SANDRA'S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it's a quick and easy recipe...

Yield: 3 Doz.

Prep:30 Mins.

Bake:28 to 30 Mins.

INGREDIENTS:

Crust

1/3 cup all-purpose flour

1/2 cup packed dark brown sugar

1 stick (1/2-cup) unsalted butter

1 tsp vanilla extract

1/4 tsp kosher salt

Middle Layer

1 cup (6 oz.) milk chocolate chips

Topping

2 whole large eggs, beaten

1 tsp vanilla extract

2 TB all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1-1/2 cups sweetened coconut

METHOD:

Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!

SANDRA'S BANANA-PINEAPPLE-LEMON BARS

The most succulent dessert bars you'll ever have
with a tropical flair that's simply decadent...

Servings: (12)

Prep: 15 Mins.

Bake: 35-40 Mins.

INGREDIENTS

Wet:

1/4 cup unsalted butter, melted

1 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla extract

Dry (sift):

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 cup all-purpose flour

Add:

2 medium, ripe bananas, peeled and mashed

1 (8-oz. can) crushed pineapple, drained

1/2 teaspoon finely grated, lemon zest

Topping:

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Spray with baking spray a dark 9 x 9 square pan with cooking spray; set aside.

In a medium bowl, use a hand mixer to combine melted butter and 1 cup granulated sugar. Add beaten egg and vanilla extract; mix to combine (while scraping sides of bowl) until light and fluffy.

Place a sieve over wet ingredients and sift cinnamon, salt, baking powder and soda, and flour over dry ingredients.

Do not mix further until you add the mashed bananas, drained pineapple and grated lemon zest.  Using a wooden spoon, mix batter just until these ingredients are incorporated.

Spread mixture evenly into prepared pan, gently tap to release air bubbles.

In a small bowl, mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of batter mixture.

Bake for 35 to 40 minutes, just until cake tester comes out clean (do not over bake or bars will be dry).

Remove pan from oven onto a baking rack and allow to cool in pan for 30 minutes. Carefully cut into 12 even bars and place onto a serving platter. Serve with a dollop of sweetened whipped cream. ~ Enjoy!

SANDRA'S HOMEMADE APPLE-BANANA-CRAN BARS with CREAM CHEESE FROSTING

Very moist and flavorful homemade bars,
with a distinct hint of banana, apple and cinnamon,
including the pop here and there of delicious craisins... 

Yields (32 bars)

Prep: 10 Mins.

Bake: 20 Mins.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon fine-grain kosher salt

1/2 cup mashed ripe banana (1 medium banana)

1/2 cup unsweetened applesauce

1/4 cup craisins, roughly chopped

--Cream cheese frosting (recipe below)

METHOD

Preheat oven to 350 degrees. Line a 10x15" baking sheet with parchment paper, and spray top; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, then stir in sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana, applesauce, and chopped craisins.

Pour and spread batter onto prepared baking sheet, then gently shake side-to-side and tap baking sheet to distribute batter evenly. Bake for 20 minutes, until a toothpick inserted in center comes out clean.

Allow bars to cool completely for 30 minutes in pan place atop a baking rack.  Place baking rack on top and flip over to remove parchment paper.  Place baking sheet atop, then re-flip over to cool completely in baking sheet before frosting, then cut into 32 squares. ~ Enjoy!

CREAM CHEESE FROSTING (Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temperature

¼ cup (1/2 stick) unsalted butter, at room temperature

2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)

1 tablespoon milk (adding more or less, depending on your desired consistency)

1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...

SANDRA'S UNBELIEVABLE BANANA GLAZED BARS

Full-flavored, light and moist dessert
that will, without a doubt, keep you coming back for more...

Servings: (36 small or 18 large bars)

Prep: 10 Mins.

Bake: 20 – 22 Mins.

INGREDIENTS

1/2 cup (1 cube) unsalted butter, at room temperature

1-1/2 cups granulated sugar

½ cup dark brown sugar, slightly packed

3 large eggs

1-1/2 cups (3 medium) ripe bananas, mashed

1-1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of table salt

ICING:

1 (small 4 oz. pkg.) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 cups confectioners' sugar, sifted through a sieve

1 teaspoon vanilla extract

1-2 teaspoons water (approximate, to your desired consistency)

METHOD

Preheat oven to 350 degrees.  Spray a 15x10x1” rimmed baking sheet, lined with parchment paper then spray top of parchment paper as well; set aside.

In bowl large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla; mix to combine until creamy. Sift through a sieve over the large bowl of wet ingredients the flour, baking powder and soda, cinnamon, nutmeg, and table salt; gently mix on low into creamed mixture, just until blended. 

Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes, until a toothpick inserted in center comes out clean. Cool in baking sheet on a wire rack draped with a clean kitchen towel. 

Meanwhile, for the icing, in a medium bowl beat cream cheese and butter until light and fluffy. Sift, and then add sifted confectioners' sugar.  Add vanilla, a bit of water a little at a time, and beat until smooth, until desired drizzle consistency is reached. 

Flip bars over to remove parchment paper (I do so from the rack to a baking sheet), then re-flip to right side up.  Cut bars into 36 squares, or 18 larger triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a back-n-forth motion. (See photo below). ~ Enjoy!

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Tip: I like to let icing set to sufficiently dry for a minimum of 2 hours before storing in an airtight container.

SANDRA’S RASPBERRY-LACED CHOCOLATE CHIP COOKIE BARS

I created this decadent
dessert using fresh raspberries
recently picked in our yard...

Servings: 16 Bars

Prep: 20 Mins.

Bake: 33 to 35 Mins.

INGREDIENTS

½ cup unsalted butter, room temperature

½ cup vegetable shortening

¾ cup granulated sugar

¾ cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

--1/2 cup Fresh Raspberry Puree recipe (This puree is quick and easy to prepare beforehand, and sufficiently cools while preparing the cookie bar recipe)

METHOD

Preheat oven to 375 degrees.  Spray a glass 9”x13” baking dish, and set aside.

In the bowl of an electric stand mixer at medium speed, beat butter, shortening, granulated surar and brown sugar for 3 minutes.

Add eggs and vanilla, and beat for 2 minutes.

Sift the flour, baking soda, and salt into a medium bowl.  Reduce speed to low, and gradually add in sifted ingredients one half at a time, until fully incorporate; stop periodically to scrape down sides of bowl.

Using a spoon, fold in semisweet chocolate chips and chopped walnuts until fully incorporated.

Evenly spread half of the dough mixture in prepared baking dish.

Drizzle half of the raspberry puree using a teaspoon over first layer of dough.

Evenly spread the remaining half of dough mixture over the raspberry puree layer.

Finally, drizzle remaining raspberry puree over the second dough mixture layer.

Bake for 33 to 35 minutes until golden brown and firm to the touch; turning half way through baking to ensure even cooking.

Cool completely, run a knife around the edge, then slice into 16 equal rectangles. ~ Enjoy!

SANDRA'S CARROT-PINEAPPLE-ORANGE BARS with CREAM CHEESE BUTTERCREAM

A terrific dessert your family is bound to adore...

Serves: (12)
Prep: 15 min. |
Bake: 30 mins.

INGREDIENTS

2 tablespoons butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoons. baking soda
1 teaspoons baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons cinnamon
¼ teaspoon kosher salt
2 eggs, beaten
¾ cup sugar
1 cup raisin (slightly chopped)
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup grated coconut, grated, slightly chopped
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9"x13"x2" baking pan with oil. Microwave butter microwave-proof glass bowl 40 seconds, then toss with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda, baking powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice mixing well.  Add to the large bowl of dry ingredients; combine (with a spoon), and then add the nuts, crushed pineapple, and vanilla; folding to gently to combine (do not over mix).

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely, and frost with “Cream Cheese Buttercream” recipe below, and then cut into 12 bars - enjoy!

Cream Cheese Buttercream
(Yields 2 Cups) |
Prep: 5 Mins.

1 (8 oz.) pkg. of cream cheese (at room temperature)
¼ cup butter (at room temperature)
2 cups of confectioners’ sugar (sift through a sieve to prevent lumpy buttercream)
1 tablespoons milk (add more if you like a thinner consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar, mixing until smooth.

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Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.

SANDRA'S LUSCIOUS LEMON CHIFFON BARS

A delightful treat that's very
fun to make, and
more exciting to eat...

Yields: (36 bars)
Prep: 15 mins. |
Bake: 50 mins. |
Stand: 1 hr. to cool

Posted by Sandra

INGREDIENTS

***Crust
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 teaspoon freshly grated lemon zest

***Filling
4 eggs
2 cups granulated sugar
¼ cup all-purpose flour
Pinch of fine-grained kosher salt
1 teaspoon baking powder
¼ cup freshly squeezed lemon juice
½ teaspoon vanilla extract

***Glaze
1 cup confectioners' sugar
2 to 3 tablespoons freshly squeezed lemon juice

***Garnish
1 teaspoon freshly grated lemon zest

METHOD

Preheat oven to 350 degrees. Line a 9”x13” baking pan with foil so it overlaps ends (for handles to easily remove bars later on), and smooth out any creases. Set aside a baking rack for cooling bars later on as well.

Sift the crust flour and powdered sugar through a sieve into a large mixing bowl. Add the remaining crust ingredients and mix with a hand mixer on low speed until crumbly. Press mixture evenly in bottom of baking pan (I use the flat bottom of a measuring cup to more evenly compress it). Bake for 25 minutes, just until crust is a light golden brown around its edges.

Meanwhile, wash the beaters and large bowl. Once cleaned, began making the filling by adding the eggs and beat until foamy. Sift the sugar, flour, and baking powder into same bowl, and beat until well blended. Add the lemon juice, and vanilla, and then continue beating until filling is light and fluffy.

Remove par-baked crust from oven, and pour filling evenly over it. Return to oven and continue baking for 25 minutes longer, until filling is light golden brown. Place baking pan on cooling rack, and let bars completely cool for 1 hour.

In a medium bowl, prepare glaze by sifting the powdered sugar through a sieve into a small bowl, and began by adding only 1 tablespoon of lemon juice and beat until smooth. Check consistency of glaze, adding a bit more lemon juice at a time until desired drizzling thinness is achieved (it should not be thick like a frosting). Evenly drizzle glaze over bars in pan, and then sprinkle top with 1 teaspoon of lemon zest. Remove from pan onto clean cutting board and release foil from bottom, and then cut into 36 (1-1/2”) bars. - Enjoy!


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Tip: This recipe in total takes about 2 lemons to provide sufficient juicing and zesting quantities ;-) Also, for a prettier presentation I trim the edges off first at times, and then cut into bars.

SANDRA'S RHUBARB N' STRAWBERRY BARS

With an abundance of rhubarb on hand
just now, this is a
phenomenally tasty dessert...

Yields: (12 bars)
Prep: 20 mins. |
Bake: 30 mins.

INGREDIENTS:

***Filling:
2 cups fresh rhubarb, cut into small cubes
1 cup fresh strawberries, cut into small cubes
1 tablespoon fresh lemon juice
¼ cup dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons cornstarch

***Crust:
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, cold chopped into pieces
1/2 teaspoon baking soda
¼ teaspoon ground cinnamon
pinch of fresh lemon zest
1/4 teaspoon fine-grain kosher salt

***Drizzle:
3/4 cup confectioners' sugar
1 to 2 tablespoons milk
pinch of fresh lemon zest

METHOD:

Combine rhubarb, strawberries and lemon juice in medium saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender for 10 to 12 minutes.

Combine both sugars, cinnamon, and cornstarch in small bowl. Stir into rhubarb and strawberries mixture, and continue cooking while stirring until it boils. Continue boiling until thickened for 1 more minute. Remove from heat, and set aside.

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with baking spray.

Combine all crust ingredients in medium-size bowl with a fork until mixture resembles coarse crumbs. Reserve 1-1/2 cups of crust mixture. Evenly press remaining into bottom of prepared baking dish. Spread filling evenly over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes, until golden brown. Cool completely.

Whisk drizzle ingredients in small bowl, and drizzle over cooled bars using a spoon.

Cut into 12 dessert bars ~ Enjoy!


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Tip:  Feel free to change to any other type of fresh berries of your choice.

SANDRA'S HEALTHY HONEY GRANOLA BARS

This is the utmost healthiest snack
for you and your family that you can easily make
on the weekend to last when you have an impromptu outing...

Servings: (20 bars)
Prep: 10 mins. |
Cook: 20 to 25 mins.

Posted by Sandra

INGREDIENTS:

2 cups quick cooking oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raisins
1/2 cup wheat germ
1/2 teaspoon kosher salt
1 teaspoon pumpkin pie spice (for homemade blend, click here:  Sandra's Pumpkin Pie Spice Blend)
1/2 cup chopped pecans
1/2 cup vegetable oil
1/2 cup honey (see the link to recipe for Homemade Alaska Fireweed-Clover Honey)
1 egg
2 teaspoons vanilla extract

METHOD:

Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper, and spray with butter-flavored oil.

In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, pumpkin pie spice, and pecans. In a smaller bowl, whisk the oil, honey, egg, and vanilla, and then pour into the flour mixture in the large bowl, and mix by hand until the liquid is evenly combined.

Press evenly into the prepared baking dish. Bake 20 to 25 to minutes, until the edges are slightly golden. Remove from oven and place the baking dish on a rack to completely cool before removing to a cutting board, and then cut into 20 honey granola bars. – Enjoy.


~~~~~~~~~~~~~~~~~~~~~~~~~~

Tips: There are numerous variations you can make to this recipe, and it will still be delicious – have fun ;-)...Oh, and they freeze wonderfully as well!

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!

SANDRA'S GERMAN CHOCOLATE BROWNIES with BERRIES and CREAM

A lovely dessert that will
more than likely keep you 
coming back for more...

Prep: 15 min |
Bake: 30 to 35 mins

Posted by Sandra

INGREDIENTS:

1 cup unsalted butter, melted
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon fine-grained kosher salt
1/2 cup pecans, finely chopped
1/4 cup grated, sweetened coconut, chopped finer

Garnish options:
Fresh strawberries, raspberries, and prepared whipped cream
--(If you wish to macerate* your berries, see Tip below)

METHOD

Preheat oven to 350 degrees.

Melt the butter in microwave; add to large bowl, along with remaining ingredients in the order listed.

Line a 9x13 baking dish with foil and spray with oil (leave overhanging edges to form handles for removing after baking).  Add the batter to the prepared baking dish, and bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.

Cool completely.  Remove foil, cut into squares, and serve as shown in the photograph above. - Enjoy!


~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: To macerate* 2 cups of berries, de-stem and rinse, then gently dry with paper towels. Place in medium bowl with 1 tablespoon sugar and 1 teaspoon lemon juice; gently toss, and let berries sit at room temperature to macerate for 30 minutes.

SANDRA'S CARROT PINEAPPLE ORANGE BARS with CREAM CHEESE FROSTING

A great family favorite y'all adore...

Serves: (12)
Prep: 15 min.
Cook: 30 mins.

INGREDIENTS

2 tablespoons unsalted butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon fine-grained kosher salt
2 large eggs, lightly beaten
¾ cup granulated sugar
1 cup raisins, lightly chopped
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup coconut, grated, and chopped finer
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with oil. Microwave butter  in a microwave-proof glass bowl for 40 seconds, then add with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda & powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice and mix well.

Add small and medium bowl mixtures to the large bowl of dry ingredients; combine (with a spoon).  Add nuts, crushed pineapple, and vanilla and mix just gently to combine (do not over mix).

Add batter to baking dish, and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.  Frost with “Cream Cheese Frosting” (recipe below), and cut into 12 bars (I like to cut my bars in more of a rectangle shape, & for special occasions I decorate with a carrot on top.)

CREAM CHEESE FROSTING
(Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temp.
¼ cup unsalted butter, at room temp.
2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)
1 tablespoon milk (adding more or less, depending on your desired consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

Enjoy!

~~~~~~~~~~~~

Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.