Tag Archives: pinterest

Deep Dish Chocolate Oatmeal Cookie Bars – A Pinterest Win

4 May

Ahhh…Pinterest. I have such a love/hate relationship with you. I love that I can find inspiration and recipes and ideas on pretty much any topic in the world – but I hate that my boards basically consist of a huge bunch of things I will never have the time/money/energy to actually DO. I know I’m not alone here, right? Well – ok – even if you’re one of those freakishly crafty/energetic/go-getter people who manage to recreate the amazing things on Pinterest, don’t worry – I still love you, and don’t totally hate you (not too much anyway…)

Either way, Pinterest is a great place to find new recipes – especially desserts – I could search and click away for hours just drooling over all the amazing looking pictures of cakes, cookies, and pies that are on there. When it comes to what recipes I will actually make, I tend to gravitate towards chocolate, and oats too – they are two of my favorite things, and any chance I get to combine them into one delicious dessert – I’m in!

I have had these deep dish oatmeal chocolate cookie bars on my “Must try desserts” Pinterest board for a few years now – and I don’t know why I waited so long to make them!

Deep Dish Oatmeal Chocolate Cookie Bars (Recipe Courtesy of Love, Life, Lavins)

Ingredients
2 sticks margarine (I’ve used butter and it’s worked fine)
2 eggs
2.5 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups brown sugar
2 tsp. vanilla
1/3 cup milk
3 cups oatmeal

1 can sweetened condensed milk
1/3 cup margarine (I’ve used butter and it’s worked fine too)
1 tsp. vanilla
2 cups semi-sweet chocolate chips (typically one bag)

Directions
Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick

20150502_110655Is there anything more beautiful than sugar and butter? Well – maybe sugar and butter with OATS in it!

Meanwhile, in a saucepan over medium heat melt together the chocolate chips, condensed milk, 1/3 cup margarine/butter, and 1 tsp vanilla

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The chocolate mix gets ready to be spread on top of the cookie base

Spread 3/4 of the oat mixture on the bottom of a greased 13×9 pan, then pour on the chocolate mixture and spread evenly over the oats. Then, spread rest of cookie mixture on tops in spoonfuls (it won’t cover the chocolate completely)

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Various stages of assembly

Bake for 25 minutes at 350 degrees. *Note – the top can tend to get done before it’s completely cooked, so you can cover the bars with foil for the last ten minutes or so if it looks like it’s browning too much

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Dough – before and after baking

Let the bars cool for a while, otherwise it won’t set up and will just run when you cut into it

A few small alterations I made to the original recipe: I used real butter (not margarine), and I melted it first – the recipe didn’t say to do that, but I figured it would help with the mixing process (which it did – I didn’t need to get out my mixer at all!). I also did not use the stove to melt the chocolate mix – just whipped it up in the microwave instead. I also read some of the comments to see if people used quick or regular oats – the author said she used quick oats so that’s what I went with as well (although – I should think regular oats would give a nice texture so I might try that next time!)

This recipe was easy – I had most of the ingredients on hand already, and assembling it was fast and painless, plus it was super tasty. Based on the original picture from the blog, I thought it would be a super dense, rich dessert – but it wasn’t at all, it was more cake-y and almost fluffy (if oats/butter/sugar can be fluffy?), and the chocolate was not as thick as I was thinking it would be either, it was almost more like a ganache-y type consistency. I would definitely make this again, it would be perfect to bring to one of the picnics/parties/BBQ’s/family reunions that are coming up this Spring/Summer

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My husband enjoyed them (a lot!)

Thank you Pinterest for the awesome recipe, and for always inspiring me to try new things!

Can A Cake Become A Chex Mix? Yes – It Surely Can

20 Jan

So, Pinterest is great, isn’t it? A place to get ideas for everything from weddings and showers to parties, fashion, and my personal favorite – RECIPES! Any recipe you can ever imagine is on there, and I have made some really great things off of recipes I have “pinned”

My husband and best friend and I have a shared board where we can all pin funny stuff – but the REAL purpose of this particular board could definitely be summed up as “This recipe looks good – Catie needs to make it for us” – which is where the idea for the Better Than Sex Chex Mix came from
It’s basically a Better than sex cake in snack mix form. What is a better than sex cake, you might be wondering? Well, it’s chocolate cake infused with fudge and caramel, and topped with whipped cream and toffee bits – and IT. IS. AWESOME. It’s moist and sweet and delicious – and while I don’t know if it’s quite as amazing as the name states, I will concede that it is one of the best cakes out there
So obviously when it came to this Chex Mix, I knew I was a goner – so I immediately sent my husband to the store and got ready to mix it up

Better than Sex Chex Mix
Ingredients
8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese’s Peanut Butter Cups, MINI size
1 cup MINIATURE marshmallows
1/2 cup caramel bits (found by the chocolate chips in the baking aisle — or chop up regular caramels)
1 tablespoon heavy cream
1/2 cup MILK chocolate baking chips (or more if you’re a huge chocolate fan)
1/2 cup vanilla (white) chocolate baking chips
1 teaspoon coarse sea salt

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Directions
• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
• Make sure Chex mixture is cool to the touch (so candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
• In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it’s of drizzling consistency). Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
• Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

The only changes I made to this recipe were that I used mini rolos instead of peanut butter cups (I happened to have them on hand), and I skipped the caramel chips altogether – they didn’t have them at the store and I didn’t feel like unwrapping and chopping up regular caramels – luckily the end result did not suffer from these changes!)

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Now I realize this isn’t exactly “baking”, as it only uses the microwave, but it DEFINITELY still counts as dessert (considering how much sugar is in it…)

I love the textures on this, the crunch of the chex, the softness of the rolos, and the slight salt taste you get every so often is a great balance of flavor too – I would definitely make this again, and it would be a great thing to bring to a party since it can really be an appetizer or a dessert!