Sunday, October 17, 2010

Bar Cookie Extravaganza

Man! I am LOVING today. It is just awesome. . . a real fall-like day with sporadic spurts of sprinkles. . . and a pumpkin spice latte! I have been waiting for this for a couple of weeks, and it came at the perfect time, because I was getting tired of summer in October (a downside to living in the Central Valley!).

I have been super busy cutting out fabric and trying to dig myself out of my 'lack of motivation' hole. I am getting ready for some baby gifts that are coming up and also some centerpieces for a February MOPS night (it's the week baby boy #2 is going to be born, so I had better get ahead of myself!). Then, it's off to start on Christmas presents. I am really excited about the project for the kiddos in my family this year. . . but for now, it will have to be a secret, as I don't want anyone to find out.

I am also feeling the need to make Harvesty/Halloween things, but am soooo very distracted! But, I have been busy making lots of bar-cookie treats. . . which are fun and super quick and easy. I don't have any pictures to show you, because they were gone so quick (a good sign, I think!).

Here they are:

Double Chip Brownies
Compliments of Hershey's kitchens

3/4 cup Hershey's cocoa
1/2 tsp baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cup flour
1 tsp vanilla
1/4 tsp salt
1 cup chocolate chips
1 cup peanut butter chips

(I used chocolate chips and butterscotch chips because that's what I had. . . can I just say YUMMY!!!)

:: Heat oven to 350. Grease a 13x9 inch baking pan.
:: Stir together cocoa and baking soda in a large bowl. Stir in 1/3 cup of butter. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs, and remaining butter. Stir until smooth. Add flour, vanilla, and salt. Blend thoroughly. Stir in chips. Spread in prepared pan.
:: Bake 35-40 minutes or until they begin to pull away from sides of pan. Cool completely in pan on wire wrack. Cut into squares.

Sour Cream Cranberry Bars
Taste of Home

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 cups quick-cooking oats
  • 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 2 cups dried cranberries
  • 1 cup (8 ounces) sour cream
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract
  • In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping.
  • Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned.
  • Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture.
  • Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers. Yield: about 3 dozen.

Happy Baking!

1 comment:

  1. Both of these recipes look great. I think I'll try the cranberry one with yogurt instead of sour cream. I'll let you know how it turns out.


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