Baked Oatmeal Snack Bars

I'm in love with this oat bar recipe.  It has no added sugar and is an awesome post or after workout snack for me.  I wrap them in individual pieces of plastic wrap for a quick grab and go bar.  If you aren't use to eating your oatmeal plain you might want to add a bit of sugar to this recipe but I love it.  You get a perfect amount of sweetness from the dried fruit. I found this recipe on Kath Eats. 

To up the protein a bit I added a scoop of protein powder to this recipe that you could of course omit. 

Baked Oatmeal Snack Bars

1 1/2 c. rolled old fashioned oats
1 scoop vanilla soy protein powder
1/4 c. dried cranberries
1/2 c. chopped walnuts
1/4 c. ground flax seeds (or any seeds you like)
1 tsp. cinnamon
1/2 tsp. salt
1 1/4 c. almond milk (original)
1 egg
1 tsp. vanilla

Preheat oven to 350.  Mix dry ingredients.  Mix wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares. 

Makes 9 servings

NUTRITIONAL INFORMATION -  227 Calories * 13 g. Fat * 20 g. Carbohydrates * 31 mg. Sodium * 7 g. Sugar * 6.8 g. Protein * 4.6 g. Fiber

Fudgy Peanut Butter Brownie Bars

 

So like these brownies weren't the most amazing, fudgy, rich, decadent things ever, Anne Thornton had to make them even more off the charts by adding a peanut butter buttercream and a chocolate ganache topping!  This peanut butter buttercream is probably one of the most amazing things on Earth!  I could eat it all day and night for the rest of my life.  I honestly had trouble spreading it over the brownies because I just wanted to eat it with a spoon.  I want to just add it to or in or on everything now.  This was probably one of the richest desserts I've ever made.  Granted, I should have used a bigger pan so my bars weren't so thick but I didn't and they were pretty huge and quite heavy.  I also didn't use the peanuts that were called for in the recipe as my household isn't big on nuts in anything so I opted to not use them.  Anne Thornton has done it again with another absolutely amazing recipe that you just must try!  These brownies are amazing but the buttercream is to die for!

 

Fudge Brownies

1 1/4 sticks unsalted butter, plus more, softened, for pan

1 cup unsweetened natural cocoa powder

1/2 teaspoon salt

1 1/3 cups sugar

1 1/4 teaspoon pure vanilla extract

2 eggs, at room temperature

2/3 cup all-purpose flour

My daughter desperately waiting for the "go ahead".

1 1/2 cups bittersweet chocolate chips 

Preheat oven to 350 degrees.  Melt butter in a saucepan on medium-low heat.  Once melted add in the cocoa, sugar and salt and stir until the sugar has dissolved completely.  It should start to look a bit like the start of fudge.  Turn off heat and allow to cool a bit.  Add in vanilla and eggs and whisk until combined.  Pour flour into the chocolate mixture and whisk until just combined.  Add in the chocolate chips. Grease a pan, 9x13 or to make it easier to get the brownies out line with parchment paper or aluminum foil and then grease that.  Bake 20-25 minutes or until edges are done, the center will still look a bit underdone.  If you want to cook it more that is fine, I like mine still a bit gooey.  Then cool completely.  I prefer to refrigerate mine until completely set.  Slice and serve.  YUM! 

 

Peanut Butter Buttercream Layer:

1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract 

While the brownies are cooling make the buttercream.  For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended.  Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. 

 

Ganache:

2 cups semisweet chocolate chips
7 tablespoons unsalted butter

For the ganache:  Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so. 

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Fudgy Brownies

I love brownies.  I think they are my husband's favorite chocolate dessert, especially if I add chocolate chips into them.  I have a great brownie recipe I use all the time.  However, watching Dessert First with Anne Thornton recently she shared her brownie recipe and I have to tell you, WOW!  These are the most fudgy decadent brownies I've ever had.  It is almost like eating fudge but in a brownie.  They are so rich that I honestly only could eat one, and usually I never stop at just one brownie.  I really really enjoyed these and definitely will be making this again and again.  I think they may have been a tad too rich for my husband but I personally think the richer the better.  Warm from the oven they reminded me of a warm gooey molten lava cake but a bit thicker.  Definitely worth trying!

 

 Fudge Brownies

1 1/4 sticks unsalted butter, plus more, softened, for pan

1 cup unsweetened natural cocoa powder

1/2 teaspoon salt

1 1/3 cups sugar

1 1/4 teaspoon pure vanilla extract

2 eggs, at room temperature

2/3 cup all-purpose flour

1 1/2 cups bittersweet chocolate chips 

Preheat oven to 350 degrees.  Melt butter in a saucepan on medium-low heat.  Once melted add in the cocoa, sugar and salt and stir until the sugar has dissolved completely.  It should start to look a bit like the start of fudge.  Turn off heat and allow to cool a bit.  Add in vanilla and eggs and whisk until combined.  Pour flour into the chocolate mixture and whisk until just combined.  Add in the chocolate chips. Grease a pan, roughly 5x5ish or to make it easier to get the brownies out line with parchment paper or aluminum foil and then grease that.  Bake 20-25 minutes or until edges are done, the center will still look a bit underdone.  If you want to cook it more that is fine, I like mine still a bit gooey.  Then cool completely.  I prefer to refrigerate mine until completely set.  Slice and serve.  YUM! 

Chocolate Crunch Cookie Bars

Not sure why but it seems the most made dessert in my house is always cookies.  I always have the ingredients for cookies on hand at all times in my house.  Plus, my daughter seems to always be able to convince me to make them.  I love to bake so simply asking me is enough to get me in the kitchen.  Except today she decided I was her helper.  She did all the measuring and egg cracking.  She was very excited when I handed her the bag of chocolate and butterscotch chips and told her it was up to her how much she put into the cookies.  Of course, both bags went in!  I decided to make these into bars instead of cookies just because that was what I was in the mood to do.  I love this recipe and love the flavor of chocolate, peanut butter and butterscotch combined with the crunch of the oats and corn flakes.  I actually have a mixer but I find it is much more kid friendly for me and my daughter to make things like cookies and mix them by hand.  That way she gets to stir and add things without the mixer taking all the fun and doing all the work.  I wear an apron in the kitchen so she had me buy her one so she could wear one too!  She tells me that when she is a mama one day that she can make cookies in the kitchen without any help at all.   

Chocolate Crunch Cookie Bars

1 c. shortening
1 c. packed brown sugar

1/2 c. creamy peanut butter
1 c. sugar
2 large eggs
1 c. vegetable oil
1 tsp. vanilla extract
1 1/2 c. crushed corn flakes
1 1/2 c. quick cooking oats
3 c. all purpose flour
1 1/2 tsp. baking soda

1 tsp. baking powder
1/2 tsp. salt
1 pkg. dark chocolate chips 

1 pkg. butterscotch chocolate chips

Preheat over to 350 degrees. In a large bowl, beat peanut butter, brown sugar, sugar and shortening at medium speed with an electric mixer till creamy. Beat in eggs, vegetable oil, & vanilla till smooth. Stir in cereal & oats. Combine the flour, baking soda & salt then gradually add it to the mixture. Beat till combined and stir in the chocolate and butterscotch chips.

Reese's Peanut Butter Bars

I love cookie bar recipes and feel I just don't make them enough.  If I had to choose a favorite candy bar it would be either Reese's Peanut Butter Cups or Milky Way Midnight.  I decided I needed to make a dessert with these candy bars.  Today I bought a bunch of Reese's Peanut Butter Miniatures and figured I'd decide what to do with them once I got home.  I thought why not make it into a cookie bar, it is quick, easy and delicious.  I just made my normal chocolate chip cookie dough recipe with a bit less chocolate chips and in the middle did the entire pan with Reese Miniatures then topped it with more cookie dough.  I love that you cut into it and see the hunks of peanut butter and chocolate from the melted Reese's!

Reese's Peanut Butter Bars

1 c. shortening or butter
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. vanilla
2 large eggs
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. semi-sweet chocolate chips
Pinch of salt
1 1/2 bags of Reese's Miniatures

Preheat the oven to 375 degrees.  Combine shortening/butter and sugars in a bowl and mix until combined.  Add in the vanilla and one egg at a time beating until well combined.  In another bowl add the flour, baking powder, baking soda and salt and whisk until combined.  Pour flour into egg/sugar mixture until just combined and add the chocolate chips. Spread half of the cookie dough into a square pan (I think mine was roughly 6X6ish).  Take the wrappers off all the Reese's and line up covering the entire pan.  Spread the remaining cookie mixture over the top covering the Reese's completely.  Bake roughly 25-30 minutes or until golden brown.  Allow to cool before cutting.    

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Mama's Rice Krispy Treats

Growing up my mom always made rice krispy treats for us kids.  Though her version wasn't the version most people know.  We don't use marshmallows in our rice krispy treats.  I personally love this kind and have never and will never make the kind with marshmallows.  Since I am so very far from home being in Japan and all and I'm such a mama's girl I wanted to make something that reminded me of my mom and home a bit.  Being so far away makes me miss my mom more than I usually do!  My mom use to put the chocolate in the middle but I did it on the top instead just because I didn't have a ton of time to make these because the kids wanted to go to the park.  These are awesome and I personally think once you have this rice krispy treat you'll never care about the ones with marshmallows again!  And did I mention these are super simple and quick to make! I crumbled my rice krispys just a bit instead of leaving them completely whole but that is just a personal preference and isn't necessary.  Also you can adjust the amount of butterscotch chips if you want.  I like to add a few extra ounces in there then what the recipe actually calls for just for extra butterscotch deliciousness! 

Mama's Rice Krispy Treats
 
8 c. rice krispy cereal
1 c. creamy peanut butter
12 oz. butterscotch chips
24 oz. dark chocolate

Place your rice krispys in a food processor and pulse about 5 times just to break them up a bit.  About 4 cups at a time will fit.  Or place in a large ziplock bag and smash just a bit.  You don't want crumbs just to break it up a bit.  Melt the peanut butter and butterscotch chips in a double boiler.  Pour over the rice krispys and stir until completely coated.  Pour onto a greased 8x10 pan and place in the fridge to cool and allow to start to set.  Next melt the chocolate (I used dark because I like it better) in a double boiler and just pour the melted chocolate over the top of the rice krispys until the entire top is coated.  It is easier to pour and spread if the rice krispys have cooled a bit first.  Then just place in the fridge until completely cooled and set and then cut into bars.

Red Velvet Brownies

I was in the mood to make something different than your regular brownie yesterday so I did a red velvet brownie with a cream cheese swirl.   My swirl didn't turn out very swirly but these weren't a hit.  My husband loved them and so did my daughter.  My 1 year old chased me around the house hoping I'd give him a bite.  The cream cheese taste is subtle but really made a big difference in the taste of the brownie.  I like fudgy brownies so I baked mine for about 25 minutes and then cooled in the fridge until set.  If you like it more cake like I'd cook for about 30 or so minutes. 

Red Velvet Brownie

1 stick melted butter
1 c. sugar
1 tsp. vanilla
1/4 c. cocoa powder
pinch of salt
1 tbsp. red food coloring
1 tsp. white vinegar
2 eggs
3/4 c. flour
1/2 tsp. baking powder

Cream Cheese Swirl:

3 oz. cream cheese
3 c. powdered sugar
1 tsp. vanilla
1 egg

Preheat the oven to 350 degrees.  Butter an 8 by 8-inch baking pan, and set aside.

For the brownie, melt the butter in a saucepan. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring and vinegar mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour and baking powder until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.  For the cream cheese swirl blend together the cream cheese, powdered sugar, egg and vanilla in a medium bowl until creamy and no lumps.  Gently spread the cream cheese layer on top of the brownie batter in the pan.  Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 25-30 minutes. Remove from oven and allow them to cool completely before cutting.

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S'mores Cookie Bars

I finally was able to get back in the kitchen yesterday and bake.  I got this recipe from Chef in Training a few weeks ago.  I've been dying to make it since I saw this recipe! Of course, mine doesn't look nearly as perfect as hers but they were still incredibly tasty!  I loved them.  As promised they totally did not disappoint.  I plan on making these again (probably quite a few times) over this summer!  I thought they tasted great warm out of the oven, room temperature or cold.  I'm not sure what happened but I made an entire batch and the next thing I knew they were gone.  My daughter ate one, my husband I think ate two or three.  Seems I may have eaten the rest of the pan all by myself.  Oops!  Guess they just weren't quick enough!  This is one of those recipes I followed the recipes completely and wouldn't change a thing!

S'mores Cookie Bars

1/2 c. room temp. butter

1/4 c. light brown sugar

1/2 c. sugar

1 large egg

1 tsp. vanilla extract

1 1/3. c. flour (I use unbleached all-purpose)

3/4 c. crushed honey graham crackers

1 tsp. baking powder

pinch of salt

4 Hershey Chocolate Bars

1 1/2 c. marshmallow fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8x8 pan.  I usually just place aluminum foil down with parts over the side to lift the entire thing out once cooled a bit for easy cutting.  In a large bowl, cream together butter and sugar then beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over the dough in a single layer covering the entire pan. Spread marshmallow fluff over the chocolate. Place remaining dough in a single layer on top of the fluff by pressing down and spreading with your hands.  Bake for 25 to 30 minutes or until lightly browned. Cool completely before cutting into bars.

Peanut Butter Gooey Cake

This peanut butter filling is absolutely AMAZING. I swear if I ended up stranded on a desert island and had only one thing to eat the rest of my life it would be this filling.  Ok, so that isn't realistic I'd probably eat coconuts or something on a desert island but still a girl can dream right!  This filling is so rich and creamy that I honestly have trouble pouring it into the prepared pan to bake it because I could just spoon it into my mouth instead.  Which is why I rarely make this recipe because it is just too good to have one piece!  I've been making this recipe for a year or so now and have tried a few other gooey cake flavors but this is by far my favorite one.  It is a Paula Deen recipe and can't really remember if I got it from Food Network or one of my many Paula Deen cookbooks but it is a must try! 

Peanut Butter Gooey Cake

Crust:

1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, room temp.
1 c. creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer or whisk attachment of your mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  To make the filling: In a large bowl or your mixer with the paddle attachment beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.   Allow to cool completely before cutting.  I like to put parchment paper or aluminum foil in the bottom of my pan so once it is cooled I can remove it completely to slice.

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Nana's Chocolate Peanut Butter Fudge

Fudge, fudge, fudge oh how I love thee! I realized when I woke up today that I have about a week left in my house before the movers pack us up and we move to Japan and live in a hotel for a few months before we get all of our stuff from the states.  That means no kitchen for me!  The horror!  So I decided I needed to make a couple of my favorite desserts.  So, today I made fudge.  It is the same fudge my mother made for me as a child and her mother made for her.  Well, I tweaked it a bit despite my mother's protests.  I usually add pecans to half of the batch as a I love pecans and leave the other half plain. This fudge is super rich and just divine!

Nana's Chocolate Peanut Butter Fudge

2 3/4 c. sugar

3/4 c. cocoa powder

6 tbsp. butter (3 + 3 tbsp.)

1 c. half-and-half

1 tbsp. corn syrup

1 tbsp. vanilla extract

¼ c. peanut butter

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 3 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter, vanilla and peanut butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to roughly 130 degrees. Mix until well-blended and the shiny texture becomes matte, about 3 minutes. Pour into the prepared pan quickly as it will start to set. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.  If adding nuts you can add in when you start to stir or add to the top once you pour it into your pan to cool. 

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Cookie Dough Brownies

About a week or so ago I came across this recipe for Cookie Dough Brownies.  The second I saw it I knew I had to make it, I mean brownies and cookie dough how could I not have tried this before!  I found this recipe on Hoot-n-Nanny. I changed mine a bit though.  Everyone in my house absolutely loved these.  They are really rich so definitely not an all the time treat but I'll be making these again!


Cookie Dough Brownies

Brownie Batter:

2 sticks unsalted butter
2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. cocoa powder

1 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tbsp. decaf coffee

Cookie Topping: 

3/4 c. shortening
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
3 tbls. milk
1 1/2 c. flour
1 c. chocolate chips

For the Brownies: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.  Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, coffee, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.  Add the cocoa, flour, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.  (I prefer cooling mine in the fridge then slicing.) 

Cookie Topping: Cream together the shortening, brown sugar, granulated sugar and vanilla until light and fluffy.  Beat in milk.  Add in the flour and mix until combined.  Stir in Chocolate chips. Once brownies have completely cooled spread or press down the cookie dough on top.  Place in refrigerator for several hours to set.

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Chocolate Peanut Butter Swirl Brownies

My husband's absolute favorite dessert.  Brownies!  He isn't as much of a chocolate fan as me, but he loves his brownies.  This is my quick brownie recipe.  I know a lot of brownie recipes you have to melt chocolate and butter separate and add it in, but I usually don't have the time to do that so I use just cocoa in this recipe. It is always a big hit in our house.  I also prefer using a bit of leftover coffee out of my pot from that morning over using instant coffee or espresso powder, so whatever you prefer. 

To show you the peanut butter swirl.

Chocolate Peanut Butter Swirl Brownies

2 sticks unsalted butter
2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. cocoa powder

1 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tbsp. decaf coffee
3 tbsp. peanut butter

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.  Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, coffee, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.  Add the cocoa, flour, salt and baking powder and mix until smooth. Spread the batter in the prepared pan.  Add multiple "dollops" of peanut butter over the top of the batter in each corner and the middle.  Take a butter knife and simply swirl around the pan until incorporated into the brownie batter.  Then bake until a toothpick inserted in the middle comes out fudgy, 20 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.  (I prefer cooling mine in the fridge then slicing.)  

Lemon Bars

I've never tried lemon bars before but have been on a lemon kick this week and decided to give them a shot.  I found that most people really liked the Barefoot Contessa version of lemon bars and since I always find that Ina's recipes turn out really well decided to try these.  I found a slightly modified version of this recipe on Smitten Kitchen decreasing the lemon filling to make a more 1:1 ration between the filling and crust and thought that'd work better for what I was looking for.  I was not disappointing.  These bars were fantastic.  They had such a nice lemon punch to them but were still sweet and the shortbread crust was just awesome.  If you love lemons then this is definitely something you want to try.  

Shortbread Crust:

2 sticks unsalted room temp. butter

1/2 c. sugar

2 c. flour

1/8 tsp. salt

Lemon Filling:

4 large eggs, room temp.

1 2/3 c. sugar

1 1/2 tbsp. lemon zest (3-4 lemons)

2/3 c. fresh squeezed lemon juice

2/3 c. flour

Powdered sugar, for dusting

Preheat your oven to 350 degrees.  Grease a 9x13 pan.  You may want to even grease the pan, add parchment paper to the bottom and sides to pull out the bars when cooled and grease the parchment.  For the crust start by creaming the butter and sugar in the mixer with paddle attachment.  Add in the flour and salt and mix until just combined.  It'll look crumbly.  Pour onto a hard surface and push it all together to get it into a rough ball.  Then put into your pan and push it down to form the crust.  You'll want about 1/2 inch around the edges.  Go ahead and chill for about 20 minutes.  Then bake until light brown, roughly 15 minutes.  Leave the oven on but let the crust start to cool while you make the lemon filling.  Whisk together the eggs, sugar, lemon zest, lemon juice and flour until completely combined.  Pour over the crust and bake about 25 minutes or to the point where the filling is just set.  Allow to cool to room temperature and then dust the top with a generous layer of powdered sugar.  Cut into bars or triangles.  

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