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French Vanilla Crumb Bars

17 Mar

My husband text me a couple of days ago telling me he had a great idea for a treat. So, I needed to know what he was craving and he had come up with french vanilla crumb muffins. I have to keep his sweet tooth happy or else! Yes, or else he will whine for weeks about wanting it. I started working my brain gears for some creativity. I came up with French Vanilla Crumb Bars because bars are always a lot easier to make than muffins, in my opinion.

Wesley was so excited that I took the time to come up with something to fit his craving. He ran around cheering like a child. I love this about him. I feel like super wife when he gets this excited.

So, this is what it looks like. It was a little less vanilla and a little more cake like than I wanted but I’ll work out the bugs at a later date.

I’ll just get down to business and give you my recipe!

French Vanilla Crumb Bars

1 c. butter (2 sticks), room temperate
1 c. sugar
1/2 c. french vanilla creamer (I used International Delight Fat Free French Vanilla)
1 t. vanilla
2 eggs
1/2 t. salt
1 t. baking soda
1/2 t. cinnamon
1 1/2 c flour

1/2 c. butter, cold and cubed
1 c. brown sugar, firmly packed
1. cinnamon
1 1/2 c. all-purpose flour
1 c. quick cooking oats
1/4 c. French Vanilla creamer

Grease and dust with flour a 9×13 cake pan. Preheat the oven to 350 degrees.

In a large bowl, mix the butter and sugar until creamy. Then add the french vanilla creamer, vanilla and eggs. Mix until combined. In a separate bowl, combine salt, baking soda, cinnamon, and flour. Gradually mix the flour mixture into the butter mixture and beat until just combined. Pour into the 9×13 pan. (I lightly tap on the counter to get the bubbled out of the batter)

In a medium size bowl, add the cubed butter, brown sugar, cinnamon, flour, and oats. Mix until it looks like sand. (about 2-3 minutes) Then add the french vanilla creamer and mix until just combined. Crumble on top of the batter and place in the preheated oven. Bake 43-45 minutes or until a toothpick comes out clean. Let cool in the pan. Cut and serve.

I used parchment paper to line my pan so I can just pull it out of the pan after it was cooled. I greased and floured it like I would the pan.

Just an update on my weight loss, I have lost 26 pounds all together. I am so proud of myself! I did have some of these bars though and I must say, DELICIOUS.


Ooey Gooey Peanut Butter Brownies

28 Jan

Well, I have decide to lose some baby weight now that my son is almost eight months old. Preparing yourself to do shed some pounds really takes a lot when you love food as much as I do. I am proud to say I have stuck to it for almost two weeks and still managed to bake some delicious brownies. Well, I would call them blondies, but the recipe says brownies.

My husband has really put a hurting on them. I was afraid to even take a bite considering my self-control isn’t the best right now. I think I could take down an entire batch if I let myself. I did taste the batter before I baked them. It was delicious. My husband, who is the expert taste tester let me know they were very good and rich. They definitely fit the words “ooey gooey.”

Peanut Butter Brownies
Gooseberry Patch: sweet and Simple

1 c. creamy peanut butter
1/2 c. butter
2 c. brown sugar, packed
3 eggs
1 t. vanilla
1 c. all-purpose flour
1/2 t. salt

Mix peanut butter and butter together; add brown sugar, eggs, and vanilla. Mix until light and fluffy. Mix in the flour and salt. Spread into a greased 13″x9″ baking pan. Bake at 350 for 30 to 35 minutes. Cool in pan.

I add about 1 cup of nestle semi-sweet chunks. Turns out they went really well with the brownies.

Thank you Gooseberry Cookbook for the great recipe.

Sugar Cookie Bars!

12 Jan

I tried for the first time sugar cookie bars and I must say not bad! They are so much easier to just throw in a pan rather than making them as a drop cookie or a cut out cookie. I think if I were to do it different I would add less flour to the recipe though. Either way, love this recipe. Thank you to for this.

Sugar Cookie Bars

1 c. butter, room temperature
2 c. sugar
4 eggs
2 t. vanilla
5 c. flour
1 t. salt
1/2 t. baking soda
1 tsp lemon zest (optional)

Cream the butter and sugar together until fluffy. Add one egg at a time. I mixed mine for about three minutes until it was creamy and fluffy. Add vanilla. In a separate bowl, whisk  together the flour, salt, and baking soda until combined.  Add the dry into the wet and mix until combined. Put into a greased baking sheet pan. I used my jelly roll pan (11 x 17). Bake at 375 for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.