Granola Bars with Raspberry Jammy Bits

Granola Bars with Raspberry Jammy Bits

Hi everybody :)
My daughter, Patrina, raided my freezer and discovered 2 bags of Raspberry Jammy Bits I had stored away. She looked online, found a recipe, and made these bars a few days ago. She been so busy that she asked me to share them with you all. Well, let's get it started...

Granola Bars with Raspberry Jammy Bits adapted from King Arthur Flour
1 2/3 cups quick-cooking rolled oats (I used Old-Fashioned)
3/4 cup Sticky Bun Sugar (1/2 cup brown sugar)
1/3 cup oat flour, or finely ground rolled oats (I used King Arthur Whole Wheat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
1 1/2 cups nuts*
1 cup Raspberry Jammy Bits (I used 3/4 cup)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil ( I used coconut oil)
1/4 cup honey, maple syrup, or corn syrup( I used corn syrup but, think agave would work fine too)
1 tablespoon water
*3/4 cup sliced almonds and 3/4 cup unsweetened coconut.
 
Preheat the oven to 325°F. Lightly grease (I used parchment paper instead of greasing the pan to make cutting the bars and lifting them out easier) a 9" x 13" pan. (Bars were thin, for thicker bars use a 7"x12" pan.)
 
Stir together the dry ingredients, including the nuts and Jammy Bits.
 
In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
 
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
 
Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly (I used plastic wrap to help press the bars down).
 
Bake the bars for 25 to 30 minutes (It only took me 22 min.), until they're just starting to brown, and are bubbly around the edges.
 
Remove them from the oven and cool for 10 minutes.

Use a knife to cut the bars while they're still warm. Let cool completely before removing from the pan.  (I removed the parchment paper from the pan in order to cut the bars, and placed the paper and bars back in the pan to finish cooling.)
 
Yield: about 1 dozen 2" x 4 1/2" bars
What She Did and/or Thinks:
The changes she made are in Italic and Purple.  
The  Taste: Although she used less brown sugar and less jammy bits, I think the sweet taste should be cut down a little more. But all in all these were delicious, and we would definitely REPEAT this using agave or honey in the place of the corn syrup and 1/3 cup brown sugar. 
ENJOY! Come again...
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Cereal Cookie Bars: Rice Crispy Treat Upgraded

Cereal Cookie Bars: Rice Crispy Treat Upgraded

Hi everybody :)
I was looking for something in my cookbook collection, that I can make to satisfy my sweet tooth in a hurry. These bars 'jumped up' at me from the pages of my cookbook. They're quick, don't require much cooking time, and loaded with goodies of the sweetest kind; so bars, it is. Let's get it started...

Cereal Cookie Bars
9 cups crisp rice cereal
6-1/2 cups quick-cooking oats
1 cup cornflakes (I used crushed graham crackers)
1 cup flaked coconut
2 packages (one 16 ounces, one 10-1/2 ounces) miniature marshmallows
1 cup butter, cubed
1/2 cup honey
1/2 cup chocolate chips (I used butterscotch chips)
1/2 cup raisins (I used white chocolate chips)
1/2 cup M&M's minis (I used regular)

In a large bowl, combine the cereal, oats, cornflakes and coconut; set aside.

In a large saucepan, cook and stir the marshmallows and butter over low heat until melted and smooth. Stir in honey. Pour over cereal mixture; stir until coated. Cool for 5 minutes.

Stir in chocolate chips, raisins and baking bits. Press into two greased 15-in. x 10-in. x 1-in. pans. 

 Cool for 30 minutes before cutting. Yield: 6 dozen.
 Source:  Taste of Home 2008 Quick Cooking Annual Recipes or here.

 What I did and/or Think:
I divided the recipe in half and used a 13-in.x9-in. pan for thicker bars, otherwise the bars will be very thin. The other changes I made are in Bold, Italic, and Purple.
The Taste: I love the combinations of flavors. Great REPEAT. It's like a rice crispy treat upgraded to the next level. I think next time I will do a fruits and nuts combination.

ENJOY! Come again... 
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Lemon Drop Cookies with Lemon Glaze: Two Heads are Better than One

Lemon Drop Cookies with Lemon Glaze

Pucker Up #2: Lemon Drop Cookies

Hi everybody,

I  know it's not Spring Time yet, with these lemony treats and all but, I still have some more Meyer Lemons I wanted to use up. Although freezing lemons is a breeze, it nice to have fresh lemons to work with too. When I saw this recipe, I had to give it a try! Lemon Heads have always been one of my childhood favorite candies.

Lemon Drop Cookies adapted Jane in the Kitchen  from 5 Star Recipes from Latter Day Saints

2 c. sugar

1 1/2 cup butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops  (Lemon Heads Candy)

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. 

Stir in dry ingredients, lemon zest, and crushed lemon drops (you can crush them  in a blender). 

Roll into balls (I used my medium OXO Good Grips Cookie Scoop), flatten slightly, and bake on parchment lined (if you don't use parchment or a Silpat Baking Mat, cookies will stick to pan)  place on baking sheet for 10 to 12 minutes. 

Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. (Since I still had some glaze leftover from yesterday cookie, I used that.) Brush glaze over cookie tops. Let cookies cool completely. (I drizzle the glaze.)

 Makes 4 to 5 dozen cookies.

What I Did and/or Think:
I follow the recipe as directed up until the variation below. "Two heads are better than One" as the phase goes, in this case I'm talking cookies. So I decided to have a little fun with about 1/3 of the dough, making a variation to the recipe.

White Chocolate Coconut-Lemon Drop Cookies   Mixed in 1/2 cup white chocolate chips and 1/3 cup shredded coconut after adding the dry ingredients and continue as directed. 

The Taste: I LOVE, LOVE, LOVE both cookies version. I love lemons. The sweet tangy flavor dancing on my taste buds, have me humming a happy tune for the remaining part of my day. REPEAT is a MUST!

ENJOY! Come again... 

Linked to:
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  @ 21st Century Housewife
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Oatmeal Cookie Dough Truffles with Variations

Oatmeal Cookie Dough Truffles with Variations

Hi everybody :)

I'm sharing more cookie dough love today :) This recipe was originally design to be  sandwiched by granola bars like the cookie dough in the Cookie Dough Crispy Treats  yesterday. But, I switched it up a bit to form truffles. Let's get it started...
 
Oatmeal Raisins Cookie Dough adapted The Cookie Dough Lover's Cookbook

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 tablespoon milk or cream  (I added more to combine the dough)
1/2 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1/2 cup raisins

To prepare the cookie dough: In a large mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add oats, flour, salt, and cinnamon (if using and stir until dough comes together in large, dry crumbles. Stir in raisins. (I added more milk until I was add to combine the dough mixture.)
Here's What I Did and/or Think:  

First I like to say this cookie dough is safe to eat also, because it doesn't contains eggs.

The change I made to the recipe was adding more milk or cream to the dough, just until it comes together when pressed with fingers.

This is a great make-ahead recipe so plan ahead so the flavors will get a chance to mellow. The longer it set the better :)
 
To prepare the truffles: Add the additional flavor(s) stated below, to the dough  Shape cookie dough into balls. 

Roll balls into finely chopped nuts or coconut.  Refrigerate or freeze truffles until set, about 30 minutes.

I tripled the recipe,  got about 10 -12 balls per batch, depending on the size; divided them into 3 batches. 

BATCH #1

Bourbon Oatmeal Raisin Cookies Dough Truffles
Prepared Oatmeal Raisin Cookies Dough
1 Tablespoon Bourbon or Spice Rum
Walnuts, toasted and cooled; finely chopped
Cinnamon Sugar, to taste

Mix dough with bourbon,  shape into balls, set aside. Mix walnuts and cinnamon sugar together.  Roll balls in walnut mixture until well coated, place in refrigerator or freezer to set; about 30 minutes.

BATCH #2

Tropical Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough (without raisins)
1 Tablespoon lemon juice
1- 2 teaspoon lemon zest
Coconut, toasted and cooled; finely chopped

Mix dough with lemon juice and zest, shape into balls, roll balls in coconut until well coated,
place in refrigerator or freezer to set; about 30 minutes. 

Dried chopped pineapple or mango would be a great replacement for the raisin in this version.

BATCH #3

Praline Caramel Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough  (without raisins)
1 Tablespoon Praline Liqueur
18 Caramel candies, unwrapped plus 1 teaspoon water
Pecans, toasted and cooled; finely chopped

Mix dough with liqueur, shape into balls, set aside. Melt caramel and water in microwave for 1 minutes; stir every 30 seconds. Working quickly dipped balls into caramel mixture, one at a time, as you would caramel apples. Toss the balls with pecans, reshape, if needed, place in refrigerator or freezer to set; about 30 minutes.

The Taste: I LOVE, LOVE, LOVE all three variations of the truffles! The lemony-coconut flavors MMM,mmmm ...the bourbon raisins cinnamony walnut flavor; oh my, my and let's not forget the praline pecan liqueur flavored ones coated with caramel and toasted pecan; DELICIOUS! REPEAT as often as possible :)

ENJOY! Come again...
 
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Jumbo Chocolate Chip Turtle Pudding Cookies: Cookie Dough with Options

Jumbo Chocolate Chip Turtle Butterscotch Pudding Cookies 

Counterclockwise: Jumbo Chocolate Chip Turtle Pudding Cookies, Jumbo Triple Chocolate Chip Pudding Turtle Cookies, and Jumbo Marble Chocolate Chip Turtle Pudding Cookies

Hi everybody :)

    CRAVING COOKIES ?  TRY COOKIE DOUGH WITH OPTIONS!

I had plenty of turtles candies left over from the Chocolate Turtle Pudding Poke Cake, that I decided to use some in these cookies. I've seen the idea of stuffing cookies with candies and even other cookies done a lot on Pinterest.  So I had to join in on the bandwagon. I sandwiched the turtles between the chocolate chip cookies for a double chocolaty  delight.

I wanted to have a little fun with the color of the cookies also, so I made the first one; golden brown, the second; chocolate, and the last a marbleizing of the first two.  Let's get it stared...

Here's one of the Jumbo Triple Chocolate Chip Turtle Cookies; pull apart to reveal  the turtle goodness inside. 

Jumbo Chocolate Chip Butterscotch Turtle Cookies adapted Southern Living 1982 Annual Recipes

The Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon instant coffee granules
1 teaspoon soda
1/2 teaspoon salt
1 (3.4 ounce) box instant butterscotch pudding mix (not shown)
1 (12-ounce) package semisweet chocolate morsels (I used Ghirardelli Milk Chocolate)
1 cup chopped pecans
18 turtle candy pieces
 
Cream butter and shortening; gradually add sugars, beating until light and fluffy.

Add eggs and vanilla, beating well. 

Combine flour, soda, coffee granules, and salt; add to creamed mixture, beating well. Stir in  pudding mix, chocolate morsels, and pecans.

Shape dough into 1/4 cup balls, divide balls in halves. 

Place a turtle candies between the halves and press back together. Continue as directed in baking.

 From ball - 2 halves - 2 halves; 1 topped with turtle = 1 big stuffed cookie

Drop dough by scant one-fourth cupfuls onto ungreased cookie sheets. (I used a Silpat Baking Mat  Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 2 dozen (I got 18 BIG Cookies)

 What I Did and or Think:

The changes I made are in Bold Print, Italic, and Purple. Another great way to change up this recipe is to chop the turtle candies into pieces and add them along with the chips and nuts. Vanilla or cheesecake instant pudding can be used in the place of butterscotch, try the chocolate pudding mix with the chocolate version.

TIP:  To get the gooey center, press down on the center slightly when remove from the oven.

I also love to make cookies in advance, here's what I did:
  
Make Ahead Instrustions: adapted Make-Ahead Meals For Busy Moms  
Prepare and shape dough as directed.  Place the cookie dough on a large sheet pan in a single layer. Cover with plastic wrap. Freeze for 2-3 hours. Place the frozen cookie dough in labeled freezer bags and freeze up to 2 months. Be sure to write the cooking directions on the bag.

To Cook:
Cover a large sheet pan with parchment paper and place the frozen cookie dough on it about 2 inches apart. Thaw the cookie dough at room temperature for 45 - 60 minutes. Preheat the oven to 375°F and bake for 10 minutes.
 


 

Jumbo Chocolate Chip Turtle Pudding Cookies (recipe shown above)

Below are 2 More Options:


















For Jumbo Triple Chocolate Chip Turtle Pudding Cookies add 2 tablespoons cocoa along with the flour mixture.

For Jumbo Marble Chocolate Chip Turtle Pudding Cookies combine the 2 to have a marbling effect.

The Taste: Wonderfully Delicious!! If you love chocolate, turtles, coffee and butterscotch flavors in your cookies, these cookies are for you!  ANOTHER GREAT REPEAT!


ENJOY! Come again...

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Chocolate Turtle Pudding Poke Cake: My 100th Post!

Chocolate Turtle Pudding Poke Cake: My 100th Post!

Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter

Today is my 100th post! YES! From the time when I posted Red Velvet Cake, my very first post to now. WOW! I didn't know NOTHING about blogging back then, I'm still learning now. I started out because I just wanted to share my joy of baking with the world. 

During the few months I been blogging, I notice my most popular post is the Red Velvet Poke Cake. So to celebrate, for days, I been thinking of a way to make an out-of-this-world-amazing chocolate poke cake. I think I accomplish my mission, Chocolate Turtle Pudding Poke Cake. Here's  what I did...

 Chocolate Turtle Pudding Poke Cake inspired My Recipes America's Favorite Food
 or online here.
 
The Cake:

 














1 (18.25-oz.) package devil's food cake mix
3 large eggs
1  cup milk, buttermilk , sour cream, or water
1/2 cup oil
2 teaspoons vanilla extract
1 teaspoon instant coffee granules 
1 tablespoon cocoa  + more for sprinkling pan

The Filling:

 














2 (3.9-oz.) package chocolate instant pudding mix (prepare as directed on the box)
1/2 cup Dulce de Leche (I used homemade following this recipe)
2 Tablespoon Kahlua, optional

The Topping:

 












1 (16-oz.) can ready-to-spread chocolate fudge frosting (save about 3 tablespoons for drizzling)
4 oz. (1/2  8 oz. container)  Cool Whip, thawed
5 (1.76-oz.) packages turtle candies (2 packages for garnishing) 3 turtles per pack or 15 turtles
Dulce de leche for garnish

DIRECTIONS 

For the Cake:
Preheat oven to 350°. Grease 13 by 9 inches pan sprinkle with cocoa. Set aside.

Beat cake mix and remaining ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. 

Pour batter into prepared pans. Bake at 350° for 30 to 32 minutes
Remove from oven.  Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.

For the Pudding Filling:
Whisk together prepared pudding,  Dulce de Leche, and Kahlua, if desired, in a bowl until well blended.

Pour pudding over cake. (There will be some pudding mixture left over, so enjoy :).  Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours.

For the Topping:
Cut 6 turtle candies in half, and set aside for garnish. Dice remaining 9 turtle candies In a large bowl, fold cool whip into chocolate fudge frosting and diced candies. Spread over top of cake.

Drizzle with Dulce de Leche and fudge frosting over top; place turtle candies halves on top of each servings.

 
What I Think:
Although  I made the Dulce de Leche, it can be purchase at your local  supermarket.  It's very simple to make using the link provided,  just make ahead and refrigerate the day before. 

The Taste: The cake was DELICIOUS! It also best to serve this cake well chilled, so plan ahead or a day before serving.  The chocolate flavors intensify overnight!  This chocolaty sensation is definitely a GREAT REPEAT!  

For a more caramel taste, I think this would also be great,  just only using the Dulce de Leche for the filling. I think I'll try it that way next :)

ENJOY! Come again...

Linked to:
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