Tag Archives: baking

Sweet Things: Independence Day Layer Bars

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Happy Fourth of July! Ever since I was a little girl, I’ve loved this holiday more than any other. There’s something about how the summer sun melts into a firework-filled night sky that continues to captivate me year after year. Of course, it also happens to be the perfect opportunity to bake for family and friends – a best-loved holiday tradition – in the shade of red, white and blue. So before you call it a night, add a dash of patriotism to your menu with this simple recipe that comes together in a pinch. It’s a crowd pleaser that’ll be gone before you even have a chance to sing “Happy Birthday America.”

Independence Day Layer Bars

1/2 cup (1 stick) unsalted butter

2 cups graham cracker crumbs

3/4 cup coconut flakes, sweetened

1 14-oz can sweetened condensed milk

1/2 cup dried blueberries, sweetened

1/2 cup dried cranberries, sweetened

1/2 cup white chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Melt stick of butter in microwavable bowl (about 1 minute depending on power level).

Add graham cracker crumbs and mix until coated.

Pour butter/graham cracker crumb mixture into bottom of a 9 x 13 inch baking pan. Use clean hands or the back of a spatula to push mixture into a compact crust.

Sprinkle coconut flakes evenly over graham cracker crust.

Pour sweetened condensed milk evenly over coconut flakes.

Sprinkle dried blueberries, cranberries and white chocolate chips evenly over sweetened condensed milk.

Bake for 25-30 minutes, until edges are golden brown.

Slice into squares once cooled. Served with a dollop of cool whip or small scoop of ice cream and fresh berries, if desired.

Enjoy- from my kitchen to yours!

xx C&L

Sweet Things: Nutella Banana Bread

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Nutella makes everything better. In this case, classic banana bread gets a sinful twist with a dollop (or two) of everyone’s favorite chocolate-hazelnut spread. Enjoy!

Nutella Banana Bread

1 3/4 cup (c) flour

1 teaspoon (t) baking soda

1/4 t salt

1 t cinnamon

3 medium bananas, ripe

1 c sugar

2 large eggs

1/2 c vegetable oil

2 tablespoons (T) Greek yogurt

1 t vanilla extract

2 T honey

4 T Nutella

1 c milk chocolate chips* (may also use semi-sweet or white chocolate chips)

Preheat oven to 350 degrees F

Combine flour, baking soda, salt, and cinnamon in a large mixing bowl.

Mash bananas in a medium mixing bowl. Mix in sugar. Add eggs, one at a time. Whisk gently until just combined. Mix in oil, honey, and vanilla extract. Stir in Greek yogurt until completely combined.

Create a well in the middle of the bowl of dry ingredients. Pour half of the wet ingredients into well. Whisk gently before adding the other half of wet ingredients. Do not over-mix, but do make sure all dry ingredients are incorporated.

Add four generous tablespoons of Nutella to the batter. Do not over-mix, although batter should take on a chocolate color. Swirls of unincorporated Nutella are encouraged.

Pour in 1 cup of milk chocolate chips. Semi-sweet or white chocolate chips can also be used.

Grease 9 x 5 inch pan with method of choice. Pour in batter, leaving about 1/2 inch of pan exposed. Extra batter may be poured into muffin cups and eaten as bite-sized samples. (Just be sure to take the extra batter out of the oven before the large loaf is done, as the bite-sized samples will only take about 15 minutes depending on the amount in each muffin cup.)

Bake loaf about 50-60 minutes. Check at 50 minutes by poking center with knife. If knife comes out clean, it’s done.

While loaf is still warm in pan, spread Nutella (generously!) across the top. Make sure surface is covered. Sprinkle with sugar crystals if desired.

Happy Sunday, everyone! Enjoy!

xx C&L

**Note– I mix all of my recipes by hand unless otherwise noted. Please be advised that electric mixers will do the job more quickly, but it is also easier to over-mix and thus toughen the batter.