In my last post, I talked about fledgling birds and the nesting pair of nuthatches in my back yard. Well, the babies finally came out of their nest! They hung around the backyard, hopping and flying around the deck for one day and then they were gone. Those little birds were pretty agile considering how young they were.
Here is a picture of one of the babies. I couldn’t get too close so the picture isn’t great. I didn’t want to scare the babies or get dive bombed by the parents!
I had some seeds on the deck and this little guy had one in his mouth when I took the picture. I took the photo at 8 in the morning as I was leaving for work so I didn’t get to enjoy watching these cute little guys on such a beautiful day.
Now for the recipe for my new favourite dessert. It combines two of my favourite things, lemon and oatmeal cookie and they are incredibly easy to make. Actually, they might be too easy to make and that could be dangerous. I brought them into work last Thursday and they disappeared quickly. Then, I made them again on Sunday for Father’s Day. I am eating a piece as I type this.
All you need is some eggs, butter and a pouch of Betty Crocker’s Oatmeal cookie mix:
Then, just mix some lemon juice and lemon zest into a can of sweetened condensed milk and voila, you have a delicious dessert!
Oatmeal Lemon Cream Bars
1/2 cup (1 stick) unsalted butter, cold
1 pouch (1 lb 1.5 oz or 496g) Betty Crocker oatmeal cookie mix
1 can (14 oz) sweetened condensed milk
The zest from 2 large lemons
Freshly squeezed juice from 2 large lemons
Preheat oven to 350F degrees.
Butter an 8×8 baking pan.
In a large bowl, cut butter into cookie mix using an electric mixer. Stir in egg until crumbly.
Press just over half of oatmeal cookie dough into bottom of prepared baking pan. Bake for 10 minutes.
While the cookie crust is baking, stir condensed milk, lemon zest and lemon juice in a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 20 minutes longer or until golden brown.
Let cool completely before cutting. Enjoy!