Oatmeal M&M Cookies

Same great cookie, but with a different spin this time. Instead of raisins, I added mini M&Ms to the cookie dough. Okay, fine. I made another batch of oatmeal raisin cookies for my dad (that's 3 times now, if you're counting) and added mini M&Ms to half of the dough instead of raisins. The recipe can be found here.

O'Henry Bars

These bars are my coworker Jeff's favorite bars in the world (he starts drooling just thinking about them) and I decided to make these for our department picnic, which ended up being in our building's warehouse because of severe weather (some of the highlights of the picnic included "seeking shelter" in the secret hallway and breaking a fluorescent light bulb playing kickball). The recipe I used warned against over baking the bars, but I would also add that you need to be equally as careful not to under bake them or they will be very gooey. I also took people's suggestions and added 3 tsp vanilla to the oat mixture. The bars are easy, delicious, and very addicting!

O'Henry Bars
(Adapted from Allrecipes)

4 cups rolled oats
1 cup packed brown sugar
1 cup butter
3 tsp vanilla
1/2 cup white corn syrup
1 cup semisweet chocolate chips
3/4 cup peanut butter

1. Preheat oven to 350°F (180 degrees C).

2. Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes.

3. Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.

Makes 36 bars.

Yellow Cake with Chocolate Frosting

While most cakes use the 'creaming' method (butter and sugar are creamed together first and then the eggs, followed by the flour and milk, are added), this recipe uses what we call the 'one bowl' or 'quick method'. This means all the dry ingredients are first put into a mixing bowl (sugar included) and then room temperature butter, along with a little milk, are added. These ingredients are beaten together and then the eggs, vanilla extract, and remaining milk are beaten into the batter.

This method produces a cake that literally seems to melt-in-your-mouth and it has a very moist, dense, and velvety texture. The only downside to this method is that you will notice that the cake layers do not have quite the volume of cakes that are made with the creaming method. I think, however, that it is worth sacrificing a little bit of volume to get the outstanding taste and texture this cake had.

Yellow Sheet Cake
(Source: Baking Bites)

2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract

1. Preheat oven to 350°F. Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).

2. Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.

3. In a large measuring cup, combine eggs, milk and vanilla. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.

4. Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles. Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.

5. Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. You can leave it in the pan if you’re serving it casually.

Serves 16 - 24

Pumpkin Muffins

While pumpkin is typically a flavor associated with autumn, the can of pumpkin in my cupboard has been calling to me for quite some time now. These muffins were the perfect way to satisfy my craving. The muffins are a beautiful orange-gold color and have a moist and tender cakey crumb, a gentle spiciness and are not overly sweet. And while they're luscious on their own, I bet they would be even better with a streusel topping, or even some kind of glaze.

Pumpkin Muffins
(Source: Bulbaric Gulp)

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temp.
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk

1. Center a rack in the oven and preheat the oven to 400°F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups.

2. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.

3. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.

4. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.

5. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.

6. Divide the batter evenly among the muffin cups. Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. (I took mine out after about 17 minutes.)

7. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

Snickerdoodle Blondies

Tonight was National Night Out, so I whipped up these awesome bars last night after work. I had completely forgotten I needed to make something for the get together until late Monday morning, so I had to quick scrounge for a recipe that would appeal to people of all ages. I chose these Snickerdoodle Blondies because a) they looked delicious, b) they were super easy (and quick!), and c) I had all of the necessary ingredients on hand (very important since I did not have time to run to the grocery store).

These blondies have made their rounds on the blogosphere and for a very good reason. They are divine, amazing, fantastic, mouth watering.... well, you get the point! If you enjoy snickerdoodles, then you will love these bars. They are soft and chewy on the inside with a crunchy cinnamon-sugar topping. I think I might have under baked them a tad too much because these were a little too chewy for my taste (which is saying a lot since I normally like my cookies and bars very soft and chewy).

I’m going to make these again soon, especially because there are no special ingredients involved, just the basics and some cinnamon and sugar.

Snickerdoodle Blondies
(Source: One Ordinary Day & My Baking Addiction)

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

1. Preheat oven to 350°F. Lightly grease or line a 9×13″ baking pan.

2. Combine flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add the eggs, one at a time, then vanilla. Beat until smooth.

4. Stir in the flour mixture until well blended. Spread evenly into prepared pan with greased spatula or hands. Combine topping: granulated sugar, cinnamon, and nutmeg. Evenly sprinkle cinnamon sugar mixture over top of batter.

5. Bake 25 minutes or until surface springs back when gently pressed. Cool.

Makes 24 bars.

Chocolate Chip-Peanut Butter Bars

My dear college friend Maggie (below, with me) is moving to Connecticut with her fiancé Aaron. She is going to PA school at Yale this fall and will be gone for about 2 years. They had a going away picnic this weekend, which was a lot fun but also very sad.

These Chocolate Chip Peanut Butter Bars were an instant hit at the picnic. The rich flavor belies their simplicity—an oatmeal cookie base, a gooey peanut butter middle sprinkled generously with chocolate chips and peanuts, topped off with more of the oatmeal mixture. I think I softened my butter a bit too much because the oatmeal mixture was more doughy than crumbly, but the overall taste of the bars was not compromised.

Chocolate Chip-Peanut Butter Bars

(Source: Pillsbury Baking)

Base & Topping:
2 1/4 cups quick-cooking oats
1 1/4 cups brown sugar
1 cup all-purpose flour
1/2 tsp baking soda
1 cup butter, softened

Filling:
1 can (14 oz) sweetened condensed milk
1/4 cup peanut butter
1/2 tsp vanilla
1 cup chocolate chips
1/2 cup coarsely chopped salted peanuts

1. Heat oven to 350°F. Grease a 13x9-inch pan with shortening or cooking spray. In large bowl, beat base and topping ingredients with electric mixer on low speed until crumbly, scraping bowl occasionally. Reserve 2 cups crumb mixture for topping; press remaining mixture evenly in bottom of pan.

2. In small bowl, mix condensed milk, peanut butter, and vanilla with spoon until well blended. Pour evenly over base. Sprinkle reserved crumb mixture over top; press down gently.

3. Bake 25 - 30 minutes or until golden brown (center will not be set). Cool completely, about 1 hour 15 minutes, before cutting.

Makes 36 bars.