Lighter Chocolate Chip Toffee Bars

I realize that I have not been blogging much lately.  Part of the reason is I have been getting healthier in the last few months.  This includes losing almost 40 pounds, exercising 6 days a week, and watching what I eat.  This includes not having many sweets in the house! 

This recipe I have made numerous times before—full fat version.  This is a lighter version with 110 calories and 4 grams fat (per recipe builder on


Oven: 350         Bake Time: 20-25 min         Yield: 9X13 (about 32 bars)


  • 1 ¼ c brown sugar
  • ¼ c butter
  • ¼ c apple sauce
  • 4 T milk
  • 1 T vanilla
  • 1 egg
  • 1 ¾ c flour
  • ¾ t baking soda
  • ¾ c mini chocolate chips
  • ¼ c Heath Toffee Bits


  • Heat oven to 350.  Spray 9X13 pan.
  • In large bowl, add brown sugar, butter, apple sauce, mile and vanilla. 
  • Beat at medium speed with electric mixer.
  • Add egg, beat well.
  • Add flour and baking soda to the mixture. 
  • Beat at low speed just until blended.
  • Stir in chocolate chips and toffee bits.
  • Press dough evenly onto bottom of sprayed pan
  • Bake at 350 for 20-25 minutes.  (do not overbake).  It will be puffed up in the oven, but when you take it out to put on cooling rack, it will fall. 
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As I’m sure many of you have noticed, I haven’t posted anything for quite some time.  I have been busy with “life” and have not been trying many new recipes.  I hope when things slow down I will get back into the cooking, baking, and blogging.

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Funfetti Blondies

What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures).   I knew I wanted to make something sweet, and stumbled upon this recipe from   As ususal, I did some changes, but they were not very big at all.

I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on.  But for those of you that like or need more sugar….go ahead and add it.

Oven: 350            Bake Time: 30 min            Yield: 9 x 9


  • 1 box  Funfetti cake mix
  • 1/4 c  vegetable oil
  • 1 egg
  • 1/2 c  milk
  • 1/8 c  rainbow sprinkles
  • 1/2 c  white chocolate chips
  • Sprinkles for the top
  • Frosting (see recipe below)


  • Combine the cake mix, oil, and egg in a large bowl.
  • Add the milk slowly – you want the batter to remain as dense as possible.
  • Then mix in the rainbow sprinkles and white chocolate chips.
  • Spray pan (9×9″ pan) with non-stick cooking spray.
  • Dump batter in pan and spread to the edges.
  • Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
  • Frost when cooled (Note:  Optional).


  • 1/4 c  butter, softened
  • 2-3 T milk
  • 1 t vanilla
  • 2 c powdered sugar (more or less depending on how thick/runny you like it)
  • 3-4 drops food coloring to get desired color

Combine all ingredients until well-blended. Spread on top of blondies.

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Rhubarb Cheesecake

Last year I froze over 100 cups of rhubarb.  Yep, I over did it.  I was tired of the same ol’ thing….bread, cake, muffins.  Thanks to I stumbled across this and tweaked it a bit.

Oven: 325 and 300       Bake time:  90 minutes (total time 9 hours)    Yield:  16 servings



  • 8 c frozen rhubarb** (or 4 c fresh rhubarb)
  • 3/4 c sugar
  • 1/4 c water

Crust & Topping

  • 2 c flour
  • 2/3 c brown sugar
  • 2/3 c cold butter

Cream Cheese Mixture

  • 2-8oz packages cream cheese, softened
  • 2/3 c brown sugar
  • 2 eggs, room temp
  • 1-8 oz container sour cream


  • Heat filling ingredients** to a boiling over medium heat.  Reduce heat to medium-low and cook 10 minutes, stirring frequently.  Remove from heat and set aside.
  • Heat oven to 325.
  • Mix crust and topping ingredients with fork until crumbly.  Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes.  Cool crust for 10 minutes.
  • Reduce oven heat to 300
  • Beat cream cheese and brown sugar until blended.
  • Add eggs, one at a time, beating just until blended.
  • Add sour cream and blend.
  • Pour filling over crust and top with rhubarb filling.
  • Sprinkle remaining crumb mixture over top of fillings.
  • Bake at 300 for 55 to 65 minutes.  Turn oven off and open door 4 inches.
  • Leave cheesecake in oven for another 30 minutes.
  • After removing from oven, run knife around edge of pan to loosen cheesecake.
  • Cool on cooling rack another 30 minutes.
  • Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling.  I generally double the amount of frozen rhubarb if recipe calls for fresh.
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Marshmallow Crescent Rolls

I love bread, pasta, sweets, etc….anything with carbs!  So what better way to end the weekend but by having sweet and bread all in one.  I made these tasty little treats that went over very well in our home.  My six-year-old son had 4 for supper (and ate nothing else on his plate) plus 2 more before bed. The next morning they were just as good after being microwaved for a few seconds to warm them.

Oven: 375 degrees     Bake Time:  12-15 minutes                 Yield: 16 rolls



  • ¼ c sugar
  • 2 T flour
  • 1 t. ground cinnamon
  • 2 cans (8 oz each) refrigerated crescent dinner rolls (I used reduced fat store brand)
  • 16 large marshmallows
  • ¼ c butter melted


  • ½ c powdered sugar
  • ½ t vanilla
  • 2 to 3 t milk


  • Heat oven to 375°F.
  • Spray 16 medium muffin cups with No-Stick Cooking Spray.
  • In small bowl, mix granulated sugar, flour and cinnamon.
  • Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. NOTE:  If you don’t seal, you will have marshmallow goo all over your pans!
  • Dip 1 end in remaining butter; place butter side down in muffin cup.
  • Bake 12 to 15 minutes or until golden brown.
  • Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
  • In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
  • Serve warm.


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