Hey guys! Amanda here, back again to bring you our first ever What’s Cookin’ Wednesday post on the AYD blog! Man I am enjoying this blogging thing, sure do miss it!
Well I had this recipe pinned to my Sweet Curiosity pinterest board for a while now, maybe close to a year? I haven’t had a chance to try it yet, but with all the oatmeal we have stocked up in this house, I think it’s about time to try it when I break them out to make my oatmeal cookies! I am not a BIG fan of lemon, but in a cream/cake or anything yummy, I can handle it 🙂
they look delightful, right? Okay maybe they aren’t so festive, but I am not much of a summer baker because it’s just too darn hot to turn on the oven, so I find that these will be perfect for my fall/winter baking seasons LOL. You can find the FULL recipe with extra photos on The Pioneer Woman’s website (you know, that chick from The Food Network) So how about the recipe?! 🙂
Creamy Lemon Crumb Squares
Prep Time:15 Minutes Cook Time:25 Minutes Difficulty:Easy Servings:12
- 1-1/3 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 stick (1/2 Cup) Butter, Slightly Softened
- 1 cup Brown Sugar (lightly Packed)
- 1 cup Oats
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1/2 cup Lemon Juice
- Zest Of 1 Lemon
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Sounds super easy! DEFFINITELY giving this a try sooner than later 😉 Hope I got your tummies rumbling! Have a wonderful hump day!