Chocolate & Coconut Cream Pie Bars. Several months ago, I attended the Foodbuzz Blogger Festival in San Francisco, California, 2,700 miles away from my home. Traveling alone is always a meaningful, reflective experience for me. To process my trip, I periodically share vignettes that I hope are meaningful to you, as well. Normally, I would have said no. On-the-spot requests for money make me nervous, and I made a rule years ago to always say no. I give food or supplies freely, as I’m able, to anyone who asks me for them. But I only give money if I have a space to sit, read about the organization, and make a thoughtful choice.
But I wasn’t standing at a check-out counter being asked to donate a dollar to a charity, or walking down the street being asked for change. “Hi-I-am-part-of-the-Boys-&-Girls-Club-and-we-are-raising-money-to-go-to-our-basketball-tournament-in-Reno-I-have-already-collected-all-but-$55-can-you-help-by-donating-today?” A few minutes later, I saw another passenger on the train say no. (And you know what? Oatmeal Carmelitas. Forgive me. I went a little picture crazy on the Oatmeal Carmelitas. It’s just that they are so pretty! And gooey! And so full of caramel and chocolate and oaty goodness. Oaty goodness? That sounds kinda icky, doesn’t it? Let’s just forget I said that. The thing is, bar desserts have always and will always be my favorites. These are one of my all time favorite bar desserts, which is sort of saying a lot. I even busted out my macro lens (which hasn’t been out to play in, um, more months than I’d like to admit) to take pictures of the prettiness.
I wanted to let the pictures do the talking. Oops. Print Save Ingredients: 2 cups all purpose flour 2 cups rolled oats 1 1/2 cups butter, melted 2 teaspoons baking soda 1 jar (10-12 ounces) caramel ice cream topping 1 bag (11 ounces) milk chocolate chips 1/2 - 1 teaspoon sea salt Directions: Preheat oven to 350 degrees. Don’t miss a post! No-Bake Triple Peanut Butter and Chocolate Chewy Cereal Bars. No-Bake Triple Peanut Butter and Chocolate Chewy Cereal Bars I love soft, dense, really chewy peanut butter cereal bars. To the point these bars are having a case of de ja vu. I made similar bars in June, and in August, and there’s two recipes for no-bake peanut butter cereal bars in my cookbook. One uses Corn Flakes and the other uses Special K. The common theme on all of these recipe are: No-bake, Chewy, Gooey, Caramely, with Peanut Butter, Cereal, Chocolate Topping. I keep recreating versions on a theme because remaking the exact same thing doesn’t make for good food blog material, but adaptations, twists, and tweaks are fair game.
I made them in Aruba and as long as your house isn’t 89F, they won’t be quite as soft and melt-prone as mine. You can whip them up in 15 minutes in one bowl. These just happen to be vegan and gluten-free. There’s no butter used in these very buttery tasting bars. Did I mention I wrote a cookbook with 100 peanut butter recipes? Print Save Prep Time: 15 minutes.
Cheesecake Bars. Fruit and Pie Bars and Tarts. Smore Bars. Milk Chocolate-Caramel Tart with Hazelnuts and Espresso Recipe at Epicurious. For crust: Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes. Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes.
For filling: Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. For topping: Combine cream and espresso powder in small saucepan. Remove tart pan sides. . * Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com. Nutritional analysis provided by Bon Appétit. Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla. Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts.
It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. And for the decadent finale, sweetened whipped cream, a drizzling of caramel sauce and a sprinkling of hazelnut praline. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! I wish the kids enjoyed the pairing as much as I do.
Enjoy your weekend! Comments (57) Peanut Butter Crunch Eclair Bars. Soon I am re-doing my kitchen. And by soon, I mean it’s starting this week. I am excited and nervous. Nervous because my husband is doing all the work. He is a DIY guy…hence his carpenter jeans. Not nervous about his ability. Of that I am certain. Nervous about the last 1/4 of the job.
He pulls out of the gate like gang-busters. That electrical-situation that needs to be moved? Need some plumbing done? But dotting the “i’s” and crossing the “t’s”? And the reason that I am writing this here is because whenever I put something out there, he seems bent and determined to prove me wrong. Soooo….yeah. This whole post is an experiment in manipulation. Welcome to Marrige 101. So the next few weeks or so my kitchen will be in shambles. But in the meantime, I am working on some no-bake recipes. Here’s the first one I came up with… Peanut Butter Crunch Eclair Bars. I wasn’t sure how these would turn out…sometimes things are better in my mind… But I really like them. It’s a good combo. Then make your filling. Because I Like Chocolate: Nanaimo Bars. Until a couple of days ago, I could not tell you when the last time I had a Nanaimo bar was.
In all honesty, it was probably a store-bought one at a piano recital at least 7 years ago. It was the one thing I looked forward to after listening to kids hack away at the ivories for a solid 2 hours, the snacks! It was the same deal with soccer. I would not have gone if it weren't for the orange slices and Rice Krispie squares. What were we talking about again? Ok so here is the Nanaimo bar low-down for those of you who are out of the loop. 1. 2. 3. Layer it up, let it chill and voila, you've got yourself some Nanaimo bars. Nanaimo Bars Makes 25 squares Ingredients Base ½ cup butter ¼ cup white sugar 6 tbsp. cocoa powder 1 egg 1 tbsp. milk 2 cups graham cracker crumbs 1 cup coconut Middle Layer ¼ butter, softened 3 tbsp. milk 2 tbsp. custard powder 3 cups icing sugar Top Layer Instructions 1. 2. 3. 4. 5.
Nanaimo Bars. Still enjoying The Boy Who Bakes, and loving that the recipes are easy to make. I've often thought about making Nanaimo bars, but never really got around to it. The recipe originally came from a Canadian housewife who submitted it to an annual Women's Institute fundraising cookbook back in the early 1950's, and recently, Nanaimo bars were voted 'Canada's Favourite Confection'. There are a few different recipes out there, but this one has no baking involved, and the recipe makes a large amount if you cut the bars into small squares - they are very rich and rather sickly sweet, so smaller is better here (you can always have another one!) Nanaimo BarsAdapted from the Boy who Bakes. Notes: I left out the desiccated coconut because we don't really like it, and I substituted pecan nuts for the walnuts, and roasted them for more flavour. Bottom layer 300g digestive biscuits 170g melted butter 75g caster sugar 45g cocoa powder 2 eggs 1 teaspoon vanilla extract 100g desiccated coconut, I left this out.
Millionaire Bars Recipe - Running Blonde. Cookie Dough Billionaire Bars Recipe | The Cookie Dough Lovers Cookbook by Lindsay Landis. For Kevin’s third and final birthday treat of 2013 (here was the first and second) he choose these jaw-dropping Cookie Dough Billionaire Bars. This drop-dead stunning recipe comes to you from the AMAZING The Cookie Dough Lover’s Cookbook by Lindsay Landis. Seriously!! It’s an ENTIRE cookbook dedicated to COOKIE DOUGH! :) With Lindsay’s creative recipes you can find delicious ideas to add cookie dough to every dessert imaginable. Lindsay shares her approachable and impressive everyday recipes at her blog Love and Olive Oil and she’s also the talented web and graphic designer at Purr Design.
And if you need a dessert recipe that will wow, amaze, shock, awe, win friends and influence people… The Cookie Dough Lover’s Cookbook is the place to look. Okay, seriously, take a look at these bars with me for a second. It’s a layer of buttery, soft shortbread.A layer of homemade salted caramel sauce.A layer of irresistible cookie dough (and it’s egg free, so it’s safe to eat!) You gotta try these. 'IDEAS FOR NEW YEAR'S EVE - MAIN COURSE + DESSERT. Indlægget her er til Jer, som mangler lidt inspiration til nytårsmaden. I går i lokal avisen Aarhus kom vi med et forslag til en god nytårs menu, som ikke koster alt for meget. Vi fortsætter stilen i dette indlæg og kommer med forslag til nytårsbordet. Vi har taget de retter fra bloggens tid, som vi synes egner sig bedst - det er ikke en gennemført menu men det indeholder alt fra snack-forslag til dessert-forslag. I dette indlæg har vi et par hovedret- og dessert ideér og i går lavede vi et indlæg, hvor vi kom med forslag til snacks og forret.
Vi håber, at vi kan hjælpe med at få styr på Jeres nytårsmenu :-) Ingredienser (ca. 8 pers.) Pulled pork2 kg. nakkefilet Saltlage 2 l. vand 2 lauerbærblade 2 stjerneanis 130 g salt Skær sener fra kødet, så godt som det nu er muligtI en grydes koges vand, salt, lauerbær blade og stjerneanis – salten skal opløsesLad vandet stå og køle af, inden kødet kommes i.
Bland alle ingredienserne sammen i en pose og kom kyllingen heri. 150 g. smeltet smør Blondie. #SnickersMinis Chocolate Candy Tarts Recipe. Stylish Cuisine « Oreo Rice Krispie Treats. My boys LOVE Rice Krispie treats. I don’t make them often, but when I saw this recipe on the Cooking Classy blog recently, I knew I had to try it. I made the first batch for my boys and some friends of theirs. They all LOVED them. I must admit that I loved them too. I sent the second batch to my brother-in-law in Afghanistan. If you enjoy Rice Krispie treats and you like Oreos and white chocolate, this is the dessert for you. The first time I made this recipe, I didn’t have enough white chocolate to cover the entire tray, so I used what I had. Oreo Rice Krispie TreatsRecipe from Cooking Classy1/4 cup salted butter 1 (10.5) oz bag mini marshmallows (note: if you have an extra bag, you can add an additional cup of marshmallows, if desired.
Print This Recipe. Funfetti Bars. From my experience I've found that there are few desserts more universally liked than Funfetti Cake. Regardless of how many homemade desserts I make, anything with funfetti is guaranteed to win the crowd's vote every time. My roommate saw this recipe and immediately passed it along to me to put on my must-bake list. It combines funfetti cake mix with a few homemade touches. Easy. This is one of those recipes I think I'll make time and time again because of how quick and easy it is. 1 1/4 cup funfetti cake mix3/4 cup AP flour1/4 teaspoon baking soda3/4 cup butter, melted and slightly cooled1 egg1 egg yolk2 teaspoons vanilla1/2 cup sugar1/2 cup brown sugar5 heaping tablespoons sprinkles of your choice (I used stars) Directions: Preheat oven to 350F.
From my experience I've found that there are few desserts more universally liked than Funfetti Cake. This is one of those recipes I think I'll make time and time again because of how quick and easy it is. Directions: Preheat oven to 350F.