Blueberry Muffin Larabar

These are ridiculous!

My Whole Food Life

1 cup raw cashews

1 cup gluten free rolled oats

3/4 cup blueberries (fresh or but frozen might work too)

8 medjool dates (pits removed)

1 tsp ground vanilla beans

1 tsp lemon zest

1/4 tsp sea salt

 

In a food processor, combine the cashews, oats, ground vanilla beans and sea salt. Pulse for 1 minute.

• Then add in the blueberries, dates and lemon zest and pulse for another minute or two until everything looks well combined.

Roll into balls and place on a parchment lined baking sheet.

Stick in the fridge for 30 minutes to firm up.

These bites should last in the fridge for at least 4 days. You can freeze them for longer storage. 

Blueberry Bliss Bars

Yum, yum!

From: My whole food life

2 cups creamed coconut softened by placing bag in warm water (you can probably also use coconut butter)

2 cups fresh blueberries (or frozen, thawed)

1/4 cup maple syrup

2 tsp ground vanilla beans  (or vanilla)

Combine all ingredients in a food processor until the mixture is smooth. 

Line an 8x8 pan with parchment paper, leaving enough room for some paper to stick out the sides.

Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.

Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.

Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.

Once the mixture is firm, lift the whole thing out by the edges of parchment paper.

I used a pizza cutter to cut mine into squares.

UPDATE: Some brands of creamed coconut will cause these to stay soft in the fridge. If you find that happens to you, just pop the bars in the freezer instead. You can also use coconut butter in place of creamed coconut

Please store these bars in the fridge. I keep mine in an airtight container with a piece of parchment between each bar. They should last at least a week in the fridge and you can also freeze them for longer storage. Enjoy!

Chocolate Sour Cream Frosting

This is my mom's recipe that we grew up using.  Sometimes I get a craving for this frosting.  It's super yummy!

1/2 c. butter softened
9 TBL. cocoa
3 c. powdered sugar
1/2 c. sour cream

Mix all ingredients together with a hand mixer and use on brownies, cakes, cupcakes.

Glazed Lemon Bars

My mom's lemon bar recipe are the best recipe I've ever had. So many recipes that I have tried were eggy or thick and custardy. This one is juicy and soft and the crust is sweet and melts in your mouth and if you decide to do the glaze on top it just finishes off the bar with a lemony bang!


From Our Best Bites

Crust:
2 c. flour
1 c.(2 sticks) butter
1/2 c. pwd. Sugar

Filling:
4 eggs
2 c. sugar
1 tsp baking pwd.
1/2 tsp. Salt
5 TBL. Lemon juice

Mix flour, butter, pd. Sugar. Press into 19 x 13 ungreased pan, building up edges. Bake 20 min. at 350. Beat remaining ingredients till light and fluffy. Pour over hot crust. Bake about 25 min. Then sprinkle with pwd. sugar

Glaze option:
1 c. powdered sugar
3 TBL. lemon juice

For glaze option, mix glaze ingredients together and pour over hot lemon bars and allow to cool.

Black Bean Brownies

These flourless brownies are light but still fulfilling.  They turn out similar to a custard consistency when done but still have a slightly spongey, fudgey texture that holds together in brownie form.  They are chocolatey and surprisingly delicious.  The kids will never know these have black beans in them.

From Whole Foods

1 -15 ounce can no-salt-added black beans, (also look on the label under ingredients and make sure it only has black beans, some have added spices but doesn't say that on the front of the can) drained and rinsed
3 large eggs     
1/3 cup melted butter, more for the baking dish     
1/3-1/2 cup cocoa powder     
1/8 teaspoon teaspoon salt
2 teaspoons vanilla     
1/2 cup plus 2 tablespoons sugar
1 cup semi-sweet chocolate chips     

Butter an 8-inch baking pan. Place the black beans in a food processor and blend until smooth, then add eggs, melted butter, cocoa powder, salt, vanilla and sugar with the beans and blend, add 1/2 c. chocolate chips and process to break down the chocolate chips into smaller pieces. Remove the blade and transfer mixture to the prepared pan. Add 1/2 c. chocolate chips on top of brownie batter and bake the brownies at 350 for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Chewy Reese's Pieces Peanute Butter Cookie Bars

 

This is a second peanut butter cookie bar that is sooo easy and yummy and really nice and chewy with less butter than my previous peanut butter bar recipe! Enjoy!

 

From: Nummy Kitchen
 

1/2 cup butter or margarine, melted

1/2 cup creamy peanut butter

1 1/2 cups sugar

1 cup all purpose flour

2 eggs

1 teaspoon vanilla

1 cup Reese's Pieces candies (I just jused chocolate chips)

Put all ingredients except for Reese's Pieces in a big bowl and mix thoroughly with electric mixer, spread into greased 9 by 13 pan. You can sprinkle reesses pieces on top or mix them into the batter.  Bake in 350 degree oven for 25 - 30 minutes. Let these cool and set up for a few hours before cutting and serving, do not try to serve them straight from the oven, they really benefit from cooling down.

Best Peanut Butter Bars Ever

I had not found a baked peanut butter bar recipe that I liked until now.  This is soft and moist and tender and so darn good with the chocolate and peanut butter.  I could seriously live off these!

Chef in Training

1 1/2 cups butter, softened
3/4 cups of your favorite peanut butter
1 cup sugar
1/4 cup corn syrup
2 eggs
1 3/4 cups flour
1 tsp. salt


Frosting:
1/4 cup melted butter or margarine
1/2 cup cocoa
1/4 tsp. salt
1/3 cup milk
2 tsp. vanilla
3 1/2 cups powdered sugar

Cream butter and peanut butter. Then add sugar, eggs, corn syrup. Add flour and salt, and mix for about five minutes. Lightly grease a jellyroll pan, and spread mixture into pan. Bake at 350 for 20-25 minutes or until edges are just beginning to brown.

For frosting, Combine all ingredients and mix with electric mixer until smooth. Spread on cooled peanut butter bars.

Lemon Brownies

Amazing and refreshing!  They are the consistency of a brownie but lemony with a sweet lemon glaze on top.  If you are a lemon lover like me you will love these!

 

 

Rita's Recipes

 

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

juice from 1 lemon (about 1T)

zest from 1 lemon (about 1t)

can add 1 tsp. lemon extract to make more lemony

Combine the flour, sugar and salt in a large bowl.  Mix in the softened butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.  Pour into prepared 8X8 brownie pan.  Bake at 350 for 25 minutes.  You can double the recipe and bake in a 9X13 pan for 30 minutes.  Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon juice

additional lemon zest

1-2 drops lemon extract if desired

stir together and pour over brownies

Best Homemade Frosted Brownies

A fudgey, chocolatey brownie with a secret ingredient in the frosting and only 1/2 cup of flour, dare I say these are healthy?  These really are the best brownies, they taste very similar to the boxed Ghiradelli brownie mix but better!

Allrecipes

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar
milk

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. Melt 1/2 cup butter, stir in sugar, eggs, and 1 teaspoon vanilla. Stir with a spoon instead of beaters so it doesn't get tough.  Add in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar and 1Tbl. milk or more until it is spreadable. Frost brownies while they are still warm.

Peppermint Patty Chocolate Chip Cookie Bars

This uses my go to chocolate chip cookie recipe and combines peppermint patties.  They are chocolatey and minty and gooey as long as you don't overcook them and even better once they have cooled and set up.

Picky Palate

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
2- 12 oz. bags york peppermint patties

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.  Transfer half of dough into greased 9x13 baking pan, pressing evenly. Place unwrapped peppermint patties over first half of cookie dough. Place remaining half of cookie dough over peppermint patties, pressing to flatten dough. Bake for 20 minutes or until baked through. Be sure to Let the cookie bars cool completely before cutting into squares. Takes about an hour. Be patient, it is finishing setting up!!

Wake Up Breakfast Bars

These are really yummy for an afternoon snack and somewhat healthy.

From Parents.com

1/3 cup packed brown sugar

1/3 cup honey

1 1/2 cups peanut butter

1/2 teaspoon cinnamon

5 cups bran-flakes cereal or raisin bran

1 package (6 ounces) dried cranberries , raisins or other (optional)

1. Line a 9 x 9 x 2-inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 cup cranberries until coated.
2. Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3. To serve, use foil to lift mixture from pan; cut into squares. Will keep in the refrigerator for three days.

Blizzard Bars

A kid friendly bar, it's like a chocolatey, candy loaded rice krispie treat!

Mels Kitchen Cafe

12 ounces chocolate chips

1/2 cup peanut butter
3 cups Rice Krispies
2 cups mini marshmallows
1/2 cup chocolate chips or M&M’s

Garnish: mini marshmallows and additional M&M’s

Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M’s. Fold together with a rubber spatula until well combined.
Pour the mixture into the prepared pan. Press additional marshmallows and M&M’s into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty or speed up the process by putting in the refrigerator.  Once the bars are firm and set, cut into squares and serve.

White Chocolate Macadamia Nut Magic Bars

Oh my goodness, these are ridiculous!  Think White Chocolate Macadamia Cookies but gooey-er, richer within a buttery graham cracker crust and mounted with sweet toasted coconut!

From Our Best Bites

1 cup graham cracker crumbs

1/2 cup quick cooking oatmeal

1/2 cup butter, melted and cooled

1 cup white chocolate chips

1 cup roasted, salted macadamia nuts, coarsely chopped (i halved this)
1 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
In a medium bowl, stir together graham cracker crumbs, oats and melted butter. Pour into 8x8 pan and press into an even layer, using your fingertips,the back of a spoon or a spatula. Spread white chocolate chips in a layer on the graham crackers. Spread macadamia nuts in a layer on the chocolate chips. Spread coconut in a layer on top. Pour sweetened condensed milk evenly over everything.

Bake for 350 for 25-30 minutes, or until coconut is golden brown.

Cool completely before slicing.

No-Bake Chewy Cookies and Cream Bars

Just like the good ole Rice Krispie Treats but gooey, marshmallowey cookies and cream instead.

From Picky Palate 


One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter
Place Oreos in food processor and pulse until ground or crush in a ziplock bag like I did. Melt butter in microwave first then add marshmallows and microwave until puffed, about 1 minute. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.  Makes 9 large bars

Magic Cookie Bars

Gooey, chocolatey, coconuty and buttery, that's all I'm going to say!

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 ounce) can Sweetened Condensed Milk

2 cups semisweet chocolate chips (you can mix this up with any chips ex. 1 c. butterscotch and 1 c. milk chocolate chips, or 1 c. mint and 1 c. white chocolate etc.)

1 1/3 cups flaked (coconut)
1 cup chopped nuts (optional)
Combine graham cracker crumbs and butter. Press into bottom of greased 13x9-inch baking pan
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 350  or 325 for glass dish for 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.  To make clean up, and cutting easy, line pan with foil, when cooled pull up on the sides of the foil to remove bars onto a flat surface then cut and serve.

Ice Cream Sundae Brownies

Warning!!!  This recipe from Picky Palate is the best brownie recipe I have ever had!  The hot fudge, ice cream and chocolate chips mixed into the batter makes this the Ultimate Chocolatey, Gooey, Fudgey and Sweet Deliciousness of a Brownie!

1 box Brownie Mix (betty crocker dark chocolate mix is what she used, I did the same thing)
2 eggs
1/2 Cup canola or vegetable oil
Heaping 1/2 Cup of your favorite Ice Cream (she used Ben and Jerry’s Phish Food, I used vanilla)
1 1/2 Cups chocolate chips
1/4 Cup hot fudge topping (chilled)

In a large bowl mix the brownie mix, 2 eggs and oil until combine and thick. She did NOT add the water that the back of the brownie box asks for. Scoop in ice cream, chocolate chips and hot fudge; mix until combined. Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray. More is better here Bake for 40-50 minutes or until toothpick comes clean from center.
Let cool completely. Remove foil from baking dish, cut into squares and serve.

12 brownies

Peanut Butter Smores Bars

1 c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar
1-2 cans marshmallow creme or 1 bag marshmallows
1 cup peanut butter
1 bag semi-sweet choc chips

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Chill.
Next Spread with marshmallow cream or melt marshmallows and pour over graham crust, refrigerate.
Melt choco chips, with peanut butter (either on stovetop or microwave) and spread on top of marshmallow layer. Refrigerate for at least 1 hour.

Oreo Fudge Bars

Mommy I'm Hungry

1 16oz. package of Oreo cookies

1 stick butter, melted

1/4 tsp salt

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

3/4 cup semi-sweet chocolate chips

1/2 cup semi-sweet or milk chocolate chips (I used milk choc. chips)

1/2 cup mini chocolate chips ( I used 1/2 C. of choc. chips I had leftover & pulsed them in the processor)


Preheat the oven to 325. Line a 9×13 pan with parchment paper and lightly spray with cooking spray.
Coarsely chop 6 Oreo cookies into chunks and set aside for the toppings.

In a small food processor grind the rest of the cookies. Add the salt to the crumbs and stir to combine.
Melt butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan.

Over a double boiler, melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the prepared cookie crust.

Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.
Bake for 20-22 minutes oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars.

Nanaimo Cookie Bars

Betty Crocker Website

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1 cup graham cracker crumbs
1/2 cup chopped nut topping or chopped walnuts
1/2 cup coconut
1 cup butter or margarine, melted
1 egg
Filling
4 cups powdered sugar
4 tablespoons vanilla instant pudding and pie filling mix
1/3 cup butter or margarine, softened
1/4 cup milk
Topping
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/4 cup butter or margarine

1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
2. In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
3. In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
4. Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.

Chocolate Peanut Butter Dream Bars

Man I'm lovin the Betty Crocker Website right now!

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg
Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping
1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.