• Bars

    Soft Blondies with Dark Chocolate and Coconut

    Recipe adapted From Sally from Sally’s Baking Addiction. This recipe has everything I love in a treat. Chocolate, coconut, and lots of butter! Though, if your thinking you need something more healthy, you can justify this treat by saying the chips are actually dark chocolate and the coconut is unsweetened. See how easy that was? -Get a 9×13 pan out and line with parchment or aluminum foil. If using aluminum foil, spray with cooking spray before putting any batter in. Set the oven for 350 degrees. In a small/medium bowl, add the unbleached flour, salt and baking powder and mix well. In a larger bowl, add the brown sugar and melted butter. Next,…

  • Bars

    Decadent Fudgy Brownies

    This recipe is adapted from Sally’s Baking Addiction. These brownies are the cure for any chocoholic! If you like more of a fudgy brownie, than these are for you! -First, preheat your oven to 350 degrees. -Melt the 1/2 c. of unsalted butter (1 stick) and 8 oz semi-sweet chocolate together in a microwaveable container. You can use a chocolate bar or chocolate chips for the 8 oz of chocolate. Microwave for about 25 seconds at a time until the butter is melted. Let the melted chocolate and butter cool for about 10 minutes. (This is important before you add in the egg.) *If you microwave the butter and chocolate too long without…

  • Bars

    Blondie Bars

    Recipe adapted from the Food Network by Ree Drummond, The Pioneer Woman. If you love a soft and chewy chocolate chip cookie, you will love this Blondie recipe. This recipe can have chocolate, white, or butterscotch chips. No matter what flavor of chips you add, this buttery Blondie will be a hit for anyone you make it for. The added sea salt sprinkled on top once the Blondie’s come out of the oven is the secret touch to this dessert. Preheat oven to 350 degrees. Grease a 9 x 13 pan or line with parchment paper. Mix the 3/4 c. unsalted room temperature butter and the 1 1/2 c. dark brown sugar together.…

  • Bars,  Uncategorized

    Snickerdoodle Bars

    Recipe adapted from Six Sisters Stuff. I haven’t met anyone who doesn’t like Snickerdoodle cookies. With two sticks of butter in the recipe, who wouldn’t! This recipe is no exception. This is another way to make that delicious recipe, but in a bar form. First, cream the butter, brown sugar, eggs, and vanilla with a hand mixer. Add the dry ingredients in a separate bowl. Slowly add the dry ingredients into the bowl with the wet ingredients. The batter will be thick. You’ll have to stop using the hand mixer and finish mixing it with a rubber spatula. Spread the mixture into a greased 9 x 13 pan. The mixture will be thick.…

  • Bars

    Lemon Brownies

    Recipe adapted from Alyssa Rivers, The Recipe Critic. This recipe I have made so many times I have lost count! It is a perfect quick recipe to make for your family and friends. There are two tips that make this recipe work: Use room temperature butter. You can’t use cold butter or almost room temperature butter for this recipe. If you do, the batter will be lumpy. If your butter isn’t room temperature, when its baking, bubbles will form then eventually will burst. The brownie will come out with an uneven top layer. When you put the glaze on top, it will look lumpy and rough. One large lemon works much better than…

  • Bars

    Cashew Cookie Larabars

    This recipe is adapted from Lisa Leake of 100 Days of Real Food. Lisa’s whole motto is to eat more real whole foods and cut out anything processed. My kids won’t eat dates or dried nuts on their own, but they love this! This is a favorite snack for my family and I. Combine dates, peanut butter, cashews, and water all together. The best way to make this recipe is in a food processor. It chops everything up much finer than a normal blender. Once all the ingredients are blended up, use a rubber spatula and bring it all out unto a wooden cutting board or on a piece of wax/parchment paper. The…