Tag Archives: bars

Pumpkin pecan pie gingerbread bars

14 Jan

This is one of the desserts i made for thanksgiving….   it sounded good… it looked good in the recipe… but the ingredients.. oy the ingredients… I’ve never used molasses before.  didn’t even know where to find it in the grocery store. had to text my bff to find out!  and the smell of it… oy….  i made it and stuck it in the oven hoping for the best!  there was A LOT going on!   surprisingly these were really good.. they grew on us!  kind of like a pumpkin pecan pie with gingerbread crust… so good!

 

Pumpkin pecan pie gingerbread bars

adapted from culinaryconcoctionsbypeabody

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For the crust:
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 tsp. salt
1/3 cup molasses
1 tsp. ground ginger

For the filling:
6 large eggs
1 3/4 cup granulated sugar
3/4 cup packed brown sugar
1 15-ounce can pumpkin puree
1/2 cup light corn syrup
1/2 tsp. salt
3 cups pecan halves
1/3 cup white chocolate chips (as a garnish)

Preheat oven to 350. Line a 13×9-inch baking pan with foil.

For the crust:
Using a stand mixer with a paddle attachment cream butter and brown sugar with a mixer on medium speed until light and fluffy, five minutes.
Add the molasses and ginger and beat until fully combined.

Add flour and salt and mix until combined but crumbly. Don’t worry that it’s crumbly it will come together when you press it into the pan and it bakes.
Press dough into the bottom of a prepared pan; bake until golden, 30 minutes.
Prepare the filling with about 5 minutes left to bake.

For the filling:
In a large bowl whisk together eggs, granulated sugar, and brown sugar until combined.
Mix in pumpkin, granulated sugar, corn syrup, and salt until combined.
Fold in pecans and pour over hot crust.
Bake bars until filling is just set, about 45 minutes.
If using white chocolate chips, remove from oven at 40 minutes, sprinkle chips and put back in for another 5 minutes.
Cool bars to room temperature and remove foil before cutting.
They will have a pie consistency so the filling is a little soft.

 

 

 

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chunky apple snickerdoodle bars

21 Feb

mother in law came for a visit early in november and i made these for dessert one night!  super easy and super delicious.. they didn’t last more than 24 hours!

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Chunky Apple Snickerdoodle Bars
 adapted from cookiesandcups
Ingredients
  • ¼ cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 1 cup diced apples
  • 2 Tbsp granulated sugar
  • 1½ tsp cinnamon
Instructions
  1. Preheat oven to 350°
  2. Line an 8×8 pan with foil and spray lightly with cooking spray.
  3. In a large bowl combine melted butter and brown sugar with a wooden spoon. Once mixed, stir in egg and vanilla until smooth. Stir in salt, baking powder and flour until dough forms (it will be thick).
  4. Stir in apples and spread into pan.
  5. Combine granulated sugar and cinnamon and sprinkle on top of batter.
  6. Bake for 25-30 minutes until the edges are just golden and the center is almost set.
  7. Allow to cool completely before cutting into squares.

Cherry-Walnut Oatmeal Breakfast Bars – SRC

5 May

It’s that time. secret recipe club time. This month I was assigned Isabelle from crumb. CEO many interesting and delicious looking recipes! Ultimately I chose these breakfast bars. So many delicious ingredients! Dried cherries, choco chips, walnuts, and pumpkin seeds yum!

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Cherry-Walnut Oatmeal Breakfast Bars
adapted from crumb blog

ingredients
1½ cups old-fashioned rolled oats
½ cup whole wheat flour
½ cup roughly chopped Walnuts
¼ cup semi-sweet chocolate chips
¼ cup dried cherries
¼ cup pumpkin seeds
¼ cup brown sugar
2 tbsp flax seeds
½ tsp salt
¼ tsp baking soda
1½ cups milk
1 egg
1 tsp vanilla extract

Instructions
Preheat oven to 350F. Line a 9×13″ baking dish with parchment, leaving a 1″ overhang on either side.
In a large bowl, stir together oats, flour, walnuts, chocolate chips, cherries, pumpkin seeds, sugar, flax seeds, salt and baking soda.
In a separate bowl, whisk together milk, egg and vanilla extract until combined. Pour into the dry ingredients, and stir until well combined. (It will look like a wet, soupy mess – don’t panic, that’s how it’s supposed to be.)
Scrape the mixture into the prepared baking dish, and smooth out into an even layer. Bake in preheated oven for 30 minutes, or until the bars are set and golden brown.
Allow to cool in pan for 10 minutes, then lift out using the parchment paper and cut into 10 equally-sized bars. Bars can be stored at room temperature in a tightly sealed container for up to 5 days.

Skinny Cranberry bliss bars

10 Jan

I’ve made cranberry bliss bars before. They’re always a favorite. Then a “lighter” version appeared in one of the blogs I read… Had to try it and it was equally delicious! Didn’t taster lighter at all!

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cranberry bliss bars
adapted from skinnytaste

ingredients

2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips
1/3 cup dried cranberries, chopped

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, eggs, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

Cookie Butter Funfetti Double Chip Bars

16 May

Cookie butter, funfetti cake, coconut, chocolate chips??? What could be wrong with this recipe? Absolutely nothing! Yum! Delicious :). Go make these!

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Cookie Butter Funfetti Double Chip Bars
adapted from averiecooks

1 box Funfetti cake mix (use vanilla, white, butter, or yellow as alternates)
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 tablespoon water, optional if necessary
3/4 cup shredded sweetened coconut flakes
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/3 heaping cup (just shy of 1/2 cup) cookie butter spread

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the water if necessary. Press the dough it into the prepared pan. Sprinkle the coconut evenly over the dough, then sprinkle the three kinds of baking chips evenly.

In a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and cookie butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it if necessary.

Bake for 24 to 26 minutes (for goopier bars) Or Bake for 26 to 30 minutes for drier and less gooey bars. Baking notes: Watch the edges of the bars and as they begin to brown and pull away slightly from the sides of the pan, I would pull them out. Note that the middle of the bars will barely seem set, even after the full recommended baking time and that is okay. Take care not to overbake because these are best when gooey. The bars will set up considerably upon cooling. Allow bars to cool completely before slicing and serving. Store in an airtight container on the countertop or refrigerate for up to a week, or freeze for up to three months.