These crumble bars are made of vanilla cake covered in strawberries with a double crumb topping and vanilla glaze.Absolutely scrumptious!
For the crumb topping:
8 tablespoons (4 ounces) unsalted butter, melted
1/4 cup light brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
For the Strawberry Topping:
2 cups sliced strawberries
1 tablespoon fresh lemon juice
1 tablespoons sugar
For the Cake:
2 cups (8 ounces) all-purpose flour, sifted (measure first then sift)
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup + 2 tablespoons granulated sugar
5 + 1/3 tablespoons unsalted butter
1 large egg
2/3 cup buttermilk (or milk + 1/2 Tbsp vinegar, stir and let sit 5 min)
2 teaspoons vanilla extract
whipped cream or vanilla ice cream, for serving
For the Glaze:
1 cup confectioners' sugar, sifted
1 - 2 tablespoons milk
1/4 teaspoon vanilla extract
Preheat oven to 400°F. Line a 9 x 13-inch baking pan with parchment.
Make the topping:
In a medium bowl mix together all the topping ingredients with a fork until well-combined.
Cover with plastic wrap and set in freezer.
Make the strawberry topping:
Add the strawberries to a medium bowl and toss with lemon juice and sugar. Set aside.
Make the Cake:
In a medium bowl whisk together the flour, baking powder, salt and cinnamon.
In a large mixing bowl or the bowl of a stand mixer beat sugar and butter together on medium speed 2 minutes.
Beat in egg.
On low speed beat in 1/3 of the flour mixture then 1/2 the buttermilk.
Repeat again ending with the flour.
Stop to scrape down the sides of the bowl as needed.
Beat in the vanilla.
Spread the dough out in the bottom of the pan.
Pour the strawberries and juice on top and spread out evenly.
Using your hands crumble the topping over the strawberries.
Bake until the top is golden brown and a cake tester comes out clean 30 - 35 minutes.
Make the Glaze:
Whisk the glaze ingredients together in a small bowl until smooth and creamy, adding more milk or confectioners' to get the right consistency.
Drizzle over top of the cake.
Serve warm or cold with whipped cream or ice cream.
These oven-roasted potatoes have a little kick to them and are packed with flavor! They're not spicy though!
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
salt and pepper
Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour.
Preheat the oven to 425 degrees F.
Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
Drain the potatoes, rinse them and pat dry with paper towels.
Place them on the cookie sheet and drizzle with 2 tablespoons oil.
Massage the oil into the potatoes with your hands.
In a small bowl mix the chile powder, paprika, cumin and red pepper flakes.
Sprinkle it over the potatoes and then massage it into the potatoes with your hands.
Spread them out in one layer and season well with salt and pepper.
Bake 25 - 30 minutes.
Remove the pan from the oven and turn the potatoes over.
Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender.
Serve immediately with more salt and pepper if needed.
They're also good with a little sour cream for dipping
This is a recipe that my mom made countless times for us growing up. It was one of my absolute favorites and I'd always love to help her make them!
1 + 1/2 pounds chicken cutlets
salt, pepper and garlic powder
3/4 cup panko crumbs
3/4 cup seasoned bread crumbs
1/2 cup all-purpose flour
2 rounded tablespoons Dijon mustard
1/3 cup chicken broth (I just use water and 1/2 a buillon)
1/2 cup heavy cream
4 ounces thinly sliced deli ham
4 ounces sliced Swiss cheese
Pre-heat oven to 400.
Heat a large skillet with about 1/2 inch of oil.
In a large bowl, mix the panko and bread crumbs together.
In another bowl beat the eggs with a tablespoon of water.
Put the flour in another bowl and season with salt, pepper and garlic powder.
Pound the chicken flat with a meat tenderizer hammer (but don't tear it up!!)
Season the chicken with salt,pepper and garlic powder on each side.
Place a slice of ham and a slice of cheese in the middle of each and then roll up.
Secure with toothpicks, making sure to tuck the ends where the cheese won't bubble out.
Coat each chicken piece with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed.
Place in pan and fry each side until a nice golden brown.
Place on a baking sheet and bake for about 10-15 minutes to finish up cooking.
*If you're happy with them straight outta the frying pan, you can skip the baking!!*
For the Sauce:
Whisk the mustard and chicken broth together in small skillet over medium - high heat.
Bring it to a simmer and cook 1 minute stirring often.
Slowly whisk in heavy cream and bring back to a simmer.
Simmer until thickened, stirring often about 3 minutes.
This is a super easy pasta dish that even my picky six year old loves!
1 pound of penne pasta
6 strips of bacon, diced
2 tbsp all-purpose flour
1 packet ofranch seasoning mix
2 cups milk
1 tbsp butter
Salt and pepper
2 boneless skinless chicken breasts (cut into pieces)
1 cup shredded cheddar cheese
Start by cooking your pasta, draining it, and setting it aside.
While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk.
Stir until it is bubbly and thick.
Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
Combine the sauce and pasta noodles together – add salt and pepper to taste.
Top off the dish with the extra bacon pieces and ENJOY!
These yummy bars are so easy to make! Sprinkle them with coarse sugar on top for a little extra sparkle and sweetness!
1/2 cup unsalted butter, softened
1/3 cup firmly packed light or dark brown sugar
1/2 teaspoon vanilla extract
1 & 1/4 cups all-purpose flour
1/4 cup + 1 tablespoon chopped pecans, divided
2-3 teaspoons coarse sugar (may substitute granulated sugar)
Preheat oven to 350°.
Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
Using an electric mixer at medium speed, beat butter and brown sugar until creamy.
Add vanilla and combine.
Reduce mixer speed to low and gradually add flour, beating until well-mixed.
Stir in 1/4 cup pecans. Mixture will be crumbly.
Press dough into bottom of prepared pan.
Sprinkle top with 1 tablespoon pecans and coarse sugar.
Bake until edges are lightly browned, about 25 minutes.
Cool in pan for 10 minutes.
Using foil, lift shortbread out of pan. Cut into bars.
These are so yummy and so easy to make!!
1 (11.5-ounce) package milk chocolate chips (divided use)
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup dried cherries
1 cup pecans or walnuts, coarsely chopped
Preheat oven to 350ºF .
Pour 3/4 cup of the chocolate chips into a large microwave-safe bowl; set remaining chips aside.
Microwave morsels for 2 minutes on high. Stir until chocolate is smooth. Add in brown sugar, butter, eggs and vanilla and stir until incorporated.
Add flour and baking powder, mixing until thoroughly combined. Stir in remaining chocolate chips, dried cherries and pecans (or walnuts).
Drop mixture by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely.
Makes about 30 cookies. Store in air-tight containers.
I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!