eatatallies.com» Brownies and Bars

Gooey Oreo Cake Bars

Allie — Thu, 13 Jun 2013 22:10:12 +0000

Tuesday was our first official day of summer. All three of my kids are finished with the school year and are home with me for the next 10 weeks! I try my best to balance activities, family time, play dates and even allow for quite a bit of unscheduled, unstructured free time.
Did you hear that people, FREE TIME!?!?!
Wouldn’t you love to just have a bit more of that in your life?
I would!
My kids, not so much…
It seems that it’s during their free time that sibling squabbles, major mess making, or the “I’m bored” complaints occur.

When the first day of summer began with lots of coloring (on themselves)

and LOTS of mess making,

{This is what my children will be using to wipe with for the next month}

I knew it was time to pull out a couple of my summer tools….

The first is the “I’m Bored Jar.” After scouring the Internet and racking my brain, I managed to come up with over 50 activities that do not require my time or attention. Yes, everything in this jar can be completed INDEPENDENTLY! Here is the catch, each child can pick from the jar only once per day. They MUST DO whatever it is that they pull out of the jar. If I hear, “I’m bored”, after they have already done their I’m bored activity, it’s an automatic chore.
Hey, I’m always in need of some extra help around here and I would hate for my sweet kiddos to have NOTHING to do.

My second summer tool is Dessert! Yes, a little something sweet keeps me and the kids happy :) I bake with my kids and I bake often during the summer months. There is always a barbecue or a potluck that NEEDS a good dessert at the table. These Gooey Oreo Cake Bars are the perfect treat to bring because they are soooo EASY and take no time at all. You should definitely put them on your “Must Make” list for this summer!

Gooey Oreo Cake Bars
1 box Devils Food Cake Mix
1/2 cup (1 stick) butter, softened
1 large egg
1 1/2 cups milk chocolate chips
14 ounce can sweetened condensed milk
16 Oreo Cookies

Preheat oven to 350 degrees F.
Line a 9×13 inch baking pan with foil and grease with butter.
Place cake mix, butter and egg into a large bowl, and mix until well combined.

Press cake mixture evenly into the prepared baking pan.

Top with Oreo cookie pieces.

Pour sweetened condensed milk over cookies.

Sprinkle milk chocolate chips over the top.
Bake for 18-20 minutes.
Allow to cool for about 10 minutes then run a knife along the edges to loosen from the foil.
Once cooled completely, remove foil from pan and cut into squares.

Enjoy!

And there you have it, two of my best Summer Survival tips, just in time to kick off your summer :)

source: I’m Bored Jar inspired by Shabby Beach Nest
Oreo Cake Bars adapted from Picky Palate

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Candy Bar Cheesecake Brownies

Allie — Fri, 16 Nov 2012 18:36:14 +0000

PMS and children do not go well together. PMS and Candy Bar Cheesecake Brownies go very well together! I love my children dearly but today I am counting down the minutes until they go to bed so that I can calm my raging hormones with ~~a few~~ one of these…

Candy Bar Cheesecake Brownies

Brownie Layer
1 cup butter, melted
2 cups sugar
1 teaspoon vanilla
4 large eggs
3/4 cup cocoa
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cheesecake Layer
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2 cups sliced candy bars (I used Milky Way & Snickers)

Combine melted butter with sugar and vanilla extract.
Then add eggs one at a time, beating well after each addition.

Stir in cocoa until well blended.

Add flour, baking powder and salt

and stir until just combined, do not overmix.

Set aside one cup of the brownie batter and smooth the rest
into a buttered (or foil lined) 9×13 pan.

Begin making your cheesecake layer by beating cream cheese and sugar until smooth.

Add the vanilla and eggs one at a time, beating well after each addition.

Smooth cream cheese mixture evenly over the brownie batter.

Cut Milky Ways and Snickers
(or whatever other leftover Halloween candy you have in your pantry) into thin slices.

Sprinkle candy bar slices evenly over cream cheese layer.

Using the reserved one cup of brownie batter, drop 12-15 spoonfuls over the top of the candy bar layer.

Use a butter knife to gently swirl the batters.

Bake at 350 for 35 minutes. Allow to cool completely before cutting into squares.

Enjoy!

source: brownie base adapted from Two Peas & Their Pod

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Brownies in a Jar

Allie — Mon, 01 Oct 2012 05:41:05 +0000

I was a teacher back in my pre-baby days. In those days, my students were my babies! I poured all that I had into them. I would wake up each morning, thinking about our day of teaching and learning and then each afternoon, begin planning for tomorrow. Even on breaks and on the weekends, my students were always in my thoughts. I would see a children’s book in a store or stumble upon a new teaching idea on a website and immediately begin to wonder how I could incorporate that into my classroom with my students. Every day in the classroom was filled with a sense of excitement and newness because learning was taking place! No one day was like the other. There was continual change and growth in my students, as well as in myself. The children that I hugged goodbye in June were but a faint resemblance of the ones that I had welcomed in September.

There is truly something magical about teaching and some days I miss it. I remember the joy of the classroom and I remember the exhaustion. It is for those very reasons that I am incredibly appreciative of each of my children’s teachers. I am so glad that they choose a passion rather than a profession and that they live it out in the classroom every single day.

My babies are now in preschool, kindergarten and second grade. I am blessed beyond measure to be a stay at home mom to them and to be able to send them off to great teachers each day. I am happy to report that all of their teachers have successfully survived the first month of the school year. I think they deserve a treat!

Back to School Brownies in a Jar
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
2/3 cup brown sugar, packed
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup baking cocoa
2/3 cup granulated sugar

Layer all ingredients in order listed in a one-quart, wide-mouth jar, being sure to pack down after each addition. Secure lid and attach baking instructions and a gift tag.

Instructions for gift tag: Empty brownie mix into a large bowl. Add 3 eggs, 1/2 cup melted butter and one teaspoon vanilla extract. Pour into a greased 9″x9″ pan. Bake at 350 degrees for 22 to 25 minutes. Cut into squares.

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S’more Bars in a Jar

Allie — Fri, 13 Jul 2012 02:44:59 +0000

Refreshed!!! That is how I am feeling right now. I have spent the last four mornings from 9am to noon ALONE, without children!!! This is a first for me.

Every summer, I volunteer at our church Breakaway camp (VBS). I love volunteering and being a part of such a fun-filled week for the kids. However, this year I did it a little different. I signed my kids up for two different weeks of camp. The first I volunteered at and then the second camp, happening this week, I didn’t. Dropping them off that first morning, I literally got a rush. I had to refrain myself from skipping all the way back to the car. Three hours all by myself!!! The possibilities were limitless!!!

In the end, I spent most of my mornings cleaning house, doing laundry, and running errands. It may sound a bit boring to some of you but let me tell you, I loved every minute of it. And the best part of all was that at noon, when I picked my three little lovies up, I was ready to be a mom again and enjoy them the rest of the day :)

I made these S’more Bars in a Jar to show my appreciation to the wonderful volunteers who took care of my babies this week. I now have my sanity back.

S’more Bars in a Jar
1 ½ cups graham crackers, broken into pieces
1 ½ cups miniature marshmallows
1 ½ cups semi sweet chocolate chips
½ cup brown sugar
In a 1 quart mason jar, layer all ingredients: graham crackers, marshmallows, chocolate chips and brown sugar.
Attach a tag with the following directions: “Preheat oven to 350º F. Butter an 8” square baking dish. Mix contents of the jar with ½ cup melted butter. Press firmly into the prepared baking dish. Bake for 15 minutes. Cool completely before cutting into bars.”

Enjoy!

source: adapted from Paula Deen

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Salted Caramel Butter Bars

Allie — Sat, 21 Jan 2012 04:37:49 +0000

This morning when I dropped my 1^st grader off at school, I watched him from my car window until I could see him no more. It was raining out so he had his rain jacket with a hood on and was holding his umbrella above his head. He was walking fast to escape the rain and his red backpack was bouncing against his back. For some reason, I just couldn’t take my eyes off of him. He looked so little and yet like such a big boy all at the same time. When he was finally out of sight and I began to drive away, I had this horrible lump in my throat and tears in my eyes. My little boy is growing up too fast!

Today watching him walk off to school, without my hand in his, was hard.

Bringing him home this afternoon and surprising him with a Salted Caramel Butter Bar was just the therapy I needed.

And to finish off the day, my sweet six year old boy asking me to rock him before tucking him in bed, made my heart full again.

Salted Caramel Butter Bars

For the Crust:

1 lb. salted butter, softened

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla

4 cups all purpose flour

For the Filling:

1 bag (14 oz.) caramel candies (51 caramels to be exact), unwrapped

1/3 cup heavy whipping cream

½ teaspoon vanilla

2 teaspoons coarse sea salt

To make the crust: Preheat the oven to 325F

Using a mixer, combine the butter and sugars until fluffy and creamy,

about 3-5 minutes.

Add the vanilla and mix until combined.

Sift the flour and add to the butter mixture.

Mix on low speed until a smooth soft dough forms.

Butter a 9×13 inch baking pan.

Press about half of the dough evenly into the pan to form a bottom crust.

Place the remainder of the dough in the fridge to chill.

Bake the crust for 20 minutes until firm and the edges are a pale golden brown.

While the crust is baking and the remaining dough is chilling,

make the caramel filling.

Place the unwrapped caramels, heavy whipping cream and vanilla

in a small saucepan.

Heat over medium/low heat until completely melted and smooth.

Pour the caramel filling evenly over the crust.

Sprinke with sea salt.

Remove the chilled dough from the refrigerator.

Crumble it evenly over the caramel.

Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.

Let cool completely before cutting into squares.

Enjoy!

source: adapted from Cookies & Cups

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Triple Chocolate Brownie Bars

Allie — Fri, 30 Sep 2011 23:58:00 +0000

After I had my first baby, several friends brought over meals during the following week. One of those meals arrived with a box of chocolates. On the card was written, “every woman who just gave birth deserves a box of chocolate”. Well, I couldn’t have agreed more!

This little rule is one that I have never forgotten. When I am delivering meals to new moms, I always make sure to include a little chocolate. A mommy friend of mine recently delivered her third baby boy, these Triple Chocolate Brownie Bars were most definitely deserved!

Triple Chocolate Brownie Bars

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/4 teaspoon salt

3 tablespoons cocoa powder

2 cups chocolate chips

1/2 cup peanut butter

20 Oreo cookies

Preheat oven to 350.

Line an 8 x 8 cake pan with foil and spray with nonstick cooking spray.

In the bowl of an electric mixer, cream butter and sugar until fluffy.

Add eggs one at a time and mix to combine.

then stir in vanilla.

Add in cocoa powder and mix well.

Add flour and salt,

stir until batter is smooth and comes together.

Fold in 1/2 cup chocolate chips.

Spread in the 8 x 8 pan.

Sink 9 Oreo cookies into the batter and press gently.

Bake for 25-30 minutes.

While baking, crush the remaining Oreos in a ziplock bag.

When brownies are finished baking, remove from the oven

and sprinkle with 1/2 cup chocolate chips and crushed Oreos.

Place back in the oven for about 2-3 minutes.

During this time, melt remaining chocolate chips and peanut butter together.

Remove brownies from oven and pour melted chocolate mixture over the top.

Use a spatula to spread the chocolate evenly.Cover and refrigerate for 2 hours.

Let brownies sit at room temperature for 15 minutes before cutting.

Enjoy!

Source: adapted from how Sweet it is

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The Baked Brownie

Allie — Fri, 29 Jul 2011 10:39:00 +0000

This is truly the richest most decadent brownie I have ever eaten.

It is best paired with a cold glass of milk
and even better topped with vanilla ice cream :)

The Baked Brownie

1¼ cups all-purpose flour

1 teaspoon kosher salt

2 tablespoons unsweetened cocoa powder

11.5 ounces bittersweet chocolate (60% cacao)

1 cup unsalted butter

1½ cups granulated sugar

½ cup packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.
Butter the sides and bottom of a 9×13-inch baking pan.

Whisk the flour, salt, and cocoa powder together.

Put the chocolate and butter in a saucepan over low heat.

Stir occasionally,
until the chocolate and butter are completely melted and smooth.

Turn off the heat and add the sugars.

Whisk until completely combined and bring to room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.

Add the remaining eggs and whisk until combined.

Add the vanilla and stir until combined.

Be careful not to overbeat the batter,
fudgey brownies are much better than cakey brownies!

Gently fold the flour mixture into the chocolate

until just combined.

Pour the batter evenly into the prepared pan.

Bake in the center of the oven for 25- 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

Let the brownies cool completely before cutting into squares.

Enjoy!

source: adapted from Brown Eyed Baker originally from Baked: New Frontiers in Baking

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Red Velvet Cheesecake Brownies

Allie — Fri, 11 Feb 2011 12:19:00 +0000

With Valentine’s Day approaching, I thought that I would serve you up some
Red Velvet Cheesecake Brownie love ♥ ♥ ♥

Red Velvet Cheesecake Brownies

1 cup unsalted butter

4-oz dark chocolate, coarsely chopped

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 tablespoon red food coloring

1 1/3 cups all purpose flour

1/2 tsp salt

2 – 8oz blocks cream cheese, room temperature

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350F.
Line a 9 by 13 inch baking pan with aluminum foil and lightly grease.

Melt butter and chocolate together. Stir until combined and very smooth.
Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and food coloring.

Add chocolate mixture and stir until smooth.

Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth.

Drop in dollops onto prepared brownie batter.

Gently swirl two batters with a butter knife.

Bake for 35-40 minutes, until brownies and cheesecake are set.

A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Enjoy!

source: adapted from Baking Bites

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Peppermint Candy Cane Brownies

Allie — Fri, 24 Dec 2010 14:27:00 +0000

My good friend Tanya made these brownies last Christmas and they instantly became a favorite of mine! I absolutely love the chocolate peppermint combination and the candy cane topping makes them the perfect treat to serve at Christmas time. These brownies are the best! Merry Christmas!

Peppermint Candy Cane Brownies

Brownies:

4 squares unsweetened chocolate (4oz)

1 C butter

4 eggs

2 cups sugar

1t vanilla

1 1/4 C flour

1/2 t baking powder

Frosting:

2 C powdered sugar

1/2 C butter, softened

1/2 t peppermint extract

2 T milk

pink food coloring

Chocolate Glaze:

1 cup semi-sweet chocolate chips

6T real butter

Topping:

Crushed candy canes

Preheat oven to 350 degrees.

Melt the butter and unsweetened chocolate in a saucepan over low heat.

While the chocolate is melting, use a mixer to beat the eggs for about 3 minutes until thick and frothy.

Add sugar and vanilla

and beat to combine.

Then add in the melted chocolate and butter that you set aside.

Mix to combine.

In a separate bowl, combine flour and baking powder

and stir into brownie batter

until just combined.

Pour into a 9×13 pan lined with foil.

Bake for 20 minutes.

When brownies are done, cool on a cooling rack.

When completely cool, place in the fridge to chill.

Combine all frosting ingredients and beat until light and fluffy.

Spread evenly over cooled brownies

and place back in the fridge to chill again while you do the final step.

Place chocolate chips and butter in a microwave-safe bowl.

Cook in 30 second intervals until smooth.

Spread the melted chocolate over the frosting.

Top with crushed candy canes.

Enjoy!

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Candy Bar Shortbread Squares

Allie — Wed, 24 Nov 2010 12:38:00 +0000

I realize that Thanksgiving is only a couple of days away however we still have Halloween candy lurking around our house. I really couldn’t let my kids eat all this Halloween candy and I really would have hated to see it all go to waste so instead I decided to make these leftover Halloween Candy Bar Shortbread Squares. I’m sure the Halloween candy will be out of our house in no time now :)

Candy Bar Shortbread Squares

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed light-brown sugar

1 teaspoon kosher salt

2 cups all-purpose flour

1 cup semisweet chocolate chips

2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Preheat oven to 350 degrees.

In a large bowl, beat butter, brown sugar, and salt on medium-high until light and fluffy.

With mixer on low, add flour in three additions

and beat until combined (dough will be crumbly).

Press dough evenly into an 8-inch square baking dish.

Bake until golden brown and firm, 25 to 30 minutes.

Scatter chocolate chips on top of shortbread.

Bake until soft, 1 minute.

With the back of a spoon, spread chocolate evenly over shortbread.

Scatter candies over top and press down gently.

Let cool on a wire rack 30 minutes.

Refrigerate briefly to set chocolate, then cut into 16 bars.

(Store in an airtight container, at room temperature, up to 4 days)

Serve

Enjoy!

source: adapted from Martha Stewart Everyday Food

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