Apricot Bars

I am a huge reader. I can get through 6-7 ebooks a week as well as reading a book by my chair and another I carry in my bag. Sometimes an audio book on my phone or kindle as well. Some of my favorites are about people who run tea shops or little bakeries. Especially if you add a murder and a hunky guy to it (even make him a werewolf). 

My latest author find is Karice Bolton. In the back of her book Beyond Control is this recipe. I HIGHLY recommend reading her books. She has several free on Amazon right now! 

This recipe is mouth watering. I would imagine if apricots aren't your thing any flavored preserve would work. I'd love to tree peach or raspberry personally.

Apricot Bars

3/4 c butter, softened
3/4 tsp vanilla extract
1 c +1 TBSP  sugar
2 c flour
1/4 tsp baking powder
1 1/2 c flaked coconut
1/2 c chopped walnuts
1- 12 oz jar apricot preserves

350° preheat

Grease a 13x9 pan

Cream sugar and butter, add vanilla and egg. Gradually add the flour and baking powder. Slowly mix in the coconut and walnuts.

Press 2/3 of mixture into the pan and bake 15 min. Remove and add the preserve. Crumble the remaining dough over the preserve.

Bake 25 min until light brown.

Let cool completely before cutting.

24 bars.

Red Velvet Cookie Bars

Hello All and Happy Tuesday!  Hope everyone is doing well, prayers to those that need them.  It's a rainy one here today, I'm ok with that.  It has had me moving slower than usual but I'm getting around to my adulting LOL!!  So today my friends I'm feeling dessert.  A Pillsbury classic, another of their so simple yet delicious recipes.  Hope you enjoy!  Look forward to chatting on Thursday!

Red Velvet Cookie Bars

1 roll Pillsbury refrigerated chocolate chip cookies

1 box red velvet cake mix 2/3 cup melted unsalted butter 

2 eggs, room temperature

Powdered sugar, if desired

Heat ove to 350°F.  Spray 8" square pan with baking spray with flour.

With lightly floured fingers, break up cookie dough into pan; press evenly in bottom of pan to form crust.

Bake 15 minutes.  Remove pan from oven; cool 10 minutes.  Meanwhile, in medium bowl, beat cake mix, melted butter and eggs with whisk until well combined.

Spread cake batter evenly over partially baked crust.  Return to oven; bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 30 minutes.

Cut cooled bars into 4 rows by 3 rows; sprinkle with powdered sugar.

(**I actually didn't cook the cookie crust as long the first phase because it cooks in the second phase and I was afraid it would become too hard and taste burnt.)