Tag Archives: bar cookies

The Best Blondies for #SundaySupper

Quick Etsy shop announcement: this month’s new featured item is my Coconut Rum White Chocolate Blondie: perfect for pre-holiday season gifting! If you’re looking for other thoughtful gifts, you can browse my whole selection and learn more about the shop’s history here!

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It’s clear what kind of a spinster I will be: not an old batty cat lady (I’m allergic to cats), but a decrepit little woman who bakes Coconut Rum Blondies at 4 AM after finishing a terrible Ginnifer Goodwin rom-com alone on my couch.

On the bright side, there are worse things. For example, I could be an old hag who runs around on her neighbor’s lawns scattering apple tree seeds and shouting at the top of my voice: “The British are coming! The British are coming!

Or I could be without these blondies, and that’d be a crying shame, don’t you think?

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Thankfully, a few nights ago I was chatting with one of my best friends and unofficial psychotherapist H, who finally talked me out of my three-week shlump. To celebrate my release from the fetters of romantic comedy films, I decided to start a dedicated Me-Time journal for the next 21 days, where I can write my scattered thoughts about the day’s events. However, it’s only Day 1 and I’ve already filled 8 pages with musings on life! Who knew anything actually buzzed in this tiny brain of mine, right?

One thing I realized over the course of those eight pages was that a) I’ve actually had a really amazing week, and b) I love the feeling of meeting and keeping in touch with new people. There’s something incredibly liberating about getting to know someone who has no preconceptions about who you are except what you show them while you’re chatting–in the past 3 days alone, I’ve met & become (at least Facebook) friends with 2 folks in Starbucks, 2 guys from an international siblings program, and at least a handful of really wonderful people from my friend J’s recent PhD graduation party.… Read more

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Inverted Graham Cracker Cheesecake Bars

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As students trundle to their first classes of the quarter, laden with heavy backpacks filled with books they will probably never finish, for classes they will soon find no time to attend;

as school swings back into high gear with the sound of familiar chimes ringing from the campus bell tower, tolling its stolen set of pipes recorded from another university tower;

as I lug my brick of a laptop to my office under the unnaturally blazing October sun, I think vaguely to myself that if I chance to encounter a mad Sasquatch on my unlikely path to school, at least I carry a dense projectile with which to defend myself, my expenses spreadsheets be damned.

New beginnings are always an adventure, and Fall is a beautiful thing…

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This–the late start of a new school year–is when the sun sets at an abysmally early hour and all the poetic heebie-jeebies jittering around my body just want to leap off onto the page illuminated by burning midnight oil. Call it my inner Donne or just an English grad student’s whimsy; but this is also the season of  warm, comforting flavors of cinnamon-infused graham crackers in my treats, which must all be baked now that the temperature has dropped below 90F: and there’s something special about graham crackers that makes me ask them in their lurid blue cardboard box, blithely, What the heck is a “graham” anyway? Why didn’t we reunite earlier than this?

On that rude self-interruption: I don’t know what a graham is. The phrase “graham cracker” reminds me oddly of the joke that goes, “If olive oil is made of olives, then what is baby powder made of?” Enigma central. I could probably Wiki this in a second but Bruno Mars’s “Lazy Song” just came up on my Spotify and I am not one to argue with divine intervention.… Read more

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Mud Hen Bars

Dirty poultry desserts. Say what?

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Okay, so that’s not what “mud hen” really means, but I swear I was on the right track when I first heard the term “mud hen bars” two blissful months ago and tried my hand at creating my own!

Let me break this down for you and blow your soon-to-be-enlightened mind…

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Brown sugar meringue top. Yes, this is actually a thing. It is so much a thing, in fact, that these bars might just explode in the face of its ultimate thingy-ness. Crackle, meringue, yum!

Chewy Chocolate Chip Cookie Base. Possibly my favorite kind of base, unless you count the rebel base from Star Wars, in which case this cookie base swoops in for a close second and Ala collects major geekdom points (+10 EXP, Lvl Up!).

Chocolate Chunks. I support your impulse to throw many chocolate chips in your batter until it becomes chunkier than a sedentary monkey with fifty pounds of butter cake…

Now that I’ve walked you through that drool-worthy deliciousness, I want to talk life stuff. But first, some weird performance artsy gifs…

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If you’re wondering why in holy chocolations I was filming myself breaking off giant chunks of Mud Hen Bars (don’t worry, I ate them all myself afterward), I have no idea either. I think I might have been having a bad day and suddenly realized that my petty grad student income isn’t big enough to justify buying a punching bag. Outlets, outlets…

Between these and stress eating, I really need to find a better outlet for my feelz. Seriously.

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But okay, that’s just me being facetious. Besides the fact that family can be sometimes high-stress in tiny little ways, life has actually been great and relaxing this past week, and I am 110% happy to report that I am rereading the Harry Potter series for the first time in 6 years.… Read more

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Salty Oatmeal Cookie Chocolate Bars–and On Being A Wallflower/flour

“Because you saw me when I was invisible.”

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I was thinking about this post last week and Googled that quote, expecting to be smothered by a deluge of cliche love saying sites and poems written by angsty teens with next-to-nil metrical know-how. Instead, I was thrown into a Flashback Friday moment when images like this and this popped up one after another, reminding me of why I liked The Princess Diaries so much in the first place: because who doesn’t feel like they’re an invisible little nobody some days?

I know some people who thrive on being invisible. They would Avada Kedavra the holy hippogriffs out of somebody to own an Invisibility Cloak. (Excuse me, I have Harry Potter on the mind lately–clearly.)

Then there’s me–I need attention and notice like Robin needs Batman, a.k.a. a lot. It would not be inaccurate to say that I am a human dog except much less adorable. (Debatable: I know.)

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I’m not talking about wanting negative attention or experiencing desperate withdrawals in my room’s darkest corner, but there’s no doubt that my parents raised a bouncing baby extrovert. I’m the only one in my family who feeds off human energy the way the monsters in Sailor Moon do: fervidly and unceasingly (seriously, do they never give up?).

What even my closest friends may not know is that I can also be super self-conscious about my hyper-enthusiasm. I’ll laugh if you tell me with a straight face that I am way too excited (because yeah, I am), but if you tell me that in an aw-look-how-cute-it-is-that-she’s-excited or deadpan way chances are I’d like nothing better than to punch you in the face.

Just kidding–I don’t like to get my knuckles dirty. But you’d probably see me skulking around a dark alleyway later that night, all brooding and Edward Cullen-like.… Read more

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Idiot-Proof Healthy Chocolate Chip Oat Bars

How do I know these one-bowl, hassle-free chocolate chip oat bars are idiot-proof? Please refer to the visual aid below…

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I made them. Me. In my current mental and emotional state of nervous wretchedness. And I’ve even started referring to myself in the plural first-person. And writing in fragments. Like Yoda, I is. But I still managed to make these without starting a local apocalypse. So. That’s how I know.

Some days I almost wish that was a joke.

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On the morning I baked these, I was not looking forward to baking. I had been in my brand spankin’ new apartment for exactly 2 weeks, gone through about 5 months’ worth of groceries and pantry items in that time to ‘fuel’ my studying brain, and had a mock exam for these coming up in 5 days. You could hardly find a less happy camper if you walked barefoot clear across the Alps in the middle of January looking for one. And the very last thing I wanted to do five days before my mock was trip into the precarious kitchen to bake instead of read about Romantic Irony, and to fuel my tummy pooch wayyy more than my noggin. And then the photographs. And then the editing. And then the inevitable snacking. Ugh. 

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But I had to make something as a thank-you for some friends who had helped me with moving, and so when I fumbled my way across Tieghan’s post from Half-Baked Harvest advertising that these bars were delicious AND idiot-proof (her phrase! Isn’t it such a hook?), I could almost hear the despair melting away like so many sunbathing snowmen.

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And I have wonderful news: these bars are really, truly, honest-to-madness idiot-proof. They’re perfectly chewy, crumbly, oaty, chocolatey, cinnamony–and did I mention healthy?–all at the same time.Read more

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Killer Cookies ‘N Cream Brookies and Oreo Butter: An Online Bake Sale for the Philippines

How does one not lose all control when digging a fork into this warm, melting gooey Oreo lovers’ mess?
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Oh, that’s right. One doesn’t. If you couldn’t tell by the gif.
But before I get started on these outrageous Oreo cookies ‘n cream brookies (yes, that’s a brownie + cookie smashed into one sugar-coma-inducing concoction), I want to tell you about a really important event, and the story behind why I decided to tackle these in the first place.
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As anyone who even remotely follows world news knows, a terrible storm hit the Philippines a few weeks ago. While the story has sadly faded off the radar of our fast-paced, sensation-seeking U.S. media, the relief and rebuilding efforts–as is true with any disaster, big or small–are still happening around the clock, around the world, to help the affected people and areas. I have spent ample time researching and making my own donations to the Philippines Red Cross (which, by the way, I definitely recommend if you’re considering making donations but worry about where your donations actually go–they’re one of the established agencies that you can count on to get your money to the relief spots), but wasn’t sure what I could do beyond that to spread the word. Then, by some unlooked-for chance, I stumbled across Tina’s blog, and get this: she is hosting an online bake sale to raise funds to support the relief effort! Very important? YES. I almost never do plugs for other blogs, but please consider learning more about how you can help through a small gesture that will go a long way, no matter what source you choose (as long as it’s a reliable one).
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How it works: 1. Tina is accepting ‘virtual baked good donations’ until FRIDAY, 11/22/13. All you have to do is fill out a pledge form and send her a photo of the goods you will be ‘selling’ for donations.
Read more

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Peanut Butter Lovers’/Converts’ Chocolate Oat Squares

Today, I want to introduce to you a new, critical, and really important new photoseries called:

TEN REASONS TO GET JIGGY WITH PEANUT BUTTER RIGHT NOW (MAYBE EVEN WHILE YOU READ THIS):

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We all have that friend (or two, or ten) who, for some godforsaken reason, does not like peanut butter. Hopefully, you are not that friend (and if you are, I would recommend paying close attention to Reason #9 in this photostory–ahem).  I personally LOVE PEANUT BUTTER.

If you are adverse to this creamy concoction of the nut butter gods, however, or you have that friend and want to be an exceptionally nice friend and convert them into the ways of Peanut Buttery Enlightenment, I would recommend sharing any or all of the banners I have created for this sole purpose below. Here in Peanut Butter Kingdom, we do not judge–except, of course, if you don’t like PB. Then we treat you like the lost cause you are and send straight to Peanut-less Purgatory.

SO, without FURTHER ADO:

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TEN REASONS TO GET JIGGY WITH PEANUT BUTTER RIGHT NOW (MAYBE EVEN WHILE YOU READ THIS):

~*~*~*~*~*~

Reason #10:  It is a truth universally acknowledged, that a single person in possession of a good palate must be in want of a Peanut Butter jar.

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At least we all know that’s what Jane Austen should have written, bless her soul.

~*~*~*~*~*~

Reason #9: Peanut Butter serves as a great way to test–or seriously question–your friendship choices.

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How the Peanut Butter Friend Test works:

SCENARIO A: “Do you like Peanut Butter?” “Yes.” “Then I think we can be friends.” <3

SCENARIO B: Conversely, “Do you like Peanut Butter?”

“No.”

“…….I have never said this before, but I hope this means you are deathly allergic to it.”

~*~*~*~*~*~

Reason #8: When it comes to eating Peanut Butter from the jar, spoons are always optional.Read more

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Best Chewy Biscoff (Cookie Butter) Chocolate Chip Blondies

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(Did you know: this is the 100th blog post to appear on Wallflourgirl–thanks to all my readers for helping make this possible!)

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With love from,

Ala

Do you have a particularly special photograph that tells a story about a person, place, or event? Please share!

(Psst! Have you seen and liked my blog’s brand new Facebook page yet? Juuust checking.)

Marvelous Mondays Link Party with Features

Inside BruCrew Life

What's Cooking Love?
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Tuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!
Will Cook For Smiles
Have you seen my Biscoff Chocolate Chip Cookies recipe? It uses a similar dough and is the perfect cookie version of this recipe.
Best Chewy Biscoff (Cookie Butter) Chocolate Chip Blondies
Ingredients:
  • 3/4 cup butter, softened
  • 1 heaping cup cookie butter (What is cookie butter?)
  • 1 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan and set aside.
  2. In a large bowl, cream together softened butter and cookie butter spread. Add sugar and continue creaming until light & fluffy, about 2 minutes.
  3. Beat in egg, egg yolk, and vanilla extract.
  4. Add flour, baking soda, cinnamon (optional), and salt. Mix until just incorporated. Gently fold in chocolate chips.
  5. Spread batter evenly into prepared baking pan.
  6. Bake in preheated oven for 15-20 minutes, depending on your oven’s temperature. You will want to remove them from the oven while they still look soft and slightly underbaked–place baking pan on top of oven and allow blondies to cool. They will continue baking in the pan for that great, perfect chewy factor.
 
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Mocha Cookie Cheesecake Bars

Hi! Consider this an interim post. But let me explain before I get ahead of myself.

Remember my productibaking post that was meant to motivate me for my upcoming qualifying exams?

Two things:

1) Productibaking is working really, really well as a  motivational concept.

2) The actual baking, photography, and blogging–not so bueno.

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Here’s the update: In addition to hitting the books full-time this summer in preparation for my oral exams this fall, for which I need to know 120+ books’/works’ worth of material, I’m working a completely, honest-to-goodness full-time internship. Hallelujah to those of you crazy (and awesome!) working-world people who have decided to go back to school. Seriously, it’s a full-time gig!

As if I didn’t already possess a keen death wish (as my friends call it) in attempting to finish about a book a day for the next 4 months, I’ve somehow ended up taking on a second internship. I’m currently learning about marketing, SEO’s, and the wonderful world of corporate advertising America.

Uh. Yeah. Brilliant idea?

Let me get back to you on that one.

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On my kitchen table: Frankenstein (1818 edition, not the 1831 one!), Mary Shelley’s renowned novel about a monster and a scientist with too much ambition for his own good. Oh, and of course the creepy line, “I will be with you on your wedding-night”…

So after waking up at 6, hitting the gym, running back home to take a shower, heading to work at 9, work work working like a soldier ant until 6, finishing up work for my part-time internship, maybe eating dinner at a reasonable hour, and then trying to finish an entire book in one night until I finally keel over like a beached whale on my mattress around 1 AM–

Yeah. A little less time for baking, lately.… Read more

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o.m.f.g. (Oreos made for gods) bars & producti-baking

o.m.f.g.–stick around, I’ll explain. Trust me, you won’t want to miss this post OR recipe.

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We’ll get to the o.m.f.g. factor in these bars in just a second.

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For those of you who are just joining in here (welcome!) and for those of you returning folks (welcome back!), you should know that I am an avid literary gal. My appetite for books and brownies is voracious. If it ever boiled down to choosing between (Lewis) Carroll and chocolate chip cookies, we would have a dilemma on our hands, and we’re not talking the insignificant moment of panic you experienced in high school when you saw that huge zit pop up on your nose five hours before senior ball.

No, we’re talking tearing-my-heartstrings-and-running-them-through-the-paper-shredder dilemma.

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I love books.

I also love to bake and cook.

In fact, Bake + cOOK = book. True story.

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The problem is that sometimes, reading for my program (I’m a second-year grad student, en longgg route to an English Literature Ph.D) can sometimes be a drag. Trying to sludge through hundreds or even thousands of pages a week, in addition to grading Mt. Everest stacks of student papers, evokes horrors unrivaled by even the most chilling Gothic novels.

The solution is, of course, procrastibaking. It’s just what it sounds like–procrastinating through baking.

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This coming Fall quarter, I will be taking my qualifying exam to receive my Master’s and (hopefully) move onto writing a dissertation prospectus. Big, big stuff. As incentive to get me through reading lists of over 140 literary and scholarly works before November, I’ve come up with what will hopefully be an effective counter to the problem of procrastibaking.

I call it PRODUCTIBAKING.

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(On my kitchen table: Mansfield Park, by Jane Austen. British Romanticism List Book #1)

So here’s the idea:

I have approximately 140 works of literature to wade through between now and November.… Read more

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