Category Archives: Bar Cookies

Katherine Hepburn’s Brownies

22 Saturday Aug 2015

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This recipe is from New York Times Cooking and has yet to be tried in my kitchen…but soon very soon!

INGREDIENTS-

  • ½ cup cocoa
  • 1 stick butter
  • 2 eggs
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup broken-up walnuts or pecans
  • 1 teaspoon vanilla
  •  pinch of salt

METHOD-

  1. Preheat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts, and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8×8 square pan. Bake 40 minutes. Do not overbake; they should be gooey. Let cool, and cut into bars.

“The Best Brownies Ever”

20 Thursday Aug 2015

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That is the description the Food Network gave these brownies.  The recipe is from The Wire Whisk. I haven’t made them yet. I plan to soon. Mascarpone makes everything “the best,”right? Thanks for sharing this brownie recipe Allyson!

Ingredients-

1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped (I might try Scharfenn Berger chocolate for these since I can get it at Target)
1 cup sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Ganache-
6 ounces semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Method-

Preheat the oven to 325 degrees F. Line an 8 by 8 square baking pan with parchment, leaving at least a 2 inch overhang. In a small saucepan, melt the butter. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Check at 35-40 minutes. it is so easy to overcook brownies. Cool for 10 to 15 minutes.

While the brownies are cooling, make the ganache. Place the chocolate (6 oz.) in a mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. Spread the ganache over the brownies while it is still warm. Allow the ganache to set completely before cutting into squares. Once they are cooled completely, use the parchment over hang to gently lift them out of the pan. I cool mine brownies in the refrigerator so this step works out better.

Hershey’s Best Brownies

18 Tuesday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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I made these today with gluten free flour. They were thick and good! I think I’ll like them even better when made with regular flour. The original recipe is found on the Hershey’s website.

Ingredients-

1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY’S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Method-

1- Heat oven to 350°F. Line a 9X13 inch pan with foil and spray with cooking spray.

2- Place butter in large microwave-safe bowl. Microwave butter for 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition.  Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3- Bake 25 to 30 minutes or until brownies barely begin to pull away from sides of pan. Be careful not to over bake. It is so easy to over bake brownies. Cool completely in pan on wire rack. I usually put them in the freezer for a few minutes before using the foil to lift them out of the pan and on to the cooling rack. Peel away the foil and cut into bars. Makes about 24 brownies.

 

Kim’s Brownies

18 Tuesday Aug 2015

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Ingrdients-
3/4 pound butter, melted
2 1/2 cups semi-sweet chocolate chips, divided use
1/2 cup unsweetened Dutch process cocoa powder
5 eggs
2 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (pecans or walnuts), chopped
Method-
Preheat oven to 350 degrees F. Grease a 9×13-inch pan.Melt butter in a saucepan. Add 1-3/4 cups chocolate chips and stir until melted. Add melted mixture to cocoa in a bowl and combine. Set aside.

In a separate bowl, whip eggs with brown sugar.

Mix flour with baking powder and salt. Add this dry mixture to egg/ brown sugar mixture. Mix in the butter-chocolate mixture. Stir in the remaining 3/4 cup chocolate chips and nuts. (Some nuts and chocolate chips may be saved to sprinkle on top of the brownies before baking.) Spread batter into a prepared pan.

Bake for 25 minutes in a 350 degree F oven. Cool before slicing.

Kitchen Sink Blondies- from Glorious Treats

05 Tuesday May 2015

Posted by in Bar Cookies, Institute Treats

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I had several partial bags of chips (all kinds of chocolate chips, butterscotch chips and peanut butter chips) and candies in the pantry when this recipe from Glorious Treats popped up in my inbox. The perfect treat for institute last week. I also made a half batch in an 8″X8″ pan with Krusteaz Gluten Free flour from Sam’s and they were very good. The only trick with the half batch was half of three eggs. I beat three eggs together and weighed them and took out half.

Kitchen Sink Blondies

Yield: 1- 9″x13″ pan (about 24 bars)

Ingredients-

1 cup granulated sugar
1 1/4 cups brown sugar
1 cup unsalted butter melted
3 eggs
2 teaspoons pure vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups mixed chips (I used 1/2 cup each mini M&Ms, Semi-sweet chocolate chips, white chocolate chips and butterscotch chips. You can use whatever you have or like.)

Method-

1. Preheat your oven to 325*F and line a baking pan with parchment (or foil). Leave some paper hanging over the sides, so you can pull the bars out of the pan after baking.

2.  In a large bowl blend together both sugars and melted butter. Blend until well combined, then add eggs (one at a time) and vanilla. Stir together until fully combined.

3. In a separate bowl whisk together flour, baking powder and salt. Slowly add the flour to the butter and sugar mixture. Stop mixing as soon as all the flour is incorporated.

4. Add mixed chips of your choice and blend just until evenly incorporated.

5. Scoop dough into prepared pan and spread with a spatula (the surface should be level before baking).

6. Bake 35-40 minutes, or until the top is golden brown and there is no wet batter visible.

7. Remove from oven and allow to cool FULLY before cutting (1 hour or more). For easiest cutting, run a knife around any edges of the bars that are touching the sides of the pan, then pull up on the parchment paper and place the giant bar on a cutting board. Cut with a serrated knife, wiping off between cuts as needed.

Recipe source – Glorious Treats

S’mores Bars

12 Thursday Feb 2015

Posted by in Bar Cookies, Cookies, Desserts, Institute Treats

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I found this recipe on I Heart Naptime. I made it a few weeks ago for a group and it was a hit. I made a few adjustments to the recipe and added some suggestions that made the process easier for me. Sorry there are no photos. Go to the I Heart Naptime page to see her photo.

Ingredients-

  • CRUST:
  • 1/2 cup butter melted
  • 1 1/2 cup graham cracker crumbs (this is a little more than one packet)
  • DOUGH:
  • 2 cups brown sugar
  • 2/3 cup butter (softened)
  • 2 eggs
  • 2 1/2 cup flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • Top the dough with the following before baking:
  • 1 Hershey’s Bar (cut into pieces)
  • 2 Graham Crackers (broken into pieces)
  • 3/4 cup marshmallows

Instructions

  1. Pre-heat oven to 325 degrees.
  2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 13×9 with foil and press down crust. Set aside.
  3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
  4. I put spoonfuls of the dough evenly all over the top of the graham cracker crust. Then carefully press dough into pan with flour on your hands. This is a bit tricky because the graham cracker crust keeps pulling up. Then add the Hershey’s bar, broken graham cracker and marshmallows on top. Bake for 25-30 minutes or until lightly browned. Be carefully not to overcook or the bars will be dry. Oven temps will vary. The dough should be slightly soft in the center.
  5. Allow bars to cool before cutting.

Sopapilla Cheese Cake aka Quesadilla Cheesecake

04 Monday Jul 2011

Posted by in Bar Cookies, Desserts

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We spent New Year’s Eve in Kingwood this year. Everyone in attendance contributed something to the holiday buffet. Elaine contributed this super easy, but fabulous dessert. Her husband Jared calls it “quesadilla cheesecake.” It is the perfect conclusion to a Tex-Mex meal.

Ingredients-
2 cans crescent rolls (I like Pillsbury)
16 oz cream cheese softened
1 1/2 cups sugar, divided
1 teaspoon vanilla
1 teaspoon cinnamon
1 stick of butter

Method-
Preheat oven to 350 degrees. Press one can of rolls into a rectangular pan, pinch seams together. Mix cream cheese, 1 cup sugar, and vanilla together. Spread over crescent rolls. Lay second can of rolls on top of mixture and pinch seams together. Melt butter in a bowl and add 1/2 cup sugar and cinnamon to it. Pour over the top and bake for 30 minutes.

 

Jill Hales’ O’Henry bars

28 Monday Sep 2009

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This yummy recipe is from Kyle’s wife Jill.

2 cups sugar
2 cups Karo syrup
2 cups peanut butter
2 cups peanuts
6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips

Combine sugar and Karo syrup in a pan and bring to a boil. Remove from heat. Add peanut butter, Rice Krispies and peanuts. Put in a greased pan and let cool.

Melt chocolate chips and butterscotch chips together and pour on top and let cool. Cut into bars.

Cranberry Pecan Oatmeal Bars

28 Monday Sep 2009

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2 cups oatmeal
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ cup butter, softened
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla
1 cup pecans, chopped
1 cup dried cranberries

Preheat oven to 350 degrees. Stir together oats, flour, baking powder, salt, cinnamon, allspice and nutmeg in a large bowl and set aside.