Butterscotch Walnut Bars - Butter Baked Goods Giveaway

Christmas is quickly approaching.  Just less than a month, seems a bit crazy doesn't it?   As usual I am getting pretty excited and I have started to pull out the decorations and I have 1 of 2 trees up. Decorating the house with two little ones has extended the decorating process for me and it now seems to take a week off and on.    I don't really mind, more days of Christmas glee for me.

I am also starting to make my Christmas baking list.   Figuring out how many dinners and parties I have, places I will be going, who I can give treats too.  It becomes a very lengthy list.   Have you made yours yet? Do you make one?  If you haven't started myself and several other bloggers are here to help.   Have you ever heard about "Butter Baked Goods"?   It is a cafe in Vancouver and the owner, Rosie, has also put some of her best recipes into this AWESOME cookbook.    It is page after page of drool worthy recipes that will impress any guest at your table.

My bloggers friends and I have gathered together to show you some of these delicious recipes.
I am a bar and cookie girl so I signed myself up to try the Butterscotch Walnut Bars.  What a great combo.   They have a shortbread base and then a gooey top, loaded with butterscotch chips and walnuts.   Delicious.  If you are a butterscotch chip fan these are the bar for you. Check out this recipe on page 116.  Check out more recipes below from my foodie friends.

We are also giving the chance to win.....

A personally signed Butter Baked Goods cookbook from Rosie as well as a delicious box of goodies from the bakery. Prize is valued at $125.

See below for entry.

• Jenny from The Brunette Baker made Butter's Classic White Cake and Coffee Buttercream Frosting
• Meg from Sweet Twist of Blogging made the Butterscotch Walnut Bar
• Heather, The Tasty Gardener, made a Raspberry Custard Pie
• Libby of Libby Roach made Vunderbars
• Robyn from Planet Byn made The Dream Slice
• Brittany from My Daily Randomness made Marshmallows + Smores
• Anna from Hidden Ponies made The Dunbar
• Liliana from My Cookbook Addiction made Chocolate Espresso Pound Cake
• Rhonda from Olive & Ruby made Twice a Week Morning Glory Muffins
• Mardi from eat. live. travel. write. made Pumpkin Chocolate Chip Blondies
• Kristy from She Eats made Apple Bacon Cheddar Scones
• Sarah from (Cooking for) Kiwi & Bean made Jackson Pollock Popcorn
• Isabelle from Crumb: A Food Blog made Chocolate Pistachio Pound Loaf
• Jo-Anna from A Pretty Life in the Suburbs made Kitchen Sink Bark
• Gwen from Devour & Conquer made  Chocolate Honeycomb Brittle
• Jan from Family Bites made Orange Pecan Biscotti

ENTER THE GIVEAWAY:

* Contest open to Canadian & American mailing addresses only and who have reached the age of majority in the province, state or territory in which they reside.

MANDATORY: Simply leave a comment below and tell me your favourite baked treat!

BE SURE to click the widget options below for both mandatory and optional entries because you can’t be entered to win if the widget doesn’t know you’ve done it!

Giveaway closes Wednesday, December 3, 2014.

a Rafflecopter giveaway

Peanut Butter and Jelly Bars & a Virtual Baby Shower

It was only three months ago that I woke up and became a teary mess to my own virtual baby shower from my fabulous group of blogging.  It was such a special sweet moment for me that when the chance came to repeat that for Christina from Strawberries for Supper I couldn't wait to do the same.  Christina is a sweetheart and if you have ever read her posts has a brilliant sense of humor.
friends. We all can't wait for her little bundle to arrive.  My little girl is anxious to meet her new boyfriend.

Surprise!  

In the spring the group of us took a trip to Elora, to walk around, have lunch but mainly to buy bread from the Elora Bread Company.   We all pretty much walked out of there with a minimum three loaves.  They were all delicious.   My bread became even better thanks to a jar of honey plum jam from Christina.  YUM! Since I know she has mad skills and likes to make her own jams, I thought what better dessert for the shower than one that involves jam.    What goes good with jam, Peanut butter of course.   Let's consider this the sandwich aspect of the shower.

Happy Virtual Baby Shower!!  Hope you had the same reaction as me.



Check out what her other incredible bloggy friends are bringing to this party:

Planet Byn - Chocolate Chip Cookie Dough Caramel Squares

The Brunette Baker - Apple Custard Pie

Living Lou - Baklava

The Tasty Gardener - Apple Bread Pudding

My Daily Randomness - Grilled Peach Pavlova 

Peanut Butter and Jelly Bars

(Adapted from Ina Garten)

INGREDIENTS

• 3/4 cup unsalted butter, room temp
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 2 cups peanut butter
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 1/4 cups jam of your choosing
• 1/2 cups peanuts

INSTRUCTIONS:

1.  Preheat your oven to 350F.  Grease or spray with non stick a 10 x 10 pan. Line it with parchment paper or tin foil, then grease or spray and flour the pan.
2 In a large bowl or your mixer bowl cream together butter and sugar until light and fluffy, a couple minutes.
Add the vanilla, eggs, and peanut butter and mix on low until all ingredients are combined.
3. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

If you also happen to miss all the scrumptious posts from my shower as I failed to give them a proper post of shout outs... Please check them out now as well.

Robyn from Whats Cooking on Planet Byn : Strawberry Sprinkle Ice Cream Sandwiches
Christina from Strawberries for Supper: Fudgey Teff Brownies
Heather from The Tasty Gardener: Banana Bundt Cake with Pecan, Banana, Caramel Sauce
Jenny from The Brunette Baker: Bananas Foster Banana Bread
Lou from Living Lou: Easy Banana Cupcakes

Triple Peanut Butter Chocolate Pudding Bars

I have two countdowns going on right now.  One that makes me happy and one that makes me sad.  One is Christmas.  I have the countdown app on my phone and it is just makes me giddy about all the fun things that will happen in the next 44 days.    The sad countdown is the back to work date. Not that I dislike work I just love my little pumpkin and this last year has been a blast.

Since I am down to my last couple months of mat leave.  The little one and I signed up for a few mom and baby classes, swimming and baby picasso.   Both are lots of fun and both expend a lot of energy which make for some great post naps.

This was the first year in many I did not go to the store after Halloween and buy 50% off candy.   I did however have a little bit of candy left over.  I managed to hide this from the hubby as well since we was preoccupied by the small amount he got from taking out the little one. (Who for the record cannot even say trick or treat)  For some reason left over candy always tastes better when it is baked in something so I opened all the little packages, chopped them up and through them in these delicious Triple Peanut Butter Chocolate Pudding Bars

Maple Strawberry Blondies

HAPPY CANADA DAY WEEKEND!

I love Canada, I love Canada Day Weekend. We often head up to the cottage this weekend.  What better place to spend Canada than on a beautiful lake enjoying the great Canadian landscapes.  Sometimes we head into town to watch the fireworks, which I love.  I am still a kid when it comes to fireworks.  I was so excited to see the fireworks at Disney, probably more than my niece and nephews.  Must just be the big kid in me. 

I am so happy to live in this great Country.  Great people, beautiful places and many social benefits.   I say this as I enjoy my 1 year maternity leave.  Pretty great, EH?   Hope all my Canadian friends and followers enjoy this great long weekend. 

I decided to make today's treat full of delicious Canadian items.  Maple syrup and local Ontario strawberries.   I went strawberry picking the other day with a friend and our two little ones.  We just sat them off to the side and they just sat there stealing each others toys and then eating many strawberries.  Then later that after what seemed like hours of chopping I still wish I had more.  They are so fresh and juicy.  I am in love. 

Funfetti Butterscotch Nanaimo Bars

Okay so I am a little behind again.  No good excuse other than busy with life.  A couple days of pampering myself with a manicure/pedicure and a well needed massage, enjoying the beautiful weather and spending time with family and friends have all played a factor.  Now that summer is in full swing life gets pretty busy.  This weekend we had back to back events both Saturday and Sunday.  With the black flies all dead and good weather here to stay the Cottage will be taking up several weekends in the near future.

The little one is also getting mobile as we entertain the backwards crawl/slide right now.   Time to get the baby gates up and be on guard.   She is 7 months now and in such a great phase. Responsive and fun.  Peek a boo is just hilarious,  I think almost more for me as I cry with laughter from her reaction and laugh.  We have no teeth yet so I am enjoying that before the pain comes in.  I imagine any day now but I think we have been saying that for months.

With lots of gatherings come lots of great snacks. These Nanaimo Bars are a Canadian classic and I love them.   When you love something it is always fun to spin them as much as possible to create fun variations. These turned out to be a great twist.

Funfetti Butterscotch Nanaimo Bars

INGREDIENTS:

Base

• 1 1/3 cup graham crackers
• 2/3 cup coconut (half sweetened/half unsweetened)
• 1/4 cup cocoa
• 1/4 cup granulated sugar
• 1/3 cup walnuts, finely chopped
• 1/2 cup unsalted butter
• 1 egg

Filling

• 2 cup confectioners sugar
• 1/2 cup unsalted butter
• 2 tbsp butterscotch pudding powder
• 1 tsp pure vanilla extract
• 3 tbsp 10% cream
• 1/2 cup sprinkles

Topping

• 1 cup chocolate chips
• 2 tbsp unsalted butter

INSTRUCTIONS:

1) Preheat the oven to 350F.
2) Make the base : Combine graham crackers, coconut, cocoa, sugar and walnuts in a large bowl.
Add butter and egg and mix all together.  Press into a 10 inch square pan.   Bake for 10-12 minutes.
3) Make the middle : In a large bowl or mixer bowl beat butter until smooth.  Add butterscotch powder and vanilla extract.  Mix together.
4) Slowly beat in confectioners sugar until well combined and smooth.  Add cream, beat all together.  Mixture should be creamy and smooth but not too soft.  Stir in sprinkles.
5) Place in the fridge to set.
6) In a small sauce pot melt chocolate chips and butter together.  Spread over the icing mixture.  Let set.

Irish Cream Magic Bars

I am going to keep this post short and sweet.   I leave for Florida tonight.  Well we leave to go to Buffalo to then fly out tomorrow morning so there is much to do to get ready.   Our first trip with the little one,  so I am making sure I have enough but not too much.  Shocking how much I can bring for 3.5 month old.  Her stuff is over flowing into my suitcase. I am exhausted already. Alas,  I am really looking forward to getting out of this slush and into some warm sunny weather.  The LO will get some  quality time with Grandma and Grandpa and I will get a tan.

Since St. Patricks day is coming and I will miss 6 days of baking I am getting you a dessert early.   When its St. Paddy's day you bake with Irish cream and make it green and that is exactly what I did.

Enjoy.

Peanut Butter Pretzel Magic Bars

Are you a chrome,  explorer or maybe even firefox fan?  If you have a mac I guess maybe you use safari.  I am a huge chrome fan.  I in fact despise Internet explorer,  it is slow and inefficient.   I have no reference for Mac users as I don't have one.  But I do love Chrome.   Chrome is so smooth, well integrated and has apps.   All sorts of cool apps that you can play in your browser, just like a tablet.  Photo apps, fitness apps, food apps, games and more.  Many apps are just quick jumps to their web pages, sort of like a quick bookmark.   The above photo had the text added through one of the photo apps, similar to pic monkey My husband has recently introduced me to an app called Feedly.   It is a news/blog reader app, it is very cool.  It takes items you follow and puts them into a nicer format, categorizes them and makes it streamlined and neat.   Hopefully this will allow me to keep track a bit more of some of my favorite blogs.  They also have it on android, not sure about Apple but I really like it so far.

One of my favorite blogs Crazy for Crust has been getting super creative with magic bars. All these cool bars she keeps making is making me crave some. I figured I should try to come up with my own kicked up version.   A peanut butter lovers dream bar.   Thanks Dorothy for the inspiration.

Peanut Butter Pretzel Magic Bars

10 Days of Cookies - Day 7 - Butterscotch Rolo Chex Bars

I guess offering up myself to do 12 days of cookies with a new born was a little keen of me.  At present I don't think I will get through to day 12 before the year is over.   How about 8, 9 or 10 days of cookies.

The last couple days have been a whirlwind, as I am sure it has been for many of you.   Two turkey dinners and a breakfast with our families. I am stuffed.   It was exciting though,  as it was our first Christmas with Samantha.  Although she has no understanding of anything that is going on,  it was still fun to dress her up in cute Christmas outfits and put gifts in front of her she can't open. She has been my favorite gift thus far.  As she gets older I know Christmas will only get better and she gets excited about Santa, get togethers with the family and of course, baking with her mom.

I hope everyone has enjoyed all their festivities so far.   Enjoy these bars before the new year diet starts.  You could even have these bars for breakfast, they have cereal in them.

Butterscotch Rolo Chex Bars

INGREDIENTS:

• 6 cups rice checks
• 1 cup corn syrup
• 3/4 cup brown sugar
• 1 cup Skor bits
• 3/4 cup butterscotch chips 
• 1/4 cup semi sweet chocolate chips
• 1/2 cup mini Rolos
• 3/4 cup chocolate (semi sweet or dark ) for on top drizzle

INSTRUCTIONS:

1) Combine rice checks, skor bits and Rolo in a very large bowl. 

2) In a medium sauce pan combine corn syrup and sugar.  Bring to a boil over medium heat, boil for 1 minute.   Remove from heat and add chips.   Stir until melted and smooth. 

3) Cover chex mixture with the warm mixture.  Stir to combine and cover the chex well.   Press into a 9x3 pan.  Let cool completely. 

4) Melt chocolate in a double boiler, drizzle over the bars and let set.   Cut into squares. 

Move over rice krispies, Chex bars are very very delicious.  Maybe it was all the chocolate and caramel, either way I will be making more Chex bars in the future. 

10 Days of Cookies - Day 5 - Candy Cane Cheesecake Bars

Last Wednesday was my annual Mother-Daughter baking day.   My mom, sister, niece, daughter and I got together for some Christmas Baking. This is by far one of my favorite days.  Obviously most of the baking is done by my mom, sister and I.  My niece is very helpful at adding the raisins to the butter tarts and well my little one just slept and looked cute.  Thanks to a great friend, she does her apron ready to go when she can help.

As always we started with our butter tarts but we also baked up three different bars.  It was a very busy day, starting at 11 and ending at 4.  All treats turned out very well. These bars were my sisters idea as she brought over a large tub of cream cheese so our natural choice was to make some cheesecake bars.  She also brought candy cane kisses so I decided to bring them together.   Apparently she doesn't "know" how to make cheesecake so this is what I came up with.

Candy Cane Kiss Cheesecake

INGREDIENTS:

• 1 1/2 cup oreo crumbs
• 1/3 cup unsalted butter, melted
• 3 1/2  8 oz packages 
• 1 cup granulated sugar
• 4 eggs + 1 egg yolk
• 1 1/2 tsp pure vanilla extract
• 1/4 cup sour cream
• 25 candy cane kisses + extra for melting and drizzling

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a 9x13 pan with tinfoil, up all edges. 

2) Combine crumbs and butter in a medium bowl , until crumbs are well moistened.  Press down into pan.  Bake for 10 minutes. Remove from oven and let cool.  

3) In your mixer bowl, beat with paddle the cream cheese until smooth.   Add granulated sugar and beat on medium until combined. 

4) Add eggs and yolk, one at a time, beating until each egg is almost combined.   Add in vanilla and sour cream and combine. 

5) Pour cheesecake filling over the crust.   Place the kisses in rows, with a kiss for each square. 

6) Bake at 400 for 10 minutes.  Reduce to 300 and bake for 25 minutes.  Turn off oven and let sit for 15-20 minutes. 

7) Melt the extra kisses and drizzle over the top.  Cut into squares. 

I think I am slowly starting to appreciate mint and chocolate together.  I did give most away to my sister but I did make sure to keep a few for myself and my party.    

MEG's RATING : D-EEEEE-LICOUS!

Mint Chocolate Malt Ball Lentil Brownies

Tomorrow is my last day of work before I go on mat leave for the next year or so.  It has obviously been a 9 month countdown which as it got closer I was getting more and more excited but now that this is the last week it feels a little weird.  I am developing this feeling of missing out.  This has been a very busy year at work and I have felt like I made a big contribution this year and was needed.   So now that I am leaving and getting this sense that things will go on as normal,  its sort of weird.
Now don't get me wrong there is still a part of me that is super excited for this next adventure of baby, a year I am sure I will never forget (except for maybe the first weeks during major sleep deprivation).  I am looking forward to even a re-focus of what I really want moving forward and a focus back to here, the blog.  Hopefully in the next year I can make some changes, get into a pattern, and bake more.   My new concern will be where do I bring my baking in the next year,  if it is in my house it will be a rough ride trying to lose those baby pounds.

Since I opened a can of lentils last week to make my Banana Lentil Muffins, I didn't want to waste the remaining 1/2 can so I decided to try another recipe with lentils.   I of course had to bring a treat in my last week of work and figured brownies would be a good choice.  I was at the bulk barn the other day and all the holiday candies and chocolates are out. Something that got me completely excited.  I spotted these new mint chocolate malt balls and couldn't resist.

Mint Chocolate Malt Ball Lentil Brownies

(adapted from Canadian Lentils)

INGREDIENTS:

• 1/2 cup lentil puree  (1/2 cup lentils + 2 tbsp water, pureed together)
• 1 1/2 cups granulated sugar
• 1/2 cup butter, melted. 
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 3 eggs
• 1 cup unbleached all purpose flour
• 3/4 tsp baking powder
• 1 1/2 cups chopped mint chocolate malt ball

INSTRUCTIONS:

1) Preheat the oven 350F.  Grease a 9 x 13 pan.
2) Combine lentil puree, sugar, melted butter, cocoa powder and salt.  Mix together.

3) Add eggs, one a time stirring until just combined.
4) Add flour and baking powder.  Stir until almost combined.
5) Add chopped mint malt balls, reserving a handful to toss on top.

Look how pretty they are!

6) Pour into the prepared pan.   Bake for 16 minutes.  Add remaining malt balls to the top.
7) Bake for another 4-6 minutes.   Remove from oven and let cool

Another successful recipe with lentils.   I am not a huge mint and chocolate fan but these malt balls were quite tasty, so in brownies it really worked.   These brownies were moist and minty.

MEG's RATING : D-EEEE-LICIOUS!

Millionaires Espresso Shortbread

Okay so I completely dropped the ball this week. AGAIN.  It took me way to long to get this post out.  In fairness the last week was very busy, I tried to get the post out before Wednesday because from Thursday - Sunday I was barely home or had a house full of guests.  All of which I will get into in the next post.  For now, get gooey.

Do you ever get so excited about wanting to do a recipe that you don't properly read the ingredients.  This happened with these bars.  I turned a single batch into a double batch due to lack of reading,  oops!


Millionaires Espresso Shortbread
(Adapted from Nigella Lawson's - Domestic Goddess)

INGREDIENTS:

• 325g unsalted butter (for shortbread)
• 2/3 cup fine granulated sugar
• 400g unbleached all purpose flour
• 2 tsp espresso powder
• 500g sweetened condensed milk
• 6 tbsp corn syrup
• 300g unsalted butter (caramel sauce)
• 300g dark chocolate pieces. 

INSTRUCTIONS:

1) Preheat the oven to 350F. Combine the flour, espresso powder and sugar in a large bowl.  

2) Blend in butter with your hands until incorporated and slightly crumbly.  Press into a 9x13 pan.

3) Bake shortbread for 5 minutes. then reduce oven temp to 300F and bake for approx. 40 min.  Edges will be golden and no longer doughy. Remove from oven and let cool. 

4) Melt butter in a large bowl, mix in corn syrup and condensed milk and whisk together well.  

The original recipe called for microwaving the mixture for 6-7 minutes, stirring every minute or so to prevent burning.  This did not work for me.  I recommend this....

5) Place the bowl over a pot with simmering water, using the double boiler method.  This method will take about 2 hours for the condensed milk to thicken and darken.   Let cool and sit once darkened. 

6) Pour this mixture over the shortbread and allow to set, in fridge or counter. 

7) Melt the chocolate in a large bowl also over a double boiler and pour this mixture over the caramel layer.  Spread with an offset spatula and let set and cool.   

8) Slice into squares.   

These are very gooey.  Although insanely yummy I would want to use a different caramel filling so that it would be harder and not so gooey as serving these can become tricky.    I did love the addition of the espresso in the shortbread,  it paired so well with the caramel and chocolate.

MEG's RATING : D-EEEE-LICIOUS!

This post was added to Crazy for Crust - Crazy Sweet Tuesdays!

Banana Chocolate Chunk Bars

Does anyone watch "The Chew"?   I have to admit when the show first started I was on the fence.  I watched it really for one reason - Mario Batali.   He just might be one of the coolest, charismatic  chefs I have ever watched.    Over time though this show has really grown on me, mostly for another reason - Clinton Kelly. I never really watched "What not to wear" but he is just hilarious on The Chew.      They all just look like they are having a great time and get along so well.   They are creative, fun and they make nothing look overly complicated.   Since I happen to work during the day and I am very happy for the existence of a PVR so that I never really miss it.  I let them queue for a few days along with my recordings of Ellen,  then try and catch up some nights or weekends, while I sit and write this.  

I have never made it to a live taping of a show.  My hubby and I had a tentative plan to go to NYC this June, (which is not happening now) but our plan was to go see Jimmy Fallon and Jon Stewart.   If I could drag him to The Chew I would have but it doesn't seem likely.  So I will have to continue to wait and hope I make it one day.   My top three list of shows I would still like to sit in the audience though are the following in no particular order:

• Late Night with Jimmy Fallon
• Ellen
• The Chew

All three just make me laugh.  Ellen I think is just the nicest, most caring person on the plant, so I would love to see her. 

Any shows you have been to or would like to go see? 

Thanks to The Chew and Mario Batali,  I saw these easy Banana Bars.   I couldn't resist a Batali baked good.

Banana Chocolate Chip Bars

(Adapted from Mario Batali)

INGREDIENTS:

• 1 1/4 cups flour
• 1/2 cup 12 grain flour
• 1/4 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter, room temp
• 1/3 cup sugar or xylitol
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe bananas (about 3 bananas)
• 1 Egg
• 6 oz bittersweet chocolate chunks
• 6 oz semi sheet chocolate chunks
• 1/4 cup praline pecans

INSTRUCTIONS:

1) Preheat oven to 350F.  Grease a 9x13 pan with some butter or a non stick spray.  

2) In a medium bowl mix together flours, baking powder, salt and cinnamon. 

2) In a large bowl or your mixer bowl beat together butter, sugar and xylitol until creamy and well combined.

3) Add the egg and continue to beat until fluffy.    Add bananas and vanilla.

4) Add the flour mixture to the wet, mixing on low until just combined. 

5) Fold in chocolate chunks and pecans.

6) Spread into prepared pan.   Bake for about 30 minutes.  Edges will be brown and toothpick will just come out clean.    Let cool before slicing.

 These were wonderful.   More fluffy than your typical banana bread even after my flour adaptation.  The perfect amount of banana flavour with specs of chocolate and a little bit of pecan crunch.

MEG's RATING : D-EEEEE-LICIOUS.   

Peanut Butter Cream Cheese Swirl Brownies - Gluten free

Well, we never made it to the garden store.  After some mid day cleaning, we were on our way there after just picking up a base for our outdoor umbrella.  However when leaving the patio store parking lot my hubby decides to back my car into a curb dislocating the muffler.  There was some serious rattling going on so we figured it needed to go to the shop.   Luckily my sisters boyfriend offered to take a look and managed to put the muffler back where it belongs. PHEW!  Other than a few small scraps the car is okay.  After than I didn't feel like going to the garden center.   I just went to the bulk barn and stocked up on a few things for some future baking.

I think there is no better way to get yourself out of a baking lull other than brownies.  Fudgy brownies with peanut butter cream cheese swirl. 

 Peanut Butter Swirl Brownies - Gluten free

INGREDIENTS:

• 175g unsalted butter
• 175g dark chocolate (I used 72%)
• 3 eggs
• 3/4 cup sugar
• 1/4 cup xylitol (you can use all sugar)
• 1 tsp vanilla
• 1/2 tsp salt
• 3/4 cup brown rice flour
• 1/4 cup cornstarch

Peanut Butter Filling

• 1/2 cup peanut butter
• 1/2 cup cream cheese
• 1 egg
• 1/3 icing sugar
• 1 tsp vanilla

INSTRUCTIONS:

1) Preheat oven to 350F. Melt butter and dark chocolate in a heat safe bowl over a double boiler.  Set aside to cool. 

2) In a large bowl or mixer bowl , whisk together eggs, sugar, xylitol and vanilla.

3) Add cooled chocolate mixture and whisk until combined. 

4) Fold in flour, salt and cornstarch.  Pour into a 9 inch square pan lined with foil and sprayed with non stick spray. 

5) In a medium bowl add peanut butter, cream cheese and vanilla and beat together.

6) Add icing sugar, beating to combine and add egg, combine again. 

7) Using a small ice cream scoop add 12 heaping rounds into the brownie mixture.  Then using a knife swirl around the mixture.
8) Bake for 30 minutes,  toothpick will come out mostly clean.  Brownies will be fudgy.

MEG's RATING : D-EEEE-LICIOUS

Cookie Pudding Bars

I am going to catch you up on an old story to get to me these pudding bars.   My sister works as a food and beverage manager in a nursing home.   Last spring there was a purchasing seminar, at least I think that is what is was, where the guest speaker was Anna & Michael Olson.    At this point in my life had never seen her speak before.   I also assumed there was an opportunity to meet her.   My sister was kind enough to get me into this event for the few hours to see them speak. They spoke for about an hour on focusing on menus using local, seasonal ingredients.  It was very informative and Michael is very funny.
Now my sister and I had a little mis-communication.  She informed me that I could by a cookbook there to get signed. However the cookbooks she saw were for a giveaway and could not be purchased.   Crap,  I was there with no cookbook for Anna to sign.  What was I to do?   Luckily since my name was technically registered at the seminar my name was in the draw for the cookbook and wouldn't ya know it my name was called.   I got my signed cookbook and a photo.   Good day.

What does this story have to do with pudding bars?   Meeting Anna & Michael Olson, nothing.     At the conference though I managed to pick up a large bag of instant pudding mix.   Up until last week I still hadn't used it,  I also wanted cookies.  Problem solved.    I also got to start to dig into baking with Easter candy, which remember I love love.   Easter M&M's are so much prettier than regular M&M's.

Here is hopefully one of many Easter candy love recipes.


Cookie Pudding Bars
(adapted from Kraft Canada)

INGREDIENTS:

1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 pkg. (1.7 oz.) Vanilla Instant Pudding
1/2 pkg (1.7 oz) Chocolate Instant Pudding
1 tsp. pure vanilla extract
2 eggs
1 tsp. baking soda
1/2 tsp salt
2 cups unbleached all purpose flour
1 1/2 cups spring time M&M's

INSTRUCTIONS:

1) Preheat oven to 375°F. Spray with non stick spray an 8 inch square pan.   In a medium bowl combine flour, baking soda and salt.
2) In a large bowl or mixer bowl beat together butter and sugars. Add eggs and vanilla.
3) Add flour mixture to eggs, beating on low until just combined.  Split the mixture in half.
4) Using a wooden spoon to combine,  add the chocolate dry pudding mix to one half and the vanilla to the other. Split the M&M's and stir into both.
5) Place one of the mixtures in random chunks into the prepared pan.   Add the remaining mixture in chunks around the other mixture.  Using a knife or spoon blend the two mixtures together to create swirls and blends.
6) Bake 18 to 20 min. or until golden brown. Cool in pan 5 min  Remove to wire rack. Cool completely. Cut into squares.

The bar form is much easier than the cookie if you are going for the swirl effect but they can be made into cookies as well.    Just make sure your consistency of both doughs is the same or you will have uneven cookies.

MEG's RATING : D-EEEE-LICIOUS!