s'more cookie bars*

I love making different versions of s'mores as much as I love Pinterest - which is where I found this yummy recipe! I have yet to have an official "over the fire" s'more, so I need to fill that void by making every s'more recipe possible! I think I am doing a pretty good job :)

S'more Cookie Bars
from Baked Perfection
as seen on Pinterest :)

cherry squares*

I had the craziest dream the other night. I saw on someones facebook that the Cheesecake Factory was having a 1/2 off cheesecake day for national cheesecake day or something or other (for real, not in the dream). If my hubby didn't have to work that day, I would have definitely fit in a trip to the Cheesecake Factory - no doubt. However, our schedules did not allow such an adventure.

Anyway, back to my dream. I dreamed that I was at the Cheesecake Factory with a bunch of people, in which I didn't know a single one, and they all ordered a piece of cheesecake of their choice. Then, when the waitress left, I realized I had forgotten to order a piece for myself! This is no lie, I literally woke up in a panic. The next day I told the hubs, and I think that is the day he realized that I really truly have a problem. He said he didn't realize my obsession with desserts went that far. Seriously though, don't mess with a girl when it comes to cheesecake - especially if it is half price!

We made these cherry squares awhile back for a dessert for the students. It tasted just like a sugar cookie with a cherry middle. I think it could have used a little bit more of a sugary taste, or maybe even some lemon juice and zest would be so yummy!

chocolate mint brownies*

HAPPY ST. PATTY'S DAY TO ALL! One of things I LOVE about my new position is the fact that every holiday big or small are equally exciting! Sarah (my best assistant) and I were talking today about how each holiday gives us an excuse to make AMAZING things, so for that thank you St. Patty's Day for existing! Without you these two desserts may have never come into our lives!

Today we made chocolate mint brownies, as well as some chocolate mint grasshopper cupcakes. And for breakfast, green eggs and ham. Dang, I forgot to take a picture of the eggs! They were as green as a leprechaun for real! I am sure the kids weren't huge fans of them, but they will be something that they hopefully remember for years to come. So let's hop to it (oh wait, Easter isn't for a few weeks...) and I'll show you how to make these incredibly amazingly yummy and EASY chocolate mint brownies!

Chocolate Mint Brownies
from Betty Crocker

Brownie Base 

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box 

Filling 

2 1/2

  cups powdered sugar

3 

tablespoons butter or margarine, softened

3 

tablespoons whipping cream

2

  oz cream cheese, softened (from 3 oz package)

1/8

  to 1/4 teaspoon mint extract

2

  drops green food color 

Topping 

1/3

 cup whipping cream

1 1/3 

cups (8 oz) semisweet chocolate chips

1/3

  cup butter (do not use margarine) 

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours. 

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set. 

 

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm. 

Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. 

Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.

Makes 20 brownies

So cute huh!!!! Now move on to my next post where I will reveal our chocolate mint grasshopper cupcakes!

-alyssa*

sugar cookie bars*

I made these yummy bars this weekend for a family dinner. I LOVE sugar cookies. Especially the Granny B's. Those are my all time favorite! Until I look at the nutrition info on the back. Then, not so much. But those are by far the best sugar cookie I have ever had.

These bars are really good, too. And they are SO simple! Most sugar cookies take forever to make because you have to make the batter, then chill for a few hours, then you can finally roll them and bake them. This recipe is getting that same great yummy taste, but spending 15 minutes making batter and frosting and then you bake, frost and you're done. It's a beautiful thing. Especially for people like me that just cannot seem to catch up! I think I would add a little more lemon zest though, or maybe the juice of the lemon. But then again, I am a lemon fanatic.

Remember, tune in tomorrow to see my little sister's 21st birthday cake!! I know that I sure can't wait!

Sugar Cookie Bars
from The Girl Who Ate Everything

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional) - I would HIGHLY suggest adding this ingredient :)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet (use a 13 x 18 pan).

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test).

Cool completely and frost.

Frosting
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (I used almond extract for half of the frosting)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk!

Spread over cooled cookie bars.

Anyone looking for a good Easter treat?? This would make a great one!

-alyssa*

apple/cherry bars*

I LOVED when my mom would make these when I was growing up. They are just like pie, only they are a bar. And I am a HUGE fan of pie! Growing up my favorite was lemon meringue, but I think now my favorite is cherry. So as you can imagine, I love these cherry bars!

Let's talk about apple pie filling for a minute. The apple pie filling you can buy at the store is probably the worst thing invented. It always looks so good and appealing, and then I finally break down and eat a piece of "fake" apple pie and I have yet to not be disappointed. I guess I have just been spoiled, but my mom has always made her own apple pie filling. There really is no comparison. Literally my mouth is watering just thinking of her apple pie filling!  You MUST make this filling whether you are making these bars or a homemade apple pie! It is to die for!

We made these for dinner last night for all of the students. I couldn't decide what kind I wanted to do, so I figured we should just make both!! Which was probably a good idea because if we had made only apple I think our hands would have fallen off from peeling, coring, and slicing that many apples!

I thought they would take us hours to make, but really they didn't take nearly as long as I had anticipated. I also was worried about what I was getting myself into because I have only made a couple of homemade pies in my day, and I would not say I am an expert at making them whatsoever. Also, I have never even made this recipe!! I grew up eating them and watching my mom make them, but this was my first experience doing it myself. Maybe I should have made them on a little smaller scale, but hey - go big or go home!!

This dough recipe is really excellent! We added 3/4 cup of whole wheat flour, and 1 3/4 cups of all-purpose flour so that they were a little on the healthier side, but the dough was still a little sticky. DON'T get crazy and start adding too much flour!!! I just floured my board and then rolled the dough in the flour a little until it was the consistency of a pastry dough. But if you add too much flour it won't roll out very easily and it won't be very flaky. When I started rolling out my dough I still thought it might be a little too sticky, but it was perfect!! So again, don't start adding flour like crazy!

Apple/Cherry Bars
from Marla Sperry (my mom!!)

2 1/2 cups all-purpose flour (I did 1 3/4 cup all-purpose, 3/4 cup whole wheat)
2 Tbsp. sugar
1 tsp. salt
1 c. shortening (I used butter. Shortening freaks me out..)
1 egg
2/3 cup milk
1 can cherry pie filling (if making cherry bars)
apple pie filling (if making apple bars - recipe below)
egg wash

Directions

Preheat your oven to 375 degrees. Spray a cookie sheet with cooking spray. In a large bowl combine flour, sugar and salt. Cut in the shortening.

Do not worry if there are still little lumps, because those are actually what will make the crust nice and flaky. This is the part where you will get your hands dirty. I think using your hands is much easier and more effective than a wooden spoon. Add your egg and milk to the flour mixture and start mixing in with your hands. Only mix until the flour is mixed with the egg and milk, but DO NOT over mix! You may think that the dough is a little sticky, but that's ok. When you flour your board to roll out the dough you can mix a little more flour into your dough, but don't add too much. You still want it a slight sticky consistency.

Divide your dough in 1/2 and roll out on a floured board in the shape of your cookie sheet. Transfer your dough to the cookie sheet. Spread your cherry/apple pie filling over the dough, leaving about 1/2 inch around the edges.

Roll out the second half of your dough to the same size and place on top of your filling. Cut off the excess around the edges and pinch the top and bottom dough to make a seal. Brush on some egg wash and cut a few slits in the top of your crust.

Bake at 375 degrees for 35 minutes. If you would like, make a glaze for the top while still warm! YUMMY!

Now, the apple filling recipe! Oh man, this stuff is amazing!

Apple Pie/Bar Filling
from Marla Sperry (my mom!!)

6-8 tart apples (I used Granny Smith)
3/4 cup sugar
2 Tbsp. flour
1 Tbsp. cinnamon
a dash of nutmeg

Peel and core your apples, then slice the apples very thinly and put in a large bowl. Add your sugar, flour, cinnamon and nutmeg. Mix until the apples start releasing their juices. That's it!!!

I can eat these plain! They are that amazing! Add them as a filling for these bars just like the cherries, and they take the same baking time!

So what are you waiting for?? Go make some apple and cherry bars!!!

-alyssa*

no bake reese's peanut butter bars*

Hopefully everyone has had the Reese's Peanut Butter Bars you can make that are in the baking aisle at the grocery store?

 
These are my husband's FAVORITE! I never had them until last year, and they are pretty tasty. But I came across this recipe and wanted to try it and see if it tasted anything like the one in the box. I actually had peanut butter bars on our menus at the school, but we have been using the same recipe since the beginning of time. It's way good though, and I'm sure at one point it will get on the blog :). However, I decided to switch it up and try this new found recipe.

I think the graham cracker crumbs are what make these bars really taste like a Reese's (I forgot to mention that these REALLY do taste like a Reese's!!!). They are way easy to make and take almost no time!

No Bake Reese's Peanut Butter Bars
from Our Best Bites

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth (I actually did them in a metal bowl over a saucepan of simmering water - microwaves freak me out).  Pour chocolate over peanut butter mixture and spread out evenly.

Place pan in the fridge just until chocolate is set and then cut into bars.

Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  That will prevent the top from getting solid and it will taste yummy!

I used the peanut butter with the chocolate for the topping and it was so yummy! Plus, I like the idea of having peanut butter in it rather than the shortening. I would actually put butter with the chocolate before I would put shortening. Anyway, these truly taste like a Reese's and are definitely very close to the Reese's bar mix you can buy at the store. They are so easy to make that they wouldn't take much more time, either.

-alyssa*

peanut butter crispy bars*

Can I just tell you how much I LOVE my husband!! Today he showed up to my work after he got out of school and surprised me with a Frosty from Wendy's (hey, biggest loser doesn't start til next week). Then I got home from work and he had bought me some of that Laughing Cow cheese spread that I have wanted to try for the longest time (still haven't tried it but I'll let you know how it goes). And finally, he had this beautiful dinner ready and on the table when I walked through the door!

Yes, MY husband made this amazingness! BBQ chicken - crispy on the edges just how I like it - olives, kidney beans, boiled eggs, cherry tomatoes, romaine, croutons (my favorite food), and topped with some of our delicious homemade buttermilk ranch!! I am one lucky woman!!

Today was the last day of the open house at work, which is bittersweet. I have been very short-handed at work lately and it's been pretty crazy, but I have LOVED that I could make time to be able to cook recipes that I have found and wanted to try. I am overly ambitious sometimes and decide to go a little over the top, but all of the extra work has been worth it. I think it turned out really well even though it's been crazy trying to squeeze it all in.

Today we made some peanut butter crispy bars. Oh my!!! SO GOOD! They are melt in your mouth chocolatey peanut buttery crunchy AHHH! Really, I went over to the open house just so that I could eat one! We barely had enough of everything that a lot of the stuff we sent over there we couldn't even try or we only had a teeny tiny taste. These are worth the walk across campus I tell ya!

Peanut Butter Crispy Bars
from Tracey's Culinary Adventures

Crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

Milk Chocolate-Peanut Butter Layer
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter

Chocolate Icing
3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter

To make the crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan. (I lined my pan with aluminum foil (which I sprayed with the cooking spray) so the bars could simply be lifted out once they set.)

Put the cereal in a large bowl and set aside. Put 1/4 cup water into a saucepan. Add the sugar and corn syrup to the pan and use a small wooden spoon to stir the mixture just until combined. Cook over medium-high heat and bring to a boil; cook until the mixture reaches 235 F on a candy thermometer.

Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour into the prepared pan. Using your hands or a rubber spatula, press the cereal mixture into the bottom of the pan only. Let cool to room temperature while you make the next layer.

To make the milk chocolate-peanut butter layer: In a large nonreactive metal bowl stir together the chocolate and peanut butter. Set the bowl over a saucepan of simmering water and cook until the mixture is smooth, stirring occasionally with a rubber spatula. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

To make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook until the mixture is completely smooth, stirring occasionally with a rubber spatula. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled milk chocolate-peanut butter layer and spread into an even layer. I recommend simply tilting the pan to spread the chocolate around as opposed to using a rubber spatula which is more likely to disturb the layer below. Put the pan in the refrigerator for 1 hour or until the topping hardens.
Cut into 16 (or 9) squares and serve. The bars can be stored tightly covered in the refrigerator for up to 4 days.

Looking at the recipe it might seem like a lot and kind of intimidating, but it's really not hard! It does take some time waiting for it to refrigerate and set up, but it is well worth the wait I promise! I am going to be making these again soon!

-alyssa*

raspberry lemon bars*

If there is one thing I love, it is lemon desserts! I would rather have lemon over chocolate! CRAZY I know. People are shocked every time I tell them this. This dessert is TO DIE for if you love lemon and raspberries (which is actually my very favorite fruit!). It is kind of sour and makes you pucker up just a little, but it is the perfect amount of sour-ness. Don't let this scare you, because it is good!!!

Raspberry Lemon Bars
from Two Peas and Their Pod

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken.  Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Serves 16

Pure amazingness! I am going to repeat something that Sarah (my best assistant) said to me today. "Have you ever been so excited for something you feel like you are going to explode?" Well - this is how she felt about trying these lemon bars and let me tell ya, neither she nor I was disappointed!

-alyssa*