Cake Batter Rice Krispie Treats

A few months ago, cake batter infused goodies began to appear all over the blogosphere world. I was intrigued. So when one of my good friends recently celebrated her 30th birthday, I knew I had to make these. She loves rice krispie treats. Loves them. When I think of birthdays, I automatically think of colorful celebrations. What a colorful, fun way to celebrate a birthday! They smelled awesome and tasted great. Plus, thanks to all of the cake batter recipes I saved, I have tons of things I can make with the leftover cake batter: pancakes, chocolate bark, cupcakes. Enjoy!

Cake Batter Rice Krispie Treats
from How Sweet It Is
Yield: 1 pan of Treats
Ingredients

• 3 Tbsp unsalted butter
• 10 oz bag marshmallows
• 1/4c - 1/3 c yellow cake mix
• 6 cups rice krispies cereal
• 1.75 oz bottle of colored jimmies, divided

Instructions

1. Melt 3 Tbsp butter over low heat in a large pot.
2. Add marshmallows and stir until melted and mixed with butter.
3. Add 1/4c - 1/3c of cake mix by spoonful until mixed thoroughly throughout.
4. Remove marshmallow/cake mix mixture from heat and stir in 6 cups of rice krispies until krispies are covered with marshmallow mixture.
5. Stir in half of the jimmies.
6. Press into lightly-sprayed baking pan (any size will do). Top krispies with the remaining jimmies and press into krispies with back of a spatula. Let rest for 30 minutes before cutting.
7. Enjoy!

Granola Bars (Maple Pecan Pineapple Raisin)

Every now and then, I stumble upon a recipe that is so mind-blowingly simple. For instance, take these granola bars. For YEARS I have been purchasing store bought granola bars. For YEARS I have been wishing that I could find a granola bar that catered to my specific ingredient preferences. For MONTHS I have been bookmarking random granola bar recipes that I wanted to try. Here we finally have it. The beauty of this granola bar recipe is that it is so simple and can absolutely be adjusted to suit your granola bar desires. I am already daydreaming of different flavors and mix-ins to add into these babies. I think I'll likely spend three times as long at the bulk section of the grocery store next time I am there.

Granted, they won't last as long as the store-bought versions do. But, I am absolutely OK with this! The basic formula is pretty simple and SO easy to adapt:

Rolled Grains (2 1/2 cups total): Old Fashioned Oats, Rye flakes, Barley flakes, etc.
Nuts, Seeds and Spices (1 cup total): Almonds, walnuts, pecans, sunflower seeds, cinnamon, ginger, vanilla extract, etc.
Sticky Sweetener (1/3 cup + 1/4 cup total): Honey, Molasses, Agave, Maple Syrup, etc.
Dried Fruit (1 cup total): Raisins, Dates, Cranberries, Pineapple, Cherries, etc.
Binder (1 cup total): Apple butter, Peanut Butter, Almond butter, Unsweetened applesauce, pureed dried fruit, etc.

This was the combination that I tried the first time I made them. They were pretty sticky and sweet, but totally delicious!
Maple Pecan Pineapple Raisin Granola Bars
inspired by Brown Eyed Baker, from Good Life Eats
Ingredients

• 1 cup unsweetened applesauce
• 1/3 cup honey
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp maple extract
• 3 cups oats
• 3/4 cup pecans
• 1/2 cup dried pineapple
• 1/4 cup golden raisins

Instructions

1. Preheat oven to 325 degrees. Line a 8x8 baking pan with parchment paper.
2. Whisk applesauce, honey, syrup, spices, and extract (Sticky and Binder ingredients) in a large bowl.
3. Stir in your oats (Rolled Grain ingredients) thoroughly mixing to moisten completely.
4. Mix in your nuts and dried fruit.
5. Firmly press mixture in your parchment lined baking pan. Bake for 25 minutes.
6. Place baking pan in freezer to firm for 1 hour.
7. Remove the pan from the freezer, remove bars with parchment, and cut. Store in an airtight container for up to one week.

Brookies

Not too long ago, Ron and I watched a show on Food Network that highlighted a Pumpple Cake. The Flying Monkey, located in Philadelphia's Reading Terminal Market, created this amazing dessert: pumpkin and apple pies baked in chocolate and vanilla cake.  Everything is fused together and surrounded by buttercream icing.  Now, there are some fusions that I don't have much desire to try (for instance, a turducken) but I would be more than willing to give any dessert fusion a try.  I love fusing desserts!  Honestly, what can make sugar even more appealing?  Add more sugar!

These, my friends, are Brookies.  Brookies consist of half chocolate chip cookie and half fudge brownie.  How fun!  I was on a search to find an enjoyable treat to bring in to the office to celebrate a birthday. When I saw these, I had to make them.  They seemed fun, festive and they were something I hadn't tried before.

The original recipe called for a rich buttercream frosting layer to top the brownies.  I struggled for a good while determining whether I should mix up the frosting.  And while I admit that the buttercream would have made these even more amazing, I was a bit concerned that the frosting would make the treat toooo sweet.  So, I opted to leave it off this time but I think they turned out just fabulous.  The recipe itself was incredibly easy to mix up.  The bottom layer is a classic chocolate chip cookie batter.  It bakes for 20 minutes or so.  In the meantime, you mix up the brownie layer and once the cookie layer is baked, you get to pour the brownie layer over top, an oddly satisfying step.  The end result? A delicious, buttery, chocolate filled birthday treat that is definitely worth sharing!

Brookies
from Bakingdom
Yield: One 8x8 inch pan
Ingredients

• Cookies
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp unsalted butter, melted and cooled
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• Brownies
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/3 cup dark cocoa powder
• 1/2 cup flour
• 1/4 tsp salt
• 1/4 tsp baking powder

Instructions

1. Preheat the oven to 350 degrees. Spray an 8x8-inch square baking dish with non-stick baking spray.
2. Make the Cookie Layer: In a small bowl, combine the flour, baking powder, and salt; set aside. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg and vanilla; mix until well combined. Fold the flour mixture into the egg mixture until just mixed. Fold in the chocolate chips and spread the batter into the prepared pan and bake for 20 minutes.
3. While the cookie layer bakes in the oven, Make the Brownie Layer: In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Whisk in the dry ingredients until combined. Once the cookie layer comes out of the oven, immediately pour the brownie batter on top and return the pan to the oven. Bake for 30-35 minutes, or until toothpick inserted in the middle comes out with a few crumbs clinging to it. 
4. Allow to cool completely before serving.

Strawberry Mango Crumb Bars

A lot of people don't like baking because you have to be so meticulous.  I actually really enjoy the precise measuring that pairs with baking.  There have only been a few times where my substitutions failed miserably.  And, I think there are only a handful of times where I somehow missed a key ingredient.  But, I'm slowly learning what works and what doesn't.  Still, for the most part, I'm pretty rigid when it comes to following the recipe.

However, I was pretty nervous about these as I mixed them.  I hadn't measured out enough berries and the berries I had were significantly wet.  So, I ended up cutting up some mango to fill out the last cup.  In addition, I used about 1/2 cup of some of my home-made strawberry raspberry jam to thicken the mixture, as I wasn't sure the cornstarch was going to do its job.  I even strained some of the mixture before spreading it over the dough because I was afraid the liquid was going to sop through the bottom crumb layer.  Can you sense the panic?

But, I was worrying for nothing.  These turned out amazing.  I was very, very happy with the results and I was so glad that all of my changes worked.  I made them one day when I was craving pie but as Ron doesn't eat pie, I needed something I could easily sample.  So, I had my share and ran the rest of up to Annie and Chris's before I devoured the entire pan!  I think they enjoyed them.  :)

I honestly think any decent, baking fruit could be substituted in lieu of the berries.  Despite the fact that my changes worked well, I'm listing the recipe below as per Smitten Kitchen's site (with my fruit changes, of course, as the post is titled strawberry mango).  Mine worked for me, but I don't know exact measurements so I wouldn't want to steer anyone in the wrong direction. Enjoy!

Strawberry Mango Crumb Bars
adapted from Smitten Kitchen
Ingredients

• 1 cup white sugar
• 1 tsp baking powder
• 3 cups AP flour
• 1 cup cold, unsalted butter (2 sticks)
• 1 egg
• 1/4 tsp salt
• zest and juice of one lemon
• 4 cups fresh berries/fruit
• 1/2 cup white sugar
• 4 tsp cornstarch

Instructions

1. Preheat the oven to 375 degrees.  Grease a 9x13 pan.
2. In a medium bowl, stir together sugar, flour, and baking powder.
3. Mix in salt and lemon zest.  
4. Use a fork or pastry cutter to blend in the butter and the egg.  The dough will be crumbly. 
5. Pat half of dough into the prepared pan.
6. In another bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice.  Gently mix in the fruit.  Sprinkle the fruit mixture evenly over the crust.
7. Crumble the remaining dough over the berry layer.
8. Bake in preheated oven for 45 minutes, or until the top if slightly brown.  Cool completely before cutting into squares.

Chubby Hubby Bars w/ M&M Pretzels

Ron and I are trying to cut back on sweets.  Naturally, I made a dessert.

I've been slacking off in the kitchen lately.  Every time I go to cook, I just don't want to.  I know why.  I want summer food.  Summer food = stuff cooked on the grill.  We really need to get out of this hellhole and into our new house so we can start grilling.

But, I've also been struggling trying to come up with ideas.  Despite the cabinet full of cookbooks and cooking magazines.  And despite the 3,000+ recipes I have bookmarked online.  I can't seem to find anything that I want to actually eat.  Nothing appeals to me.  Turning to Ron is not helpful.  I get nothing when I ask.  So, desperately, I asked if he had been craving any type of dessert.  He said no; he's been trying to cut back.

30 seconds later, after careful thought, Ron then said, "But, I did just buy that large bag of M&M Pretzels for baking purposes."  I had to giggle to myself.  What a way to create an excuse to eat some sweets!

I saw the M&M pretzels in an ad and was dying to try them.  M&Ms... and pretzels????  Oh my!  All we need is peanut butter and my life would be complete.  And, after biting into one of these bars, my life is complete.

I changed up the recipe from Cake Batter and Bowl to try and accommodate this candy.  I'm not quite sure if it worked (I used an 8x8, instead of a 9x13) because there was a bit of underbaking that occurred.  But, I can likely blame this on my oven because it went up & down for a good 30 minutes.  I'm pretty sure this is my last baking project in this place.  I simply can't deal with this oven anymore.  In any event, these were really, really, very, very good (even if it was all gooey in some places)!

Chubby Hubby Bars w/ M and M Pretzels
from Cake Batter and Bowl
Ingredients

• 1 cup unsalted butter, softened
• 2 cups packed light brown sugar
• 2 large eggs
• 1 1/2 cups creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup mini pretzels, coarsely chopped
• 1 cup M&M pretzel candy, coarsely chopped

Instructions

1. Preheat oven to 350˚F. Mix butter, sugar, eggs, peanut butter, and vanilla extract together in a large bowl. 
2. Mix in flour, baking powder, and salt. Spread half the dough in a greased 13×9-inch pan. Sprinkle pretzels and M&M Pretzels evenly on top; drop remaining dough in chunks on top and spread evenly, until all the pretzels and candy pieces are covered. 
3. Bake at 350˚F for 23 to 28 minutes or until a toothpick in the center comes out clean. 
4. Cut into 32 bars after the pan reaches room temperature.

M&M Cashew Pretzel Bars

We were heading out to meet up with some friends for a minor league baseball tailgate the other night in St. Paul and I didn't want to go empty handed.  Fortunately, I have a number of recipes on hand that are classified as quick and easy.  I also have an odd assortment of baking ingredients in my kitchen at all times, so I was grateful that all of these things were in the house.

The only thing that wasn't so "quick" about these was the cooling time.  You'd likely have to make these about 3 hours or so before you plan on serving them to make sure that they were ready.  But this recipe was 110% easy and 120% awesome.

They were delicious.  The sweet of the chocolate mixed with the salty of the pretzels and nuts is a winning combination.  Plus, I came home with an empty container.  I always look at that as a bonus.  If I came home with an entire container, then I'd be worried.  But, how could you possibly go wrong with anything made with butter and sugar?

M&M Cashew Pretzel Bars
recipe from Cake Batter and Bowl
Yield:  16 squares
Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 cup AP flour
• 1/2 tsp baking powder
• 1 cup coarsely chopped pretzels
• 3/4 cup semisweet chocolate chips
• 2 Tbsp. milk
• 1/2 cup whole cashews
• 1/2 cup M&Ms

Instructions

1. Preheat oven to 350 degrees F.
2. Mix butter, brown sugar, flour and baking powder in a medium bowl until smooth.
3. Mix in chopped pretzels.
4. Grease and line an 8x8-inch pan with parchment paper and spread dough evenly across the lined pan.
5. Bake for 15 minutes at 350 degrees F or until lightly browned and set.
6. Cool for 15 minutes.
7. In a small bowl, microwave chocolate chips and milk on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth.
8. Spread ganache over cooled bars and top ganache evenly with cashews and M&Ms.
9. Place bars in fridge for an hour or until ganache is set.  
10. Cut into 16 bars.

Sugar Cookie Bars

I had been wanting to make this recipe for a long time.  Then again, what recipe haven't I been wanting to make for a long time?  I figured a Memorial Day weekend BBQ would be a perfect time for these puppies to make an appearance.  


It began a lovely Sunday morning.  Sipping on a cup of coffee.  Ron was in the living room watching ESPN and reading the newspaper.  Baking was going to be a wonderful, relaxing experience.  Then, all hell broke loose and I was in baking hell.  Baking hell in the form of:  Step X says "mix until just combined" and the dough is hard as hell to mix and there are little flour particles everywhere and cats are trying to jump on the counter and cats are trying to eat the dough that is flying all over the place and spoons are breaking because the mixture is so tough and . . . Ron is sitting there watching ESPN.  Awesome.


Well, this recipe is easy enough.  It is your standard sugar cookie recipe but instead of rolling out the dough, you bake it in bar form.  But, I made a few mistakes so I created my own baking hell.  Mistakes like, using a plastic spoon to mix the dough and my tiny little beater from college.  Nevermind the fact that I have a giant wooden spoon that tackles anything.  Or, a KitchenAid stand-mixer that is the most useful, powerful tool that I have in my kitchen.  I guess I felt the need to use my arm muscles, or something?!  Not to mention the fact that this recipe calls for a ginormous amount of ingredients.  8 cups of flour, sugar and butter combined?  With 4 eggs?  Whose bowl could fit this?  You can only imagine how much dough flew around my kitchen.


In any event, I was somehow able to get the dough mixed and spread into the pan.  I'm not so sure about this recipe.  Anything that has 2 cups of sugar, 1 cup of butter and 5 cups of flour in the base recipe just doesn't seem to sit right with me.  (Then, to top it off, we add about 4 cups of confectioners sugar!!)  Nonetheless, they were pretty dang good.  So, I guess all of those ingredients amounts to something. 

Sugar Cookie Bars
adapted from My Baking Addiction
Yield:  32 bars
Ingredients

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla
• 5 cups AP flour
• 1 tsp salt
• 1/2 tsp baking soda

• 1/2 cup butter, at room temperature
• 1/2 cup shortening
• 1 tsp vanilla
• pinch of salt
• 4 cups powdered sugar (sift after measuring)
• 5 tbsp milk
• food coloring, if desired

Instructions

1. Cookies:  In a large bowl with an electric mixer, cream butter and sugar until fluffy.
2. Add eggs, one at a time, mixing after each egg.
3. Mix in vanilla.
4. In a separate bowl, whisk together flour, salt and baking soda.
5. Add to wet mixture and mix just until combined.
6. Spread on a greased, rimmed baking sheet (13x18, if possible).  (Note:  the dough will be heavy and sticky, just like cookie dough.  Spray your hands with some nonstick spray and use them to help mold the dough into the pan.)
7. Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean.  Cool completely before frosting.
8. Frosting:  In a large bowl, beat butter and shortening together until smooth and creamy.  
9. Mix in vanilla and salt.
10. Add powdered sugar (1 cup at a time) until combined.
11. Mix in milk until smooth and spreading consistency.
12. Add a few drops of color, if desired.
13. Spread over cooled cookie, then cut into bars.  (I actually cut mine first then piped frosting onto them.  But, you can frost, then put them in the fridge to firm, then cut.)

Millionaire Bars (aka "Grown-Up Twix Bars")

I'm still baking.  It's hard to stop once I've started.  I had the ingredients on hand and I've had this recipe bookmarked for several, several months.  Besides, it's not too bad if you only eat a tiny smidge and then pass it on.  Ron will be taking 98% of these with him to work tomorrow.

These are pretty good!  Then again, when does anything considered a "baked good" never not taste good?  If you find something, let me know.  However, I doubt I'll be making them again.  There are other goodies to try that turn out much better.

I've been experimenting with everything lately.  Why not try my hand at home-made Twix bars?  There are 3 steps to making the millionaire bars.  It pretty much involves:  1)  making cookies, 2) heating up milk and 3) melting chocolate.  They are called millionaire bars because of their rich flavors.

I decided just to use the short-cut method for step #2 and used store-bought Dulce de Leche.  I initially started with the condensed milk and subsequently realized that it might turn disastrous.  I kept hearing whistles coming from the pot.  No thank you. 

You can find Dulce de Leche at most grocery stores.

Millionaire Bars
adapted from Long Distance Drive who adapted from Joy of Cooking

Ingredients broken into 3 step Instructions

Shortbread Crust:

• 1 1/2 sticks (3/4 cup) unsalted butter, room temp
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 1/2 cups unbleached all-purpose flour

1. Preheat oven to 350* and lightly grease a 9 x 9 baking pan.
2. Cream the butter and sugar until fluffy. 
3. Add vanilla and salt. 
4. Stir in the flour just until the dough begins to come together in walnut-sized chunks. 
5. Press the dough into the prepared pan and bake 20 minutes or until golden brown around the edges. 
6. Cool completely. 
7. Begin the filling as soon as the crust goes into the oven.

Caramel Filling:

• 1 (14 oz) can sweetened condensed milk (or 1 x 14 oz can of Dulce de Leche)
  

1. Pour the milk into a heavy saucepan and cook over low heat, stirring often, 60-90 minutes, until golden brown. 
2. Alternately, cook the caramel in a double boiler, covered, stirring occasionally (every 15 minutes or so). 
1. The only difference in the methods is the amount of attention given the caramel and the tools needed.  
3. When thick and deep golden, spread caramel evenly over cooled crust and refrigerate until caramel is cool and set.
4. If using Dulce de Leche, once shortbread has cooled, heat the caramel (in microwave or double boiler) and pour it over the cookie base.

Chocolate Topping

• 6 ounces good-quality dark or semi-sweet chocolate (I used Ghiradelli 60% Cacoa - strongly advised to use good chocolate because it is one of the more dominant flavors in the recipe)
• 1 Tablespoon butter
• Coarse sea salt (optional but recommended)

1. Melt the chocolate and butter slowly over low heat and spread over the cooled caramel layer. 
2. Sprinkle sea salt over the chocolate. 
3. Refrigerate until set. 
4. Slice and enjoy.  Store the bars, covered, in the fridge.

S'mores Bars

Oh.  Wow.  These were absolutely incredible.  I had the s'mores recipe bookmarked (from my favorite blog) for a while and was excited to make them up for NYE.  Glen and Sarah came over and they love trying out my baked goods.  The s'mores bars took literally about 10 minutes to make (not counting the 4 hours to set) and were incredible.  My only complaint?  Eat over a plate or napkin.  Otherwise, you will be cleaning up graham cracker crumbs all night!

S'mores Bars
adapted from Annie's Eats (link above) who adapted from Williams Sonoma
Ingredients

• 3 tbsp. unsalted butter, cut into chunks
• 6 whole graham crackers (or 1 cup pre-crushed graham cracker crumbs)
  
• ¾ cup sweetened condensed milk
• 1 1/3 cups semi-sweet chocolate chips
• 1 ½ tsp. vanilla extract
• 1 pinch of salt
• 1 cup miniature marshmallows
• 2 whole graham crackers or 1 cup mini-graham cracker shapes
  

Directions

1. Line an 8-inch square baking dish with aluminum foil so that the foil hangs over the sides.
2. Grease the foil with butter or Baking cooking spray.
3. In a small saucepan over medium-low heat, melt the 3 tablespoons butter. 
4. Remove from heat and let cool for 5 minutes.
5. Put the 6 whole graham crackers into a zippered plastic bag. 
6. Press out the air and seal the bag. 
7. Using a rolling pin or your hands, crush the cookies to make tiny crumbs. You should have about 1 cup. (Alternatively, use your food processor to crush the cookies into crumbs.) (I use the pre-crushed grahams; much easier.)
   
8. Add the crumbs to the melted butter and stir with a wooden spoon until blended. 
9. Scrape the crumbs into the baking pan.
10. Lay a piece of plastic wrap loosely over the crumbs. 
11. Use your hand over the plastic wrap to spread the crumbs to coat the bottom of the pan.
12. Press down firmly to make a solid even layer.
13. In a medium saucepan over medium-low heat, combine the condensed milk and chocolate chips. 
14. Heat, stirring with a wooden spoon until the chocolate is melted and the mixture is smooth.
15. Remove from heat. 
16. Stir in vanilla and salt until blended. 
17. Pour the filling over the graham cracker crust and spread evenly with the spoon.
18. Scatter the marshmallows evenly over the chocolate filling and press them in gently. 
19. Break the 2 whole graham crackers into little pieces and stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.
20. Cover and refrigerate the bars until they are firm, about 4 hours. 
21. To serve, lift the foil from the pan and set the smore square on a cutting board. Peel the foil away from the sides and cut the square into rectangles. 
22. Keep refrigerated until just before serving.  Yield:  12 servings.
    

Starbucks Cranberry Bliss Bars Top Secrets Recipe

Despite screwing up the icing, badly (I failed to soften the cream cheese correctly and ran out of lemon juice), this recipe still turned out pretty well.  It is very, very sweet.  I tried it at 10pm and ended up bouncing around the house until 3 am because of all of the sugar.

I cut the entire cake into the triangle shape sizes and brought it into work for the folks at school.

Starbucks Cranberry Bliss Bars

adapted from The Life and Loves of Grumpy's Honeybunch who adapted from TopSecretRecipes.com 

Yield:  16 triangular bars

Nutrition:  You don't want to know :)

Cake:

• 1 cup (2 sticks) butter, softened
• 1 1/4 cups light brown sugar, packed
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon ginger
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup diced dried cranberries
• 6 ounces white chocolate, cut into chunks (I just use chips here.  It's easier.)

 

Frosting:

• 4-ounces cream cheese, softened
• 3 cups powdered sugar
• 4 teaspoons lemon juice
• 1/2 teaspoon vanilla extract

• 1/4 cup diced dried cranberries
  

Drizzled Icing: (I think this step is optional.  I've always left it out because they are just so sweet already!)

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 2 teaspoons vegetable shortening (melted if you want a smoother consistency).

Directions

1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth.
3. Add eggs, vanilla, ginger, and salt and beat well. 
4. Gradually mix in flour until smooth. 
5. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. 
6. Pour batter into a well-greased 9x13" baking pan (I used parchment paper). 
7. Use a spatula to spread the batter evenly across the pan. 
8. Bake for 35 to 40 minutes or until cake is light brown on the edges. 
9. Allow cake to cool.
10. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. 
11. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
12. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
13. Optional Steps #13 and 14:  Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. 
14. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle.  Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Chocolate Chip Cookie Pretzel Bars

Yesterday's long run took a lot out of me.  I think I run too fast on my longer runs.  Accordingly, it takes a while for recovery.  I need to start going out there and running slower.  However, running slower can be annoying.

In any event, I decided to celebrate the post-15 with some goodies.  It kind of defeats the purpose of running all of those miles, but it's fine.  Life is short, eat a sweet!

I decided to cut the full recipe in half for these chocolate chip cookie pretzel bars.  The recipe posted below is for the full recipe.  I enjoy sweets, but Ron and I don't need to share a full 9x13 baking dish of butter and sugar!!  I baked my bars in a 1.5 quart casserole dish at 350 degrees for 30 minutes.  I had some issues with mine because my oven is horrible.  I'm starting to get very annoyed with crappy kitchen appliances.  Unfortunately, my apartment managers don't upgrade unless the stuff is "broken."  Argh!!

Chocolate Chip Cookie Pretzel Bars
adapted from Two Peas and Their Pod who adapted from Food and Wine


Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• One 12-ounce bag bittersweet chocolate chips
• 1 1/2 cups mini pretzels, coarsely chopped
• 2 tablespoons chocolate sprinkles (I didn’t use these)

Directions 

1. Preheat the oven to 350°. 
2. Spray a 9-by-13-inch pan with cooking spray.
3. In a bowl, whisk the flour, baking soda and salt. 
4. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. 
5. Beat in the eggs and vanilla extract. 
6. On low, beat in the dry ingredients, just until incorporated. 
7. Stir in the chocolate chips and pretzel pieces.
8. Spread the batter evenly in the pan. 
9. Press the batter down with a spatula. 
10. If you want to use the sprinkles, sprinkle them on top of the batter. 
11. Bake for 30 minutes, until golden brown. (The middle might be a little gooey but that is ok, the bars will set up.)
12. Transfer the pan to a rack and let cool completely.
13. Use a knife to go around the side of the pan to loosen the bars. 
14. Cut the bars in squares and serve. 

YUM, Enjoy!!