I've been pretty quiet...yes, but only on the blog...
I actually managed to complete a couple layouts, and create a mini book (using Heidi Grace Punchboard frames as a base :) - I LOOOOOVE that stuff!!!!)...I am working on some cards so I can celebrate my Irish-ness ;) Oh, and I did the Fiskars February Sketch...and won! WOo hoooOoOo!
I've a get-to-gether today with my Derby friends...uh, yeah, you read that right...I'm helping to get Roller Derby rollin' in Salem! :) hehe and it's a potluck, so I gotta run and finish making some cinnamon chip oatmeal cookies...YUM YUM!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Sunday, March 1, 2009
Thursday, December 20, 2007
INDULGENCE!
Ok, thought I would share a sinful recipe for the holidays...this is a favorite in our house...and everyone requests it!
I only make it at the holidays because it is so horribly delicious and addicting (and fattening!, but shhh, let's not say that one aloud!)
I am off to make some...and will revise this and post a photo, tonight!
Toffee-Top Cheesecake Bars
Prep Time: 20 minutes plus baking time
Servings: 36 bars
What You'll Need
1 1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) icing sugar
1/2 cup (125 mL) cocoa powder
1/4 tsp (1 mL) baking soda
3/4 cup (175 mL) butter, softened
1 pkg (250 mL) cream cheese, softened
1 can (300 mL)Regular or Low Fat Eagle Brand®
2 eggs1 tsp (5 mL) vanilla extract
1 pkg (225 g) toffee bits*, divided
What's Next
1. Combine flour, powdered sugar, cocoa and baking soda, cut in butter until mixture is crumbly. Press into bottom of parchment paper-lined 13x9-inch (3.5 L) baking pan. Bake in preheated 350°F (180°C) oven 15 minutes.
2. Beat cream cheese until fluffy. Add Eagle Brand, eggs and vanilla; beat until smooth. Stir in 2/3 cup (150 mL) toffee bits. Pour mixture over hot crust.
3. Bake 25 minutes or until set and edges just begin to brown.
4. Remove from oven. cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Chill 4 hours. Cut into bars.
I only make it at the holidays because it is so horribly delicious and addicting (and fattening!, but shhh, let's not say that one aloud!)
I am off to make some...and will revise this and post a photo, tonight!
Toffee-Top Cheesecake Bars
Prep Time: 20 minutes plus baking time
Servings: 36 bars
What You'll Need
1 1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) icing sugar
1/2 cup (125 mL) cocoa powder
1/4 tsp (1 mL) baking soda
3/4 cup (175 mL) butter, softened
1 pkg (250 mL) cream cheese, softened
1 can (300 mL)Regular or Low Fat Eagle Brand®
2 eggs1 tsp (5 mL) vanilla extract
1 pkg (225 g) toffee bits*, divided
What's Next
1. Combine flour, powdered sugar, cocoa and baking soda, cut in butter until mixture is crumbly. Press into bottom of parchment paper-lined 13x9-inch (3.5 L) baking pan. Bake in preheated 350°F (180°C) oven 15 minutes.
2. Beat cream cheese until fluffy. Add Eagle Brand, eggs and vanilla; beat until smooth. Stir in 2/3 cup (150 mL) toffee bits. Pour mixture over hot crust.
3. Bake 25 minutes or until set and edges just begin to brown.
4. Remove from oven. cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Chill 4 hours. Cut into bars.
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