If you know me, you know I have a mahooooosive sweet tooth. When I was asked to review the new cookbook, “Sugar, Sugar: Every Recipe Has a Story” by Kimberly “Momma” Reiner and Jenna Sanz-Agero, how could I possibly say no with a title like that?
I really enjoy Kimberly and Jenna’s approach to desserts we all remember from pot lucks, fundraisers and bake sales of our childhood. Each recipe is presented with a family story behind the recipe. As someone who started blogging as a way to catalogue those family stories, this book: it speaks to me.
Most of the time when I make something for Bluebonnets & Brownies, I do the choosing. Cooking is an escape, an art, for me. I used to paint – but now food is my medium of choice.
When we received the Sugar, Sugar cookbook, I flipped through it, post-it note marking the recipes that caught my fancy. But then The Brit caught site of this beautiful book with it’s gorgeous cookie-filled cover and grabbed it from me. The look on his face as he turned the pages reading each recipe’s description made me realize that this time, I should let him do the choosing.
James did me proud, y’all. He chose Oatmeal Carmelitas from the “Cool Bars and Summer Stars” section. I don’t think I’ve ever made a bar cookie that was quite so tasty. Filled to the brim with oatmeal, chocolate and ooey-gooey caramel, what is not to love?
Kimberly and Jenna recommend these bars for summer barbecues and potlucks, but I think they would be the talk of any holiday cookie swap you choose to attend. James took the majority of this recipe’s yield to work, as he usually does. Even the one overly health-conscious-never-indulges co-worker could not control herself.
James had to laugh when he caught her scoping out the leftovers at the end of the day, planning to sneak them home instead of leaving them for everyone to share the next day. They’re just that good. Oatmeal Carmelita bars will drive good women to do rather naughty things, which I think was Kimberly and Jenna’s intention all along in writing Sugar, Sugar!
Oatmeal Carmelita Bars
Makes about 24 2-inch square bars
Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1 cup room temperature butter (2 sticks)
1 1/2 cups light brown sugar, packed
2 cups quick cooking oats
1 bag (14 ounces) Kraft Soft caramel candies, unwrapped
1/2 cup evaporated milk
1 cup semisweet chocolate chips (I used Ghirardelli)
1 cup chopped pecans
Directions
Preheat oven to 350F.
Grease a 9 x 13 casserole dish with non-stick spray or butter.
In a medium bowl, combine flour, baking soda and salt. Whisk together to combine, and then set aside.
In the bowl of a stand mixer or a large bowl, cream together the butter and brown sugar on medium speed. Slowly ad the flour mixture, mixing after each addition until fully incorporated.
Fold in the oats on low speed or using a wooden spoon.
The mixture should be crumbly and resemble a shortbread dough. Transfer approximately half (about 3 cups) of the mixture to the casserole dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles, just like with shortbread.
Bake for 10 minutes and then remove from oven.
While the dough is baking, combine the evaporated milk and caramels in a small saucepan. On medium to low heat, stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
Sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully (because both the caramel sauce and casserole dish will be quite hot) pour the caramel sauce over the cookie base, nuts, and chocolate. Spread evenly with an offset spatula.
Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
Return the dish to the oven for an additional 15 to 20 minutes, until the top crumbles are lightly browned.
Once out of the oven, cool the dish to room temperature and then refrigerate overnight. This is essential, as these bars only get better with time – plus they need time to set.
Cut into 2 inch squares using a sharp knife or metal dough scraper.
Share with people you love – or you’d like to impress!
Need more Sugar, Sugar in your holiday baking repertoire? (Who doesn’t?)
Enter to win one copy of “Sugar, Sugar: Every Recipe Has a Story” by Kimberly “Momma” Reiner and Jenna Sanz-Agero!
How you win:
{Required Entry}
Leave a comment below. Tell me your favorite family cooking story. It doesn’t have to be about cookies or holiday baking, but those sure are fun.
Who wants bonus entries?!
For each item below that you do, you will get one extra chance to win. If you already do any of these items, they DO count. You MUST leave a separate comment for each item. If you leave one cumulative comment, it will only count as one extra entry.
1. Like The Sugar Mommas on Facebook.
2. Like Bluebonnets & Brownies on Facebook.
3. Follow @SugarMommas and @BluebonnetBaker on Twitter and tweet the following. Then come back and leave a comment that you did so.
I want to win the Sugar, Sugar Cookbook for my holiday baking from @SugarMommas and @BluebonnetBaker! http://su.pr/1EPKSL #giveaway
4. Subscribe to Bluebonnets & Brownies email updates. When you click the link, you will see “Get Bluebonnets & Brownies Delivered By Email.” Once you subscribe to the email updates, you will get an emailing confirming your subscription. Leave a comment after you’ve confirmed your subscription.
Important Details:
-This giveaway is open to USA and Canadian residents only and will run until Wednesday, December 7th at 11:59 pm EST.
-Winner(s) will be generated via a random number generator software program. Winner will be notified via the contact email provided on the comment contact form.
-Winner(s) will have until 12/9/11 to claim their cookbook or we will choose another winner.
-Winner will receive one copy of Sugar, Sugar: Every Recipe Has a Story (Hardcopy){$29.99 MSRP}. Product will be shipped by publisher.
Disclosure:
This giveaway is provided to you by Bluebonnets & Brownies. The views and opinions expressed by Amber Bracegirdle on Bluebonnets & Brownies are my own, and based upon my cooking experiences with Sugar, Sugar: Every Recipe Has a Story. I was given the product free of charge to test and review it; however, I was not monetarily compensated for the review or giveaway.
[wpurp-searchable-recipe]Oatmeal Carmelita Bars – – – [/wpurp-searchable-recipe]
Virginia
Tuesday 6th of December 2011
When I was little my dad and I would bake those Chinese almond cookies from scratch. Those were the times my dad and I really bonded
erin johnson
Tuesday 6th of December 2011
My favorite cooking story is when I was teaching my daughter to cook... One day I set her up on the counter, (she was about 4) and she exclaimed, "first ub'all!!!" I hadnt realized that everytime I set up to bake something with her, I said, "First of all..." ;)
erin johnson
Tuesday 6th of December 2011
I Like Bluebonnets & Brownies on Facebook.
erin johnson
Tuesday 6th of December 2011
I Like The Sugar Mommas on Facebook.
Joyce Mosby
Tuesday 6th of December 2011
I liked Sugar Momma's on FB.