Tag Archives: layered bars

Bajadera Torte (a recipe from Croatia)

Posted on April 24, 2015 by Ruthanne

Layers of cookies, almonds, and chocolate make this dessert recipe from the country of Croatia a beautiful, and totally unique treat!

There are so many of you who check in here on Easybaked every week for my latest dessert creation, and I feel like we have become friends, you and I. I follow many of your blogs and I’ve heard about your celebrations and sadnesses.

Blog friendships are a strange thing though. Most of you only know me as a baker. With a cute little white dog. That is a part of who I am, but it is really just a tiny little sliver of my life here on planet earth.

Did you know that about 2 years ago I lost my job in Genetics? I’d worked in medicine for 23 years and budget cuts did us in.
Did you know that instead of staying in medicine I spent 8 months in Rough Rock Arizona, working as a missionary with a little Navajo church?
Did you know that last fall I began raising support to be a full-time missionary with Josiah Venture- reaching out to young people in Eastern and Central Europe with God’s love for them?

Some of you who have faithfully followed Easybaked over the years know bits and pieces about these parts of my life, but the rest of you probably didn’t know those things. Today, I’d like to introduce you to the mission organization I am working with by sharing a recipe from one of the countries we are in: Croatia!

Aren’t those just so much fun? I can tell you, they are absolutely delicious too- very buttery and flakey.

These are a no-bake dessert and I think they are a perfect recipe for kids to help with! I read about 20 recipes for these online and there are a ton of different ways to make these (and lots of opinions about which version is the most authentic!) I will tell you that these are NOT authentic because rather than using “tea biscuits” or “butter cookies” I used good ol’ Nilla Wafers! You can certainly try the recipe with a more European-type cookie base, but I wanted to be practical, and every American family can get their hands on a box of Nilla Wafers!

Here is how we made them: (printable recipe)

INGREDIENTS:

TORTE:

3 cups of vanilla wafers (or another plain tea-biscuit sort of cookie)
1 1/2 cups of blanched, peeled almonds (I found these in produce at my grocery)
1 1/4 cups of sugar
6 Tablespoons of butter
1/4 cup water
1/2 cup of semi-sweet chocolate chips

GLAZE:

1 cup of semi-sweet chocolate chips
6 Tablespoons of butter

DIRECTIONS:

Line an 8 inch square pan with aluminum foil.
Place vanilla wafers and almonds into the bowl of a food processor or food chopper and pulse until both are finely ground.
In a microwave-safe bowl, add sugar, 6 Tablespoons of butter and water and microwave on high in one minute increments (stirring in between) until butter is melted and sugar is mostly dissolved (mine took about 4 minutes)
Pour cookie and nut mixture into bowl with hot sugar mixture and mix well.
Divide out about 1/3 of the dough into a separate bowl.
Melt 1/2 cup of chocolate chips in the microwave and stir into 1/3 of the dough.
Press half of the “plain” dough into the bottom of the foil-lined pan.
Press all of the “chocolate” dough on top.
Press remaining “plain” dough on top of the chocolate layer.
Make glaze by melting 1 cup of chocolate chips with 6 Tablespoon of butter in the microwave.
Stir well and pour over top.
Refrigerate until glaze hardens, cut into pieces and enjoy!!!

My thoughts: These are absolutely delicious. If you want your version to be a little less sweet, use bittersweet or dark chocolate instead. Let’s hear it for Croatia, and a perfectly wonderful dessert!

Croatia is just one of 14 countries in Eastern and Central Europe that Josiah Venture is working in. Josiah Venture began just over 20 years ago, and now they have over 300 missionaries in 14 countries. Over half of those missionaries are nationals, because one of Josiah Venture’s firmly held beliefs is that our job is to partner with churches in each country and equip nationals to lead and serve in their own country. The focus is reaching out to young people with the good news that God loves them.

This is done in practical ways that provide for other needs in these countries. Most of these countries have excellent educational systems, but they lack extracurricular activities, like music and sports. Josiah Venture partners with a local church and the school to provide training in those things and to offer, at the same time, information about who God is and how to know Him. This has been, and continues to be, an incredibly effective way to encourage positive activities along with a relationship with God in this young generation.

In 2010 and 2011, I took the college ministry I led over to serve at a Josiah Venture camp in Slovakia, and I just loved meeting the young people who are becoming a positive influence in the lives of others in their country. It was incredible.

When I was preparing to leave the Navajo Nation last fall, I was invited to join Josiah Venture full-time as the coordinator of a program that offers internships to college-age students. We invite young people to spend 3 to 6 months overseas, partnered with one of our missionaries, to see if they might be interested in full-time work with youth overseas.

A picture of last year’s interns during training.

I’ve been raising the support I need to begin this position full-time, and I’ve been learning the systems in place for getting these interns prepared to serve overseas. We have just over 90 interns this year, and we are hoping to increase our capacity to invite more!

It’s a really exciting and new part of my life, and I’m really SO thankful for the opportunity to be a part of such an incredible movement of God both here- in the lives of these college students- and overseas.

I know that you are here for a recipe~ but maybe today you are here for more- to learn about what God is doing in another part of the world. There are several ways you can connect with Josiah Venture and with the intern ministry I am helping to lead.

1. The Josiah Venture Website is a wealth of information about each country, each ministry and each missionary.

2. My personal blog began out on the Navajo reservation and has been all about my journey from there to here.

3. My newsletter sends you updates on what God is doing with my little part of Josiah Venture. It is published monthly.

4. Josiah Venture on Vimeo has incredible videos of what God is doing in the lives of these students.

Hey~thanks for letting me tell you a little about something that really matters to me. Not that desserts don’t matter…but these other things matter for eternity.

Now, settle in with a piece of this beautiful torte and read a little about what God is doing in Croatia, and in all the other countries of Eastern and Central Europe! Enjoy!! ~r

I usually leave you with links to my favorite recipes here- but today, here are a few memorable moments from the past year: Preparing to leave for Arizona…Lessons from real-life shepherds…Learning about JV…and a Christmas we will never forget.

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Posted in Bar cookies, Travel Recipes and tagged almond cookies, Bajadera, blog, chocolate, Croatia, international dessert, Josiah Venture, Josiah Venture internship, Josiah Venture newsletter, JV, layered bar cookies, layered bars, ministry, Mission opportunities, missions in Eastern and Central Europe, recipe, torte, unique dessert recipe, Vimeo. Bookmark the permalink.

Peanut Butter Fudge Brownies

Posted on May 23, 2014 by Ruthanne

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination. These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion! These are a variation on a brownie recipe that my mom makes all the time with mint filling. This brownie recipe has appeared on Easybaked many times, and in many forms:

But adding peanut butter? Oh my goodness….. a definite show-stopper!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

1 cup butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa
1/2 teaspoons salt
1 cup milk

Peanut butter filling:

5 cups powdered sugar
1/2 cup softened butter
1 cup of creamy peanut butter

Fudge topping:

One bag (12 oz) of chocolate chips
12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″) that has been sprayed with non-stick spray.
Bake at 350F degrees for 8-10 minutes.
Cool.

Peanut butter filling:

Combine softened butter with peanut butter, mixing on low until completely smooth.
Add powdered sugar, mixing until combined.
Add a little water to make filling a thick, but spreadable consistency.
Spread over cooled brownies.

Fudge topping:

Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
Decorate with sprinkles or by drizzling a little white chocolate on top.
Refrigerate for several hours.
Cut brownies when the top layer is firm, but not hard. Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
These can be frozen really well (I like to eat them frozen, in fact!)

My thoughts: This brownie recipe is so versatile and fun. Really, there are so many possibilities! I love the addition of a peanut butter layer- they are so pretty and mmmm…so good! Do you want to make a design on the top of yours like I did? There’s a step-by-step example from when I 1st posted this recipe in mint. You can see it here. I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe. I guarantee you will be back to experiment with your own flavor combinations! Enjoy!! ~r

What? You like peanut butter? So do we!!!! Try one of these other yummy recipes:

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Posted in Brownies and tagged baking, best, brownies, chocolate, food, fudge, layered bars, peanut butter, recipe, recipes you can freeze. Bookmark the permalink.

Caramel Oreo Brownie Bars

Posted on March 22, 2014 by Ruthanne

Rich and gooey, these brownies are filled with soft caramel and Oreo cookies. Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are. It is hard to describe the yumminess…You need to try these. I need to make these again, because they are already gone.

I’ve shared this recipe before on Easybaked, a very long time ago. It is a wonderful recipe I called caramel chip bars. This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!! Lol.

These are very versatile brownie bars. I make them all the time with a variety of cake mix flavors and chips. It is a perfect way to use up half-empty bags of chips.

This time….I added Oreos, and the result was too incredibly yummy to not share with you all. So here you go: (printable recipe)

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1 bag of semi sweet chocolate chips
1 bag of white chocolate chips
1 box of Double Stuf Oreos
1/2 cup of butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees.
Line a 9×13″ cake pan with foil.
Combine cake mix, oil and eggs.
Blend well and stir in all of the chips (mixture will be very thick).
Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).
Bake for 10 minutes.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Spread caramel over Oreos.
Top with remaining cake/chip mixture.
There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel. Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered. It is ok to have a few gaps.