carmelitas RHB2

Carmelitas – caramel chocolate oatmeal bars

Yields:  9″ x 13″ (24 bars)

Prep time: 15 mins
Baking time: 23 mins


1 3/4 cups (210 grams)  all-purpose flour

2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)

1 1/2 cups (300 grams) Imperial Sugar® brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, melted

14 ounces vanilla caramels, unwrapped

1/3 cup heavy cream

2 cups (12 ounces) semisweet chocolate pieces

1 cup (6 ounces) unsweetened baking chocolate , chopped

1 cup chopped pecans


5-6 caramels

1/3 cup chocolate chips




  • Heat the oven to 350F. Line a 13×9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  • In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
  • Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
  • In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
  • Pour the caramel in the pan, over the chocolate and pecans.
  • Crumble the reserved oatmeal cookie dough over the caramel layer.
  • Bake for 23 minutes or until light golden brown.
  • Cool completely in pan on a wire rack.
  • Once cooled cut into bars.
  • Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars


source:  roxanashomebaking



Oatmeal Pumpkin Creme Pies

oatmeal pumpkin SBA

Oatmeal Pumpkin Creme Pies

Yields:  30 mini sandwiches
Baking time: 9 mins

Chewy mini oatmeal cookie sandwiches stuffed with cinnamon-spiced pumpkin cream cheese frosting


Oatmeal Sandwich Cookies

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

3/4 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 and 2/3 cups old-fashioned rolled oats

1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

4 oz cream cheese, softened to room temperature

2 Tablespoons unsalted butter, softened to room temperature

1/4 cup pumpkin puree

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)

2 – 2 and 1/2 cups confectioners’ sugar, sifted

1/4 cup all-purpose flour (to thicken, as needed)

salt, to taste

oatmeal pumpkin SBA2


  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix.
  2. Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold– so don’t skip this step.
  3. Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
  4. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 – 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.
  6. Make ahead tip: You can prepare the cookies and filling 2 days in advance– keep the cookies covered tightly at room temperature and the filling covered tightly in the refrigerator. Cookies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before enjoying

oatmeal pumpkin SBA3

source: sallysbakingaddiction



Secretly Healthy 87 Calorie Brownies


Secretly Healthy 87 Calorie Brownies

Calories calculated for 15 bars (not counting the optional add-ins)

Yield :  9×13 inch



  • 2 cups finely grated zucchini (I firmly packed it in)
  • 1 cup brown sugar
  • 1 1/3 cup applesauce (I used unsweetened)
  • 2 eggs
  • 2 teaspoons vanilla
  • 2/3 cup oat flour, (you can use all-purpose flour )
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Optional add-ins:

  • -About a cup of chocolate chips and/or nuts
  • -Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup peanut butter melted together



  • Preheat the oven to 350ºF. Grease a 9×13 inch pan.
  • Mix together the zucchini, sugar, applesauce, eggs, and vanilla.
  • Stir together the remaining ingredients and add to the wet ingredients, stirring until combined.
  • Stir in the chocolate chips and/or nuts if using.
  • Bake for about 55 minutes.
  • Frost with the frosting if desired.

source:  yammiesnoshery

Spiced Date Bars


Spiced Date Bars

Yield : 6 bars


-1/2 Cup Date Puree
-3/4 Cup Rolled Oats
-1/3 Cup Unsweetened Applesauce
-1 Teaspoon Cinnamon
-1/4 Teaspoon Ginger
-Dash Nutmeg


Begin by pitting your dates (If they aren’t already) and whizzing them around in the food processor until it resembles a paste. You don’t need to take it that far if you don’t want to – Leaving it chunkier adds texture. I liked it with a combination of larger bits and puree mixed together. Just make sure that you measure this after mashing it up, because it will be very different from the measurements of whole dates.

Stir together all of the ingredients until fully combined. You may want to fiddle with the exact amounts, depending on how moist you would like your bars and since my measurments weren’t so precise. Too dry? More applesauce. Too wet? More oats. You get the idea.

Scoop out a handful of the mixture and roll into a log, which you can then carefully shape into a long rectangle. Wrap in plastic wrap, and store in the refridgerator. I threw mine in the freezer because I didn’t want to wait for them to set up before chowing down, and I’ve found that if I throw them into my bag frozen, they’ll be thawed and still refreshingly cool by the time lunch rolls around!

The number of bars your get obviously depends on the size you make them, but in case you’re still curious, I was able to form 6 lovely bars from my mixture. Also, if you don’t have the patience or time to form them into nice little rectangles, you could always just roll them in your palm and flatten the sphere to make more of a “breakfast cookie.”

source: bittersweetblog

Double Date Chocolate Chip Bars


Double Date Chocolate Chip Bars

Yield : 9 x 9-inch


2 Cups Rolled Oats
1 1/2 Cups Crispy Brown Rice Cereal
1/2 Cup Wheat Germ
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Date Syrup
1/4 Cup Date Sugar
2 Tablespoons Coconut Oil
2 Teaspoons Vanilla Extract
1 Cup Chocolate Chips


Preheat your oven to 325 degrees, and lightly grease a 9 x 9-inch baking pan.

Place the oats, rice cereal, wheat germ, salt, and cinnamon in a large bowl, and toss to combine. Set aside.

In a medium sauce pan, combine the date syrup, date sugar, and coconut oil, and set over medium heat. Cool until the sugar has dissolved, and the mixture is just on the brink of boiling. Incorporate the vanilla, and quickly pour the hot syrup into the bowl of dry goods. Mix gently but thoroughly to combine. Add in the chips and stir to distribute them through the mixture. (Adding them last helps to prevent them from melting, but if you’d prefer an all-over chocolate bar, go ahead and add them first to the syrup, let them sit for a moment to melt, and them stir everything together.)

Transfer everything into your prepared pan, and use lightly greased hands or a non-stick spatula to firmly press the mixture into the bottom of the pan. Bake for about 15 minutes, until lightly browned around the edges. Let cool completely in the pan before turning out onto a cutting board and slicing into bars.

source: bittersweetblog

Double BananaFudge Muffins


Double BananaFudge Muffins

Yield : 10 muffins


1 egg
1/4 cup brown sugar
1/3 cup applesauce (unsweetened)
1 teaspoon vanilla
1 cup mashed bananas (about 3 bananas)
1 cup oat flour (or substitute all-purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder (I used Hershey’s Special Dark, but regular cocoa powder would also work)
Chocolate chips (optional)


Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin). Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined. Add some chocolate chips if you want. Bake for about 20-25 minutes for regular muffins or 25-30 minutes for big muffins (I just cooked them until a toothpick came out just a little sticky because I wanted them to be “brownie-ish”). I also drizzled them with melted chocolate. 100 calories just wasn’t enough for me.

source:  yammiesnoshery

Carrot Oatmeal Cookies


Carrot Oatmeal Cookies

Yield :  2  1/2 dozens


1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger


Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

source :  101cookbooks

Browned Butter Oatmeal Chocolate Chip Cookie


Browned Butter Oatmeal Chocolate Chip Cookie

Yield :  30 pcs


  • 1 cup (2 sticks, 8 oz, 225 g) unsalted butter
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup brown sugar, packed
  • 1/2 cup white granulated sugar
  • 2 eggs (large), lightly beaten
  • 1 teaspoon vanilla extract
  • 2 Tbsp water
  • 1 1/2 cups bitter-sweet chocolate chips
  • 1 cup chopped pecans (optional)
  • 1 cup sweetened, shredded coconut (optional)
  • 3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)


1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It’s important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won’t be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it’s easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients

2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

3 Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.

4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2″ of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)

5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.

source :  simplyrecipes