Butter Cake Bars

Who doesn’t love any kind of sweet bars?  The kids and adults in our house do.  They like pretty much everything sweet.

I try to make things during my lunch break so that we can have fun desserts after dinner or later that night.  OR because I get to taste it before anyone else does!!  And these didn’t let me down a bit.  The cake batter actually tastes more like a cookie crust to me.  And the topping…wow factor for sure.

I’m supposed to be on a low fat/low sugar diet.  This baking stuff has been very fun.  I’ve learned to bake a lot things I wouldn’t touch before.  But now that I’m making them, I do try them.  And some I can just try and walk away, and others, not so much.  These fall under the not so much category!!!

Ingredients

  • 1 box Betty Crocker French Vanilla Cake mix
  • 1 stick (1/2 cup) butter, melted
  • 3  eggs
  • 8 oz cream cheese
  • 1 lb bag (about 3-3/4 cups) powdered sugar
  • 1 tsp almond extract
  1. Preheat oven to 350 F.
  2. Line an 8 x 8 inch baking dish with parchment paper.
  3. In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
  4. In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
  5. Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
  6. Cool COMPLETELY before slicing into bars and serving.

My only complaint is that I think I should have used a bigger dish to make it in.  The top got browned pretty fast and it felt like it hadn’t set completely yet.

But again, fantastic.  Try.  Make.  Eat.  Enjoy.  Share if you must!!!

Have a happy day!

Patricia – Two Girls Cooking 🙂

Source

Tablespoon

Reece’s Peanut Butter Bars

Craig has been asking for home made chocolate chip cookies for about a week.  Well that week has gone by and I am not finding time to get enough things around the house done, let alone bake home made cookies.  Yes, we have to eat dinner every night so if I’ve made something new, I’ll blog it.  But cookies from scratch with work, three kids, baseball every night, it’s just not happening.  But I did go to the store and buy the Pillsbury Reece’s Peanut Butter pre-made cookies!!!  And I’ve had this recipe sitting up on my computer browser for about a week or more so I thought, huh, I’ll use those cookies to make the bars I’ve wanted.  I could have said that I made them, but that would be lying.  And since lying is my biggest pet peeve, I decided that it wouldn’t be a good idea.

While cooking the Lasagna Rolls for dinner tonight, I started with these bars.  I had an hour and a half before we had to leave for baseball.  I was cutting it short.  But right before we had to walk out the door, I got to pull them out of the oven.  Mr. Craig said that he wouldn’t cut the bars before I got home (he knew they were going to be blogged).  Well as soon as I walked in the door, he tells me that he tried to cut a piece and it started to fall apart!!  So I’m not the only impatient one when it comes to having to wait for the sweet treats.

1 package (8 oz) cream cheese, softened (I used 1/3 fat free)

1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (I grabbed the Reece’s Peanut Butter cup)
  • 1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • 2 In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • 3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4  rows. Store in refrigerator.

Super easy to make.  If you have the time and a good recipe for chocolate chip cookies, then by all means, make them from scratch.  Until I can find a way to work changes in life around, I’ll be making some partial home made desserts (it’s ok to use some store bought things to make life easier!!).

Have a great rest of your week.  I hope yours isn’t as busy as ours is here!!  (Next month comes soccer and football).

Patricia – Two Girls Cooking 😉

Source

Pillsbury

Brownie Batter Truffles

Truffles, truffles and more truffles.  I love them.  I have always loved them.  I love having that surprise when you bite into it and get the soft, melt in your mouth chocolate!  When Craig asked what I was making he asked why I had to make something with chocolate in it.  He’s not a huge fan.  But I actually made these for ME!  Yep, call me selfish, but I love them so much and I’m not so sure that I mind if anyone else likes them!!  Shame on me I suppose.

Super easy to make.  Even easier to eat.  Just look at them!  The intent was to have the kids help me with these but they were in their bicker battle mode today and I had to ask them to leave the kitchen.  I did let them have one though!!!!

I stuck these in the fridge after dipping them in the coating because I prefer to have my candy chocolate cold.  This was a perfect way to end a week that has had some bumps in the road from Sunday to Friday!

I’ve been suffering from a pretty bad migraine for the past two days.  But when you have work and kids to take care, life still goes on.  Kids still want treats to eat.  A blog must filled!  Chocolate is a huge trigger for my headaches.  Not just a trigger, but if I eat it when I have a headache, it gets worse.  But I can say that I was looking forward to making these since I got the post from Confession of a Cookbook Queen!  Fabulouso!  I had some extra candy coating left so I grabbed a bag of pretzels and coated those as well.  Hate to say this, but the taste reminded me of Christmas!

So I sit on my couch with the side of my head throbbing, but I’m ready to get up and have another one as soon as I’m done typing this.

INGREDIENTS

  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup flour
  • 2 teaspoons vanilla
  • 1 stick butter (1/2 cup), melted
  • 1/2 lb chocolate almond bark or candy coating (I used CandiQuik Vanilla Flavored candy coating)
  • Sprinkles for garnish

INSTRUCTIONS

1.  In a medium sized bowl, combine cocoa powder, flour, and sugar.  Mix well.  Add melted butter and vanilla and stir until a thick batter is formed.

2.  Line a cookie sheet with wax paper.  Roll the dough into balls (or alternatively, use a small cookie scoop instead) and place on wax paper.  Refrigerate one hour to firm.

3.  Melt almond candy coating according to package directions.  Dip truffles in the melted candy, allowing excess to drip off.  Sprinkle with sprinkles before chocolate sets.  Let chocolate firm before serving.

Notes:

Makes 20 – 24 truffles

Happy Candy making!!

Patricia – Two Girls Cooking

Source

Confessions of a Cookbook Queen

Dulce de Leche Cheerio Bars

I’ve been going back and forth with my recipe finds from Betty Crocker to Pillsbury and also Big Fork Little Fork.  This one caught my eye on Betty Crocker’s site.
I have never been one to eat sweets very often.  But it is much easier for me to find treats that the family will eat over dinners that I have to rack my brain to find something everyone enjoys.
When the kids see a treat, they’ll at least try it.  When they see broccoli on their plate, I don’t get the same response.  When they saw the Marshmallow Truffles in the fridge before breakfast, they asked for one.  How often am I going to get that for dinner?  Not that often.  And don’t get me wrong, I do make them eat those things they don’t like.   It is much easier for me to find something fun for them and myself to bake and blog and also eat at the same time.
Oh, I’ll still be blogging meals, because I do have new ones every week.  Oh lets just move on shall we?
Here’s what you need:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/2 cup butter, melted
1 1/2 cups Dulce de Leche Cheerios® cereal
1 cup coarsely crushed pretzels
1 cup white vanilla baking chips (6 oz)
1 cup milk chocolate chips (6 oz) (I used 2 cups of white vanilla baking chips)
1 cup coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13×9-inch pan.
  2. Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
  3. Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

I can’t believe I have to wait 45 minutes for these to cool off first.  I lack patience at certain things.  Ok at most things, but waiting to taste something drives me bonkers.  I try to hold out and end up trying it before I should have!

  I wonder what the kids will chose for a snack today after school?  An apple, a marshmallow truffle, or these nummy bars!

Here’s some Betty Crocker helpful tips:

To crush the pretzels, place in a food-storage plastic bag and crunch them with your hands.

To make cutting easier, you can line the pan with parchment or waxed paper extending over the sides of the pan. Then after baking, lift the bars from the pan and cut them on a cutting board.

Enjoy your week.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

 

Chocolate Cheerios Marshmallow Bites

I have no clue how I found these cute little snacks.  But let me tell you that they came out of the oven, I let them cool and we ate until our tummies were full.  Caleb and I did, that would be.  We had the night to ourselves and we decided to bake something fun.  Who knew is all I can say.  They hit the spot.  I told Jodi it was an explosion of yum in my mouth.

The recipe made 24 mini little bites.  By the time I packed them away, they were half gone.  At that point I didn’t care that I had exceeded my sugar intake for the week in under 10 minutes.  These were worth every little bite!

These would be good for any get together.  Or just when you feel like hanging out with one of the kids in the kitchen.  We had a blast with these!

Crust

1/2 cup Gold Medal® all-purpose flour
1/2 cup Chocolate Cheerios® cereal, crushed
1/3 cup packed brown sugar
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 teaspoon vanilla
120 miniature marshmallows (about 1 1/3 cups)
Topping
1/3 cup light corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
1 cup milk chocolate chips
2 cups Chocolate Cheerios® cereal
Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.
A-M-A-Z-I-N-G!!  I’m not going to say you should try these if you’re looking for something fun, or if you want to have the kids in the kitchen with you. I’m just going to say you have to make these.  You can’t just eat one of these either.  So good.  Super Good.
Patricia – Two Girls Cooking
Source
Betty Crocker

Sugar Cookie Cheesecake Bars

So after a semi success of the Strawberry Cheesecake, I found this one online and gave it a try to see if my son would be satisfied.  Goodness sakes the things we do for our kids when they are grown and come home for the week…

How pretty are these bars!!  After getting this one started I was more excited to try them myself than making Mr. Joe happy with his cheesecake hunger.  Sugar cookies, cream cheese and best of all, the heath topping.  That’s what I was looking forward to!  AND Mr. Joe was happy with these too!

The hardest part in making these types of desserts for me is the waiting process.  Putting it in the fridge and letting portions of it set, baking it for 25 minutes or so and then letting it cool before moving on is very hard for me.  (So now I know where Mr. Joe gets his impatience from).

The kids were playing outside while the cookie dough was baking!!

Ingredients

  • 1 (17.5 oz) pouch sugar cookie mix
  • 1 (4 serving size) box French Vanilla Instant Pudding
  • 2 Tbsp packed light brown sugar
  • 1/2 cup butter, melted (1 stick)
  • 3 tsp vanilla
  • 2 whole eggs + 3 egg yolks
  • 2 (8 oz) packages cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • *optional ~ 2/3 cup toffee bits, pulverized in blender or food processor

How to Make

  1. Preheat oven to 350°
  2. Spray a 9×13 baking pan with cooking spray.
  3. In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla and 1 whole egg with a spoon…when dough started coming together I used my hands to knead it.
  4. Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
  5. In a large bowl, using hand or stand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg and three yolks and 2 tsp vanilla until smooth and creamy.
  6. Spread the cream cheese mixture over top the cookie base.
  7. Bake for 25-30 minutes until center is set.
  8. While bars are baking pulverize your toffee bits in blender or food processor.
  9. Sprinkle on bars immediately upon removing from oven.
  10. Let cool on wire rack 30-45 minutes and then cover and transfer to refrigerator to continue cooling for at least 3 hours or overnight.
And with this we enjoyed a nice smoothie!!

Grape Smoothie (if you want the recipe – let me know)  We’ve really been into making smoothie’s lately.  They are so good.

The bars were great.  And what Mr. Joe was looking for.

Happy baking.

Patricia – Two Girls Cooking 🙂

Notes

Store in refrigerator. recipe adapted from All Recipes

Source

Cookies and Cups

Raspberry M&M Bars

 

I was in the mood to have some chocolate chip cookies.  I just so happened to be at the store the other day and saw Raspberry M&Ms right before my eyes.  Then I thought to myself that bars would be a better choice with those bright pink pieces of candy.  I haven’t even tried these M&M’s before but thought you can’t go wrong with Raspberry anything.  Or candy if you ask me!!!

I found this pretty basic recipe for the bars and here they are.  Pretty, dang, good.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla or white chips
  • 1-3/4 cups plain M&M’s, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M’
  • Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M’s. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Cookie bars are good for just about any occasion.  I have no special occasion other than I wanted to eat some!  I’ve been doing really well this past week so we are due for a good, sweet treat.  These M&Ms are the best!  I’d have another one if it wasn’t near 10:30pm…not supposed to eat this late.  But they are really good.  The picky man says so too.  Of course he loves the sweets!

We enjoyed these with some fruit smoothies tonight!

Happy Baking.

Nutritional Facts

1 serving (1 each) equals 232 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Patricia – Two Girls Cooking  😉

Source

Taste of Home