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Bars

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Pumpkin Chocolate Chip Bars


Pumpkin Chocolate Chip Bars
 
Author:
Ingredients
  • 2 cups all purpose flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ¾ cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 cups chocolate chips, divided
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
  3. In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1½ cups of the chocolate chips and mix to combine.
  4. Spray a 13x9 baking sheet with baking spray. Place the mixture into the baking sheet and level it out. Sprinkle on the remaining ½ cup chocolate chips.
  5. Bake for 30-35 minutes and then remove from the oven. Let cool before cutting and serving.

 

Triple Threat Brownies

 

All of us have a “Guilty Preasure” when it comes to food. For me my weak spot has always been anything chocolate.

A few years back I was introduced to the most decadent of desserts that came in the form of a brownie. This brownie is in a league of it’s own because it’s a compilation of the many layers of chocolate that made up most of my childhood. Think Nestle’s Toll house cookie’s , Oreo cookies and deep dark chocolate brownies.

I mean “What if” these three all decided to get together and become a new kind of delight that came to be “Triple Threat Brownies”?

Well I would call that genius! I would call that bliss!

 

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I must confess that the original name of this incredible creation is called “Slutty Brownies” which truth be told cracks me up. But being that mama taught me to always be a lady. I thought I would would tweek the recipe a bit and land on the classy side of thing’s and rename them ……..Triple Threat Brownies because lets face it they are a threat!

You most certainly can’t be on anything related to a Adkins-Weight Watcher-Paleo- Vegan diet if it is your plan to dive right in and enjoy one of these life changing bars………….

 

Triple Threat Brownies
 
Author:
Recipe type: Dessert Bars
Serves: 16 Brownies
Ingredients
  • For the Brownie layer:
  • 10 tbsp unsalted butter
  • 1¼ cups white sugar
  • ¾ cup cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • ½ cup AP flour
  • For the Oreo layer:
  • 1 package of Oreo (regular stuffed or double stuffed)
  • For the Cookie Dough layer:
  • ½ cup unsalted butter (at room temp)
  • ¼ cup brown sugar
  • ¾ cup white sugar
  • 1 egg
  • 1¼ tsp vanilla extract
  • 1¼ cups AP flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup semi-sweet chocolate chips
Instructions
  1. For the Brownie layer:
  2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  3. For the Cookie Dough layer:
  4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  5. Assembly:
  6. Pre-heat the oven to 350 degrees.
  7. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  8. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  10. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
  11. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

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Indulge Today – Run Tomorrow

XO…….Mis

Chocolate-Orange Nut Squares

A special combination of Chocolate and Orange with a small bit of a crunch that rounds everything off. These squares are an easy bite of dolce bliss that takes no time at all to put together. Great for picnics and dessert bites.

Pairs well with a glass of Pinot Noir!!

 

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Orange Nut Squares
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Bars
Ingredients
  • 1 package store bought sugar cookie dough
  • 1 cup orange marmalade
  • 1½ cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
  • 1 cup semisweet chocolate chips or chopped chocolate
Instructions
  1. Ingredients
  2. package store bought sugar cookie dough
  3. cup orange marmalade
  4. /2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
  5. cup semisweet chocolate chips or chopped chocolate
  6. Directions
  7. Preheat the oven to 350 degrees F.
  8. Spread the cookie dough out on a cookie sheet to ¼-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
  9. Spread the marmalade over the cookie. Sprinkle with nuts.
  10. In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

 

 

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Frozen Cheesecake Bars

Frozen Cheesecake Bars

These frozen treats are easy and fun. Kids love them- especially after playing all day in the pool or out in the hot Summer Sun. The edges can be garnished not only with sprinkles but also, mini chocolate chips, crushed candy bars or even graham cracker crumbs!

 

Frozen Cheesecake Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12 bars
Ingredients
  • 12 Graham Crackers
  • 5 oz of Cool Whip (Softened- About half a tub)
  • 8 oz Cream Cheese
  • ¼ Cup powered sugar
Instructions
  1. Break the graham crackers in half to make 24 squares. Lay out the 12 graham crackers in a square dish with been lined with parchment paper or foil.
  2. Whisk together the soften cream cheese and powdered sugar together with a mixer on medium speed. Once the sugar and cream cheese are combined and smooth, add the softened Cool Whip and whip together for 1-2 minutes on medium speed.
  3. Pour the Cool Whip mixture over the graham crackers.
  4. Top with remaining graham crackers to make sandwiches.
  5. Freeze for at least 3 hrs
  6. Once the bars are completely frozen, lift them out of the baking dish by using a the paper as handles, and cut into individual squares. Dip the edges in sprinkles and serve.

 

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Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1 cup all-purpose flour
  • ⅓ cup packed brown sugar
  • 5 tablespoons cold butter
  • 1 cup finely chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • ¾ cup sugar
  • ½ cup canned pumpkin
  • 2 Eggland's Best Eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
Instructions
  1. In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside ¾ cup for topping.
  2. Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 16 bars.

 

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