Take Five Bars.

Happy Mother's Day to our mom, who inspires us every day and inspires us in the kitchen so much that we started this blog!  And Happy Mother's Day to all the moms who read our blog.  Thank you for trying our recipes and keeping us motivated here...even if there has been an 18-month hiatus...

But, the hiatus, was well worth it in regards to:

• First trimester of pregnancy = fatigue and no appetite = no reason to cook
• Second trimester of pregnancy = attempting to recover from the first trimester = limited cooking
• Third trimester of pregnancy = hottest summer record in a house without air conditioning = no oven usage
• Beautiful Baby Ella was born!
• Newborn with colic = baby cries all day, sleeps all night = momma tends to baby all day, sleeps at night = consumption of many apples with peanutbutter
• Colic ends...but...

Then there was the accident and surgeries:

• Friends and neighbors supply an abundance of food - thank you!
• Husband busy recovering = no appetite for him

And then there was trying to adapt to returning to work full time, being a mom, a wife, help on the farm as able, etc, etc, etc (something most of you moms have already figured out).

And now it is all finally jiving.  I couldn't be more excited to feel that I have found the balance that I've needed so badly the last few months!

That being said, I was looking to make a pan of bars to incorporate sweet and salty.  You know...to keep with the whole balance thing!  [And because I bought a few boxes of yellow cake mix on sale to find out that my husband doesn't like yellow cake].  Funny how he suddenly liked it when it was in bar batter and completed bar form.  :)

Take Five Bars.

(Recipe slightly adapted from Six Sisters Stuff)

1 box yellow cake mix

2 eggs (divided)

1/4 cup butter

2 tablespoons milk

2/3 cup crushed pretzels

2/3 cup creamy peanut butter

4 ounces cream cheese (softened)

1 cup powdered sugar

1 heaping cup caramels (cut into quarters)

1 cup milk chocolate chips

Preheat oven to 350 degrees.  Mix together the cake mix, one egg, butter, and milk until combined.  Split dough in half - setting one half aside and mixing pretzels into other half.  Press the dough with pretzels into the bottom of a greased 9x13 pan.  Bake for 8 minutes.  Beat one egg, peanut butter, cream cheese, and powdered sugar until well combined.  Spread over the top of the baked crust.  Sprinkle caramels and chocolate chips over the top of peanut butter mixture.  Lastly, flatten pieces of remaining dough over the top of the bars.  Bake for 20 minutes.  Cool and enjoy.

While I don't think these taste a whole lot like a take five candy bar, they are good and helped me to use up one box of yellow cake mix.  

Peanut Butter & Nutella Cookies.

I'm beginning to test new cookies recipes that I'm interested in added to my Christmas baking list....a list I have a strong urge to actually get started on right now.  I usually wait until after Thanksgiving.  But I do have some cookies that freeze really well and would allow me to get a head start without losing quality.  And I'll start gifting them in only 5-6 weeks.  And I'll easily make at least 15 different cookies/candies.  I'm starting to feel  pressure!!  Maybe I can wait at least another week!

 So back to the most recent test addition to my baking list.

Peanut butter + Nutella = DELICIOUSNESS.  Seriously.


Peanut Butter & Nutella Cookies

(Recipe Adapted from Deligtful Bitefuls)
1/2 cup butter (softened)

3/4 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 3/4 cups flour
1/2 up nutella

Cream butter, peanut butter, and sugars.  Add egg and vanilla, mixing until combined.  Mix in flour and baking soda.  Swirl nutella thru dough using a butter knife.  Chill dough for 10-5 minutes.  Roll into balls and place on cookie sheet.  Use a fork and press down the balls in both directions to lightly flatten.  Bake in a 350 degree oven until edges are just starting to brown (about 8 minutes).  Cool on cookie sheet for a few minutes before transferring to a cooling rack.

Although the Nutella flavor is not overwhelming, it's there and it makes these cookies.  Go ahead.  Make them.  Try to eat just one.

Candy Corn Sugar Cookies.

When Heidi asked if I wanted to have a baking party I happily agreed since her and I have not baked together is so long.  Then she told me about the candy corn sugar cookies she wanted to make and I was more excited.  They turned out super cute!!  She always comes up with creative holiday cookies (see reindeer cookies aka most viewed post of all time!!)  They tasted good too!

Candy Corn Sugar Cookies
(Recipe by Heidi)
1 batch sugar cookie dough tinted orange with food coloring (use your favorite recipe...or this one)
1/3 package white chocolate candy melts
1 package milk chocolate candy melts

Prepare cookie dough using your favorite sugar cookie recipe.  If you don't have a favorite yet, use our favorite one!  Tint the dough orange.  Roll dough out on a floured surface and cut out triangles with a cookie cutter or knife.  Bake according to sugar cookie recipe and allow cookies to cool.  Dip the tip of one angle into white chocolate and the bottom in milk chocolate to create "candy corn" cookies.  Allow chocolate to set up and serve.

These would be perfect for a school snack or to hand out to trick-or-treaters!  They come together fairly quickly so you still have time!  Happy Halloween!!

Pumpkin Spice Rice Krispie Treats.

Who doesn't love Rice Krispie treats!?  They are one of the easiest treats to make and I'm sure one of the most popular desserts for kids and adults alike.

Now think browned butter and pumpkin pie spice.  Rice Krispies taken to another level.  One that I liked.

Pumpkin Spice Rice Krispie Treats.
(Recipe from Cookies & Cups)
1/4 cup butter
1 regular sized package of marshallows (large or mini)
6 cups rice krispies
1 teaspoon pumpkin pie spice

Grease 9x13 dish.  Melt butter slowly in saucepan.  Once melted continue heating until it becomes brown.  Be careful not to burn.  Add marshmallows and pumpkin pie spice to saucepan and melt/combine with butter.  Pour mixture over rice krisipies and mix until rice krisipies are coated.  Pat into prepared dish.  Cover and allow to set up.  Serve same day or next day.

These taste much better and are much easier to make than they are to photograph!  They are the perfect treat for your next get together this season!

No Bake Raspberry Cheesecake Trifle.

 

My inlaws planted raspberry bushes last year.  They didn't expect much of a harvest as the plants usually need some time to establish...turns out they established in no time at all and they had a bumper crop.  Fast forward to this year: same story!!  So, when I was "on vacation" from work last and my mother-in-law asked if I wanted to pick and keep some berries, I jumped at the opportunity!

Of course I froze most of them, but also wanted to try a new recipe that I'd saved to my Food/Recipe Board on Pinterest recently.  Two words: smart move.

No Bake Raspberry Cheesecake Trifle.
(Adpated from My Baking Addition)
1 package/sleeve graham crackers (broken or processed into crumbs)

2 tablespoon sugar
4 tablespoons butter (melted)
1 1/4 cup sugar
2 packages cream cheese (softened)
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
2 8-ounce containers cool whip (thawed)
2 cups fresh raspberries (crushed)

Stir together the graham cracker crumbs, 2 tablespoons sugar, and butter.  Press the mixture into the bottom of a trifle bowl.  Set aside.  Using a mixer, beat cream cheese until smooth.  Beat in remaining sugar, lemon juice, and vanilla.  Once combined fold in cool whip and raspberries by hand.  Pour cheesecake mixture over the top of the crust.  Top with fresh raspberries if desired.

This stuff is so good and pretty (who doesn't love a pretty looking trifle!)  I liked that the cheesecake portion was super light.  It's a great way to enjoy  "cheesecake" without feeling weighed down from the "real" stuff!

My Baking Addition suggests preparing with blueberries or strawberries as well.  I can tell you right now that another one of these are in my near future and will involve blueberries!!

Nutella Brownies with Cheesecake Topping.

Nutella.  I almost guarantee that a.) you've never heard of it or b.) you've heard of it and love it.  True?

Let me clear the air though...  I do not fall into either of these categories.  I've know about Nutella and purchased it on occasion for many years.  But guess what - I don't love it.  (Gasp!)  It's true.  I like it just fine, but it is hardly anything that I would gush about.  (At least until this recipe).

My mom on the other hand...she loves it!  Recently she saw an ice cream recipe and asked if we could make it for her since she does not have an ice cream maker.  We agreed.  When my husband (previously falling to the "a" category above) went about making the ice cream, he too, fell in love with Nutella (category "b").  And now my husband can't get enough Nutella.

This is where the Nutella Brownies with Cheesecake Topping come into play.  I set out to find deliciousness involving Nutella.  And I found it.  These brownies have leaning towards the Nutella lover side of things.

Nutella Brownies with Cheesecake Topping.

(Recipe from Babble via Pinterest; Method Adapted by Me)

Brownie:
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour

Cheesecake Topping:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs

Beat all of the brownie ingredients together.  Pour evenly into a greased 9x13 baking pan.  Using the same bowl, beat all of the cheesecake ingredients.  Carefully pour and evenly spread the cheesecake mixture over the brownie mixture.  Bake in a preheated 350 degree oven for 30-35 minutes.  Allow to cool completely.  This is necessary for the cheesecake to set.  Once cool: enjoy!!  Refrigerate any uneven brownies.

Sounds heavenly, right?  They are.  Oh, and did you notice how simple the recipe is?  And how few dishes will need to be washed?  I LOVE this recipe!

S'Mores Pie.

I must prefix this post with a warning.  This pie is dangerous.  Maybe even lethal.  That is, if you are: trying to lose weight, trying not to eat sweets, home alone for any extended period of time...the list goes on and on.

That being said, make this pie!!

You may remember my love of all things s'mores with the exception of a "true" s'more.  Add this to the list!  This dessert is similar to the s'mores cookie bars, but in the shape of a pie.  Genius!  (As is pinterest which led me to this gold mine!

S'mores Pie.
(Recipe Adapted from Cookies & Cups)


Crust:
1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder

Beat butter and sugar.  Add egg and vanilla beating until combined.  Slowly add in dry ingredients - beating  until combined.  Press half of the crust into the bottom and sides of a greased 9-inch pie plate.  Save remaining crust for the top.

Filling:
1 container marshmallow creme (7 ounce)
5 Hershey's chocolate bars (broken into small pieces)

Evenly spread marshmallow creme on top of the pie crust.  Top with chocolate pieces.  Pat top crust into sections covering the top of the pie and pressing any seams together as you go.  Bake for 20 minutes in a oven heated to 350 degrees.

Allow to cool and serve!

Really, I can't imagine a more tasty pie.  I just can't decide if I prefer the pie room temperature or before the pie has cooled completely and the chocolate is still a little melty....

Mmmmm.

Coffee Ice Cream.

It's pretty steamy in Wisconsin right now.  Weather.com says 83 degrees at 920pm.  Add some humidity and it's nearly unbearable...at least for those who work in it!  What better way to beat the heat than with homemade ice cream?!

This coffee flavored ice cream is easy to make: it doesn't require cracking eggs or heating anything up.  Plus it doesn't freeze as hard as some other homemade ice creams do.  The coffee flavor was perfect for my liking and I'm not one to have a regular cup of coffee (only like the stuff filled with sugary syrups and milk!!)

Coffee Flavored Ice Cream.
(Recipe Adapted from Food Network)
2 cups whole milk
2 tablespoons instant coffee
1 1/2 cups sugar
1 tablespoon vanilla
4 cups heavy whipping cream

Dissolve coffee granules in the milk.  Add all ingredients into ice cream maker and process according to manufacturer's directions.

In our case, it was the ice cream maker attachment for our Kitchen Aide that I first learned of from Baked Perfection.  It took about 30 minutes for the ice cream to stiffen up.  After that we popped it in the freezer and ate it several days later.  As I mentioned earlier, we liked this recipe as the ice cream did not get rock solid...it was fairly easy to scoop after sitting in the freezer for several days.

If you've never made homemade ice cream before I highly recommend it.  It's a fun (and often easy) way to enjoy a delicious dairy treat!

Strawberry Pie.

Over the weekend Heidi & I headed to Kamenick Farms to pick some strawberries.  The picking was good and the berries even better!


I picked about 25 pounds and had plans for freezer jam and whole frozen strawberries for future use, but how can you pick all those berries and not do anything delicious with them immediately!?  That's when I remembered a pie recipe I had seen on Sing for Your Supper recently.  And how lucky that Amy had just posted a selection of recipes perfect for the holiday weekend and her strawberry pie made the list.

I went to work preparing the pie...as I modified it to fit the ingredients I had on hand and took a quick trip to my parents to pick up a frozen pie crust (you may recall that I am not much for making pie crusts...I'll stick to bread!!)


Strawberry Pie.
(Slightly Adapted from Sing for Your Supper)



1 9-inch pie crust (baked)
2 pounds fresh strawberries (rinsed, hulled, and cut into quarters)
1/2 cup granulated sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
1 envelope strawberry flavored powdered jello
2 tablespoons cold water


Crush 3 cups of prepared strawberries in a bowl using a potato masher.  Then place them in a saucepan over medium heat with the sugar, cornstarch, and lemon juice.  Stir to combine, bring to a simmer and stir occasionally for 7 minutes as the mixture thickens.  Remove from heat.


Soften the jello in the cold water and add to the berry mixture.  Stir until jello is dissolved.  Allow to cool.


Fold remaining strawberries into the cooked berry mixture.  Pour into the prepared pie shell.  Refrigerate until set.  

That's all there is to it!!  And the pie?  Full of strawberry flavor!  This pie went fast at our house.  And I just barely got the pictures taken!  Between my friends below and my husband I couldn't get the pie back to the table fast enough!

Head to your grocery store, farmer's market, garden, or local berry patch before the season is over and make this pie!

Mini Cheesecakes.

Recently my husband and mother-in-law were introduced to mini cheesecakes.  Neither had heard of these before and thought they were the greatest thing in world.  I couldn't believe they hadn't heard of them before because I grew up with them.  I remember my mom hosting Home Interiors parties and serving these along with other fabulous desserts and appetizers!

So now, for any of you who have not heard nor baked nor eaten a mini cheesecake, please continue reading and make for your 4th of July festivities...you can, after all, make these to coordinate with the holiday colors.

Mini Cheesecakes

(Recipe Adapted from Church Cookbook)

24 "crusts" (nilla wafers, oreo cookies, peanutbutter cup, or whatever comes to mind!)

3 packages cream cheese 

2/3 cup sugar

2 teaspoons vanilla (could also use mint, lemon, or almond here to get a different delicious flavor!)

3 eggs

Assorted toppings (pie filling, whipped topping, fresh berries, chocolate, ete)

Beat cream cheese until smooth.  Add in sugar, eggs, and vanilla.  Beat again just until smooth.  Line cupcake pans with liners (about 24).  Put a nilla wafer or oreo or peanutbutter cup or whatever "crust" you'd like on the bottom of each liner.  Fill half to three quarters full of batter.  Bake 20 minutes in a 350 degree oven.  Cool.  Top with ingredient of your choice.

The next best thing about these: they freeze well!!  Just skip the topping and freeze instead.  When ready to serve, add a topping of your choice.

 Are you already dreaming up your flavors?  Coffee?  Peanutbutter?  Chocolate chip?  The possibilities are endless.  Let you imagination go to work and you'll have a dessert that everyone loves.

These things are super easy and completely customizable!  I am going to make some for the upcoming holiday weekend...toppings to include blueberry pie filling, cherry pie filling, and whipped topping!  Can't get better than that!

Strawberry Rhubarb Bars.

Thanks for sticking with me through my hiatus...it's bound to continue for a few more weeks, but don't worry we're still eating and even trying new recipes...many of which are being saved to share on a rainy day!


This evening I bring you a recipe that I've tempted my facebook fans with for a couple weeks now.  Sorry about that!  Our rhubarb is still going strong, so I hope yours is the same and you can make these easy and tasty bars!

Strawberry Rhubarb Bars.
(Recipe Adapted from Land'o'Lakes)
2 cups rhubarb (chopped into bite size pieces)
2 cups strawberries (chopped into bite size pieces)
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons corn starch
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 cups oatmeal
1 cup brown sugar
3/4 cup butter (softened)
1/2 teaspoon baking soda


Combine rhubarb, strawberries and lemon juice in a saucepan. Cover and cook over medium heat until fruit is tender (about 10 minutes).  Combine 1/2 cup sugar and cornstarch in small bowl then add to the fruit mixture.  Cook until mixture comes to a boil.  Boil and stir until thickened.  Remove from heat and set aside.  Combine flour, oatmeal, brown sugar, butter, and soda in large bowl. Beat until mixture becomes coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 9x13 baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.  Bake in a 350 degree oven for 30 to 35 minutes or until golden brown. Cool completely. 

Chocolate Mocha Cream Cake.

Thanks for bearing with me.  Today's reward?  An amazing chocolate cake recipe.  And for someone is who is pretty so so on her for chocolate and normally not a cake eater.  You know this is gotta be good if I've fallen in love with it.

My aunt made this for Heidi's wedding shower and it was a hit!  And I even ate more after finding out the cake batter has mayonnaise in it.  You read it, right mayonnaise.  Don't discard the recipe though.  As long as you like a shot of espresso every once and a while and enjoy chocolate in some variety, you'll enjoy this super moist and super delicious cake.

Chocolate Mocha Cream Cake.
(Recipe from my Aunt Janet who got it from Light Cooking)
Cake:
2 cups flour
1 cup sugar
1 cup brown sugar (packed)
3/4 cup unsweetened baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup reduced fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Mocha Cream Frosting:
1/4 cup boiling water
1 tablespoon instant coffee
1 small jar marshmallow cream
1 small cool whip (thawed)

Chocolate Syrup

Combine dry cake ingredients in a large bowl (preferably that of a stand mixer).  Add mayonnaise, oil, coffee, and vanilla; beat until blended.  Stir in chocolate chips.  Pour batter into a greased 9x13 pan.  Bake in a 350 degree oven for 30 minutes or until a toothpick entered into the center comes out clean.  Cool completely.  And, yes, this step is crucial!

Make the mocha cream frosting by combining the boiling water and coffee granules in a large bowl (preferably that of a stand mixer).  Stir until granules are dissolved.  Add marshmallow cream; beat until smooth.  Fold in cool whip.  Spread frosting over the top of cooled cake.  Drizzle with chocolate syrup.  Chill until ready to serve.

Can't wait to have this again at my sister's Bachelorette Party!  My husband ate a couple pieces with ice cream.  He claims ice cream makes everything better, so, make the cake, grab some ice cream, and enjoy!!

Funfetti Sandwich Cookies.

I have to say it: these funfetti cookies are fun.  They really are.  And making them into sandwich cookies filled with buttercream frosting makes them that much better.

I first saw the funfetti cookie recipe on the side of a funfetti cake mix box and that saw that brilliant Risa over at Baked Perfection took it one step further and made sandwich cookies.  Bliss.

Funfetti Sandwich Cookies.

(Recipe Slightly Adapted from Pillsbury & Baked Perfection)

1 package funfetti cake mix

1/3 cup oil

2 tablespoons oil

2 eggs

Combine all ingredients and drop by teaspoon onto baking sheet.  Bake for 8 minutes in a 375 degree oven.  Allow to cool.  Create sandwich cookies using your favorite buttercream frosting.

I will mention that if you don't like the taste of boxed cake, you will not like these.  Here at our house, we think these are pretty phenomenal! 

Snicker Salad.

This is by far a family favorite - though not a favorite of mine.  I'm sure it would quickly become a favorite in your family as well and would be a hit at a pot luck.

I had a few granny smith apples laying around...I don't really eat apples and my husband was boycotting them because they were not of the MacIntosh variety.  I was tired of looking at them.  Luckily, I remembered how he loves my mom's snicker salad.  Perfect.  Attempting to get a decent picture: not so perfect.  You'll have to use your imagination on this one!

Snicker Salad.

(Recipe from My Mom)

3 Snicker Bars (regular sized)

3 Granny Smith Apples

1 Large Box of Instant Vanilla Pudding

1 1/3 cup milk

16 ounce Cool Whip

Chop Snickers and apples.  Whip pudding and milk together.  Fold in Cool Whip, Snickers, and apples.  Keep and serve cold.

Most people will enjoy this.  It's unlikely you'll have any leftovers.  Now go buy some granny smith apples!!

Mixed Nut Bars.

Today I am happy to be sharing a family favorite.  I remember these being on the dessert table at family functions as long ago as I can remember.  And they are delicious.  So delicious that, in most cases, I will pass on anything with nuts nine times out of ten.  But these.  They are the one.

A big thanks to reader and facebook fan Angie who requested the recipe after sampling a pan that my mom made!  I am surprised that I haven't shared these yet!!

Mixed Nut Bars
(Adapted from Mom!)
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup butter
3/4 cup brown sugar
6 ounces butterscotch chips
1/2 cup karol syrup
2 1/2 tablespoons butter
1 1/2 cups mixed nuts

Mix flours, butter, and brown sugar until crumbly then press into a 9x13 baking dish.  Bake in a 325 degree oven for 10 minutes.  Remove from the oven and sprinkle nuts evenly across the top.  Melt butterscotch chips, syrup, and butter over low/medium heat until bubbly.  Pour evenly over crust.  Bake for an addition 10 minutes.  Cool.  Serve.

Homemade Granola Bars.

My husband loves granola bars.  I love to spend time cooking and baking in the kitchen.  Homemade Granola Bars - the perfect marriage!  And a homemade treat that is kind of healthy!

Homemade Granola Bars
(Recipe Adapted from Co-Worker)

2 cups oatmeal

3/4 wheat germ

1 cup peanuts (crushed)

3/4 cup sunflower seeds

1/2 cup honey

2/3 cup brown sugar

4 teaspoon butter

2 teaspoons vanilla

dash of salt

2 cups craisins

Combine dry ingredients (oatmeal, wheat germ, peanuts & sunflower seeds).  Spread out on a large baking sheet and roast in a 400 degree oven for about 15 minutes.  Once roasted, transfer to a large mixing bowl.  Combine the remaining ingredients in a saucepan and bring to light boil.   Pour syrup over the dry ingredients until combined.  Fold in craisins.  Transfer the mixture to a parchment covered 9x13 baking dish and press down.  Place in the refrigerator for several hours to allow the bars to firm up.  Remove, cut into desired size bars, and pack into individual bags for an easy treat.  Bars will keep well in the refrigerator.

Ever since I made these I have been dreaming of other variations.  

Here's what I've come up with:

Dried Apple & Mini Cinnamon Chips instead of the Craisins

Chocolate Chips instead of the Craisins

Banana Chips & Peanutbutter Chips

Dried Blueberries

And the list goes on and on!!  Try them!  You might even stop buying store-bought granola bars!!

Great Grandma's Rice Krispie Treats.

When it comes to this recipe I'm sure you have done one of the following:

1. Made these.
2. Ate these.
3. Made and ate them.

That being the case I must mention that these treats are a family favorite.  I know these were present at every family gathering when my Great Grandmother was alive and I'm pretty sure they have been present at every family gathering since she passed away.  

When Great Grandma made them they always came delivered wrapped in white paper.  (And if it wasn't these underneath the paper it was sweetrolls!).  Nowadays they usually come in a 9x13 pyrex baking dish although I recently starting using a 11.5x17.25 cookie sheet.  You get a thicker bar and more topping when using the 9x13 dish, but I almost prefer a little thiner bar and a tad less topping achieved with the cookie sheet.  Either one will give you a tasty treat that comes together in no time at all.

Great Grandma's Rice Krispie Treats

(Recipe from my Great Grandma Agnes)

1 cup sugar

1 cup light karol syrup

1 cup peanut butter

6 cups rice krispie cereal

1 bag semi-sweet chocolate chips

1 bag butterscotch chips

Combine the sugar, syrup, and peanut butter in a microwave safe bowl.  Heat for 1 minute and then stir.  Repeat 1-2 times until well combined and melted together.  Combine with rice krispie cereal.  Stirring until all the cereal is coated.  Press into the bottom of desired pan.  Melt the chips and spread evenly over the top.  Allow chocolate/butterscotch topping to harden and serve.

Simple.  Easy.  Fast.  And these are usually the first to go!

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.  

S'mores Cookie Bars.

In case I've never mentioned it, Risa over at Baked Perfection  is a genius when it comes to s'mores.  She gets that not everyone enjoys the traditional campfire s'more and invents new ways to enjoy the delicious combination of graham cracker, marshmallow, and Hershey's chocolate!  She's responsible for such delights as s'mores cookies and s'mores scones and s'mores ice cream!

And these: s'mores cookie bars.  I find them ah-mazing.  I've been making them periodically since she originally posted the recipe nearly three years ago.  And today, I introduce them to you so that you can share in the delicious.

S'mores Cookie Bars

(Recipe adapted from Baked Perfection)

1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cups all purpose flour

1/3 cup whole wheat flour
1 package graham crackers (crushed until fine)
1 tsp baking powder
1/4 tsp salt
1 multi-pack of Hershey’s chocolate bars

1 1/2 cups marshmallow fluff

Beat butter and sugar until light.  Beat in egg and vanilla.  In a separate bowl, combine flour, graham cracker crumbs, baking powder and salt. Slowly add to butter mixture and beat on low until combined.  Divide dough in half.  Press one half into an even layer on the bottom of a greased 8x8 baking dish.  Cover with chocolate bars – breaking apart as needed to cover the entire surface.  Top with marshmallow fluff.  Place remaining dough over the top of the fluff (either by way of flattening small pieces in your hand or by rolling out in a plastic bag).  Bake in a 350 degree oven for 30 minutes.  Cool, cut, and enjoy!!!  

For best taste, leave these sit out on your counter (covered) and eat within a few days.  Of, if you prefer to refrigerate them, microwave each serving for a few seconds to bring them to room temperature...much gooier that way!