Dutch apple pie meets cheesecake bars in a delicious and easy Fall-inspired treat – Apple Cheesecake Streusel Bars.

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Changing leaves, cool weather, pumpkin patches, hot apple cider, and Fall-inspired baked goods are my favorite part of the season.  Apples, pumpkins, and cinnamon are the typical flavors associated with Autumn. I love using pumpkin in recipes and even created #PumpkinWeek to showcase my love of pumpkin-flavored recipes.

Apple Cheesecake Streusel Bars:

I saw this recipe, from The Food Network, and immediately knew it was going on my Fall baking list. I made some adjustments to the original recipe, and it turned out to be a winner with my family and friends. Everyone raved about these apple bars so much that I have them on my Thanksgiving dessert menu this year. While I like the flavors and streusel topping of Dutch apple pies, I am not a big fan of pie crusts. Graham cracker crusts are my favorite, so when this recipe came along, minus the pie crust, I was sold.

Some family members are not fans of cheesecake, but these Apple Cheesecake Streusel Bars won them over. It’s just the right amount of cheesecake filling, spiced apples and streusel topping.

Choosing the right apples:

Granny Smith apples are tart, tangy, and have a firm flesh. They are among the most popular apples to bake with because they can stand up to the heat. If you’d like to add a different variety to the apples, Honeycrisp, Jonagold, or Braeburns are also good choices to add along with the Granny Smith apples.

There is no right or wrong answers when it comes to apples, but I prefer using Granny Smith or a combination of Granny Smith and Honeycrisp in my cooking and baking. My Molasses Apple Pie Parfaits use Granny Smith, and my Harvest Apple Grilled Cheese with bacon, cheddar, and Honeycrisp apples is always a Fall favorite.

Print

Apple Cheesecake Streusel Bars

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 15

Ingredients

• 2 cups all-purpose flour
• 1/2 cup light brown sugar, firmly packed
• 1 cup unsalted butter
• 16 ounces cream cheese, softened
• 1/2 cup sugar plus 2 tablespoons, divided
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1 1/2 teaspoons apple pie spice

Streusel topping:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter + 2 tablespoons, softened

Instructions

• Heat oven to 350F. Line a 9x13 pan with aluminum foil and spray with cooking spray. Set aside
• In a medium bowl combine flour and brown sugar. Using a pastry blender or knives, cut in butter until mixture is crumbly. Press into the bottom of the baking pan. Bake for 15 minutes or until lightly browned. Remove from oven and set aside while preparing the rest of the recipe
• In a medium bowl with a hand blender, or the bowl of your stand mixer, combine cream cheese and 1/2 cup sugar on medium until smooth and combined. Add eggs one at a time and beat until combined. Mix in vanilla. Pour cheesecake over crust and prepare apples and streusel.
• Combine diced apples, 2 tablespoons sugar and apple pie spice. Spoon evenly over cheesecake mixture.
• In medium bowl, combine ingredients for streusel topping and cut in butter until mixture is crumbly. Sprinkle topping over apple layer and bake for 30 minutes, or until filling is set. Cool completely before cutting.

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Monday:

Breakfast
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise

Savory
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles

Dessert
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

The post Apple Cheesecake Streusel Bars appeared first on Love and Confections.

I gave my family’s recipe for Congo Squares a Summer upgrade and added shredded coconut, for a delicious spin on the classic chocolate chip cookie bars! You won’t be able to stop eating these Chocolate Coconut Congo Squares!

I received product samples from sponsor companies to aid in the creation of the #SummerDessertWeek recipes. All opinions are mine alone.

My family loves Congo Squares and what better way to jazz it up for Summer than coconut. Angie from Big Bear’s Wife is hosting her annual #SummerDessertWeek and I am loving all the fun desserts so far. I created a Mermaid Layer Cake the other day and am still swooning over it! Coconut and chocolate are a winning combination for both Mr. L&C and my Dad, so these squares were gobbled up fast.

Chocolate Coconut Congo Squares:

I first made these squares after going through my Great-Aunt’s recipes. Chocolate Pecan Congo Squares were the perfect treat for my #BrunchWeek, and the family has been asking for another batch since. These bars are irresistible – you seriously cannot eat just one. It’s like the ultimate chocolate chip cookie, chewy on the inside and crispier toward the edges. Are you a center-cut or edge person when it comes to bars and brownies? Me – I like it all!!

If you prefer a more coconut flavor, you can use coconut extract and also toast the coconut for the bars. They baked up perfectly in 30 minutes, but always check your oven to make sure the temperature is calibrated properly.

Topping:

The topping isn’t a necessity, but who can resist a drizzle of dark chocolate. I prefer dark chocolate for drizzles and glazes, as opposed to milk chocolate because of the higher cocoa concentration. Milk chocolate would make the bars a bit too sweet, but I do sometimes use it in baking. We’ll save the chocolate lessons for another day (certified pastry chef here).

I also topped the Chocolate Coconut Congo Squares with toasted coconut.

RECIPE NOTES: I SLIGHTLY ADAPTED THE ORIGINAL CONGO SQUARES RECIPE BY ADDING COCONUT AND CHOCOLATE DRIZZLE. THE BATTER IS THICK AND STICKY, AND CAN BE DIFFICULT SPREADING IN THE PAN. DON’T BE AFRAID TO DUST YOUR HANDS WITH A BIT OF FLOUR AND USE YOUR FINGERTIPS TO FLATTEN THE BATTER OUT.

If you love coconut, check out these other great coconut recipes: German Chocolate Cookie Bars, Toasted Coconut Crunch Ice Cream, and Cranberry Coconut Macaroons!

CONGO SQUARES TIPS:

• Grease and flour your pan, or line the pan with baking paper.
• Overlap the baking paper, so you can easily take the squares out of the pan after baking.
• Either use a sharp chef’s knife or metal bench scraper to cut the squares.
• Bake a batch and freeze half (wrap well in plastic wrap) for when you get a cookie craving.
• When toasting coconut, either spread on a sheet tray in a 350F oven, or toast in a dry frying pan on the stove-top. Regardless of which method you use, stir frequently for even toasting, and always keep an eye on it – coconut can go from toasted to a burnt, flaming mess in an instant… trust me, I know.

For this recipe, I used both Dixie Crystals Light Brown Sugar and Adams Best Vanilla Flavoring. It’s important to use quality ingredients when baking, for the best flavor.

Print

Chocolate Coconut Congo Squares

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 24

Ingredients

• 1/2 cup unsalted butter 1 stick, melted and cooled slightly
• 2 1/4 cups Dixie Crystals Light Brown Sugar
• 3 large eggs
• 2 teaspoons Adams Best Vanilla Flavor
• 1/4-1/2 teaspoon coconut extract, optional
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup unsweetened shredded coconut, toasting optional
• 1/2 cup dark chocolate, or dark chocolate coating wafers
• toasted unsweetened shredded coconut for garnish

Instructions

• Heat oven to 350Grease and flour 9 x 13 pan, or alternatively line with baking paper. Set aside
• In the bowl of your stand mixer, combine melted butter, brown sugar, eggs, vanilla, and coconut extract. Scrape down the sides of the bowl with a spatula.
• Add in flour, baking powder, and salt. Mix to combine. While mixer is on low, add in chocolate chips and coconut.
• Pour into pan and using spatula or your hands dusted with a little bit of flour, spread the batter evenly.
• Bake 30-35 minutes, or until lightly brown around the edges and the center cooked through. Cool in pan for 10-15 minutes. Cut into 24 squares.
• Melt chocolate according to package directions. Drizzle onto Congo Squares. Top with toasted coconut.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Frozen Desserts:

• Brownie Ice Cream Sundaes from Desserts Required
• Strawberry Shortcake Ice Cream Bars from Family Around the Table
• Simple Watermelon Lime Garnita from Cheese Curd In Paradise
• No Churn Patriotic Funfetti Ice Cream from Hezzi-D’s Books and Cooks
• No Churn Lemonade Ice Cream from 4 Sons R Us
• Orange Julius Popsicles from A Kitchen Hoor’s Adventures

Summertime Pies:

• Key Lime Pie-sicles from The Domestic Kitchen
• Lemon Meringue Pie from Palatable Pastime
• Mississippi Mud Pie from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

• Pineapple Coconut Milkshakes from Daily Dish Recipes
• Brown Sugar Cinnamon Pound Cake from Pastry Chef Online
• Beach Cake from Everyday Eileen

No Bake Treats:

• Banana Split Eclair Dessert from Big Bear’s Wife

Baked Desserts:

• Lemon Lavender Scones from Jen Around the World
• Frosted Cookie Bars from Miss in the Kitchen
• Easy Raspberry Lemon Crumble Bars from Who Needs A Cape?
• Peach and Nectarine Torte with Almond Whipped Cream from Nancie’s Table
• Cookie Bars from Back To My Southern Roots
• Bomb Pop Cheesecake Cups from Sweet ReciPEAS
• Mini Raspberry Cheesecakes from Karen’s Kitchen Stories
• Coconut Congo Squares from Love and Confections

Candies:

• Orange Creamsicle Truffles from Sweet Beginnings

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Chocolate Coconut Congo Squares appeared first on Love and Confections.

Chocolate Pecan Congo Squares are a thick, blondie-like cookie bar with crisp edges and a chewy center. It’s the perfect dessert square for a crowd.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

The recipe for these Congo Squares is from my great-great aunt, Eunice. She was a great cook, and you never left her house hungry; if you did, it was your own fault. I loved visiting my aunt and uncle in New Hampshire, and have such fond memories of them both. They were kind, generous and welcoming people. Aunt Eunice’s stuffed shells, to this day, are still one of my favorite meals that she made.

When going through my mom’s recipe box, planning out what I would make for #BrunchWeek, this recipe stood out. I love being able to recreate her Congo Squares, follow the recipe written in her handwriting, and treasure the memories of being in her kitchen. Little L&C loves these Chocolate Pecan Congo Squares too, and I cannot wait to make another batch with her. This is the perfect family recipe to pass down to her.

Recipe Notes: I slightly adapted the original Congo Squares recipe by adding a bit more nuts and vanilla extract. The batter is thick and sticky, and can be difficult spreading in the pan. Don’t be afraid to dust your hands with a bit of flour and use your fingertips to flatten the batter out.

Congo Squares are definitely going in my cookie rotation. I have so many ideas on how to adapt them with different flavors and mix-ins. These were definitely a hit in my house, even more than my German Chocolate Cookie Bars.

Congo Squares tips:

• Grease and flour your pan, or line the pan with baking paper.
• Overlap the baking paper, so you can easily take the squares out of the pan after baking.
• Either use a sharp chef’s knife or metal bench scraper to cut the squares.
• Bake a batch and freeze half (wrap well in plastic wrap) for when you get a cookie craving.

For this recipes, I used both Dixie Crystals Light Brown Sugar and Cabot Unsalted Butter. It’s important to use quality ingredients when baking and these are my favorite brands.

Print

Chocolate Pecan Congo Squares

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24

Ingredients

• 1/2 cup Cabot unsalted butter (1 stick), melted and cooled slightly
• 2 1/4 cups Dixie Crystals Light Brown Sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips

Instructions

• Heat oven to 350F. Grease and flour 9 x 13 pan, or alternatively line with baking paper. Set aside 
• In the bowl of your stand mixer, combine melted butter, brown sugar, eggs, and vanilla. Scrape down the sides of the bowl with a spatula.
• Add in flour, baking powder, and salt. Mix to combine. While mixer is on low, add in pecans and chocolate chips.
• Pour into pan and using spatula or your hands dusted with a little bit of flour, spread the batter evenly. 
• Bake 30-35 minutes, or until lightly brown around the edges and the center cooked through. Cool in pan for 10-15 minutes. Cut into 24 squares.

Enter the #BrunchWeek Giveaway here:

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

Disclaimer:

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

The post Chocolate Pecan Congo Squares #BrunchWeek appeared first on Love and Confections.

Strawberry season in Florida yields sweet, delicious red fruit, and aside from eating it straight off the bushes, I love baking with strawberries. Strawberry Fraisier and Strawberry Freezer Jam are a must, and I also love making Strawberry Lemonade Spritzers when the weather starts to warm up.

The post Chocolate Covered Strawberry Bars appeared first on Love and Confections.

I first learned how to make German Chocolate Cake in culinary school. We baked and layered a delicious chocolate cake, made the coconut pecan frosting, frosted, then added some chocolate decorations. I wasn’t a big fan of coconut back then, so I had a bite and moved on.

Fast forward a few years and I decided to start baking with coconut more. Both my dad and Mr. L&C love coconut everything – especially when it’s paired with chocolate. Instead of the normal layer cake, I created some delicious, and easy German Chocolate Cookie Bars.

These bars use a cake mix as the base, which speeds things up, and some chocolate pudding to make it super moist. I also added chopped German Chocolate pieces for some extra chocolate gooeyness. The traditional coconut pecan frosting is jazzed up with an extra drizzle of chocolate on top.

Trust me when I say, these are so good, they will disappear faster than you can say German Chocolate Cookie Bars. Everyone loved them! I hope you try this easy and delicious recipe.

Visit Dixie Crystals to get the FULL RECIPE:
German Chocolate Cookie Bars

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post German Chocolate Cookie Bars appeared first on Love and Confections.

White Chocolate Blondies with White Chocolate Frosting
a Love and Confection original
Click here for the printable recipe

White Chocolate Blondie Ingredients:
– 2 sticks Unsalted Butter, room temperature
– 6 ounces White Baking Chocolate
– 1 cup Brown Sugar
– 1 cup Granulated Sugar
– 2 large Eggs
– 2 teaspoons Vanilla Extract
– 1 teaspoon Salt
– 2 cups All-Purpose Flour
– 1/4 cup Milk
– 2 tablespoons Sprinkles (optional)

White Chocolate Blondie Directions:
1. Heat the oven to 350°F. Prepare a 9×13 baking pan with parchment paper and baking spray (leaving an overhand so you can get the blondies out easily).
2. In a small saucepan, melt the Butter and White Baking Chocolate until there are no lumps, stirring frequently so it doesn’t burn.
3. In the bowl of your stand mixer or a medium bowl with a hand mixer, add the Butter/Chocolate mixture, Brown Sugar, Granulated Sugar, Eggs, Vanilla Extract and Salt. Blend until combined.
4. Add in the Flour, one cup at a time and the Milk. Mix to combine.
5. Add the Sprinkles and mix by hand with a spatula. Pour into pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in pan for 10 minutes, then using the parchment paper, remove from pan and cool on wire rack. Frost when cool (optional).

White Chocolate Frosting Ingredients:
– 2 ounces White Baking Chocolate
– 3 tablespoons Unsalted Butter, room temperature
– 1 teaspoon Vanilla Extract*
– Pinch of Salt
– 1 cup Powdered Sugar
– 2 tablespoons Heavy Cream
– Sprinkles (optional)

White Chocolate Frosting Directions:
1. Melt White Baking Chocolate in a microwave-safe bowl for 20 second intervals, stirring after each round in the microwave.
2. In a small bowl, mix the White Chocolate, Butter, Vanilla Extract and Salt until combined.
3. Add in the Powdered Sugar, one half cup and a time and mix together – I used a hand mixer for the frosting. Add in Heavy Cream and blend
4. Frost on cool blondies with an offset spatula. Decorate with
* for a whiter frosting, use clear vanilla extract – although it will not be completely white because of the color of butter and white chocolate.

Until next time,
LOVE & CONFECTIONS!


Disclaimer: post contains affiliate links.

The post White Chocolate Blondies appeared first on Love and Confections.

This is my entry for the Food and Wine Conference Dixie Crystal Brownie Dessert Contest. You can get more information about the conference in my Food and Wine Conference blog post as well as a promotional code for a discounted ticket! 

Thai Tea Blondies with Sweetened Condensed Milk Frosting
a Love and Confections original recipe
Makes 24 squares
Click here for printable recipe

Thai Tea Blondie Ingredients:
 – 2 sticks Unsalted Butter, melted and cooled slightly
 – 1 cup Dixie Crystals Light Brown Sugar
 – 2 large Eggs, room temperature
 – 2 teaspoons Vanilla Extract
 – 2 cups All-Purpose flour
 – 1 teaspoon Salt
 – 4 packet of Instant Thai Tea

Thai Tea Blondie Directions:
1. Heat oven to 350°F. Line a 9×13 baking pan with parchment (leaving some overhang so you can get the blondies out of the pan easily) then spray with baking spray.
2. In either your stand mixer or in a medium bowl with a hand mixer, blend together the melted Butter and Light Brown Sugar.
3. Add in the Eggs one at a time, followed by the Vanilla Extract. Scrape the sides of the bowl to insure everything is mixed.
4. In a small bowl, mix the Flour, Salt and Instant Thai Tea together with a whisk.
5. While the butter mixture is beating on low, add in the flour mixture a 1/2 cup at a time. Once all combined, use a spatula and scrape the sides to make sure everything is combined.
6. Pour into prepared pan and bake for 25-30 minutes, rotating halfway, or until a toothpick stuck into the center comes out clean.
7. Let it cool in the pan for 10 minutes, then using the parchment, lift the blondies out and cool completely on a wire rack before frosting.

Sweetened Condensed Milk Frosting Ingredients:
 – 3 tablespoons Unsalted Butter, room temperature
 – 1 & 1/2 cups Dixie Crystals Powdered Sugar
 – 2-3 ounces Sweetened Condensed Milk
 – a pinch of Salt

Sweetened Condensed Milk Frosting Directions:
 – This frosting makes a thin, sweet layer on top of the blondies. You can increase the powdered sugar to your liking to create a thicker frosting.
1. In a small bowl, with a hand blender, cream the Butter and Powdered Sugar together on a low speed.
2. Add in the Sweetened Condensed Milk. If you use more than 2 ounces, you will have to increase your powdered sugar so it will not be too runny.
3. Add in the Salt and mix until blended. Frost the Blondies with an offset spatula and enjoy!

Follow Dixie Crystals on Twitter, Facebook, Pinterest, and Instagram.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: post contains affiliate links

The post Thai Tea Blondies with Sweetened Condensed Milk Frosting #FWCon appeared first on Love and Confections.

It’s almost September and Halloween stores are opening and pumpkin recipes are up on the internet. Summer is still in full effect here in Florida. These past few days have been hot and humid and I cannot wait for cooler weather and Fall baking. Until then, I decided to go with a bright and summery dessert bar for you.

I am not the biggest raspberry fan. I love the flavor, but I just can’t get past all the seeds. It tastes great, but if I had a choice between raspberries, blueberries or strawberries, I’d choose the last two.

I decided to use the raspberries I had to make some more room in freezer. This is the perfect way to use frozen raspberries, because they don’t always hold their shape once thawed.

Raspberry Crumb Bars
adapted from allrecipes.com

Raspberry Crumb Bar Ingredients:
200 grams Granulated Sugar (1 cup)
3 grams Baking Powder (1 tsp)
375 grams All Purpose Flour (3 cups)
2 grams Salt (1/4 tsp)
Zest from one medium Lemon (1 tbsp)
226 grams cold unsalted Butter (2 sticks)
100 grams Eggs (2)

400 grams frozen Raspberries, thawed and strained of any extra juice (2 cups)
100 grams Granulated Sugar (1/2 cup)
18 grams Corn Starch (2 tbsp)

Raspberry Crumb Bar Directions:
 – Heat oven to 350F. Grease and flour, or use baking spray, on a 9 x 13 non-stick pan.
 – In a medium bowl, combine the first measure of Granulated Sugar, Baking Powder, All Purpose Flour, Salt and Lemon Zest. Using a pastry blender or fork and knives, cut the cold Butter into the dry ingredients, until pea-sized shapes are formed. Add in the 2 Eggs and continue to cut to combine.
 – Using 1/2 to 2/3 of the mixture, press it into the bottom of the pan.
 – In a separate bowl, combine the thawed Raspberries, second measure of Granulated Sugar and Corn Starch. Scoop the Raspberry mixture evenly over the bottom crust. Sprinkle the remaining dry mixture evenly over the top.
 – Bake for 45 minutes, or until golden brown. Cool completely before cutting.

Until next time,
LOVE & CONFECTIONS!

The post Raspberry Crumb Bars appeared first on Love and Confections.

Wednesday, I blogged about my tour of Lake Catherine Blueberries. I had so many ideas of what to make with my fresh blueberries. I decided to share a recipe that my family has been making for nearly 4 generations.

Somewhere along the line, my Great-Grandmother and her sisters started baking this fruit square recipe. It is a very hearty and dense recipe that isn’t too sweet, but just sweet enough. I actually eat it the day after it is baked, because I  like the flavor better. This is also great served warm with some vanilla bean ice cream. This recipe works well with basically any fresh fruit. You can even use canned pie fillings if you’re in a pinch.

Blueberry Squares
a Love and Confections Family recipe
This recipe was adapted from my Great-Grandmother. It’s a very hearty and dense cake-like treat, that isn’t too sweet. You can make it in a 9×13 cake pan or a 12×16 cookie sheet with sides – your choice.

Blueberry Squares Ingredients:
 – 1/2 cup Granulated Sugar (100g)
 – 4 cups fresh Blueberries
 – 1 teaspoon Lemon Zest
 – 1 teaspoon Lemon Juice
 – 2 sticks Butter
 – 1 & 1/2 cups Granulated Sugar (300g)
 – 1 teaspoon Vanilla Extract
 – 1/2 teaspoon Almond Extract
 – 4 large Eggs (200g)
 – 3 cups All-Purpose Flour (375g)
 – 1/2 teaspoon Baking Powder
 – 3 tablespoons Heavy Cream

Blueberry Squares Directions:
 – Preheat oven to 350F. Grease and flour your baking dish (9×13 or 12×16). Make sure all your ingredients are at room temperature and that your Blueberries are clean.
 – In a small bowl, add in the first measurement of Granulated Sugar, Blueberries, Lemon Zest and Lemon Juice. Toss to combine and set aside.
 – In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. Add in the Vanilla and Almond Extracts. Scrape down the sides of the bowl.
 – Add one egg at a time and mix until fully incorporated before adding another. Scrape the sides of the bowl after each egg is mixed in.
 – Sift together the Flour and Baking Powder. Slowly add it into the batter, stopping to scrape the sides halfway through. Gradually add in the Heavy Cream, one tablespoon at a time.
 – Spread 3/4 of the mixture in the bottom of your baking dish. Evenly distribute the Blueberry mixture over the batter. Randomly drop the remaining batter, by the spoonful, over the Blueberries, and bake for 25-30 minutes – depending on your oven – or until a cake tester comes out clean after inserted into the middle of the  squares.
 – Serve with whipped cream or ice cream and enjoy!

Until next time,
LOVE & CONFECTIONS!

The post Blueberry Squares appeared first on Love and Confections.

My sister and I will hopefully leave early enough so we will be home before dark. Even though my husband and I have our own apartment and my sister has hers, wherever our parents are, is where we call Home. I am also extremely excited to meet the newest addition to our family – an adopted 6 month old little boy Yorkie – Hercules!

Baking is on the list of things I will have to work up to, but I am excited to get back to it. Mom even said that while I’m there, we can do some baking – basically I’ll direct and she’ll do all the work, but it will be baking nonetheless.

These brownies were relatively easy to make – just a few more steps than the normal tear open a box and measure out some liquid. They’re thick and rich, chewy and cakey, and extremely chocolate-y all at once. You’ll probably want a giant cold glass of milk alongside these dark beauties.

Fudge Brownies
from King Arthur Flour

Brownie Ingredients:
– 2 sticks unsalted Butter
– 15 3/4 ounces granulated Sugar
– 4 large Eggs
– 3 3/4 ounces Dutch-Process Cocoa
– 1 teaspoon Salt
– 1 teaspoon Baking Powder
– 1 teaspoon Espresso Powder
– 1 tablespoon Vanilla Extract
– 6 1/4 ounces All-Purpose Flour
– 12 ounces Chocolate Chips

Brownie Directions:
1. Preheat the oven to 350F. Lightly grease a 9″ x 13″ pan.
2. In a saucepan set over low heat, melt the Butter, then add the Sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110F to 120F) but not bubbling. It will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3. While the sugar heats a second time, crack the 4 Eggs into a bowl – or your stand mixing bowl, and beat them with the Cocoa Powder, Salt, Baking Powder, Espresso Powder and Vanilla Extract until smooth.
4. Add the hot butter/sugar mixture, stirring until smooth.
5. Add the Flour and Chocolate Chips, again stirring until smooth. Note: if you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips
6. Spoon the batter into the lightly greased pan
7. Bake the brownies for 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Until next time,
LOVE & CONFECTIONS!

The post Fudge Brownies – the best food for a road trip! appeared first on Love and Confections.