Sugar&Spice

ffoodd:

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan (by Tasty Yummies)

greenteacremebrulee:

Peanut Banana Granola Bars

(via czenina)

fatlemons:

nightcravings:

Cheesecake Bars with Strawberries and Chocolate Ganache

fatlemons:

lainelovesfood:

foodfeeder:

dulce de leche cheesecake squares

this is just….. (drool… O.o)

smilingfork:

Lemon Bars

Difficulty: ★☆☆☆☆

Ingredients:

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• 1/3 cup shortening
• 1/3 cup butter or margarine, softened
• 1 egg
• 1 container Betty Crocker® Whipped or Rich & Creamy lemon frosting

Preparations:

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting. Store covered.

For food photos follow Cake Pron.

justbesplendid:

Nanaimo Bars by A Table For Two

(via foodpornstar)

foodforjubilee:

Lemon Blueberry Cheesecake Bars « Annie’s Eats

foodforjubilee:

designs by Kristin Ann: Dreamy Lemon Bars

foodforjubilee:

Let’s Dish: NUTELLA GOOEY BUTTER CAKE

foodforjubilee:

Carrot Maple Oat Bars « Strawberry Pepper

fuckyeschocolate:

Chocolate Biscoff Cheesecake Bars

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

• Mix cookies and sugar together.
• Add butter and stir until combined.
• Press mixture into a 13 X 9 pan.

Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

• Preheat oven to 325 degrees.
• Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• Add sour cream and vanilla and mix until just combined.
• Pour on prepared crust and bake for about 45 minutes.
• Remove and cool.
• Prepare ganache.

Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

• Heat cream and butter on stove until just before boiling.
• Remove from stove and pour over chocolate. Stir until completely combined.
• Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
• Pour over cooled cheesecake.
• Cover and refrigerate overnight.
• Cut into bars and serve.

Makes about 30 bars.

* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

Source: bakerella.com. Click here to see entire article and the yummy photos!

foodforjubilee:

Red Currant Streusel Bars | Angie’s Recipes

fatlemons:

dietkiller:

sorrowfulsweetheart:

(via sunkisstan, ohbabyitsnatalie)

fatlemons:

cupcakeclan:

edatrix:

vneckandacardigan:

S’mores Cookie Bar

now that the hostage situation is over, we’ll resume our regularly scheduled programing.