Bake or Break

Raspberry Coconut Oat Bars

Before we moved to New York, we lived in a small town where shopping for non-standard groceries could be a challenge. So, I understand having limited access to ingredients. Case in point: unsweetened coconut.

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Cinnamon-Sugar Pecan Bars

When I was in high school, I had a friend who would make the most delicious cinnamon-sugar pecans for an after-school treat for us. We all know how I love pecans and cinnamon, so you know I adore these.

Recently, I began thinking about those pecans and how very good they are. On a whim, I thought I would incorporate them into some baking. I wanted those sweet pecans to be the star, so I added them to a simple bar that would let them shine.

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Orange Bars

In all my years of baking, I’m pretty sure I’ve never baked anything with oranges. I really can’t say why, other than that I’m not a huge fan of citrus. Sure, I like it. But, if given the choice, I’ll usually take chocolate.

In any case, I started thinking about the ubiquitous lemon bar and began wondering why oranges don’t get their own bar. So, I decided to give it a shot.

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Peanut Butter Cookie Bars

I didn’t really plan on making these bars. But, they just kind of happened.

I made a huge mistake. The last time I ordered from Nuts.com, I somehow reasoned that it would be a great idea to order a bag of peanut butter M&Ms. Have you tried these? I’m generally just a peanut M&Ms kind of girl, but good heavens!

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Dulce de Leche Cheesecake Bars

Recently, I was asked which I would be more willing to give up forever – cheese or chocolate? My first instinct was cheese, but then I thought to ask if cream cheese would be included. I have to tell you, cream cheese would be a pretty tough thing to give up, even for a short time.

The most cream cheese for your baking money is, of course, cheesecake. In the case of this dessert, we’re talking cheesecake bars. You still get the awesomeness of cheesecake, but in a slightly simpler form.

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German Chocolate Pecan Pie Bars

German chocolate cake is one of my childhood loves. My mother used to make it from a cake mix with store-bought frosting. And that was just fine with me.

Having an anti-coconut husband has limited my baking with coconuts over the last several years. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often.

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