Creamy Lemon Oatmeal Bars

So, let me tell you, these bars are incredible.  I know I've been known to say that about many food items, but truly, these are amazing. 

I'm not sure if it's the creamy, lemony filling; the subtly sweet, slightly salty crumb; the blissful combination of the two, or the ease with which they come together. 

Suffice it to say, these hit that point of perfection when all elements meld into one insanely delicious treat.  :o)

Did I mention they are incredibly easy to make?  I did?  Well, it bears repeating because they are now a go-to goodie in our house.

In fact, the balance between salty/sweet/nutty is so wonderful in the oatmeal crust/crumb, I'm planning on keeping that as a staple and playing around with various fruit fillings.  I can tell you lime is next on the agenda, followed by blueberry (B's request), raspberry and cherry.  YUM!

Best of all, I used the "recipe analyzer" on Calorie Count and these little babies have only about 111 calories for a 54 gram serving (which is about the size of that guy up there). And, they rate a B- rating which really isn't too terrible considering these are a dessert-type foodstuff. :o) 

I know I typically post recipes over on FYB, but I thought I would go ahead and share it here this evening as I just couldn't keep it to myself.  ;o)

I found the recipe here from Pinterest. 

Creamy Lemon Oat Bars

Ingredients:

• 1 can (14 oz.) sweetened condensed milk
• 3 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions: 

• Heat oven to 375F degrees.
• Coat 8x8 inch pan with non-stick cooking spray.
• Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
• Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
• Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
• Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

I can tell you I was able to procure all the juice and zest I needed from one lemon.  I would also recommend mixing the flour, brown sugar, baking soda and salt, then cutting in the butter and then mixing that with the oats.  I didn't do that last night and it made things a smidge more difficult than they had to be.

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 Sparklies:

1.  We went to El Tapatio for dinner this evening and oh what wonderful food!  And, what delightful service!  One of the servers came and asked if there was anything else we needed.  I asked if they maybe needed a new, energetic worker for the dishes crew and offered up Bean's services (anyone who has dined with us knows what I'm talking about with regards to Bean and dining).  The server said, "Sure! Come on!" and I sent her off, thinking either he wasn't serious or she wouldn't go.  Well, he took her, she went, and I was gobsmacked with laughter! :o)  He took her up front to the wait station where she apparently charmed the pants of the men up there and came back with chocolate, chicles and an orange wedge, both of them laughing and smiling.  :o) Hooray for small, family owned restaurants on slow nights!

2.  I managed to do every bit of laundry in the house, get it folded and put away.  Hallelujah!!

3.  I think Bean's nose and fever issues are due in part to teeth.  Whew!

4.  I culled out a number of stamp sets today.  Sometimes it's easier to work when there are less options.  (Of course, now that they're leaving, I'll want them, right?)

5.  I have tiny little daffodils blooming!  And, there are shoots up all over the place--spring is on the horizon!

6.  Speaking of spring, Amy, the seeds arrived--thank you SO much! :o)

No milestones.