From My Kitchen: Bars and Cake

First of all, I want to say thank you to everyone for all the love on the release of my new sewing patterns! It feels good to have my first pattern out there, so stay tuned as I feverishly finish many more in the works that I can’t wait to share with you.

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I am starting a new column here on my blog to share with you things I’ve baked or cooked lately that we loved, since I really love to bake and cook, or recipes I’ve found that I want to try.

I made Raspberry Oatmeal Bars recently. They remind me of apple crisp, one of my favorite desserts. I might add that they are also good for breakfast!

I followed Amanda’s recipe, which can also be found at allrecipes.com. I was happy to be able to use homemade raspberry jam I froze last year after an abundant raspberry crop in our backyard.

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

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I think the highlight of our baking endeavors was the confetti cake we made in our giant donut cake pans on Saturday night. I say we because we made it together: I baked the cake and Dave frosted it. He likes to do that part.

It was a last-minute, spontaneous decision, so we used a box mix.

A small piece was just perfect after our nightly walk under the stars.

Have you baked anything delicious and decadent lately? Thanks for stopping by!

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