Blueberry Ricotta Cake Squares

Girlfriends were coming for lunch.  I had time to kill so wanted to put together something that was quick and easy. I had blueberries and ricotta cheese on hand, Googled the two, and voila!  These were a big hit.  So moist, and the plump, fresh blueberries were so refreshing.  I think anything with blueberries is fabulous; add the element of ricotta cheese and the end result is awesome!!

Ingredients

1 cup flour

3⁄4 cup sugar

1 1⁄4 teaspoons baking powder

1⁄4 teaspoon salt

1⁄3 cup milk

1⁄4 cup shortening

1 egg

1⁄2 teaspoon lemon extract

2 eggs

1 1⁄4 cups ricotta cheese

1⁄3 cup sugar

1⁄2 teaspoon vanilla

1 1⁄2 cups blueberries

Preheat oven to 350°F. Grease a 9 x 9 square baking pan. Set aside.

In small bowl, combine flour, 3/4 sugar, baking powder and salt.

Add milk, shortening, 1 egg and lemon extract. Beat on low speed until combined. Beat on medium speed for 1 minute.

Pour batter prepared pan; spread evenly.

Spread blueberries over batter.

In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and  vanilla, beat until combined.

Spoon ricotta mixture over blueberries and spread evenly.

Bake at for 55-60 minutes, cool.  Cut into 16 squares.

Recipe adapted from Food.com

Betcha can't eat just one!

Chocolate Chip, Brownie & Oreo Bars

These decadent bars have a chocolate chip cookie bottom, double-stuffed Oreos in the middle and brownie batter on top.  Hold onto your seat, because you are about to experience a serious sugar rush!  One of these satisfies your sweet tooth for the entire day!

Chocolate Chip Cookie Layer
1/2 c unsalted butter, softened
3/4 c granulated sugar
1/4 c light brown sugar
1 large egg
1/2 tsp vanilla extract
1-1/2 c all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/2 c mini chocolate chips
16 Double Stuf Oreos, plus more for the top

Milk Chocolate Brownie Layer
6 T unsalted butter
8 oz milk chocolate, chopped
2/3 c light brown sugar
1 tsp vanilla extract
2 large eggs
2/3 c all-purpose flour
1 T unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Heat oven to 350*. Grease a 9x9-inch baking pan and line with a strip of parchment, allowing edges to hang over opposite sides.

For the chocolate chip cookie layer, beat together the butter, granulated sugar and brown sugar. Add egg and vanilla; beat until fluffy. Stir in flour, salt and baking soda, then add chocolate chips. Press dough into the bottom of the pan. Top with a single layer of Oreos.

To make brownie batter, melt together butter and chocolate and cool slightly. Stir in brown sugar, vanilla and eggs until smooth. Add flour, cocoa powder, salt and baking powder and stir until batter is smooth and glossy. Pour over Oreos in the pan.

Top brownie layer with extra crumbled Oreos. Bake until a toothpick inserted into the center comes out almost clean, 60-65 min. Allow to cool, then run a spatula around edges to loosen from pan. Use the parchment overhang to lift brownies out of the pan; slice and serve.  Makes 12 bars.

Recipe found in Ladies' Home Journal / March 2014

Salty & Sweet Caramel & Peanut Butter Crunch Bars

These yummy, crunchy treats are reminiscent of Twix bars.  They have a caramel & peanut butter filling between layers of buttery, salty crackers, and are totally enrobed in milk chocolate and sprinkled with toffee pieces.  Yummy!

Ingredients:

Buttery crackers, 1 box (I used Club crackers)
12 T butter
1/2 c whole milk
3/4 c granulated sugar
3/4 c brown sugar
1/3 c creamy peanut butter
1 3/4 c graham cracker crumbs
2 1/2 - 3 c milk chocolate chips
2 T Crisco
Toffee pieces

Spray a 13 x 9 pan with cooking spray.  Line with wax paper and lightly spray again.  Put down 1 layer of crackers.  Set aside.

In a large saucepan place butter, milk, sugars & peanut butter; stir until butter & peanut butter are melted. Bring to a boil over medium low heat and whisk in the graham cracker crumbs.  Boil for 5 minutes, watching carefully and whisking every few minutes.  Mixture will darken.  Take care not to burn.  Remove from heat and pour half over the crackers in the pan.  Spread evenly with an offset spatula. Place another layer of crackers on top and pour the remaining mixture over those, spreading evenly.  Add one last layer of crackers and press down gently.  Let set up at room temperature for at least 2 hours.

Once layers are firm, turn out onto a cutting board.  With a large, sharp knife cut between the crackers to separate them into bars.  Place parchment paper or wax paper on a baking sheet; set aside. Prepare the chocolate.  In a heatproof bowl over a pot of simmering water (or top of double boiler), melt together chocolate chips & Crisco.  Heat only until chocolate chips become shiny and then stir until well blended and smooth.

Situate the baking sheet next to the melted chocolate.  With 2 forks, dip each bar into the chocolate until completed covered. Let excess drip back into the pot and place bar onto the baking sheet.  Repeat for all bars.  Sprinkle toffee piece on top and allow to set up before serving.

This recipe adapted from Michael Symon's recipe on The Chew.

Heavenly Almond Bars

Attention all almond paste lovers!!  This one is for you!!


Crust 
2 cups flour 
1 teaspoon baking powder 
1 teaspoon salt 
3/4 cup butter, softened 
3/4 cup sugar

Filling 
1/2 cup instant potato flakes 
8 ounces almond paste 
1 1/4 cups confectioners' sugar 
1/2 cup water 
1 egg 
1 teaspoon cinnamon 
1/2 teaspoon cardamom

Directions:

Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
Bake at 375 for 25 - 30 minutes. Cool; cut into bars.

It's just that easy!




Nom nom!

Pumpkin Pie Crunch

This is a "dump" dessert/cake.  What that means is that you add all ingredients to the pan.  No mixer, no bowls, no pots, no mess, no fuss.  This was so easy and so delicious.  Reminiscent of pumpkin pie for sure.  I had it warm and it was very good, but chilled is even better.

Ingredients:
1 (29 oz) can pumpkin
3 eggs, lightly beaten
1 (12 oz) can evaporated milk
1 1/4 c sugar
1 tsp. pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 pkg. yellow cake mix
1 c graham cracker crumbs
1/2 c toffee bits
1 c butter, melted

Heat oven to 350*F.  Lightly grease a 13x9 baking dish.
Dump pumpkin, eggs, evaporated milk, sugar and spices into prepared baking dish. Stir ingredients together until well blended; scrape down sides and spread evenly.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Sprinkle with graham cracker crumbs. Scatter toffee bits over the top.
Drizzle with melted butter.
Bake 50-55 minutes or until cake is lightly browned and tests done with a toothpick.  Cool before serving. Refrigerate overnight, if desired.

Enjoy!

Granola Pumpkin Crumb Bars

I feel like I have to keep the run of pumpkin goodies going up until Thanksgiving.  Some readers may be inspired, some may be bored, some may even be excited.  So adding this one to my fall favorites ... Granola Pumpkin Crumb Bars.  Just saying the words make me happy.

Ingredients:

For the Oatmeal-Granola Crumb:
1¼ c all-purpose flour

2/3 c quick oats

2/3 c oats & honey granola
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1 c canned pumpkin

¼ c pumpkin butter (you can substitute apple butter)
⅓ cup evaporated milk

DIRECTIONS:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, granola, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, pumpkin butter and then the evaporated milk until the mixture is smooth and thoroughly combined.

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly.

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

(Recipe adapted from Brown Eyed Baker)