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    Magic Granola Cookie Bars

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    Magic Granola Cookie Bars are made with your favorite ready-made granola. Just five ingredients makes them an easy, quick fix!

    Leave it to me to take something healthy like granola, and make it a little naughty. Magic Granola Cookie Bars are inspired by Magic Cookie Bars (also called 7 Layer Bars, or Hello Dollies). Heard of them? The recipe was published in the 60’s, and home bakers have been making them ever since. A big part of the recipe’s appeal is how easy it is. And also how deliciously chewy-gooey the bars are.
    The inspiration recipe uses 7 layers of ingredients, that includes mix-ins like baking chips, coconut, and nuts. The most important ingredient of them all? A can of sweetened condensed milk. It holds everything together, and creates the most craveable soft, chewy texture. I wondered if a granola mix could be used in place of all those mix-ins. Because a bag of granola already has a lot of things in it – nuts, dried fruit, chocolate chips. (Depending on the variety you use.) I just had to try it, and I’m so glad I did!

    Use Your Favorite Granola
    Start with a box or a bag of your favorite loose granola or granola clusters. You could also use homemade granola if you have some on hand. You’ll need 3 cups, so if you’re purchasing it, get the ‘family size’ container. If you use clusters, break them up with your hands. Or, pound the bag with a rolling pin to break up the clusters before measuring. I used dark chocolate chip sea salt granola clusters, which made the baked bars taste like the best oatmeal chocolate chip cookie bar, ever!’
    Next, you’ll need graham cracker crumbs and butter for the cookie base, and a can of sweetened condensed milk. I also included sweetened flake coconut. This can be optional, but it’s very tasty!

    Make the Crust
    Mix up the graham cracker crumbs and melted butter in a bowl and pour it into a greased 13×9 inch baking pan. Tamp the crumbs down evenly using the flat bottom of a measuring cup or glass.
    Then, pour the sweetened condensed milk – directly from the can – onto the crust. Really easy so far, right? Right.

    Layer on the Granola
    Here’s the fun part. Because anything goes! Sprinkle on your favorite granola blend. You’ll need 3 cups. Opt for granola with simple ingredients (no corn syrup).

    Layer on the Coconut
    I used sweetened flake coconut but unsweet flake coconut will work also. This ingredient can be optional, but it adds another toasty layer of flavor.

    Bake until Golden Brown
    Place the pan in a preheated 350°F oven and bake for 25 minutes. Prepared granola has already been baked once. So it’s important to tent the bars with foil halfway through baking so it doesn’t overbrown.
    Just out of the oven, and while the pan is still hot, toss on a handful of chocolate chips. I mean, if you’re feeling extra. (I usually am!)

    Cool and Cut
    Let the bars stand in the pan until cool. You can serve them directly from the pan, or turn them out as I did. However, if you plan to remove them from the pan, line it first with aluminum foil that overhangs the sides. You’ll have an easier time removing it than I did.

    These bars are deliciously soft and gooey in the middle, with chewy edges. The chocolate chip granola mix I used made these bars taste like the best oat bars I’ve ever made!

    So, did I manage to reduce the ingredients? Yes. If you don’t use the optional coconut, the whole pan uses just 4 ingredients. But I think the coconut really adds something. So, it’s worth trying!
    The possibilities are endless with all the granola mixes on the market now. I think I’ll use my favorite cranberry-almond with flaxseed for my next attempt. Seeds, nuts, dried fruits, coconut, chocolate chips all do well in this recipe. There is one caveat: avoid granola mixes that include freeze dried fruit, such as strawberry and apple slices. They don’t hydrate to a nice texture, and the pieces near the top tend to burn.
    This recipe is a quick bake for weeknights, or even busy weekends. There’s big payoff with little effort – *chef’s kiss!

    Related Recipe: Healthy Homemade Granola

    Magic Granola Cookie Bars (5 Ingredients!)

    Heather Baird

    Half cookie bar, half granola bar, 100% delicious! These bars start with your favorite ready-made granola mix. Choose oat-based granolas that have additions like peanuts, almonds, flaxseeds, quinoa, craisins, raisins, dried fruit, and chocolate chips. Avoid granola mixes that contain freeze-dried fruits such as strawberries and apples – the baked texture is tough and strange, and they tend to burn.Use loose cereal-type granola or clusters. If you use clusters, break them up by hand or pound the bag with a rolling pin to break them up before measuring.Remember that ready-made granola has been baked once already. Tent the pan with aluminum foil halfway through baking to prevent the top from overbrowning.

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    Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins

    Course DessertCuisine American

    Servings 24

    Equipment9×13 inch panaluminum foil
    Ingredients US CustomaryMetric 1 1/2 cups graham cracker crumbs about 12 sheets crushed fine1/2 cup unsalted butter melted14 oz. sweetened condensed milk 1 can3 cups oat granola any variety with nuts, raisins, chips, etc.1/2 cup sweetened flake coconut optional
    Instructions Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil so that it overhangs two long edges of the pan. Spray the foil with cooking spray.In a large mixing bowl, combine the graham cracker crumbs and melted butter. Stir until well combined, or until the mixture has the appearance of wet sand. Pour the crumbs into the prepared pan; spread evenly and tamp it down with the bottom of a flat measuring cup, or the palms of your hands.Pour the sweetened condensed milk evenly over the crust. Scrape out the can with a rubber spatula to get every last bit out of the can.Sprinkle the oat granola over the sweetened condensed milk in an even layer. Use a rubber spatula to press the granola down into the milk layer.Sprinkle the coconut evenly over the granola.Bake for 25 minutes, tenting the pan with foil halfway through bake time to prevent overbrowning.Cool completely in the pan. You can serve the bars directly from the pan, or after the bars have cooled completely, lift up by the edges of the foil to remove from the pan. Then, cut into 24 pieces.Store the bars in an airtight container.
    NotesWhat to expect: These are the oat version of magic cookie bars. They have soft chewy texture with extra chewy caramelized edges. 
    Optional? You decide: Sweetened flake coconut can be an optional ingredient, but it gives the bars a nice texture reminiscent of the original magic cookie bars.
    Endlessly variable: honey-oat, cranberry-almond, peanut butter-flaxseed, dark chocolate-pecan.. There are hundreds of oat granola mixes out there to try, so have fun experimenting with different flavors!

    Keyword chocolate chips, graham cracker crumbs, granola mix, homemade granola bars, magic cookie bars, oat granola, sweetened condensed milk, unsalted butter

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Pumpkin Snickerdoodle Bars

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      These Pumpkin Snickerdoodle Bars are a delightful dessert mashup of the classic cookie and pumpkin spice bars. Baked in a 13×9 pan, this recipe makes plenty for sharing!

      This Pumpkin Snickerdoodle Bar recipe is a fusion of everything I love about fall baking. It takes the classic snickerdoodle cookie, famous for its cinnamon-sugar goodness, and turns it into a quick(er) baking project with an autumn makeover. Pumpkin puree in the batter gives the bars a beautiful golden interior. Pumpkin spice added to crunchy cinnamon-sugar topping adds an extra layer of warmth and flavor. A batch comes together quickly and is baked in a 13×9 inch pan, which means there will be plenty to go around!

      Make the pumpkin batter.
      This is such an easy batter to whip up. Start with an entire cup of melted butter, both white and brown sugars, pumpkin puree, eggs, and vanilla extract. Add ground cinnamon and pumpkin spice and blend well. Add in a little fine grain salt to balance out the flavors.

      Mix in the flour and leaven.
      Next, add flour, cream of tartar, and baking powder. Mix it all up just until the batter is consistent. (I’m not even sure step photos were necessary for this, because it’s SUCH a simple recipe!)

      The finished batter should be fairly thick. I used a hand mixer, but you could easily mix this together by hand with just a spatula.

      Top with sugar and spice mixture.
      The cinnamon-sugar and pumpkin spice mixture is crucial to the snickerdoodle appeal of this dessert. It creates that wonderful crunchy top. Cover the entire surface with the mixture – it will seem like too much sugar, but it bakes up just right.

      You can serve these directly from the baking pan, or plate them if you’re having a special dinner.

      These Pumpkin Snickerdoodle Bars are cakey inside, but deserve to be called bars because of their tight crumb. The interior is soft and the cinnamon-sugar crunch on top is so addictive! Serve them warm with coffee for an afternoon pick-me-up. They keep well stored in an airtight container.
      Related recipe: Pecan Praline Pumpkin Torte

      Pumpkin Snickerdoodle Bars

      Heather Baird

      This is a quick baking project, easily made in about an hour from start to finish. A plateful makes a wonderful edible gift or just a sweet indulgence for yourself. They’re easy to make, absolutely delicious, and they capture the essence of fall in every bite.

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      Prep Time 10 minutes minsCook Time 23 minutes minscooling time 30 minutes 30 minutes minsTotal Time 1 hour hr 3 minutes mins

      Course DessertCuisine American

      Servings 18 bars

      Equipment13×9 inch baking pan
      Ingredients  Cinnamon-spice sugar coating5 tablespoons granulated sugar2 teaspoon ground cinnamon1 teaspoon pumpkin pie spicePumpkin snickerdoodle batter1 cup unsalted butter melted and slightly cooled1 cup granulated sugar1 cup light brown sugar packed2 large eggs1 tablespoon vanilla extract1/2 teaspoon fine grain sea salt or other fine grain salt1/2 cup canned pumpkin puree1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice2 1/2 cups all-purpose flour1 1/2 teaspoons cream of tartar1 teaspoon baking powder
      Instructions Cinnamon-spice sugar coatingCombine the sugar, cinnamon, and pumpkin pie spice in a small bowl.Whisk until the ingredients are well combined; set aside.BatterPreheat the oven to 350°F.Coat a 13×9 inch baking pan with flour-based baking spray, or mist it with cooking spray and line it with parchment paper that overhangs two sides of the pan. Lightly coat the paper with cooking spray.Place the melted butter in a large mixing bowl. Add the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Mix together using a hand mixer on low speed or a whisk.Add the pumpkin, cinnamon, and pumpkin pie spice. Mix again until well blended.Next, add the flour, cream of tartar, and baking powder. Mix until well combined, about 1 minute.Pour the batter into the prepared pan and spread evenly. Top with all of the cinnamon-spice sugar mixture. Use a spatula or your hand to lightly tamp the sugar down.Bake for 20-23 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. The sugar coating will create a crunchy crust, along with some loose granules shifting around on top when the pan is moved. This is normal.Cool in the pan 30 minutes to serve warm, or cool completely for about 1 hour. Serve bars from the pan or transfer squares to a platter (try to keep as much loose sugar on the bars as possible). If using the parchment liner, lift the entire sheet of pumpkin bars from the pan using the overhanging parchment, then cut into squares.Serve slices warm or at room temperature. Squares reheat well in the microwave for 20 seconds. Store the bars in an airtight container at room temperature for up to 3 days.
      NotesThese bars can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving. 

      Keyword bar recipes, brown sugar, canned pumpkin, canned pumpkin puree, fall desserts, pumpkin pie spice, pumpkin snickerdoodle bars

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Apple Sticky Buns

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      Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.

      While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
      Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.

      Start with sweet yeast dough.
      I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.

      Shred some apples.
      Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.

      Make the glaze.
      The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.

      Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.

      Prep the apple filling.
      Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).

      Assemble the apple sticky buns.
      Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.

      Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.

      Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!

      Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
      Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.

      Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!

      Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
      Related recipe: Giant Sticky Bun

      Apple Sticky Buns

      Heather Baird

      These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.

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      Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins

      Course Bread, Breakfast, Brunch, DessertCuisine American

      Servings 12

      EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
      Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
      Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
      NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
      Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use. 
      Source: This recipe was adapted from Canadian Living.

      Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Old Fashioned Peanut Butter Cake

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      This Old Fashioned Peanut Butter Cake is a true southern favorite. Moist and flavorful, it’s topped with rich peanut butter glaze.

      I served this cake at our Mother’s Day brunch this year. After the first bite, my mom immediately wanted to know where I got the recipe. It was familiar. No wonder – it’s one of those southern mainstays that makes the rounds in community and church cookbooks. I found it in the latter, although I had never heard of – or attended – the church that produced it. Someone must have gifted the book to me long ago.
      The cake is loaded with peanut butter flavor but it’s not overwhelming. Yes – it’s rich. However, lighter than you might expect. My mother-in-law, who has food allergies was tempted enough to have just one bite. Her mother used to make this cake. When she tasted it and closed her eyes, I could see the flavor was a fond memory.

      Peanut butter cake batter.
      To get started, all of the dry ingredients go into a big bowl, including the sugar. In baking, sugar is considered a wet ingredient because it liquifies in the oven, but – we’ll call it dry here, just this once. Whisk everything together and set aside.

      Next, put a whole cup of butter, water, and just 1/4 cup of creamy peanut butter into a saucepan. Stir and bring the mixture to a boil on the stove top. When the mixture boils, pour it into the flour mixture and combine it using a hand mixer. Low speed works best. Mix it until just combined and set aside.

      Mix together egg, buttermilk, and vanilla extract in a large measuring cup, and then add it to the peanut butter batter. Beat until everything is well combined and consistent. The batter will be a little viscous and syrupy.

      Bake until golden.
      Pour the cake batter into a greased 13×9 inch pan and bake for 30-35 minutes. My cake took about 35 minutes. But you’ll know it’s done when the exterior is deep brown and a toothpick tester inserted near the center comes out clean.

      Peanut butter fudge glaze.
      Cool the cake for about 10 minutes before adding the glaze. And. Oh my goodness gracious. The glaze really tastes like peanut butter fudge. To make it, boil butter, peanut butter, and milk, on stove top. Then removed to cool slightly. Beat in powdered sugar and vanilla extract.
      Because both cake and glaze are warm, the glaze spreads into a thin even layer on the cake. It’s the perfect amount of sweet.

      Add some toppings – or don’t!
      I served this cake without any extra toppings the first time I made it, but for this blog post I added some crushed peanut butter cookies (Nutter Butters). And a few honey roasted peanuts. It’s good both ways! If you decide to add some toppings, be sure to get those on there as soon as the glaze is poured because it sets up quickly!

      It’s hard to believe this cake has only 1/4 cup of creamy peanut butter in the cake batter, and another 1/4 cup in the frosting. Yep, just 1/2 cup total peanut butter in the whole cake. This amount imparts bold flavor without making the cake heavy or too thick. It’s just so good, and it stays moist for days at room temperature. My husband’s favorite way to eat it is heated in the microwave and topped with vanilla ice cream. Which I had to try for myself, and I must say – it is really nice.

      Related recipe: Peanut Butter Pie

      Old Fashioned Peanut Butter Cake

      Heather Baird

      This peanut butter cake is a southern favorite. It has bold peanut butter flavor without being heavy or to sweet. The peanut butter glaze has just the right sweetness, and tastes like peanut butter fudge. I found this recipe in a church cookbook, with the author’s note: “I made this for a church get-together and had many requests for the recipe…so will you!” (So cute!)I added some crushed peanut butter cookies and honey roasted peanuts on top of this cake, but these toppings are optional. The cake is quite good without them. The cake is baked in a 13×9 inch dish; however, you can also bake it as a 15×10 inch sheet cake. See the recipe notes for these instructions.

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      Prep Time 30 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment1 13×9 inch baking dish
      Ingredients US CustomaryMetric Peanut butter cake2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon salt1 teaspoon baking soda1 cup unsalted butter1 cup water1/4 cup creamy peanut butter such as Jif2 eggs well beaten1/2 cup buttermilk1 teaspoon vanilla extractPeanut butter glaze1/2 cup unsalted butter1/4 cup creamy peanut butter such as Jif1/3 cup whole milk3 1/2 cups confectioners’ sugar 16 oz. box1 teaspoon vanilla extract8 Nutter Butter peanut butter cookies optional2 tablespoons honey roasted peanuts optional
      Instructions Peanut butter cakePreheat the oven to 350°F. Coat a 13×9 inch pan with nonstick cooking spray.In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.Combine the butter, water, and peanut butter in a saucepan and place over medium-high heat. Stir occasionally and bring to a boil. When the mixture boils, pour it into the flour mixture. Beat together using a hand mixer on low speed until just combined.In a separate bowl or large liquid measure, whisk together the eggs, buttermilk, and vanilla extract. Pour the mixture into the peanut butter batter and mix with an electric hand mixer until smooth.Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is well browned and a toothpick tester inserted near the center comes out clean.Remove to a cooling rack and let the cake cool in the pan about 10 minutes. Meanwhile prepare the peanut butter glaze.Peanut butter glazeCombine the butter, peanut butter, and milk in a saucepan. Set over medium-high heat and cook until the mixture boils, stirring occasionally. When the mixture boils, remove it from the heat and mix in the confectioners’ sugar using an electric hand mixer. Beat until smooth and lump-free. Pour the glaze over the warm cake and spread evenly. Add toppings immediately, if using.Serve the cake warm or at room temperature. Cover leftovers with plastic wrap and store at room temperature. This cake stays moist for days after making it.
      NotesToppings: If adding toppings to the cake, have them ready to hand right after pouring the glaze on the cake. The glaze sets quickly, and if you wait too long, the toppings won’t stick.
      Sheet cake version: Use a 15×10 inch jelly roll pan in which to bake the cake batter. Reduce the bake time to 15-20 minutes. Glaze as directed. This version is sometimes called “Peanut Butter Texas Sheet Cake”. The cake is good baked both ways, but my family prefers the fluffier 13×9 inch version.

      Keyword creamy peanut butter, old fashioned peanut butter cake, peanut butter cake batter, peanut butter glaze, peanut butter sheet cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Toffee Walnut Bars

      ha scritto per te

      Easy Toffee Walnut Bars are crowd-pleasing treats and only require a few ingredients! Add them to your cookie baking roster this holiday season.

      If you like to bake-and-give for the holidays, then you should add these to your short list. One pan makes a whole bunch of servings, and everyone loves them. They are chewy and chocolaty with a crumbly shortbread base. I make them year-round, because they are one of my husband’s favorite treats, plus they are SO EASY. Casual as they may be to make, they still taste special enough to make an appearance on fancy Christmas cookie trays.

      Shortbread base.
      Whisk together flour and confectioners’ sugar. Then blend a whole cup of butter into the flour mixture. I used a big serving fork’s tines to mash the butter into the flour to fine crumbs. But you could use a pastry blender if you have one.

      Press the crust mixture into the bottom of an aluminum foil-lined and greased 13×9 baking pan. The flour mixture packs well under your palms, or use the flat bottom of a measuring cup.

      The easiest filling!
      In a separate bowl, beat together sweetened condensed milk, an egg, vanilla extract and a pinch of salt.

      Add to this mixture a bag of milk chocolate-covered toffee bits (such as Heath Milk Chocolate Toffee Bits) and chopped English walnuts. Mix this all together until all the bits are well dispersed.

      Next, pour the mixture over the crust and and bake. The Heath bits and sweetened condensed milk mixture will puff and turn golden as it bakes, creating a chewy crave-worthy toffee topping.
      Easy Toffee Walnut Bars

      I couldn’t help but add an extra drizzle of chocolate on top of each square. This can be optional, but it makes a really pretty presentation. When the chocolate is set, they package up neatly in cellophane bags for gift giving. They also look really pretty on a dessert buffet arranged with some Florentine Cookie Bars.

      Easy Toffee Walnut Bars

      Heather Baird

      These bars are always a hit with their buttery shortbread crust and chewy toffee topping. Made with mostly pantry staples, they come together quickly and are easy to package for holiday gift giving.You can find the Heath milk chocolate-covered toffee bits in the baking aisle at most US grocery stores next to the chocolate chips. If you can’t find the bits, you may buy Heath milk chocolate-covered toffee bars and crush them with a rolling pin to create the 8 oz. of bits needed for the recipe.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minsCook Time 40 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 30

      Equipment13×9 inch panzip top bag optional
      Ingredients US CustomaryMetric 2 cups all-purpose flour1/2 cup confectioners’ sugar1 cup cold butter at room temperature1 large egg at room temperature14 oz. sweetened condensed milk one can1 teaspoon vanilla extract1/4 teaspoon fine grain sea salt8 oz. milk chocolate covered toffee bits one package1 cup chopped English walnuts3 oz. melted semisweet chocolate optional
      Instructions Preheat oven to 350°F. Line a 13×9-inch baking pan with aluminum foil that overhangs the edges and grease the foil with nonstick cooking spray.In a large bowl, whisk together flour and confectioners’ sugar. Mash the butter into the flour using the tines of a fork, or with a pastry blender. Combine until crumbly.Press the crust mixture into the prepared baking pan. Bake 15 minutes.Meanwhile, combine the egg, sweetened condensed milk, vanilla, and salt in a medium bowl. Fold in toffee bits and walnuts.Spoon the mixture over the baked crust. Bake for 22-25 minutes, or until the topping is golden brown and slightly puffed.Cool in the pan about 15 minutes, then refrigerate until firm. Lift the slab from the pan using the overhanging aluminum foil. Cut into 30 pieces.If using the chocolate drizzle, place the melted chocolate in a zip top bag with a tiny hole in the corner snipped. Lay the bars on a parchment-covered work surface and drizzle each bar with chocolate. Let stand until set, about 20 minutes.Package bars in cellophane bags for gift-giving, or store them airtight between waxed paper.
      NotesA delicious variation to this recipe is to swap in pecans for the walnuts.

      Keyword 13×9 dessert, easy toffee walnut bars, Heath mik chocolate-covered toffee bits, shortbread crust, toffee bar recipe, toffee bars

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peanut Butter Cup Poke Cake

      ha scritto per te

      This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck.

      This Peanut Butter Cup Poke Cake is simple enough for a beginner baker, but impressive enough for company. And what’s better? It bakes up in a 13×9 dish so it will serve a dozen or more hungry guests. If you’re making it for a smaller group, such as your immediate household, then leftovers keep well. In fact, this cake improves upon standing 24 hours.

      What’s old is new again!
      There’s nothing better than a creamed butter cake, if you ask me. In my search for a butter-based 13×9 chocolate cake, I found they were few and far between. Nearly every cookbook scoured and website visited used the same oil-based formula. While I know that will make a tender cake, it does not have the flavor or texture that butter cake has. My search ended with a family recipe from 1946. This old fashioned chocolate cake has the perfect texture that stands up to a heavy dose of chocolate syrup. It is moist and a wonderful base for just about any frosting or topping.
      Set a timer for 5 minutes, then cream the butter and sugar together until fluffy. This is important, and will give the cake velvety texture.

      Any unsweet cocoa will do.
      Stir the dry ingredients together. I use and recommend unsweet dark cocoa powder for this recipe. However, you can use whatever unsweet cocoa powder you have on hand. The original recipe calls for standard unsweet cocoa, but the dark chocolate cocoa gives the cake a chocolaty boost!

      Alternate the dry ingredients with whole milk (at room temperature). End with the flour mixture and beat together until just combined. Scrape down the bowl and fold together any pockets of flour that might be hiding out.

      13×9 love.
      Who doesn’t love the ease of a 13×9 casserole-style cake? Pour the billowy batter evenly into a greased 13×9 dish. Bake until puffed and well set. A toothpick tester inserted near the center of the cake should come out clean when done.

      True to its name.
      Use the handle end of a wooden spoon to poke holes in the cake, well spaced. I can’t brag enough about this cake’s texture for this specific technique. It holds up so well and soaks in all the syrup without becoming soggy.

      Use about 1 cup of chocolate syrup to pour over this cake and into the holes. This makes for a very moist, rich, flavorful cake. I think I’m its biggest fan!

      Fluffy peanut butter buttercream.
      The frosting is little more than butter, creamy peanut butter, and confectioners’ sugar whipped to oblivion. Coarsely chop up some mini Reese’s cups and toss them on. Or you can use large Reese’s cups and chop them a little finer.

      Drizzle a little more chocolate syrup over the frosting and Reese’s cups, and you’re good to go! When I say this is a crowd-pleaser, I absolutely mean it. Grown-ups and kids alike will love this!
      Related recipe: Peanut Butter Cup Brownie Torte
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Peanut Butter Cup Poke Cake

      Heather Baird

      This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck. Butter gives this chocolate cake rich flavor and a velvety crumb. Cream the butter and sugar together for 5 minutes with a timer set. This will give the batter volume and the baked cake will have light, airy texture.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 40 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 baking dishwooden spoon
      Ingredients US CustomaryMetric Chocolate cake2/3 cup unsalted butter softened1 2/3 cups granulated sugar3 large eggs2 cups all-purpose flour2/3 cup unsweet dark cocoa powder1 1/4 teaspoons baking soda1 teaspoon fine grain salt1 1/3 cups whole milk at room temperature1 cup chocolate syrupWhipped peanut butter frosting and toppings1/2 cup unsalted butter softened1 1/4 cups creamy peanut butter2 cups confectioners’ sugarMilk or cream to thin20 whole mini peanut butter cups coarsely chopped1/4 cup chocolate syrup
      Instructions Chocolate cakePreheat the oven to 350°F. Coat a 13×9 inch baking pan with flour-based baking spray (or grease and flour pan).In the bowl of an electric mixer fitted with the whip attachment, cream the butter and sugar together. Beat until light and fluffy on medium high speed (5 minutes with a timer set).Add the eggs one at a time. Beat well after each addition.In a separate mixing bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine. Add the dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour. Beat until just combined and then fold in any remaining streaks of dry ingredients with a rubber spatula.Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 10 minutes.Use the handle end of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the holes. Let the cake cool completely.Whipped peanut butter frosting and toppingsIn the bowl of an electric mixer fitted with the whip attachment, combine the butter, peanut butter, and sugar. Cream together on medium-high speed until a thick consistent frosting is achieved. Add milk or cream 1 tablespoon at a time to thin the mixture to spreading consistency, if needed.Spoon the frosting on top of the cooled cake and spread evenly. Top with the chopped peanut butter cups. To finish, drizzle the chocolate syrup over the peanut butter cups and frosting.Store cake covered with plastic wrap at room temperature for up to 3 days.
      NotesIf you’re in a big hurry, you can substitute a box of chocolate cake mix (or even yellow cake mix) for the homemade version, but the buttery flavor of this scratch made cake is unmatched. The texture is also perfect for standing up to a cup of syrup poured over it, whereas the boxed cake mix tends to fall apart when cut.
      Reese’s peanut butter is sold in jars in the peanut butter section -feel free to pick up a jar for this cake if you wish! Otherwise any shelf stable creamy peanut butter will work.
      For a salty-sweet version of this cake, toss on 1/4 cup of chopped roasted, salted peanuts along with the chopped peanut butter cups.
      Use your favorite brand of chocolate syrup for this cake. Hershey’s syrup is widely available and usually with the drink mixes and near the ice cream toppings at the grocery store.
       

      Keyword chocolate butter cake, chocolate cake, creamy peanut butter, peanut butter dessert, peanut butter lover cake, poke cake, reese’s cake, reese’s peanut butter, reese’s peanut butter cups, reese’s poke cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberry Crunch Ice Cream Cake

      ha scritto per te

      Strawberry Crunch Ice Cream Cake combines fluffy yellow cake, strawberry ice cream, and whipped cream for a nostalgic treat. Coated with strawberry cookie crumble for that signature crunch!

      We have many summer birthdays in our family. That means I’m always looking for chilly desserts that are worthy of sticking some candles into. Cake and ice cream are birthday essentials, and this Strawberry Crunch Ice Cream Cake combines the best of both worlds! It’s a super easy fix that can be made ahead and kept frozen until party time.

      13×9 convenience.
      Mix up the yellow cake batter and spread it into a greased 13×9-inch baking dish. I’ve scaled down my yellow cake recipe to fill the pan halfway when it’s baked. This leaves just enough room for the creamy/crunchy toppings.
      Use your favorite store-bought strawberry ice cream. You’ll need a standard 1.75 quart container. Let it stand at room temperature for 20 minutes, then stir it until it has the spreading consistency of buttercream frosting. For easier work, you can paddle it in your stand mixer for about 1 minute until the texture is just right.

      Plan ahead, because the ice cream will need to refreeze until solid, about 4 hours. When the ice cream is firmed, spread on some homemade unsweet vanilla whipped cream. The other components of this recipe are pretty sweet so this layer really doesn’t need any sugar.

      Strawberry Crunchies.
      The crumble is super easy to whip up, especially if you use a food processor. Pulse together vanilla wafers, freeze-dried strawberries, a touch of powdered strawberry Jello, and a smidge of melted butter. If you don’t have a food processor, crush the dry toppings together in a bag with a rolling pin, then stir in the butter.

      This dessert was inspired by the Good Humor Strawberry Shortcake Bars, which is a nostalgic favorite for many. It has bold strawberry flavor, and that crumbly topping… well. I could eat it by the spoonful.

      This is such an easy cake to make, and if you cut it into ‘party size’ pieces (wedding cake-size pieces) you can serve up to 24 people! My serving size is generous, so I ended up with about 16 servings.
      Enjoy this cake on a hot summer’s day. It’s like a slice of air conditioning.
      Related recipe: Strawberry Delight

      Strawberry Crunch Ice Cream Cake

      Heather Baird

      Inspired by the nostalgic flavors of Good Humor Strawberry Shortcake Bars, this cake delivers a sweet, creamy bite with a cookie crumble topping. Plan ahead because this cake needs to freeze 4 hours, or overnight. It’s a lovely summertime treat that you can make ahead and store in the freeze until time to serve.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 22 mins4 hours chill time 4 hrsTotal Time 4 hrs 37 mins

      Course DessertCuisine American

      Servings 16

      Equipment13×9 inch pan
      Ingredients US CustomaryMetric Yellow cake1/2 cup unsalted butter room temperature1 cup granulated sugar2 large eggs room temperature1/2 tablespoon vanilla extract1 1/2 cups all-purpose flour1/2 tablespoon baking powder1/4 teaspoon salt1/2 cup whole milk room temperatureIce cream fillings and whipped topping1.75 quart container strawberry ice cream1 1/2 cups heavy cream whipped to stiff peaks1 teaspoon vanilla extractCrunch toppings5 oz. mini vanilla wafers 1/2 package, such as Nilla1/2 oz. freeze dried strawberries 1/2 package1/2 tablespoon strawberry gelatin powder such as Jell-O3 tablespoons unsalted butter melted
      Instructions Yellow cakePreheat oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine.In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the creamed butter mixture, mixing until just combined with each addition. Begin and end with flour.Pour the batter into prepared baking sheet and spread evenly.Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely.Ice cream filling and whipped creamAllow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency.Pour the ice cream over the cooled yellow cake. Spread evenly. Freeze until solid, 2-4 hours.Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer.Crunch toppingsTo prepare the strawberry crunch, place the vanilla wafers and freeze-dried strawberries in the bowl of a food processor. Pulse until just combined. Add the strawberry gelatin powder. Pulse to fine crumbs. Pour the butter through the feeding tube as you pulse 3-5 more times, or until crumbs clump and cling together. (See note for doing this by hand.)Sprinkle the strawberry crunch mixture generously over the whipped cream. Freeze, covered, until firm, 4 hours or overnight. Remove cake from freezer. Serve slices from the dish.
      NotesThe strawberry ice cream color can be intensified with a few drops of red food color. Mix it in a you stir it to spreading consistency.
      The crunchy topping can be made by hand by placing the cookies, freeze-dried strawberries, and Jell-O powder in a large zip top bag. Use a rolling pin to smash and crush the contents. Pour the mixture into a bowl and stir in the melted butter. Use this mixture to top the cake.
      I used Nilla Wafers in this recipe, but most any butter cookie will work. 15-20 Golden Oreos may also be substituted for the vanilla wafers. This version of the crumble will be slightly sweeter because of the cream filling.
      If you can’t find freeze-dried strawberries at your grocery store, increase the strawberry Jell-O powder to 2 tablespoons. This will give the crumble more strawberry flavor without using the actual strawberries.

      Keyword ice cream cake, strawberry crunch topping, strawberry ice cream, summer dessert, yellow cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Ginger Snickerdoodle Cheesecake Bars

      ha scritto per te

      Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

      It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

      Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

      We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

      Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

      Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

      Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

      Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

      Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Ginger Snickerdoodle Cheesecake Bars

      Heather Baird

      These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 24

      Equipment13×9 inch dish
      Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
      Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

      Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Brown Butter Apple Cider Blondies

      ha scritto per te

      Brown butter brings depth of flavor to these Brown Butter Apple Cider Blondies with warm nutty notes. Boiled apple cider is the secret ingredient that amplifies the apple flavor.

      Here’s something I can’t get enough of lately – Brown Butter Apple Cider Blondies. They’re are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds craveable a toasty note. Although browning butter requires an extra step, it’s so worth it!
      One of my favorite ingredients to use in fall and winter months is boiled apple cider. I always purchase Vermont Boiled Cider from King Arthur Baking (or you could try making your own.). It is truly a wonderful addition to this recipe. Nobody’s paying me to say that! As an avid baker I use it in everything from apple pie to apple fritters. You can absolutely still make this recipe if you don’t have boiled cider on hand. See the recipe notes for my suggestions and substitutions.

      Browning butter is easy!
      Brown butter will elevate nearly any baked good. It’s a special ingredient. When making it, butter solids can change fast from light to brown on the stove top. So watch the butter carefully as it cooks. It has several bubbly/foamy stages, beginning with big shiny soapy bubbles. Then, that will subside to smaller bubbles followed by foam that will start to look golden. And that’s when you need to remove the saucepan from the heat.
      Pour the browned butter into a bowl with the milk solids that have browned and fallen to the bottom of the pan. Let it cool before using it in the batter.

      Get cookin’!
      Next, fry shredded apples in butter. How could that ever be a bad thing? Raw apples give off juices during baking, so cooking off some of that liquid in a saucepan just makes good sense. It also give you the opportunity to spice things up with a little cinnamon.

      Mix up the batter.
      All the best blondie ingredients are accounted for here. Such as lots of brown sugar. And this is the stage to add in a little boiled cider to give the apple flavor a boost! Next, mix in the dry ingredients and the pecans.

      13×9 love.
      Spread the batter evenly into a 13×9 inch pan. This recipe makes a big pan of blondies that is made for sharing! Then, you’ll bake it until golden and puffy. And all the while you can enjoy the fragrance that fills your kitchen (which beats any fancy seasonal candle, if you ask me).

      Creamy glaze flavored with boiled cider adds yet another layer of apple flavor. Spread it on and scatter the top with more chopped pecans.

      It’s recipes like this that really make me feel present in the season. And there’s plenty to share! I hope you’ll enjoy making them (and eating them!) as much as I have.
      This blog post is sponsored by Go Bold With Butter! View their other fall recipe right here.

      Brown Butter Apple Cider Blondies

      Heather Baird

      Brown Butter Apple Cider Blondies are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds a toasty note. Browning butter requires an extra step, but it’s so worth it! Boiled apple cider is the secret ingredient that boosts the apple flavor.If you don’t have boiled cider on hand, you can still make this recipe using regular apple cider. See the recipe notes for my suggestions and substitutions.

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      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch baking pan
      Ingredients US CustomaryMetric Fried Apples2 tablespoons butter1 cup grated apple about 2 medium apples1 tablespoon ground cinnamonBlondies3/4 cup butter1 1/2 cups light brown sugar firmly packed2 large eggs2 tablespoons boiled cider2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecansToppings1 cup powdered sugar1 tablespoon boiled cider1 tablespoon heavy cream1/4 cup chopped pecans
      Instructions Fried ApplesMelt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.Place fried apples in a bowl and cool.BlondiesPreheat the oven to 375°F. Coat nonstick cooking spray in a 13×9-inch baking pan.Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.ToppingsWhisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.Cut into squares, serve and enjoy!
      NotesSubstitutions
      Substitute 1/4 cup regular apple cider for the boiled cider in the fried apple mixture. Cook the mixture down until all of the liquids have evaporated before using it in the batter. 
      Substitute 2 tablespoons regular apple cider for the boiled cider in the glaze recipe. Add a pinch of cinnamon to add a little color to the glaze, if desired.
      What to expect:
      This is a delicious, chewy fall treat that has huge apple flavor. It’s a great alternative to apple pie at Thanksgiving.
      Browned butter is easy to make but requires a watchful eye. Make it in a stainless saucepan so you can best judge its color. It will be much harder to judge the doneness in a dark nonstick pan.

      Keyword apple cider glaze, boiled apple cider, brown sugar, browned butter, chopped pcans

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