Saturday Sweets | Frozen Strawberry Crunch Cake

 Serves 12

• 1 box Nature Valley crunchy granola bars (6 x 2 bar pouches)
• 2 TBS brown sugar
• 1/4 C flour
• 3 TBS butter, melted
• 2 egg whites
• 1/2 C sugar
• 1 C heavy whipping cream
• 1 lemon
• 4 oz cream cheese
• 1 1/2 C freshly chopped strawberries

1. Put the Nature Valley granola bars in a food processor and process until you achieve a fine crumb. Divide crumbs in half (3/4 C) and reserve for topping.

In a large bowl, add 3/4 C of crumbs, brown sugar, flour, and melted butter and mix together. Spread and press evenly into a greased 8x8-inch dish. Bake at 350 degrees for 10 minutes. Let cool.

2. In a mixing bowl, combine egg whites and sugar and mix on high speed. Add the heavy cream and continue mixing for 5 minutes.

3. In another bowl, mix squeezed lemon juice and softened cream cheese. Add the the heavy cream mixture and mix on low speed until well combined.

4. Add fresh strawberries into the cream mixture.

5. Pour the strawberry cream mixture on top of the baked cooled crust, and top with the remaining 3/4 C crumbs.

6. Cover and freeze for at least three hours.

Saturday Sweets | Brown Butter Salted Caramel Snickerdoodles

There's a new ritual in the Jensen home: Saturday Sweets. 

Basically Jay and I switch off picking out recipes at the beginning of the week, then come Saturday afternoon- party in the kitchen! I was so touched when Jay suggested this new ritual. So far it has been a delicious success and we have had just the absolute most fun time together.

 Makes 24 cookies

• 2 1/2 C flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 C unsalted butter
• 1 1/4 C dark brown sugar
• 1/2 C sugar
• 1 large egg
• 1 egg yolk
• 1 TBS vanilla extract
• 1 TBS plain Greek yogurt
• 1 C caramel squares, cut into 1/4's
• 1/4 C granulated sugar
• 2 tsp cinnamon

1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon and set aside.

2. To brown the butter: heat a medium saucepan to medium high heat. Add butter and whisk frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. You have to watch it closely because the turn happens quickly and you don't want it to burn. 

3. While the butter is cooling, cut caramel squares into 1/4's.

4. In a large bowl, combine the brown butter, brown sugar, and 1/2 granulated sugar. Blend with a mixer until well combined.

5. Beat in egg, yolk, vanilla, and yogurt and mix until well combined.

5. Form the dough into a ball and cover with plastic. Chill in the fridge for at least 30 minutes.

6. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 TBS of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.

7. Mix 1/2 C sugar and 2 tsp of cinnamon into a small bowl and roll each cookie in the mixture. Place on a greased cookie sheet 2 inches apart. Sprinkle lightly with sea salt.

8. Bake for 8-10 minutes, or until the edges turn lightly brown.