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Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

Swedish Visiting Cake Bars

This post is sponsored by OXO, however all opinions are mine.  

The marriage of crisp almonds and chewy cake bring these Swedish Visiting Cake Bars to life making them a classically delicious dessert!

Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

I’m thrilled to be participating in Cookies for Kid’s Cancer again this year!  

Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease.

Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

OXOnians regard each other as family. The news of Liam’s diagnosis hit them hard and they have been personally involved with this worthy organization from the beginning.

Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

As part of Cookies for Kid’s Cancer this year, OXO selected group exclusive group of bloggers to to receive an exclusive recipe and a set of coordinating baking products and tools to make that recipe.

For each blog post and recipe shared, OXO will donate $100 to Cookies for Kid’s Cancer (up to their $100,000 commitment).

Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

How incredibly awesome is that!

The recipe I was given to recreate is Dorie Greenspan’s Swedish Visiting Cake Bars.

Dorie shared her thoughts on particiapting in Cookies for Kid’s Cancer saying,

I have been a supporter of Cookies For Kids Cancer from before Day 1 and with good reason: It’s a targeted source of funding for research into pediatric cancer treatments. That pediatric cancer is so prevalent and so poorly funded is a terrible paradox. Cookies for Kids Cancer is changing this and I love helping them reach their goals.

These are a mash-up of two recipes I love: almond-meringue topping, which I usually use on fruit tarts and (a variation of the) Swedish Visiting Cake, which is usually unadorned. I can no longer remember when or why I married these two, but once I did, the knot was tied for life — the crisp almonds and chewy cake make a perfect couple.

The cake is supremely satisfying and the topping is unusual in that it bakes to a meringue finish, but there’s no whipping involved. You just mix egg whites and confectioners’ sugar together — I do it with my fingers — swish sliced almonds around in the mix and spread it over the batter. The oven does all the work.

Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

Since 2011, JavaCupcake has participated in raising awareness and money for Cookies for Kid’s Cancer. 

We started with the Great Food Blogger Cookie Swap and now we’re working with OXO!

Thanks to OXO for providing me the following products: 

Swedish Visiting Cake Bars | The JavaCupcake Blog https://javacupcake.com #OXO #sponsored

It’s a fantastic way to give back to the community with my fellow bloggers. 

OXO and it’s chef-supporters of Cookies for Kids’ Cancer hope this inspires people to host their own Cookies for Kids’ Cancer bake sales! 

Join in the Cookies for Kids’ Cancer challenge by registering your event online.  If you mark that you were inspired by OXO when you register, we’ll match proceeds from your bake sale up to our annual commitment.

Check out these cookie recipes from past Cookies for Kid’s Cancer fundraisers! 

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com
2013 – Apple Snickerdoodles

This is a sponsored post on behalf of OXO. 

Oatmeal Cherry Chocolate Bars

Oatmeal Cherry Chocolate Chip Bars

This is a guest post from Roxanna at The Red Eye Baker.  Roxanna has been helping me behind the scenes with blog maintenance and I’ve been helping her learn to be a better food blogger.   You can see all of Roxana’s recipes here

Happy September! I love the fall… the changing leaves, the crisp air, only needing a light jacket or your favorite sweater, and PUMPKINS! While I haven’t broken out the pumpkin recipes just yet, with back-to-school time also here I decided to share some yummy oatmeal goodness.

Oatmeal Cherry Chocolate Bars

Over the summer I was feeling a bit lazy when it came to baking. That’s actually pretty typical for me. Even though I live in the Midwest, our summers do get hot and often when I do turn on the oven in July or August next thing I know the A/C seems like it never shuts off. LOL Anyway, my mom gave me a homemade sour cherry filling that she made and at the same time my nephew’s birthday was coming up. Since I was free from cake making duty, I just wanted to make something simple (again… I was feeling lazy). I had made these bars before, but never with a fruit filling. All of a sudden it dawned on me how many different ways I could make them. And yes, I can’t believe the inspiration never hit me sooner. I just may have to write a post about the different variations I come up with, but we’ll save that for later. 😉

Now here we are in September. My munchkin #1 started 5th grade and munchkin #2 is in 2nd grade! <sigh> When we were talking about packing lunches again and what they wanted in them, my daughter asked “Mom, can you make those cherry chocolate chip bars you made for my cousin’s birthday?” How could I refuse! I highly recommend using sour cherries for the filling. It balances nicely with the chocolate and the sweetness in the oatmeal mixture. And let’s not forget this is an easy recipe… perfect for when you’re not feeling overly ambitious in the kitchen. 😉

Enjoy and happy baking!

xox Roxana- The Red Eye Baker

Oatmeal Cherry Chocolate Chip Bars

Oatmeal Cherry Chocolate Chip Bars

Yield: 18-24 bars

Ingredients

  • 2 c quick or old fashioned oats
  • 1 1/2 c flour
  • 3/4 c packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c (2 sticks) butter, melted
  • 2 1/2 c sour cherry filling (or 21 oz canned)
  • 3/4 c mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and lightly spray a 9 x 13 rectangular baking pan with non stick cooking spray.
  2. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Mix well and add the melted butter. Stir to combine all the ingredients. The mixture should be crumbly, but evenly coated by the butter.
  3. Reserve 1 cup of the oatmeal mixture and press the remainder evenly into the pan. Bake for 15 minutes.
  4. Combine the chocolate chips with the reserved oatmeal mixture.
  5. Once the bottom crust has baked for 15 minutes, remove from the oven. Spread the sour cherry filling evenly over the top, then sprinkle with the oatmeal chocolate chip topping.
  6. Bake for 15 to 18 minutes or until the top is golden brown and bubbly.
  7. Cool completely and cut into bars.

 

Cherry M&M Cookie Bars | JavaCupcake.com

Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars | JavaCupcake.com

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany | JavaCupcake.com

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars | JavaCupcake.com

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!

Enjoy!

Cherry M&M Cookie Bars

Cherry M&M Cookie Bars

Yield: 15 cookie bars
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

Ingredients

  • 10.5oz all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies

Instructions

  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

Apple Pie Bars

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

Apple Pie 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.

Filling

  1. While the crust is baking, prepare the filling.
  2. In a large frying pan, melt the butter over medium-high heat.
  3. Add the apples, sugars and spices and mix until combined.
  4. Bring mixture to a simmer and cook for 4-5 minutes or until the apples just begin to become tender.
  5. Add the corn starch and stir GENTLY 2-3 minutes or until it becomes thick.
  6. Remove from heat and allow to cool until crust is ready.

Topping

  1. 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.
  2. Fold in the oats.

Assembly

  1. After the crust has cooked to golden edges, pour over the apple filling.
  2. 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.
  3. Bake at 375 F degrees for 30-35 minutes or until the top is golden brown in color.
  4. Cool completely before removing from pan and cutting. You may want to cool them in the refrigerator to help set them up before cutting.

White Chocolate Chip and M&M Cookie Bars

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.

White Chocolate Chip and M&M Cookie Bars

Yield: About 18 cookie bars
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

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.

Peanut M&M Brownies

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!

 

Peanut M&M Brownies

Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup 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.

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