Maple Apple Bars with Maple Cream Cheese Glaze

A truly delightful dessert is formed when the flavors of a apple spice cake meet the exciting flavors of a maple glazed doughnut.  These are scrape the pan clean good!  They are perfectly moist, generously spiced, loaded with fresh fruit, then smothered with silky maple cream cheese glaze.  This bar is Heaven!  I'm pretty certain that if I hadn't restrained myself with some self control then I easily could have finished the entire jelly roll pan myself, yeah just that good =).  My husband ate them and said mmmm this is like a healthier maple bar.  I'd have to agree, they tastes similar, but in my opinion these are better and healthier.  Spices and fresh fruit make everything better!  Got some extra apples lounging around just waiting for the perfect use?  Then you must give these a try!
  

Maple Apple Cake Bars
Yields 24 Bars


Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup granulated sugar
3/4 cup light-brown sugar
3 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla extract
3/4 tsp maple flavor 
2 cups (packed) unpeeled, grated gala apples (about 4 small, don't grate the core)
1 Recipe Maple Cream Cheese Glaze, recipe follows
1/2 cup chopped Pecans or Walnuts (optional)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl whisk together flour, baking soda, salt, cinnamon and nutmeg, set aside.  In a large bowl, using an electric mixer, stir together granulated sugar, light-brown sugar, eggs, vegetable oil, applesauce, vanilla extract and maple flavor on low speed for 2 minutes.  Stir in dry ingredients and mix just until incorporated.  Stir in grated apples.  Pour mixture into a buttered 15x10 inch jellyroll pan.  Bake 22-25 minutes until golden brown and toothpick inserted into center comes out clean.  Allow to cool to lukewarm then frost with Maple Cream Cheese Glaze.  Sprinkle with optional nuts.  Cut into bars.  Store in an airtight container.


Maple Cream Cheese Glaze


Ingredients:
3 oz. 1/3 less fat Cream Cheese, softened
2 Tbsp butter, softened
1 tsp maple flavor
1 pinch salt
1 cup powdered sugar
2 Tbsp milk


Directions:
In a mixing bowl, using an electric mixer, whip together cream cheese, butter, maple flavor and salt until smooth.  Stir in powdered sugar and milk and mix until well blended and smooth.  

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Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese's)

Cookie dreams come alive with these delicious, indulgent cookies.  Traditional sugar cookies meet chocolate (pure cocoa powder) then are spread with a fluffy peanut butter frosting for one incredible cookie that tastes just like a Reese's!  These cookies have one of the best flavor combinations, chocolate and peanut butter.  They go together like salt and pepper.  They were made to be together.  If you love chocolate or peanut butter, and especially Reese's Peanut Butter Cups then these are the cookie for you!  
I love switching up the flavors on the traditional sugar cookie, because who doesn't love a frosted sugar cookie?  I started with the Original Bakery Style Sugar Cookie, then the Sugar Cookie Squares and then a real switch up with Cornbread Sugar Cookies with Honey Butter Frosting (also in Squares).  I also have more combinations in mind, so stay tuned for more sugar cookie posts in the future =).  

Chocolate Sugar Cookies with Peanut Butter Frosting
Yields nearly 2 Dozen


Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
9 Tbsp butter, softened (1 stick + 1 Tbsp)
2 Tbsp sour cream
1 large egg
1 large egg yolk
1/2 Tbsp vanilla extract
1 Recipe Peanut Butter Frosting, recipe follows
Chocolate Nonpareils (optional, but I'd say a fancy must =)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside.  In the bowl of an electric mixer, whip together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes.  Stir in egg, egg yolk and vanilla.  Slowly add in dry ingredients and mix until incorporated (dough will be thick).  Scoop dough out 2 tablespoons at a time and form into balls.  Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands.  Bake in preheated oven 9 - 10 minutes.  Allow to cool completely before frosting.  Frost with Peanut Butter Frosting and top with Chocolate Nonpareil Sprinkles if desired.


Peanut Butter Frosting


Ingredients:
1/2 cup creamy peanut butter
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 1/2 cups powdered sugar
3 - 4 Tbsp milk


Directions:
In a large mixing bowl, using an electric mixer, whip together peanut butter, butter, vanilla and salt until smooth.  Stir in powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk later if desired), and blend until smooth and fluffy.


Recipe Source: Cooking Classy

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Slow Cooker Sweet and Sour Chicken

Finally,  a sweet and sour chicken recipe that's incredible and not fried!  I created this recipe because so often I would avoid making sweet and sour chicken because of its fry cooking method.  I love sweet and sour chicken so I decided I needed to create a recipe that I wouldn't avoid making because it was fried.  I believe this recipe tastes equally as good as any of its fried sweet and sour chicken competitors.  Not to mention the prep time for this recipe takes about a quarter of the time it's fried opponent takes.  It's unbelievable easy to make.  It's as easy going to  pick up Chinese take-out.
One thing I love about slow cooker recipes is that they basically allow the food hours of marinating.  The flavors are just given so much time to blend together and really develop.  I think that is one reason this Sweet and Sour Chicken tastes so amazing!  Also, your heart will thank you later if you try this recipe and skip out on fried option.
Note that if you absolutely hate onion pieces then you can leave them out but I would recommend adding in 1/2 tsp onion powder in it's place.  Enjoy!

Slow Cooker Sweet and Sour Chicken
Yields 4 Servings

Ingredients:
3 boneless, skinless chicken breast halves (about 1 1/2 lb), cut into 1" - 1 1/2"pieces
1/2 cup chicken broth
1/2 cup light brown sugar
1/2 cup granulated sugar
1/3 cup white vinegar
3 Tbsp lemon juice
3 Tbsp low sodium soy sauce
3 Tbsp tomato paste
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
1/2 - 1 tsp Sriracha hot sauce (optional)


1/3 cup chicken broth
1/3 cup cornstarch
3/4 cup diced fresh pineapple (you could also use canned but fresh is best)
1/4 of an onion, diced into 1" pieces
1/2 of a green bell pepper, diced into 1" pieces (I've also used red)


Directions:
Place diced chicken in a slow cooker.  In a mixing bowl combine, 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, pepper and optional hot sauce.  Whisk until well blended.  Pour mixture over chicken in slow cooker, press chicken into sauce to cover.  Cover slow cooker with lid and cook chicken on low heat for 5 - 7 hours. 
In a small mixing bowl, stir together 1/3 cup chicken broth and 1/3 cup cornstarch.  Whisk until well blended then gently fold cornstarch mixture into chicken mixture (chicken will be very tender that's why I say "fold").  Fold in diced pineapple, onion and bell pepper.  Cover slow cooker with lid and cook mixture on low for an additional 20 - 30 minutes until sauce thickens and fruit/veggies are slightly tender.  Serve warm with white or brown rice.


Recipe Source: Cooking Classy

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Baby Birds Nest Pretzels

Aren't treats so cute when they are in tiny form?  Speaking of tiny, you should check out the tiniest doughnuts ever over at What will we do today?  They are pretty much the coolest thing I've ever seen =).  I just saw them when I was browsing Foodgawker and I instantly fell in love.  As a kid they would have been one of my favorite things, like these.  
I made these based off my last post, Bird's Nest Rolo Pretzels.  They are basically the same recipe, but I made two versions because I wanted a simple version and slightly more difficult but worth it version.  These actually are quite simple but just more time consuming than the other option.  Take your pick between the two, either way you will have such a fun treat for Spring time or Easter.

Product enlarged to show detail =)

Baby Birds Nest Pretzels
Yields 24


Ingredients:
1 recipe Bird's Nest Rolo Pretzels (use all blue Sixlets)


1/4 cup + 2 Tbsp powdered sugar
1 Tbsp butter, softened
1 tsp milk
yellow and red gel food coloring


1 Tbsp semi-sweet chocolate chips


Directions:
Prepare Bird's Nest Rolo Pretzels according to directions listed.  In a small mixing bowl, using a fork, combine powdered sugar, butter and milk.  Stir until well blended and smooth.  Tint mixture with yellow and red food coloring to make an orange color (you will need more yellow than red) and stir until well blended.  Scoop mixture into a small ziploc bag, and using scissors, snip a tiny tip off the end.  Pipe beaks onto blue Sixlets. 
In a small microwave safe bowl, microwave chocolate chips on 50% in 30 second intervals, stirring after each interval until melted and smooth.  Paint eyes onto Sixlets using the tip of a wooden toothpick.  Store Baby Birds Nest Pretzels in a single layer in an airtight container.

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Bird's Nest Rolo Pretzels

Are you looking for a cute, simple Easter treat to make this year?  Then these may just be exactly what you are looking for!  These are not only adorable but they are delicious and so easy to make.  They are fun for kids and adults alike.  They are simply a salted mini pretzel topped with a melted rolo, 3 pastel colored Sixlets candies and sweetened toasted coconut.  They are a bite size, crunchy, chocolaty, coconut and caramel delight!  I hope you enjoy and have a great Easter!  

You may also like to make these as Baby Birds Nest Rolo Pretzels.

Bird's Nest Rolo Pretzels
Yields 24 (recipe can be doubled, just prepare in 2 separate batches)


Ingredients:
24 mini square pretzels
24 Rolo chocolate candies, unwrapped
Pastel colored Sixlets chocolate candies, unwrapped (about 1/3 bag)
1 1/2 cups sweetened, toasted coconut, very lightly crushed



Directions:
Preheat oven to 250 degrees.  Place 24 pretzels in a single layer on wax paper lined cookie sheet.  Top each pretzel with one Rolo candy in the center of pretzel.  Place Rolo lined pretzels in preheated oven and bake for 5 minutes.  Remove from oven and gently press three Sixlets candies into the center of each melted rolo.  Gently press toasted coconut around edges of melted rolo.  Place Bird's Nest Pretzels in the freezer for 5 minutes, until chocolate hardens.  Carefully pretzels remove from wax paper (you can use a butter knife to remove bottom), store in an airtight container.


Recipe Source: Cooking Classy

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