Our Bestest Baker

If you are here from our previous blog, the 4 little Fergusons, you know we have a dear dear blog friend named Mrs. Baker.  Her blog is the Better Baker!  Clever, right?!

We became blog friends and she decided she wanted to come meet us, so in 2012, that is precisely what she did.  We had a grand ol time!
We have kept in touch and seen each other much more often, now that we are mobile and can go see her in Ohio AND in Florida, depending on the season.

We were thrilled to hear she would be coming to visit us again! 🙂  Boy, how things have changed since last time…..

New blog post today: Our Bestest Baker

PicMonkey Image

Hugs, T
http://www.rvoilers.com/blog

Toffee Bars

  This Toffee Bar recipe is from my friend, Mrs. Baker of The Better Baker.   She says “I’m a good cook, but I’m a better baker.”   From the looks of her recipes, she is both a great cook AND baker, but who am I to argue with such a cute blog name! 🙂

  The thing that appealed to me about these bars, was the few ingredients AND…..I had each of them on hand! The clouds parted, the angels sang the hallelujah chorus, and I KNEW it was meant to be! 

  Toffee Bars

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Ingredients

  • 1 cup Butter, Softened
  • 1 cup Brown Sugar, Packed
  • 1 teaspoon Vanilla
  • 2-½ cups All-purpose Flour
  • ½ cups Chocolate Chips
  • ½ cups Chopped Nuts

  Preheat oven to 350*. Grease a 9×13 glass casserole dish.
In a large bowl, beat butter, brown sugar and vanilla. Blend in flour, then add chocolate chips and nuts.
Spread mixture into the pan and bake for 20 minutes, or until golden brown. Do not overbake. Cool to room temperature and then cut into bars.

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   These delicious bars remind me of a shortbread cookie.

Dig in! Dale says you need a cold glass of milk with them!

~T

Austrian Cream Cheese Bars

   I got an amazing cookbook for Christmas and I am super excited to start working through my 2 page list of recipes I want to try, but as always, I must pace myself, or our 2 fridges tend to get a BIT full! 🙂

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  I wanted to make something fun over the weekend, and I had everything on hand to make these Austrian Cream Cheese bars.  What I didn’t count on, was my house erupting into mass chaos right as I began.  (How DOES that happen?)  Anywho, long story short, I made a ROOKIE MISTAKE!

A BIG Rookie mistake!

  I was reading über fast trying to get it in the oven so I could move on to supper prep and the errand we were going to run as a family, and I quickly glanced at the ingredient list, layed everything out and began dumping.  And…..

 Idumpedthebrownsugarinforthewhiteandthewhiteforthebrown.

  Oh what?! You didn’t hear what I said?

Sorry.

{SIGH}

I dumped the brown sugar in where the white belonged, and the white sugar where the brown belonged.

RRR, I was super ticked, but rather than waste all that butter, I rolled with it.  Needless to say, the crust was a bit chewy and the cream cheese layer had a different kick to it, but what I will tell you, is made CORRECTLY, these have the potential of being FANTASTIC!

  Don’t tell my Sunday School Class, but they were supposed to get a Breakfast Cake with their Eggs Benedict Casserole Sunday morning.  Instead, they got Austrian Cream Cheese Bars because I didn’t want a whole pan of them left at my house for me to eat on all week.  LOL 🙂   {They didn’t seem to mind.}

Austrian Cream Cheese Bars

(From Recipes & Recollections of the Better Baker)

Austrian Cream Chz Bars (1)

(click recipe title for easy printable)

  • 1-½ cup Flour
  • 1 cup Packed Brown Sugar
  • ½ teaspoons Cinnamon
  • ⅔ cups Butter, Softened
  • 8 ounces, weight Cream Cheese
  • ¾ cups Sugar
  • 2 Tablespoons Flour
  • 2 whole Eggs
  • 12 ounces, weight Semi-Sweet Chocolate Chips
  • ¾ cups Chopped Walnuts Or Pecans

For the Crust: In your mixing bowl, whip butter, add flour, brown sugar, & cinnamon. Beat for 2 minutes at medium speed or until crumbly. Press mixture into an un-greased 9×13 pan. Bake for 12 minutes at 350*. Remove.
Topping: In clean mixing bowl, beat cream cheese until smooth, add in white sugar, flour and eggs. Stir in 1 cup chocolate chips. Pour over crust and return to oven for 20 minutes, or until topping is almost set. Remove pan from oven long enough to sprinkle remaining chocolate chips on top, return to oven 1 more minute to soften chocolate chips. Pull pan from oven, and carefully spread melted chips over the whole top. Sprinkle with nuts and press lightly. Refrigerate 1 hour before cutting into bars.

Austrian Cream Chz Bars (2)

So rich and good!

Thanks for another great recipe, Mrs. Baker!

~T

Head to Post 2 for today: “Required: Nap Time & Quiet Time”.

Easy Pecan Toffee Cookies

I got this recipe off of a site of one of my favorite bloggers, The Better Baker

Mrs. Baker is an amazing cook, a dedicated wife & a child of God.  She and I have become great friends over the good ol’ http://www.  She encourages me and makes me smile with her sweet comments and kind words.  Go check out her site soon!  For now, check out her delicious and EASY cookie recipe below.  It uses a cake mix, how fast is that?!?!

  Easy Pecan Toffee Cookies

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  • 1/2 c butter, softened
  • 1 (18 ozs) box yellow cake mix
  • 2 lg eggs
  • 1 Tbsp water
  • 1 pkg heath toffee bits
  • 1/2 c pecans, chopped fine

Preheat oven to 350. Mix butter, add cake mix, eggs & water. Mix well. Add toffee bits and pecans, mix by hand. Spoon onto ungreased cookie sheet and bake for 10 minutes. Transfer to cooling rack.

  You know Toffee is one of my two weaknesses, (caramel is the other) and these are just straight AMAAAAAZING!

Enjoy!

~T

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