Butterscotch Bars

These butterscotch bars are made from the original Hershey's recipe with some alterations. You will find the original recipe at https://www.hersheys.com/recipes/recipe-details.aspx?id=3106 . The few changes I made was that I had substituted the butter with Crisco or vegetable shortening. I had used 1 cup sugar mixture of brown and white sugar instead of 1 1/2 cup. Also, I had dropped the quantity of the butterscotch chips to 3/4 cup as I did not want the bars to be too sweet. They turned out very nice in flavor and also were crunchy.

White Chocolate-Chip Brownies

INGREDIENTS:
1/2 cup Crisco (vegetable shortening) + 2 tsp water
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 cup white chocolate morsels

DIRECTIONS:
Preheat oven to 350 degrees F. Prepare the brownie pan or an 8x8 inch pan by spraying PAM. In a bowl, cream together the shortening and sugar till light and fluffy. Then add eggs and vanilla and mix well. Combine the flour, cocoa, and baking powder and stir into the wet mixture. Now stir in the chocolate morsels. Pour into the prepared brownie pan or 8x8 inch pan. Bake for 20 to 25 minutes until edges are firm. Cool on the wire rack before cutting into squares. Drizzle some melted white chocolate on the brownies. I made around 10 big brownies out of the above recipe.

Hershey's Snacking Brownies

This is the recipe I have adapted from the Hershey's site..The brownies turned out awesome. I had to send them in to my son's school and everyone, including his teachers, munched on them and said that they really tasted divine!! It is a very easy recipe without any mess. I used my brownie pan which I had got recently and I just love the pan looking at the results!!

INGREDIENTS:

4 eggs
1/2 cup (1 stick) butter, softened
1-1/2 cups Hershey's Chocolate Syrup
1-1/4 cups all-purpose flour
1 cup sugar
1 cup chocolate mini morsels or chips

DIRECTIONS:

1. Heat oven to 350°F.
2. Beat butter and sugar in large bowl. Add the chocolate syrup, eggs, and flour; beat well. Stir in chocolate morsels. Pour the batter into brownie pan.
3. Bake for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool completely on wire rack.

This batter made around 24 brownie pieces of 2x2 inches each.

Chocolate syrup Brownies

This is the recipe which I tried out from www.dominosugar.com and it makes a great snack for kids!!

INGREDIENTS
1 cup all purpose flour
1 cup sugar
1/2 cup butter (1 stick)
4 eggs
1 cup Hershey's chocolate syrup
1/2 cup chocolate morsels or nuts

DIRECTIONS
Preheat the oven to 350 degrees F. Spray a 13x9 inches cake pan with nonstick spray and keep it ready.

Cream the sugar and butter in a mixing bowl till it is fluffy and light. Then add eggs, flour, and the chocolate syrup. Beat well till the batter becomes smooth. Stir in the morsels or nuts. Pour the batter into the prepared pan. Bake for 25 mins or till the toothpick inserted in the middle comes out clean. Let it cool for about half an hour. Then cut into square pieces and serve. You can frost the brownies if you want with the frosting of your choice. I kept it plain as my son loves it without any frosting...

Choco-Chip Bars

I just wanted to try out some chocolate chip bars when I came across this recipe at realmomkitchen.com. It is really a very simple and tasty recipe. The chocolate chips add a great flavor to the bar for all the chocolate lovers!! I just made some substitutions and additions to the recipe...

INGREDIENTS:

1 large egg+ 1 large egg yolk

1 cup light brown sugar

1/2 cup granulated sugar

3/4 cup vegetable oil

2+1/8 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons vanilla extract

2 cups chocolate chips

DIRECTIONS:

1. Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan to help you pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

2. Mix the flour, baking powder, and baking soda together in medium bowl; set aside. Whisk the egg, egg yolk, and sugars in alarge bowl until combined. Add vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Then add the vegetable oil and mix well. Fold in the chocolate chips. The batter will be thick. Spread the batter into the prepared pan by patting it with hands.

3.Bake for about 25-28 mins until the top of the bars is light golden brown and edges start pulling away from sides of pan. Cool at room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Jelly Rolls

INGREDIENTS:

3 eggs

1 cup sugar

3/4 cup all purpose flour

1 tsp baking powder

1/3 cup water

1 tsp vanilla

3/4 cup jam

confectioners sugar+ dry grated coconut

DIRECTIONS:

Heat oven to 375 degrees F. Line roll pan or cookie pan (10 1/2 X 15 1/2) with aluminum foil or waxed paper. In small bowl, beat eggs about 5 minutes until very thick or lemon colored. Pour eggs into a larger mixing bowl, gradually add sugar.

On low speed blend in water and vanilla. Gradually add flour, baking powder, and salt, beat until batter is smooth. Pour into pan, spreading batter into corners.

Bake 12 to 15 minutes. Loosen cake from edges, invert on towel, sprinkled with confectioners sugar and dry grated coconut.

Carefully remove foil, trim off any hard edges if needed. While hot, roll cake and towel from narrow end.

Cool, unroll cake, and remove towel. Beat jam to soften and spread over cake. Roll and sprinkle with confectioners sugar and dry grated coconut. If you want them a little moist, keep the rolls into refrigerator and take them out for about 15-20 minutes before eating them.

Chocolate swiss rolls

I found out this recipe in a magazine and just changed it a little bit . This was my first attempt at making these rolls. My son just loved it....

INGREDIENTS:
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
4 eggs 3/4 cup granulated sugar
2 tsp vanilla extract
2 cups whipped cream

DIRECTIONS:

1. Stir together flour, cocoa powder, baking powder. In a large bowl, beat the eggs until very light yellow. Add granulated sugar beating until smooth. Then add vanilla extract.

2. Fold flour mixture into egg mixture till smooth without lumps. Pour into 15x10x1 inch jelly roll pan lined with sprayed wax paper. Bake at 350 degrees F for 10-12 minutes.

3. Take a clean kitchen towel. Invert the cake on it almost immediately. Roll up the towel and cake from short end and let it cool.

4. Unroll after cooling, trim any hard edges of the cake. Spread the whipped cream to within 1 inch of the borders. Reroll the cake without towel. Wrap in plastic wrap and store in refrigerator for 2-3 hours. Cut out into rolls before serving it..