Wednesday, March 31, 2010
Oatmeal Toffee Bars
Recipe from 3B's.. Baseball, Baking & Books.
1/2 cup canola oil (I used vegetable)
1 cup brown sugar
1/2 cup white sugar
1 tbsp. milk
2 tsp. vanilla extract
1/2 tsp. salt
3 cups old-fashioned oats
1 3/4 cup flour
1 tsp. baking soda
1 1/2 cups semi-sweet chocolate chips
1 to 1 1/2 cup toffee pieces
Mix together the oil, sugars, eggs, milk, vanilla and salt. Mix for 2-3 minutes or until sugars dissolve. Add in baking soda and flour. Mix in oats and then chocolate chips. The mixture will be THICK, like cookie dough. Transfer to a greased 9x13 cake pan. It was easiest to spread this batter with my dampened fingers.
Bake at 350 degrees for 15-20 minutes.
Make the above recipe, but omit the chocolate chips and toffee pieces. Add 1 1/2 cups white chocolate chips, 1 cup dried cranberries and 1/2 cup coconut.
Friday, March 26, 2010
Recipe from Butter Sugar Flour, who adapted it from Smitten Kitchen.
1 1/2 cup flour
1/8 tsp. salt
2 1/2 tsp. baking powder
1 cup sugar
1/2 cup oil
1 cup yogurt
1/2 tsp vanilla extract
3 tbsp. lemon zest
1 1/2 cup blueberries, dried and tossed in 1 tbsp flour
Juice from 1 lemon
1 cup powdered sugar
Sift together flour, baking powder and salt. In another bowl mix eggs, sugar, oil, yogurt, extract and zest. Mix on high for 2 minutes. Add the dry ingredients and mix. Fold in the blueberries. Pour batter into prepared 8x8 square pan (or loaf pan) and bake at 350 degrees for 45 minutes. Once tester comes out clean allow to cool before adding the icing.
Tuesday, March 23, 2010
I am only adding this because I think sometimes we/I get caught up in the fancy, super hard, new recipe and forget about the easy but still yummy things we can make. So, here is your reminder ...
1 cake mix any flavor (or from scratch)
1 can frosting (or from scratch, this is a recipe I use minus the mint)
Make cake as directed. Fill cupcake liners 2/3 full and place an ice-cream cone on top of the batter. Bake at 350 degrees for 20 minutes. Cool cupcakes, remove liners, frost and decorate.
Tuesday, March 16, 2010
Tuesday, March 9, 2010
1 1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (about 3 large bananas)
cream cheese frosting
In a large bowl cream together butter and sugar. Beat in eggs, once mixed add sour cream and vanilla. Sift together the flour, baking soda and salt and then add to butter mixture. Finally, mix in the mashed bananas. Spread evenly in a greased 10x15 jelly roll pan (I used a 9x13 and baked them longer, more of a cake than a bar).
Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Allow bars to cool completely then top with cream cheese frosting or some fresh whip cream and a drizzle of caramel sauce.