Carrot Cake M & M Cookie Bars

 

I had an extra carrot cake box mix to use up a little while ago so I was trying to come up with different recipes in order to use up the box.

I made Carrot Cake Fudge and Carrot Cake Rice Krispies a little while ago but still had a little bit of the cake mix left over.

Normally I would probably have just thrown it away BUT, as it turns out, I also had some leftover Carrot Cake M & M candies to use. I decide to make this cookie bar to use up both.

Turns out this was a pretty good idea.

Who knew carrot cake mix could be so versatile?

 

 

Carrot Cake M&M Cookie Bars

 

Ingredients

1/2 cup butter, room temp

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1 cup flour

1/2 cup carrot cake mix

1 tsp baking powder

1 cup M&Ms (I used carrot cake flavor)

1/2 cup chocolate chips

 

Directions

Preheat oven to 350. Line a 9 X 13 pan with parchment paper and spray lightly with cooking spray. Set aside.

In a large bowl, cream together butter and both sugars until fluffy. Beat in eggs and vanilla until well combined.

In a small bowl, whisk together flour, carrot cake mix, and baking powder. Stir into wet ingredients until no dry ingredients remaining showing through. Stir in M&Ms and chocolate chips.

Press into prepared pan.

 

 

Bake at 350 for 20 - 25 minutes, until top is browned and toothpick inserted near center comes out clean.

 

 

Remove from heat, let cool on wire rack. When cool, use parchment paper to remove bar from pan. Cut and serve.

 

 

You could, of course, scoop these onto a cookie sheet lined with parchment paper and bake as cookies. Your cooking time will decrease significantly - more like 10 minutes.

I like making cookie bars because, well...frankly...I'm lazy and making cookies is a little repetitive sometimes.

These are very carrot cake-y but still kind of like a chocolate chip cookie.

Oddly enough, it is a good combination.

Definitely something a little bit different.

 

Don't forget to stop by My Turn (for us) and Ms. enPlace and Hungry Little Girl for some fun links!

Chocolate and Peanut Butter Overload

Yep.

It's as sweet as it looks.

And as delicious.

And as peanut buttery and chocolaty as you could imagine.

I like to call it a soft, chewy, chocolaty, peanut buttery, bit of heaven.

*drool*

I asked one of the girls at work what she wanted for her birthday treat. She replied "something with chocolate and peanut butter"...this was as "chocolate and peanut butter"-y as I could come up with without risking putting everyone into a sugar coma.

Chocolate and Peanut Butter Overload

Ingredients

Bottom Layer

1 box fudge brownie mix (and ingredients to prepare)

1/2 cup honey roasted peanuts

1/3 cup peanut butter chips

Peanut Butter Layer

1 cup smooth peanut butter

1 cup marshmallow creme

1/4 cup butter, softened

1 tsp vanilla

1 cup icing sugar

Top Layer

6 oz Swiss chocolate, roughly chopped

1/4 cup + 1 Tbsp butter

1 Tbsp corn syrup

9 Reese's Peanut Butter Cups, chopped

Directions

Preheat oven to 350. Spray a 9 X 9 pan with cooking spray. Set aside.

Prepare brownie according to package directions. Stir in peanuts and peanut butter chips.

Bake at 350 until brownie is cooked - be careful not to over bake. Remove from heat and let cool to room temp.

Prepare peanut butter layer: In a large bowl, beat together peanut butter, marshmallow creme, butter, and vanilla. Slowly beat in the icing sugar until well combined.

Spread over cooled brownie.

Prepare chocolate top layer: In a microwave safe bowl, heat chocolate, butter, and corn syrup for 20 seconds. Stir. Heat in 20 second intervals - stirring well in between - until smooth.

Spread evenly over marshmallow layer.

Evenly sprinkle with the chopped Reese's cups.

Let chill until set.

I must warn you. This is not for the faint of heart.

People *cough* Sue *cough* who don't like sweet things will run away screaming.

That's okay though...it just leaves more for the rest of us....

Be sure to stop by Chef In Training and Love Bakes Good Cakes and Hungry Little Girl and The Mandatory Mooch and Kitchen Fun With My 3 Sons and A Peek Into My Paradise and Carole's Chatter for some fun and tasty links!

Rhubarb Meringue Dessert

 

I was always sure that rhubarb was available in the fall, not the spring. Turns out it is available both seasons around here.

This actually works out really well for me. See... I love rhubarb. When we were little we used to break off a stalk right out of the garden and then dip it in sugar and eat it.

I also love the combination of rhubarb with strawberries - it has to be one of my all time favorite combos. (Check out our Rhubarb Strawberry Crisp and Strawberry Rhubarb Ice Cream!)

This time though, I am leaving the rhubarb on its own so the tartness can shine through.

The chewy meringue, the tart rhubarb custard, and the slightly crispy crust are a great combination of tastes and textures.

 

 

Rhubarb Meringue Dessert

 

Ingredients

Crust

2 cups flour

3 Tbsp brown sugar

1 cup butter, chilled

 

Custard

2 cups sugar

1/3 cup flour

pinch salt

6 egg yolks

1 cup whipping cream

5 cups rhubarb, chopped

 

Meringue

6 egg whites

1 tsp vanilla

1/2 tsp cream of tartar

1/2 cup sugar

 

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray, set aside.

In a medium bowl, stir together flour and brown sugar until combined. Cut in chilled butter until mixture resembles crumbs. Press firmly into prepared pan.

Bake in 350 oven for 15 minutes.

Remove from heat and let sit on wire rack while you make custard filling.

In medium bowl, combine sugar, flour, and salt. Whisk in egg yolks and cream. Stir in chopped rhubarb. Pour over crust.

 

 

Bake at 350 until set, about 50 - 60 minutes. Remove from heat.

Let sit on wire rack while you prepare meringue.

In a large bowl, Beat egg whites, vanilla, and cream of tartar into soft peaks form. Gradually beat in sugar, a little at a time, until stiff peaks form.

 

 

Spread over hot filling. Return to 350 oven until meringue is browned, about 15 - 20 minutes. Keep an eye on it.

 

 

It puffs up quite a bit but does sink down afterwards. Don't be disappointed when it doesn't stay as puffy - it still tastes delicious.

Let cool completely then cut and serve. I like to chill it in the fridge before serving but this isn't necessary.

Refrigerate leftovers.

 

 

I think I'd like to try rhubarb and blueberry as a combo but I'm not sure if it would work.

Have you tried this combo?

I'd love to hear some opinions!

 

Hop over to The Rustic Pig and Feeding Big and Memories By The Mile and Adorned From Above for some fun and creative links!

Sour Cream Mushroom Dip

 

I made this recipe up ages ago when I had way too many mushrooms in the fridge to use up.

It turned out to be one of the recipes that I wanted to make again...and again...and again.

If you like mushrooms then you will LOVE this dip.

It is great hot or at room temp. (I preferred hot and Sue preferred room temp)

We like to serve it with sliced, soft baguette but it would also be great with tortilla chips or a cracker like Triscuits.

 

 

Sour Cream Mushroom Dip

 

Ingredients

2 Tbsp butter

1/4 cup finely diced onion

1 clove garlic, minced

20 button mushrooms, chopped fine

2 cups torn, fresh spinach leaves

1 tsp dried parsley

1/4 tsp garlic salt

salt & pepper

1 cup aged cheddar, shredded (divided)

1 cup sour cream

 

Directions

Preheat oven to 350. Spray an 8 X 8 oven safe dish with cooking spray. Set aside.

In a large frying pan, melt butter. Add onions, garlic, and mushrooms. Cook and stir until onion is translucent and mushrooms have softened, about 7 - 8 minutes.

Stir in the spinach, parsley, garlic salt, salt & pepper. Continue cooking until spinach has wilted, about 3 - 5 minutes.

Remove from heat and drain off any excess moisture.

Stir in the sour cream and 1/2 cup of the cheddar cheese.

 

 

Spread into prepared pan and top with remaining 1/2 cup cheddar.

 

 

Bake at 350 until cheese has melted and mixture is bubbly, about 20 - 25 minutes.

Serve hot or room temp. Store leftovers in fridge.

 

 

Sue had a "ladies night" the other night and I brought this to the party. It went over very well.

The people who love mushrooms, loved this dip.

 

Be sure to pop over to Carol's Chatter for some fabulous foody links!

Banana Caramel Quinoa Bars

 

I know these may seem a little dull to look at but, trust me, they are not dull when it comes to flavor or texture.

They are a lovely combination of crumbly and squishy, and the flavor is reminiscent of bananas foster crossed with a fruit crisp.

Initially I was trying to copy a date square but use bananas instead of dates. A few little additions here, a few switches there and, voila, new invention.

 

 

Banana Caramel Quinoa Bars

 

Ingredients

Crust

2 cups flour

3/4 cup quinoa flakes (you can sub oats)

1 cup brown sugar

1 tsp baking powder

1 cup butter, chilled

 

Filling

1 cup mashed banana

1 egg

1 tsp vanilla

1/2 cup caramel sauce

 

Directions

Preheat oven to 375. Line a 9 x 13 pan with parchment paper, spray lightly with cooking spray, set aside.

Combine flour, quinoa flakes, brown sugar, and baking powder in a large bowl. Cut in the butter until mixture resembles crumbs. Press 1/2 of the crumbs into the prepared pan, pressing firmly.

 

 

Bake at 375 for about 10 minutes. Remove from heat.

Prepare filling: combine banana, egg, vanilla, and caramel sauce until well blended.

Pour over bottom crust and spread out evenly.

 

 

Crumble the remaining crumb mixture evenly over the filling.

 

 

Bake at 375 for approx 35 minutes, until golden brown.

 

 

Remove from heat and let cool completely. Using parchment paper, lift bar out of the pan and cut into squares.

 

 

Very easy, very tasty, very quick. One of those recipes that would come in handy if you had to take something to a party at the last minute. From start to finish in under an hour, and then it just has to cool off - which you can speed up by placing in the fridge.

If you don't have quinoa flakes then you can easily sub in quick oats.

 

Be sure to visit Or So She Says  and The Chicken Chicks and Love Bakes Good Cakes for some great links!

Condensed Milk Pound Cake and Strawberry Syrup

I was need in of a treat today.

I discovered that our entire blog was being plagiarized by another site and have spent the entire day reporting them to as many authorities as I can. Hopefully in the very near future they will be deleted.

When I say our entire blog, I mean our ENTIRE blog.

Photos, texts, links....EVERYTHING. 

I'm tempted to post the link to their site in this blog and see if this post ends up being stolen to their site as well.

That would be pretty funny. They would be advertising their own deception on their own site.

But...no..no..no...I will take the high road and believe that the powers that be will soon take care of this issue.

*sigh*

People suck sometimes.

On the up-side. People are also, more often, awesome.

Friends and fellow food bloggers have given nothing but encouragement and support.

To them I say, thank you thank you thank you.

My faith in humanity, which was ever so slightly wavering, has been fully restored.

Plus...the cake and strawberries and whipped cream didn't hurt either. :)

Condensed Milk Pound Cake and Strawberry Syrup

Ingredients

Cake

2 cups flour

1 tsp baking powder

pinch salt

1 cup butter, softened

1 cup sugar

1 cup sweetened condensed milk

2 tsp vanilla

4 eggs

Strawberry Syrup

3 cups strawberries

1/2 cup sugar

juice and zest of 1/2 a lemon

1/2 tsp vanilla

1 tsp cornstarch

Directions

Preheat oven to 350. Line a  9 X 9 baking pan with parchment paper and spray lightly with cooking spray. Set aside.

Cake - In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, combine the butter and sugar. Beat until light and fluffy. Scrape down bowl often and gradually beat in condensed milk and vanilla.

Beat in the dry ingredients.

Beat in eggs, one at a time, until thoroughly combined.

Spread evenly into prepared pan.

Bake at 350 until toothpick inserted in the center comes out clean, about 40 - 50 minutes. Keep an eye on it.

Remove from heat, let cool about 5 - 10 minutes, then use parchment paper to remove cake to wire rack to cool completely.

While cake is cooling, prepare strawberry syrup:

In a medium saucepan, over medium heat, combine strawberries, sugar, lemon juice and zest,  vanilla, and cornstarch.

Cook and stir until mixture comes to a boil. Slightly mash berries with a potato masher to break them up. Let boil about 5 - 8 minutes to thicken slightly.

Remove from heat and let cool slightly. Run half of the mixture through a blender until smooth. Pour back into saucepan.

To assemble:

Slice cake and top with generous helping of strawberry syrup. (You will want to double the recipe for the strawberry syrup if you plan on serving the entire cake. This amount will do about half the cake.)

I also topped with a generous amount of whipped cream sweetened with a little sugar and vanilla.

Note - I baked this in an 8 X 8 pan and it was not cooking properly(the outer edges were drying out and middle was a bit undercooked). I definitely recommend a bit bigger, 9 X 9 pan.

While Sue and I were upset by discovering our blog was plagiarized, we really are generally okay with people using SOME of our materials. Recipes, photos, text, etc.. can be shared if done so in the right way. IE: crediting our blog, linking back to our blog, NOT claiming the idea as your own and NOT using the content in its entirety.

We do our best to link back to blogs that we get ideas from. Sometimes we forget where we found the recipe, sometimes more than one blog has the recipe and we only credit one of them, but we definitely try our best to give credit where credit is due.

We certainly appreciate it when others do the same for us.

Don't forget to visit The Mandatory Mooch and Kitchen Fun With My 3 Sons and My Turn (for us) and The Inspiration Network for some great links!