Cookies and Cream Bars

I know Hallmark Holiday aka Valentine's Day is a big day for most couple but to me, it's a waste of money and time if you're going out to eat and need to wait forever just to get some overpriced food.  I'd rather make a nice meal at home, make a dessert that the husband will love, and be in my comfy clothes.  And although Vday marks the anniversary of when Hearn asked me to spend the rest of my life to him, I am more celebrating that occasion than the holiday itself.  So last night's menu was some Pepperidge Farm garlic toast, a caesar salad, My Lasagna (which he has in the past called 'the sexiest lasagna ever'), and these bars.  I saw these on something that someone was 'pinning' to Pinterest on FB and decided to give them a whirl.  They were ooey and gooey and amazing especially with ice cream cream, fudge, and whipped cream on top, which is what I did for Eric and then had a bite of his.  Eric says that I am trying to kill him with delicious calories because he most definitely put himself into a food coma.

1/2 c butter, softened
1/2 c plus 2 tbsp sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c Oreo cookie crumbs (about 10-12 Oreos)
1 tsp baking powder
2 King sized Cookies n Cream candy bars
1 1/2 c marshmallow creme (I have never used this stuff ever nor eaten it... damn it's messy!)

Preheat oven to 350 F.  Grease an 8x8 square pan and and line with foil overlapping so that you can lift bars out of pan.  Grease foil. 

Cream butter and sugar in a large bowl until it is fluffy.  Beat in egg and vanilla.  In a small bowl, combine cookie crumbs, flour, and baking powder.  Add dry ingredients to butter and mix until just combined.  Press half of this dough firmly into the bottom of the prepared pan, spreading evenly.  Place the Cookies n Cream bars side by side over the dough, breaking if needed.  Drop marshmallow creme over top of candy bars and use a greased spatula to spread it evenly (if possible!).  Take the remaining dough and using your hands, press into the marshmallow creme, making an even layer.

Bake 25-30 minutes or until slightly browned.  Let cool completely in pan before gently using the overhang, lift out of the pan and place on a cutting board to slice.  When ready to serve heat each bar for 25-30 seconds and store extras in an airtight container. 

Side note:  we did not wait for them to cool completely before we cut some of it.  They were gloppy but definitely delish.

Black Bottom Banana Bars

Apparently, I'm not buying bananas according to Eric's preference.  Apparently, he wants them bought when they are literally green and not even remotely ripe.  I buy bananas that are yellow so when he lets me go to the grocery store alone, I buy enough yellow bananas for the both of us for the week and byTuesday, he apparently has had his last banana.  Whatever.  He gives me an excuse to bake then.

1/2 c butter, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 1/2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 c baking cocoa powder

Preheat oven to 350 F.  Grease a 13x9 pan.  In a large bowl, beat butter and sugar until fluffy.  Add egg, extract, and bananas.  Beat until well combined.  Combine flour, baking powder and baking soda.  Add to butter mixture and beat until just combined.  Divide batter in half.  Add cocoa powder to one half of batter and beat well.  Spread cocoa mixture into pan.  Spoon other half of batter on top of cocoa mixture.  Bake 25 minutes or until fork comes out clean.

[Diabetic Friendly] Key Lime Bars... not my fav

My attempt this week at another diabetic friendly recipe... and I'm not too pleased with the result... bummer.

1 1/2 c graham cracker crumbs
5 tbsp butter, melted
3 tbsp sugar
1 8oz package cream cheese, softened
1 14oz can of sweetened condensed milk
1/4 c Key lime or lime juice
1 tbsp grated lime peel
Additional lime peel for decoration

Preheat oven to 350 F.  Grease bottom of an 8x8 square pan with shortening.  Mix cracker crumbs, butter, and sugar thoroughly with a fork.  Press evenly in the pan and refrigerate while preparing next step.  Beat cream cheese in a small bowl with electric mixer on medium speed until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Beat in lime juice and peel.  Spread over crumbs in pan.  Bake 35 minutes or until center is set.  Cool 30 minutes.  Garnish with additional lime peel.  Store, covered, in frig.

Diabetic exchanges: 1 carb (1/2 starch, 1/2 fruit) and 1 fat

Peanut Butter Reese's Cup Brownies

I had decided to double this recipe.  It turned out good but I was suggest not doubling it and instead baking the quantity for two separate 8x8 pans as the original recipe reads.  The reason being is that when you go to pull the bars out of the pan as directed, it is too dense and the bars crack down the middle.  It just isn't as pretty of a presentation then because you're not able to cut the bars into pretty squares.  I'll give the recipe based on how I will do it next time!

1/2 c butter
3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
6 oz semi sweet chocolate, chopped
1 c sugar
2 large eggs
1 tsp vanilla extract
8 Reese cups, chopped

Heat oven to 350 F.  Grease an 8x8 inch with shortening.  Line with 2 crisscrossed pieces of parchment paper, greasing in between and leaving an overhang on all sides.  Grease the top of parchment paper as well.
In a medium bowlm whisk together flour, cocoa powder, baking powder, and salt.  Set aside.  In a large microwave safe bowl, combine chocolate and butter.  Microwave on high for 30 second intervals, stirring between each, until melted and smooth.  Let cool slightly and whisk in sugar, eggs, and vanilla, stirring until smooth.
Add flour to the mixture and mix until just combined (do not overmix!).  Fold in Reese cups.  Spread batter into prepared pans and bake until a toothpick comes out clean  when inserted into the center, about 30-35 minutes.  Let cool completely in the pan before using the overhang of parchment to pull the bars out and cut into 16 squares.

Caramel Chocolitas

One of my favorite new recipes that I discovered and tried!!!

2 c all purpose flour
1 3/4 c quick cooking rolled oats
1 1/2 c packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 c butter, melted
12-14oz of vanilla caramels, unwrapped
1/3 c milk
2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1/2 c mixed nuts

Preheat oven to 350 F.  Line a 13x9 pan with foil, extending the foil over the edges of the pan.  Grease foil and set aside.  In a large bowl, combine flour, oats, brown sugar, baking soda, and salt.  Add melted butter and mix until crumbly.  Reserve 1 1/2 c for topping.  Press remaining crumb mixture into bottom of prepared pan.  In a small microwave bowl, combine caramels and milk.  Microwave on 50% power for 4 to 6 minutes or until caramels are melted and mixture is smooth.  Stop and stir every 45 seconds to 1 minute to avoid burning.  Sprinkle chocolate morsels and nuts over crust in pan.  Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.  Bake for 20-25 minutes or until light golden brown.  Cool pan on a wire rack.  Use the foil to lift uncut bars out of pan and cut into bars.  Store in a single layer and cover.

Cream Cheese Frosted Carrot Cake Bars

1 package of 2 layer yellow cake mix
1/4 c milk
1/2 vegetable oil
1 tsp vanilla
1/2 tsp ground ginger
2 eggs
1 c finely shredded carrot
1/2 c raisins

frosting:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 tsp vanilla extract
2 1/2 to 3 c powdered sugar

Preheat oven to 350 F.  Lightly grease and flour a 15x10x1 inch pan; set aside.  In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs.  Beat with a mixer on medium speed until well combined.  Stir in carrot and raisins.  Pour batter into prepared pan, spreading evenly.  Bake 20-22 minutes or until top springs back when lightly touched.  Cool in pan on wire rack. 

In large bowl, combine, cream cheese, butter, and vanilla.  Gradually beat in powdered sugar until frosting is spreadable.  Frost cooled cake.  Cut into bars and serve in cupcake wrappers.

Chocolate Fudge Shortbread

I've never made shortbread before but decided that if I was going to make it, it definitely had to involve chocolate... but this recipe went one step further and made it a chocolate fudge layer.  The hardest part of this recipe?  Spreading the shortbread dough into the pan.  There is not a large amount of dough to cover the base of a 13x9 pan and it actually took me longer to do than the shortbread took to bake.  The second hardest part?  Not eating more than a bite to make sure it tasted good enough to take to one of my bestest's holiday party tonight along with Caramel Popcorn and an oatmeal version of my Chocolate Chip Cookie Bars.  I will definitely be making these again!

1 c butter, softened
1/2 c confectioner's sugar
1/4 tsp salt
1 1/4 c all purpose flour
1 14oz can sweetened condensed milk
2 c semi sweet chocolate chips
1 tsp vanilla extract
1/4 c finely chopped nuts (I always use the Nut Topping nuts when a recipe calls for nuts)

Preheat oven to 350 F.  In a mixing bowl, cream butter, sugar, and salt until fluffy.  Gradually beat in flour.  Spread into greased 13x9x2 pan and bake for 16-20 minutes or until edges start to brown.

In a microwave safe bowl, combine sweetened condensed milk and chocolate chips.  Microwave uncovered for 1-2 minutes or until chips are melted.  Be sure not to heat too long.  Stir until smooth.  Stir in extract.  Spread over cooled shortbread.  Sprinkle with nuts and gently press into chocolate.  Refrigerate until set and cut into squares.

Banana Cake with Cream Cheese Frosting

I've been a blog posting slacker as of late.  For the holidays, I made three goodies trays: one for each of our parents and one for a friend who was having a holiday party.  I made a variety of baked goods, which included: Chocolate Chip Cookie Bars, Pumpkin Cookies with Vanilla Glaze, Peanut Butter Blossoms, Homemade Brownies, Graveyard Cookies, and this... Banana Cake with Cream Cheese Frosting.  I've realized through my 'tour of the use of banana in baking' that banana really makes baked goods moist and delicious... and besides, you don't feel as guilty eating a cookie or cake when it has fruit in it... because it's 100% healthy, right?  Right?!?!  Anyway, this was no exception.

1/2 c butter, softened

1 1/2 c sugar

2 eggs

1 c sour cream

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1/4 tsp salt

2 medium ripe bananas, mashed (about 1 c)

Frosting:

8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

3 3/4 to 4 c confectioner's sugar

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add eggs, sour cream, and vanilla.  Combine flour, baking soda, and salt.  Gradually add into the creamed mixture.  Mix in bananas.  Spread into a greased 13x9 pan.  Bake for 30 minutes or until toothpick comes out clean.  Cool.

For frosting, in a large bowl, beat the cream cheese, butter, and vanilla.  Gradually, beat in enough confectioner's sugar to achieve desired consistency.  Frost cooled cake.  Cover, store in frig.

Banana Nut Brownies

I've been buying bananas in excess again but slightly because I have found a plethora of banana recipes I want to try.  This is called a brownie recipe but I would like to taste more chocolate than you do in this one.  Maybe a handful of semi sweet morsels would help...  Anyway, Eric said he's assuming they are healthy since they contain fruit :)

1 stick butter, melted and cooled
1 c sugar
3 tbsp baking cocoa
2 eggs, lightly beaten
1 tbsp milk
1 tsp vanilla extract
1/2 c all purpose flour
1 tsp baking powder
3 small ripe bananas, mashed
1/4 c chopped nuts
Confectioner's sugar (optional)

Preheat oven to 350 F.  In bowl combine butter, sugar, and cocoa.  Stir in eggs, milk, and vanilla.  Blend in flour and baking powder.  Stir in banana and nuts.  Pour into a greased 8x8 square pan and bake 45 minutes or until the top of brownies spring back when you touch.  Cook on a wire rack.  Dust with confectioner's sugar just before serving if desired.

S'More Bars

Since I haven't cooked/baked all week because Eric was away and cooking for one is zero fun, Eric came home early from his trip and I figured I'd try these.  I had to change the recipe a little to fit what I had in the house and I liked the result.  Very yummy but not sure how they'll taste when they're not warm and next time I would add more chocolate chip morsels.

1 stick butter, softened
3/4 c sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c graham cracker crumbs
1 tsp baking powder
1 c milk chocolate morsels (next time I'll use 1 1/2 c)
18 marshmallows, cut in half

Preheat oven to 350 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine flour, graham cracker crumbs, and baking powder and gradually beat into creamed mixture.  Set aside 1/2 c for topping.  Press remaining mixture into a greased 9x9 pan.  Sprinkle morsels over top.  Bake for 10 minutes.  Top with marshmallow halves and 1/2 c crumbled graham mixture.  Bake for additional 20 minutes.  Place under broiler for 30 secs or so to brown top if desired.  Cool slightly and cut into bars.  Store in an airtight container.