Loaded Blonde Brownies. Hermit Bars. Most bakers have a number of recipes like this in their treasure chest. They’re the much-requested, never-fail (a little bit quirky but you know how to deal with it), don’t-show-up-without-it members of your repertoire. They’re the foundation of that baking ninja status you enjoy. One of my many notebook “treasure chests” filled with reliable recipe friends. These hermit bars have become a cherished treat for pretty much everyone that knows me. Co-workers, friends, and family have all come to depend on a healthy helping of these easy-to-make cookies, especially around the holidays. Roger, Brian, and Stacey all get their own stash of hermit bars, too. I bring a massive container home every Christmas (we’re talking 200 or so squares). Since it came into my possession, this recipe has undergone a number of changes, but the story of how I got it is somewhat, well, checkered.
My alma mater, the Culinary Institute of America, on the banks of the Hudson River in Hyde Park, NY. Ready? Add: Gooey Key Lime Bars. Peanut Butter Bars Recipe. What is it about Peanut Butter Bars that make the world just feel right. Since Little Buddy was just a wee one, we’ve been making these peanut butter bars together. He’d sit on the edge of the counter, swinging his feet as we poured all of the ingredients for the peanut butter base into a large mixing bowl to mix it all together.
His favorite part of making these peanut butter bars has always been to dump the confectioner’s sugar into the bowl, the cloud of white sugar dust bringing out his contagious giggle every single time. We celebrated his visit to the orthodontist by making these yesterday. You see, we were fully prepared for the orthodontist to reinstall the bottom device at our visit, but Little Buddy must have some major luck.
Over breakfast, he told me that he sure did hope he didn’t have to have the device reinstalled until after his birthday. “Honey, that’s over a month and a half away. To which I received an eye roll and a sideways grin. And Little Buddy had gotten his wish. Cherry Cheesecake Crumb Bars. Cherry Cheesecake Crumb Bars make a terrific brunch or dessert treat. The crumb topping takes things over the top, in the best, buttery-crunchy-spicy kinda way. This is a sponsored post on behalf of ACH brands. Thank you for continuing to support the brands that make My Baking Addiction possible.
Here we are – it’s 2015, and I’m pretty sure many of you are back to the gym, back to eating celery, keeping track of everything from sleep to steps on your new fitness dongle-thingies. And listen, I’m all for that. It’s just.. I’m also all for cherries. If you’ve been working out all week long, a slice of these Cherry Cheesecake Crumb Bars at Sunday brunch is exactly the sort of treat you’ve earned. Eric and I are in the throws of packing up ALL THE THINGS for our big move next month. I decided we needed a leisurely morning.
What a treat to wake up to, I tell you! Before we get too far into the recipe, I want to make sure you know there’s corn syrup featured here. Raspberry Lemon Squares. These bright red raspberry lemon squares are the perfect last minute holiday treat! They’re even topped with a dusting of powdered snow, I mean sugar. ;) They’re soft and gooey with a sweet raspberry lemon flavor. The perfect combo! Just a few simple ingredients here! These bars are very similar to Gooey Butter Cake, but with a lemon square cake base and a decadent raspberry cheesecake filling. Two things to note here. 1. 2. Okay? So here’s all you do. If you’re using a yellow cake mix, add the zest of one lemon. Next add one egg and 1/2 cup melted butter. Beat until light and fluffy. Then press it into the bottom of a 9×13″ baking pan.
Now if you want a bright red raspberry filling, get the brightest red raspberries you can find at the store. Puree them in a blender or food processor until completely smooth. Like so! Now just pour the raspberry liquid in a regular flour sifter to get out all the seeds. And you’re left with this perfectly seedless raspberry puree.
Raspberry Lemon Squares 1. Snickerdoodle Bars. Snickerdoodle Bars are loaded with delicious spices and drizzled with a sweet vanilla icing. They’re perfect for dessert, or with your morning cup of coffee. If you follow MBA on a regular basis, you may have noticed that things have been a little quiet in my neck of the woods. While I’d love to say that I’ve been away on an amazing tropical vacation, that’s so far from the truth, I could actually get a little weepy about it. I’ve been stuck here in frigid, snowy Ohio packing all the things in our house. Guys, packing is for the birds. Although my kitchen is in shambles, I am still managing to whip up a little deliciousness here and there.
Along with packing, I may be eating my feelings about how stressful all of this. Photo Credit: Emily Caruso of Jelly Toast Tagged as: Bar Cookies, bar desserts, Pumpkin Pie Spice. Cookie Dough Cheesecake Bars Recipe. Sometimes I sit and ponder delicious baked goods to make for the blog and jot them into my iPhone notepad. And sometimes I think my ideas are utterly genius – well, momentarily genius that is. As soon as I type my brilliant idea into Google, it typically reveals that someone else had the same amazing idea long before I did. That was the exact scenario with these Chocolate Chip Cookie Dough Cheesecake Bars. It’s no wonder someone came up this deliciousness before me… I mean, can you think of a more amazing combination than the love child of a cheesecake and chocolate chip cookies?
I think not! Although this is a multi-step recipe, it’s simple to prepare and it’s pretty much the perfect comfort food. The buttery graham cracker crust is the perfect foundation for a layer of creamy cheesecake and buttery, chocolate-y goodness of chocolate chip cookie dough. Tagged as: Bar Cookies, Chocolate, Chocolate Chip Cookies, Comfort Food, Cookies, cream cheese, Desserts. Recipe Of The Day Slideshow - Food.com. Cookies and Cups Lightened Up No Bake Lemon Icebox Bars. Lemon Blueberry Bars. Lemon Blueberry Bars It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars.
The house might have gotten a little warm, but these bars were well worth it. These Lemon Blueberry Bars are a spin off of my Lemon Raspberry Bars. These bars have a thick graham cracker crust and are topped with a luscious lemon blueberry filling. Last night, after it cooled down, I cut two lemon blueberry squares and took them out on the patio for us to enjoy. Today is the LAST day to enter our Blendtec Blender Giveaway! If you like these Lemon Blueberry Bars, you might also like: Lemon and Blueberry Bars with a Coconut Crust from For the Love of CookingBlueberry Oatmeal Crumble Bars from Sweet Pea’s KitchenLemon Raspberry Bars from Two Peas and Their PodCrumb Topped Blueberry-Lemon Cheesecake Bars from Sugar Plum.
Salted Caramel Chocolate Chip Blondies. Chewy chocolate chip blondies brimming with caramel candies and sprinkled with sea salt. Blogging is a busy business. Baking, photographing, writing and then promoting posts through social media takes time. A lot of time. Since having Elle, things on the blog end of life have definitely slowed down for me. I no longer spend my free time pinning things I’ll never buy and hairstyles that I’ll never try. As a matter of fact, I haven’t had a haircut or color since August. And the time I’ve spent on other blogs has diminished drastically. Every so often, I’ll hop onto the iPad, scroll through my BlogLovin feed and ogle over all the delicious creations from my food blogging friends. Instead of making Karly’s creation, I drew inspiration from those little cups of salted caramel goodness and worked the same flavors into blondies. Tagged as: Bar Cookies, Blondies, Caramel, Chocolate.
Key Lime Pie Bars. I had a brilliant idea the other night, although I am sure my brilliant idea is nothing new to the culinary world…I went with it anyway and pretended that I was inventing something fabulous! My idea? Well, it was to make Key Lime Pie and incorporated coconut into the crust. See, I told ya…not very original! Another key component of my not-so-brilliant plan was to use my favorite Key Lime Pie recipe, but bake it in a square springform pan so I could cut the pie into bars.
I was pretty impressed and loved the results of the key lime pie bars; they are portable and easy to eat without a plate and fork. The coconut flavor was subtle, but definitely recognizable as another layer of flavor; however, next time I may pump up the coconut factor by adding a little bit of coconut extract to the crust. If you have not entered the giveaway for a Hip Hostess Apron Giveaway, definitely check it out! If you enjoyed this recipe, you may like... Lemon Mascarpone Cheesecake Bars. With the 4th of July holiday approaching, here is the perfect take along dessert (keep chilled) for picnics or backyard bbq's.
The creamy texture of the mascarpone and the tangy lemon are a great combo. Shortbread base Ingredients: 1 1/2 sticks unsalted butter 2 cups flour 1/2 cup brown sugar 1/2 tsp. kosher salt Method: Preheat oven to 350o. Pulse on and off several times until mixture is combined. Lemon Mascarpone Cheese Filling 4 large eggs 1 cup sugar 1/2 cup fresh lemon juice 8 oz. mascarpone cheese 8 oz. cream cheese 8 oz. sour cream Zest of 1 lemon 3 T. flour 1 tsp. salt Garnish: Powdered sugar, lemon slices, fresh edible flowers, mint sprigs In the mixer bowl of food processor, combine all ingredients and mix until smooth. Avalanche Bars. This deliciously addictive treat was introduced to me at a place called The Rocky Mountain Chocolate Factory. Ever been there? They have shelves and shelves of delicious looking candy apples and homemade fudge that I would always be THIS close to buying…but being a bit of a cheapskate I always went for one of the least expensive thing there…the Avalanche Bar.
At like, $3.50 it was still overpriced, but oh so worth it. A strange but wonderful combination of white chocolate, peanut butter and marshmallow it is like rice krispie treat on steroids! Unfortunately, the RMCF closest to my house has since closed, so I was without by beloved Avalanche Bar. Until now. I have no idea why I would have ever spent so much money on these treats when they are so simple to make. Oh yeah, and the ingredients…duh Avalanche Bars Get some peanut butter and white chocolate ready. Melt them both together Add in your cereal and let that sit for a bit. Cut into squares! Ingredients How to Make About the Author Hi! IMG_1762-1152. Sallys Baking Addiction Snickers Cheesecake Bars. » Sallys Baking Addiction. Thick and creamy cheesecake bars on top of an Oreo cookie crust and stuffed with Snickers Bars.
Today’s recipe was inspired by the evil genius behind The Cheesecake Factory’s Snickers Bar Cheesecake. Whoever you are, I’d like to shake your hand for creating the most devilishly decadent dessert in the entire world. If you haven’t had it yet, you can only imagine. It’s Snickers bars + creamy dreamy cheesecake. Need I say more? If I had to eat only one candy bar for the rest of my life (can we make that scenario happen please?)
Some of my favorite recipes have Snickers bars in the ingredient list. What we have today is truly a simple recipe. Start with an Oreo cookie crust. Baking the cookie crust for about 10 minutes as you make your filling is important. The filling is quite basic. Before baking, I topped the bars with milk chocolate chips. The hardest part about today’s recipe? I swear, the day I made these – time stood still for those three hours. These need to come with a warning label.