Cooking in Pajamas

Adapted from First Look, Then Cook . Crust and topping 1 c. Rolled oats 1/4 c. Flax seeds 2/3 c. Brown sugar, unpacked 3/4 c. Whole wheat flour (or all-purpose) 1/4 tsp Baking powder 1/4 tsp Baking soda 1/8 tsp Salt 1/4 c. Unsalted butter, melted Filling 1/4 c. All-purpose flour 1/4 tsp Salt 1.5 c. Semi-sweet chocolate chips 2 tbsp Unsalted butter 1 Large egg, beaten 1 tsp Vanilla 2 tsp Instant coffee (optional) Preheat oven to 325°F. Grease an 8" square pan or use a silicone square pan. Combine the oats, brown sugar, flour, flax seeds, baking powder, baking soda and salt.  Stir in melted butter.  Set aside 3/4 cup of the mixture for the topping. Press the remaining oat mixture onto the bottom of the square baking pan.  Bake for 8 min, until the crust is golden brown. Set the crust aside to cool while you prepare the fudge filling. Melt chocolate chips with the butter in the microwave, stirring every 30 seconds.  Allow the chocolate mixt...

Brownies 1/2 c. Unsalted butter, melted 3/4 c. Sugar 2 Eggs 1/2 c. Whole wheat flour 1/3 c. Unsweetened cocoa powder 1/4 tsp Salt 1 tsp Vanilla extract Surprise 1/3 c. All natural peanut butter, no sugar/salt added 1/4 c. Confectioners' sugar 1/4 c. Crushed graham cracker 1/2 tsp Salt 12 Rolo candies (not the minis) Preheat the oven to 350°F.  (Grease a mini-muffin pan if you are not using silicone bakeware.) Mix together the peanut butter, sugar, graham cracker crumbs and salt to form a ball.  Refrigerate while you prepare the brownie batter. Beat together the butter and sugar.  Add eggs one at a time, whisk well after each addition.  Add vanilla. Mix the flour, cocoa powder and salt together.  Stir into the wet ingredients.  Whisk until the batter is smooth with no lumps. Fill 1/2 of the muffin cup with brownie batter and bring the batter up the sides. Take a little bit of the chilled peanut butter dough and roll into 3/4" ball...

Shortbread Crust 1/3 c.  Icing sugar 1 c.  All-purpose flour (I used whole wheat) 1/2 c.  Unsalted butter, room temperature Lemon Filling 1/3 c. Unbleached flour 1 c.  Sugar 2/3 c.  Lemon juice (fresh squeezed from 2 - 3 small lemons) Lemon zest from 1 small lemon 4  Large eggs 1 Egg yolk salt pinch Preheat the oven to 350°F. For the crust, mix the flour and icing sugar together. Cut in the butter and mix to form a smooth soft dough. Press the dough evenly onto the bottom of a 9x9" silicone baking pan (or a greased metal baking pan). Spread the dough up about 1/2" on the sides of the pan. (For a uniform flat crust, line the crust with parchment paper and fill the bottom with pie weights.) Bake the crust for about 20-25 min, until it is golden brown. While the crust is baking, prepare the filling. Mix together the flour and sugar in a large mixing bowl. Add lemon juice and lemon zest. Stir well to dissolve the sugar. In a s...