Chocolate Caramel Crumb Bars

This is one of Kyla's very first recipes that she shared here on the blog.  And it's so good I thought we'd
revisit it today!:)  Kyla's so busy with school, softball, church activities, track and Destination Imagination right now that she has had ZERO time to bake or cook around here.  It's probably a good thing though since she really just likes to bake & that's the last thing I need around the house since starting this new diet!:)  

I'll be explaining a little about the Dukan Diet that I'm on on my guest post this Friday over at Or So She Says.  So stay tuned for that!:)

I love me some caramel so the gooey caramel center in these coupled with the chocolate is heavenly.  Make me want to eat the whole pan kind of heavenly.  Not good for the diet!:)

Chocolate Caramel Crumb Bars

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 2 1/4 cups flour, divided
2 cups quick-cooking oats

1/1 2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups cold butter or margarine

2 cups semi-sweet chocolate chips

1 cup chopped pecans

1 jar (12 oz.) caramel ice cream topping

In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 9 X 13 baking pan. Bake at 350 degrees for 15 minutes. Sprinkle with chocolate chips and pecans. Whisk the caramel topping and the remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 8-10 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

Brownies with Brownie Chunk Frosting

This is not your ordinary brownie.  Well, actually the brownie is pretty ordinary, BUT the frosting is anything but and coupled with the chewy brownies you've got a touchdown (it is football season after all!).  The frosting is rich and chocolaty, but here's the kicker (football season again:))...it is also infused with brownie chunks & pieces!  Makes my mouth water just thinking about it!

You can use any brownie recipe that you prefer.  A few of my favorites are here, here, and here.  Hahaha...seriously that last one is the bomb...especially when you're feeling lazy!:)

Just whip up a batch of this brownie infused frosting & slather a nice thick layer on a nice big piece of brownie & you may just put yourself into a brownie coma...but it'll be worth it!

Brownies with Brownie Chunk Frosting

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Brownies (9 x 13 inch pan) already cooked and cooled
1 cup butter, softened
1 teaspoon vanilla
1/2 cup cocoa powder
3 cups powdered sugar
6 small sized brownies (about 1/4th of the 9 x 13 inch sized pan of brownies)

Beat the butter with the vanilla for about a minute.  Add the cocoa and powdered sugar and beat until incorporated.  Crumble up the brownies into small pieces and beat into the frosting.

Frost the remaining brownies.

Eat. You deserve it!:)

Lemon Brownies

It's a LONG weekend!  And it couldn't have come at a better time!!

 

I'm tired.

 

A good fun-filled, no responsibility weekend is just what I need.  This school stuff is wearing me out, and it's only been 2 weeks! 

 

I'm thinkin' some good ol' last days of summer fun with my family is in order.  Sleep in and then go and do at our own pace....YES PLEASE!!

 

And of course we'll add some wonderful foods into the mix.  What's Labor Day weekend without some grillin'??  Here's some great grillin' recipes for you.  And of course you'll need a dessert that screams "end of summer".

 

So here you go!

 

These are definately the best chilled.  And if you can, make them the day before you want to serve them.  They just get creamier & creamier!  Just don't let them go too long or you'll have something pretty gross on your hands!:)

 

Lemon Brownies

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1 stick butter or margarine, melted

1 box lemon cake mix
4 eggs, divided
8 ounces cream cheese, softened
3 1/2 cups powdered sugar
1 1/2 teaspoons lemon extract
Additional powdered sugar (optional)

Lightly spray a 9 x 13 cake pan with cooking spray. 

 

Mix melted butter, cake mix, and 1 egg together.  Spread onto the bottom of the greased pan.  This can get a little tricky, since the cake mixture is sticky...just do your best, it doesn't need to look pretty just make sure it covers the entire bottom of the pan.

Beat together the cream cheese, powdered sugar 3 eggs & lemon extract until smooth. Pour over cake crust in cake pan.

 

Bake at 375 for 35-40 minutes or until golden brown on top. Watch it closely near the end so it doesn't burn.

 

Let cool before cutting.  Store in the fridge.



Grandma's White Brownies (Blondies)

Only 3 more weeks of summer vacation!  I'M NOT READY!!!  This summer has gone by extremely fast.  I could really use another 2 months! I am sending my baby to Kindergarten!  Tears!  What am I going to do without him home with me?  (That's rhetorical...I will have PLENTY to do, I'm just not ready to except the fact that he's (along with all my other kiddos) growing up! 

There is one thing that I really like about back to school.  The school clothes shopping.  It was so much fun having Rhett (my kindergartener) try on his school clothes & pick out what he liked.  He is so excited about school!  I think we've got everyone squared away except socks & underwear (which isn't so exciting to shop for:)), so my goal these last 3 weeks is to cram in as much fun as we can!

So, on to the recipe. 

I grew up on these brownies.  My mom used to make them a few times a year growing up and they were always one of my favorites.

They are my Grandma Potter's recipe (hence the name) & my Mom told me that she used to make them whenever they'd have company and always got so many compliments on them.

Grandma's White Brownies (Blondies)

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1 stick butter or margarine, melted

1 box yellow or white cake mix

4 eggs, divided

8 ounces cream cheese, softened

3 1/2 cups powdered sugar

Mix melted butter, cake mix, and 1 egg together.  Press into the bottom of a 9 x 13 cake pan making a crust.

Beat together the cream cheese, powdered sugar & 3 eggs until smooth.  Pour over cake crust in cake pan.

  Bake at 375 for 35-40 minutes or until golden brown on top. Watch it closely near the end so it doesn't burn.

Let cool before cutting. 

Chocolate Fudge Brownies

What can I say about these brownies? 

Maybe that I love them, and that I may or may not have an awfully bad addiction to them!

The frosting on these is the creamiest & lightest chocolate buttercream frosting I've ever tried!  I accidentally eat a few spoonfuls before it makes it on the brownies every time!   Accidents do happen you know.

Chocolate Fudge Brownies

Recipe adapted from Joy the Baker Cookbook

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1 1/2 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter

4 oz. unsweetened chocolate (chopped into chunks)

1 cup brown sugar, packed

1 cup sugar

4 eggs

2 egg yolks

2 teaspoons vanilla

1 cup chocolate chips (milk or semisweet)

Buttercream frosting:

3/4 cup unsalted butter, softened

1/2 cup cocoa powder

1/2 teaspoon salt

2 1/2 to 3 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla

scant 1/2 cup heavy cream

1/3 cup malted milk powder

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray and set aside.

Mix flour, baking powder and salt in a medium sized bowl and set aside.

In a large microwave safe bowl add butter and unsweetened chocolate.  Heat in microwave for 30 second intervals, stirring in between, until melted.

Whisk the sugars, eggs, yolks, and vanilla into the butter/chocolate mixture.  Add the flour mixture and fold together with a spatula until well incorporated.  Fold in the chocolate chips.

Pour batter into pan & bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Cool completely before frosting.

Cream butter, cocoa powder and salt for about 3 minutes on medium speed.  Scrape the sides of the bowl and then add 2 1/2 cups of the powdered sugar, milk and vanilla.  Beat until smooth.

In a small measuring cup, whisk together the cream and malted milk powder.  Turn the mixer to low and pour the cream in a steady flow until the frosting reaches the desired consistency.  You can also add more powdered sugar to help get the right consistency as well. 

Now spread a layer of frosting as thick as the brownie...you won't regret it!

Just have a glass of milk close by when you dive in!

Knock Your Socks Off Brownies

This recipe is originally called Knock You Naked Brownies.  The name intrigued me (since I'm a brownie LOVER.  Here's some of my favorites we've posted: Sea Salt Brownies, Best Brownies Ever, Congo Bars, and Mint Brownies), but I didn't think it was appropriate for my little ones. Especially since Eli wanted these to be brought for his class for his birthday last week. 

So we renamed them. 

I figured even if they just knock off your socks they've gotta be good, they don't have to knock off all your clothes to be heavenly!  Agreed?  Good.

And just in case you're wondering, all the little 3rd graders kept telling me I was the best cook, one boy even told me that if I opened up a bakery shop I would make millions!

They ARE that good!

Knock Your Socks Off Brownies

Recipe adapted from The Pioneer Woman

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2 boxes German Chocolate Cake Mix

2/3 cup evaporated milk

1 cup (2 stick) butter, melted

60 whole caramels, unwrapped

1/2 cup evaporated milk

1 1/2 cup chopped pecans

2/3 cup semi-sweet chocolate chips

1/4 cup powdered sugar (optional)

Preheat oven to 350 degrees.

Mix together the cake mixes, 2/3 cup evaporated milk, and melted butter.  It will be thick, just make sure it's all combined well. 

Press half of the mixture into the bottom of a well-greased 9 x 13 pan.  Bake for 8-10 minutes.  Remove from the oven and set aside.  Brownies will not be fully cooked.

Melt caramels with the 1/2 cup evaporated milk in a microwave safe bowl.  About 1 minutes intervals, stirring in between works well in my microwave.  When caramels are melted, pour over the brownies.  Sprinkle with the pecans and chocolate chips. 

Put the remaining brownie batter on your work surface (lightly spray it with cooking spray and it will make the process easier) and using your hands shape it just a little smaller than the 9 x 13 rectangle.  I then cut it in half (it's easier to move that way), and then place on top of pecans and chocolate chips.  Do the same with the other piece as well.

Bake for 20-25 minutes.  Remove from the oven and let cool to room temperature.  Then refrigerate for several hours.  When ready to serve, generously sift powdered sugar over the top (optional), cut and enjoy!

We put them in baggies and added a cute little Happy Birthday Eli sticker to them for his class.  (Which is why we didn't add the powdered sugar, but they look and taste delicious with it!)

Can't believe my little Eli is 9!!  Only one more year then we've only got one left in single digits!  Crazy!
 

Better than Twix Bars

We had a fun night out with the girls in our church last week.  Everyone brought something for everyone to try with a copy of the recipe for all the other girls.  It was my type of activity!:)  There were so many great foods, and I'll be sharing some more of them in the next few weeks!

Kyla decided to share and try out these twix bars (cause she loves twix...though not as much as Reeses)!  They were pretty easy to put together (if my 12 year old can do it, YOU CAN!).  And just in case you were wondering, I believe they ARE better than a twix bar!:)

Better than Twix Bars

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2 sticks (1 cup) butter, at room temperature

1 cup powdered sugar

2 teaspoons vanilla

2 cups flour

14 oz. bag of caramels, unwrapped

2 1/4 tablespoons heavy cream

2 cups milk chocolate chips

Preheat the oven to 350 degrees.  Line a 9 x 13 inch pan with foil and lightly grease it with cooking spray. 

Beat together the butter, sugar and vanilla.  Add the flour and mix.  It will be crumbly.  Press evenly into the bottom of the pan and then prick the crust with a fork.  Bake for 35-40 minutes or until the edges turn golden brown.

Cool completely.

Melt caramel and cream gently in the microwave until smooth.  30 second intervals is what I like to do, stirring in between.  Pour over the cooled crust and chill for about 15 minutes.

Melt chocolate chips in microwave at 30 second intervals stirring in between until melted and smooth.  Pour over chilled caramel and spread to the edges of the pan.  Chill until the chocolate is set.

Remove from the fridge about 5-10 minutes before cutting.  This will make it a little easier to cut.  Cut into bars and serve.  Store any uneaten bars in an airtight container in the fridge, but let them set out for a few minutes before trying to eat them, or you might lose a tooth!:)

Turtle Bars

One of my absolute favorite combinations is caramel and pecans!  So whenever I hear turtle, my ears perk up!!  I "stumbled" upon this recipe a couple weeks ago and knew I had to try them.  We had an early out from school day and so enlisted Kyla's help in making these.  She did a great job with this new recipe and we all had one for dessert that evening.  There were quite a few leftover and I just couldn't have them sitting on my counter beckoning to me, so I took them to a meeting with me to share.  PhEw....crisis adverted!!

Turtle Bars

Recipe from Just Get Off Your Butt and Bake

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(I have to give a shout-out to Tony, the hubby, who has always made fun of me for taking pictures of food!!  He actually got involved and arranged this plate and set it up for our picture!  Not too bad!:))
1 1/2 cups flour

1 1/2 cups quick oatmeal

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup brown sugar

1 cup butter or margarine, melted

1 cup chocolate chips

1 jar (12 oz.) caramel syrup (caramel ice cream topping)

1 cup chopped pecans

Combine the 1st 6 ingredients until well blended.  Press half of the mixture in a 9 x 13 inch pan lined with parchment paper.  I really recommend the parchment paper because this is a sticky one and you'll have a hard time getting it out of your pan without it!  The dough is really sticky as well, but sticks nicely to the parchment, so just spread it out until it's even.  Bake at 350 degrees for 10 minutes.  Take out of the oven and sprinkle with the chocolate chips and pecans.  Drizzle the caramel syrup over the top.  Take the remaining dough and drop by spoonfuls over the caramel to cover.  Bake 15-20 minutes more, or until golden brown.
 

They will look really gooey, and that's perfect!  Just let them cool in the pan.  When they are cooled remove the parchment paper and cut them into squares and they will just come off the paper wonderfully!  And then try to eat just one!!:)

Mint Brownies

I just can't help myself from making every brownie recipe I find!  I think I've got about 7-8 more brownie recipes I've yet to try as well.  It's a problem...I know.  These brownies were a super soft cake like brownie, and the mint frosting and chocolate glaze was wonderful! 

Mint Brownies

Recipe from Our Best Bites

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4 (1 ounce) squares unsweetened baking chocolate

1 cup butter

4 eggs

2 cups sugar

1 teaspoon vanilla

1 1/4 cup flour

1/2 teaspoon baking powder

Frosting:

1-2 tablespoons milk

2 cups powdered sugar

1/4 cup butter, softened

1 1/2 teaspoons peppermint extract

green food coloring

Chocolate Glaze:

1 cup semisweet or dark chocolate chips (I used semisweet)

6 tablespoons real butter

Preheat oven to 350 degrees.  Line a 9 x 13 inch pan with foil, and spray with cooking spray.  (I just used the spray in glass pan and it worked just fine!)  Chop both the unsweetened chocolate and butter into chunks and place together in a microwave-safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With an electric mixer, beat eggs, sugar, and vanilla for 2 minutes.  While the egg mixture is being beaten, measure out the flour and combine with the baking powder.  While the mixer is running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all the frosting ingredients, starting with 1 1/2 tablespoons of milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread frosting evenly over the brownies and then chill the brownies in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Place chocolate chips and 5 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  When chocolate has hardened, cut into squares and serve!

Congo Bars

When we saw these bars over at Mel's Kitchen Cafe, we knew we had to try them...and soon!!  We had the perfect opportunity when we had company over (the elders) last Friday!  We loved the mix of the 2 different brownies and the chocolate ganache on top was the perfect addition!  Kyla helped with that part!

Congo Bars

Recipe from Mel's Kitchen Cafe

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Congo Layer:

1 1/3 cups flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

6 Tablespoons butter

1 1/4 cups firmly packed brown sugar

1 large egg

1 large egg white (save the egg yolk for the brownie layer!)

1 teaspoon vanilla

1 cup chopped walnuts or pecans (we used pecans)

Brownie Layer:
1 cup plus 2 tablespoons flour

1/4 cup unsweetened cocoa powder

1/8 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter (1 stick)

1/2 cup semisweet chocolate chips

3/4 cups sugar

2 large eggs, lightly beaten

1 large egg yolk

2 teaspoons vanilla

Ganache Drizzle:

3 Tablespoons heavy cream

1/2 cup semisweet chocolate, finely chopped (or chocolate chips work well)

Preheat oven to 350 degrees.  Line a 9X13 inch pan with foil and lightly grease & flour (we forgot to flour the pan & it didn't stick at all!).

For the Congo layer:  In a small bowl stir together the flour, baking powder, and salt.  In a large bowl or mixer stir together the butter, brown sugar, egg, egg white, and vanilla until just blended.  Stir in the flour mixture until the batter is smooth.

Scoop the batter into the prepared 9X13 pan and spread it to cover the pan as evenly as possible.  Sprinkle with the walnuts or pecans and gently press them into the batter.

Partially bake the congo bar for 12-15 minutes...you want the top to be no longer shiny and begin to start pulling away from the sides of the pan.  Place pan on a wire rack to cool.

For the Brownie layer:  In a small bowl, stir together the flour, cocoa powder, baking powder, and salt.  In a small saucepan, melt the butter and chocolate over very low heat, stirring until smooth.  Transfer to a medium bowl and let cool for 5 minutes.

Stir the sugar into the chocolate mixture until combined.  Add the eggs, egg yolk, and vanilla and stir until well blended.  Stir in the flour mixture just until the batter is smooth.  Scoop the batter over top the still warm congo layer and spread as evenly as possible.

Put back in the oven and cook for about 20 minutes.  The top needs to appear set and feel firm, and a toothpick inserted should come out with moist crumbs attached.  Place the pan on a wire rack to cool completely.  The top layer will set up as it cools as well.

To make the Ganache drizzle:  Place the chocolate in a medium bowl.  In a small saucepan or in your microwave, bring the cream just to a boil.  Pour the cream over the chocolate and let sit for 30 seconds.  Whisk together until smooth and creamy.  Set the mixture aside for a bit until it begins to cool and thickens slightly.

Pour the warm glaze into a small ziploc bag.  Take one of the corners and cut a small opening to allow a thin glow of glaze.  Squeezing lightly, pipe lines of chocolate in a zig-zag pattern over the brownie.  Set aside until the chocolate glaze is set.

Eat it with some vanilla ice cream or cool whip on top...or as is...and ENJOY!  We sure did!!

Sea Salt Brownies

This is another recipe I found over in my 63 page (no kidding!!) "recipes I've got to try" folder that I'd been wanting to try for a while and finally got around to making.  I've never really cooked with sea salt before and have seen quite a few sweet recipes with sea salt and so my interest was piqued.  I just had to try something out and see what all the fuss is about.  I cannot even tell you how much difference that sea salt of the top of the brownies made!!  It was absolutely delicious, and they brownies were nice a soft and chewy like we like as well!  Such a great recipe!!

Sea salt Brownies

(sorry I can't remember where I got this recipe from...if I figure it out I'll post it!)

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1 1/2  stick Butter

2 ounces Unsweetened Chocolate (finely Chopped)

1/4 cups Plus 2 Tablespoons Unsweetened Cocoa Powder

2 cups Sugar

3 eggs

1 1/2 teaspoon vanilla

1 cup Flour

1/2 teaspoons Sea Salt (I used McCormicks Sea Salt Grinder)

Preheat the oven to 350°. Place two large pieces of foil in a 9-inch square metal cake pan with foil, draping the foil over the edges. Spray foil with cooking spray.

Melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisk to combine. Add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Grind sea salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Grind a little extra on top, making sure to sprinkle it evenly and leave it setting on top of the batter.

Bake for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. Lift the brownies from the pan and remove foil. Cut the brownies into 12 or 16 squares.

So delicious!  A definite MUST try!!

Cream Cheese Squares

Don't let the name of this one fool you...I know it sounds pretty blah, but this is one of the best little things EVER!! And oh so simple. I have had so many compliments on these things and when I tell people the ingredients they are shocked!! Honestly, they are so delicious!

Cream Cheese Squares

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4 packages refrigerated crescent rolls

3 (8 oz.) packages cream cheese

2 cups sugar

1 Tablespoon vanilla

1/4 cup melted butter, approx.

cinnamon and sugar

Take 2 packages of your crescent rolls and roll out or press (or a little of both!) onto the bottom of a large cookie sheet.

Beat the cream cheese, sugar and vanilla together until smooth. Pour over the crescent rolls and spread out evenly. Use the other 2 packages of crescent roll and roll and press them out the size of the cookie sheet and then place on top of the cream cheese.

Brush the melted margarine over the top. 1/4 a cup is sometimes a little too much, just use enough to coat the top of the rolls. Then sprinkle cinnamon and sugar over the top, just use as much or a little as you'd like.

Bake at 375 degrees for 25-30 minutes or until the tops are lightly browned.

Slice into small squares and serve. This makes A LOT!! They were served at a church function and then the leftovers were sent to the school where my hubby works to get rid of them so I wouldn't eat them all!! I've had numerous recipe requests for this one!https://sites.google.com/site/doublethedeliciousness/cream-cheese-squares

No-Bake Reece's Peanut Butter Bars

So good...so easy...perfect for when you need a quick fix of chocolate and peanut butter and no Reece's in sight!!

No Bake Reece's Peanut Butter Bars

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1 1/2 C graham cracker crumbs

1 lb (3 1/2 C) powdered sugar

1 1/2 C creamy peanut butter

1 C (2 sticks) real butter, melted

1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)

2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Chocolate Caramel Bars-by Kyla

Kyla was in charge of the dessert for FHE and decided she wanted to make these bars. I told her that I wouldn't be able to help her because I had piano lessons right after school so she said she could do it on her own. And she did...and they were GREAT!! All the family really liked them and Kyla was so proud of her work.

Chocolate Caramel Bars

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2 1/4 cups flour, divided

2 cups quick-cooking oats

1/1 2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups cold butter or margarine

2 cups semi-sweet chocolate chips

1 cup chopped pecans

1 jar (12 oz.) caramel ice cream topping

In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 9 X 13 baking pan. Bake at 350 degrees for 15 minutes. Sprinkle with chocolate chips and pecans. Whisk the caramel topping and the remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 8-10 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

I just had to throw in this picture of Eli and Rhett enjoying their treat!:)

Pumpkin Bars

This is my sister-in-law's recipe. I've been making it for over 10 years. It is such a good recipe and easy as pie (actually I don't think pie is easy...but you get the idea:)!)

Pumpkin Bars

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2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon cloves

1 cup oil

1 16 oz. can pumpkin

4 eggs

1/2 cup nuts or raisins (optional) I never put them in...it's just so good plain!

Mix all ingredients together. Pour into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes.

Top with cream cheese frosting. (sometimes...(and by sometimes I mean most times)...I just use the Betty Crocker whipped cream cheese frosting, I think it's almost as good as homemade.) So here's the cream cheese frosting recipe for those who like to do it home style!:)

Cream cheese frosting

3 ounces cream cheese, softened

1 cube butter, softened

2 cups (approx.) powdered sugar

1 teaspoon vanilla

milk

Cream the cream cheese and butter until smooth. Add the powdered sugar and milk alternating until the desired consistency. (add milk about a teaspoon or so at a time) Add the vanilla and beat in. Spread on top of cake and then sprinkle with nutmeg.

Lemon Cheesecake Bars

You either love them or hate them. 2 of my 4 kids hated them! Which is ok, because that means more for me!:) I love lemon bars, but I've had some bad ones in the past. There's not much better if it's a good one...and I found a GOOD one!! The little layer of cheesecake makes a difference. This is a perfect spring time treat too!

Lemon Cheesecake Bars

Recipe from Your Homebased Mom

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Crust:

3/4 cup butter, chilled (I used margarine)

2 cups flour

1/2 cup packed light brown sugar

1/4 teaspoon salt

Cheesecake:

8 oz. cream cheese, softened

1/2 cup sugar

1 egg

2 Tablespoons milk

1 Tablespoon lemon juice

1/2 teaspoon vanilla

Lemon Layer:

4 large eggs

1 1/2 cup sugar

3/4 cup lemon juice

1/3 cup flour

Crust: Preheat oven to 325 degrees. Cut butter into pieces. In a food processor (or blender on low, or just use a pasty cutter which is what I did), process all ingredients until mixture becomes tiny and fine pieces. Sprinkle mixture into a 9 X 13 baking pan and press evenly into the bottom of the pan. Bake for 12 minutes and remove from the oven.

Cheesecake: In a medium bowl, blend cream cheese until smooth. Add sugar and mix well. Cream together the rest of the ingredients until smooth. Pour cheesecake evenly over hot crust. Bake for 15 minutes. Remove form oven and reduce oven temperature to 300.

Lemon Layer: In a bowl whisk together eggs and sugar until combined well. Stir in lemon juice and flour. (I used 4 lemons for this recipe and came up about 1/8 a cup short of juice so I just used water to make up for what I lacked and it came out just fine). Pour over semi-baked cheesecake. Bake at 300 degrees for 25-30 minutes. Remove from oven and sprinkle powdered sugar over top if desired.

Cool for an hour and then refrigerate. Can be served warm but it is WAY better after it has been chilled. (about 30 minutes in the frige). Makes 24 bars.

Brownies!

This recipe comes from my good friend Brittony. She told me that she had a good recipe for brownies and then she brought me some and boy were they good. They even passed the hubby's o.k. and he is really picky about his brownies. There was a place where he grew up that had the best brownies...and nothing since then has ever compared to those...until now!! 11+ years of marriage and I have finally found it!!! Anyway, I finally tried out the recipe myself last night and it was so super easy (and I could have just eaten the batter by itself!). Anyway, here's the recipe!

Brownies

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1 cup margarine, softened

2 cups sugar

1/2 cup cocoa powder

4 eggs

1 tsp. vanilla

1 1/2 tsp. salt

1 1/2 cup flour

Cream the margarine and sugar together. Add the cocoa and continue to cream it all together. Ad the eggs and mix in pretty well. Add the rest of the ingredients. Pour and spread into a greased 9X13 cake pan. Bake at 350 degrees for about 30 minutes. You want to be able to stick a toothpick in and have it come out with a little bit of brownie stuck to it. It shouldn't come out totally clean. (I cooked mine for exaclty 30 minutes and it was perfect!)

Let the brownies cool and then prepare frosting and frost!

Frosting:

6 Tablespoons butter, softened

6 Tablespoons cocoa powder

2 Tablspoons light corn syrup

1 teaspoon vanilla

2-3 cups powdered sugar (I ended up using about 2 3/4 cups)

2-4 Tablespoons milk (I used 3 Tablespoons)

Cream together butter, cocoa, corn syrup, and vanilla. Add powdered sugar and milk to the consistency that you like it. You can also add mint extract if you want some mint brownies. That is the way Brittony made them for me and they were so yummy, but they are really good plain as well!

They are so yummy warm straight from the oven, but believe it or not they get creamier and yummier after a few days...if you can keep them around that long!!:)

Peanut Butter Bars

I made these at the request of Caleb to take to his class for his Birthday. I got the recipe from my sister probably close to 10 years ago and they are requested quite often at my house!

Peanut Butter Bars

PRINT RECIPE

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 cup peanut butter

2 teaspoons vanilla

2 teaspoons baking soda

2 cups flour

1 1/2 cups oatmeal

1 bag milk chocolate chips

Cream butter and sugars together. Mix in the eggs, vanilla and peanut butter. Then add and mix baking soda, flour and oatmeal. Spread onto a ungreased cookie sheet and bake at 325 degrees for 15-20 minutes. The dough will still seem a little wiggly when you pull it out and that's how it should be!:) Sprinkle the chocolate chips on immediately and return to the oven for about 1 minute. Spread the melted chocolate on bars.

Now for the frosting (we have left this off before and it just isn't as good without it!) I usually don't wait until the bars are cooled to do this part so the chocolate and PB frosting gets swirled together which I don't mind at all, but in this picture the chocolate was pretty much set up and so I didn't get that same effect, but either way it's good!

1 cup powdered sugar

1/2 cup peanut butter

2-4 Tablespoons milk

Mix all ingredients together until it makes a spreadable frosting (I usually end up using about 3 Tbsp of milk in mine), and then spread on top of the chocolate. Cut into bars and serve...or if you're taking them to a classroom full of 3rd graders for a birthday wrap them in plastic baggies and add a Happy Birthday tag!:)