loaded cookie bars.

I just love recipes where I can add whatever kind of mix-ins I like.  These kinds of recipes are always a crowd-pleaser because it has a little bit of everything for everyone.

For these cookie bars, I added peanut butter chips, chocolate chips, white chocolate chips, Oreos, peanut butter M&Ms, and mini Reese's cups.  I also made a section specifically for the peanut butter mix-ins because I looove my peanut butter-chocolate candy but Grant doesn't. 

Like the original author of this recipe says, it's a great way to clean out your pantry of those half-eaten bags of candy and cookies. Get started now!

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
Oreo Cookies, coarsely chopped (as many as you want or that will fit)
Other mix-ins, i.e. M&M's, Mini Reese's, baking chips, etc. (again, as many as you want or that will fit)

DIRECTIONS:

1. Preheat oven to 350F. Grease an 8" x 8" baking pan then line with parchment paper.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour and stir until just combined.
5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
6. Sprinkle chopped Oreos and/or your other mix-ins, lightly pressing them down with your finger or a spatula.
7. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe Credit: Averie Cooks

chocolate chip cookie cake.

My best friend, Laura, loves cookie cake. I can remember many occasions where she went to Kroger or Wal-Mart and picked up a cookie cake- just because she loved them.  

We don't live close to each other anymore so I was really excited when I found out she was going to be home for her birthday. That meant I got to make a birthday cake for her! I couldn't decide what kind to make and then a cookie cake occurred to me. A cookie cake... of course, a cookie cake. What else would I make?!

A few of us got together for her birthday which is a few days before Christmas.  It was wonderful to see wonderful friends during the most wonderful time of year!

This recipe also turned out to be super easy to make. I was in a rush so I didn't chill the dough. In my most humble opinion, you can skip that step if you need to do so. ;)

Ingredients

Cookie Cake

3/4 cup unsalted butter, room temperature

3/4 cup brown sugar

1/4 cup sugar

1 egg

2 tsp vanilla extract

2 cups all purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 1/4 cups semi-sweet chocolate chips (I used green & red festive Nestle holiday chocolate chips)

Vanilla Buttercream*

1/2 cup butter

1/2 cup shortening

4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp water

Instructions

Cookie Cake

1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden. Don't overbake!
9. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Vanilla Buttercream*

1. Beat the shortening and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 1 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
5. Pipe or spread your icing onto your cooled cookie cake. I don't have piping bags or tips so I cut the tip of a pleated sandwich bag and piped that way.

*I kept the original recipe's vanilla buttercream combination because I didn't use exact measurements. I used some combination of heavy cream, butter, powdered sugar, vanilla, and food coloring. I mixed until I liked the consistency. :)

Recipe Source: Life, Love, & Sugar

sweet cornbread.

This cornbread recipe is sure to blow your mind. It is sweet, dense, moist, cake-y, and delicious.  I tweaked it just a bit- I cut the amount of sugar in half and I didn't separate the eggs. It still tasted good so I call that a success. 

We loaded our cornbread with cinnamon sugar butter (Land O'Lakes makes it and it is my favorite) and enjoyed a bowl of potato soup with it. As the source of this recipe says, it would be a perfect side to any meal though. 

Ingredients

• 4 eggs
• 1 cup milk
• 1 tsp. vanilla
• 3/4 cup butter, melted
• 1 cup cornmeal
• 2 cups flour
• 3/4 cup sugar
• 1 Tbsp. baking powder
• 1 tsp. salt

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Grease an 8x8 pan.
3. In a medium-size mixing bowl, combine eggs, milk, vanilla, and cooled melted butter and stir.
4. Mix in cornmeal, flour, sugar, baking powder, and salt, stirring to incorporate - but do not over mix.
5. Pour into your pan and bake for 35-45 minutes. Check with a toothpick to make sure it is cooked through.

Recipe Credit: High Heels & Grills

gluten free brownie cookies.

I realize this is never a good way to start off a sentence but I'm doing it anyway... 
Please don't call me close-minded but I always figured gluten free meant, well...yuck. I imagined gluten free cookies would be gritty and bland- something definitely not worth the calories. 

These cookies are anything but yuck. They are amazing! They are soft, chewy, rich, and just plain tasty. Perfect for the gluten free person in your life! :)

So, rest assured- my mind has been opened and I will definitely consider trying more gluten free desserts in the future.

Ingredients:

1/2 cup butter, room temp.
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1/2 cup white chocolate chips*
1/2 cup semi-sweet chocolate chips*

Directions:

1. Preheat oven to 350ºF. 
2. Mix together the butter and sugars. 
3. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. 
4. Stir in the chocolate chips and nuts. 
5. Bake for about 10 minutes or until they look done.

*I used 1 cup chocolate chips because I didn't have any white chips.

Recipe Source:
http://www.yammiesglutenfreedom.com/2013/10/flourless-brownie-cookies.html

eggplant lasagna.

I just love lasagna but I don't love all the carbs that go along with it. Especially since eating it with garlic bread is mandatory- i.e. even more carbs. I was thrilled to find that eggplant makes for a great, healthy noodle substitute.  With this recipe, you still get the rich beefy, cheesy combination that lasagna offers plus healthy veggies too! Big thanks to my husband Grant for not complaining [too much] about this seemingly scary dinner!

Ingredients

Olive oil (I used my Misto sprayer)
1 eggplant, chopped
Salt and black pepper
1 1/2 cups marinara sauce
1/2-1 pound cooked and drained ground beef (optional)
1 large egg
7.5 oz ricotta or cottage cheese
1-2 teaspoons dried oregano, garlic, and basil
1-2 cups grated mozzarella 
1/4-1/2 cup grated Parmesan 

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Directions

1. Heat oven to 450° F.  Spray or pour olive oil on baking sheet. Arrange the eggplant in a single layer on the baking sheet and turn to coat in the oil; season with salt and pepper.
2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
3. Meanwhile, cook and drain ground beef and combine with marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, salt, and pepper.
4. Arrange layer of sauce/beef, layer of eggplant, layer of egg/ricotta mixture, layer of mozzarella, and finally a layer of parmesan. 
5. Repeat until all ingredients are used, ending with a layer of sauce/beef. Sprinkle more oregano, garlic, and basil on top, if desired.
6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Recipe Inspired by

Real Simple & my Grandma's lasagna