Oatmeal Raspberry Chocolate Cheesecake bars

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I’m on a huge major intense dark chocolate kick right now …

Not that I’m actually eating it all the time, but all I want to do is shovel trunk loads of dark chocolate chips in my face.

I think it has to do something with the intensity of the smell, the depth of the taste – heh, you would think I was an actual food intellect there for a second.

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I’m not.

But I have something delicious and jazzy to share with you!!

LOOK AT THESE BARS!!

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Also, give me all the berries right now – raspberries especially. Ahh … gimme gimme gimme. Funny fact, one of the reasons I actually really like raspberries besides the crazy colour, and taste, is they don’t require much effort to eat. I can squish them in my mouth and we’re good to go … HOW FREAKING LAZY DOES THAT MAKE ME SOUND?! Mehh … it’s the weekend, let’s embrace it.

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Also, these bars have oatmeal in it = breakfast food. Actually, it covers all four major food groups; which means this could totally count as a meal … riiiiigggghhhht?! Mehh … it’s the weekend, let’s embrace it.

Oatmeal Raspberry Chocolate Cheesecake bars

For the Crust:

  • 2   cup Flour
  • ½  cup quick cook oats
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2/3 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • ½ cup fresh raspberries
  • 1 cup dark chocolate chips

For the Filling:

  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1 Egg
  • 1 tsp vanilla extract

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Directions

Preheat oven to 350. Line a 9×11-inch baking pan with foil and spray with nonstick spray.

Whisk together flour, oats, baking soda, salt, cinnamon and cornstarch for crust.

Cream together butter, brown sugar and sugar until fluffy. Add eggs and vanilla and whip to incorporate. Combine wet and dry ingredients.

Fold in dark chocolate chips and raspberries. Set aside

In a separate bowl, combine all of the filling ingredients.

Press ½  of the crust mixture into the bottom of the prepared pan.

Top with filling mixture

Crumble remaining topping over the filling mixture.

Bake in a 350 oc oven for 1 hour.

Allow to cool at room temperature and then refrigerate for 2 hours ( refrigerating is optional, but allows for neat slicing).

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Triple Grain Trail Mix Breakfast Cookie

Hola, mi amigas … how is everyone doing today?!?!

I’ve been in a mood lately – – a cookie kind of mood ( when am I not in a cookie kind of mood)

And when I’m in a mood … I gotta gotta gootttaaa do something about it.

So I did.

And taaa-daaaaa!!

Remember how I was telling you guys about Sarah, my April Foodie Pen Pal … (side note: STOP SLACKING sign up for May buddies … you get yummy stuff in the mail, and get to meet spanky people!!)  

Back on track … remember how I was telling you about Sarah. Well I sent her these … as well as some gourmet chocolate… a cute cupcake change purse and I also sent her these cookies.

And now I want to share them with you 🙂

I don’t mean to be bossy … but make them.

They’re yummy ….

They’re relatively healthy … relatively … or so I told myself.

I’ve actually been able to convince myself that these are so healthy I need to have them for breakfast 😀

Cookies for breakfast.

Ohhh what a concept – what an idea – – what a dream come true!!

Besides taking over the world, my other ambition in life is to completely satisfy the cookie monster.

True story.

Now that I think about it, it’s possible that we were probably meant to be best friends – he’s cute, cuddly, eats cookies 24-7…  what else do you need in a BFF?!?!

Go ahead … have a cookie or two (dozen) for breakfast!!

Triple Grain Trail Mix Breakfast Cookie

1/2 cup Butter, room temperature

¼ Cup Brown Sugar

1 Egg

½ Tsp Vanilla

¾ Cup Flour

½ Tsp Baking Soda

½ Tsp Cinnamon

½ Tsp Nutmeg

½ Tsp Sea Salt

1 Cup Oats

¼ Cup Barley + ¼ cup boiling water (allow to sit until the water is absorbed and barley puffs)

¼ Cup Quinoa + ¼ cup boiling water (allow to sit until the water is absorbed)

½ Cup water

1 Cup Trail Mix dried fruit and nut mix

Directions

Preheat oven to 350 oc. Prepare Cookie sheet ( I used a muffin top pan … :D)

Over low heat, in a small pot add puffed barley and quinoa – add ½ cup of water and allow to simmer until all of the water is absorbed ~ approximately 15 minutes. When finished, remove from heat and allow to cool.

In the meantime, cream butter,  brown sugar, egg and vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

Mix’er up!! Add your dry mixture to the wet stuff. Next, add the oats. Then the cooled barley/quinoa mixture

And last but not least … the trail mix.

Fill your pan/ form into 12 large cookies.

Bake 15 minuets.

Allow to cool (well… at least don’t chomp them when they are still hot enough to burn the roof of your mouth :))

Breakfast of Champions 😀

Breakfast is served.

Have a great weekend my loves, I’ll be back on Sunday – brining a little joy to your life

xoxox

Double Jelly Peanut Butter Linzer Tart

Peanut Butter and Jelly – – the perfect combination of sweetness meshed with  salty and creamy, creating a tantalizing spell of amazingness.

But here’s the question – what kind of jelly do you us?

Are you more of a Jam fan?

– Strawberry

– Grape

– Cherry

-Bumbleberry

– Blueberry

– Apple Butter

….. ohhh the insanity of choosing!

This recipe is especially for those of you who won’t choose favourites or for people like me, who would rather get in as much jam as possible ;).

A crumbly cookie base, sandwiching BOTH

Strawberry Jam

and

Grape Jelly

… I do these things because I love you. That, and I love peanut butter and I’m still celebrating national peanut butter month.

The inspiration of this tart came directly after reading about this little beauty by Heather of Sprinkle bakes. This woman is a baking goddess – – seriously, I’m convinced she can make  air taste like delicious candy. I can’t wait for the release of her book … I may (totally) have pre-ordered a copy (….or two *cough -five- cough*) … not the point though.

So I thought – – I need to peanutbutter-er-ize this little number.

And so I did.

Before I share the love and provide you all with this recipe – – I HAVE to tell you a quick little story. I made this tart early one morning. It came out just as I had hoped and had my entire house perfumed with the sweet smell of peanut butter cookies. I was so excited to let it cool – – and then slice it and have myself a lovely mid-day snack.

I made it.

Went out, and left it to cool

… and came home to a pan full of crumbs 😦 .

*crash – bham – boom* <— that was my heart breaking 😦

Let’s just keep things civil and say – – papa LTSL, couldn’t wait. He went to town and decided that it was in fact so delicious that the neighbours needed a slice… and that was the story of my little tart.

That means … lots of PBJ love swept the land, but none for my grumbling little tummy.

Since I know you’re all super-smart cookies … I know you will suggest that I just make the tart again – – and what can I say, if you request me to do so … I may just have to…. no need to twist my arm 😉

Double Jelly Peanut Butter Linzer Tart

1/2 Cup Butter

1 Cup Brown Sugar

3/4 Cup Peanut Butter

1 Large Egg

1/2 Tsp Vanilla

1 Cup Flour

1/4 Cup Quick Oats

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Cinnamon

1/4 Tsp Sea Salt

2 Cups Grape Jelly

2 Cups Strawberry Jam

Directions:

Preheat oven to 350 oc. Lightly spray a jelly roll pan (17 x 12 “).

In a large bowl cream butter and brown sugar.

Once combined, mix in your egg.

Next goes the vanilla. And of course, don’t forget the peanut butter.

In a separate bowl, mix together the Flour, Baking Powder, Baking Soda, Sea Salt, Cinnamon and Quick Oats.

Add your dry ingredients to the wet… miiiiiiiiixxxxx.

Divide your dough in half. Wrap half in parchment paper and chill for at least 15 minuets ( *note: the longer the dough chills, the easier it is to work with … I was impatient :()

Working with the other half of your dough, spread creating a thin layer across your prepared pan.

Now, it’s Jelly Time :D!!

Using a spoon, and working with your pan with the longest side towards you – begin to stripe your jam.

Begin by first creating a strawberry jam stripe – followed by a grape – followed by a strawberry stripe.

Continue until you cover your tart base…. (if you’re getting excited, that makes the two of us 😉)

Taa-daaa!!

Next, working with your chilled dough, between two pieces of parchment paper roll into a 1/4 inch thick sheet. Cut into 1 inch strips.

This can be done meticulously by using a ruler  ( which would create a neater looking pie), or you can take the “rustic” aka lazy/hungry route like me and just average.

Next, weave your PB strips across your tart base. Again, this can be done as carefully as you’d like, or as “rustic” looking as you’d like. I do have to say though, this tart is extremely forgiving. Once baked, any cracks or bumps will disappear *phew – – close one ;)*

Bake 30 minutes – – Allow to cool for 15.

Then, if your Papa doesn’t attack it – – dig in 😉

Enjoy Sweetie Pies

xoxox