Recipes

We’ve had a few days of sun this week and I’ve got summer on the brain!  My sister and I are in the process of making a summer ‘bucket list’ and I’ve got “make homemade strawberry shortcake” near the top!  This recipe calls for shortcake squares but I like making rounds.

Through Saturday 5/19, you can snag organic strawberries for just $2 per pound at Fred Meyer.

Ingredients:

3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy whipping cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.

Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.

Let shortcakes cool before splitting and filling with sugared berries.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!

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This dessert has been one of my favorites since childhood.  How to describe it…like a really moist oatmeal cookie, with fudgy chocolate ganache spread in the middle, topped with more cookie goodness.  They are ooey and gooey and a wonderful treat!

Ingredients:

3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.

In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.

In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.

Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.

Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!

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I just made this for the first time this week and I am hooked!  Normally plain yogurt is too sour/bitter for me but this yogurt is the perfect flavor- especially when accompanied by sweet fruit or granola.  And SO easy!

Ingredients:

• 1/2 gallon of whole milk (I’ve always used organic)
• 1/2 cup plain full-fat yogurt to use as a “starter” (It can be store bought, or 1/2 cup reserved from a homemade batch. I used Greek-style)
• Crockpot
• A couple of towels or a blanket

Directions:

Turn your crockpot to low and pour in milk. Cover and allow to cook for two and a half hours.

After two and half hours have elapsed, turn off cooker, unplug from wall and allow to sit, still covered, for three hours.

After the three hours have gone by, add the starter yogurt and use a whisk to gently mix. Recover. Then cover and wrap the entire crockpot with a large bath towel or blanket and leave on your counter for eight hours.

After the eight hours have elapsed, your yogurt is done! You can lift the entire crockpot out of the base and keep it in the fridge until you have time to decant into smaller containers.

Tips:

• Don’t mess with the yogurt unless you have to. When stirring in the plain yogurt starter, 4 or 5 figure-eight motions with the whisk is all you need.

• After 2 or 3 times of using your own yogurt as a starter, go back to 1/2 cup store-bought so the yogurt doesn’t get too runny

Side note from Melody:
This has been on my list for the last month or so.  I’m thrilled that Jessie gave it a try first to pave the way, I’m totally on it!

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!

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