Peanut Butter Overload Cookie Bars

 Guess what?

I may just be back in action for a little while.

Oh how I have missed all of you......

I have decided to celebrate my own return.

Funny, huh?

I am going to celebrate with these Peanut Butter Overload Cookie Bars.

These come from A Kitchen Addiction. 

I made a sinful change though.....

You can't have peanut butter without chocolate.

So I combined the two most deadliest world sins.....

peanut butter

&

dark chocolate

Please forgive me "A Kitchen Addiction",

but if we are going to overdose (overload) I want to go out with love.

And I love dark chocolate!

Peanut Butter Overload Cookie Bars

1/4 c. butter, softened
3/4 c. peanut butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. Rodelle vanilla
3/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. quick oats
3/4 c. Reese's Mini peanut butter cups, un-chopped
1/3 c. dark chocolate chips

Preheat oven to 350 degrees F. Lightly spray an 8x8 or 9x9 pan.
In a large bowl of a stand mixer lightly cream together butter, peanut butter, and sugars. Add egg and vanilla and beat until well combined.
In a small bowl whisk together the flour, salt and soda. Add dry ingredients to wet ingredients and beat until combined. Stir in oats. Stir in peanut butter cups and chocolate chips.
Press dough into the bottom of the baking pan. Bake for 12 to 15 minutes (mine took like 20-25) or until edges are golden brown and center is set.
Allow to cool for 15 minutes before cutting into bars.

A Graduation and Lemon/Lime Bars

YIPPPIE YAHOOOOY, WOOT WOOT!!!!! I finally did it! I graduated last Sunday! Placed right there in my hand is a Bachelor of Arts Degree in Organizational Supervision and Leadership. And I graduated Cum Laude. Do I have a reason to be proud? I sure do!! Now it's onto the job search so I can apply what I have learned.....
That is why these lemon/lime bars are just a little late getting your way......
I have been attending college since 2008.....It has been a long, hard, last three years. If you are a clean freak (like me), a scheduler (like me), things in your daily routine done a certain way (like me), family comes first (like me).....all of that stuff that was just listed is blown out the window when you attend college. For real! No lie! I haven't had time to do much of anything on that list since I started college. I have been doing nothing but schoolwork for the last three years.......And fitting in blog posts just for you.

Have you tried these cookies yet? They are so refreshing and crispy. And the crispy part allowed me to make a cookie crumb mixture for these lemon/lime bars.
The crust is the lemon part of the bars.

If you are looking for a refreshing citrus treat, look no further than these bars. And I cut down on the sugar amount for you by using Domino Light Blend and Splenda. The cream cheese is still full fat because that's all I had in my fridge. But you can change that too.
These are definitely a keeper in my house and will be made over and over.
The inspiration for this recipe came to me through Our Best Bites, which can be found by clicking the highlighted link.

This recipe is linked to:



And:




Lemon/Lime Bars

20 Fig Newton Lemon Crisp cookies, crushed
1/2 c. flour
1/4 c. firmly packed Splenda brown sugar
1/4 c. cold butter, chopped in small pieces

1 pkg. (8 oz.) cream cheese, room temp
1/2 c. Domino Light sugar blend
2 eggs, room temp
2 TBS flour
3 TBS grated lime peel (zest), divided
1/4 c. fresh lime juice (I used three limes for this recipe)
1/4 tsp. baking powder
powdered sugar for dusting

Preheat oven to 350 degrees F. Lightly grease an 8 inch glass baking pan with butter.
In a bowl, combine cookie crumbs, 1/2 c. flour, and brown sugar. Place small pieces of butter in with the cookie mixture. Use a pastry blender to form the mixture into coarse crumbs.
Press crumb mixture in to the bottom of buttered baking dish.
Bake for 10-15 minutes.
While crust is baking, beat cream cheese and sugar with electric mixer until well blended. Add eggs one at a time, 2 TBS flour, and baking powder; mix well. Blend in 1 TBS lime zest and lime juice. Pour mixture over crust.
Bake 25-30 minutes, or until the center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight (only if you can wait that long). After they have sat in the fridge, sprinkle with powdered sugar and leftover lime zest just before cutting. Store leftovers (if there are any) in the refrigerator.

OH The Love of a German Chocolate Cake.....German Chocolate Bars

I don't know what cake mix company invented this recipe....

BUT

I am totally in love!!

A friend of mine requested a German Chocolate Cake.....I cringed at the request because I am not good at layered cakes, frosting, and all the talent it takes to create beauty in a cake.

So you know me, I went in search of something simple, but with the same flavors, and of course I had to use my own personal touch.....

Have you ever used this product? Liquid caramel in a bottle!! Now that really makes things simple (and yummy!).

My daughter mixes this in with her chocolate milk. I haven't tried it yet myself, but I'm sure it's good.

I used that liquid caramel to drizzle over the German Chocolate Bars.

If you ever feel the urge of a sinful treat coming on, you have got to make these bars. And if you eat them just barely warm.....oh my goodness!!! And that's all I have to say.....

This recipe is linked to:

http://eatathomecooks.com/wp-content/uploads/2012/03/ingredient-spotlight-button1253.jpg

AND:

German Chocolate Bars

1 box German chocolate cake mix

1 c. butter, melted and divided

3 large eggs, divided

1 (8 oz.) pkg. cream cheese, soft

1 tsp. vanilla extract

1 - 16 oz. box confectioners sugar

1 c. sweetened flaked coconut (a little extra for top)

1 c. coarsely chopped pecans (a little extra for top)

Preheat oven to 350 degrees F. Spray a 13x9 glass baking pan with nonstick spray.

In a large bowl, combine cake mix, 1/2 c. melted butter and 1 egg. Beat at low speed with an electric mixer until combined. Press into bottom of prepared pan, and set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs and vanilla. Gradually beat in confectioners sugar until smooth. Add remaining 1/2 c. melted butter, beating at low speed until combined. Stir i coconut and pecans. Pour evenly over cake mix layer. Sprinkle top lightly with chopped pecans and coconut. Bake for 45 minutes (mine was less), or until center is slightly set. Let cool completely before cutting into bars. Drizzle with Hersey's caramel ice cream topper before serving.

Subs: Pumpkin (Butternut Squash) Cheesecake Bars

This is one of our family favorites, and I can't believe that I haven't shared it with you yet....

My BAD!!

This is a recipe that my son requests every fall. He just loves them....

And they are so easy to make.

My son is not the only one that loves these bars. My supervisor (where I used to work) loved them too. He requested these even out of season.....

One time I was in such a hurry (making them before work) that I forgot to add the eggs....OOPS!! So when I took them to my supervisor I told him, "Lookie here, cholesterol free pumpkin bars...." They tasted okay, but they just didn't have the fluff and richness....

This recipe calls for a cake mix, and it's not very often I use cake mixes.

But this recipe has to have it to make it complete.

You press the cake mix in the bottom of a jelly roll pan, and it will be crumby and not look like it will hold together, but when you get the cream cheese mixture on top it it all bakes together.

I also substituted the pumpkin with butternut squash. The only difference was the color.

Right out of the oven. And letting these babies cool is pure torture.

This recipe is linked to:

And to the Improve Challenge
Foodie Friends Friday

Pumpkin Cheesecake Bars

1 pkg. (2 layer) yellow cake mix

1 tsp. cinnamon

1 tsp. vanilla

3 eggs

2 TBS butter, melted

8 oz. cream cheese, soft

2 tsp. pumpkin pie spice

1 (14 oz.) can sweetened condensed milk

1 (15 oz.) can pumpkin, or butternut squash

1 c. chopped walnuts

Preheat oven to 350 degrees F. In a large mixing bowl (I use my kitchen aid mixer for both steps without cleaning in between), combine cake mix, 1 egg, cinnamon, butter, and vanilla. Mix on low speed. Press into the bottom of a jelly roll pan. In the same mixer bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, then remaining 2 eggs, pumpkin or butternut squash, and 2 tsp. pumpkin pie spice. Mix well. Pour over cake mix crust and sprinkle with walnuts. Bake 30 - 35 minutes or until set. Cool, chill, and cut into squares. Store in refrigerator.

Blueberries!! Blueberry Crumble with Lemon Glaze

Don't you just love blueberries?

To be honest, the blueberry is a fruit that is hard for me to eat plain.

But make a crumble with them.....and I just melt into bliss.

This recipe is out-of-this-world fantastic.

And yes, I tweaked it to my liking.

Can I ever leave a recipe just the way it is?

Heavens no!!

I shared this recipe with:

AND:

AND:

AND:

Once the blueberry crumble is cooled it can be cut into squares. That's why I gave this recipe the label "Bars".

And the lemon glaze.....perfect topping to the graham and blueberry flavors.

Blueberry Crumble with Lemon Glaze

1 c. white sugar

1 tsp. baking powder

2 c. all-purpose flour

1 c. crushed graham crackers

1 c. butter, soft

1 egg

1/4 tsp. salt

1 pinch ground cinnamon

4 c. fresh blueberries

1/2 c. white sugar

3 tsp. corn starch

Preheat the oven to 375 degrees F. Grease a 9x13 baking dish. In a medium bowl stir together 1 c. sugar, 2 c. flour, 1 c. crushed graham crackers, baking powder, salt, and cinnamon. Using a pastry blender blend in the butter and egg until the dough is crumbly. Pat half the dough into the bottom of the prepared baking dish.

In a separate bowl stir together sugar and corn starch. Gently mix in the fresh blueberries. Sprinkle the blueberry mixture evenly over the crust in the baking dish. Crumble the remaining dough over the blueberry layer.

Place in preheated oven and bake for 45 minutes or until the top is slightly brown (I would start checking at 40 minutes). Remove from oven and cool completely before applying glaze and cutting into squares.

Lemon Glaze

7 TBS powdered sugar

zest of 1 lemon

juice of 1 lemon

Whisk together and drizzle over cooled blueberry bars.

"This is to my Father's glory, that you bear much fruit, showing yourselves to be my disciples."

John 15:8

The true way to glorify God is, for God to show His glory through us, to shine through us as empty objects reflecting His fullness of grace and power.

There is nothing that glorifies God so much as for a helpless man or woman to be able to triumph, through His strength, in places where the highest human qualities will fail us, and carry in Divine power through every form of labor and suffering, a spirit naturally weak, selfish, and sinful, transformed into sweetness, purity, and standing victorious amid circumstances form which its natural qualities must perfectly unfit it. Directed by a Divine wisdom, and carried along the line of a great and mighty plan, and used to accomplish stupendous results for God and man.....this is what glorifies God. Bear your fruits!

Finally Got Some Kitchen Time: Peaches, Berries & Cream Tarts

THE PEACH!

My mom gave me a half a bushel of peaches.....

What am suppose to do with that many peaches?

Peach Cobbler

Peach Muffins

Peach Cookies

Peach Jam

Frozen Peaches

Peach Smoothies

For some reason I feel like that guy on Forest Gump.....What was his name?

The guy that named off all the shrimp dishes?

I decided to create mini tarts.

But I don't have a tart pan, or a mini tart pan....

Do you know why?

Because I gave my tart pans to my future daughter-in-law. I never used them, and I thought I could give them up.

No hesitation either. I just handed them to her. Not blinking. No second thoughts. Just handed them over freely.....

Now I can't find a tart pan anywhere!

This is what I decided to use in the tart pan's place.

Yup, that's a cake doughnut pan.

I pressed the cookie crust into the doughnut pan.

Baked it....

And they turned out like this.

I'd say they are quite PERFECT.

Aren't they the cutest things you have ever seen?

I used Iced Almonette, Voortman Cookies for the crust.

And since I didn't have a tart pan to use. I had left-over fruit and cream cheese filling.

I have plans for those though.

Oatmeal in the morning.

Cream cheese on bagels.

Smoothies.

But these bad boys will definitely be made again. And I don't really care if I have a tart pan or not.

Peaches, Berries & Cream Tarts

2 c. crumbled iced almonette, Voortman cookies

1 c. chopped pecans

3 TBS butter, melted

1/2 c. heavy whipping cream

1 pkg. (8 oz.) cream cheese, softened

1/3 c. sugar

2 TBS orange juice

1 tsp. vanilla extract

4 medium peaches, peeled and sliced

2 TBS lemon juice

1/2 c. fresh blueberries

1/4 c. apricot preserves

2 tsp. honey

In a food processor, combine the crumbled cookies, pecans, and butter; cover and process until blended. Press into cake doughnut pan until they are packed completely full, pressing hard.

Place pan in preheated oven at 350 degrees F. for 10 - 12 minutes or until crust is golden brown. Let cool completely.

In a small bowl, beat cream until soft peaks form; set aside, or scrape into another bowl. Place cream cheese in mixing bowl (can be the same one you had the whipping cream in). Beat cream cheese and sugar until smooth. Beat in orange juice and vanilla, then fold in the whipping cream. Using a tablespoon, place the cream cheese mixture in the center of the cooled doughnut crusts.

In a small bowl, combine peaches, lemon juice, and blueberries. Arrange fruit on top of filling.

In a small saucepan, combine preserves and honey. Cook, stirring, over low heat until melted. Brush over fruit. Keep tarts in refrigerator.

"But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."

Galatians 5:22-23

But what happens when we live God's way, through God's love? He brings gifts into our lives, much the same way that fruit appears in an orchard - things like affection for others, exuberance about life, serenity. We develop a willingness to stick with things, a sense of compassion in the heart, and a conviction that a basic holiness filters things and people. We find ourselves involved in loyal commitments, not needing to force our way in life, able to summon and direct our energies wisely and truthfully.

Shocking Chocolate: Cappuccino Brownies

Do you ever have serious chocolate cravings? Which serious means, when you have to go to the closest convenient store and buy about 6 different kinds of candy bars just to satisfy your craving...

I have found a solution so you don't even have to leave the house.

And this chocolate craving satisfaction will last at least a year. Guaranteed to not have a chocolate craving for 364 days....

This recipe is linked to Sweets for a Saturday at Sweet as Sugar Cookies.

And Bobbi's Cozy Kitchen ~ Manic Monday

That is Meijer chocolate syrup. Have you ever tried it?

This chocolate syrup is so thick and chocolaty that it has to be stood on its lid to get it out of the bottle. My opinion; it's so much better than Hershey's.

I took my favorite brownie recipe and turned it into something divine.....

I used the Special Dark cocoa powder instead of the regular cocoa powder.

I crushed pretzels to sprinkle on top of the brownies before baking.

These are absolutely delicious!

Dark Chocolate Cappuccino Brownies

For the brownies:

1/2 c. butter, melted

1 c. sugar

1 tsp. vanilla extract

3 TBS Meijer chocolate syrup

2 eggs

1/2 c. all-purpose flour

1/3 c. Hershey's Special Dark Cocoa

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. mini semisweet chocolate chips

1/4 c. mini milk chocolate chips (I use regular size)

1 1/2 c. chopped pretzels

Preheat oven to 350 degrees F.

Line an 8 x 8 pan with foil and lightly spray with PAM.

In large bowl sift together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl stir together butter and sugar. Add and stir in vanilla and syrup. Add eggs, one at a time and mix well. Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan. Sprinkle with chopped pretzels and bake for 25 - 30 minutes, or until brownies begin to pull away from sides of pan.

Cool brownies on counter for 10 minutes.

Cappuccino Frosting:

2 tsp. instant coffee crystals

2 TBS whipping cream

2 c. powdered sugar

4 TBS butter, softened

Dissolve coffee crystals in cream. In bowl beat powdered sugar and butter on medium speed until mixed. Beat in cream mixture. If needed use more whipping cream until spreading consistency. Spread over warm brownies (this is kind of hard to do with the pretzel crumbs on top of the brownies, so if they move around, that's okay. Just spread them back into place).

Place the pan of brownies in the refrigerator for an hour.

Chocolate Frosting:

In a small saucepan heat and stir 1 cup of semisweet chocolate chips and 1/3 c. whipping cream on low heat until smooth and mixture begins to thicken. Spread on cooled brownies from the refrigerator.

After placing chocolate frosting on the brownies, place them back into the refrigerator so chocolate frosting can harden.

Once the frosting is hard, lift brownies out of the pan, peel back foil and cut into small squares. Keep stored in refrigerator.

Hugs, from Angie

"If you do what is right, will you not be accepted? But if you do not do what is right, sin is crouching at your door; it desires to have you, but you must master it."

Genesis 4:7

How do you react when someone suggests you have done something wrong? Do you move to correct the mistake or deny that you need to correct it? The next time someone suggests that you are wrong, take an honest look at yourself and choose God's way. We cannot master sin with our own strength. Instead we must turn to God to receive faith for ourselves and faith and strength from our believers. There is no way I'm saying that these brownies are a sin (okay, yes I am...), but our cravings can be dealt with through God. Let him help.

Three Pages: Fresh Raspberry Bars

Do you ever leaf through a food magazine, spot something that looks absolutely delicious, start reading, and then realize that the recipe takes up three pages of the magazine?

Three pages!! For real?

Or how about when you start reading a recipe on page 168, and when you reach the bottom it says continued on page 253?

ARRRRG!!!

This is the very reason I love blogs. Pictures, story, and recipe. SIMPLE!!

I am going to do my best to shorten this recipe for you. The ending results....FABULOUS!!

These bars were very loved at my last Easter dinner.

The crust is very simple, crunchy, and crumby. The way a crust should be under cheesecake.

The recipe called for raspberry jam, but I used sugar-free strawberry preserves instead.

Gorgeous red raspberries!!

The cheesecake filling is seasoned with fresh lemon zest and juice.

This recipe could easily be changed into blueberry. Blueberry and lemon go hand-in-hand.

After it was baked.

The layers in these bars are absolutely gorgeous. Don't you think?

I shared this recipe at Sweets for a Saturday. The blog button is over there--------> at the right of your screen.

Fresh Raspberry Bars

1 c. butter cut into 1 - inch chunks (I used cold)

1/4 c. packed light brown sugar

1/2 tsp. salt

2 c. all-purpose flour

3/4 c. sugar-free strawberry preserves

1 pint fresh red raspberries

4 oz. cream cheese, soft

4 oz. ricotta cheese, room temp

1/2 c. granulated sugar

1 TBS all-purpose flour

1 large egg

1 large egg yolk

2 TBS finely shredded lemon peel (zest) (1 lemon zested)

2 TBS freshly squeezed lemon juice (1 lemon)

1/2 tsp. vanilla extract

Powdered sugar for dusting

Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with foil, leaving extra foil extending over the ends (you will need the extra to lift bars out of pan). Spray with cooking spray and set aside.

In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften, about 30 seconds.

Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. Turn mixer off and add 2 cups of flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even dough.

Break dough into small chunks and press it into prepared pan. Bake 20 minutes or until dough begins to puff and is just set. Cool on wire rack for 5 minutes.

Spread preserves evenly over crust.

Sprinkle with fresh raspberries.

With a lemon zester, zest the lemon.

In a large bowl beat cream cheese and ricotta cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 TBS flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.

Pour batter evenly over berries (tilt pan back and forth to distribute evenly.

Bake at 350 degrees F. for 25 - 30 minutes or until barely set.

After baking place on a wire rack until completely cool. About 1 hour. Cover and transfer to refrigerator. Chill 2 hours.

Use foil to lift the bars from pan. With a knife cut into bars.

Sprinkle lightly with powdered sugar.

Just so you know, these are also great without the powdered sugar. It just depends on your taste for sweetness.

"A patient man has great understanding, but a quick-tempered man displays folly."

Proverbs 14:29

When you feel yourself getting angry, look for the cause. Are you reacting to an evil situation that you are going to set right? Or are you responding selfishly to a personal revilement?

If you turn to God, He will help channel your feelings into effective action, and you will be able to conquer selfish anger through humbleness and self-reproach. You will be able to think clearly and approach your feelings with the correct thoughtfulness.

Life is too short to be angry.

This recipe is linked to: