homemade chocolate buttercream frosting

I’m a pretty low-key when it comes to birthday celebrations.  I like to keep it simple.  Party of three, please:  Me + Husband + Kiddo.  It’s all good that way.  They took me to dinner, bought me a couple of gifts, and we ate cake; the cake they baked and of which I was tasked with frosting.

Frosting my own birthday cake is not offensive to me in the least.   Being asked to do so insures I don’t have to eat store-bought frosting, and I get to play with butter and sugar and cocoa.  What’s not to like about that?.

This recipe is a staple…tried and true.  Everyone has these stock items in their pantry and they go together in less time than it would take to run to the grocery store for one of those gritty, over-priced, pre-packaged frosting containers.  The quantity easily frosts a 9 x 13 sheet cake, or 24 cupcakes.  For a round layer cake, I might bump up the ingredients a bit to allow for frosting between layers.  Enjoy!

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Chocolate Buttercream Frosting

Ingredients:

  • 6 Tbsp butter, softened
  • 2 2/3 c confectioners’ sugar
  • 1/2 c cocoa, unsweetened
  • 1/3 cup milk (I use 1%)
  • 1 tsp vanilla

Directions:

  1. Place butter in a bowl and beat until creamy.
  2. Add sugar and cocoa, mixing well.
  3. Stir in milk in portions, stirring each time.
  4. Add vanilla.
  5. Spread on cooled cake or other items needing frosting.
  6. Lick the bowl.

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pumpkin chocolate chip squares

So, yesterday I spent too much time reading news and scanning the Twitter feed re: the current state of affairs in Washington D.C.  I’m a fiscal conservative.  Borrowing money to pay your bills is ludicrous.  You wouldn’t run your household budget that way, so why is it ok for the government to spend like a passel of reckless teenagers with a stolen ATM card??  (I’d refer you to the recent glitch in the welfare EBT system in which recipients of government-funded, i.e., my tax dollars, debit cards went on a spending spree…knowing full well their cards did NOT have balances to support their spending).  Get it?

Well, enough of that.  After an overload of (more) bad news out of our nation’s capital, I shut down (ha ha…no pun intended) the internet and headed to the kitchen to bake.  With ingredients I bought with hard-earned money contained within our monthly household budget.  Get it?

Oh, never mind.  Just bake these.  They’re yummy and perfect for fall – pumpkin, pumpkin spice, vanilla, and chocolate.  Good stuff.  Good stuff.

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Pumpkin Chocolate Chip Squares (adapted from Martha Stewart)

Ingredients:

  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 Tbsp pumpkin-pie spice*
  • 1/2 tsp baking soda
  • dash salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 5/8 cup sugar (weighed on a kitchen scale = .625 ounces)
  • 1/2 large egg (approx 1 Tbsp and 1 1/2 tsp)**
  • 1 tsp vanilla extract
  • 1/2 cup canned pumpkin puree
  • 6 ounces chocolate chips (I used a combination of white and semi-sweet)

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray bottom of 8 x 8 baking pan with Pam Non-Stick Baking Spray
  3. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  4. 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.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.  Approximately 30 – 35 minutes. Cool completely in pan.

*Pumpkin Pie Spice is easy to make at home:  Combine 1 Tbsp cinnamon, 2 tsp ground ginger, and 1/2 tsp ground nutmeg

**I halved this recipe which created the dilemma of halving an egg.  A typical large egg contains about 2 Tbsp egg white and 1 Tbsp yolk.  So, to half the egg, you’ll need 1 1/2 Tbsp of whipped egg (1 Tbsp + 1 1/2 tsp).

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***Baker’s Notes:  First, the original recipe called for chocolate chips.  I’m not a huge fan of white chocolate, but I had a partial bag I wanted to use up, so I divided the 6 ounces into half white chocolate, half semi-sweet.  The end result?  Perfect way to eat white chocolate.  You can’t even really taste the difference.  Secondly, because I halved the recipe, I ended up baking in an 8 x 8 pan rather than the 9 x 13.  Watch the baking time.  I pulled them the first time at 30 minutes, but quickly reconsidered because they’re much thicker.  Last, the one thing I might add to give this recipe a little more punch (not that they’re not delicious), is cayenne pepper.  Heat and chocolate and pumpkin.  Triple threat!!

pumpkin pie smoothies

October is here.  That means pumpkin pies, spice breads, pumpkin soup, pumpkin cookies, and…the pumpkin smoothie!

This recipe appears in so many places all over the internet I don’t even remember where I found it.  Frankly, there are so many variations on this recipe, it’s hard to say where it was first conceived.  Again, it’s a recipe that takes well to adaptation.  This one is dairy-free and vegan friendly.  You can easily make this gluten-free, as well, by using a gluten-free rolled oat (i.e. Bob’s Red Mill).  I thought it was delicious.

My child, however, did not.  She tried it, rolled it around over her taste buds, and then promptly handed the glass back to me and asked for an alternative snack.  I’ll give her credit for actually trying it, though.  My husband refused it outright.  He never even tasted it.  Something about the color!  Admittedly, he saw it a few hours after I’d made it, and anything with banana in it is susceptible to discoloration.  Bananas turn brown pretty quickly once you peel them, and this smoothie is not exception.  Make it, drink it.  Don’t save some for tomorrow.  Enjoy!

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Pumpkin Pie Smoothie (recipe adapted from all over the internet)

Ingredients:

  • 1 frozen banana
  • 3 ice cubes
  • 1 C almond milk
  • 3/4 C pure pumpkin
  • 1/4 C rolled oats
  • 1/4 tsp flax seeds, ground (optional)
  • 1 tsp all-natural maple syrup
  • dash of cinnamon, nutmeg, or pumpkin pie spice
  • fresh grated cinnamon or nutmeg for topping

Directions:

Combine all ingredients in blender and blend until smooth.  Add whipped topping (optional) and a sprinkle of pumpkin pie spice,

Dive in!

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raw brownies

Sooooo…while I’m on a roll with recipes I think were good, but failed me for one reason or another, let’s cut to the chase.  These sounded great.  I’d made something like them, a no-bake homemade power bar, and posted the recipe over on my other blog.  Not sure why I never got around to sharing them here, but…click over and give them a try.  They’re really good and a big hit on my Pinterest page.  But I’m wandering off topic here.  Let me stick to the raw brownies.

Kat started Brownies last week and I’m helping out as an “assistant troop mom.”  I can’t juggle the responsibility of a troop leader, so I’m doing my best to carry at least some of the weight for the mom who has agreed to shoulder the burden.  During our discussions about snacks for the girls during meetings, we decided processed sugars were out.  Kids eat way too much junk, anyway, and part of our goal is to show and set good examples for them to take into their every day lives.  Teaching them the value of eating whole foods is part of that lesson.

Hence, raw brownies for Brownies.

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Sadly, that’s not how the story ended.  The girls never ate the brownies.  The brownies, although absolutely delicious, ended up in the garbage.   Because even though they looked pretty when I plated them, and they have an uber-chocolately delicious flavor, they looked like this as soon as we put a fork to them:

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I exchanged a couple of comments back and forth with the author of the original recipe, Tina Jeffers, and we decided the dates I used probably weren’t fresh.  Having worked with dates before in other baked goods, I noticed they seemed a bit dry when I was handling them for this recipe.  This doesn’t surprise me as I didn’t buy them at my usual health food market, but picked them up on a quick trip through Albertson’s – where, in my experience, freshness isn’t their motto!

Long and short of it, I’m going to pick up more dates…at Sprouts, this time, and give these another try, because the flavor was amazingly chocolatey and delicious.  These wouldn’t be a tough sell to a bunch of hungry Brownies, either, and would be a great lesson in how everything sweet and delicious doesn’t have to be unhealthy!  Enjoy!

Raw Brownies (recipe courtesy Scaling Back Blog)

Ingredients:

  • 2 cups whole walnuts, divided
  • 2 1/2 cups Medjool dates, pitted
  • 1/2 cup raw oats
  • 1 cup raw cocoa
  • 1/4 teaspoon sea salt
  • 1-2 tablespoons cocoa for dusting

Directions:

  1. Place  walnuts and oats in a food processor or food chopper and blend on high until the mixture is finely ground.  Add cocoa and salt and pulse to combine.  Add the dates one at a time, running the processor continuously.  The mixture will ultimately be crumbly but will hold together in a ball if you roll it between your hands.
  2. Even press the cocoa and date mixture into a 9×9 pan, then place the pan in the freezer or fridge until ready to serve.  Lightly sprinkle with cocoa before serving.
plated2©zouptonuts***Baker’s Notes:  Make super sure your dates are fresh!  You can also use, as I did, a 9 inch cake pan, and serve in wedges.

nutella sandwich cookies

Despite the beauty of technology and the ability I have to catalog and cross-reference all my recipes online, I still keep a big, honkin’ three-ring binder full of recipes I collect from various places.  I don’t know why.  I guess I’m a tactile kind of person.  I need the tangible product; the book, the magazine, the sheet of paper.

With some regularity, I add to the file, or go through it for inspiration I’m just not finding on the internet.  That’s hard to believe given how much great cooking and baking there is out there in the vastness of the web.  Anyway, being in an old-school kind of mood, I was flipping through clippings the other day looking for something to bake.  I haven’t baked in a while.  It’s summer.  It’s hot.  I swore not to turn my oven on until October.

But I have yet to master baking on the grill.  And we needed something to occupy us as the days of summer wind down and the start of school looms.  And what better way to take a little girl’s mind off the looming start of school than by baking.  With Nutella!!!!

These cookies are simple and delicious and it’s taking all the willpower I can muster not to eat more than one.  A day, that is.  They’re brownie-like and chewy and that Nutella center is heavenly.

I like Nutella.  A lot!  Eat them with milk icy cold from the fridge.  Enjoy!
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Nutella Sandwich Cookies (recipe courtesy Radically Simple)

Ingredients:

  • 13-ounce jar Nutella
  • 2 tablespoons unsalted butter, softened (not melted)
  • 1 extra large egg
  • 1 1/4 cups self-rising cake flour (I used regular self-rising flour)

Directions:

Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment.  Beat together 3/4 cup of the Nutella, butter, and egg.  Slowly add the flour until a wet dough forms.  Turn the dough out onto a floured surface and knead gently, adding more flour if necessary; the dough will be sticky.  Divide the dough into 18 pieces and roll each into a perfect ball, flouring your hands as you go.  Place several inches apart on the baking sheet.

Bake 10 – 12 minutes, until firm.  Cool 10 minutes on the sheet.

Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 tsp Nutella.  Replace the tops, pressing lightly.

Serve!

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***Baker’s Notes:  On the baking time, err toward the lower end.  My first batch stayed in closer to 12 minutes and I thought they were a little harder to slice in half because they were crisper.  For a softer cookie, I’d recommend 10 minutes.  Also, next time I’d use all-purpose flour on my hands to roll them into balls.  Self-rising flour contains salt and rolling them with the self-rising flour gave the outer part of the cookie a hint of salty flavor.  That’s not a bad thing if you like the sweet/salty combination.  Just a head’s up to anyone who would rather not taste a hint of salt in their cookie.

cocoa fudge cookies

Two or three times a year we have a “movie night” in our cul-de-sac.  A neighbor has an inflatable outdoor projection screen.  They stream Netflix  through their iPhone and….well, I don’t know how all the techie stuff works, but I do know I got to watch Cars II on a gorgeous spring evening with a lot of other families and their kids, noshing all sorts of tasty treats.  That’s one of the rules:  bring a treat to pass!  There’s never a shortage of food…or wine, for that matter!

This time around we opted to bring cookies.  I was scanning the contents of my pantry and spotted the unsweetened cocoa, which became my inspiration ingredient because I’m always looking for an excuse to add cocoa to baked goods.  A quick Google search turned up these little lovelies from Cooking Light.  I wasn’t the least bit surprised when they baked up thin and crispy because the picture provided with the recipe clearly presented a thin cookie.  But I was surprised to bite into one and discover, between the crisp exterior, an almost brownie-like inside.  Thin, yes, but soft and chewy and nicely contrasting to the original texture.

These cookies were delicious on their own and perfect for dunking, but given their crispy outsides I think they’d also be perfect for making a sandwich cookie.  Maybe even an ice cream sandwich-type cookie.  I didn’t try it, but I would think the outer cookie would hold up nicely if you added a layer of ice cream after they’ve cooled completely.  Serve immediately, of course.  Cookies and ice cream are not meant to be eaten slowly.  Enjoy!

Cocoa Fudge Cookies (courtesy Cooking Light, January 2002)

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray

Directions:

  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
  3. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

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Nutritional Information (provided by Cooking Light):

Amount per serving

  • Calories: 78
  • Calories from fat: 31%
  • Fat: 2.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 13.4g
  • Fiber: 0.5g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 54mg
  • Calcium: 12mg

chocolate chip buttermilk banana bread

There isn’t a shopping trip to my local grocer that doesn’t involve bananas since we’re big banana lovers in this house.  As the weather heats up, my stock of frozen, over-ripe bananas increases dramatically because their shelf life seems to decrease dramatically.  You’re never supposed to put bananas in the refrigerator, but I guess you’re not supposed to keep them in a desert, either.  Point being, I always have some banana-bread-ready specimens in the freezer.

This recipe came to the top of my in-box recently via Anne at Uni Homemaker, a blogger I follow and whose recipes always look simple and delicious.  She had adapted her recipe from Two Peas & Their Pod who had, in turn, adapted it from somewhere else.  Along the way, the adaptations included less and less granulated sugar – a change I’m always happy to see, and more vanilla (also never a bad thing).  I was also intrigued by the buttermilk, and I just so happened to have a bottle in my fridge perilously close to its expiration date.

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I was feeling better about the reduced sugar when reality set in:  how good is any banana bread without chocolate chips??  Honestly, without them, I’m not sure anyone in this house would give banana bread a second glance.  So, for fun we threw in a few of those, too.  Who needs reduced sugar, anyway?  I’ll justify it by continuing to tell myself buttermilk has fewer calories and less fat than regular milk.  So, what’s a few chocolate chips, right?

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While the recipe originally said to cool completely before serving, there was no way that was happening.  Personally, I like mine a little warm so the chocolate has that decadent, gooey consistency.  To cool, or not to cool…that’s your dilemma.  Either way, it’s tempting, moist, and delicious.  Enjoy!

Chocolate Chip Buttermilk Banana Bread

Ingredients:

  • 1/2 c (1 stick) unsalted butter, softened
  • 2/3 c granulated sugar
  • 2 eggs, slightly beaten
  • 1 c mashed banana (about 3 medium)
  • 4 tbsp low-fat buttermilk
  • 2 tsp vanilla extract
  • 1 3/4 c all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 c semi-sweet chocolate morsels

Directions:

Preheat oven to 350° F.  Grease a 9-inch loaf pan.

In a large bowl, cream butter and sugar until fluffy.  Add eggs, mashed bananas, buttermilk, and vanilla until well mixed.  In a medium bowl, combine flour, baking powder, baking soda and salt and stir in thoroughly.  Slowly fold dry ingredients into banana mixture being careful not to over mix.  Gently stir in chocolate morsels.

Pour batter into the prepared pan and bake for 55-60 or until toothpick inserted into the center comes out clean.  Cool the bread in the pan for about 15 minutes, then remove from pan and place on wire rack until completely cooled.  Slice and serve.

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Baker’s Notes:   Since buttermilk is more acidic and quite a bit tangier than regular milk, I thought there would be a noticeable flavor difference between this recipe and my standard recipes.  I can honestly say, though, I detected no difference at all.  After our taste test, I perused the internet for other buttermilk banana bread recipes and found quite a few, most of which called for a lot more buttermilk – anywhere in the range of 1/3 to one full cup.  I also discovered that the tanginess in buttermilk is mellowed during baking, so I think 4 tablespoons isn’t enough to  make a perceptible difference in taste.  The final product was no less delicious, but I think I might make it again using more buttermilk to see if I can’t bring out more of the buttermilk flavor.

strawberry hand pies

We surprised my husband with a picnic dinner at one of our favorite parks the other night, which was a total blast and Kat had such a great time preparing for the “big surprise.”  We’d been texting back and forth with him late in the day to get an idea when he’d be home.  When he gave us the 20 minute warning, we taped a clue note to the laundry room door and set off for the park.  Once there, we tucked another clue note under my windshield wiper (presupposing he’d find the car with the clues we provided).  Fortunately, he’s a pretty bright guy.  Had he been a little slower on the uptake, he might have missed these little lovelies I’d baked for dessert!

I had a really busy day on Wednesday, so I didn’t have time to shoot the entire prep of the pies.  Needless to say, there was some finger licking and cursing – inwardly, of course, because working with any kind of pastry dough turns me into a bit of a lunatic.  You could use any berry you’d like, but since strawberries are coming in to season, I stuck with those.

The pies turned out beautifully and made the perfect picnic dessert.  No dishes or cutlery required.  Enjoy!!

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In spite of my cursing, they were a hit.

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Strawberry Hand Pies (recipe courtesy Country Living)

Ingredients:

  • 2 1/3 cup(s) (plus more for dusting) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1 1/4 teaspoon(s) salt
  • 1 stick(s) cold, unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 1 teaspoon(s) vanilla extract
  • 3/4 pound(s) fresh strawberries, cut into 1/2-inch pieces
  • 1/2 cup(s) confectioners’ sugar
  • 3 tablespoon(s) strawberry jam (I used Smucker’s Simply Fruit)
  • 1 tablespoon(s) sanding sugar

Directions:

  • Preheat oven to 350 degrees F. In a large bowl, combine 2 1/4 cups flour, baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse sand. Add 1 egg yolk, 1/2 cup chilled water, and 1/2 teaspoon vanilla and mix until just combined. (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons more chilled water.) Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together. Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes.
  • Meanwhile, make filling: In a medium bowl, combine strawberries, confectioners’ sugar, and jam, plus remaining flour, vanilla, and salt. Set aside.
  • In a small bowl, beat remaining yolk and 1 tablespoon water for egg wash; set aside. On a lightly floured surface, roll out dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into 6 rounds.
  • Roll 1 round into a 6-inch circle. Spoon a heaping 2 tablespoons filling onto half of circle, leaving 1/2-inch border. Brush the edges with egg wash, then fold dough over filling. Using a fork, crimp the edges to seal hand pie. Transfer to a parchment-lined baking pan. Repeat with remaining dough rounds and filling.
  • Using a toothpick, poke a few holes in the top of each pie. Brush with remaining egg wash and sprinkle each pie with 1/2 teaspoon sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.

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Baker’s Notes:  The berry mixture only makes enough for six pies, but I had pastry dough enough to re-roll and make five more.  Adapt the berry recipe accordingly if you want to make more pies.  I froze my dough for another day.  Also, the recipe instructs you to make the berry mixture ahead and then set aside.  Because I had so much to do that day, I made the berry mixture too far ahead, which caused the berries to create a lot more juice.  So make it ahead, but only as long as it takes you to mix and roll the dough, otherwise you end up with a lot of fruit juice loss in the baking.  Lastly, as with any pastry, make sure your water is icy cold!

four fruit oatmeal crumble bars

I haven’t baked for a while, in some small part because 2/3 of the house has been down with the creeping crud.  I generally prefer not to hack and cough all over my goodies even if they’re going to bake at 350° for 40 minutes.  Yeah, that’s just gross!  So I’ve been out of the kitchen for a couple of weeks.  Good man that he is, hubs has been picking up the slack at meal time, but he’s not about to photograph it – even though last night he put together an amazingly good Shrimp Scampi….garlic heaven, people.  Garlic. Heaven!!!

Of course, this mandatory time off has forced allowed me to spend an awful lot of time perusing recipes on the interwebs.  That’s what laptops and iPads are for, right?  Just because you feel like death-warmed-over doesn’t mean you shouldn’t try to make yourself feel better by indulging in some foodie fantasy.  I might not have been capable of much else, but I could prop myself up on my pillow and imagine what I’d cook/bake if I ever stopped feeling like death-warmed-over.

This recipe caught my eye because it was so easy and so adaptable.  The original recipe calls for strawberry preserves, but a four fruit preserve made up of  cherries, strawberries, red currants, and raspberries sounded particularly delicious when I was picking up some other ingredients at the grocery store.  If you’re moved by a certain fruit preserve, have at it.  If I can find some pear preserves, that has the makings of a good combination, as well.

These fruit crumble bars are easy to assemble and make great school or after-school snacks for the kids, too.  Enjoy!!

2013-02-25

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Strawberry Oatmeal Crumble Bars (recipe courtesy The Pioneer Woman)

Ingredients:

  • 1-3/4 stick cold butter, unsalted, cut into pieces
  • 1-1/2 cup all-purpose flour
  • 1-1/2 cup Oats (quick or regular)
  • 1 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 jar (10 To 12 Ounce) strawberry preserves (or the preserve of your choice)

Preparation:

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish.

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again.

Bake until light golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan.

When cool, cut into squares and serve.

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Baker’s Notes:  I used regular rolled oats in the recipe.  The original recipe did mention slight differences in texture based on whether you use regular or quick cooking oats.  The regular rolled oats result in a crisper bottom crust and more crunchiness.  I think the quick cooking oats would result in a softer, chewier cookie.  Again, like the preserves, it’s all personal preference.

eggnog cheesecake bars

The strangest thing about this recipe is that I’m neither a fan of eggnog, nor cheesecake.  It’s not that I’m completely repulsed by either one of them, I just don’t eat or drink them.  I’d be hard pressed to find cheesecake on a dessert menu and be even remotely tempted.  During the holidays, I’d much rather drink mulled wine than eggnog.  Maybe it’s their names:  cake made of cheese?  Nog made of eggs?  I don’t know.  They both generally fly under my radar and I don’t feel less for rarely, if ever, experiencing either.

So, why, you ask, Eggnog Cheesecake Bars?  Good question!  I guess the answer comes down to basics:  I fell for a pretty picture in a recipe!  The ingredient list may contain things I don’t normally eat, but paired with good photography…well, anything is possible.  Luckily, the pretty picture and the finished product went hand in hand because we were going to dinner at a friend’s house and I’d offered to bring dessert.  Nothing like trying something new only hours before you’re expected to show up with something edible!  But these were delicious.  The recipe calls for sprinkling with nutmeg (classic eggnog topping), but I opted for some grated chocolate, instead.  Either would be great.

Take that from someone who doesn’t care for cheesecake…or eggnog.  Enjoy!!

2012-12-22

Eggnog Cheesecake Bars

Ingredients:

  • 1 stick butter, unsalted
  • 2 c crushed chocolate graham cracker crumbs (I used Chocolate Teddy Grahams)
  • 8 oz cream cheese, softened
  • 1/2 c granulated sugar
  • 1 Tbsp flour
  • 1/2 c eggnog
  • 2 eggs
  • 1/2 c semi-sweet chocolate morsels
  • nutmeg to sprinkle on top

Crust:

Mix 1 stick of melted butter with 2 cups crushed chocolate graham crumbs. Press into a greased 9 x 13 pan and bake for 8 min at 350°.

Filling:

Combine cream cheese, sugar, flour, eggnog, and eggs  and mix well.  Add chocolate chips.  Pour over crust and spread evenly.

Bake at 350° for 35 minutes.

Cool completely and sprinkle with nutmeg before serving.

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