Best Ever Cookie Bars (a nod to King Arthur Flour Recipes)

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This recipe has quickly become a family favorite. I have a handful of sister in laws and we love to share recipes. I have shared this one with my sister-in-law  Nicole (hi Nic) and she has made it popular in Wisconsin. The bars are asked for frequently at both our homes I know for certain. I love the versatility of these bars as well as the ease. I have turned them into oatmeal raisin bars and they were the most moist and enjoyable treat that my husband dreams about.  This is my go-to recipe and it is rare that I make individual chocolate chip cookies anymore. So I think you should make them the only thing that should be stopping you is the heat…although I did bake in this heat the other day -  I am just that crazy for sweets. That recipe will come soon it included peanut butter..yum!

 Ingredients
2/3 cup butter
2 cups + 2 tablespoons firmly packed brown sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
2 1/4 teaspoons baking powder
2 3/4 cups all purpose flour
3 cups chocolate chips; or a combination of different flavored chips, or chips and nuts
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.



Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stir until well combined.

Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.
Add the baking powder, and flour, stirring to combine.

Stir in the chips or other additions of your choice   *see below for extra ideas*
Transfer batter into the prepared pan, spreading it throughout the entire pan. Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. A toothpick inserted in the center won't come out clean; in fact, the center of the very middle of the pan may look quite molten when you test it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.

The most important part to this recipe is to let them cool completely before digging in - that said Davey doesn’t ever (actually he can’t) wait that long. They are delicious either way.

Some of the other versions I have made have turned out amazing. The three cups of mix ins is a great rule for this recipe. I have done 1 cup oatmeal, 1 cup butterscotch chips, 1 cup raisins. I have also added marshmallows and assorted chips, in the photos you will see red chips in the cookies - my dads favorite.

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Traditional Red Velvet Cake

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Before Miss Kendra went home we had to make some Ferris State cupcakes to share with the fellas after the game. I decided previously that red velvet with cream cheese frosting would be perfect and dying the frosting  yellow to match their colors would be adorable and Miss Kendra agreed. We had a lot of fun in the kitchen like we normally do and we even learned a few things.The most important thing with this recipe is that you have to be very careful with the food coloring. The red food color can start to get all over everything as you distribute the batter and it can look like there was a casualty in the kitchen! But I promise we still have all our fingers and toes.

Traditional Red Velvet Cake Cupcakes
Adapted from Dam Good Sweets
Ingredients
2 sticks unsalted butter
3 cups all purpose flour
1/2 cup Dutch processed cocoa powder
1 teaspoons baking powder
1 1/2 baking soda
1/2 teaspoon salt
2 1/4 cups unpacked brown sugar
3 tablespoons red food coloring
2 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cup buttermilk (or regular milk if needed)

 

Heat oven to 350. Place cupcake liners in two cupcake pans. Mix 21/4 cups of flour with cocoa, baking powder, baking soda and salt - set aside. Mix In the bowl of a stand mixer (or a large bowl if using a stand mixer) cream butter with brown sugar, food coloring and vanilla on low to combine. Increase mixture speed to medium high and beat until pale about 2 minutes.  
Reduce speed to medium and add eggs one at a time beating after each addition. Use a rubber spatula to scrape down the bowl (make certain you get all the globs of food coloring mixed in). Alternate mixing in milk and dry mix. Divide batter into two cupcake pans. Bake at 350 for 12-15 minutes or until toothpick comes out clean.

 

To make frosting:

8 ounces of cream cheese

1 1/4 cups butter (or 12 tablespoons)

2 teaspoons vanilla extract

3 1/2 cups powdered sugar

 

Beat cream cheese, butter and vanilla in bowl of a stand mixer on low speed to combine. Increase speed to medium high and beat until fluffy about 2 minutes. Add remaining sugar making certain to slow down the mixer so the powdered sugar doesn’t explode all over your kitchen.  Once sugar is added increase speed to medium high and beat until fluffy.

 

 

Can you tell that we had fun? And I love the cream cheese frosting. It is definitely my all time favorite! The feedback was fantastic from the ladies at the rink too. Kendra and I decorated them with gold and multicolor sprinkles. The only mistake we made was giving all the cupcakes away.

 

Mom and I made Marshmallows

  I have to start off by telling you that making marshmallows is very sticky business. I would advise you to make these with a buddy because you may find yourself wishing you had another set of hands and eyes. My mom and I make these at Christmas (same day we made the awesome caramels) and even though we have made the recipe several times we always have to read it over a few times before we get our confidence back. The recipe is challenging but can certainly be mastered. Have fun with making the marshmallows! Instead of just rolling them in powdered sugar, Mom and I roll them in toasted coconut or crushed candy cane – we have also put peppermint flavoring and food coloring to make them pink. This will make a 13x9 inch pan which is a lot of marshmallows.

Recipe Adapted from Ina Garten

Ingredients:

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar 
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 tablespoon pure vanilla extract or peppermint (maybe if your feeling crazy orange, almond or maybe a vanilla bean) 
• Confectioners' sugar, for dusting

 

Homemade Marshmallows: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.

Add the vanilla and mix thoroughly.

 

Directions:

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar, toasted coconut or crushed candy canes. Store uncovered at room temperature.

 

Cut the marshmallows into bite size pieces. I would suggest 1 inch cubes but big marshmallows are fun also. Store in an air-tight container.

 

 

Vanilla Caramels

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This caramel recipe is fantastic! It is a great partner recipe so I recommend making it with a friend, or mom like I did! I took the finished caramels to work at they became referred to as “little pieces of heaven”. I am not sure if there is a better compliment! It makes enough to share and I highly recommend doing so.

Ingredients:
2 cups granulated sugar
2 cups half and half
1 3/4 cup light corn syrup
1/2 cup butter
2 teaspoons vanilla
pinch of salt



Place parchment paper in a 8 inch square baking pan. Combine sugar, half and half, corn syrup, butter and salt in a saucepan bigger than 3 quarts. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to boil.

Continue cooking, stirring occasionally until the mixture reaches 244 degrees on a candy thermometer.

Remove from heat and stir in the vanilla, pour into prepared pan. Chill until ready to cut. Cut with a sharp knife into bite size pieces and wrap with parchment.

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Funfetti Cake with my fun friend

We are adults so we can eat cupcakes for breakfast!

Preheat oven to 350°F.
Baking Time: 25 to 35 Minutes for two 9 inch rounds or 10-13 minutes for 24 cupcakes

Ingredients
4 1/2 egg whites  
1 cup milk
2 teaspoons vanilla  
3 cups cake flour
1 1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt  
12 tablespoons unsalted butter (softened)
2 tablespoons sprinkles of your choice (multi color jimmies are the best)


Equipment: Two 9-inch by 1 1/2-inch cake pans greased, bottoms lined with
parchment or wax paper, and then greased again and
floured. Or in my case two cupcake pans with liners in each well.

Preheat the oven to 350°F

In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla.
In a large mixer bowl combine the dry ingredients and mix on low speed for 30 seconds
to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry
ingredients are moistened. Increase to medium speed (high speed if using a hand mixer)
and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the
sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each
addition to incorporate the ingredients and strengthen the structure. Scrape down the
sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. Bake 25 to 35 minutes for two 9 inch rounds or 10-13 minutes for cupcakes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
Let the cakes cool in the pans on racks for 10 minutes and then continue to cool on cooling rack.

White Frosting
Makes more than enough for one 2-layer 9-inch cake or 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Pumpkin Swirl Brownies

 My husband and I are huge fans of seasonal foods. And guess what - it is PUMPKIN TIME! So of course I have been baking up a pumpkin storm. There are the normal recipes for pumpkin pies, bread and cookies but I needed something different this time around so I added chocolate to the pumpkin. This recipe was sent to me by my mom (she has good taste) and her reccomendation turned out quite nicely. 







8 tablespoons unsalted butter
6 ounces bittersweet chocolate chopped
2 cups all purpose flour
1 teaspoon baking powder 
1/2 teaspoon salt
1 3/4 cup sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts 

Directions 
1. Preheat oven to 350 degrees. Line a 9x9 inch
pan with parchment paper and butter lining.

2. Melt chocolate and butter in a heatproof bowl
set over a pan of simmering water, stirring
occasionally until smooth.  

3. Whisk together four, baking powder, and salt in a large bowl.
Beat eggs, sugar and vanilla in the bowl of an electric mixer
fitted with paddle attachment until fluffy. Beat in flour mixture. 

4. Divide batter between two medium bowls. Stir chocolate
in into one bowl and pumpkin, oil and spices in the other.
Transfer half of the chocolate batter into prepared pan
smoothing top with rubber spatula. Top with pumpkin batter
Repeat to make one more of each layer. Make certain to work
quickly so that layers do not set.

5. With a butter knife swirl the two batters together to create marbled
effect. Sprinkle with nuts if desired. 

6. Bake about 40-45 minutes or until set. Let cool in pan on wire rack. 

The finished product

A Birthday Cake for Davey

Each year for Dave's birthday I make him a jello chocolate pudding pie. It is wonderful and special because it is only a birthday treat. This year I planned ahead a little and decided to make a cake for Dave this weekend and the pie next weekend because his birthday is in the middle of the week. 

In the past year he has really fallen in love with mountain biking so I make a mountain bike cake. I was even able to find a mountain bike toy to put on top! Dave was incredibly surprised and loved his cake! It was also quite delicious.

The grass is coconut that has been died green and the trail is Oreo cookie and graham cracker. I made an incline with a graham cracker and frosting as glue. It was a fun project!

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 Cocoa ( I prefer Nestle)
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk (I generally use skim)
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

The directions for this cake are for a 9 inch round. In the mountain bike cake I used a 13x9 inch pan but baked it for 30 minutes instead of 35. I have also done cupcakes with this same recipe and generally bake them about 19 minutes at 350 degrees.

1. Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla then beat with a mixer on medium speed for two minutes. Stir in boiling water, batter will be thin. Transfer batter to prepared cake pans.

3. Bake 30-35 minutes or until a toothpick inserted in the enter comes out clean. Cool 10 minutes, remove from pans and place on wire rack. Cool completely. Frost with perfectly chocolate frosting or peanut butter frosting.

Chocolate Frosting

1 stick butter or margarine

2/3 cup cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

1 vanilla bean

Beat butter on medium speed. Add cocoa, sugar, milk and vanilla. Frosting will be ready to spread.

White Chololate Macadamia Nut Pie!

  Since Dave had to work this weekend I had a lot of time to create some new recipes for delicious baked goods. I decided on white chocolate macadamia nut pie which has turned out to be quite tiring to say over and over. In the past I have always purchased my pie crust because it didn't seem worth the effort to make. This time I tried a fantastic recipe from one of Mark Bittman's cookbooks that I recieved from my sister in law for Christmas a few years ago. The cookbook is called How to Cook Everything Vegetarian and I highly recomend it.

Sweet Piecrust *for a 8-10 inch single crust pie.

1 cup plus 2 tablespoons all purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 stick cold unsalted butter

3 tablespoon ice water 

Combine flour, salt, sugar and butter in food processor. Pulse until mixture looks like bread crumbs. Place mixture in a bowl and add 3 tablespoons of ice water and mix with your hands until dough forms a ball. If more water is needed it may be added.

Wrap dough in plastic wrap and freeze for 10 minutets. When you pull the dough out of the freezer place it on a on a clean, lightly floured counter top and roll dough out so it is two inches larger than the pie plate. Drape crust over rolling pin and move to pie plate. Press dough firmly into pie plate and freeze for 1/2 hour.

White Chocolate Macadamia Nut Pie 

Preheat oven to 325 degrees 

2 large eggs

1/2 cup all purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 butter (or 1 1/2 sticks) softened

1 cup white chocolate chips

1 cup macadamia nuts chopped


Beat eggs until foamy then add flour, sugars, butter white chips and macadamia nuts.Spoon into pie shell. Mixture will be thin

Bake 55 to 60 minutes or until knife inserted into pie comes out clean

Angie enjoying the pie