CRANBERRY CHEESE BARS

 Six months seems to go by so quickly when it means going to the dentist again. I love my dentist and his staff though so it isn't as traumatic as it has been most of my life. 

I started taking them a treat each time I went at some point (I don't remember when. I have been going to the dentist office for 17.5 years.). I told them it was a bribe so they wouldn't hurt me. Dr. G always tells me to not feel like I have to bring them something every time I come, and I just tell him - "I know." But I really enjoy giving them pleasure and know they are secretly wondering what I am going to bring. Chelsea, my hygienist apologized for her stomach growling. She said she started to get some M & M's to eat, but remembered I was coming so she decided she would wait to see what I brought. I can't disappoint now.

I saw this recipe and thought it would be something tasty to take to the church for Cafe Treats. I buy bags of fresh cranberries in season and then freeze them and use them all year long. The tanginess of the berries is just perfect with the sweetness of the rest of the dessert.  I used a gluten-free cake mix but would also feel comfortable using a Zero-Sugar yellow cake mix. I do all of the time to reduce the sugar. This time I didn't have any regular powdered sugar and had to use my stevia powdered sugar. 

They turned out just perfect.

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CRANBERRY CHEESE BARS

Cake Base:

1           box yellow cake mix (I used a gluten-free cake mix - could use a Zero Sugar cake mix)

1           stick (1/2 cup) butter, melted and cooled slightly

1           egg

2          teaspoons orange zest (I used the dried orange zest)

 Filling:

1           package (8-ounces) cream cheese, softened

3-1/2   cups powdered sugar (I used stevia powdered sugar)

1          stick (1/2 cup) butter, melted and cooled slightly

3         eggs

2         cups fresh or frozen (thawed) cranberries

Topping:

1          tablespoons powdered sugar

Preheat the oven to 350 degrees F. Spray the bottom only of a 9 x 13 - inch pan. Set aside.

In a large bowl, stir the cake base ingredients together until no dry cake mix remains.

Press evenly in the pan.

(I also keep some of the mixture aside and

drop dollops of the dough across the pan. I press the dough across the bottom not worrying about any holes or thinner places.

Once I have the dollops flattened out, I will use the dough I kept aside and then just fill in where the holes or thin places are.)

In another large mixing bowl with an electric mixer, prepare the filling. Beat the cream cheese and the powdered sugar on medium speed until blended. (You should start with it on lowest speed at first or the powdered sugar will be thrown everywhere.)

Beat in the rest of the filling ingredients except the cranberries. Scrape the sides of the bowl as necessary.

Then stir in the cranberries gently.

Pour batter evenly over the cake base.

Bake for 38 to 43 minutes or until golden brown and center is set. (Mine was only brown around the edges but at 40 minutes the center moved around as I checked it so I ended up baking mine the 43 minutes.)

Cool completely, about 2 hours before cutting to serve. (I made mine the evening before and after 2 hours just placed it in the refrigerator.)

When ready to serve, sift some powdered sugar to dust the top.

Cut in squares to serve. Store in the refrigerator. 

ICED LEMON BREAD

 After stepping aside from my hosting duties at the church for the Cafe Treats 9 months ago, I decided I could host once a month. Since I decided to contribute to the treats on the 15th, I just thought that would be a good time for March since I needed to get the treat there early. 

I saw this recipe when I was recently trying to clean out a plastic tub of recipes and had put it aside to try soon. I thought I had all of the ingredients but after searching several different places I had to give up and realized I was out of the dry lemon zest I always use when lemon zest is called for. I know it is not quite the same, but I rarely have real lemons. I found a small container of crystalized lemon called True Lemon and it was really strong with lemon flavor - so I just used 2 tablespoons of it. The bread was really lemony and I loved it. 

I sliced each mini-loaf into 12 slices and treated everyone to the whole slice. (I usually cut the loaf down the center also, but it was such a pretty slice, I thought better of it.)

The recipe went together quickly and those selecting it in the Cafe seemed pleased so I am sure I will make it again.

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ICED LEMON BREAD

1-1/2     cups flour

1-1/3     cups sugar, divided

2           teaspoons baking powder

1/2        teaspoon salt

1            cup sour cream

3           large eggs

2           tablespoons grated lemon zest*

1            tablespoon lemon juice

*********

2           tablespoons water

1            teaspoon lemon extract

*********

1            cup powdered sugar

1-1/2     tablespoons skim milk

1/4        teaspoon lemon extract

* I used True lemon (crystalized lemon) instead.

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan. (I used three mini-loaf pans and Baker's Joy)

In a medium bowl, stir together the flour, 1 cup of the sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the sour cream, eggs, lemon zest, and lemon juice until well blended.

Pour the wet mixture into the flour mixture, stirring just until combined.

(Make sure you get all the way to the bottom of the bowl.)

Pour the batter into the prepared pan(s) dividing evenly if making mini-loaves.

Bake for 50 to 60 minutes for the large loaf and 30 to 35 minutes with the mini-loaves. Check doneness with a toothpick.

While the loaves are baking, stir together the remaining 1/3 cup of sugar, the water and lemon extract in a small saucepan. Cook and stir over medium heat until the sugar dissolves and syrup is clear. Set aside.

Cool the bread in the pan(s) for 10 minutes. 

Poke holes in the loaves with a thin skewer or fork.

Spoon the glaze over the top of the loaves so the glaze can soak into the loaves. Cool completely.

Remove the loaves from the pan(s).

For the icing, Measure the powdered sugar into a small dish. Add the milk and 1/4 teaspoon of lemon extract; stir to form a thin icing.

Spoon it over the cooled loaves running over the edges.

Wrap in plastic foil after icing sets.

CHOCOLATE CHESS PIE

We like to go to Golden Corral (Buffet) because Wayne likes to "eat healthy" by eating a lot of vegetables. He won't say it is so he can get dessert too, but he always does. More than one, often. 

One dessert I really love is a chocolate pie they have often, not every time we go, but often. Earlier this year, I talked Wayne to try it and he did and he asked our server if they sold whole pies. That's how much he liked it. Thus ended a conversation with him and our server re the best way to buy it. We didn't buy it, but I decided to more diligently search for a recipe that I thought might be a copy of it.

I found a recipe that I thought might work and copied down on an envelop  (a family trait when you find a recipe you want to try and it's never a new one - always used and torn) but just didn't get around to trying it. That is until earlier this week.

I made the pie Monday and then took it on Tuesday afternoon to the canasta group for dessert. It might not have looked good (I just always have problems with pie crusts "drawing up" when they bake. I pie the rolled ones that claim to bake a 9 - inch pie crust, but they never bake nice and evenly. That's why next time I am going to try using a graham cracker crust. They always work out.) but everyone thought it was delicious. Friend Janice even said she liked it better than Golden Corral's pie. 

Well, if you have never been to Golden Corral or just never had the chocolate pie, you will have to trust me and make this one and then you will know why I am so excited to have found this recipe.

                   

                     

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CHOCOLATE CHESS PIE

1-1/2    cups sugar

4          tablespoons unsweetened cocoa powder (I used Special Dark Cocoa)

2          eggs, lightly beaten

2/3       cup evaporated milk

1          teaspoon vanilla

pinch of salt

4          tablespoons butter, melted

1          9 - inch pie crust, uncooked or graham cracker crust

whipped cream or Cool Whip for serving

Preheat the oven to 350 degrees F.

Whisk together the sugar and cocoa in a large bowl until well blended. Set aside.

Combine the beaten eggs, milk, vanilla, salt, and butter in a smaller bowl. Mix well with a whisk.

Add the liquid mixture to the dry mixture and

mix well with a whisk.

Pour crust into pie crust.

Bake approximately 45 minutes. The center should have a little jiggle. (I baked mine 40 minutes and the "center" that jiggled was larger than I wanted. I returned the pie to the oven, set the timer for 5 more minutes, but turned the oven off. The pie looked a little dark like maybe it burned, but that's just because I used Special Dark Cocoa.)

Cool the pie on a wire rack completely. Chill before serving.

(I baked mine a day before and then added the whipped topping before serving the next afternoon.)

Update:

I made the recipe again for pi day. I used a graham cracker crust and regular cocoa and not special dark.

 

CHOCOLATE PEANUT BUTTER COOKIES

 I have been making cookies for the last several years for the church's Cafe Treats that I started three years ago. When I asked friends to help me, I asked that they not use peanut butter or nuts so that the treats would be nut-free. That way no child or adult would be  excluded from eating a treat because they had a nut allergy. (Our grandson Tyler here in MO and several of our grandchildren in CO have nut allergies so I am very attentive to treats offered that are nut free. The kids will sometimes use the same set of tongs to retrieve several different treats so we have continued this practice due to possible cross contamination since I gave up my hosting duties last May.)

I still occasionally bring baked goods to church but not every weekend. Now if my husband sees I am making something on Saturday, the first thing he says is, "Are you making something for tomorrow?" meaning for the Cafe Treats. During the week, he will say, "Who are you making that for?" Poor Wayne.

I saw this recipe recently and thought I would give it a try. I love peanut butter cookies and even more so - chocolate so what could be better than chocolate peanut butter. I always use Special Dark cocoa powder so it made a dark chocolate cookie. The crisscrossed fork pattern on top traditionally seen on peanut butter cookies might give you a hint that they are peanut butter. 

I used truvia brown sugar complete since I didn't plan to share them with anyone but Wayne.

You know if you wanted to make them for someone who couldn't have peanut butter, you could always use Wowbutter or Sunbutter. They are really delicious and I will definitely be making them again.

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CHOCOLATE PEANUT BUTTER COOKIES

1-1/3     cups flour

1/3        cup unsweetened cocoa powder (I used special dark)

1/2        teaspoon baking  soda

1/4        teaspoon salt

1/2        cup ( 1 stick) butter, at room temperature

1-1/4    cup packed light brown sugar (I used truvia brown sugar complete)

3/4      cup creamy natural peanut butter

1           large egg (at room temperature)

1           teaspoon vanilla 

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a medium sized mixing bowl sift together the flour and cocoa powder.

( I sifted the cocoa powder for easy blending and mixed with a whisk.)

Add the baking soda and salt and whisk until well combined. Set aside.

In a large mixing bowl, beat the butter until smooth with an electric mixer.

Mix in the brown sugar for 2 minutes on medium speed until well combined.

Scrape the beaters and the sides of the bowl as needed.

Add the peanut butter, egg, and vanilla and beat until fully combined,

again scraping the sides of the bowl and the beaters as needed.

Add the dry ingredients all at once and

mix until just combined. Scrape the sides of the bowl with a spatula.

Using a tablespoon cookie scoop, scoop the batter flattening the top and place 12 scoops on the cookie sheet. With a fork gently flatten the dough with the tines of a fork to make a crisscross pattern.

Bake for 10 to 12 minutes. Allow the cookies to cool on the sheet for 5 to 10 minutes. (I removed them at 5 minutes so I could prepare the third pan for the oven as the recipe makes 3 dozen cookies.) 

Remove and finish cooling on wire racks. Store in an airtight container.