I have one thing to say to you about this particular recipe.  You have to make these sugar cookie bars.

No, they aren’t a lot of work.  Yes, they are fantastic.

I had been meaning to make these for such a long time-they have been bookmarked for ages.  But I always went for something chocolate or in cupcake form for treats instead of making these.  The upcoming Valentines Day gave me a great excuse to try this one out-and gave me an excuse to whip out those cute little heart sprinkles I have also had in my cupboard for months.

I did not sway at all from the original recipe here.  Sugar cookie dough is one thing that I refuse to play around with too much.  And the frosting?  I didn’t change that, either, and, you know what?  I’m glad I didn’t change that, either.  It’s amazing.  A regular, smooth and sweet buttercream.  I brought these into work, and they were a big hit.

As far as the cookie dough goes, I made mine a little thicker (I baked mine in a 9 x 9-inch brownie pan instead of the jelly roll pan), and I really avoided over baking it, in order to keep it soft and pliable.  I made my cookie dough about 3/4-inch thick, and this seemed to work out well.

Will I be making these again?  Absolutely.  Maybe for the next holiday…Presidents’ Day, anyone?

Sugar Cookie Bars

Servings: about 18 bars

Ingredients

For the cookie bars:

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

For the frosting:

1 cup unsalted butter, at room temperature

1 teaspoon vanilla

Pinch sea salt

4 cups confectioners’ sugar

5 tablespoons milk

Food coloring, as desired

Sprinkles, for garnish, optional

Instructions

1. For the cookie bars: Preheat the oven to 375 degrees.

2. Line a rimmed 10 x 15-inch (or 9×9-inch brownie pan) with parchment paper; set aside.

3. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

4. Reduce the mixer speed to medium and add the eggs, one at a time, mixing well after each addition.

5. Add the vanilla.

6. In a separate bowl, whisk together the flour, salt, and baking soda, mixing well.

7. Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture.  Mix until thoroughly combined.

8. Using a rubber spatula, evenly spread the cookie dough onto the prepared baking sheet (or brownie pan).

9. Bake for about 15 minutes, or until a tester inserted into the center comes out clean.  (They should be light golden brown).

10.  Let cool completely.

11. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

12. Add the vanilla and salt, mixing well.

13. Reduce the mixer speed to low and carefully add the confectioners’ sugar, one cup at a time.

14. Add the milk and mix until smooth.

15. Add your desired amount of food color (if using) and mix until incorporated.

16. Frost and decorate as desired onto the cookie bars.

Source: Directly from Love and Olive Oil.

I make kale chips several times a month.  And it’s one of those things that I make slightly differently every single time…well, because the versatility is endless and these leafy greens are pretty forgiving when it comes to flavor experimentation.  You’ve probably seen a billion different versions of how to make this potato chip alternative, and this is just another one to add to your repertoire of healthy snacks that take less than 20 minutes to prepare.

I debated on whether or not to even post these because of the fact that I change up the ingredients every time and the fact that this might be the most simple recipe I have ever posted.  But, this last batch…oh mama.  They were good.  I can proudly say that I ate an entire bunch of kale in one sitting.  I suppose that’s a good thing, considering that kale is one of those mega super foods, rich in all sorts of vitamins and iron (a good thing for those who are meat-free, right?).  But the best part is that these don’t taste like a traditional mega super food…they taste like crispy little savory chips of goodness.  And, in this case, some slightly spicy ones.

My favorite type of kale?  I like Lacinato (or otherwise known as dinosaur kale…it gets points in my book just for having that name) because I find the leaves a little heartier and with a slightly different flavor.  For this recipe, I used plain old Curly Kale because that was what was available in the market.  And when it’s baked, isn’t it beautiful?  (Humor me with this one…I just elevated my nerd factor by about 1000%, but I really do think it’s an incredibly beautiful food.)

Want some other kale chip ideas?  Just prepare it in the same way but use a different seasoning combination….these combos are some of my favorites.

Cheesy Kale Chips…with Parmesan

Lemon and Garlic

Sea Salt and Vinegar

And if I am feeling a little spicy, I do a little combination of red pepper flakes with a little drizzle of Sriracha.

Cajun Kale Chips

Servings: about 4 small servings (but if you are like me, you will eat the whole thing….)

Ingredients

1 bunch kale, rinsed, blotted dry and torn into 3 to 4-inch pieces

2 teaspoons extra virgin olive oil

1 teaspoon (or to taste) Cajun seasoning

Sea salt and pepper

Instructions

1. Preheat the oven to 350 degrees.

2. In a large bowl (using tongs-it’s a little easier that way), combine all the ingredients and lightly toss to thoroughly coat.

3. Bake until crispy around the edges, about 10-15 minutes.  (Keep an eye on them-they make cook quickly.)

Source:  A Curvy Carrot original

The all-consuming visual crack-like addiction known as Pinterest has claimed me.  I can’t get enough of the visual, written, and creative inspiration that is out there.  I usually hit up the Food and Drink pages first…and then I slowly make my way through fashion, travel, and home decor.  But the Food and Drink pages are what get me.  Do I have a slight problem?  Yes.  In the Twelve Steps of total Pinterest addiction, I am admitting that I have a problem.  It’s my first step.

I saw this dip on Pinterest the other day through the Wisconsin Cheese Talk website (the original post from the Parsley Thief can be found here).  Since I was out the door to the market anyways, I figured I would pick up a 40-ounce bottle of Guinness while I was at it.  At eight in the morning.  Awkward, much?

This is one of the easiest dips I have ever made.  And probably one of the tastiest.  I pretty much ate half of it while taking the pictures…it was so good…and perfect for any beer/cheese/Super Bowl fans out there.  It’s not healthy.  It’s indulgent.  It’s creamy and the taste of Guinness is right there.  It actually reminds me of a beer-cheese fondue that I make quite often.  But this is definitely a go-to if you want something simple, something easily made in advance, or something that will be a major crowd pleaser.

Guinness and Cheddar Dip

Servings: about 4 cups

Ingredients

8 ounces cream cheese, softened

2 and 1/2 cups sharp cheddar cheese, grated

1 teaspoon Dijon mustard

2 tablespoons half-and-half

1/4 cup Guinness

2 or 3 scallions, chopped

1 teaspoon garlic, minced

2 tablespoons parsley, chopped

Sea salt and pepper, to taste

Instructions

1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.

2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.

3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.

4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Source:  Barely adapted from The Parsley Thief, as seen on Wisconsin Cheese Talk.