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desserts

Raspberry S’mores Bars

This is the next best thing to making s’mores on a firepit in the summer!

1/3 cup graham cracker crumbs
2 tablespoons butter, melted
2 tablespoons water, maybe more
1/4 cup oats
1/4 cup flour
1/3 cup frozen raspberries
1/3 cup large marshmallows, sliced in half
1/3 cup chocolate chips, or chopped dark chocolate

Combine graham cracker crumbs, flour, oats and butter in a bowl. Mix together and add in water. If the mixture is too powdery and cannot hold together, add more water in tablespoon increments. Pour the mixture into a parchment paper lined loaf pan and press into the bottom. Bake at 350 for 7 minutes. Remove from the oven and immediately sprinkle the chocolate over the crust so that it starts to melt. After 2-3 minutes place the frozen raspberries over the chocolate and bake at 350 for another 5 minutes. Remove from the oven and place the sliced marshmallows over the top. Broil in the oven for 2-3 minutes or until the top of the marshmallows are golden brown.

Double Chocolate Cookies

These cookies are meant for chocolate lovers. They are deep in chocolate flavor and have a fudgy texture on the inside. Best enjoyed warm out of the oven.

Ingredients:
1 stick butter, softened
1/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
optional: 1/2 cup oats, 1/4 cup chopped pecans, 2 oz melted dark chocolate

Whisk together the butter, brown sugar, white sugar, egg and vanilla in a large bowl until fully combined. Add the flour, cocoa powder and baking powder and mix with a spoon. Add in the chocolate chips and any additional add-ins. Place tablespoon sized balls of dough on to a lined cookie sheet and bake for 12-14 minutes at 350 degrees.

Banana Chip Scones

Ingredients:
2 bananas
1/4 c. milk
2 tbsp. maple syrup
1/2 tsp. vanilla
2 c. wheat flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
4 tbsp. butter
1 c. chocolate chips

Mash bananas in a bowl and add milk, syrup, and vanilla. In a separate bowl combine flour, baking powder, cinnamon, ground ginger, and salt. Chop the butter into very small pieces and stir into flour mixture. Pour the wet mixture into the dry and stir. Add chocolate chips and knead with your hands until all of the ingredients are thoroughly mixed. Form the dough into a disk that is about an inch or two thick and cut into triangular pieces. Bake on a baking sheet at 425 for about 12 minutes or until scones are lightly browned.

Raspberry White Chocolate Bars

Very tasty bars!

1 stick unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1 cup white chocolate chips
1 cup fresh or frozen raspberries.

Whisk together butter, sugars, vanilla and egg until fully combined. Add in flour and baking powder and mix. Put in the chocolate chips and raspberries and toss lightly. Bake in an 8×8 or 9×9 greased pan for 30-35 minutes.

Elvis Cookies

Peanut butter & bananas!

Ingredients:
2 overly ripe bananas, mashed
5 tablespoons butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup peanut butter
1 teaspoon baking powder
1 1/4 cups flour
1/2 cup chocolate chips (optional)

Whisk together butter, white sugar, brown sugar and vanilla. Mix in the mashed bananas. Add in the baking powder and flour and mix until combined. Bake at 375 for 15 minutes.

Cranberry White Chocolate Pecan Cookies

These cookies are full of flavor and create a nice mixture of sweet and tangy. We used frozen fresh cranberries, as opposed to dried.

Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup cranberries
1/2 cup white chocolate chips
1/4 pecans, chopped

In a large bowl, whisk together the butter, eggs, vanilla, white sugar and brown sugar. Add the flour, baking powder and mix until just combined. Mix in the cranberries, white chocolate chips and pecans. Bake for 12 minutes at 375, or until they begin to brown on top.

Snickerdoodle Apple Pie

This delicious combination of snickerdoodle cookie and baked apples is perfect for the fall!

Ingredients:
1 c. butter
5 apples (choose your variety)
2 c. flour
1/2 c. brown sugar
1 c. sugar
3 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 tbsp. vanilla extract

Chop apples into thin slices. Melt 1/4 c. butter in a skillet and add brown sugar, 1 tsp. cinnamon, and apples. Allow to cook, stirring occasionally, while you make the dough. Beat together 3/4 c. butter, 3/4 c. sugar, egg, and vanilla. Then add in baking powder, salt, and flour. Spread apples in a 9″ x 13″ baking pan and then scoop dough on top and spread evenly. Mix the remaining 1/4 c. sugar and 2 tsp. cinnamon and sprinkle over the top. Bake on 350 for 25 minutes.

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Raspberry Chocolate Oatmeal Bars

I’m totally zonked! Luckily I have a batch of these bars to look forward to.

Ingredients:
3 tablespoons butter, softened
1/2 cup flour
1/4 cup brown sugar
1/2 cup oats
1 tablespoons water
1/4 teaspoon baking powder
1/2 cup raspberries, fresh or frozen
1/2 cup chocolate chips

Combine butter, flour, brown sugar, oats and baking powder in a large bowl. Add water and mix together until it forms a crumbly mixture. Line a loaf pan with buttered parchment paper. Press 3/4 of the mixture and into the lined pan to form the bottom layer. Spread the raspberries and chocolate chips on top. Sprinkle the remaining oat mixture on top. Bake at 350 for 35-40 minutes, or until light brown on top.

Banana Oatmeal Chocolate Chip Cookies

These cookies are a delicious way to make use of your mushy bananas if you’ve just had too many Chocolate Chip Banana Muffins lately!

Ingredients:
2 overripe bananas
1 egg
1/4 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1-1/2 c. oats
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
Dash of salt
1 c. chocolate chips

Mix bananas, egg, sugars, vanilla, and butter in large bowl. Add oats, flour, cinnamon, baking soda, and salt, and mix well. Allow dough to chill for a few hours (or days) in the refrigerator. Place mounds of dough on cookie sheet and cook for 10-15 minutes, until the edges are noticeably brown.

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