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

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Strawberry and Cream Scones

Strawberry and Cream Scones.

Strawberry and Cream Scones.

After I finished making my Very Berry Strawberry Cookies, I had a partial package of freeze dried strawberries left, with no plan for how to use them up.  Then I noticed a packaged mix for strawberries and cream scones in a baking catalog.  That gave me the idea I needed for how to use the strawberries.

Warm, tender, and flaky.

Warm, tender, and flaky.

Since fresh strawberries can be difficult to incorporate into baked goods, adding too much moisture to the finished product, I reasoned that the freeze dried berries would provide the color and intense flavor of strawberries without the excess liquid.  I rehydrated the strawberries, squeezed out the extra liquid, chopped them up a little and proceeded with my standard recipe for cream scones.  The bright little bursts of flavor turn these into very delightful scones, especially served warm with some strawberry jam.   It was mid-day when I baked these, so when they came out of the oven I had one with a cup of tea, but they are also great for breakfast, too.

STRAWBERRY AND CREAM SCONES

Yield:   Makes 8 scones

Ingredients:

The essentials for strawberry cream scones.

The essentials for strawberry cream scones.

  • a generous 1/2 cup freeze-dried strawberries
  • 2 cups all-purpose flour ( I use half whole wheat flour)
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 Tablespoons cold unsalted butter, cut into pieces
  • 2 eggs
  • 1/2 cup heavy cream

1.  Place freeze-dried strawberries in a small bowl and cover them with warm water.  Leave to soften for about 5 minutes.  Drain and pat dry with paper towels.  Chop coarsely and set aside.

2.  Preheat oven to 400*F.  Line a baking sheet with parchment paper, or grease lightly.

3.  Combine the flour, sugar, baking powder, and salt in a medium bowl.  Cut in the butter with a pastry cutter or rub with your fingers until the mixture resembles coarse crumbs.

Cutting in the butter.

Cutting in the butter.

4.  In a small bowl or glass measuring cup, whisk together the eggs and cream.  Add the cream mixture and chopped strawberries to the dry mixture.

Adding in the egg, cream and strawberries.

Adding in the egg, cream and strawberries.

Stir together lightly to make a sticky dough.  Turn the dough out onto a floured surface and knead gently about 6 times, just until it holds together.  Add a little flour if necessary.  Pat the dough into a 6 to 7-inch round, about 3/4-inch thick.  Cut with a sharp knife into 8 wedges.  Transfer to the baking sheet and brush the tops of them with a little cream.

Brush tops with a little cream before baking.

Brush tops with a little cream before baking.

Bake for 15 to 18 minutes until set and golden brown.  (Mine were perfect at 15 minutes).

Serve warm with butter and strawberry jam.  Delicious!!!

Asking for some strawberry jam!

Asking for some strawberry jam!

Heaven in the shape of a scone!

Heaven in the shape of a scone!

SOURCE:  adapted from a recipe for cream scones by Rennie Darling:  Muffins, Scones, and Quick Breads