Nature’s Eats: Butterscotch and Almond Cheesecake Bars #NaturesEats #Tryazon

 

 

Lets Begin………….

Butterscotch and Almond Cheesecake Bars

  • Dry Ingredients:
    1 cup of Oats (Instant/Quick cooked)
    1 cup of White Whole Wheat Flour
    1 cup of Blanched Almond Flour by Nature’s Eats
    1/2 cup of All Purpose Flour
    1/4 tsp of Salt
    1/2 tsp of Baking Soda
    1/2 tsp of Baking Powder

 

  • Wet Ingredients:
    7 ounces melted Unsalted Butter (melted)
    1 1/4 cup of Butterscotch Chips
    3/4 cup of Brown Sugar
    1 Large Egg

 

  • Filling:
    16 ounces of Cream Cheese (softened)
    1/8 tsp of Almond Extract
    1/2 tsp of Vanilla Extract
    1/4 cup of White Sugar
    1/8 cup of All Purpose Flour
    1 Large Egg

Drizzle (optional): 1/4 cup of Extra Dark Chocolate melted. Takes about 15 seconds and I use the stove top and I add heat, take the pan off to stir, add pan back and then again stir until just melted. It is my way to avoid burning the chocolate.

You begin by using 3 bowls to mix the above ingredients. You start with the first bowl and incorporate all the flours, baking powder and soda, plus the salt. Set aside. The second bowl, you mix the melted butter, butterscotch chips and the brown sugar. You have the option to melt everything together over a stove top or you can easily microwave the ingredients by using 20 second intervals and mixing in between. The chips may not completely melt (1/4 left intact) and that is perfectly fine. Wait for the wet ingredients to cool off a bit before incorporating the egg. Set aside. The third bowl is for the filling. You incorporate the softened cream cheese with the rest of the ingredients and make sure to whisk until smooth.

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  • Assembly-

Start the oven and I baked the bars at 350 degrees in convection mode. I sprayed a glass pan with nonstick spray and I used a rectangular dish that measures 11 x 7 inches and you can easily use a larger dish for less thicker bars.

You add the wet ingredients to the dry ingredients. Mix until everything is well incorporated. 3/4 of the mixed bar batter goes on the bottom to create an even layer. I use a spatula to smooth it out and press it down a touch. Next comes the filling. You simply spread out the filling to create an even layer. The top layer is the 1/4 amount of the bar batter that remains. I crumble that on top because I do not want to smash or disrupt the middle cream cheese layer. By now the oven usually has reached temperature and in go the bars until baked. This takes between 28 to 35 minutes. Worried the top is over browning? Just add foil on top until the bars are fully baked and I use a toothpick to make sure the bar batter would not stick. You may get a smear of cream cheese but realize you don’t want to over bake the bars. Allow the bars to cool and then you can put them in the fridge. I gave them 4 hours to fully cool and you can even leave them in overnight. Drizzle time!! I cut the bars and find they cut flawlessly when cooled all the way. I tend to cut the bars in different sizes so guests can pick the size they desire. I then melt chocolate and I melted about 1/4 of a cup of Extra Dark Chocolate (Bittersweet). I like the more stronger notes against the sweeter ones the butterscotch tends to give. You can drizzle whatever you want from caramel, white chocolate or semi-sweet. Drizzling on cold cut bars allows the chocolate to harden quick too. I returned the bars to the fridge (uncovered) and within 20 minutes it was set. I then covered the bars in plastic and put them back in the fridge until serving.

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Options: You can add to the filling anything from nuts to dry cranberries, apricots, blueberries to fit any season/occasion. A fruit medley can even be added to give it that full autumn feel. Even though pumpkin everything is hitting the store shelves, we are set for a heat wave in Southern California. This was a pre-Fall treat that is not fully embracing the season because the weather has not gotten the memo! Let’s say I am easing into Autumn and hopefully the weather will too.

Enjoy!

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I received the above product(s) free of charge from Nature’s Eats and Tryazon. I am not obligated to provide a positive or favorable review, just my honest opinion. I received no other compensation in exchange for my review. My review is based on my experience with the product and/or brand, which may differ from yours.
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HouseParty: Bertolli® Al Fresco Taste of Tuscany Party with Creamy Basil Alfredo #BertolliAlFrescoTasteOfTuscany

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As Summer approaches, I tend to get as busy as I do when it’s holiday time (November and December). It’s that six month mark I call, when changes start taking place, projects get started and making dinner needs simplification. The barbecues start getting prepped early in Spring here in Southern California because we have pleasant weather most time of the year. This means I so welcome kitchen help. I still want a meal that is healthy and leaves my family and friends full and happy.

In comes Bertolli, changing things up by adding more to their sauce line. Forget about the red and think about white base sauces that come with new flavors to welcome the new season. A white sauce is not something we enjoy (at least here) as I we usually make red based sauces. I am always looking for a way to use my overabundance of tomatoes, so that means I am always making tomato-y sauces! They are great but it can easily create a rut. I have come up with Greek style, South American to Italian “red sauces” that I think my family is on to me! When Bertolli came up with the Al Fresco Taste of Tuscany Party and I saw Basil…..well, say no more.

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Retail Price Point: $1.99 for a 15 ounce jar at Target. They are currently on sale at Target from the regular $2.25 price point. You can also find Bertolli and other selections at Von’s, Stater Bros., Albertson’s and other major stores.

Ingredients: Water, Cream, Butter (Cream, Salt), Soybean Oil, basil, Modified Corn Starch, Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Enzyme Modified Egg Yolk, Sherry Wine, Salt, Whey, Natural Flavors, Yeast Extract, Disodium Phosphate, Xanthan Gum, Garlic Powder.

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Verdict:
I like easy but I ask a lot from it. I also want a meal that is well liked and not filled with the bad ingredients. In other words, I don’t want my family picking up that I am using a jarred sauce. There is nothing wrong with sauces out of a jar and you can find brands that keep the sauce honest. In this home, jarred sauces are called “cheater sauces”. Okay, the family is a little spoiled but I prefer they welcome the better foods and if the sauce makes the cut, it also gets welcomed in the pantry. Bertolli’s Creamy Basil Alfredo is very simple to prepare. You just pour, reheat and serve. You can easily make it part of your meal or the meal itself by making it a main dish. For this occasion, I wanted to get maximum benefit out of the jar and the one jar needed to yield enough servings, so everyone could try it. I open the jar and the smell is pleasant and inviting. You have a nice milk and cream base that is followed up with the aroma of herbs, basil of course being the predominant one. Being that my basil plant was attacked by squirrels last year, my 5 year old plant never returned. I also welcomed the basil plant seeds that Houseparty and Bertolli included. I use to fear frost or excessive heat damaging my basil plant, never thinking a Squirrel with gourmet tastes would go nutty for an herb! With the amount of basil packed into this creamy Alfredo jar, my passion for basil and craving will definitely be satisfied. I opted for ricotta and spinach filled raviolis and made this my starter dish. I tend to now fry my raviolis in butter and olive oil.  This method not only gives the pasta a firmer texture but also that golden buttery taste that everyone seems to love. I warmed the sauce and other than adding some parm and a fresh slice of a baby heirloom tomato, the Bertolli Creamy Alfredo sauce was doing all the talking here.

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And, the talking it did. I never have enjoyed a jarred cream based sauce. They always broke when heated and/or had an off taste. This one does not! The Creamy Basil Alfredo from Bertolli stayed whole when heated and did not have an odd after taste. You just taste cream, butter, some cheesy notes and the basil. That is all. The sauce does not overwhelm what you are eating. The tomato gave the ravioli that fresh kick but because it’s mild in flavor, it played well with the sauce. The acidic properties played like a balsamic would, but mild enough to not just kill the entire plating. The spinach in the ricotta filling was made for a basil pairing, so Bertolli made a simple dish that much better. Some guests added a crack of pepper to top, so you can really make the Creamy Basil Alfredo sauce from Bertolli make any dish work and to your liking. No one even asked if the sauce was jarred any I was asked how I made it because so many tend to rush the process and end up with a broken sauce. I told them I would print out the recipe because it’s on-line. I shared a coupon after for my guests to use but I was not letting the cat out of the bag on this one from the start!  I also love that everyone was gifted a Basil plant to grow at home, just watch out for those squirrels who think basil flavored acorns are the it dish this season!

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I received the above product(s) free of charge from Bertolli and HouseParty.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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