Spring Bouquets and Blueberry Snack Bars

.  So, I'm a little disappointed in myself.

This post was originally supposed to be a giveaway for my dear readers (i.e., $10 off a stunning floral bouquet) but because of this or that, it took me way too long to get this post completed.

Therefore, I'm just going to have to promote the bejeezus out of FTD bouquets.  And Lucky Leaf Pie Fillings [the sponsor of this post].

And I can vouch that the FTD bouquets are lush, gorgeous, and the perfect centerpiece to give your home the most lovely Spring touch because FTD sent me a complimentary arrangement of my choice, of which I just could not pass up the Lavender Fields Mixed Bouquet... can you blame me?

The flowers [and vase] came with a packet of flower 'food', so the beautiful arrangement lasted a good week or so on our kitchen counter.  It was always so refreshing turning the corner from coming in to our apartment and seeing bright, luscious flowers that you don't get too often living in the city.

But in addition to the free bouquet,  Lucky Leaf also sent along four pie fillings and three very Spring recipe cards.

So let me speak of one of the most delicious bars I have ever made.  I kid you not.  These things were gone in a flash at work and I didn't stop hearing about them until long after.  They were goOooooOOOooood.

Blueberry Snack Bars.

Sweet, moist, dense cake-like bars topped with a creamy cheesecake middle, rich blueberry pie filling, and finished with crunchy walnuts.  Pa-LEASE.  Makes my mouth water.

And you know what slays me?  

The fact that they weren't completely homemade. 

I can hear the gasps from the true bakers of the world but you know what?  Sometimes you do what you gotta do.  And that's that.  This time around the quick and dirty method was just what I needed though, because I made these late at night after a work event.  But I guarantee you no one would have guessed how easy peasy these were!

Hopefully by this time I've convinced you to at least take a gander at the lovely products FTD has to offer, I do believe a very special Mother's Day happens to be tomorrow...

Or at the very least, I hope you're already gathering together the ingredients for these bars.  Oh you are?  Happy baking!  .

P.S. you've probably noticed I don't have any of my own pictures on this post, huh?  Well I had a bit of a snafoo with my camera and they were deleted from my memory card.  So...this post...just needs to be done.  Sowwy guys.

Secret Recipe Club: Salted Caramel Butter Bars

.  I can not even believe that this is my last SRC post for 2013.  Where the heck did the year go?! How is Thanksgiving less than two weeks away and Christmas is right on it's heels?  Whew, someone please slow time down.

But luckily my last 2013 SRC assignment, Making Memories with Your Kids, is chalk full of mouthwatering recipes to choose from, both savory and sweet.  So the only problem I had this month was choosing which one recipe to feature in this post.  Things like Cinnamon Crumb Coffee Cake, Apple Fritter Bread, and Peanut Butter Snickers Cheesecake Brownie Pie were a-callin' my name.  But I can vouch that each and every person who came within striking distance of these bars didn't have an ounce of complaint.

But really, what's there to say?  With a combination of gooey, sticky salted caramel and buttery, [buttery,] crispy, shortbread/sugar cookie layers, you can't go wrong. 

I realize it all sounds quite simple but more often than not, keeping it simple gets you the most absolute best treats.  And these Salted Caramel Shortbread Bars did not disappoint.  Not. One. Bit.

I can't rave enough about the buttery goodness of the shortbread crust and crumble topping.  Seriously, delish.  And the layer of sweet, gooey caramel in between makes it all come together.  And like I said before, the addition of the sea salt adds a lovely touch making this a unique baked goodie.  No one can resist the sweet and salty combo!  Plus, these babies scream Christmas/holiday cookie bar, so I couldn't have whipped these up at a better time!

Anywho, this sure was a fabulous way to end my 2013 SRC run.  So thank you, Erin, for an inspiring, easy recipe that I couldn't wait to share!  

Happy baking, everyone!  .

My Notes:

• The original recipe calls for 1 tablespoon of sea salt.  I stopped with half because I personally don't like too much salt, so I went the cautious route.  If you want more of a salty kick, stick to the full tablespoon.

Adapted from Making Memories with Your Kids

Ingredients:

Shortbread Crust/Topping:

2 c. butter, at room temperature

1 c. sugar

1-1/2 c. powdered sugar

2 tbsp. vanilla extract

4 c. all purpose flour

Salted Caramel Filling:

1 (14 oz.) bag caramels, unwrapped

1/3 c heavy whipping cream

1/2 tsp. vanilla extract

1/2 tbsp. sea salt

Directions:

1. Heat oven to 325°F.  Grease a 13x9-inch pan with nonstick cooking spray; set aside.
2. For the crust, in a large bowl beat together butter and sugar on medium speed until creamy.  Add powdered sugar and vanilla extract and on low speed beat until smooth.  Slowly add flour and beat until combined.
3. Spread half of the dough into the bottom of the prepared pan and pat down with fingers to make an even layer.
4. Bake 20 to 25 minutes or until lightly browned.  Set aside to cool while making the filling.
5. For the filling, place caramels into a medium saucepan with heavy whipping cream and vanilla extract over medium heat.  Stir mixture until smooth and caramels are completely melted.  Pour caramel over the cooled crust.  Sprinkle with sea salt.  Crumble the remaining dough over the caramel.  
6. Bake 25 to 30 minutes or until filling is bubbly and top layer is golden brown.  Let bars cool completely before cutting to serve.

Yield: 2 dozen bars

Secret Recipe Club: Apple Peanut Butter Bars

.  Okay...so you might be thinking that's a different combination?

I mean, people eat apples and peanut butter before workouts though, right?  But I'll give it to ya, you don't usually find these two ingredients together in a baked goodie.  Or at least I've never stumbled across it...

So thank the good Lord for my September SRC assignment, 365 Days of Baking and More by Lynne, for introducing me to one of the most nostalgic [takes me back to school days], addicting bars I've had in quite some time.

But first, let's talk 365.  Because I was absolutely giddy the second I saw which blog I was assigned this month.  And I'm sure you can guess why?

Out of all of my SRC assignments thus far, I have yet to have one that is also strictly a baking blog.  Can you ba-lieve that?!  Yes, I've absolutely adored each and every assignment I've had because les' be honest, I've gotten some damn good recipes [e.g., Grasshopper Bars, Christmas Cake Truffles, Danish Puff, and more].

But this time, I didn't have to do an inkling of researching to hunt down any baking recipes.  Because they were all. right. there.  And this time around, I had an extra hard time narrowing down my options because there were just so many treats!  Who can resist Pumpkin Biscuits with Cinnamon Honey Butter, Banana Bread French Toast, Chocolate Caramel Macchiato Cake Balls, and Salted Caramel Thumbprints.

And to make matters slightly 'worse', this blog does have some enticing cooking recipes that also got me thinking.  Albeit I have no cooking skills, don't Basil Baked Salmon, Baked Ravioli with Bechamel Sauce, and Apple Cheese Chicken sound deee-lish?  Yes, yes they do.

But for whatever reason [I'm thinking it was the apple/peanut butter combo], I couldn't pass up the Apple Peanut Butter Bars.  Oh yeah, and possibly Lynne's husbands' reaction when he took a chomp out of these bars: "Oh my God, what the hell are these?!  These are unbelievable...!"

And that is a direct quote.  Check the bottom of Lynne's post ☺

And without even knowing him, I already like Lynne's hubby because he was spot on with this recipe.

The best way [that I can think of] to describe these bars is to compare them to the most chewy peanut butter cookies you've ever had.  And in some spots where the tart apple pieces reside, you get an almost fudge-like texture.  No joke.  And to top it off, a creamy, uber peanut buttery glaze is drenched across the top.  I'll be honest, I couldn't get enough of that glaze.  And if you have kiddos, these bars will be right up their alley.  Throw them in their lunch boxes for school and you've have one happy child.  Or keep them at home for your own personal snack.  Either or.

Thanks again, Lynne, for a recipe I completely devoured thoroughly enjoyed and shared with everyone.  Happy baking, everyone!  .

My Notes:

• Lynne's recipe was adapted from the original by substituting the peanut butter glaze with a pecan topping and also layering the apples rather than incorporating them in pieces.  I was being lazy and decided to just stir the apple pieces in and I also didn't have any pecans on hand, so I went with the peanut butter glaze.  Either way, you'll love 'em.

Adapted from 365 Days of Baking and More

Ingredients:

Apple Peanut Butter Bars:

1/2 c. unsalted butter

2 c. light brown sugar

1/2 c. creamy peanut butter

2 large eggs

1 tsp. vanilla extract

2-1/2 c. all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 c. Granny Smith apples, peeled and diced to bite-sized pieces

Peanut Butter Glaze:

1-1/2 c. powdered sugar

1/4 c. milk

1/4 c. creamy peanut butter

1/2 tsp. vanilla extract

Directions:

1. Heat oven to 350°F.  Grease a 13x9-inch baking pan with cooking spray; set aside.
2. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth.  Remove from heat and stir in peanut butter until creamy.  Set aside to cool.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.  
4. Add eggs, one at a time, to the peanut butter mixture, mixing well after each addition.  Add vanilla extract and stir to combine.  Pour the mixture into the dry ingredients and stir until batter is smooth.  Fold in apple pieces.
5. Transfer batter to prepared pan and spread evenly.  Bake 30 minutes or until edges are slightly browned.  Remove pan from oven and set aside to cool.
6. For peanut butter glaze, combine powdered sugar, milk, peanut butter, and vanilla extract in a medium bowl and whisk until smooth.  Drizzle or evenly spread the glaze across the top of the bars.  Cut and serve.

Yield: 2 dozen bars

S'mores Rice Krispie Treats

.  Hi all!

Like I promised, I do have one last [what I would call] summer goodie for you all.  And after this week, things will start to once again get a little crazy around here, so we might as well get right to it.

I actually made these rice krispie treats a couple of weeks back for our dog sitter when I went back to Omaha for Hollyann's wedding shower [pictures and details to come, just one of the many things I'd like to fill everyone in on!].  Having never met the dog sitter, who literally stayed in our apartment all weekend watching the pups, I felt like something 'classic' would be my best bet.  And be it the end of the summer and they hadn't made their 2013 debut yet, s'mores it was!

Unfortunately, these krispie treats got some mixed reviews.  Half of the people absolutely chowed them, while a select few said they were a bit bland.  Bland in that the rice krispie part didn't have enough chocolatey flavor.  But I guess I thought a whole cup of chocolate chips in an 8x8-inch pan would suffice...!

My personal opinion?  When it gets down to it, if you like regular rice krispie treats, then you will most definitely like these addicting suckers.  Let's review why...

I loved the chewy yet crunchy rice krispie bar studded with chocolate chips and graham cracker pieces and roasted 'mallows nestled within each and every bite.  And did I mention that ooey-gooey pull apart-ness you can only get with the one and only rice krispie treat?  And since summer is nearly over, this summer classic with a twist is truly a perfect way to end the season.

Anywho, as I mentioned above, our schedules are about to get hectic once again.  There seemed to be a lull of about...a week...but starting this weekend we're back at it.  I'll be heading to MN to see the fam-bam while Robbie will be heading down south to Winfield, KS, for his cousin's wedding.  A couple of weeks following the long Labor Day weekend, we'll be heading to Omaha for Robbie's friend's wedding and Danny's baptism.  Then the next weekend we'll be heading right back to Omaha for Hollyann's wedding reception.  After that final weekend in early October, things should slow down a bit before the whirlwind of holidays hits.  And along the way, things will probably start to focus a little more on us and our own wedding we have yet to plan.

Whew.  2013, you've been a ride!  .

Adapted from The Baker Chick

Ingredients:

3 c. rice krispie cereal

4 graham cracker sheets, broken into bite-sized pieces

1 c. semisweet chocolate chips

1 (10 oz.) bag mini marshmallows

3 tbsp. butter

Directions:

1. Spray an 8x8-inch pan with nonstick cooking spray; set aside.
2. In a large bowl, combine the rice krispie cereal, graham cracker pieces, and chocolate chips.  Reserve 1 cup of mini marshmallows and set aside.
3. In a medium saucepan over medium heat, melt butter.  Add remaining marshmallows and stir until mixture is thick and marshmallows are completely melted.
4. Pour the marshmallow mixture into the large bowl with the rice krispie mixture and use a spatula to stir it all together.  Press into an even layer in the prepared pan.
5. Turn on the oven broiler.  Evenly spread the reserved marshmallows over the top of the rice krispie bars.  Place under the broiler for a couple of minutes or until the marshmallows are golden brown [watch carefully!] and remove from oven.
6. Allow bars to cool in the fridge for half an hour before serving.

Yield: 16 bars

Secret Recipe Club: Raspberry Crumb Bars

.  With all of the chaos and massive changes going on in my life right now, it's nice to have some constants.  Something comforting, something that I can rely on to always be there.

I've been a part of the SRC for some time now, perusing through someone else's blog each month to find the perfect recipe to share with you all.    So even though I am now in a brand new city, in a brand new 'home', and starting a brand new job, saying it was nice to come back to the familiar SRC would be an understatement.  So let's jump right in to this month's go-around!

For July I was assigned Mele Cotte, written by the lovely Christina [Chris], who named her blog so because her mom's baked apples [the literal Italian translation] were her favorite dessert growing up.  Great, huh?!

Growing up in the Boston area, Chris was surrounded by her family of experienced Italian cooks,  homemade, quality food has always been at the center of every aspect in her life.  And through blogging, Chris has taken the opportunity to create new recipes using only what she has on hand!  I give her props...

If you get the chance to browse through her vast collection of mouthwatering recipes, you'll get that homey, comfort food, Italian flare, feeling I was telling you about.  So picking out just one recipe to test out this month was rather difficult, seeing as Pasta Crab Casserole, Pimento Cheese Brulee, and Four Cheese Stuffed Shells, were a-callin' my name.

But as usual, I had to stick to LSM roots [which kind of tells me I need to branch out a bit...] and went with a summery dessert: Raspberry Crumb Bars.

I pride LSM on the fact that I try to stick to seasonal recipes.  But looking back on this summer, that has not been the case.  Not really sure what it's been, but I've only taken on a small handful of summer treats.  And that just isn't permissible.  So these cake-like bars were just the remedy.

If you try these bars out, I imagine you'll be sitting near a sun-lit window, drinking your morning, coffee, and indulging in this just-sweet-enough goodie.  And here's why...

The flavors of this recipe are very subtle, a barely-there cinnamoney cake-like-bar hosts the ripe, tart, juicy raspberries, topped with a crumble of the same cinnamoney-crust.  The cake mixture is barely sweetened, so you won't go into a sugar coma first thing in the morning.  And I'll tell you right now, the results of this recipe will only be as good as the fruit you put in it since the raspberries are the shining star.  So go all out!

But if you happen to not polish off the pan before breakfast is over, these bars will be the perfect snack to get you through the day.

So thanks, Chris, for a recipe that will get our fellow readers excited for the morning!  See you all for the next SRC!  .

My Notes:

• I had an extra can of Lucky Leaf Raspberry Pie Filling in my cupboard, and because I didn't have any fresh raspberries on hand, I opted to use it.  I think the added sweetness and juices really made a difference, but if you want to go the fresh route [always a good choice!] then you'll need to combine 4 cups of fresh raspberries, 1 tablespoon of cornstarch, and 1/2 cup of sugar in a small bowl, then spread over the crust.
• If you don't have cardamom, you can substitute equal parts cinnamon and nutmeg.

Adapted from Mele Cotte

Ingredients:

3 c. all purpose flour

1 c. sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cardamom

1 c. butter

2 eggs, lightly beaten

1 tsp. almond extract

1 (21 oz.) can raspberry pie filling (or fruit filling of your choice)

Directions:

1. Heat oven to 375°F.  Grease a 9x9-inch baking pan with cooking spray; set aside.  
2. In a large bowl, combine flour, sugar, baking powder, salt, and cardamom.  Cut in butter until mixture resembles coarse crumbs.  Stir in eggs and almond extract.  Press 2/3 of the mixture into the bottom of the prepared pan.
3. Evenly spread the pie filling over the crust.  Sprinkle over remaining crumb mixture.  Bake 35 to 45 minutes or until bubbly and golden brown.  Cool on wire rack completely before cutting and serving.

Yield: 16 servings

Lucky Leaf GIVEAWAY and Cherry Coconut Squares

.  So, all you Midwesterners.  Anyone else as sick of this never-going-to-see-Spring-weather we've been having?  As I'm typing out this post, it is currently mid-30s [so freezing], raining, and beyond windy.  Oh, did we forget it's May?  Okay, just wanted to make sure we all knew that.

And that's enough of my crabbing because we have some fun things to get to.  Am I right or am I right?!

What better way to make us forget about the dreary weather than a creative giveaway by Lucky Leaf?!  'Good Things Come to Those Who Pin' is the name of this contest and it's sure to get you in the Spring mood [for those of you who haven't seen it yet!].

So how does it work exactly?  Well it's pretty easy peasy and totally worth it seeing as the grand prize is $500!  But why stop there?  Two additional winners will receive $200 and ten (10) more finalists will win Lucky Leaf gift packs!  So here are the rules:

1. Create a Pinterest board named 'Good Things. Spring' and repin the contest entry image from Lucky Leaf's Pinterest board.
2. Pin three (3) Lucky Leaf recipes directly from LuckyLeaf.com along with three (3) springtime baking inspirations images.  Be sure to tag each of the images with #luckyleafluckyme.
3. Next, follow the Lucky Leaf Pinterest board (link above).
4. Finally, register for the contest through Lucky Leaf's Promotions page for a chance to win those high dollar prizes!

Sounds like a good ol' fashion time, huh?!  So get pinning, since you only have until May 15, to enter!

And to give you some inspiration of my own, I'm leaving you with my experience of Lucky Leaf's Coconut Cherry Squares recipe and cherry pie filling they sent to me [along with some other great stuff] to spur my involvement in this awesome giveaway.

First, cherry pie filling is my absolute favorite.  So even though Lucky Leaf sent me two additional recipes and pie fillings, I just had to go with cherry.  And these bars are super simple, so who's going to pass that up?  And when I mean simple, I mean one bowl simple.  Yep, one bowl.

And for those of you with picky eaters, these bars are for them.  They are one classic dessert, with a crust and sprinkled topping of buttery, sweet, and salty goodness, sandwiching a sweet cherry filling.  Throw in a little coconut for an added crunch and element of flavor and we have one winning Spring-filled recipe.  And Lucky Leaf didn't tell me to say that.  I really did love this treat.

So to get you in gear for Spring, bake up a batch of Cherry Coconut Squares [check my link above for the recipe!] while browsing the Web for Spring time goodies.  A quick pin or two could win you some big time cash!  .

Bajillionaire Bars

.  Yeah, I did it. 

I most definitely just made up the name of these bars.  But lemme 'splain.

Any of you ever heard of Millionaire Bars?  Well they're quite simple...kind of.  Millionaire Bars are a treat consisting of a shortbread crust, caramel filling, and chocolate topping.  And if you've never had this combination [ahem, Twix Bars], then you are 1) missing out and 2) don't even realize how addicting those three things together can be.  Trust.

But when I stumbled upon the recipe for Billionaire Bars, there was no turning back.  Actually, this recipe was called Chocolate Chip Cookie Dough Billionaire Bars but because that title is a touch long, I made up my own name.  And because I felt that 'billionaire' didn't even begin to describe how rich and decadent these bars turned out to be.  Trust again.

So what is it that knocks these bars up a few notches?  Well, cookie dough, of course!  And one thick layer of it.  So let's recap...

Buttery, crunchy shortbread crust.  Creamy caramel filling.  A thick layer of soft chocolate chip cookie dough.  And last but not least, a shiny, smooth topping of chocolate.

It's hard for me to even describe these lil' suckers without my mouth watering.  Every monstrous bite you take fills your mouth with bajillionaire goodness.  Seriously, these bars may actually make you feel richer, they're that delicious.  Or possibly a little fatter....just kiddinggggg.

So what do these bars have to do with what's going on in my life currently?  Well, I figured I better follow up my engagement post with a monumental dessert, seeing as that is quite the life changing event.  And these Bajillionaire Bars, along with the Brownie Fantasy Bars, are nothing less than mind-blowing memorable.  Must I say 'trust' one more time?

So to celebrate my engagement [okay, totally kidding], get your buns in the kitchen and get bakin'!  .

My Notes:

• I doubled this recipe so I'd have enough to make a 13x9-inch pan, but if you don't have a crowd to serve, simply cut the ingredients in half, use an 8x8-inch pan, and bake for 18 to 22 minutes.  

Adapted from Brown Eyed Baker

Ingredients:

Shortbread:

2/3 c. unsalted butter, at room temperature

2/3 c. sugar

1 tsp. vanilla extract

1/2 tsp. salt

2 c. all purpose flour

Caramel Filling:

14 oz. soft caramels, unwrapped

4 tbsp. heavy whipping cream

Chocolate Chip Cookie Dough:

1 c. unsalted butter, at room temperature

1 c. packed light brown sugar

1/2 c. sugar

4 tbsp. heavy whipping cream

1 tsp. vanilla extract

1-1/2 c. all purpose flour

Pinch of salt

1 c. mini semisweet chocolate chips

Chocolate Glaze:

8 oz. semisweet chocolate, chopped

2 tbsp. unsalted butter

Directions:

1. Heat oven to 350°F.  Spray 13x9-inch baking pan with nonstick cooking spray; set aside.
2. For shortbread, in a medium bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy (about 3 minutes).  Add vanilla extract and salt and beat until combined.  Add flour and mix until incorporated (mixture may be crumbly).  Firmly press mixture into bottom of prepared pan.  Using a fork, poke holes in the crust.  Bake 22 minutes or until edges are lightly golden.  Set pan on wire rack while making the filling.
3. For caramel filling, place caramels and heavy whipping cream into medium saucepan over medium heat.  Stir until completely melted.  Pour hot caramel mixture over shortbread and spread into an even layer.  Refrigerate 30 minutes to 1 hour or until set.
4. For chocolate chip cookie dough, combine butter, light brown sugar, and sugar in a large bowl and beat on medium speed until light and fluffy (about 3 minutes).  Add heavy whipping cream and vanilla extract and mix well.  Add flour and salt and mix on low speed until incorporated.  Stir in mini chocolate chips.  Spread cookie dough over the caramel layer.  Refrigerate pan while making topping.
5. For chocolate glaze, in a small microwavable bowl, combine chocolate and butter and melt until smooth.  Spread glaze over cookie dough and chill 30 minutes or until set, before cutting and serving.

Yield: 2 dozen bars

Secret Recipe Club: Grasshopper Bars

.  Good day all!

I mentioned last week that Robbie and I made an ad hoc visit to Colorado this last weekend for all of about 24 hours and drove for 18 hours...but who's counting.  Nevertheless it was a lovely trip and I have some exciting news for you all that I can't wait to share.  But today...it's all about SRC!

This month I was assigned the cutesy blog The Freshmen Cooks.  And even though I felt like an old fart, I had a great time browsing through the vast array of savory and sweet recipes, some of my favorites including Chocolate Cherry Bread Pudding, Four Cheese-Stuffed Shells, Creamy Stuffed Mushrooms, and S'more Cheesecake.

 But amongst these enticing recipes, my eyes fell upon one I just couldn't pass up.  So in my meager attempt to usher in the Spring-that-will-never-come, I baked me [and my co-workers] up some Grasshoppers Bars.

At first glance these bars looked rather familiar.  And then it hit me.  My mama-sita had made these before when I was growing up and I remember having an outright addiction to these bars.  But a fudgey brownie, creamy mint buttercream filling, and smooth chocolate topping is hard to pass up.  

But this recipe kind-a one-upped my mom's...sorry mom!  She can [and will] correct me if I'm wrong, but the version she so kindly made consisted of a boxed brownie and I think the filling/topping must have been a touch different as well.  But there ain't nuttin' but homemade lovin' from The Freshman Cook and I truly think you can taste the difference.

The Freshman Cook's brownie is one superb brownie.  Extremely chocolate and dense, just how I like 'em!  But that filling is what really knocked my socks off.  SO creamy and perfectly minty, I don't even know how to begin explaining it.  It's just....delish.  And when I say creamy, I mean really creamy.  As in spilling-over-the-sides-of-the-bar-when-you-cut-into-it-creamy.

As I mentioned before, I brought these bars into work and [not surprisingly] received an extremely favorable response.  And maybe it was because I hadn't brought in anything in a while, but it seemed like my co-workers really loved these because I'd hear mmmm's and these are good! every once in a while from their desks.  It's a sound I sure love to hear!

Thanks again, The Freshman Cooks, for a scrumptious recipe and one that I'll be making again and again!  Happy SRC, everyone!  .

Adapted from The Freshman Cooks

Ingredients:



Brownie:

3/4 c. all purpose flour

1/2 tsp. salt

1 tbsp. unsweetened cocoa powder

5 oz. quality dark chocolate, coarsely chopped

1/2 c. butter, cut into cubes

3/4 c. sugar

1/4 c. firmly packed light brown sugar

3 large eggs, at room temperature

1 tsp. vanilla extract

Mint Buttercream Filling:

3/4 c. sugar

2 tbsp. all purpose flour

3/4 c. plus 2 tbsp. heavy whipping cream

3/4 c. butter, cut into cubes

2-1/2 tsp. peppermint extract

Green food coloring (optional)

Chocolate Glaze:

6 oz. quality dark chocolate, coarsely chopped

1 tsp. light corn syrup

1/2 c. unsalted butter, softened, cut into cubes

Directions:

1. Heat oven to 325F.  Butter sides and bottom of a 13x9-inch pan-inch pan; set aside.  In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
2. For the brownies, in a microwave safe bowl, melt the chocolate and butter until smooth.  Transfer to a large bowl and whisk in sugar until completely combined.  Let cool to room temperature
3. Add the eggs to the chocolate mixture and whisk until just combined.  Add vanilla extract and stir until combined (do not overbeat the mixture or your brownies will turn out cakey).
4. Add the dry ingredients to the chocolate mixture and gently fold the mixtures together until wet but there's a trace of the dry ingredients left.
5. Pour the batter into the prepared pan and evenly spread the batter.  Bake 12 to 15 minutes or until a toothpick inserted in the center comes out with a few loose crumbs (the brownies should be slightly underdone; trust me on this).  Let cool while making the filling.
6. For the buttercream, in a medium saucepan, whisk together the sugar and flour. Add heavy whipping cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened (5 to 7 minutes).
7. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment.   Beat on high speed until cool.   Reduce speed to low and add the butter and mix until thoroughly incorporated.  Increase the speed to medium-high and beat until filling is light and fluffy.
8. Add the peppermint extract and food coloring (to desired color) and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.  Evenly spread the filling over the cooled brownies and place in refrigerator for 45 minutes.
9. For the chocolate glaze, in a large microwave-safe bowl, melt the chocolate, light corn syrup, and butter, and stir until completely smooth. Pour the mixture over the chilled mint layer and  spread in an even layer.  Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.  Let bars stand for 15 minutes before cutting.

Yield: 2 dozen bars



Brownie Fantasy Bars

.  And the chaos continues.

I'm not really sure how it's happened but the next month or two of my life is jam packed with events, including babies, weddings, and a special baking opportunity I'll fill you in on later.

It's all very exciting but a touch overwhelming when you throw in the fact that I work 8-5 err'day.  And 99% of the time, work is on my mind anyway.  Boo.  But I can't complain, none of these upcoming things are obligations, so it should all be fun-filled...I hope.

But one thing I am uber excited about is the trip to Colorado Robbie and I will be making this weekend.  In our typical fashion, this trip was decided upon maybe last week and we're setting out for the beautiful mountains Friday after work.  Word has it [and the Weather Channel confirms] that Colorado is filled with massive amounts of snow, and though I'd like to get away from this winter-weather-in-spring climate, I can never get enough of the Colorado scenery.  So give it to me.

But before we head off, I figured one last treat was in order.  And this is one monstrous dessert, comparable to the mountain slopes I'll be hittin' in a few days.  And I'm fo reals...no joking here.  This is easily the thickest and most decadent bar I've made to date.  Brace yourselves.

Brownie Fantasy Bars are pretty much that.  One big fat fantasy of a baked goodie.  Not just one, but two batters are somewhat swirled together and absolutely stuffed with crunchy rice cereal, gooey marshmallows, rich semisweet and milk chocolate chips, chewy dates, decadent Oreo cookies, nutty walnuts, and a trio of baking chips topping.  

Whoa.

Now I know what you're thinking, how could all of those things really come together to make an unforgettable bar?  Well...how can they not?!

Trust my taste buds, which have sacrificed themselves for the better of the baking community and tested more cookies and bars than I care to even admit.  These are legit.  And you.  will.  love them.

Have a wonderful rest of the week my dearest readers, until Monday!  .

Adapted from A Passion for Baking

Ingredients:

Blondie Batter:

3/4 c. unsalted butter, melted

1-1/2 c. firmly packed light brown sugar

2 large eggs

1-1/2 tsp. vanilla extract

1-1/2 c. all purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

Brownie Batter:

1 c. unsalted butter, melted

1 c. sugar

3/4 c. firmly packed light brown sugar

3 large eggs

1 tsp. vanilla extract

3/4 c. cocoa powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. all purpose flour

2 c. rice cereal

1 c. mini marshmallows

1 c. semisweet chocolate chips

1 c. milk chocolate chips

1 scant c. chopped dates

2 c. chopped Oreo cookies

1 c. chopped walnuts

Topping:

1/4 c. semisweet chocolate chips

1/4 c. butterscotch chips

1/4 c. white chocolate chips

Directions:

1. Heat oven to 325°F.  Generously spray 13x9-inch pan with nonstick cooking spray; set aside.
2. For the blondie batter, blend butter and brown sugar.  Mix in eggs and vanilla extract.  Fold in flour, baking powder, and salt to make a soft batter.  Set aside.
3. For the brownie batter, combine butter, sugar, brown sugar, eggs, vanilla extract, cocoa powder, baking soda, salt, and flour and mix well.  Fold in cereal, marshmallows, semisweet chocolate chips, milk chocolate chips, dates, Oreos, and walnuts, using a large spatula or wooden spoon.
4. Place the brownie batter into the prepared pan and use wet hand to spread the batter evenly.  Spoon the blondie batter over the brownie mix and spread evenly.  Using the handle of the spatula or a knife, marbleize the two batters by using up and down motions with the handle.
5. Bake 45 minutes or until set and spots of the blondie batter seem set and slightly browned. Immediately sprinkle on the semisweet, butterscotch, and white chocolate chips and smear with a knife as chips melt.  Refrigerate two hours before cutting.

Yield: 2 dozen bars

7-Layer Magic Bars

.  Life...life.  Oh, how you slay me.

Yeah.

Some major changes have been going on in my life as of late.  Nothing I care to talk about at the moment, but it fully explains my extended hiatus from LSM and the blogging world.  I realize I've been alluding to this for the past several months but you'll just have to bear with me.  Sooner, rather than later, I'll get back into some sort of routine and I'll be back raring to go.  Trust me, it's been eating away at me that I haven't been able to get in the kitchen.  And now more than ever I could really use that baking stress relief.  But patience is a virtue, right?

However, in true Jess fashion, I did manage to squeeze in a quick baking sesh last week in honor of one of my co-workers.  A few months ago, my co-worker made a bet with a buddy of his to see who could lose the most weight by the New Year.  Honestly, I give him props.  I could never do the diet thing because I would be the most crabby person on Earth.  My family refers to it as 'low blood sugars.'  I don't know what they're talking about though [wink, wink].

Anywho, my co-worker pulled out the mighty win and promptly requested a baked goodie for his efforts.  And he knew exactly what he wanted.  I mean, what better way to celebrate a victory than with a bar layered with all of the most wonderful ingredients one can find in the baking aisle?  Count me in!

Whether you call them Magic, Bars, 7-Layer Bars, or a combination of the two, these bars are legit.  Simply the most addicting, classic bars you will find.  And when I say seven layers, I mean seven layers.  One after the other.  Let's count them, shall we?

Graham Cracker Crust [1]

Walnuts [2]

Semisweet Chocolate Chips [3]

White Chocolate Chips [4]

Butterscotch Chips [5]

Shredded Toasted Coconut [6]

Sweetened Condensed Milk [7]

Mmmmmhmmmmm.

If that isn't convincing, then...you're just SOL, huh?  Just kidding.  But you won't regret this one.  And whadda ya know, they're easy peasy.  Basically a sprinkling of ingredients and into the oven they go.  You're welcome!

Until my next post, but who knows when that will be  .

Adapted from Brown Eyed Baker

Ingredients:

1 c. sweetened flaked coconut

1/2 c. unsalted butter

1-1/4 c. graham cracker crumbs

1 c. chopped walnuts

1 c. semisweet chocolate chips

1/2 c. white chocolate chips

1/2 c. butterscotch chips

1 (14 oz.) can sweetened condensed milk

Directions:

1. Place oven rack in lower middle position.  Heat oven to 350°F.  Spray a 13x9-inch pan with cooking spray; set aside.
2. Spread coconut evenly on a baking sheet.  Bake 4 minutes or just until outside edges begin to brown.  Set aside.
3. Melt butter and combine with graham cracker crumbs in a small bowl.  Press crumbs evenly into bottom of prepared pan.
4. In order, sprinkle walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut in even layers.  Pour sweetened condensed milk evenly over layers.  
5. Bake 25 minutes or until top is golden brown.  Cool completely in pan before cutting (about 2 hours).  

Yield: 2 dozen bars