Nutella Swirl Brownies

Nutella Swirl Brownies

My kitchen does not always close because I have an early night. Olivia's friend Nora was sleeping over last night and they decided to make late night Nutella brownies.  I was watching TV in bed when Olivia brought two of these, warm from the oven for Spouse and I to sample in bed. How's that for service?

Without a doubt, these are some of the best brownies I have ever tried. Brownie lovers seem to be divided into two groups, the edge lovers like me and the center cut lovers who like the middle best. This recipe will please everyone because the edges get chewy and delicious while the center is oh so fudgy. The swirl of Nutella through the batter makes them even better. A tall glass of cold milk and one of these beauties would make any kid extremely happy as an after school snack.

Lightly grease a 9x13 baking pan and line with parchment paper. Preheat oven to 350 degrees F.

In a small saucepan melt:

• 1 cup butter

Remove from heat and stir in until dissolved:

• 2 1/4 cups sugar

Dissolving the sugar in the butter is an essential step. You want to pinch the mixture between your fingers and make sure that you can't feel any sugar grains; this step helps to create the soft chewy, fudgy texture of the brownies. If you need to return the mixture to the heat to get the sugar dissolved only place it on the burner over medium heat for 30 seconds at a time and stir again. It is important that the mixture is not too hot when you add the Nutella, so cool it down for 15 minutes or so if you have to before moving on to the next step.

When the sugar is dissolved, stir in until smooth:

• 2/3 cup Nutella

Add:

• 1 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large or extra large eggs
• 1 tsp vanilla extract

Using an electric mixer on low, mix until smooth.

Finally fold in by hand:

• 1 1/2 cups flour
• 3/4 cup semi sweet chocolate chips

Spread the batter evenly in the pan.

Take and additional 

• 1/3 cup Nutella 

and drop it by teaspoonfuls all over the surface of the batter. Using the handle of a wooden spoon swirl the Nutella through the batter.

Bake for 40 minutes. Let cool in the pan before cutting and serving.

Wonderful for brownie sundaes too!

Winter Whites

Winter Whites

Here is the last of my remaining holiday treat ideas that didn't quite make it to the blog before Christmas. This is another old family favorite no-bake recipe. Again, my dear old Mudder is the guest chef because I stole these out of her freezer to take the pic! Thanks Mom!

Originally published Jan 7, 2010.

2013 update. The new photo above shows a batch of Winter Whites made by my teenage daughter Olivia, who now keeps us well supplied with this family favourite during the holidays. She loves to eat these straight from the freezer!

In a medium saucepan over medium low heat combine:

¾ cup butter

¾ cup sugar

1 ½ tsp vanilla extract

Very quickly whisk in

3 beaten eggs

and cook for about a minute whisking constantly. Remove from heat and add quickly fold in:

3 cups graham wafer crumbs

1 cup coconut

2 ½ cups mini marshmallow

In a 9x13 inch baking pan, line the bottom of the pan with graham wafer crackers. Spread the prepared mixture evenly over the crackers and chill well for a couple of hours or overnight. Top with whipped cream, cut in squares and serve. These freeze very well but you might like to use a non-dairy whipped topping if you want to freeze them with the cream already on them. If not, freeze them without the whipped cream and just add it before serving.

Soft and Chewy Hazelnut Bars

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Soft and Chewy Hazelnut Bars

I think hazelnuts may be my favorite nut. That is of course until I smell fresh roasted cashews or pecans or walnuts or...well, maybe I love all nuts! This recipe was an attempt to interpret a nut cake as a cookie bar. These could just be served plain without the melted chocolate on top but it does add just enough of a finishing touch without interfering with the crunchy toasted hazelnuts which are still the star of the show here.

These cookie bars froze beautifully and I keep pulling one from the freezer almost every day as an afternoon treat. At this rate there won't be any left for the Holidays. Sometimes the simplest and most uncomplicated recipes are the best and this is a great example; I'm sure the nut lovers will agree.

Soft and Chewy Hazelnut Bars

Recipe by Barry C. Parsons

Based upon a favorite nut cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare and freeze exceptionally well. 

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 1/2 cups toasted hazelnuts, roughly chopped
• 1 1/4 cups chocolate chips

Directions

1. Cream butter, sugar and vanilla until light and fluff.
2. Add the eggs one at a time beating well after each addition.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped toasted hazelnuts. (Hazelnuts can be toasted in a single layer on a cookie sheet for 5-7 minutes at 350 degrees F. Roll them on a clean tea towel to remove the skins. Roughly chop with a sharp knife.)
6. Spread the cookie dough in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and sprinkle the chocolate chips over the surface of the baked squares. Let stand for 10 minutes until the chocolate chips melt and then spread the melted chocolate evenly over the surface of the cookies. Sprinkle with additional chopped toasted hazelnuts if you like.
8. Cool completely in the pan before cutting into squares or bars. Store or freeze in airtight containers

Apricot Coconut Meringue Bars

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Apricot Coconut Meringue Bars

This is my new favorite version of one of the oldest cookie bar recipes in my family. It's no secret that apricot is my favorite type of jam and a quick homemade version is what I used in this recipe which I've also made on different occasions with raspberry, strawberry and cranberry jams.

I've updated the recipe recently to partially pre-bake the base, which, depending on the water content of the jam you are using could get soggy. This step worked really well in preventing that from happening.

I like to make homemade apricot jam for this recipe from dried apricots, so I've included instructions for enough jam to make this recipe but if you like, double the recipe and save a jar for your morning toast or to serve on fresh baked biscuits at a weekend brunch. Yum!

Apricot Coconut Meringue Squares

Recipe by Barry C. Parsons

Apricot Coconut Meringue Squares - a soft cookie base, covered with sweet apricot jam and a layer of coconut meringue. Delicious with practically any favorite jam of your choice.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 25 cookie squares

Ingredients

• FOR THE BASE
• 1/2 cup butter
• 1 cup brown sugar
• 2 egg yolks (reserve the whites for the meringue top)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 2 cups homemade or good quality apricot jam
• FOR THE TOP LAYER
• 2 egg whites
• 1 cup brown sugar
• 1 cup fine unsweetened dried (desicated) coconut
• TO MAKE APRICOT JAM
• 2 cups chopped dried apricots
• 1 1/2 cups boiling water
• 2/3 cup sugar
• 2 tbsp lemon juice

Directions

1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking pan and line with parchment paper.
2. FOR THE BASE, cream together the brown sugar and butter until light and fluffy.
3. Beat in the egg yolks and vanilla extract.
4. Sift together the flour and baking powder. Fold into the creamed mixture.
5. Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes. Remove from oven and cool for 10 minutes.
6. Spread the jam over the surface of the base.
7. Whip the egg whites to soft peaks.
8. Gradually beat in the brown sugar.
9. Fold in the dried coconut.
10. Spread carefully over the surface of the jam layer. Return to the oven for about 20-25 minutes.
11. Cool completely in the pan before cutting into squares or bars. Store in airtight containers. Freezes well.
12. If you are making homemade jam, cover the chopped apricots with the boiling water and add the sugar and lemon juice.
13. Bring to a slow simmer for about 15-20 minutes.
14. Using a potato masher mash the apricots and continue to simmer into a jam consistency where the jam is quite thick and all the visible liquid has boiled off. Cool to at least warm before using in the cookie square recipe.

Chocolate Cherry Cheesecake Bars

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Chocolate Cherry Cheesecake Bars

One great recipe can sometimes inspire another. We have had a few cheesecake cookie bars featured over the past few years and I particularly like the ones that combine a shortbread like base and crumble topping. With the success of a recent chocolate shortbread recipe experiment, I decided that a cherry cheesecake version of these cookie bars could work well. I drizzled them with a little chocolate for presentation purposes only, they certainly don't need it, so omit it if you prefer. This type of cheesecake square, like the others here at Rock Recipes, freezes quite well making them an excellent choice for early, pre-holiday baking. This batch went very quickly into my freezer after I sampled one...so lusciously delicious!

Chocolate Cherry Cheesecake Bars

Recipe by Barry C. Parsons

Chocolate Cherry Cheesecake Bars - a scrumptious mix of chocolate shortbread crumble, creamy vanilla cheesecake and juicy cherries. Throw on a little chocolate drizzle too if you like.

Prep time: 25 minutes
Cook time: Aproximately 60 minutes
Total time: About 1 1/2 hours
Yield: About 3 dozen cookie bars. 

Ingredients

• 3 cup flour
• 2/3 cup cocoa
• 3/4 cup firmly packed brown sugar
• 1 1/2 cup cold butter
• FOR THE CHEESECAKE FILLING
• 2 cup (1 pound) cream cheese
• 1 cup white sugar 
• 2 tbsp vanilla extract
• 2 tbsp lemon juice
• 2 large eggs
• 1 1/3 cups fresh or frozen cherries, quartered
• FOR THE CHOCOLATE DRIZZLE (Optional)
• 1/2 cup chocolate chips
• 2 tbsp whipping cream

Directions

1. In a food processor, pulse together the flour, brown sugar, cocoa and butter until crumbly (or simply cut the butter through the flour,cocoa and sugar with a pastry knife or two butter knives held between your fingers)
2. Save a 1 cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x13 inch rectangular baking pan.
4. Bake at 350 degrees F for 25 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
6. Beat in the egg.
7. Spread the cheesecake mixture evenly onto the pre-baked cookie base.
8. Sprinkle the chopped cherries evenly over the cheesecake batter.
9. Press together the the reserved cookie crumble in your fist, break off small pieces and sprinkle over the surface.
10. Bake at 325 degrees F for 35 to 40 minutes or until the cheesecake is set at the center.
11. Let cool completely in the pan before cutting and serving.
12. You can drizzle the squares with chocolate too id f you like. Just melt together the chocolate chips and whipping cream in a double boiler. Spoon into a piping bag (or Ziploc bag with the corner snipped off) and drizzle a thin stream over each cookie bar.
13. Refrigerate in airtight containers. Freezes well too. 

Chocolate Cherry Cheesecake Bars

Gingerbread Brownies with Brown Butter Frosting

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Gingerbread Brownies with Brown Butter Frosting

Spouse and the kids love the flavor of gingerbread and so do I but I am also very fond of the flavors of chocolate and ginger together. I've been known to top gingerbread cake with chocolate whipped cream or even dip gingersnaps into chocolate. One of my favorite cookies is Chocolate Dipped Gingerbread Biscotti too.

With that flavor combination in mind, I decided to add a ginger element to my favorite brownies and for a really decadent twist, to add a buttercream frosting on top using some lightly caramel flavored brown butter; boy did that ever turn out deliciously well. If you don't like the idea of adding spice to this recipe just omit those ingredients and try the recipe with this frosting because that would be a phenomenal flavor combination all on its own.

Gingerbread Brownies with Brown Butter Frosting

Recipe by Barry C. Parsons

The Best Brownies - soft, moist, triple fudgy brownies with added chocolate chips and an easy chocolate ganache glaze.

Prep time: Approximately 20 minutes
Cook time: Approximately 30 minutes
Total time: About an hour
Yield: 25 brownies

Ingredients

• 3/4 cup all purpose flour
• 2 tbsp cocoa
• 1/4 tsp salt
• 2 tbsp powdered ginger
• 5 squares (ounces) unsweetened chocolate
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup butter
• 1/3 cup finely chopped candied ginger
• FOR THE FROSTING
• 1/2 cup brown butter
• 2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 2-3 tbsp milk (approximately)

Directions

1. Sift together flour, cocoa, powdered ginger and salt.
2. Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.
3. Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
4. Gently fold in dry ingredients and the chopped candied ginger.
5. Pour batter into a 9 inch square baking pan that has been greased and lined with parchment paper. Bake for about a half hour at 350 degrees F or until the surface of the center of the brownies appears dry and firm. Toothpick test will not work for this recipe but it will tell you if the middle is still liquid. Do not over bake these brownies or they will be dry rather than moist and chewy.
6. BROWN BUTTER FROSTING
7. To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.
8. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
9. Allow the brown butter to cool to room temperature and solidify.
10. Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time to get to the proper consistency.

Apricot Coconut Crumble Bars

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Apricot Coconut Crumble Bars

I love all kinds of crumble bar cookies and there are many others to be found here on Rock Recipes but with apricot, my favorite fruit filling being the star of the show, this one has to be at the top of my favorites list. This versatile recipe can use practically any fruit jam or compote for the filling and as an added bonus freezes very well too; just get them into the freezer immediately after they cool completely to preserve freshness and prevent the inevitable overindulgence that will follow. ;)

Apricot Coconut Crumble Bars

Recipe by Barry C. Parsons

Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: About 36 bar cookies
Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1 tsp baking powder
• 2 cups dried coconut, medium cut
• pinch salt
• 1 cup butter, cut in small pieces
• FOR THE APRICOT FILLING
• 3 cups dried apricots, chopped fine
• 1 cup sugar
• 1 1/2 cups boiling water

Directions

1. For the crumble sift together the flour, sugar, baking powder, coconut and salt.
2. Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
3. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the apricot filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
4. Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
5. TO MAKE THE APRICOT FILLING simmer the chopped apricots sugar and water until the apricots are softened and the mixture comes to a jam-like consistency. Alternatively, you can use a good quality apricot jam. You will need about 2 1/2 cups.

Gingersnap Pumpkin Cheesecake Squares

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Gingersnap Pumpkin Cheesecake Squares

I'm probably not the only one who's noticed a resurgence in the popularity of pumpkin recipes in the last couple of years. Fans of good old pumpkin pie seem to be growing exponentially and the flavor combination of pumpkin and fragrant spices has found its way into more and more dessert recipes. Pumpkin in particular seems to be the most popular Autumn flavor for cheesecake and in today's recipe I've decided to use it in one of my favorite ways, a cheesecake dessert bar.

Making an entire cheesecake is very often overkill because, unless you are serving about 16 people, you are going to have a lot of leftover dessert...and we all know what that means for trips to the fridge in the following couple of days. Making cheesecake bars is a terrific way to make a much smaller dessert and is far easier to portion control as well. When a dessert is as rich as cheesecake, a little goes a long way anyway so why not enjoy it in a more manageable serving size.

It was Spouse's idea to use gingersnap crumbs for the crust , which isn't surprising considering her love of anything ginger. I love the combination of chocolate and gingerbread, so it was my idea to drizzle a little of it on top of the bars. This is of course, optional; the bars are perfectly delicious without it and if you are not fond of gingersnaps, a standard graham crumb crust is easily substituted.

The fact that these are very freezer-friendly is an additional bonus in that you can pull out just a few at a time and let them thaw for 20-30 minutes at room temperature before serving. Just the perfect thing for last minute guests or entertaining during the Holidays.

Gingersnap Pumpkin Cheesecake Squares

Recipe by Barry C. Parsons

Gingersnap Pumpkin Cheesecake Squares - a freezer friendly cheesecake dessert square recipe that combines the great flavor of pumpkin cheesecake with a gingersnap crumb crust in a satisfying smaller portion alternative to an entire slice of cheesecake. Perfect for Holiday entertaining; just pull a few out of the freezer at a time to serve after thawing for about 20 minutes.

Prep time: 25 minutes
Cook time: 35 minutes
Total time: about an hour
Yield: 24 dessert cookie bars

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1/3 cup melted butter
• 3 tbsp sugar
• 8 oz cream cheese
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1/3 cup sour cream
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp allspice
• pinch ground cloves
• pinch ground nutmeg

Directions

1. Mix together the gingersnap crumbs melted butter and 3 tbsp sugar.
2. Press firmly into the bottom of the parchment lined 9x9 inch baking pan. Bake at 350 degrees F for 10 minutes.
3. Cream together the cream cheese, 1/3 cup sugar, vanilla extract and pumpkin puree until smooth.
4. Beat in the egg.
5. Beat in the sour cream and spices.
6. Pour over the prepared crust and bake for 25-35 minutes at 300 degrees F until the center sets and no longer jiggles.
7. To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
8. Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
9. I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.
10. If you want to drizzle them with chocolate, just melt together 1/2 cup chocolate chips with a couple of tablespoons of whipping cream in a double boiler or in the microwave. This can be done before freezing or when you serve them.

Raisinets Bars a.k.a. Glosette Bars

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Raisinets Bars a.k.a. Glosette Bars

Today's cookie bar recipe was inspired by a few little boxes of chocolate covered raisins that I swiped and ate from the pre-Halloween treats stash last week. I've always loved chocolate covered raisins which I know are popularly sold under the brand name Raisinets in the US but are most popular here in Canada under the Glosette brand. Glosettes are also available in a peanut variety so a peanut version would also be quite easy to accomplish with a simple substitution. The soft, slightly chewy blondie-like cookie base is works deliciously well with the top chocolate layer and bring a sort of light caramel flavour to these scrumptious cookie bars.

Raisinets Bars a.k.a. Glosette Bars

Recipe by Barry C. Parsons

A blondie-like cookie base with a chocolate covered raisin inspired top layer that go deliciously well together. Roasted unsalted peanuts are easily substituted for the raisins if you prefer.

Prep time: 20-25 minutes
Cook time: 40 minutes
Total time: About 1 hour.
Yield: 25 cookie squares
Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• FOR THE TOPPING
• 1 cup chocolate chips (semisweet or milk chocolate) (or substitute roasted unsalted peanuts if you prefer)
• 1/4 cup whipping cream whipping cream
• 1 1/2 cups large golden raisins

Directions

1. Cream butter sugar and vanilla until light and fluffy
2. Add the egg and beat well.
3. Sift together the flour, baking powder, baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Spread evenly in a greased, parchment lined 9 inch square baking pan and bake for 35 - 40 minutes at 350 degrees F. (325 for glass bake ware)
6. Remove from oven and cool completely on a wire rack.
7. In a double boiler, melt together the chocolate chips and whipping cream, just until the chocolate has just melted to a smooth consistency.
8. Fold the raisins (or roasted peanuts) into the chocolate and spread evenly over the cookie base.
9. Allow the chocolate to cool completely at room temperature until it solidifies, then cut into squares or bars.
10. Store in airtight plastic container/s; freezes well too.

Easy Gumdrop Squares

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Easy Gumdrop Squares

Our annual November Cookie Blitz is off to a colorful and delicious start with a family favorite; gumdrop squares. These are soft and chewy with colorful candy bursts and a creamy vanilla frosting. They are also exceptionally good for the freezer but you'd better get them in there ASAP, especially of there are hungry little ones in the house. They are going to love these.

Easy Gumdrop Squares

Recipe by Barry C. Parsons

Ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 25 cookie squares
Ingredients

• 3/4 cup butter
• 1 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp lemon extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• ½ cup fine unsweetened coconut (optional)
• 3/4 cup baking gumdrops, cut in half
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and lemon extracts and beat well.
3. Sift together the flour, baking powder, baking soda (and coconut if you are using it)
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped gumdrops
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 40 minutes at 350 degrees F. (325 for glass bake ware)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers.

Cherry Cream Cheese Blondies

Cherry Cream Cheese Blondies

My kids are very, very fond of a good Blondie and we have made several versions including a version with glace candied cherries. Since we had some ripe fresh cherries on hand, which the kids also love, I decided to try them in a new variation that also includes more chopped cherries in a luscious cream cheese frosting for a very pretty finishing touch. We froze some of these quite successfully too, so no doubt these awesomely delicious blondies will be making it to my Christmas freezer list this year as well.

Sift together

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

Melt over low heat

• 3/4 cup butter

Stir in

• 2 cups packed brown sugar
• 2 eggs
• 3 tsp vanilla extract

Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.

Gradually mix in dry ingredients. Fold in:

• 1 cup chopped fresh cherries (cut in quarters)

Spread the batter into a greased or parchment lined 9x9 baking pan.

Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

• 1/4 cup cream cheese
• 1/4 cup butter
• 1 tsp vanilla extract
• 2 1/2 to 3 cups icing sugar (powdered sugar)
• 1 tbsp milk; only enough to bring the frosting to a spreadable consistency.

Mix all the ingredients together and beat very well until smooth and fluffy. Add the milk last to get the frosting to the right consistency. Finally fold in:

• 1/3 cup chopped fresh cherries

Spread evenly on top of the cooled blondies before cutting into squares or bars.

Orange Almond Cookie Bars

Orange Almond Cookie Bars

These soft, tender cookie bars are part orange cookie, part shortbread and part almond filled cookie. The collision of flavors and textures is just excellent. They would make great lunchbox cookies or a great take-along treat to a summer picnic. Either way, they are sure to be a hit.

These also freeze quite well, making them ideal for Holiday baking too.

In a food processor pulse together until well combined and small pieces of butter are still visible:

• 2 2/3 cups flour
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 1 1/4 cups cold butter

Whisk together:

• 1 large egg
• 2 tsp vanilla extract

Add to the flour and butter mixture and pulse until a dough forms. Press half of the dough into a well greased 9x13 inch baking pan. Roll the remaining dough into approximately a 9x13 inch rectangle and set aside.

Filling:

• 1 cup finely chopped almonds
• 1/2 cup brown sugar
• zest of one large orange, finely minced
• 1 beaten egg

Mix together well and spread evenly over the bottom crust. Place the second layer of pastry over the filling and using a small juice glass, roll the dough gently until it fits into the corners and completely covers the filling. Press whole almonds into the center of where the bars will be cut for garnish if desired.

Bake 325 degrees F for approximately 40 - 45 minutes. Cool completely before cutting into bars.