Nothing like having a nice slice of something sweet with the satisfaction that you made it and it is fresh. Here are a few of our favorites when it comes to decadent desserts:
Caramel apple cheesecake bars
Crust: 2 cups flour, 1/2 c. brown sugar, 2 sticks of butter
Combine and press into a 9x13 pan lined with foil. Bake at 350 for 15 minutes or until lightly browned.
Filling: 3(8 oz) cream cheese, 3/4 c. sugar, 3 eggs, 1 1/2 tsp. vanilla
Beat cream cheese and sugar. Then add eggs and vanilla. Pour over warm crust.
Apples: chop up 3 apples and mix with 1/2 tsp. cinnamon, 2 T sugar, 1/4 tsp. nutmeg, and a pinch of ginger. Sprinkle over cheese mixture.
Streusel: 1 cup brown sugar, 1 cup flour, 1/2 c. oats, 1/2 c. butter,1/2 c. pecans, 1/2 c. caramel. Combine all except the caramel. Sprinkle over apples and bake for 40-45 minutes. Drizzle with caramel after the bars have cooled and refrigerate until set.
Pumpkin Gingerbread Bars
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice (I usually just dump in some cinnamon, nutmeg, cloves, and ginger)
16 T butter, soft
1 1/2 c. sugar
1/4 c. molasses
Mix all these ingredients in a small bowl. Reserve 3/4 cup of this and set aside. Put rest in largest jelly roll pan you have. 10x15 is recommended.
Add 1/3 c. oats to the reserved 3/4 cup mix and set aside for topping
6 oz. fat free or regular cream cheese
1 3/4 c. pumpkin
1/2 c. sugar
1 tsp. vanilla
1 1/2 tsp. pumpkin pie spice (again, I just add a bit of the other stuff if I don't have this)
Beat and spread on the uncooked base.
Crumble reserved oat mixture over filling. Bake at 350 for 25-30 minutes. Remove and cool.
Drizzle (optional): 1 cup powdered sugar, 1 T butter , soft, 1/4 tsp. vanilla, and 1-2 T milk.
Drizzle over cooled bars.
Cream: 1 cup butter, 1 1/2 c. sugar, 2 eggs
Add: 2 3/4 c. flour, 2 tsp. cream of tartar (or a little vinegar as a substitution), 1 tsp. Baking soda, 1 tsp. salt
Spread on jelly roll pan and bake at 400 for 10-12 minutes. Pull out when it is light around the edges.
2 8-oz cream cheese, 1 c. powdered sugar, Enough milk to make consistency of frosting spreadable
Cover crust when cool and cut up fresh fruits and cover.
Refrigerate and enjoy!
Triple layer brownies
2 cups sugar, 1-½ cups AP flour, ½ c. cocoa, ½ tsp. Salt, 1-cup vegetable oil, 4 eggs, 2 tsp. Vanilla, ½ cups walnuts (optional)
Combine these and pour into greased 9x13 pan.
Bake at 350 for 30 minutes or until toothpick comes clean.
Filling: ½ cup butter, softened, ½ cup brown sugar, ¼ cup sugar, 2 T milk, 1 tsp. Vanilla,1 cup AP flour
Mix these and spread over brownies and refrigerate until firm.
Glaze: 1-cup semisweet chocolate chips, 1 T shortening, ¾ cup walnuts (optional)
Melt chocolate and shortening and spread over filling. Keep refrigerated.
14 T butter
1/4 c. sugar
2 c. flour
Dash of salt
Batter will be thick. Spread on 9x13 ungreased pan. Bake at 350 for 15-20 minutes. You want them slightly golden around edges, but just barely.
Make the frosting before bars come out of oven.
2 c. powdered sugar
1/2 stick butter (cut in)
2-4 T milk (don’t let it get too runny)
Dash of Salt
3/4 tsp. almond flavor
Frost and cut immediately after removed from over to avoid crumbling and breaking.
Chill in fridge before serving.
Join us back tomorrow for a post about a bucket of snacks complete with a few recipes.