Mixed Berry Crumb Bars

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Today was one of the first days this summer that I’ve shut off the air and opened the windows.  So what did I decide to do?  Turn the oven on and bake!!!

Brown Eyed Baker made a Blueberry Crumb Bars that I got today and they looked so good.  I had some mixed berries in my freezer and decided to see how it would turn out with a variety of fruit!  I almost doubled the recipe and when I when I went to see what more I had in the freezer, I found a full bag of blueberries!  So I mixed them in with the raspberries and strawberries.

Last night I did some of my grocery shopping and usually grab a bag of lemons to add to my water but this time decided on using limes.  So we’ll see how that turns out with the berries!  I’m not usually one to add or change much when baking because of my comfort zone, but it’s what I had so I went with it.  I don’t know if I’ll ever have a “comfort zone” when it comes to baking but we’ll see!

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When I first turned on my oven, I could smell pizza crumbs that must have fallen earlier this week!!!  Now my house has this fabulous smell!!   Of baked berries!!

I love getting recipes every day from Michelle.  She makes some pretty amazing desserts/meals.  I’m just happy when I can bake something and it turns out to be pretty good!

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Now I may have to turn the air back on!!  Just kidding…

Mixed Berry Crumb Bars
Recipe Type: Dessert
Author: Patricia
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Serves: 12
Ingredients
  • For the Crumb:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 egg
  • For the Berry Filling:
  • 4 cups frozen berries
  • ½ cup granulated sugar
  • 4 teaspoons cornstarch
  • Juice of two limes
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.
  2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.
  3. In a separate large bowl, whisk together the sugar, cornstarch and lime juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the berry layer.
  4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.

 

 

Have a great rest of the week…

Patricia – Two Girls Cooking 😉

Source:

Brown Eyed Baker

Banana Cake

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Have you ever found a recipe on the internet or on the back of the box that just looked amazing?  And you knew you had to make it?  I happened to find this one on the back of the Nabisco Honey Maid crackers (graham crackers).   But I tell you this, the picture on that box is NOT what I made.  I only had vanilla pudding in my cabinet but that still shouldn’t have made a difference.  The difference HAD to of been that what I was seeing on the back of that box was made with more pudding than what they say they used.  No other way it could look the way it did.  Pudding doesn’t rise and fall or flop!!!  Here’s a picture of the back of the box (I added cool whip to the top of mine because it already took on a look of it’s own so I figured I’d just run with an addition!).

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Ok so can you clearly see the difference?  This could have been made in a smaller pan possibly to get the same outcome.  But I followed the exact directions with the exception of the flavors of pudding!

There was a first in all of this.  That is that Khali got to lick the “spoon”!!

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She didn’t care what the back of that box looked like.  She wanted to eat that pudding and clean that off as best as she could!!!

We’ve finished almost half of the pan.  It tastes pretty good.  Doesn’t look the same, but it tastes pretty good!!!

Banana Cake
Recipe Type: Dessert
Author: Patricia
Prep time: 20 mins
Cook time: 4 hours 20 mins
Total time: 4 hours 40 mins
Serves: 24
Ingredients
  • 1 pkg (3.4 oz) vanilla Instant Pudding Mix
  • 3 cups cold milk, divided
  • 2 cups thawed frozen, whipped topping, divided
  • 1 pkg (3.9 oz) chocolate Instant Pudding Mix (I used vanilla for both layers)
  • 1 banana, cut into 24 slices (I didn’t have bananas)
  • 18 Honey Maid Honey Grahams, broken in half (36 squares)
Instructions
  1. Line 13×9-inch pan with foil, with ends of foil extending over sides. Beat vanilla pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Repeat in separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
  2. Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
  3. Refrigerate 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.

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Have a great week.  If anyone happens to make this and it looks like picture on the box, please show me!!  Please!!

Patricia – Two Girls Cooking 😉

Source:

Nabisco

Twix Bars

One of my favorite candy bars is Twix.  I love caramel and chocolate together.  I love it.

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The only complaint I have is that I should have used a sweeter chocolate.  Otherwise, I expect this pan of treats to be gone by mid week.

I think I ate three of them in less than half an hour.  And for those of you that blog, you have to eat the food that you’ve taken photos of right??!!  And then you have to make sure, really sure that it’s good before anyone else tries it!!

I had a ton of pictures that I took of the process of making these.  My little baking buddy, Caleb even helped, but my photos are gone.  I’ve had problems with my camera connecting to my MacBook so I’ve had to use the card instead.  I uploaded all of them and when I went to use them….sniff, they are gone.  Good thing I took this one with my iPhone!!

Anyways…These bars are so good.  Of course I think comparing anything home made to store bought is better!  Not just because it is, but because you get to have fun making it with your family and sharing it with them too (well if you choose to share with them)!

I wonder if I can find something to make Butterfingers!  My son and I will be fighting over that!

Ingredients

  • Shortbread layer:
  • 2 sticks cold butter, cut into small pieces
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • Caramel layer
  • 20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
  • 3 tablespoons heavy cream
  • Chocolate layer:
  • 18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips) – I used the chips
  • 1 tablespoon vegetable shortening (optional, I used)

Instructions

  1. For the crust: Preheat oven to 350°F. Line 9″ x 13″ pan with nonstick foil. Set aside.
  2. Using a pastry blender cut butter into sugar. Use fingers to break up butter, till mixture resembles cornmeal. Add vanilla . Add the flour. Mix till flour is incorporated…mixture will be crumbly.
  3. Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
  4. Prick the crust all over with a fork.
  5. Bake 15 minutes until the crust is lightly golden brown on top and the edges are deeper golden brown. Set it aside to cool completely.
  6. For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. (or use microwave, stopping and stirring at 30-60 second intervals till smooth and melted). Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
  7. For the Chocolate Layer: Melt the chocolate and shortening in by microwaving using 30 second increments, stopping and stirring till melted and smooth. Spread over caramel. I used a plastic frosting tool to make optional striations while the chocolate was warm.
  8. Let cool before cutting.

Have a great week.

Two Girls Cooking – Patricia 😉

Source

That Skinny Chic Can Bake

Oreo Cheesecake Bars

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Last week I made Brown Eyed Bakers Snickers Rice Krispies Bars and they were soooo good.  I had gone out of town a couple of days after making these and I hoped that there would be at least one bar left for me (yay there was)!!

Then I saw these Oreo Cheesecake Bars on Michelle’s site and I so had to try these too!  My family likes (okay I like) the yellow Oreo cookies more than the chocolate ones, so I thought I’d change it up a bit and use those instead!

I’m thinking I should have doubled the recipe so that  I would have enough of these to feed all of the sweet tooth eaters in the house.  Once I tend to get my picture down for the blog, these types of treats seem to disappear.

INGREDIENTS:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

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DIRECTIONS:

1. Preheat oven to 325 degrees F. Line an 8×8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week. (I can’t believe I have to wait this long.  This is not a good thing for me!!)

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(Recipe adapted from Table for Two)

I’m so thankful that there are so many great bloggers out there to share their fun with us!  Not only do I learn from them but I get to share their great recipes.

Have a great week and enjoy the treat coming from your kitchen

Two Girls Cooking – Patricia 😉

Source:

Brown Eyed Baker

Snickers Rice Krispies

I haven’t made any sweet treats (outside of the ice-cream) in such a long time.  And since we’ve all lost a few pounds from out battle of the flu season, I figure it can’t hurt to have something sweet and fun to eat!!!

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These come from The Brown Eyed Baker.  She makes some of the best treats.   I want to ask her what she does with everything she bakes every day but I know in our house it’s not a problem, so I doubt it is with her either!!

I love Rice Krispie bars.  And holy cow, when you add the caramel, the chocolate, the peanut butter AND the candy…Oh my.  Loss for words.

Brooklyn took a bite…she says:  Wow these are really good.IMG_4494

Caleb is not a huge fan of being in pictures anymore, but when I gave him this he begged me to get one of him too.  Oh and he says: Man, these are the best!!

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When it comes to creating new treats, I’ll be the first to admit, I’m not good at just throwing things together to see how it works.  I’m not sure if I can do it.  So I stop by my favorite blogs and hope they don’t mind that I borrow their great ideas.  Michelle says it best…these are the best Rice Krispies that have come out of my kitchen as well (only thanks to her)!!

Who doesn’t love chocolate on anything!!  Me, I do.  We’re not a huge fan of the nuts, so I kept those out and added more cut out candy on top!!

Super good.  Super good.

yield: 24 treats

prep time: 10 minutes

cook time: 10 minutes
total time: 20 minutes

Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.

INGREDIENTS:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top (I left these off)
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

DIRECTIONS:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Two Girls Cooking – Patricia 😉

Source

Brown Eyed Baker

 

Orange Creamsicle Fudge

I had said last week that I was doing my best to cut back on my sugar intake again.  Well I’m still doing that, but not everyone in the house has to be!  I did try it to make sure that it was good enough to have others eat it!!  And let me say that this brought back some childhood memory of eating the Orange Push Ups!!

I had the day off this past Friday to get the new iPhone 5.  I woke up at 4:30am to go sit outside in the rain with the other techy geeks!  I got the phone, I love the phone, but I’m running on a lack of sleep.  This afternoon at about 2pm I was seriously ready to fall asleep.  Since there are kids here, nap time for Nana was not an option.

I had the ingredients for this actually sitting on my counter for quite a few days.  So I thought if I had a bit of sugar in me, maybe it’ll wake me up!  I let Caleb eat some of white chocolate on the spoon and the other little one wanted a taste.  She let out a little silly giggle and wanted more, more, more!  So needless to say the fudge was a hit before it even hit the fridge to harden up for an hour!!

Ingredients:

  • 6 oz (1.5 sticks) butter
  • 2 cups granulated sugar
  • 3/4 cup heavy cream
  • 1 package (12 oz) white chocolate chips
  • 1 jar (7 oz) marshmallow cream (or fluff)
  • 1 tablespoon orange extract
  • orange (or a combination of red and yellow) food coloring

Preparation:

1. Prepare a 13×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, insert a candy thermometer. Cook the candy until it reaches 240 degrees F on the thermometer, which should take about 4-5 minutes.

4. After the candy reaches 240F, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

The orange extract added an awesome flavor to this.  Instead of using the food coloring, I found some food gel.  It had the orange color I needed and didn’t have to count the yellow and red drops!  Much easier.

These may not have given me the sugar rush I needed to wake myself up but it was sure good to eat.  I loved that orange flavor.  It really does taste like a creamsicle.

Patricia – Two Girls Cooking

Source:

About.com

Marian’s Pumpkin Bars

My mom makes THE best pumpkin bars.  Every time our family gets together, it’s Craig’s hope that she will make them.  His birthday was earlier this month and my mom came over to go to Brooklyn’s soccer game.  Craig was at work and when he walked in the door my mom handed him a plate of bars.  The look on his face…1. I’m not sharing these and 2. he was so happy that she made them for him.  She handed him a gift bag.  He opened and it there was a gift card for Home Depot.  He thought he was done and said thanks to my mom.   She looked at him and told him that there was something more in the bag.  Craig pulled out a piece of paper with a cute ribbon wrapped around it.  It was my mom’s recipe for his favorite pumpkin bars.

I think my mom got this recipe years ago from someone in our family.  But Craig made these last night and even though I was trying to give suggestions along the way, he pretty much did this the way my mom’s recipe called for.

I tasted the pumpkin batter before it went in the oven and it was pretty good.  I know there was some tension on Craig to make these as well as my mom did!!

In the pan goes into the oven.  We even debated on how long it should bake for.  Why?  Well because my mom failed to put this on her recipe!  So once we got it (ok I had to leave it to him) baked through, out it came!

Next was the best part…the frosting,  Reading the directions, Craig followed them as my mom had it down.  No more, no less.  When it was mixed to his liking, he asked me to taste it.  Well duh, who doesn’t love butter mixed with cream cheese and 4 cups of powder sugar!!  Tasted good, but I told him it was a bit too thin.  I told him I would add more powder sugar so that it would thicken up a bit.

When he started to frost the cake it was a bit too warm.  I told him that he needed to wait, but I think my directions were starting to work his nerves.  He stepped away from the pan with just a bit of frosting on it.  As I came in to get water (duh check on the pan!!).  It had melted a bit.  He did wait until it cooled off completely then used just a portion of the frosting.  He asked me what to do with the rest of it.  Well hello, use it all.  My mom does, why wouldn’t he!

I still think the frosting needed a bit more powder sugar added to it so it would thicken up a bit, but since the recipe didn’t call for it, it wasn’t added.

My mom just so happened to call me today and I mentioned the frosting to her.  She laughed and asked why he didn’t just add more.  Laughed even harder when I told her that her recipe didn’t say to do so, so he didn’t listen to me!!!  That had us both laughing!

I did ask mom’s permission to give this out.  She said she didn’t care so here it is.

Use a 9×13 jelly roll pan, greased and floured (we used a plain pan)

4 eggs

1 can pumpkin

2 cups sugar

1 cup butter

2 cups flour

2 tsp baking soda

1/2 tsp salt

1 tsp vanilla

(Optional 2 cups walnuts)

Beat eggs, butter and sugar.  Add pumpkin and stir.  Put dry ingredients together and mix with pumpkin batter.

(Optional add nuts)

Put into greased & floured pan.  Bake at 350 degrees for 30 minutes.

Frosting:  Beat until soft.

8oz Cream Cheese

3/4 stick butter

1 tbs milk

1 tbs vailla

4 cups powder sugar.

Well  I can tell you that this pan of pumpkin bars will not last through the rest of this week.  And I can tell you that this will be made many, many times.

Thanks mom!

Patricia – Two Girls Cooking

Source:

My mom!! 😉