The entrepreneur Stand: Baked Goodies: The prices help pay for our medical care and costs
- Katherine Victoria Vananderland
- Mar 15, 2021
- 11 min read
Taste of Home Presents Bars, Brownies, and Treats.
Thank you for your contribution to our costs we are fighting battles and every bit helps us out for our conditions. We appreciate you and want you to know your our best number 1 you help us to keep going and on hard days its easier because of your contribution to us for the baked goods covers over 270,036 people. Thank you, again for your support and prayers.
$30.00 Cream Cheese Swirl Brownies
$30.00 Cookies & Cream Brownies
$30.00 Cheesecake Brownie Squares
$30.00 Snickerdoodle Blondie Bars
$30.00 Cream Cheese Swirl Brownies
$30.00 Chocolate Mint Brownies
$30.00 Shortbread Lemon Bars
$30.00 Cherry Coconut Treats
$30.00 Honey Pecan Triangles
$30.00 Maple-Glazed Cinnamon Chip Bars
$25.00 Gooey Chocolate-Peanut Bars
$30.00 Glazed Apple-Maple Blondies
$30.00 Banana Squares
$30.00 Frosted Brownie Pizza
Ingredients
3 large eggs, divided use
6 tablespoons reduced-fat butter, softened
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
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Directions
Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
Test Kitchen TipsLearn more about baking brownies with our ultimate guide.
Nutrition Facts 1 brownie: 172 calories, 8g fat (5g saturated fat), 36mg cholesterol, 145mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Cookies & Cream Brownies
Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
BROWNIE LAYER:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
12 Oreo cookies, crushed
8 Oreo cookies, coarsely chopped
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Directions
In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to cocoa mixture. Stir in crushed cookie crumbs.
Pour into a greased 11x7-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts 1 brownie: 159 calories, 9g fat (5g saturated fat), 47mg cholesterol, 130mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.
Cheesecake Brownie Squares
Ingredients
1 package fudge brownie mix (13x9-inch pan size)
6 ounces cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 can (16 ounces) chocolate frosting
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Directions
Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside.
In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.
Nutrition Facts 1 piece: 202 calories, 12g fat (4g saturated fat), 34mg cholesterol, 131mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 2g protein.
Ingredients
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
FILLING:
1 teaspoon instant coffee granules
3 tablespoons heavy whipping cream
1 cup confectioners' sugar
2 tablespoons butter, softened
GLAZE:
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
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Directions
Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture.
Spread into a greased 8-in. square baking pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.
For filling, dissolve coffee granules in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set.
In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.
Nutrition Facts 1 brownie: 282 calories, 17g fat (10g saturated fat), 51mg cholesterol, 91mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 3g protein.
Ingredients
1 cup butter, softened
2 cups packed brown sugar
3 teaspoons vanilla extract
2 large eggs, room temperature
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
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Directions
Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in the vanilla. Beat in the eggs, 1 at a time. In another bowl, whisk together flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in. square baking pan.
Mix topping ingredients; sprinkle over top. Bake until set and golden brown, 35-40 minutes. Cool completely in pan on a wire rack. Cut into bars.
Test Kitchen tip:For thinner bars, prepare recipe as directed, using a greased 13x9-in. pan and decreasing bake time to 25-30 minutes.
Nutrition Facts 1 bar: 235 calories, 10g fat (6g saturated fat), 45mg cholesterol, 180mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 2g protein.
Ingredients
1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
TOPPING:
1 package (10 ounces) mint chocolate chips
1/2 cup plus 1 tablespoon butter, cubed
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Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.
Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Editor's Note
If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Nutrition Facts 1 brownie: 105 calories, 5g fat (3g saturated fat), 22mg cholesterol, 63mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.
Ingredients
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3/4 cup cold butter, cubed
FILLING:
4 large eggs, room temperature
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon baking powder
TOPPING:
2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
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Directions
Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball.
Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes.
In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling.
Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts 1 bar: 172 calories, 9g fat (5g saturated fat), 51mg cholesterol, 70mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 2g protein.
Ingredients
1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
filling:
4 cups unsweetened finely shredded coconut
2 cans (14 ounces each) sweetened condensed milk
2 jars (10 ounces each) maraschino cherries, drained and chopped
2 teaspoons vanilla extract
1 teaspoon almond extract
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Directions
Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan.
In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
Nutrition Facts 1 bar: 362 calories, 20g fat (14g saturated fat), 32mg cholesterol, 202mg sodium, 45g carbohydrate (35g sugars, 3g fiber), 5g protein.
Ingredients
2 teaspoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
TOPPING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup honey
1/2 cup heavy whipping cream
4 cups chopped pecans
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter.
In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes.
Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack.
Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.
Nutrition Facts 1 piece: 159 calories, 12g fat (4g saturated fat), 18mg cholesterol, 44mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 1g protein.
Maple-Glazed Cinnamon Chip Bars
Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup cinnamon baking chips
1 tablespoon cinnamon sugar
GLAZE:
1/2 cup confectioners' sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
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Directions
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until well blended. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Stir in cinnamon chips. Spread into a greased 13x9-in. baking pan. Sprinkle with cinnamon sugar.
Bake until golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack.
In a small bowl, mix all glaze ingredients until smooth; drizzle over top. Cut into bars. Store in an airtight container.
Nutrition Facts 1 bar: 254 calories, 10g fat (6g saturated fat), 36mg cholesterol, 228mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 3g protein.
Gooey Chocolate-Peanut Bars
Ingredients
1 package (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups chocolate-covered peanuts
1 cup miniature marshmallows
1/2 cup butterscotch ice cream topping
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Directions
Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.
Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Nutrition Facts 1 each: 175 calories, 8g fat (3g saturated fat), 6mg cholesterol, 71mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.
Glazed Apple-Maple Blondies
Ingredients
1-1/3 cups packed brown sugar
1/2 cup butter, melted and cooled
1/2 cup maple syrup
2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
3 cups chopped peeled apples (about 3 medium)
GLAZE:
1/4 cup butter, cubed
1/2 cup maple syrup
1/4 cup packed brown sugar
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick).
Transfer to prepared pan. Bake 25-30 minutes or until golden brown and a toothpick inserted in center comes out with moist crumbs.
Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until slightly thickened. Remove from heat; cool slightly.
Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts 1 blondie: 192 calories, 6g fat (4g saturated fat), 31mg cholesterol, 149mg sodium, 33g carbohydrate (25g sugars, 0 fiber), 2g protein.
Ingredients
1 package spice cake mix (regular size)
2-1/2 cups old-fashioned oats
3/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/8 teaspoon ground nutmeg
1/2 cup eggnog
2 tablespoons all-purpose flour
3 large eggs
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cornstarch
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper.
In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan.
In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust.
In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set.
Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.
Nutrition Facts 1 bar: 282 calories, 15g fat (8g saturated fat), 62mg cholesterol, 254mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 4g protein.
Ingredients
3/4 cup shortening
3/4 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1-1/2 cups miniature semisweet chocolate chips
3/4 cup chopped pecans
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
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Directions
In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes.
Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.
Nutrition Facts Nutrition Facts: 1 serving (1 each) equals 176 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 117 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Ingredients
2 large eggs, separated
2/3 cup shortening
1-1/2 cups sugar
1 cup mashed ripe bananas (2 to 3 medium)
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts, optional
Whipped cream and sliced bananas, optional
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Directions
In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack.
If desired, garnish with whipped cream and a few banana slices.
Nutrition Facts 1 piece: 213 calories, 9g fat (2g saturated fat), 27mg cholesterol, 89mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 2g protein.
Ingredients
1/2 cup butter, cubed
2 ounces unsweetened chocolate
1 cup sugar
3/4 cup all-purpose flour
2 large eggs, lightly beaten
FROSTING:
1 cup confectioners' sugar
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons milk
TOPPINGS:
3/4 cup plain M&M's
1/2 cup sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted
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Directions
In a small saucepan over low heat, melt the butter, chocolate and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-in. pizza pan.
Bake at 350° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For frosting, in a bowl, beat the sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans.
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