Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

Chewy Granola Bars

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

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Honey Wheat Bread

One loaf of honey sweetened wheat bread hot out of the oven to bring that heavenly aroma to your kitchen!

Honey Wheat Bread

1½ cups hot water (about 110°)
1 pkt (2¼ tsp) dry yeast
1 tsp sugar
2 Tbl oil
3 Tbl honey
1 cup white flour
1½ tsp salt
2¾-3 cups whole wheat flour

In bowl of stand mixer, pour hot water, sprinkle yeast over water, and then sprinkle the 1 tsp sugar over yeast. Let sit for 5 minutes or until bubbly. Add oil, honey, white flour, and salt. Mix well. Add wheat flour, 1/2 cup at a time, mixing to incorporate. Add enough to make dough that just comes together but is still a bit sticky. Mix until well kneaded. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.

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Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

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Coconut Pecan Bread

I need a little something to take when I go visit a friend. A little loaf of bread is perfect!

Coconut Pecan Bread

2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.

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Nutter Butter Snack Cake

For all the peanut butter fans out there in the world…a Nutter Butter, peanut buttery treat!
Nutter Butter Snack Cake

1 (15.25 oz) white cake mix
1¼ cups milk
1/3 cup oil
2 eggs
14 Nutter Butter cookies, chopped
1/4 cup creamy peanut butter (optional for topping)

Preheat oven to 350°. In large bowl, combine cake mix, milk, oil, and eggs. Mix with electric mixer, mix on low speed until combined and on medium speed for 2 minutes. Mix in chopped Nutter Butter cookies. Pour into well sprayed bundt pan. Bake for 40-42 minutes. Cool in pan for 10 minutes, turn out onto cooling rack to cool completely. Heat peanut butter in microwave to melt, drizzle over top of cake, and sprinkle with powdered sugar. To go all out, drizzle chocolate over the peanut butter!

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Soft & Thick Snickerdoodles

It is Sunday afternoon and I have a hankerin’ for a cookie. To Pinterest I go and find this cookie from sallysbakingaddition.com. A little twist on the good ol’ favorite…the snickerdoodle.

Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles 2

Cookie Dough:
1 cup butter, softened
1 ¹/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
2½ tsp cinnamon
1/2 tsp salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 375°. With electric mixer, cream butter and sugar. Mix in egg and vanilla. Stir together flour cream of tartar, baking soda, cinnamon, and salt. Add dry ingredients to creamed mixture and mix thoroughly, dough will be thick. In a bowl, stir together cinnamon sugar topping. Drop scoops of cookie dough into cinnamon sugar topping, roll to coat, and place on silpat or parchment lined cookie sheet. Bake for 11-12 minutes (I prefer 11 minutes). Press down slightly as they come from the oven if you need to (I didn’t need to, they are supposed to be thick). Makes about 2 dozen.

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Orange Creamsicle Rice Krispies Treats

This is a great treat to make on a hot day. No need for the oven to heat up the kitchen. My nieces and I had fun making this recipe from simplysouthernbaking.com.

Orange Creamsicle Rice Krispies Treats

Orange Rice Krispies Treats:
1/4 cup butter
1 (10 oz) bag mini marshmallows
1½ tsp vanilla
2/3 cup orange cake mix (I used Duncan Hines Orange Supreme)
6 cups Rice Krispies cereal
2 cups white vanilla baking chips

In large microwave safe bowl, melt butter in microwave. Stir in mini marshmallows and microwave until melted. Stir in vanilla and orange cake mix. Add Rice Krispies and vanilla chips and stir to evenly coat. Turn out into a sprayed 13’x9″ pan, and press out evenly in pan. Cool.

Orange Creamsicle Buttercream:
1/4 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
1/4 tsp orange extract
2-4 Tbl orange juice
food coloring

Whip butter with electric mixer. Add powdered sugar, vanilla, and orange extract. Mix well. Add enough orange juice until creamy spreading consistency. mix in a couple drops each of red and yellow food coloring to make desired orange color. Spread evenly over orange rice krispies treats.

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Brownie Cookies with Chocolate Fudge Frosting

This is a perfect chocolate fix! The problem…one just doesn’t seem to be enough.

Brownie Cookies with Chocolate Fudge Frosting 2

Brownie Cookies with Chocolate Fudge Frosting

Brownie Cookies:
2/3 cup butter, softened
1½ cups brown sugar
1 Tbl water
1 tsp vanilla
2 eggs
1½ cups flour
1/3 cup unsweetened cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup mini chocolate chips
1/2 cup finely chopped walnuts

Preheat oven to 375°. Cream butter and brown sugar with electric mixer. Mix in water, vanilla, and eggs. Stir together flour, cocoa, salt and baking soda. Mix dry ingredients into creamed mixture. Stir in chocolate chips and walnuts. Drop by scoopfuls onto ungreased or silpat lined baking sheet, two inches apart. Bake 8-9 minutes. Cool completely before frosting.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1½ cups powdered sugar
1/4 cup unsweetened cocoa
2-3 Tbl milk

Whip butter with electric mixer. Add powdered sugar, cocoa, and milk one Tbl at a time to make desired spreading consistency. Frost each cookie and sprinkle with colored sprinkles.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

S’more Cookie Bars

This S’more bar recipe was introduced to me by my niece Ashley who loves to bake as much as I do. Delicious mixture of the old favorite favors of graham, marshmallow, and chocolate with no fire to build or smoke in your eyes!

S'more Cookie Bars

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1¹/3 cups flour
3/4 cup graham cracker crumbs (approx 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 (4.25 oz) large Special Dark or Hershey’s Chocolate bars
1½ cups marshmallow creme

Preheat oven to 350°. With electric mixer, cream butter, brown sugar, and sugar. Beat in egg and vanilla. Stir together flour, graham cracker crumbs, baking powder, and salt. Add to creamed mixture and mix just until combined. Divide dough in half and press half into an even layer in a well sprayed 8″x8″ pan. Place chocolate bars over dough (can use smaller bars to make single layer of chocolate). Spread marshmallow creme evenly over the chocolate layer, it’s a sticky business but it works out. I spray my fingers with non-stick spray and pat it into even layer. Place remaining dough in a single layer on top of marshmallow creme. This is most easily done by putting the second half of dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and dough will stick on one side of the bag. Then turn bag over, dough side down, on top of other three layers. From there peel the bag up and spread dough where it is uneven. Bake about 30 minutes, until lightly browned. Cool completely before cutting into bars. Recipe found at bakedperfection.com.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

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