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Tags: Cookies and Bars, Desserts,

Butterscotch Bars

Posted on 15 January 2012 by noelskitchen

Making desserts and treats, I have to keep in mind that I have one child who is not a complete chocolate fan like the rest of the family. So I’m always on the lookout for treats he’ll enjoy too. I came across this easy recipe for Butterscotch Bars from Laura at Heavenly Homemakers which requires only five ingredients. What busy mom can say no to five ingredients? I tested the recipe and made two batches using two different types of sugar. Easy recipe!

Butterscotch Bars



Servings: 10 bars


  • 1 cup butter, melted
  • 1 3/4 cups cane sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
Note: May also use brown sugar.


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, stir melted butter and pure cane sugar together. Add the eggs and vanilla, mixing well. Stir in flour and mix until well combined.
  3. Pour batter into a 9 x 13-inch baking pan.
  4. Bake for 25 minutes. Remove from oven and let cool on a cooling rack. Cut into bars.

These bars are rich and gooey and I’ll definitely be making more!

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Tags: , , Chocolate,

Chocolate Chip Big Bar Cookies

Posted on 07 August 2011 by noelskitchen

As a quick special treat I like to make these Chocolate Chip Big Bar Cookies. They are quick, easy and a little on the chewy side if you don’t over bake them. I make one batch with chocolate chips and one with butterscotch.

And, can I just say they taste fantastic, cold from the freezer? Oh my!

Chocolate Chip Big Bar Cookies

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup, plus 2 Tablespoons butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
1 cup milk chocolate chips or semi-sweet chips


  • Preheat oven to 350 degrees.
  • Melt butter and set aside to cool.
  • In a large mixing bowl, slightly beat butter, sugar, brown sugar and vanilla, eggs, egg yolk and vanilla.
  • In a separate bowl mix together flour, baking soda and salt. Then fold dry ingredients into wet without overmixing.
  • Fold in chocolate chips.
  • Press cookie mixture into a lightly greased 9×13 baking pan and bake 20-30 minutes or until lightly brown.
  • Cool completely and cut into squares. To make ahead, store cut cookies in airtight container, separated by layers of waxed paper, and freeze.

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Tags: Bar Cookies, Berry Oatmeal Bars, Cane Sugar

Sweeten Your Baking This Holiday

Posted on 19 December 2010 by noelskitchen

As I go through my pantry, I realize that I am low on my granulated sugar from the baking I’ve done these past couple of weeks. Ugh! Granulated sugar is used a lot in your everyday baking and cooking. However, today I want to share with you a very versatile sweetener that I was first introduced to when I was baking for the Share Our Strength campaign.  For the past few days, I’ve been using Natural Sucanat, aka Whole Cane Sugar. I have a huge bag in my pantry leftover from this past summer’s baking. After a little bit of research over the summer, I found that this sugar is simply dehydrated organically-grown sugar cane. Its crystals remain rich in minerals, trace elements and vitamins. White sugar is highly processed including being cleaned with phosphoric acid, calcium hydroxide and then filtered through bone char. As a mom, I’m always searching for healthier ways to bake and cook for my family.

Sweeten Your Baking This Holiday

Whole cane sugar can be a great substitute for white granulated sugar.  When it comes to using this sugar, you’ll taste great results.

Here’s a delicious recipe I found and adapted with a couple of different ingredients to try. I used canned berries, which I had on hand in the pantry, but fresh berries would be great too. It can also be a great alternative when baking holiday goods for your next holiday cookie swap:

Berry Oatmeal Bars:


1 cup plus 2 Tablespoons all-purpose flour

1/2 cup whole cane sugar

1/4 teaspoon salt

8 Tablespoons unsalted butter, (1/2 cup)

3/4 cup oats

2 Tablespoons water

1 teaspoon almond extract

1 teaspoon lemon juice, plus 1 teaspoon of lemon zest

1 14.6 ounce can berry combo, juices drained

1 Tablespoon brown sugar

Powdered sugar for dusting


Preheat oven to 350 degrees. Lightly grease a 8×8 baking pan with butter or baking spray. Set aside.

In a medium mixing bowl, add flour, sugar, salt and butter. With a pastry blender, blend until mixture is a crumbly consistency. Knead in oats. Reserve 1/2 cup of dough mixture.

Press the remaining dough in greased baking pan. In a small bowl, lightly stir berries, lemon juice, lemon zest and almond extract. Spread the berry mixture evenly over the dough in the pan. Top with remaining dough and brown sugar.

Bakes for 25 minutes or until lightly brown. Remove from oven. Cool for 20 minutes before slicing. sprinkle powdered sugar over the top before serving.

Comments (1)

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