Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.
This month I went with Liz’s Cranberry cheesecake bars….just like the Starbucks one but even better! These would be perfect around Thanksgiving due to the cranberry sauce, of course! The filling makes these little bars so pretty, too! I love the layers!
Thanks once again Liz for a fabulous dessert!
You can visit Liz on her social media channels here:
Cranberry Cheesecake Bars
- 2 cups flour
- 1½ cups quick oats
- ¾ cups brown sugar
- 1 cup butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla
- 1 T. brown sugar
- 2 tablespoons cornstarch
- 1 (16 ounces) can whole berry cranberry sauce
- Preheat oven 350°.
- Line a 13 x 9 baking pan with non-stick foil.
- In a mixer on low, combine flour, oats, ¾ cup sugar and butter; mix until crumbly.
- Set aside 1½ cups crumbs for topping, and press the rest into the prepared pan.
- Bake 15 minutes.
- Cool completely.
- Beat cream cheese fluffy.
- Add condensed milk, lemon juice and vanilla.
- Once smooth, spread over crust.
- Mix sugar, corn starch and cranberry sauce until smooth.
- Pour over the cream cheesecake layer.
- Sprinkle reserved crumb mixture over top.
- Bake 35-40 minutes.
- Cool, chill, cut.
The post Cranberry Cheesecake Bars appeared first on Hugs and Cookies XOXO.
The only thing better than a hot fudge sundae is a hot fudge sundae cheesecake bar! All your favorite sundae toppings piled on top of a sweet, delicious cheesecake square. Just perfection! These are very easy to make and the cheesecake can be made a day or two ahead of time simplifying your life as a hostess!
Hot Fudge Sundae Cheesecake Bars
- 3 cups of graham cracker crumbs
- 1 cup sugar
- 16 T. melted butter
- 3 (8 oz.) packages cream cheese, softened
- 1 cup sugar
- 2 Tablespoons flour
- 3 eggs
- 8 oz. sour cream
- 1 Tablespoon vanilla
- whipped cream
- hot fudge
- Stir all together and press into a 9×13 pan lined with nonstick foil.
- Bake at 350 for 7 minutes. Cool
- 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 at 350 for 30-35 minutes.
- Cool completely and chill a few hours.
- Cut into bars and top with hot fudge, whipped cream, sprinkles and cherries!
The post Hot Fudge Sundae Cheesecake Bars appeared first on Hugs and Cookies XOXO.
A rather perfect loaf. From me to you. A favorite recipe from when we lived in Portland, Oregon.
Autumn in Portland is soft and rainy. Foggy. And slow to frost. The scents of Ponderosa pine and red cedar infuse our morning walk with a woodsy familiarity my New England soul craves, as yellow willow leaves flutter earthward, dreamlike, cinematic.
Time to pull on sweaters. Dig out a favorite scarf. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle– a lovely, lyrical, michievous book infused with Irish-American sensibility and Salish stories).
And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite curcurbit. Because, Dear Reader… it's time to bake. And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.
A huge, gorgeous pumpkin loaf.
Enjoy warm from the oven, with butter or cream cheese. Or make it ahead: Bake it. Wrap it. Freeze it.
And Babycakes, it will feed a crowd.
READ MORE: GET THE RECIPE »