Oatmeal Cream Cheese Butterscotch Bars

5 FAVS

This would be really pretty in the kitchen for pre-cut herbs.

This Pebble Smart Watch is super cool. You can customize the display and it uses Bluetooth to give you notifications from your phone and texts. AND it comes in ORANGE!!! (clearly that is the most important part) 

Happy Hubby let me get this Easel Media Stand from World Market that I have been BEGGING for. It's our first big purchase for our home decor and I love it, I love it, I love it!!! I spent the whole day reorganizing and I have found a new love for our apartment.

The Inn at Christmas Place in Tennessee celebrates Christmas year 'round!! I want to go to there.

Yeah they do


I made these Oatmeal Cream Cheese Butterscotch Bars a while back and they were a big hit. I have shared the recipe but I realized I haven't shared it here. I must make them again soon. They have all of my favorite elements. Cream cheese, oatmeal, and butterscotch. WIN!

Oatmeal Cream Cheese Butterscotch Bars

by Anne Burrell

2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan

2 cups all-purpose flour

1 1/2 cups old fashioned rolled oats

3/4 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1 (11-ounce) bag butterscotch chips

1 (8-ounce) package cream cheese, at room temperature

1 (14-ounce) can sweetened condensed milk

1 lemon, zested and juiced

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Butter Pecan Ice Cream

I'm going to start sharing my 5 FAVS when I must share with you the stuff I come across.

Starting Now!

1. These Tiny Arcade Machines must make an appearance in my future dream home.

2. This Taylor Swift "22" parody. I'm not 32 yet but I am totally with her on this.

3. Overall Swimsuit from Urban Outfitters! Can I has?

4. Did anyone else know that JK Rowling released a book under a fake name so she could get honest book reviews? I lurve her.

5. I must try this beer! Hell or High Watermelon Beer. Someone please go to San Francisco and bring this back for me!!!


I made homemade butter pecan ice cream for my father-in-law for Father's Day last month and he said it was the best he ever had!! Mind Blown!!! I am not a fan of any form of nut in my desserts so this ice cream isn't anything I would ever gravitate towards. That being said, this was awesome! But don't put any nuts in my brownies...or cookies...or cakes...

Weird coincidence that my mother-in-law bought the same bowls that the Brown Eyed Baker used for her photos. Also, in her link to this recipe, she has a wonderful tutorial of how to make ice cream without an ice cream maker. I used my awesome Kitchenaid Ice Cream Maker Attachment!!

Butter Pecan Ice Cream

by the Brown Eyed Baker

1 cup packed light brown sugar

½ cup water

1/8 teaspoon salt

2 large eggs

2 tablespoons unsalted butter

1 cup whole milk

1 teaspoon vanilla extract

1 cup heavy cream

1 cup chopped toasted pecans

1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.

2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup.

3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold.

4. Add the whole milk and vanilla extract and mix well to combine.

5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture.

6. Pour into an ice cream maker and freeze according to the manufacturer's directions. Fold in the chopped pecans before transferring ice cram to a container.

Cherry Pie Bars

I couldn't wait to show you anymore. 

...

These are just so gosh dang delicious.

...

I was going to wait until I had fresh peaches to make these and share them with you. 

...

But they are just so gosh dang delicious.

...

And they are perfect for the 4th of July. Cherry pie equals 'Merica.

...

I actually made these Cherry Pie Bars for Father's Day and they were a big hit. We were immediately discussing what other fruits to make this not-pie with. My future choice is going to be Southern Illinois Peaches which I may start seeing in the next few weeks. My mom was also talking about going blueberry picking so that may be a possibility as well. I made them for my dad because cherry pie is one of his ultimate favorites. This just seemed so simple. Pie without the extra work of pie.

Happy Hubby even surprised me by how much he loved them.

SOOOOO GOSH DANG DELICIOUS!!!!

Cherry Pie Bars

by The Recipe Critic

1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

Cream together butter and sugar.  Add eggs and beat well.  Beat in extracts.

In a separate bowl combine flour and salt.  Add to the creamed mixture.  Mix until combined.

Grease a 15x10x1 pan or 9×13, whichever one you decide to use.  Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes)  Spread with pie filling.  Drop remaining batter on top of pie filling.

Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  Combine glaze ingredients and drizzle over the bars.  

Kahlua Flan

DUH, DUUH-DUH-DUH, DUUH-DUH-DUH...

BLACKHAWKS WIN!!!! I feel so Chicago-y today. I even had a Chicago-style hot dog on Sunday. It was delicious. 

Happy Hubby and I don't have live television. We just stream shows and movies from Netflix and Hulu. So I was listening to the local WGN 720 radio station on my TuneIn radio app while making dinner to listen to this game. We had our dinner and checked in with 720 to see how the Hawks were doing. Five minutes left, losing 2-1. Okay, we are either going into overtime or are moving on to game 7. So we decide to go for a walk outside. About 3 minutes into our walk we hear yelling and fireworks. We assume that means we tied it up. We turn the radio app back on and hear "I CAN'T BELIEVE WHAT JUST HAPPENED IN THE PAST TWO MINUTES!!!!!" Needless to say, it was a pretty great night walking around our Chicago suburb at the moment the Blackhawks won the Stanley Cup.

We should probably celebrate with flan! KAHLUA FLAN!!!!

This was my first adventure into flan and boy was I pleased. No wonder Emeril got five stars for it. It is also much simpler to make than most flan recipes. My only suggestion for you is to make the caramel whichever way you are comfortable with. There are many different ways to make caramel (don't stir, constant stirring, etc). If you have a tried and true way to turn sugar into caramel, do it. This recipe didn't say it, but I like to add a splash or two of water with the sugar to help the initial dissolving process. Stir the water and sugar together then let it melt and don't touch it.

We were enjoying dinner with our neighbors. Plastic spoons; no dishes! Yay!

Kahlua Flan

by Emeril Lagasse

3/4 cup sugar 

4 large eggs

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

2 tablespoons coffee-flavored liqueur (recommended: Kahlua)

Preheat the oven to 350 degrees F.

In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)

Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.

To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. 

Cut into wedges and serve immediately.

I need to make this again...like yesterday...

Mango Coconut Sherbet

I LOVE my Kitchenaid Ice Cream Maker Attachment soooooooo much. Making ice cream, however, can be a pain with the multiple creams and milks, and the scalding, and chilling, and heating, and cooling, and egg separating... It always comes out really yummy but when I find a gem of a recipe that requires just mixing and pouring, I immediately try it!

This Jessica, (not the other one that normally I steal recipes from) had the perfect simple frozen confection recipe for me. Best of all, it is from the "Ass Friendly" (BAHAHAHAHA!!!) section of her blog! I also found the Watermelon Feta Salad in the same place.

Mango Coconut Sherbet

from The Novice Chef

2 cups cubed peeled ripe mango, about 3 medium mangos
1/2 cup granulated sugar
1 tablespoon fresh lime juice
Zest of 1 lime
1 (13.5-ounce) can light coconut milk

1. Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.

2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.

3. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm.

Strawberry Lemonade Scones

I usually try not to complain about things I cannot control but this seems like one of those weeks that makes me say "Darn You!! (shakes fist). I hope this doesn't come off like those silly teens that complained about not getting a smart phone for Christmas even though they got a car.

Darn You (shakes fist) List

• Went to the doctor today to get a blood test. Got stuck three times by three different nurses because they can never find a vein on me! Darn You (shakes fist) Small Veins!!
• On Saturday, a customer called for directions, which I happily provided. She got here and was upset because we didn't have what she was looking for. I politely offered to order it for her but she ran off in a huff. On Monday, she proceeded to complain on our facebook page about my "poor customer service" because I didn't tell her on the phone that we didn't have what she was looking for (though she didn't ask). She continued by stating that I "didn't care" and said "oh well" when I never would and never did. Darn You (shakes fist) Lying, Rude, Mean Customer!!!

...ok. It's not a big list but it was obnoxious enough to make me want to write a list...

Back to happy stuff!!! <------ See, PINK = Happy color!

I woke up Hubby the other day to the sweet smell of Strawberry Lemonade Scones. I heart scones... They are like Pop-Tarts for grown ups! Not that it stops me from wanting Pop-Tarts every blue moon. A blue moon happens every week or so right? I made it with a Microwave Lemon Curd recipe I found online because I don't have a double boiler. You can use store-bought or a more traditional recipe if you want.

Strawberry Lemonade Scones

from Munchkin Munchies and All Recipes

for scones

2 1/2 cups of all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (chilled, not softened), cut into cubes
1 1/2 cups diced fresh strawberries
1 generous tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream
Topping:
sugar
Cream

Prepared lemon curd (see below)

for lemon curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice

3 lemons, zested
1/2 cup unsalted butter, melted

1. Preheat oven to 400 degrees F. In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.

3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4. Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.

5. While the scones are baking...
For the Lemon Curd: In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

6. Drizzle scones with lemon curd and top with sugar. Store extra lemon curd for up to three weeks in the refrigerator.

...stay tuned for what I do with the extra lemon curd...

Blueberry White Chocolate Blondies

Today I bought these:

...and now my feet are happy...

Then I made these:

...and now I am just plain giddy...

Earlier in the week, I made these!

I had some extra blueberries and I always have white chocolate chips. So, when I saw this, I knew I had to make them. They were so good I got a hug from someone I work with!

Blueberry White Chocolate Blondies

from aspicyperspective.com

2 cups brown sugar

1 cup white sugar

1 cup (2 sticks) unsalted butter

3 eggs

1 Tb. vanilla extract

3 cups all-purpose flour + 1 Tb. for blueberries

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

Zest of 1 lemon

1 cup white chocolate chips

1 cups blueberries (can be frozen)

1. Preheat the oven to 350 degrees F.

2. Measure both sugars and the butter and melt together until the brown sugar is mostly melted. (You can do this in the microwave for 2-3 minutes or on stovetop.)

3. Mix the flour, baking soda, baking powder, salt and lemon zest together.

4. Add the melted sugar mixture and stir.

5. Then add the eggs and vanilla—stir well.

6. Press the mixture into a greased 9 X 13 inch baking dish. Sprinkle the white chocolate chips over the top.

7. Then toss the blueberries with 1 tablespoon of flour and sprinkle them over the top.

8. Bake for 45-55 minutes and a toothpick comes out clean.

9. If the edges of the blondies start to get dark, loosely tent a piece of foil over the top of the pan.

...yummy, gooey, yummy, gooey, yummy, gooey...

Blueberry Lemonade Pops!

I am becoming obsessed with making popsicles (which btw, I am not allowed to call them because it is a brand name). I can be expecting more "ice pop" molds in the mail with a powered citrus juicer soon! Happy Hubs is no longer my power juicer. Don't worry, he still has two important jobs to keep him busy: cheese shredder and getting stuff down from high shelves. I can only carry my step ladder so many places.

Blueberry Lemonade Pops
3/4 cup sugar
1 cup water
4-6 lemons (enough to squeeze 1 1/2 cups of juice)
1 teaspoon of lemon zest
1 cup of blueberries


1. Boil lemon zest, water, and sugar until the sugar dissolves.


2. Strain the boiled sugar water into the lemon juice to eliminate the zest. Stir. (add more sugar if you want it less tart)


3. Freeze in an ice cream maker according to the manufacturer's instructions.


4. Slice blueberries in half (or keep them whole). Add to the lemonade mixture by hand when it reaches a slushy consistency.


5. Pour into ice pop molds and freeze for at least 4 hours. Makes about 10 ice pops.


*note: I freeze it in the ice cream maker so the fruit doesn't sink to the bottom. You can pour the juice into the molds and still make yummy ice pops without added colors and flavorings like you would find at the store.

Strawberry Cute-sicles (Clementine Popsicles)

There has been a lot of reading going on in the fart-box that I work at. We are extremely slow and I have officially run out of things to do. When I have stuff to do, I start at 10am and I finish at 11am (at latest). One can only clean glass so many times while there is no one getting finger prints on it.


So, I read Watchmen this week since it took Happy Hubby a very long time to read it and share the book. We both refused to watch the movie until we were both done with the book. We watched the movie and it was very well done and definitely highly recommended even though they changed the ending.

Then, being in a graphic novel mood, I read Scott Pilgrim's Precious Little Boxset. This movie, we had seen. I had to read these graphic novels because the movie was so amazing. One graphic novel for each Evil Ex (6 books, 7 Evil Ex's. Read it to figure out the math.). Then I HAD to re-watch the movie because the novels were so good.

Then I read Bossypants by Tina Fey, whom I love! It's kind of aimed more towards women but I think a guy would also get a kick out of it. There is even a part where she thanks any man who buys the book and every women for not buying it but passing it to coworkers. I plan on getting the audio book for my next long journey, which I hope will be very soon.




I had an overwhelming amount of cuties in my kitchen that I did not want to go bad. I am eating them but they do not seem to be diminishing. I found a recipe to make sorbet with cuties and altered it to make popsicles. Happy Hubs said that it might just be his favorite dessert I have made? WHAT?!?!? "But it's so eeeeeeeasy!!!" as my mother-in-law would say. I also had some extra strawberries from the frozen yogurt I made and threw them in as well. For something with only 4 ingredients, I was incredibly flavorful and super refreshing! Now I am getting ideas for making this with other fruits.


Strawberry Cute-sicles 
adapted from epicurious.com


7 clementines or small tangerines (enough to make 1 1/2 cups of juice)
1/3 cup sugar
1/3 cup water
1 cup of strawberries (quartered and sliced thin)


1. Finely grate enough zest from clementines to measure 1 teaspoon. Squeeze enough juice from clementines to measure 1 1/2 cups and transfer to a bowl.

2. Bring zest, sugar, and water to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour through a very fine sieve into clementine juice.

3. Freeze in ice-cream maker according to manufacturer's directions. Mix in strawberries by hand after the juice is done freezing. Transfer to popsicle molds (or plastic cups with popsicle sticks) and put in freezer to harden (at least 4 hours). This recipe mad about 5 popsicles.

My, what straight teeth he has...

I need to get more popsicle molds...

Banana's Foster Ice Cream

Still lovin my ice cream maker attachment!

I think happy hubby is too...

Now I want to invest in several more attachments. I am definitely planning to get the grain miller so I can make my own flour and some of the pasta maker ones too! So excited!


Now, I'm not the biggest fan of banana-flavored stuff but I am trying most ice cream recipes that fall into my lap right now and happy hubby likes banana stuff. After we tried the ice cream, we decided it needed some caramel to really enhance the flavor of the banana.


Banana's Foster Ice Cream
adapted from ReadyMade magazine and allrecipes.com


Ice Cream
1 medium ripe banana
2 cups whole milk, divided
1 cup brown sugar, firmly packed, divided
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla


Caramel
1/2 cup butter
1 cup superfine sugar
1 1/4 cups heavy cream


1. Puree the banana and 1/4 cup of the milk in a food processor until smooth.


2. Combine the banana puree, the remaining 1 1/4 cups of milk, 1/2 brown sugar, cinnamon, cardamom, nutmeg, and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to boil) over medium-high heat, stirring often, for 5 minutes.


3. While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.


4. Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.


5. Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.


6. Freeze the chilled custard mixture in an ice cream maker according to the manufacturer's instructions.


7. While the ice is in the ice cream maker, melt the butter in a saucepan and add sugar. Use medium high heat and stir continuously so sugar can dissolve and continue stirring until the butter starts to brown. The butter will separate from the sugar; don't worry...you are almost there. Lower heat and continue stirring until it is dark caramel in color.


8. Add cream slowly (mixture will bubble up). The sugar will set up again but don't worry. Just stir, stir, stir and it will all reincorporate. Let boil 1 minute. Continue cooking at medium heat until you reach your desired consistency.


9. Layer caramel and ice cream and "swirl" with a knife in an airtight container. Place in the freezer for 2-4 hours before serving.

I topped the ice cream with the caramel for the picture, since we realized later that we wanted to add caramel to the recipe. Also, you can add 2-3 tablespoons or rum to the caramel for an extra kick. Happy Hubby said that was overdoing it...I disagree!

Strawberry-Cinnamon Frozen Yogurt

I had the bestest birthday ever! My Mom got me a Crockpot (the one thing I did not get as a wedding gift) and my amazing husband got me the Kitchenaid ice cream maker attachment that I have been wanting forever.


We also went to a yummy little place in Naperville, IL called Cookie Dough Creations that serves raw (egg free) cookie dough in scoops. You can mix cookie dough together, with ice cream, in a shake, or put it between two baked cookies! What!?! I know... I got a small half chocolate chip cookie dough (classic) and half Oreo cookie dough! It was delicious, but it was filling! My good friend Leah mixed hers with ice cream and she said it tamed the heavy beast. My other friend, Dane, started sweating but managed to finish his. I stopped at the halfway point and my husband finished his before we had even made a dent like usual. I highly recommend this place and you should check it out if you get a chance.
 http://www.cookiedoughcreations.com/


When I got my ice cream maker attachment, I immediately cleaned it and stuck it in the freezer. 24 hours later, I made this refreshing dessert. It reminds me of a mix between sherbet and a cocktail. I look forward to making this again in the summer for friends and family after a cookout.

So good!

Strawberry-Cinnamon Frozen Yogurt

adapted from a recipe in ReadyMade

3 Cups plain Greek yogurt

1 1/2 Cups sugar
1/4 Cup freshly squeezed lemon juice
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon lemon zest
1/8 teaspoon  salt
1 Cup fresh strawberries, quartered and thinly sliced


1. Combine the yogurt, sugar, lemon juice, vanilla, cinnamon, lemon zest, and salt in a medium bowl and whisk until smooth.


2. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Add strawberries during the last minute of mixing of mixing in the ice cream maker. Transfer frozen yogurt to an airtight container and place in the freezer for 2 to 4 hours before serving.






You can all look forward to more ice cream recipes soon. I am in love with a frozen bowl that churns dairy products into cold, creamy, awesomeness...