Apple Pie Bars

September 26, 2012 by 3 Comments

Oh yeah.  It’s definitely Fall here in Germany.   Leave leaves are changing colors, the weather has turned brisk and cold and the apples are calling my name!

This past weekend I picked up a big bag of mini Granny Smith Apples for my family to take in their lunches at school & work, but… hehehe… they didn’t make it to their lunches.  Today I decided to bake something with them.  Not just anything… something that screams FALL and DELICIOUS and that would make my house smell like HEAVEN.

I succeeded.  Let me introduce you to my friend the Apple Pie Bar.  This bar has a super yummy crust topped with caramelized apples and a crumble topping that’s so gooood. I’m not sure if my family will have more than just one to sample when they get home today… they might all end up in my belly!

So if you have some apples in your fridge and an hour to spare… make these bars for your family (or yourself).  They’re gonna love you for it!

Recipe inspired by Annie’s Eats and My Baking Addiction

Print
Apple Pie Bars

9 bars

Ingredients

    Crust
  • 1 1/3 cup flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
    • Filling
  • 6 small Granny Smith apples - sliced, peeled and cored
  • 4 Tbsp unsalted butter
  • 1/4 cup sugar
  • 2 Tbsp light brown sugar, not packed
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp corn starch
    • Topping
  • 1 cup flour
  • 1/2 cup light brown sugar, not packed
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1 cup quick oats

Instructions

    Crust
  1. Preheat oven to 375 F degrees. Line 8x8 baking dish with foil and spray with cooking spray.
  2. In the bowl of a food processor, combine all the dry ingredients. Add the butter.
  3. Pulse 6-7 times or until a crumbly dough forms and most of the butter has been broken up and incorporated.
  4. Press into baking dish.
  5. Bake 15-20 minutes or until edges begin to brown.
    6. Filling
  6. While the crust is baking, prepare the filling.
  7. In a large frying pan, melt the butter over medium-high heat.
  8. Add the apples, sugars and spices and mix until combined.
  9. Bring mixture to a simmer and cook for 4-5 minutes or until the apples just begin to become tender.
  10. Add the corn starch and stir GENTLY 2-3 minutes or until it becomes thick.
  11. Remove from heat and allow to cool until crust is ready.
    12. Topping
  12. In the food processor, pulse together 4-5 times everything except the quick oats. DO NOT OVER PULSE. You want the butter to be in chunks, but not completely combined.
  13. Fold in the oats.
    14. Assembly
  14. After the crust has cooked to golden edges, pour over the apple filling.
  15. Sprinkle the topping over the apples and spread to the edges. NOTE: I only used about 2/3 of the topping, but feel free to use all or as much of it as you like.
  16. Bake at 375 F degrees for 30-35 minutes or until the top is golden brown in color.
  17. Cool completely before removing from pan and cutting. You may want to cool them in the refrigerator to help set them up before cutting.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/09/apple-pie-bars/

Filed Under: apple, bars, bars, cinnamon, pies and tarts, recipes

White Chocolate Chip and M&M Cookie Bars

July 8, 2012 by 5 Comments

If you haven’t already noticed, I have a bit of an obsession with cookie bars.  See, I LOOOOOVE cookies but I HAAAAATE rolling and dropping them and baking 2-3 sheets of cookies per batch of dough.  I’d much rather throw it all into one pan and bake it once, cut them when they’re cool and BAM! Cookies!

So yeah, I make them a lot.  I make them with all kinds of different candies and chocolates in them and I usually end up eating most of them.  Okay, well… not most of them… I always share, but not many.  tee hee

Today’s cookies come from a recipe by I found on How Sweet It Is. Now, she turned this recipe into actual cookies and used different candies and chocolate in it… but the idea is still the same.   It all equals YUM.

Print
White Chocolate Chip and M&M Cookie Bars

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: About 18 cookie bars

Ingredients

  • 2 cups + 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 2 medium eggs + 1 medium egg yolk, at room temperature (If you have large eggs, just omit one full egg)
  • 2 tsp vanilla extract
  • 1 cup M&Ms
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 350 F degrees. Line bottom of 9x13 pan with parchment paper and grease/butter sides and bottom of the pan.
  2. In a medium bowl, sift together the flour, baking soda and salt.
  3. In a large bowl, whisk together the sugars breaking up any large clumps. Add the melted butter and whisk until smooth.
  4. Add the eggs and vanilla and whisk until incorporated.
  5. Add the flour and mix together using a spatula. Scrape the sides of the bowl often to make sure all the flour is incorporated.
  6. Fold in the M&Ms and white chocolate chips.
  7. Pour dough into prepared pan and spread evenly into the sides and corners. Sprinkle a few extra M&Ms on top and gently press down. (These are so they're pretty when you cut them!)
  8. Place in freezer for 10 minutes to set. (Or if you have longer and aren't impatient like I am, put it in the fridge for 30 minutes to an hour.)
  9. Bake for 18-22 minutes or until edges are brown and the center has begin to set and is no longer runny/gooey. Do not over bake.
  10. Allow to cool in pan on a wire rack almost completely before cutting.
  11. To cut, flip pan over onto a cutting board and cut into squares.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/07/white-chocolate-chip-and-mm-cookie-bars/

Filed Under: bar cookies, bars, bars, candy filled cookies, cookies, M&Ms, recipes, white chocolate

Peanut M&M Brownies

June 5, 2012 by 2 Comments

I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

Print
Peanut M&M Brownies

51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 brownies

Ingredients

  • 1 cup *2 sticks) unsalted butter
  • 1 3/4 cups sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided

Instructions

  1. Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/06/peanut-mm-brownies/

Filed Under: bars, bars, brown sugar, brownies, candy, chocolate, desserts, Germany, M&Ms, recipes

M&M Cookie Bars

May 5, 2012 by 3 Comments

Did you see the Mocha Mallow cookies I made?  Well, I also made these M&M Cookie Bars to go with them for the neighborhood BBQ this past Sunday.

There really isn’t much to say about these bars…. except they are DELICIOUS and YOU SHOULD MAKE THEM!

Ha!

Enjoy!

Print
M&M Cookie Bars

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: About 15-18 bars, depending on the size you cut them

Ingredients

  • 2 cups plus 2 Tbsp flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter butter, melted and cooled slightly
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup M&M's
  • 1 cup chocolate chips (I mixed mini chocolate chips and regular chips cause that's what I had on hand)

Instructions

  1. Preheat oven to 325F degrees. Grease the bottom and sides of a 9x13 baking pan. (I also lined the bottom of mine with parchment paper and greased that too.)
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the sugars until the majority of the clumps are gone. Whisk in the melted butter until smooth.
  4. Add the eggs and vanilla and whisk until smooth.
  5. Add the flour mixture and combine with a wooden spoon or spatula until all the flour is incorporated.
  6. Fold in the M&M's and chocolate chips.
  7. Evenly spread out dough into baking pan and bake for 25-28 minutes or until the edges begin to brown and the cookie pulls away from the pan.
  8. Allow to cool in the pan completely before removing.
  9. Remove cookie and place in a cutting board. Cut into squares and serve with a big glass of milk!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/05/mm-cookie-bars/

Filed Under: bar cookies, bars, bars, candy filled cookies, cookies, M&Ms, recipes

“Let Momma Get Some Sleep!” Blog Series: Irish Cream Brownies with Chocolate Irish Cream Ganache

March 13, 2012 by 4 Comments
JavaCupcake Note:  This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!”  THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!  

Hello! I am Becky from Baking and Cooking, A Tale of Two Loves. I am so excited to be a Guest Blogger for Betsy while she is on maternity leave. I want to thank Betsy for the the opportunity to be a guest Blogger on Java Cupcake. I met Betsy, when I joined #Love bloghop, a fun group. Betsy has amazing cupcake creations, as well as many other baked goods, and she was still baking at 9 mos. pregnant.

When I found out that I would be a guest blogger, I started to think of all the recipes, that I could make for St. Pat’s Day, that were baked goods. Now, there are lots of recipes that have mint flavoring or green food coloring, but immediately my mind went to something with Bailey’s Irish Cream, which isn’t green, but it’s sure Irish. With a last name of Higgins, the recipe couldn’t be anything less. Bailey’s Irish Cream is my favorite liqueur, especially with coffee. We even named our dog, Bailey, because she is the color of Irish cream, true story.

This recipe has a rich, fudgy brownie topped with a layer of Irish Cream Butter Cream and topped with a Chocolate Irish Cream Ganache. These brownies taste heavenly! You are going to think that you have a pot’ gold and will have the “Luck of the Irish, when you take your first bite. My husband doesn’t even know that I made these babies, or he would want to eat them all. I hid them in the freezer, Sshh, Dont’ tell him.

I used my go to brownie recipe baked in an 8×8 pan. Then I made Vanilla Butter Cream, substituting Bailey’s Irish Cream for the milk in the Butter Cream for the Irish Cream Layer. Finally, the ganache recipe used the heated Bailey’s to melt the chocolate, and then was carefully spread over the Irish cream layer. Pure delight! Chocolate and Irish Cream in three layers.


Print
Irish Cream Brownies with Chocolate Irish Cream Ganache

This recipe was inspired by Fannie May Mint Brownies and adapted from Better Homes and Gardens.

Ingredients

    Fudge Brownie Layer:
  • 1/2 c butter
  • 2 squares, (2 oz) unsweetened chocolate
  • 1 c. sugar
  • 2 eggs
  • 1 tsp .vanilla
  • 3/4 c. AP Flour
    • Irish Cream Layer:
  • 11/2 c powdered sugar
  • 6 tbsp butter
  • 1/4-1/3 c Bailey’s Irish Cream, or other brand
    • Chocolate Ganache Layer:
  • 6 oz. dark or semisweet baking chocolate, chopped or chocolate chips
  • 3/4 c Irish Cream or heavy cream

Instructions

    Fudge Brownie Layer:
  1. Preheat oven to 350 degrees.
  2. Line an 8x8x2 pan with aluminum foil or parchment paper, edges overlapping. If using foil, spray the opposite side of the foil.
  3. Melt butter and chocolate. Remove from heat and stir in sugar.
  4. Add eggs, and vanilla. Beat lightly until just combined.
  5. Stir in flour and mix well. Spread batter in pan.
  6. Bake in 350 degree oven for 25-30 minutes. Do not over bake.
  7. Cool on rack. Leave brownies in pan.
    8. Irish Cream Layer:
  8. Beat butter with and electric mixer, until light and fluffy.
  9. Gradually beat in powdered sugar, adding Irish cream until desired consistency. The butter cream should be in a spreadable, thick layer.
  10. Spread Irish Butter Cream over the cooled Brownie. Refrigerate at least 45 minutes, until firm. Leave in prepared pan.
    11. Chocolate Ganache Layer:
  11. Place chocolate in medium bowl, Heat Irish cream until simmering. Do not boil.
  12. Pour over chocolate in bowl. Stir chocolate until chocolate is evenly melted. Allow to cool and thicken.
  13. Pour over refrigerated brownie with Irish Cream layer and spread out over the top of the Butter Cream layer.
  14. Refrigerate at least one hour until ganache is set.
  15. When ready to serve, remove the pan from the fridge, wait about 15 minutes for the ganache to soften slightly and cut the bars with a knife dipped in warm water, and dried.
  16. Cut into squares and serve immediately. Refrigerate leftovers.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/03/maternity-leave-guest-post-irish-cream-brownies-with-chocolate-irish-cream-ganache/


This was not a not a sponsored post and the opinions expressed here are mine.

Filed Under: bars, bars, brownies, ganache, guest blogger, Irish cream, maternity leave guest post, recipes

Cinnamon Breakfast Cake

March 10, 2012 by 3 Comments

My last morning before baby arrived I decided I needed to do some baking.  Usually, I wake up in the morning and eat a bowl of cereal topped with raspberries and other fruit… but I’m always in need of a mid-morning snack.  So this breakfast cake will be perfect for that!

I saw the recipe for Cinnabon Cinnamon Roll Breakfast Cake on Six Sisters Stuff… one of my new favorite blogs to read!  There are so many blogs out there that it’s hard to keep up with them some times.  I was featured on their blog a couple of weeks ago, so I

bookmarked them, follow them on Facebook and keep coming back to their recipes!

This cake is good room temperature, but we sliced it right out of the oven after I drizzled the glaze on top and it was so OOOEY AND GOOEY and yummy!  Swirls and chunks of the cinnamon/sugar all through it with the sweet glaze on top.  It’s pretty much a perfect Sunday morning treat for the family!

Definitely a WINNER!

Enjoy!

Print
Cinnamon Breakfast Cake

51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 bars

Warm, gooey, breakfast cake that rivals any Cinnabon cinnamon roll!

Ingredients

    Batter - 1st layer :
  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cup milk
  • 2 large eggs
  • 2 tsp vanilla extract (I used homemade!)
  • 4 Tbsp unsalted butter, melted
    • Batter - 2nd layer:
  • 1 cup unsalted butter, room temperature and soft
  • 1 cup light brown sugar, packed
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
    • Glaze:
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
  • pinch of cinnamon for dusting

Instructions

    For the cake:
  1. Preheat oven to 325 F degrees. Grease a 13x9 in metal pan. (I also like to line the bottom of my In a large bowl, whisk together the flour, sugar, salt, and baking powder from the "1st layer".
  2. Add the milk, eggs, and vanilla from the "1st layer" and whisk until smooth.
  3. Gently mix in the 4 Tbsp melted butter.
  4. Pour batter into prepared baking pan and spread to the edges.
  5. In the bowl of your stand mixer, cream together the "2nd layer" butter and brown sugar.
  6. Scrape the sides of the bowl and mix in the flour, cinnamon and nutmeg until smooth.
  7. Using a tablespoon, drop this mixture evenly over cake batter. Use a knife or spatula to marble/swirl through the cake.
  8. Bake 35-45 minutes or until toothpick comes out nearly clean from center (a few crumbs is what you want). You may need to cover the pan with foil for the last 5-10 minutes to prevent the edges from getting too brown.
  9. Allow to cool on a wire rack for 5 minutes, then glaze, cut and eat warm!
    10. For Glaze:
  10. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  11. Drizzle over warm cake, dust with cinnamon , cut and eat!!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/03/cinnamon-breakfast-cake/

Recipe adapted from: Six Sister’s Stuff

Filed Under: bars, bars, bread and pretzels, breakfast, cake, cinnamon, cinnamon rolls, featured, glaze, recipes

Strawberry M&M Rice Krispy Treats

February 24, 2012 by 4 Comments

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

Print
Strawberry M&M Rice Krispy Treats

51

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 16 squares

A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper

Instructions

  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but 1/2 cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/strawberry-mm-rice-krispy-treats/

Filed Under: bars, bars, chocolate, cookies, marshmallow, perfect for spring, recipes, snacks, strawberry

Sweetheart Sugar Cookie Bars

January 28, 2012 by 4 Comments

I’m stocked with bags and bags and bags of chocolate.  Kisses, chips, m&m’s, bars, chunks, filled and fruity, seasonal… you name it, I have it right now.

My favorite though… the bag of pink, white and red M&M’s.  Simple yet so darn cute when used just right!

Today, there is 3 inches of new snow on the ground and it’s a perfect day to stay inside and whip up something sweet with these Valentine themed M&M’s for my daughter and her friends.  They’re spending the afternoon sledding and playing in the snow… so they’re definitely going to need a little energy from these cookie bars!

Normally, when I make sugar cookies, I use a dough that needs to be chilled and rolled… but I thought I’d try something a little different this time.  A sugar cookie that is cut, like a bar or with a cookie cutter, already frosted and decorated… and I use the Betty Crocker Sugar Cookie Recipe.  This recipe is just as easy, if not simpler and it gets pressed into a jelly roll pan!

The frosting, it’s my new favorite.  A bit of cream cheese and a lot of Madagascar vanilla!  YUM!

Sweetheart Sugar Cookie Bars
Makes 18+ bars

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 tsp almond extract
the seeds of 1 Madagascar vanilla bean (or 1 tsp vanilla extract)

5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1 drop of Americaolor “Red Red” food gel

  1. Preheat oven to 375 F degrees.  Line 13x18x1 in jelly roll pan (really big, deep cookie sheet!) with parchment paper and spray paper and sides of pan with cooking spray.
  2. In the bowl of an electric mixer using a paddle attachment, cream together the butter, sugar, eggs, almond and vanilla.  You want to beat this mixture on high for 4-5 minutes to get it very light and fluffy!
  3. In another bowl, whisk together the flour, salt and baking soda.
  4. With the mixer on low, add the flour in three parts.  Scrape the sides of the bowl and mix until incorporated thoroughly.
  5. Press the dough into the pan.  NOTE: I used a piece of wax paper to help spread out the dough into the edges and corners.
  6. Bake in the center of the oven for 15-20 minutes or until the edges begin to turn golden.
  7. Cool completely on a wire rack, in the pan, before frosting.

Madagascar Vanilla Cream Cheese Frosting

2oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 lb powdered sugar
3-5 tbsp Madagascar Vanilla Cream

  1. Cream together the cream cheese and butter.
  2. Slowly add the powdered sugar and mix until smooth.
  3. Add the cream until you get your desired consistency.  I like a thinner, smoother frosting for cookies so I add more cream than less.
  4. Beat on high for 5-6 minutes.

To Assemble Cookies: 

Cutting board
Offset spatula
Large knife
Cookie bar
Frosting
M&M candies
Heart shaped cookie cutter

  1. Use a knife to loosen cookie from the pan.  Gently slide the cookie out of the pan and onto the counter or a large cutting board.
  2. Using an offset spatula, spread a thin layer of frosting evenly over the cookie.
  3. Sprinkle whole M&M’s evenly over the cookie bar.  Chop more M&M’s into small pieces, even crushed a bit, and sprinkle evenly over the cookie bar.
  4. Cut into squares and serve with a big glass of milk!
  5. You could also cut a few using a heart shaped cookie cutter too if you wanted to be really creative!

Filed Under: bars, bars, candy filled cookies, cookies, cream cheese, frosted cookies, recipes, sugar cookies, valentine's day, vanilla

Cookies ‘n Creme Brownies

January 23, 2012 by 4 Comments

I had a potluck 2 weeks ago.  It’s theme is International Food.  So yeah.  I’m in Germany… which means technically American cuisine would be considered “international”, right?  HAHA

So brownies it is.  BUT!  Not your traditional brownie… it’s a cookies n’ creme brownie!  This delicious thing has oreos baked inside of the brownie as well as a creamy oreo buttercream slathered on top.

NOM!

It’s a pretty easy recipe too, only took me about 10 minutes to whip up and get in oven… then another few minutes to beat up the frosting, spread and cut!

If the soldiers at work don’t love these at the potluck… well shoot.  hahaha!

Cookies ‘n Creme Brownies
Makes 16 brownies (depending on how you cut it)

1/2 cup (1 stick) unsalted butter, room temperature
2 cups sugar
4 eggs
3 oz (3 squares) unsweetened bakers chocolate, melted
1 tsp vanilla extract

1 cup flour
1/4 cup cocoa powder
1/4 tsp salt

8 Oreo cookies, chopped

  1. Preheat oven to 350 F degrees.  Great 9×15 in dark pan with shortening or butter.
  2. In the bowl of an electric mixer, cream together the butter, sugar and eggs.
  3. While that is creaming, melt the chocolate and set aside to cool for 2 minutes.
  4. Add the slightly cooled chocolate to the butter mixture, scrape the sides of the bowl and mix until combined.
  5. Mix in the vanilla.
  6. In a medium bowl, whisk together the cocoa powder, flour and salt.
  7. Add the flour to the butter mixture and mix only until just combined.
  8. Remove bowl from mixer, scrape off paddle attachment and sides of the bowl.  Fold in the Oreo cookies and make sure the batter is smooth and combined.  This should take about 7-8 strokes.
  9. Spread batter evenly into the pan using an offset spatula.
  10. Bake for 25-35 minutes or just until barely done.  Do not over bake!
  11. Cool completely on a wire rack.  (If you’re in a hurry like I was, allow brownies to cool for 10 minutes in front of an open window, then remove them from the pan to cool more on the wire rack by the window!)
  12. Frost with Oreo buttercream then cut into squares!
  13. Eat…. nom nom nom!  Enjoy!!!

Recipe adapted from: How Sweet It Is

Oreo Buttercream

1/2 cup unsalted butter, room temperature
1 lb powdered sugar
1/4 cup heavy cream
1/2 tsp salt
8-10 Oreo cookies, in chunky pieces

  1. Cream together the butter, sugar and salt – about 3-4 minutes.
  2. Add half the cream and beat until smooth.
  3. Mix in the Oreos and beat until they are broken up.  You want a few chunks in the frosting, so don’t mix too long.
  4. Beat in the the remaining cream until you get your desired consistency.
  5. NOTE:  This frosting is VERY SWEET.  You can cut back on the sugar, oreos or add a pinch more salt to change the flavor.  Play around with it until you get it the right sweetness.
Filed Under: bars, bars, brownies, chocolate, cookies, cooking icing, desserts, frosting and icing, recipes

Ooey Gooey Double Chip Surprise Cookie Bars

December 12, 2011 by Leave a Comment

Another group of soldiers is in need of some TLC as they ship off to Afghanistan and it’s my job to make sure they have sufficient amounts of sugar as they board the plane on the biggest adventure of their life!

This time… it’s a cookie bar with a huge surprise in the middle.  Baked in these cookie bars are two kinds of chips and a Reese’s peanut butter cup! Seriously, I wish I had extra for myself, cause they are SO YUM!

Run to your kitchen and whip up a batch of these for your kids…. they’ll thank you for it.

(PS… I didn’t feel like breaking out the big camera to take pictures…. so, you get camera phone pics!)

Double Chip Surprise Cookie Bars
Makes 12 bars

8×8 glass pan
parchment paper
non-stick cooking spray

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 light brown sugar, packed
2 large eggs
1 1/2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tbsp milk
10oz bag + 1/4 cup chocolate chips
1 cup butterscotch chips
12 mini Reese’s Peanut Butter Cups

  1. Preheat oven to 350 F degrees.  Lightly spray bottom of an 8x8x2 glass pan with cooking spray.  Line bottom of pan with a square piece of parchment paper.  Generously spray top of paper and sides of pan with cooking spray.  Set aside.
  2. In the bowl of an electric mixer, cream together the butter and sugars.
  3. Add the eggs, one at a time, and the vanilla.  Scrape the sides of the bowl and beat on high for 2-3 minutes until light and fluffy.
  4. In another bowl, whisk together the flour, baking soda and salt.  In two parts, with the mixer on low, add the flour and mix until barely combined.
  5. Add the milk and mix until just incorporated.
  6. By hand, fold in the chocolate and butterscotch chips.
  7. Press half the dough into the pan.  Arrange 12 peanut butter cups evenly onto of this layer, pressing them gently into the dough.
  8. Spread evenly the remaining dough on top of the pb cups, making sure to spread into the corners.  Again, press dough gently into bottom layer.
  9. Bake in the center of your oven for 40-50 minutes or until baked through.  Do not over bake!
  10. Allow to cool completely before cutting into 12 squares.  Be patient, you want them to set up before you cut them… they will keep their shape better if cooled when cutting.
Recipe adapted from Picky Palate.
Filed Under: bars, bars, butterscotch chips, chocolate, cookies, featured, filled cookies, recipes

Dark Chocolate Brownies with Peanut Butter Sauce

November 13, 2011 by 4 Comments

I had my friend Steffen and his daughter Robin over for a visit this weekend. Steffen is an American living in Germany and his daughter is 1/2 American, 1/2 German and only knows German culture. This was Robin’s first visit to our house and I wanted to spoil her with some delicious American baking! Brownies. Seriously delicious brownies.

I asked my BFF baker friend, Carrie Fields of Fields of Cake, what recipe I should use to make such brownie and she led me to the most amazing brownie I have ever tasted. Seriously, this brownie is AH-MAH-ZING!

It’s thick, moist, chewy and so chocolately that you neeeeeeed the whipped cream and peanut butter sauce to balance out the awesomeness of the chocolate.

And let me tell you about this peanut butter sauce. OH MY GAWG. I just want to eat spoonfuls of it. And really, can’t wait to buy some ice cream to top it with. You can use this sauce on ANYTHING. SO GOOD.

So, thanks to Steffen for wanting brownies and thanks to Carrie for the recipes! I changed things up just slightly, but for the most post… the recipes are all Carries!

Enjoy!

Dark Chocolate Brownies
Adapted from Fields of Cake

1 1/4 cups flour
1 tsp salt
2 tbsp cocoa powder
14 ounces quality dark chocolate (85%), chopped coarsely
1 cup (2 sticks) unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract

  1. Preheat oven to 350 F degrees. Butter the sides and bottom of a glass or light colored metal pan 9×13 pan.
  2. In a medium bowl, whisk together the flour, the salt, and cocoa powder and set aside.
  3. Using a large double boiler, melt together the chopped dark chocolate, cubed butter and instant espresso powder.  Stirring occasional until melted and completely combined.  Turn the heat off, but leave on the burner and keep the bowl on the double boiler.
  4. Add the sugars and whisk until combined.  Remove from heat and cool for 10 minutes or until it comes to room temperature.
  5. Add three eggs, whisk just until combined.  Add the remaining two eggs and whisk only until combined.
  6. Gently stir in the vanilla.  Do not overmix the batter or the brownies will turn out cakey.
  7. Fold the flour mixture to the wet mixture just until all the flour has become wet and just combined.  Again, DO NOT OVERMIX.
  8. Pour the mixture into your buttered baking dish.  Using a tapered spatula, gently spread the batter into the corners of the pan, smoothing out the top.
  9. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.  Rotate pan half way through baking. Do not over bake.
  10. Allow to cool in pan completely before cutting and serving.
  11. Serve with unsweetened fresh whipped cream and peanut butter sauce drizzled over the top.

Peanut Butter Sauce
Adapted from Fields of Cake

1 cup sugar
½ cup honey
½ cup water
1 tsp salt
4 tbsp unsalted butter
2/3 cup heavy whipping cream
3/4 cup peanut butter
1 tsp salt

  1. In a medium sauce pan over medium-high heat, combine the sugar, honey, water and salt with a whisk until all the sugar is dissolved.
  2. Allow to come to a boil and cook, without stirring, until the sugar turns a dark amber color.  This process can happen quickly, so watch the sugar closely so you don’t burn it.  It will start to smell like caramel when it’s done.
  3. Once it turns dark amber in color, remove immediately from the heat and whisk in the butter.
  4. Add the cream and whisk to combine.
  5. Stir in the peanut butter and whisk until combined.
  6. Taste the sauce, if it’s too sweet, add 1 tsp more of salt to cut the sweetness.
  7. Allow to come to room temperature to thicken before drizzling over brownies with fresh whipped cream.
Unsweetened Whipped Cream

1 cup heavy whipping cream, very cold
1 tsp vanilla extract

  1. Place the metal bowl and whisk of your electric mixer in the freezer for 20 minutes.
  2. After they bowl and whisk are very chilled and cold, attach them to the stand mixer.
  3. Pour in the heavy whipping cream and whisk on high for 3-4 minutes.
  4. Pour in the vanilla extract.
  5. Continue to whisk on high until it becomes thick.  Do not over mix or it will deflate.
Filed Under: bars, brownies, chocolate, featured, peanut butter, recipes, syrup

Blueberry Crumb Bars

August 23, 2011 by 1 Comment

These. Are. Amazing.

No really. Amazing.  Want to make something super tasty that looks and tastes like it took forever to make?  Well, people. MAKE THESE!(yes, that’s me yelling at you.) Seriously. Please. Help the farmer’s market/grocery store out.  Buy all of those beautiful little blueberries and make these.

Okay, enough yelling.

Just a little FYI, this is another recipe that has been saved in the “I want to make these one day” folder… These also make me want to kick myself for waiting this long to make them!

Ps. Listen to Deb, sometimes AllRecipes.com is the bees-knees. ;)

Blueberry Crumb Bars (Smitten Kitchen)

  • 1 cup  sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup cold unsalted butter (2 sticks or 8 ounces)
  • 1 egg
  • 1/4 teaspoon salt
  • Zest and juice of one lemon
  • 4 cups fresh blueberries
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  1. Preheat oven to 375F. Grease a 9×13 inch pan.
  2. In a medium bowl, whisk 1 cup sugar, flour and baking powder.  Mix in the salt and lemon zest.
  3. Using a pastry cutter, blend the butter and egg into the flour mixture.  Dough will be crumbly.
  4. Add half of the dough to the greasted pan, gently pat down.
  5. In another bowl, stir together 1/4 cup of sugar, cornstarch and lemon juice. Gently mix in the blueberries.
  6. Add the blueberries to the pan and crumble the remaining dough over the blueberry layer.
  7. Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
I honestly just looove the beautiful color that blueberries become when they’re baked :) it’s such a pretty purple!
Happy baking… xo-Jenn
Filed Under: bars, bars, blueberry, posts by jenn, recipes

PB Twix Bars

August 22, 2011 by Leave a Comment

I’ve been dreaming of these Peanut Butter Twix Bars since I saw them on Pinterest a couple weeks ago.  Yah, that seems to be a huge theme for my blogs lately…. Pinterest.  If you haven’t signed up for it yet and want an invite… let me know.  It’s sooo addictive!!

So, my original plan was to make them look more like Twix and have them covered in chocolate, but it took a lot more chocolate for the top coat than what I planned for and didn’t have enough to dunk each one.  So, I cut them into bars instead of rectangles and dipping them in chocolate.  They’re still pretty yummy.  The only big downside is that the shortbread on the bottom comes off the peanut butter layer and is kinda crumbly.  If I make these again, I think I’ll use a different shortbread recipe.

Shortbread
1 cup (2 sticks) unsalted salted butter, at room temperature
1 cup powdered sugar
2 tsp vanilla
1/4 tsp salt
2 cups flour

  1. Preheat your oven to 300°F. Line a 9″ x 13″ pan with parchment and spray lightly with cooking spray. Set aside.
  2. Mix together the butter, sugar, vanilla and salt. Add the flour. The dough may seem a little dry, but it will come together once you mix it more.
  3. Press evenly into the pan. Poke holes in the dough to help release air and promote even baking.
  4. Bake 35-45 minutes or until golden brown.
  5. Cool completely.
Peanut Butter Layer
2 cups creamy peanut butter
1/4 cup (4 tbsp) room temperature unsalted butter
2 cups powdered sugar
2 tsp vanilla extract
2 tbsp milk

  1. Mix together the peanut butter, butter and vanilla.
  2. Add the powdered sugar and beat until combined.
  3. Mix in the milk to loosen up the mixture.
  4. Press peanut butter mixture on top of the shortbread. Use an offset spatula to press into corners and smooth out.
  5. Put in the freezer to set while preparing chocolate.
Chocolate Layer
1 12oz bag of semi-sweet chocolate chips
1 tbsp shortening
  1. In a double boiler, melt the chocolate and shortening together.
  2. Pour over chilled peanut butter layer.  Use an offset spatula to smooth out and evenly distribute.
  3. Chill in freezer for 30 minutes to set.
  4. Cut into squares to serve.
  5. You could also melt more chocolate and dip each square into it creating a more “Twix” like candy.  :)
  6. Enjoy!
Filed Under: bars, bars, chocolate, peanut butter, recipes

Amanda’s Strawberry Lemon Bars

February 5, 2011 by 1 Comment

My nieces came over this weekend and my 12 year old niece (who let me tell you looks more like she’s 16) helped me in the kitchen.  Amanda and I made lemon bars topped with strawberries and a dusting of powdered sugar, oh and a butter crust.  Yes… it does sound THAT good. [Read more...]

Filed Under: bars, fruit, lemon, perfect for spring, recipes, strawberry