Cream Cheese Marble Squares

Cream Cheese Marble Squares

Cream together:
8 oz cream cheese(can use the Neufchatel)
1/3 c sugar
1 egg
Set aside

Mix:
1/2 c margarine
3 TBL cocoa
2 c flour
2 c sugar
2 eggs
1/2 c dairy sour cream
1 tsp baking soda
1/2 tsp salt
3/4 c water

Pour Chocolate mixture in greased pan(jellyroll)
Spoon cream cheese mixture over and swirl to make marble effect.
Sprinkle 1 c chocolate chips
Bake 375  for 20 minutes

Glazed Lemon Bars

So I also made these for Sunday dessert and they were also very yummy!! Should have cooked them a bit more the middle wasn't quite done, but still good. I really really liked the glaze it made them more lemony!

I grated the butter in like the toffee bars and it made making the shortbread soooo easy.

Glazed Lemon Bars
Recipe lightly adapted by Our Best Bites from The Pillsbury Complete Book of Baking

Crust

2 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
1/2 c. powdered sugar
1 c. (2 sticks) butter, softened to room temperature

Filling

4 large eggs at room temperature
1/4 c. freshly-squeezed lemon juice, strained of pulp and seeds
1 tsp. baking powder
1/4 c. all-purpose flour
2 c. white sugar

Glaze

1 c. powdered sugar
3 tablespoons strained freshly squeezed lemon juice

Preheat oven to 350. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside. Whisk together the flour and powdered sugar and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.

During the last few minutes of the shortbread’s baking time, mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. You might want to check the bars at 17-18 minutes to make sure the top isn’t getting too dark.

Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving. Makes about 36 bars.

Toffee Chocolate Chip Bars

So I did these for Sunday dessert and they were yummmmy!!! Like eating a piece of candy!! Hailey liked them!

I grated the butter in like she said on the blog and then used my pastry blender-very easy-i loved doing it that way.

Mel has the same recipe and said to line with foil and grease it so I did and I'm so glad it is pretty sticky and googy.

Toffee Chocolate Chip Bars
Recipe from Hershey’s Best-Loved Recipes

Ingredients:

2 1/3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
2/3 cup packed dark brown sugar
3/4 cup cold salted butter
1 egg, slightly beaten
1 12-ounce package semi-sweet chocolate chips
1 cup toasted, coarsely chopped walnuts or pecans (optional; for real…I don’t use them)
1 14-ounce can sweetened condensed milk
1 3/4 cups toffee bits

Instructions:

Preheat oven to 350. Spray a 9×13″ pan with non-stick cooking spray.

In a large bowl, combine the flour and brown sugar. Grate the butter and add it to the flour mixture. Combine the mixture with your hands to form what resembles coarse crumbs. Lightly beat the egg and pour it over the flour mixture and combine it.

Reserve 1/2 cup of the chocolate chips and add the remaining chocolate chips to the dough mixture. Reserve 1 1/2 cups of the dough mixture. Lightly press it into the prepared pan and bake for 10 minutes. Pour the sweetened condensed milk over the hot crust. Reserve 1/4 cup of the toffee bits and pour the remaining bits over the sweetened condensed milk. Sprinkle the reserved dough mixture over the toffee bits and the remaining 1/2 cup chocolate chips. Return to the oven and bake for 25-30 minutes or until golden brown. Remove from oven and top with remaining toffee bits. Cool completely and then cut into bars.