Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!

Okkkay, now what you guys have been waiting for…

GIVEAWAY:

The prize package (minimum value of about $57.55) will include:

– 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

– 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

– 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

– 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

– 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

– 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

– 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

1. Leave a comment saying why you want the prize package.

For extra entries:

1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! 🙂

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

Cinnamon Chocolate Bundt Cake

Adapted from: Leite’s Culinaria

Ingredients:

Cake:

• 1 cup (2 sticks) unsalted butter, plus more for the pan
• 1/3 cup (1 ounce) cocoa powder
• 1 teaspoon kosher salt
• 1 cup water
• 2 cups (9 ounces) all-purpose flour, plus more for the pan
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 1/2 cup plain Green Valley Organics plain yogurt
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

• 1/3 cup cocoa powder
• ½ stick butter
• 1/3 cup Redwood Hills plain Kefir
• 1/3 cup sugar

Directions:

Make the cake:

1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

Extra Fudgy Healthy Brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

He loves Blue Moon.

 

Crafts.

New toy.

Yummy eats.

Her 21st birthday.

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

• 1 cup red kidney beans
• ½ cup avocado
• ½ cup cocoa powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup applesauce
• 1/8 tsp salt
• 1 cup brown sugar
• 2 eggs
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 350.
2. Spray an 8×8 inch pan with cooking spray. Set aside.
3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
4. Add remaining ingredients and mix by hand until smooth and fully combined.
5. Fold batter into the greased pan.
6. Bake for 35-40 minutes, turning the pan halfway through.
7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
8. Let cool completely.
9. Cut and enjoy.

Creamy Brown Butter Yogurt Apple Pie

So much happened this weekend.

Thursday, I attended a #BlogKC/#KCBloggerMeetup event at Sak’s Off 5th Avenue.  I didn’t know what to expect and when I walked in, I was a little overwhelmed.  I was given a $25 gift card and a name tag at the front and then we all got to do some major shopping for 2 hours.  In between the exhausting shopping (such a tough job) snacks were provided – brownies, savory tarts, cream puffs, and sangria – and more gift cards were given out.  I walked out with a new shirt and some fellow blogger friends.  Pretty successful if you ask me.

Friday, I had dinner with Kellen and a few friends at P.F. Changs.  We were gettin’ our noodles in to prepare for the Color Run the next morning.

I’m sure you can guess that Saturday I ran the color run with some friends.  Ohhh my gosh they aren’t kidding when they say it’s the “happiest 5k on earth.”  It was so fun!  Every kilometer, volunteers squirt you with paint.  It’s like chalk and they put it in ketchup/mustard containers and you can get as colorful or not colorful as you want.  There were 30,000 people who signed up for this color run… isn’t that CRAZY?  It was a really awesome experience and the race went by so quickly.  Easily the most fun 5k I’ve ever run.

Afterward, I spent the day hanging out with my some of favorite people.  Perfect weekend.

Nothing can top off a good weekend like a HUGE slice of pie.  So if you had a good weekend, make this pie and finish yours off well, too.  If you didn’t have a good weekend, then you should still try this pie… it’ll make it better.

Have you heard of the color run?  I had never heard of it until about 6 months ago.

Creamy Brown Butter Yogurt Apple Pie
Adapted from: Food.com

Ingredients:

Pie:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• ¼ cup plain yogurt
• 1 teaspoon cinnamon
• 5 cups apples (5-7 medium)
• 1 unbaked pie shell

Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 cup firm butter

Directions:

1. Heat oven to 400°F. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
2. In a mixer, beat 1/2 cup granulated sugar and the egg until light and fluffy. Beat in 2 tablespoons flour, vanilla, and cinnamon. Beat in cooled butter and yogurt. Gently stir in apples. Pour into crust-lined pan.
3. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
4. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Let cool and eat!

 

Apple Pie Bars

When I went to the cafeteria at school, I’d always take an apple or 2 or 3 with me when I left.

Since I did that every time, I ended up moving out of the dorms with 10 extra apples.

I don’t like to waste food, so of course, apple pie was my first thought.  I was feeling a little more creative, though, so I made apple pie bars instead.

These are great…every slice is like a mini pie.  The crust is super thin and the filling isn’t overwhelmingly sweet and they would taste awesome with ice cream.  I suggest making them when you want to make pie for a big crowd, but pie won’t serve enough.

What’s your favorite dessert to make in the summertime?

Apple Pie Bars
From: Land O Lakes

Ingredients:

Crust

1 Land O Lakes® All-Natural Egg, separated, reserve egg white

1/2 cup milk

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold Land O Lakes® Butter, cut into pieces

Filling

1 cup crushed corn flakes

8 to 10 medium (8 cups) apples, peeled and sliced

3/4 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 reserved Land O Lakes® All-Natural Egg white

2 tablespoons sugar

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

 Directions:

1. Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.
2. Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
3. Roll out half of dough on lightly floured surface into 15×10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.
4. Combine 3/4 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2×10 1/2-inch rectangle; place over apples.
5. Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.
6. Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

 

 

 

Mississippi Mud Brownies

I live for reactions.

I love to do things sometimes just to see what people will say or how they will respond.  It’s such a good feeling to make someone happy.

Random acts of kindness are so fulfilling.  I used to love May Day.  Every May Day when I was in elementary school, we would make a craft at school and when I got home, I would make a couple more and go put them on people’s doors in my neighborhood.  (Aren’t you supposed to do that on May Day or did I just make that up?)  I remember feeling so good after I did that because I could just imagine how excited they would be when they opened their door and found my silly craft.

In high school, in one of my classes, we had a Pay it Forward segment and at the end of it, one of my friends brought a bunch of Pay it Forward bracelets to class and we were told to do something nice for someone and give them the bracelet so they could do the same.  I remember paying it forward and just how good it felt.

I like to bake for people and make homemade cards (like for my dad’s birthday, which I will post about later… Happy Birthday, Dad!!) because I like for them to know that I spent time on them because I care about them.  I like making Kellen homemade gifts because it’s the way I express my feelings for him.  (Like for Valentine’s Day, which I will also post about later. but I can’t show you that until it’s over because it’s a surprise… and I hate ruined surprises!!) 

Even little things like holding the door open for people or helping someone carry something is so rewarding.  That feeling is not one that can be replicated with anything else.  It’s the reason I do all of those things I told you about.

Make these brownies for someone today, I guarantee the reaction you get will be a good one!  I made them for one of my classes and they all loved them (or at least that’s what they said.)

Mississippi Mud Brownies
Rebekahs Family Food and Fun

I was out of marshmallows, so I used marshmallow creme.

Ingredients 

2 sticks (1 cup) butter

1/3 c. unsweetened cocoa

1-1/2 c. granulated sugar

4 eggs

2 t. vanilla

1-1/2 c. flour

1/4 t. salt

1 c. chopped pecans (optional – I think they would be fabulous, but my family would revolt)

2 cups marshmallow creme (enough to cover the top)

Frosting:

1 stick (1/2 c.) butter

1/3 c. unsweetened cocoa, sifted

2-3/4 c. powdered sugar

1/3 c. milk

Instructions

Preheat oven to 350°.

Grease a 13 x 9″ pan.

In a large saucepan, melt butter.  Remove from heat and sift in cocoa, stirring until smooth.  Add sugar and stir well.  Add eggs and vanilla, mix to combine, then add flour and salt, stirring just until incorporated.   

Pour batter into prepared pan.  Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Don’t overbake.  Don’t underbake though, either, my center pieces came out a little too gooey.

Immediately upon removing from oven, top with marshmallow creme.  Return to oven for 2-3 minutes, or until marshmallow creme is soft and melty.  Do NOT brown!!  That will make them chewy and tough and difficult to cut.

When marshmallows are soft, remove from oven and make frosting.

In a medium saucepan, melt butter.  Add cocoa and then powdered sugar and milk.  Stir until smooth and creamy.  Add more milk a teaspoon at a time if necessary for consistency.

Drizzle frosting over marshmallow layer and smooth to cover completely. 

Allow to cool before cutting.

Mississippi Mud Brownies

I live for reactions.

I love to do things sometimes just to see what people will say or how they will respond.  It’s such a good feeling to make someone happy.

Random acts of kindness are so fulfilling.  I used to love May Day.  Every May Day when I was in elementary school, we would make a craft at school and when I got home, I would make a couple more and go put them on people’s doors in my neighborhood.  (Aren’t you supposed to do that on May Day or did I just make that up?)  I remember feeling so good after I did that because I could just imagine how excited they would be when they opened their door and found my silly craft.

In high school, in one of my classes, we had a Pay it Forward segment and at the end of it, one of my friends brought a bunch of Pay it Forward bracelets to class and we were told to do something nice for someone and give them the bracelet so they could do the same.  I remember paying it forward and just how good it felt.

I like to bake for people and make homemade cards (like for my dad’s birthday, which I will post about later… Happy Birthday, Dad!!) because I like for them to know that I spent time on them because I care about them.  I like making Kellen homemade gifts because it’s the way I express my feelings for him.  (Like for Valentine’s Day, which I will also post about later. but I can’t show you that until it’s over because it’s a surprise… and I hate ruined surprises!!) 

Even little things like holding the door open for people or helping someone carry something is so rewarding.  That feeling is not one that can be replicated with anything else.  It’s the reason I do all of those things I told you about.

Make these brownies for someone today, I guarantee the reaction you get will be a good one!  I made them for one of my classes and they all loved them (or at least that’s what they said.)

Mississippi Mud Brownies
Rebekahs Family Food and Fun

I was out of marshmallows, so I used marshmallow creme.

Ingredients 

2 sticks (1 cup) butter

1/3 c. unsweetened cocoa

1-1/2 c. granulated sugar

4 eggs

2 t. vanilla

1-1/2 c. flour

1/4 t. salt

1 c. chopped pecans (optional – I think they would be fabulous, but my family would revolt)

2 cups marshmallow creme (enough to cover the top)

Frosting:

1 stick (1/2 c.) butter

1/3 c. unsweetened cocoa, sifted

2-3/4 c. powdered sugar

1/3 c. milk

Instructions

Preheat oven to 350°.

Grease a 13 x 9″ pan.

In a large saucepan, melt butter.  Remove from heat and sift in cocoa, stirring until smooth.  Add sugar and stir well.  Add eggs and vanilla, mix to combine, then add flour and salt, stirring just until incorporated.   

Pour batter into prepared pan.  Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Don’t overbake.  Don’t underbake though, either, my center pieces came out a little too gooey.

Immediately upon removing from oven, top with marshmallow creme.  Return to oven for 2-3 minutes, or until marshmallow creme is soft and melty.  Do NOT brown!!  That will make them chewy and tough and difficult to cut.

When marshmallows are soft, remove from oven and make frosting.

In a medium saucepan, melt butter.  Add cocoa and then powdered sugar and milk.  Stir until smooth and creamy.  Add more milk a teaspoon at a time if necessary for consistency.

Drizzle frosting over marshmallow layer and smooth to cover completely. 

Allow to cool before cutting.

Gooey Butter Bars

I’m taking a Public Relations class and I love it.  The people in it are awesome and so is my teacher.  Everyone gets along really well and it’s the class that I wake up on Tuesdays and Thursdays looking forward to.

We have to come up with a fundraiser for an organization, so last class we spent the period coming up with ideas. We were to see what people think of our ideas.  So far, this is what we have:

Movie Night

Adult Spelling Bee

Potty Protection Insurance

3 on 3 tourney
Bake Sale

Canned Food Drive

Improv Show

Tupperware Fundraiser

Talent Show

Cheesecake Calendar

Dance Off

School Carnival

Walk a thon

Wii Dance off

Clean Yards

Recycle Printer Cartridges/Cell Phones

Big Brothers/Big Sisters

Slow Pitch Softball

Orange Juice Pong

Pie Eating Contest

50/50 Raffle

Bachelor/Bachelorette

BBQ Contest

Board Game/ Card Game

Butler Auction

Karaoke Night

Trivia Night

Fun Night

Haunted House in April

Dodgeball Tournament 

I’m personally favoring the eating contest and bake sale.  I would really like to hear your guys’ input!  What do you think people would like?

If we’re going to have a bake sale, I figure that I need to be baking more… ya know, for practice.  So my goal is to bake more often.  (If that’s even possible.) Starting now, with these Gooey Butter Bars…


Have you guys ever had Gooey Butter Cake before?  I hadn’t, but I had always heard that it was really good.  I saw the recipe for these bars on Jessica’s blog and thought they looked really good, but I wasn’t really planning on making them.  But then I was brainstorming at work with my friends about what to bake to pass out at the store and my friend Roxie was explaining something she had tried at a restaurant before and it sounded just like this recipe.  I got really excited and made it and oh wow… they’re creamy on the inside and they’ve got sort of a caramelized top layer and a soft and chewy bottom crust.  I had 3, Kellen (who doesn’t like sweets, remember) had 2 and then I brought them to work and Roxie had 3, too.   Then, one of my other friends asked if he could take the rest home with him. Yeah, they’re pretty good.


I know I always tell you guys to make stuff, but… make these!!


P.S. I saw this healthy vegan fudge over at Chocolate Covered Katie and really wanted to try it, but I don’t have any coconut butter.. but then I saw that she’s giving coconut butter away.  Isn’t that crazy?? So I entered to win… send me good luck!! 🙂


P.P.S. I didn’t get a finished product picture. 😦  They were eaten too quickly.

 Mix dry ingredients for crust.

 Add the wet ingredients.

 Have your helper press the crust into a pan. 🙂

 Mix the filling…

 …until creamy.

 Okay, so it’s really ugly… but the taste completely picks up what the looks lack.

Gooey Butter Bars (from scratch version)
Jessica- How Sweet Eats 

• FOR THE CRUST:
• 2 cups sugar
• 2-½ cups All-purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1 stick Unsalted Butter, melted
• 1 whole Egg
• 1/4 cup milk

• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 stick Unsalted Butter, melted
• 3-¾ cups Confectioner’s Sugar

1. Preheat oven to 350°.
2. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
3.  Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
4.  Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

Gooey Butter Bars

I’m taking a Public Relations class and I love it.  The people in it are awesome and so is my teacher.  Everyone gets along really well and it’s the class that I wake up on Tuesdays and Thursdays looking forward to.

We have to come up with a fundraiser for an organization, so last class we spent the period coming up with ideas. We were to see what people think of our ideas.  So far, this is what we have:

Movie Night

Adult Spelling Bee

Potty Protection Insurance

3 on 3 tourney
Bake Sale

Canned Food Drive

Improv Show

Tupperware Fundraiser

Talent Show

Cheesecake Calendar

Dance Off

School Carnival

Walk a thon

Wii Dance off

Clean Yards

Recycle Printer Cartridges/Cell Phones

Big Brothers/Big Sisters

Slow Pitch Softball

Orange Juice Pong

Pie Eating Contest

50/50 Raffle

Bachelor/Bachelorette

BBQ Contest

Board Game/ Card Game

Butler Auction

Karaoke Night

Trivia Night

Fun Night

Haunted House in April

Dodgeball Tournament 

I’m personally favoring the eating contest and bake sale.  I would really like to hear your guys’ input!  What do you think people would like?

If we’re going to have a bake sale, I figure that I need to be baking more… ya know, for practice.  So my goal is to bake more often.  (If that’s even possible.) Starting now, with these Gooey Butter Bars…


Have you guys ever had Gooey Butter Cake before?  I hadn’t, but I had always heard that it was really good.  I saw the recipe for these bars on Jessica’s blog and thought they looked really good, but I wasn’t really planning on making them.  But then I was brainstorming at work with my friends about what to bake to pass out at the store and my friend Roxie was explaining something she had tried at a restaurant before and it sounded just like this recipe.  I got really excited and made it and oh wow… they’re creamy on the inside and they’ve got sort of a caramelized top layer and a soft and chewy bottom crust.  I had 3, Kellen (who doesn’t like sweets, remember) had 2 and then I brought them to work and Roxie had 3, too.   Then, one of my other friends asked if he could take the rest home with him. Yeah, they’re pretty good.


I know I always tell you guys to make stuff, but… make these!!


P.S. I saw this healthy vegan fudge over at Chocolate Covered Katie and really wanted to try it, but I don’t have any coconut butter.. but then I saw that she’s giving coconut butter away.  Isn’t that crazy?? So I entered to win… send me good luck!! 🙂


P.P.S. I didn’t get a finished product picture. 😦  They were eaten too quickly.

 Mix dry ingredients for crust.

 Add the wet ingredients.

 Have your helper press the crust into a pan. 🙂

 Mix the filling…

 …until creamy.

 Okay, so it’s really ugly… but the taste completely picks up what the looks lack.

Gooey Butter Bars (from scratch version)
Jessica- How Sweet Eats 

• FOR THE CRUST:
• 2 cups sugar
• 2-½ cups All-purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1 stick Unsalted Butter, melted
• 1 whole Egg
• 1/4 cup milk

• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 stick Unsalted Butter, melted
• 3-¾ cups Confectioner’s Sugar

1. Preheat oven to 350°.
2. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
3.  Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
4.  Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.