Hey! Happy Monday! With our crazy summer schedule (or lack of schedule) and our big backpacking trip, it seemed like we hadn’t been trying many new recipes, which meant we hadn’t been posting very much on our blog. I’m happy to report that we have changed that- we’ve been baking and testing many new recipes. In fact last week we baked a ton, and most of the items will end up posted here- yay for that!
This bar cookie was one of the recipes we made last week, and it was for sure a keeper! I found this recipe on Living Beyond Measure and I knew I had to try it. I love oatmeal and I love chocolate. This recipe puts the two together. Warning! If you’re not a chocolate person, this is not the recipe for you. The gooey, fudgy, chocolate filling is rich and delicious and definitely the star of this recipe.
Oatmeal Fudge Bars
1 cup butter
2 cups brown sugar
1/3 cup milk
2 teaspoons vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal
In a saucepan over medium heat, melt together:
1 can eagle’s brand sweetened condensed milk
1/3 cup butter
1 tsp. vanilla
2 cups semi-sweet chocolate chips
Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.
Mix well. I prefer using a stand mixer since it’s quite thick.
Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour melted chocolate mixture, then spread rest of cookie mixture on top in spoonfuls – it won’t cove the chocolate mixture completely.
Bake for 25-27 minutes at 350 degrees. If the top is getting a bit too brown, cover with aluminum foil for the last 5 or so minutes.
Let cool, otherwise it won’t set up and will just run when you cut into it. Even once the bars are cooled, the fudge center still says a bit soft and gooey!
This has to be one of the easiest recipes we’ve ever posted. But I felt compelled to post it because when I made these brownies the other day, everyone raved about them. We were heading down to the beach to meet some friends and I was cooking up a picnic dinner. I had a craving for brownies and I noticed the peanut butter chips in the pantry and I knew I had to mix the two. Because I was anxious to get to the beach, I cheated and used a box brownie mix. But if I had more time I would have used this delicious, homemade brownie recipe (just take out the Andes mints for a great basic brownie recipe). Instead I grabbed a box mix and then went to town doctoring them up!
Brownies with Peanut Butter Chips
1 box of brownie mix or homemade recipe
Ingredients as listed on box or recipe
1 cup peanut butter chips, divided
1/4 cup semi-sweet mini chocolate chips
I used Duncan Hines dark chocolate brownie mix and just followed the recipe for chewy brownies. I then added 1/2 cup peanut butter chips to the batter and spread into the pan. I followed the cooking instructions and when there was about three minutes left on the timer, I sprinkled the other 1/2 cup of peanut butter chips and 1/4 cup mini semi sweet chocolate chips over the top. I cooked it for the last three minutes and then removed the brownies and let them cool. When you’re cutting the brownies, the chips on top get quite messy if you don’t let them cool completely.
For some reason the brownies turned out pretty flat, but they were delicious and chewy and the perfect dessert for a beach picnic.
Happy Friday! Sorry for the lack of blog posts all this week- things have been kind of crazy around here. Last weekend we went to the river (the Colorado river) for some jet-skiing, Sea-doo riding, and wake-boarding fun! Oh, and some guacamole eating too 😉 We got home late Monday night and have been really busy since. So, long story short, posting just didn’t happen. Until now that is!
Did you know that there is a National Eclair Day? I didn’t! June must be the month of “National…Days”. June 1st is National Donut Day. June 3rd is Egg Day. June 6th is National Yo-Yo Day. June 20th is National Flip-Flop Day. June 21st is World Handshake Day. See what I mean? And, of course, June 22nd is National Eclair Day. And I am so excited about it! In honor of this special day, check out this delicious and easy eclair cake recipe.
There’s something about these pictures that absolutely gets to me- they make my mouth water every time I look at them! And I can promise you that the cake is just as delicious as it looks!
- 1/2 cup butter
- 1 cup flour
- 1 cup water
- ¼ tsp salt
- 1 Tablespoon sugar
- 4 eggs
- 1 8 oz package cream cheese, softened
- 2 small packages vanilla instant pudding
- 3 cup milk
- 8 oz container cool whip for top
- chocolate syrup for drizzling on top, optional
- Strawberry or banana slices to garnish on top, optional
- Preheat oven to 400 degrees. On low heat in a medium saucepan, melt the butter on low. Add water and bring to a boil. Turn off the burner and add flour, salt, sugar and mix into a softball. Let cool for 5 minutes.
- Add eggs one at a time and mix in with a fork until incorporated. Spray a jelly roll pan or a 9×13 inch pan with cooking spray. Spread the mixture out on the pan. If using a 9×13, slightly bring the mixture up on the sides. Bake for 25-30 minutes in the preheated oven. The crust will bubble up and the edges will turn slightly brown. Let it cool until room temperature.
- For the filling, In a stand mixer or using beaters mix 1 cup of milk with the cream cheese and mix until creamy. Add pudding mix and the rest of the milk and mix well together until creamy.
- Spread over the cooled crust. Spread the cool whip on top of the filling mixture. You can top with fresh strawberry slices or bananas if desired. Drizzle with chocolate syrup if desired.
Cindy & Jordan