Sweet Bunny. The Book.

I have been busy this summer on a secret project. I have been writing and illustrating my own cookbook. I am happy to say that the book is complete and ready for your reading and your tasting enjoyment. You can find the book over at Blurb.
Oh, and there is also a 15% off discount code you can use over at Blurb on this book. Just enter the code "NEXTBOOK" when you check-out.
The book is 32 pages and contains 12 illustrations and 12 corresponding dessert recipes. I am kind of a dessert snob, so you can bet the recipes are delicious!!  Below is a recipe for one of my favorite cookie bars. It combines almond pie filling and heath chips for a decadent, uber-delicious treat. You can find the recipe on page 13 in my book.

"Heath. Sugar Daddy"
Cookie Bars.

2C flour
2C Oats (not quick cooking)
1 teaspoon baking powder.
1/4 teaspoon sea salt.
1 teaspoon baking soda.
1 C sugar.
1 C brown sugar
2 Sticks of butter at room temp.
1/4 C almond pie filling (not almond paste).
1 teaspoon vanilla extract.
1/2 teaspoon almond extract.
2- 11oz bags of Heath chips (I prefer the ones without chocolate).

1. Preheat oven to 350 degrees.
2. Beat your butter and sugars together.
3. Add the vanilla and almond extracts. Mix well.
4. Add remaining dry ingredients and mix well.
5. Add your Heath chips.
6. Grease a 9x12" cake pan. Pour batter evenly into pan.
7. Bake for 45-50 min or until nicely browned and firm in the middle.

*left over almond filling freezes nicely.

Hope you enjoy!


If you enjoyed this blog, please sign-up for my email newsletter!

Linkie ♥