Biscoff Carmelitas

Carmelitas aka caramel cookie bars are my newest obsession! We had them at my sister in law's and I knew I had to make them again and make them my own. If you know me you know that in my world biscoff makes everything better. If you are looking for a unique twist on a classic treat or crowd pleasing dessert this combination promises to be a hit! 

I make the caramel layer from scratch. It is so good and easy, but if you don't want to make a homemade caramel you are welcome to just use a bottle of caramel sauce. I personally think the homemade caramel is 100% worth it!

Biscoff Carmelitas

Base/Topping Layer

1 cup butter softened

1 cup plus 2 tbs brown sugar

1 1/2 cups all purpose flour

1 1/2 cups oats

1/2 tsp salt

1 tsp baking soda

1 bag milk chocolate chips

1 cup biscoff spread

Butterscotch Caramel Layer

1 cup packed brown sugar

3/4 cup heavy cream

1/2 cup butter (I use salted)

1/4 tsp salt

1/2 tsp vanilla extract

Instructions:

Preheat oven to 350º. Lightly grease a 9X13 pan

For the base layer: Combine the first 6 ingredients (butter, brown sugar, flour, oats, salt, and baking soda) in a stand mixer and mix just until combined. Take out 1/4 of the mister and save for later. This will be your topping. Press the remaining 3/4 of the mixture into the prepared 9X13 pan. (I usually press it first with my hands and then roll it smooth with a small rolling pin) Bake at 350º for 10-12 minutes. While that bakes make your caramel.

Caramel Sauce: In a medium sauce pan add the brown sugar, heavy cream, butter and salt. Cook over medium low heat until the butter is melted, stirring occasionally. Once the butter is melted increase the heat to medium. Bring mixture to a simmer and cook for 3-4 minutes stirring constantly. Take off heat and stir in vanilla.

Once the base layer is cooked remove from the over. Spred  biscoff over the base layer. I find it is easier if I warm up my biscoff and just pour it over the base. I then spread it out to evenly cover the base. Once my biscoff is in place I pour my prepared caramel over the biscoff. I don't alway use the whole recipe of caramel. Just pour it until it seems to cover the pan. The caramel is delicious so any extra should be eaten over ice cream or just by the spoonful. Now take your chocolate chips and sprinkle them on top of the caramel layer. Now take the saved base/topping and sprinkle it over the chocolate chips. Bake for another 10-12 minutes at 350º. Let cool before cutting and enjoy!

I give credit to Mel's Kitchen Cafe for the amazing Caramel Recipe!

Biscoff Bars With White Chocolate Biscoff Drizzle

Hello friends! Its been a while. I sort of went on a blogging hiatus. I just can't believe that summer has flown by and that we are already well into fall. I do love fall. I love all the fall colors and the slightly cooler weather. My newest favorite thing about fall is probably these bars (mostly because I made them today). These bars are very similar to peanut butter bars (one of my favorite things in life) but instead of peanut butter you get a delightful caramelly/cinnamony flavor that is oh so good! I am slightly obsessed with Biscoff spread all though I do feel that my obsession has died down a little. I hope all of you enjoy these as much as we do!

Biscoff Bars


Ingredients:

3/4 c butter

1/2 c sugar

1/2 c brown sugar (dark brown sugar if possible)

3/4 c Biscoff Spread

2 eggs

1 tsp vanilla

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp salt

1 1/2 c flour

1 1/2 c oats

3/4 c Biscoff Spread

White Chocolate Biscoff Drizzle

1/2 cup white chocolate

2 tbs Biscoff Spread

Cream together the butter and sugars. Add Biscoff Spread, eggs, and vanilla and beat until smooth. In a separate bowl combine dry ingredients. Add dry ingredients and mix until a firm dough is made. Grease a cookie sheet (or line with foil) and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden. Remove from the oven and let set for a few minutes. While bars are still warm spread on the extra 3/4 cup Biscoff Spread. The warmth of the bars helps the Biscoff spread easier. The extra 3/4 cup Biscoff spread for the top is an approximation use less or more according to you own personal Biscoff desires. Allow bars to cool completely. In a microwave safe bowl place white chocolate and Biscoff spread. Microwave in 30 second intervals, stirring after each 30 seconds until chocolate is melted. Drizzle white chocolate mixture over cooled Biscoff bars. Cut into squares and enjoy!

Lemon Bars

Besides good old chocolate chip cookies and boxed brownies lemon bars were probably the first dessert I made on a regular basis. I think I started making them when I was in high school. I have a deep love for citrus which I often forget. Then I make some citrus dessert again and I remember. Don't tell my husband (the chocolate fanatic) but sometimes I think I might take a lemon bar over something chocolatey. I absolutely love the refreshing taste and the slight tang that goes with them. I saw a recipe a while back that called for using an entire lemon (peel and all) in the lemon bars. I already have a delicious recipe for lemon bars so I kind of disregarded it, but ever since that day I have had this desire to use an entire lemon in my lemon bars. Well this time I decided that I was going to try it! I didn't remember the site that I first saw the recipe, but I found one that also used a whole lemon. I kind of took what he did and combined it with the recipe I already had. The result was a tangy, lemony, almost perfect lemon bar. I don't think there is anything I would change. These lemon bars aren't for the mild lemon bar lover. These are real lemon bars and will knock your socks off!

Lemon Bars
One 9X13-inch pan

Crust
2 cup flour
1/2 cup powdered sugar
1/2 teaspoon salt
14  tablespoons melted butter

Lemon Topping
1 lemon, organic or unsprayed
2 cup sugar
6 tablespoons freshly squeezed lemon juice
4  large eggs, room temperature
1/4 cup flour
1/2 teaspoon baking powder
3 tablespoons (45g) melted unsalted butter

Optional: powdered sugar, for serving

Directions:
1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 9X13-inch pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl combine all the dry ingredients for the crust. Once combined add the melted butter and mix until combined.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 15- 20 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, flour, baking powder, and 3 tablespoons (45g) melted butter, and blend until smooth. (A few tiny bits of lemon pieces are fine if desired. I wanted mine nice and smooth.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.

Recipe Source: Adapted from David Lebovitz

Orange"ies"

I really don't know what to call these bad boys except delicious. Really they are like brownies but instead of chocolate they are orange flavored. They are dense and delicious with a little bit of orange heaven drizzled on top. I would call them Orange Brownies, but they aren't brown at all so I think this could a little misleading. So I'm sticking with the Orange"ies". It might sound funny but that is what I'm going with!

I made these for my sister-in-law's bridal shower. The shower was so cute and so fun. The picture is one straight from the shower taken with my good little phone. There were several recipes that I promised I would post so stay tuned for more yummy desserts in the near future.

*The original recipe is for Lemonies. I am sure these are just as delicious, I just happened to have oranges on hand so feel free to make whatever you have on hand.



Orange"ies" or Orange Brownies

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons Orange zest
2 tablespoons Orange juice

Orange Glaze
1/2 cup powdered sugar
1 tablespoon Orange juice
2 teaspoons Orange zest

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

Zest and juice one orange; set aside.

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, orange zest, and orange juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

Recipe Source: Bakergirl

Easy Peanut Butter Swirl Brownies

We have been moving this week (hence the lack of posts recently). It has been a busy and great week, but with moving that means lack of cooking supplies, pans, ovens, and Internet. This all means eating out for an entire week. We are finally in our new (actually its old) house and I know where almost all of my kitchen stuff is! To celebrate being in our house we to make some treats. Since I only know where most of my stuff is I decided to go easy. I decided to make peanut butter swirl brownies. They are easy, I had all of the supplies, and I adore chocolate and peanut butter anything! I thoroughly enjoyed them and I hope you will too!

(Our Camera is also in between houses so this one was taken with my phone. Thank heaven for camera phones)

Easy Peanut Butter Swirl Brownies

Ingredients

1 box(es) (19.8-ounce) brownie mix
1/2 cup(s) peanut butter
1/4 cup(s) confectioners' sugar
1 1/2 tablespoon(s) melted butter
1 large egg

Directions
Prepare brownie mix as label directs for 9" by 9" pan. In bowl, stir peanut butter, sugar, melted butter, and egg until smooth. Dollop peanut butter mixture onto brownie batter in pan; swirl with knife. Bake according to directions.


Recipe Source: Good Housekeeping 

Lemon Curd Bars

I found this recipe last month when I was searching for desserts that didn't use sugar. This recipe intrigued me. I have always loved lemon bars, but these didn't look like your typical lemon bars. These bars are completely gluten and grain free. Now if you have ever looked at my blog you know that I am addicted to breads and most my recipes use some sort of grain in it. I considered changing the crust portion and make them with flour, but I decided to try them first just the way the recipe was given. I was a little nervous to try them. Of course the first time I make them I make them to serve to people. I always have this nervous moment right before we all try them. I just hope and pray for those few moments before I bite in that they actually taste good. Well much to my surprise they were great! They are very lightly sweetened, not heavy or greasy. They are a perfect little snack. Since that first night that I tried these I have found myself craving them! Desserts like this made not eating sugar a cinch!

Tangy Lemon Curd

This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd. 

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.

2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.



Lemon Curd Bars
Makes 16

1 recipe of tangy lemon curd (Recipe above. Save extra zest for the the cookie base).
1 cup of raw almonds
1 cup of raw cashews
1/4 cup honey (These are very lightly sweetened. If you want the bars sweeter, you could up this amount)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
2 eggs
1 teaspoon sea salt

1-Preheat the oven to 400 degrees and make the lemon curd (recipe above) Place the curd in the refrigerator to cool.

2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there.

3-Add the rest of the ingredients and pulse until combined.

4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it’s done.

4-Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours. The curd will continue to set, and we liked it even better the next day. When ready to serve, take them out and cut into squares (16 bars worked well for us), and serve.

Enjoy!

Recipe Source: The Nourishing Gourmet

Key Lime Bars

A few weeks ago a friend had a cookie making party. We all got together and made a bunch of different cookies. When we left we all got to take a few of each cookie. These bars were one of the "cookies" she made. I took them home and ate them the next day with my lunch. I was sad that I only had 2 of them. I think I could have eaten the whole pan all by myself! They have all the flavor of a key lime pie, but in small little hand held bites of heaven! I made them again for some friends we had over for dinner and they all loved them as well!

Key Lime Bars
Makes 16 bars

Ingredients:
Crust
5 oz animal crackers or graham crackers
3 tbs packed brown sugar
pinch of salt
4 tbs unsalted butter melted and cooled slightly

Filling
2 oz cream cheese at room temperature
1 tbs grated lime zest
pinch of salt
1 (14 oz) can sweetened condensed milk
1 large egg yolk
1/2 cup key lime or fresh lime juice

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8-inch square baking pan  with aluminum foil, allowing the extra foil to hang over the edges of the pan. Lightly coat the foil-lined pan with cooking spray.

2. For the crust: Process the animal crackers in a food processor until finely ground, about 10 seconds. Add the brown sugar and salt and pulse to combine. Drizzle the butter over the crumbs and pulse until the crumbs are evenly moistened with the butter, about ten 1 second pulses. Press the crumbs evenly into the bottom of the prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool the crust on a wire rack while making the filling. Do not turn off the oven.

3. For the filling: while the crust cools combine the cream cheese, zest and salt in a medium bowl. Beat until smooth. Add the condensed milk and been until incorporated and no lumps of cream cheese remain; mix in the yolk. Add the lime juice and mix slowly until incorporated.

4. To assemble: Pour the filling into the cooled crust and smooth with a spatula. Bake until set and the edges begin to pull away slightly from the sides, 15-20 minutes. Cool to room temperature on a wire rack 1-2 hours. Cover with foil and refrigerate until thoroughly chilled at least 2 hours.

5. Loosen the edges with a paring knife and remove from baking pan by lifting the foil extensions. Cut into 16 squares.

Recipe Source: The Best of America's Test Kitchen 2008: The Year's Best Recipes, Equipment Reviews, and Tastings

Nutella Oatmeal Cookie Bars

With Thanksgiving being yesterday I just can't help but feel overwhelmingly lucky for the wonderful life I get to live. I have a wonderful husband, we are surrounded by wonderful family, we have a roof over our head and food on our table. Life really is good. Do you know what else is really good? Yep you guessed it, these bars! I absolutely love them with Nutella on top! My husband would prefer them with dark chocolate. Just know your options for topping these babies can be changed to suit your personal liking.

Nutella Oatmeal Cookie Bars
Prep time: 15 minutes
Bake time:25-30 minutes
Servings: 9

2 cubes (1 cup) butter, softened
1 cup brown sugar
1 egg
1 cup sifted flour
1 cup rolled oats
1/4 cup Nutella

Cream butter, sugar and egg. Add flour then oats. Mix well. Spread in greased 9" x 9" pan. Bake at 350 degrees for 25-30 minutes. Remove pan from oven and let stand for a couple of minutes. Spread Nutella on top. It spreads easier as it warms up a little on the warm bars. When cooled, cut into bars. I usually refrigerate them to get them to cool faster to cut into bars, but then I like to eat them at room temperature.

Peanut Butter Bars

I know I know, I always post desserts on here, but I just can't help it! There are so many delicious things out there that I want to make (and eat) and my most favorite are usually desserts. We live in a very fluid area, really close to a university. We have lots of new people moving into our area all the time. What better way to get to know new neighbors than to bring them a delightful plate of goodies? It really works out to everyone's benefit. I get to make lots of treats and try new recipes, they get to eat my treats, and I don't eat all of my treats and gain a million pounds! I look at this as a win win win situation. I also have many willing victims at work that so graciously eat my yummy treats. These delicious bars have been put to the same good use. I was able to take some around to neighbors, make a few new friends, then I also shared a few at work. To be completely honest though, my favorite part about these bars is the part where I get to eat them! They are fantastic! They have such a rich peanut buttery flavor combined with a delicious chocolate frosting, all with some oats in the dough to almost make you feel like you are being healthy. They really are some of the best peanut butter bars I have ever had. Every time I eat one of these bad boys I always want another. Luckily for me (but not for my waistline) this makes a large pan so I can share some and enjoy some myself.

Peanut Butter Bars

3/4 c butter

3/4 c sugar

3/4 c brown sugar

3/4 c peanut butter

2 eggs

1/2 tsp vanilla

3/4 tsp baking soda

1/2 tsp salt

1 1/2 c flour

1 1/2 c oats

1/2 c peanut butter

Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until a firm dough is made. Grease a cookie sheet and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden. Remove from the oven and let set for a few minutes. While bars are still warm spread on the extra 1/2 cup peanut butter. The warmth of the bars helps the peanut butter spread easier. The 1/2 cup peanut butter is an approximation use less or more according to you own personal peanut butter desires. Allow bars to cool completely. Once cooled top with chocolate frosting (recipe below).

Chocolate Butter Frosting

1/2 c butter

3 1/2 tsp cocoa

6 Tb milk

1 tsp vanilla

Boil together, remove from heat and add powdered sugar until desired consistency. For these bars I preferred the frosting to be slightly runny while still warm. This way I could pour the frosting over the bars and spread easily without disrupting the peanut butter I had spread on top too much. The frosting sets up more as it cools.

Recipe Source: Adapted slightly from The Sister's Cafe

S'more Bars

I mentioned a while back in my s'more cookie recipe that I would eventually post this recipe. I am so excited to post this recipe! The very first time that I tried these bars I instantly knew it was love. There is so much about these bad boys that I can't resist! They are sweet and chocolaty and gooey and rich! If you eat them when they are still warm it is like taking a gooey bite out of heaven that might instantly sent you into a sugar coma! I am not exaggerating at all when I say that I love these bars. They could be in the running for my favorite dessert (and I like a lot of desserts). This last time I made them with homemade marshmallow cream and really enjoyed the results. I am very grateful to my mom who gave me this recipe and oh so grateful to the wonderful person (whoever you may be) who gave her this recipe so I could have it as well!

S'more Bars

1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cups crushed graham cracker crumbs (about 1 individual package)
2 tsp baking powder
1/2 tsp salt
3 giant Hershey candy bars (I prefer Symphony Bars myself)
2 cups marshmallow cream (2 small jars or make your own - recipe at bottom)

Directions:

Cream butter and sugar. Add eggs and vanilla and beat well. In a separate bowl combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and blend until combined. Dough will look like thick cookie dough. Press 1/2 dough in a greased 9X13 pan. Place chocolate bars on dough. Spread with marshmallow cream. It doesn't have to spread clear to the edge because it spreads while baking. Press small pieces of left over dough between palms of hands to flatten. Lay piece by piece on top of marshmallow cream until the top is covered with remaining dough. Bake at 350 degrees for 30 to 35 minutes until light golden brown.

Homemade marshmallow cream

Ingredients

6 tablespoons water

1 1/4 cups light corn syrup

3/4 cup plus 1 tablespoon sugar

4 large egg whites

Pinch salt

Pinch cream of tartar

2 tablespoons vanilla extract

Directions

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.

In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

Recipe Source: Food Network

Cookie Dough Topped Brownies

Cookie dough is quite possibly one of my favorite things in life. My second favorite thing in life is brownies. When I saw this recipe for both I was sold! I did have to tweak the recipes a little to suite my taste. The original brownie recipe was quite cakey and I am all about the fudgy brownies so this is my spin on the recipe.

The Brownies

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/3 cup vegetable oil

1/2 cup boiling water

2 cups white sugar

2 eggs

1/3 cup vegetable oil

1 1/3 cups all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Cookie Dough:

¾ cup unsalted butter

¾ cup light brown sugar

¾ cup granulated sugar

3 tablespoons whole milk

1½ teaspoons vanilla extract

1½ cups all-purpose flour

1½ cups mini chocolate chips

For the Brownies: Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with tin foil. Leave a small amount of tin foil hanging over the edge. Spray the tin foil lightly with cooking spray.

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the brownies comes out clean.

Prepare the Cookie Dough: In a small sauce pan place butter over medium low heat. Melt butter and continue to cook stirring often until it starts turning a light golden brown color. This takes about 10 minutes but make sure to watch it closely so it doesn't burn. In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Let mixture rest for a few minutes to let the butter cool. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Recipe Source: Adapted from Allrecipes and Brown Eyed Baker

Chocolate Caramel Brownies

I am all about anything unhealthy that involves chocolate. These brownies have been at the top of my favorite list for as long as I can remember. You really can't beat a brownie that has all sorts of yummy caramel oozing out of the middle. My sister especially has become an expert at making these. She made these for our last family get together and it just reminded me how much I love them! These brownies are bound to impress any guests and if you have any left overs then that means you get to eat them!

Chocolate Caramel Brownies

1 box Swiss chocolate cake mix (Swiss chocolate cake mixes can be hard to find, any chocolate cake mix will work just fine)
1 cube (1/2 cup)  butter softened
1/3 cup evaporated milk

6 oz semi sweet chocolate chips

40 caramels
1/2 cup evaporated milk

Mix the first 3 ingredients, press half into a 9X13 pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle with 6 oz chocolate chips. In a medium sauce pan mix 40 caramels and 1/2 cup evaporated milk. Cook over medium low heat stirring frequently until melted. Drizzle over chocolate chips. Crumble remaining brownie mixture over top. Bake for 12-15 minutes at 350. Serve warm if you like gooey brownies or refrigerated if you want them to stay together.

Browned Butter Brownies

Over the years I have made millions (well it feels like it) of brownies. I absolutely love brownies. Most days I would take brownies over cake, and really most desserts. I love the brownies. I love the batter. I love the ooey gooeyness of them. Really whats not to love? You might be thinking why do I need another brownie recipe? Well these are no ordinary brownies. The browned butter in these gives them a rich almost chocolate/caramel flavor. They are very rich, and of course we had to eat ours with a little ice cream (peanut butter panic to be exact). If you are in the mood for some good homemade brownies give these a try!

Cocoa Brownies with Browned Butter 

Makes 16 brownies
Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces – optional

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts (optional). Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 20 minutes (recipe says 25 mins but check earlier than that, around 20 mins, to see if they are done to avoid overcooking).

Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Recipe source: Baking for her soul

Granola Bars

I realize that I have been making a TON of desserts lately. I promise I make other things besides desserts. I will admit though that I do enjoy making desserts the most! Actually I will say that I enjoy making anything I really enjoy eating. Lets just get this out in the open......the main reason I enjoy baking is because I enjoy eating yummy food! This is why I am not a chef. I have very little desire to make food that I don't personally get to enjoy. I love cooking for groups where I get to enjoy food with others, that is great, but just cooking for others seems like a task. I am very grateful that there are those out there that cook selflessly, very grateful. I am just not one of those people. In case you haven't noticed I seem to get on tangents in my posts, sorry about that. Now back to the real topic of discussion. I have been making way too many sweet treats lately and decided that this post needs to be about something more healthy. Of course healthy to me still has to taste good or else I won't eat it. These bars turned out to be just what I needed. They are hearty and filling yet sweet and tasty. My husband and I have been taking them with us to work and eating them for breakfast. For all the healthy stuff that is in them, I still enjoy eating them and occasionally choose them over a dessert.

Homemade Granola Bars


2 1/2 cups rolled oats
1/2 cup wheat bran
1 cup whole wheat flour
2 tablespoons whole raw flax seed
3/4 cup chocolate chips (optional)
3/4 teaspoon salt
1 cup honey
1 egg, beaten
1/2 cup all natural peanut butter
2 teaspoons vanilla extract
1/2 - 1 banana mashed

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, wheat bran, flour, chocolate chips and salt. In a separate bowl mix together honey, egg, peanut butter, vanilla, and mashed banana. Add wet ingredients to dry ingredients.  Mix well using your hands or in a stand mixer with paddle attachment. Pat the mixture evenly into the prepared pan. I didn't spread it to the edges. I left about 1 inch of space on one side because I wanted the bars to be a little thicker.

Bake for 15 to 20 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Do not over bake, if you want chewy granola bars just bake until the edges barely start turning a golden color. Store in zip lock bags.

Recipe adapted from here