Baking My Way: Pillsbury Pecan Blondies with Browned Butter Frosting

Wow, are these good!! If you want a really decadent dessert that's not very hard to make here's a great suggestion. I don't do a lot of baking with nuts because I don't like spending that much money to bake (most nuts are pretty expensive) but I told myself I would follow the recipes in this book and not cheap out and I'm glad I did. And this icing, I'd never even heard of browned butter frosting but boy is it good!!

BARS
1 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

FROSTING
2 tablespoons butter (do not use margarine)
2 cups powdered sugar
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk

GARNISH
36 pecans halves, if desired


1. Heat oven to 350°F. Grease 1x9-inch pan. In large bowl, combine sugar, brown sugar and 1/2 cup butter; beat until light and fluffy. Add 1 teaspoon vanilla and eggs; blend well. Add flour, baking powder and salt; mix well. Stir in 1/2 cup pecans. Spread in bottom of greased pan.


2. Bake at 350°F. for 23 to 33 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.

(Ollie just taking it easy while I work. He likes to be right in the way. Above him is the silk. My feet were on either side of him until I realized how cute he was and I decided to take a picture)

3. Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in powdered sugar, 1/4 teaspoon vanilla and enough milk for desired spreading consistency; blend until smooth. Spread over cooled bars. Arrange pecan halves over frosting. Cut into bars.

Baking My Way: Pillsbury Cranberry Cookies

These cookies are SO good! I made them with naturally dried cranberries (I didn't chop them up at all) and pecans and wow, so tasty! They are really light too. A great spring cookie!

Ingredients
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter
- 2 tbsp milk
- 1 tsp lemon juice
- 1/2 tsp vanilla
- 1 egg
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped nuts


Directions
- Heat oven to 375
- Combine sugars and butter; beat until like and fluffy
- Add milk, lemon juice, vanilla and egg; beat well
- Add flour, baking soda and powder and salt; mix well
- Stir in cranberries and nuts
- Drop dough by rounded teaspoons 2 inches apart
- Bake for 8-12 minutes
- Immediately remove cookies from sheet

Baking My Way: Pillsbury Oatmeal Carrot Cookies

I'll be honest, I wasn't too sure what I thought of these at first, I mean when I got baking I picked another recipe and this was it, and well, I love carrot cake so why not? And you know what, they're great! I bit of a healthier cookie and they're nice and soft too!

Ingredients

• 1 cup All Purpose or Unbleached Flour
• 1 cup quick-cooking rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup margarine or butter, softened
• 1/2 cup honey
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup chopped nuts
• 1/2 cup (1 medium) shredded carrot

Directions

1. Heat oven to 350°F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except nuts and carrot at low speed until well blended. Stir in nuts and carrot. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
2. Bake at 350°F. for 8 to 12 minutes until edges are light golden brown. Immediately remove from cookie sheets.

Recipe Source

Baking My Way: Pillsbury Butterscotch Freeze n' Slice Cookies

These cookies, to me didn't look that good from the picture in the book. They looked pretty boring and I wasn't that interested ever in making them for that reason but of course now I had to make them and I'm glad I did. They turned out really well and they are great with tea or coffee (they also freeze really well so you can make them ahead of time and pull them out when you have company, which I love to do). They have a nice butterscotch flavor from the brown sugar but it's not over powering.

Ingredients:

5 5

Servings Size

• dozen
  

Yield: 5 dozen

• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 1/2 cups margarine or 1 1/2 cups butter, softened
• 3 eggs
• 4 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Directions:

Prep Time: 3 hrs
Total Time: 3 1/4 hrs

1. In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
2. Add eggs; blend well. Lightly spoon flour into measuring cup;level off.
3. Stir in flour, baking powder, baking soda, cinnamon and salt; mix well.
4. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled.
5. Heat oven to 350°F Lightly grease cookies sheets.
6. Unfold foil; lift dough from pan. remove foil; cut dough into 1/4-inch thick slices.
7. Place 2 inches apart on greased cookie sheets.
8. Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets.

Recipe Source

Baking My Way: Pillsbury Rhubarb Pastry Bars

I have had rhubarb in my freezer since last summer and I thought it was time to use it. And it just so happened that there was just one recipe in the book with rhubarb so it worked out perfectly.

I don't know if you can tell in the photo below but my rhubarb was like rubber. I tried to cut it with a knife and that was useless. Then I tried to chop it in the blender but it was super stringy and just got caught up in the blades. I was starting to think it wasn't going to work out and I was wondering if I could maybe use blueberries instead (?) but then I got out the scissors and tried that out. The blender worked a little so between the two I managed to get pretty small pieces. I mixed it all together and spread it on the pastry and crossed my fingers.


It didn't need to cook nearly as long as it said in the recipe but it turned out super great! I didn't have any icing sugar in the house when I made these but you know they taste great without the glaze too!

INGREDIENTS

Pasty

1 pkg. active dry yeast

1/4 cup warm water

4 cups all purpose flour

1/4 cup sugar

1/4 teaspoon salt

1 cup margarine or butter

3/4 cup warm milk

Filling

4 cups finely chopped fresh or frozen rhubarb

3/4 cup sugar

1 (3-oz.) pkg. strawberry flavor gelatin

Glaze

1 cup powdered sugar

1 tablespoon margarine or butter, melted

1 to 2 tablespoons milk

I thought I would hit three birds with one stone and watched Breakfast at Tiffany's and had a smoothie while I baked.

DIRECTIONS
Heat oven to 400°F. Grease 15x10x1-inch jelly roll pan. In small bowl, soften yeast in warm water (105 to 115°F.). In large bowl, combine flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in 1 cup margarine until crumbly. Add yeast mixture and 3/4 cup warm milk (105 to 115°F.); mix well.

Divide pastry dough in half; shape into balls. Between sheets of waxed paper, roll out each ball of pastry to 17x12-inch rectangle. Remove top sheet of waxed paper from 1 rectangle. Place pastry rectangle in greased pan; remove remaining waxed paper. Press pastry over bottom and slightly up sides of pan.

(I didn't have any yeast, and I don't like it anyways so I used this substitute)

In medium bowl, combine all filling ingredients. Spread evenly in pastry-lined pan. Remove top sheet of waxed paper from remaining pastry rectangle; place over filling. Remove remaining waxed paper. Seal edges securely. Prick top pastry with fork in several places.

Bake at 400°F. for 25 to 35 minutes or until light golden brown.

In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend until smooth. Drizzle over warm bars. Cool 1 hour or until completely cooled. Cut into bars.

Source

Baking My Way: Brown Sugar Cutouts

I felt the same way about these cookies as I did about the Butterscotch Slice Cookies I posted about a few days ago- boring and they probably don't taste that great. Well the story is pretty much the same- they turned out well, they are super simple but are great with tea or coffee and are a fun biscuit type cookie that you can make in any shape (that makes it a little less boring).

INGREDIENTS

1 cup margarine or butter, softened

1 cup firmly packed brown sugar

1 teaspoon vanilla

1 egg

2 1/2 cups Flour

1/2teaspoon baking soda

DIRECTIONS

• In large bowl, beat margarine and brown sugar until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking soda; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
• Heat oven to 375°F. On floured surface, roll out dough, 1/3 at a time, to 1/8-inch thickness, refrigerate remaining dough until needed. Cut out cookies with 1 3/4 to 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
• Bake at 375°F. for 5 to 8 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

Recipe Source

Baking My Way: Rocky Road Fudge Bars

I don't normally like recipes that have so many steps because when I bake I usually don't have a lot of time or patience but that's another thing I'm trying to work on with this project- take my time, and follow the steps exactly and just relax and bake. It's working out pretty well so far and I enjoyed making this. And wow, do these taste good! I've had rocky road ice cream before and didn't like it but I think that's because it wasn't pieces of the bar in chocolate ice cream (which I'm going to do because I now have an ice cream maker!!!) and I've had other people's rocky road and wasn't a huge fan but I LOVE this recipe and will most defiantly be baking this again!!


This bar gets a 5 out of 5 from me! It's now one of my favorites!

INGREDIENTS

Base

1/2 cup margarine or butter

1 oz. unsweetened chocolate, chopped

1 cup Flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon vanilla

2 eggs

3/4 cup chopped nuts

Filling

1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting

1/4 cup margarine or butter, softened

1/2 cup sugar

2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour

1/2 teaspoon vanilla

1 egg

1/4 cup chopped nuts

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

2 cups miniature marshmallows

Frosting

1/4 cup margarine or butter

1/4 cup milk

1 oz. unsweetened chocolate, cut up

Reserved cream cheese

3 cups powdered sugar

1 teaspoon vanilla

DIRECTIONS

• Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.
• In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
• Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
• While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.

Recipe Source

Baking My Way: Pillsbury Rum Raisin Custard Bar

I have to say I really messed this recipe up but it turned out great. I guess I was pretty into the movie I was watching while baking and wasn't paying enough attention to the directions. First instead of leaving half of the dough aside I cooked it all (Solution: Thankfully I didn't cook it too long and I could pull a lot of it off; enough to use for the top) second I left the brown sugar and cornstarch (I used a substitution for the cornstarch because I didn't have any) cook too long and parts of it turned into hard toffee (Solution: I stuck it in the blender, with the sour cream, which I also substituted for plain yogurt).

(Indecent Proposal. I really liked it!)

All in all I was amazing with how well it turned out and wow, it tastes soo good!! It's not something I would usually make but I might have found I new regularly baked recipe for me!

INGREDIENTS

1 cup raisins

1/2 cup water

1 cup firmly packed brown sugar

3/4 cup margarine or butter, softened

1 1/4 cups flour

2 cups quick-cooking rolled oats

1/2 teaspoon baking soda

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 1/2 teaspoons cornstarch

1 1/2 cups sour cream

3 egg yolks

1/2 teaspoon vanilla

1/2 teaspoon rum extract

DIRECTIONS
Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, combine raisins and water; bring to a boil. Drain; set aside.

In large bowl, combine 1 cup brown sugar and margarine; beat until light and fluffy. Add flour, oats and baking soda; mix at low speed until crumbly. Press half of mixture in bottom of greased pan to form base.

Bake at 350°F. for 8 minutes.In medium saucepan, combine sugar, 1/2 cup brown sugar and cornstarch. Stir in sour cream and egg yolks. Cook over medium heat until mixture thickens, stirring constantly. DO NOT BOIL. Stir in raisins, vanilla and rum extract. Pour evenly over base. Sprinkle remaining crumb mixture over filling.

Bake at 350°F. for an additional 30 to 40 minutes or until light golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Recipe Source

I shared these recipes at:

Baking My Way: Pillsbury Oatmeal Raisin Cookies

I can't say I love these ones either. I'm not sure what I did, but I think I did something wrong. I was expecting them to be soft but they are crunchy. That's ok, it's just not the way I love cookies. I might try this recipe out again at home (I was baking at work) and see if maybe it was the oven I was using. Either way another recipe tried!

INGREDIENTS

3/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup margarine or butter, softened

1/2 teaspoon vanilla

1 egg

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups quick-cooking rolled oats

1/2 cup raisins

1/2 cup chopped nuts

DIRECTIONS
Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.

Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.

Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Recipe Source

See what I mean? Mine don't look like that at all! I think I really need to give this one another go! I love oatmeal raisin cookies!

I've shared this recipe at:
Making It with Allie
Thrilling Thursday
Strut Your Stuff Thursday
Creative Juice Thursday
Hookin' Up With House of Hepworths
Show Off Your Stuff Party
Delightfully Inspiring Thursday
Recipe Swap Thursdays
It's a Keeper Thursday
Full Plate Thursday

Baking My Way: Pillsbury Coconut Macaroons

This was my first go at macaroons of any kind and I think they turned out great! They're not too sweet but very coconuty which I love! They also have a Festive Coconut Macaroon recipe that is the same but with candied cherries which sounds good.

INGREDIENTS

2 egg whites

1/3 cup sugar

2 tablespoons all-purpose flour
Dash salt

1/4 teaspoon almond extract

2 cups coconut

DIRECTIONS
Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended.

Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.

Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.

Baking My Way: Pillsbury Chocolate Chip Yogurt Cookies

I LOVE these cookies! If you don't oven cook them they are the softest sweetest, melt in your mouth goodness! You might think you'd taste the yogurt and that would turn you off from these cookies but you don't notice it at all. It just adds to the softness of the cookie which is alright by me! I think these are a must try! I think they would also be good with chocolate covered raisins.

I give these a 5! They are some of the best chocolate chip cookies I have ever made! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Ingredients
1/2 cup sugar
1 1/2 teaspoon vanilla
1/2 cup firmly packed brown sugar
1 3/4 cup flour
1/4 cup butter
1/2 teaspoon baking soda
1/4 cup shortening (I used butter)
1/2 teaspoon salt
1/2 cup nonfat plain yogurt (I used vanilla)
1/2 c mini choc chips (I just large ones, I like them better!)

Directions
Heat oven to 375 degrees. In a large bowl, combine sugar, brown sugar, butter, and shortening; beat until light and fluffy.

Add yogurt and vanilla; blend well. Stir in chocolate chips.

Drop by teaspoonfuls 2" apart onto ungreased cookie sheets.

Bake for 8-12 min or until light golden brown.

Baking My Way: Pillsbury Brown Sugar Shortbread Puffs

This recipe is super easy but can't say that I love the cookies. They're a nice change from the white sugar shortbread but I don't love them. I'm trying all the recipes in the book; that is the point after all, so I was sure I would come to something at some point in baking my way through this book that I didn't love and I guess this is recipe number one. But like I always say; at least now I know, and now I've tried it!

(I gives these a 2 out of 5 -1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

INGREDIENTS

1 cup packed brown sugar

1 1/4 cups butter, softened

1 teaspoon vanilla

1 egg yolk

2 1/4 cups all-purpose flour

DIRECTIONS
Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and egg yolk until blended. On low speed, beat in flour until mixture forms a smooth dough.

Drop dough by rounded teaspoonfuls 2 inches apart onto un-greased cookie sheets

Bake 10 to 15 minutes or until light golden brown and set. Immediately remove from cookie sheets.

Recipe Source

I shared this recipe at:

Sweet Tooth Friday, Friday Potluck, Friday Link Party

Baking My Way: Pillsbury Sunburst Lemon Bar

I really like different lemon treats but for some reason I usually hesitate to make them, and I'm not too sure why. I think it might because I think they are going to be hard, but they're usually not! This one is a great example of that! It's super simple! I flipped through, found it, made sure I had everything and went for it! It turned out great and looks just like in the picture!

I gives these a 3 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

(It's always nice when I can find the recipe online and don't have to type it all out!)


Kitchen Tip: Cool these bars completely and let the filling set before attempting to cut them.

Recipe Variation: To simplify the final touch for this rich dessert, sift powdered sugar over the top instead of icing.

Prep Time: 15 minutes (Ready in 2 hours)

Base
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup margarine or butter, softened

Filling
4 eggs, slightly beaten
2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice

Frosting
1 cup powdered sugar
2 to 3 tablespoons lemon juice


1. Heat oven to 350'F In large bowl, combine all base ingredients at low speed until crumbly. Press mixture
evenly in bottom of un-greased 13 x 9-inch pan. Bake at 350'F. for 20 to 30 minutes or until light golden brown.
2. Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm base.
3. Bake at 350°F for an additional 25 to 30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled.
4. In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Frost cooled bars. Cut into bars.

Yield: 36 bars

Baking My Way: Pillsbury Melt-away Butter Fingers

I feeling that baking itch; that “I feel like baking” feeling so I got out my book and picked this. I also used oil in this one, instead of butter, because I was out, and I was a little worried because usually this type of baking has that strong buttery flavor. But I thought what the heck, you never know till you try and although I used more oil then the conversion chart says (I just went based off what I knew the dough should look like) they turned out really well. They practically melt in your hand on the way to your mouth!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


INGREDIENTS
2 cups flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 cup butter or margarine
1 cup finely chopped walnuts
1 teaspoon vanilla
1/4 cup powdered sugar


DIRECTIONS
Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough. Using about 1 tablespoonful dough for each, shape into 2 1/2-inch fingers. Place on ungreased cookie sheets.

Bake at 400°F. for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets. Carefully roll in 1/4 cup powdered sugar; cool.


Variations for your pleasure:

NUTTY CHOCOLATE BUTTER FINGERS:
Omit walnuts. Shape and bake dough as directed above. Do not roll in powdered sugar. In small saucepan over very low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon margarine or butter; cool slightly. Dip ends of cookies into chocolate mixture, then into 1/2 cup finely chopped pistachio nuts. Let stand until set. 3 1/2 dozen cookies.

CHOCOLATE CHIP BUTTERBALLS:
Prepare dough as directed above, substituting 1 cup miniature semi-sweet chocolate chips for walnuts. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325°F. for 14 to 17 minutes or until firm to the touch but not brown. DO NOT OVERBAKE. Immediately remove from cookie sheets. Roll in powdered sugar; cool. 3 1/2 dozen cookies.

Source

Baking My Way: Pillsbury Almond Fudge Brownie

I love this brownie recipe! It's a little more detailed but so worth it! I usually make a double batch and put it in the freezer!! I've done this recipe about 4 times now and didn't realize I hadn't posted about it yet! If you're wanting a super tasty, chewy rich brownie this is the one!

I give these a 5! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Brownies:
- 1 teaspoon instant coffee
- 2 tablespoons hot water
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup butter
- 3 1/2 oz. almond paste
- 1 cup flour
- 1 cup chocolate chips, melted
- 1 teaspoon vanilla
- 1/2 chocolate chips

Frosting:
- 1/4 cup sugar
- 1/4 firmly packed brown sugar
- 1/8 teaspoon salt
- 1/4 milk
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1/2 teaspoon vanilla


Brownie Instructions:
- Heat oven to 350
- Grease and flour the bottom of a 13x9 inch pan
- Dissolve instant coffee in hot water
- In another bowl beat egg whites until stiff peaks form
- In a large bowl combine sugar and butter, beat well until light and fluffy
- Stir in almond paste; beat well
- Add flour, coffee, egg yolks, melted chocolate chips, and vanilla; mix well
- Fold in beaten egg whites
- Fold in chocolate chips
- Spread in greased and floured pan
- Bake for 25-35 minutes. DO NOT OVER BAKE

Frosting Instructions:
- In a saucepan combine white and brown sugars, salt, milk, butter and chocolate chips.
- Bring to a boil and stir constantly
- Reduce heat and let it simmer for 3 minutes
- Remove from heat
- In in icing sugar and vanilla; beat until smooth.
- Frost cooled brownie

Baking My Way: Spicy Banana Bars

So I had one rip banana and I was just going to go for the default when that happens- Banana Chocolate Chip Muffins but I remember about my goal and decided to find something that would work. I found this recipe and although presentation wise it doesn't look that great these bars are super tasty and make a great spring or summer light treat! Also great with tea or coffee!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


Bars:
- 1/4 butter
- 1/3 mashed banana
- 1/4 milk
- 1 egg
- 1 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/3 cup chopped pecans

Frosting:
- 2 tablespoons butter
- 1 cup icing sugar
- 2 teaspoons lemon juice
- 2-4 teaspoons water


Bar Instructions:
- Heat oven to 350.
- Grease and flour 13x9 inch pan.
- In a bowl mix butter and banana; blend well.
- Add milk and eggs; blend well.
- Add all remaining bar ingredients; blend well.
- Spread in the prepared pan, bake for 20-25 minutes.

Frosting Instructions:
- Melt butter in a small saucepan.
- Stir in icing sugar, lemon juice and water
- Spread over warm bar
- Cool completely before cutting into squares

Baking My Way: Pillsbury Crisp Chocolate Snaps

I had a girl friends birthday party so I thought I would make these to bring a long (I promised some baking). I didn't have any butter, shortening or even margarine (the last two I almost never have) and I'm trying to stick to the grocery budget so I looked up other substitutes and I had no idea that you could just use oil! Here's the post I did about oil and the conversion but I didn't know you could do that. For some reason I thought you had to do a combination if you didn't have enough butter, but no, you can use just straight up oil. And I'll tell you other then the difference in how the batter looks at first you can't tell or see (or taste!) the difference!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


INGREDIENTS
2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups margarine or butter, softened
6 oz. unsweetened chocolate, melted, cooled
2 teaspoons vanilla
1/2 teaspoon red food color, if desired
3 eggs
4 cups All Purpose or Unbleached Flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup sugar


DIRECTIONS
In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well.


Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.


Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.


Bake at 350°F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking). Cool 1 minute. Remove from cookie sheets.

Source