Archive for category Bars

Put The Limey in the Coconut

Okay, is that song now stuck in your head? It is in mine! I made these green things down below last night. I got the recipe from another blogger:

She made them for St. Patrick’s Day, but I made them just because! I really liked them.


Creamy Lime Squares

makes about 12 squares (I MADE REALLY TINY ONES)

(adapted from my Big Sur Lemon Bars, which were from My Nepenthe: Bohemian Tales of Food, Family and Big Sur

Print this recipe! -Jenna of Eat, Live, Run)


for crust—

1 cup flour

1/4 cup powdered sugar

1/4 tsp salt

1 stick unsalted butter, cold

for creamy lime filling—

2/3 cup fresh lime juice (from about 6 limes)

1 1/4 cup sugar

1/4 cup flour

4 eggs

2 tsp lime zest

green food coloring (enough to produce desired green color)

powdered sugar for serving


Preheat oven to 350.

To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.

To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice and enough green food coloring to produce desired green color (but not enough to make your filling neon! watch out) and mix until everything is smooth and combined.

Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.

Time: 1 hour



Changes and tips: Do  not make the filling before the base is finished cooking. Otherwise, the egg whites separate slightly. Does not affect the taste, just the look. 

I added a little key lime to the lime juice, and used closer to 3/4 cupIT was DELICIOUS


Halloween food: Call it Ogre Snot and the kids will go gaga (unless they are already dressed as Gaga!)

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Berry biscuits & sauce

A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.

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Peanut Butter & Jelly Blondies

Hello yall! As you might have noticed this isn’t my recipe or blog, but I had to talk up this site & recipe!

Dense, chewy warm child memories in a bar. Best thing is most likely you have all this on hand. 🙂

Please read her blog & eat these tasty blondies!

Sweet Pea's Kitchen

Every child’s favorite sandwich in blondie form-these Peanut Butter and Jelly Swirl Blondies are the perfect dessert for the kid in all of us! Are you a fan of peanut butter and jelly? I definitely am! Nothing is better than a big slice of bread smeared with creamy peanut butter and raspberry jam. I have eaten countless pb&j sandwiches over the years and they always bring back memories from school lunches, swimming pools, and picnics. If you have a peanut butter and jelly lover in your house, you really need to whip up a batch of these chewy blondies with swirls of creamy peanut butter and jam. Any jam will do: strawberry, raspberry, blackberry, grape. Whatever you happen to have in the fridge! Serve these up with a big glass of milk for a delicious afternoon snack that people of all ages will enjoy. 🙂

One Year Ago:New Orleans Pralines 

Peanut Butter…

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TTT: What is this thing, a cookie, a bar, a …?

Welcome back for week two’s TTT (That’s Tasty Tidbit Tuesday for you people unaware of my alliterative titles). This time I’m going to tackle something that I can’t categorize into just one … erm, category. This popular southern dessert bar-cookie-candy or as I like to say cobacca (sounds a little Chewie huh?)

I got this from my momma, who probably got it from someone else, who probably read it on the back of the Kellogg’s box! Well, to cut what could be a long story short, let’s make a short list of the ingredients!

1 (12 oz.) pkg. butterscotch chips (So dang TASTY! For you butterscotch haters… don’t hate, appreciate!)
1/3 c. chunky peanut butter (I don’t like chunky, so I sub out for smooth n’ creamy. I also use natural no sugar added peanut butter)
6 c. cornflakes, measure before crushing<Important! (Non-flavored cardboard style)

Crush cornflakes, a zippy bag helps keep them all in one place! Just don’t zip it 100%, more like 95% so that the air can escape without an explosion. Using a rolling pin softly but firmly across the bag can also prevent tearing and small air pocket explosions.

Melt chips and peanut butter over hot water. Some of y’all aren’t fancy pancy enough for a double boiler (two pans combined, the lower pan with just enough water to just miss the bottom of the top pan when boiling) so get a nice big glass or metal bowl and sit it in another pan with boiling water. Don not let the top bowl be sitting in the boiling water but just above it. It will help evenly melt the ingredients. Without direct heat, the chips and peanut butter will not as likely burn. Stir in crushed cornflakes, mixing well. I’d suggest a heat resistant spatula/mixing spoon. Don’t want it to melt to the bowl!

Drop by spoonfuls on wax paper far enough apart that in the chance of spreading it won’t all clump together. Let set until cool(no early snitching!). Once cooled and hardened, place in covered container, preferably air tight. Moisture can goo these cobaccas!

Yields 36 to 40 pieces -Depends on if you’re a heaper or a measurer.



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