Thursday, June 30, 2011

Sugar Cookie Bars

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These are so straight forward and delicious.
Sugar Cookie Base
Sweet Frosting
Yum!
These are for those of us that enjoy a good sugar cookie, but don't necessarily want to spend an eternity making and decorating individual cookies. 


Quick, easy and so good.  You can't beat that.  :)
Try them!

Sugar  Cookie Bars
Source:  Annie's Eats
(Get the printable recipe here)

Ingredients:
For the cookie base:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
2 tsp. vanilla extract
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, softened
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.   Grease a 13 x 18″ rimmed baking sheet. Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and fluffy, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla, seeds from the vanilla bean, and lemon zest.  In a medium bowl, combine the flour, salt and baking soda, whisk to blend.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
Transfer the cookie dough to the prepared baking sheet and press into an even layer.  Bake 17-20 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.
To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk.  Tint as desired with food coloring.  Spread over the cookie in the pan, decorate as desired and cut into bars.
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This post is linked to:  Sweet Treats Thursday
Sweet Tooth Friday
Fun With Food Friday
Sweets for a Saturday
Friday Food
Sweet Indulgences Sunday
Savory Sunday
Red, White and Blue Linky Party at Itsy Bitsy Paper
Tuesday, June 28, 2011

Spicy Asian Chicken Salad

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I'm back! Back from vacation.
Rested and relaxed.
I hope you enjoyed Cookie Week! I'll be sharing more cookie recipes soon. For now though, I thought I might toss in a savory recipe--Spicy Asian Chicken Salad.


This salad was light, refreshing and deliciously spicy.  It made a most tasty lunch.  Give it a try!

Spicy Asian Chicken Salad
Source:  adapted from Cook Lisa Cook
(Get the printable recipe here)

For the salad:
1 (16 oz.) pkg. coleslaw mix
2-3 cups cooked chicken breast, shredded*
1/2 cup fresh cilantro, roughly chopped
8 green onions, thinly sliced
1 red sweet pepper, thinly sliced
1 yellow sweet pepper, thinly sliced
1/2 cup silvered almonds
2 pkgs (3 oz. each) Ramen noodles-Chicken flavor (Reserve one of the seasoning packets and save the other for another use.)

For the dressing:
1/4 cup rice vinegar
Zest and juice of 1 lime
2 tsp honey
1 seasoning packet from the Ramen noodles
1-2 tsp chili-garlic sauce
1/2 cup olive oil

Directions:
Combine the first six salad ingredients (coleslaw mix thru peppers) in a large bowl.  Stir to blend. 
Break the Ramen noodles apart and toast them, along with the slivered almonds, in the oven or in a large sauce pan over medium heat.  Cool and store separately until ready to serve the salad.

In a blender, mix the dressing ingredients until smooth and well blended.
Pour about 1/2 of the dressing over the salad mixture and toss to coat.  I let the salad chill for a couple hours at this point, but serving it right away with the additional dressing on the side is a fine option.  Top with the toasted noodles and nuts.

*I cooked my chicken breasts in the slow cooker, along with a ginger-lime marinade and a few splashes of chicken broth.  I can see rotisserie chicken being an alternative though, if you're pressed for time.
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This post is linked to:  Totally Tasty Tuesdays
Tasty Tuesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Fun With Food Friday
Friday, June 24, 2011

Cookies and Cream Cookies

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Well, by the time you read this, my beach getaway will be coming to an end. :(
That's sad for me, but I have good news for you...I have one more cookie recipe to share with you for my Cookie Week mini-extravaganza! 

Cookies and Cream Cookies!
I originally saw this recipe on Cookies and Cups.  (Love!)  I happen to really like this particular post of hers because she writes about letting go...letting go of the "5 pounds from now clothes".  It's funny, and I can relate!  Go check her out.  :)
After you do that, make these cookies!

You can use either Hershey's Cookies and Creme Drops or chopped up Cookies and Creme candy bars (also Hershey's).  Either way, they help create one fabulous cookie!


Cookies and Cream Cookies
Source:  very slightly adapted from Cookies and Cups
(get the printable recipe here )

Ingredients:
1 cup butter, softened
1 1/4 cup sugar
2 eggs
1 1/2 tsp pure vanilla extract
1/2 cup cocoa powder*
2 1/4 cups flour
1/4 tsp salt
1 tsp baking powder
1 cup bittersweet chocolate chips
12 oz. Hershey's Cookies and Creme Drops or coarsely chopped Cookies and Creme candy bars

Directions:
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
Cream together the butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Slowly beat in cocoa powder until well blended.
Mix in the rest of the dry ingredients.
Fold in Cookies and Creme Drops and chocolate chips.
Drop by large tablespoonful onto cookie sheets and bake for about 12 minutes, or until edges are just set.
Let cool on cookies sheets for 2-3 minutes before moving cookies to wire rack to cool completely.

*I used Hershey's Special Dark cocoa powder and it worked out great.  I think regular cocoa powder would work just as well.
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This post is linked to:  Fun With Food Friday
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Melt in Your Mouth Monday
Mouthwatering Monday
Totally Tasty Tuesdays
Tasty Tuesday
Wednesday, June 22, 2011

Pretzel M&M Cookies

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I'm still enjoying the beach, or at least that's the plan as I'm typing this.  I hope my toes are in the sand and I have a fruity drink in my hand.  :)
I have another recipe to share for Cookie Week!
And yes, I'm still trying to find ways to use the jumbo bag of Pretzel M&Ms that I mentioned a week or two ago.  Hence--this recipe!

These little cookies turned out quite well--a bit of salty with the sweet.  They were a nice change from the usual chocolate chip cookies that I keep in our cookie jar, and my kids really liked them.  Yum!


This recipe only calls for 1 1/2 cups of Pretzel M&Ms, so even if you have a regular bag of these little candies, you'll still have some left over for snacking.  That's a good thing.  :)

Make some!

Pretzel M&M Cookies
Source:  slightly adapted from  Two Peas &Their Pod
(get the printable recipe here)

Ingredients:
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M's

Directions:
1. Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
2. Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.
3. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.
4. On low speed, slowly add in the flour mixture until just combined. Add in chocolate chips and pretzel M&M's and mix for just a few seconds.  (I gave it about 5-10 seconds to mix and crush a few of the pretzel M&Ms.)
5. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.

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This post is linked to:  Cast Party Wednesday
These Chicks Cooked
What's Cooking Wednesday
Sweet Treats Thursday
Fun With Food Friday
Sweet Tooth Friday
Sweets for a Saturday
Melt in Your Mouth Monday
Mouthwatering Monday
Monday, June 20, 2011

Double Fudge Oreo Crunch Cookies

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So, how do you feel about having a Cookie Week?  I have a couple cookie recipes that I would like to share with you.  I'm going to be hanging out in Florida (on the beach!) for a couple days, but I have some posts cued up and ready to go.  Next time, I'm going to ask for guest bloggers, but I was just way too shy to do it this time.  :(
I'm pretty excited about this little vacation.  The sad truth is that I haven't been on an airplane since well before the birth of my first child--almost 8 years ago!  Why yes, that does indeed mean I haven't gone anywhere outside of a couple hours drive of home base in 8 years, folks!  Generally, I do prefer home sweet home, but a girl needs to get away every now and then.

So, these cookies!  Double Fudge Oreo Crunch Cookies, yeah baby!  I found this recipe at How Sweet It Is and my life will never be the same.
I'll keep it short, so you can get your ingredients together right away and make these.
Cocoa Powder + Chocolate Chips = The Double Fudge :)
Oreos = The Crunch
Make 'em!  You really shouldn't go another day without them.


On a side note, check out Sweet as Sugar Cookies if you are looking for some fabulous Chocolate Chip Cookie recipes.  She's on a quest--The Great Chocolate Chip Cookie Quest of 2011.  It's serious business, friends!  She's baked, tested and reviewed several CCC recipes.  Check her out!

Happy Cookie Week!


Double Fudge Oreo Crunch Cookies

Source:  How Sweet It Is - Love!
(get the printable recipe here)

Ingredients:
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup crushed Oreo cookies

Directions:
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in chocolate chips and crushed Oreos. Chill dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls or scoop with a medium to large-ish cookie dough scooper and place on baking sheet.
Bake at 350 for 10-12 minutes. Let cool completely.  (Makes about 32-36 cookies.)

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This post is linked to:  Melt In Your Mouth Monday
Mouthwatering Monday
Totally Tasty Tuesdays
Tasty Tuesday
Cast Party Wednesday
These Chicks Cooked
What's Cooking Wednesday
Sweet Treats Thursday
Sweets for a Saturday
Thursday, June 16, 2011

Double Dip

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You know the gloppy pink dip that comes with the fruit tray from the deli?  I'm not a fan.  I would rather just have my fruit plain and naked if that is my only dipping option.

I ran across Dreamy Orange Cheesecake Dip in one of my little "kid friendly" cookbooks years ago, and I've rarely made a fruit platter without this dip since.  It's creamy and delicious; sweetened with orange marmalade and a little bit of powdered sugar--help!   It's also really, really good on graham crackers.  Perfect for midnight snacking.  :)


I have a second version of fruit dip that I use quite a bit, especially when I'm a little pressed for time.  It's good too.  I'm pretty sure the second recipe has been around since cream cheese and marshmallow creme were invented.  Give them both a try!  See...Double Dip!  :)

Dreamy Orange Cheesecake Dip
Source:  Silly Snacks-Family Fun in the Kitchen
(get the printable for both recipes here)

Ingredients:
1 (8 oz.) pkg cream cheese, softened
1/2 cup orange marmalade
1/2 tsp vanilla
1/4 cup powdered sugar (or less, if you don't like it as sweet)

Directions:
Combine all of the ingredients together and stir until mixture is well blended and smooth.  Serve with fruit or spread on graham crackers. 


Marshmallow Creme Fruit Dip

Ingredients:
1 (8 oz.) pkg cream cheese, softened
1 (7 oz.) jar of Marshmallow Creme

Directions:
Combine both ingredients either with a mixer or by hand.  Blend until mixture is well combined and smooth. 
That's it--done.

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This post is linked to: Fun With Food Friday
Sweets for a Saturday
So Sweet Sunday
Sweet Indulgences Sunday
Savory Sunday
Totally Tasty Tuesdays
Tasty Tuesday
Tuesday, June 14, 2011

Glazed Donut Muffins

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Donuts! Donuts, I say!
Or is it Doughnuts?
Whatever!  I also say, "Yum"!
These little gems were so very tasty. They really did taste just like little donuts. They were cakey and ever so lightly flavored with cinnamon and nutmeg.
We ate them warm from the oven, and they were amazing!  I sort of burned my fingers glazing them while they were still quite hot, but my kids couldn't wait for them to cool.
I earned some high praise from the littles too!
"Wow mom, you're a good cooker!"
Thank you! 

These muffins rose in the oven so nicely and had such beautiful little crowns!  I suspect the high baking temperature helped with that.  Oven magic!

Just like donuts, they were best eaten the day they were made.  The recipe only makes 12 muffins, so I wouldn't think leftovers would be a problem.

Are you ready for a close up?  You need to see this.


I love the drippy glaze!  You've seen another version of donut muffins on here before--Cinnamon Sugar Donut Muffins.  Give them both a try and let me know which you prefer.  :)  I think I'm going with the glazed.

Glazed Donut Muffins
Source:  My Baking Addiction
(get the printable recipe here )

Ingredients:
For the muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoons ground nutmeg, to taste
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup whole milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions1) Preheat the oven to 425°F. Line a standard size muffin tin with (12) paper liners.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.
10.) Serve warm. Muffins will keep at room temperature for about a day.

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This post is linked to:  Totally Tasty Tuesdays
Tasty Tuesday
Cast Party Wednesday
These Chicks Cooked
What's Cooking Wednesday
Mouthwatering Monday
So Sweet Sunday
Muffin Monday
Friday Potluck
Fun With Food Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Savory Sunday
Friday, June 10, 2011

An Award

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I have not been blogging long, less than a year, but I have run across so many nice folks in the blog-world during that short time.  Two of those nice people recently gave me an award!  So sweet!
I'm a Versatile Blogger, ya'll!  :)  Woo-Hoo!


I would like to thank the lovely Ashton who blogs at Something Swanky and the sweet lady at Faith and Daisies for giving me this award.  So kind!  I hope you will go check them out--cute blogs with tons of desserts and other tasty things.  :)

There are a few rules that go along with this award, so here they are.
1.Thank the person (persons in this case) that gave you the award by linking back to them in your post.   Share the love!
2.  Tell us 7 things about yourself.
3.  Pass the award onto a few bloggers that you've recently discovered.
4.  Contact those bloggers and let them know the exciting news.

mmmk...Now to tell you 7 things about my boring self!  :)

1.  I really don't like to leave the house.  Ever.  I don't want my kids to turn into hermits like their mother, so I take them places every now and then.  :)
2.  I can't handle a crowd.  No way.  Total crazy woman alert.
3.  My hubs does not like chocolate.  This makes me insane.
4.  I started scrapbooking digitally about 8 months ago and I LOVE it.  Now, instead of hoarding paper scrapbooking supplies, I hoard digital files. 
5.  I seriously can't wait for the new season of True Blood and Spartacus.  It's painful to wait this long.  I'm not even joking.  Painful.
6.  I don't dig on swine.  Pigs are filthy animals.  (Name that movie!)  Seriously...I can eat a little bacon every now and then, but that's it!  Keep the pork chops away from me!  Gack!
7.  If a recipe requires a candy thermometer, I'm frightened of it.  Next!  One day, I would like to overcome that and make some candy already!
    So, now to pass the award on to a few blogs that I have recently found and really like.  I hope you'll stop by and take a peek at them!  


    Thanks again to Faith and Daisies and Something Swanky.  Sweetness!Photobucket

    Dog vs. Hedgehog Toy

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    No baking post today, just a bit of fun for Friday.
    This is my sweet dog, Phoebe.


    She's old, smelly and senile.  I recently gifted her with a furry hedgehog toy.
    To show her gratitude, she promptly chewed its face off.

    She likes it better that way.

    Don't worry!  This post is going straight into the "Other Insanity" file, and I'll be back with the good stuff next week.  Have a great weekend everyone.  :) 

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    Thursday, June 9, 2011

    Chocolate Chip Cookie Dough Cheesecake Bars

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    Cookie Dough + Cheesecake = all my dreams coming TRUE!

    These were seriously good, friends.  I know I say that quite a bit here, but really...really, these were tasty.  Forget all the other things I've posted and suggested that you make, and get on these immediately.
    Immediately!


    The cookie dough part was my personal favorite.  Plenty of chocolate chips and no raw eggs, so no salmonella to bring you down.  :)
    Wait...the cheesecake was the best.  Good heavens!  When you combine the two...! 
    I think I cried a little.
    I'm crying now just thinking of them, and the fact that they are gone, all gone.

    You know I like to break it down for you, so here's how it goes!

    Really friends, get on these right away (and bring me some)!
    Enjoy!

    Chocolate Chip Cookie Dough Cheesecake Bars

    by Brandy's Baking
    Prep Time: 20 minutes
    Cook Time: 30-40 minutes
    Ingredients (9-12 servings)
      Crust:
      • 1 1/2 cups graham cracker crumbs
      • 5 tablespoons unsalted butter, melted
      Chocolate Chip Cookie Dough:
      • 5 tablespoons unsalted butter, room temperature
      • 1/3 cup packed light brown sugar
      • 3 tablespoons granulated sugar
      • 1/4 teaspoon salt
      • 1 teaspoon pure vanilla extract
      • 3/4 cup flour
      • 2/3 cup chocolate chips
      Cheesecake Filling:
      • 10 oz cream cheese, room temperature
      • 1/4 cup sugar
      • 1 large egg, room temperature
      • 1 teaspoon pure vanilla extract
      Instructions
      1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
      2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
      3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)
      4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
      5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
      6. Lift the bars out by the overhang and cut into squares for serving.
      Source: My Baking Addiction
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      This post is linked to: Sweet Treats Thursday
      Friday Potluck
      Sweet Tooth Friday
      Fun With Food Friday
      Sweets for a Saturday
      Sweet Indulgences Sunday
      Melt In Your Mouth Monday
      Totally Tasty Tuesdays
      Cast Party Wednesday
      Tasty Tuesday
      These Chicks Cooked
      What's Cooking Wednesday
      Mouthwatering Monday
      Tuesday, June 7, 2011

      Popcorn & Pretzel Snack Mix

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      Oh hello!
      I have something really yummy for you today--Popcorn and Pretzel Snack Mix.
      Um...amazing and so, so easy.  I've seen various versions of this little mix popping up on some of my favorite blogs, and I decided to try out my own version.


      I used pretzel M&Ms, mostly because I have a super-jumbo bag of them from Sam's Club.
      They spoke to me...
      Seriously.
      That, and I was really, really hungry while I was shopping.
      Mistake.

      I thought they worked out great in this mix though, but you could use regular M&Ms or even better--peanut M&Ms, whatever makes you happy.


      I stuffed my face with quite a lot of this stuff and was still able to fill up six little cello bags to get the heck out of my house! give away.

      Give it a try!

      Popcorn and Pretzel Snack Mix
      printable recipe

      Ingredients:
      1 (3.3 oz.) bag of plain, salted popcorn, popped (I used Orville Redenbacher's Natural-Simply Salted)
      3-4 cups mini-pretzels
      2 cups pretzel M&Ms (or regular M&Ms)
      1 (10 oz.) bag of white chocolate or vanilla candy coating (I used Wilton's Candy Melts)

      Directions:
      In a large bowl, combine the popcorn, pretzels and M&Ms.  In a small bowl, melt the candy coating in the microwave, using 30 second increments and stirring after each time, until all the pieces are melted and the mixture is smooth.  Pour the melted candy coating over the popcorn mixture and stir well, making sure to coat everything.  Pour the mixture out onto a large piece of parchment paper or waxed paper and let cool completely.  Mixture will harden as it dries.  Break into pieces and serve in a large bowl or bag it up and give it away.

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      This post is linked to:  Totally Tasty Tuesdays
      Tasty Tuesday
      Melt in Your Mouth Monday
      What's Cooking Wednesday
      These Chicks Cooked
      Sweet Treats Thursday
      Fun With Food Friday
      Sweets for a Saturday
      Sweet Indulgences Sunday
      Thursday, June 2, 2011

      Blackberry Bars

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      Blackberry Bars!
      Oh yes--buttery, crumbly and fruity.  I love these things.
      Sometimes...I make a whole pan of them, lovingly wrap up each of the cut squares in plastic wrap, and freeze them.  
      Then...then I eat one every afternoon, day after day, for a snack.  And I'm so sad when they are finally gone. 
      I wait a week or two and then I make another batch, this time with a different fruit preserve, and start all over again.  I never get tired of them--they are that good, or at least I think so.  :) 


      I originally saw this recipe on The Pioneer Woman, and I have made them dozens of times.  They are so easy!  Really--you don't even need to get your mixer out.  I do it all in the food processor!

      Make some!

      Blackberry Bars
      Source:  slightly adapted from The Pioneer Woman
      (Get the printable here.)

      Ingredients:
      1 1/2 cup flour
      1 tsp baking powder
      1/2 tsp salt
      1/2 tsp cinnamon
      1/4 tsp ground nutmeg
      1 1/2 cup rolled oats (not the quick kind)
      1 cup brown sugar, packed
      14 Tbsp (that's 1 3/4 sticks)  unsalted butter, cold and cut into small cubes
      1 jar (about 12 oz.) fruit preserves*

      Line an 8" square pan with parchment paper, leaving a 2" overhang.  Butter or spray parchment with non-stick spray.
      Put the first 7 ingredients in the food processor and pulse until everything is blended together.  Add the butter cubes and pulse until blended and crumbly.  Press 1/2 of the mixture into the prepared pan.  Spread with fruit preserves.  Sprinkle the remaining crumb mixture evenly over the preserves, and press lightly.
      Bake at 350 for 35-40 minutes or until light brown.  Let cool completely, and then lift bars out of pan and cut into squares.

      *Any fruit preserve will work.  My favorites are apricot and blackberry.


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      This post is linked to:  Sweet Treats Thursday
      Friday Potluck
      Savory Sunday
      Sweet Tooth Friday
      Sweets for Saturday
      Sweet Indulgences Sunday
      Totally Tasty Tuesdays
      Tasty Tuesday
      Melt in Your Mouth Monday
      What's Cooking Wednesday
      These Chicks Cooked
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