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

A Birthday and Chocolate Chip Scotchies

.  So I kind of held out on you guys.

No, nothing really worthwhile like a groundbreaking, decadent recipe.  I wouldn't do that to you.

Nope.  But it was my birthday yesterday.  Ya, ya, happy birthday, woopdy doo.

Just kidding guys, I'm not that much of a grinch.  But not gonna lie, this birthday 1) crept up on me and 2) I wasn't all too excited for it.  Why, you may ask?  Well...26 isn't much to get excited about, you know?  Last year I was surprised for my quarter-of-a-century birthday by my irreplaceable family and friends here in Omaha so I guess number 26 had a lot to live up to.  And being a 'Monday' birthday wasn't something to get revved up for either.

But you know what?

I had one of the most memorable birthdays I can recall.  No, seriously.  I really did.

The day started out rather ordinary, nothing too crazy at work but the usual busy-ness as of late.  But after lunch, the front desk called me down where I found a lovely box of a dozen cupcakes from Bliss Bakery, a local spot in downtown Omaha that holds a special place in my heart because it was started by two sisters.  Gotta give some respect to the entrepreneurs of this world, right?!

Anywho, it was my lovely parents who had the special treats sent to my work.  My mom's reasoning is that since she couldn't be there in person to bake me a cake [as you may know, my parents live in MN], then the cupcakes were going to have to be the next best thing.  Hey, I ain't complainin'!  But really, what wonderful parents I have.  Can't say this more than enough.

So the rest of the afternoon was spent attempting to get some things done at work while also chatting with some fellow co-workers and trying to dish out these [ridiculously] beautiful [and even better tasting] cupcakes.  But then I got another call from the front desk because lo' and behold, I had flowers.  I had flowers?!  Honestly, the first thing that went through my head was wtf?  Because I knew my parents hadn't sent them...

But guess who did?!?!?!

Yep, MEL!  Remember the lady I ranted and raved about a few weeks back because she was coming to visit me?  Yep, her.  I had talked to her a few days prior to my birthday and told her I wasn't too amped about the upcoming day because it was just a typical ol' Monday.  Well, she took the liberty of sending me flowers to take away those Monday Blues and duh, it worked.  I was overly delighted and for the second time that day, couldn't believe that someone had taken the time to send me something.  Geesh.  She's beautiful and thoughtful!  But sorry guys, she's taken.

So, in summary, I had an exquisitely simple birthday but one filled with reminders of all of the extraordinary people I am so blessed to have in my life.  I honestly think people take for granted the simple gestures in life, seemingly 'little' things that you may not even realize how big of an impact they have on someone's day.  Or better yet, their life.  All in all, in a good reminder.

And now that you've gotten a full recap on my birthday [whether you wanted it or not], I guess it's time for these cookies.  They're legit.  Simple as that.

Coming into my birthday weekend [yes, birthdays have apparently now rolled into weekends], I was craving a cookie.  A simple, classic cookie.  I know, hold your gasps.  Because that rarely happens.  As my dad would know [and jokes constantly about], I tend to gravitate towards recipes with a little twist and tend to steer away from the staple recipes because well, you see them everywhere.  So sue me.

To fulfill my craving, I headed straight to my Milk and Cookies book because I knew I'd surely find a winner.  Remember my White Chocolate Cherry Oatmeal Cookies?  Those came from Milk and Cookies and are undoubtedly one of the best oatmeal cookies I've ever had.  And that was exactly what I was looking for.

So I opted for the Scotchies, which consist of the oatmeal cookie dough base I can't get enough of.  But then you add in a generous dose of cinnamon to fill every nook and cranny and jam pack the dough with addicting butterscotch chips.  But to adhere to my reputation, I had to add something in!  So I threw in a good helping of milk chocolate chips just for the fun of it.  Again, sue me.

These cookies were nothing short of amazing and fulfilled every dream I had of an oatmeal cookie.  Crisp edges, chewy centers, buttery, cinnamoney, and butterscotchy flavors all throughout.  What's not to love?  That's right...nuttin'!  So get baking!  .

My Notes:

• I substituted some of the butterscotch chips for milk chocolate chips.  But the great thing about this recipe is that you can use any types of chips you can get your hands on, just make sure it all adds up to two cups!
• When scooping out your dough, I found it best to make sure the dough is pretty packed together.  Otherwise some of my cookies spread out way too much and even burned a bit.

Adapted from Milk and Cookies

Ingredients:

1 recipe oatmeal cookie dough base (excluding orange juice, cherries, and white chocolate)

1 c. milk chocolate chips

1 c. butterscotch chips

Directions:

1. Heat oven to 350°F.  Light spray a baking sheet with nonstick cooking spray; set aside.
2. Once cookie dough base is mixed but still streaky (do not overmix), using a wooden spoon, gently stir in milk chocolate and butterscotch chips.  Cover with plastic wrap and place in freezer for about 10 minutes or until dough firms up.
3. Using a tablespoon or cookie scoop, place scant balls of dough onto prepared baking sheet about 2 inches apart.  
4. Bake 15 minutes or until lightly browned around the edges (centers should be slightly soft to the touch).  Remove from oven and transfer to wire rack to cool completely.

Yield: 3 dozen cookies

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

Butterscotch 'n' Cream Muffins

.  Hey-o!

How was every one's Fourth of July?  Ours was pretty relaxing, we spent the day at the pool with the puppies, went out for a little dinner and fro-yo downtown, and then Robbie and I walked around our neighborhood creepin' on people lighting fireworks.  What's a Fourth of July without fireworks, right?!

I do have to admit though, that this year's Fourth of July was a bit of a dud due to the whole midweek thing.  Did anyone else feel like it was a Monday, the day after the Fourth?  But what made me feel better was when I realized at some point during the day that it was already Thursday.  And Friday always comes after Thursday.  Score.

So to send you off into the weekend the right way, and this is perfect for those of you who may have some guests for the 'holiday' weekend, I give you....

Butterscotch 'n' Cream Muffins.

This recipe comes from my yet-to-be-trumped favorite book, A Passion for Baking by Marcy Goldman.  I've mentioned this book several times on LSM and I'll continue to do so until you buy it.  So I guess you have control of how many times I bombard you with those links ☺

Anywho, back to these muffins.  Or breakfast cupcakes.  You know, they're you're basic cream cheese filled, crunchy pecan streusel topping muffin.  Pretty typical...

Or not.  I absolutely love these muffins, and to my surprise they weren't as overly sweet as I had thought going in.  Though they do have a generous helping of crunchy brown sugar and pecan streusel atop a lovely layer of cream cheese filling, the soft, tender, yet subtle cake rounds out this goodie perfectly.  And also gives us an excuse to shove our faces full to share this treat with our family and friends in the early morning.

Well I hope everyone is having a wonderful 'holiday' weekend thus far.  I'll be spending mine relaxing around the house with the pups.  They're totally not spoiled.

See you next week!  .

My Notes:

• Don't be intimidated by the longer ingredient list, this ENTIRE recipe is made in the food processor so it makes for easy clean up and no mixing!

Adapted from A Passion for Baking

Ingredients:

Pecan Streusel Topping:

1 c. finely chopped pecans

2 tbsp. sugar

1/2 c. firmly packed brown sugar

3 tbsp. butterscotch chips

2 tbsp. unsalted butter, cut into chunks

Cream Cheese Topping:

6 oz. cream cheese, softened

1 large egg

1/4 c. sugar

1 tsp. vanilla extract

Muffins:

1/2 c. unsalted butter, softened

1 c. firmly packed brown sugar

1/2 c. sugar

1 large egg

2 tsp. vanilla extract

1 c. buttermilk

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/3 c. finely chopped pecans

Directions:

1. Heat oven to 375°F.  Line a regular-sized muffin pan with paper liners and spray liners with non stick cooking spray.  Set aside.
2. For streusel topping, place pecans, sugar, brown sugar, and butterscotch chips in food processor and grind to a fine meal.  Add butter and pulse to blend.  Place streusel into a bowl; set aside.
3. Without cleaning the food processor, blend together cream cheese, egg, sugar, and vanilla extract until smooth and place into another bowl.  Set aside.
4. For muffins, blend butter, brown sugar and sugar in food processor until well combined.  Add egg and vanilla extract and mix well.  Add buttermilk, flour, baking powder, baking soda, salt, and pecans and blend well (make sure no unblended sugar or butter is stuck on the bottom of the bowl).
5. Fill muffin cups about half full with batter.  Evenly divide cream cheese topping into each cup and then carefully add streusel.
6. Bake 30 to 35 minutes or until muffins seem firm to the touch when gently pressed with fingertips.  Cool 5 minutes in pan before removing.

Serving: 1 dozen muffins

The One and Only: Scotcharoos

.  Oh hey.  Yes, I'm alive.  Barely.

Telling from the lack of posts the last couple of weeks, you can most likely guess that the CWS and Tasty Bites kept both Robbie and I fairly busy.  Fairly may be an understatement though.

But regardless, the crazy crowds, too many cheese curds, and ample family time are things that I wouldn't have traded for anything.  It was a crazy time but I think we all had too much fun.  And you can bet I'd do it all over again!  Pictures to come...

Unfortunately I had to miss the last couple of Foamer softball games [the cheese curd trailer was a-callin'!] and I'm also missing tonight's game because Robbie and I are heading to the Olympic Swim Trials here in Omaha.  I wish I could say I was a bit sad I'm missing out on softball, but Michael Phelps and Ryan Lochte won't wait around.  Sorry, Foamers!

But I did want to leave you with the treat I made for the last softball game I went to and let me tell you.  I'm proud.   A little addition to this classic, nostalgic goodie is what takes it over the edge.  And fortunate for you, I'm sharing ☺

I actually got this recipe from my softball BFF's mom, who used to make these Scotcharoo Bars every once in a while for weekend games.  And until I got the recipe, I never could quite put my finger on what made these things so dang addicting.

You may have heard these bars called many things: Special K Bars, Rice Krispy Treats, etc.  But in the end, they're all one in the same.  Except for this recipe.  And being involed in sports my entire life, you can bet I've had my fair share of different versions of Rice Krispy Treats.  And this one is easily, most definitely, my absolute favorite.  And in the spirit of getting you to make these simple bars, I won't fill you in on the secret ingredient.  Looks like you'll have to make them for yourself, my dears!  .

Ingredients:

1 c. light corn syrup

1 c. sugar

1 c. creamy peanut butter

1 tsp. vanilla extract

6 c. rice crispy cereal

2 c. semisweet chocolate chips

2 c. butterscotch chips

Directions:

1. Spray 13x9-inch pan with non stick cooking spray; set aside.
2. In a medium saucepan, heat together light corn syrup and sugar until boiling.  Remove from heat and stir in peanut butter and vanilla extract.
3. Stir in rice crispy cereal and then gently pat into prepared pan (the harder you press, the thinner your bars will be).  
4. In a microwave safe bowl, melt together chocolate and butterscotch chips and stir until smooth.  Evenly spread mixture over the top of the rice crispy bars.  Let cool until topping is set.  

Yield: 2 dozen bars