Happy August Friends! I know that I am not the only one who has no idea how August is already here! Although to be honest, at the end of every weekend, I say that I can’t believe its almost Monday and at the end of every month, I profoundly exclaim that I can’t believe the month is over. Time flies when you’re having fun 🙂 Or as Chris would say, “Time’s fun when you’re having flies.”
Anyyyway, I know that you all were on pins and needles wondering when we were going to have Eating Club in July. Don’t worry, we have yet to miss our monthly (and VERY important) all girls food fest and we had no plans of skipping it in July either. We squeezed in a Sunday afternoon club meeting yesterday afternoon. Since berries are ripe for the picking these days, Steph and I thought that it would be really fun to have each girl come up with a dish (drink, appetizer, main dish, side or dessert) that incorporated some type of berry. Kind of like an Iron Chef, Eating Club Style. Other than the rule that each dish had to have some type of berry in it, the girls were free to create whatever their hearts desired. The girls did not let each other down!
Eating Club this month was at my house. Girls showed up around 5:30 and immediately dug into some strawberry, raspberry and pineapple salsa, served with cinnamon chips…
After snacking and catching up for a bit inside, we headed up to my rooftop patio, which is complete with grills and patio tables with chairs.
We enjoyed Allie’s Cranberry Walnut Bread.
I awkwardly poured everyone some Berry Spritzer…
Oatmeal Raspberry Bars
(Created by Jenny and adapted from Real Simple)
What You Need:
- 1 3/4 cups all-purpose flour
- 1 cup light brown sugar, firmly packed
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, cut into small pieces
- 1 1/2 cups quick oats
- 2 tablespoons lemon zest
- 1 1/2 cups raspberry preserves
What to Do:
- Heat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and the dough is crumbly. Add the oats and lemon zest. Pulse to combine. Press 2/3 of the dough firmly into a greased 9-by-13-inch pan. Spread the preserves evenly over the crust. Sprinkle the remaining dough over the jam, gently pressing down. Bake until golden brown. Cool completely, about 2 hours. Cut into 24 bars. Enjoy!
Question of the Day: If you could pick one ingredient to be used on Iron Chef, what would it be?