Life changing, sugar coma inducing, Cookie Butter Funfetti Bars

I love baking for other people. Nothing beats the look on someone’s face when they bite into something you crafted with them in mind.

When I first saw this recipe for Averie’s Cookie Butter Funfetti Bars, I immediately thought of Kyle. He probably loves cookie butter more than me (which is impressive). When his birthday came around a little over month later, I knew exactly what I wanted to make for him.

Ok, so why is this important now? Well, it turns out they were really, really, good. And by that I mean, so good Kyle decided that we needed to whip up another batch. So for the second weekend in a row, instead of going to the bar on Saturday night, we partied in the kitchen (funfetti = party, right?). 

We left out the coconut (Kyle hates the texture) and I found toffee bits in my cabinet to add in its place. Averie’s recipe also calls for butterscotch chips (not peanut butter). When we were checking out I realized I’d grabbed the wrong bag (after telling Kyle he grabbed the wrong one – whoops!).  So we added a peanut butter twist to the bars as well.

We mixed up the cake mix, egg, and butter. I got it all over my clothes, unsurprisingly. Then I spread it as evenly as possible over a very greased, foil cover pan (spreading cookie dough is definitely easier said than done, for the record). Next I sprinkled the dough with chips.

Meanwhile, Kyle combined the sweetened condensed milk and cookie butter. This stuff on its on is disgusting delicious.

Then he poured the mixture over the chips. We put in the oven for 26 minutes (according the recipe’s recommended time for gooey bars). And after a very long almost have hour later, our creation was done!

These were designed for the people with insane sweet tooths (like us!). They’re kind of like  Netflix (I usually say crack here but I can vouch first hand for how addicting Netflix is).

And what better way to get into the Fall spirit then with a sugar coma! Now I just need to start baking with pumpkin and candy corn.

Happy Fall!

Hey friends,

I know I been slacking. My bad. It’s been a little hectic with the moving into a new apt and starting up my last (eek!) year of school. I promise to have something new up soon, but in the meantime here are some goodies I have concocted lately that I highly recommend! (Click the link to go to the recipe! Also none of these pic’s are mine – these foodbloggers have much better cameras/ photography skills than moi)

Green Monsters. All day err day. Well maybe not every day but I have a ton of frozen bananas so I’ve drinking them often. So freaking good.

Baked Banana bread oatmeal. Long story short, I ended up 25ish ripe bananas a few weeks ago.  So in addition to freezing most of them, I made a lot of banana things. Like this baked oatmeal. I can’t describe how wonderful it is to have such a healthy/ filling/ delicious breakfast every morning that takes one minute in the microwave to prepare.

I’m not sure exactly what made this so delicious, but I couldn’t get enough. I used summer squash and run of the mill mini sweet peppers. The squash was from my Nanny’s garden which I’m sure made it better too.

Kyle was inspired to whip up a batch of this, which I’ve been meaning to try for 8 months. I’m so glad he brought it up because it was amazing! Especially for someone with a cold (hot sauce = clear sinuses). We also broke out my immersion blender for the first time (how did I not realize how useful/ fun to use those things are?!).

I’m absolutely addicted to this simple sauce! I’m trying to make the most out of the end of tomato season. Kyle and I put in on pasta a few weeks ago (read: Kyle made this sauce for pasta for us while I was still at class) and it was divine! Lately I’ve been putting it on tortilla with goat cheese.

These came out of the kitchen last Saturday night when I decided making donuts and watching Weeds was a better plan then, well, making plans. And holy moly they were delicious. We killed all 6 in less than 24 hours.

Last but not least, homemade granola bars! I hate spending money on food while I’m campus, so I try to make things to take with me (that don’t need refrigeration). It’s also really nice to have granola bars without weird additives. And they fifteen minutes to make, including dish washing time.

And that’s all for now folks, new things (it’s almost pumpkin season) coming soon!