Gooey Snickerdoole Bars {Secret Recipe Club}

It's the third Monday of the month.  You know what that means.  It's Secret Recipe Club reveal day.  Yeah!  I love this day!  Call me a dork but I look forward to this day all month.  It's fun.  It brings me joy.  Don't judge.

My blog assignment this month was Julie's Eats & Treats.  With a blog name like that, I knew I would have no trouble finding one (or twelve) recipes that I wanted to try!

There were so many recipes that I wanted to try, like the Peanut Butter and Jelly Bars or the  Meatball Bubble Biscuits.  Everything looked so good and it was so hard to chose.  But then I saw the Gooey Snickerdoodle Bars and knew my kids would love these!

Gooey Snickerdoodle Bars

Source: Julie's Eats & Treats

Bars

2 1/2 c  flour

1 1/2 tsp baking powder

1 c. butter, room temperature

1 1/2 c. sugar

1/2 c. brown sugar, slightly packed

3 eggs

1 tsp vanilla

Cinnamon Sugar Filling

1 1/2 tsp cinnamon

2 Tbsp sugar

Glaze

1 1/4 c. powdered sugar

3 Tbsp milk

1/2 tsp vanilla

Preheat over to 350 degrees. Spray the bottom of a 9×13 pan with non-stick cooking spray and set aside.

My kids love baking with me.  I think I love it more than they do, but either way, it's a win-win.

In a large mixing bowl, cream the butter for 30 seconds until light and fluffy. Mix in the sugars and continue creaming until light and fluffy. Scrape down the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On a low speed slowly mix in the dry ingredients.

Spread half of the batter in the bottom of the pan. Combine the sugar and cinnamon for the cinnamon sugar and sprinkle over the batter.

Take a small spoon (I used my small scoop for this) and drop the remaining batter evenly over the cinnamon sugar.

Bake for 25 minutes.

Let cool completely, about an hour. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.

As the glaze soaks into the bars they transform from a cookie bar into a gooey, delicious, soft Snickerdoodle bar.  Amazing!

They are kind of a cross between a Snickerdoodle and a Cinnamon Roll.  They are a Snicker Roll... or a Cinnamon Doodle.  You decide.  But man oh man.  I can't even tell you how amazingly delicious they are. 

 

Zucchini Parmesan Crisps

It's Secret Recipe Club reveal day!  I love this day.  I love looking through all the amazing pictures and trying to guess who had my blog for the month.  I also love trying out new recipes to share with you all.  (Okay, to share with me, but I didn't want to sound selfish.)  

This month my assignment was The Ginger Snap Girl.  Gloria is the author of this wonderful foodie blog and I loved looking through all her recipes.  Gloria and I have a lot in common.  Well, not the big things, like her being married and having 3 cats.  I don't have either of those.  And the fact that she lives in sunny California.  Not me.  But the more important things, like, we both LOVE donuts, we love our DVRs (how did I live without it), love to take road trips and we both love to love on our nieces and nephews.  Oh yeah, and bake cookies!  

I had every intention of making a delicious dessert recipe from Gloria's blog.  I kind of have a thing with desserts.  I love them.  But then I saw her Zucchini Parmesan Crisps and I knew it was love at first site.  I LOVE zucchini! 

Zucchini Parmesan Crisps

Source: The Ginger Snap Girl

1 pound of zucchini (about 2 medium)

1 tablespoon olive oil

1/2 cup fresh grated Parmesan cheese

1/2 cup Panko breadcrumbs

1/4 teaspoon salt

Freshly ground black pepper

1/4 cup ranch dressing (optional)

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with cooking spray.  I used Non Stick Parchment Paper because I love the stuff. 

Prepare bread crumb mixture.  Place Parmesan cheese, bread crumbs, salt and pepper in a medium bowl and mix.

Slice the zucchini into 1/4 inch rounds and place in a medium size bowl.  I used my Crinkle Cut Knife because I was told wavy veggies hold more dip =o)  So I thought maybe that meant breading too.

Drizzle zucchini with olive oil and toss to evenly coat all the slices.  Coat each slice generously with the bread crumb mixture.  Pat crumbs into the slices to get a good even coating.  I couldn't get the coating to stay on very well so I dipped my slices in a beaten egg.
 

Place each slice on the prepared baking sheet leaving a little bit of room in between each slice.  Bake 25 - 30 minutes until zucchini is tender and breadcrumbs are golden brown and crisp.  Of course you can also fry these bad boys in oil.  That's always my first choice =o) but I was having company over for dinner and I wanted to appear be somewhat healthy.  =o)

 

Serve while still warm with ranch dressing or Garlic Aioli Sauce. 

 

Did you miss my other Secret Recipe Club posts?  Here they are, just in case =o)

 

Caramel Bars
Killer Frosted Brownies

Chocolate Peppermint Snowball Cookies

Chocolate Chip Cookie Dough Bars

Peanut Butter Chocolate Chip Cookies

Chocolate Chip Cookie Pie

Double Chocolate Snowball Cookies

 Double Layer Oreo Cake Bars

Bannock: Skillet Fried Native American Bread

Beautiful Beet Bundt Cake  

French Butter Cookies  

Puff Pastry Mini Apple Bites  

Egg Shaped Brownies  

Pecan Pie Bars  

Cinnamon Chip Cookie Dough Cheesecake Bars  

Double Chocolate Caramel Mousse Cookies  

Chai Tea Bread  

Cinnabun Cheesecake  

Marble Cake with White Chocolate Glaze  

Mt. Bachelor Bars  

Chocolate Chip Cookie Dough Dip

 Ummm, can you say sweet tooth?  =o)

 

Caramel Bars {Secret Recipe Club}

Every month I get excited about getting my blog assignment from Debbi, my group's leader for the Secret Recipe Club.   I love clicking on the link and then getting immersed in a blog filled with deliciousness and then trying to narrow it down to one recipe to make. 

This month was a tough one for me.  My blog assignment was Cook with Sara.   Sara has an amazing blog with so many wonderful looking recipes.  Sara and I have a lot in common: a love for baking and eating =o), learning to cook at a young age and a Mom who showed her the joys of making a delicious meal.

But here's the problem.  Sara had too many recipes that I wanted to make!  It was so hard to narrow it down to just one.   Her Caramel Toffee Crunch Cheesecake was on the top of my list, but I knew I'd eat the entire thing by myself so I used all the will power I could muster up not to make it.  Her Greek Layer Dip is now on my to make list (and I'm okay with eating it all by myself!)

Then I saw these Caramel Bars and I knew these were going to be what I made.  I like to make something that I can put half of in the freezer for later.  (Because I seriously will eat them all.)  And I love caramel!  So these were perfect! 

Caramel Bars

Source: Cook with Sara

* 1 box of yellow cake mix (I used French vanilla because that's what I had)

* 2 eggs

* 1/3 cup oil

* 1/2 cup butter

* 1 can sweetened condensed milk

* 1 bag of caramels (about 32 caramels or 8 ounces)

* 1 cup milk chocolate chips

In a medium saucepan, melt butter, sweetened condensed milk and caramels and stir until melted and blended.  Remove from heat and set aside to cool.  I used Caramel Bits because they are my favorite =o)  Have you made cookies with these bad boys yet?

Preheat oven to 350 degrees.

Mix together cake mix, eggs and oil.  Stir in chocolate chips.

Line a 9x13 inch pan with parchment paper.  I love parchment paper.  Whoever invented it really should win a prize if they haven't already.  Like a Nobel Peace Prize or something.  It brings me lots of peace =o)

Spread about 2/3 of the batter in the pan.  This was kind of tricky because I didn't think it would be nearly enough dough.  But it managed to work.

Bake for 10 minutes.  Remove from oven and let cool for 10 minutes.

Pour caramel sauce over cookie.  Top with remaining dough.

Bake for 25 - 30 minutes.  Remove from oven and cool.  The recipe said to cool for about 15  minutes and then cut.  Yah, that was a giant mess.  They were sticky and hot and so didn't want me to cut them.  So I cooled them completely before I cut them.  But I have to admit, they were amazing when they were warm!!!

So I waited until they were completely cooled before I cut into them.  I LOVE THEM!  They are so good.  The caramel is amazing and gooey but not drippy gooey.  I hate making recipes and the caramel runs all over the place.  This doesn't.  It's firm but not hard.  Perfect.

Definitely a keeper!   Enjoy!

 

I'm linking to the parties on my sidebar.

Killer Frosted Brownies {Secret Recipe Club}

Each month I look forward to receiving my Secret Recipe Club assignment.  I love looking through the blog that I am assigned and finding new recipes.  Of course, I usually gravitate towards the dessert recipes.  I kind of have a thing for desserts =o)  Plus they are so easy to take to work when we've had our fill.  Much easier than taking in a casserole.

My assignment this month was The Savvy Kitchen.  Amy has a wonderful blog with so many delicious looking recipes.  She tries to make mostly low-carb, low calorie or gluten free recipes to accommodate for her families dietary restrictions but adds in some "other" recipes as well for those of us who don't take care of ourselves =o)

The first recipe that caught my eye was her Arancini (Rice Balls.)  I'm totally making these the next time we have company.  I wanted to make them but I was afraid that I would eat the entire recipe all by myself.  And, even though I surely wouldn't say I try to eat healthy, I do know there are limits to delicious cheesy fried foods.  So, next time.

I was looking through her dessert posts (of man, yum!) and came across her Best Frosted Brownies Ever recipe and knew that was what we were going to make.  My son loves frosted brownies! 

Killer Frosted Brownies

Source: The Savvy Kitchen

* 1/2 cup butter, room temperature

* 1 cup sugar

* 1 tsp. vanilla

* 2 eggs
* 1/2 cup flour

* 1/3 cup Hershey's Cocoa

* 1/4 tsp. baking powder

* 1/4 tsp. salt

* 1 cup mini semi-sweet chocolate chips

Creamy Frosting

* 3 Tbsp. butter, room temperature

* 3 Tbsp. Hershey's cocoa

* 1 Tbsp. light corn syrup or honey

* 1/2 tsp. vanilla

* 1 cup powdered sugar

* 1 Tbsp. milk

Preheat oven to 350 degrees.  Prepare a 9x9 inch pan (line with parchment paper like this)

Stir together butter, sugar and vanilla.  (I used my stand mixer because it was easier, but you don't have to.)  Add eggs and combine.  In a separate bowl, stir together the flour, cocoa powder, baking powder and salt.  Add dry ingredients to egg mixture and mix well.  Stir in chocolate chips.  Spread batter evenly into prepared pan.

I forgot to add the chocolate chips to the batter (I'm such a dork sometimes) so I sprinkled them on the top.

Bake for 20 to 25 minutes until brownies just start to pull away from the sides of the pan.  Cool completely on a wire rack.

To make the frosting:

Beat butter, cocoa and corn syrup together in a mixing bowl.  Add powdered sugar and milk and mix until smooth.  If it appears too thin, add more powdered sugar; too thick, add more milk.  Makes about 1 cup of frosting.

Spread over cooled brownies.

They look pretty darn good!

I thought the brownies were wonderful!  They were chewy and delicious!  They were pretty darn chocolatey (I can't believe I'm saying that like it's a bad thing!)  My son absolutely loved them!  I thought they might be better with a cream cheese frosting.  Of course this doesn't mean I didn't eat 3 of them the first day =o)

 

 

I'm linking to the parties on my sidebar.

Deep Fried Green Beans with Garlic Aioli {Secret Recipe Club}

After taking December off from The Secret Recipe Club, it's nice to get back into a routine.  This month my assigned blog was Kate's Kitchen.   Her blog is wonderful with all kinds of amazing recipes.

I decided to make her Fried Green Beans.  We all know how I feel about fried food.  We're a pair =o)

Deep Fried Green Beans 

Source: Kate's Kitchen

• fresh green beans
• 1/2 cup flour
• 2/3 cup beer
• 2 Tbsp. cornstarch
• salt and pepper to taste

Mix the flour, cornstarch, salt and pepper and beer.  Let sit for about 10 minutes.

Wash the green beans and towel dry.

Heat your oil until you put a drop of batter in it and it immediately bubbles back to the surface.

Working in batches, dip the beans in the batter and carefully place into the hot oil.  Turn them once during cooking until they are golden brown.

Remove from the pan and place on a plate lined with a paper towel.

Serve warm with aioli.  I am in love with garlic aioli so that's what I made.  Kate made a delicious aioli sauce as well but I needed a little more garlic =o).  

I loved these!  I've had Fried Green Beans a few times and just love them.  Seriously!  Whoever came up with the concept of deep frying vegetables should win a medal!

Did you miss my other Secret Recipe Club posts?  Here they are, just in case =o)

Chocolate Peppermint Snowball Cookies

Chocolate Chip Cookie Dough Bars

Peanut Butter Chocolate Chip Cookies

Chocolate Chip Cookie Pie

Double Chocolate Snowball Cookies

 Double Layer Oreo Cake Bars

Bannock: Skillet Fried Native American Bread

Beautiful Beet Bundt Cake  

French Butter Cookies  

Puff Pastry Mini Apple Bites  

Egg Shaped Brownies  

Pecan Pie Bars  

Cinnamon Chip Cookie Dough Cheesecake Bars  

Double Chocolate Caramel Mousse Cookies  

Chai Tea Bread  

Cinnabun Cheesecake  

Marble Cake with White Chocolate Glaze  

Mt. Bachelor Bars  

Chocolate Chip Cookie Dough Dip

 Ummm, can you say sweet tooth?  =o)

Chocolate Peppermint Snowballs {Secret Recipe Club)

As soon as I saw the recipe for Chocolate Peppermint Snowball cookies I knew that was the recipe I was going to make this month.  Oh sure, Our Eating Habits (my Secret Recipe Club assignment for November) had an amazing looking recipe for Pumpkin Shortbread Bars that was calling my name.  And her Caramel Apple Crisp?  Heavenly!  But I have a thing for Snowball Cookies.  I have a favorite recipe I make every Christmas (but I've always called them Russian Tea Cakes).  Then I made some Double Chocolate Snowball Cookies and ate every single one.  So chocolate and peppermint in one of these amazing (and totally addicting) cookies?  Yes, please.

Chocolate Peppermint Snowballs

Source: Our Eating Habits

* 1 cup butter

* 1/2 cup powdered sugar

* 1/4 tsp. salt

* 1 tsp. vanilla

* 2 1/4 cup flour

* 1 cup mini chocolate chips

* 1/2 cup powdered sugar (for the outside of the cookies)

* 1/4 cup finely crushed candy canes

I'm not a huge fan of candy canes so I used these in place of the candy canes.  YUM!

And chopped them up.

Beat together butter and 1/2 cup powdered sugar until light and fluffy.  Beat in salt, vanilla and flour until the dough comes together.  Stir in chocolate chips and candy canes.

Make 1 inch balls and place on a cookie sheet lined with parchment paper.

Bake in a 350 degree oven for about 14 minutes.  You don't want to over cook them.

Remove from the oven and roll in powdered sugar.  Let cool and then re-roll in powdered sugar again.  Yes, twice.  It makes a difference!

They were delicious!  Buttery and light and the flavor was wonderful with the Andes Peppermints in them!  One I will definitely make again!

Can you see the chunks of Andes mints in there?  Oh mama!  They were good!

Yes, please.

If you missed my other Secret Recipe posts here they are:

Chocolate Chip Cookie Dough Bars

Peanut Butter Chocolate Chip Cookies

Chocolate Chip Cookie Pie

Double Chocolate Snowball Cookies

 Double Layer Oreo Cake Bars

Bannock: Skillet Fried Native American Bread

Beautiful Beet Bundt Cake  

French Butter Cookies  

Puff Pastry Mini Apple Bites  

Egg Shaped Brownies  

Pecan Pie Bars  

Cinnamon Chip Cookie Dough Cheesecake Bars  

Double Chocolate Caramel Mousse Cookies  

Chai Tea Bread  

Cinnabun Cheesecake  

Marble Cake with White Chocolate Glaze  

Mt. Bachelor Bars  

Chocolate Chip Cookie Dough Dip

 Ummm, can you say sweet tooth?  =o)

Here are the other recipes for today's reveal.  Amazing!