Tag Archives: dessert bars

Freedom Fire Blondies

Where does everyone like to go to watch the fireworks? We will either watch them from the lawn in front of Convergys or we’ll go to the stadium. This year I work till 9 and meeting my parents at the stadium. Hopefully it all works out!

I’m not sure where this started but watching the fireworks has always meant a great deal to me. I love the patriotic music and when those fireworks get popping I just get really emotional. I thinks fireworks are really romantic, and unfortunately it’s always been a terrible day for me relationship wise. But I am so happy to be able to spend it with my friends and family now!

And of course when you are sitting on a lawn or in a stadium for hours you need to bring treats! Chips or pretzels for the salty crew……but what to bring for the sweet teeth? Blondies of course! And I had to make them holiday appropriate……all you need is a little food dye!

These Blondies are a great treat with white chocolate chips and pecans for a little crunch. These are incredibly easy to make and a quick treat to whip up and delight your  friends and family this holiday!

Ingredients:

  • 2 Sticks Butter, softened
  • 2 Cups Brown Sugar
  • 2 Eggs
  • 1 Tbsp Vanilla
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 2 Cups Flour
  • 1 1/2 Cup White Chocolate Chips
  • 1/2 Cup Pecans, finely chopped
  • Red and Blue food dye
  • Your favorite patriotic sprinkles

Preheat the oven to 350 degrees.

In a large mixing bowl beat together the butter and brown sugar until you have a grainy paste. Add the egg, vanilla, salt and baking powder. Mix well. Beat in the flour until you have a thick batter. Gently stir in the white chocolate and pecans.

Split the batter evenly into 3 different bowls. In one bowl slowly add blue dye until you get your desired color. Repeat with the red dye in a separate bowl.

Spray an 8×11 pan with cooking spray. Using a cookie scoop. scoop the batter into the pan in alternating colors. Run a knife under hot water for about a minute and then drag it through the batter to create a swirl. (Careful not to over do it otherwise your colors will start to bleed.)

Bake for 25-30 minutes until a toothpick inserted comes out clean.

Remove from oven and add sprinkles. Let it cool for at least an hour before serving.

Aphrodite Brownies

So this is like a double red velvet  chocolatey dream!! The texture is divine and the taste really packs a chocolate punch with a kiss of cream cheese.

Not sure how long Oreo will be selling the Red Velvet Oreo’s but you should definitely give them a try while they are still around! They are TASTY!!

Here is our final Valentine’s Day dessert, we actually made this one together on the big day. It was a great way to finish off the culinary triumph of our first homemade pizza!!

I hope everyone had a lovely Valentine’s Day!

Ingredients:

  • 1 Box Red Velvet Cake Mix
  • 2 Eggs
  • 1 Package Instant Pudding- White Chocolate
  • 1/2 Cup Melted Butter
  • 6 Tbsp Vegetable Oil
  • 1 Package Red Velvet Oreos (Or the regular ones if Red Velvet isn’t available)
  • 8 oz Cream Cheese- Room Temperature
  • 1 1/2 Cup Milk Chocolate Chips
  • 1 Tbsp Butter
  • Mini Chocolate Chips to garnish

 

Preheat oven to 350. In a stand mixer combine the cake mix, melted butter, eggs, oil and pudding. This mix will be very thick. Spread this in a 13×9 nonstick pan and bake it for 20-25 minutes until you can insert a toothpick and it comes out clean. Let this cool while you make the oreo and chocolate layer.

Grind up the oreos in a food processor or Ninja blender. Or you can use ziploc bag and a meat mallet or rolling pin.

 

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Mix in the cream cheese with the cookie crumbs. Spread this over the brownie and throw it back in the oven for about 5 minutes.

In a double boiler melt the 1 tbsp butter and the milk chocolate. Use a spatula to spread over the oreo layer.

Then sprinkle on the mini chips.

Cool in the fridge for at least an hour.

 

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They are kinda rich so you don’t need to cut super big pieces. That means more love to go around!

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Let me know in the comments how yours turn out! Hope you love them as much as we do!

Check out all our wonderful creations on the Sweet Treats page!

Lemon Dream Cheesecake Bars

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I don’t know if you guys know this about me….I am OBSESSED with lemon. Especially lemon desserts. You can’t go wrong with a tangy, creamy, lemony dessert of joy and joyness.

 

It just makes me happy.

Since there is just 2 of us most of the time we don’t actually completely finish off a full dish. Either something else yummy comes along, or we get bored and it just hangs out on the counter till kitchen cleaning day. But we did with this one. It is just that good!

Here we go……

Crust:

  • 1 1/2 Cups Flour
  • 1/2 Cup Powdered Sugar
  • 3/4 Cup Butter- Cold and cubed

Filling:

  • 4 Eggs
  • 1 1/2 Cups Sugar
  • 1 Tbsp Flour
  • 1 Tbsp Fresh Lemon Zest
  • 1/2 Cup Lemon Juice

Cream Cheese Top:

  • 16 oz Cream Cheese
  • 1 Cup Sugar
  • 2 Eggs

Preheat oven to 350. Whisk together the flour and sugar. Cut in the butter with a knife or fork or whisk or if you are super cool you have the tool that is meant to do this. So cutting in cold butter is what helps you get the flaky buttery crust. It is so yummy. Spread the dough into a 13×9 pan and bake for 15 minutes or until its lightly browned. It’s important to completely cook this because you don’t want the lemon layer to soak through and make it all soggy.

While the crust is baking mix the lemon filling in a medium bowl and cover it and put it in the fridge. Once your crust has cooled a little bit take the filling out of the fridge and there will be a white film on the top, skim this film off and then pour the mixture on the crust.

In a medium bowl beat the cream cheese until it’s completely smooth. Beat in the sugar and eggs. Pour this over the lemon filling. Don’t worry if it mixes in a little bit because it should all separate out while baking.

Bake at 350 for 30 minutes until the filling barely jiggles. Cool for 30 minutes on the counter and then chill in the fridge for at least an hour before serving.
2015/01/img_20561.jpgHow pretty is that?!?!?

I super love these and will be making them again and again! They would be great for taking to gatherings. Or you can make a half recipe in an 8×8 pan and keep it all for yourself.

Nanaimo Bars

Nanaimo BarsEveryone has special memories of treats from their childhood. A special ice cream flavor, the perfect chocolate chip cookies or a special birthday cake. These memories are shaped by parents, grandparents, friends, or even the local bakery down the street.

Today I would like to share one my favorite childhood treats! Growing up in Utah meant that we didn’t often see my dad’s parents who lived in Ontario, Canada. I’m pretty sure that my very plane ride was on trip to see these grandparents. I couldn’t have been very old, maybe 7 or 8.  I have very little memory of the trip, truth be told. I remember staying in a pink room with sister, my first trip on a sailboat, and playing with my cousins. I know there have been a few trips to see my grandparents over the years and they all have great memories.

And of course there is always the great food! One thing that always sticks out is Grandma Anderson’s Nanaimo bars. I did a little research on this treat since the name is so unusual. I found out that this is somewhat of a traditional Canadian treat originating from the town of Nanaimo, British Columbia.

This is probably one of the only no-bake treats you’ll ever see from me. I can’t explain it, but no-bake is just not my thing. I hope everyone gives this a try and enjoys this treat as much as I do 🙂

Ingredients:

Base:

1/2 cup butter

1/4 cup sugar

1/3 cup cocoa

1 egg

1 tsp Vanilla Extract

1/2 cup chopped walnuts

1 1/2 cups graham cracker crumbs

1 cup shredded coconut

Filling:

1/4 cup butter

2 tbsp instant vanilla pudding powder

3 tbsp milk

2 cups powdered sugar

1 tsp almond extract (there really is no “right” way to make a Nanaimo bar so feel free to play with flavors a little. We added the almond extract because we found some on sale 😉 it’s totally optional.)

Glaze:

4 squares semi-sweet chocolate. (This is equivalent to 4 oz)

1 tbsp butter

Directions:

Base- In a medium mixing bowl combine the graham cracker crumbs, nuts, and coconut.

In a double boiler melt the butter, then add sugar and mix until the sugar has dissolved. Add the cocoa and egg and mix until smooth and thickened. Add this mixture to the dry ingredients and mix it all together.  Grease a 9×9 inch glass pan and press this mixture into the bottom.

Filling- In your stand mixer combine all ingredients until well mixed. Spread filling over the base. I used a spatula and a very light touch to help prevent the filling from pulling the base up.

Glaze- In a small saucepan over low heat melt the butter. Add chocolate and mix constantly until completely melted. Spread over the filling.

Refrigerate for at least 1-2 hours. This freezes really well so you can cut your squares and store them in tupperware in the freezer. Just like Grandma 🙂