Chocolate Chip, Coconut, Oat Bars

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I haven’t baked in a long time ~ since well before Christmas.  My daughter did all the Christmas cookie baking and I was thankful for that.  She is an awesome baker/cook (she made the best Thanksgiving turkey I have ever had!)!  I was looking forward to baking something and found this bar recipe as I was going through some cookbooks the other day.  I had all the ingredients so I tried them.  They are delicious!!!  At first I thought I would leave out the coconut but the flavor is great ~ not overpowering like it can be sometimes.

I made the whole recipe in my mixer.  Since the dough is thick, after mixing it up, spoon it into your prepared pan.  I found it easier to pat it in the pan with my clean hand rather than a spoon or spatula.  Also, don’t overbake.

Chocolate Chip, Coconut, Oat Bars

Chocolate Chip, Coconut, Oat Bars

1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup quick-cooking oats, uncooked
1/2 cup coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans

In a mixing bowl, cream butter and brown sugar. Mix in the egg and vanilla.

In a separate bowl, combine the flour, soda and salt.

Add to creamed mixture, mixing well. Stir in oats and coconut; then add chocolate chips and pecans mixing until combined.

Pat dough into a lightly greased 13×9 glass baking dish.

Bake at 375º for 20 minutes.

Cool and cut into bars.

Makes 12-15 bars depending on how large they are cut.

Chocolate Chip, Coconut, Oat Bars 2

Source:  Where Hearts Gather

Happy Cooking!

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Perfect for Summer Lemon Bars and Some Chitchat!

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Happy Father’s Day to all the Dads out there!  I hope you have a great day!

We had a wonderful time at our niece’s wedding in Boston ~ she was a beautiful bride and I hope that she and her new hubby have a fabulous life together.  Right now they are in Paris for their honeymoon ~ how great is that?

The happy bride and groom:

To keep this food related, their wedding cupcakes were made by the daughter of Chef Todd English ~ red velvet cupcakes with cream cheese and white chocolate frosting:

On to the lemon bars…this recipe is easy and so lemony!  They are perfect for any time of year but really seem to hit the spot during the summer. Please use fresh lemon juice and zest in this recipe or they won’t be nearly as delicious.

Lemon Bars

Crust:
1 cup butter, room temperature (no substitutes, they just taste better with butter)
1/2 cup sugar
2 cups flour

Filling:
1 1/2 cups sugar
4 tbsps flour
zest of 1 lemon
4 eggs
2 fresh lemons, juiced (no substitutes)

Preheat oven to 350º.

In a mixer bowl, blend together the butter, 2 cups of flour, and 1/2 cup sugar. I mixed it in my KitchenAid ~ it won’t come together in a ball. Press into the bottom of an ungreased 9×13 pan. Bake for 15 to 20 minutes, until golden.

In a medium bowl, whisk together the sugar, flour, and zest then add the eggs and lemon juice and whisk until well combined. Pour filling over the baked crust.

Bake for 20 more minutes.

The bars become more firm as they cool.

Makes anywhere from 12 to 14 servings depending on how large or small they are cut.

Happy Cooking!

Libby’s Shortbread

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My DD came home yesterday with a tin of her yummy shortbread.  The cookies are nice and buttery and I think she bakes them in one sheet on a cookie sheet and then cuts them into bars.

libbys-shortbread-002

Libby’s Shortbread

2 cups butter, softened
1 cup sugar
1 tsp vanilla
4 cups flour
colored sugars, optional

Cream butter in a mixing bowl; gradually add sugar and beat well. Add vanilla and beat well. Gradually add flour, mixing until the dough forms a ball.

On a floured surface, roll dough to 1/2 inch thickness. Cut into 1 1/2 inch squares. Place on an ungreased baking sheet and sprinkle with colored sugars if using.

Bake at 325º for 14-18 minutes or until edges are lightly browned. Cool on wire racks.

Makes about 6 1/2 dozen cookies.

libbys-shortbread-001

Happy Cooking!

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Chunky Chocolate Peanut Butter Bars

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DH is coming home from his business trip today, DD is coming home for a few days, and DS is already here so I decided that I better do some baking last night.  I chose one of my Pick A Chef recipes from Recipezaar and I am so glad that I did.  They are awesome ~ and that’s saying something because I am not a big fan of peanut butter.

They were fairly easy to make and smelled terrific baking in the oven.  They make a 13×9 pan full so they would be great for a potluck or a party.

Here’s the link to the recipe ~ Chunky Chocolate Peanut Butter Bars

Happy Cooking!

Cinnamon Cream Cheese Bars

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I was in the mood for chocolate today until I came across this recipe. I haven’t made these in a long time but they are delicious ~ and fattening!!! My neighbor gave me this recipe when we lived in NYC and it’s a favorite. I never use a whole stick of butter to melt for over the top ~ more like 2 or 3 tablespoons.

Cinnamon Cream Cheese Bars

2 (8 oz) cream cheese, softened
1 cup sugar
1 tsp lemon juice or vanilla
2 packages pillsbury crescent rolls
1 stick butter
cinnamon and sugar

Preheat oven to 350º. Spread one crescent roll dough in 9×13 ungreased pan. In large bowl, mix both cream cheeses with sugar and lemon juice or vanilla. Spread cream cheese mixture over crescent dough. Cover with other crescent roll dough (this will not be perfect ~ just do the best you can). Melt one stick of butter and pour over top dough. Sprinkle with cinnamon sugar mixture and bake for 30 minutes. Cut into bars when cool. Refrigerate.