Glorified Chocolate Chip Oatmeal Cookie Bars

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By Christy

So I am behind... I'm behind on house work, friend time, and most importantly for you all reading... Baking! LOL I am in the middle of finals for school, working full time, and living my life and there hasn't been much left for the latter part of that statement. I did manage to squeak in some baking last week but actually putting together the blog has been the hard part.

BUT When we decided to cook bars I was so excited because I had come across a recipe that sounded to die for! And HOLY MOLY: They were soooo good and SO easy!! (so easy, even a caveman could do it! lol) If you need to whip something together quick that will have everyone raving, this is a go-to recipe for you! And if you want to not only impress people but knock some socks off too, just simply supply a generous portion of milk or some vanilla ice-cream and their hearts will be all yours!

You get the texture of a cookie, the crunch from the oats and chocolate chips and then the added caramel….The caramel flavor in the middle isn't very powerful but the ooey-gooeyness gives the cookie bar that moistness and rich flavor makes these a truly glorified, chocolate chip oatmeal cookie bar!

Ingredients:

1 1/4 cups store bought caramel sauce

3/4 cup butter, melted

3/4 cup brown sugar, packed

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces semisweet chocolate chips

This is for an 8x8 pan. I made 1 1/2 recipes but I recommend doubling!!!

Preheat the oven to 350 degrees. Combine in a large bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel sauce over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Inspired by:http://luluthebaker.blogspot.com/2010/10/carmelitas.html

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Caramel Apple Cupcakes

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by Cindy

We've had a few cool mornings to remind us how wonderful it is to experience the change of seasons.  My dogwood tree has turned red and the maple trees will be so beautiful when they turn yellow and red.  I love the beauty of fall and the cool crispness in the air.  I will miss being out in my mail jeep in the midst of the change this year, but I have a wonderful view out of my huge office window and a beautiful yard in which to watch the fall transformation. 

My office is hosting the Desk and Derrick Club meeting tonight and providing supper for the group.  I love all the planning and preparations that go into hosting an event.  I love to decorate and make special recipes for the seasons.  We're having sandwiches from Schlotzsky's Deli, and I'm making a Spinach Salad with candied pecans and Craisins and Caramel Apple Cupcakes.

  I wanted to make something seasonal for dessert so I picked out this recipe for Caramel Apple Cupcakes.  The recipe sounded delicious and it is.  When I made the cake, I was a little concerned because there were so many apples in the mixture that there didn't seem to be that much batter.  It was very thick too.  It turned out fine though, and they taste wonderful, with  lots of apples in each cupcake to really get the apple flavor.

The icing is a traditional caramel icing.  It is very similar to the icing that I put on the Jam Cakes that I make at Christmas.  My suggestion for anyone making this is to chop up the apples first and then make the icing, because the icing does have to cool for an hour.  I didn't do this so I was up pretty late last night.  The apple cupcakes topped with the Old-fashioned Caramel Icing are a great combination, and do have the caramel apple taste.  I hope everyone enjoys them tonight. 

 

Caramel Apple Cupcakes

Fresh Apple Cake

1/2 cup butter, melted

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 large eggs

1 t vanilla

2 cups all-purpose soft-wheat flour

1 t baking soda

1 t salt

2 t ground cinnamon

4 large Granny Smith apples, peeled and chopped

Paper baking cups

Vegetable cooking spray

1.  Preheat oven to 350 degrees.  Stir together first 5 ingredients in a large bowl until blended.



2.  Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apple.

3.  Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.



4.  Bake at 350 for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Old-fashioned Caramel Frosting

1 cup butter

1 (16 oz.) package dark brown sugar

1/2 cup evaporated milk

1/4 t baking soda

1 T light corn syrup

4 cups powdered sugar

1.  Melt butter in a 3-qt. heavy saucepan over medium heat.  Add brown sugar; bring to a boil, stirring constantly.  Stir in evaporated milk, baking soda, and corn syrup; bring to a boil.  Remove from heat, and let cool completely (about 1 hour).  Transfer to bowl.

2.  Gradually add powdered sugar to caramel mixture, beating at medium speed with an electric mixer until blended.  Beat at high speed 2 minutes or until creamy.  Use immediately.

Recipe from

Simply Sweet Best Cupcakes Ever!

Oxmore House

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Chocolate-Peanut Butter Fudge Bars

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by Cindy

I love Reese Cups, and I think the pairing of peanut butter and chocolate is genius.  I remember the Reese Cup commercial when I was growing up.  Two people run into each other and one person's chocolate bar gets put in the other's peanut butter.  I bet several of you remember that one.  It's a good commercial when it is still remembered years later, but it's so true. 

I've been wanting to make something "oh so good" lately and I found this recipe from Woman's Day.  It has three layers and uses a boxed brownie mix so it's pretty easy. It calls for Triple Chocolate Decadence Brownie mix, but I used my favorite boxed brownie mix, which is the one that has the Hershey's chocolate syrup packet (Betty Crocker Original Supreme Brownie Mix.)  You can do so much with brownies by added nuts, chocolate chips, marshmallow cream ...etc. The only other thing I will change the next time I make this is to use milk chocolate chips instead of semi-sweet chocolate chips on the top layer.  I think this is just a personal preference, so you could use either.  I tested one or two (they were small, lol)  this morning with my coffee (not the healthiest breakfast choice, I know)  and they are really good.  I love the three layers, and it is "oh so good" and chocolatey.  The brownie layer is chewy with a little crunch from the peanuts, and the middle layer is soft and creamy with the flavor of peanut butter.  The top layer is almost pure chocolate, which is what I love.  If you love peanut butter mixed with chocolate, you will love these. 

Chocolate-Peanut Butter Fudge Bars

1 box (18 oz) Triple Chocolate Decadence Brownie Mix

1/2 cup peanut butter chips

1/2 cup dry roasted peanuts, chopped

Peanut Butter Filling

3/4 cup creamy peanut butter

1 c marshmallow cream (such as Marshmallow Fluff or Creme)

3/4 stick (6T) unsalted butter, softened

3/4 cup confectioner's sugar

Chocolate Glaze

6 oz bittersweet baking chocolate, coarsely chopped

5 T unsalted butter

1 T light corn syrup

1. Heat oven to 350 F.  Line a 9 inch square pan with foil, letting the foil extend above the pan on opposite sides.  Coat foil with nonstick spray.

2.  Prepare brownie mix as package directs for fudgy brownies.  Stir in peanut butter chips and peanuts.  Spread evenly in prepared pan.

3.  Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached.  Cool completely in pan on a wire rack.

F.  Filling:  Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high until well blended.  Reduce speed to low, add confectioners' sugar and beat until blended.  Spread evenly on brownie.

5.  Glaze:  Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth.  Cool slightly; stir in corn syrup.  Spread evenly over filling.  Refrigerate 1 hour until filling is firm and glaze is set.

Note:  To cut, lift out of pan and pull foil down on the sides.  I love this tool to cut brownies and bars because it cuts so smoothly and neatly.  It is a very handy tool to have in the kitchen and I have used it for this and many other ways. 

recipe from

WomansDay.com

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Nashville Restaurant Week

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For all you Nashvillians, if you didn't already know- This week is Nashville Originals Restaurant Week! It is a semi-annual event held every year in Nashville by some of Nashville's best local dining venues! They offer special prices and menus (mostly 3 courses) and it really is one of my favorite times to dine out in Nashville!

If you are interested on more info, check out their website for a list of the restaurants and their menus! You wont regret it!!!! (I tried Jimmy Kelley's last night and headed to Yellow Porch tonight)

http://www.nashvilleoriginals.com/restaurantweek.php

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Strawberry Shortcake Cookies

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By Christy

Somehow or another Labor Day has come and gone.... Sometimes I really do wonder where the time goes. This week we are taking the time to pull out one final super summery recipe in honor of the passing summer heat and super fresh fruit and veggies, AND with excitement as all our fall ideas are on the horizon! Today my recipe is called strawberry shortcake cookies. You get the delicious cakey aspect of a shortcake but the sweet and richness of the strawberries all served up in a single serving cookie. Can we say Y-U-M! They are fresh, and delicious and I can't imagine anyone who wouldn't like these cookies.

Ingredients:

12 ounces strawberries diced into 1/4 inch pieces

2 teaspoons lemon juice

1/2 cup & 2 tablespoons granulated sugar

2 cups all purpose flour

lemon zest from 1 lemon

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into pieces

2/3 cup heavy cream

Preheat the oven to 375. Mix strawberries, 2 tablespoons sugar, and lemon juice in a small bowl and set aside.

In a large bowl, mix together lemon zest, 1/2 cup sugar, flour, baking powder and salt and mix until well combined. Using a pastry cutter or a paddle attachment on a mixer blend in butter until you have coarse crumbs. Add the cream to the bowl and continue mixing until the dough starts to come together. Gently stir in the strawberry mixture.

Using a cookie scoop, drop dough on a prepared baking sheet (I recommend using parchment paper). If you want an extra hint of sugar, sprinkle the top with granulated or coarse sugar. Bake for 12-15 minutes or until the cookies are golden brown.

Since these cookies contain fresh fruit, keep them stored in an airtight container and are best served the first day of preparing. They should be good up to 2 days.

This recipe was inspired by: Budding Baketress

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Homemade Vanilla Ice Cream

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by Cindy

Sadly summer is coming to an end, so to say goodbye to summer I made some more homemade ice cream.  No one has sent me any ice cream recipes, but Kimberly, at the office, gave me one to try.  This recipe is her husband's mother's recipe. They love her ice cream so I gave it a try.  

 It is really so quick and easy to make the custard.  It only took about 10 minutes to put it all together, then I just poured it in my countertop ice cream maker, and it was done in 30 minutes or less.  I used Egg Beaters just to be on the safe side.  I don't like to make anyone sick from using raw eggs.  I know it doesn't happen very often, but I just don't like to take chances like that.  I left out the Junket Mix, because I bought a package of Junket Mix and it was in pill form.  I thought it would be a package of dry powder like a pudding mix, so I wasn't sure if it was the correct Junket Mix.  It needed to be added to water to dissolve.  I tasted the Junket and water mixture and didn't really think it tasted very good, so I didn't add it.  I'm going to make this recipe again with the Junket Mix, because Kimberly says that it really tastes even better with the mix.  I thought it tasted good, but I decribed it to Kimberly as a little icy, like snow ice cream (by the way - I really love snow ice cream).  I think the Junket Mix must make it more creamy and bind it together.   I'm going to investigate the Junket Mix and see if I can find the powder package and make this recipe again using it. 

Homemade Ice Cream

2-boxes Junket Mix (vanilla)

3 T vanilla extract

1 pint Half & Half

1 cup  whipping cream (2 if desired)

8 to 9 cups milk

5 eggs

1/2 to 3/4 t salt

2 cups sugar

Beat eggs well.  Add sugar and Junket Mix.  Mix in the rest of the ingredients.  Makes 6 quarts

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Chocolate Cheesecake

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By Christy

Mom gave me a new cookbook for my birthday: Southern Living Home Cooking Favorites. There are so many delicious recipes in this cookbook it was hard to choose which recipe to try first but I decided on making a chocolate cheesecake. I based it off the recipe listed as a German Chocolate Cheesecake in the book but I decided the cheesecake was perfect enough, even without the topping. It's just the right amount of sweet, and chocolate, and deliciousness.

Ingredients:

1 cup chocolate graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

3 (8 ounce) packages of cream cheese, softened

3/4 cup sugar

1/4 cup unsweetened cocoa

2 teaspoons vanilla

3 large eggs

Preheat the oven to 325. Stir together the first three ingredients (crumbs, sugar, butter) and press ingot an ungreased 8 or 9 inch spring form pan. Bake for 10 minutes and cool crust.

Increase the temperature to 350. Beat cream cheese, sugar, coca, and vanilla at a medium speed until blended. Add eggs, 1 at a time, beating just until blended after each addition.  Bake for 35 minutes. Once removed from oven, run knife around the edge of pan. Cool completely in the pan. Cover and chill for 8 hours.

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