Sweet Treats

Recipe—Strawberry Cream Crumb Bars

Recipe—Strawberry Cream Crumb Bars

It’s summertime and I have strawberries on my mind! I could eat strawberry anything but these Strawberry Cream Crumb Bars are really something else. Growing up I loved loved LOVED those strawberry shortcake frozen dessert bars that have the crumbly shortbread coating on the outside. Anyone else ever have those? This simple recipe is those embodied in a dessert bar. Crumbly buttery cookie exterior with a sweet and creamy center. These are a perfect summer treat that everyone will love!

Note: These are delicious with any flavor of pie filling so feel free to use your favorite! These cut great with a pizza cutter when cooled. 

INGREDIENTS
1 c brown sugar
3 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c butter, melted
1 c sour cream
1/2 c sugar
2 eggs
1 tsp vanilla
2 c strawberry pie filling

STEPS

  • Preheat oven to 375º.
  • Line a 9” x 13” baking dish with foil and spray with some nonstick cooking spray.
  • In a medium mixing bowl, stir together the brown sugar, flour, baking soda, baking powder, and salt.
  • Drizzle the melted butter over the dry ingredients and stir to combine. (The dough should be crumbly.)
  • Set aside 1 1/2 cups of the crumbly dough for the topping and press the remaining dough edge to edge into the bottom of the foil lined baking dish.
  • In a separate bowl, whisk together the sour cream, sugar, eggs, and vanilla until evenly combined.
  • Spread the cream filling over the crust.
  • Place dollops of the strawberry pie filling over the cream.
  • Using a spoon, gently swirl the pie filling and the cream together making sure not to over mix.
  • Sprinkle the remaining dough crumbs over the top evenly.
  • Bake for 25–30 minutes or until the tops begin to brown and the center is set.
  • Allow the bars to cool completely in the baking dish.
  • Once the bars have cooled, lift the bars by the foil out of the baking dish, transfer to a cutting board, and cut into squares.
  • Store the bars in the fridge until ready to serve.
Brunch

Recipe—Strawberry Pop Tarts

Recipe—Strawberry Pop Tarts

Growing up, eating pop tarts was part of my morning school routine. They were quick and easy to throw in the toaster and chow down on as you were headed out the door. I thought they were the best! Now as a parent, I buy them for my son. Don’t go get all judgey on me here. He doesn’t eat them every day. I am a working parent with limited time in the morning and it is a child’s rite of passage to eat pop tarts. LOL

Recipe—Strawberry Pop Tarts

A couple of weeks ago I asked for a bite of his and I just have to say, they were not all that I had remembered them to be. Clearly my standards of quality food have changed over time. I started to think of what goes into a pop tart and realized I could easily make a copy cat version of my own. They were so simple and relatively quick to make. I literally just used refrigerated pie crust from the store and some strawberry jam and made a simple icing using powdered sugar mixed with a little water and vanilla. So basic and so easy!

It was fun to spend a lazy morning recreating something from my childhood and let me just tell you, they were so good, like way better than I would have ever imagined! Let’s be real, this is actually like eating pie for breakfast. The crust was so flaky and lite and the jam and frosting were the exact amount of sweet you would want for breakfast. Plus, they were just as good the next day and they looked super cute in my cake stand on the counter.

Next up, homemade toaster strudels!

Recipe—Strawberry Pop Tarts

Notes:

  • I was able to make a total of 8 finished pop tarts using the two pie crusts. I was able to cut out a total of 16 3” x 4” rectangles, 8 from each crust.
  • You can obviously use any flavor of jam you would like. I was a strawberry pop tart girl, so that’s what I went with. You do you.
  • The frosting will set on these within a couple of minutes of frosting so be sure and add sprinkles right after applying frosting to each..
  • Do not reheat your pop tarts by putting them in the toaster! They are delicious at room temperature, even the next day.

INGREDIENTS
1 package (2 sheets) of refrigerated piecrust at room temperature (I used Pillsbury)
flour (for dusting)
1 c seedless strawberry jam
1 c powdered sugar
1/2 tsp vanilla extract
water
sprinkles

STEPS

  • Cut out a rectangle template using cardstock or paper that is 3” x 4”. (You will use this as a template to cut out rectangles from the pie crust that are all the same shape and size.)
  • Preheat oven to 400º.
  • Line a baking sheet with parchment paper and set aside.
  • Dust a little flour over a large cutting board or work surface to help keep the pie crust from sticking when you are rolling it out.
  • Lay out one of your pie crusts on the floured surface and roll it out until it is 1/8” thick.
  • Place the cardstock rectangle template on the rolled-out pie crust and, using a knife, cut around the edges of it. Repeat this until you have gotten as many 3” x 4” rectangles as you can, transferring each one to the baking sheet as you finish them.
  • Take the scraps and roll them into a ball and roll that out to get more if you can. (I was able to get six initially and then rolled out the scraps to get two more, for a total of  eight.)
  • Place about 2 tablespoons of jam in the center of each rectangle and spread it out slightly leaving about 1/3” of clear space around all 4 edges. (If your jam is thick and hard to spread, warm it in the microwave for about 15 seconds and stir it.)
  • Roll out and cut the second pie crust in the same manner as you did the first placing the second batch of rectangles on top of the jam.
  • Use your fingers to gently press around the edges to help create a seal between the two layers of crust.
  • Next, use a fork to crimp around the outside edges and poke 3 sets of holes down the center. This will keep the jam from leaking out the edges.
  • Bake for 12–15 minutes until they are all a nice golden brown.
  • Allow to cool on the cookie sheet for 3–5 minutes and then transfer them to a cooling rack to cool for another 10–15 minutes.
  • While the pop tarts are cooling, whisk together the powdered sugar, 2 tablespoons of water, and the vanilla. Add additional water a little bit at a time as needed until your frosting is slightly runny and whisk until there are no longer any clumps.
  • Spoon the frosting onto each pop tart and add sprinkles immediately. The frosting will set really quickly once put on the pop tart.
  • Serve and enjoy!
Sweet Treats

Recipe—Strawberries & Cream Poke Cake

Strawberries & Cream Poke Cake

Fourth of July is right around the corner and that means it is summer party season! I absolutely love this time of year. Days sat around the pool, getting together with friends, and the awesome party food. Burgers, hot dogs, potato salad, garlic bread… yumm! But what is a summer BBQ without an amazing summer dessert? Crap. That’s what it is. I kid! I kid! For real though, every good bbq needs a good dessert. Like this one.

Beings that strawberries are in season this makes it the perfect summer dessert. If you have never made a poke cake then this recipe is a must try. It is so easy to make! You literally just poke holes into the baked cake and all the Jello just fills in the holes and soaks into the cake. It is incredibly moist and it just looks so pretty once you cut into it. Almost too pretty to eat. Almost. 😉

INGREDIENTS
1 box white cake mix (as well as any ingredients it requires)
3 oz package strawberry Jello
1 pint heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
fresh strawberries, sliced

STEPS

  • Prepare white cake per the package instructions in a 9” x 13” large square or rectangular baking dish and allow it to cool.
  • Bring one cup of water to a boil and remove from heat.
  • Add Jello to the hot water and stir until completely dissolved.
  • Add one more cup of cold water to the Jello mix, continue to stir, and set aside.
  • Using a fork, poke several holes into the cake.
  • Pour the Jello evenly over the top of the cake.
  • Cover the cake with plastic wrap and place in the fridge for a minimum of 3 hours.
  • After the cake has set, combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • Spread the whip cream over the top of the cake and then garnish with sliced strawberries as desired.
  • Serve and enjoy!

 

 

Recipe adapted from Chef in Training.