Congo Bars

These are great. The recipe itself is pretty versatile so if you don't want to do chocolate chips you could use something else. The taste and texture is somewhere between a chocolate chip cookie and a brownie. The only caveat is they may take a hair longer in the oven. It seems to vary on the oven so watch them carefully. You know what else is nice about this recipe? There are instructions for those who may not have the luxury of a mixer.

Congo Bars
From: Bakerella

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

By mixer:
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Lemon Burst Cookies

These are super duper easy. You don't have to be good at baking to make these awesome cookies. I can't stop eating them whenever I pass by the kitchen. Sorry, I didn't count how many of these soft delicious cookies the recipe made.

Here's a few notes on the recipe based on my experience though. First, it may take longer than 10-12 mins. in the oven because it was about 15 mins. for me. And secondly, allow them to cool on your baking sheet for about 5 mins. so they get more solid. If they are still way too soft, they may need to head back into the oven for a couple of minutes more.

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Lemon Burst Cookies
From: TidyMom

Lemon Burst Cookies

1 box Lemon Cake Mix
1 8 oz. container Cool Whip
1 egg
1/3 cup powdered sugar (for rolling)

Preheat oven to 350°.

In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10- 12 minutes.

Peach Crunch Cake

I have made this using various fruits, cake mixes and toppings. Quick, easy, and good. Bakerella is one of my favorite baking blogs because it is just so pretty and fun. Plus, her recipes are just so fabulously indulgent.

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Peach Crunch Cake
From: Bakerella

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

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