Cherry Pie Pecan Bars

I admit it. I cut coupons...AND I think its fun. Some habits die hard and while growing up my Mom and I would sit on the couch on Sundays and go through the ads and coupons. In my grade school days, I think finding a coupon acted as leverage and a perfect excuse to convince my mom that it was a good idea to buy the latest junk food or kid-geared snack. To this day, I must say I still enjoy this activity though I must also admit I probably only use 1- 2% of the coupons I so diligently cut out, save and file.  It's the effort that counts!



Last Sunday I saw a recipe for Cherry Pie Pecan Bars in the coupons section. I am not a fan of cherry pie, and I don't like pecans but the recipe reminded me that Lucky Leaf had sent me a few samples of their pie fillings.  Since I don't make pies very often, this recipe seemed just about perfect.  Um, except for the stick or so of butter that I was missing!  I subbed apple butter for quite a bit of butter so I had no idea how these would turn out.

Maybe I just thought I didn't like cherry pie, because this dessert was one of my favorites in a long time. I can't say the apple butter substitution made these all that healthy, but just like my coupon cutting, it's the effort, right?

Cherry Pie Pecan Bars
Adapted from Lucky Leaf recipe

2 cups all purpose flour
2 cups uncooked quick cooking oats
1 1/2 cups granulated sugar
13 tablespoons butter
7 tablespoons apple butter
1/2 cup chopped pecans
1 tsp baking soda
1 21 oz can cherry pie filling
1 cup minature marshmallows

1.  Preheat oven to 350 degrees.  Combine all ingredients except pie filling and marshmallows in a large mixing bowl.  Beat at low speed, scraping bowl often until mixture resembles coarse crumbs.

2. Reserve 1 1/2 cups of the crumb mixture for the topping.  Press remaining mixture into ungreased 13x9 inch baking pan.  Bake for 12-15 minutes or until lightly browned.  Gently spoon pie filling over hot crust.  Sprinkle with marshmallows then sprinkle with remaining crumb mixture.

3. Continue baking for 25-30 minutes or until lightly browned.  Cool completely on a rack.

Pumpkin Spice Chocolate Chip Bars

Feels just like two weeks ago, I had the A/C on full blast and loaded up on dedorant/water bottles/ice coffees whenever I dare venture out into the 90+ degree sweltering temps.  Today?  I'm donning my ever so fashionable pink snuggle socks and a hoodie to keep myself warm.  And I admit, I even schlepped the portable heater down from the attic.  I'm a certified cold weather wuss.



While many adore Fall for it's cooling temps and beautiful foliage, I personally love the Fall for all things pumpkin - beer, hand towels, decorations, cookies - the list goes on and on.  Every year, I stock up on organic canned pumpkin and create more than a reasonable amount of pumpkin flavored baked goods, usually while drinking a pumpkin beer. And wearing pumpkin socks.

If you make anything this week, I'm telling you these bars are SO worth it.  They're light and fluffy while not being too cakey like many pumpkin desserts.  In need of a quick dessert, I found this pumpkin bar recipe on Martha Stewart.  With just the right amount of spice complemented with chocolate, you too can make a pumpkin lover out of just about anyone!  Happy October!

Pumpkin Chocolate Chip Bars
Adapted from Martha Stewart

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 3/4 cup chocolate chips

1. Preheat oven to 350 degrees.  Line a 9x13 baking pan with foil on all sides with overhang. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan.  Bake until a toothpick inserted in the center comes out with just a few crumbs, about 35 minutes.

4.  Allow cake to cool completely in pan placed on rack. Lift cake from pan, peel off foil and cut into squares

Black and Tan Guinness Brownies

I have a Thursday confession for y'all. I just don't LOVE brownies. Now that's not to say I won't eat them. I just can't eat a lot of brownie, and perhaps it has to do with the fact that I sneeze profusely on each first bite of strong chocolate. Does that mean I'm allergic? Because if so, let's just pretend like nothing ever happened.



Well, when I first saw this recipe, I couldn't help but feel intrigued. For starters, Guinness in dessert adds a whole new dimension of deliciousness.  To top it all off, this looks like a brownie on top of a blondie. Just like mini versions of food, there's just something cute about combining two desserts and making them sit on each other.  Why, you ask?  I don't know.  Just try it.



The brownie-blondie combo worked well for me - so well, in fact that I dont think I sneezed even once while eating these. If you're a fan of the uber rich chocolately chocolate brownie, this may not be your favorite, but these tasted light enough that I could not just stop at one. Now, is that a good thing or a bad thing? :)  My brownies are a little on the gooey side, but that's how hubby likes them.  If you're more of a well-done brownie connoisseur some extra oven time might do you good.

Black and Tan Brownies
Tan brownies:
6 tablespoons butter,softened at room temp
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 - 1/2 cup chopped pecans
1/4 teaspoon cinnamon
Cooking spray

Black brownies
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
1 cup all purpose flour
1/4 teaspoon salt

1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.

2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, baking powder, cinnamon and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula (mixture will be thick). Bake at 350° in lower third of oven for 15 minutes.

3. To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350° for 25-30 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Source: Cooking Light, March 2010

Sweet and Salty Candy Bar Brownies

I've been sensing a disturbing trend, and I'm not sure I like it! Maybe its just me, but seems these days, its pretty hip for women to claim "I never cook!" or refer to their pimped out kitchen tools as simply decoration. Being involved in the food community shields me from anti-cooking attitudes as I'm {virtually} surrounded by talented chefs and passionate foodies. However in 'real' life, I've found it hard to find many women who actually admit to loving the very fine art of making food, then stuffing your face full of said food.



Alas, here I am: an island in a sea of non-cooks and dainty eaters. Prove me wrong, world! You too can cook...I promise :) In the meantime, here's some delicious sweet and salty brownies to help inspire you to get in the kitchen.

There are few things in life that I love more than the sweet and salty combo.  I mean, I'll even eat fries and dip them in soft serve ice cream.  Gross, ok.  But don't blast it until you try it...





I first spotted the recipe for these decadent brownies on Cakespy's Serious Eats posting.  Using an already delicious brownie batter recipe as the base, add roasted peanuts, salty pretzels, caramel and in my case, chopped chocolate candy bars and you have yourself quite the amazing dessert.  Cakespy uses Ghirardelli caramel chocolate, but since I have just about every type of chocolate candy except this kind, I substituted some Belgian chocolate bars with a crispy cookie filling and a little bit of caramel.  Close enough, I say.


Sweet and Salty Brownies
Adapted from Cakespy and Betty Crocker's Cooky Book 

2 squares unsweetened chocolate (2 ounces)1/3 cup butter
1 cup sugar
2 eggs
3/4 cup flour
1/2 teaspoon baking powder
1/4 cup chopped roasted peanuts
3.5 ounce candy bar of your choice, coarsely chopped (try using Ghirardelli chocolate caramel bar, Twix, or Take 5)
20 pretzels, crushed into small pieces (i used a mortar & pestle)

1. Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with cooking spray.
2. Whisk flour and baking powder in a small bowl
3. In a large saucepan, melt chocolate and butter over low heat until melted; stir frequently to avoid scorching.
4. Remove from heat and allow to cool slightly; beat in sugar and eggs.  Add in the flour and baking powder mixture, blending well.
5. Mix in the nuts and chocolate candy bar.  Add in the pretzel pieces last, mixing only until they are incorporated.
6. Spread the mixture into the pan. Bake for 30 to 35 minutes, or until top has a dull crust and a slight imprint remains when touched lightly. Cool slightly and cut into squares.

'Loser' Peanut Butter Cookie Crunch Bars

Could it have been the too long, cumbersome name? Or, perhaps it was the utter deliciousness of everything good in life perched atop a cookie crust, but sadly I was not chosen as a finalist in Betty Crocker's Cookie Contest. I like to think of myself as humble to a fault, but this recipe was pretty kick ass if I can so humbly say so myself.

If only Betty knew what I could do with $4,000 cash! Obviously, I would have gone to great lengths to stimulate the economy like no other with new and fabulous gladiator sandals, a flat iron to keep my hair sleek and a snazzy espresso machine for good measure.

Well, I suppose I'll just keep clippin' coupons for now.



This recipe is inspired by a few of my favorite things: cookies (obviously), toasted marshmallows, chocolate, peanut butter and rice krispy treats. Overkill? It may sound like it, but this dessert was neither too rich, nor too sweet. Rather, it's just a nice balance of yes, all the good things in life. I can't stress this enough!

In my very scientific approach to coming up with a $4,000 recipe I created this first with a peanut butter cookie crust and then tried out a sugar cookie crust. Hubby and I were so baffled as to which version was superior that we just had to polish off both batches to provide an objective taste test. Did I tell you we're on a diet now?

Ooey gooey goodness piled high! After making either a sugar cookie or peanut butter cookie crust, cover the cookie with marshmallows and toast in the oven until they're lightly brown. Chocolate is melted with a little peanut butter and mixed with a touch of oats and a good dose of Rice Krispy Cereal and then spread over the toasted marhsmallows. The chocolate crunch topping is a little difficult to spread out, but with some patience and love, you'll get there. When all else fails, I like to marble things to make my difficulties look professional!


Here's the recipe!!
Peanut Butter Cookie Crunch Bars
Like I mentioned, I made these with both a sugar cookie and a peanut butter cookie crust. They were both amazing. Here is the recipe with peanut butter cookie.
**If you want to try the sugar cookie base, follow the instructions on the bag since that variety has different add-ins.

1 package peanut butter cookie mix (Betty Crocker)
3 tablespoons vegetable oil
1 egg
1 tablespoon water
4 cups mini marshmallows
topping:
1/4 cup mini marshmallows
1 1/2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup chunky peanut butter
1 tablespoon butter
1/4 cup oats
1 1/2 cup Rice Krispy Cereal

Heat oven to 350 degrees and spray a 13x9 inch pan with nonstick cooking spray.

In a large bowl, combine cookie mix, egg, oil and water until a soft dough forms. Press dough onto bottom of pan. Bake for 14-15 minutes or until lightly golden brown.

Remove from oven and cover cookie base evenly with marshmallows. Return to oven for 5 minutes or until marshmallows are lightly toasted.

Meanwhile, melt marshmallows, chocolate chips, peanut butters, and butter in a large saucepan over medium heat. Mix constantly until melted. Stir in oats and rice krispy cereal. Allow to cool slightly.

Spread mixture over marshmallow layer evenly. The mixture may be a little thick so spread as well as you can. With a knife, run the marshmallow layer and chocolate layer to create a marble.

Allow to cool before cutting.

Congrats to the finalists! Go check 'em out!

Too Lazy To Scoop so I Made Barookies

Thanks for the comments on the pancakes! Well, now I know who to come to next time I need an ego boost. :) I suppose the perfectionist in me is still searching for the God given talent of making a batch of pancakes all the same, perfectly round shape and size. How do they/you do it?! Please don't tell me the Perfect Pancake Maker really works.

Well, that same perfectionism haunts me when I make cookies. I try so hard to make each cookie the same perfect round ball that it takes me F O R E V E R to make a big batch of cookies. I think it's about time to invest in a cookie scoop, huh?

The other day hubby and I were craving cookies like two pregnant ladies. Also feeling like a pregnant lady (no, I'm not!), I was too lazy to even fathom making rows of perfect little cookie balls, so I decided to transform our favorite cookies into a bar. And throw some apples in there because we have an orchard growing on our counter top.

There's something magical about bar cookies, maybe because I like my cookies thick and chewy. Bar cookies also take the guesswork out of "are they done yet?" as they tend to crisp up nicely around the edges and firm up in the middle.


Best of all, I don't need to spend my afternoon scooping out little cookie dough balls. Just throw the cookie dough (you haven't already eaten) in a baking pan and you're done!

These bars are nicely spiced with sauteed apples, apple pie spice and cinnamon. The raisins are plumped by soaking in boiling water and the end result is just a yummy, Fall dessert to enjoy. Come to think of it, I'm off to go eat one myself!

Oatmeal Apple Raisin Barookies (Bar+Cookie)

1 1/4 cup raisins
about 1.5 cups boiling water
1/4 cup thinly chopped, peeled apple
pat of butter, cinnamon & brown sugar

1/2 cup butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 tsp apple pie spice
1/4 teaspoon salt
1 1/2 cups quick cooking oats

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch pan.

Place raisins in a large heatproof bowl. Pour enough boiling water over raisins to cover. Allow to sit for 10 minutes and then drain well.

In a small nonstick skillet, melt a pat of butter over medium heat. Add apples and continue to stir in butter until softened, about 5 minutes. Sprinkle with cinnamon and brown sugar. Stir until combined.

In a mixing bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in egg until combined then stir in vanilla.

In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, apple pie spice and salt. Gradually add to the creamed mixture and stir until just combined. Fold in the quick oats and drained raisins. Spread evenly into the prepared pan.

Bake for 12 to 16 minutes in the preheated oven, until the edges are starting to brown and the middle is set. Let cool in pan before cutting into bars.

Peanut Butter Chocolate Chunk Blondies

I hope everyone is well rested, ready to vote tomorrow & of course, stay up to watch the results! Lucky me, I voted early by mail so I hope there were no mail mishaps preventing the delivery & count of my oh-so-important ballot. Hubby has to go wait in line tomorrow morning (sucker!). Hopefully it won't be too bad despite all of the media footage of snaking, long lines. Oh, he is also one of the 8% of Americans still undecided 3 hours until election day. I told him to flip a coin. I jest.


On another note, I feel as if I'm being watched. Hear me out. Every time I go running, I feel as if the masses are "checking me out." And by "checking me out," I'm not talking about sauntering into a bar with a cute outfit on and grabbing attention. I'm talking about sweaty me, running, breathing laboriously, trying with all my energy to finish a run.

For the 3rd run in a row, I got at least one "looking good!" from a passerby. Uh, what is it?!

Sometimes I panic. Did I forget to wear a shirt?! Is something popping out of my sports bra?! Do I look like I'm about to die? Can they hear my stomach sloshing? It baffles me.

I ran with a girlfriend last week and as we're running, she casually mentions,
"you know, everyone we pass seems to be watching you."
Me: OK, THANK YOU. I'M NOT CRAZY!
"Maybe it's because you're exotic looking."
Me: Uh, everyone in California is Asian, don't you know?

I've resigned to the fact that I must run funny. I like to imagine that maybe I run like a duck or with the grace of a 2 legged dog... who knows? I'm not being humble here. If I walked down the street half nude, I probably wouldn't get as much attention. **Sigh**


Back to Peanut Butter Chip Blondies. Check these out! I found this ridiculously easy yet delicious recipe on Bakingblonde's website. If you're ever in need of an idea for a sweet treat, head over to her site and you won't be disappointed. This is a true one bowl, no mixer needed dessert.

Though she suggests chopping up Reese's and placing them atop the blondies mid-baking, I sadly did not have any so replaced them with the remainder of my mini-chips. Now that it's post - Halloween I may need to try the Reese's version soon!
Check out her recipe here. I pretty much followed her recipe though I used chocolate chunks in the dough and sprinkled chocolate mini chips on top.

Oh, and if you're out on the streets & see me running, be a kind one and let me know what's so intriguing. :)

Mexican Chocolate Crunch Brownies!

Bakers everywhere have been singing the praises for these brownies for quite some time. I have been meaning to bake them for an equally long period of time. Recently, a friend asked if I could bring dessert to a lunch gathering, nearly as I was walking out the door. I quickly scoured my ridiculously messy pile of recipe printouts to think of an easy and quick treat I could whip up at the last minute. A finalist in the Pillsbury Bake Off, these Mexican Crunch Brownies utilize ingredients that most of us already have in the pantry. I stress most of us, as not many adults sans children have a box of Cinnamon Toast Crunch in their pantry. We on the other hand, are cereal freaks.Ok, on to the recipe. These delicious brownies start with a Cinnamon Toast Crunch cereal layer topped with fudgy brownie batter, and finished with a sprinkling of cinnamon sugar. The cinnamon chocolate combination may seem a little odd at first, though it seems to compliment the chocolate and brings out a subtle sweetness. I guess it also helps that I love cinnamon in almost anything.

The recipe did come together quite quickly, though using a mini food processor to grind up nearly an entire box of cereal is no quick feat. According to Valerie, the recipe's author, ensuring the cereal is finely ground is quite important, so don't get lazy out there! Some other thoughts:

• I also used cinnamon finishing sugar which I thought was quite pretty. If you don't have any, a combination of Turbinado sugar with cinnamon would be equally as nice.
  
• Since there was already enough fudge chocolate goodness going around, I only sprinkled 1/3 cup (half the amount called for) on top of the brownies.
• I try as much as possible to bake from scratch- who knows what they put in those boxed mixes! In the future, I may try combining the Cinnamon Toast Crunch base with a homemade brownie recipe I have.
  
• Lastly, the recipe requests that you allow the brownies to cool for 2 hours(!) before slicing and eating. I'm not sure what your house is like, but waiting to dive in is nearly impossible as getting a man to go see the new Sex and the City. We did end up waiting and it was worth it. These brownies are even better the next day! Which means, yes I had one for breakfast :)

Click here for the recipe. Enjoy!

Brown Sugar Banana Apple Monkey Bars

Whew. That's a mouthful of a name!

Because our house has recently reached heatstroke inducing levels, I've shied away from the oven for the past week or so. Cooking has also been a chore. Last night, it got so hot in the kitchen I had to shower after making dinner. I don't know how chefs do it. What if I were a TV chef and after every take they had to towel me off? I'm sure I'd be canceled in no time. The last thing anyone needs to see is a sweaty chef.

Thankfully, its finally cooled off a bit, so in a fit of baking withdrawal I instantly consulted my ever burgeoning recipe collection to find something that didn't require a lot of baking time. Monkey bars? What are those? Good question. It seems that monkey bars are a cross between a banana cake and a banana bar. Not as fluffy as a cake, but not as dense as a typical bar. They're also part dessert, part snack, maybe even part breakfast. Are the monkeys suffering from an identity crisis?

I combined a few recipes to result in a light cake-type treat that is full on brown sugar sweetness accented by cinnamon, caramelized apples, rum soaked raisins and ripe bananas. Applesauce and yogurt provide moisture to lower the amount of fat used. Finally, a dusting of powdered sugar provides the final touch. These were delicious and very light. So light, that it's hard to eat just one!

Since I technically used 3 fruits here (bananas, apples, raisins) I'm submitting this recipe to Cate from Sweetnicks ARF/ 5-a-day Tuesday roundup.

Brown Sugar Banana Apple Monkey Bars
Adapted from Cooking Light

Ingredients
1/2 cup raisins
1 1/2 tablespoons banana rum (can substitute with dark rum or apple juice)
1/2 large apple, cut into 1/2 inch pieces
1 tablespoon brown sugar
pat of butter

batter recipe:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup packed light brown sugar
3 tablespoons butter, softened
2 medium bananas, mashed ripe
3 tablespoons plain yogurt
1 teaspoon vanilla extract
2 large egg whites
1 tablespoon unsweetened applesauce

Cooking spray
1 tablespoon powdered sugar

Preheat oven to 350°.
Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside to cool.

In a small nonstick saucepan, melt a pat of butter over medium heat. Add brown sugar and allow to heat for 2 minutes or until bubbling. Add apples and saute until golden brown and tender, about 4 minutes. Add apples to raisins and allow to cool.

Combine flour and the next 4 ingredients (flour through cinnamon) in a medium bowl, stirring well with a whisk. Set aside.

Combine 3/4 cup brown sugar and 3 tablespoons butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana, yogurt, vanilla, egg whites and applesauce, beating well. Add the flour mixture, beating just until combined. Stir in raisin apple mixture.

Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar once cool.

Girl Scout Samoa Brownies!

I was very much hit by the inspiration bug yesterday. I've come up with a recipe that combines two of my favorite things in this world: chocolate and Girl Scout Cookies. To start, I absolutely cannot say 'no' to the cute girl scouts camped out in front of local grocery stores, so I have amassed quite the collection of samoas, thin mints and do-si-dos. Though my Google research resulted in a few good recipes using the cookies as ingredients, I was surprised not to find more.
Since I was also the lucky recipient of TCHO chocolate from Blake Makes, I felt compelled to make something delicious with the smooth, dark chocolate in my pantry. Why not make Samoa brownies??

The Samoa brownies have a base oatmeal layer that is briefly baked and then topped with dark chocolate brownie batter, topped with an oatmeal - Samoa cookie topping. Divine! I could eat this entire pan in one sitting. The Samoas add a nice crunch to an otherwise very smooth brownie. I originally made only half the amount of oatmeal base & topping in the recipe & I regretted it. Next time, I will definitely make all of the oatmeal topping. You may have more than you need, but more is better than not enough!

Samoa Brownies
Base and topping:
2 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted
3 Samoa Cookies, coarsely chopped

Brownie Layer:
1 stick (1/2 cup) unsalted butter
8 oz fine-quality dark chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt1/4 teaspoon baking powder

Heat oven to 350 degrees. Spray an 8x8 inch baking pan with cooking spray.
In a large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 1/3 of the oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes. Add Samoa cookies to remaining topping mixture.

Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.

Spread batter over baked base. Sprinkle with reserved oat mixture for the topping. (You may have leftover oat toppings, but use enough for your personal preference). Bake about 25 - 28 minutes or until center is set and oat mixture has turned golden brown. (Do not over bake.) Cool completely, before cutting (if you can wait).

Newlywed Cooking at its Best: Small Batch Baking

Baking has always been one of my passions. When hubby and I were dating, I'd joyfully bring him and his roommates cakes, cookies, and their favorite- rice crispy treats, and they'd instantly be gobbled up. It also won me brownie points (OK, sorry for that cheesiness). If the guys weren't around, I'd at least have my own roommates and coworkers to share my culinary creations with. Now that we no longer have two sets of roommates, and I don't work in a large office anymore, its up to hubby and I to devour the majority of my baking treats. I can't say we really mind this challenge at times, but our health probably does! Beyond that, having to bake for two limits how often I'm able to experiment with new recipes.

Small Batch Baking recently came to the rescue with decadent desserts that serve two to four people. Even better, the amount of ingredients used is so small that even a fancy dessert such as Petite Pear Tarte Tatin does not seem as daunting. If the recipe fails, at least I only wasted 4 tablespoons of flour!

I feverishly flipped through the book the first night it arrived, overwhelmed at which recipe to make first. In the mood for a muffin? Well, perfect - there's a recipe that makes just two jumbo morning glory muffins. Too lazy to make an apple crumble pie? Don't be, you only have to use one apple! Over the past couple days, I've managed to make almost 5 recipes. Some were divine, others were near kitchen disasters (pecan snowball cookies). The Moist Fudgy Brownies were top-notch if you enjoy gooey brownies with crisp edges. I also enjoyed the rum cakes, hubby felt otherwise ("they taste like egg cake..." OK!) . All in all, this cookbook is great for couples or those looking for some portion control. I will admit I did feel bad when hubby came out for a study break and asked for another brownie. I suppose it's probably for the best. More Small Batch recipes and reviews to come.

Moist & Fudgy Brownies
adapted from Small Batch Baking
Makes 2-3 brownies

1 1/2 tablespoons unsalted butter
2 1/2 tablespoons semisweet chocolate chips
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 2 1/4 teaspoons egg substitute or beaten egg
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2 teaspoons all-purpose flour
1/8 teaspoon salt

Pan Required:
1 petite loaf pan (2 cup capacity, about 5x3 inches) My mini loaf pan is smaller(about 3/4 cup capacity), so I divided the batter between two mini pans.

1. Preheat the oven to 350 degrees. Line the pan with aluminum foil. Very Lightly grease the foil.
2. Place the butter and the chocolate chips in a medium sized microwaveable bowl and microwave on medium power until the chocolate is soft and the butter is melted, about 45 seconds. Stir until the chocolate is smooth and completely melted. Add sugar and stir until incorporated. Then add the beaten egg and vanilla, and stir. Finally, add the flour & salt. Spread the batter evenly in the prepared loaf pan(s).
3. Bake for 28 to 30 minutes (about 24 minutes if using a smaller pan), or until a toothpick inserted comes out with moist crumbs; the top will appear dry and the brownie will start to shrink from the sides of the pan. Do not overcook.
4. Remove the loaf pan from the oven, place on wire rack and let the brownies cool completely in the pan. Use the edges of the foil to lift brownies out of the pan. Remove foil and cut brownies.

Gladiator Power Bars

In honor of the triumphant return of American Gladiators to our TV screens, I've made some homemade energy/power/protein bars. As a child, I was fixated by this bizarre icon of early 90s television. Come to think of it, I'm not sure why my parents allowed these weekly viewings. There's nothing inherently wrong with the show, though it just seems to be an odd choice for a child's TV repertoire. In any case, I digress.

I work out fairly often and enjoy energy bars as a quick snack or energy boost. As we all know, this habit can get expensive as an average bar costs about $1.50. On top of that, read the label of your favorite energy bar and you may see ingredients such as high fructose corn syrup, fractionated palm kernel oil, and sugar alcohols (think digestive problems). Yuck.

These bars are based upon Alton Brown's Protein Bar recipe. You can interchange the fruits, and if you're in the mood for an indulgent bar, add mini chocolate chips. Because I didn't want to get stuck with a bag of wheat germ or oat bran, I visited my local Whole Foods and purchased all the dry goods in bulk. Total cost: $2.20 (the 1/4 cup of wheat germ cost $.08!) Beat that Luna Bar! I added some spices (cinnamon & pumpkin pie spice) to rev up the taste, used crunchy peanut butter for half the amount called for, and experimented with adding peanut butter chips & chocolate chips I had on hand. The latter is optional, of course. Don't want to bring your health down! :)

Verdict: The bars are certainly hearty and the peanut butter has a predominant taste. Nothing can beat my Luna Bars which in my mind, are a like a candy bar with vitamins, but obviously some things are too good to be true. These homemade power bars are made from wholesome ingredients and are low cost to make. I'll be freezing some to add into my rotation though I can't call them a replacement quite yet.
Update: I finished off my batch of fresh bars, and moved onto the frozen ones. I actually prefer these to the fresh! Leave them out for just a few minutes to soften and they're ready to eat.

Gladiator Power Bars
(adapted from Alton Brown's Protein Bars)

1 cup vanilla soy protein powder
1/2 cup oat bran
1/2 cup whole wheat pastry flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup raisins
1 cup dried blueberries
1/2 cup chopped dried apricots
1 (12.3-ounce) package silken tofu
1/2 cup apple juice
1/2 cup dark brown sugar
1/2 cup granulated Splenda for baking
2 large whole eggs, beaten
1/3 cup creamy peanut butter
1/3 cup crunchy peanut butter (optional, use all creamy pb if you prefer)
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips (optional, but delicious)
Cooking Spray

Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with cooking spray. Set aside. Preheat the oven to 350 degrees F.

Coarsely chop the raisins, blueberries and apricots and set aside.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, salt, cinnamon and pumpkin pie spice. Set aside.

In a separate medium sized bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, Splenda, eggs, peanut butters and vanilla, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit (and chocolate chips, if using). Spread evenly in the prepared baking dish and bake in the oven for 35 minutes. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

Easy Dessert Fix

Sunday was clearly a baking frenzy! I made the pretzel rolls mentioned in the post below, roasted a turkey for our favorite turkey & swiss pretzel sandwiches. Finally, we had a dessert craving (...well, really I did). I'll post tomorrow about how we used the turkey leftovers.

I use this cookie recipe when I need something fast, easy and delicious. It's certainly nothing fancy, but its foolproof and great for when you need a little somethin' sweet last minute. And best of all, they taste exactly like chocolate chip cookie cake. If you prefer, you can get creative and substitute any type of chips or cake mix for your own creation. I've also done spice cake & raisins when I'm trying to pretend to be healthy. This is our personal favorite.

Polka Dot Chocolate Chip Cookie Bars

1/2 cup butter (room temperature)
1/2 cup packed brown sugar
1/4 cup water
1 egg
1 (18.25 ounce) package yellow cake mix
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 tsp vanilla

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream the butter and sugar with a mixer. Mix in water and egg, then cake mix. Finally, stir in vanilla and chocolate chips. Spread mixture into pan. Cookie dough will be thin but will puff up when baking. Bake for 28 to 30 minutes in the preheated oven.