Mint Brownies (with Andes Mints on top)

This is a combination of a few recipes; the main part comes from a Nestle cookbook (copied from a friend's house and I forgot to write down the title).

1 1/4 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter
2 tbsp. water
1 1/2 cups chocolate chips, divided
1/2 - 1 tsp. peppermint extract
1/2 tsp. vanilla
2 eggs
Andes mints, unwrapped

Preheat oven to 350*; grease 9x9 inch pan. Microwave sugar, butter and water in a large, microwave-safe bowl until boiling. Stir in 1 cup chips and extracts - stir until melted. Add eggs, 1 at a time until well blended. Add dry ingredients and remaining chips. Bake 20-30 minutes. Remove from oven; cover with Andes mints. Wait 5 minutes, and swirl candies with knife. Let cool completely, and cut into bars.

Apple Brownies

I got this recipe from a homeschooling forum I frequent, and the nice thing is, I almost always have these ingredients on hand.

1 c. butter, melted
2 c. sugar *I used 1 1/3 cups*
2 eggs
2-3 c. peeled & chopped apples
1 c. walnuts (optional) *I used pecans*
2 c. flour
1 t. baking soda
1/2 t. salt
1 T. cinnamon

Preheat oven to 350 degrees. Mix butter, sugar, and eggs. Stir in apples and walnuts. Add remaining ingredients and mix well. Pour into greased 9x13-inch pan. Bake 50 minutes or until toothpick inserted in center comes out clean.

Pumpkin Bars with Cream Cheese Frosting

I was in the mood for something pumpkin-y, and we have a covered dish lunch tomorrow - I found these at Sweet Pea's Kitchen, which looks like a great website. I added nutmeg, and baked it on a cookie sheet/jelly roll pan so I'd have more for the lunch. My changes are in bold type.

Ingredients:

For the Pumpkin Bar:

4 eggs
1 2/3 cups granulated sugar (I used 1 1/3 cups)
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (I used 3 teaspoons)
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda


For the Cream Cheese Frosting:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. (I used a jelly roll pan, and lined it with parchment paper sprayed with PAM)
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. I did this mixing by hand.
In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Toffee Bars

oh.my.goodness - these are so good

Toffee Bars:

1/2 cup (113 grams) unsalted butter, cut into pieces
1/2 cup (105 grams) light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (130 grams) all purpose flour

Topping:
6 ounces (175 grams) semi sweet chocolate, chopped (can use 1 cup (175 grams) semi-sweet chocolate chips)
1/2 cup (50 grams) almonds, toasted and chopped
Shortbread: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil.


Melt the butter in a medium sized saucepan. Remove from heat and stir in the sugar and vanilla extract. Then add the salt and flour and mix just until incorporated. Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 to 25 minutes or until the shortbread is golden brown with well browned edges.

Remove from oven and immediately scatter the chopped chocolate over the hot shortbread. Return the shortbread to the oven for a minute or two or just until the chocolate softens. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle the chopped almonds over the chocolate. Place the pan on a wire rack to cool.

Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 squares.

Store in an airtight container. These will keep for several weeks at room temperature or in the refrigerator.

Makes about 16 squares.

Note: To toast the almonds. Place the almonds on a baking sheet and bake in a 350 degree F (177 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then chop.

Source: Medrich, Alice. Cookies and Brownies. Warner Books. New York: 1999.

Oatmeal Scotchies

another delicious cookie recipe that is also great made into bars:

1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter, soft
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
3 cups oats
1 package butterscotch chips

Preheat oven to 375'. Combine dry ingredients, set aside. Beat butter, sugars, egg and vanilla. Gradually beat in flour mixture. Stir in oats and chips. Drop by rounded teaspoonfuls and bake 7-8 minutes. For bar cookies: spread in 15x10 greased pan and bake 18-22 minutes or until light brown.

Rice Krispy Treats

this is the original Kellogg's recipe - I always have to look it up online, so I figured I'd stick it in here for easier finding

3 Tbsp margarine
10 oz marshmellows
6 cups cereal

In saucepan, on low heat, melt margarine. Add marshmellows, stir until smooth.

Remove from heat, and add cereal. Stir to coat, and spread in a greased pan. Cool and cut into squares.

Cranberry Oatmeal Bars/Cookies

we LOVE these cookies - they're good as bar cookies, too-

Ingredients

1/2 cup butter, melted
1/2 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup egg substitute
2 tablespoons corn syrup
1-1/2 teaspoons vanilla extract
3 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup dried cranberries

Directions

•In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, egg substitute, corn syrup and vanilla. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture and mix well. Stir in cranberries.

•Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 3 dozen.

Chocolate Chip Pecan Banana Bars

Chocolate Chip Pecan Banana Bars
(I haven't made these yet, but they sound great)

1 1/2 sticks butter

1 1/3 cup brown sugar
2 eggs
1 tsp. vanilla
4 ripe bananas, mashed
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 oz bag chocolate chips
1/2 cup finely chopped pecans

Grease a 10”x15” jelly roll pan or spray with cooking spray. I like to use Baker’s Joy spray. It has flour in it and does a great job of keeping baked goods from sticking to the pan. Heat the oven to 350 degrees.

Cream the butter and sugar in a mixer bowl. Add the eggs and mix until well blended. Add the vanilla and bananas.

In a separate bowl, stir together the flour, baking soda and salt. Add this to the wet ingredients, blending until combined. Add the chocolate chips and pecans.

Spread the batter into the jelly roll and bake for 25-30 minutes.