These bars are good for bake sales and freeze well for individual desserts at a later date. I like them best slightly warmed in the microwave.
Chocolate Revel Bars
8 oz. butter, softened
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
3 cups oats
Filling:
1 1/2 cups semi-sweet chocolate chips
14 oz. can condensed milk
2 Tbsp. butter
1/2 tsp. salt
2 tsp. vanilla
Preheat oven to 350ºF. Cover a 15 by 10 pan with foil or grease it.
Cream butter and sugar in a large bowl. Then add eggs and 2 tsp. vanilla. Beat until light and fluffy.
Combine flour, baking soda, salt and oatmeal. Stir into creamed mixture and set aside.
In saucepan, combine chocolate chips, condensed milk, butter and salt. Heat over low until mixture is melted. Stir in vanilla.
Spread 2/3 of oatmeal batter into greased pan. Cover with chocolate filling and spread evenly. Dot with remaining oatmeal mixture (or in my case, cover completely).
Bake 25 to 30 minutes. Cool and cut into squares.
August 2, 2009
Oreo Cupcakes
These cupcakes were a creation for my goddaughter's first birthday party. Although she had far more fun with the cake, the adults and older kids enjoyed these cupcakes. They were best eaten with a fork. I had difficulties with the cupcake recipe itself not rising properly, but I thoroughly enjoyed the cocoa nibs in the chocolate I used.
Oreo Cupcakes
3/4 cup butter, room temperature
2 1/4 cups brown sugar
8 oz. dark chocolate, melted
3 large eggs, separated
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cup milk
8 oreo cookies, crushed
Preheat oven to 350ºF. Line 18 muffin tins.
Beat butter and sugar together until light and fluffy. Mix in egg yolks. Then mix in vanilla and chocolate.
In separate bowl, mix together flour, baking soda and baking powder. Alternate adding this flour mixture and the milk to the butter/sugar mixture. Then stir in oreos.
In separate bowl, whip egg whites until peaks form. Fold the batter into the egg whites.
Fill cupcake liners almost to the top. Bake 20 to 25 minutes or until a toothpick comes out clean. (Rather than rising tall, my cupcakes oozed over the sides. They tasted fine but looked less than desirable without some doctoring and made the oven smell like burning cupcakes. Yummmm.)
Frosting
1/2 cup butter
1/2 cup shortening
2 cups sifted powdered sugar
2 tsp. vanilla
Cream softened butter and shortening together. Slowly add powdered sugar and then vanilla on low speed. Once combined, cream together on medium-high until fluffy.
Final Preparations
Cut each cupcake in half horizontally. Spread a layer of frosting in between the layers to replicate an oreo. Top each cupcake with additional frosting and crushed oreo cookies.
Oreo Cupcakes
3/4 cup butter, room temperature
2 1/4 cups brown sugar
8 oz. dark chocolate, melted
3 large eggs, separated
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cup milk
8 oreo cookies, crushed
Preheat oven to 350ºF. Line 18 muffin tins.
Beat butter and sugar together until light and fluffy. Mix in egg yolks. Then mix in vanilla and chocolate.
In separate bowl, mix together flour, baking soda and baking powder. Alternate adding this flour mixture and the milk to the butter/sugar mixture. Then stir in oreos.
In separate bowl, whip egg whites until peaks form. Fold the batter into the egg whites.
Fill cupcake liners almost to the top. Bake 20 to 25 minutes or until a toothpick comes out clean. (Rather than rising tall, my cupcakes oozed over the sides. They tasted fine but looked less than desirable without some doctoring and made the oven smell like burning cupcakes. Yummmm.)
Frosting
1/2 cup butter
1/2 cup shortening
2 cups sifted powdered sugar
2 tsp. vanilla
Cream softened butter and shortening together. Slowly add powdered sugar and then vanilla on low speed. Once combined, cream together on medium-high until fluffy.
Final Preparations
Cut each cupcake in half horizontally. Spread a layer of frosting in between the layers to replicate an oreo. Top each cupcake with additional frosting and crushed oreo cookies.
Butterscotch Blondies
I found this blondie recipe online and modified it by adding a generous handful of chopped up butterscotch candy bars (and I mean almost a cup). My husband enjoys these bars, which work well for bake sales.
Butterscotch Blondies
1 cup flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
6 Tbsp. butter
1 3/4 cup light brown sugar
2 tsp. vanilla
2 large eggs
1 heaping cup butterfinger pieces
Preheat oven to 350ºF. Grease 9 x 13 pan.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In saucepan, melt butter over low heat. Once melted, remove fat. Stir in sugar and vanilla until combined. Add eggs, stirring until well blended. Stir in flour mixture until just blended and then add butterfinger pieces.
Press batter into baking pan and bake about 30 minute or until toothpick comes out clean.
Butterscotch Blondies
1 cup flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
6 Tbsp. butter
1 3/4 cup light brown sugar
2 tsp. vanilla
2 large eggs
1 heaping cup butterfinger pieces
Preheat oven to 350ºF. Grease 9 x 13 pan.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In saucepan, melt butter over low heat. Once melted, remove fat. Stir in sugar and vanilla until combined. Add eggs, stirring until well blended. Stir in flour mixture until just blended and then add butterfinger pieces.
Press batter into baking pan and bake about 30 minute or until toothpick comes out clean.
July 11, 2009
Millet, Wheat & Six-Seed High Fiber Bread
This bread is a good bread with a lot of texture. Neither my husband or I are big fans of caraway, but the caraway is not overpowering in this bread. It's also fairly flexible for substitution if you're missing one seed. I did without the anise seeds and substituted pepitas.
Millet, Wheat & Six-Seed High Fiber Bread
1 1/2 cups water
2 tsp. yeast
3 Tbsp. honey
2 Tbsp. canola oil (I used flax seed oil.)
1 1/2 tsp. salt
3 Tbsp. sunflower seeds
2 tsp. poppy seeds
2 tsp. caraway seeds
2 tsp. anise seeds
2 tsp. fennel seeds
3 Tbsp. unprocessed wheat bran
1/2 cup millet flour
1 3/4 cups wheat flour
2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and honey. Let stand 5 minutes. Add oil, salt, seeds, wheat bran, millet flour and wheat flour Beat well. Cover and let stand 15 minutes.
Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 2-3 loaves. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Glaze loaves with egg and water wash just prior to baking. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.
Millet, Wheat & Six-Seed High Fiber Bread
1 1/2 cups water
2 tsp. yeast
3 Tbsp. honey
2 Tbsp. canola oil (I used flax seed oil.)
1 1/2 tsp. salt
3 Tbsp. sunflower seeds
2 tsp. poppy seeds
2 tsp. caraway seeds
2 tsp. anise seeds
2 tsp. fennel seeds
3 Tbsp. unprocessed wheat bran
1/2 cup millet flour
1 3/4 cups wheat flour
2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and honey. Let stand 5 minutes. Add oil, salt, seeds, wheat bran, millet flour and wheat flour Beat well. Cover and let stand 15 minutes.
Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 2-3 loaves. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Glaze loaves with egg and water wash just prior to baking. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.
July 10, 2009
Portabella Burger
This was a Kerry-approved dinner, a grilled portabella mushroom burger topped with feta and roasted golden beets. I seasoned the portabella with garlic salt and pepper and olive oil and topped it with feta cheese, grilled mushrooms and grilled garlic. It was delicious on top of my homemade onion caraway roll.
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