TTW: Rolo Cheesecake Bars

Tia’s Treat of the Week officially ended last year.  That doesn’t mean she stopped making killer treats for her team.  This is one of those concoctions.

The idea came from Pinterest.  That’s a given since Pinterest is the place where all food is turned into other food.  I think the whole Pinterest thing is based on that concept.  But maybe that’s because I only look at the food section.  Anyways, I digress.

This is a cheesecake bar version of a Rolo.  My favorite part was Tia having to unwrap all those little candies.  You should’ve seen her face afterwards when we passed a grocery store aisle where they sold an unwrapped Rolos in a bulk bag.

Rolo Cheesecake

Make sure you have your toothbrush ready because this sucker is pretty sweet.  If you want to try it out, check out the recipe.

Too Much of a Good Thing?

There’s no denying Pinterest’s awesome power.  Tia picked up many recipes on there to supply her Treat of the Week challenge last year.  There’s no denying there have been lots of hits and some misses in searching through the oodles of images.

One trend I see the most in Pinterest, and the one I find the most horrifying, is stuffing one food into another.  For some reason all these culinary concoctions meet on the fertile grounds of the pinning landscape.  This creation Tia chose to make is one of those beasts.  The biggest I’ve ever seen at that.  This dessert is the essence of gluttony.  I give you what I affectionately call The Monster Cake.

monster cake

What is it you ask?  Let me give it to you in layers from the bottom to top.  Triple chocolate brownie, marshmallow, cookie dough, cheesecake, graham crackers, cheesecake, cookie dough, marshmallow, triple chocolate brownie, and ganache frosting.  I sugar-overdosed just reading it.

There’s no denying it was a hit with her team.  It took two people to carry the cake weighing over twenty pounds.  (Not really.  Tia is unbelievably strong–that part is true.)  Each person chewed on the thing for a whole day and probably still had enough to feed their family.

Tia swore she wouldn’t make it again on the fact it was very labor intensive and expensive.  I won’t do it out of pure spite.  It begs the question is there a point where there is too much of a good thing in a baked good?

Individual Makes It Sweeter

Thanksgiving means pie.  Don’t try to deny it.  You’re guests are expecting pumpkin and probably apple.  How can you surprise them with something different, but sticking to traditions?  Make it individual.

Tia made this little goodie as a Treat of the Week and vowed to never do it again.  It’s a popular post 0n Pinterest and has it’s good points.  It’s something different when an apple pie is pretty expected.  It presents well on a prepare plate.  You do need to have a pretty good crust recipe because there is a lot of it.

In the comments let us know how it turns out for you.

TTW: Applesauce Coffee Cake

Fall is just around the corner and will bring the harvest fruits with it.  Some people will have the opportunity to pick a bunch right off the tree and then end up with tons of apples they aren’t sure what do with.  Applesauce is the staple for these situations, but then you are back to the issue of an abundance of the fruit only in a different form.

Here is a quick bread to use some of that plenty.  The sweetness comes through the crumbly cake and matched well with it’s old buddy cinnamon.   It’s a pretty simple and straight forward recipe making it easy for anyone to do on a crisp fall morning.  Not to mention your house will smell fantastic!

Ingredients:

c. all-purpose flour

½

c. sugar

½

c. butter

¼

c. chopped nuts

½

tsp. ground cinnamon

tsp. baking powder

½

tsp. baking soda

2

beaten eggs

1

c. applesauce

1

tsp. vanilla

½

c. raisins (optional)

Directions

Oven at 375 degrees.

In a bowl combine 3/4 cup flour and the sugar; cut in butter. For topping remove 1/2 cup crumb mixture, stir in nuts and cinnamon. Set aside.

To remaining crumb mixture add remaining flour, baking powder, baking soda, add eggs, applesauce and vanilla; beat until well blended. If desired, stir in raisins. Pour into a greased 9 × 9 × 2 inch baking pan.

Sprinkle topping on batter.

Bake at 375 degrees for 30-35 minutes. Serve warm.

Rating: Turn of the Season Delish

TTW: Gingerbread Cupcakes

When Tia said she was going to make a gingerbread cupcake, I sneered.  I scoffed.  I huffed and said “Who likes gingerbread?  I mean you’re forced to at Christmas time, but why would someone choose to eat it?”  Boy, was I wrong.

People couldn’t get enough of it.  People who usually pass up sweets and baked treats, were grabbing for this spiced creation.  They were raving about the moistness of the cake and how the frosting wasn’t “too sweet.”  Even when I followed it up with “You’d choose this over a classic chocolate cake?”  There response was quick and a unanimous “hands down.”  (I have to admit it was a pretty good cupcake.  And I love chocolate.)

If you are trying to find a different cake to serve your friends who aren’t into desserts, you might want to try this one.

Rating: Surprisingly (to me) Delish

Tia’s Note:  I doubled this recipe as I was making it for my team, but there really was no need as it made a TON!  Also, don’t fill all the way to the top like the recipe says, I would recommend 1/2 to 3/4.  Other than that, they turned out great and very yummy!  They were a BIG hit!

TTW: Avalanche Bars

It’s peanut butter, white chocolate, marshmallows, and mini-chocolate chips.  All that AND it’s super easy to fix.  What’s not to like?

Here’s the site where Tia got the recipe.  It walks you through every step.  You can do it!

Rating: Easy Delish!

Tia’s Note:  These were so good and super easy!

TTW: The Pantry Brownie

The official name to this is the Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars.  Seriously?  How is anyone supposed to wait around for you to get out the title before you dive into this awesome brownie?  So, I changed the name.  Yeah, I did it just like that.

With all the ingredients being common pantry items (well, awesome junk food pantry items), I thought this would be as good a title as any.  It’s a pretty rich brownie and might be too much for some people.  Pretzels are used for the bottom crust so you get that salty taste mixed with the sweet smooshed-in-the-middle candy bar only to be topped by the chocolate brownie masterpiece.  It’s a nice treat to spoil yourself when you feel like splurging.

Rating:  Spoil Yourself Delish

Tia’s Note:  I made these for my team today.  I may have overcooked just slightly in my quest to make sure they didn’t turn out a gooey mess, but still got reviews they were OMGood!

TTW: Lemon Bars

It should be a crime to use lemons for anything but Lemondrop martinis.  Okay, maybe that’s a little drastic.  If you do end up having tons of lemons you aren’t sure what to do with them, here is a great, easy, summer recipe.

These lemon bars are a fabulous combination of tart and sweet.  They have the traditional smooth insides with a flakey texture from the crust.  Lemon bars are one of my favorite desserts.  With looking at how easy they are to whip up, they will be one of yours too.

2 c flour
½ c plus 2 tbsp, confectioner’s sugar, divided
1 c butter
4 eggs
2 c sugar
1/3 c fresh lemon juice

  1. Preheat oven to 350o F. Mix flour and ½ c confectioner’s sugar in a bowl.  Cut in butter using a pastry blender or 2 knives until crumbly.
  2. Pat mixture gently into a 9×13-inch baking dish.  Bake for 15 minutes or until the crust is lightly browned.
  3. Beat eggs, sugar and lemon juice in bowl until smooth.  Pour over crust.
  4. Bake for 20 minutes longer or until set.  Cool on a wire rack.  Sprinkle with remaining confectioner’s sugar.  Cut into bars.

Rating: Lemon Fresh Delish

TTW: Buttermilk Blueberry Breakfast Cake

This is a perfect treat for a 4th of July morning.  And it’s super good, too!  I’m not a big fan of the blueberry muffin, but this cake is so much more.  The cake is moist, light and a nice ratio of blueberries to cake.  The crust on top has a crunch and a beautiful brown color.  The buttermilk does something to it to give it that something different.  But it’s the lemon zest that steals the show.  It gives a refreshing taste to the small blue fruit.

Tia served it warm and it was blueberry goodness.

The recipe is found here:  http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/  It has beautiful photos to take you through the steps and make even the most novice baker create something delish!

Rating: Patriotic Delish

TTW: Strawberry Bread

For a few minutes, we saw a flash of spring.  There was warm sun beating down on our skin and even the whim of wearing shorts.  In this quick spurt there was enough time for strawberries to grow and the local strawberry stand to open.  To welcome this change of the season, Tia wanted to work the strawberry into a quick bread.

The outside of the bread has a golden crust with the dark pink from cooked strawberries peaking through.  Tia purchased super-ripe, freshly picked strawberries.  This may have not been what the recipe was expecting.  Although the outside is pretty, the inside was a bit lack luster.  The strawberries turned into a bright pink mush and sunk to the bottom.  We decided to only remember the pretty:

If you would like to try, here is the recipe http://www.mybakingaddiction.com/fresh-strawberry-bread/.  They also have a lovely picture of what the inside should look like.  I will also added, the taste was delish!

Rating: Fresh Delish