I have been making some changes in the kitchen lately. First and foremost I am not baking as much as in the past. This is a result of a recent doctor's visit that has prompted me to make a few gentle lifestyle changes, as in dessert once a week and no ice cream in the house.
Breaking old eating habits are hard but it is time and I am confident I can do it.
As part of that process I have decided to celebrate my once a week dessert with it's own post once a week.
We've been here before but this time I promise to be more consistent with posting. I am excited about this new theme. I do love my dessert and I can't wait to try some new recipes. This way, when I break my sugar fast once a week and I get to share it with you!
So let's get baking. I have made this recipe many, many times. It tastes like a jam filled shortbread bar. I tend to use a different type of jam every time. They say that variety is the spice of life ya know. I also changed the recipe last year changing the flour combination trying to be a smidge healthier.
It is sweet and buttery with a hint of pecans (or walnuts depending on the type of nut you use). The bars last about 7 days in an airtight container in the fridge or 3-4 days on the counter.
These lovely little numbers are a fabulous compliment to your afternoon cup of tea.
So what's your favorite dessert? What would you love to see here? Leave a comment and let me know. There will be much fun to be had in the kitchen!
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3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 1/4 cups old-fashioned rolled oats
1/2 cup pecans or almonds or walnuts, chopped fine
1/3 cup packed light brown sugar
12 T unsalted butter (1 1/2 sticks) cut into 12 pieces and softened
1 cup strawberry jam (or raspberry, blueberry, blackberry or peach)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a 9-inch square pan with foil and coat lightly with vegetable oil.
2. Mix the flour, oats, nuts, sugars, baking soda and salt in a large bowl. Beat the butter and flour mixture with and electric mixture on low speed until well blended and the mixture resembles wet sand, scraping down the bowl and beaters as needed.
3. Transfer two thirds of the oat mixture to the prepared pan and press firmly into an even crust using your fingers. Bake until the crust starts to brown, about 20 minutes.
4. Spread the jam evenly over the hot crust, then sprinkle the remaining oat mixture over the top. Continue to bake until the jam bubbles, about 30 minutes, rotating the pan halfway through baking.
5. Let cool completely on a wire rack, about 2 hours, before removing the bars from the pan using the foil and cutting into squares.
recipe adapted from America's Test Kitchen Family Cookbook
Labels: baking, In the Kitchen, jam, strawberry, Sweet Sundays, sweet treats
