Bars, Bites & Shortbread

Blonde Brownies

A rich delicious brown sugar and brown butter base gives these blonde brownies a delicious caramel flavor. Easy to whip up these blonde brownie bars are perfect for a sweet treat and even better topped a la mode (vanilla ice cream) for a delicious special dessert and even caramel sauce for an added punch!

Instructions

1. heat sugar and butter in a saucepan over medium heat until butter melts and mixture is smooth. 
2. Remove from heat and cool slightly.
3. Add eggs, 1 at a time, beating after each addition.
4. Combine flour, baking powder, and salt; add to sugar mixture, stirring well.
5. Stir in pecans and vanilla.
6. Pour into a greased and floured 13 x 9-inch baking pan.
7. Bake at 350F for 25 to 28 minutes.
8. Cool in pan on a wire rack.
9. Cut into bars. Makes 2 dozen.

Blueberry Shortcakes with Cream Cheese Whipped Cream

If you don’t have a cast-iron wedge pan, you can bake these shortcakes 2 inches apart on a parchment paper-lined baking sheet.

Instructions

1. Preheat oven to 400°. Lightly spray an 8-well cast-iron wedge pan with baking spray with flour.
2. In a large bowl, whisk together flour, granulated sugar, and 1 teaspoon zest. Using a pastry blender, cut in cold butter until mixture is crumbly. Gently stir in ⅔ cup blueberries. In a small bowl, whisk together ⅓ cup buttermilk, egg, and vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring until moistened. Add remaining 2 tablespoons buttermilk, if needed. (Dough will be sticky.)
3. Turn out dough onto a lightly floured surface. Using floured hands, pat dough into a 7-inch circle. Cut into 8 wedges. Place dough in prepared wells, pressing into place.
4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in pan for 10 minutes. Run a knife between shortcakes and edges of pan; gently remove. Let cool on a wire rack for 30 minutes.
5. In a small bowl, whisk together confectioners’ sugar, lemon juice, and remaining ¼ teaspoon zest. Drizzle glaze over shortcakes. Serve with Creole Cream Cheese Whipped Cream and remaining 3 cups blueberries. Garnish with zest, if desired.

Creole Cream Cheese Whipped Cream

1. Place a medium bowl and mixer beaters in refrigerator until very cold.
2. Whisk cream cheese until smooth. Add cream cheese, cream, and sugar to chilled bowl, and beat with a mixer at high speed until thickened. Serve immediately.

Bourbon Balls

Bourbon balls seem like a folk recipe that spontaneously sprang to life whenever people had leftover cookie crumbs and booze. Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together!

Instructions

1. With a nut grinder, sift vanilla wafers or roll with a rolling pin until the wafers become mealy.
2. Mix wafers, sugar, cocoa, karo and nuts.
3. After mixture is well blended, add the bourbon.
4. The bourbon saturates the mixture.
5. Make the balls about the size of a quarter or bite size.
6. Put the balls into a bowl of confectioner's sugar, powder them, but do not pack the sugar around the balls.
7. Juggle the balls to remove the excess sugar.
8. Put in an airtight container to store.
9. Keeps a long time and improves with age.

Cherry Almond Coconut Macaroons

These infinitely chewy cookies take me back to childhood. Here I jazz them up with festive cherries and a drizzle of white chocolate. A food processor is necessary to really grind up that coconut (finer coconut pieces help the macaroons to stay intact). Macaroons know no seasons, so definitely click to this recipe throughout the year! Makes 20-22 cookies.

Instructions

1. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a large food processor, pulse the coconut until very finely chopped. Add the granulated sugar, vanilla extract, and almond extract, and pulse until relatively combined. Add the egg whites and pulse until the entire mixture comes together. The mixture will be very moist and sticky.
3. Scoop balls of the mixture, about 1 1/2 tbsp per cookie, and place 2 inches apart on the baking sheets. Press a cherry half into the top of each ball. Bake for 18-21 min. or until toasted lightly on the edges and top.
4. Remove from the oven. Allow macaroons to cool on the baking sheets for 15 min. before transferring to a wire rack to cool completely.
5. Melt the chopped white chocolate in a double boiler or in the microwave in 15 second intervals stopping and stirring after each until completely smooth. Drizzle over the macaroons. Allow the white chocolate to set at room temp or in the refrigerator for about 30 min before enjoying.
6. Macaroons will stay fresh in an airtight container in the refrigerator for up to 1 week.

Chocolate Peanut Butter Bars

Fudgy Chocolate Peanut Butter Bars. Doughy, soft, and fluffy peanut butter layer, topped with sweet, fudgy chocolate. All made with simple ingredients. Every last bite is truly delicious, they really are quite magical!

Instructions

Chocolate Peppermint Biscotti

It doesn't need to be the holidays to enjoy these holly jolly biscotti! Making biscotti may seem daunting, but the whole process is anything but. These cookies are twice-baked, which contributes to their traditional crunchy coffee-soaker-upper texture. Crushed candy canes add to the festive fun! Yields 32 cookies.

Ingredients

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Whisk the flour, cocoa powder, granulated sugar, baking soda, and salt together in a large bowl. Using a pastry cutter or your hands, cut in the butter until the mixture is crumbly. Set aside.
3. In a small bowl, whisk 3 of the eggs, vanilla extract, and peppermint extract together. Pour into the flour butter mixture, then gently mix with a large spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.
4. Turn the dough out onto a lightly floured surface and, with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's very sticky, knead 1-2 more tablespoons of flour into the dough. With floured hands, divide the dough into 2 equal portions and place each portion onto its own cookie sheet. Shape each portion into an 8-inch-long slab, patting down until each is about 1/2 inch thick.
5. In a small bowl, beat the remaining egg with the milk. Using a pastry brush, lightly brush the top and sides of each slab of dough with the egg wash.
6. Bake the slabs of dough for 20 min. Remove from the oven but do not turn off the heat. Allow slabs to cool for 10 min. Once the slabs are cool enough to handle, cut each into 1-inch-thick slices. Set slices, cut sides facing up, 1/4 inch apart on the baking sheets.
7. Return to the oven to continue baking for 8-9 min. Turn the biscotti over and bake for another 5-6 min. The biscotti will be slightly soft in the center with harder edges. Remove from the oven and allow to cool for 5 min. on the cookie sheets.
8. Transfer biscotti to a wire rack to cool completely. As they cool, the biscotti will become crunchy.
9. Melt the chopped chocolate in a double boiler or in the microwave in 15 second intervals, stopping and stirring after each until completely smooth. Drizzle biscotti with chocolate and sprinkle with crushed candy canes.
10. Allow the chocolate to set in the refrigerator or at room temp, about 30 min. before enjoying. Cookies will stay fresh in an airtight container at room temp for up to 10 days.

Cream Cheese Brownies

Nothing beats a classic, fudgy chocolate brownie… except maybe one that’s swirled with cheesecake!  These cream cheese brownies are the ultimate sweet treat, made with ripples of cheesecake and whorls of rich chocolate. There should never be a reason to choose between ooey-gooey fudgy brownies or a creamy, custardy cheesecake again!

Instructions

1. Microwave first 3 ingredients in a 1-quart glass bowl at high 2 minutes or until melted, stirring twice.
2. Cool and set aside.
3. Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
4. Add 2 eggs, 1 at a time, beating until blended.
5. Stir in 1 tsp vanilla.
6. Fold in 2 tbsp flour and 1/2 cup chocolate morsels and set aside.
7. beat remaining 4 eggs in a large bowl at medium speed.
8. Gradually add remaining 1 1/2 cup sugar, beating well.
9. Add melted chocolate mixture and 2 tsp vanilla; beat mixture until well blended.
10. Combine 1 cup flour, baking powder, and salt and fold into chocolate batter until blended, then stir in remaining 1 cup chocolate morsels.
11. Reserve 3 cups chocolate batter and spread remaining batter evenly in a greased 13 x 9-inch pan.
12. Pour cream cheese mixture over batter.
13. Top with reserved 3 cups chocolate batter and swirl mixture with a knife.
14. Bake at 325F for 40 to 45 minutes.
15. Cool and cut brownies into squares. Makes 1 1/2 dozen.

Double Chocolate Brownies with Caramel Frosting

These double chocolate caramel brownies with the most delicious frosting are pure heaven. The brownie is full of chocolate and topped with a creamy caramel frosting. They are a perfect addition to any upcoming summertime picnic or just because. They are guaranteed to satisfy any chocolate craving you may have. You are going to LOVE them if you are a chocolate lover like me!

Instructions

Brownies:

1. Microwave chocolate squares in a small microwave-safe bowl at medium 1 1/2 minutes or until melted.
2. Stir chocolate until smooth.
3. Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
4. Add eggs 1 at a time, beating just until blended after each addition.
5. Add melted chocolate, beating just until blended.
6. Add flour and salt, beating at low speed just until blended.
7. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels.
8. Spread batter into a greased and floured 13 x 9-inch pan.
9. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
10. Bake at 350F for 40 minutes or until set.
11. Cool completely on a wire rack.
12. Spread evenly with Caramel Frosting. Makes 32 brownies.

Caramel Frosting:

1. Melt butter in a large saucepan over low heat.
2. Stir in sugar and remaining ingredients.
3. Cook over medium heat, stirring occasionally, 25 to 30 minutes or until a candy thermometer reads 234F (soft ball stage).
4. Remove from heat.
5. Beat at high speed 5 to 7 minutes or until frosting thickens and begins to lose its gloss.

Easy Cinnamon Snowballs

Folks have named these cookies all kinds of different names, Russian tea cakes, Noel balls, Italian wedding cookies, butterballs, snowdrops...While they may have a bajillion different names, one thing remains constant: these buttery and crumbly confections are downright delectable. This recipe leaves out the traditional nuts and added cinnamon. You only need 6 basic ingredients. Makes 32-36 cookies.

Instructions

1. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth about 1 min. Add 3/4 cup of the confectioners' sugar and the vanilla extract, and beat on medium-high speed until combined and creamy, about 2 min. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
2. Switch the mixer to low speed and slowly add the flour, 1/4 cup at a time. Once all of the flour has been added, add the salt and 1/2 tsp of the ground cinnamon. Turn the mixer up to high speed and beat until the dough comes together.
3. Cover and chill the dough in the refrigerator for at least 30 min. (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temp for at least 30 min before rolling and baking.
4. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Roll balls of dough, about 1 tbsp of dough per cookie, and place on the baking sheets. Bake the cookies until browned on the bottom edges and just barely browned on top, about 15 min.
6. Allow the cookies to cool for 5 min on the baking sheets. Mix the remaining 1 1/4 cups confectioners' sugar and 1 tsp cinnamon together in a shallow bowl. Gently roll the warm cookies in the mixture to coat completely. Do not discard extra mixture.
7. Place the cookies on a wire rack to cool completely. Once completely cooled, roll the cookies in remaining confectioners' sugar-cinnamon mixture again. This is when the sugar will really stick!
8. Cookies will stay fresh in an airtight container at room temp for up to 1 week.

Frosted Peanut Butter Brownies

The bottom layer, a fudgy chocolate brownie, is spread thickly with melted peanut butter, then chilled. (The original recipe calls for chunky peanut butter, but smooth works just as well if you prefer.) These are great for holiday treats, but these Frosted Peanut Butter Brownies are too good to enjoy only once a year!

Instructions

1. Preheat oven to 350F.
2. Combine 1 cup butter and 5 tbsp cocoa in a saucepan over low heat, cook stirring frequently until butter melts.
3. Remove from heat and cool slightly.
4. Combine sugar, flour, and salt in a large mixing bowl.
5. Add chocolate mixture and beat at medium speed with an electric mixture until blended.
6. Add eggs and vanilla, mixing well.
7. Spread into a well-greased 13 x 9-inch pan.
8. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
9. Transfer peanut butter from jar to a microwave-safe bowl.
10. Heat on medium 2 to 3 minutes, or until peanut butter melts, stirring at 1 minute intervals.
11. Spread over warm brownies and chill about 30 minutes or until set.
12. Combine remaining 1/2 cup butter, remaining 4 tbsp cocoa, milk, and marshmallows in a saucepan over medium heat and cook, stirring frequently until marshmallows melt.
13. Remove from heat and add powdered sugar, stirring until smooth.
14. Spread over peanut butter layer and chill until set, about 30 minutes.
15. Store in refrigerator. Makes 4 dozen.

Fudgy Candy Bar Brownies

These rich gooey brownies are the ultimate candy bar lover's indulgence. I love brownies.  L-O-V-E.  If I’m in the mood for a sweet treat – a.k.a. everyday – and I don’t have anything specific in mind, you can bet a pan of brownies is in my future.  I always start with my original brownie recipe and then see where things take me, adding Snickers Candy Bars works out deliciously! After baking and cooling, try freezing for 10 minutes for easy slicing.

Instructions

1. Stir together first 5 ingredients in a large bowl.
2. Add eggs and butter, stirring well.
3. Stir in morsels.
4. Spoon batter into a slightly greased 13 x 9-inch pan.
5. Sprinkle evenly with candy pieces and gently press candy into batter.
6. Bake at 350F for 30 minutes or until a wooden pick inserted in center comes out clean.
7. (Optional) Extra chopped Snickers can be pressed gently into tops of brownies while still hot.
8. Cool completely before cutting into bars. Makes 16 servings.

Graham Cracker Crack

A little square of goodness that will disappear at holiday parties or any gathering. These were one of the many goodies I made on our family baking day. Simple and delicious!

Instructions

1. Preheat oven to 350F. Line a9 x 13 inch pan with aluminum foil and spray with cooking spray.
2. Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's okay if there are slight gaps; set aside.
3. To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt and heat over medium-high heat to melt. Stir constantly until butter has melted.
4. After butter has melted, allow mixture to boil about 4 1/2 to 5 minutes at a medium fast boil (lots of bubbles0. Stir constantly to prevent burning. As you approach the 4-minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce.
5. Evenly pour mixture over graham crackers.
6. Bake for about 7 minutes or until there's bubbling around the edges.
7. Remove pan from oven, sprinkle evenly with chocolate chips, return pan to oven, and bake for 2 minutes, or until chocolate chips are glistening and have softened.
8. Use spatula to smooth the chocolate chips into an even smooth layer of melted chocolate.
9. Evenly sprinkle with toffee bits.
10. Allow toffee to cool about 2-3 hours or until chocolate, has set up and dessert is sliceable.
11. Toffee will keep airtight at room temperature for up to 2 weeks or in the fridge for up to 1 month. Freezer for up to 3 months.

Layered Brownies

The glaze takes these brownies to a whole new level. Prepare yourself for these insanely delicious, thick, chewy, and soft brownies. The Vanilla Cream Topping and Brownie Glaze add layers of texture and richness to this recipe!

Instructions

Brownies:

1. Microwave chocolate and butter in a 2-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice.
2. Add sugar and eggs, stirring until blended.
3. Stir in flour and chopped pecans.
4. Pour into a lightly greased, 13 x 9-inch pan.
5. Bake at 350F for 20 to 23 minutes.
6. Cool on a wire rack for 1 hour.
7. Spread cooled brownies with Vanilla Cream Topping: chill 45 minutes.
8. Pour Brownie Glaze over Vanilla Cream Topping and spread evenly: Chill 1 hour.
9. Let stand at room temperature 15 minutes, cut into squares. Makes 4 dozen.

Vanilla Cream Topping:

1. Stir together all ingredients in a bowl until smooth.

Brownie Glaze:

1. Microwave chocolate squares and butter in 1-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice.

Lemon Squares

This is the first thing I've ever made with powdered sugar in the crust. I could eat this crust all by itself! These are lemony bites of goodness, don't skip over this one! Makes 15 squares.

Instructions

1. Preheat the oven to 350F. Spray a 9x13x2-inch pan with cooking spray.
2. In a medium saucepan, melt the butter. Remove from heat and add the flour and confectioners' sugar, mixing until a dough forms. Press the mixture firmly into the pan. Bake the crust for 25 minutes.
3. While the crust is baking, with an electric mixer, combine the eggs, lemon juice, and zest until smooth. Add the granulated sugar, flour, baking powder, and salt, and beat until smooth.
4. Pour the mixture over the baked crust. Bake for 25 minutes more. Remove the pan from the oven and let it cool completely. Sprinkle the tops with confectioners' sugar. Cut into squares and serve.

Super Chewy Chocolate Chip Cookie Bars

Also known as "spread and bake" chocolate chip cookies, these couldn't be easier! Makes 24 bars.

Instructions

1. Preheat oven to 350F. Line a 9x13 inch baking pan with parchment paper leaving enough overhang around the sides to easily lift the bars out.
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl, whisk the butter and brown sugar together until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until combined.
4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the chocolate chips and walnuts. The dough will be soft, yet heavy.
5. Press the dough evenly into the prepared baking pan. Bake for 24 to 27 min or until the edges and top are lightly browned.
6. Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, remove the baked dough from the pan by picking it up with the parchment paper on the sides. Cut into squares.
7. Bars will stay fresh in an airtight container at room temp for up to 1 week.

Sweet Potato Calas

Calas (pronounced KAH-la) are traditional Creole rice fritters from New Orleans, made with rice, flour, eggs, and seasonings, fried to a crispy golden exterior with a soft, chewy interior. Pair Sweet Potato Calas with café au lait and a drizzle of cane syrup for a delightful experience.

Instructions

Prep

1. Use leftover rice or cook rice until softened. When cool, place 2 cups in a mixing bowl.
2. Peel and cube the sweet potato. Add it to a pot of water with a cinnamon stick and a pinch of salt; boil for about 10 minutes until soft. When cool, remove the cinnamon stick and mash.
3. Sift the flour, set aside.
4. Combine the baking powder, salt, nutmeg, and cinnamon. Sift is desired; set aside
5. Combine the eggs, sugar, and 1 cup of mashed sweet potatoes. Beat until the sugar dissolves.

Calas

1. Add the egg mixture to the rice and mix it together thoroughly.
2. Add the baking powder mixture to the rice mixture and combine thoroughly.
3. Slowly add flour, starting with ½ cup. Mix well and add more slowly if needed. The consistency should be sticky and can be formed into a ball. You probably will not use all the flour.
4. Heat oil to 360 degrees. Drop in spoonfuls (about 1 tablespoon) and fry until golden brown, about 3 minutes, turning midway through to brown on all sides.
5. Serve on a platter sprinkled with powdered sugar. Dip in Cane Syrup.

Turtle Cookie Bars

This Turtle Cookie Bars recipe is based on the classic Turtle Candies. It’s a traditional sweet often served around the holidays with soft caramel and chocolate layered over the top of salty pecans. This wonderful cookie bar takes the same classic flavors from the homemade candy recipe and turns them into a shareable bar dessert.

Instructions

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl.
3. Beat at medium speed with an electric mixer until blended.
4. Pat mixture firmly into an ungreased 13 x 9 pan.
5. Arrange pecans over crust.
6. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over medium high heat, stirring constantly.
7. Cook 3 minutes stirring constantly.
8. Pour mixture over pecans and bake at 350 for 15-17 minutes or until golden and bubbly.
9. Remove from oven, sprinkle with chocolate morsels.
10. Let stand for 2-3 minutes or until slightly melted.
11. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread).
12. Let cool on a wire rack at room temp until chocolate is set.
13. Cut into squares.

Instructions

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 min. Add the confectioners' sugar and vanilla extract, and beat on medium-high speed until combined and creamy, about 2 min. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Switch the mixer to low speed and slowly add the flour, 1/4 cup at a time. Once all of the flour is incorporated, add the salt. Turn the mixer up to high speed and beat until the dough comes together. Continue beating the dough until it becomes smooth. If the dough is still not smooth after 2 full minutes of beating, add 1-2 tsp of water.
4. Turn the dough out onto a lightly floured work surface. Divide into 2 equal portions. Using a rolling pin, roll out one portion to 1/4 inch thickness. Cut into shapes using a cookie cutter. Reroll the remainder of that portion and continue cutting until all is used. Repeat with the second portion of dough. Place the cookies 3 inches apart on the prepared baking sheets.
5. Bake the cookies until very lightly browned on the edges, 12-14 min. Remove from the oven and allow to cool on baking sheets for 5 min. before transferring to a wire rack to cool completely.
6. Cookies will stay fresh in an airtight container at room temp for up to 1 week.

Instructions

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 min. Add the confectioners' sugar and vanilla extract, and beat on medium-high speed until combined and creamy, about 2 min. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Switch the mixer to low speed and slowly add the flour, 1/4 cup at a time. Once all of the flour is incorporated, add the cinnamon, allspice, cardamom, cloves, ginger, and salt. Turn the mixer up to high speed and beat until the dough comes together. Continue beating the dough until it becomes smooth. If the dough is still not smooth after 2 full minutes of beating, add 1-2 tsp of water.
4. Turn the dough out onto a lightly floured work surface. Divide into 2 equal portions. Roll out one portion to 1/4 inch thickness. Cut into shapes using a cookie cutter. Reroll the remainder of that portion and continue cutting until all is used. Repeat with the second portion of dough. Place the cookies 3 inches apart on the baking sheets.
5. Bake the cookies until very lightly browned on the edges, 12-14 min. Remove from the oven and allow to cool on baking sheets for 5 min. before transferring to a wire rack to cool completely.
6. If dipping in chocolate, once the cookies have cooled completely, melt the chopped chocolate in a double boiler or in the microwave in 15 second intervals stopping and stirring after each until completely smooth. Dip a quarter of each cookie into the chocolate to set completely, about 30 min.
7. Cookies will stay fresh in an airtight container at room temp or in the refrigerator or in the refrigerator for up to 1 week.