May 2022 · Jess in the Kitchen

Strawberry Rhubarb Oat Bars

Last Updated on May 28, 2022 by Jess

Are you ready for some Strawberry Rhubarb Oat Bars?

Springtime has finally arrived in Wisconsin, and I am here for it. Unfortunately, my rhubarb is JUST starting to be ready for harvesting. (Just started growing it? Get all the information at the University of Minnesota Extension). Luckily, I have an awesome neighbor just down the road that had an abundance of rhubarb and she invited me over to harvest some.

Now I would normally bake a pie first for the Mr. but I wanted to try something new. I happened to have some strawberries in the fridge and Strawberry Rhubarb Oat Bars seemed to be the ticket. I tried to cut back a little on the sugar and butter and subbed in whole wheat flour and the results were perfect. The Mr. promptly ate two servings and said they were great!

Ready to get baking? Let’s Go!

Your Ingredients

1 ½ cups chopped fresh or frozen rhubarb
½ cup chopped fresh strawberries
⅔ cup packed brown sugar, divided
3 tablespoons water, divided
1 teaspoon lemon juice
1 tablespoon cornstarch
¾ cup whole wheat flour
1 ½ cups old fashioned oats
½ teaspoon salt
5 tablespoons butter, melted

Your Steps to Strawberry Rhubarb Oat Bars

Preheat the oven to 375 degrees. In a large saucepan, combine the rhubarb, strawberries, ⅓ cup brown sugar, 2 tablespoons water, and lemon juice. Bring to a boil. Reduce heat to medium and cook for 4-5 minutes, stirring often, until rhubarb is soft.

Combine cornstarch and the remaining tablespoon of water. Gradually stir into the rhubarb mixture over medium heat. Bring to a boil, cooking and stirring for 2-3 minutes, until thickened. Remove from heat and set aside.

In a large bowl, combine the butter, oats, flour, and salt. Mix until crumbly. Press ⅔ of the mixture into a greased 8 inch square baking dish. Bake at 375 for 10 minutes. Remove from the oven and decrease the temperature to 350 degrees. Spread rhubarb mixture onto the crust and sprinkle the remaining oat mixture on top. Bake an additional 15-20 minutes, until golden brown. Allow to cool and then cut into 16 squares.

Strawberry Rhubarb Oat Bars

The flavors of spring combine in these strawberry rhubarb oat bars to create a delicious treat for any time of the day!

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Prep Time 20

Cook Time 30

Course Breakfast, Dessert

Cuisine American

Servings bars

Equipment

9 inch glass baking dish

Ingredients

1 ½ cups chopped fresh or frozen rhubarb
½ cup chopped fresh strawberries
⅔ cup packed brown sugar divided
3 tablespoons water divided
1 teaspoon lemon juice
1 tablespoon cornstarch
1 ½ cups old fashioned oats
¾ cup whole wheat flour
½ teaspoon salt
5 tablespoons butter melted

Instructions

Preheat the oven to 375 degrees.
In a large saucepan, combine the rhubarb, strawberries, ⅓ cup brown sugar, 2 tablespoons water, and lemon juice.
Bring to a boil. Reduce heat to medium and cook for 4-5 minutes, stirring often, until rhubarb is soft.
Combine cornstarch and the remaining tablespoon of water. Gradually stir into the rhubarb mixture over medium heat. Bring to a boil, cooking and stirring for 2-3 minutes, until thickened. Remove from heat and set aside.
In a large bowl, combine the butter, oats, flour, and salt. Mix until crumbly.
Press ⅔ of the mixture into a greased 8 inch square baking dish. Bake at 375 for 10 minutes.
Remove from the oven and decrease the temperature to 350 degrees.
Spread rhubarb mixture onto the crust and sprinkle the remaining oat mixture on top.
Bake an additional 15-20 minutes, until golden brown. Allow to cool and then cut into 16 squares.

Keyword Oat Bars, oats, Rhubarb, Rhubarb Bars, Strawberries, Strawberry Rhubarb

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May 28, 2022May 28, 2022

Jess2 Comments

Homemade Sourdough Croutons

Last Updated on April 17, 2024 by Jess

If you haven’t learned it yet, I am a sourdough baker. You can read my story here! Now, I wouldn’t call myself a fancy sourdough baker by any imagination of the word. I stick with the recipe I have memorized for a basic milk and honey loaf and bake it week in and week out. Our family generally goes through two loaves a week, and it works out perfect when I bake every weekend. But sometimes we get to the end of the week and we still have a loaf (or part) sitting around. Goodness knows, once a fresh loaf is baked, that old loaf won’t get eaten. The solution? These homemade sourdough croutons!

But Jess, I don’t bake sourdough! I hear you, and first off, why don’t you? *Smiles* It’s easier than you think. Check out King Arthur Flour recipe for creating your own starter and getting started! Maybe you still aren’t convinced. That’s okay. You can do this recipe with ANY stale bread, but I would recommend something that has some density to it. (Think: day old artisan bread from the bakery or grocery store)

These homemade sourdough croutons are simple (the name of my game) and delicious. You’ll feel better about what you’re eating on your salad or French onion soup because you know the ingredients that are in them.

Ready to get baking? Let’s go!

Your Ingredients

3 ½ – 4 cups cubed stale bread
2 tablespoons olive oil (flavored or plain)
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon nutritional yeast (optional, but adds a delightful cheese flavor!)

Your Steps to Homemade Sourdough Croutons

Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss.

In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle the seasoning on the cubed bread, tossing again to get evenly coated.

Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.

Homemade Sourdough Croutons

Stale bread? Don't throw it away! Create these delicious homemade croutons.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Salad

Cuisine American

Servings cups

Ingredients

3 ½ – 4 cups cubed stale bread
2 tablespoons olive oil flavored or plain
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon nutritional yeast optional

Instructions

Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss.
In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle on cubed bread, tossing again to get evenly coated.
Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.

Keyword croutons, Salad, sourdough, sourdough baking

Tried this recipe?Let us know how it was!

What can you pair with these croutons?

Well, I don’t know about you but a classic salad paired with ANY soup or Italian inspired dish is my jam. I will eat soup and salad any day of the week! Check out some inspiration below!

May 22, 2022April 17, 2024

JessLeave a comment

Craisin and Pumpkin Seed Cookies

Last Updated on May 8, 2022 by Jess

I am SO excited to share these Craisin and Pumpkin Seed Cookies with you. Why? Well, beyond the fact that it is simply one of the best cookies I have had to date, I am not really sure.

Maybe because it doesn’t have chocolate in it, and normally, I am all about chocolate in my cookies. Maybe because when it comes to cookies, I generally want a crisp cookie. My top favorite is a browned butter chocolate chip. So this is totally outside my “norm.” Either way, it’s a dang good cookie that I am excited to share!

The inspiration came from the $4.50 Southern *250 Fine Old Recipes* Cookbook I picked up over spring break this year. In it, I found a sour cream raisin cookie. Definitely NOT my type of cookie, but I was drawn to it. From that, I shifted and pivoted using what I had on hand to create a cookie I couldn’t stop eating.

The dried fruit I use was a mixture I found at Walmart and was a store brand (go figure!). It was made up of dried cranberries, cherries, and golden raisins. I am sure any combination would be great, but I love this mixture. As for the pumpkin seeds, I use roasted salted pepitas that I pick up from the local natural food store. I like the zing of a bit of salt when you use salted nuts, but if salty sweet isn’t necessarily your jam, you could totally use unsalted.

Let’s get baking!

Your Ingredients

½ teaspoon baking powder
½ teaspoon baking soda
2 cups flour
½ teaspoon each ground nutmeg and ground cinnamon
½ teaspoon salt
1 cup packed light brown sugar
½ cup butter, softened
1 teaspoon vanilla
1 egg
½ cup plain Greek yogurt
1 cup dried fruit of any combination of cranberries, cherries, and golden raisins (I used this mixture from Walmart)
½ cup roasted, salted pepitas (shelled pumpkin seeds)

Your Steps to Craisin and Pumpkin Seed Cookies

Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set aside.

Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.

Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.

Bake for 12 minutes, or until lightly browned.

Craisin and Pumpkin Seed Cookies

Warming spices and the flavor of cranberry with the crunch of pepitas make these craisin and pumpkin seed cookies a hit!

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Prep Time 15

Cook Time 12

Course Cookies

Cuisine American

Servings dozen

Equipment

baking sheets

Ingredients

2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon cinnamon
½ teaspoon salt
1 cup packed light brown sugar
½ cup butter softened
1 teaspoon vanilla
1 egg
½ cup plain Greek yogurt
1 cup dried fruit of any combination of cranberries cherries, and golden raisins
½ cup roasted salted pepitas (shelled pumpkin seeds)

Instructions

Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set a side.
Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
Bake for 12 minutes, or until lightly browned.

Keyword cinnamon, Cookies, craisins, cranberries, drop cookies, pumpkin seeds

Tried this recipe?Let us know how it was!

Looking for other cookie recipes? Check out the links below or head right to my baking page!

May 8, 2022May 8, 2022

JessLeave a comment

Potato Soup with Rosemary and Thyme

Last Updated on May 3, 2022 by Jess

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme.

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes.

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

3 cups diced potatoes (peeled or not, your choice)
1 ½ cups diced celery
1 cup diced onions
½ tablespoon minced garlic
1 ½ tablespoon olive oil
2 ½ cups chicken stock
2 cups milk
½ teaspoon pepper
½ teaspoon thyme
¼-½ teaspoon rosemary
salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes.

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Side Dish, Soup

Cuisine American

Servings people

Equipment

Immersion Blender

Ingredients

3 cups diced potatoes peeled or not, your choice
1 ½ cups diced celery
1 cup diced onions
1 ½ tablespoons olive oil
½ tablespoon minced garlic
2 ½ cups chicken stock
2 cups milk
½ teaspoon pepper
½ teaspoon thyme
¼-½ teaspoon rosemary

Instructions

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
Cook until the potatoes are soft, 10-15 minutes.
Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
The amount is dependent on how creamy or brothy you want your soup.
Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
Allow to simmer over low heat for an additional 5-10 minutes.