Lovin' From the Oven

Lazy Girl’s Chocolate Chip Blondies

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The past few days have been HOT. Apparently, the hottest weather for Northern California happens from the end of September-November-ish. How weird is that? I’m used to pulling out cardigans and sweaters when these months roll around. Up here, I’m taking off clothes. Literally. Maybe I should have brought my tower fan from back home.

With the raising temperature, it’s always a hassle to do anything in the kitchen. Thankfully with this recipe, there’s no scooping out dough, forming into uniform balls, or baking multiple batches. You just mix everything in one bowl, pour it all in one place, and walk away. Well, you gotta come back to take it out of the oven, but you get my point.

As you can tell from the first picture, I seriously under baked mine. To me, they were perfect. If the first picture scares you, then leave the bars in the oven for a little longer. I took these pictures straight out of the oven, while they were still warm and gooey. If you let them sit overnight, they’ll toughen up a bit so they’re not falling apart in your hands. Whatever you do, just make sure not to over bake them. This recipe is ever so slightly adapted from Eat Live Run.

Lazy Girl’s Chocolate Chip Cookies
Click here for a printable recipe

Ingredients

  • 1 cup AP flour
  • 1 teaspoon salt
  • 1/2 cup chocolate chips
  • 1 stick butter (melted)
  • 1 egg
  • 1 2/3 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350. Grease an 8″x8″ pan.
  2. Cream together the melted butter and sugar. Add the egg, vanilla and salt and stir again.
  3. Gradually mix in the flour until just combined. Fold in the chocolate chips.
  4. Pour the batter into greased pan.
  5. Bake for about 30 minutes, or until the edges begin to brown.

White Chocolate S’mores Gooey Cake Bars

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I hope you are all enjoying your labor day! I spent mine at a potluck and poolside. It was glorious– minus the fact that the pool was -49 degrees… celsius. That didn’t stop me from getting in the pool, though. Call me crazy, but I just miss my pool back home!

Here’s a little twist on your usual s’mores. Instead of using regular milk chocolate, this recipe calls for white chocolate. The bars were very rich, so I cut them into bite sized pieces prior to serving. The top remained gooey and the bottom was chewy with a crispy center. You have the best of all textures in one little bite. Imagine that.

I’m Vietnamese, so the condensed milk drizzle was like the cherry on top for me. I can eat that stuff straight from the can. The best thing that goes with condensed milk? Toasted french bread. Don’t diss it until you try it yourself. Recipe from Picky Palate.

  • 1 box yellow cake mix
  • 1 large egg
  • 1 stick (1/2 cup) unsalted butter, softened
  • 4 1/2 full graham crackers
  • 10 ounce bag white chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup sweetened condensed milk

  1. Preheat oven to 350 degrees. 
  2. Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.
  3. Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
  4. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.
  5. Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
  6. Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.
  7. Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

Cake Batter Bars

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I apologize in advance to anyone out there currently on a diet or trying to lose those ten pounds. Look away while you still can! Hmm.. I probably should have written that before the pictures. I guess we’re all doomed. My bad.

My DB started his first day of law school today! I’m so proud of him. I’ve had the pleasure of meeting a few of his classmates and can honestly say that he couldn’t be surrounded by a better group of people (not to mention that I’ve found my guinea pigs to eat all the stuff I bake :). Hey, who said cookies don’t make friends? The way to anyone’s heart is through the stomach; that’s just common sense.

I baked these bars back when I was on a cake batter kick with the cake batter cookies and cake batter rice crispy treats. These were, hands down, the best out of the three. It was like having cake batter melt in your mouth. Is that even possible? Cause it is now. Slightly adapted from Fake Ginger.

Print
Cake Batter Bars

Ingredients

  • 1 1/4 cup funfetti cake mix
  • 3/4 cup AP flour
  • 1/4 teaspoon baking soda
  • 3/4 cup butter, melted and slightly cooled
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 5 heaping tablespoons sprinkles of your choice (I used stars)

Directions

  1. Preheat oven to 350F. Grease an 8 x 8 inch pan.
  2. Cream both sugars, butter, vanilla, egg, and egg yolk.
  3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
  4. Spread batter evenly into greased pan.
  5. Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly. Cool completely before cutting.
https://lovintheoven.com/cake-batter-bars/

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