Tag: baking

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

Remember this picture?  Here’s how I came to try this cake.

Fifteen years ago I was a missionary serving in the Washington Tacoma area.  Just before Thanksgiving I was transferred to the city of Auburn WA.  There it was my pleasure to meet a young couple expecting their first baby.  Their lives impressed me and I felt drawn to them.  Fifteen years of friendship have only increased my regard for them.   I have counted myself blessed over and over again to enjoy the friendship of Rohan and Jenifer Shearer.

A few years ago, Ro started cooking.  He hasn’t stopped.  In fact, he’s turned into quite the chef.  I love to follow his blog and see what’s going on with his awesome family and in his kitchen.  A few weeks ago he posted this cake recipe and I was excited to see that…

1.  I could pronounce the name of the recipe.
2.  I was familiar with all of the ingredients.
3.  It actually looked very simple.

So I made it the next day!  I’m happy to say that it was moist and delicious, as I expected.  With his permission, I’ll share the recipe with you here.


Citrus Lemon Bundt Cake Ingredients:
1 box (18 oz) lemon cake mix 1 box (3.4 oz) lemon flavored pudding mix 1 can (12 ounce) citrus soda 3/4 cup vegetable  oil 4 large eggs Glaze:
1 1/2 cups confection sugar (powdered sugar) 3 Tablespoons lemon juice 2 Tablespoons unsalted butter Preheat oven to 325.  Grease and flour a bundt cake pan.  In large mixing bowl, combine cake and pudding mixes.  Add soda, vegetable oil and eggs.  Beat until smooth and pour into prepared pan.  Bake for 45-50 minutes.  Let cake cool in pan for 10 minutes, then invert pan to release cake onto cooling rack.  Cool completely.  Combine glaze ingredients and pour over cake.  Serve.

You can see from my pictures that I didn’t QUITE make it to the “completely cool” mark before I glazed the cake.  This is why the glaze looks thin and a bit runny.  I was running out of daylight fast and wanted to get a decent picture SO I glazed a warm cake.


It tasted great.  I highly recommend it.


Thank you, Ro, for sharing your recipe!

Jennifer