Sparkly Red Velvet Brownie Bites

Seeing as how my sister and I both  love red velvet, when I came across this recipe,  I knew it would be the perfect addition to our Christmas desserts.

Not only are these brownies beautiful, with the contrast of the rich red velvet and the snowy white cream cheese frosting, they are absolutely divine.

The brownies are dense and rich, although not overpoweringly sweet. The perfect companion for a nice thick layer of cream cheese frosting (my favorite) and a delicate sprinkling of  sparkly white edible glitter.

Not only does their miniature size make them adorable, they're  perfect for holiday platter or parties when you want to sample a little of everything but not go home on sugar overload !

I have a feeling these babies could be making a repeat appearance right around Feb. 14th!!


*Because I was traveling, and like everyone else around the holidays was super busy and making a gazillion other things, I decided to go for it and make these ahead of time and freeze them. I baked them as directed, let them cool completely and then wrapped them in layers of plastic wrap, aluminum foil and a couple of freezer bags. (Can you tell I was a little worried?) The day of I let them defrost and then finished them off with the frosting and glitter. *


Sparkly Red Velvet Brownie Bites
Picture and Recipe from A Farm Girl's Dabbles

INGREDIENTS

for the red velvet brownies:
nonstick vegetable oil spray
1/2 c. (1 stick) unsalted butter, diced
3 oz. bittersweet chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1 oz. liquid red food coloring
1 c. flour
1/2 tsp. baking powder

for the sparkly cream cheese frosting:
8 oz. cream cheese, at room temperature
4 T. butter, at room temperature
1 tsp. vanilla
1-1/2 c. sifted powdered sugar
white sparkles edible glitter, optional


PREPARATION

Preheat oven to 325°. Fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat. Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring. Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.

Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4″ x 1-1/4″. To achieve clean cuts, wipe the knife after each slice.

Yield: 50 brownie bites

Posted by: Sallie

Gooey Chocolate Coconut Bars

Pictures From Evil Shenanigans 

Being that my sister and I live only about 2 hours apart, we are lucky enough to  spend most holidays together. Labor Day was perfect. Good food, good weather and just a fun time watching the cousins play. My brother in law loves, loves coconut and requested these coconut bars  for dessert.

Fudgy, creamy, coconutty and just downright good. These were a major winner.

Gooey Chocolate Coconut Bars    

Evil Shenanigans

Serves 8

For the base:
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla
1/8 teaspoon almond extract

For the topping:
4 ounces (1/2 block) cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 egg
1/4 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Heat the oven to 350 F and spray an 8″x8″ square pan with non-stick cooking spray.  Line the pan with parchment paper, leaving a 2-inch overhang on the sides, and spray the paper with non-stick cooking spray.

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.  Add the butter, egg, vanilla, and almond extract and mix until the mixture forms a stiff dough.

Carefully press the dough evenly into the prepared pan.  Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until smooth.  Add egg and mix well, then add the cocoa powder and vanilla and mix until well blended.  Slowly beat in the powdered sugar until smooth then fold int he coconut.

Spread the topping evenly over the base then bake for 35 to 40 minutes, or until the edges are just set and the center is a little wobbly.  Cool for 40 minutes in the pan before lifting out and slicing.

"The best advice I can give you for these bars is this: do not over-bake them.  They need to be set at the sides but jiggly in the center.  Trust me, things will firm up after cooling.  If you wait for the center to firm up in the oven the edges will become hard as a rock."

**

Posted by: Sallie & Julia

Congo Bars

I love cookies. I love brownies. Naturally I loved these Congo Bars and I think you will too.

Start with a layer of chewy chocolate chip cookie dough, add a moist, chocolately brownie layer and top it all off with a nice little drizzle of chocolate ganache.

Perfect with a tall glass of cold milk or a scoop of vanilla ice cream. Simple enough to serve to the family, yet fancy enough to wow your friends, these Congo bars are a sure to become a new family favorite.


Congo Bars
Flo Braker Baking for All Occasions


*Makes about 18-24 bars, depending on what size you cut them


Congo Layer:

1 1/3 cups (6¼ ounces) all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
3 ounces (¾ stick) butter, melted and cooled
1¼ cups firmly packed (8 ounces) light brown sugar
1 large egg
1 large egg white (save the egg yolk for the brownie layer!)
1 teaspoon pure vanilla extract
1 cup (4 ounces) chopped walnuts


Brownie Layer:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
¼ cup (¾ ounce) unsweetened cocoa powder
1/8 teaspoon baking powder
¼ teaspoon salt
4 ounces (1 stick) butter
4 ounces semisweet chocolate, coarsely chopped
3/4 cups granulated sugar
2 large eggs, lightly beaten
1 large egg yolk
2 teaspoons pure vanilla extract


Ganache Drizzle:
3 ounces semisweet chocolate, finely chopped
3 tablespoons heavy cream
Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease and flour (or use a combination spray like Baker's Joy.)
For the congo layer: in a small bowl, stir together the flour, baking powder, and salt. In a large bowl, stir together the butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in the flour mixture just until the batter is smooth.
Scoop the thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared pan. With an offset spatula or rubber spatula, spread the batter to cover the pan as evenly as possible. Sprinkle the walnuts evenly on top and gently press them into the batter.
Partially bake the layer until it is no longer shiny on top and is beginning to come away from the sides of the pan, about 12-15 minutes (it will continue baking with the brownie layer). Transfer the pan to a wire rack to cool while you prepare the brownie layer.
For the brownie layer: in a small or medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a small saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a medium bowl and let cool for 5 minutes.
Stir the sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk, and vanilla and stir until well blended. Stir in the flour mixture just until the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different areas of the still-warm congo layer. With the offset spatula, spread the batter as evenly as possible.
Bake the brownie until the top is no longer shiny; appears set; feels firm, rather than soft; and a round wooden toothpick inserted in the center comes out with moist chocolate crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool completely. The top layer will set up as it cools.
To make the ganache drizzle: place the chocolate in a medium bowl. In a small saucepan, bring the cream just to a boil over medium heat. Pour the cream over the chocolate and let it stand for 30 seconds. Whisk together until smooth and creamy. Set the mixture aside at room temperature just until it cools a bit and begins to thicken slightly.
Pour the warm glaze into a small ziploc bag. Snip a small opening at one of the corners to allow a thin flow of glaze. Squeezing lightly, pipe thin lines of chocolate in a zigzag pattern over the cooled surface of the brownie. Set aside at room temperature until the glaze is set, 1 to 1½ hours.

Posted by: Sallie

Pecan Pie Bars

My friend Andrea brought these treats over to our family and they were such a hit, I had to get the recipe.

Pecan pie in bar form with a delicious shortbread crust. Yum! These are great for crowds or as neighbor treats because they make a whole jelly roll sheet full.

Delicious warmed up in the microwave with a scoop of vanilla ice cream.



Pecan Pie Bars
Andrea Wittwer and All Recipes

Ingredients


3 cups all-purpose flour

1/2 cup white sugar

1 cup butter

1/2 teaspoon salt

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tablespoons margarine, melted

1 1/2 teaspoons vanilla extract

2 1/2 cups chopped pecans

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.

2.In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.

3.Bake at 350 degrees F (175 degrees C) for 20 minutes.

4.In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.

5.Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.  Makes about 48 bars depending on how small they are cut.

*I think these are best eaten the day they are made.*


Posted by: Sallie

Caramel Apple Cheesecake Bars

I know I just posted a recipe for Cheesecake Bars awhile ago, but these were too good not to post. A perfect fall dessert, these bars have a little bit of everything. A delicious, buttery shortbread like crust, a creamy layer of cheesecake, cinnamon and sugar apples, a yummy struesel topping and as if that wasn't enough a drizzle of caramel. Leave it to Paula Deen. I just love her!


Caramel Apple Cheesecake Bars with Streusel Topping

Paula Deen & My Kitchen Cafe
Base:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

1 cup (2 sticks) butter, softened

Cream Cheese Layer:

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed light brown sugar

1 cup all-purpose flour

½ teaspoon cinnamon

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

*I cheated and used Mrs. Richardson's Caramel Sauce.*

Caramel Sauce:

4 tablespoons butter

1 cup firmly packed light brown sugar

½ cups half-and-half or cream

Pinch of salt

1 tablespoon vanilla



Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.


Posted by: Sallie

Cook's Illustrated Classic Brownies

I have a major complaint. Sorry in advance to any restaurant owners in St. George but you need to know that there is not a single establishment in this town that makes a great brownie sundae. And I should know. It's got to be one of my all-time favorite desserts and my friend Kelly and I are pretty much the authorities when it comes to brownies.

The other night the chocolate craving hit and I knew I wanted a brownie sundae. Knowing that buying one would end up in disappointment I went in search of THE BROWNIE.I have a great brownie recipe here but they are really rich and take a little more time. I wanted just your classic, fudgy, full of chocolatey goodness brownie.

I found just what I was looking for! Moist, fudgy, and bursting with chocolate flavor.Perfect for picnics and lunch boxes. Delicious topped with vanilla ice cream, smothered in hot fudge and topped off with some real whipped cream!This will be my go to classic brownie. If you want to take this recipe up a notch it would be delicious with chocolate chips (or any other kind of chips you like)mixed into the batter.

Classic Brownies

Cook's Illustrated

Ingredients
1 cup pecans or walnuts (4 ounces), chopped medium (optional) I left these out
1 1/4 cups plain cake flour (5 ounces)
1/2 teaspoon table salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate , chopped fine
12 tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces
2 1/4 cups sugar (15 3/4 ounces)
4 large eggs
1 tablespoon vanilla extract

Instructions
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

Posted by: Sallie

Maple-Butter Blondies

These brownies are a copy cat of the from Applebee's and oh so delicious!

Maple-Butter Blondies
From Foodnetwork Magazine

Ingredients
For the Blondies:
10 tablespoons unsalted butter, at room temperature, plus more for the pan
1 cup walnut pieces
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 tablespoons vanilla extract
6 ounces white chocolate, cut into chunks

For the Topping:
1/3 cup maple syrup
6 tablespoons unsalted butter
1/4 cup heavy cream

Vanilla ice cream, for serving
1/2 cup walnut pieces

Directions
Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

Posted By: Julia

Superbowl Eats- The Treats

The last, and in my opinion, the most important detail the treats. I've said before, for casual get togethers I like yummy, easy, no silverware required treats. Here are a few you're guys are sure to love.

Chewy Brownies

Cooks Illustrated

1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
4 tablespoons (1/2 stick) unsalted butter , melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces

Instructions
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make a Foil Sling (Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Chocolate Chip Toffee Bars

Peanut Butter Chocolate Covered Brownie Bites

Out of This World Rice Krispie Treats

Posted by: Sallie & Julia

Reese's Peanut Butter Cup Cheesecake Bars

We usually reserve desserts for Sundays around here and when given a choice, my husband chose these delicious bars. I love simple desserts like these that use convenience foods, but are out of the ordinary. A decadent combination of chocolate, cheesecake, and peanut butter cups! They were delicious! Bonus, you can make them a day ahead and refrigerate like I did. I would recommend bringing them to room temperature before serving.

Peanut Butter Cup Cheesecake Bars

Picky Palate

1 box devils food cake mix

1 egg

1 stick softened butter
8 oz softened cream cheese

1 egg

1/3 Cup sugar

10 regular size Reese's Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.
2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.
3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Posted by: Sallie

Apricot-Cherry Pie Squares

This is another one of Julia's favorite Holiday recipes. Too bad we don't have a picture because these are really pretty with the vanilla glaze. If you've never tried the apricot-cherry combination, you're missing out. I love them because they're unique and great for parties. Just like pie, but easier because they don't require plates or silverware.







Apricot-Cherry Pie Squares
From Better Homes and Gardens


Ingredients:
3 1/4 cups all-purpose flour
1 tsp. salt
1 cup shortening
1 egg yolk
Milk
1/2 cup sugar
3 tbsp. cornstarch
3 15 1/4 oz. cans apricot halves, drained and cut into quarters
1 16 oz. can pitted tart red cherries, drained
Vanilla Glaze
Directions


1. For pastry, in large bowl, stir together the flour and salt. Using a pastry blender, but in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour mixture; mix well. Set aside one-third of the dough.
2. On a lightly floured surface, roll the remaining two-thirds of the dough into an 18x12-inch rectangle. To transfer pastry, carefully wrap it around the rolling pin; unroll it into a 15x10x1-inch baking pan (pastry will hang over edges of pan). Preheat oven to 375 degrees.
3. In a large bowl, combine the sugar and cornstarch. Stir in the apricots and cherries. Spoon the fruit mixture into the prepared crust.
4. Roll the remaining dough into a 16x11-inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick intire surface of top pastry with the tines of a fork.
5. Bake about 40 minutes or until golden brown. Cool in pan on a wire rack. Serve warm or cool. Cut into 2x3-inch bars. Drizzle with Vanilla Glaze. Makes 25 bars.
Vanilla Glaze: In a small bowl, combine 1 1/4 cups powdered sugar, 1/2 tsp. vanilla and enough milk (5 to 6 tsp.) to make a glaze of drizzling consistency.




Posted by: Sallie & Julia

Cranberry Bliss Bars

My sister and I were just talking about how we loved cranberries and couldn't wait to start baking with them this year. Wouldn't you know, the next day Leigh Anne posted these on her blog. They looked so pretty and delicious, I just had to make them. I chopped the dried cranberries in my food processor and even though the list of ingredients looked a little long, they came together in a snap. Each step was really simple and I think the finished product looked just like I hoped. That always makes me happy. (I refrigerated mine for easier cutting.)Every time I opened the fridge I was greeted with the most wonderful cranberry and orange scent. I'm seriously in love with how pretty they are! I will most definitely be making these again!

Cranberry Bliss Bars

Leigh Anne

Cake Base:
2 sticks/cubes butter, softened
1 1/4 C brown sugar, packed
3 eggs
1 tsp ground powder ginger
1 tsp vanilla
1/4 tsp salt
1 1/2 C flour
1/4 C minced dried cranberries
1/4 C quality white chocolate ,coarsely chopped
1/4 C minced candied ginger

Frosting:
4 oz. cream cheese, softened
1 1/2 C powdered sugar
2 Tbsp butter, softened
1 tsp vanilla
1 tsp grated orange rind

Drizzle:
2 Tbsp minced dried cranberries
1/3 C white chocolate, melted
Preheat oven to 350 degrees and grease a 9 x 13 pan
Beat together butter and sugar and then add eggs and vanilla beating until light and fluffy. Add flour, powdered ginger and salt. Beat well. Fold in the cranberries, chocolate chunks and minced candied ginger. Spread batter in pan and bake for about 20-25 minutes or until light golden brown.
After cake cools, mix all frosting ingredients together and spread over top of cake. Sprinkle with minced cranberries. Use a cake decorating bag of melted chocolate with a small round decorating tip to drizzle the chocolate over the cake. (I just used a Ziploc bag with a TINY whole cut in the corner. It worked great!) Cut into bars.

Posted by: Sallie

Pumpkin Spice Magic Bars

Here's a new twist on an old favorite. I found these delicious pumpkin flavored Magic Bars on Picky Palate. Just like the delicious Magic Bars but with a fall twist. Jenny added cream cheese and pumpkin to make these perfect for Fall. She baked hers in a mini cheesecake pan but I doubled the recipe and used a 9x13 pan (see note at bottom). The one thing I changed was to use cinnamon graham crackers. Really yummy, give them a try!

Pumpkin Spice Magic Bars
adapted slightly from Picky Palate

1/4 Cup melted butter
3/4 Cup cinnamon flavored or regular graham cracker crumbs
2 oz softened cream cheese
3/4 Cup pumpkin puree, Libby’s
3 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 Cup chocolate chips
1/2 Cup coarsely chopped cashews
3/4 Cup sweetened shredded coconut
1/2 Cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)

1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve. 12 mini magic bars

*Note- To make these in a 9x13 pan (which is what I did) double the recipe. I cooked the crust for the same amount of time and the bars for just a few minutes longer. Just make sure the top is golden brown and you are good to go.

Posted by: Sallie

Black Bottom Coconut Bars

I've been a slacker lately when it comes to the Cookie Carnival but as soon as they e-mailed the recipe for this month I knew I was in. The bottom layer is a rich chocolate brownie then topped with a chewy macaroon like coconut topping. They came together fairly easily and quickly, and used ingredients I had already. Bonus, I think they look so pretty. I refrigerated mine and they cut up really nicely. I think they would look great on a plate or in a celaphane bag with a pretty bow as a gift. I wish my brother in law Vince lived closer I'd rush some right over as he is a big fan of coconut.

Black Bottom Coconut Bars

Martha Stewart

Ingredients

FOR CHOCOLATE BASE
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions
For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days. Makes 24 bars. *I beg to differ. Those would be really small portions. I got about 16 out of mine.*

Posted by: Sallie

Peanut Butter Chocolate Covered Brownie Bites

We went to Frank's birthday party yesterday and I made these to go along with my Vanilla Cream Soda that we brought. They were so delicious and easy to make! People couldn't stop at just one...

Peanut Butter Chocolate Covered Brownie Bites

from Picky Palate

Ingredients:

1 brownie mix such as Pillsbury

2 cups semi-sweet chocolate chips

1/4 cup peanut butter

Directions:

Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slighty undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple of hours or overnight. Don't worry if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy and smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

Posted by: Julia

Seven Layer Magic Cookie Bars

This is another favorite recipe of mine. The first time I made them I think I picked at them all day until I'd eaten half the pan. They're so good and have a little bit of everything. You can change them to your taste. Sometimes I use all chocolate chips, or white chocolate chips, peanut butter, chips, you get the idea. This time I left out the nuts.

Seven Layer Magic Cookie Bars

Eagle Brand Recipes

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Instructions
Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature.

Out of this World Rice Krispie Treats

I think I've died and gone to Heaven. I could seriously be sitting here as I type eating a whole pan of these, but like the saint that I am, I will dutifully send them to a Soccer Party as promised. Good thing too because I really don't know if I could restrain myself . These are that good! Loaded with gooey marshmallows, peanut butter, toffee chips and a thick, gooey layer of chocolate on top. Believe me, they won't last long.

Toffee Rice Krispie Treats

adapted from recipezaar

1/2 c. butter

80 large marshmallows

1/3 cup peanut butter

10 cups Rice Krispie's Cereal

1 1/3 bag toffee pieces

12 oz. chocolate chips, milk or semi-sweet

butter for pan

1. Place butter in a very large mixing bowl.

2. Microwave on high for 1-1 1/2 minutes or until melted.

3. Add marshmallows and stir to coat with butter.

4. Microwave on high for 3 minutes, stirring after each minute.

5. Stir in peanut butter until smooth.

6. Stir in cereal and toffee chips until well coated

7. Transfer mixture to a foil-lined and buttered 9 x 13 pan.

8. With buttered spatula, press mixture evenly into pan.

9. Melt chocolate chips in microwave stirring every 30 seconds. Spread evenly on top of Rice Krispie Treats.

Makes 20 bars

Posted by: Sallie

Sweet and Salty Turtle Cookie Bars

My friend Christy made these a couple of days ago and they were so delicious, I put them on the menu for Sunday dessert. They start with a layer of chocolate chip cookie dough on the bottom , followed by drizzled caramel ice cream topping, crushed pretzels, pecans andthen to finish it off, another layer of cookie dough on top. Pure heaven. Even better with a big scoop of vanilla ice cream on the side. My pictures turned out really bad, so I used the one from Jenny's website. (Just FYI mine did not look a lot like hers. Instead of scooping the extra dough out of a cookie scoop, I just pressed it down over all the toppings so the finished look was a lot like a normal chocolate chip cookie bar. I might try it the other way next time because hers do look really pretty.)

Sweet and Salty Turtle Cookie Bars

slightly adapted from Picky Palate

2 sticks softened butter

3/4 Cup sugar

3/4 Cup brown sugar

2 eggs 1 teaspoon vanillla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 Cups chocolate chips

3/4 Cup caramel ice cream topping

1/2 Cup chopped pretzel sticks

1/2 Cup chopped pecans

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips. 2. Spray a 11x7 inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and nuts . With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 22-25 minutes or until cookies just start to turn golden on the edges. Remove and let cool completely before cutting into squares. 12 bars

Posted by: Sallie

Banana Bars

This is another recipe I've been making for as long as I can remember. It seems like I always have over ripe bananas I am trying to use up. I love baked goods that use sour cream. It just gives them a delicious little tang that I can't resist. I've always topped them with cream cheese frosting until I found this AMAZING Whipped Cream Cheese Frosting on Melanie's Blog. It takes them to a whole new level. A perfect dessert for summer when you might be on chocolate overload or just want something a little lighter. They're also great if you're feeding a crowd.

Banana Bars

All Recipes

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting, or homemade cream cheese frosting or Whipped Cream Cheese frosting.

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting. Makes approx 35 bars.

Whipped Cream Cheese Frosting

My Kitchen Cafe

1 (8 oz) package cream cheese, softened to room temperature

1 ½ cups powdered sugar (you can also substitute 1 cup granulated sugar if you don't have powdered sugar around)

1/8 teaspoon salt

1 teaspoon vanilla

1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate.

Chocolate Chip Toffee Bars

We went to a bbq for Memorial Day and I brought these for dessert. For casual get togethers I like to do something people can just pick up and eat and not worry about plates, silverware, etc. I love the combination of chocolate and toffee. These were really dense and rich and had a similar taste to the Magic Cookie Bars. I even goofed and put the toffee chips on before I baked them and they still were great.

Chocolate Chip Toffee Bars
Sister's Cafe

2 1/3 c. flour
2/3 c. brown sugar
3/4 c. butter
1 egg, slightly beaten
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts - I used pecans, but walnuts or macadamias would be great, too.
14 oz. sweetened condensed milk
10 oz. Skor toffee bits

Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.

Key Lime Cheesecake Bars

We had a Memorial Day BBQ yesterday at my sister-in-law's house, so I brought these for dessert. They were very easy to make and tasted to good. Nice and light, perfect for hot weather!

Key Lime Cheesecake Bars
adapted from Better Homes and Gardens

Ingredients:
24 squares honey graham crackers, finely crushed
8 Tbsp. butter, melted
4 tsp. sugar
1 4-serving-size pkg. lime-flavored gelatin
3/4 cup boiling water
1 16-oz. container cottage cheese (1-3/4 cups)
1 8-oz. pkg. cream cheese, softened
1 8-oz. container whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)

Directions:
1. In small bowl combine graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Place mixture back into blender or food processor and process until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

Posted By: Julia