Breakfast Bars

Breakfast Bars
Adapted From: Paleo Diets

Jump start your morning with these energy packed breakfast bars. They're perfect in every way - no sugar crash, loaded with healthy fats, and naturally sweetened. They seem more like a sinful treat rather than the healthy breakfast that they are!

Ingredients:

1 1/4 cups almond flour
1/4 tsp baking powder
1/4 tsp sea salt
1/4 cup coconut oil
1/4 cup organic maple syrup
1 tsp vanilla extract
1/2 cup shredded coconut flakes
1/2 cup pumpkin seeds
1/4 cup chopped almonds
1/4 cup raisins

Preparation:

In a large bowl, stir together the almond flour, baking powder, and sea salt. In a separate bowl, stir together the coconut oil, syrup, and vanilla extract. Add the wet ingredients to the dry ingredients bowl; mix well with a spoon. Gently fold in the shredded coconut flakes, pumpkin seeds, almonds, and raisins. Spread dough into a greased 8x8 pan. Bake at 350° for 20 minutes.

Makes 9 bars

Grain-Free Chocolate Chip Pumpkin Bars

Grain-Free Chocolate Chip Pumpkin Bars
Adapted From: detoxinista.com

When I notice the leaves start changing, and there's a slight chill in the morning air... I go into serious Fall baking mode. There's no better aroma than Fall spices like cinnamon, ginger, nutmeg, cloves and allspice. I always have to make pumpkin chocolate chip cookies this time of year, but let's enjoy the bars version of the cookie, shall we?!

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips

Preparation:

In a medium bowl, mix the pumpkin puree, almond butter, honey, eggs, pumpkin pie spice, vanilla extract, baking soda, and sea salt together with an electric mixer until smooth. Stir in the dark chocolate chips. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan, then serve.

9 Servings

Grain-Free Pumpkin Bars

 

Grain-Free Pumpkin Bars
Adapted From: detoxinista.com

Pumpkin recipes are a great way to enjoy the Fall season. These bars are super moist! They also have the taste and texture of pumpkin bread that is to die for...  smother them in maple pecan glaze, and you'll be in heaven.

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Preparation:

In a medium bowl, mix all ingredients together with an electric mixer until smooth. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan. Serve pumpkin bars with Maple Pecan Glaze, and sprinkle with chopped pecans, if desired.

9 Servings

Cake Mix Peach Cobbler

Cake Mix Peach Cobbler

Source: Mitzi H.

I love this peach cobbler... and using cake mix makes it so easy! This is one of my husband's favorite desserts, for sure.

Ingredients: 

2 (14.5-ounce) cans sliced peaches

cinnamon, to taste

sugar, to taste

6 tblsp butter, cold

1 (15.25-ounce) box Pillsbury yellow cake mix

1/2 cup butter, softened

Preparation:

Drain peaches; place in a single layer in greased 9x13 pan. Generously sprinkle peaches with cinnamon and sugar. Slice 6 tablespoons cold butter into about 12 squares; dot peaches with butter squares. Blend cake mix and 1/2 cup soft butter until crumbly. Put mixture evenly over peaches. Bake at 350° for 30 minutes, or until crust is light brown. Serve warm with vanilla ice cream. 

15 Servings

Note: If you use Duncan Hines cake mix, use an extra 1-2 tablespoons butter for the crumble mixture so it isn’t dry at all. A good moist crumble mixture is key to this recipe.

PayDay Bars

 

PayDay Bars
Adapted From: thedomesticrebel.com

These bars are very rich and very good!

Ingredients:

1 (15.25-ounce) box yellow cake mix
2 eggs
1/2 cup vegetable oil
1 (7-ounce) jar marshmallow creme
1/2 cup creamy peanut butter
1 (11-ounce) bag caramels
1 tblsp water
3/4 cup salted peanuts

Preparation:

In a large bowl, combine cake mix, eggs, and oil with a spoon until blended. Generously grease a 9x13 baking pan with cooking spray. Press dough evenly into pan with fingers. Bake at 350º for 12-16 minutes, or until center has set. Let cool completely. In a medium bowl, stir marshmallow and peanut butter together with a spoon until well blended. Lightly grease fingers, press "nougat" mixture on top of cooled crust in an even layer. Set aside. Microwave caramels and water in a large microwavable bowl on high for 2-3 minutes, stirring after each minute until caramels are completely melted. Pour caramel on top of nougat; spread evenly.          Immediately sprinkle with peanuts; gently press peanuts down into caramel. Chill bars for 30 minutes before cutting into squares. Store in airtight container.

24 Servings

Brownie Cake

Brownie Cake

Source: Mitzi H.

...one of my absolute favorite cakes! The hot frosting melts into the hot cake - its a taste of heaven.

Ingredients:

2 cups flour

2 cups sugar

1 cup water

1 cup butter, room temperature 

4 tblsp cocoa

2 eggs

1 tsp baking soda

1/2 cup buttermilk

1 tsp vanilla extract

Frosting:

3 tblsp cocoa

1/4 cup butter, room temperature 

6 tblsp milk

2 cups powdered sugar, leveled

1 tsp vanilla extract

In a large bowl, mix flour and sugar. Set aside. Combine water, butter, and cocoa in a saucepan; bring to boil and pour over flour mixture. Then add eggs, baking soda, buttermilk, and vanilla; beat together. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 400° for 20 minutes. 

Ten minutes before cake is done baking, start the frosting. In a saucepan, add cocoa, butter, and milk; bring to a boil. When it reaches a boil, beat in powdered sugar and vanilla with a whisk. Continue cooking over med-low heat until all the powdered sugar chunks are melted. The “frosting“ is more of a thin icing consistency that you can pour. Pour frosting on top of cake as soon as it comes out of the oven; spread out with a butter knife. Let cool completely, then serve.

Makes 24 servings

Recipe tips:

- No buttermilk on hand, make your own. Stir together 1/2 cup milk and 1/2 tablespoon lemon juice or white vinegar. Let sit for 10 minutes. 

- Use room temperature butter anytime a recipe needs butter melted in a sauce pan. If it’s cold straight from the refrigerator, and it’s melted too fast in a sauce pan, it won’t incorporate with the other ingredients, even when it’s boiled. The butter separation can ruin a recipe! 

- Squeeze caramel ice cream topping across the cake if desired. 

Frosted Banana Bars

Frosted Banana Bars

Source: Lana N.

Ingredients:

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 ripe bananas, mashed

Frosting:

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/2 tsp vanilla extract
3/4 cup powdered sugar
1 (8-ounce) container Cool Whip

Preparation:

Cream together butter and sugar. Add eggs, sour cream, and vanilla; mix well. In a separate bowl; stir together flour, baking soda, and salt. Blend dry ingredients into creamed mixture; adding a little at a time and mixing in between. Fold and stir in mashed bananas. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely.

In another bowl; cream together butter, cream cheese, and vanilla. Add powdered sugar and Cool Whip; mix well. Spread frosting on bars and store in refrigerator.

Makes 24 servings

Peanut Butter Bars

Peanut Butter Bars

Source: Lana N.

These are everyone’s favorite. I make them for every pot luck dessert, and they are the first thing gone!

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

2/3 cup creamy peanut butter

2 eggs

1 tsp vanilla extract

1 cup oats (quick or old-fashioned, uncooked)

2 cups flour

1 (16-ounce) can milk chocolate frosting

Preparation:

Mix together; butter, both sugars, salt, soda, peanut butter, eggs, and vanilla. In a separate bowl; stir the oats and flour together. Add the oat mixture to the peanut butter dough, one cup at a time, mixing in between. Lightly grease a 12x16 jellyroll pan with cooking spray. Spread dough evenly across the sheet with a butter knife. Bake at 350° for 18-20 minutes. 

Cool for 15 minutes, then spread a thin layer of peanut butter (I use just enough to scrape into all the crusts crevasses) on top of crust. Remove the plastic lid and tinfoil seal from the frosting can, and microwave for 30 seconds to make into liquid. Pour melted chocolate frosting on top for the final layer. Spread around evenly with a butter knife. Melting the frosting gives your bars a flawless finish 👌🏻 Let frosting cool and set completely before cutting. Cut 8x6 rows for 48 small squares.

Enjoy! 💕 

Love, Jen

48 Servings

Per serving: Calories 145, C 18g, F 8g, P 1.6g

Note: I always use a tub of chocolate frosting from the baking isle for this recipe. Or try making some….

Homemade Chocolate Frosting

Source: Mitzi H.

Ingredients:

1/3 cup butter, softened
1/4 cup warm milk
4 cups powdered sugar
1 tsp vanilla extract
2 tblsp cocoa
1/4 tsp salt

Preparation:

Mix all ingredients together.