SPRINGTIME

Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix

5 oz evaporated milk

1/4 cup butter, melted

1/2 tsp strawberry or vanilla extract

1 cup Ghiradelli white chocolate chips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk,  extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2  cup unsalted butter softened

1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag  Guittard Smooth & Melty Petite Mint Chips (pastel color)

1/2 cup Ghiradelli white chocolate chips

1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.

9.  OPTIONAL: melt  white mint chips in disposable decorating bag and drizzle over cookies.


GIFTS TO GIVE
I melted a little white chocolate to hold the bunny in place.  Surrounded it by edible grass and some malted speckled eggs.  I used a clean jar and spray painted the lid!

St Patty's Day

Oh the LUCK of the IRISH and Irish Eyes are Smiling.... Well, I am Italian, but on St Patty's Day, everyone is IRISH!

So I am sharing some fun things with you.....

Shamrock Bars

1 box (18.25 oz) white cake mix

5 oz evaporated milk

Green food coloring

1/4 cup butter, melted

1/2 tsp peppermint extract

1 cup Andes creme de menth echips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk, food coloring, extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

LIME LAYERED SALAD  

1 box lime Jell-o

1 cup hot water

1 cup whipping cream

8 oz. cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup  lime juice

1 tub (8 oz.) Whipped Topping, thawed

LINE 9x5-inch loaf pan with plastic wrap.

MIX: Jell-o with hot water until dissolved.  Add cream.  Stir until mixed well.  Pour into pan.  REFRIGERATE: until set..a few hours.

In a mixing bowl: BEAT cream cheese until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over jell-o layer in pan. REFRIGERATE until set, overnight is best.   INVERT onto serving platter.  Cut into 12 slices to serve. 

Mint Brownie Squares Pie                             

BROWNIE:

1 cup all-purpose flour

1 cup sugar

1/2 cup (1 stick) butter or margarine, softened

4 eggs

1/4 teaspoon baking powder

1-1/3 cups HERSHEY'S Syrup

FILLING:

2 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon peppermint extract

Green food coloring, optional

2 cartons (8 ounces each) frozen whipped topping, thawed

1/2  cup semisweet chocolate chips, melted

Additional whipped topping and chocolate chips, optional

and for St Patty's Day - toss some sprinkles on!

Brownie Base: Heat oven to 350°F. Line a 9 x 13 pan with foil, over lapping edge. Grease. Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into a foil lined greased pan.  Bake 20 to 250 minutes or until wooden pick inserted in center comes out clean.

Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.

To Serve: Remove from pan. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional  chocolate chips if desired or sprinkles. Cut into squares. Yield: 15 servings.

DECOR..of course! 

SUBWAY ART - make it bright, make it fun!

This was so much fun to make.  And I did the art so that it is so easy to insert another name and date.  There will be more church subway art on the way....

The Happy Baker: SUBWAY ART - make it bright, make it fun!

The Happy Baker: SUBWAY ART - make it bright, make it fun!