Better Butterscotch Bars

More like heaven on a plate! If it even makes it to a plate. This is almost more of a candy than a bar if you ask me. Starts with a sweet brown sugar crust, then a sweetened condensed milk filling, and ends with chocolate and butterscotch to top it off!

I will warn you now, there’ll be a lot of pictures! I guess I’d rather have them tell the story more than myself.

Normally I’m a fairly patient person, but when if comes to waiting for desserts I get feisty…no, not really, but when making these I found myself not being able to wait.

For example, I did not wait for the crust to cool completely before adding the filling. Whoops!

And I didn’t wait super long to cut into these babies, but in my defense that’s when they’re the best! All warm, melty, and delicious.

So, yes! Not much to ’em. Super easy, I’d say I whipped them up in 30 minutes. You work on the crust and while that’s baking work on the filling and the topping makes itself. You just have to do the sprinkling!

 Better Butterscotch Bars

Ingredients:

3/4 c. butter, softened
3/4 c. brown sugar, packed
1 1/2 c. flour
14 oz. can sweetened condensed milk
2 T. butter
1/2 t. vanilla
1 1/2 c. chocolate chips
1 c. butterscotch chips

Directions:

– Preheat oven to 350.
– For the crust, cream soft butter, brown sugar and flour until well combined.
– Press into a 9×13-inch pan and bake 20-25 minutes or until golden brown.
– For the filling, combine milk, 2 T. butter and vanilla in saucepan.
– Stir constantly over medium heat for 5-10 minutes or until thick. **Be careful not to scorch the milk!!
– Spread over cooled crust and bake 12-15 minutes.
– Sprinkle chocolate chips over top and bake 2 more minutes.
– Remove and spread chocolate evenly.
– Sprinkle butterscotch chips over chocolate, gently press into chocolate (If you’re feeling really fancy, take a toothpick and do swirls!)
– Cool, Cut, and Serve!

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Espresso Chocolate Chip Cookies

Where chocolate chip cookies and coffee collide!

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It’s just like the good ‘ole fashioned chocolate chip cookie we all love, but with a twist of using “espresso morsels” instead of plain semi-sweet chocolate chips. I’ve had these morsels (is it just me who thinks that word sounds funny?) in the pantry for quite some time and figured this was a great time to use them.

As you can see below these were the unfortunate first batch because I tried to fit 8 on a sheet and discovered soon enough that was just too many. I narrowed it down to 6 per sheet to be perfect, but either way they still taste just as good!

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There we go…

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Did you know cookies are the hardest thing to make? There are so many variables each time you make cookies. Temperature, humidity, freshness of ingredients, how you stir it, how you don’t stir it. The list goes on, so never worry too much when you get a few oddly shaped ones!

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Espresso Chocolate Chip Cookies

Ingredients:

2 1/4 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
1/2 t. water
2 eggs
12 oz. pkg. espresso chocolate morsels

Directions:

– Preheat oven to 375.
– Combine flour, baking soda, baking powder and salt in bowl. Set aside.
– Cream butter and sugars well.
– Blend in vanilla, water, and eggs until well combined.
– Add dry ingredients and mix until there are no more flour streaks.
– Drop onto greased or lined baking sheet by heaping tablespoons. I learned to only make six at a time on a 9×13-inch sheet otherwise they will touch.
– Let cool on pan two to three minutes before removing.
– Enjoy! And good luck eating just one 😉

Peanut Butter Cake-y Bars With Frosting

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Peanut Butter Cake-y Bars With Frosting

Ingredients

1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 c. creamy peanut butter
1/2 c. butter
1/3 c. sugar
1 t. vanilla
2 eggs

Ingredients for Frosting

1 1/2 c. powdered sugar
1/4 c. butter, softened
1 t. vanilla
2 T. milk

Directions

For Bars: Preheat oven to 350 degrees and grease an 8 or 9-inch. square pan.
– In large bowl, combine flour, baking soda, and baking powder.
– In large saucepan, melt butter.
– Remove from heat and add peanut butter, sugar, and vanilla.
– Mix the eggs in a little cup and *temper them with a little of the mixture.
– Then add all eggs.
– Add to dry ingredients and mix well.
– Spread mixture in pan and bake for 20 minutes or until done. Toothpick test works well.
For Frosting:  Cream butter and powdered sugar.
– Add vanilla and milk.
– Frost bars.
– Cool, cut, and serve!

Chocolate Chip Bars

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Chocolate Chip Bars

Ingredients

2 1/2 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
3/4 c. white sugar
3/4 c. brown sugar
2 large eggs
2 t. vanilla extract
1 c. chocolate chips

Directions

– Preheat oven to — and grease a 9X13-inch pan.
– Combine flour, baking soda, and salt in a medium bowl; set aside.
– In a large bowl, cream together the butter and sugars.
– Add eggs and mix well.
– Add vanilla and mix.
– Add half of flour mixture and mix; repeat.
– Stir in chocolate chips.
– Spread evenly in pan and bake for — minutes.
– Cool, cut, and serve!

Lofthouse Style Frosted Sugar Cookies

I realize I am a little late posting these, especially since most people, me included, think of these as Christmas cookies. In fact, I wasn’t even going to do this because I thought it was too late, but then I figured “What the hay!”
DSCF3641 EditedThis is my blog and I can do whatever I want. Whether it be pumpkin cookies in July or Christmas cookies in January. I’m watching Home Alone as I type this anyway. I like to keep the Christmas spirit going as much as I can. To be honest, sometimes I watch Home Alone in the middle of summer!
DSCF3643 EditedAnd if you didn’t know, I am addicted to Pinterest and that is where I found this recipe, specifically from this link: http://authenticsuburbangourmet.blogspot.com/2011/09/lofthouse-style-frosted-sugar-cookies.html.
DSCF3638 Edited Snowman and woman salt and pepper shakers I gave to my parents this year 🙂
DSCF3639 Edited DSCF3637 Edited DSCF3640 Edited And the mini Christmas tree they gave me! If you can’t tell, I love Christmas…
DSCF3636 Edited DSCF3644 EditedLofthouse Style Frosted Sugar Cookie
a.k.a. The best darn soft, frosted sugar cookies in the world! These cookies, although a little time-consuming, are well worth it. Even then if you do it in shifts, they really are not hard. But, boy, they are everything you want in a soft sugar cookie: big, fat, and soft with simply delicious buttercream frosting. Plus everyone will love them!

Ingredients for Cookies

6 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, softened
2 c. granulated sugar
3 eggs
2 t. vanilla
1/4 t. salt
1 1/2 c. sour cream

Directions for Cookies

-Cream butter and sugar until light and fluffy.
-Add eggs one at a time, beating until each is incorporated.
-Add vanilla and sour cream and beat on low until all mixed.
-Add dry ingredients and beat on low until just combined. Dough will be sticky.
-Divide into 2 sections, flatten into rectangles and wrap in plastic wrap.
DSCF3576 Edited DSCF3578 Edited -Chill in fridge overnight or at least 2 hours.
-Preheat oven to 425.
-Take one of the rectangled-doughs (?) to work with while leaving the other one in the fridge.
-Dust dough with flour on both sides and on board.
-Roll dough 1/4-in. thick.
-Use a 2 1/2-in. round cutter or any cutter you would like.
DSCF3580 Edited -Bake 7 minutes or until pale golden.
-Remove from baking sheet to cool.

Ingredients for Cookie Frosting

1 c. butter, softened
1 t. vanilla
4 c. powdered sugar
6 T. heavy cream
food coloring, sprinkles, etc.

Directions for Cookie Frosting

-Cream butter and vanilla.
-Slowly beat in powdered sugar alternating with heavy cream, 1 T. at a time, as necessary or until desired consistency.
-Frost cookies when completely cooled.
-Allow to set and store in air-tight container.

*Best for cookies to sit for several hours so flavors can develop and do their thing.

Oatmeal Raisin Cookie Sandwiches

DSCF3503 Edited Sometimes I’m lazy I have to be creative with what I already have in the kitchen. Here, we had left over oatmeal raisin cookies we made a couple days ago and extra vanilla buttercream frosting. The cookies are little smaller than usual, so making little sandwiches sounded perfect! Those cookies had it coming!

In case you were wondering what my hand looks like…
DSCF3504 EditedOh! And Happy Halloween!
DSCF3499 Edited Top one cookie with frosting…
DSCF3501 EditedPlop another cookie on top of that! Ta-Dah!
DSCF3502 Edited DSCF3500 Edited I guess you could think of these as oatmeal creme pies, really. These have a sweet, creamy filling, generously sandwiched between two soft oatmeal raisin cookies. Mmm…

Surely to be a crowd-pleaser.
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Vanishing Oatmeal Raisin Cookies

Ingredients
Yields about 4 dozen

1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 t. vanilla
1-1/2 c. all-purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 c. oats (quick or old fashioned, uncooked)
1 c. raisins

Directions

-Preheat oven to 350.
-Whip together the butter and sugars.
-Add eggs and vanilla and mix well.
-Mix flour, baking soda, cinnamon, and salt; mix well into dry ingredients.
-Add the oats and raisins.
-Measure by rounded tablespoonfuls onto an ungreased cookie sheet.
-Bake 10 to 12 minutes or until golden brown.
-Allow to cool for a minute or two on sheet and remove to cool.

Traditional Vanilla Buttercream Frosting
Frosts one 9×13 cake, one layered 8- or 9-inch round cake

Ingredients

1/2 c. butter, softened
4-1/2 c. powdered sugar
2 t. vanilla
3 T. milk or half-and-half

Directions

-In a large mixing bowl, beat the softened butter with a mixer.
-Add 3 cups of the sugar and mix.
-Add the vanilla and mix.
-Then add the rest of the sugar, the milk, and mix.
-Scrape the bowl with a rubber spatula and mix again. (Does the word mix sound funny to you, yet?)
-Do as you please, now! Frost a cake, add coloring, pipe some delicious chocolate cupcakes, or place between two cookies!

Assembly:

-Generously top one cookie with frosting.
-Top with another cookie!

Vanishing Oatmeal Raisin Cookies

These soft little wonders are the perfect blend of oatmeal, raisin, and cinnamon your taste buds adore. Perfect for a snack, dessert…maybe even breakfast. There’s oatmeal in it, right? That’s healthy! Actually, to my knowledge, raisins and cinnamon are, too. This can only mean one thing and one thing only–triple healthy!

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So today obviously called for celebrating with these yummy cookies. It is the first day of my favorite month of the year– October. October means Fall and Fall means baking amazing things! This time of year, all I want to do is snuggle under a blanket with the windows open (I know, kinda weird) and eat apple-y, cinnamon-y, pumpkin-y anything!

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The recipe does not call for pumpkin, but I took it upon myself to put a little left over pumpkin in the last bit of cookie dough. It was just a little over a spoonful and to my delighted surprise, it worked! You can tell they are a little different from the others. They appear thicker, have a little more of a cake-y texture, and of course have a hint of pumpkin.

Psst! Pumpkin season is here!

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This recipe actually came from the lid of a Quaker Oats can, as you can see below. They are called “Vanishing Oatmeal Raisin Cookies” for a reason. They will indeed vanish.

Oatmeal Raisin Cookies Be Gone!

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Vanishing Oatmeal Raisin Cookies

Ingredients
Yields about 4 dozen

1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 t. vanilla
1-1/2 c. all-purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 c. oats (quick or old fashioned, uncooked)
1 c. raisins

Directions

-Preheat oven to 350.
-Whip together the butter and sugars.
-Add eggs and vanilla and mix well.
-Mix flour, baking soda, cinnamon, and salt; mix well into dry ingredients.
-Add the oats and raisins.
-Measure by rounded tablespoonfuls onto an ungreased cookie sheet.
-Bake 10 to 12 minutes or until golden brown.
-Allow to cool for a minute or two on sheet and remove to cool.

Choc-o-holic Chocolate Brownies

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You see, I am basically the keeper of the sweets in my house– and I am not complaining one bit 🙂 These brownies are by far, my favorite go-to dessert. It will fix your chocolate-y sweet tooth in no time! And not to mention as easy as heck!

I just use one big pan and you have yourself a one-bowl, or rather, one-pan recipe.

When we’re really desperate for some sweets I leave out the frosting. These brownies are good enough on their own, but add that frosting, and Oh My Lanta!

This recipe I am sharing with you is adapted from the “Intensely Chocolate Cocoa Brownies” from my very first “cook book” Chocolate on the Brain: Foolproof Recipes for Unrepentant Chocoholics. Needless to say, I love this book (yes, I’m a chocolate fanatic) and you can tell I love this recipe since it practically opens to the page for me.

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Since I’m feeling awesomely old fashioned…black and white photograph!

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These brownies will take you on a magical, chocolate journey. The actual brownies are moist, almost like they melt in your mouth. Are ya drooling yet? I myself can’t wait to get my little fingers on one after lunch!

I am a big believer that vanilla enhances chocolate flavor by a ton. In regards to that, I dribble a little over a teaspoon of vanilla when making these brownies. I swear it makes them even more chocolate-y. And as a side note, I usually leave out the nuts because my sister isn’t a fan. I’m sure it would be just as amazing, though.

The Favorite Chocolate Frosting, too, is full of cocoa goodness and creamy. It is very much like the filling in one of those chocolate cream donuts from Dunkin’ Donuts! If you’ve ever had one, you know, but if you have never had one, go! Go now!

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Choc-o-holic Brownies
Yields 12-16 brownies

Ingredients

1/2 c. butter, softened
1/2 c. unsweetened cocoa powder
1 c. sugar
2 large eggs
1 t. + a tad more vanilla extract
2/3 c. all purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 c. chopped walnuts, pecans, candies, etc. (optional)

Directions

-Place oven rack in the middle of the oven and preheat to 350. Grease an 8- or 9-inch square dish.
-Melt butter over low heat in large pan. When melted, turn off heat and stir in cocoa.
-Add sugar, eggs, and vanilla; mix thoroughly.
-Next, add flour, baking powder, and salt; mix until just combined.
-You can add the nuts or candies now.
-Pour batter in dish and bake 15 to 20 minutes or until top feels firm.
-Remove from oven and Cool, Cut, & Serve!
-For storage, place in air-tight container, or cover with foil or plastic wrap.

Favorite Chocolate Frosting
Frosts One 8- or 9-inch cake or 12 cupcakes

Ingredients

1/2 c. butter, softened
1/4 c. cocoa powder
2 1/2 c. powdered sugar
1/2 t. vanilla
2-3 T. milk (whole, skim, half-and-half, they all work)

Directions

-In a medium bowl, whip the butter.
-Add cocoa and whip until smooth.
-Stir in vanilla and powdered sugar.
-Slowly add milk until you have the consistency you would like.

*Make sure to scrape the sides of the bowl frequently! A rubber spatula works wonders!*