Once again it's Saturday and not Friday but there is no way I could miss out on this post! As you know, I love, love, love to bake and I love desserts. It is virtually impossible for me to narrow it down to just one recipe so I've got a few delicious desserts for you. Check out Kelly's Korner for lots of other great recipes!
I got this cookie recipe from the Pioneer Woman. I love her site and have gotten many fabulous recipes from her. If you haven't checked out her blog, I suggest you do!
1 c. shortening or 1 c. butter
1 c. packed brown sugar
1 c. sugar
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 c. quick oats
1/2 c. finely chopped pecans
In a large mixing bowl cream shortening with both sugars until well combined.
In a separate bowl beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.
In a separate bowl combine the flour, salt, and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and again mix well to combine.
Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.
When you are ready to bake them place them on a cookie sheet and bake at 350 for 10 minutes until they are golden brown.
Cappuccino Caramel Oat Bars
These bars are ooey, gooey and perfect. They come highly recommended!
2 c. rolled oats
2 1/3 c. all-purpose flour
1 c. chopped pecans
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. packed brown sugar
1 Tbl. instant coffee powder or instant espresso powder
2 tsp. vanilla
3/4 c. caramel ice cream topping
1/2 c. chopped pecans
Coffee Glaze (optional)
Preheat oven to 350. Lightly grease a 15x10x1-inch baking pan; set aside. (I used a 9x13 and it worked just fine).
In a large bowl stir together oats, flour, the q c. pecans, baking soda and salt; set aside. In a large mixing bowl beat butter with an electric mixer on med. to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 Tbl. coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.
Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 c. pecans.
Bake in the preheated oven for 20-25 minutes or until edges are set (do not overbake). Cook in pan on a wire rack. If desired, drizzle with Coffee Glaze. Cut into bars. Makes 48 bars.
Coffee Glaze: In a small bowl combine 2 Tbl. very hot milk and 1 tsp. instant coffee powder; stir until dissolved. Stir in 1 c. sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 mins. to set glaze.
Berries 'n' Cream Brownies
These are an old favorite. It is the easiest recipe but yet so tasty! What's better than chocolate, whipped cream, and strawberries? Give these amazing brownies a try!
1 package fudge brownie mix (13x9-inch pan size)
1 carton (8 oz.) frozen whipped topping, thawed
4 c. quartered fresh strawberries
1/3 c. chocolate hard-shell ice cream topping
Prepare and bake brownies according to package directions, using a greased 13x9-inch baking pan. Cool completely on a wire rack.
Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 mins. before serving.