Chocolate Chip Bars

This is another recipe I made often when I was in my teens.

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1 1/2 cups brown sugar (or may use 1 cup brown sugar and 1/2 cup granulated sugar)

2/3 cup vegetable or canola oil

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk chocolate chips

In a large bowl, by hand, beat together the sugar(s) and oil, until well mixed. Add the eggs and vanilla. Beat until well combined. Stir in the flour, baking powder, and salt. Stir in the chocolate chips. Pour into a greased jelly roll pan, or 9x13" pan. Bake 350 degrees for about 20-25 minutes. Let cool.

Apple Bars with Cream Cheese Frosting

I made these bars a lot when I was a teenager, and into my 20's. I remember them being very moist and good. I recently came across this recipe again, and is on my list to make again. 

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Bars

2 cups  sugar
1 cup vegetable or canola oil
2 eggs
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 cups of chopped peeled apples, such as Honeycrisp, Gala, Granny Smith, or another tart-sweet apple

Cream Cheese Frosting

8-ounce package cream cheese, softened
6 tbsp butter, softened to room temperature
4 cups powdered sugar
1 tbsp milk, more, if needed
1 tsp vanilla extract

Directions for the Bars

In a large bowl, combine the sugar and vegetable oil, stirring until well combined. Add the eggs one at a time and beat until thoroughly combined. In a separate bowl, combine the flour, baking soda, cinnamon and salt, stirring until completely incorporated. Add the flour mixture to the sugar mixture in three batches, stirring just until combined. stir in the chopped apples. Spread mixture in a greased 9x13" pan and bake at 350 degrees for 25-30 minutes, or until done. Let cool.

Directions for the Frosting

Beat the softened cream cheese, and add the softened butter, beating again until smooth. Gradually add the powdered sugar and milk, beating  until you reach the desired consistency. Add the vanilla, and mix in well. Spread over the cooled bars. 

Feathery Fudge Cake with White Fudge Frosting

We have a family recipe called Chocolate Steamed Pudding that is decades old, that I believe was my grandmother's recipe. It's been a favorite of my dad and brother for years. It is served with a white frosting called "Hard Sauce". Both recipes can be found on this blog. I have a note on this particular recipe that says it reminiscent of Chocolate Steamed Pudding, so it is definitely worth a try. 

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Feathery Fudge Cake

2/3 cup butter, softened to room temperature

1 3/4 cups granulated sugar

1-2 teaspoons vanilla extract

2 eggs, at room temperature

2 1/2 (1-ounce) squares unsweetened chocolate, melted and cooled (can be done in the microwave)

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups ice cold water

Using an electric mixer, cream the butter, then gradually add the sugar and beat until thoroughly incorporated, for about 5 minutes. Add the vanilla, and the eggs one at a time, beating well after each addition. Beat in the chocolate until well combined. 

In a separate bowl, mix together the flour, baking soda and salt. Beat the flour mixture into the butter mixture alternating the flour mixture and ice cold water, until well combined. Batter will be thick. Spread in a greased and floured 9x13" pan and spread evenly. Bake 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool thoroughly. Frost with White Fudge Frosting. 

White Fudge Frosting

1/2 cup butter

1 cup granulated sugar

1/4 cup milk

1 1/4 - 2 cups powdered sugar

1 teaspoon vanilla

Melt the butter in a large saucepan. add the granulated sugar and milk, stirring until blended. Bring mixture to a boil, stirring constantly (be careful not to burn). Cool, then gradually add the powdered sugar, beating until it reaches the desired spreading consistency. Stir in the vanilla. Add a little additional milk, if frosting is too thick. 

Enough to frost (2) 8 or 9" cake layers or (1) 9x13" cake. 

Mint Brownies

This is an old recipe from my teens and 20s that was made often for bridal showers, baby showers, and "just because". It makes a cake-like brownie with a nice mint-flavored filling and a dark chocolate ganache topping.I believe the recipe originates from one of those old church cookbooks that were popular in the '80s and 90's.

Photo is courtesy of Taste of Home website here.

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Brownie Layer

1/2 cup butter, softened to room temperature
1 cup granulated sugar
4 eggs, at room temperature
1 (16 oz) can Hershey's chocolate syrup

1 teaspoon vanilla extract
1 cup all-purpose flour

Filling Layer

1 cup butter, softened to room temperature (2 sticks butter)
4 cups powdered sugar
2 tablespoons cream or milk
2 ounces (4 tbsp) creme de menthe (See note below)
1 teaspoon peppermint extract
dash green food coloring, optional

Topping

1 cup semi sweet chocolate chips

2 tablespoon vegetable oil

Directions 

To make the brownies, use an electric mixer to cream together the butter and sugar, until smooth. Add the eggs, one at a time and beat until incorporated. Add the chocolate syrup and vanilla and beat until it is mixed in. Add the flour and mix just until it has incorporated. Pour into a greased and floured jelly roll pan (10x15x1") and bake 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool. 

To make the filling, using an electric mixer to beat together the softened butter and powdered sugar until smooth, light and fluffy. add the cream, creme de menthe, peppermint extract, and food coloring, if using. Beat until smooth and fluffy. Add additional milk of frosting is too thick. Spread over the cooled brownies. 

To make the topping, in a glass bowl, combine the semi sweet chocolate chips and vegetable oil and melt in the microwave to melt thoroughly. This should only take a couple of minutes. Cool slightly and carefully spread over the filling layer and use a spoon to spread evenly. Chill in the refrigerator until set/

Store brownies in the refrigerator.

Note: I use the creme de menthe syrup, which is an ice cream topping, which can be found in the grocery store with the other ice cream toppings. This is the brand I use.