DONUT COFFEE CAKE CRUMBLE BARS

 I've never been asked to take leftover donuts and make a treat for the Cafe Treats at Platte Woods United Methodist Church until a week or so ago. For Palm Sunday, the Cafe Treat Bakers were given a break and the church bought glazed donuts to share. Before COVID - 19, the church did that for every Sunday.

I found several recipes that looked good for Bread Pudding made with leftover donuts but that wouldn't work well for the Cafe Treats as the treats are strictly "finger treats". This recipe was the only one I found that appeared to generally hold together as a bar.

The original recipe used leftover donut holes that were cut in half. I had whole donuts to use. I made the recipe twice. The first time I cut  each donut in about eight pieces. As I tried to press them in the pan, I had a lot of spaces (holes) and had to cut some pieces in half to fill up the holes. So the second time, I cut the donuts in half like a bagel and then cut each half in about eight pieces. This worked a little better to so-call pack them. (I should mention the donuts I was using were five or six days old but you couldn't tell it when it baked.)

The second time I made the recipe, I used an aluminum foil pan with a foil top that was just a little bit smaller than 9 x 13 - inches. After it baked and cooled completely, I sealed the top on it and put it in my freezer until this past Saturday. I took it out of the freezer that night and placed it in my refrigerator. It was thawed completely the next morning but I put it in the oven while the oven heated to 350 degrees F. It no longer felt cold to touch but wasn't real warm. I cut it into squares and then dished them out after I got to the church. One or two wanted to fall apart as I tried to remove them from the pan, but I was able to press them lightly to hold the shape of the bar. Everyone really liked them and was surprised to hear they were made from leftover donuts.

Print recipe.

DONUT COFFEE CAKE CRUMBLE BARS

10 - 15   leftover glazed donuts

1-1/2      sticks butter, melted

1/2         cup brown sugar

1            teaspoon ground cinnamon

Pinch     nutmeg

2            eggs, beaten

1            teaspoon vanilla

*    *    *    *    *    *    *    *    *

CRUMBLE TOPPING

1            cup brown sugar

1/2         cup white sugar

2            teaspoons ground cinnamon

1            stick (1/2 cup) butter, melted

1            cup flour

Preheat the oven to 350 degrees F. Generously spray a 9 x 13 - inch baking pan with cooking spray. Set aside.

Cut the donuts into small pieces.

Fill the baking pan with the pieces tightly packed at least three-fourths full.

Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs, and vanilla with a whisk until well blended. 

Slowly pour the mixture evenly ever the top of the packed donut pieces. It is important to cover all of the pieces so they are coated.

Set aside.

In a medium bowl, combine the crumble ingredients until coarse crumbs are formed.

Crumble over the top of the coated donut pieces as evenly as possible.

Bake for 18 to 22 minutes until set.

Cool completely before cutting preferably overnight. (You can make and freeze for a later date. Thaw in the refrigerator before serving.)

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. 

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.

PRINT RECIPE.

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.

PUMPKIN CHOCOLATE CHIP COOKIES

 It's been a while since I have made anything for the church for the Cafe Treats. I needed a break after departing the leadership of the group, but it was not my intention to break completely from the ministry. I noticed only a few had signed up for the following Sunday so I signed up to bring something. (TBD) On the Saturday before the Sunday I tried twice to choose something to make. Both times after I chose something to bake, I saw someone else had chosen something very similar. 

So as they say, third time's charm, I decided to make these Pumpkin Chocolate Chip Cookies. The recipe was one that I had copied a while back but just never got around to making.

Well it may have been my third choice, but it was an excellent third choice and the visitors to the Cafe for a treat agreed. The cookie is soft and cake-like. The chocolate chip hides some of the pumpkin taste if you aren't a great fan of pumpkin, but at the same time gives you a pumpkin fix, if you like your pumpkin.

Hope you will give them a try.

PRINT RECIPE.

PUMPKIN CHOCOLATE CHIP COOKIES

2        cups flour

1-1/2 teaspoons baking soda

1        teaspoon baking powder

2        teaspoons pumpkin pie spice

1        teaspoon salt

1        stick (1/2 cup) butter, softened

1        cup light brown sugar packed

1/4     cup sugar

2        large eggs

3/4     cup pure pumpkin puree

1        teaspoon vanilla 

2        cups (12 ounce bag) chocolate chips

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

Whisk together the dry ingredients - the flour, baking soda, baking powder, spices, and salt in a large mixing bowl. Set aside.

Beat the butter and sugars in a mixing bowl until light and fluffy. (I did this first and measured and mixed together the dry ingredients while the stand mixer beat.)

Add the eggs, pumpkin, and vanilla.

Beat until smooth and everything is well incorporated.

Slowly add the dry ingredients as you mix until just combined.

Fold in the chocolate chips.

Drop portions from a tablespoon scoop (flattened not rounded) onto the cookie about 2 inches apart.

Bake for 9 to 10 minutes or until lightly browned on the edges. (The cookies will be slightly puffed but will flatten slightly during cooling.)

Cool baked cookies for 5 minutes before removing to a wire rack to finish cooling.