I cannot believe that I am finally getting around to posting these amazing recipes that I made for the DC Bloggers Bake Sale. Yikes…I guess these other baking challenges have taken over my time and I am spending more time in the kitchen than in front of my computer! Without wasting any more time I will get right to the recipes 🙂
1st Recipe with Variations
Chocolate Chip Cookie Dough Cheesecake Bars
Recipe from The Essential Chocolate Chip Cookbook
*Please see the other variations below that I have made following this basic recipe!*
- 1 1/2 Cups – graham cracker crumbs
- 5 Tbsp. – unsalted butter, melted
- 2/3 Cup – miniature semisweet chocolate chips
- 5 Tbsp. – unsalted butter, at room temp.
- 1/3 Cup – light brown sugar, packed
- 3 Tbsp. – granulated sugar
- 1/8 tsp. – salt
- 1 tsp. – vanilla extract
- 3/4 Cup – all-purpose flour
- 1 Cup – semisweet chocolate chips
- 10 oz. – cream cheese, at room temp.
- 1/4 Cup – granulated sugar
- 1 Large – egg, at room temp.
- 1 tsp. – vanilla extract
- 1/3 Cup – semisweet chocolate chips
1) Pre-heat oven to 325°F.
2) Butter a 9-inch square baking pan. Line the pan with a piece of parchment paper that extends over two opposite sides of the pan. Then butter the paper.
3) In a medium bowl, stir together the graham cracker crumbs and butter until the crumbs are evenly moistened. Stir in the miniature chocolate chips.
4) Press the crumb mixture evenly on the bottom and about 1 inch up the sides of the prepared baking pan. Bake the crust for 6 minutes as it lightly browns. Take the crust out of the oven and set aside. Keep the oven on.
5) In a large bowl, use an electric mixer on medium speed to beat the butter, brown sugar, granulated sugar, salt, and vanilla until smoothly blended. (About a minute).
6) Slow down the mixer speed to low and add the flour, mixing to just blend it in. Stir in the chocolate chips and set aside.
7) In a large bowl, with clean beaters, beat the cream cheese and sugar on low speed just until smooth. Mix in the egg and vanilla beating to just blend them in.
8. Pour the cheesecake filling into the crust. Then drop teaspoonfuls of the cookie dough over the top of the batter.
9) Bake for 30 minutes or until the top feels dry and firm and seems set if given a gentle shake. Transfer the pan to a wire rack to cool down.
10) Place 1/3 cup of the chocolate chips into a small heatproof bowl and microwave for 20 second intervals while stirring in between each. Keep stirring and heating until the chocolate chips are melted and smooth.
11) Place the melted chocolate into zip lock sandwich bag and cut off a small corner of the bag. Then gently push the chocolate through the cut hole and drizzle over the cheesecake bars.
12) Cool the bars completely in the pan, about an hour. To ensure that the drizzled chocolate is set I place my bars in the refrigerator for about 30 minutes.
13) Then loosen the sides of the bars from the unlined sides of the pan and lift out the bars with the parchment paper handles. These bars can be cut with a large knife into 16 servings and either enjoyed at room temperature or cold.
Peanut Butter Cookie Dough Cheesecake Bars
*Substituted semisweet chocolate chips in the dough and drizzled topping with peanut butter chips. Also I used 8 oz of cream cheese in the filling and the other 2 oz. was of creamy peanut butter.*
Oreo Cheesecake Bars
*Substituted graham crackers in the crust for oreos, omitted the cookie dough topping and just replaced with whole oreos on top, and crunched up about 5 or 6 oreos and mixed into the cheesecake filling.*
Both of these were just as delicious although I tend to favor the chocolate chip cookie dough cheesecake bars 🙂 I think that is because of the cookie dough….yummy!
*Sorry this is not the best picture! But trust me it tastes wonderful!*
My favorite banana bread recipe….hand over those brown overippened bananas and let me yummify them! Or I guess you could yummify them yourself 🙂
Coconut Banana Bread with a Lime Glaze
Recipe from Cooking Light
- 2 cups all-purpose flour (about 9 ounces)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
1) Pre-heat oven to 350°F.
2) Lightly spoon flour into dry measuring cups. In a medium bowl, combine flour, baking soda, and salt, stirring with a whisk.
3) In a large bowl, beat sugar and butter with a mixer at medium speed until well blended.
4) Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended.
5) Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
6) Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
7) Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
8. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
9) Enjoy! I usually eat this either at room temperature or cold. So yummy!
1/4 cup – vegetable oil
1/2 cup – brown sugar
1/4 cup – granulated sugar
1 – egg
2 Tbsp. – skim milk
1 tbsp – vanilla extract
1/4 – teaspoon salt
1 1/2 cups – old-fashioned oats
1/2 cup – buckwheat flour
1/3 – cup flour
1/2 tsp – baking soda
1/2 cup – semi-sweet chocolate chips
50gms dark chocolate, melted
1) Pre-heat oven to 355°C .
2)Line a 9 X 13 inch baking pan with parchment paper. Grease lightly.
3) In a large bowl, combine oil, brown sugar, granulated sugar, egg, milk, vanilla and salt. Beat on medium speed for 2-3 minutes or until the sugars have dissolved.
4) In a medium bowl, combine oats, all flours, baking soda and chocolate chips. Stir until combined. Add to liquid mixture and mix well.
5) Transfer to the prepared pan and spread uniformly. Bake 15-20 minutes until golden.
6) Remove from oven and spread the melted chocolate over it and allow to cool until firm. Once cool, chill for about an hour for the chocolate to set.
7) Cut into bars and store tightly covered. Enjoy!