Category: Desserts

This is the basic shortbread recipe I use whenever I need a shortbread crust. It turns out every time.


Whip 1 cup (2 sticks) of unsalted butter until it’s nearly white in color, light and creamy.


Add 1/2 cup sugar and a teaspoon vanilla and whip again.

Sift together 2 cups baking flour and 1/4 tsp coarse salt.  Add to butter and beat to combine.


When dough holds together in small chunks, remove from bowl and press into 9 x 13 inch pan or 10 inch tart pan.


Bake at 400 degrees for 22 minutes in a tart pan or 18 minutes in a 9×13 inch pan.

Allow to cool completely before using.


Perfect.  Enjoy!

HH’s Basic Shortbread Crust 1 cup (2 sticks) unsalted butter, softened 1/2 cup sugar 1 tsp. vanilla 2 cups  baking flour 1/4 tsp. coarse salt In mixing bowl, whip butter until fluffy and light in color.  Add sugar and vanilla and whip again, about 1 minute.  Sift flour and salt together, then add to butter mixture.  Mix until flour is incorporated and dough begins to stick together in small clumps.  Press into 9 x 13 inch pan or 10 inch tart pan.  Bake at 400 degrees, 18 minutes for 9 x 13 pan or 22 minutes for tart pan.  Remove from oven and allow to cool completely before filling.

Hopeful Homemaker

My mom recommended this recipe to me recently, and when I needed to take dessert somewhere at the last minute, I went for it.  It’s a Betty Crocker recipe , but we saw it on Bakerella’s site .


You could easily make this recipe from scratch, but I didn’t.  After all, I was looking for something quick and last minute.  I use brownie mixes all the time, but have never used a cookie mix before.  I don’t think I’d use one to make cookies, but for this recipe it was great.

Here’s how it works.  Prepare a brownie mix according to directions and pour it into your baking dish.  Now prepare a chocolate chip cookie mix according to directions and drop it by spoonfuls onto the brownie mix.


Yum.  Looks good.


Bake at 350 for 35-40 minutes.


Allow brownies to cool, about 1 hour.  You can frost them with chocolate frosting or go with Bakerella’s idea and make a chocolate ganache.  I decided to make the ganache because I had some whipping cream in my refrigerator.


For the ganache, melt 12 ounces of chocolate in 3/4 cup whipping cream.  Bakerella adds butter to hers, but I’ve never tried it that way.  I’ll have to try it sometime.  Spread over brownies.


Allow the ganache to cool and set, about 1 more hour.  Cut into bars and enjoy!


My family enjoyed these brownies.  I liked the simple preparation that provided a twist on traditional brownies.  We’ll certainly make these again!

Hopeful Homemaker

Since my family likes chocolate, coconut and peanut butter, these bars are always a hit.


I don’t know that any of them would say that they like those three things together, but somehow these bars are a great blend of the flavors.  Here’s the recipe:

Triple Layer Bars Crust:
1 1/4 cups flour 2/3 cup sugar 1/3 cup baking cocoa 1/4 cup brown sugar, packed 1 tsp. baking powder 1/4 tsp. salt 1/2 cup cold butter 2 eggs First topping:
7 ounces flaked coconut 1 can (14 oz) sweetened condensed milk Second topping:
2 cups chocolate chips 1/2 cup creamy peanut butter First, combine flour, sugar, cocoa, brown sugar, baking powder and salt in a mixing bowl.  Cut in cold butter until mixture is crumbly.


Add eggs and mix well.


Spread into a greased 9 x 13 inch baking pan.


Bake at 350 for 8 minutes.  Remove from oven.


Sprinkle coconut over the crust.


Drizzle sweetened condensed milk over the coconut.




Return to oven and bake for 20 to 25 minutes or until lightly browned.


In a saucepan, melt chocolate chips and peanut butter.


Stir until smooth and spread over bars.


Let cool on a wire rack.  Cut and serve.


YUM!


Have a great day!
Hopeful Homemaker Linked to Tempt Your Tummy Tuesday , Tasty Tuesday , Tuesday at the Table