Blueberry Almond Bars

Recipe from Midwest Living

Ingredients: Makes 16 bars

½ cup butter or margarine

1  12-oz package (2 cups)  white baking pieces

2    eggs, slightly beaten

1/2  cup  sugar

1/2  to 1 teaspoon  almond extract

1  cup  all-purpose flour

1/2  teaspoon  salt

1/2  cup  blueberry jam

1/4  cup  sliced almonds

Directions: 
Preheat Oven to 325 F.  In a small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the baking pieces (do not stir). Set aside. Grease a 9x9x2-inch baking pan. Set aside.  In a medium mixing bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.

In a small bowl, stir together the flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter into prepared pan. Bake in a 325 degree F oven for 15 to 20 minutes or until edges are lightly browned. Remove from oven.

Meanwhile, in a small saucepan, melt jam over low heat, stirring occasionally. Spread melted jam evenly over warm crust. Stir the remaining 1 cup of baking pieces into the remaining batter. Drop the batter in small mounds onto the jam filling. Sprinkle with almonds.  Bake about 35 minutes more or until a toothpick inserted near the center comes out clean and top is lightly browned. Cool on a wire rack. Cut into bars. 

Nutrition Information:

Per serving: Calories 277, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 43 mg, Sodium 176 mg, Carbohydrate 33 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet

Blueberry Cookie Pizza

Recipe from Pillsbury

Ingredients:
1 pk (16 oz) refrigerated sugar cookies
2 cups powdered sugar
2 to 3 tablespoons milk
1/4 teaspoon vanilla
1 can (21 oz) blueberry pie filling
1/4 cup packed brown sugar


Directions:  Preheat oven to 350°F
Spray pizza pan or cookie sheet with cooking spray or line with cooking parchment paper. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.  Bake 15 to 20 minutes or until lightly golden. Cool 15 minutes.

Meanwhile, in medium bowl, mix powdered sugar, 2 tablespoons milk and the vanilla. Stir in enough remaining milk, 1 teaspoon at a time, until icing is drizzling consistency. Spoon icing into small resealable food-storage plastic bag.  Spread blueberry pie filling over cookie. Cut off small corner of plastic bag; squeeze bag to pipe icing over filling. Sprinkle with brown sugar.  To serve, cut into wedges.  Makes 12 servings

Tips & Tricks:

You can also use your favorite fruit pie filling, such as cherry, apple or peach, instead of blueberry.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.

S'more Brownies

Recipe from Food Network

Ingredients:
Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt
• 
  
• Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour
• 
  
• Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

White Chocolate S'mores Bars

Recipe from the Picky Palate

Ingredients: 12-16 servings

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Directions: Preheat oven to 350 degrees F.
1.  Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. 

3. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

S’More Cookie Bars

Recipe from Baking Bites

Ingredients: Makes 16
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


Directions:
Preheat oven to 350°F. Grease an 8" square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).  Bake for 30 to 35 minutes, until lightly browned.  Cool completely before cutting into bars

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Apple Pie Bars

from My Baking Addiction

Ingredients:
For the Crust
3 sticks unsalted butter, softened
3/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon kosher salt


For the Filling
6 tablespoons unsalted butter
1/2 cup light brown sugar
12 Granny Smith apples (about 6 lb)—peeled, cored &
thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, if necessary



For the Topping
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 sticks (12 oz) unsalted butter, cut into 1/2" cubes and chilled
3/4 cup chopped pecans


Directions:

Make the Crust

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

Make the Filling

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.

Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

Make the Topping

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Assemble and Bake

Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

NOTES:
I definitely recommend using an Apple Peeler, Corer, Slicer for this recipe. You can pick them up at a variety of places such as Amazon and Bed, Bath and Beyond. They are pretty inexpensive and make the prep work a breeze.

Bars can be stored in at room temperature in an airtight container for up to 3 days.

Strawberry Honey Oatmeal Bars

from the Pastry Affair Blog

Ingredients:
6 tablespoons unsalted butter 
1/2 cup brown sugar, packed 
1 egg 
1/4 cup honey 
1 1/2 cups old fashioned oats 
1/2 cup all purpose flour 
1/2 cup whole wheat flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup strawberry jam

Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8x8-inch pan.
In a large mixing bowl, cream together butter and sugar. Add the egg and honey, mixing until blended. Stir in the oats, flours, baking soda, and salt. Batter will be slightly sticky. Using floured hands, press 3/4 of the batter into the bottom of the prepared pan. Spread strawberry jam evenly over the top. Crumble the remaining 1/4 of the batter on top.  Bake for 25-30 minutes, or until lightly browned. Allow to cool slightly in pan before serving.

Peanut Butter Blondies

Ingredients:
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crunchy peanut butter
6 tablespoon unsalted butter, softened
3/4 cup packed light brown sugar
1/3 cup granulated sugar
2 lg eggs
1 teaspoon vanilla extract
1/2 cup salted peanuts chopped
1/2 cup peanut butter chips
3oz bittersweet chocolate, in 1/2" chunks

Directions:

1. Heat oven to 350 degrees F. Line a 9-inch square baking pan with nonstick foil, letting foil extend at two sides. Spray foil with nonstick spray.
2. Whisk flour, baking powder, baking soda, and salt in a small bowl.
3. In a large bowl, beat peanut butter and butter with an electric mixer on medium speed, until smooth. Add brown sugar and granulated sugar and beat until well blended. Beat in eggs, 1 at a time. Beat in vanilla. Add flour mixture and, with mixer on low speed, beat until just blended. Stir in peanuts, peanut butter chips, and chocolate. Scrape dough into prepared pan and spread evenly.
4. Bake 35 minutes, or until a tooth-pick inserted in center comes out clean. Cool completely on a wire rack. To serve, lift blondie from pan, using foil. Cut into 12 bars.

Nutritional Info: (Makes: 12; Serving Size: 1 blondie)
Calories 363, Total Fat 20g, Saturated Fat--, Cholesterol--, Sodium--, Total Carbohydrate 39g, Dietary Fiber--, Sugars--, Protein 9g, Calcium-- 

Baklava

Recipe from Athens Foods

Today is National Baklava Day, in honor of Baklava Day I thought I would share the recipe that I've used.  Baklava is so delicate and rich, my family usually only enjoys this around Christmas.  I know that there are a lot variations, but the recipe below is pretty easy to follow.  A friend of mine uses rose water in her recipe. If you have a favorite Baklava recipe, feel free to share it with me.  If you haven't made Baklava before, it's a lot of fun and I hope you give it a try.  If you've never used Phyllo Dough, the link below has tips you may find helpful.

BAKLAVA 

Ingredients

1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Zest of 1 lemon
40 sheets Phyllo Dough (9" x 14"), thawed
Cooking Spray or Melted Butter

In a medium bowl, combine walnuts, sugar, cinnamon, cloves and lemon zest.

SYRUP 

Ingredients

2 cups sugar
2 cups water
1 cup honey
1 lemon peel

Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.

Lightly spray a 9" x 13" baking pan with cooking spray. Place 20 sheets of fillo on the bottom of the pan, lightly spraying each sheet with cooking spray as you place in the pan. Cover with 1/2 of the walnut mixture. Layer 5 more fillo sheets on top, lightly spraying each sheet. Spread the remaining half of the walnut mixture over the fillo and cover with another 15 lightly sprayed fillo sheets. With a sharp knife, score fillo into 1 1/2" diamonds or squares. Lightly spray the top with cooking spray so it bakes golden brown.

Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.

Yield: 30 to 40 small pieces


Additional Tips:

•Keep your Phyllo Dough covered while you are layering your Baklava

•Cover Phyllo completely with plastic wrap, then a damp towel as it dries out quickly.
•Use butter flavored cooking spray, if desired.
•Instead of cooking spray, brush fillo with 1 cup melted butter, if desired.
•Serve à la mode with a scoop of ice cream, or drizzle with chocolate sauce.