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 myfitnesspal.com).

 

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

Ingredients

  • 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

Directions

  • 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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Absent…..

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.

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 bettycrocker.com I stumbled across this and tweaked it a bit.

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

 Ingredients:

Filling

  • 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

Directions:

  • 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.

Loaded Baked Potato Salad

I apologize for not posting for a VERY long time.  I continue to bake and cook, but I just haven’t had time to post recently.  And technically you could consider this post a “cheat” as I am going to just link you to the original blog that I found this wonderful recipe.  I made 2 changes:  I used the real bacon pieces that you can find in the salad dressing aisle vs. real bacon and used a regular onion vs. green onion. 

Enjoy!

http://foodfamilyfinds.com/loaded-baked-potato-salad-side-dish-recipe/

Roasted Garlic-Potato Soup

Soup is my default food for when I don’t know what else to make.  I generally add some type of sandwich with it to make it a “real meal”.  You have to plan ahead a little with this recipe since the garlic heads are roasted for an hour, but the rest is fairly easy. 

Bake time: 1 1/2 hours  Yield: 7-1 c servings

Ingredients

  • 5 whole garlic heads
  • 2 bacon slices, diced
  • 1 c diced onion
  • 1 c diced carrot
  • 2 garlic cloves, minced
  • 6 c diced baking potato (about 2 pounds)
  • 4 c low-salt chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • 1 bay leaf
  • 1 c milk
  • 1/4 c chopped fresh parsley (or a sprinkle of dried parsley)

Directions

  • Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
  • Cook bacon in a large saucepan over medium-high heat until crisp.
  • Add onion, carrot, and minced garlic, and sauté 5 minutes.
  • Add potato, broth, salt, pepper, and bay leaf; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
  • Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth.
  • Return purée to pan; stir in milk, and cook over low heat until thoroughly heated.
  • Remove from heat, and stir in chopped parsley.
Special thanks to myrecipes.com