Strawberry-Lime Gooey Bars

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Strawberry Lime Gooey Bars

 

It was the name that got me first, then the color.  They looked so bright and pretty in the picture, my mouth began to water, and next thing I knew I was tearing through my storage cupboard looking for the strawberry cake mix that I knew was in there somewhere.

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I was desperate for these bars.  I could taste them way in advance of making them.  You know, I often forget how much I like strawberry (anything), until something forces me to make it.  Then, of course, I remember how much I really like it.  Just like when I’m ordering a milk shake….I always order vanilla.  But if Mr. D. orders strawberry, and I taste his, then I’m like, “dang, why didn’t I order that too”?

That’s pretty much how it was with these strawberry gooey bars.

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There was no lime in the original recipe, but I felt that all that concentrated strawberry sweetness would be too much, so I brightened up the flavor with fresh lime juice and zest.  Now they are not cloyingly sweet, and I love how pretty and pink they are.  Just the ticket, I think, for a Valentine’s Day treat.

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STRAWBERRY LIME GOOEY BARS

Yield:  Make 16 barsIMG_9008

Ingredients:

  • 1  (15.25-oz.) box Strawberry Cake Mix
  • 1 stick unsalted butter, softened
  • 1 egg
  • 1 lime, zested and juiced
  • 2/3 cup white chocolate chips
  • 1/2 cup sweetened condensed milk, ( low-fat, or non-fat are OK)
  • lime zest to garnish tops of bars, if desired

Directions:

1.  Preheat oven to 350*F.  Line a 9 x 9-inch baking pan with foil, then spray well with cooking spray and set aside.

2.  Beat butter with an electric mixer until soft and fluffy.  Add in the cake mix, egg, lime juice and zest and continue beating until it all comes together and forms a thick dough.

3.  Press about 2/3’s of the cake mixture onto bottom of the foil-lined pan.  Sprinkle white chocolate chips over the top.

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4.  Drizzle the sweetened condensed milk over the top of the chips.

5.  Drop the remaining cake dough in “blobs” over the top of the milk, trying to spread it out as much as possible.  Press lightly.

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6.  Bake for 29 – 32 minutes, or until edges start to brown.

7.  Cool bars in pan on a cooking rack.  When completely cooled, cut into squares.  Top with additional lime zest, if desired.  Store in an airtight container for up to a week.

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SOURCE:    Mom on Time Out

Whole Wheat, Rosemary and Tomato Focaccia

Whole wheat, tomato and rosemary focaccia.

Whole wheat, tomato and rosemary focaccia.

On the day of the “Great Blizzard” (that wasn’t), I made this Focaccia bread to go with the Lasagna soup.

Around here we love Focaccia, in fact we love homemade bread of any kind.  This one is so flavorful with the addition of herbs (oregano) and sun-dried tomatoes in the dough, and rosemary and olive oil brushed over the top before baking.  Add some garlic and parmesan cheese and Whoo-hoo, this is one fabulous bread.

I use my bread machine to make the dough, then once it has risen, take it out, roll it out thin on a pizza pan or baking stone and let it raise for about 30 minutes.  Indent the top all over with your fingers, then brush with olive oil and minced garlic,  Sprinkle with parmesan cheese and crushed rosemary.   It will bake up golden brown, crispy on the outside, and soft and doughy on the inside.

This bread is so easy to make and is a great accompaniment to soup or a salad.  The use of whole wheat flour makes it more healthy (because of the fiber), and cornmeal in the dough gives it a nice crunch.  We really like this bread.  I hope you will too.

WHOLE WHEAT, ROSEMARY, AND TOMATO FOCACCIA

Yield:   Makes a 1 pound bread

Ingredients:

  • 3/4 cup milk ( fat-free is OK)IMG_9055
  •  1 Tbsp. olive oil
  • 1 1/2 cups whole wheat flour
  • 1/2 cup bread flour
  • 1/4 cup cornmeal
  • 2 Tbsp. snipped, sun-dried tomatoes in oil
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 tsp. active dry yeast or bread machine yeast

For the Topping:

  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1/4 cup parmesan cheese
  • 2 tsp. snipped fresh rosemary OR 1/2 tsp. dried rosemary, crushed

Directions:

1.  In the container of a bread machine, layer in the ingredients, according to the manufacturer’s directions.  Select “dough” cycle.  When the cycle is completed, remove dough from machine.

2.  Spray a work surface lightly with oil, place the dough on it, and cover it.  Let rest for about 10 minutes.

Cover the dough and let it rest for 10 minutes.

Cover the dough and let it rest for 10 minutes.

3.  Preheat the oven to 400*F.  Grease an 11 to 13-inch pizza pan, or pizza stone.  Roll out the dough to fit the pan.  Cover and let rise in a warm place for 30 to 40 minutes or until nearly double in size.

Dough rolled out on a pizza stone.

Dough rolled out on a pizza stone.

4.  With 2 fingers, make indentations all over dough.  Combine  the 2 Tbsp olive oil and garlic; drizzle over the dough.  Sprinkle with parmesan cheese and rosemary.

Make indentations with your fingers all over the top.

Make indentations with your fingers all over the top.

Drizzle with olive oil and minced garlic.

Drizzle with olive oil and minced garlic.

Sprinkle with cheese and rosemary.

Sprinkle with cheese and rosemary.

5.  Bake in a 400*F. oven for 25 to 30 minutes or until golden brown.  Cool on a wire rack.  Serve warm or cool.

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SOURCE:   Bread Machine Bounty