Granola bars

This recipe made approx. 30 bars (standard size), but you can cut them in small squares or into larger sized bars.

Heat oven to 350º
Spread onto a large baking sheet:
1-1/2 C. rolled oats
1-1/2 C. rice krispies
and bake for 15 minutes to lightly toast. Remove from oven and cool completely.

Line a 9 X 13" pan w/foil & spray generously w/nonstick spray

In a small bowl, combine:
1-1/8 C. wheat flour
1 tsp. baking powder
1/4 tsp. salt

In another mixing bowl, combine:
2/3 C. vegetable oil
4 Tblsp. melted butter
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon

Combine the flour mixture with the oil/egg mixture and mix together well.  Stir in the cooled cereal and add your favorites:  1/2 c. chopped raisins,  1/2 c. mini chocolate chips, chopped nuts, sunflower seeds, dried cranberries.....      (I haven't tried but would bet that adding 1/2 C. peanut butter to the egg mixture wouldn't change the results - and if you like things spicier, add some ginger, nutmeg, dash of cayenne... be creative!!)

Pat the mixture into prepared pan and bake at 300º for 25-30 minutes, or until the top looks golden.  Remove from oven, let it rest 15 minutes.  Carefully remove by lifting the foil - let it cool completely. Refrigerate for a while to make cutting easier.  When the bars are completely cooled, cut into desired size and if you'd like, drizzle melted chocolate over the bars.

Chocolate, chocolate chip cake

This recipe is from a Martha Stewart site.  I followed it to a T, but omitted the nuts & stirred in 1-1/4 cup mini semisweet chocolate chips at the end.

I made a simple buttercream frosting (didn't use the glaze printed) by using 1/2 stick soft butter, 1 tsp. vanilla, 3 C powdered sugar & enough milk drizzled in to make a light, spreadable frosting - put it in a mixing bowl & beat on a med-high setting, then spread it over the cooled cake.

http://www.marthastewart.com/354666/chocolate-bundt-cake

Lemon Poppy Seed biscotti

Cream together:
1/2 cup soft butter
1 cup sugar
3 eggs
2 TBLSP grated lemon zest
2 TBLSP fresh lemon juice

Mix together & add to creamed mixture:
3 cups flour (may need an add'l 1/4 cup if dough seems too sticky)
1 tsp. baking soda
1 tsp. baking powder
1 Tblsp. poppy seeds

Heat the oven to 350 degrees.   Line baking sheets with parchment. Divide the dough into 4 sections and make rectangles of dough (approx. 2" x 10" x 1/2"high) - 2 rectangles per sheet, leaving a few inches of space between them.

Bake @350 degrees for approx. 20 minutes, or until the dough isn't soft/raw in the center.  Remove from oven & let sit for 5 minutes.  Cut the rectangles of dough into 1/2" slices, then lay them back down on their sides.  Return to oven and bake another 10 minutes (or longer if you want a more well-done, crispier biscotti).  When cookies are cooled, turn them upright and brush a lemon glaze over the tops of the biscotti.

Glaze:  Mix together the grated zest of one lemon, 2-3 Tblsp. fresh lemon juice and enough powdered sugar to make a brushable glaze.

Chocolate Biscotti

Cream together:

1/2 C. soft butter
1 C. sugar
2 eggs
2 tsp. vanilla
2 tsp. of instant espresso (or instant coffee) mixed w/1 tsp. HOT water

Mix dry ingredients together, then add them to the creamed mixture:
1/3 c. cocoa powder
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
add 1 c. mini semisweet chocolate chips, if desired

Heat the oven to 350 degrees.   Line baking sheets with parchment. Divide the dough into 4 sections and make rectangles of dough (approx. 2" x 10" x 1/2"high) - 2 rectangles per sheet, leaving a few inches of space between them. Beat an egg in a small bowl - lightly brush a thin amount of egg/glaze on the dough & then sprinkle generously with coarse sugar.

 Bake @350 degrees for approx. 20 minutes, or until the dough isn't soft/raw in the center.  Remove from oven & let sit for 5 minutes.  Cut the rectangles of dough into 1/2" slices, then lay them back down on their sides.  Return to oven and bake another 10 minutes (or longer if you want a more well-done, crispier biscotti).

Cake Bombs

Bake your favorite cake in a 9 x 13" pan (or other size, makes no difference). When it's cooled completely, scoop the cake into a large mixing bowl and break it apart with a fork until it's totally crumbled. To the crumbs, add a cup (for a 9x13 cake) of frosting and mix it together until it's 'packable' ... if you need a little more frosting, add some but be careful not to add TOO much or it'll be mushy.

Take Tblsp. of mushed cake & form into 1-1/2" balls - put them side by side in a wax paper lined baking pan. When you use up all the cake, put the pan into the fridge for a couple hours to allow the cake balls to chill.

Have one or more types of toppings ready for dipping (various sprinkles, toasted coconut, crushed pretzels, crushed oreos, chopped nuts...).

Take a cup (or so) of white melting chocolate (almond bark) and heat until it's completely melted. (You'll probably need more, depending on how many you're making, but melt one cup at a time to avoid waste.)

One by one, quickly dip the cake balls into the chocolate (I use 2 forks) coating completely and let excess fall back into cup. Next, roll them into toppings, then return to wax papered pan. Continue dipping until they're all coated & then return to the fridge to chill. Be creative - use different combinations of cake/frosting/toppings!!

Biscotti!!

Chocolate biscotti w/coarse sugar topping

Lemon biscotti w/lemon glaze & peel

Oatmeal biscotti w/dried cherries & coconut

Vanilla bean biscotti w/cinnamon crunch topping

Chocolate Biscotti

Heat oven to 350. Have a parchment lined baking sheet ready.

In a mixing bowl, thoroughly cream together:

6 Tblsp. unsalted butter

1 cup sugar

2 large eggs

1 tsp. vanilla

Mix dry ingredients together & add to the creamed mixture, incorporating everything thoroughly:

2 cups flour

1/2 C (good quality) cocoa

1/4 tsp. salt

1 tsp. baking soda

Mix in 1/2 cup miniature semisweet chocolate chips. (If you like nuts, now's the time to add a cup or so of chopped walnuts, pecans or almonds!!)

Divide dough in half. Form each into a cylinder (approx 10" long by 2-3" rd.) then lay them side by side on the parchment, leaving ample space in between. Pat into rectangles no more than 1/2" high, 10-12" long and 3-4" wide.

Beat an egg, brush over the biscotti dough, then sprinkle liberally with coarse white baking sugar (or regular white granulated sugar).

Bake for 20-25 minutes, or until the dough is set and firm. Remove from oven, cool 5-10 minutes (for easier handling).

Slice into strips, approx. 1/2" .... replace the biscotti (cut side down) onto the baking sheets and return to oven. Bake another 10-15 minutes, until cookies are dried out. That's it! :D

Cheesecake bars

Preheat oven to 350 - grease a 9" square baking pan.

In a mixing bowl, cream together:

1/2 cup softened butter

1/2 cup brown sugar

Stir in 1-1/4 cups flour & blend until crumbly. Press most of the crumbs onto the bottom of the prepared pan, saving 1/2 cup (set aside) or so for the topping. (NOTE: If you want to add chopped walnuts or pecans to crust, add 1/2 cup to crumbs before pressing into pan.)

Bake the crust for 12-15 minutes or until it begins to turn golden in color.

While crust is baking, prepare filling. In a mixing bowl, cream together:

1 8 oz pk. cream cheese (room temperature/softened)

1/4 cup sugar

1 egg

2 Tblsp. heavy cream

1 tsp. vanilla

After crust comes out of oven, spread the cream cheese over the crust. Sprinkle evenly with reserved crumbs. Return to oven and bake another 25-27 minutes or until set. Remove from oven - cool completely. Cut into squares. Store in refrigerator.

*** I bake these bars in a jelly roll pan (11x15) - you'll need to make adjustments, which comes out to increasing the ingredient amounts by 2-1/2 times (i.e. 1-1/4 c. soft butter, 2-1/2 8 oz. cream cheese, etc.)***