Why You’ll Love This Recipe!

Mint Goodness: If you are a mint lover these mint Oreo brownies are perfection – mint extract mint chips and mint Oreos!

Perfect Flavor Combo: The pairing of chocolate and mint is sure to please all you mint chocolate lovers!

Ingredients Needed

• Fudge Brownies Mix. I am a fan of the Betty Crocker extra fudgy brownie mix. You will also need all the ingredients called for on back of box. Usually includes eggs, water and oil.
• Marshmallow creme, one jar
• Mint extract
• Green food color
• Mint baking chips or white chocolate chips or milk chocolate chips.
• Mint creme filled chocolate sandwich cookies, you want to chop them.
• Butter. I use salted butter
• Powdered sugar
• Milk. Use whatever milk you have on hand, can also use heavy whipping cream or half and half.

How to Make Mint Oreo Brownies

• Mix up the brownie mix according to the directions on the back of the box in a bowl.
• Line a 9 x 13 inch pan with parchment paper to make it easier to remove and cut the brownies.  You can also spray it with non stick baking spray if not using parchment paper.
• Pour brownie batter into prepared pan.
• Mix together marshmallow cream, 1/4 tsp mint extract and 4-5 drops of green food coloring.
• Drop the marshmallow mixture onto the top of the brownies in 6 even scoops.

• Swirl. Take a knife and swirl the marshmallow mixture through the brownie layer, using an S shape motion.

  

• Bake in a 350 degrees F oven for 25 minutes or until a toothpick comes out clean.  After the brownies have baked and cooled they are ready to frost with a combination of yummy buttercream.
• Frosting. While the brownies are baking, mix up your frosting.  If you can’t find mint chocolate chips, use white chocolate chips.  Melt the chocolate in the microwave and cool slightly. Add into frosting. Add mint extract to taste and food coloring.
• Chop the Oreos with knife.

• Cool brownies. Once the brownies have cooled, frost and top with a layer of mint oreo cookies broken into pieces.

These Mint Oreo Brownies are pure mint decadence.  Enough green to make any Leprechaun proud and keep you from getting pinched and a great way to get more green into your diet!

Check out more of my favorite brownie recipes:

• Mint Chocolate Chip Ice Cream
• Mint Chocolate Cookies
• Lemon Brownies
• Homemade Oreos
• Marshmallow Brownies

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Mint Oreo Brownies

Mint Oreo Brownies have it all!  A chewy brownie base, covered in creamy mint frosting and then topped with mint sandwich cookies.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 378kcal

Author Leigh Anne Wilkes

Ingredients

• 1 box fudge style brownies and ingredients called for on back of box.
• 7 oz. marshmallow creme
• 3/4 tsp. mint extract
• green food color
• 1 cup mint baking chips or white vanilla baking chips
• 16 mint creme filled chocolate sandwich cookies broken into pieces
• 1/2 cup butter salted
• 3 cup powdered sugar
• 3 Tbsp milk

Instructions

• Preheat oven to 350 degrees F
• Mix together brownies according to directions on box and put into a greased 9 x 13 inch pan. For easy removal, line the pan with parchment paper..
• Mix together marshmallow cream, 1/4 tsp mint extract and 4-5 drops of green food coloring in a bowl.
• Drop 6-8 large tablespoons of marshmallow mixture on top of brownie batter and use a knife to swirl the matter. Make an S shape.
• Bake for 25 minutes or until a toothpick comes out clean. Cool completely.
• Make butter cream by combining butter, powdered sugar and milk in a bowl and beat with a hand mixer or a stand mixer until combined, smooth and creamy.
• Melt mint chips in microwave.
• Add melted chips into buttercream along with 5-6 drops of green food coloring and 1/2 tsp mint extract (or to taste)
• Frost cooled brownies.
• Break or cut up cookies and sprinkle over the top of frosting.

Notes

1. If you prefer, you can use your favorite homemade brownie recipe instead of a boxed brownie mix. I find that a fudgy brownie recipe works better than a more cake like recipe.
2. If you aren’t a mint fan you can make a non mint version by using vanilla extract instead of mint extract, add in milk chocolate or white chocolate chips and use regular Oreos on top instead of mint Oreos.
3. If you don’t have a microwave to melt the chocolate, you can use a double broiler on your stove top.

Nutrition

Calories: 378kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 179mg | Potassium: 29mg | Fiber: 1g | Sugar: 49g | Vitamin A: 145IU | Calcium: 24mg | Iron: 2mg

Continue reading Mint Oreo Brownies. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

How to make Lemon Cheesecake Bars

These bars are a three step process and take a little big longer than traditional lemon bars but trust me, it is totally worth the effort!

Shortbread Layer:

• Cut cold butter into pieces.
• In a food processor (or blender on low, pulse setting) Process all ingredients until mixture becomes tiny and fine pieces.

• Sprinkle mixture into a 9 x 13 baking dish and press evenly into bottom of pan.

• Bake at 325 degrees F for 12 minutes and remove from oven.

Cheesecake Layer:

• In medium bowl, blend cream cheese until smooth.
• Add sugar and mix well.
• Cream together butter, flour, sugar and salt until smooth.

• Pour cream cheese mixture evenly over hot crust.  Pour slowly and gently, a little at a time.

• Bake 15 minutes.
• Remove from oven and reduce oven temperature to 300 degrees F.

Lemon Layer:

• In a bowl, whisk together eggs and sugar until combined well. Whisk by hand or use an electric mixer.
• Stir in lemon juice and flour.

• Pour GENTLY and smoothly liquid over semi-baked cheesecake layer. If some of the cheesecake layer lifts up, don’t worry. It will be fine. A sprinkle of powdered sugar will hide any flaws.

• Bake at 300 F for 25-30 minutes.
• Remove from oven and sprinkle powdered sugar over top if desired.

• Cool for an hour and then refrigerate until ready to serve.

Tips from Leigh Anne

1. Allow bars to cool completely and set up before cutting. You will get a cleaner, prettier bar. I often refrigerate them before cutting.
2. Remember to keep any leftovers in the refrigerator.
3. Softening your cream cheese at room temperature for several hours will prevent a lumpy cheesecake layer.
4. If you don’t have a food processor blender, you can make the shortbread layer by using a pastry cutter to blend the ingredients together.

Frequently Asked Questions

Can I use bottled lemon juice?

The flavor of bottled lemon juice is very different than that of fresh squeezed lemon juice. The results will not taste the same. For the best lemon flavor I would recommend using real lemons.

Do lemon cheesecake bars need to be refrigerated?

Yes, because of the cheesecake layer they should be kept refrigerated in an airtight container. You can bring them to room temperature before serving. They will last for 2-3 days in the refrigerator.

Can I freeze lemon bars?

Yes. Cool the lemon cheesecake bars completely, Wrap the entire slab of lemon bars or individual pieces in several layers of plastic wrap. Place that into a zippered freezer bag and then into the freezer. Kept airtight they will last in the freezer for 2 months. Allow them to thaw overnight in the refrigerator before serving.

Check out these delicious dessert recipes:

• White Chocolate Raspberry Cheesecake
• Small Batch Cheesecake
• Lemon Cheesecake
• Cranberry Bars
• Lemon Cream Cake
• Lemon Drop Cookies
• Lemon Ice Cream

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Lemon Cheesecake Bars

Delicious lemon bars with a layer of smooth cream cheese will make these you new favorite lemon bar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24 slices

Calories 225kcal

Author Leigh Anne Wilkes

Equipment

• Microplane
• Juicer
• Measuring Cups

Ingredients

Crust:

• 3/4 cup butter chilled
• 2 cups flour
• 1/2 cup packed light brown sugar
• 1/4 tsp. salt

Cheesecake:

• 8 oz. cream cheese softened
• 1/2 cup sugar
• 1 egg
• 2 Tbsp. milk
• 1 Tbsp. lemon juice
• 1/2 tsp. vanilla

Lemon Layer:

• 4 large eggs
• 1 1/2 cups sugar
• 3/4 cup lemon juice
• 1/3 cup flour

Instructions

Crust:

• Preheat oven to 325 F
• Cut butter into pieces.
• In a food processor (or blender on low, pulse setting) Process all shortbread ingredients until mixture becomes tiny and fine pieces.
• Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
• Bake for 12 minutes and remove from oven.

Cheesecake Layer:

• In medium bowl, blend cream cheese until smooth. Add in sugar and mix well
• Cream together the rest of the ingredients until smooth.
• Pour cheesecake evenly over hot crust.  Pour slowly and gently, a little at a time.
• Bake 15 minutes. Remove from oven and reduce oven temperature to 300 degrees F.

Lemon Layer:

• In a bowl whisk together eggs and sugar until combined well. Stir in lemon juice and flour.
• Pour gently and smoothly over semi-baked cheesecake. Don't worry if some of the shortbread crust lifts up.
• Bake at 300 for 25-30 minutes.
• Sprinkle with powdered sugar if desired and then refrigerate until ready to serve.

Video

Notes

• Allow them to cool completely and set up before cutting. You will get a cleaner, prettier bar. I often refrigerate them before cutting.
• Remember to keep any leftovers in the refrigerator.
• Softening your cream cheese at room temperature for several hours will prevent a lumpy cheesecake layer.
• If you don’t have a food processor blender, you can make the shortbread layer by using a pastry cutter to blend the ingredients together.

Nutrition

Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 116mg | Potassium: 55mg | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 3.2mg | Calcium: 23mg | Iron: 0.8mg

Continue reading Lemon Cheesecake Bars. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

A Classic Bar Cookie. These cookie bars are guaranteed to satisfy any chocolate and caramel craving. It’s classic cookie bar that should be in every serious baker’s repertoire!

Chewy and Delicious. The texture of these Carmelitas is perfect. This recipe came from my master cookie baking sister in law. She is always the one that brings the yummy baked goods to all the Wilkes family gatherings, and these are definitely a favorite dessert.

Ingredients Needed

• All Purpose Flour
• Quick Oats
• Light Brown Sugar
• Butter, salted
• Baking Soda
• Salt
• Milk Chocolate Chips or use semi-sweet chocolate chips
• Dulce de Leche or Caramel Topping

How to Make Carmelitas

• Mix the oatmeal, flour, butter and sugar in a bowl until a crumble consistency.
• Place half of the mixture into a 9 x 13 baking pan to form the crust.
• Bake at 350 degrees F for 10 minutes.

• Remove from oven
• Sprinkle chocolate chips and drizzle with caramel sauce.

• Sprinkle with remaining oatmeal mixture over the top of the caramel layer and bake for an additional 18 minutes.

• Allow them to cool, if you can wait that long!

Check out more of my favorite cookie recipes:

• Crispy Oatmeal Cookies
• Raspberry Oatmeal Bars
• Chocolate Chip Cookie Bars

• Jam Bars
• Cranberry Bliss Bars

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Carmelitas Recipe

Carmelitas are a buttery oatmeal bar cookie with layers of chocolate and gooey caramel that you won't be able to stop eating!

Course Cookie

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 24 bars

Calories 261kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 cups all purpose flour
• 2 cups quick oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups butter softened
• 1 1/2 cups brown sugar
• 1 cup milk chocolate chocolate chips
• 1 cup caramel ice cream topping or dulce de leche

Instructions

• Mix together flour, oatmeal, baking soda, salt, butter and brown sugar until it is crumbly.
• Press half of the mixture into the bottom of a 9 x 13 pan.
• Bake at 350 for 10 minutes.
• Remove from oven and sprinkle with chocolate chips and drizzle with caramel sauce or dulce de leche..
• Top with the remaining crumb mixture.
• Bake for an additional 18 minutes.

Notes

The recipe calls for quick oats which are whole rolled oats that have been processed or chopped into smaller pieces. You can also use Old Fashioned Oats or whole rolled oats, they will just give you a chewier texture. I prefer quick oats. To make your whole oats into quick oats you can pulse the old fashioned oats in a blender or food processor a few times to chop them up a bit.

Variations:

• Change up your chocolate chip flavor – use milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips or butterscotch chocolate chips.
• Sprinkle some flaky sea salt over the caramel for a salted version.
• Drizzle some peanut butter or cookie butter over the top of the caramel layer.
• Add in chopped pecans or walnuts, either into the bottom crust layer or on top of the caramel layer for some added crunch.

Nutrition

Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 221mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Continue reading Carmelitas. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Some of you might actually have been lucky enough to have a lunch lady who made these delicious lunch lady peanut butter bars, I was not. My school didn’t even have a cafeteria and I walked home for lunch every day.

But I have heard about them over the years and when I finally tried one I understood why they were so popular. Eating school lunch would totally be worth it if you were able to have a peanut butter bar.

Because the lunch lady was making them for the whole school, the recipe makes an entire large sheet pan worth so of course I had to redo the recipe for a reduced size, small batch recipes. Just the perfect amount for 2-4 people.

You can find my family size version of this recipe here.

Ingredients Needed

• Sugar. You will need granulated sugar, brown sugar and powdered. I prefer light brown sugar.
• Butter salted
• Peanut butter 
• Egg 
• Vanilla Extract
• Baking soda
• Salt
• Flour. I use unbleached all purpose flour 
• Old fashioned oats
• Milk. Can also use whipping cream
• Unsweetened Cocoa Powder

How to Make Small Batch Peanut Butter Bars

• In a bowl cream butter and sugars together.
• Add in beaten egg. We only use 1 Tbsp of beaten egg. You can pour the rest of it into ice cube trays (1 Tbsp per cube) and freeze for later.
• Add 1/4 cup peanut butter and vanilla
• Stir in oats, flour, baking soda and pinch of salt.

• Spread evenly in pan and bake for 15 minutes.
• Remove from oven and drop teaspoons of remaining peanut butter on top of baked bars. Allow the peanut butter to soften up and melt before spreading.

• Gently spread softened peanut butter over top of warm bars. Allow bars to cool completely before frosting.

• Mix together frosting ingredients and spread over top of cooled bars.

Other favorite peanut butter and chocolate treats:

• Peanut Butter Chocolate Cupcakes
• Peanut Butter Blossoms
• Chocolate Chip Peanut Butter Cookies

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Small Batch Peanut Butter Bars Recipe

Small batch peanut butter bars are a reduced size version of those delicious soft peanut butter cookie bars topped with chocolate frosting that the lunch lady at school use to make.

Course Bar Cookies

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 355kcal

Author Leigh Anne Wilkes

Equipment

• Baking Sheet (9 x 7)
• Measuring Spoons
• Measuring Cups

Ingredients

• 3 Tbsp brown sugar
• 3 Tbsp sugar
• 3 Tbsp butter salted
• 1/2 cup peanut butter plus 2 Tbsp, divided
• 1 Tbsp egg beaten
• 1/4 tsp vanilla
• 1/4 tsp baking soda
• pinch of salt
• 1/4 cup all purpose flour plus 2 Tbsp
• 1/4 cup old fashioned oats

Chocolate Frosting

• 2 Tbsp butter softened
• 1 Tbsp milk
• 1/2 tsp vanilla
• 1 Tbsp cocoa
• 3/4 cup powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• Lightly grease 9 x 7 baking pan
• In a bowl cream butter and sugars together.
• Add in beaten egg , 1/4 cup peanut butter and vanilla
• Add in oats, flour, baking soda and pinch of salt.
• Spread evenly in pan and bake for 15 minutes.
• Remove from oven and drop teaspoons of remaining peanut butter on top of baked bars. Allow to soften up and melt before spreading.
• Spread softened peanut butter gently over top of warm bars. Allow bars to cool.
• Mix together frosting ingredients and spread over top of cooled bars.

Video

Notes

After they are cool, you can store them in an airtight container at room temperature for 2-3 days. If you keep them in the refrigerator they will last for a week.
These bars can also be frozen in an airtight container. Thaw in refrigerator and then bring to room temperature.

You can substitute almond butter or cashew butter for peanut butter but the flavor and texture may vary.

Nutrition

Calories: 355kcal | Carbohydrates: 38g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 235mg | Potassium: 189mg | Fiber: 2g | Sugar: 29g | Vitamin A: 309IU | Calcium: 25mg | Iron: 1mg

Continue reading Small Batch Peanut Butter Bars. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

We picked our first strawberries from the garden this last week.  There is nothing like a strawberry fresh out of the garden and warmed by the sun!

I didn’t have to think long about what to make with the strawberries.  Traditionally, one of our family’s favorite “first strawberries of the season” recipes is Strawberry Pizza,  a sure sign that strawberry season is here. I have been making it for over twenty years without fail.

The pizza is made with a tender shortbread or sugar cookie type crust, a layer of cream cheese and then a strawberry glaze and sliced strawberries on top. This strawberry pizza sounds like our favorite Strawberry Cream Pie , just in a different form!  

Ingredients Needed

• Strawberries 
• Flour, unbleached all purpose flour
• Sugar, granulated and powdered sugar
• Butter, salted butter
• Cream Cheese 
• Cornstarch
• Vanilla Extract
• Lemon Juice, fresh squeezed

How to Make Strawberry Pizza

• Combine flour, powdered sugar and butter in a bowl and mix to form dough. You can use a mixer or mix by hand.
• Roll the dough out onto a piece of parchment paper and place on an ungreased cookie sheet.  Sometimes I make it round, sometimes I make it into a rectangular.  Depends on my mood.
• Bake at 325 degrees F until lightly golden brown, about 12-15 minutes.
• Allow to Cool.
• Cream softened cream cheese, sugar, vanilla and lemon juice until combined.
• Spread the cream cheese mixture on the cooled cookie crust.

• Blend strawberries in a food processor until smooth.
• Combine strawberries, sugar and cornstarch.
• Cook the strawberry mixture until it thickens and becomes glossy.  It will look cloudy at first but will become more glossy as it thickens.  It will take about 5 minutes or so and then cool the mixture. Be sure and stir constantly so it doesn’t burn.
• Spread the cooled mixture over the cream cheese mixture.

• Slice the strawberries and place on top of pizza.
• Serve

Check out more of my favorite strawberry desserts:

• Strawberry Sauce
• Strawberry Cream Pie
• Chocolate Strawberry Pie
• Strawberry Bars
• Fresh Strawberry Ice Cream

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Strawberry Pizza Recipe

Fresh and delicious strawberry pizza is the perfect summer treat.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 246kcal

Author Leigh Anne Wilkes

Equipment

• Parchment Paper
• Sheet Pan

Ingredients

Sugar Cookie Crust

• 1 cup all purpose flour
• 1/4 cup powdered sugar
• 1/2 cup butter room temperature

Cream Cheese Filling

• 1 8 oz. cream cheese room temperature
• 1/2 tsp vanilla extract
• 1/2 cup granulated sugar
• 1/4 tsp freshly squeezed lemon juice

Strawberry Glaze

• 1 cup fresh strawberries mashed
• 4 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 10-12 strawberries sliced

Instructions

Sugar Cookie Crust

• In a bowl combine flour, powdered sugar and butter. Form into a ball with hands and press or roll into a 14″ circle on an ungreased cookie sheet or pizza pan.
• Bake at 325 Degrees F for 15 minutes. Cool.

Cream Cheese Filling

• In a bowl combine cream cheese, vanilla, granulated sugar and lemon juice. Spread on cooled crust.

Strawberry Glaze

• In a saucepan over medium heat combine strawberries, granulated sugar and cornstarch. Stir and simmer until thick and glossy. Cool.
• Spread on top of cheese filling.
• Cut fresh strawberries crosswise to make circles and place on pizza and serve.

Video

Notes

Besides strawberries you could also use any kind of berry such as raspberry or blueberry.

Nutrition

Calories: 246kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 136mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 525IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg

Continue reading Strawberry Pizza. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.