Festive Desserts to try This Christmas

Here are some of my favorite recipes from last year, I must say I am especially partial to the Toffee Pecan Bars, Scottish Oat Squares, Cranberry Lemon Tart, and the Cherry Snowball Cookies but heck, they are all delicious!

From top left to right

Coconut cherry snowball cookies
Strawberry moscato cupcakes
Cranberry lemon tart
Scottish oat shortbread squares
Candy cane crisp cookies
Lemon & cream cheese chocolate dipped cookies
Snowball cookies
Toffee shortbread pecan bars

Toffee Shortbread Pecan Bars

A LOT is going on right now (nothing unusual there) I could potentially have some big news coming up soon (a.k.a. this week) if all goes well, that's all I'm gonna say for now because I do not want to speak too soon but... it's exciting! I also can't believe that we are already into the third day of December! This year has probably been the most frustrating/wonderful/emotional/stressful year of my life and I can officially say I am really looking forward to all the changes that will (hopefully) take place in 2014. Until then, I will buckle down, study for finals, and eat my weight in these pecan bars.

I am gong to be straightforward with you, these bars are straight up unhealthy. There is no denying it. I usually try and tweak a recipe to make it not AS bad but there is no saving this one, this is pure, unadulterated, buttery goodness in all it's glory and it is good. Man is it good.

I used to refer to these bars as Pecan Pie Bars but I thought that was an ill-fitting name. When I think of pecan pie a gelatinous nut sugar comes to mind (bleh) but these, THESE are chewy, sweet, and just a touch bit salty with the shortbread crust. They are ammmmazing, I must warn you though, I would highly recommend you make these in small batches because you will most likely consume them...all of them...in a matter of days....or ya know, hours (don't judge me).

Toffee Shortbread Pecan Bars

makes 12 bars

For crust...

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ tsp salt

For topping...

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 TBS heavy cream
2 cups chopped pecans

Directions:

1.Preheat the oven to 350 degrees F and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

2.First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

3.While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

3.Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes.

4.Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Scottish Oat Shortbread Squares (Grandmother's Recipe)

Hey remember me? The writer of this blog? Sorry it's been so long, these past couple of weeks have been the most INTENSE of my life. It seems like all the things I was working for and waiting for happened all at once...BAM I got a job...BAM I started the Bachelor program...BAM I bought a car then BAM I got engaged. So crazy!

I finally had the chance to take a little break and enjoy some of these Scottish short bread squares, which is a recipe that has been in my family for years! These have to be one of my favorite snacks, they are so simple to make, yet so tasty! I personally think they're better than plain ole shortbread because they have the extra flavor/texture of the oats and the crisp, buttery crunch of a shortbread. These cookies are perfect when paired with a hot cup of tea or coffee.

Scottish Oat Shortbread Squares (Grandmother's Recipe)

3 cups of raw quick-cooking oats
2/3 cup of sugar
1/2 cup of AP flour (or you could use whole wheat)
1/2 tsp salt
3/4 cup butter, cold, cut into small cubes
1 tsp vanilla extract

Method:
1.Preheat oven to 350 degrees F. Lightly grease a 18 x 9 inch pan.

2.In a bowl fitted with a paddle attachment, combine oats, flour, sugar and salt. Slowly add and mix in butter until mixture resembles course cornmeal. Add vanilla and mix well.

3.With hands, press mixture evenly into the prepared pan.Bake for 25-30 minutes or until golden. Cool slightly.

4.Cut into bars while still warm. Let cool in pan before removing.

Blueberry Cobbler Bars

That awkward moment where you're so paranoid you're gonna spell something wrong you actually do. Let's just pretend that there is only one 'e' in bluEberries, just for today...

With fresh summer berries everywhere you look, I've become somewhat of a berry hoarder lately.Despite the fact that I have three containers of blueberries already in my fridge, I just can't seem to pass them up at the store or the farmers market, they're just so beautiful and delicious. This seemingly harmless habit has become somewhat of a problem, after all a gal can only put so many berries on her cereal every morning, what do I do with the rest? Make face melting delicious cobblers that's what!

These bars are primarily made of almond and oat flour which imparts more flavor and texture than regular old AP flour or dare I say, bisquick (not to mention it's better for you). The sugar and cornstarch gives just a little sweetness to the berries without overpowering them (the cornstarch acts as a thickener) and with a touch of lemon, you have some kick butt berry bars!

Blueberry Cobbler Bars

makes 16

1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp baking powder
3/4 cup all purpose flour
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor until finely ground; 1 cup of oats = 3/4 cup oat flour)
1/4 cup almond flour / meal
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 TBS butter
2 TBS vegetable oil
1 egg 1/4 teaspoon salt
2 cups fresh blueberries
1/4 cup granulated sugar (different from the one above)
2 tsps cornstarch
1 TBS water
1 tsp lemon juice

Directions:

1.Preheat the oven to 350 degrees F.

2.Grease a square baking pan. In a medium bowl, stir together 1/4 cup granulated sugar, brown sugar, flours, cinnamon, nutmeg, salt, and baking powder.

3.In a separate bowl, melt the butter and use a fork to gradually mix it in along with the oil and the egg. Dough will be sticky but will not all hold together – just make sure the butter is evenly distributed and mostly mashed in.

4.Pat a little over half of dough into the prepared pan to form the crust. Use your fingers to make sure all the spots are covered.

5.In another bowl, stir together the sugar and cornstarch. Mix with the blueberries then add water and lemon juice. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

6.Cook for 45 minutes or until slightly brown. Let cool completely before cutting into squares.

Pretty Blonde Brownies

Do you ever go through food obsessions? I know I do, like right now I'm in a brownie phase, I've been craving this sweet treat for about three months now! In order to fulfill this desire without gaining 500 pounds I've been experimenting with adding different types of beans and whole grain flours into my desserts (you might remember my black bean brownies)

So I thought if I can add black beans to chocolate brownies, why not add a light bean (chick peas, in this case) to blonde brownies?

To my delight the chick peas were WAY less detectable than the black beans. These babies were moist and chewy but not overly sweet (I would maybe add some dark chocolate chips in them next time).

Now, if you're not exactly on board with by bean brownie obsession you can just make this recipe the regular way.


Ingredients

1 cup sifted AP flour
2 tsp baking powder
1/2 tsp salt
1/2 chopped pecans (optional)
1/3 butter, melted
1 cup brown sugar
1 egg (or 1/4 eggbeaters)
2 tsp vanilla extract
2/3 cup chocolate chips (optional)
1 can (15oz) of drained, rinsed, and pulverized chick peas (optional)
1/3 cup creamy peanut butter (optional)

Directions

1.Preheat oven to 350 degrees F

2.shift flour, baking powder, and salt. Add (flax seed if using) nuts and set aside

3.Stir in the brown sugar into the melted butter and cool slightly

4.Mix the beaten egg and vanilla (and chick peas and peanut butter if using) into the brown sugar mix. Add flour mixture to butter mix a little at a time until JUST combined (stir in chocolate chips now if using).

5.Spread batter into sprayed 9 X 9 inch pan and bake for 20-25 min.

How to make your brownies pretty

What you'll need:

-powdered sugar
-shifter
-cooling rack
-paper doilies