Dessert
Ok, I have said it once and have no problem saying again Ree Drummond, the Pioneer Woman rocks! Every recipe I have tried from her has been beyond delicious and this bar recipe is no different! I was looking for a dessert but really did not want something sickening sweet. I came across this recipe and it was just what I was looking for sweet without being too sweet! The dates and nuts in the bar are terrific together! Don’t be scared of all the butter, I promise these are really good!
INGREDIENTS
1 1/2 cups butter, melted then cooled
8 ounces pitted dates, coarsely chopped
1 1/2 cups walnuts chopped
1 cup pecans chopped
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup packed brown sugar
3/4 cup white sugar
4 whole eggs, room temperature
1 teaspoon vanilla
DIRECTIONS
Preheat your oven to 350 degrees. Grease one 9×13 baking dish or two 8×8 baking dish.
Set coarsely chopped dates and nuts in a bowl and set aside. Sift flour, salt and baking powder in a bowl and set aside.
Mix melted butter and sugar together until well incorporated. Add eggs one at a time mixing well after each one. Add vanilla.
Mix 1/4 cup of the flour mixture into the bowl with the dates and nuts coating all of the pieces. Mix the rest of the flour into the sugar mixture. Fold in the dates and nuts. Pour the batter into your pan or pans. Batter is very thick. Bake for 30 minutes or until lightly golden brown, this can take up to 40 minutes. These are done when a toothpick inserted in the center comes out clean.
Let cool and cut into bars.
Enjoy,
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This is one of my favorite desserts to make as it is quick and easy and everyone loves it! This is a recipe that has been all over the internet for a few years now. You can adjust the topping of this recipe with the holidays, I usually add red and green candy topping for the Christmas season, you could add nuts and red candies for Valentine’s Day, most small candy and nut toppings will work.
INGREDIENTS
1 large sleeve of saltine crackers
1/2 pound of butter
3/4 cup packed brown sugar
2 cups semi sweet mini chocolate chips
1 cup of toffee bits (find in the baking aisle)
DIRECTIONS
Preheat oven to 425 degrees. Arrange crackers in a single layer on a cookie sheet that has been covered with non- stick aluminum foil, I also use a small amount of non stick spray. Set aside. Melt butter in a saucepan over medium heat, stir in sugar and bring to a low boil. Continue to boil and stir constantly until the butter is combined, this takes about 3-4 minutes. When the mixture is combined, pour it over the crackers slowly covering the crackers the best you can. Bake for 5 minutes or until the edges of the crackers start to turn brown. Take this out of the oven and sprinkle the chocolate chips over the mixture. Shut the oven off and return the cookie sheet back into the oven with the door open for 1 minute or until chips begin to melt. Remove from oven again and spread the chocolate completely over the cracker mixture. Sprinkle with toffee bits. Cool in the refrigerator for 1 hour. Remove from fridge and break into pieces.
Enjoy,
I came upon this recipe over at www.chefintraining.com and I am so glad to have found it! I made these for Father’s Day and we all just loved them, ALTHOUGH the fathers said it needed to be served with ice cream! These are very sweet but the strawberry and coconut really shine through! Go ahead and make these… but please remember the ice cream!
INGREDIENTS
1 1/3 cups all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/2 cup of unsalted butter (softened)
1 large egg
1/2 cup strawberry jam
For the crumble
1/2 cup brown sugar
1 cup sweetened coconut flakes
2 Tablespoons all purpose flour
1/2 teaspoon baking powder
4 Tablespoons unsalted butter (melted)
DIRECTIONS
Preheat the oven to 350 degrees. Lightly spray an 8×8 inch baking pan with non stick cooking spray. In a medium bowl whisk together flour, sugar and baking powder. Using a rubber spatula add large egg, mix to combine. Add softened butter and mix until dough forms. Press into prepared pan, place in oven and bake for 15 minutes. Spread strawberry jam over the warm crust.
Next, combine brown sugar, coconut flakes, flour and baking powder. Pour melted butter over the dry ingredients and stir to combine. drop mixture evenly over the jam layer and return to the oven for 18-20 minutes or until top layer is golden brown. remove from oven and let cool for at least 30 minutes!
Enjoy,
These were simply scrumptious! They were also very easy to make and for me that is a huge bonus as I am not, nor will I ever be, a baker. So let me just say if I can make them and they are great… you can too!
INGREDIENTS
2 sticks of butter, softened
1 cup packed light brown sugar
1 3.9 package of instant chocolate pudding mix (dry, not prepared)
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips, PLUS 1/2 cup to sprinkle on top
3/4 cup semi-sweet chocolate chips, PLUS 1/2 cup to sprinkle on top
DIRECTIONS
Preheat oven to 350 degrees. Spray 9×13 pan with baking spray. Cream together butter,brown sugar, pudding packet, eggs and vanilla. In a separate bowl, stir together flour, baking cocoa, baking soda and salt. Add flour mixture to the wet mixture and mix until combined. Stir in 3/4 cup of white chocolate chips and 3/4 cup of the semi-sweet chips by hand, Press dough mixture into the prepared pan, the mixture will be very thick at this point. Spread the remainder of the chips over the top slightly pressing them into the mixture. Bake for approximately 15 minutes. Don’t overbake or they will not be chewy!
Enjoy,
This is from idigpinterest.com
If you like Cannoli’s you are going to LOVE this cake because it tastes just like a Cannoli! This cake is a breeze to make and is sweet, but not TOO sweet! I had many taste testers for this recipe and everyone just loved it!
INGREDIENTS
1 box of white cake mix plus ingredients on box
1 14 ounce can of sweetened condensed milk*
1 1/2 cup of Ricotta cheese
1 1/2 cup Mascarpone cheese
1 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting
DIRECTIONS
Bake cake according to directions on box in a 13×9 pan. Allow cake to cool. Poke holes all over the top of cake using a toothpick. *RESERVE 1/2 CUP OF SWEETENED CONDENSED MILK SET ASIDE. Pour the rest of the sweetened condensed milk over cake, place cake in the refrigerator to absorb milk.
Combine Ricotta cheese, Mascarpone cheese and vanilla extract until smooth. Add powdered sugar and cinnamon mix until combined. Add reserved sweetened condensed milk, mix until combined. Once cake has absorbed the milk, spread the cannoli topping evenly over the top. Sprinkle with chocolate chips and dust with powdered sugar.
Enjoy,
RECIPE SOURCE: www.lifeloveandsugar.com
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