Congo Bars

Happy Monday! Just sharing a recipe for Bakerella's Congo Bar's with y'all! If you haven't tried it yet, please do. It is delicious. It is quick, easy and tasty. The only change I made was the baking time and temperature. Go HERE to see her original recipe. Have a great week!

Congo Bars (bakerella)

Ingredients:

2 3/4 c flour

2 1/2 t baking powder

1/2 t salt

2/3 c butter, softened

1 lb brown sugar

3 eggs

1 t vanilla

bag of chocolate chips, peanut butter chips, nuts or M&M's..mak your own version!

Directions:

Grease a 13x9 pan. Set the oven temp to 325.

Sift the flour, baking powder and salt in a bowl.

In a another bowl cream the butter and brown sugar. Add the eggs one at a time mixing on low between each addition. Add the vanilla.

Slowly add the flour into mixture until well blended. Stir in the chips.

Bake at 325 for about 40 minutes. Just watch until it is golden brown and the middle is set. She bakes hers at 350 for 30 minutes. I just like mine this way because the edges stay soft and not so well done.

ENJOY!

Famous New York Times Chocolate Chip Cookies

Sorry for the lack of recipes lately! Things have been very busy around here! I tried the New York Times Cookie recipe a couple weeks ago. I have been itching to try this recipe, and was NOT disappointed. Let me just say this...IT IS AMAZING. It wasn't easy just letting the dough "sit" in the fridge for 36 hours. I was very tempted to take a bite here and there. It was definitely work the time and waiting though. These cookies were perfect. I didn't get a very good picture of them, but they are about the size of my hand. Soft in the middle and full of chocolate chips. I used bittersweet like the recipe called for...I LOVE dark, rich chocolate. If you prefer something milder I suggest using semi-sweet or a mix of the two. Hope you have time to try this recipe soon....it is delightful!

New York Times Chocolate Chip Cookie

Ingredients:

2 cups minus 2 T cake flour

1 2/3 c bread flour

1 1/4 t baking soda

1 1/2 t baking powder

1 1/2 t salt

2 1/2 sticks unsalted butter

1 1/4 c light brown sugar

1 c plus 2 T sugar

2 eggs

2 t vanilla

1 1/4 pounds bittersweet disks, at least 60 percent cacao content (or use semi-sweet or dark chips)

Sea Salt (optional for sprinkling on top)

Directions:

Sift together the flour, baking soda, baking powder and salt.

In a separate bowl cream together the butter and sugars for about 5 minutes until very light.

Add the eggs one at a time, and mix well after each addition. Add vanilla. Reduce the speed to low and add the dry ingredients until just combined. Gently still in chocolate pieces. Press plastic wrap against the dough and refrigerate for 24-36 minutes. Dough can be used in batches and refrigerated for up to 72 hours.

When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Scoop 3 1/2 ounce mounds of dough (the size of generous golf balls) onto baking sheet (6 to a sheet). Sprinkle lightly with sea salt and bake until golden brown, about 18-20 minutes. You can also make these smaller...just use a cookie scoop and bake 10-12 minutes!

Pull them out of the oven and enjoy a HUGE, warm cookie.

Blueberry White Chocolate Oatmeal Cookies

Fresh Blueberries. I love them. I eat them in my salads, oatmeal and by the handful. I added them to a brown sugar oatmeal cookie recipe that I love and threw in some blueberries and white chocolate chips. I love the juiciness that the blueberries bring to this cookie!

Ingredients:
1/2 c butter, softened

1 c brown sugar

1 egg

1 t vanilla

1 1/2 c oats

1 c flour

1 t cinnamon

1/2 t salt

1/2 t baking soda

1/4 t baking powder

1 c blueberries

1 c white chocolate chips

Instructions:

Cream the butter and brown sugar together. Beat in the egg and vanilla.

In a separate bowl combine the flour, oats, cinnamon, salt, baking powder and baking soda. Gradually add the dry ingredients to the creamed butter and sugar.

Gently fold in the blueberries and chips.

Drop by tablespoon onto lined baking sheets. Bake for 10-12 minutes until lightly brown.

Paula Deen's Favorite Chocolate Pie

I just love my Paula Deen Chocolate Magazine. I have made several things and they NEVER FAIL! Best thing about this pie is there isn't a pound of butter in it...that makes it healthy, right??? I had a frozen pie crust and a tub of cool whip that were taking up too much room in my freezer....so I decided to make this pie! It is cold, smooth, creamy and CHOCOLATE! It was a hit at our house and I wanted to share this easy recipe with you!

Paula's Favorite Chocolate Pie

Ingredients:
1 refrigerated or frozen pie crust, baked
2/3 c sugar
1/4 c cornstarch
1/8 t salt
6 egg yolks
2 1/2 c milk
4 ounces semisweet chocolate
4 ounces bittersweet chocolate (use semisweet if you don't have bittersweet)
1 container of cool whip (i used lite!)

Bake the pie crust as directed.

In a large sauce pan whisk together the sugar, cornstarch and salt.

In a separate bowl whisk together the egg yolks and milk. Add to the sugar mixture whisking until smooth. Bring this to a boil over medium heat, whisking constantly (YOU DON'T WANT SCRAMBLED EGGS!). boil for 1 minute. Remove from the heat and stir in the chocolate, whisking until it is melted and the mixture is smooth. Pour into the crust and chill for 4 hours. Top the pie with cool whip and sprinkle some cocoa powder or chocolate chips over the top! Enjoy!!

The famous "Baked" Brownie

I have been wanting to try the infamous "Baked" brownie recipe for a long time. I am SO glad I did. These brownies came out fudgy with a wonderful cracked crust on top. These are definately worth the "extra" effort in the kitchen. They are amazing! I hope to get the baked cookbook one day so I can enjoy all of their recipes!

"Baked" Brownie Recipe

Ingredients:

1 1/4 c flour

1 t salt

2 T unsweetened cocoa powder

11 ounces dark chocolate, chopped

1 c unsalted butter cut into pieces

1 t instant expresso powder (or instant coffee granules)

1 1/2 c sugar

1/2 c light brown sugar, packed

5 eggs at room temperature

2 t vanilla extract

Instructions:

Preheat oven to 350. Butter the sides of a 9x13 glass pan.

In a medium bowl mix the flour, salt and cocoa powder.

Melt the chocolate, butter and expresso powder in a large bowl set over simmering water, stirring until melted and smooth. (i cheated and used the microwave! SH!) Turn off the heat but keep the bowl over the water and add the sugars. Whisk until combined and remove the bowl from over the pan. Let cool to room temperature (so you don't scramble your eggs!)

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 and whisk. Add the vanilla and stir until JUST combined. Do not overbeat or you will have cakey brownies!

Sprinkle the flour mixture over the chocolate mixture. Use a rubber spatula and fold it in until just a little of the flour mixture is visible. Pour into the pan and smooth the top.

Bake in the center of the oven for 30 minutes until a toothpick inserted into the center comes out with a few moist crumbs sticking to it. Let cool completely. ENJOY!