I might have enjoyed these the most out of the people who shared them with me, but that’s ok. I enjoy oats in baked goods (even if I don’t enjoy them as oatmeal) and I know some people don’t. These bars can be made with lots of kinds of fruit, but at the time I made them, strawberries were amazing and perfect. You can even use jam if you want. I think next time I might try adding more fruit to see how it goes since there was a lot of dough in the dough to fruit ratio (for me).
I know…it isn’t strawberry season, but I still wanted to share these. I used a recipe from Smitten Kitchen and also a recipe from a cookbook. But to be honest, I can’t tell them apart. I’m not positive which recipe came from which place. I think the ones directly below were from a cookbook and the circle ones were from Smitten Kitchen. I think.
Apparently I made a bunch of seasonal summery foods this year, and I am running out of time to share them before it is essentially Christmas. I apologize. But at the same time, I don’t. If you’re like me, you might make some recipes immediately upon seeing them, or you might save them for later to get re-excited about them, OR you might even make dishes during the “wrong” time of the year.
I made a Dutch baby before, and recently I decided to try a different recipe because I wasn’t sure if I still liked my old one. This isn’t that different, but seemed to make a much fluffier, custardy, and yummier oven pancake. I especially liked it with some simmered strawberries.
Simmered strawberries are great, especially if your strawberries have sat in the fridge a little too long. Sometimes they are a little too soft to enjoy fresh, but they are perfect for a topping like this. They are usually extra sweet and juicy, which is ideal for simmering. I didn’t take too many pictures since the process for making these is almost identical to the other recipe I posted, but I highly recommend them.
Directions for Dutch Baby with a Strawberry Topping
Adapted from The Faux Martha (who also adapted it some from Joy the Baker)
- 4 Tablespoons butter
- 3 eggs
- 2/3 cup flour
- 2/3 cup milk
- 2 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 Tablespoon vanilla extract
I wanted to share some more popsicles I’ve made since we are quickly approaching the end of summer. Make these now, or save them for next year…or even make them with some frozen fruit maybe?
This was a spur of the moment recipe. I wanted to make something and realized I had all of the ingredients. It was similar to a cake I made a few years ago, but I never blogged that one. Aaaaand, I think this one might be better anyway. We are nearing the end of strawberry season, but you could always try a different fruit like blueberries, too.
Over the weekend, K and I celebrated 7 years together. Of course, celebrating with a baby looks much different than before, but it’s ok. Through these 7 years, I can usually count on K to get excited for strawberry desserts. To you, a strawberry cheesecake ice cream might sound odd during any season other than summer, but for him, it’s perfect any time of the year. He asked for a fruity ice cream a while back, and I happened to have some cream cheese leftover that I wanted to use. Soooo I decided to do a new version of this strawberry ice cream, inspired by this blueberry cheesecake ice cream. Now, I could have gone as fancy as I did for the blueberry one, but I didn’t have time. So, this is an easy way to add a bit of tang to the strawberry ice cream without as much trouble.