#easybakes

Easy Valentine’s Heart Sugar Cookies (Perfect for Gifting & Sharing!) 💕🍪

It’s the ultimate dessert collab — part cookie, part brownie, fully irresistible. Rich, dense, chewy, and gooey in all the right ways. Made for those days when you can't decide... so you don’t. 😉

Chocolate Chip Maraschino Cherry Shortbread Bars Ingredients: 1 1/2 cups (3 sticks) margarine, at room temperature 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract 3 1/4 cups all-purpose flour 3 tablespoons cornstarch 1/8 teaspoon salt 11.5 ounces dark chocolate chips 3/4 cup chopped maraschino cherries, juices drained Directions: Preheat oven to 325°F. Line a 9 x 13-inch casserole dish with parchment paper or leave ungreased if not using paper. In a large bowl, cream together margarine and SPLENDA® Naturals for 2 minutes until light and fluffy. Add vanilla extract and almond extract, beating until well incorporated. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Scrape down the sides of the bowl as needed and continue mixing until combined. Gently fold in the chocolate chips. Drain and chop the maraschino cherries, gently squeezing out excess juice, then carefully fold them into the dough. Evenly spread the dough into the prepared baking dish using a spatula. Bake for 30 minutes, or until the edges are golden brown. Let the bars cool completely, then refrigerate for an hour to allow them to set. Once chilled, lift the parchment paper from the dish and cut the bars into 48 squares. Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 1 hour 45 minutes (including cooling time) Kcal: 120 kcal per bar Servings: 48 bars These Chocolate Chip Maraschino Cherry Shortbread Bars are the perfect blend of dark chocolate richness and bright, sweet maraschino cherries. The soft, buttery shortbread base melts in your mouth, while the chocolate chips add an extra layer of indulgence. With just the right balance of sweetness and texture, these bars are an irresistible treat for any occasion. Not only are they delicious, but these shortbread bars are made healthier with SPLENDA® Naturals, offering a reduced-calorie option without compromising on flavor. Perfect for sharing at holiday gatherings, family dinners, or enjoying with a cup of coffee, these bars are sure to impress!

Is there a cake that brings back memories every time you take a bite? This simple marble cake is synonymous with my childhood - my mum would whip one up spur of the moment as treat. I would love to know if you have any cakes that bring back strong memories for you ❤️ #supergoldenbakes #easybakes #marblecake #bakingnostalgia #childhoodmemories #bakeyouhappy #bakedfromscratch #lovetobake #bakinglove https://www.supergoldenbakes.com/blood-orange-chocolate-marble-cake/ (at London, United Kingdom) https://www.instagram.com/p/CMSr2qehvSs/?igshid=10ga3o5upbqpa

Pumpkin Pie Bars with Sweetened Condensed Milk Ingredients: Crust + Crumb Topping: 1 cup (225 g / 8 oz) salted butter, softened to room temperature (or unsalted butter + 1/2 tsp salt) 3/4 cup (150 g / 5.3 oz) brown sugar 3 cups (360 g / 12.7 oz) all-purpose flour, spooned and leveled 1 tsp baking powder 1 tsp ground cinnamon 1 cup (125 g / 4.4 oz) chopped pecans Filling: 1 can (15 oz / 425 g) canned pumpkin (not pumpkin pie mix) 1 can (14 oz / 400 g) sweetened condensed milk 2 large eggs 3 tbsp cornstarch 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg Directions: Preheat the Oven: Adjust a baking rack to the middle of the oven and preheat to 375°F (190°C / gas mark 5). Prepare Baking Pan: Grease a 9 x 13-inch (23 x 33 cm) baking pan with butter. Line with parchment paper, allowing the ends to extend over the sides for easy bar removal. Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until a crumbly dough forms. Form the Bottom Layer: Reserve 1 1/2 cups of the dough mixture for the topping. Press the remaining dough firmly into the prepared baking pan to form the crust. Prepare the Pumpkin Filling: In a separate mixing bowl, combine the canned pumpkin, sweetened condensed milk, eggs, cornstarch, cinnamon, ginger, and nutmeg. Whisk until smooth and well blended. Assemble the Bars: Pour the pumpkin filling over the crust and spread it evenly. Sprinkle the reserved crumb topping over the pumpkin layer. Bake: Bake for 28 to 34 minutes, or until the top is golden brown. Cool and Chill: Remove the pan from the oven and place on a wire rack to cool to room temperature. Then chill in the refrigerator for at least 3 hours or overnight. Slice and Serve: Use the parchment paper to lift the bars out of the pan. Cut into 18-24 squares with a sharp knife, and enjoy! Prep Time: 20 minutes Baking Time: 30 minutes Chill Time: 3 hours Total Time: 3 hours, 50 minutes Kcal: 250 kcal per bar Servings: 18-24 bars These Pumpkin Pie Bars with Sweetened Condensed Milk bring together the flavors of pumpkin pie and a crumbly pecan topping in a delicious, easy-to-serve bar. The creamy pumpkin filling is perfectly spiced and balanced by the buttery crust and pecan-studded topping. These bars make a wonderful addition to any fall gathering or holiday dessert table, offering a delightful twist on classic pumpkin pie. Ideal for cozy autumn nights or festive occasions, these Pumpkin Pie Bars are a satisfying treat that captures the essence of the season in each bite. With their creamy filling and crunchy topping, they’re sure to be a crowd-pleaser!

Chocolate Cherry Delight Shortbread Bars These Chocolate Cherry Delight Shortbread Bars combine the rich flavor of dark chocolate with the sweet tang of maraschino cherries for a delightful dessert. The buttery shortbread base creates a melt-in-your-mouth texture, making these bars a perfect treat for any occasion. Ingredients: 1 1/2 cups (3 sticks) margarine, at room temperature 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract 3 1/4 cups all-purpose flour 3 tablespoons cornstarch 1/8 teaspoon salt 11.5 ounces dark chocolate chips 3/4 cup chopped maraschino cherries, juices drained Directions: Preheat oven to 325°F. Line a 9 x 13-inch casserole dish with parchment paper or leave ungreased if not using paper. In a large bowl, cream together margarine and SPLENDA® Naturals for 2 minutes until light and fluffy. Add vanilla extract and almond extract, beating until well incorporated. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Scrape down the sides of the bowl as needed and continue mixing until combined. Gently fold in the chocolate chips. Drain and chop the maraschino cherries, gently squeezing out excess juice, then carefully fold them into the dough. Evenly spread the dough into the prepared baking dish using a spatula. Bake for 30 minutes, or until the edges are golden brown. Let the bars cool completely, then refrigerate for an hour to allow them to set. Once chilled, lift the parchment paper from the dish and cut the bars into 48 squares. Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 1 hour 45 minutes (including cooling time) Kcal: 120 kcal per bar Servings: 48 bars

It’s been a week you guys. And it’s only Tuesday!! These Jammie Dodger blondies have been a bit of a life saver actually. Soooo delicious, super easy and perfect for sharing. If you are the sharing type that is 😝 #supergoldenbakes #blondies #jammiedodgerblondies #bakekinghome #bakingkeepsmesane #easybakes #feedfeedbaking #hautescuisines #sweettooth #sweetmagazine #sweettooth https://www.supergoldenbakes.com/jammie-dodger-blondies/ (at London, United Kingdom) https://www.instagram.com/p/CMNxAFEhMvr/?igshid=1jlm65f3vs9ji

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