Seven-Layer Bars

Seven-layer bars has to be one of my favorite bars. The buttery graham cracker crust, the toasted coconut and three different kinds of chocolate chips make up the perfect bar.

These bars are super easy to make. You just keep layering the toppings and then pour sweetened condensed milk all over it.

They are thick, chewy and super rich. But I dare you to stop at just one!

Seven-Layer Bars
Makes 18 bars

1 cup sweetened flaked coconut
1 stick of butter
2 cups graham crackers, crushed
2 cups finely chopped walnuts
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

1. Preheat oven to 350 F. Spray a 13×9-inch baking pan with non-stick spray. Cover with foil or parchment paper and spray with non-stick again.
2. Spread the coconut on a baking sheet and bake about 4 minutes until just brown.
3. Melt the butter and combine with the graham cracker crumbs in a small bowl. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chip, butterscotch chips and coconut over the graham cracker crumbs. Pour condensed milk evenly over the entire dish. Bake until the top is golden brown, about 25 minutes. Cool in the pan for about 2 hours. Cut into bars. Enjoy!

Weekly Food Gawking

Cranberry Crumb Bars.

Peanut Butter Cup S’moreo Bars.

Shrimp and Avocado Summer Rolls.

Cookie Dough Cheesecake Brownies.

Our gorgeous kitten Milo was hit by a car yesterday and died. My boyfriend and I will miss him deeply. Our other cat, Max misses his best buddy like crazy. Any tips or suggestions on how to make Max feel better would be greatly appreciated. We love you Milo, may you rest in peace.

Rocky Road Brownies

Rocky road brownies filled with marshmallows and nuts. These brownies are super thick and moist and would satisfy any chocolate craving.

The chocolate glaze is optional but I would recommend it. Just to make it extra chocolately 🙂

Rocky Road Brownies

3 squares unsweetened chocolate, chopped
3/4 cup butter
1 and a half cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
3/4 teaspoon baking powder
1 and a half cups miniature marshmallows
1 and a half cups peanuts

Chocolate Glaze, optional
4 squares semisweet chocolate
2 tablespoons whipping cream

1. Preheat oven to 325 F. In a saucepan over low heat, melt chocolate and butter, stirring constantly, until smooth. Remove from heat. Add sugar and vanilla and mix well. Add eggs, one at a time, whisking after each addition.
2. Combine flour and baking powder. Stir into chocolate mixture, mixing well. Stir in marshmallows and peanuts. Spread evenly into prepared 9-inch square baking pan.
3. Bake in oven 35 to 40 mins. Let cool.
4. For Glaze: In a small saucepan over low heat, combine chocolate and whipping cream, stirring until chocolate is melted and mixture is smooth. Let cool for 20 mins. Spread over brownies. Chill until chocolate is set. Enjoy.
From: Bars & Squares

Orange Chocolate Chip Bread

My favorite combo of orange and chocolate is back! This bread is super moist with the perfect hint of orange flavor and chunks of chocolate.

You use orange juice and 4 teaspoons of grated orange peel to get the citrus flavor. It’s not overpowering and smells amazing while baking in the oven.

Orange Chocolate Chip Bread

4 teaspoons grated orange peel
1/3 cup orange juice
boiling water
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Preheat oven to 350 F. Place orange peel in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange peel; let stand for 10 minutes.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into flour mixture until moistened. Fold in chocolate chips.
3. Pour into a greased 8×4-inch loaf pan. (I used a 9×5-inch pan and baked it for 35-40 mins) Bake for 55-65 minutes. Let cool. Enjoy.
From: Taste of Home, Baking

Weekly Food Gawking

White Chocolate Marshmallow Cookie Bars. A super easy recipe with some unexpected ingredients.

Funfetti Baked Oatmeal. All natural ingredients including sprinkles.

Nutella Brownies. Super moist, rich brownies made with Nutella. What else do you need!?

Veggie Wrap with Avocado Honey Dressing. A healthy wrap with the perfect dressing.

Lemon Vanilla Dream Bars

These bars a perfect combo of white chocolate and lemon. I found the recipe in a newspaper and thought it sounded delicious. I did have to go out and search for the vanilla bean paste and lemon curd but it was worth it!

These bars are cake-like with a gooey lemon curd on top. They are sweet and kind of sour and the white chocolate base complements it’s perfectly.

Lemon Vanilla Dream Bars
Makes 1 dozen

10 ounces white chocolate, chopped, divided (or white chocolate chips)
6 tablespoons unsalted butter, cut into cubes
1/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1 cup flour, sifted
1/2 cup lemon curd (or orange marmalade or raspberry jam)

1. Preheat oven to 350 F. Cover an 8×8-inch pan with foil or parchment, leaving an overhang on two sides.
2. Melt 8 ounces white chocolate and butter in a bowl set over, but not touching, simmering water; stir. Off heat, stir in sugar and salt.
3. Whisk in eggs and vanilla extract and paste. Gently fold in flour. Fold in remaining white chocolate. Spread batter in pan.
4. Dollop lemon curd on batter in 5 or 6 equal portions. With a knife, swirl curd into batter. Bake until a toothpick center comes out clean, but not dry, about 25 to 28 minutes. Let cool.
From: Shauna Server, “Pure Vanilla”

Peanut Butter Cups

I finally bought a mini muffin pan from Sur La Table the other day and I knew I had to make these! These peanut butter cups are super easy to make and there is no baking required!

These babies are already eaten. You can’t stop at just one!

The peanut butter inside is a combination of powdered sugar, brown sugar and butter. It’s very creamy and rich. Perfect to sink your teeth into.

Peanut Butter Cups
Makes about 4 dozen

1 and 1/2 cups powdered sugar
1 cup creamy peanut butter
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/4 cup shortening

1. In a small bowl, combine the powdered sugar, peanut butter, brown sugar, butter and vanilla, cover and set aside.
2. In a microwave, melt chocolate chips and shortening, stir in until smooth. Pour teaspoonfuls into paper-lined mini muffin cups.
3. Drop a round teaspoonful of peanut butter mixture into each cups, top with another teaspoonful of chocolate. Refrigerate until set. Enjoy!
From: Taste of Home

Weekly Food Gawking

Coconut Chocolate Brownie Bottom Cake. These are a few of my favorite things!

Mint Chocolate Chip Cookies. They are green!

White Chocolate Donut Muffins. You had me hooked at donut.

Raw Banana Bread Breakfast Bars. Healthy, clean bars.

Szechuan Noodles. I love Chinese food!

Banana Chocolate Chip Cookies

I’m the type of person that thinks fruit is not a dessert. Sorbet? Fruit tarts? No thanks, give me a real dessert! Bananas, however, are the exception.

I love banana desserts. Chocolate and banana go together like peanut butter and jelly. Banana’s are super sweet and high in carbs so no wonder I love them. This recipe doesn’t require a mixer and is super fast to put together. These cookies taste like banana bread and who doesn’t love banana bread!?

I love cookies that are cake-like. These cookies are super light and fluffy so you could eat like 10 in one serving. This recipe includes 1 mashed up banana in it and wow, what difference it makes!

Banana Chocolate Chip Cookies
Makes 2 dozen cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 medium ripe banana
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla.
2. Combine the flour, baking powder, salt and baking soda in a separate bowl. Gradually add to creamed mixture and mix well. Stir in chocolate chips.
3. Drop by the tablespoonfuls 2 inches apart onto baking sheet. Bake at 350 F for 9-11 minutes. Enjoy.
Adapted from: Taste of Home: Cookies

Coffee Cake Muffins

Over the holiday break my mom bought coffee cake muffins from a grocery store near by. We were surprised how good they were! The muffins were light and had a crumbly sugar-cinnamon mixture on top. So I decided I would make some myself.

These coffee cake muffins are even better then the store bought ones. They have a crumbly cinnamon-sugar topping and a glaze. Just in case you need the extra sugar. 🙂 Perfect for breakfast with a cup of coffee.

Coffee Cake Muffins
Makes 10 large muffins

Batter:
2 cups flour
1/2 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon almond extract (or vanilla)
1 large egg
1 cup milk

Streusel Topping:
3 tablespoons unsalted butter, softened
1/3 cup brown sugar
1/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon

Icing:
2 cups powdered sugar
1/4 cup milk

1. Make streusel topping first in a small bowl until the mixture becomes crumbly. Set aside.
2. Preheat oven to 350 F. Mix together dry ingredients in a large bowl for the batter. Mix together wet ingredients in a separate bowl including the melted butter.
3. Stir together wet and dry ingredients to form a thick batter.
4. Spoon batter into each tin. Fill each tin to about half. You should only use half of the batter!
5. Put a spoonful of the streusel onto each muffin. Use only half of the streusel!
6. Using the rest of the batter, spoon on top of the streusel. Then add the rest of the streusel to the muffins. It’s ok if it overflows.
7. Bake muffins for 15-20 mins. Let cool and then add the icing! Enjoy.
From: Macheesmo