Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Wednesday, May 29, 2013

Anniversary Dulce de Leche Bars

I will start by saying that if you don't like cooking or baking or you think you can't bake or cook, it doesn't matter. This recipe will make everybody think that you are one AWESOME cook! 

Dulce de leche is so good! It is the Latin-American version of caramel and it is so much better; but then again I am biassed because I love my hispanic flavors. Dulce de leche is made with sweetened milk, hence the name; on the other hand, caramel is made from sugar. It is great on toast, waffles, pancakes, crepes, or just as a midnight snack replacing peanut butter (just not as healthy :)

This bars came together in no time. Mix store bought sugar cookie dough, oatmeal, brown sugar, and vanilla. Bake once. Spread dulce de leche from a can (or something fresh from the store if you are in Latin-America). Cover with second half of sugar cookie dough, oatmeal, brown sugar, and vanilla. Bake again. Cool down. Refrigerate (the longest part of the process!) EAT!!!!! 

Happy 2 year anniversary to my lovely husband and Happy birthday to my friend Valerie! 

Dulce de Leche Bars


2 rolls of refrigerated sugar cookie dough
1 1/2 cup quick oats or old fashioned oats
1 cup brown sugar
2 tsp vanilla
1-2 cans dulce de leche*
9x13 baking pan


1. Heat oven 350 degrees. Grease baking pan.
2. Stir or knead 1 roll of sugar cookie dough, 1/2 cup of sugar, 3/4 cups oats, 1 tsp vanilla. Press mixture evenly on the baking pan until you have an even crust. Bake for 14 min. (The crust will continue to bake on the step 4).
3. While crust is in the oven, soften dulce de leche in a small saucepan until it is soft enough to spread easily on crust. Spread on crust that you baked on step 2.
4. Stir or knead the rest of the cookie ingredients: 1 roll sugar cookie dough, 1/2 cup sugar, 3/4 cups oats, 1 tsp vanilla. Crumble this mixture evenly over the dulce de leche. Bake for 20-25 min or until somewhat golden brown. Bars will continue to cook once you take them out of the oven.
5. Let them cool for 30 min. Then refrigerate for 1 hour. 
6. Cut in squares of your desired size and ENJOY! 

Sunday, February 24, 2013

John's Birthday Brownies

I just have one thing to say: This brownies were AMAZING! (Thanks to Katie for the book!)

John's Birthday Brownies 


1 box Betty Crocker Ultimate Fudge brownie mix (plus egg, oil, & water called for in mix)
36 caramels unwrapped
1 cup (or more) milk chocolate chips
3 tbsp whipping cream


Heat oven to 350F. Cover bottom of 9-inch square pan with parchment or foil paper and spray bottom with non stick spray and with flour. Make brownie batter as directed. Spread half the batter in pan. Bake 13-18 minutes, depending how fudgie you want them to be.

Meanwhile melt caramels and whipping cream on low heat in the a small saucepan.

Pour caramel sauce over partially baked brownie. Spread to withing 1/4 inch of edges. Spirnkle with a uniform layer of chocolate chips. Drop remaining brownie batter by small spoonfuls onto caramel layer. Add another layer of chocolate chips.

Bake 25-30 minutes longer or until center is almost set. (Be careful here not to over bake). Cool 1 hour at room temperature. Refrigerate covered for 1 hour before serving. Cut into desired size and enjoy!

Thursday, January 24, 2013

Lemon Bars

I love lemon bars, or better said lime bars. Honduran lemons= USA limes. So when I say lemon bars, its actually lime bars. I did not know that until a few months back when I moved to the United States.

Anyway here I share with you my favorite recipe of lemon bars. It is soooo good!

Lemon bars
Adapted from Smitten Kitchen


2 sticks of butter at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 tsp salt

Lemon Filling
6 large eggs
2- 2 1/2 cups of sugar (depending how sweet or sour you want them)
1 cup- around 8 limes- freshly squeezed lime juice (you can use lemons if you prefer)
1 cup flour

Confectioner's sugar for dusting


Preheat oven to 350 F and grease a 9x13 inch baking pan.

For the crust: Cream sugar and butter either by hand or in a mixer. When combined, add the flour until just mixed. It will look like crumbs. Put the crumbs in the baking pan and spread out evenly and then press them down with your fingers until you have and even looking crust.

Bake for 15-20 minutes until it has lightly browned edges. Let cool, and leave the oven on.

For the lemon layer, whisk all the lemon filling ingredients and carefully pour on baked crust. Bake for 25-35 minutes or until  center looks set. Let cool to room temperature.

Dust with confectioner's sugar and enjoy!