Rockin' Chocolate Chip Almond Cookie Squares (Blondies)

Stumbled across this on the internet and it is great!  So easy!

Rockin' Chocolate Chip Almond Cookie Squares (Blondies)

1/4C butter (we used dairy/soy free Earth Balance)
3/4C almond butter (Barney's Brand is made in a dedicated almond facility)
2 large eggs (or 2 flax eggs for vegan version)
3/4C brown sugar
1 tsp vanilla
3/4C millet flour
1 tsp baking powder (corn free - 1/2tsp cream tarter + 1/4 tsp baking soda)
1/4 tsp sea salt
3/4 cup chocolate chips (Good Life Brand)

preheat oven to 350.  Grease 8x8 pan. Beat butters together until creamy.  Add eggs, sugar, vanilla.  Beat until smooth.  Whisk together flour, baking powder, and salt.  Mix into wet ingredients until combined.  Fold in chocolate chips.  Bake about 25 minutes.  Let cool 45 minutes.

Chocolate Peanutbutter Oatmeal Bars

Chocolate Peanutbutter Oatmeal Bars

Mix well
14oz sweetened condensed milk
1/2 cup peanutbutter (we used crunchy)
In a separate bowl sift
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
Stir in
2 cups quick cooking oats
1 cup brown sugar
Cut in
3/4 cup butter, softened

In a greased 9x13 press down 1/2 oat mixture. Top with peanutbutter mixture. Top with chocolate chips. Top with oat mixture.
Bake 350 for 20 minutes or a little more. Do not over bake.

Quick and really yummy.

Chocolate Chocolate Chip Cookies (made with beans!)

Since I don't have a food processor (such a sad thing) I used a potato masher for the beans.  It worked out just fine although a food processor would be ideal.  You will have to use a little water to get the beans to a mashed potato consistency.  They are cake-like and yummy.

Chocolate Chocoate chip cookies using beans

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 stick butter, room temperature

1/2 cup pureed great northern beans (or other white bean)

1/4 white sugar

3/4 brown sugar

1 3.5oz package sugar free chocolate pudding mix (or regular I just had this and saw no other use for it! Could also use vanilla and use vanilla extract instead of almond)

1 tsp almond extract

2 large eggs

chocolate chips

nuts (optional)

preheat oven to 350

In a separate bowl, sift together flour, baking soda, and salt.

In a stand mixer, cream together butter, pureed beans, and sugars until fluffy.  Beat in pudding mix. 

Add eggs one at a time.  Add extract.  Fold chocolate chips.  Using a medium scoop, place on a baking sheet and bake for 10-12 minutes.   

Orange Dream Cake

My son loves the color orange. So for his birthday he wanted an orange cake. I could have thrown a little food coloring in a white cake mix and called it good. But that would be boring. So I started googling recipes for orange cakes and got what is basically an orange version of a Strawberry Poke Cake. Of course from experience I know that using a boxed cake mix for this (as the recipes I found showed) would yield a soggy cake. So I went to the only poke cake recipe worth using - Cooks Country Strawberry Poke Cake. I took the cake recipe and combined it with the gist of the other recipes and got a pretty yummy cake.

Orange Dream Poke Cake

cake:

2 1/4 cups all-purpose flour

1/2 teaspoon table salt

4 teaspoons baking powder

1 cup milk

6 egg whites

2 teaspoons vanilla extract (I used half orange extract and I'm not sure it made a difference)

1 3/4 cups white sugar

12 tablespoons butter, at room temperature

Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.

In a large bowl, whisk together flour, salt and baking powder.

Whisk together milk, egg whites and vanilla, just until egg whites are broken up.

In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).

Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minutes. Let the cake cool for at least 1 hour. With a wooden skewer, poke about 50 holes all over the cake, not going all the way to the bottom (but as close as you can).

For the filling:

1 6oz box orange jello

1 1/2 cup boiling water

1 cup cold water

Combine the jello with the boiling water. Whisk for 2 minutes. Add the cold water. Let it set up in the refrigerator for several minutes - about 10 - until it starts to look like syrup consistency instead of water.

Pour over the cake.

Cover with plastic wrap and refrigerate at least 3 hours, up to 1 day in advanced.

Frosting:

1 8oz package cream cheese, room temperature

1 3.5oz box french vanilla instant pudding mix

1 3.5oz box orange jello

1 cup milk

1 tsp vanilla (could use orange?) extract

8oz cool whip, thawed

In a mixer, beat cream cheese until smooth and creamy. Add ingredients through extract. Beat well. Fold in the cool whip.

(the frosting was good but I felt like it was missing a little kick - maybe some fresh orange juice or orange or even lemon zest would have brightened it up a little)

Spread frosting on top of cake. Slice and serve.

Cook's Country Poke Cake

Cook's Country and Cook's Illustrated are great places to find really yummy recipes.  This one is no exception.  But in their typical style, don't expect it to be fast or too simple.  Worth it?  Oh yea.  If you are interested in another Cook's Illustrated recipe, see my recipe for Enchiladas Verde.  YUM.  Ahem, back to cake.  You c-o-u-l-d just do it the Kraft way.  Buy a cake mix.  Mix up some strawberry jell-o.  Poke the cake, pour jello over, and there you go...  But I warn you - from experience, you get a wet cake that tastes like fake strawberries.  I also tried the strawberry gelatin recipe from this recipe poured over a boxed cake mix. That didn't work either.  In fact, it was far worse.  My sugar loving nieces and nephew wouldn't even eat it.  This cake is dense and holds up well to the strawberry gelatin.  Plus I think it goes perfectly at a summer BBQ especially if all you have to bring is dessert!

Strawberry Poke Cake

Ingredients

• 3 cups frozen strawberries
• 1/4 cup sugar
• 2 tablespoons orange juice
• 1/2 cup water
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon table salt
• 4 teaspoons baking powder
• 1 cup milk
• 6 egg whites
• 2 teaspoons vanilla extract
• 1 3/4 cups white sugar
• 12 tablespoons butter, at room temperature
• 2 tablespoons strawberry gelatin (strawberry Jell-o)
• 1 cup frozen strawberries
• 2 tablespoons sugar
• whipped cream 

Directions

1. Combine 3 cups strawberries, 1/4 c sugar, orange juice and water in a saucepan. Cover and cook over medium heat until strawberries break down and become soft. (Strawberries do not need to be thawed before beginning.).
2. Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.
3. In a large bowl, whisk together flour, salt and baking powder.
4. Whisk together milk, egg whites and vanilla, just until egg whites are broken up.
5. In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).

6. Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minute.
7. Separate strawberry solids from liquid; set the solids aside (you will use these later). Add gelatin powder to liquid. Stir well and let stand until cake is baked.
8. When done, set cake on a baking rack and let cool at least one hour. Using a large skewer, poke cake about 50 times. Do not poke all the way to the bottom, or the gelatin will run underneath. Pour gelatin all over the top of the cake. Refrigerate 3 hours, or up to 1 day in advance.
9. Combine reserved cooked strawberry solids with 1 c frozen strawberries and 2 tbsp sugar in the work bowl of a food processor. Pulse until it has the consistency of strawberry jam. Spread evenly over top of cake. Spread cake with whipped cream.

Chia-Seed Pudding

This is compliments of Food and Wine magazine.  While sitting in a waiting room I came across this recipe and was very excited about it.  It didn't let me down - the first batch I made was yummy!  WARNING - if you don't like the texture of tapioca pudding, do not make.  This is very tapioca-like.

Chia-Seed Pudding

2 1/2 cups Almond milk (if you want it thicker, reduce)
3 TBS Agave nectar
1/2 cup chia seeds (super food high in omega fatty acids but they have to be soaked before they can be used by our bodies)
1/2 tsp finely grated lemon zest (I omited)
1 tsp vanilla extract (I added - optional)
about 1/4 cup chopped dates (I added- optional)

Combine milk and Agave in a medium container.  Stir to combine.  Add chia-seeds, zest (if using), extract (if using), and dried fruit (if using).  Stir.  Cover and refigerate until thick - at least 4 hours or overnight.  Stir occasionally.

***Rae Note: I heard that making it with chocolate almond milk and grated orange was very good.

Dressed-Up Rice Krispies

These recipes are from Cooks Country. We made the chocolate cherry ones the other day and they were really, really good!

Crispy Chocolate Cherry Treats

3 TBS unsalted butter
1 (10 oz) bag mallows
1/2 cup white chocolate chips
1/2 tsp salt
1/4 tsp vanilla extract
5 cups Rice Krispies cereal
1 cup dried cherries, chopped
1/2 cup semi-sweet chocolate chips, melted (Hershey's Special Dark are wonderful)
(melt chips in the microwave in a small bowl heating first for 30 seconds and then for 15-20seconds, stirring in between and after)

1. Prepare 8X8 pan: Line with foil, allowing excess to hang over the edges. Grease the foil. Melt butter in a large pot over low heat. Add marshmallows, white chocolate, and salt. Cook, stirring constantly, until melted and smooth; about 8 minutes. Stir in vanilla; remove pot from heat.

2. Stir in Rice Krispies and cherries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with greased spatula (or hands). Let cool completely, about 1 hour.

3. Drizzle melted semi-sweet chocolate chips over cooled treats. Allow chocolate to cool, at least 15 minutes. Using foil overhand, lift treats from pan. Cut into squares. Serve


Alternatives

Double chocolate Caramel Turtle Treats

Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chops in step 1. Omit the cherries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with Rice Kristpies.


Fluffer-Nutter Treats

Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup peanut butter chips for white chips, 1 cup dry-roasted peanuts for cherries, and 1/2 cup peanut butter chips for semisweet chocolate chips (melted).

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I also have to mention another jazzed up recipe from www.ourbestbites.com.  I love to make these for parties during the holidays!

Peppermint Bark Rice Krispie Treats
Recipe by Our Best Bites

Ingredients
1 10.5 ounce bag peppermint mini marshmallows*
4 tablespoons real butter, plus extra to butter pan
5-6 cups rice krispie style cereal (I like mine a little more marshmallowy)
3 tablespoons semi-sweet or dark chocolate chips
3 tablespoons white chocolate chips
1/2 teaspoon vegetable oil, divided
a few drops (about 1/8 teaspoon) peppermint extract
2-3 medium sized candycanes, crushed
*In place of the peppermint marshmallows, use regular marshmallows and add about 1/4 teaspoon peppermint extract to melted marshmallow mixture. Or more to taste, I’m guessing on the amount.  (I do this as I couldn't find the peppermint mallows)

Instructions:
Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up sides.
Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Heat in 30 second intervals, stirring in between, until melted and smooth. (You can do that whole process on the stovetop as well.) Add rice krispie cereal and stir to evenly combine. With buttered hands, press mixture into prepared pan.
Place white chocolate chips and 1/4 teaspoon oil in a small bowl. Heat in microwave in 30 second intervals, stirring in between, until melted and smooth. Repeat same process with semi-sweet or dark chocolate chips and add a few drops of peppermint extract. Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top. Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.

The best fudge EVER... And I never lie!

This recipe is The Lady and Son's Just Desserts by Paula Dean. I remember seeing her make it and rave about it on her show, and it caught my attention because of the MOST unusual ingredient... BUT having made it quite a few times, this is the best fudge you will ever have. Honestly, I recently spend a small fortune on a very small piece of fudge at a farmers market (OK, OK it was last summer not too recent...) and was steamin' mad that it wasn't that great... At least compared to this recipe! So for you Valentine sweetheart, don't bother wasting money on store bought junk. Make this instead!

Chocolate Cheese Fudge by Paula Dean

1/2 LBS Velveeta cheese, sliced
1 cup (2 sticks) butter
1 tsp pure vanilla extract
1 cup chopped nuts (I like pecans personally)
2 16oz boxes confectioners' sugar (or 32oz bag)
1/2 cup cocoa

Spray lightly the bottom of a 9X2 in square pan with nonstick spray.

Over medium heat in a saucepan, melt cheese and butter together, stirring constantly until smooth. Remove from heat. Add vanilla and nuts. In a large bowl, sift together sugar and cocoa. Pour cheese mixture into sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. Paula says she has found it is easier to do the final mixing with her hands (I agree). Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, she likes to pat the top of the candy with a paper towel to remove excess oil. At this point you may want to refrigerate until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into squares.

She also notes: For peanut butter fudge, leave out cocoa and add 1 cup creamy peanut butter. Melt cheese and butter together, then add peanut butter and stir until smooth. Proceed as directed in original directions. If you desire, you can press nuts into the top when you're done.

No pictures sorry :( I last made this at my friend Heidi's house for her family for Christmas. Be sure to wear an apron so you don't ruin your clothes when the butter splats (or you splat the butter because you aren't being careful.... grumble...)

GRANDMA'S BUCKEYE BALLS

One of my friends mentioned to me the other day that she was craving a treat that my husband makes during Christmas time. Since she is expecting baby #4, I knew I must be prompt (as did my husband - he wisely knows pregnancy cravings are nothing to mess with!!) I mistakenly thought I had posted the recipe already, but I guess I didn't!! So I guess this is a good way to come back after 7 months of maternity leave :^P hehe. This recipe was one that his grandmother used to make. We have had variations but frankly, these are the best. In our family recipe book, they are titled GRANDMA'S BUCKEYE BALLS. Enjoy!!

GRANDMA'S BUCKEYE BALLS
makes about 1 dozen
(in other words, I suggest at least doubling - we usually quadruple at Christmas)

1/2 cup oleo (aka - shortening)
1/2 cup creamy peanut butter
1 tsp vanilla
16oz. confectionery sugar (that's about 2 cups), sifted
6 oz chocolate chips
2 TBS. Oleo (shortening/butter)
1/4 cake of parfine wax (canning isle)

To make the balls: Beat together 1/2 cup shortening, peanut butter, vanilla, and sugar in a bowl. Using a tablespoon or scoop, form into balls.


Using a tablespoon or scoop and your hands, form into balls.

Place on a cookie sheet lined with wax paper.

Making the chocolate: If you don't have a double boiler, like me, take a small pot - I like glass so I can see the water - and place a heat proof bowl on top. You can see mine in the following pictures. Put about 2 inches of water in the pot. You don't want it to touch the bowl, but you don't want your water to evaporate either. Place in the bowl of you "double boiler" the following: chocolate chips, 2 TBS. shortening OR butter, parfine wax (just a note here - the wax often comes in a large block made of 4 cakes - don't make the mistake we did the first time by putting a whole cake - 1/4 the whole block - into the chocolate. I think we ended up with hundreds of Buckeye Balls that year because we had to keep adding chocolate and making balls)

Heat water to low or medium low (back to low once the chocolate melts), stir. Be careful, the bowl might get hot.

When the chocolate is ready, place a toothpick in each peanut butter ball and dip into the chocolate. Twist around to cover. Oh and please don't mind my husband's thumb. These were taken last Christmas and he had shut his thumb in the car door - ouch - ironically while we were on our way into the hospital to check stuff out for our up-coming birth.



When all the peanut butter balls are chocolate coated, place in the refrigerator to chill - at least an hour. When ready to eat, gently twist the toothpick and it will come right out. So there you go, Grandma's Buckeye Balls. Enjoy!

Grandma Harmon's Frozen Fruit Salad

I had every intention of posting this before the new year, but then it came and went. I wanted to tell the story about this frozen fruit salad. It was something my Grandmother Harmon made and something I remember my Aunt Sheila making growing up. When I got the recipe for my mom this holiday season, it may as well have been encrypted. In case you are wondering, terminology for recipes has changed in the last 70 years. For example, how many of you know what a #2 can is? Nothing is standardized like that any more. And instead of "grab the cool whip" it is 1 pint whipped cream... You know because there WASN'T any cool whip or redi-whip or any of that stuff. But do you just whip the cream or actually make whipped cream? ah! And what is the world is Oleo (that is actually from my husband's grandma's cookbook)? It is butter or shortening for all of you who didn't know either. And a #2 can is 20 oz or about 2 1/2 cups. And yes you do actually make whipped cream (with sugar and vanilla) not just whip the cream. After all that, I have made this recipe a little easier to understand. I really enjoy this tasty treat - even more than ice cream :^) Noel (my daughter) loves it too. What is best is that because it has fruit in it, you can justify eating it any time of day!  And I think it is perfect for Christmas brunch.  Or Easter.  Or your birthday.  Whenever!


Grandma Harmon's Frozen Fruit Salad
makes 2 8x8 pans

about 20 oz canned peaches, drained and cut up (2 1/2 cups un-diced)
20 oz crushed pineapple
1 large banana, cut up
1 cup mini-mallows
1 small jar of maraschino cherries, drained
1 cup pineapple juice (crushed pineapple still comes in 20 oz cans - thank goodness - and it happens that the liquid you drain from it should give you 1 cup)
2 TBS flour
1/4 cup butter
2 TBS sugar
1 beaten egg (a room temp egg is optimal)
2 TBS lemon juice
1/2 cup coconut flakes (optional)
pinch of salt
1 pint whipping cream (for how to make whipped cream, see below the recipe)

On the stove top in a sauce pan, cook on medium heat pineapple juice, flour, butter, sugar, and salt for 10 minutes until it starts to thicken. Remove from heat and let cool for a few minutes. Then take a small spoonful of the mixture and add it to the beaten egg. This is called tempering and it brings the temp of the egg up to the temp of the liquid so you don't get scrambled egg. Yuck. If you do notice that you got scrambled egg, throw it out and beat another egg. Repeat. Once your egg is tempered, pour it into the mixture and stir it in. Add lemon juice. Add fruit, marshmallows, and coconut (if using). Stir until well combined. Fold in whipped cream. This just means you make motions that are up and down (think of a Ferris Wheel), getting ingredients from the bottom of the bowl and bringing them to incorporate with the whipped cream on top - NOT left and right motions like regular stirring. Place in two 8x8 pans and freeze. Thaw for a few minutes before cutting to eat.

Whipped Cream

1 pint whipping cream
2-4 TBS sugar (I use 2 because it doesn't over power this recipe with sweetness)
1 tsp vanilla

Beat with an electric mixer until peaks form - quite a few minutes. This is a good tricep workout ;^) You will notice when the consistency starts to change - all of a sudden and you are pretty much done.

Diabetics coming for Christmas dinner? Fear not...

So my good friend Sharee has a Christmas dilemma... She has two diabetic relatives coming for Christmas dinner. What in the world do you make for dessert? Well here with me today is Betty Crocker who publishes a wonderful book called the Diabetes Cookbook ;^) Here are three recipe ideas to serve to those who might be counting carbs and sugar.


Fruit and Nut Topped Pound Cake
*I like this one because you could have other toppings for the sugar eaters - toffee, chopped chocolate, whipped cream, toasted coconut, Carmel sauce, etc.
14 servings (less if you are eating less controlled portions)

1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2" slices (well, for us sugar eaters, maybe a 1" piece is more like it :^)
2/3 cup soft cream cheese with strawberries, raspberries, OR pineapple
1 can (11 oz) mandarin oranges, well drained
1 1/2 cups bite-sized pieces assorted fresh fruit (kiwifruit, strawberry, raspberry,pear, apple)
1/2 cups reduced fat (or regular if you ask me) chocolate syrup
1/2 cup sliced almonds or toasted coconut

1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3-5 minutes, turning once, until light golden brown.

2. Spread each slice with about 2 tsp cream cheese. Top with orange segments and desired fresh fruit. Drizzle with syrup and sprinkle with almonds or coconut.

Food Exchange:
1 starch
1/2 fruit
2 fat
21-25g Carbs


Baked Custard with Fresh Raspberry Sauce
6 servings

3 eggs, slightly beaten (room temperature - you don't want scrambled eggs)
1/3 cup sugar
1 tsp vanilla
dash of salt
2 1/2 cups very warm milk (about 120 degrees)
ground nutmeg
Fresh Raspberry Sauce (below)

1. Heat oven to 350. Mix egg, sugar, vanilla and salt in medium bowl. Gradually stir in milk (be careful not to scramble your eggs). Pour into six 6oz custard cups. Sprinkle with nutmeg.

2. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

3. Bake about 45 minutes or until knife inserted halfway (or toothpick) between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm with Fresh Raspberry Sauce. Store covered in refrigerator.

Fresh Raspberry Sauce

1 cup fresh or frozen (thawed and drained) raspberries
1TSP water
1TSP sugar

Place all ingredients into a food processor. Cover and process until smooth. Press through sieve to remove seeds if desired.

Food Exchange:
1 skim milk
1/2 fruit
1 fat
21-25g Carbs


Key Lime Bars
36 bars

1 1/2 cups graham cracker crumbs (20 squares) (put them in a sealed plastic bag and crush)
1/3 cup butter or margarine, melted
3 Tablespoons sugar
1 package (8oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup Key lime juice or regular lime juice
1 Tablespoon grated lime peel
Additional lime peel if desired

1. Heat oven to 350. Grease bottom and sides of square pan, 9X9X2 inches, with shortening. Mix cracker crumbs, butter and sugar thoroughly with fork. Press evenly in pan. Refrigerate while preparing cream cheese mixture.

2. Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.

3. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For bars, cut into 6 rows by 6 rows. Garnish with additional lime peel. Store covered in refrigerator.

FOOD EXCHANGE
1/2 starch, 1/2 fruit, 1 fat
11-20 g carbs