Showing posts with label bars. Show all posts
Showing posts with label bars. Show all posts

Monday, April 27, 2015

Lemon Blueberry Cheesecake Bars

Lately, I have been slacking in the cooking. When I do cook, I've been making some of our favorite meals like lasagna soup or blueberry oatmeal. It is because Spring is here and I just don't want to be home. The flowers are in bloom and it is hard to stay home. Well, this weekend was rainy or cloudy so I figured I would stay home and rest. I asked my husband what kind of dessert should I make this weekend. He elected chocolate chip cookies until I showed him the dessert I was thinking we should try. He agreed with my selection. This dessert was gone beside the piece my children wrapped for their lunch. It is a soft bar. It is creamy with a nice touch of lemon to them. I didn't wait for them to chill before serving. I guess it would have firmed a little more but my husband didn't want to wait an hour for them to cool after cooking so there was no waiting additional time. I did change the recipes topping and the crust. I really like how the dessert came out.
Lemon Blueberry Cheesecake Bars
4 cups mini vanilla wafer cookies
3 Tbsp sugar
2 tsp lemon zest, grated
8 oz. butter, melted

  1. Preheat oven to 325 degrees F.
  2. Line a 8x8 baking dish with parchment paper. Set aside.
  3. In a food processor, pulse the cookies, sugar, and lemon zest until the texture of sand.
  4. Add the melted butter. Pulse until combined.
  5. Remove 1 cup of the mixture and set aside.
  6. Press the remaining mixture into  baking dish. 
  7. Bake the crust for 10 minutes. Remove allow to cool.
2 packages (8 oz.) reduced fat cream cheese, softened
2 eggs
1/2 cup sugar
1/4 cup lemon juice
1 Tbsp lemon zest
1 1/2 cup fresh blueberries

  1. In the food processor, combine the cream cheese, eggs, 1/2 cup sugar, lemon juice,1 Tbsp lemon zest.
  2. Process until smooth. 
  3. Pour over the crust. Set  aside. 
1 cup of the crust filling
1/4 cup sugar
1/4 cup all purpose flour
2 Tbsp butter

  1. In a small bowl, combine the crust filling, sugar, and flour.
  2. Cut in the butter with a fork.
  3. Evenly distribute the topping over the filling mixture.
  4. Bake the bars for 35 minutes or until the top is lightly golden. The middle will still be a little jiggly.
  5. Remove from the oven and allow to cool for 1 hour.
  6. Transfer the bars to the refrigerator to allow to chill for several hours before serving.
Recipe adapted from Betty Crocker.

One year ago................................I made Cream Puffs.
Two years ago..............................I made Softies Morning Rolls.
Three years ago............................I made Double Chocolate Cookies.
Did you already know.......................
-In April, the average temperature for North Carolina is in the 60s.
-North Carolina has three geographic demographics: the coast, piedmont, and the mountains.
-Piedmont is the land at the base of a mountain.

Monday, March 16, 2015

Baileys Irish Cream Bars

In celebration of Saint Patrick's Day, I really wanted to make something with Baileys Irish cream. I figured I would adapt a peppermint bar recipe. In the cookbooks photos, the chocolate is cut perfect. To achieve the perfect cut, I recommend cutting the chocolate when it has set for a few minutes. As you can tell, I waited for the chocolate to harden. Well, it didn't affect the taste and I wasn't going to make another batch for the perfect picture. I think the best part of this recipe is the Baileys filling. I love to buy little nips. I think they are so cute. However, a whole bottle of Baileys wouldn't be a bad thing to have on hand.
Baileys Irish Cream Bars
4 oz. butter, softened
1/2 cup superfine sugar
1 1/2 cup flour
2 1/2 cups powdered sugar
3 Tbsp water
1 nip Baileys Irish Cream
2 drops of green food coloring (optional)
12 oz. bittersweet chocolate chips

  1. Preheat oven to 350 degrees F. 
  2. Line a 8x8 baking pan with parchment paper and spray with nonstick baking spray. Set aside. 
  3. In a medium bowl, cream the butter with the sugar until fluffy. 
  4. Stir in the flour and mix until incorporated and a smooth dough forms.
  5. Evenly press the dough into the baking pan.
  6. Bake for 10 minutes or until the dough is lightly browned and firm to touch.
  7. Allow the crust to cool completely in pan. 
  8. In a medium bowl, combine the powdered sugar, water, the Baileys, and a few drops of the green food coloring. Mix until combined.
  9. Spread the mixture on top of the cooled crust. Allow to set for an hour.
  10. Melt the chocolate in the microwave for 1 minute. Allow to sit for a minute before stirring. If needed, melt the chocolate for another 30 seconds until all the chocolate is melted.
  11. Spread the chocolate on top of the Baileys filling. 
  12. Allow the chocolate to set for a few minutes before cutting.
Recipe adapted from Blissful Brownies cookbook.

One year ago.........................I made Green Velvet Cake.
Two years ago.......................I made Creamed Spinach.
Three years ago.....................I made Brownies.
Did you already know...........
-In 1974, Baileys Irish Cream hit the market. 
-Baileys Irish Cream is sold in over 160 countries. 
-Baileys is one of the top ten liqueurs sold in the world.

Friday, April 25, 2014

Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.
Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

  1. Preheat oven to 350 degrees F.
  2. Spray an 8 inch square baking pan with nonstick cooking spray.
  3. Line the baking pan with parchment paper.
  4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
  5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
  6. Press the butter mixture into the baking pan. 
  7. Bake the crust for 15 to 20 minutes or until lightly golden.
  8. Zest the remaining zest into a large bowl.
  9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
  10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
  11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
  12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
  13. Remove the golden crust from the oven.
  14. Carefully pour the lemony egg mixture on top of the hot crust.
  15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
  16. Allow the lemon bars to cool for 5 minutes.
  17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 
Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.
Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Friday, September 13, 2013

Peanut Butter Layer Bars

School is back in session so I want to share some safety pointers I have observed over the years or learned from others. 
Safety Rules for kids (maybe for a few adults too):
  • Do not cross in front of a bus unless the bus driver has made eye contact.
  • If a car engine is running in a driveway, kids need to be on the porch.
  • Hard candy is a chocking item.
  • Pots handle need to be turned into the stove. Pot handles should NEVER hang out over the stove.
  • Swim in pairs. 
  • Do not go near the underwater pool filter.
  • If possible, children need to walk in the sidewalk or the grass and not in the road.
  • Children should be checked for ticks after they have played outside or with pets.
  • Always wear a bike helmet.
  • Learn how to properly walk with scissors or knives.
  • Do not run with scissors or knives (unless you are in a horror movie and then learn how to throw knives well).
After all those safety rules, here is a great dessert to share. When I made this dessert, it was gone within a day. Yes, it was very good but anything with peanut butter is gone fast.

Peanut Butter Layer Bars
1 cup smooth peanut butter
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Bits toffee bits
1 bag peanut butter chips
1 bag mini semi sweet chocolate chips

  1. Preheat the oven to 350 degrees F.
  2. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
    In a large bowl, cream the butter and 3/4 cups peanut butter until fluffy.
    Add the sugar and brown sugar. Mix until incorporated.
    Add the eggs and vanilla. Beat until smooth.
    Stir in the flour, baking soda, and salt. Mix until combined.
  3. Remove 1/2 cup of the dough.
  4. Press the rest of the cookie dough evenly into the baking pan.
  5. Bake the dough for 15 minutes.
  6. In a small bowl combine the 1/2 cup of the dough with the toffee bits, 1 cup peanut butter chips, and 1 cup of chocolate chips.  
  7. Carefully, remove the pan from the oven and top the cookie dough with the toffee bit mixture.
  8. Return the pan to the oven and cook for 20 minutes or until golden brown and cooked through.
  9. Allow to cool for 1 hour.
  10. In a microwave bowl, combine the remaining peanut butter chips, chocolate chips, and 1/4 cup peanut butter in the microwave for 1 minute.
  11. Stir and continue to microwave in 30 second increments until the mixture is melted. 
  12. Evenly pour the melted chocolate mixture over the cooled cookie bars.
  13. Refrigerate for 30 minutes or until the chocolate topping mixture is firmed.
Recipe adapted from Pillsbury.

One year ago...................................I made Broccoli Cheddar Soup.
Did you already know.....................
-In 1869, Charles Pillsbury bought a share in a flour mill. 
-In 2001, General Mills acquired Pillsbury.
-Both companies headquarters is in Minnesota.

Wednesday, August 28, 2013

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!
Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
  3. Press the cookie layer mixture into a 8x8 baking pan.
  4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
  5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
  6. Add the flour and sugar to the eggs and mix.
  7. Add the lemon juice and lemon zest to the egg mixture and stir.
  8. Pour over the cookie layer.
  9. Bake the lemon bars for about 30 minutes or until the topping is firm.
  10. Allow the lemon bars to chill before cutting.
Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.
Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.