Chocolate Chip Caramel Cookie Bar

I've had this recipe on my list to make for a few weeks. When I read my list to Kayla she immediately zoned in on this one and wanted me to make it, I thought that I was out of caramel so I wasn't able to make it right away. I made this recipe and did not bring it right away to work (for which I got in trouble for :D). I brought it Friday morning and Derek immediately ate 3 or 4 pieces, he told me that it was the best thing that I have every , another employee told me that this brought me "this" much closer to being an angel again, plus I received several other positive reviews. I hadn't realized until I started making the recipe that it contained peanut butter and wasn't sure if Kayla was actually going to like it, luckily the peanut butter doesn't actually have that much of a flavor (so you could add more or take it away based on if you like peanut butter or not). These are super soft and gooey, best if they are kept in a cool area as they get even messier to eat when it is warm. 

Chocolate Chip Caramel Cookie Bars

Recipe came from Mom on Timeout

Chocolate Chip Caramel Cookie Bars

INGREDIENTS

   Caramel Filling

      11 oz. bag Vanilla Caramels

      14 oz. can Sweetened Condensed Milk

      4 Tbls. Butter

   Cookie Dough

      1 1/2 sticks Unsalted Butter

      2 cups Light Brown Sugar

      1/2 cup Creamy Peanut Butter

      2 Eggs, room temperature

      1 Tbls. Vanilla

      2 cups Flour

      1 cup Old Fashioned Oats

      2 1/2 tsp. Baking Powder

      1/4 tsp. Salt

      2 cups Chocolate Chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line 9x13 inch baking dish with parchment paper. 

3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.

4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. 

5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing. 

6. Add eggs one a time, mixing well after each egg. Add in vanilla. 

7. Combine flour, oats, baking soda, and salt in a small mixing bowl. 

8. Add the flour mixture slowly stirring until well combined. 

9. Stir in the chocolate chips. 

10. Spread 2/3 of the dough on the bottom of the pan. 

11. Slowly pour caramel mixture evenly over the dough. 

12. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!

13. Bake for about 30 minutes. Let cool completely and then cut into bars. 

Pumpkin Sheet Cake with Cream Cheese Frosting

I realized despite the fact that I have made this over 10x in the last year since Brea found this recipe I have yet to share it...and it is one of my favorites! To be truthful every time I decide that I want to make it it is a long process to actually find the recipe again so this will be nice to have it in my "collection." This recipe is super easy and yummy, I love how it makes so many-perfect for potlucks, parties, or just eating at home :)

Pumpkin Sheet Cake

Recipe came from Eat At Home

Pumpkin Sheet Cake

16 oz can Pumpkin

2 cups Sugar

1 cup Vegetable Oil

4 Eggs, beaten

2 cups Flour

2 tsp. Baking Soda

2 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting

5 Tbs. butter, softened

3 oz cream cheese, softened

1 tsp. vanilla

1 3/4 cups powdered sugar

3-4 tsp. milk

chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.

Brookies

Sorry this week I have been a little behind with the recipes, I worked every day but 1 so it didn't leave much room for trying new things, hopefully this week will be a little better.

I can't believe that I had never thought of this or seen it before now...a brownie with a chocolate chip cookie on top! This recipe was delicious but definitely very rich and a chocolate overload!! I decided that if I were to make it again I would either half the recipe for the brownie batter or use two 9x13's instead of 1 and then still put the cookie batter on top. This is a recipe that you need to have someone (or someones) to share with. I kept 3 or 4 pieces for Mom and I and took the rest to work...they were quickly gone :) And did I mention that this was my first brownie from scratch!? Besides how delicious these looked and sounded I think that was one of the major pushes for me to make these was the fact that I have never made brownies before from scratch.

Brookies

Recipe came from Buns in My Oven

Brookies

For the brownies:

(Use a box mix if you're not up for making homemade)

1 cup Butter

2 1/4 cups Sugar

4 large Eggs

1 1/4 cups Cocoa Powder

1 teaspoon Salt

1 teaspoon Baking Powder

1 tablespoon Vanilla Extract

1 1/2 cups Flour

2 cups Semi-Sweet Chocolate Chips

Pre-heat the oven to 350*F. Butter a 9x13 baking dish.

In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.

Stir in the flour and chocolate chips until well combined.

Set aside.

For the cookies:

2 1/4 cups Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Butter, softened

3/4 cup Sugar

3/4 cup Brown Sugar

1 teaspoon Vanilla Extract

2 large Eggs

2 cups Semi-Sweet Chocolate Chips

Combine flour, baking soda, and salt in a small bow and set aside.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips.

Line a 9x13 dish with parchment paper. Pour brownie batter into the prepared baking dish. Drop small spoonfuls on the cookie dough on top of the brownie batter.

Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.

Carrot Cake Cheesecake Bars

I read a LOT of cooking blogs, I just can't seem to get enough of them. I see lots of things that I like but every once in awhile I see a recipe that I just KNOW that I'm going to have to try--the picture looks too good, the description is making me salivate and it just sounds fun/different. This recipe was one of those, I love Carrot Cake and am liking Cheesecake more and more (plus I've only tried making a baked cheesecake once and am still learning the benefits of them-aka DELICIOUS!). So when someone has the genius idea to combine the two of them I couldn't see where they could go wrong :)
Mom and I really liked these, but we've decided that they get better the "older" they get (best to let them cool completely) and now that we've made it once next time we will try making it with our own carrot cake recipe rather than the box.

Carrot Cake Cheesecake Bars
Recipe came from Sweet Treats and More
Carrot Cake Cheesecake Bars

For the Carrot Cake Bar:
1 box Betty Crocker Carrot Cake Mix
1 egg
1 stick butter, soft

Preheat oven to 350 degrees*F

Beat the cake mix, egg, and butter until it turns into a thick dough. Press dough into a greased 9 x 13 inch pan. Set aside while you make the cheesecake layer.

Cheesecake Layer:
16 oz. cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp vanilla

1. In a medium sized bowl beat the cream cheese until smooth. Add sugar, eggs, and vanilla and continue beating until creamy and smooth.

2. Pour the cheesecake layer over the carrot cake bar in the pan. Bake for 30-40 minutes or until the edges start to pull away from the pan. Let cool completely.

3. Cut into squares and top each square with a dollop of Betty Crocker's Rich and Creamy Cream Cheese Frosting. I used a plastic sandwich bag and cut a hole in one of the corners to pipe my frosting. You will only need about a 1/2 cup of frosting.