Bready or Not Original: S’mores Cake Mix Bars
Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.
This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.
I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.
I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.
Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.
Bready or Not Original: S’mores Cake Mix Bars
Equipment
- 9×13 pan
- waxed paper
Ingredients
- 1 box white cake mix or yellow cake mix or French Vanilla
- 1/2 cup unsalted butter 1 stick, melted
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 1 cup semisweet chocolate chips
- 7 ounce marshmallow fluff jar
- 1/2 cup graham cracker crumbs
Instructions
- Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
- In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
- Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
- Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
- Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.
OM NOM NOM!
Bready or Not Original: Classic Brownies
Each year around Valentine’s Day, I like to share a chocolatey recipe. For this year, we’re going for Classic Brownies.
This straightforward recipe makes a 13×9 pan of luscious, moist brownies. They have a rich middle and a crackly top.
Yes, they might crumble a little, but they are by no means dry. Not unless they are overbaked.
These brownies are great on their own but would be out-of-this-world paired with some ice cream or fruit, or both of those at once.
Store these at room temperature for a few days at most, or freeze them for several months.
Bready or Not Original: Classic Brownies
Equipment
- 13×9 pan
Ingredients
- 8 ounces semisweet chocolate chips
- 1 cup unsalted butter 2 sticks
- 2 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder sifted
- 2 1/2 cups white sugar
- 1 Tablespoon espresso powder or instant coffee granules
- 2 teaspoons ground cinnamon
- 6 eggs room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
- In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
- In a small bowl, combine the flour and cocoa.
- In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
- Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
- Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.
OM NOM NOM!
Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs
A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.
Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.
Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.
The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.
Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!
Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs
Equipment
- 9×9 pan
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup confectioners’ sugar
- 2 cups all-purpose flour
- 3/4 cup chocolate chips
- 2 Tablespoons cocoa nibs
Instructions
- Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
- In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
- Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
- Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
- Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Honey Cornbread Loaf
Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.
Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.
It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.
This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.
Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.
Bready or Not Original: Honey Cornbread Loaf
Equipment
- 9x5x3 loaf pan
Ingredients
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup golden flax meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sour cream or substitute plain yogurt or crème fraiche
- 1/4 cup honey
- 2 large eggs room temperature
Instructions
- Preheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
- In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
- In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
- Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
- Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.
OM NOM NOM!
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