If I came to Your House this Weekend, You Probably Ate…

So if you have been reading my past few posts about my fourth of July weekend in Green Lake, Wisconsin, I am sure you are thinking to yourself.  Well, what did she bake for the weekend???  I did spend some time in my kitchen preparing for my trip.  Here is what I made…ENJOY!

 

Strawberry Bread

Looking for something to do with fresh strawberries this summer?

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Combine your wet and dry ingredients to form a thick dough.

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Stir in your fresh sliced strawberries.  I didn’t even measure them!

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The bread makes two loaves.  I covered them with oats and diced pecans (a nice addition).

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The outside of the bread baked quickly, so I was a little nervous, but it turned out FABULOUS!

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This is one of the best breads that I’ve made in a LONG time.  We ate it for breakfast, lunch, and dinner this past weekend.  You can click on the title above for the full recipe.  It is a very white bread (white flour, white sugar).  My plan is to try to ‘clean it up’ the next time I make it.

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Cinnamon Oatmeal Bars

(Recipe to Come)

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This is another recipe that I got from The Spice House.  I needed something that would travel well and this recipe wouldn’t melt during the 3 hour car trip.  These bars were great cold and even better warmed up with some Redi Whip.  You can store them up to 5 days in an airtight container.

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My not-so-secret ingredient!

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I pressed the dough into the pan and then made the topping.  It is super easy to make and would probably taste great on other breads and bars.  I used my new found ‘knife’ technique that I learned at the Challah lesson to cut in the butter and it worked well.

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Oh my gosh…the house smells AMAZING!

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You know I had to try them out before the weekend.  Delish!!!

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Thin Mint Brownies

Because everyone LOVES chocolate and because I still have some of these hiding in my freezer.

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I used my larger food processor to crush up the cookies. It worked better than my last day of Fun with Thin Mints when I used the smaller processor.

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I used Jan’s Brownie recipe from a blog called Simply Scratch.  I had never made them before, but they look delectable!  I was nervous with all my baking whether I had any eggs left.  Luckily, I had the last four left that I needed to make this recipe.

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I added some crushed Thin Mints to the dough and then sprinkled the rest on top of the brownies with the bigger cookie pieces.

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Of course a lick of the spoon…

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Once cooled, I stored the brownies in a Pyrex in the freezer for easy transport.  They were ‘unveiled’ in Wisconsin for dessert and loved by all.  I must say Jan, you have one amazing brownie recipe!!!

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