Category Archives: Bars & Squares

Honey Bear Blondies {Recipe}

Honey Bear Blondies | Lil Miss Cakes
It is traditional to bake with honey at the start of the Jewish New Year-it’s a wish for a Sweet New Year. I personally love honey cake and bake this one from Smitten Kitchen every year. My recipe for honey cookies is also insanely popular during this season. I also have a recipe for honey sugar cookies that are perfect for cutting out cookie shapes, apple honey crumb muffins that are moist, sweet, and delicious, as well as honey whoopie pies for the more adventurous baker. But not everybody loves the taste of honey in their desserts. For those people I present you with honey bear blondies. I call them “honey bear” because everybody knows about the plastic bears that honey comes in. Blondies, or blonde brownies are basically brownies without chocolate in the batter. I have a recipe for blondies I shared a few years ago. It makes soft, cake like chocolate chip cookie squares and it’s delicious. The addition of honey in this recipe makes super fudgy, thick, dense cookie squares with the slightest hint of honey flavor. I found 2 similar recipes for honey blondies: one from Martha Stewart, and the other from the Ovenly cookbook that is floating around the internet and used those to come up with this recipe. My recipe is dairy free, quick, and easy. All the ingredients are easy to find, I’m sure you have everything you need right in your pantry already!

Honey Bear Blondies {Recipe}
Author: 
Serves: 16
 
Ingredients
  • ½ cup oil
  • ⅓ cup honey
  • ¾ cup brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1¼ cup flour
  • 1½ tsp. kosher salt
  • ⅔ cup semi-sweet chocolate chips
Instructions
  1. Line an 8x8 inch square baking pan with parchment paper and set aside.
  2. Preheat oven to 350 degrees F.
  3. In a stand mixer fitted with the paddle attachment, mix the oil, honey, brown sugar, and vanilla. Mix until it comes together and smooth.
  4. Add in the egg and mix.
  5. Add in the flour and salt and mix until combined.
  6. Stir in the chocolate chips.
  7. Spread into the baking pan.
  8. Bake for about 30 minutes until lightly browned.
  9. Allow to cool before cutting into 2x2 inch squares.

 

Oatmeal Raisin Cookie Sticks {Recipe}

Oatmeal Raisin Cookie Sticks

I’m back with a new recipe! I’ve barely been baking these last few months, and while I’m always coming up with recipes I want to share here, life has just been getting in the way. I’ve been blogging on and off for  over 7 years now! At times I find myself posting weekly, while other times I take longer breaks. I started this journey to share my baking journey with family and friends without a plan of where I wanted it to take me. I still don’t have a clear idea, I do know that I love creating delicious dessert recipes to share and that is what I hope to focus on for a bit. I’ve been pretty unmotivated in the baking department lately, but sharing this (my thoughts and my recipe) feels really good. I hope you like this dairy free, easy, quick, delicious recipe for oatmeal raisin cookie sticks. It’s a great alternative for those who don’t love chocolate or simply need a break. Is that even a thing? These cookie sticks are sweet, crispy and chewy. Plus, they freeze great! The key to these or any recipe that calls for raisins, is to soak them in boiling water before mixing them into the dough. The hot water plumps the raisins right up and keeps them moist inside the cookie sticks. Just make sure to strain the water out of the raisins before using them.

Oatmeal Raisin Cookie Sticks {Recipe}
Author: 
Serves: 24
 
Ingredients
  • ½ cup oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1¼ cups old fashioned oats
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup raisins
Instructions
  1. Boil some water and pour over the raisins, set aside.
  2. Preheat oven to 350 degrees F.
  3. Line 2 cookie sheets with parchment paper and set aside.
  4. In a mixer fitted with the paddle attachment, mix the oil with the sugars. Add in the egg and vanilla and stir to combine.
  5. Add the flour, oats, cinnamon, baking powder, baking soda, and salt and stir to combine.
  6. Strain the water out of the raisins and add the raisins to the mixer. Stir to combine.
  7. Divide the batter between the 2 baking sheets. Spread the batter out to form a rectangle about 12 inches long by 3 inches wide. The batter will be sticky, use a spatula to spread the batter.
  8. Bake for about 20 minutes until the edges begin to brown. The batter will puff and spread.
  9. Remove from the oven and carefully slice into about 12 cookie sticks.
  10. Allow to cool completely. Once cool, slice the sticks once more to separate.

 

Gluten Free Brownie Brittle {Recipe}

Gluten Free Brownie Brittle | Lil Miss Cakes

I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!

Gluten Free Brownie Brittle {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup potato starch
  • 3 Tbs. cocoa powder (I use dutch process)
  • ½ tsp. vanilla extract
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup vegetable oil
  • ¾ cup chocolate chips
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
  3. In a medium sized bowl, mix everything aside from the chocolate chips.
  4. Mix by hand or with a mixer on low until combined.
  5. Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
  6. Sprinkle the chocolate chips over the batter. Use more or less as desired.
  7. Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
  8. Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
  9. Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
  10. Return the brittle to the oven for another 10-15 minutes until crispy.
  11. Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
  12. Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.

Chocolate Brownie Brittle {Recipe}

Chocolate Brownie Brittle | Lil Miss Cakes

I have really missed sharing recipes with you, I guess that’s why I’m on a roll lately. This recipe is for the chocolate lover in your life. The brownie brittle  is just like it sounds, super crispy with just a bit of chewiness. The chocolate chips add some decadence and creaminess. This recipe comes together so quickly and is made from pantry ingredients, no specialty items! I would even dare to say it’s a bit healthy-using egg whites; not whole eggs, and only 1/4 cup oil. The best part is that this recipe is dairy-free and it freezes perfectly! But I wouldn’t worry about that-these crispy brownie bites are totally addictive!

Chocolate Brownie Brittle {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ tsp. vanilla extract
  • ½ cup flour
  • 3 Tbs. cocoa powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup oil
  • 1 cup chocolate chips
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Line a half sheet pan (11x16 inch) with parchment paper and set aside.
  3. In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.
  4. Whisk the egg whites on high until frothy, about 1 minute.
  5. Using the whisk attachment or paddle attachment, or mixing by hand, add in the sugar, brown sugar, and vanilla. Stir to combine.
  6. Add in the flour, cocoa, baking soda, and salt. Stir to combine.
  7. Add in the oil and stir to combine.
  8. Pour the batter onto the parchment lined baking sheet and spread as thin as possible, almost all the way to the edges of the baking sheet. Sprinkle the chocolate chips evenly all over the brownie batter and press down. The chips will be sticking up out of the batter.
  9. Bake for 15 minutes.
  10. Remove from oven and carefully cut the brittle into squares. I cut mine 8x6 yielding 48 pieces.
  11. Return to oven for 5 more minutes to finish baking.
  12. Remove from oven and allow to cool completely. Once cool, break the brittle into squares. The brittle should break evenly on the cuts you made earlier.

Cinnamon Roll Cake {Recipe}

Cinnamon Roll Cake | Lil Miss Cakes

Update 9/2/2016: After making my insanely popular chocolate meltaway cake (based on this original version) I have increased the eggs in the recipe from 1 to 2. It makes the cake a bit fluffier and less dense.

It’s been a while since I have shared a recipe with you, but I’m back with a bang. This cinnamon roll cake is amazing! It has all the flavor of a cinnamon roll without all the hassle. This recipe has no yeast; just mix, spread, dollop, swirl, and bake. The cake is sweet and the texture is the perfect balance of dense and light. It’s dairy free-but nobody will believe you.Cinnamon Roll Cake Slice | Lil Miss Cakes

This recipe is well tested, I made it a few times to make sure it was just right. The first two times I baked this cake, I didn’t even bother to add the icing and we ate just like that. It was simply delicious. The icing is definitely optional, but it does take the deliciousness up a notch.Cinnamon Roll Cake Overhead | Lil Miss Cakes

Cinnamon Roll Cake {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Cake Batter
  • 1½ cups flour
  • ½ cup sugar
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • ½ cup dairy-free sour cream or unsweetened applesauce
  • ¼ cup soy milk
  • ¼ cup oil
  • 1 tsp. vanilla extract
Cinnamon Topping
  • ¼ cup margarine, melted
  • 1 cup brown sugar
  • 2 tsp. cinnamon
Vanilla Icing
  • 1 cup powdered sugar
  • 3-5 Tbs. water
  • ¼ tsp. vanilla extract
Instructions
  1. Line an 8x8 inch square or round baking pan with parchment paper or grease with baking spray, set aside.
  2. Preheat the oven to 350 degrees F.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix to combine.
  4. Add in the egg, sour cream, soy milk, oil, and vanilla and mix on low until smooth and combined.
  5. Pour batter into prepared pan and spread out evenly.
  6. In a heatproof bowl melt the margarine. Mix in the brown sugar and cinnamon. Once combined dollop the cinnamon sugar mix over the prepared batter. Swirl the batter with a knife to combine.
  7. Bake for about 30-40 minutes. The batter will puff up and turn golden brown, but the sugar will be a bit jiggly. It will firm up as it cools. Cool completely before adding the icing.
  8. To prepare the icing, mix the powdered sugar with the vanilla and a bit of water at a time until it is smooth. I like my icing thick but you can also add enough water to make a thin glaze. Drizzle icing over the cake and enjoy!

Blondies

If you have never had a blondie, you are missing out. They are soft and chewy, like a brownie, but have the same flavor as a classic chocolate chip cookie. I don’t know anyone who can turn down a good chocolate chip cookie. Best of all, these are super easy to make.

BlondiesSet your oven to 350 degrees…

350 degreesCheck.

Make sure your baby is napping…

NaptimeCheck.

Now for the fun. Carefully melt margarine and shortening. I used the microwave but you can also do this in a small pot on the stove.

margarine and shorteningall meltedMix up the melted margarine and shortening with one pound aka one box of brown sugar.

one poundI had a 2 pound bag of brown sugar so I pulled out my handy dandy kitchen scale to get the precise measurement.

Then mix in the eggs and corn syrup (I removed this from my recipe, I didn’t like how it reacted). Once that is mixed in, add in the dry ingredients: flour, baking powder and salt. Vanilla extract and butter flavoring are the last to join the party.

sugar, eggs, corn syrupdry ingredientsMix well, you don’t want any lumps. For some reason when I was making these I decided not to use my stand mixer. I was too lazy to take it out and figured it wouldn’t be such a big deal to mix by hand. Huge mistake! This batter is pretty thick; I highly recommend using an electric mixer.

flavoring

Next line a half sheet pan or jelly roll pan with parchment paper and spread the batter as evenly as you can.

spreading the batterOnce the batter is spread out, sprinkle on the whole bag of chocolate chips and gently press them in. Then the pan goes into the oven for about 15 minutes until lightly browned.

baked blondiesYummmmmm.

I used a round cutter to cut the blondies out into perfect circles.

perfect blondiesThis is originally my moms recipe but I tweaked it a bit. Here’s my version:

Blondies
 
Ingredients
  • ½ cup shortening
  • ½ cup margarine
  • 1 pound (1 box) light brown sugar
  • 3 Tbs. hot water
  • 3 eggs
  • 3 cups flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. butter flavor (optional)
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a half sheet pan or jelly roll pan (13x18 inch) with parchment paper.
  3. In a small saucepan melt the shortening, margarine, and sugar.
  4. Add in the water and stir to combine. Allow to cool.
  5. Pour the cooled mixture into the bowl of an electric stand mixer fitted with the paddle attachment.
  6. Add in the eggs and mix to combine.
  7. Then add in the dry ingredients and flavorings.
  8. Spread the batter evenly in the parchment lined pan.
  9. Sprinkle the chips on top and gently press them into the batter.
  10. Bake for 15-20 minutes until light brown. Do not bake too long or the blondies will be dry.
  11. Cool and cut into squares.