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Here’s the delicious breakdown:

Chewy and crisp lemony cookies

+ coconut white chocolate cream

+ toasted coconut =


My sucky math skills and Inspector Gadget flashback don’t make these things any less addictive, delicious…I’m running out of yummy adjectives.

Read more at the new blackjack bakehouse…


My hunt for the perfect brownie is finally over.

These dark chocolate brownies are soft and fudgy, with a crackled top and a little bite around the edge.

And that thick, gooey, coconutty middle…it just gives them a bit of Almond Joy kick that tastes — and smells — fantastic.

I know everyone gets a little choosy — me included — when it comes to “The Perfect Brownie.”

But this particular recipe just does it for me — with or without the coconut.

The brownie has that thin crust on top.

It has the fudginess, the chewiness, those slightly crispy puffed-up edges.

It’s chocolatey AND it has that awesome cocoa flavor.

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This is one killer granola bar.

It’s chewy, bound together with caramel and tastes like a buttered Rice Krispies treat all grown-up with toasted nuts and oats and a little kick of salt.

And it’s only 120 calories a bar. 

I’ve tried SO MANY granola recipes — all of which were either too hard, too crunchy or just fell apart. I even made a spongy batch once with pumpkin puree.

The first time I bit into these chewy granola bars, I did a happy dance, which the kids found pretty funny.

I knew right away…this recipe is THE ONE. The best. The granola bar I’ve been searching for.

I’ve made these bars at least a dozen times since.

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Right at this moment, these little cookie pies are my favorite.

They’re Dorie Greenspan’s Jammers in teeny-tiny form and they are AWESOME.

The best cookie ever.

Although Dorie hasn’t posted the recipe for her Jammers, the writer behind the Lottie & Doof blog created his own version based on Dorie’s description of the cookie.

He says he became obsessed with recreating her Jammers and I can totally see why.

The “crust” is really just Dorie’s sablé cookie dough (buttery French shortbread) filled with jam (store-bought jam, or homemade jam or pie filling) and then topped with a sweet-and-crunchy streusel.

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These are just good and chewy cookies.

I have no history lesson on the snickerdoodles. I don’t care where they came from.

They’re addictive and damn delicious.

I keep coming back to these. It’s that tiny bit of almond extract that gives them a nice depth of flavor. Then there’s the salt and the cinnamon-sugar crust and the chewiness…

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Dark rum didn’t used to make me think of Christmas.

Now it does.

The Jamaican rum and spice in these buttery cookies make my whole house smell like the holidays.

They’re easy slice-and-bake cookies, which is a good thing around here.

I’m not big into rolling dough.

Not with antsy toddler hands and a hot kitchen.

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These are the best chocolate chip cookies.

The best.

I don’t care that this New York Times cookie recipe has been around for awhile. I love it. It’s fabulous. I had to post it.

I’ve gotta say, this is not your typical chocolate chip cookie recipe.

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These are simple old-fashioned things– sweet, tasty things that fall somewhere between a really chewy blondie and a brown sugar cookie-bar.

But they make everyone ask —

What do you call them?

My brother-in-law suggested Chewbaccas. Star Wars is pretty present around here.

Julia draws C3PO with sidewalk chalk and sometimes makes me Darth Vader when we need a “bad guy” to run around the house.

Usually, Julia says she’s Firestar from the old 80’s “Spiderman and His Amazing Friends” reruns, but sometimes she’s Princess Leia.

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Blondies make me feel like I should say  “bars” with a Minnesota accent, like from that pageant-mockumentary — “Drop Dead Gorgeous.” Yeah, I like that movie.

I think bars are kind of the bake sale go-to, which makes them seem…tame. 

Except I tend to really like bars.

I’m just bored with their shape.

So I went with cake here — a moist, toffee-covered peanut-filled blondie cake with a butterscotch glaze.

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God, these cookies are good. I ate one right out of the oven — still hot and gooey and falling apart.

These taste like the top of a coffee cake — all cinnamon and sugar and buttery deliciousness.

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