Strawberry-Hazelnut Jam Bars

I am constantly juggling the daily tasks of growing a business and staying home with my growing boy. I love both, but it takes a lot of time, energy and patience to dedicate time to each every single day. I spend Cole's nap times working and his awake times playing, and I'm always looking for fun yet educational activities to do with my little guy. So, the ideal scenario is when my two worlds collide and I can gather inspiration for the blog while keeping Cole entertained.

It's rare to find opportunities that mesh well with both "jobs" {Cole isn't into extended dining experiences just yet!}, but every once in a while I discover events and adventures that lend themselves to the two perfectly.

A few weeks ago, I asked a girlfriend if she and her son would want to join us on a trip out to Swank Specialty Produce to try our hand at strawberry picking before the season came to a close. They were as excited about the prospect of fresh picked berries as we were, so we made a plan to meet bright and early "on the farm."

Except, if you know me, you know that my sense of direction is nothing to be envied. I rely HEAVILY on Google Maps, and I don't know what I did before GPS tracking came along. {Yes I do. I got lost a lot.} Armed with my phone and a robotic-sounding co-pilot leading the way, I figured I had nothing to worry about as the overview seemed pretty clear cut.

Down the back roads of Loxahatchee we drove, Cole and I, filled with enthusiasm and anticipation. We took our lefts and rights on streets like "Avocado" and "Persimmon", and it seemed to me we were on the right track to pick some produce.

When we got to the dirt roads with unclear signage, I let my phone do the navigating and listened carefully to her orders as she told me to veer right into an unmarked entrance. I drove in and found myself at what seemed more like an RV camping spot than a farm of any kind, so I pulled over to try to get my bearings and figure out where the GPS had lead me.

As I scanned the area from the driver's seat, I finally caught a glimpse of a cheerful looking sign that cleared up any confusion as to what I had wandered into: A Naturist Resort.

Since my mind was still fixated on strawberries, the word "naturist" didn't ring a bell until I noticed a smaller, more cautionary-looking sign stating that there was nudity on the property. Ah, yes... it all came together for me then. Naturist = Nudist. My trusted Google navigator had lead me to a NUDIST COLONY. My suspicions were confirmed seconds later, when I spied a nice looking older gentleman retrieving his mail wearing nothing but a t-shirt and a smile.

Now, I'm no prude, but I sat there stunned for a second before I burst into laughter. Cole, all the while, was observing his mother's manic behavior from the carseat, and probably wondering what in the world got into me. This will be a story to share in the future, for sure.

Anyway, we did eventually find our way to Swank which was just one dirt road entrance away, and I'm happy to report that strawberry picking was a success with both boys. {And that everyone at Swank was fully clothed.}

Gone pickin'. {Always attempting that perfect Instagram shot.}
Photos of me & the boys courtesy of Erica Dunhill.

We came home with a heaping pint of hand-picked strawberries, but we also found out that they sell jam and other produce as well. Though I didn't pick any up this time around, I hope to on our next visit. In the meantime, I was inspired to use up a jar of jam from Parksdale Farms that I've had for a while in these ridiculously easy Strawberry-Hazelnut Jam Bars.

I love that the base and the crumble topping for these bars are made from the same mixture, meaning less work. A layer of sweet and gooey jam {really, any flavor will do} is sandwiched in the center of the bars, covered with a crisp oatmeal and hazelnut topping and then drizzled with chocolate hazelnut spread.

The result is truly irresistible.... and that's the naked truth!

Strawberry-Hazelnut Jam Bars
Adapted from Food Network
Makes about 16 squares

1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 {12 tablespoons} sticks butter, melted
1/2 cup toasted hazelnuts, roughly chopped
1 1/4 cups strawberry jam or preserves
2 tablespoons chocolate hazelnut spread

1. Preheat the oven to 350 degrees. Line a 9x9 inch pan with foil, overlapping on all sides. Set aside.

2. In a large bowl, combine flour, 3/4 cup rolled oats, brown sugar, baking powder and salt and mix to combine. Pour melted butter into dry mixture in a thin stream, mixing it into the dry ingredients until it has the look of wet sand.

3. Scoop out about half of the mixture and place it in the prepared baking pan. Press down with your fingers to pack it down into a sturdy base.

4. To the remaining mixture, add the rest of the oats and the hazelnuts, mixing to combine. Set aside.

5. Spread strawberry jam over the bottom layer in the pan, making sure to cover entirely.

6. Grab the remaining mixture by the handful, squishing it together to create a pebbly crumble and sprinkle it over the top of the jam. Cover completely.

7. Bake for about 40 minutes until the topping is lightly browned and the jam is bubbly. Remove from oven and allow to cool completely.

8. Place the chocolate hazelnut spread into a zip-top bag and snip one corner. Drizzle the crumble top with the spread. {You can also warm it up a bit to loosen it and just drizzle with a spoon for a more rustic look.} Cut into bars and enjoy!

Banana Split Brownies | Pillsbury™ Gluten Free Premium Mixes

When signs of spring begin cropping up outside, so do the outdoor activities. Cookouts, picnics and potlucks start filling up the weekends, and with them come the need for go-to recipes to share with family and friends.

There are times, though, that the week gets busy... or that I'm exhausted ... or that I just want to hit the "easy" button. Like, "please do most of the work for me" kind of easy. I'm sure you have those moments, too.

So, I'm going to tell you exactly how to prepare for these times: During your next trip to Walmart, take a little stroll down the baking aisle. Cruise over to the Pillsbury™ Gluten Free Premium Mixes... and stock. up. Then head home and put them in your pantry and be prepared to thank yourself the next time you need to make something on the fly.

Last week I mentioned how Pillsbury™ Gluten Free Premium Mixes have come in handy for the times that I've made treats for GF friends and family. With the amount of people that are choosing to go gluten free for allergy or diet purposes, making GF options is always smart when you're bringing food to a gathering. But sometimes I just don't have the time or energy to experiment with a bunch of different flours and binders to make sure that the finished product will be tasty {read: Not have the texture of a pencil eraser.}, so I appreciate the predictability of a boxed mix.

As much as I love the classics {cookies, brownies, sheet cake, etc.}, I always like to bring something original and creative to the party. You know me... I can never leave well enough alone. My friends would probably take my temperature and tell me to lie down if I showed up to a party with plain brownies. {Not that there's anything wrong with plain brownies. I'm a fan.}

So, Banana Split Brownies it is. Because who doesn't love something inspired by ice cream when the weather heats up?

These brownies look complex, but they are SO EASY to make thanks to starting off with a box of Pillsbury™ Gluten Free Premium Brownie Mix. Freeze dried strawberries give these rich chocolate treats just the right amount of fruity tartness, and whole bananas {cut lengthwise just like a real Banana Split} can be found in each fudgey bite, while walnuts lend some texture and crunch.

Just look at that banana peeking out! <3

The toppings are completely optional, of course... but how can you resist all the classic Banana Split fixin's? They're the perfect way to invite some customized DIY decorating to take place!

Springtime is here, so take my advice and squirrel away a few boxes of Pillsbury™ Gluten Free Premium Mixes {and earn 75 cents cash back with Ibotta in the process} for the times when you need to "mix up a moment!"

Banana Split Brownies

1 box Pillsbury™ Gluten Free Premium Brownie Mix
1 egg
1/3 cup vegetable oil
3 tablespoon water
1/4 cup walnuts, roughly chopped {plus extra for garnish}
1/4 cup freeze dried strawberries, roughly chopped
2 medium bananas, cut lengthwise

Optional Toppings:
Whipped Cream
Sprinkles
Cherries

1. Preheat the oven to 350 degrees. Line an 8x8 inch baking pan with foil, leaving some overlapping as "handles", and coat with non-stick spray.

2. In a large bowl, prepare brownies as directed on box. Stir walnuts and freeze dried strawberries into the batter.

3. Pour half of the brownie batter into prepared baking pan. Arrange whole bananas in pan, pushing them lightly into batter. Top with remaining batter and smooth the top.

4. Bake for about 30 minutes or until a toothpick inserted into the brownies comes out mostly clean with a few moist crumbs.

Let cool for about 20 minutes before lifting out by foil handles. Cut into 9 equal pieces. Embellish with toppings if desired!

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

Irish Coffee Chocolate Cakes

I'm just gonna make this real simple: Would you rather have your house smell like cabbage... or like coffee and whiskey-infused chocolate cake? {I'll go out on a limb and say that there's probably no cabbage-scented candle in the works, and it's easy to understand why!}

Tomorrow is St. Patrick's Day, and green foods will abound at every restaurant, pub and even bakery. Now... you can bust out your food coloring and go to town, or you can bake up something that will turn those emerald beer-sippers green with envy: Irish Coffee Chocolate Cakes.

If you've ever had the pleasure of sipping an "Irish Coffee", you know that the flavors of coffee, cream and whiskey form a combination that's a true delight. Brown sugar-sweetened coffee melds harmoniously with smooth Irish whiskey, their strong flavors mellowed beautifully by a blanket of lightly whipped cream that floats on top. My favorite Irish Coffee experience was at the Buena Vista Cafe in San Francisco where they are famous for the tipsy treat.

A snap of the Buena Vista Cafe from my trip a few years ago.

Here, the classic beverage is transformed into a dessert that is hard to resist! {Trust me, I almost had to padlock my refrigerator.}

So, when you're getting ready to celebrate any trace of Irish heritage you might have tomorrow, consider your options carefully. Not a trace of green to be found here... but totally worth the pinch. ;)

Irish Coffee Chocolate Cakes
Adapted from Fine Cooking Magazine

For Cake:
1 cup + 2 tablespoons flour
1 cup sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil
2 teaspoons Irish Whiskey {I used Knappogue Castle}
1/2 cup hot, strong-brewed coffee

For Whipped Cream:
1 1/2 teaspoons instant espresso
3 tablespoons Irish whiskey
1 1/2 cups heavy cream
2 tablespoons brown sugar

1. Preheat oven to 350 degrees. Prepare mini cake tin {or cupcake tin or cake pan} by brushing with butter {or using cupcake liners for cupcakes}.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.

3. In a smaller bowl, blend egg, milk, canola oil and whiskey. Add the wet mixture to the dry mixture and stir together until most of the dry spots and lumps are gone {but don't overmix}.

4. Add hot coffee and mix until everything is well combined. {The batter will be thin.}

5. Divide the batter evenly among tins, filling a little over halfway full. {They rise quite a bit.} Bake for about 18-20 minutes -- bake time will depend on the type of vessel you're using, but this is a good approximate time to check on the cakes. When they're done, a toothpick inserted in the center will come out mostly clean with some moist crumbs on it.

Let the cakes cool for about 10 minutes before carefully removing from tins. You may want to run a knife around the edge of the cake pans before trying to remove as the cake is tender. Let them cool completely before topping with whipped cream.

Make Whipped Cream:
1. In a medium bowl, beat together the whipped cream ingredients until stiff peaks form, about 4-5 minutes.

Assembly: 

1. If making mini cakes, cut each cake in half using a serrated knife.

2. Scoop whipped cream into a piping bag fitted with a decorative tip if desired. Pipe cream onto the bottom layer, then top with the other half of the cake. Pipe cream onto the top of each cake. {For cupcakes, simply pipe cream onto each cupcake as you normally would.}

Garnish with a sprinkle of cocoa powder and a chocolate covered espresso bean if desired.

Note: Since whipped cream isn't as sturdy as buttercream, it's best to assemble these just a few hours before serving. Keep whipped cream refrigerated until ready to use.