Nutella Fudge Brownies (only 3 ingredients!)

Wow is all I can say!  These tiny little brownies are heavenly and so darn easy to make! Luckily,  last time I made a Costco trip, I came home with a BIG jar of Nutella,  so when I came across this recipe I was prepared!  They were super quick to make and oh so good!  I even whipped up a gluten free batch for my son Coleman (who has celiac disease)  by subbing GF blend for the flour and they were fantastic!  This recipe is a keeper!  YUM!

I finally got around to posting again on Melandboys--I had a request for a post on what to see and do in Chattanooga.  It was so fun to write!  I do love Chat town!  Hopefully it will make you want to come for visit! :)

Nutella Fudge Brownies (only 3 ingredients!)

Author: Melanie

Recipe Source: a Cup of Jo **To make these Gluten Free--simply use your favorite GF flour blend. I like Pamelas Baking Mix or Better Batter

Ingredients

• 1 cup Nutella


• 2 eggs


• 1 cup flour


• Optional:


• 1/4 cup mini chocolate chips or chopped walnuts/pecans

Instructions

1. Preheat the oven to 350F.


2. Spray a muffin pan with non-stick cooking spray.


3. In a medium bowl, whisk together the Nutella and eggs.


4. Add the flour, and whisk until blended.


5. Spoon the batter evenly into the muffin pan (about 1/2 full for regular pan and 3/4 full for mini pan) and sprinkle with mini chocolate chips or chopped walnuts.


6. Bake 8-12 minutes, just until the tops have set and cracked around the edges.


7. A toothpick in the center should come out wet and fudgy. (If it’s clean, the brownies will be too dry.) Set aside and allow to cool for 5 minutes.


8. Remove brownies from the pan and let cool completely.


9. Makes about 12 regular-sized or 18-20 mini-sized brownies

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Chocolate Chip Zucchini Brownies

We are all nearing the end of the gardening season, and how many of you have oodles of zucchini laying around?  Or a gargantuan zucchini taking up way too much space in the fridge?  Have no fear.  I have the answer for you!  These Chocolate Chip Zucchini Brownies are moist, chocolatey, and delicious.  They are more of a cake-like brownie, and we liked them best a la mode.  If you need a few other ideas for using up that plethora of zucchini, here are a few of my other favorites: Grandma's Zucchini Bread, Zucchini Tomato Bake, Zucchini Soup (also amazing with summer squash), Double Chocolate Zucchini Cake, or Chocolate Zucchini Bread. {In fact, I think I'll make at least of these today, too!)

Chocolate Chip Zucchini Brownies

Author: Mindy

Ingredients

• 1 1/2 cups granulated sugar


• 1/2 cup canola oil


• 2 cups all purpose flour


• 1/4 cup cocoa


• 2 cups shredded zucchini


• 2 teaspoons vanilla extract


• 1 teaspoon salt


• 1 1/2 teaspoons baking soda


• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.


2. Grease a 9 x 13 baking pan with cooking spray, set aside.


3. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand.


4. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda.


5. Mix until well combined.


6. Stir in the chocolate chips.


7. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.


8. Cool on a wire rack.


9. Cut brownies into squares and serve.

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Recipe Source: two peas & their pod

Perfect bar cookies for a crowd

I had to add "perfect" in the title so you wouldn't just skip over this recipe!  This is really a cookie breakthrough... let me tell you why.  First of all we have the genius aspect of the bar form of cookies.  Who loves cookies? Everyone.  Who loves baking batch after batch after batch of cookies? Less then everyone.  Who likes heating up their house with an oven on for hours during a hot summer? No one.  Am I right?  The answer is the bar cookie. The trick is finding the right recipe where the cookies still end up perfectly golden and yet moist and melted inside.  I have several bar cookies recipes that I have always liked... but this one blows them out of the water! Seriously this recipe is wonderful.  I'll tell you secret though... you have to use the best chocolate chips.  For me, that's hands down Guittard chocolate chips.  They are incredibly smooth and creamy and I love how the milk chocolate chips are extra big.  Try a combination of milk, white, and semi-sweet when you make these bar cookies.  The combination is fantastic!  I have also tried it using coconut oil in place of some of the butter (1 cup coconut oil and 1/2 cup butter) and the results were amazing - a very subtle coconut flavor that was delicious. This recipe is also great because Tina at Epicuricloud (where I found this gem) adjusted the ingredients to fit a 17 in. x 12 in. cookie sheet pan (as opposed to the original recipe for a jelly roll pan). Hope you enjoy!

Perfect bar cookies for a crowd

Author: Brittany

Ingredients

• 3 1/4 cups + 2 tablespoons all-purpose flour


• 1 1/2 teaspoons baking soda


• 1 1/2 teaspoons salt


• 1 1/2 cups (3 sticks) butter, softened (can use coconut oil*)


• 1 cup + 2 tablespoons granulated sugar


• 1 cup + 2 tablespoons packed brown sugar


• 1 1/2 teaspoons vanilla extract


• 3 large eggs


• 3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white - yum!)

Instructions

1. PREHEAT oven to 375° F.


2. Grease 17 x 12 - inch half-sheet pan


3. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.


4. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

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recipe source: Epicuricloud

​

Peanut Butter and Chocolate Granola Bars (like Quaker Chewy granola bars)

A staple at our house has been the Quaker Chewy granola bars that you can buy in bulk at your local Costco.  They are the perfect little treat/snack to grab on the go  for the park or pool.  With the recent Celiac diagnosis at our house, two of my boys can no longer eat them because unfortunately oats usually test positive for gluten.  Such a tragedy in these two  little boys opinion!  With this in mind,  I set out to make a gluten free version of their favorite Quaker granola bar flavor.. the peanut butter chocolate chip!  I took this recipe and tweaked it just a bit and I actually like this version better!  The addition of the peanut butter and a touch of corn syrup seems to hold them together better.  I used  gluten free oats and gluten free rice crispy cereal (found at my local grocery store), but of course you wouldn't need to, regular oats and cereal are perfect.  These turned out so yummy!  We loved them and I think these will be a new staple at our house!

So are you out on summer break too?  We are in full summer mode around here.  I have come up with a few goals  or priorities for my family this summer and one of them being... sticking to a meal plan!  I just posted my latest 2 week meal plan here and if you want to plan your own...print a cute (FREE) planner page here.  There are two you can choose from!  Cute enough to hand on your fridge and keep you on track this summer:)

Peanut Butter and Chocolate Granola Bars (like Quaker Chewy granola bars)

Author: Melanie

Ingredients

• 2 1/2 cups oats (*can use gluten free oats)


• 1/2 cup rice krispy cereal (*can use gluten free rice krispy cereal)


• 1/4 cup coconut


• 1/2 cup mini chocolate chips


• 1/2 cup brown sugar


• 1/2 tsp salt


• 1/4 cup butter


• 1/4 cup peanut butter


• 1/8 cup honey


• 2 TB corn syrup (optional)


• 1/2 tsp vanilla

Instructions

1. Put butter , peanut butter, honey and corn syrup (if using) in a small saucepan over low heat until liquid.


2. Add remaining ingredients to a bowl.


3. Pour liquid from saucepan over the dry stuff and mix together until combined.


4. Press into a square 8×8 pan.


5. Bake at 350 for 20 minutes--I did almost 30 minutes but I did double the recipe.


6. Cool for 10 minutes and score into bars.


7. Let it set completely and then cut into bars. Enjoy!

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Chocolate Peanut Butter Rice Krispies

I tried this fun twist on the classic Rice Krispies, and WOW they were seriously good!  We love rice kripies at our house, but this was definitely taking it up a notch!  I made these for the BYU game last weekend and sadly, they were about the only good thing about the game.  Unfortunately, our Cougars lost to their biggest rivals for the 3rd staright year and my boys were crushed!  Luckily, these treats were a HUGE hit and were happily gobbled up , before the game got too bad:)   I will definitely be making these again and again.  In fact my boys are already begging me to make them to pack in their lunches for school.  You just can't go wrong with chocolate and peanut butter! Yum!

FYI I doubled the recipe to make the extra thick ones shown (I had a hungry crew of boys to feed:)

Chocolate Peanut Butter Rice Krispies
submitted by Melanie~thesisterscafe.com

3 Tb butter
4 cups miniature or 1 10 oz package (about 40 large ) marshmallows
1/4 cup peanut butter
6 cups Kellogs Cocoa Krispies or Post Cocoa Pebbles cereal

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Stir in peanut butter and once well blended remove from heat.  Add the Cocoa Krispies or Pebbles cereal.  Stir until well coated.  Using buttered spatula, wax paper or fingers, press mixture evenly into a 9x13 inch pan buttered or coated with cooking spray.  Cool and cut into 2 inch squares.

Gooey Chocolate Coconut Bars

I was in the mood for something rich and chocolaty.  Well ok, I'm usually in the mood for such things!  But anyway, I came across this fantastic sounding recipe at Mel's Kitchen Cafe and I knew it was perfect.  Well, I was right.  It really was perfect.  Smooth, rich chocolate with a hint of coconut.  Wow!  And although I usually hate desserts that seem doughy or undercooked, I followed the directions to a T and made sure these bars were a little "gooey" in the middle.  Can I just say that my hubby and I both oohed and aahed over  an outer piece then dove for an inner, slightly gooier, piece and we both declared it even better!  So please do not over-bake these. They truly are wonderful on the "gooey" side.  And follow Mel's advice and serve them chilled.... delicious!

Gooey Chocolate Coconut Bars
submitted by Brittany ~ The Sisters Cafe

For the base:
3/4 cup all-purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla
1/4 teaspoon coconut extract

For the topping:
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 egg
1/4 cup natural unsweetened cocoa powder
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup sweetened shredded coconut
Heat the oven to 350 degrees F and spray an 8×8-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper or aluminum foil, leaving a 2-inch overhang on the sides and spray the paper or foil with non-stick cooking spray. Set aside.

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Add the butter, egg, vanilla, and coconut extract and mix with a handheld electric mixer (or use a stand mixer) until the mixture is combined. Gently press or spread the dough evenly into the prepared pan. Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until light and smooth. Add the egg and mix well, then add the cocoa powder and vanilla and mix until well blended. Add the powdered sugar gradually while beating until the mixture is smooth. Fold in the coconut.

Dollop the topping evenly over the base and bake the bars for 30-35 minutes or until the edges are just set and the center is a little wobbly. Cool completely in the pan before lifting out and cutting into squares. The bars taste wonderful chilled, by the way.

recipe source: Mel's Kitchen Cafe

Julia Child's Favorite Brownies

Did you know Julia Child's 100th birthday would have been yesterday? Such an amazing woman deserves to be remembered on her birthday, especially her 100th birthday.  So in honor of Julia, I whipped up her favorite brownie recipe last night.  These brownies require some extra work, but in case you are waffling about whether they are worth the effort.... they are.  Definitely.  Julia's brownies not only have a deep chocolate flavor, they are the perfect combination of cakey and chewy.  They are decadent, rich, and satisfying.  As in, I savored every bite of my brownie, but my chocolate, sugar, and overall dessert craving was perfectly satisfied with one.

Julia's Favorite Brownies
Submitted by Mindy ~ The Sisters Cafe

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature

Directions:

1. Put a rack in the center of the oven and pre-heat to 350 degrees.

2. Sift together the flour and salt; set aside.

3. Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.

4. Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.

5. Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.

6. Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.

7. Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.

8. Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.

9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

10. Pour and scrape the batter into an un-buttered 9-inch square baking pan.

11. Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.

12. Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.

13. Remove from oven and cool in the pan on a rack before cutting.

Lemon Bars

These bars are lemon perfection!  They are bursting with tart lemon flavor and the shortbread crust is buttery and delicious.  I love how thick these lemon bars are too. Wow. Thank you Barefoot Contessa!!

Lemon Bars
submitted by Brittany ~ The Sisters Cafe

For the crust:

• 1/2 pound unsalted butter, at room temperature


• 1/2 cup granulated sugar


• 2 cups flour


• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature


• 3 cups granulated sugar


• 2 tablespoons grated lemon zest (4 to 6 lemons)


• 1 cup freshly squeezed lemon juice


• 1 cup flour


• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Recipe source:  The Barefoot Contessa Cookbook

Two Ingredient Lemon Bars

Two ingredients.  Two ingredients!  Does it get much better than that when you are in a pinch?  Or when you just have a sweet tooth and don't feel like slaving in the kitchen?  Seriously, the lemon bars are mixed, in the pan, and the bowl is washed before the oven is even done preheating. And the best part is... these lemon bars are totally yummy!   They taste kind of like a dense, chewy cake.  Very lemony, but not too tart.  Definitely different than traditional lemon bars (I do like regular lemon bars better), but for the work they rock just the same!  Once you try them, you will find yourself stocking lemon cake mix and lemon pie filling... it doesn't get easier than this!

Two Ingredient Lemon Bars
Submitted by Mindy ~ The Sisters Cafe

1 Lemon Cake Mix
1 (15.75 oz  can) of Lemon Pie Filling

Preheat oven to 350 degrees.  In a large bowl, mix the cake mix and pie filling until moist and well blended. Do not over stir.  Place in greased 9 x 13 pan.  Bake for 20-23 minutes or until golden brown on top.   Sprinkle with powdered sugar and serve with whipped cream.

The Famous BYU Mint Brownies

I recently went to a womens conference at Brigham Young Unviersity in Provo Utah.  It was fantastic!  I  love going to this conference and look forward to it all year.  I have to admit that I also look forward to enjoying one of these amazing brownies!  BYU is famous for these treats and you can see a nice long line of women waiting to purchase them wherever they are sold on campus:)  I always wish I could bring them home to my friends and family back in Tennessee without smooshing them into my suitcase.  I didn't think that was such a great idea, knowing they would be stale and not so pretty after that.  Since I still wanted to share a little treat from my trip,  I did a little research and found the recipe!   It was published in the BYU Alumni magazine awhile back.  So this year when I got home, I made a double batch  for my boys,  my Young Women at church and some of my sweet friends who I wished could have joined me.  I was thrilled with the way the recipe  turned out! The brownies were just as good as the ones I bought on campus...what a treat!  Even if you have never had the famous BYU mint brownie before--trust me, you will still appreciate this recipe!  YUM!

My weekly Menu here.

For my favorite  home fragrance idea--using vanillla, rosemary and lemon-- click  here!  Trust me, it is amazing!

BYU Mint Brownies
submitted by Melanie~The Sisters Cafe

This recipe is straight from the BYU  Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out--BYU offers them both ways)
12 oz. chocolate icing (They don't give the recipe for their chocolate frosting--I just used the mint recipe--omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Recipe Source:  Sugar-n-Spice, Cougareat Food
Court

Oatmeal Peanut Butter Chocolate Toffee Bars

Hello Friends!

Did you have a nice weekend?  I hope so!  For me the weekend went by too quickly and I can not believe it is already Monday! I spent my morning getting this  amazing soup in the crockpot, and making these delicious bars for my family to share this evening. It is a tradition in our home to have a 'family home evening' every Monday night.  We have a short scripture based lesson, and do some sort of fun activity (ie play a game or watch a little monday night football/basketball) together.  However,  the most important part, in my boys opinion is that we always end with a treat!  There are nights when I am not sure anyone listened to my lesson, but they sure perk up for the dessert! I look forward to this opportunity to (TRY to) teach my children good things but most importantly I love having the whole family  home together.  So,  I will continue to make a  treat every Monday in hopes that it will keep my boys excited about our little family night:)

And,  HERE is my weekly menu  ( thank you for the sweet emails--I will try to do better about posting it, but it is nice to know that you miss it:)

Oatmeal Peanut Butter Chocolate Toffee Bars
submitted by Melanie ~The Sisters Cafe

1/2 cup butter (1 stick), at room temperature
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1 large egg yolk
1 1/2 cups flour
1/2 cup quick oats
1/4 teaspoon salt
3 cups chocolate chips
1 cup toffee baking pieces (Hershey's Heath brand)

Heat the oven to 350°. If desired, line a 9x13 baking pan with foil so that the ends extend over the edges of the pan by at least 2 inches. Spray foil with cooking spray.  (FYI you can just spray the pan with cooking spray.  I have not had trouble getting them out but the squares are prettier if you use the foil method.)

In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.

Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).

Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small offset spatula, spread the chocolate evenly over the crust.
Sprinkle the toffee pieces over the chocolate, gently pressing them into place with the back of a large spoon. Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into squares. For maximum freshness, store the bars in the refrigerator.

Recipe Source:  Family Fun Magazine via Marta Writes

Rocky Road Brownies

This brownie recipe is FANTASTIC!  SO much better than using a brownie mix!  The base is thick and fudgy,  topped with ooey gooey marshmallow and a perfect chocolate fudge frosting.   YUM!   I left the nuts our for my no- nut-loving family and the brownies were great, but personally I LOVE the nuts in this recipe and would suggest using them.  This recipe makes a lot so it is the perfect treat to share at a gathering.  This recipe comes from my old neighbor and friend Helene P.  They are a family favorite of theirs and I can see why!  Mmmmm

*Today is the last day to enter the IHeart Organizing giveaway for a Personalized Family Binder Printables Kit (a $50 value) at my other blog Melandboys.  This is one of my best purchases--over 30 printables to keep your family organized and life in order!

Rocky Road Brownies
submitted by Melanie~The Sisters Cafe

Brownies:
1 cup butter
4 squares unsweetened chocolate
2 c sugar
4 eggs
pinch of salt
1 1/2 c flour
2 tsp vanilla
1 c walnuts or pecans, chopped
1 lb marshmallows, cut in half or use mini marshmallows
pinch of salt

Melt butter and add chocolate.  Remove from heat and add sugar, then one egg at a time, beating after each addition.  Add salt, flour, vanilla and nuts.  Mix well.

Bake in a 12x15 greased pan at 350 for 25 minutes.  While still hot, place marshmallows very close together on top.  Return to oven for 5 minutes.  Do not brown or let crust.  top should be soft.  Cool completely and then frost.

Frosting:
1/2 cup butter
4 squares unsweetened chocolate
1/3 c milk or cream
3-4 c powdered sugar
1 tsp vanilla
dash of salt

Melt the butter and chocolate together and then combine all ingredients.  Frost brownies.  For best results allow to stand for 12 hours (Fat Chance:)

If you double this recipe, use a 1 inch deep cookie sheet and it will fill the whole thing to the top.

Smore Cookie Bars

Oh my goodness these were goood!!  We had these cookie bars for a Family Home Evening treat and my boys were THRILLED!  We all loved these ooey gooey delights! We all agreed that it was almost as fun to eat as the real deal!  The only thing that would have made them better was to be gathered around a campfire under the stars, singing goofy songs and telling spooky stories:)  This treat definitely got us in the mood for a camping trip which we planned while enjoying our dessert.  I highly recommend making these cookie bars--your family will love you for it, but if your family is like mine... be prepared to make plans for an outing in the great outdoors:)  This treat will get you in the mood for a campfire!

Smore Cookie Bars
submitted by Melanie~The Sisters Cafe

Ingredients:
1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s--although I used Chocolate chips this time)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.


2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.


3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).


4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Recipe Source: Lovin from the Oven

Turtles are one of my favorite Christmas candies!  I say Christmas, because my mom always always made them at Christmas.  I think we all looked forward to them all year long.  So what can I say?  When I saw this Turtle Bars recipe, I couldn't resist.  I love that it has ingredients that you usually have on hand... and it is really really easy... and fantastic to boot.  Perfect combination, right?!  Thank you cute Ali for this little gem!

So here is a tip for this recipe: cut the bars while they are still a little warm, but then wait until they are completely cooled to eat and they will stay together better.  When they are warm, they crumble a little. Hope you enjoy!

Turtle Bars

Submitted by Mindy ~ The Sisters Cafe
Recipe Source: "When Life Gives You a Chocolate Craving..." by Lemon Poppy

2 1/4 cups flour
2 1/4 cups oats (original recipe calls for quick oats, but I like regular oats because they are chewier to me)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened to room temperature
1 12 oz. bottle of caramel topping
2 cups chocolate chips
2 cups pecans, coarsely chopped

In a medium bowl combine flour, oats, brown sugar, salt and soda.  Add softened butter and stir until it makes crumbs.  Press three quarters of the crumbss in the bottom of a large cookie sheet (12 x 17 x 1 or 10 x 15 x 1).  Bake at 350 degrees for 10 minutes.  Remove from oven and pour caramel evenly over crust.  Sprinkle with chocolate chips, pecans and remaining crumbs.  Return to oven and bake 15 minutes.  Cut while still warm (I thought they cut best slightly cooled, but still a little warm -- not hot).

Chocolate-Caramel Slice

My sister-in-law, Kylie, sent me this amazing recipe which was printed in Bon Appetit Desserts. Apparently of all the recipes in the cookbook, this Chocolate-Caramel Slice by Bill Granger was the most desired recipe and so they 'revealed' it on the Bon Appetit blog. And let me tell you, it is AMAZING.  I love it, love it, love it. The crust is buttery and crumbly, the caramel is gooey but still holds it shape, the chocolate is rich and smooth, and the sprinkle of sea salt on the top makes it simply irresistible! Have I convinced you yet? If you have any lingering doubts, I'll add this: And it's pretty easy, too. Seriously. At first glance it may look daunting, but read the instructions and you will see that the three steps (crust, caramel, chocolate) are each rather simple and quick. I made this entire dessert in one hour. (I had to put the warm crust in the freezer to cool it down quicker.) You don't have to rush it like that, but I'm just saying...  Just make sure you have it done at least one hour before serving, so it can firm up in the fridge. Anyway, I love this and have made it a few times in the last couple weeks. I think I'll make it again next week, too... I'm sure I can come up with some excuse. That salty-sweet combination is divine!

Chocolate-Caramel Slice
Submitted by Erin ~ The Sisters Cafe
Makes 20 to 24 squares

Crust
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk

Caramel Topping
1 14-ounce can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
1 teaspoon vanilla extract

Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons whipping cream
Flaked sea salt (such as Maldon)

PREPARATION:

For Crust:
Preheat oven to 350 degrees F. Butter 11x7x2-inch metal baking pan. (A glass 9x13 will do.) Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. (See picture of the crumbly crust dough; I usually blend it until it is a smidgeon more clumpy than shown.)



Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.

For Caramel Topping:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225 degrees F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.

For Chocolate Glaze:
Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

PREPARE AHEAD: Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

Blueberry Crumble Bars

One afternoon I was searching online for a fun way to use up a big basket of fresh blueberries.  I came across a recipe for these bars that sounded so good that I had to give them a try.  I was not dissapointed---they were perfect! Now rumor has it, that these are very similar to the Blueberry Oat Bars at Starbucks.  I can't say if it is true, since I have never had them there, but if you have let me know if you agree!  One thing I do know, if you are looking for a yummy way to use some blueberries up, these are for you! Mmmm

How is your summer going so far?  We are staying busy with sports camps and swim team--and I am now using the full 3 Meals a day Menu Planner .  I have posted my completed weekly men planner here.  Boys love their food and having a plan is so nice for the Mom, you know:)

Blueberry Crumble Bars

Submitted by Melanie

Ingredients

• 1 3/4 cup Quaker Oats, uncooked (quick or old-fashioned)


• 1-1/2 cup all-purpose flour


• 3/4 cup brown sugar, firmly packed


• 1/2 cup chopped nuts (I used walnuts)


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 3/4 cup butter; melted


• 2 cups fresh or frozen blueberries


• 1/2 cup granulated sugar


• 3 tablespoons water


• 2 tablespoons cornstarch


• 2 teaspoons lemon juice

Heat oven to 350 F and grease an 11x7-inch baking pan

Combine oats, flour, brown sugar, nuts, baking soda and salt

Add butter, mixing until crumbly.

Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish.

Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan.

Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Press topping down into blueberries slightly.

Bake 18 to 20 minutes or until topping is golden brown.

Cool on wire rack; cut into bars. Store tightly covered.

Recipe Source: Group Recipes

Barefoot Contessa's Outrageous Brownies

These brownies are not your run of the mill, whip up in a jiffy and eat the whole pan kind of treat.  No these decedant squares should be cut small (they are so rich!) and saved for a special occasion!  I love to serve them with a scoop of vanilla bean ice cream.  Amazing:)  Anyone who is a chocolate lover will think they have died and gone to heaven with each bite!

A couple of notes on the recipe: I have halfed it with great results and I use 'Teeccino' a caffiene free herbal coffee substitute instead of the coffee granules called for. You can find it at health food stores.   I also, only use half of what is called for.  It is plenty flavor for me.  I think you could leave this out all together though if you don't like the coffee flavor.  Also they freeze beautifully!

Hope you enjoy!  Thank you Ms Ina Garten for another winning recipe!

Barefoot Contessa's Outrageous Brownies

submited by Melanie The Sisters Cafe (recipe source: Ina Garten Food Network)

Ingredients

• 1 pound unsalted butter


• 1 pound plus 12 ounces semisweet chocolate chips


• 6 ounces unsweetened chocolate


• 6 extra-large eggs


• 3 tablespoons instant coffee granules (or use 1 1/2 Tb Teeccino caffiene free herbal blend)


• 2 tablespoons pure vanilla extract


• 2 1/4 cups sugar


• 1 1/4 cups all-purpose flour


• 1 tablespoon baking powder


• 1 teaspoon salt


• 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Peanut Butter Marbled Brownies

These are a popular treat - they are pretty, not hard to make, and delicious.  I also like that they actually taste better when they are completely cooled, so go ahead and make them way ahead of time.  The peanut butter flavor is not overpowering, in fact it's rather subtle.  If you want a more peanut-buttery punch of taste, then add Reese's peanut butter chips instead of the chocolate chips. Or go crazy and add both kinds!

Peanut Butter Marbled Brownies

6 oz. cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
1 egg
2 Tb milk

1 cup butter, melted *for lower fat version read note
2 cups sugar
2 tsp vanilla extract
3 eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate chips

Lightly grease 9x13 inch baking pan. Preheat oven to 350 degrees F.  In a medium bowl, beat together first 5 ingredients until smooth.  Set aside.

In a large bowl, mix together melted butter, 2 cups sugar, and vanilla.  Mix in eggs, one at a time. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.  Spread batter into prepared pan. Drop the peanut butter filling on top by the large spoonful.  Using a butter knife, gently swirl peanut butter filling through the chocolate batter to create a marbled effect. (The batter is stiff so this is a little difficult. The key is not to over swirl it.)  Once you are done swirling, you may need to tap the pan on a towel covered counter to make the batter settle.  Bake in preheated oven for 35-40 minutes or until a toothpick inserted one inch from the edge comes out clean.  Cool completely, then cut into small squares.

*To cut calories you can substitute 1/4 cup butter for 1/4 cup of applesauce.  In fact, with most recipes you can substitute up to 1/3 of the fat with applesauce without compromising the taste.

Best Chocolate Mint Brownies

What is it with chocolate and mint together? It just tastes so darn good! It's up there with peanut butter and chocolate.  Or caramel and chocolate.  Chocolate of course is the common ingredient here - big surprise! These deliciously, fudgy brownies definitely capitalize on chocolate but add a smooth little note of mint that is sublime. I have to add that I love the fact that they are made with baking cocoa too. I always have that on hand and it is so much easier to prepare in a recipe than melting the baking chocolate.  (That's just me though... I'm usually attracted to the simplest recipes that taste amazing!) Honestly, these are some wonderful brownies! I don't know which layer I love the most because they are all so divine but the chocolate ganache on top just may win my vote. It's silky and dark and just slightly firm - perfect next to the softness of the mint creme. (Mindy, no cheating this time with milk chocolate... it just wouldn't be the same! :)) I can't wait for you all to try them! Let me know what you think!

Brownie Layer:

2 cups sugar
5 eggs
1 tsp vanilla extract
14 Tb butter, melted
1 cup flour
2/3 cup baking cocoa
1 tsp kosher salt

In a mixing bowl, beat together sugar, eggs, and vanilla.  Add butter, mix well.  Combine dry ingredients; add to batter and mix well.  Pour into a greased 9x13 inch pan and bake at 350 degrees for 25-30 minutes. (You don't want to over bake them or they will be dry! Mine are perfect at 27 minutes.) Cool completely before frosting.

Mint Creme Layer:

1/2 cup butter (1 cube), room temperature
2 cups powdered sugar
1 tsp peppermint extract
1 Tb heavy cream
green food coloring

Beat all ingredients together until smooth, adding desired amount of food coloring.

Chocolate Ganache Layer:

1 cup semi-sweet chocolate chips
2 Tb heavy cream
1 Tb light corn syrup

Place chocolate and corn syrup in glass bowl and microwave on 70% power for 1 minute.  Stir (they won't be completely melted yet)  Add cream and microwave again for 30 seconds on 70% power. Stir until smooth.
Once brownies are completely cool, spread mint creme layer on top evenly.  Then pour chocolate ganache over the top of the mint creme layer and very gently spread to cover it all.  Make sure you barely brush the top of the ganache so as not to dig too deep and hit the creme! If that does happen, no big deal. Just stop and gently cover it up with ganache from another area and proceed.  Let cool - ganache will harden slightly. Cut in squares with sharp knife. (You can warm the knife with warm water to make it cut super smoothly - just rinse and dry between every several slices.)

Fudgy Walnut Brownies

If you love nuts, you will love these moist, Fudgy Walnut Brownies! They originally caught my eye because my husband is usually of the opinion, "The more nuts the better". These were right up his ally...mine too actually. My husband even asked me to make a pan for a friend of his. Well 2 batches later and we still haven't delivered a pan to his friend, we just keep eating them! Ahh shucks, I guess I'll just have to make them again!

Fudgy Walnut Brownies

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Taste of Home3/4 Cup butter, cubed

4 (1 oz) squares unsweetened chocolate
4 eggs
2 cups sugar
1 t. vanilla extract
1 cup all-purpose flour

WALNUT CRUNCH TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 eggs, lightly beaten
2 T. all-purpose flour
1 t. vanilla extract
4 cups chopped walnuts

In a microwave, melt butter and chocolate. I like to use 50% power, stirring every 30-60 sec until completely melted. Stir until smooth. Cool slightly.

In a a large bowl, beat eggs and sugar; stir in chocolate mixture and vanilla. (If you need to wait for your chocolate to cool down a little more, you can get started on the topping, if you don't mind multi-tasking) Stir in flour until well blended. Pour into a greased 13 x 9 in. baking pan; set aside.

For topping, combine brown sugar and butter in a medium saucepan. Cook and stir over low-medium heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts.

Spread walnut crunch topping evenly over brownie batter. Bake at 350 for 40-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake.

Cool completely on a wire rack.