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Category Archives: Bar Cookies

Black Bottom Brownies

Hello Everyone,

Here is the recipe I made for my parent’s the other day. It is fantastic!!! It’s from my favorite blogger and friend Mary, from Apron Strings and Wedding Rings. I sent home some the brownies with my parents and Ray ate pretty much the rest of it!

Black Bottom Brownies:

1-1/2 cups all-purpose flour

1 cup granulated sugar

1/4 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup water

1/3 cup vegetable oil

1 tbsp. white vinegar

1 tsp. vanilla

Filling:

1 tsp. vanilla

1 ( 8oz.) package cream cheese, softened

1 large egg

1/3 cup granulated sugar

1/8 tsp. salt

1 cup semi-sweet chocolate chips

Grease a 9×13-inch baking dish. Preheat oven to 350 degrees. In a mixing bowl mix together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl mix together the water, vegetable oil, vinegar, and vanilla. Slowly pour wet mixture into dry mixture, and mix just until moistened. Scraping down bowl as needed. Pour into prepared baking pan. In another bowl beat together the vanilla, cream cheese, egg, sugar, and salt. Fold in the chocolate chips. Drop filling batter onto chocolate mixture, and using a knife swirl the 2 batters together, for a marbled look. Bake for 20-25 minutes, or just until center is set. These brownies are very moist, so the toothpick method may not work. Cool on wire rack before serving. We served this with some vanilla bean ice cream, and it was fantastic!! Enjoy! ūüôā

Until next time…

Amanda…

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Posted by on January 20, 2012 in Bar Cookies, Dessert's

 

Apple Pie Bars

Hello Everyone,

Here is the recipe for the Apple Pie Bars, I talked about! It made a lot more than I remembered! Enjoy!

Apple Pie Bars:

Pie Crust:

4 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 cup shortening

4 egg yolks

2 tbsp. lemon juice

8-10 tbsp. cold water

Apple Filling:

7 cups finely chopped peeled, and cored apples

2 cups granulated sugar

1/4 cup all-purpose flour

2 tsp. ground cinnamon

1/4 tsp. nutmeg

Glaze:

1 cup powdered sugar

1 tbsp. milk

1 tbsp. lemon juice

In a large bowl, combine flour, salt, and baking powder. Cut in shortening until mixture resembles course crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.

Roll out one portion of dough between two large sheets of wax paper into a 17×12-inch rectangle. Transfer to a lightly sprayed 15×10-x1-inch baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge of pan.

In a large bowl, toss the apples, sugar, flour, cinnamon, and nutmeg. Spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush with water or milk; pinch to seal. Cut slits in top.

Bake at 375 degrees, for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over the bars before cutting. Makes about 2 dozen.

Until next time…

Amanda ūüôā

 
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Posted by on October 25, 2011 in Bar Cookies, Dessert's, Pie

 

Lemon Bars

Hello Everyone,

Here is one of the best lemon¬†bar recipes around! It’s from my Betty Crocker cookbook! When I want an easy lemon recipe this is the one I reach for everytime! ūüôā

Lemon Bars:

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1 cup superfine sugar, Bakers sugar

1 tbsp. lemon zest

2 tblsp. fresh lemon juice

1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs

Heat oven to 350 degrees. Line a 8 or 9-inch square pan with foil. with extra sides. This help you lift the bars out with ease! In a small bowl, mix flour, butter, and powdered sugar. Press into ungreased pan, building up 1/2-inch edge. Bake for 20 minutes. In a small bowl, beat remaining ingredient’s with an electic mixer on high-speed¬†about 3 minutes or until light and fluffy. Pour into hot crust. Bake 25-30 minutes or until almost no indentation remains when touched lightly in the center. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For squares, cut into 5 rows by 5 rows.

Enjoy everyone.. :

Amanda.. ūüôā

 
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Posted by on September 9, 2011 in Bar Cookies

 

Lavender Brownies

Hello Everyone,

Here is a recipe that was in my local newspaper¬†a couple of years¬†ago. Now if your not used to lavender go easy with it. It’s a¬†flavor¬†that’s not for everyone. If your use too much¬†lavender in a recipe you’ll have a soapy¬†taste. It taste’s like ginger to me. My husband and I both love the taste of it. So I leave it up¬†to you to decide. You can get lavender flowers at any specialty food shop.

Lavender Brownies:

10 tbsp. Unsalted butter

1-1/4 cups granulated sugar

1 tbsp. plus 1 teaspoon lavender flowers buds

3/4 cup plus 2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1 tsp. vanilla extract

2 large eggs

1/2 all-purpose flour

Preheat¬†oven to 325 degrees. Put sugar and lavender buds in a food processor and pulse together. Set a double boiler on a heatproof¬†bowl over a pot of simmering water, Add butter, lavender, sugar, cocoa, and salt, stirring¬†occasionally until the butter melts¬†and the remaining mixture becomes fairly smooth and hot. Remove¬†from heat and let cool¬†until the mixture is warm. With a wooden spoon, stir in vanilla the add eggs, one at a time¬†until well incorporated, after each one. The¬†mixture will be¬†smooth and shiny. Add the flour and stir¬†until well incorporated, then stir¬†the mixture vigorously for 40¬†strokes. Pour into an¬†8×8-inch baking pan lined with parchment paper or foil, making sure two ends over hang the edges of the pan. Bake at 325 degrees for¬†20-25 minutes, until a toothpick comes out¬†with just a¬†hint of batter on it. Let¬†pan cool completely on a wire¬†rack, then use the ends of the foil or parchment paper to lift the brownies out.

Note: Adding a tablespoon of lavender flowers buds to 1 cup of sugar yields a very light aroma. For more intense flavor add another 1 teaspoon of buds.

Enjoy!

Amanda ūüôā

 
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Posted by on July 18, 2011 in Bar Cookies, Dessert's

 

Hershey’s Brownies With White Chocolate Chips

Hello again everyone,

Here is another recipe I made for Ronald McDonald House. This recipe is from my friend Mary and her blog site Wedding Strings and Apron Rings. Thank you Mary for another wonderful recipe!

Hershey’s Brownies With White Chocolate Chips:

4 large eggs, at room temperature

1-1/4 cups granulated sugar

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

2 tsp. vanilla extract

1-1/2 cups all-purpose flour

2/3 cup Hershey’s unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. salt

2 cups Hershey’s Premier White Chocolate chips

Preheat¬†oven to 350 degrees. Butter or lightly spray a 9×13 baking pan. In a mixing bowl, beat the eggs for 2 minutes or until they are foamy. Gradually beat in the sugar. then beat in the melted butter and vanilla until well blended. In a separate bowl, combine the flour unsweetened cocoa powder, baking powder, and salt. Stir into the egg mixture until throughly combined. Fold in the white chocolate chips. Spread batter evenly into prepared pan. Bake for 25-28 minutes or until edges of brownies begin to pull away from the sides of the pan. Cool completely in baking pan on a wire rack. Enjoy everyone!

Amanda ūüôā

 
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Posted by on June 3, 2011 in Bar Cookies

 

Lemon Shortbread Bars

Hello Everyone,

Today I made these for Ronald McDonald House. I love baking there! The people are so nice and helpful! ūüôā

This recipe is from one of my friends on MixingBowl. I love that site! I get so many wonderful recipes and I have¬†made lots of friends! It’s a great¬†website!!¬†The lady who posted¬†this recipe¬†got it from Fine Cooking Magazine.¬†

Lemon Shortbread Bars:

For the Crust:

14 tbsp unsalted butter, melted and cooled to just warm

1/2 cup granulated sugar

1/2 tsp. salt

2 cups plus 2 tbsp. all-purpose flour

For the Lemon Topping:

4 large eggs

1-1/4 cups granulated sugar

3 tbsp. all-purpose flour

1/8 tsp. salt

3/4 cup lemon juice

1 tbsp. lemon zest

1 cup powdered sugar

To make the crust: Line a 9×13 baking pan with foil, and lightly spray with cooking spray.In a medium¬†bowl, stir together the butter, sugar, and salt. Stir in the flour to make a stiff dough. Press the dough evenly into the bottom of prepared pan. Prick the dough with a fork. Refrigerate the pan for 30 minutes or freeze for 5-7 minutes, until dough is firm.

Meanwhile, position a rack near the center of oven and heat to 325 degrees. Bake until crust is golden brown and set, about 30 minutes. Meanwhile make the lemon topping.

For the Topping: In a medium bowl, whisk the eggs, sugar, flour and salt together until smooth, about 1 minute. Whisk in the lemon juice and zest. Pour the topping over hot crust. Return the pan to the oven and increase the heat to 350 degrees. Bake until the topping is set in the center (it will no longer wiggle in the middle when pan is moved) and the edges are golden, about 20-25 minutes. Cool completely on wire rack before dusting with powdered sugar. Enjoy!

Amanda ūüôā

 
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Posted by on June 3, 2011 in Bar Cookies

 

Fudgy Cocoa Brownies

Hello Everyone,

Here is a recipe from the Saco brand of cocoa powder. I love this brownie recipe, they are rich,¬†fudgy, and very moist! Yummy!! ūüôā

Fudgy Cocoa Brownies:

1/2 cup unsalted butter, (1 stick) 4 oz.

1/2 cup Saco cocoa powder

1 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup all-purpose flour

1/4 tsp. salt

1/2 cup chopped toasted walnuts or pecans

Preheat oven to 35o degrees. Grease an 8x8x2-inch pan. In a medium saucepan melt the butter, remove from heat. Stir in sugar, cocoa powder until well blended. Add eggs one at a time, and beat well. Stir in vanilla, flour, and salt. DO NOT OVERBEAT. Fold in nuts. Spread into prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in center come out clean.

I have several thing’s going on this week. Tomorrow I have Bible study and then later at the Y, I am starting a class for people¬†after having cancer. It’s one time a week until the end of the month.¬†¬†¬†¬†¬† ¬†I ‘m not sure what all they will be talking about, but it’s free for me to go, so I might as well go and learn all I can.. I have one Birthday¬†cake for a foster child this week,¬† she likes cats, I’m not sure yet what I will do. I have made that same cat pan several times. I was thinking about¬†making a basket with a couple of kittens in it, playing with some yarn or something. We’ll see what I can come up with. It’s also my dad’s and my aunt’s Birthday this week. They are¬†both on the 6th, made an interesting Birthday¬†parties when I was growing up.. HEHEHE!! I am sad¬†this¬†week¬†too, my dad and step-mom will be moving to Nebraska. I cry every time¬†I think about it.. I am really going to miss them.¬† Ray said we’ll just have to take a trip out there and see them sometime, I¬†have never been to Nebraska before..

Well I better go for now…

Have some other emails and need to get¬†the cake figured out…

Until next time…

Amanda ūüôā

 
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Posted by on April 4, 2011 in Bar Cookies