Magic Cookie Bars.

Today I bring you an easy dessert recipe: "Magic Cookie Bars." These have an uncanny resemblance to "7 Layer Bars."  The thing of it is...I don't like all of those seven layers.  So as not to confuse people I'll stick which the Magic Cookie Bar terminology.  I could also call them the Clean Up My Baking Chip Bin Bars since that is exactly what I do each and every time I make these.

Magic Cookie Bars.
(Recipe by Me...Adapted from SO MANY Sources)
1 stick butter
1 1/2 graham cracker crumbs
1 14 ounce can of sweetened condensed milk
3 cups of baking chips (milk chocolate, semi-sweet chocolate, butterscotch, white chocolate, vanilla, peanutbutter)

Turn oven to 350 degrees.  Place 9x13 baking pan with stick of butter in the oven as it is heating.  Check pan often and remove once butter is melted.  Evenly pour graham cracker crumbs over the butter.  Press the crumbs into the butter to form a crust.  Evenly pour sweetened condensed milk over the crust.  Top with the chips and carefully press them down into the milk.  Bake for about 25 minutes or until lightly browned.  Cool completely.  Cut and serve!

Go ahead and make these.  You'll feel good about yourself for cleaning up your baking cupboard!  Not to mention they are delicious with very little effort!

Hot Cocoa Brownies.

One of my favorite food bloggers is Sugarplum.  I enjoy seeing what comes out of her kitchen and hearing her stories of food competitions and her desire to attend culinary school.  I even got to see her on TV a few times – thanks to the Food Network and my parents television!

 

Recently she posted a recipe for hot cocoa brownies.  How could I not re-create them – the name itself sounds delightful!  The recipe calls for an 8x8 pan which is perfect for a household of two!

Hot Cocoa Brownies

(Adapted from Sugarplum)

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (melted)
3/4 cup granulated sugar
1 large egg
1/2 cup white chocolate chips
1 cup milk chocolate chips, divided
1 cup mini marshmallows

In a large bowl, mix together butter, sugar and egg until well combined. Add dry ingredients and mix just until combined. Stir in white chocolate chips and 1/2 cup milk chocolate chips.  Place batter into an 8x8 baking dish coated with nonstick cooking spray.  Top with remaining milk chocolate chips

Bake 20-25 minutes in a 350 degree oven.  Top with marshmallows, flattening them with your fingertips as you place them on top of the brownies.  Sprinkle cocoa powder over the top.

We enjoyed these with some vanilla ice cream.  They were the perfect mix of chewy with a slightly crunchy top.  The mix of milk chocolate and white chocolate chips was also added to the tastiness of these treats.  

Pineapple Cream Cheese Bars.

To recover from the shock of snow and cold in Wisconsin I decided to make these tropical Pineapple Cream Cheese Bars to take me back to the days of flip flops and capris! Whip up a pan of these bars and you'll be well on your way to summer!

I first tasted these bars after purchasing them from a bake sale at work. I remembered liking them... A year later I opened crushed pineapple instead of pineapple rings and needed to figure out something to do with the crushed pineapple. Immediately these bars popped into my head! I tried googling, checked baking websites and blogs, but came up empty handed. I facebooked a neighbor who also works at the clinic and who's department hosted the bake sale. I scored big when I found out she made them and she shared the recipe! Then in March I made these for church fish fries hoping I would get to taste them again, but they never showed up on our table. And now, I made them as part of our mother's day spread.

If you are a little weary of the thought of pineapple and cream cheese - don't be! They remind me of fruit & dip or fruit pizza - both very common fruit and cream cheese eats. I think there were mixed reviews. I thought these were awesome as did several others (thanks Michelle, Lindsay & Linda!). I did get mixed reviews though.

Pineapple Cream Cheese Bars.

(recipe adapted from Neighbor Carol)

Crust:

1 cup butter

2 cups flour

1 cup sugar

Combine ingredients until well mixed. Press the mixture into the bottom of a 9x13 pan. Bake for 10 minutes in a 350 degree oven.

Filling:

2 - 8 oz. packages of cream cheese (softened)

2 tablespoons vanilla

1/4 cup milk

1/4 cup sugar

2 cups crushed & drained pineapple

Beat cream cheese until smooth. Add vanilla, milk, and sugar. Fold in crushed pineapple. Pour over slightly cooled crust.

Topping:

1 cup white chocolate chips

Sprinkle chips over the filling and return bars to the oven. Bake for 20 minutes in a 350 degree oven. Allow bars to cool before cutting. Keep uneaten portions refrigerated.

Although these bars are similar to cheesecake, they are not at all heavy. They are light and airy! I urge you to take a chance and make these. They are definitely a treat worthy of spring!

Oreo Truffles & Nutterbutter Truffles.

Remember the last time I made oreo truffles? Click on the words "last time" to get the recipe.

Well, they are still an awesome treat and look ever so sweet dressed up for the Christmas season!

And how about paired with some nutterbutter truffles from Kate @ Framed? (click on "Kate @Framed for the nutterbutter truffle recipe).

White Chocolate Cherry Shortbread Cookies.

I am excited to devote lots of time from now until December 25th to baking and making candies for Christmas! Welcome to the bakery!

Up first...my cookie exchange cookie. White Chocolate Cherry Shortbread Cookies. I always try a new recipe for the exchange - making a single batch until I know the final product is deserving. And these - they are deserving!

White Chocolate Cherry Shortbread Cookies

(Recipe adapted from Better Homes & Gardens)

.5 cup maraschino cherries - drained & chopped (I used my mini food processor this - it worked perfectly)

2.5 cups flour

.5 cup sugar

1 cup cold butter

splash of cherry juice

1 cup white chocolate - chopped

.5 teaspoon almond extract

3 drops red food coloring

white chocolate & sprinkles for dipping

Place flour, sugar, and butter into a food processor and pulse until mixture looks like fine crumbs. (You can also accomplish this using a pastry blender). Place mixture in large bowl. Add cherries, splash of cherry juice, chopped white chocolate, almond extract, and food coloring. Knead mixture until it forms a ball.

Shape dough into balls - about .75-1.00 inches. Press balls flat using the bottom of a glass dipped in sugar.

Bake in a 325 degree oven for 10 minutes. Cook on cookie sheet for 2 minutes and then move to cooling rack.

Once cookies are cool, melt some additional white chocolate and dip half of the cookie into the chocolate and then into sprinkles. Allow chocolate to harden.

Eat within a couple days or freeze for a couple months.

My favorite part of these cookies - giving the KitchenAid a break and using my hands!! It was kind of fun playing with the dough! And I had never used my food processor for dough before. I think I might be able to attempt another pie crust. Food processor and cold butter equals success!

College House Brownie Bars

After an extended absence for no better reason than being busy, I am back with a recipe for brownie/chocolate lovers. :)
I came up with these last night after wracking my brain for something new I could make for Lucas. He just completed his first week of his last year of college in Eau Claire and I finished my second week of my internship in Abbotsford, so for the extended weekend I headed to EC to visit.
Now, you have to understand that in the kitchen of four college-aged guys... the baking supplies are few and far in between... so, I did what I could. These would be even better if I had made homemade brownies rather than box mix - so, I challenge you try doing that as well. Either way, I will promise a delicious product!


College House Brownie Bars

1 pkg family size brownies (my personal favorite are Duncan Hines brand - Chocolate Fudge)
3/4 cup peanut butter - I used chunky but would personally recommend creamy (but Lucas liked the chunky)
1 egg
1/2 cup sugar
2 handfuls of M&Ms, chopped
4-5 Oreo Cookies, crushed
2/3 cup white chocolate chips

Follow the directions on the box and place in a greased 9x13 pan. Then, mix the peanut butter, egg and sugar together. Spoon globs onto unbaked brownies and then using a butter knife, cut mixture into brownies to create a swirled effect and so that there will be peanut butter in each bite! Top with remaining ingredients and add some additional ones if you wish! Bake about 5 minutes longer than box requires. Enjoy!

White Chocolate Macadamia Nut Cookies

Occasionally, when I go to Subway, I ruin the concept of "eating healthy" with their white chocolate macadamia nut cookies - they are SO good. I had one recently and decided I need to try to recreate them. The recipe I came up with isn't really close, but they are still tasty cookies. Hope you like them!


White Chocolate Macadamia Nut Cookies

2 sticks butter
1/4 cup sugar
3/4 cup brown sugar
1 small box instant white chocolate pudding, not prepared
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/4 cup flour
1 package white chocolate chips
1 cup macadamia nuts, chopped or halved

Combine all ingredients and bake in a 350 degree oven for 10-12 minutes.