non-dessert foods. But let's be honest - a LOT of what I make and eat is dessert. :) And my sweet tooth is definitely genetic, so I'm sure everyone else will enjoy this "recipe."

I know you've all heard of one-ingredient ice cream. If you haven't, then welcome to the world; click on the link, and make it. It's magical. We often (and I mean OFTEN) make banana ice cream and top it with strawberries, coconut flakes, slivered almonds, and chocolate sauce and call it banana splits. Because it tastes JUST like it, for a fraction of the calories.

But the other day, my husband, who is the blender king around here, decided to try something new. He made banana ice cream with milk and then threw in some Nutella with it. (I know, Nutella is NOT vegan. But it is sinfully delicious.) The result was surprisingly like a Wendy's frosty, albeit a little more banana-y. It was awesome. This would probably also work with chocolate syrup - anything to add some chocolate flavor in with the banana. And the milk just makes it more melty and soft-serve-ish. Yum. A perfect spring/summer healthy (ish)treat!

And there are no measurements because...you don't need any. That's the beauty of it. I would average at least a banana per serving you want, and just add in until it looks right!

Wannabe Frosty

Frozen bananas
Almond milk, start with 1/4 c. and add to your desired consistency (obviously you could use whatever kind of milk you want!)
Nutella or chocolate syrup

Combine all ingredients in food processor or blender and blend. Serve.