Pecan Pie Squares

For as long as I can remember, pecan pie has been one of my favorite Thanksgiving and Christmas desserts. My grandma always made it for those two holidays and it was always served with heaps of generously sweetened homemade whipped cream.

Since then, I've tried some variations over the years. Caramel pecan pie, chocolate pecan pie, and pumpkin pecan pie to name a few. And honestly, I haven't met one yet that I didn't like.

But this year for Thanksgiving, since we had a crowd of 24 people meeting up at my parents' home, 13 of which are the grandkids, I figured a traditional pie wouldn't be the best option. They're a little tricky to cut, kids would likely end up with more than they wanted and that precious pie might be wasted, plus a lot of people just want a small taste and not necessarily the commitment of a whole piece of pie.

These were a perfect solution. The recipe makes a 13 x 9" pan, so there's plenty to go around when you cut little squares. Dessert-seekers could grab one to sample and still have room on their plate (and in their stomach) to have some of the other dessert options.

Now, these pecan pie squares aren't exactly like pecan pie. They have more of a toffee, chewy texture on a shortbread crust, which is reminiscent of pecan pie in flavor but very distinctly different.

I thought some of us die-hard pecan pie fans would feel deprived of our tradition - but you know what? I didn't hear a single complaint. What I did hear was lots of compliments and requests for more.

Personally, I couldn't keep out of them. I was astonished at how addictive they were - and even non-pecan pie eaters enjoyed them. They're not messy, easily portable, small portions, and absolutely scrumptious.

I'm making them again for Christmas. Can't WAIT!!

Pecan Pie Squares
from Rebekah's Family, Food, and Fun

Crust:
2 sticks (8 oz) unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 teaspoon salt

Topping:
1 stick (4 oz) unsalted butter
1 cup packed brown sugar
1/3 cup honey
2 Tablespoons heavy cream
2 teaspoons vanilla extract
2 cups chopped pecans (chop first, then measure)

Directions:

1. Preheat oven to 350°. Line a 13 x 9" pan with foil, leaving enough for a 2-inch overhang on all sides. 
2. Using a stand mixer fitted with the paddle attachment, make crust by creaming together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly. 
3. Press the crust into the foil-lined pan and bake for 10-15 minutes, or until golden brown.
4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey, and heavy cream in a saucepan and stirring it over medium heat. Bring to a boil and simmer for 1 minute. Remove from heat and stir in pecans and vanilla.
5. Remove the crust from the oven and pour the pecan filling on top, spreading to cover surface completely. 
6. Return pan to oven and bake for 18-20 minutes. 
7. Remove the pan and allow the bars to cool completely in the pan. 
8. Using the foil overhang, lift the bars from the pan and transfer to a cutting board. Peel off the foil and cut into squares. 

Store in a sealed container at room temperature. Bars will remain delicious for several days.  

Source: adapted slightly from Just a Taste

Peanut Butter Frosted Brownies with Whipped Chocolate Ganache - SRC

Most people find a pan of brownies pretty irresistible, right?

How about if you cover the brownies with a layer of peanut butter topping?  Oh, don't stop there, let's add a layer of whipped ganache frosting!!

This pan of decadence got 2 big thumbs up from my crew of eaters. I never saw them eat their soup so fast, knowing this was waiting for dessert.

The recipe came from my Secret Recipe Club assignment for the month, It's Yummi, where Chef Becca uses her culinary expertise to create and share from-scratch, mainly healthy recipes. She has a wealth of amazing recipes, like Key Lime Cheesecake with Hazelnut Crust , Slow Cooker BBQ Baked Beans and one that Grant would cheer for  - Double Chocolate Raspberry Cheesecake Tart. 

(I need to ask for a tart pan for Christmas. Seriously, how have I baked for so long without one?)

All that to say, I thoroughly enjoyed browsing her blog and have found plenty of pin-worthy recipes to add to my list of things to try.

These brownies just sounded too good though. And they did not disappoint. I ended up halving her ganache layer ingredients - I mean, I LOVE ganache, but I figured we could cut the calories a little bit without sacrificing the flavor.

The peanut butter layer, which is just a package of peanut butter chips melted with some butter, hardened up more than I was expecting and I wondered if it would matter - turned out it added a nice texture variation and great flavor. Just don't expect it to be light and fluffy like a peanut butter buttercream frosting would be.

It still cuts fine with a sharp knife at room temperature, but I imagine if you chilled the brownies in the fridge, they would be harder to cut neatly.

These brownies were a huge hit and would be a great gift for that chocolate-peanut butter fan in your life.

Peanut Butter Frosted Brownies with Whipped Chocolate Ganache

from Rebekah's Family, Food, and Fun

Yield: 9"square pan of brownies

Brownie Layer:

5 oz (1 stick plus 2 Tbsp) salted butter, room temperature

3.5 oz. unsweetened baking chocolate

3.5 oz. semi-sweet baking chocolate

1 cup + 2 Tablespoons sugar

2 tsp. vanilla extract

3 large eggs

3 oz (2/3 cup) all purpose flour

1/2 tsp. baking powder

Peanut Butter Layer:

10 oz (1 bag) Reese's peanut butter chips

2 oz (1/2 stick) butter

Ganache Frosting:

5 ounces chocolate, finely chopped (I used mostly semi-sweet and some white chocolate)

4 ounces heavy cream

For the Brownies:

1. Preheat oven to 350°.
2. Line an 8 or 9" square baking pan with foil, extending up the sides by 2 inches. Spray with cooking spray.
3. Melt butter and chocolates in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next.
4. Continue to whisk until mixture is completely smooth and glossy. Add flour and baking powder and stir just until incorporated.
5. Pour batter into prepared pan and bake until a toothpick comes out with wet crumbs - about 20-25 minutes.
6. When the brownies have about 5 minutes left to bake, make the peanut butter filling.

For the Peanut Butter Layer:

1. Place the peanut butter chips and butter into a microwaveable glass bowl. Heat at medium power for 1 minute. Stir and continue to heat on medium power in 30 second intervals until the mixture is melted and glossy in appearance.
2. When the brownies come out of the oven, pour peanut butter mixture over the top of the warm brownies. Spread evenly over the top. Cool brownies completely.

For the Ganache: 

1. Put chocolate in a heatproof bowl.
2. In a medium saucepan, bring cream to a simmer (do not boil). Pour cream over chocolate. Let stand for 5 minutes, then whisk until smooth. Place in refrigerator until completely chilled, whisking occasionally.
3. After ganache has chilled, transfer to the bowl of a stand mixer and whip on high speed for 2-3 minutes, or until light and fluffy. Spread on top of brownies.

Source: adapted slightly from It's Yummi

An InLinkz Link-up

Blueberry Crumb Bars

One of the best parts of early summer is fresh blueberries.  There are so many things you can do with them, from pies and crisps, muffins and cakes, smoothies and toppings for granola or oatmeal.  Not to mention eating them plain, which is what we do most.

And there's just nothing like going to pick them yourself.  I was so happy to discover that there is a blueberry farm just 20 minutes from our house - we went twice in June to pick and ended up with a total of 4 gallons.  I managed to freeze 2 gallons - the rest were eaten plain or baked into this mouth-watering dessert.

 Ellia (3.5) - she ate more berries than she contributed to the bucket. :)

Picking berries with my friend Kim and her children.

top  left - Jenika with Marissa and Annika

top right - Miranda with Hadassah

bottom left - Me with Kim - we've been friends for 23 years!!  

bottom right - Elisha and Corban - great buddies.

The second time we went to pick berries, it was so chilly out that we had to wear jackets - and our hands nearly froze from the wet bushes.  Unusual weather for June around here for sure.


These Blueberry Crumb Bars are really simple to make and just burst with berry flavor. A little lemon zest and juice add that extra special zing to the filling.  I highly recommend using organic lemons if you can find them, especially since you're using the zest.  I can actually get a bag of organic lemons at Walmart for just a marginal amount more than the conventional lemons cost.  Definitely worth it.

They store really well in the refrigerator and taste good chilled, but I definitely preferred them warmed up a little.  A scoop of vanilla ice cream would really take them over the top.  

Blueberry Crumb Bars
adapted slightly from Smitten Kitchen

1 cup white sugar
1 tsp. baking powder
3 cups flour (I used half white whole wheat, half all purpose)
1 cup cold butter (I used salted)
1 egg
1/4 tsp. salt (omit if using salted butter)
Zest and juice of one lemon
1/2 cup white sugar
4 tsp. cornstarch (use organic if possible)
4 cups fresh blueberries 

Preheat oven to 375° F. Grease a 13 x 9" pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder.  Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg.  Dough will be crumbly.  Pat half of dough into the prepared pan.
In another bowl, stir together the lemon juice, 1/2 cup sugar, and cornstarch.  Gently mix in the blueberries.  Sprinkle the blueberries evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 35-45 minutes, or until top is slightly brown. (My oven cooks fast, so I always check early.)
Cool completely before cutting into squares.

Oreo Rice Crispy Treats

We had a church fellowship meal recently and I decided to make two desserts.
I had noticed a "trend" the past two fellowship meals of there being plenty of main dishes, but very few desserts.....and.....well......that just wasn't acceptable to me.
I think there ought to be enough for each person in attendance to have at least one of some sweet treat.

I had already made a batch of these bars...(which turned out just as good as I remembered them) and was considering what to make for the second dessert.....when I suddenly realized that I had marshmallows and crispy rice cereal in my pantry (which doesn't always happen) and half a bag of Oreos left over from the other dessert.

Um, yeah....that sounded good.
And easy.
Since I was also making 6 pizzas and hosting a birthday party for my mom that night, I needed something easy.

Most people like rice crispy treats, plain or otherwise.  Adding Oreos in there makes them extra fun and delicious.

Note: I like the treats to be a little thicker than the standard recipe  - so I use more than one package of marshmallows and more cereal.  If you only have one 10 oz bag of marshmallows, use 3 Tbsp. butter and 5-1/2 cups cereal.

Oreo Rice Crispy Treats

15 oz. marshmallows (1-1/2 bags)
5 Tbsp. butter
1 tsp. vanilla extract
8 cups crispy rice cereal
~15 chocolate sandwich cookies (Oreos), roughly chopped

Spread a light layer of butter over the bottom and edges of a 13 x 9" pan.  Set aside
In a large saucepan or dutch oven, melt the marshmallows and butter over low heat, stirring constantly.  As soon as it is smooth, remove from heat.  Stir in vanilla.
Immediately pour in crispy rice cereal and cookies, stirring to coat evenly.
Press into the 13 x 9" pan.  If mixture is too sticky to press well, get a little water on your hands and it should be much easier.
Let set at room temperature until cool.  Cut into squares and serve.

Turtle Brownies

I had a busy day on Saturday.

We hosted a birthday party for my mom in the evening, which involved making 6 homemade pizzas, plus some chocolate syrup to serve with the ice cream and these brownies, which I had made on Friday.  My Aunt Bonnie brought an amazing salad with spinach, strawberries, candied pecans, feta cheese, and a fabulous dressing.....and Anna pitched in with a fruit platter of orange slices and grapes.

We dined well.

It was nice to end the day with such a lovely time...since the morning was......well, challenging.

A couple of months ago, I got the urge to sign up for a 5K.  I have never been a runner or even enjoyed running remotely.  I played basketball and volleyball in high school and tolerated the running those required because I loved the sports, but I truly always hated running.
However.
The realization hit me a few years ago that people who are really runners are never overweight.  They always look great - and they usually are just super healthy people.  I figured that if I started running occasionally, it would be a good variation from the exercise DVDs I was accustomed to doing. We bought a used treadmill from Grant's brother and I used that exclusively.  Very convenient in any weather and I could pop in a video for the kids to keep them busy.  I still disliked running but I did like making progress.
Pregnancies took a big toll on me and I ended up with some recurring knee issues, so my running was never as consistent or my achievements as quick as I wanted.

Then we moved and my exercise routine went out the window for a few months while we were settling in and dealing with various illnesses.  Finally, I started back up my twice a week runs on the treadmill and worked up to running 3 miles in 30 minutes.  I decided that I would be much more motivated to keep running if I signed up for a real race.  I thought that early May would be perfect timing - not too cold, not too hot...you know, because I wasn't used to running outside and didn't want to deal with any extreme elements.
My sister Anna signed up with me - so we could race together.

I started training outside about 4 weeks ago, running on a paved trail near our house.  I quickly discovered that running outside is significantly harder than the treadmill.....wind resistance and hills and all that.  But race day was soon approaching and I had to get those runs in - at least three a week.

Last Wednesday, we had 80° weather.  Friday, there was an inch of snow on the ground when we got up.

Saturday, the big race day, we had a lovely 35° morning, with a wind chill a few degrees colder.  Oh, and we can't forget the snow.  The constant, light drizzle we had on the drive over there turned to huge snowflakes that soaked into our clothes and pelted us in the eyes while we ran.  Seriously.  This is Arkansas on May 4th, not North Dakota.

My face nearly froze off.  I couldn't even talk for minutes after the race because my lips were so numb.  But we finished, with a grand time of 30:37.  Anna could have finished faster.....she stuck with me as I walked up part of the looooonnnngggg hill near the end of the route.  I actually ran the route a minute and a half faster a few days earlier (you know, back in normal spring weather), but running in winter conditions was entirely new to me.  I'm a bit of a wimp when it comes to cold.

     Pre-Race - in the car staying dry!     Almost to the finish line.                   We did it.  I was so relieved to
                                                                                                                    be done.

So on to the brownies.  Mom didn't want the usual cake for her birthday - she requested this specific recipe, which she got from a friend years ago.  I have no idea where the original is from.

They're rich, chewy, and super easy to make, and a great ending to a 5K day....or pretty much any day.

Oh yeah, and they're killer with some vanilla ice cream and homemade chocolate syrup.


Turtle Brownies

1 German Chocolate Cake Mix (I used Duncan Hines)
2/3 cup butter, melted
1 (5 oz ) can evaporated milk, divided use
14 oz bag caramels
12 oz. semi-sweet chocolate chips (about 2 cups)
1 cup chopped pecans

Preheat oven to 350°.
Unwrap caramels, place in a medium sauce pan and add 1/4 cup evaporated milk.  Set aside.
Mix cake mix, melted butter, and remaining milk (by hand, using a fork) in a bowl.
Spread 1/2 of dough mixture in a lightly greased 13 x 9" pan.  It will look like you won't be able to cover the bottom of the pan, but just press it in thinly.
Bake 10-12 minutes and remove from oven.  Let cool a little - slightly warm to touch.
While dough is baking, melt caramels and 1/4 cup evaporated milk on the stovetop. (Alternately, you can melt them in a bowl in the microwave on low for 2-3 min - stir and check consistency - repeat for 2-3 minutes on low until smooth).  
Pour melted caramel sauce on top of baked dough.  Sprinkle with chocolate chips and pecans.
Drop remaining dough by teaspoons full on top.  It probably won't completely cover the top.
Bake until the cake portion is dry (15-20 minutes).
Cool and serve.

Brownies with Browned Butter Frosting

We're on spring break this week.  It is so, so refreshing.
It's been wonderful to spend lots of time with my sister Sarah, whom I hadn't really seen in nearly two years and her girls, who are 9 and 6, just right there with my kiddos.
It's so nice to see that even with two years of not seeing each other, the cousins love each other so dearly and have the time of their lives. They've had a couple of sleepovers at my parents' house and one at ours, and they're not tired of each other yet.  That's good.

I volunteered to make dessert for a family dinner last Friday night and was excited to have the chance to make these brownies. I found them when I was assigned to The Tasty Cheapskate for the Secret Recipe Club last month and they were immediately on my list of "Make Soon" desserts.

I'm so glad I made them.  Grant's verdict: His favorite brownie ever.
And that's no joke coming from Mr. Chocoholic himself.

You take a dense, fudgy brownie and cover it with a luscious browned butter frosting and top that with a dark chocolate glaze - I mean, it is hard to beat that.

The browned butter flavor is so interesting.  Members of the family were trying to guess what it was, and I got answers like mocha, caramel, and coconut.  But nobody was convinced that their guess was correct, they just didn't know what else to call that remarkable flavor.  If you've never tried browned butter, you just have to try these brownies.  Seriously.  Just try them.

Brownies with Browned Butter Frosting 
adapted slightly from The Tasty Cheapskate

Brownie:
1/2 cup butter
6 ounces unsweetened chocolate (I used Bakers)
2 cups sugar
4 large eggs
1/2 tsp. salt
1 cup flour
1 tsp. vanilla

Frosting:
1/2 cup butter
2 cups powdered sugar
1/4 cup heavy cream
2 tsp. vanilla

Glaze:
4 ounces bittersweet chocolate (or 2 ounces unsweetened, 2 ounces semi-sweet)
3 Tbsp. butter

Heat oven to 300°F.  Butter a 13 x 9 " pan and set aside.

In a small saucepan, melt the butter and chocolate.  Remove from heat and cool.
In the bowl of an electric mixer, beat sugar, eggs, and salt on medium speed for 6-8 minutes, until fluffy and thick.  Fold in the chocolate, then flour and vanilla.

Pour into the pan and bake for 30-33 minutes, until a toothpick comes out nearly clean.
Cool completely.

To prepare frosting, melt the butter on low heat until it browns.  The butter will melt, reduce in volume, get foamy and slowly start to change color.  There will be some dark flecks in the bottom of the pan.  You want the butter to get to a nice caramel color and smell nutty.  Swirl the pan or stir it so it doesn't burn.  When it gets sufficiently browned, which may take 10-20 minutes, depending on how high your heat is (and I recommend medium heat at the most...you don't want to burn it!), give it a minute to cool then pour into a bowl.   Beat in the sugar, cream, and vanilla.

Frost the brownie layer.  Let cool for at least 15 minutes.

To prepare the glaze, melt the chocolate and butter in a small pan on very low heat.  Pour over the icing layer and gently spread it by tipping the pan back and forth.
Let it cool and set up for about an hour, then cut the brownies into squares.

Pumpkin Pie Snickerdoodle Blondies - SRC

I am really loving the Secret Recipe Club.  This month was especially fun because I was assigned to a fellow baker's blog - the Secrets from the Cookie Princess.  Colleen is a gal after my own heart for sure - she loves baking for friends, family, co-workers, and her husband and has a great variety of 

amazing goodies and treats.....and several savory options as well.  

I was tempted to try all sorts of delicacies - like Brown Sugar Cinnamon Biscotti, Pecan Pie Cookies (wouldn't those be great for Thanksgiving???) and Mint Fudge Swirls (a beautiful cookie for Christmas), but since we were having an early "Thanksgiving" dinner with some friends in a couple of days and I was responsible for dessert, these bars jumped out at me.

I was not disappointed. The lightly spiced snickerdoodle cookie is a perfect base for the pumpkin layer - which is flavored like pumpkin pie, but with some flour added in, it's a bit thicker and sturdier than pie. The cinnamon and sugar on top add just the right amount of extra sweetness and spice, and of course, I couldn't resist adding some whipped cream on top, 'cause you can't have pumpkin desserts without whipped cream.  

These bars were popular with our guests and I was more than happy to have a few left over for munching the next day.  Grant wasn't the biggest fan, because he prefers pumpkin in cheesecake - but the kids and I loved them.  

You can store them at room temperature, unless you've already piped the whipped cream on top, in which case, keep them in the fridge.  They taste great either way.

Pumpkin Pie Snickerdoodle Blondies (from Secrets from the Cookie Princess)

Snickerdoodle Layer:

3 cups all purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1-1/2 cups brown sugar, packed

1 cup butter, room temperature

2 eggs

1 tsp. vanilla extract

Pumpkin Pie Layer:

1/2 cup butter, softened

1 cup sugar

1 (15 oz) can pure pumpkin puree

2 eggs

1 cup flour

1 tsp. baking powder

1 tsp. salt

1 tsp. pumpkin pie spice

Topping:

2 Tbs. sugar

2 tsp. cinnamon

Optional - but highly recommended

1/2 cup heavy cream

3 Tbs. powdered sugar

1/2 tsp. vanilla extract

Preheat oven to 350°.

Snickerdoodle Layer:

Sift together flour, baking powder, salt, and cinnamon. Set aside.  In the bowl of a stand mixer using the paddle attachment, beat butter and brown sugar until fluffy.  Add eggs and vanilla and beat until smooth, scraping the sides of the bowl as needed.

Gradually add the flour mixture and mix until well blended.  The batter with be thick. 

Lightly grease a 13 x 9" pan and lay a piece of parchment paper across the pan, leaving overhang on the edges.  This will make it easier to get the bars out of the pan later.

Spread the snickerdoodle batter into the lined pan and press into an even layer.  Use your fingers  - it's a bit sticky and the paper may slide about, but try to get it even.

Bake for 4 minutes.

Pumpkin Pie layer:

Use the same bowl from the snickerdoodle batter.  Mix the butter and sugar together until fluffy, then add pumpkin, eggs, and vanilla and mix until combined, scraping the sides of the bowl as needed.  Add flour, baking powder, salt, and pumpkin pie spice and mix to combine.

Pour the pumpkin mixture over the slightly baked snickerdoodle batter and smooth the layer over the top.

In a small bowl, mix topping ingredients (sugar and cinnamon) and sprinkle evenly over the pumpkin pie layer.

Bake for 37-45 minutes or until a toothpick inserted into the center of the pan comes out clean.  

Remove from oven and cool on a wire rack for about an hour.  Bars may deflate slightly and the top layer will have a pie-like texture.  The edges will be more firm.

After bars have cooled completely, gently lift the bars out of the pan using the parchment as a sling.  Cut into squares.  Store in an airtight container.

Before serving:

Whipped Cream (optional):

In a chilled mixing bowl, beat cream on medium/high speed for 30 seconds.  Add powdered sugar and vanilla extract and continue to beat until stiff peaks form. 

Put into a large pastry bag fitted with a large star tip and pipe whipped cream on each square. 

Linked to Crazy Sweet Tuesday, Trick or Treat Tuesday

Graham Cracker S'Mores Bars

Everyone knows that s'mores are a great summertime treat - but when it's 95° outside, who really wants to go sit around the fire pit in the back yard and roast marshmallows?

Not me, that's who.

These bars take the addicting goodness of s'mores, add in chocolate chip cookie dough with a slight hint of cinnamon and the convenience of a quick bake in the oven, and presto!  A fabulous, people-pleasing dessert without mosquito bites, sweat pouring down your face, and smoky smelling hair.

I guess you can tell I wasn't born to live outdoors.

Marissa took some to her Wed. night class at church and all the girls loved them, I'm told.
"Everyone wanted seconds, Mom!"


And the ones left at home?  Well, let's just say it didn't take long for them to disappear.  And my visiting parents definitely wanted the recipe. (here ya go, Mom!) 

Side note:  Do you have spelling pet peeves?  One of mine is when people spell definitely as "definately."  Or even worse, "defiantly".   Sorry.  Just had to throw that in there.  

So when you're craving s'mores and don't have access to a campfire or want to be around a campfire, give these a try.  You'll love them.

Graham Cracker S'Mores Bars (from Life Made Simple)

11 tbsp. butter, room temperature
1/2 c. granulated sugar
1 c. brown sugar
2 eggs
1-1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. cinnamon
2-1/2 cups flour
1-1/2 cups mini marshmallows, divided use
1-1/2 cups semi-sweet chocolate chips or chunks
1 package snack size Hershey's bars, broken into sections
2 sleeves honey graham crackers, broken into squares

DIRECTIONS:


Preheat oven to 375°.

In the bowl of a stand mixer, cream butter and sugars (1-2 minutes).

In a medium bowl, combine flour, soda, salt and cinnamon. Whisk to combine.

Add egg one at a time to butter mixture, gently beating after each addition. Add vanilla and mix.

Slowly begin to add flour mixture to the butter mixture, keeping the mixing speed low while doing so.
Once combined, remove and fold in 1 cup mini marshmallows and chocolate chips. Chill mixture in refrigerator for 10-15 minutes.

While mixture is chilling, prepare baking sheet (standard size, with sides) by lining it with parchment paper. Take graham crackers and break in half. Lay out onto sheet, until it is completely full (they should cover the entire sheet and cookies should be tight and touching- see picture).

Remove chilled dough from refrigerator and using a standard cookie scoop, place one ball of dough onto each cracker. use remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet.

Place into oven for 6 minutes, then remove and press Hershey's bar pieces into top along with remaining 1/2 cup marshmallows (just fill in the gaps with them a little). Return to oven and bake for 5-7 minutes or until dough and marshmallows beginning to brown, making sure the dough is cooked through. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled, cut into squares.

Linked to Trick or Treat Tuesday and Crazy Sweet Tuesday

Black Bean Brownies - Gluten Free

I've read about the "Black Bean Brownie" phenomenon around the web several times in the past few months.

Honestly, the first couple of times I read the recipes, I thought the people must be just plain nuts.

Who in the world would substitute beans for flour in a dessert?

Better yet, how could it be possible for the brownies not to taste like beans?

Who could possibly be fooled by such a thing?

Curiosity finally got the best of me after reading reports of how good black bean brownies are from so many sources, so I broke down and made some.  I did it during nap time, so none of the kids or the husband had a clue. 

When I served them up, I informed Grant that the brownies had no flour in them.  He was surprised and very skeptical. 
He took a small piece, said they were pretty good but not his favorite, and left it at that.  When I eventually told them what the secret ingredient was, he was nothing short of incredulous.
 
Could. Not. Believe. It.

"Knowing that makes them taste SO much better!  I feel like I'm getting healthier just by eating them!" he exclaimed.  He went on to eat a couple of large pieces.

Personally, I think they're great! 

No, they're not my favorite brownie (like this one or this one), mainly because the texture is kind of - for lack of a better word - feathery.  They almost melt in your mouth.  Not in a bad way, but I prefer brownies to be chewy. 

Other than that, they're really chocolaty, have absolutely no bean flavor at all, and except for the sugar content, are pretty much guilt-free.

I love having this recipe in my repertoire, for occasions when I want to make a dessert for someone who is gluten-free, and also for when we want a simple and delicious chocolate treat that isn't tremendously unhealthy. 

I'm told that if you add 1/3 cup flour to the recipe, the texture becomes more like traditional brownies - I may try that sometime.  Just to see.  But I really like them the way they are.

Recipe: (adapted from Life in a Shoe and Finding Joy in my Kitchen)


1 (15 oz) can black beans
1/2 cup cocoa powder (I used Hershey's Dark)
3 eggs
3 T. oil (I used coconut)
2 tsp. vanilla extract
3/4 cup sugar
1 tsp. instant coffee granules
1/2 tsp. baking powder
1/2 cup semi-sweet chocolate chips (can try peanut butter chips, Andes baking bits, etc)

Preheat oven to 350°.

Drain beans in a colander and rinse very well.  Put beans in a blender with all other ingredients except chocolate chips and puree until completely smooth.
Pour into a greased 8 or 9" square baking pan.  Sprinkle chocolate chips on top.
Bake for 25-30 minutes, or until a toothpick comes out nearly clean.

Linked to Trick or Treat Tuesday

Triple Layer Fudgy Mint Cookie Brownies

Grant had a potluck at work today and I used that as an opportunity to try another new recipe - one that I could sample a bit of but not have the whole pan around tempting me.  Good thing. 

These things are ridiculous. 

Almost gooey, chocolatey brownies with a minty marshmallow swirl and the crunch of chocolate mint cookies, topped with a fabulous jazzed up buttercream with white chocolate, topped with more cookies. 

How could you go wrong with that?

The original recipe called for Mint Oreos, which I'm sure are just fabulous, but I didn't find any on my grocery trip, so I settled for Grasshopper Mint Cookies.  Regular oreos could also be used, with or without the mint, if you so desire. I definitely liked the Grasshopper Cookies, though.  They add a nice, subtle mint flavor without being overwhelming.  And the extra chocolate doesn't hurt, either.

I'm told these were quite popular at the potluck and there were several requests for the recipe, so that's always a good thing. 

I don't know if mint is a traditional Irish flavor or not, but the green makes these a festive option for St. Patrick's Day for sure.  But honestly, who needs a holiday to make a crowd-pleasing dessert? 

Heaven knows I don't!

Recipe: adapted slightly from Love Veggies and Yoga

4 ounces baking chocolate (4 squares Baker's Semisweet Chocolate)
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 package Grasshopper (chocolate mint) cookies OR 12 Cool Mint Oreos, crumbled
1 7-oz jar marshmallow fluff
1/8 tsp. mint extract
Green food coloring, if desired

Frosting:
1 cup white chocolate chips
1/2 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla extract
2-3 T. milk or cream
1/2 package Grasshopper Cookies

Preheat oven to 350°.
Line a 13 x 9" pan with foil and butter well. Set aside.
In a microwave safe bowl, heat chocolate and butter for about 90 seconds, or until butter is melted.  Stir and heat a few seconds more to finish melting chocolate if necesssary.  Add sugar and stir.  Mixture will be grainy - that's okay.  Add eggs and vanilla and whisk well.  Add in flour, and mix until incorporated. Add in crumbled cookies. Pour into prepared pan.
In a separate bowl, mix marshmallow fluff, mint extract, and a few drops of green food coloring.  Drop 1/2 cup of this mixture by spoonfuls over brownies. (the rest of the marshmallow fluff is saved for the frosting.)  Swirl with a knife to get a marbled effect. 
Bake for 23-25 minutes, or until brownies are set. 
Cool completely.

To prepare frosting, begin by melting the white chocolate chips in the microwave.  Do it in 30 second increments, as white chocolate can scorch easily.  Be sure to stir every time, as chips can appear still solid but actually can be stirred smooth.
With an electric mixer, beat butter until creamy.  Add in powdered sugar gradually, mixing until combined. Add in vanilla and milk, beating to a smooth and very creamy frosting.  Add the melted white chocolate chips and the remaining marshmallow fluff mixture.
Tint with more green food coloring, if desired.
Spread over cooled brownies. 
Crumble remaining Grasshopper Cookies (I did all but about 5) over the brownies and press in gently.
Refrigerate until slightly firm. 

Bars store best in the refrigerator and are delicious cold or room temperature. 

Linked to Finding Joy in my Kitchen

Gooey Cookies and Cream Chocolate Cake Bars

Can you EVEN.
I mean, really.
These take ridiculous to a whole new level.
Nothing nutritious about them, not one single crumb.
Chocolate to the hilt.  A chocoholic's dream come true, if you want to know the truth.
Can you see the gooeyness?  (spell check says that isn't a word.  I don't care.)

Thankfully, I made these for Grant's work potluck, not for us at home, because otherwise I could be guilty of consuming a day's worth of calories in about 5 minutes.

The recipe comes from Jenny at Picky Palate, who has some of the craziest ideas for new recipes.  I would never have thought of something like this.  I guess that's the reason she's been to the Pillsbury Bake-Off and other national cooking contests and I haven't.

Recipe: 
1 devils food cake mix
1 stick of butter (1/2 cup), room temperature
1 egg
14 chocolate sandwich cookies (like Oreos)
1 (14 oz) can sweetened condensed milk
1-1/2 cups chocolate chips


Preheat oven to 350°.
Line a 13 x 9" pan with foil and spray with cooking spray.
In a mixing bowl, combine cake mix, butter, and egg.  Use your hands and just mash it all together until it's well mixed.  Press evenly into prepared pan.
Break cookies into pieces and sprinkle evenly over cake.
Drizzle the sweetened condensed milk over the cookies.
Sprinkle chocolate chips over the top of it all.
Bake for 23-25 minutes.
Allow to cool for 5 minutes, then run a knife around the edges to loosen from foil.  Allow to cool completely.  Use foil to remove from pan and cut into pieces.

Rice Krispies Dipper Treats

Last Wednesday night was Annika's (3) turn to take snack to her Rainbows class at church.  She had originally just told me she wanted to take fruit snacks, but I talked her into helping me make something more fun than that.  I had seen this recipe in both my Taste of Home and Parents magazines and thought it would be a great treat for kids.  Annika agreed and was more than happy to help me make them.

Two notes:  Some of the bars may not want to stay on the sticks too well...you just have to smush them around the stick as well as you can.
Also, I thought there was a tad too much oil for the chocolate - it set up okay but was quick to get soft and melty again at room temperature, so next time I'll just use about a teaspoon of oil.

Unfortunately, I don't know how the treats were received by the children, as Annika had to leave class before snack was served due to an accident I'll detail below.

Recipe: (from Rice Krispies)

3 T. butter or margarine
1 (10 oz) package regular marshmallows
6 cups crispy rice cereal
18 wooden ice cream sticks
1-1/2 cups semi-sweet or white chocolate morsels
1 T. canola oil (can and will use less next time)
Multi-colored sprinkles (optional)


In a large saucepan, melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.  Add cereal.  Stir until well coated.
Using buttered spatula or wax paper, press mixture into a greased 13 x 9" pan. Cool.  Cut into 18 3x2 inch bars.  Push one stick into the bottom of each bar.
In a small microwave safe bowl, combine chocolate and oil.  Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds.  Dip bars into chocolate (or drizzle over each bar) and decorate as you like.  Place on wax paper. Refrigerate until chocolate is set.

SO.  What happened to Annika?

Apparently she thought it would be fun to climb on top of a bookcase in her classroom (have no idea what got into her, she normally doesn't behave like that.....really.) and when her teacher caught sight of her and told her to get down, she turned around and jumped off, catching her lip on the bookcase somehow and ripping her frenulum in the process (the piece of tissue that connects the upper lip to the gum).

  Ouch.

Grant had to bring her and the other kids home and decided to take her to an urgent care clinic to see if she needed stitches.  (I'm just glad he didn't even suggest stitching her up himself, like he did with his own injury a couple of years ago.)  Two and a half hours later they returned home....no stitches, no shots, as she was proud to tell me, just some saline solution to rinse with several times a day and a prescription for an antibiotic as a precaution, along with instructions to follow up with her pediatrician in a couple of days. 

Would you believe that in 7-1/2 years with four children, this is the FIRST time any of my kids has been on antibiotics?  It's true!  We have been blessed with very healthy kids.  Plus the fact that we home school and they're not around other kids all day every day probably helps.  And breastfeeding for a year each certainly doesn't hurt.  

Anyways, poor Annika's biggest regret about all of this is not the terrible tasting liquid antibiotic she has to take twice a day or the discomfort of her injury - it's that she missed getting one of her Rice Krispy Dipper Treats at class.  I promised her we'll make another batch soon.  

And at her follow-up appointment today, the doctor said she's healing great and will be as good as new in a few days.  I'm really glad mouths heal quickly.  

And I'm really glad she couldn't really see her injury, because then she would have reacted MUCH more dramatically.  

Candy Bar - Cookie Bars

I really don't know why I do this to myself.  

I'm determined to gain less than the typical 35-40 lbs that I normally gain during pregnancy because I'm not 25 anymore and can't lose the weight in 12 weeks by eating everything I want and doing nothing but breastfeeding.  Yeah, that's how it was with my firstborn.  Not anymore.  Not even close.  

It's all because we were invited to some friends' house for dinner.  Do you know how often a family with four kids gets invited to someone's house?  (even when there's not food involved?)  Not so often.  These are some of our dearest friends and they've had us over numerous times, God bless 'em.  So of course, we accepted.  And since they're familiar with my affection for baking, I was asked to bring dessert.  

I had favorited this recipe on foodgawker  months ago and it caught my eye when I was browsing through my eye candy.  This was my chance!  I could make them to share! 

Oh my goodness.  These have to be one of my favorite bar/cookie desserts ever.  Ever.  A chewy cookie-like oatmeal peanut butter layer is topped with crunchy peanuts and a thick layer of peanut butter flavored chocolate that tastes just like a Mr. Goodbar, which is then topped with more peanuts and chocolate and peanut butter chips.  Good grief.  

I can't keep out of them.  

They keep wonderfully in the fridge, although they cut much better if you let them sit at room temperature for 20 minutes or so.  If you leave them out for hours, the chocolate layer will get soft and be extremely messy, while still delicious. 

As much as I love them, I will not allow myself to make them again unless I am assured that most of them will be eaten by other people and not stuck on my hips.  

Recipe: (from Recipe Girl)

Cookie Layer:

1 cup (packed) brown sugar

2/3 cup butter (about 10.5 T)

1/4 cup corn syrup

1/4 cup creamy peanut butter

1 t. vanilla extract

3-1/2 cups rolled oats (quick cooking or regular - I used regular)

Candy Bar Layer:

2 cups semi-sweet chocolate chips (12 oz)

1 cup peanut butter chips

2/3 cup creamy peanut butter

1/2 cup chopped peanuts

Topping:

1/2 cup semi-sweet chocolate chips

1/2 cup peanut butter chips

1/3 cup chopped peanuts

Preheat oven to 375°.  Line a 13x9" pan with foil; spray foil with nonstick spray.

In a medium saucepan, stir brown sugar, butter, and corn syrup over medium heat until combined.  Remove from heat and stir in peanut butter and vanilla; stir until smooth.

Place oats in a large bowl.  Pour brown sugar mixture over oats; stir to combine.  Press oat mixture onto the bottom of prepared pan.

Bake 10-12 minutes, until golden.  Don't overbake (you don't want it to brown) or it will be on the crunchy side.  Let the cookie layer cool for about 15 minutes on a wire rack.

In the same saucepan, stir chips and peanut butter over low heat until melted and smooth.

Sprinkle 1/2 c. chopped peanuts over the baked cookie layer.  Pour chocolate over the peanuts; spread to make an even layer. Sprinkle chocolate and peanut butter chips and peanuts over the top; press lightly into the chocolate layer.

Refrigerate until firm; cut into squares.

Yield: about 30 pieces

Linked to Finding Joy in my Kitchen

"T" is for Ooey Gooey Taffy Tart Squares

These have to be one of the messiest bars I have ever made.  And one of the most delicious.  Even without chocolate, they're pretty irresistible.

We didn't actually get to deliver them to our Alphabet Service Project recipients this week.  Right after Annika and I had made them, I gave our friends a call to set up the time to bring them and was informed they had just been called out of town for a relative's medical situation.  They're not back yet, so I just froze the bars to give to them later.

On to the Taffy Tart Bars.  They truly are Ooey and Gooey, no doubt about it.  A simple shortbread crust, topped with an incredibly rich combination including brown sugar, eggs, butter, and pecans, the flavor reminded me of some wonderful pecan bread my mom got a secret recipe for many years ago, but in a drippier bar form.
As I note in the actual recipe, even though you shouldn't over-bake these.....they're not supposed to be really firm......I think I under-baked them a little too much.  It didn't affect the taste, I'm sure, but I would prefer them a little less messy.

Recipe:  (from Sweetapolita)

Base: 
2 cups all-purpose flour
1/2 c. granulated sugar
1 cup unsalted butter

Topping:
6 T. melted butter
6 eggs, lightly beaten
3 c. packed brown sugar
6 T. all-purpose flour
1-1/2 t. baking powder
2 t. vanilla extract
Pinch salt
1-1/2 c. coarsely chopped pecans

Preheat oven to 350°.
Butter a 13 x 9" pan and line with parchment paper or foil.  Make sure there is an overhang of paper to allow for removing from pan after baked.

In a medium bowl, combine flour and granulated sugar, cutting in butter with pastry blender until crumbly.  Press into pan and bake for 15 minutes or until very light golden brown on edges.

In a bowl, mix melted butter and eggs.  Blend in brown sugar, flour, baking powder, vanilla, and salt.  Stir in pecans and pour over base.

Bake for 20-25 minutes or until top springs back when lightly touched.  It should not feel "firm", if you overbake, they won't be "ooey gooey". (Note:  I cooked mine to this stage, and they never firmed up at all, even in the fridge.....they were a bit too messy, although incredibly delicious.  Next time I'll bake a few minutes longer)

Let cool on rack, then cover and refrigerate until very firm.  Using the paper overhang, remove from baking pan and place on cutting board.  Cut into squares.  Keep refrigerated until you need them.  They can also be frozen.

"S" is for Strawberry Streusel Bars

I've been thinking about "S" week for quite awhile, actually.  I had someone in mind to be our recipient but just hadn't mentioned it to her yet.  I even had the chance to say something to her about it earlier in the week when I saw her, but something in me just wanted to wait.  I just wasn't sure. 

I browsed once again through our church directory and a different name seemed to leap off one of the pages to me.  A sweet homeschooling mom of seven kids (oldest of which is nearly as old as me, youngest is nine), precious, quiet, humble lady.  I couldn't believe I hadn't thought of her before.  I called her and explained what we were doing and asked if we could bring her a treat to church last night.  I could hear her delight in her voice.  She almost sounded like she was going to cry at one point.  Tears of happiness.  

Annika and I got right to work making these bars.  They're very easy.  The base is just a lovely sugar cookie dough...baked in a bar form.  I loved the texture of it....and might sometime just make it by itself!  Lots easier than rolling out sugar cookies.  I loved the strawberry layer, simple and fruity.  The topping, I don't know.  Mine did not turn out like Sweet Kat's did....that's for sure.  Her's looked crumbly and beautiful....mine stayed flat and refused to get browned at all until I turned on the broiler for a couple of minutes and nearly burnt it.  

I think I would prefer a streusel topping with oats and brown sugar, a little flour and softened butter.  But maybe that's just me.  Anyways, these did turn out yummy and so simple to make.

When we delivered them to our friend, she said that she had been having a rough day and hearing from me just turned it all around for her.  She was so blessed.  Not to mention glad that her name starts with "S".  

It felt really good to make someone so happy by such a small gesture.....never underestimate the power of giving!

Recipe: (from Sweet Kat's Kitchen)

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 t. vanilla extract

1 large egg

2 cups all purpose flour

1 (10 oz) jar strawberry preserves (or desired flavor)

Topping:

1 cup flour

1/4 c. sugar

1/4 c. butter, cold

Preheat oven to 350°.

With an electric mixer, cream the butter with the sugar and vanilla until light and fluffy.  Add egg and mix well. Gradually stir in flour until well combined.  

Press the mixture into a buttered 13 x 9" pan.  I found it helped to put a bit of flour on my fingers to press it in; the dough is very sticky.

Put the preserves into a microwave-safe bowl and heat until nearly melted.  Spread over base.

For topping, combine ingredients until crumbly using a pastry blender or two forks.  Sprinkle evenly over preserves.

Bake for 35-40 minutes or until top is golden brown.  Cool on a wire rack. Cut into bars.  Store in an airtight container.  Makes about 24 bars.  

To see the rest of our Alphabet Service Projects, click here!