De Lime in de Coconut Bars

de lime


“If one cannot enjoy reading a book over and over again, there is no use in reading it at all.” –Oscar Wilde

I found this recipe featured in LDS Living magazine courtesy Leona S. Patteson of San Diego, California.

Crust Ingredients

1/3 cup brown sugar
7/8 cup all purpose flour
1 1/2 cup shredded sweetened coconut, toasted*
1/4 teaspoon salt
1/4 teaspoon vanilla or coconut extract
1/4 cup unsalted butter, cut into cubes
Filling Ingredients
8 oz. package cream cheese, softened
1 3/4 cups sugar
Pinch salt
3 tablespoons all purpose flour
4 large eggs
1/2 cup key lime juice (or regular lime juice)
zest of a lime
Preheat oven to 350. Line a 9×9 or 8×8 square pan with parchment paper using two long pieces criss-crossed with a couple of inches of over-hang. (This will allow you to easily lift the bars out.)
1. Combine all the crust ingredients in a medium sized mixing bowl or in the bowl of a food processor. Mix or process until mixture is crumbly. Set aside 1/2 cup of the crumbs and press the remaining crumbs into the bottom of the pan.
2. Bake about 15 minutes, until golden brown.
1. In a medium sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended.
2. Stir in the flour, and then beat in the eggs, one at a time, beating well after each addition.
3. Stir in the lime juice and zest mixing until smooth. Pour onto the crust.
4. Bake the bars for 15 minutes.
5. Remove bars from oven and sprinkle top with reserved crumbs and bake an additional 15 minutes or until bars are set around the edges but still slightly wobbly in the middle.
6. Remove from oven and let cool at room temperature for 1 hour.
7. For easiest slicing, refrigerate for several hours.
*To toast coconut, place on a cookie sheet and spread in a single layer. Bake in a 325 oven for 8 to 10 minutes or longer until the coconut is golden brown. I’d recommend checking it after 5 minutes and stirring it a bit so the edges don’t burn.)

Slow Cooker Hot Fudge Brownies

hot fudge brownies


“Life is to be enjoyed, not endured.” –Gordon B. Hinckley


I got this recipe from LDS Living magazine.

• 2 cups brownie mix
• 1 egg
• 1 tablespoon vegetable oil
• ¼ cup water
• cup milk chocolate chips
• ½ cup brown sugar
• 2 tablespoons cocoa
• ¾ cup boiling water
• Chocolate frosting (optional)
• Vanilla ice cream (optional)

Combine brownie mix, egg, oil, water, and chocolate chips in a bowl. Spread batter in greased 3- to 4-quart slow cooker. In a small bowl, mix together brown sugar, cocoa, and boiling water, making sure to completely dissolve sugar and cocoa. Pour over batter. Cover and cook 2 hours on high heat. Turn off slow cooker and let sit for 30 minutes. Spoon into bowls and serve with ice cream and hot fudge. Refrigerate leftovers. If you prefer frosting on your brownies, let them cool completely, then spread on your favorite chocolate icing.

Makes 8 to 10 servings.

BYU Mint Brownies

“I love people who make me laugh. I honestly think it’s the thing I like most, to laugh. It cures a multitude of ills. It’s probably the most important thing in a person.” –Audrey Hepburn

Recipe source.  Makes one 9×13 pan.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Surprise Caramel Brownies


“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?” –A.A. Milne, Winnie the Pooh


  • 1 box (18.5 Ounce) German Chocolate Cake Mix (Use Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips (these are optional)
  • 1/4 cup Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Toffee Squares

This is similar to the Hello Dolly recipe on this blog, but it has a little more umph to it with the added nuts and butterscotch.

Recipe from Milk and Cookies cookbook.

Prep Time: 20 minutes

Cook Time: 35 minutes

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 2 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 & 1/4 cups chopped peanuts
  • 1 & 1/2 cups semisweet chocolate chips, divided
  • 1/2 cup butterscotch chips
  • 1/2 cup chopped pecans
  • 1/2 cup coconut flakes


Preheat oven to 350°. Grease a 9-inch square baking pan. Line with parchment paper.

Whisk together flour, baking soda, and salt. Set aside.

Beat butter until light and fluffy. Add brown sugar and continue beating until creamy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, mixing until almost blended. Stir in peanuts and 1 cup chocolate chips.

Transfer dough to prepared pan and spread evenly. Sprinkle top with remaining chocolate chips, butterscotch chips, pecans, and coconut.

Bake for 30-35 minutes, or until edges are golden and topping is bubbly and lightly browned. Cool completely in pan before cutting into squares.

Butterscotch Yule Log

Here’s a popular blast from the past recipe for a butterscotch yule log.  The directions are typed below the photo in case you can’t read them.

Yule Log Recipe

  • 1 6-oz package (1 cup) Nestles Butterscotch morsels
  • 1/3 cup sweetened condensed milk
  • ½ teaspoon vanilla
  • 1/3 cup chopped pecans
  • Slightly beaten egg white
  • Pecan halves

Melt butterscotch morsels over hot (not boiling) water.  Remove from water.  Stir in condensed milk and vanilla.  Add chopped pecans; mix well.  Chill till firm enough to handle.  Form into 12-inch roll on waxed paper.  Roll tightly in waxed paper to shape evenly.  Unroll and mark surface lengthwise with tines of fork; brush with egg white.  Press pecan halves into roll to completely cover surface.  Wrap in waxed paper.  Chill.  Cut in ½-inch slices with sharp knife.  Makes about 2 dozen.

I found this retro recipe at

Lunchroom Lady Iced Brownies

Photo: Lunchroom Lady Iced Brownies**50 yr old Recipe**1 c butter ,1/2 c cocoa,2 c flour,2 c sugar,4 eggs,4 tsp vanilla,1 c chopped nuts.Pour in 9x13 pan,bake 20-25 mins on 350.Check at 20 mins**Icing*1/4 c softened butter 1/4 c can milk (regular milk is fine)1/4 c cocoa,3 c powdered sugar,dash salt,Mix all together & frost as desired.

Just because you can afford it doesn’t mean you should buy it.  –Suze Orman

I got this recipe off Facebook.
1 c butter, 1/2 c cocoa, 2 c flour, 2 c sugar, 4 eggs, 4 tsp vanilla, 1 c chopped nuts.
Pour in 9×13 pan, bake 20-25 mins on 350. Check at 20 mins.
Icing: 1/4 c softened butter 1/4 c can milk (regular milk is fine)1/4 c cocoa, 3 c powdered sugar, dash salt ,Mix all together & frost as desired.

Old Fashioned Buttermilk Fudge Brownies


Old fashioned buttermilk brownies


Always bear in mind that your own resolution to succeed is more important than any other one thing. –Abraham Lincoln

This recipe and photo credit: LDS Living Magazine.  These brownies taste better the next day.

•    4 ounces unsweetened chocolate
•    ¾ cup butter
•    2 cups sugar
•    pinch of salt
•    3 eggs
•    ½ cup buttermilk or milk
•    2 teaspoons vanilla
•    1¾ cups flour, divided use
•    1 cup milk chocolate chips or semisweet chips

Preheat oven to 350º F. Butter and flour a 9 × 13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on high at one minute intervals, stirring often to avoid scorching. When chocolate mixture is melted and smooth, add sugar and salt. Stir in eggs, one a time, and then buttermilk and vanilla. Add 1½ cups flour and mix well.

In a small separate bowl, stir together remaining ¼ cup flour and chocolate chips. Pour chips and any flour from bowl into brownies. Stir until just combined. Pour mixture into prepared baking dish.

Bake for about 28–32 minutes, or until toothpick inserted into center comes out with a few fudgy crumbs. Do not over bake. Let cool for at least 30 minutes. Store brownies in same baking dish, uncut until serving.

Peanut Butter Cup S’mores Bars

“An attitude of positive expectation is the mark of the superior personality.” –Brian Tracy

I got this recipe and photo from my friend Heidi.
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 16 peanut butter cups, regular size
  • 1 1/2 cups marshmallow fluff*
*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.
  1. Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.
  2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
  3. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly.
  4. Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.
  5. Let them cool.

Carrot and Zucchini Bars

I got this wonderful recipe from my friend, Julie.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1 1/2 cups shredded carrot
  • 1 medium zucchini, shredded (1 cup)
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup cooking oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • cream cheese frosting (recipe below)


1. Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.

2. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with cream cheese frosting. Cut into bars.