Chocolate Chunk Oat Bars

Everyone loves oatmeal right.......
Well they do if it has chocolate in it, and in the shape of a yummy little bar!
These bars are not only simple to make, but very aesthetically pleasing well. These bars have style and taste. What a combo! Enjoy them. They deserve it. Until next time; Here's to Cake Wishes and Chocolate Dreams!

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup (1 stick) butter; softened
1 egg
1 tablespoon water
1 teaspoon vanilla
1-1/2 cups uncooked old fashioned oats
2 cups semisweet chocolate chunks, divided

Directions
1. Preheat oven to 375 degrees f. Lightly grease 9 in square baking pan. Combine flour, baking soda, and salt in a small bowl.
2. Beat brown sugar and butter in large bowl with electric mixer at medium-high speed until creamy. Add egg, water, and vanilla; beat until well blended.Stir in flour mixture and oats; mix well. Stir in 1-1/2 cups chocolate chunks.
3. Spread dough evenly in prepared pan; sprinkle with remaining 1/2 cup chocolate chunks. Bake about 3o minutes or just until center feels firm. Cool completely in pan on wire rack.

*Courtesy of Gifts from the Kitchen

Chocolate Chip Shortbread

Oh yes, I said it. Chocolate.....Chip....Shortbread, and it's amazing. It's buttery chocolate goodness. With every bite, you might just let out a little moan of complete and utter pleasure! I know I did! I hope you enjoy making it and eating eat as much as I did. Am about to go snag another piece!!! Until Next time; Here's to Cake Wishes and Chocolate Dreams.

Ingredients
1/2 cup (1 stick) butter; softened
1/2 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips

Directions
1. Preheat oven to 375 degrees f
2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt; beat at low speed until just combined. Stir in chocolate chips.
3. Divide dough in half. Press each half into ungreased 8 in round cake pan. (I used a square pan).
4. Bake 12 minutes or until edges are golden brown. Score shortbread with knife(8 triangles per pan), taking care not to cut completely through shortbread.
5. Cool in pan on wire racks for 10 minutes. Invert shortbread onto wire racks; cool completely. Break in triangles.

*Courtesy of Gifts from the Kitchen

Oatmeal Pumpkin Raisin White/Chocolate Chip Cookies

They do taste as good as they sound. I have made these recently as you may see from one of my older posts(Pumpkin Spice Cookie). This time I jazzed them up even more...and they said it couldn't be done! What do they know anyway. This time I added chocolate chips in addition to the white chocolate chips, and I omitted the cranberries and replaced them with raisins, yes I did say raisins! With every bite you discover something new. All the ingredients compliment each other well. My family can't get enough. I made 2 cookie sheets full, and freeze 2 other cookie sheets that I will use at another time. These cookies do freeze well. I left in freezer up to a month the last time, and they tasted even better the second time around. I hope you try these, you won't be disappointed. I will leave the recipe. Until next time; Here's to Cake Wishes and Chocolate Dreams.

Ingredients:
2 cups all purpose flour
1 1/2 cups old fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup(2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 can pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 chocolate chips
1 cup of raisins

Directions:
1. Preheat oven to 350 degrees F. Line your baking sheets with parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pie spice, and salt in medium bowl. Beat butter,brown sugar, and granulated sugar in large mixing bowl until light and fluffy.
3. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; combine until all ingredients are well incorporated. Fold in chips and raisins.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wore rack to cool completely.

To Be Thankful

I hope today when you are stuffing your faces with great food, that you are thankful for something. Today is a day that we should tell the people in our lives why we are thankful to have them in our lives. It's very easy to forget why and how we are able to celebrate this day with loved ones. Don't forget where you come from, and how you got here. I for one am grateful for the love of my life, my health, and all the wonderful people that surround me on a daily basis. Most days I get to caught up in life that I forget to express my thanks for all that they do. Today is the one day to sit back and be thankful for all that you have. I hope that today is going as great for you as it is for me. Happy turkey day. I will be back soon with some more great recipes. Until next time; Here's to cake Wishes and Cake Dreams.

Thanksgiving!!!

It's just about that time again. Do you know what kind of dessert you will be baking this year? Will it be your famous Pumpkin pie, or perhaps you are feeling frisky this year and you are going to try a Pecan pie. Either way I hope they turn out great! Baking is a wonderful way to spend time with your loved ones in the kitchen. I have great memories as a child spending many hours in the kitchen with my grandmother baking and laughing, and well bonding. It's very easy to bond and share a good laugh over food. Whether your weakness is chocolate, or something less decadent remember to always have a good time when spending time with family. Take pleasure in the small things, they are what matter most. Have a great holiday! Until next time, Here's to Cake Wishes and Chocolate Dreams!

Chocolate Caramel Shortbread Revised

Told you I would re-make them, and re made them I did. So much easier this time around. I didn't burn the chocolate... yay me!!! Last time I used semi sweet bakers chocolate, and well that didn't work as plan, so this time I used semi sweet chocolate chips, and it went off w/o a hitch. I melted the chips for about 2 minutes in the microwave and stirred frequently. The recipe calls for 12 oz of semi sweet choclate, and it my experience most bags of chocolate chips are 12 oz, so you only need one bag. If you didn't catch my last post, I will re post the recipe as well, so you can experience with these sinful treats. Until next time Here's to Cake Wishes and Chocolate Dreams.

Ingredients
1 1/2 cups all-purpose flour
1/4 cup sugar
1 ½ cups (3 sticks) unsalted butter; divided use
1 (14-ounce) can sweetened condensed milk
4 tablespoons light corn syrup
12 ounces semisweet chocolate
1 teaspoon vanilla fleur de sel (sea salt)

Method
1. Preheat the oven to 325 degrees.
2. Put the flour and sugar into a bowl and rub in 12 tablespoons of the butter (note: I used my food processor for this step), clumping the dough together to form a ball.
3. Press this sandy shortbread mixture into a 9-inch square pan that has been greased and the bottom lined with parchment paper; smooth it with either your hands or a spatula. Pierce it with a fork and cook for 5 minutes, then lower the oven to 300 degrees, and cook for a further 30-40 minutes until it is pale golden and no longer doughy. Let it cool in the pan.
4. In a deep microwave safe bowl, Melt the remaining butter (12 tablespoons) for 2-3 minutes, then add the condensed milk and syrup. Whisk the mixture well until the butter is thoroughly incorporated.
5. Heat in the microwave for 6-7 minutes until it is boiling, stirring thoroughly every 30 seconds. Be careful to stir often and DO NOT leave unattended because this will boil over and create a mess! It’s ready when it’s thickened and turned a light golden brown. Pour this molten toffee evenly over the cooled shortbread and leave it to set.
5. Break the chocolate into pieces and melt it in a bowl in the microwave. Pour and spread it over the caramel mixture (the less you touch it, the shinier it will be).
6. If you are incorporating the fleur de sel, sprinkle it over the chocolate and allow the bars to cool.
7. Once set, cut the caramel shortbread into pieces. The squares can be stored in the fridge to keep them firm, though if it’s winter that shouldn’t be necessary.

Courtesy of http://www.mybakingaddiction.com/

Banana Cake with Cream Cheese Frosting

Banana's and cream cheese....sounds good to me. Who doesn't like banana bread anyway. This is a great snack to make on one of those cold fall days, kind of like today in WI. The banana's and the chopped walnuts make this one for the record's. The soft moist texture of the cake, followed by the semi sweet taste of cream cheese frosting. It's not only tantalizing, it's deliciously out right satisfying.This definitely helped my craving... for today anyway. I hope this turns out as great for you as it did for I. Until next time Here's to Cake Wishes and Chocolate Dreams.

Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temp. (plus 2 tablespoons for preparing baking pan).
1 1/2 cups all-purpose flour (plus 3 tablespoons for preparing baking pan).
1 cup whole wheat flour(or all-purpose flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of salt
4 LARGE ripe bananas
1 cup of sour cream at room temp.
2 teaspoons of vanilla extract
1 cup packed dark brown sugar
2 LARGE eggs at room temp.
1/2 cup of finely chopped walnuts or pecans (optional)

Recipe courtesy of You Made That Dessert by Beth Lipton

Chocolate Caramel Shortbread

Today's weakness is non other then Chocolate Caramel Shortbread Bars. Sound enticing??? I hope so. First you start off by baking the short bread to it's a golden color. Then you add the caramel mixture, followed by the chocolate. Sounds easy...right? Well it is. The recipe is not very complex, but a little time consuming. I had a little issue with the chocolate. For some reason when i preceded to melt the chocolate in the microwave as the recipe calls for, it turned into chocolate cake. I know, WEIRD!!!. So I continued to melt it on the stove, and it helped a little, but I'm not satisfied with the finished product. Hopefully it tastes better then it looks. I will find out shortly. Let me know what you think of the pics. Until next time; Here's to Cake Wishes and Chocolate Dreams.

Ingredients
1 1/2 cups all-purpose flour
1/4 cup sugar
1 ½ cups (3 sticks) unsalted butter; divided use
1 (14-ounce) can sweetened condensed milk
4 tablespoons light corn syrup
12 ounces semisweet chocolate
1 teaspoon vanilla fleur de sel (sea salt)

Method
1. Preheat the oven to 325 degrees.
2. Put the flour and sugar into a bowl and rub in 12 tablespoons of the butter (note: I used my food processor for this step), clumping the dough together to form a ball.
3. Press this sandy shortbread mixture into a 9-inch square pan that has been greased and the bottom lined with parchment paper; smooth it with either your hands or a spatula. Pierce it with a fork and cook for 5 minutes, then lower the oven to 300 degrees, and cook for a further 30-40 minutes until it is pale golden and no longer doughy. Let it cool in the pan.
4. In a deep microwave safe bowl, Melt the remaining butter (12 tablespoons) for 2-3 minutes, then add the condensed milk and syrup. Whisk the mixture well until the butter is thoroughly incorporated.
5. Heat in the microwave for 6-7 minutes until it is boiling, stirring thoroughly every 30 seconds. Be careful to stir often and DO NOT leave unattended because this will boil over and create a mess! It’s ready when it’s thickened and turned a light golden brown. Pour this molten toffee evenly over the cooled shortbread and leave it to set.
5. Break the chocolate into pieces and melt it in a bowl in the microwave. Pour and spread it over the caramel mixture (the less you touch it, the shinier it will be).
6. If you are incorporating the fleur de sel, sprinkle it over the chocolate and allow the bars to cool.
7. Once set, cut the caramel shortbread into pieces. The squares can be stored in the fridge to keep them firm, though if it’s winter that shouldn’t be necessary.

Courtesy of My Baking Addiction.

I have to re make. Chocolate was overcooked, and it ruined the over all taste I was anticipating. Will remake on Thursday, and post pics then. Sorry!!

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Pumpkin Spice Oatmeal Cookies

Sometimes all you need is a little spice to make everything nice. That's what I think anyway. Today I will be baking Pumpkin Spice Oatmeal Cookies with white chocolate chips. Sound amazing? Wait to you see the finished product. These cookies in my opinion could be made all year round. Subtle hints of cranberry and white chocolate combined with pumpkin make this an enjoyable treat for any occasion. It's a very simple recipe.

Ingredients:
2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup light brown sugar
1 cup granulated sugar
1 can pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup cranberries

Directions:
1. Preheat oven to 350 degrees F.
Line your baking sheet with parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
Beat butter, brown sugar, and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin puree, egg, and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and cranberries.
4. Drop by rounded tablespoons onto prepared baking sheet(s).
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheet(s) for 2 minutes; remove to wire rack to cool completely.

Hope you enjoy. Until next time; Here's to cake wishes and chocolate dreams.

Changes

I know it definitely has been a while since I've posted anything on here, but that's going to change. As many of you know I started this blog so I could bake from Beth Lipton's book "You Made That Dessert". Now I will be baking from many recipes, and yes I still will be baking from "You Made That Dessert" as well...I know how much you all loved her goodies, as do I. I just want to broaden my spectrum of desserts. I think it's a good idea to incorporate many different recipes, as you will find your own little corks to add. I hope you will be patient with me. I love baking, and I know many of you enjoy eating the finish product, as do I. Stay posted as I will do my best to keep this blog fresh with yummy desserts and pics!!!

I finally baked again!!!!

WOW...I can't believe I had a chance to make some yummy treats. I actually made three different recipes. I have the pics and I will post when I get home today. I'll give you a little hint 2 out of the 3 contain peanut butter and one has strawberries. Are your mouths watering yet. I know mine is. Check back shortly for the wonderful desserts you know you want to try!!!

WOW

OK.
I will definitely be baking b4 the weeks end. SLACKER......I know!
Patience...lol.

Mexican Wedding Cookies

I totally had fun making these cookies. The prep time was longer then anticipated, but non the less still easy to make. Not much to say about these crunchy treats. The pictures speak for themselves. Enjoy. Here's to cake wishes and chocolate dreams.

Arrived in Florida

Well we made it. It had to be the longest drive ever!!! Going through Indiana and Georgia seemed non ending. Kentucky and Tennessee were a breeze! Florida is even better then I remembered it. At Starbucks right now in my old neighborhood. Loving the weather but missing my kitchen and my puppy Martini. Wish you were both here...lol. This will most likely be my last blog until I return next week with my next baking adventure. Take care all. Here's to cake wishes and chocolate dreams.

Vacation

Today I leave for Florida and I will be gone for a week. No baking will be taking place....sad I know. I do promise that upon my arrival home I will make up for lost time and I will bake up some delicious treats. Be patient my friends and good things will happen in the end. As always here's to cake wishes and chocolate dreams.

Sweet and Salty Delights

YUM. That's all I have to say about these little salty devils. The combination of sweetness and saltiness exploding in your mouth with every bite is too much to bare. I had to sit down. These little treats make for a good snack.

The baking process was very simple and not complicated at all. I have to say this was one of the easiest recipes to date. The 4 hr waiting time on the other hand was a bit much, but totally worth the wait. Until next time. Here's to cake wishes and chocolate dreams.

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Preparing to bake again

Tonight I'm going to attempt to make salty-sweet caramel nut bars. The recipe seems easy enough but as you know with my track record the easier is not the better for me. I seem to be better at the more elaborate desserts. Like brownies and s'mores bars....lol. I will do my best, because that's all I can do. Wish me luck.......

Cookies...finally!!!

I know I know it's been forever. Well here are the long awaited chocolate chip cookies, minus the orange zest. I couldn't get into the orange zest. The smell was nice but the taste didn't sit right on my palate. This time the cookies were a snap. Every step i made sure I perfected. It still blows my mind that I made all these other desserts with little or no problems, but I couldn't accomplish baking cookies with out a huge dilemma.....but as usual I overcame the obstacles of my baking disability and I kicked ass...lol. Anyway enjoy. Until next time. Here's to cake wishes and chocolate dreams.

Cookies were a flop!!!

This was bound to happen and it did. My orange scented chocolate chip cookies were a disaster. They didn't rise in the oven. They became a big mush of doughy mess. I blame myself. I used tin foil when the recipe said to use parchment paper. I didn't think that would make that big big of a deal, but apparently it did. I think i also made my scoops a little bigger then I should have. Oh well. I will try again. I will get this recipe correct. My cookies may have been a total wreck, but I was not. I left that kitchen with my head held high. Nothing's going to keep my down. I have to keep moving. Til next time. Here's to cake wishes and chocolate dreams.

Baking tonight

Tonight I will be baking. I know it's been a week yet again. I so apologize. Tonight I will be baking orange scented chocolate chip cookies. I've been reading the recipe and I need to zest an orange. Not sure what that entails. Other then that this one should be a piece of cake.......

Hello Dollies!!!

Hello Dollies.....more like hello sweet and salty sensations exploding in your mouth. I have to say these sinful bars are right up there with the toblerone brownies. The mixture of the sweetness and the salty chocolatey nutty goodness followed all with a graham cracker crust is just too much. I have to get these out of my sight as soon as possible or all bets are off and my waistline will expand another 2 inches. These delectable creatures are easy to make and even easier to shove in your mouth. Until next time. Here's to cake wishes and chocolate dreams.

Coffee Chocolate Chip Blondies

It's been a week I know. Work has been hectic this week. First day off in 7 days. Anyway. These blondies were nothing less then perfection. With every bite I think I let out a small moan...lol. The instant espresso powder definitely gave the blondies that extra kick that us adults sometimes need.
Brown sugar, butter, walnuts, what else do you need out of life?? To all that had a taste I hoped you enjoyed them. Next up Hello Dollies. Ill give you a hint graham cracker crust. Until next time. Here's to cake wishes and chocolate dreams.

Yummy Toblerone Brownies

These brownies were so easy to make and they tasted amazing. I had a lot of fun making them as well. As usual they went over real well at work and home. I brought the majority of them to work to get them out of the house other wise I would have shoveled them all in. I did eat my fair share though...lol. Im glad my baking skills are being put to the test. So far am having a lot of fun doing this and am getting a lot of support from friends and family which is encouraging. Next up Blondie bars. Apparently these taste better then brownies. We will see. Til next time. Here's to cake wishes and chocolate dreams.

Preparing to make Toblerone Brownies

Now that the S'mores bars went over better then I thought it's time to tackle the Toblerone Brownies. I can't wait to conquer this one. Toblerone chocolate is my favorite. It's the perfect mixture of nugget and chocolate. My mouth is already watering with anticipation. It's time to get dirty. Here's to cake wishes and chocolate dreams.

S'MORES BARS FROM HELL!!!

OMG!!!! That's all I can say. Making this dessert was not as easy as one would assume.
Starting out I thought I was doing good.....lol. Then came the part in the recipe were I had to use the electric mixer(hand held) of course. Let's just say when the recipe tells you to mix on a medium setting....DO IT!!! I had dough flying in every direction. My dumb ass had it on high! I also misread one part of the directions which turned out to be a total mess. The directions called for you to take 2/3 of the dough and press it in the bottom of the pan and then add the marshmallows and then the chocolate chips and then use the remaining dough and cover the top. Simple right? Well not when I did it. I for some reason didn't pick up on the pan part and I did this all in the mixing bowl. Needless to say I transferred everything from the bowl to the pan and kind of just reshaped it. After it was all said and done the s'mores bars came out looking pretty descent and they don't taste half bad. It's definitely an experience I won't forget. Oh and thank god for Jeff. He was there to help me clean up the giant mess I made. He's the best. On to the next dessert. Here's to cake wishes and chocolate dreams.

S'MORES BARS

Getting ready to tackle the s'mores bars. Hopefully they come out as delicious as the fudge brownies. The recipe seems fairly simple so I'm not that worried...lol. Oh well. Definitely looking forward to eating them afterward. Here's to cake wishes and chocolate dreams.

Fudge Brownies are a success!!!

YAY!!!!!!! I did it. Recipe 1 Fudge Brownies.
I followed the recipe step by step(sort of). One of the ingredients was 2 teaspoons of instant espresso powder. I did a little modification. I used 2 tspns of Starbucks VIA instant coffee. Not a dramatic change but a small one. Non the less the brownies were nothing less then perfection. It was like the perfect mix of heavenly chocolate. As my guinea pigs I used my partner Jeff and co-workers. Everyone at worked enjoyed them. Their were non left by the time I left work. It's a great feeling to watch people enjoy something you made from scratch. It made me feel all tingly inside. Next up S'mores Bars. In the mean time enjoy the pictures.
Here's to cake wishes and chocolate dreams.

Fudge Brownies

My first challenge: Fudge Brownies.

This is my first time that I will attempt to make brownies from scratch. In the past I have always bought brownie batter from a box......WHAT??? You're saying to yourself. I know. It's shocking. I have faith in myself that I can do it. I have all the ingredients and tools on the counter and they are ready to go. Here's to cake wishes and chocolate dreams. Wish me luck.

Intro

What can I say I love desserts. Eating them, baking them, looking at them in admiration.
As long as I can remember I have always had a fascination with anything sweet and delicious.
My purpose is to make over 100 recipes from YOU MADE THAT DESSERT? From Beth Lipton. I will take her advice and recipes and turn them into beautiful pieces of edible art. I'm looking forward to this challenge. With every dessert I make I will talk about my experience along with before and after pictures. I will be baking 2-3 times a week. I feel by doing this I will be accomplishing something in my life. It feels good to be excited about something again.
Here's to cake wishes & chocolate dreams.