Banana Blueberry Coconut Pecan Breakfast Cookies

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup unsweetened coconut flakes 
• 1 T golden flaxmeal (I didn't have any on hand, so left this out)
• 1/2 t salt
• 3/4 c coarsely chopped pecans
• 1/2 c dried blueberries
• 3 very ripe bananas, mashed (mashed in my Kitchen Aid, kept a bit lumpy)
• 1/4 c coconut oil, warm enough to be liquid
• 1 T agave nectar
• 1 t vanilla extract
• Cooking spray

Directions:

1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
2. Press 2 tablespoons of mixture onto a baking sheet coated with cooking spray. You could also press into a round cookie cutter for a more uniform looking cookie. I just used my 2 T measuring scoop. Continue with remaining mixture.
3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

These are delicious! The recipe came from www.kumkuatblog.com and either this or something like this was introduced to me by my sweet friend, Ali.  I HIGHLY recommend making a double batch as they keep well in the fridge and won't last long.  Easy to make and a repeater recipe for sure!

Nutty Granola

Ingredients:

• 3 cups rolled oats
• 1 cup sliced almonds
• 1 cup cashews (feel free to substitute nuts and seeds as desired)
• 1 c shredded coconut
• 1/3 c dark brown sugar or sucanat
• 1/3 c real maple syrup
• 1/4 c olive oil or coconut oil (if you use coconut oil, heat until it's in liquid form)
• 3/4 t salt
• 1 cup raisins (or any other dried fruit you prefer)

Directions:

1. Preheat oven to 250 degrees.
2. In a large bowl, mix together the oats, nuts, coconut, and brown sugar (or sucanat).
3. In a separate bowl, combine maple syrup, oil, and salt.  
4. Pour the liquid mixture into the oats mixture and combine well.  
5. Lay out granola onto 2 sheet pans and place in the oven.
6. Bake for 1 hour and 30 minutes, stirring every half an hour.
7. Remove from oven and transfer to large bowl.  Add in the raisins and mix well.

This gluten-free recipe is great because you can obviously add any kind of nut, seed, or dry fruit that you'd like or have in your pantry. It's very simple in terms of hands-on time, but you definitely have to plan for the bake time.  Granola also makes a great gift! For Christmas this year, we made some and put it in jars tied with a ribbon. Simple, thoughtful, and tasty too!  It would also be a great gift to accompany a get well meal or a meal being delivered for new parents. My whole family helped in the process, although I'm not sure Owen's participation always counts as "help" ;). Yes, those cashews tripled the value of his airplane!

Super Easy All Natural Gluten Free Banana Bread

Ingredients:

• 2 1/2 cups almond flour
• 1 t cinnamon
• 1 t nutmeg
• 1 t baking powder
• 4 eggs
• 1/4 c coconut oil (can substitute butter)
• 1/4 c pure maple syrup (can sub rice malt syrup, agave, honey, etc.)
• 1 t vanilla extract
• 2 overly ripe bananas, mashed
• Optional: 1 c walnuts, blueberries, or chocolate chips 

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl, combine almond flour, cinnamon, nutmeg, and baking powder.
3. In a separate bowl, beat the eggs.  Add in the rest of the wet ingredients (oil, syrup, vanilla, and mashed bananas) and stir. 
4. Combine the wet and dry ingredients.
5. Fold in optional nuts/berries/chocolate chips.
6. Pour into a lightly greased loaf pan and bake for 1 hour or until it passes the skewer test.
7. Let cool before removing from pan.  Slice and enjoy!  Delicious served warm!

This recipe was passed along to me from my sweet friend, Carla, and originally comes from the blog The Natural Nutritionist.  It freezes really well.  I love the almond flour at Costco because it is extra fine as well as a great deal in comparison to buying it elsewhere.  One SUPER EASY modification I made was to make the whole thing in the blender - no bowls, no mess!  I started with the wet ingredients, blended, and then added the dry ingredients, folding in the optional berries at the end.  I cannot get over how easy it was!  I've made it several times, so it's definitely a keeper!

Cold-Brewed Iced Coffee

In the past, I have made iced coffee by simply brewing coffee, chilling it, and then adding milk/sweetener, etc.  WHAT AN IDIOT I HAVE BEEN!  In search of a more "fun" beverage to serve at an afternoon birthday party, I came across this recipe for cold brewed coffee.  Game changer.  I will never ever, ever go back.

The recipe was published back in the NY Times in June of 2007 and obviously is a winner!  It's pretty darn simple, the only disadvantage is that it requires time to "brew" so you have to plan ahead.  The actual hands on time is pretty minimal.

Ingredients:

• 1 c ground coffee, the darker roast the better (I used Trader Joe's Wintry Blend)
• 4 1/2 c water
• Milk/Cream
• Sweetner/Flavor of your choice

Directions:

1. Pour ground coffee and water into container and stir.  Cover and let sit at room temperature for 12-24 hours.

2. Pour brewed coffee through paper coffee filter or strainer lined with cheese cloth. French press might also work here?!

3. The cold-brewed coffee concentrate is now ready.  Mix coffee concentrate with equal parts water or milk. Sweeten as desired.  Serve over ice.  Serves 6. *You can refrigerate concentrate for up to two weeks.

I have a batch brewing on my counter as I am typing this blog.  I am completely craving it.  I loved the spices in the Wintry Blend coffee from Trader Joe's, but I am sure any coffee would be delicious. Just to point out the obvious, the more fat in the milk the more creamy your iced coffee will be. At the party, I pre-mixed with milk and 1/2 c sugar (served in a pitcher) and let people add their own additional milk, sugar, chocolate syrup, etc. 

Chocolate Chip Chickpea Blondies with Sea Salt - No flour, no sugar, vegan

Ingredients

• Cooking spray
• 2 cans (15 oz ea.) chickpeas/garbanzo beans, rinsed and drained
• 1 cup all natural peanut butter
• 2/3 cup pure maple syrup 
• 4 teaspoons vanilla
• 1 tsp salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips plus 1/4 c 
• sea salt, for sprinkling

Directions

1. Preheat oven to 350 and spray 9x13 inch pan with nonstick cooking spray.
2. In a food processor or good blender (my Ninja rocked this without a problem), add all ingredients except chocolate chips and process until batter is smooth. Add in 2/3 cup of chocolate chips. Have you seen the darker semi-sweet chocolate chips from Costco? Yum!
3. Spread batter evenly in prepared pan then sprinkle and lightly press 1/4 c chocolate chips on top. Bake for 25 minutes or until toothpick comes out clean and edges are starting to brown. 
4. Cool for AT LEAST 20 minutes. Sprinkle with sea salt then cut into squares. Makes 32 blondies which ring in at roughly 120 calories each.

You could actually modify this recipe a bunch of different ways using different nut butters or different sweeteners like agave or honey.  I just wrote the recipe exactly how I made it.  I took some to my hubby at work to share with his team as well as to my mother in law.  I had 3 emails/texts by the end of the day asking if I was going to post the recipe to the blog.  So, I guess that means it's blog-worthy! Ha!  I will admit, I was *pleasantly* surprised by the sweet flavor and texture.  Definitely a good substitute for a fully-loaded treat.  Repeater recipe for sure! Photo credit (first photo) and recipe inspiration from ambitiouskitchen.com

Soft and Chewy Banana Nut Butter Cookies: No sugar, gluten free, EASY!

Ingredients:

• 6 T all natural peanut butter
• 2 T all natural almond butter
• 1 small ripe banana, mashed
• 1 T honey
• 1/4 t cinnamon

Directions:

1. Preheat oven to 350 and grease a cookie sheet.
2. Mix all ingredients well.
3. Drop onto cookie sheet and press down with hand or fork.
4. Bake for 12-14 minutes.
5. Let cool and enjoy!

The sweetness in these cookies comes from the banana and honey – and that’s it. No added sugars whatsoever... so if you are looking for a sugar-high kind of cookie, I’m sorry but these aren’t them  Instead they are rich, moist, and buttery, with a soft slight sweetness, and melt in your mouth delicious!

I made them twice and came up with a different consistencies due to the irregularity of banana size, but I didn't notice any difference in awesome taste!

Every day people should eat a portioned amount of healthy fats – and the sources can be olive oil, avocado, nut butters, or nuts and seeds. These are my “nut butter” dose of healthy fat as each cookie has just under a tablespoon amount of nut butter! I used a mixture of natural almond and natural peanut butter – I’m sure they would work out fine with cashew butter, or even sunflower butter.. or a combination of the lot!

Toddler approved!

Reece's Pieces Pastel Egg Cookies

Ingredients:

• 1 1/2 sticks butter, softened
• 1 c peanut butter
• 1 c sugar, plus some left aside
• 1 c brown sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 Tbsp baking soda
• 2 c flour
• 1/2 c chocolate chips
• 1 bag Reece's Pieces Pastel Eggs

Directions:

• Preheat oven to 375.
• Cream together butter, peanut butter, both sugars, vanilla, eggs and baking soda with a mixer.
• Add 1 c flour and continue to mix with mixer. 
• Add the rest of the flour and mix with wooden spoon. Check texture. If dough is not sticky, you're ready to roll. If it is still sticky, slowly add more flour until it's not. 
• Stir in chocolate chips.
• Roll dough into small balls (about an inch in diameter), then roll them in extra sugar.
• Bake on a greased cookie sheet for 8-10 minutes. 
• As soon as the cookies come out of the oven, place 2 Reece's Pieces Pastel Eggs on top and let cool.

Recipe from Cupcake Diaries

These were absolutely delicious and a cute Easter treat! 

Healthy Baked Apples

Ingredients: 

• 2 large apples, cut in half and cored 
• 2 T brown sugar 
• 1/4 c quick oats 
• pinch of cinnamon 
• olive oil 
• optional: whip cream or vanilla ice cream 

Directions: 

1. Preheat oven to 350º. 
2. Cut apples in half and remove core and seeds with a small pairing knife or spoon. 
3. In a small bowl combine brown sugar and oats. 
4. Spray/rub apple halves with olive oil, then spoon on top of the apple halves and sprinkle with cinnamon. 
5. Place on a cookie sheet and bake in the oven for 30 minutes. 
6. Serve warm with fat free whipped cream or low fat ice cream. 

I have a serious love of apple pie, but NOT the calories associated with it! It can be 400-600 calories a SLICE! Ugh. That doesn't count the ice cream or whip cream that must accompany it! With a 1/4c whip cream on each, these weigh in at 96 calories each! Without the whip cream, you could slice these up and eat them for breakfast! Deeeeelicious!

Pumpkin Oat n' Honey Muffins (No flour, no sugar!)

Ingredients:

• 2 1/2 c oats (regular or quick is fine)
• 1 c plain nonfat greek yogurt
• 1/2 c honey
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 t pumpkin pie spice
• 1 c canned pumpkin
• 1/2 c chopped walnuts (optional)

Directions:

1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
2. Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the banana version too!

Banana Oat n' Honey Muffins (No flour, no sugar!)

Ingredients:

• 3 c oats (regular or quick is fine)
• 1 c plain nonfat greek yogurt
• 1/2 c honey
• 1 1/2 t baking powder
• 1/2 t baking soda
• 2 ripe bananas
• 1/2 c walnuts (optional)

Directions:

1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
2. Place all of the liquid ingredients in the blender (including bananas), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the pumpkin version too!

Chocolate Zucchini Bread/Muffins

Ingredients

• 3 cups shredded zucchini
• 2 cups whole wheat flour
• 1 c unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon of salt
• 1 teaspoon ground cinnamon
• 1/2 cup olive oil
• 1 cup applesauce
• 1/2 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cup chocolate chips (I used semi-sweet, although dark would be good too!)

Directions

1. In a mixer, combine your oil, applesauce, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, cocoa powder, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
2. Scrape your batter into 2 greased 9x5x3 loaf pans, and bake at 350 degrees for 50-65 minutes, or until done. For muffins, fill muffin papers to the top and bake 15-20 minutes. Makes 18 muffins. Eat and moan.  For extra moaning, try topping with peanut butter.  Oh my...

Homemade Granola Bars

 Ingredients

• 2 cups old-fashioned oatmeal
• 1/2 cup sliced or chopped almonds
• 1/2 cup peanuts coarsely chopped
• 1/2 cup cashew pieces/halves
• 1/4 cup sesame seeds
• 1/4 cup flaxseed
• 1 cup shredded coconut, loosely packed
• 1/2 cup wheat germ
• 3 tablespoons unsalted butter
• 1 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 8 oz. dried fruit (I used cranberries, cherries, and blueberries)

Directions

1. Preheat the oven to 350 degrees F. 
2. Spray an 9 by 13-inch baking dish with PAM/olive oil mister and line it with parchment paper.
3. Toss the oatmeal, nuts, seeds, wheat germ, flaxseed, and coconut together on a sheet pan and bake for 12-15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl. 
4. Reduce the oven temperature to 300 degrees F.
5. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. 
6. Cook and stir for a minute, then pour over the toasted oatmeal mixture. 
7. Add the dried fruit and stir well.
8. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before turning out onto a cutting board and cutting into squares. Serve at room temperature. 

 ***Shortcut and/or for a "softer" bar: You can use wax paper instead of parchment paper, pour the mixture  into the prepared pan and just let cool for 2-3 hours before turning out onto a cutting board and cutting into squares, eliminating the baking step altogether.

I wrapped the bars individually with saran wrap to be able to take easily in lunches, etc.

No Bake Pumpkin CheeseCAKE

 

Ingredients: 

3 8 ounce packages lowfat cream cheese
1 1/3 cups sugar
1 15 ounce can pumpkin puree
1/4 cup whipping cream
1 teaspoon vanilla
13.5 full-sized graham crackers

Directions:

Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up.  Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.

Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer:

  
  
  

Cover cake with plastic wrap and place in the refrigerator overnight.  Do not cheat, do not eat early!  Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake.  And you will see, it. is. heavenly.



You may be tempted to add spices, but I highly recommend leaving it simple.  Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices.  If you allow the pumpkin to shine, you'll be so happy you did.

Recipe and pictures from Farm Chicks Blog

Oatmeal Blueberry Applesauce Muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/2 t cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk (***you can make your own substitute, see directions below)
• 1/2 cup firmly packed brown sugar
• 2 T olive oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. 
4. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. 
5. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. 
6. Fold in blueberries. 
7. Fill muffin cups to the top of paper/cup.
8. Bake for 20 minutes.

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat-filled and fruity.  They would also taste great with some added nuts... next time! Makes 12-15 muffins.  I found this recipe at joythebaker.com

***For a buttermilk substitute, take 1c milk and add 1 T vinegar or lemon juice.  Let sit for 20-30 minutes, then stir well.  This is what I used for the recipe and it works great.  I wouldn't recommend this for creamy dressings, etc.  But it's a great substitute for buttermilk used in baking!

Mama Marsh's Pumpkin Chocolate Chip Cookies

 

Ingredients:

• 4 c unsifted all-purpose flour (I use whole wheat flour)
• 2 c quick or old fashioned oats, uncooked
• 2 t baking soda
• 2 t ground cinnamon
• 1 t salt
• 1 1/2 c butter, softened
• 2 c firmly packed brown sugar
• 1 c granulated sugar
• 1 egg
• 1 t vanilla
• 1 15oz can Libby's solid pack pumpkin
• 1 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine, flour, oats, soda, cinnamon, and salt. Set aside.
3. Cream butter and gradually add sugars, beating until light and fluffy.
4. Add egg and vanilla; mix well.
5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  
6. Stir in chocolate chips.
7. Bake for 15 minutes until cookies are firm and lightly browned.
8. Remove from cookie sheets and cool on wire racks.

Tiffany's mom, Lynda, shared this recipe with us years ago and it has been a favorite ever since.  She is a master cook and can bake like none other.  Love going to Tiffany's Halloween party every year where her mom always brings these treats to share!  These cookies are almost as sweet as she is... almost!

Yellow Squash Muffins with Cinnamon Streusel

Ingredients:

• 2 lbs crookneck yellow squash
• 2 eggs
• 1/2 cup melted butter
• 1/2 cup applesauce
• 1/2 cup sugar
• 1/2  cup brown sugar
• 3 cups whole wheat flour
• 5 teaspoons baking powder
• 1 teaspoon salt 
• 1/3 cup whole wheat flour (streusel)
• 1/4 cup brown sugar, packed (streusel)
• 3T butter (streusel)
• 1 tsp ground cinnamon (streusel)

Directions:

1. Wash squash, trim ends, and cut into 1-inch slices.
2. Cook in a small amount of water for 15 to 20 minutes.
3. Drain well and mash. (I did mine in a blender)
4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
5. Combine dry ingredients in a large bowl.
6. Make a well in center of mixture.
7. Add squash to dry ingredients, stirring only until moist.
8. Spoon into greased muffin tins, filling 3/4 full.
9. Combine all the streusel ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins or coffee cake immediately before baking.
10. Bake at 375 degrees for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.

 
The original recipe called for 1c butter, but I was very impressed with the 1/2 applesauce substitute.  I added the cinnamon streusel so it wouldn't be too healthy! This would also be very good if you added apple chunks and some cinnamon to the recipe or even some craisins and walnuts.  My sweet Emma wanted them 'plain' as she was a bit skeptical about the main squash ingredient. Good news... SHE LOVES THEM!   She's already requested that I make more so she can have them for breakfast next week too.  Great way to use up some of that summer squash from the garden! p.s.  That picture was taken this morning on my patio table outside. Have to love that natural lighting for photos!

Revel Bars

Ingredients:

3 cups quick cooking oats
2 1/2 cups all-purpose flour (I used 2 1/4 c whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts


Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

I ended up making these to share at a get together we went to and didn't want to post the recipe until I had the reviews of the folks who tried it.  I was a little nervous bringing something I've never made before, but it had great reviews (5 stars!).  I think Carla put it best... something like this dessert is "God's gift to mankind"...lol! So yes, they were a hit!  And as promised, the recipe is now posted for sharing.  Definitely thought serving still slightly warm with a bit of vanilla ice cream was pretty heavenly and will be a repeater for sure!

Butterscotch Cashew Bars

Ingredients:

Crust:
2 2/3 cups unbleached all-purpose flour
2 teaspoons kosher salt
1 1/4 cups unsalted butter, cold
1 1/8 cups light brown sugar, packed

Topping:
1 2/3 cups butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 1/2 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon kosher salt
2 cups cashew pieces, roasted and salted

Directions:

Position one rack in the middle of the oven and preheat the oven to 350˚. Grease a 12 x 17-inch sheet pan lightly with softened butter and line it with aluminum foil, pressing the foil up the sides of the pan and into the corners. Grease the foil with softened butter.

To make the crust, In the bowl of a food processor fitted with a metal blade, combine the flour and salt. Dice the butter into 1-inch pieces and place half in the food processor with the flour. Pulse for a few seconds. Add half of the brown sugar and pulse again, and then add the remaining butter and brown sugar and process for 20 to 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball. If you don’t have a food processor, follow the same procedure but cut the butter into the flour, alternating with the brown sugar, using a pastry blender to form a coarse meal. The dough will be a little crumbly but will almost form a ball.

Spread the crust evenly in the bottom of the prepared pan. Pat it gently and evenly into the pan all the way into the corners. Be careful not to pack it down too much or the crust will become tough. Bake it for 5 minutes then prick the dough lightly with a fork all over, and return the pan to the oven and bake for about 10 more minutes. The crust should be slightly browned and soft to the touch. Remove from the oven and allow the crust to cool for several minutes. Do not turn off the oven.

To make the topping, In a medium saucepan, add the butterscotch chips, corn syrup, butter, water, and salt and cook over medium heat, stirring constantly until the chips have melted completely and the topping has just begun to simmer, about 5 minutes.

Stir the cashew pieces into the hot topping and spread it evenly over the baked crust. Try to spread it out to the corners if possible, but the topping will spread into any bare spots during baking.

Bake again for 11 to 15 minutes, or until the surface is brown and very bubbly.

Allow the bars to cool completely on a wire rack before cutting them into bars. (I used a pizza cutter to slice)


I originally tasted these for the first time when my friend, Amy Wilcox, made them for me.  I died ten times when I tasted them and begged her for the recipe which comes from a cookbook called The Sweeter Side of Amy's Bread.  Since my step-mom loves nuts, I thought this would be a great treat to make for her birthday... and dinner club... and my mom... and my hubby.  Yeah, they're famazing!

Katharine Hepburn's Brownies

Ingredients

• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

Directions

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/3 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 30-35 minutes. 

This recipe is only slightly modified from epicurious.com based on a reader suggestion.  My step mom, Kris, made these for us and they are so ridiculously good I had to make them myself to share with dinner club!  We definitely added the walnuts... amazing!  These are a more "fudgy" brownie as opposed to a "cakey" brownie, so make sure that suits you.  Phenomenal and very easy to make!

Chocolate Drizzled Peanut Butter Rice Krispie Treats

Ingredients:

• 3 tablespoons butter
• 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups  miniature marshmallows
• 1/2 cup peanut butter
• 5 cups Rice Krispies® (I don't recommend you skimp here and go name brand) 

Directions: 

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 
4. Melt 1/2 c chocolate chips and 1/4 c butterscotch chips on low in a saucepan.  Drizzle on top and let cool.
5. Cut into 2-inch squares. Best if served the same day.

I made these for a potluck lunch at work.  They were definitely a hit.  They aren't too heavy and have a great mix of texture and flavor.  This is a fun and easy way to snazz up a classic dessert to make it seem a little more special.