Black Bottom Coconut Bars

Black Bottom Coconut Bars

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These bars are somewhat crumbly when you cut them up but since they are so delicious and full of flavours including chocolate, walnut, coconut and butterscotch overlooking a few extra crumbs is easy.

Put these on your holiday baking list to share with co-workers or take along to an upcoming get together.  Hard to believe it’s holiday baking time…but seems Christmas isn’t too far away.  Time to start making your holiday baking list!

Black Bottom Coconut Bars

Preheat oven to 350F.  Line a 9-inch square pan with parchment or foil coated with cooking spray.

Crust:

1 1/4 cups all-purpose flour

1/4 packed brown sugar

1/2 cup butter, softened

2 ounces unsweetened chocolate, melted and cooled slightly

Combine flour and sugar together in a medium bowl.  Add in the butter and chocolate and mix together until blended.  Press into bottom of the 9-inch pan.  Bake for 15 minutes until set.

Filling:

2 eggs

1 cup packed brown sugar

1 tsp vanilla

1/4 cup all-purpose flour

1/2 tsp baking powder

1 1/3 cups flake or shredded coconut

1 cup butterscotch chips

1/2 cup chopped walnuts

In a large bowl, using an electric mixer, beat eggs until thick and light in colour.  Beat in the sugar until light and fluffy.  Add in vanilla.

Mix flour and baking powder together and fold into the egg mixture.  Stir in coconut butterscotch chips and walnuts.

Spread over the baked crust and return to oven to bake for 20-25 minutes until lightly browned.

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Cool, cut and enjoy.

 

 

Cappuccino-Caramel Oat Bars

Cappuccino-Caramel Oat Bars

Combine the flavours of coffee, oats, caramel, brown sugar and top them off with a coffee glaze and you have a winner!  Cappuccino-Caramel Oat Bars to be exact.

You could leave off the glaze but it is so simple to make and adds another layer of flavour without being overwhelmingly sweet so just go for it.  Whip these up this weekend and enjoy with a hot beverage.  No need to go out of the house to visit a bakery or coffee shop with a tray of Cappuccino-Caramel Oat Bars cooling on your counter.  You won’t even miss the hour of sleep due to the clocks turning back since you’ll be eager to enjoy another square with your Sunday coffee.

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Cappuccino-Caramel Oat Bars – Sweetenufblog.com

 

Cappuccino-Caramel Oat Bars

Preheat your oven to 350F.  Lightly grease a 13 x 9-inch pan.

Ingredients:

3 cups regular rolled oats

2 1/3 cups all-purpose flour

1 cup chopped pecans

1 tsp baking soda

1/4 tsp salt

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

1 tbsp instant espresso powder (or instant coffee crystals)

2 tsp vanilla bean paste

3/4 cup Caramel Sauce (any brand or homemade caramel sauce)

1/2 cup chopped pecans (for adding at end)

Coffee Glaze (optional) – combine 2 tablespoons hot milk and 1 tsp coffee until dissolved.  Stir in 1 cup of icing sugar until smooth.

Method:

In a medium bowl combine the oats, flour, 1 cup pecans, baking soda and salt.

In a large bowl, using an electric mixer, beat the butter for about 30 seconds.  Add in the brown sugar and beat until combined and well mixed.  Scrape down beaters and bowl.  Add in eggs, coffee and vanilla and beat until combined.  On low, beat in the oat mixture.

Reserve 2 cups of the mixture and with floured hands press the remaining oat mixture evenly into bottom of prepared pan.

Spread the caramel sauce over top of the mixture and then using your hands, crumble the reserved 2 cups of mixture, randomly over top.  Sprinkle with the remaining 1/2 cups of pecans.

Bake for 20-25 minutes and set.  You DO NOT want to overbake.

Cool and drizzle with the coffee glaze.  Cut into bars.

 

 

Mating in the Wild & Pecan Pie Bars

Mating in the Wild & Pecan Pie Bars

Apparently size does matter.  Not only does showing whose is bigger set the ground work, you are then able to start a battle with a few strong shoves to your advisary and with a well placed low blow get him out of the picture. That accomplished you can now turn your attention to the lovely female you have had our eye on since sensing her hormone levels were reaching their peak and you, being the romantic you are, will wait by quietly until she turns her attentions to you!

A play-by-play from a downtown bar?!  A scenario from a dating text-book?! My somewhat crazed imagination?!

None of the above.  Interestingly enough, while baking up today’s recipe, I had on the National Geographic channel and they were discussing the mating habits of wild life in Alaska.  Male Sheep with the biggest horns use them to fight off other males who are lacking in this department often butting their horns in their opponents vulnerable spots and the winner also lets loose a battle cry to capture the attention of his lady.

While watching it I started thinking about recent conversations with several single women friends and their not-so-impressive dating experiences so far in 2016.

Seems today’s man could maybe take cue from the bears, long-horned sheep and a few other animals in Alaska and other parts of the world.

In a nutshell, as wild and untamed as these creatures may be, they make a show of their assets and are willing to go the extra mile and even fight for their lady.  Now I know I don’t want anyone ramming their head into the gut of another potential suitor just to get my or my friends undivided attention but a sincere compliment to the fairer sex on how attractive their eyes or how nice their smile or asking something about their life and really wanting to know the answer would go a long way in securing our attention and interest.

Seems in the light of working so hard to be equal and self-sufficient we forget it is OK to have someone show us we are special and we are worth a little effort.  Sure we can bear children and look after said children, and take the garbage to the curb, grocery shop, make the meals, clean the house, pay bills and pay for our own stuff BUT why do we think we are not worth someone making a little effort for us.  WE ARE MORE THAN WORTH IT!

Maybe it’s not just the guys who need to look to the wild.  I’m going to follow the advice of the female bear…(well, metaphorically or something like that…I’m not really going to eat grass in a field and wait for a hairy guy, but I think you’ll get my drift).   She contentedly eats her way through the field while the males fight for her (just her, not the other 12 they have contacted on Match or POF and might, just might, follow-up with).  Then the winner lays down in the grass nearby and waits the several weeks it takes before she is ready for his attentions.

To me this translates to the guy spending some time and attention on the woman, by taking her out, talking with her, asking about her and her interests, and paying, yes paying, for several coffees or drinks and a few meals…that’s it. Doesn’t seem that difficult and no matter how old we get it does really feel like all the emotions and thoughts haven’t changed since college and high school dating.

Obviously this recipe is super simple or there is absolutely no way I would have been able to whip it up with all of the above going through my brain!!  Hope you give them a try.

Happy Thanksgiving Canada!!

pecan-pie-bars

Pecan Pie Bars

Preheat oven to 350F.  Makes about 24 squares.  You’ll need a 9×9-inch square pan, ungreased.

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 cup butter, cold

2 eggs

1 cup chopped pecans

1/2 cup brown sugar, packed

1/2 cup light corn syrup

2 tbsp butter, melted

1 tsp vanilla

Method:

In a medium bowl, stir together the flour, powdered sugar and salt.  Cut in the cold butter with a pastry blender or 2 knives, until mixture resembles coarse crumbs.  Pat into baking dish and bake in preheated oven until light brown.  About 20 minutes.

In same medium bowl whisk eggs and add in the brown sugar, corn syrup, melted butter and vanilla.  Whisk until combined.

Sprinkle pecans over baked crust and pour over egg mixture.  Return to oven and bake approximately 20 more or until filling is set.  Let cool and cut into bars.

 

 

Pumpkin Pecan Blondies with Cream Cheese Swirl

Pumpkin Pecan Blondies with Cream Cheese Swirl

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The Fall pumpkin obsession hasn’t died down any since last week so I’ve jumped on the bandwagon with this weeks moist and delicious Pumpkin Pecan Blondies with a tasty cream cheese swirl.

Incredibly delicious warm from the oven and still moist, dense and as delicious the next day, these are sure to be a hit.

For this recipe you’ll need a large can of pumpkin since you need 2 cups of puree for the blondies.

Pumpkin Pecan Blondies with Cream Cheese Swirl

Makes approx. 24 bars.  Grease a 9 x 12-inch pan. Preheat oven to 350F.

Cream Cheese Swirl

4 ounces cream cheese, room temperature

3 tbsp granulated sugar

1 egg, room temperature

In a small bowl beat together the cream cheese, sugar and egg and well combined and set aside.

Blondies

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 tsp salt

3/4 tsp baking powder

3/4 cup butter, melted

1 1/2 cups light brown sugar, packed

2 eggs

2 tsp vanilla extract

2 cups pumpkin puree

3/4 cup pecans or walnuts, chopped

In a medium mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt and baking powder.

In a large mixing bowl, whisk together the melted butter and brown sugar.  Add the eggs and vanilla, and then beat well.  Add the pumpkin puree and beat to combine.

Add the dry ingredients to the wet, folding with a rubber spatula until flour is mixed in completely.  Fold n nuts.

Pour half of the batter into prepared pan and spread.  Spoon on half of the creamed cheese mixture and swirl through batter with the tip of a knife or a skewer.  Top with the remaining batter spreading gently to make another layer and spoon on remaining cream cheese mixture, again swirling with a knife or skewer.

Bake about 25-30 minutes until a toothpick inserted in centre comes out clean.  Cool and cut into bars.

Enjoy warm from the oven and again later when cool!

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Chocolate Revel Bars

Chocolate Revel Bars


Time to lick the pot clean!!


Butter, sugar, baking soda, eggs, vanilla, flour plus oats make the base and topping.


Base pressed into 15 x 10-inch pan waiting for chocolate topping.

Middle layer of 2 tablespoons butter, semi-sweet chocolate and condensed milk all melted and blended together with nuts and vanilla.  (Check out video on sweet_enuf on Instagram.)

Top chocolate layer with remaining oat mixture and bake.

Chocolate Revel Bars

Preheat oven to 350F.  You will need an ungreased 15 x 10-inch baking pan.

Ingredients:

1 cup butter, room temperature

2 cups packed brown sugar

1 tsp baking soda

2 eggs

2 tsp. vanilla

2 1/2 cups all-purpose flour

3 cups quick-cooking rolled oats

1 1/2 cups semisweet chocolate pieces

1 x 14-ounce can sweetened condensed milk

1/2 cup chopped walnuts or pecans

2 tsp vanilla

Directions:

Set aside 2 tablespoons of butter.

In a large bowl beat remaining butter with an electric mixer on medium for 30 seconds.  Add brown sugar and baking soda, beating until combined.  Scrape bowl as needed.  Beat in eggs and the first 2 teaspoons of vanilla.  Turn mixer to low and beat in flour.  Stir in the oats.

Press 2/3 of the mixture into the 15 x 10-inch pan.

For filling, in a medium saucepan combine the 2 tablespoons of reserved butter, chocolate pieces and condensed milk.  Heat over low heat until chocolate is melted, stirring until smooth.  Remove from heat and add in the nuts and 2 teaspoons of vanilla.

Spread melted chocolate mixture over base and spread evenly.  Crumble the remaining oat mixture and sprinkle over the chocolate layer.

Bake for approximately 25 minutes or until top crumbs are light brown.  Remove from oven and cool completely before cutting into squares.

 

 

Hummingbird Blondies & The Upside of Memory Loss

Hummingbird Blondies & The Upside of Memory Loss

Baked to Perfection Blondies

Baked to Perfection Blondies

As I have confessed in previous blogs I am addicted to several things, one being new and shiny baking books.  This week I was shopping  HomeSense near the aisle’s full of brightly coloured dishes, pretty containers of Easter sprinkles and pastel coloured cupcake liners, when a baking book caught my eye.  New and unspoiled with a little black hummingbird on the cover and some artfully arranged cupcakes on the cover.

Oh! Ah! A few simple sweet recipes worth trying out.  Hmmm, a faint memory, I think I’ve seen these yummy photos before.  So needless to say today’s recipe is courtesy of my copy (the one I had purchased several years ago) of  The Hummingbird Baking Book.  Blondies-the white chocolate version of a Brownie.  Easy, simple and no mixer required.

So how can my current memory lapses have an upside.  Well it is like the cloud with the silver lining.  So many books and shows are new again.  Just like the baking book.  Opening it up each time is a new experience.  So I’m saving money by not having to buy something new!  Then there are all the Law and Order episodes and Criminal Minds I get to watch again and again and again.  I recognize the plot, recall some of the facts while the endings are a surprise each time!  No need to erase the episodes from the PVR .  Just wait a few days and voila! it’s a  new show again.

Blondies

What I don’t understand is how I recall things like Bobby Sherman and David Soul playing in a show called Here Come the Brides way back when. Before David Soul became a star and heartthrob playing in Starksy and Hutch.  I did have to toss my love for Bobby Sherman aside when David Cassidy hit the scene in “The Partridge Family”.  Totally useless information I know, but why can I remember all these details but cannot remember my mental grocery list if it has more than 3 items on it.  Oh well, something to ponder another day when I recall it is a bit of an issue.

So let’s go onto the Blondie recipe for today.  I used 5 oz of good quality white chocolate for this recipe but you can use white chocolate chips or chopped white chocolate.  Just remember white chocolate is very fragile and you need to make sure you melt it over a low heat and stir it until smooth.  If it seizes up chances are it is burnt and will need to be tossed.

Blondies

5 oz. white chocolate

1/2 cup unsalted butter

3/4 cup sugar

2 eggs

1 1/2 tsp. pure vanilla

1 1/2 cups all-purpose flour

pinch of salt

1 cup of pecans, chopped

Preheat oven to 325F.  Grease and line an 8 x 8-inch square pan.

Melt chocolate and sugar in large bowl over a pot of simmering water.  Stir until melted and smooth.  Remove from heat and let sit for a few minutes.

Add in the sugar and stir until well blended.  Add in the eggs and mix well, then add in the vanilla.  Add in the flour and the salt and mix until combined.  Fold in the pecans.  Pour batter into the prepared pan and bake for 35-40 minutes until golden brown and the centre is still soft.

Blondies ready to share!

Blondies ready to share!