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!
Looking for something to do with fresh strawberries this summer?
Combine your wet and dry ingredients to form a thick dough.
Stir in your fresh sliced strawberries. I didn’t even measure them!
The bread makes two loaves. I covered them with oats and diced pecans (a nice addition).
The outside of the bread baked quickly, so I was a little nervous, but it turned out FABULOUS!
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.
Cinnamon Oatmeal Bars
(Recipe to Come)
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.
My not-so-secret ingredient!
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.
Oh my gosh…the house smells AMAZING!
You know I had to try them out before the weekend. Delish!!!
Thin Mint Brownies
Because everyone LOVES chocolate and because I still have some of these hiding in my freezer.
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.
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.
I added some crushed Thin Mints to the dough and then sprinkled the rest on top of the brownies with the bigger cookie pieces.
Of course a lick of the spoon…
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!!!
