Valentine’s Days is happening this week and I am feeling so romantic. I think all of these hearts, chocolates and wine have really gotten to me and I love it! So to continue with the love fest I made a super easy Valentine’s LoftHouse Cookie Bars. This is something I have been wanting to make for a long time, I just never gotten around to doing it.
These cookie bars are just amazing! They are light, fluffy and a mix between a cookie and a snack cake. The frosting on them is to die for! It’s so sweet, creamy and bowl licking good! Yup, I licked it from the bowl. I added some food coloring to make it a pretty pink and of course it needed sprinkles. After all sprinkles make everything pretty. I think this week you can nickname me sprinkles.
I tried to lighten up these cookie bars by adding greek yogurt and using only half cup of sugar. Normally you would use a full cup, but with the sweet frosting you don’t need all of that sugar. I am sure that these cookie bars will please cookie and sweet lovers of all kinds! I know they pleased me. Oh and they taste just as good the next day too!! I don’t think they will make it to the third day.
To make the bars I used a half sheet baking pan, otherwise known as a jelly roll pan. I made my batter and spread it evenly on the pan. One thing to know is this batter is sticky. I found that spraying your hands with cooking spray really helped to spread the batter nicely. So be prepared to get your hands dirty!
To make the frosting I used butter and powdered sugar and a little bit of milk. Whipped it all together until it was the soft, dreamy consistency I was wanting. Then I spread it all over my cooked cookie dough. Then I added my sprinkles.
A light, fluffy sugar cookie crust topped with a sweet, creamy buttercream frosting.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup greek yogurt
- 1/3 cup butter, softened
- 1 1/4 cup powdered sugar
- 2 tbsp. milk
- 1/2 tsp. vanilla extract
- 3 drops red food coloring
- Preheat oven to 350 degrees
- Line a 18 x 13 baking sheet / Jelly Roll Pan with aluminium foil sprayed with cooking spray or you can use parchment paper; set aside.
- In a medium bowl, add flours, baking powder and salt; stir together, set aside.
- In a large bowl, beat butter and sugar until creamy. Beat in egg and vanilla extract until combined. Beat in greek yogurt until combined. Slowly beat in flour mixture until just combined. The dough will be sticky.
- Spread the cookie dough evenly in the prepared baking pan. I sprayed cooking spray on my hand to evenly spread it out. Bake in oven for 15 - 20 minutes, just until the sides start to pull away from the pan and the edges are lightly brown. Place on cooling rack to cool completely.
- Meanwhile to make the frosting; in a bowl add butter, powdered sugar and beat until fluffy. Add milk, vanilla extract and food coloring and beat until evenly combined. If frosting is to thick, add a drop of milk to thin it out. If it is to thin, add more powdered sugar.
- Spread frosting over cooled bars and top with sprinkles if desired.
Calories per bar: 138, Fat: 6.7, Cholesterol: 24.9, Sodium: 62, Potassium: 11, Carbs: 18, Fiber: 1, Sugar: 10, Protein: 2
Before I go I wanted to share with you the Tillamook Cheese Family Style Brunch that I went to on Saturday. The event was held in the Mission district of San Francisco at the THE AMERICAN Grilled Cheese Kitchen. Tillamook Cheese was introducing to us their new line of Tillamook “Farmstyle” Greek yogurt. Let me tell you, I have tried a ton of different greek yogurts in my time and I have to admit I think Tillamook “Farmstyle” Greek yogurt maybe the best. It is creamy, low in sugar and high in protein and it tastes just like dessert. From my sampling I have to admit the Coffee House Blend is my favorite. It is just dam good! My Husband went with me to the event and you know he doesn’t care for yogurt or granola and you know what? He ate and liked it. He said the yogurt wasn’t bitter or sour and would be happy to have it for breakfast. Shocked, I know!!! The owners of THE AMERICAN Grilled Cheese Kitchen, Heidi and Nate are passionate about their restaurant and cooking. They filled us in on how they made and prepared each meal and what I love the most is the sparkle in there eye when they were telling us. The Brunch started out with a granola and fruit bar with the star of the show Tillamook “Farmstyle” Greek yogurt. Then they brought us amazing and I mean amazing Apple and Cinnamon muffins and Pumpkin with walnuts and currants muffins, all made with Tillamook “Farmstyle” Greek yogurt. They were so moist and delicious and tasted just as good the next day too!! I wish I had the recipe for the muffins. Then we had a Kale Slaw Salad which tasted just as amazing, which was nice because I am not a Kale person. Then we had our breakfast sandwiches made with Tillamook Cheese. I had the Jalapeno Popper Breakfast Sandwich, so good, best grilled cheese ever and my Husband had the Farmers breakfast which had bacon, roasted yukon gold potatoes, chive, butter and eggs. He loved it!! Last but not least Heidi’s Strata which was bread, eggs, Tillamook Cheddar Cheese, chives, leeks and Tillamook 2% greek yogurt. They sent me the link to the recipe and I am sharing it with you. You must make this, it so delicious and would sure to be a crowd pleaser! Perfect for a Sunday morning. Here is the video. I had a wonderful time and I can’t wait to stock up on Tillamook “Farmstyle” Greek yogurt. You can find it at stores like Safeway, Vons, Walmart and Pak N Save. Here is the link for Where to Buy. I have below a little collage I made of the event. Guys, if you love Greek Yogurt, you must try Tillamook “Farmstyle” Greek yogurt, it is simply a dreamy, creamy yogurt!!! You can also check out my Instagram pictures for the full event photos.
Ok, I am off!
Have a wonderful Tuesday, hoping it is full of smiles!