Blueberries & Cream Bars

Blueberries & Cream Bars

Ingredients:

• 1 3/4 cups ground graham cracker crumbs
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 8 ounces cream cheese (I used Greek yogurt cream cheese), softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 pint blueberries
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• Juice of 1/2 a lemon
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup all purpose flour
• 1/2 cup brown sugar

Instructions:
 Heat oven to 350 degrees F.  Spray an 8x8-inch baking dish cooking spray.

In a large mixing bowl, stir together graham cracker crumbs, butter and brown sugar until well combined; press into prepared dish,  Bake 10 minutes or until crisp and fragrant.
In a large mixing bowl, using a mixer on medium speed, beat together cream cheese until creamy.  Beat in sugar, egg and vanilla until well combined.

Toss together the blueberries, sugar, cornstarch and lemon juice in a large bowl until well combined.  Place blueberries evenly on top of graham cracker crust.  Pour cream cheese mixture on top.

To make the streusel, in a medium bowl, knead together butter, flour and brown sugar, using fingertips (or a pastry blender) until mealy and well combined.  Sprinkle streusel on top of cream cheese mixture.

Bake 25-30 minutes or until golden brown and set.  Cool 1 hour before refrigerating.  Refrigerate until cold before slicing.

Makes 12 bars

Banana Split Ice Cream Cake

Banana Split Ice Cream Cake
Ingredients:

• 1 1/2 cups heavy whipping cream 
• 1/3 cup confectioners' sugar 
• 1 teaspoon vanilla extract 
• 1/3 cup chocolate chips 
• 1 tablespoon heavy whipping cream 
• 1 tablespoon corn syrup 
• 12 ice cream sandwiches 
• 1/3 cup caramel syrup (optional) 
• 1/3 cup chopped toasted nuts (peanuts, pecans, almonds, etc.) 
• 1/3 cup chopped pineapple 
• 1/3 cup maraschino cherries (or more!) 
• 1 banana, thinly sliced 

Instructions:
 In a large mixing bowl, using a mixer on high speed, beat together cream, confectioners' sugar and vanilla until stiff peaks form; set aside. 

In a small microwave-safe bowl, melt together chocolate chips, 1 tablespoon cream and corn syrup, stirring frequently until melted and smooth (about 1 minute).

Line ice cream sandwiches in an 8x8 baking dish, cutting sandwiches if necessary.  Spread 1/3 of the whipped cream on top.  Drizzle with half of the chocolate sauce and caramel sauce; sprinkle with half of the nuts.  Top with remaining ice cream sandwiches.  Spread remaining whipped cream on top.  Drizzle with remaining chocolate sauce and caramel sauce; sprinkle with remaining nuts.  Sprinkle pineapple, cherries and banana on top.  Cover and freeze until ready to serve.

Makes 8 servings

Yellow Sheet Cake with Chocolate Frosting

Oatmeal Walnut Cinnamon Chip Chippers

Oatmeal Walnut Cinnamon Chip Chippers

Ingredients:
3/4 cup finely chopped walnuts
1/2 cup old fashioned oats
1/2 cup unsalted butter
1/3 cup brown sugar
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cinnamon chips
1/2 cup + 2 tablespoons all purpose flour

Directions:
Heat oven to 350 degrees F.

Bake walnuts and oats 8-10 minutes, or until toasted and golden
. 
Melt butter in a small saucepan over medium heat; cook, whisking frequently, until butter foams and turns light golden brown - about 2-3 minutes.

In a large mixing bowl, using a mixer on medium speed, beat together browned butter, brown sugar and granulated sugar until well combined - about 2-3 minutes.  Beat in egg yolks, vanilla, baking soda, baking powder and salt until well combined.  Beat in walnuts, oats and cinnamon chips until combined.  Beat in flour until just combined. 

Chill dough 30 minutes in refrigerator or freezer.  Drop rounded spoonfuls of dough onto cookie sheets, an inch apart.  Bake 12 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks to cool.

Oreo Birthday Cupcakes

Oreo Birthday Cupcakes

2 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large egg yolks
1 cup granulated sugar
1 cup water
1/3 cup oil
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
4 Birthday Cake Oreos, finely chopped

Frosting
1/2 cup unsalted butter, softened
1 cup marshmallow cream
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup sprinkles + additional for garnish
9 Birthday Cake Oreos, halved

Heat oven to 350 degrees F.  Line 18 muffin cups with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk to combine.

In a large mixing bowl, using a mixer on medium speed, beat together egg yolks, granulated sugar, water, oil and vanilla until well combined and foamy - about 2-3 minutes.  Beat in melted chocolate and dry ingredients until just combined.  Stir in Oreo crumbs until combined.  Divide batter into muffin cups. 
Drop oven temperature to 300 degrees F.  Bake cupcakes 17-20 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached.  Do not overbake!  Cool 5 minutes.  Place pans in freezer and cool cakes completely.

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and marshmallow cream until creamy - about 1 minute.  Beat in confectioners' sugar, milk and vanilla until well combined - about 2 minutes.  Beat in 1/4 cup sprinkles until combined.  Pipe frosting on cupcakes.  Decorate with additional sprinkles.  Place a halved Oreo on each cupcake. 

Makes 18 cupcakes