Saturday, May 9, 2015

Wheelbarrow Ride & Blueberry Oatmeal Bars



A warm welcome and thank you for coming by to visit my blog and a big thanks to you if you have the time to leave a comment and/or join as a follower.  Please let me know you stopped by, so I can be sure and return the favor. 

I know as a kid we had an old wheelbarrow and took turns pushing one another around the yard.  

I am tickled pink to introduce you to my new friends and followers:

Julie of One Craft Chick & Diane of DL. ART 

Materials:
Spellbinders - 5 x 7 Matting Basics B
Memory Box - Puffy Clouds, Gentlemen Leaping (hat only) & Petite Umbrella
Poppy Stamps - Large Garden Cart & Leafy Sprig
Impression Obsession - Boy with Flowers & Girls With Easter Basket
Martha Stewart Grass Punch
Viva Decor Peridot (flower centers)


I found this delicious recipe for Blueberry Oatmeal Crumble Bars on  Averie cooks
These are a wonderful and get eaten fast.

Ingredients:

Crust and Crumble Topping
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant, they're finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
  2. Crust and Crumble Topping - In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
  4. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
  5. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
  6. Blueberry Layer - In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquefies while baking.
  7. Evenly distribute blueberry mixture over the crust.
  8. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  9. Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I'm not sure by how much, I'd guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

21 comments:

  1. Fabulous paperpiecing Diane :o)
    Jackie xx

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  2. This is such a delightful card and the recipe sounds yummy, thank you for sharing, I shall make some with my grandaughter next time she stays with me. Lainie xx

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  3. this is so adorable and colourful sweet ;O))

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  4. Good morning, another of your brilliant "scene" cards.
    All those "details" are amazing, such patience.
    Enjoy your day
    Patricia x

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  5. Hi Diane! I always love your cards and this time isn't any different ;) Beautiful!
    Kind regards Chantal

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  6. Hi Diane, fabulous scene, the dies are amazing.
    Thanks for the recipe, looks good, hugs Kate x

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  7. HinDiane hope your having a lovely weekend another fantastic card, all those flowers must have taken you ages !!

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  8. Your card is absolutely charming !!!

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  9. Super sweet card, love her little white apron.

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  10. Just so lovely the design is gorgeous and i love the colours a fab card Love and hugs Caroe x

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  11. Yum yum.
    Brilliant card, she looks like Mary Poppins, gorgeous dies and a great combination.

    Kath x

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  12. As always I am impressed with your work,a gorgeous card

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  13. Gorgeous card and love all the pretty flowers. My last ride in a wheelbarrow, was the way I was returned home after my 40th birthday party!!Lol!! Hugs, Carol S.xx

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  14. Your giving MS some competition now with these delish recipes and crafty ideas! This is such a cute card Diane, adorable outfit on this little gal, and the flowers look very colorful and spring like. As Always Thx, Annie B.

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  15. Hallo Diane,

    Beautiful card. I see it's a rainy day. Love the pretty flowers and the colours. May be you will become a follower of my blog too?
    Hugs,Sylvia.

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  16. I remember those wheelbarrow days too - such fun! Love your pretty card and it always amazes me the scenes you create with dies.
    the recipe looks tasty!
    Lynn

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  17. Nice card, with the girl sitting on the car. Her dress is beautiful.
    greetings, Angelique

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  18. Cute! My favorite detail is the myriad of tiny flowers. I'm sure that a lot of work went into those.

    Thanks for the recipe. It sounds good. Hope to try it out!

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  19. beautiful as always Diane you have got to have the patience of Job to work with all those tiny flowers.
    Hugs

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  20. Lovely x. Me and my brother used to do the same with our wheelbarrow - hours of fun!

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  21. This does look like summer fun. Love the way you've paper pieced the clothing on the kids, & what a delightful little lacy apron the girl is wearing. Love the colors of their hair as well. Nice mix of flower colors floating in the grassy border, and the frame up on the card makes it look so much like a painting or portrait. Love it! TFS & Hugs

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Thank you for stopping by for a visit, and leaving a comment. I enjoy reading each and every one of them, and they are really appreciated. Thank you so much,
Diane

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