Marbled Brownies

We visited some friends for dinner last night.  I was responsible for dessert.  I debated about what to bring, from fancy, complicated desserts to very simple, yet tasty.  I decided to go for the latter since I knew we'd end up being a little pressed for time yesterday.  I decided to just make some marbled brownies.  I used the chocolate chip brownie recipe from Heavenly Homemakers as my base and then just added some cream cheese batter to swirl through.  I haven't made marbled brownies in a long time, but I used to make them quite regularly, so I just went off memory for the cream cheese mixture... and I used my own homemade soft cheese in place of the store-bought cream cheese brick.  I did modify Laura's recipe slightly by adding in about 1/2 cup of milk and an extra egg since the mixture just seemed too thick for brownies (I like fudgy brownies :).  I also doubled the recipe for a larger pan.  I've posted the recipe adjusted for the larger pan and with the extra egg and milk below. 

I think they turned out pretty well and they seemed to go over quite well with everyone.  My parents had one today and even they liked them (they normally aren't too crazy about made-from-scratch goodies that use whole wheat flour).  They were quite thick and dense, not necessarily fudgy, but definitely not dry like I feel like they would have been without the extra egg and milk.

These were also super easy to throw together.  They were just as easy as throwing together a boxed brownie mix... only these are much better for you, made with good, quality ingredients.  And I almost always have all the ingredients on hand.  I'll definitely make these again sometime. 

Marbled Brownies

Chocolate brownie mixture:
2 sticks butter, melted
2 cups rapadura/sucanat
1/2 cup cocoa powder
3 eggs
1/2 cup milk
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 cup chocolate chips

Cream cheese mixture:
1 cup/8 oz cream cheese, softened (either use a brick from the store, or homemade)
1 egg
1/4 cup sucanat/rapadura
1 teaspoon vanilla

In a large bowl, stir together butter, rapadura/sucanat, and cocoa. Mix in eggs, milk, and vanilla. Stir in flour and mix until combined. Fold in chocolate chips. Set aside.

In a medium-sized bowl, mix together softened cream cheese, egg, sucanat/rapadura, and vanilla.  Stir until combined.  Set aside. 

Grease a 9x13 baking pan with coconut oil.  Spread about 3/4 of the chocolate mixture on the bottom of the pan.  Spoon the cream cheese mixture on top of the chocolate batter in dollups.  Then spoon the remaining chocolate batter in dollups between the cream cheese dollups.  Cut through the mixtures with a knife to create the marble design. 

Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.


This post is linked to Monday Mania at The Healthy Home Economist and Real Food Wednesday at Kelly the Kitchen Kop.

Chewy Granola Bars

Carson and I started some food prep for our camping trip that is coming up next weekend. We made some chewy granola bars earlier this week. I had originally seen this recipe on Heavenly Homemakers and then my SIL made them. They sounded too easy and delicious not to make them... plus I've wanted to try making some chewy granola bars for about a year. I can't believe it took me this long to try a recipe for them! They are so easy to make - probably about 8-10 minutes of prep (and that is with a 2-year old helping), then spread in a pan and chill in the fridge. So simple! I'll definitely be making these regularly so I don't have to buy the super pricey ones at the health food store anymore. Carson absolutely loves granola bars (we all do) and these are no exception. He declared them "SO delicious!".

I made a double batch so we'd have plenty to eat for snacks this week and next, take camping, and still have some in the freezer. I also made this batch gluten free. Next time, I'll add some wheat germ or bran. I came so close to adding it to this batch before I remembered these needed to be gluten free for camping. I'll also add another cup of oats next time to make them more like the granola bars we're used to and probably a little less honey since they are so sweet. I calculated the cost of the way I made them this time. They ended up being about 25 cents per 1" x 3" granola bar. This was using all organic/sustainable or homemade (dried cherries/blueberries) ingredients.

Chewy Granola Bars

1/2 cup peanut butter or sunbutter
1/3 cup honey
1/4 cup coconut oil
1 cup oats (I used a little more than 1 cup)
1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips (I used sunflower seeds, unsweetened coconut, raisins, dried cherries, dried blueberries, chocolate chips)

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8×8 or 9×4 pan.

Chill for two hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack! Keep in refrigerator or freezer.

Butterscotch Bars

Today is Administrative Professional's Day. Our office always brings in treats on special days like today and we present the treats, a card, and a gift to the administrative professional in our office in thanks for everything she does for us throughout the year. I ended up getting home late after my Zumba class because I stayed late with a couple of old friends to catch up after class, so I needed to think of something quick and easy to make. I thought of these butterscotch bars which I had originally seen posted on Heavenly Homemakers and my SIL, Mary, had made a couple of weeks ago. These were so fast and easy to throw together. It literally took Carson and I less than 5 minutes to mix everything together and pop them in the oven to bake. These are very tasty and will definitely be a great recipe to have on hand for another night that I'm pressed for time and need to make something quick. And they were a total hit with everyone in my office!

Butterscotch Bars

1 cup melted butter
1 3/4 cups sucanat
2 eggs
1 tsp. vanilla extract
1 1/2 cups whole wheat flour

Stir melted butter and sucanat together. Add eggs and vanilla, mixing well. Stir in flour and mix until well combined. Pour batter into a 9×13 inch baking pan. Bake at 350° for 25 minutes.

Pumpkin Bars

Carson and I did lots of baking on Wednesday. We both loved it. Carson especially liked helping with these pumpkin bars... namely the frosting since he got to lick the paddle. :) I got this recipe from my friend, Michelle M., at work. These bars are super yummy, super moist, super easy to make, and they make a lot of them! They're great for family parties, potlucks, etc. when you need dessert to go a long way. Every ingredient I used was organic, so even though they're not the healthiest in terms of fat content, at least the ingredients I used were better for your body and health. :)

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil
1 16oz can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped nuts (optional - I did not use)

Combine eggs, sugar, oil, and pumpkin. Blend well. Add dry ingredients; then stir in nuts if using. Pour mixture into a 15 1/2" x 10 1/2" pan. Bake at 350 degrees for 20-25 minutes. Frost with cream cheese frosting when cool.

Cream cheese frosting

1 box confectioner's sugar (about 3- 3 1/2 cups)
1 stick butter
1 8oz package cream cheese
1 teaspoon vanilla

Cream all ingredients together and spread over bars.

Oatmeal Apple Butter Bars

I tried a recipe from RecipeZaar for Oatmeal Apple Butter Bars. I wanted to find a way to use up some more of the apple butter I canned last year and these had good ratings and sounded tasty. They are very good. Very crumbly, but very good. I love the oats in them, though Kevin didn't. Carson liked them quite a bit, too.

Oatmeal Apple Butter Bars

2 cups old fashioned oats
1 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter or margarine, softened to room temperature
1 cup apple butter

Heat oven to 350 degrees. Grease 9-inch square baking pan with nonstick cooking spray. In large bowl, combine oats, flour, sugar, salt and cinnamon. Add butter and beat with electric mixer on low until mixture is crumbly. Pat half of the mixture, about 2 cups into baking pan. Spread apple butter evenly over crumb layer. Sprinkle remaining crumbs over apple butter and press down gently. Bake 30-35 minutes or until golden. Transfer pan to wire rack and cool completely. Cut into 16 bars.

Buttermilk Lemon Bars

Yesterday, I decided to try a recipe I've had marked for awhile for Buttermilk Lemon Bars from Baking Bites, which is a great blog about baking if you're interested. Not only do I have buttermilk to use up, but they just sounded good. And that they were, indeed! Very yummy!! This recipe uses a sort of shortbread cookie crust, which was a nice change. And the buttermilk in the lemon part was delish! Definitely something I'll keep on file and make again! I'll update later with a picture.

Buttermilk Lemon Bars

Crust
1 1/2 cups all purpose flour (organic)
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature

Filling
4 large eggs (local, organic, free-range)
1 1/3 cups sugar
1/2 cup buttermilk (organic)
1/2 cup lemon juice, freshly squeezed
1 tbsp lemon zest

Preheat oven to 350F. Get out a 9×9-inch baking pan, or a Baker’s Edge, if you have one, and set it aside.

Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer. Bake for 16-19 minutes, until just lightly browned around the edges.

While crust is baking, make filling. Whisk together all filling ingredients in a large bowl. When the crust comes out of the oven and is still hot, pour in filling mixture. Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken. (Mine had to cook for about 30-35 minutes b/c I used an 8x8 pan - I didn't have a 9x9) Cool completely before slicing. Top slices with confectioners’ sugar to serve.

Vanilla Bean Cheesecake Bars

I'm trying out another new recipe from Baking Bites for Vanilla Bean Cheesecake Bars. They're baking in the oven as I type, so hopefully they turn out okay. They were very easy to throw together. And you don't have to worry about baking them in a water bath like you would a normal cheesecake. I thought they'd be a good treat to take to our Christmas Eve and Christmas Day celebrations along with the Oatmeal Carmelitas and possibly S'more Cookie Bars, too... we'll see on those still... how much time I end up having after I make the hot dogs in crescent rolls and get everything packed and ready for tonight's party.

Vanilla Bean Cheesecake Bars

Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1/2 cup sugar
1/2 cup half & half/light cream (I used fat free half & half)
2 (8-oz) packages plain cream cheese, room temperature (I used 1/3 less fat)
3 large eggs, room temperature
1/2 vanilla bean or 2 tsp vanilla extract (I just used the extract)
1 tbsp all purpose flour

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).

Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.

While the crust bakes, combine sugar, half & half and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated before adding the next. Scrape the seeds from the vanilla bean into the mixture (or add extract) and add the flour. Pulse until smooth.

Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (baking time should be reduced slightly if using a 9×13-inch, as the filling will be slightly thinner) and not jiggly.

Cool completely before slicing (don’t be alarmed if the cheesecake appears to deflate somewhat as it cools), or refrigerate until ready to serve.

Makes 20-24 bars.

Oatmeal Carmelitas

I got this recipe from one of my bosses, Connie. She brings them in quite often and they're always a favorite of everyone's. This is a family recipe of hers from her Grandma, I believe. They are so yummy! I'm making them to bring to our Christmas Eve and Christmas Day celebrations. Kevin isn't a fan because he doesn't care for the crumbly texture on top, but I love them and hope you do, too!



Oatmeal Carmelitas

14 oz. package light candy caramels
1/2 cups evaporated milk
OR
1 jar caramel ice cream topping
1/4 cup flour
(I used the ice cream topping and flour)

2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, melted
1 cup (6 oz. package) semi-sweet chocolate chips (I used about 2 cups, half milk chocolate and half semi-sweet)
1 cup chopped pecans (I left these out)

Preheat the oven to 350.

Melt caramels in evaporated milk in heavy saucepan over very low heat. Cool slightly. OR mix caramel ice cream topping and flour together in a small bowl.

In a large mixing bowl, combine remaining ingredients except chocolate and pecans. Press half of this mixture into the bottom of a greased 9x13 inch pan. Bake at 350 for 10 minutes. (I would suggest using about 3/4 of the mixture in the bottom of the pan)

Remove from oven. Sprinkle with chocolate pieces and pecans. Spread carefully with caramel mixture. Sprinkle remaining crumb mixture on top. Bake 15-20 minutes or until golden brown. Chill 1-2 hours. Cut into squares to make bars.