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Porter House Dream Bars
*Warning – The recipe you are about to see is a diet wrecker. So get the spanx and the girdles ready.
Alright now that I have that out of the way do I have a real treat for you. Something that is Oooey, Gooey and Oh So Chewy; the Porter House Dream Bars. Now I know that some of you have probably had this recipe before. You probably even refer to them as 5 Layer Bars, 7 Layer Bars and even Hello Dollies. It’s pretty much the same but different. I have topsy turvy the original recipe and remixed it into a Porter House Original. It’s #SoGood!
Ingredients
- 1 (17.5 ounce) package of Betty Crocker chocolate chip cookie mix (plus egg and butter called for on the package)
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1/2 cup peanut butter chips
- 1/2 cup butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup M&M’s
Instructions
- Preheat oven to 350 degrees F. Spray the bottom and sides of a 13×9-inch baking pan with cooking spray and line it with parchment paper leaving an over hang on the sides, and then spray the parchment paper with cooking spray.
- Make cookie dough according to package directions and then press it evenly into the bottom of the prepared pan. Sprinkle the cookie dough evenly with chocolate chips, coconut, peanut butter chips, and butterscotch chips. Pour the sweetened condensed milk evenly over top and then sprinkle on the M&M’s.
- Bake for 20-25 minutes (do not overbake, the edges will be golden brown and the middle may look slightly underdone) and then cool completely on a wire rack.
- Cut into bars and serve.
*Chef’s Tip – These bars are perfect for you to BYOC (Be Your Own Chef). Basically just play around with the ingredients. The beauty about it is you can add or take away anything from these bars and adjust it to your liking! Want nuts? Add nuts. Want Fruit? Add dried fruits. Mix and match different candies and flavored chips! Have fun and let your imagination run wild! After all who knows you better than you.
Homemade Granola Bars
Ingredients
- 4 tablespoons butter
- ¼ cup honey
- ¼ cup brown sugar, packed
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups quick cooking (1 minute) oats
- ½ cup Rice Krispies cereal
- 1 cup m & m’s
- 1 cup chocolate chips, melted (optional drizzle)
Instructions
- In a nonstick pan over medium-low heat, melt the butter.
- Stir in the honey, brown sugar, and peanut butter.
- Bring to a very light simmer.
- Simmer for 2 minutes.
- Remove from heat.
- Stir in vanilla extract.
- Stir in oats and Rice Krispies until completely coated.
- Press mixture into a 8 x 8 inch pan lined with greased parchment paper. Be sure to press down really firm.
- Sprinkle the top with m&m’s and press them into the mixture.
- Refrigerate for 30 minutes or until firm.
- Remove from pan and cut into bars with a sharp knife.
- Drizzle on the melted chocolate.
- Refrigerate until chocolate has set.
- Store in the fridge or in airtight container. (I prefer fridge)
- Eat & Enjoy!
Gorilla Bread
Ingredients
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cups coarsely chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with nonstick cooking spray.
- Mix the granulated sugar and cinnamon.
- In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
- Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
- Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
- Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
- Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Frozen Nutella Hot Chocolate
Who loves a big cup of cocoa on a cold winter’s day? I sure do. But then there are those times when only a frothy, cold, chocolaty beverage will do. And that is exactly what this recipe is; Pure Nuetella Bliss and the best part of all it is SUPER easy to make & very affordable too. So say buh-bye to those overpriced ones at the coffee house and become your very own barista today!
Ingredients
- 4 oz milk chocolate chips
- ½ cup Nutella spread
- 1 (1.25 oz) packet hot chocolate mix
- 1½ cup coconut milk, divided (can use other kinds of milk)
- 3-4 cups ice (may need more or less)
- whip cream (garnish)
- sugar (optional)
Instructions
- In a double boiler add milk chocolate chips and stir occasionally until melted.
- Stir in Nutella until combined.
- Stir in hot chocolate mix
- Stir in ½ cup coconut milk until incorporated.
- Remove from heat and let chocolate cool to room temperature.
- In a blender, add the remaining 1 cup coconut milk, chocolate mixture, and ice.
- Blend until ice is completely crushed.
- Pour into glasses.
- Garnish with whip cream and mini chocolate chips.
- Add a straw, serve & enjoy!
Easy Blackberry Cheese Danish
Ingredients
for the danish:
- 1 tube Pillsbury crescent rolls
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 cup fresh blackberries
for the icing:
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla extract
Instructions
1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
3. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
4. Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
*CHEF”S TIP – This recipe is perfect for you to BYOC (Be Your Own Chef). Dont like blackberries no problem just use whatever fruit you like best. The possibilities are endless.
Chocolate Caramel Brownies
Makes 24 brownies
INGREDIENTS:
For the brownies:
- 1 cup (2 sticks) butter
- 12 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1½ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1½ cups pecans, coarsely chopped (optional, I didn’t use any)
- 1 cup semisweet chocolate chips
For the caramel filling:
- 14 ounces caramel candies, unwrapped
- 1/4 cup heavy cream
INSTRUCTIONS:
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Recipe & Photo Credit is courtesy of: Six Sisters’ Stuff
Jacques Torres’ Chocolate Chip Cookies
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
Instructions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
3. Add eggs, one at a time, mixing well after each addition.
4. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
5. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
6. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
7. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
8. Serve & Enjoy with a cold glass of milk.
Cherry Pie Cupcakes
Ingredients
for the cake:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- 2 cups cherries, pitted (frozen is fine)
- cherry pie filling, homemade or store-bought
for the orange buttercream:
- 2 cups (16 oz) unsalted butter, room temperature
- 6 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- orange zest from one orange
Instructions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk together flour, baking soda, baking powder, salt, and cinnamon, set aside.
3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low.
4. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each. Stir in cherries. Divide batter evenly among lined cups, filling each three- quarters full.
5. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
6. To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and zest, and beat until frosting is smooth.
7. To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes and devour.
Loaded Cookie Dough Dip
Ingredients
- 8 oz. Cream Cheese, softened
- 1/2 Cup Butter, softened
- 1 Cup Creamy Peanut Butter
- 1 Cup Powdered Sugar
- 3 Tbsp. Brown Sugar
- 1 tsp. Vanilla
- 1 Cup Oats (regular or quick)
- 1 Cup Miniature Plain M&Ms
- 1 Cup Miniature Semi-Sweet Chocolate Chips
Instructions
1. Mix cream cheese, butter, vanilla and peanut butter until smooth. Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.
2. Serve with pretzels or graham cracker sticks or your favorite dippers.
Lemon Pound Cake
Ingredients
for the cake
- 4 large eggs
- 1 (8 ounce) cream cheese, soften
- 1 (3 1/2 ounce) package Jell-O lemon gelatin mix
- 1 (18 1/2 ounce) package Betty Crocker Lemon cake mix
- 3/4 cup canola oil
- 1 Tablespoon lemon extract
for the glaze
- 5-6 cups confectioners’ sugar
- 2/3 cup fresh lemon juice
- grated zest of 2 lemon
- 6 tablespoons canola oil
- 6 tablespoons water
Instructions
1. Preheat the oven to 350 degrees.
2. Spray bunt pan with cooking spray. Combine the cake mix, gelatin mix, cream cheese, eggs lemon extract and oil; blend well with an electric mixer until smooth, about 2 – 3 minutes.
3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place waxed paper underneath to catch any drips.
4. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and water. Mix with a spoon until smooth.
Spoon or drizzle the glaze over the top of the cake while it’s still warm, covering as much of the cake as possible.
5. Serve & Enjoy!
*CHEF’S TIP – For an extra boost of lemony flavor; Poke holes in the cake and pour 1/2 of the glaze over the cake while still in the pan when it comes out the oven.
I Am Lady Fab 