Nature Valley Bars- Jeanette Maseda
Baking With Jeanette,Tracy & Lori; How to make Marshmallow Jam Slice
You can find the recipe here;
Prep: 10 Minutes - Cook: 22 Minutes - Easy - Serves 16
TIP! For an apricot marshmallow slice, replace raspberry jam with apricot jam and use plain white mini marshmallows instead of pink and white variety.
Ingredients
375g packet Scotch Finger biscuits/ I am using Shortbread fingers
1/3 cup desiccated coconut/ 32g
125g unsalted butter, chopped
100g packet pink and white mini marshmallows
1/3 cup raspberry jam/ 169g
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
Place butter and ¾ cup of the marshmallows in a small saucepan. Add ¼ cup hot water. Stir over a medium heat until melted and smooth. Add to biscuit mixture. Stir until well combined. Press firmly over base of prepared pan.
Cook in a moderate oven (180C) for about 8 to 10 minutes, or until light golden. Remove. Cool for 15 minutes.
Spread jam evenly over base. Sprinkle with remaining marshmallows. Return pan to moderate oven.
Cook for a further 10 to 12 minutes, or until marshmallows are just melted and lightly browned. Remove. Cool completely in pan.
Using baking paper, lift slice from pan. Cut into bars. Dust with sifted icing sugar (optional).
Baking With Jeanette, Tracy & Tim; How to make Halloween Sugar Cookie Bars
Welcome to Baking With Jeanette, Tracy, Lori & Tim; How to Make Halloween Sugar Cookie Bars
#halloween #sugarcookies #madefromscratch
I do not own the rights to this recipe or images used you can find them here;
Ingredients
FOR COOKIES
▢1 Cup Butter, Softened
▢3/4 Cup Vegetable Oil
▢1 Cup Granulated Sugar
▢1 Cup Powdered Sugar
▢2 TBSP Milk
▢2 Large Eggs
▢1/2 tsp Baking Powder
▢1/2 tsp Cream Of Tartar
▢1/2 tsp Kosher Salt
▢4 Cups All Purpose Flour
FOR FROSTING
▢5 TBSP Butter, Softened
▢1/2 Cup Sour Cream
▢1 tsp Pure Vanilla Extract
▢4 Cups Powdered Sugar
▢4-5 TBSP Milk
▢3-4 Drops Orange Food Coloring
▢Halloween Sprinkles
Instructions
FOR COOKIES
Preheat oven to 350 degrees.
In a standing mixer or large bowl, cream together butter, oil, granulated sugar and powdered sugar for 2 minutes on medium speed.
Add in milk and eggs and mix until well combined.
In a separate medium bowl whisk together baking powder, cream of tartar salt and flour.
Slowly add in a little flour mixture while beating and mix until just combined. Do not over beat.
Lightly spray a standard baking sheet with oil.
Pour batter into the baking sheet and evenly spread out.
Bake for 12-15 minutes and an inserted toothpick comes out clean.
Cool 20 minutes before frosting.
FOR FROSTING
In a standing mixer or large bowl cream together butter and sour cream until smooth.
Add in vanilla extract.
Slowly add in the powdered sugar until completely incorporated.
Pour in 1 TBSP at a time of milk until consistency is about the same as cake batter. Not too runny, but pourable.
Add in food coloring and mix.
Evenly spread frosting over dough and immediately sprinkle with sprinkles.
Best served chilled until ready to serve.
Baking With Jeanette & Tracy;How to make White Chocolate Crunch Bars & Soft M &M Sugar Cookies
Welcome to Baking With Jeanette & Tracy; How to Make White Chocolate Crunch Bars & Soft M & M Sugar Cookies
#madefromscratch #yummybakes #easybaking
I do not own the rights to either of these recipes or images used you can find them here;
WHITE CHOCOLATE CRUNCH BARS
INGREDIENTS
18 oz (525g) white chocolate, coarsely chopped
2 cups (50g) Rice Krispies
INSTRUCTIONS
Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the Rice Krispies, and fold in until completely coated in chocolate.
Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve.
Soft M&M Sugar Cookies
10 tablespoons unsalted butter room temperature
▢⅓ cup light brown sugar packed
▢⅓ cup granulated sugar
▢1 large egg room temperature
▢1½ teaspoons vanilla extract
▢2 cups all-purpose flour weighed in grams or spooned & leveled
▢1 teaspoon baking soda
▢½ teaspoon salt
▢1 cup M&M candies
INSTRUCTIONS
Preheat oven to 350°F/177°C and line a cookie sheet with parchment paper (optional for easier cleanup).
In a large bowl, cream together the butter and sugars until light and fluffy (2-3 minutes). Mix in the egg and vanilla extract.
In a medium bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
Using a spatula, mix ¾ of the M&Ms into the cookie dough. Then, with a large cookie scoop, place dough balls 2 inches apart on a baking sheet. Top with remaining M&Ms.
Bake until the edges are lightly tan, about 10-12 minutes. Let cool on the sheet for 5 minutes and then transfer to a wire rack.
Baking With Jeanette,Tracy & Lori; Easy Thanksgiving Dessert; Gooey Apple Pie Bars
Baking With Jeanette,Tracy & Lori How to Make Gooey Apple Pie Bars
#thanksgiving #gooeyapplepie #madefrom scratch
I do not own the rights to this recipe or any images used,You can find them here;
Ingredients
1 1/2 cups (180 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter melted, cooled
1 1/2 cups (320 g) light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 apples (about 2 cups) chopped
1 14- ounce can of sweetened condensed milk
For the Glaze
1/2 cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla
Instructions
Adjust oven rack to middle position; heat oven to 350° F. Line a 9 by 9-inch baking pan with parchment paper and set aside.
Whisk flour, baking powder, cinnamon, and salt together in medium bowl; set aside.
Whisk melted butter and sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in the chopped apple.
Spread 1/2 of the batter into prepared pan, smoothing top with rubber spatula.
Pour the condensed milk over the batter. Top with the remaining batter. This part can get a little tricky, some of the condensed milk may be peeking through. Don't be afraid to use your fingers to help spread the batter around.
Bake until top is shiny, cracked, and light golden brown, about 45 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by land transfer to cutting board.
While the bars are cooling prepare the glaze. In a small bowl combine the glaze ingredients. Use a fork or whisk to combine. Drizzle over the cooled bars. Cut into 12 large or 16 small(ish) bars and serve.
Baking With Jeanette & Tracy; How to Make Lemon Creme Crumb Bars
Welcome to Baking With Jeanette & Tracy; How to Make Lemon Creme Crumb Bars
#yummydessert #madefromscratch #lemonbars
i do not own the rights to this recipe or images used you can find them here;
Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1/2 tsp (heaping) salt*
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter , melted
1 tsp vanilla extract
1 (14 oz) can sweetened condensed milk
1 Tbsp lemon zest
1/3 cup fresh lemon juice
2 large egg yolks
1/2 tsp lemon extract
Instructions
Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain.
Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened.
Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).
In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer.
Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden.
Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour (I actually loved this cold).
Remove and cut into squares. Store in airtight container in refrigerator.