Chocolate Peanut Butter Gooey Bars

SO.... I am on this huge gooey bar kick. This particular bar is absolutely amazing. Oh my Heaven. If you are a chocolate peanut butter lover, these bars are for you. These bars will kick Reese's cups out of the way. Reese's are my husbands favorite. I always try to save some from Halloween. Sweeten his heart... He really knows that I love him very much.

I really need a manicure... 

Just look at the bar, layers of goodness

As we all know, I like easy and delicious. These bars have a few steps, but nothing is complicated and they just layer and go together quickly. I took these to a party and they were devoured. I cut them into small pieces and that was perfect. There was also the thought as making these for a birthday dessert. If you are not a cake lover and like peanut butter and chocolate, holy moses, these are a HIT.

Chocolate Peanut Butter Gooey Bars

modified from recipesfoodandcooking.com

Ingredients

1 Chocolate Cake mix

1/2 cup (1 stick) butter, melted

1 egg

1 cup chocolate chips

1 cup peanut butter chips

1 (8 ounce) package cream cheese, softened

1 cup peanut butter

3 eggs

1 teaspoon vanilla extract

1/2 cup (1 stick) butter, melted

4 cups powdered sugar

1/2 cup chocolate chips

1 tablespoon peanut butter

Directions

Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil, and spray the cooking spray. 

In a mixer with a paddle attachment. Combine the cake mix, egg and butter together. Beat until combined. Pat down the cake mix batter into your pan. It will take some patience and a few minutes to cover the entire surface of your pan.

Pour the chocolate chips over the bottom layer. Pour the peanut butter chips over the chocolate chips and cover completely.

In the same bowl, combine the cream cheese, vanilla extract, and peanut butter until totally mix together. Add the eggs one at a time. Mixing after each egg. Add the melted butter and mix completely. Add the powdered sugar and mix thoroughly. Pour this mixture of the chip layer.

Bake for about 45-50 minutes. The mixture will be puffed up in the center when done. It will only jiggle slightly. Remove from the oven and let cool.

Melt the chocolate chips in the microwave on 50% power for a minute. Add the peanut butter. (MAYBE another 15-30 seconds if not totally melted). Stir stir stir. Spread the mixture over the top of the cream cheese layer. (Mine was still warm and made the frosting melt more) Perfect. 

Once totally cooled or slightly chilled, cut into pieces and serve.

I believe everyone knows by now. 

I LOVE all Chips.

When I was a kid, we used to eat them out of the bag.

This is the chocolate mix patted into the bottom of the pan

Chocolate and peanut butter chips

Cream cheese mixture ready to pour over the chips

the bars are cooling and ready for frosting

This bar does benefit from frosting. 

Finishes of the top layer

bites for display purposes only....

ALL I have to say.... mouthwateringly delicious....

6 and 12

Yesterday was my weird "more than Normal" dysfunctional day. To begin with, it was Monday. How many people just my a bad sound about yesterday. I was a bright sunny day at our house. But it was just one of those days you actually never look forward to. In my family, the build up is ALWAYS so much worse. The sad thoughts and tears have already been shed. So Monday was sunny. I had decided to take a vacation, because in the past, I have not been friendly Shayla, it is just easier to be off. Less problems for everyone. So I ran, went to a Crossfit class. (find the right Crossfit place and your will love it) I am still going to yoga, just mixing things up.

SO, on with my ramblings. Yesterday was my twelve year wedding anniversary.

This was such a fun picture to take. We were just laughing and laughing. The photographer said we were smiling to much. We went to the train station and took these pictures. We were married on a Sunday afternoon, So there was almost no one at the train station.

My Husband gave me this beautiful bouquet of flowers. It was a bright, fall mix of flowers. It is always a way to my heart. We decided yesterday that the flowers needed to go to work. My kitties found them, and thought these would make a fabulous play toy. PICK, pick, pick, rub, brush by, and generally just touch all the flowers. So much fun. I actually have really enjoyed having them in my office today. My office smells fantastic. 

How is it that a cat can photo bomb a picture. These brats have such a good life. I was really loving them from about midnight to 5:30 AM this morning. In bed, out of bed, running through the house, licking and then back in bed with you. 

SO, yesterday was the six year anniversary of my Dad's passing. I missed him so much last week. I had already cried all my tears. His twin granddaughters turned 18 today. I think he would almost feel old. My Mom will turn 70 in a couple weeks and I turn 50 in the Spring. Time just marched on.

Monday was his favorite day of the week. It was a perfect day for working outside. Yard work or farming. Great day to get stuff accomplished. So, since I was off and everyone else was working, I had lunch with my Mom. She was good. We had a cocktail at lunch because we COULD. We both shed a couple of tears and then ordered lunch. There are so many other things going on, that sitting there feeling sad was just not right. A friend of my Moms showed up, and we continued to shoot the breeze. Loads of laughs. All was good.

For Dinner, my Husband and I went to Bonefish Grill. There are only 4 in the state of Illinois. We always go when we visit my Mom in FLA in the winter. It was very good, but the Florida ambiance just was not there. 

Pear Martini and Bang bang shrimp

Delicious

I just love their Martinis. The Bang Bang Shrimp is always fantastic. My Husband had shrimp and scallops and I had fish. We discussed my day and all was good. My Husband announced that we were doing something right, because we still like to eat together. He really made me smile. We went home and had left over birthday cake from my nieces birthday party from Sunday. (DIET Blown out the Window.)

In the recent past, I have had cousins who lost their Dad, and friends who have lost loved ones. My Heart aches for them. I would like to tell them that they will get better, but it is WAY to early. My Dad always told us that there was always someone worse off than us. I miss my Dad, but I am very lucky and happy. 

Thank you for reading this blog. I really appreciate people taking time out of their day to read my thoughts. If you know someone who is facing difficult days, lend them a hand. Drive them to the doctor, rake their leaves or just hold their hand and listen.....

Lemon Pound Cake

The other day, I had a large Sweets job. Wonderful. Everything tasted fantastic and looked great. The customer was very happy. SO.... the next day I tackled my kitchen. OMG. I had ran the dishwasher, so I emptied that, put away the clean dishes in the sink. Wash the rest of the dishes and totally cleaned my kitchen. Countertops, cabinet fronts and the floors. WOW.. The kitchen was clean and no one was making a mess in there. .... Well except for me. This pound cake recipe was just calling my name. MAKE Me Please. I am Delicious and you love pound cake... So I slightly mess up my kitchen. I did clean it all up after I was done. There needed to be proof for my Husband when he came home...

There are a million pound cake recipes out there. This was an easy recipe and worth it.

But this little hot gem, screamed MAKE ME. 

I am glad I did. YUMMY..

Lemon Pound Cake
slightly modified from afamilyfeast.com
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 teaspoon lemon juice

Directions
Preheat oven to 325 degrees. 

Spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray. Set aside

In a separate bowl, sift together flour, baking powder and salt. (I had a brain fart, and sifted into my wet ingredients) JUST MAKE SURE you Sift.

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar on a high speed for 2-3 minutes. Add the eggs one at a time, mixing after each one until totally blended. Add the sweetened condensed milk and vanilla extract to butter mixture until completely combined. Scrape down the sides.

On a low speed, slowly add in the dry ingredients until well combined. Scrape down the sides again

Add in Lemon zest and Lemon juice until just combined.

Pour batter into prepared pan Bake for 60-65 minutes. Top should be golden brown. Check if done with a toothpick. Cool in pan for 10 minutes and then turn out until a wire rack to cool completely.

The Halloween decorations are out, a little kitty 

found this scary orange spider. 

She had loads of fun playing with it.

Fresh lemon zest, and soon, fresh lemon juice

Sifting the dry ingredients into the wet ingredients

A nice pan of batter. A perfect size for a pound cake

The new dishes in the sink

They never seem to end

Look at that lovely color of Golden Brown

I really need to get a hobby.

Look at that cake. 

Texture is perfect, Moist and delicious

I had to take a bite for the photo opportunity. 

ACTUALLY, I ate both of these pieces and another on. 

DAY time photography. There are several differences

between natural and evening light.

Magic Bar Cookies

WOW... Have you ever eating a Magic Cookie Bar? aka Dream Bars or Seven Layer Bars or Calorie Buster Bars. Well, in my life I have eaten many. Maybe even a half pan. That point where you may throw up but only wish you did.... Who am I kidding, I have eaten most of the ingredients first, made the bars, burned my mouth, since they were to hot. AND then eaten half of the pan.

I know there are people out there that would say, "they are just to Sweet," NOT ME. The combination of graham crackers, different chips, coconut, nuts and sweetened condensed milk. OMG. who died and let me go to Heaven.... The beauty of Magic Cookie Bars, if you were shy on ingredients of something, you could always punt, the absolutely beauty of a dump recipe. AGAIN, why people should bake.

So, one day last week, surfing the internet for MORE recipes, I came across this recipe. Magic Bar Cookies. Why could the world not be a better place without another cookie recipe of a bar. Life is good for the most part. THE only difference is that there is no sweetened condensed milk. But there is everything else. I really liked these cookies. AND I hope you make them and let me know what you think.

Don't these just look delightful. 

AND let me tell you, they are amazing

Morsels of Heavenly flavors all together

Magic Cookie Bars

gently modified from Ericasweettooth.com

also from Averie Cooks 

Ingredients

3/4 cup of butter, room temperature

3/4 cup of brown sugar

1/4 cup of granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 cup roughly chopped graham crackers

1 cup semi sweet chocolate chips

1 cup butterscotch chips

1 cup shredded coconut

1/2 cup roughly chopped walnuts (optional)

Directions

Preheat oven to 350 degrees. Line cookie sheet with Silpat or parchment paper. Set aside

In a bowl of a mixer with a paddle attachment, beat together the butter and sugars until light and fluffy. About 2-3 minutes. Add egg and vanilla and mix until smooth.

Add flour, cornstarch, baking soda and salt to the wet ingredients. Mix very slowly until dry ingredients are just incorporated. BY HAND, add in Graham Crackers, both Chips, Coconut and Nuts (optional). Everything should be incorporated in. You may or may chill the dough.

I use my small cookie scoop, and place cookie on sheet about 2" apart. Bake for 8-9 minutes, until ever so lightly brown on the edges. When you remove them from the oven, use the back of a spatula and gently press down on each cookie. Allow cookies to cool in the pan for 5 minutes, then transfer to wire racks to cool

These ingredients make for a flavorful cookie

You do not want to know how many of these I ate. 

I really wish I still had the metabolism of a teenager. 

EAT me Please.... this is why I keep my chips in the freezer

I added my ingredients first. Just a brain fart

Please mix the crackers, chips, coconut and nuts by hand

Pretty and perfect cookies ready to be baked

Just out of the oven and gently flattened

WHY are you photographing ME, just eat them..

Gooey Pumpkin Bars

Holy Fall... where did my Summer go.... started on Wednesday the 24th.

This blog was going to be finished on Thursday, but that did not happened. I took Friday as a vacation day, to get some stuff and go boating with my husband. I ran and went to yoga, got just a few things done. We did go boating, it was about 83 degrees and just beautiful. We had an absolutely wonderful day.

This is my cocktail on the back end of the boat. 

I did  not go into the water and neither did the cocktail,
To cold for me, but the sun felt fabulous

My Coconut Ginger Fizz

Makes 2 drinks

2 shots of coconut vodka

1 bottle of Sobe Coconut Life water

1 can of Schweppes Diet Ginger Ale

ice.

Add all ingredients together, stir, and pour over ice into 2 nice size glasses. 

The Only calories are from the Vodka. Light and Refreshing. 

The perfect summer - Early fall drink

I made I pan of  these pumpkin bars for 2 events. This base is similar to a prior blog (12/13/13 ).This is an easy recipe, any novice baker can whip these up. You could cut this recipe in half if you wanted to. I made the full pan, and everyone devoured them. The first tastes of Fall are always the funnest. 

I pulled out one of my Fall dishes. 

Always trying to improve my photo skills. 

There is room for loads of improvement

Gooey Pumpkin Bars
modified from pickypalate.com
Ingredients
1 box Yellow cake mix
2 large eggs
8 tablespoons (1 stick) butter, solftened
15 ounce can pumpkin puree
8 ounces marshmallow creme
14 ounces sweetened condensed milk
1 large egg
1/2 cup cinnamon chips
1/2 cup pecans, chopped

Directions
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil and spray with cooking spray.

Place cake mix, eggs, butter into large bowl with a paddle attachment. Mix until well combined. This will be like thick cookie dough. Place dough into pan. Spray your hands with cooking spray and smash down the dough. Cover the entire bottom of the pan.

Place pumpkin puree, marshmallow creme, and condensed milk into mixing bowl. Blend until fully incorporated. Pour over the entire crust. Gently drop the cinnamon chips all over the pumpkin mixture. Then place the pecans over the chips. Place in the oven and bake for 50-55 minutes. Center will be somewhat soft, but will set up while it cools

Let cool completely and serve. EAT up my Fall Friends

There is 1 egg not photographed.

It went all rogue on me and ended up on the floor. Augh.

I love Cinnamon chips. . I could really eat the whole bag.

I would allow myself one at a time. Otherwise, I would have 

needed another bag... I keep my chips in the freezer,
they really last a long time in there. Cost effective

The cake, 2 eggs and softened butter

The pumpkin batter and then the cinnamon chips
There are small lumps of marshmallow creme throughout

Chopped pecans and ready for the oven

Baked for 55 minutes.
These are deep size pieces. If you went with a
10x14 pan. I would think 45 minutes would be enough time

Delicious and heavenly pieces of Fall goodness. 

German Chocolate Cheesecake Cake

My next door neighbor made a request. She loves German Chocolate Cake and wanted it for her birthday cake. HELLO, so does most of my family. My baby sister has it every year for her birthday cake. My Mom has always made this cake forever. The melding of the brown sugar, pecans and coconut with the chocolate cake. Heavenly. So, I stumbled upon this delightful recipe. Combine German Chocolate cake with Cheesecake... WOW .. is it. This cake was just amazing. TOTALLY kicking it up a notch. My neighbor and her family thought it was delicious. My Husband stated that it was perfectly delicious and not to change a thing. Please make again.

  

Layers of amazing flavors that melt in your mouth

(improved photo skills)

NOTE: if you put this into 2 8" cake pans, shorten your cook time. You should have enough frosting to cover both layers, but not the sides.

This recipe does have a few steps. Please do not let that stop you. It is really very easy and does not take a long time. It is well worth the effort. This recipe call for a box cake. I amp up my box cakes, so you can either follow my recipe for the cake or make your own chocolate cake. When I made this cake, I was cutting my time short, (excuse) but homemade cake has less preservatives. DO what you want.

German Chocolate Cheesecake Cake

adapted from mommyskitchen.net

Ingredients

Cake

1 dark chocolate cake mix

1 small package chocolate pudding (cook & serve)

3 eggs 

1/2 cup oil

1 1/2 cups milk

3/4 cup yogurt, plain or vanilla

1 teaspoon vanilla extract

Cream Cheese Filling

1 1/2 cups granulated sugar

2 8-oz packages cream cheese, softened

4 eggs 

1 teaspoon vanilla extract

Coconut Pecan Frosting

1 12 oz can evaporated milk

1/2 cup (1 stick) butter, cubed

3 egg yolks, slightly beaten

1 teaspoon vanilla extract

2 1/2 cups flaked coconut

1 1/ cups chopped pecans

Directions

Set oven to 325 degrees. Line a 9x13 pan with tin foil. Spray pan with cooking spray. Set aside

Into a stand mixer with a paddle attachment, place all cake ingredients into bowl. Beat for 2-3 minutes. Pour half of the cake batter into prepared pan. Place remaining cake batter into another bowl and set aside.

Into the mixing bowl, add the sugar and softened cream cheese. Beat until smooth. Add eggs one at a time and mix until incorporated. Gently pour the cream cheese mixture of the cake batter. Try to cover the whole surface of the cake mixture. 

Spoon remaining cake batter over the cream cheese mixture. Spread to the edge of the baking pan. Bake for 65 - 70 minutes. OR until a toothpick inserted in center comes out clean. (NOTE: REALLY cook this long)

Cool cake for at least a half hour - 1 hour before removing from pan.

While your cake is baking, in a heavy saucepan, combine the sugar, evaporated milk, butter and egg yolks. Continue to stir and cook. This probably took at least 15-20 minutes to cook and thicken up. Your thermometer should read 180 degrees. Needs to be thick enough to coat the back of a metal spoon.

Remove from the heat. Stir in vanilla extract, fold in coconut and pecans. Cool until frosting reaches spreading consistency. 

Frost your cake. Refrigerate any leftovers. This cake can be made a day in advance.

All the ingredients needed for this dessert

(THE OIL was not pictured) sorry

The ingredients for the cake

 A very FULL bowl. remaining half of the cake

eggs, sugar, vanilla extract and cream cheese for the cream cheese mixture

Gently poured over the cake batter

Drizzling the remaining cake batter

Ingredients for the frosting

I first measured out the evaporated milk, but used the entire can

Stirring away... I had forgotten that homemade does take some time

My old wooden smasher. I have had this tool for a long time

Folding in the pecans and coconut

Gently removed the cake from the pan. 

Starting to frost

I used an offset spatula for a smooth surface

Heavenly layers of deliciousness

YES, I ate both of these pieces. OMG, 

Just so good.