Tag Archives: baking

Red Velvet Brownie S’mores Bars

6 Mar

Happy March everyone! Spring is coming and I couldn’t be happier about it. I’m ready for some warmer weather. Being able to walk outside in a tank top and shorts sounds really good right about now.

This is my first blog post this year, which I am a little disappointed about, but sometimes life is just busy! I have made a couple of fun recipes so far this year and am finally getting the chance to post them.

I made these bars a couple of weeks ago for a good friend of mine on Valentines Day. I did some research on fun valentines baking and came across these on one of my favorite blogs. You can find the original recipe here.

There are a lot of steps in making these bars, but don’t let that fool you because each step is very simple. They contain layers and layers of ooey gooey goodness. Its always a little nerve racking when making a new recipe for the first time, especially when making it for someone else. I was more than happy with how these turned out. The combination of brownie, cookie and s’mores isn’t something you would think of, but once your taste buds have massaged the 6 layers of flavor I promise you will think you have died and gone to heaven. These bars will be in heaven; there is no doubt about it.

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INGREDIENTS:

1 brownie mix (I used Ghirardelli double chocolate)

graham crackers (about 7 full sheets)

1 cup semi-sweet chocolate chips

2 cups mini marshmallows

7 ounces sweetened condensed milk (1/2 can)

Red Velvet Layer

1 box red velvet cake mix (I used duncan hines)

1 stick melted unsalted butter

1 large egg

3 Tbsp canola oil

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DIRECTIONS:

1) Preheat oven to 350 degrees. Line a 9×13 inch baking dish with parchment paper.

2) Prepare brownie mix according to package directions and pour into bottom of your prepared baking dish. Layer with sheets of graham crackers. Top graham crackers with chocolate chips, then marshmallows and finally drizzle evenly with sweetened condensed milk.

3) In a large bowl, mix the red velvet cake mix, melted butter, egg and oil, until dough forms. With a cookie scoop, scoop dough over marshmallow layer then press dough so it’s pretty flat and little marshmallow is showing.

4) Bake for 35-40 minutes, or until baked through. Let cool completely. Best if prepared at night and left to cool overnight. When cool, cut into squares and serve.

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Enjoy. Love, Lindsi.

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Apple Crisp

18 Nov

I have had a crazy fall, as most of you can probably relate to. I have gotten involved in more ‘after work activities’ than I ever have in the past. It’s been a blessing getting involved in groups and surrounding myself with wonderful people, but it has taken away any sort of baking time that I have.

Once things slow down a little bit, I will be able to get back on track to a normal baking schedule. Until then, I will just enjoy what I am apart of now. Baking will always be there for me to go back to, these other opportunities won’t.

Even with my crazy schedule, I was able to bake some apple crisp a couple of weeks ago and am finally sharing it with you all.

I have yet to find a smell that out does the aroma of fresh apple crisp baking in the oven. Countless memories instantly overtake my mind when that scent fills the air. Apple crisp/apple pie are timeless recipes; they will never go out of ‘style’. Thank goodness.

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I have had too many apple crisps and apple pies to count. However, this recipe is the best I’ve ever had. It combines the perfect ratio of apples to crisp.

As the cooler weather slowly embraces us, what sounds better than warming up the oven and throwing in a sweet, savory apple crisp?

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INGREDIENTS:

1/2 cup brown sugar

1/2 cup white sugar

1 cup oats

1 cup flour

1 stick butter

6 cups of apples

1/2 cup white sugar

2 teaspoons cinnamon

1/2 cup water

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DIRECTIONS:

1) Preheat your oven to 350 degrees.

2) Mix together the brown sugar, 1/2 cup of white sugar, oats and flour.

3) Cut in the butter using a pastry cutter. Put half of the crumb mixture in a 9×13 inch pan.

4) Pour sliced apples over the mixture.

5) In a small bowl, mix together the other 1/2 cup sugar, and cinnamon. Sprinkle this mixture over the apples.

6) Pour the water over the apples. Top with remaining crumb mixture.

7) Bake for 40-45 minutes, or until golden brown.

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Enjoy my friends.

Love. Lindsi.

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Pumpkin Bars with cream cheese frosting

4 Nov

Fall is coming and going so quickly. October is already over and with my hectic schedule this fall, I have had little time to bake. I had a list of recipes I wanted to bake and have only been able to make a few so far. Luckily there is still a good month of fall left so plenty of time to catch up.

So far, I’ve been able to make two of my all time favorite fall recipes. These pumpkin bars and apple crisp (recipe coming next). These pumpkin bars come from my Grandma. The recipes I know how to bake best come from her; she was a major influence to my love of baking.

I brought these bars to work and everyone went crazy. Even my coworker Annie who isn’t a sweets fan devoured them. She commented that they have a carrot cake taste to them. In my opinion they are better than any carrot cake I have ever tried. But, you’ll just have to try them and come up with your own opinion.

Not only do these bars pack in a crazy amount of flavors, they are literally a ‘piece of cake’ to make. Pour all the ingredients into a bowl, stir, pour into a pan and bake. Done. Presto. End of story.

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INGREDIENTS FOR THE BARS:

2 Cups Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 teaspoons Cinnamon

1 teaspoon Pumpkin Pie Spice

2 Cups Sugar

1 Cup Oil (I used Canola)

4 Eggs

2 Cups Canned Pumpkin

1 Cup Nuts (I used pecans)

INGREDIENTS FOR THE FROSTING:

6 oz. Cream Cheese (softened)

1/2 Cup Butter

1 1/2 teaspoon Vanilla

3 Cups Powder Sugar

2 teaspoons Milk

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DIRECTIONS:

1) Beat the eggs in a large bowl, add the oil, sugar, and pumpkin and beat again.

2) In a separate bowl stir together the flour, baking powder, baking soda, salt and spices together.

3) Slowly add the dry ingredients to the wet ingredients and stir until just combined.

4) Finally stir in the nuts. Pour into a large greased pan (a large cookie sheet with sides on it).

5) Bake at 350 degrees for 15 to 20 minutes.

6) Allow the bars to cool completely and frost.

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Enjoy my lovelies. xoxo.

Love, Lindsi.

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THE BEST BLUEBERRY MUFFINS

4 Sep

Most of my favorite baking recipes seem to come from someone in my family, mostly from my mom or my mom’s mom.  Recipes that I grew up with. Not only are they delicious, but they instantly make me flash back to certain parts of growing up. I had an incredible childhood (thanks to my parents) and this is a big part of why I enjoy baking, the memories instantly flood back. What is it about flavors, smells and sounds that make you flash back to a time that was wonderful and you would give anything to go back or a time that you rather die than go back to it? Life is a constant trigger of some past experience.

My mom has made these muffins for as long as I can remember. There is something about baked blueberries that spikes the taste. Instant yum. I have had countless blueberry muffins and these by far outweigh every single one. The trick: you combine mashed blueberries and whole blueberries. It changes the flavor, I swear.

Here are a few pictures from our last encounter, this past Monday for Labor Day. I don’t know if you’re like me, but I always use holidays as an excuse to bake.

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The first thing I do is measure out 1/2 cup of blueberries and mash them with a fork. It’s nice to have this done so you can just throw it into the batter once you’re ready for it. (It’s also a good way to take out some frustration, if need be).

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(hand model: my lovely sister, Lauren)

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INGREDIENTS:

1 stick butter (room temperature)

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups blueberries (1/2 cup mashed with a fork)

2 cups flour

1/2 cup milk

TOPPING:

1 Tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

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DIRECTIONS:

1) Preheat your oven to 375 degrees. Grease muffin cups or use liners. (I did 6 jumbo size muffins and 6 regular size muffins. You can also do 12 regular size muffins)

2) In a medium size bowl, beat butter until creamy. Next beat in the sugar until pale and fluffy.

3) Beat in eggs one at a time. Add vanilla, baking powder, and salt. Beat one last time until combine.

4) Mix mashed blueberries into the batter.

5) Fold in half the flour and then half the milk. Add remaining flour and milk. Fold in remaining blueberries

6) Scoop batter into muffin cups (about 2/3 full). Sprinkle with nutmeg sugar.

7) Bake 25 to 30 minutes, or until golden brown.

8) Allow the muffins to cool in the pan for at least 30 minutes before removing.

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Grab your kids, friends, family (if you got ’em), or shoot just grab yourself and start baking. You will instantly start making memories of your own. And I promise, you will never regret it. I will leave you with that simple piece of advice.

Love, Lindsi

Almond Poppy Seed Bread

25 Aug

I love me some poppy seeds. Always have. Always will. I don’t know what it is about those darn things because they’re just little specks. But, specks packed with flavor. I have always been a sucker for the almond poppy seed muffins from King Soopers. I think they taste so good because they are so bad for you, but one here or there never hurt anyone.

For some reason the combination of poppy seeds and almond go really well together. Kind of like peanut butter and jelly, if you will. Delish.

So, I did some research and out of all the almond poppy seed breads out there, this one seemed the most appealing to me. Plus, it is lightened up a bit so I have no guilt what so ever eating it. That is the best kind of baking in my opinion.

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If you haven’t noticed already I am all about easy baking. Don’t get me wrong, I love a challenge once in awhile, but overall I like easy. This bread falls into that category. It is definitely a quick bread. I need to branch out and make a bread that needs to rise and takes more than an hour to make. Soon to come!

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Recipe adapted from The Kitchen Sink

INGREDIENTS:

3/4 cup sugar
1/4 cup unsalted butter, softened
3 egg whites
1/2 cup + 2 tablespoons buttermilk
3/4 cup sour cream
1 tablespoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon poppy seeds

1/4 cup sliced almonds

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DIRECTIONS:

1) Preheat your oven to 350 degrees. Grease loaf pan (I used three 6×3 pans. You can also use one 9×5 pan baking time will just change.)

2) With a mixer, beat the butter and sugar together until light and fluffy. Add the egg whites, buttermilk, sour cream and almond extract and beat until just combined.

3) In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda and salt. Add this dry mixture to the wet mixture and stir. When the mixture is almost combined, add the poppy seeds. Beat until the wet and dry ingredients have just combined and the poppy seeds are distributed throughout the batter.

4) Pour the batter into the prepared loaf pan(s). Top with the sliced almonds.

5) If using small pans, bake for 30-35 minutes. If using one large pan, bake for 60 to 65 minutes.

These loaves won’t brown as much as other breads, they come out pretty white in color. Make sure you use a toothpick to check the middle to see if done.

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The best part about this bread is that it is perfect at any time during the day. It’s wonderful in the morning dipped in coffee, as a side for lunch or dinner, or even for a snack or for dessert. Drizzle some honey on top- you can thank me later for that recommendation.

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Enjoy my friends.

Love, Lindsi

Oatmeal Butterscotch Chocolate Chip Cookies

2 Aug

These cookies were a random find. I remember it was on a snow day back a couple of years ago when my love for baking really took of. Sometimes I wish it were always cold and snowy outside with no place to go, just so I could have an excuse to bake every day.

Surprisingly I do not bake a lot of cookies, they’re not my favorite thing to bake. However, I do have a couple of favorites that I always revert back to. These being one of them. They are super sweet. Chocolate and butterscotch is always a smart combination.

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INGREDIENTS:

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 sticks (16 Tbsp) butter

2 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

 1 1/2 cups oats

1 cup chocolate chips (I used semi-sweet)

1 cup butterscotch chips

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DIRECTIONS:

1) Preheat your oven to 350 degrees.

2) Cream together the butter and sugars. Add the eggs (one at a time), then the vanilla and mix until combined.

3) Add in the flour, baking powder, cinnamon and stir.

4) Finally, top it off with the oats and chips and stir until well combined.

5) Let dough chill in the  refrigerator for at least an hour. (If needing to bake them right away, that’s fine, they will just be flatter).

6) With a spoon, drop dough on a baking sheet. Bake for 10-12 minutes or until slightly browned.

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Enjoy. xoxo.

Love, Lindsi

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Peanut Butter Cup Pretzel Cheesecake Bars

25 Jul

One of the blogs I have recently been obsessing over is Sallys Baking Addiction. Everything she posts looks absolutely incredible so I am starting to make as much of them as I can. The last thing I baked off of her blog was banana chocolate chip muffins with cinnamon streusel. One of the yummiest banana bread muffins I have ever tasted. It is such a good twist on basic banana bread.

This time I wanted to try one of her bar recipes. I am a big bar fan. Especially when cheesecake is involved. For those of you who like Reese’s peanut butter cups, this one is for you. Who doesn’t like the combination of chocolate, peanut butter and pretzels?

This little bar packs in a pretzel crust, a creamy peanut butter cheesecake filling, loaded with chunks of peanut butter cups, all topped with a glaze of even more chocolate and peanut butter. Every bite you take makes you want to take another. It can be dangerous is you have zero self-control. Readers beware.

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This recipe takes a few simple ingredients and a small amount of prep work. Finely ground the pretzels in a food processor or with a hand chopper. I noticed that the pretzels do not ground up as finely as graham crackers do. So, ground them up as much as you can. It is okay if there are a few bigger pieces. The butter helps hold it together. I added about a tablespoon more from what the original recipe calls for (the more butter, the easier it is to press down onto the bottom of the pan).

Another thing about this recipe is the cheesecake is thicker than your average cheesecake batter (more of a cookie dough consistency) so it doesn’t take as long to bake.

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INGREDIENTS:

Pretzel Crust
1.5 cups finely ground salty pretzels
3 Tablespoons sugar
8 Tablespoons unsalted butter, melted
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Peanut Butter Cheesecake Filling
16 ounces cream cheese, softened to room temperature
1 large egg
1/4 cup granulated sugar
1/2 heaping cup creamy peanut butter
2 teaspoons vanilla extract
12-15 regular sized Reese’s Peanut Butter Cups, chopped
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Chocolate Drizzle
1 Tablespoon creamy peanut butter
1/4 cup chocolate chips
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DIRECTIONS:

1) Preheat your oven to 350 degrees. Line bottom and sides of a 9×9 baking pan with aluminum foil, leaving an overhang on all sides. Set aside.

2) Prepare the crust. Finely chop the pretzels until they are finely ground. Stir the pretzel crumbs, sugar and melted butter together in a bowl. Press into the lined pan and bake for 10-12 minutes. Remove from the oven and allow the crust to cool while you make the filling.

3) Beat the cream cheese, egg, sugar, peanut butter and vanilla together until smooth and creamy (about 2-3 minutes). Chop the Reese’s cups and fold them into the batter. Spread the mixture over crust and bake for 20-25 minutes, or until the cheesecake has set up and the edges are lightly browned. (Mine came out slightly overdone so make sure to keep an eye on them and adjust the baking time based on your oven).

4) Allow to cool for 30 minutes and then place them in the refrigerator for at least three hours.

5) When ready to eat, lift the foil out of the pan and cut into squares. To make the drizzle, melt the peanut butter and chocolate chips together in a small microwavable bowl. Place chocolate into a zip-lock bag and cut a VERY small part of the corner off and drizzle on the bars.

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A final random suggestion: If you are not a huge pretzel fan, I also think this recipe would be delicious with a chocolate crust (oreos instead of pretzels). I think I will try this next time and see which one I like better. Do whatever sounds best to you!

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Enjoy.

Love, Lindsi

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