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Tiger Butter Bake Sale Bars

Pretty as a picture, these cocoa-butterscotch babies were a hot-ticket item on the bake sale table. Even better, one batch makes a boatload & they hold up well to being wrapped up in their own plastic bags. Oh, and did I mention...yum?!

3/4 c. oil
1 1/2 c. brown sugar
4 eggs
1 tsp. salt
1 1/2 tsp. baking powder
1/2 c. cocoa powder
2 c. flour
11 oz. butterscotch chips
1 c. milk chocolate chips

Set aside 1/2 c. of butterscotch chips for frosting. In a large bowl, combine oil, sugar, eggs, salt, baking powder and flour until well mixed. Add chips & stir until incorporated. Spread dough evenly across a lightly greased cookie sheet. Bake at 375 degrees fpr 18-22 minutes (or just until center has set). Remove from heat & allow to cool until warm to the touch. Cut into squares, then remove individual squares, placing each bar onto a cooling rack. Allow to cool. Glaze with ButterBaby glaze.

ButterBaby Glaze

1/2 c. butterscotch chips

1 1/2 c. powdered sugar

1/4 c. milk

Place all ingredients in a medium saucepan. Over medium-low heat, melt until all ingredients are well mixed and a smooth but slightly runny glaze has formed. (Add more or less milk, or more or less powdered sugar, as needed). Transfer to a plastic bag, seal. Cut one bottom corner off plastic bag and pipe onto cooled bars. Allow frosting to set before serving or sealing in plastic

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Traditional Greek pasta dish -- vegan style!!!

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OMG OMG OMG - a marzipan raspberry layer cake. I'm about to pass out here...

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Carrot Oatmeal Cookie Recipe

After your initial batch experiment with the type of nuts/seeds you use. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well - but I haven't tested them in this recipe. And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 1/2 dozen cookies.

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