Chocolate Chip Cookie Bars For Glamping

Homemade Cookie Bars Recipe

It won’t be long and hubby and I will be off camping, or glamping (glamorous camping) as I prefer to call it.

We’ll be living it up in our pink and white camper decorated with throw rugs and a real (small) mattress covered with lots of comfy blankets and pillows.  Other amenities include a private and very cute cedar bathroom, a mini fridge/freezer that will be packed full of home-cooked food and wine, and a single serve coffee brewer that produces coffee quick on demand.  True glamping necessities!

Cute vintage camper remodel








Glamper Bathroom










Of course there is rain in the forecast which comes as absolutely no surprise to me.  Did I ever tell you about my camping trips as a Girl Scout?  There was actually one trip where I thought we might need to build an ark in order to survive!

In preparation for this trip hubby and I have made a list of things to bring, and things to do.  This list plays on both our strengths and weaknesses.  For example, cooking appears on his list, while baking appears on mine.  Just as making sure the lights are working properly on the camper is on his, while making sure the bed is made nice and cozy is on mine.

Most of my baking has been done in advance and it’s now stored in the freezer.  We are hoping to make this as trip as easy and effortless as possible – I’ll let you know how that works out.

In the meantime, here is one of the recipes I prepared for our adventure.  These bars are loaded with mini-chocolate chips.  They taste great with a cup of coffee, a cold glass of milk, or under a scoop of vanilla ice cream.  Your choice!

Homemade Cookie Bars Recipe








Chocolate Chip Cookie Bars

Serves 12
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Wheat
Meal type Dessert, Snack
Occasion Barbecue, Casual Party
These chocolate chip cookie bars are easy to make and make a great snack or dessert for camping or gatherings.


  • 2 Small eggs
  • 1/2 cup butter (melted)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tsp teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup mini-chocolate chips


Step 1
Preheat oven to 325 degrees. Lightly grease 9x11 baking pan with non-stick cooking spray and then line pan with parchment paper. Lightly spray parchment paper with non-stick cooking spray.
Step 2
In large mixing bowl, mix together melted butter, eggs, sugars, baking soda, salt, and vanilla.
Step 3
Beat in flour until thoroughly mixed. Fold in chocolate chips.
Step 4
Pour batter into prepared pan and bake about 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 5
Cool before cutting. Store in airtight container.

Mini chocolate chips make these bars tasty








A recipe from The Joy of Caking











You know you can always use different flavors of chips in these too!

So, tell me, have you ever camped?  Was it fun or a disaster?



Country Favorite Molasses Cookies

Black Strap Molasses Cookie

Three molasses cookie recipes later.  Could this really be “the one”?

Black Strap Molasses Cookie







Yes!!  This is the one.

I’ve posted three other molasses cookie recipes here at The Joy of Caking and each of the cookies are all very good.  Each cookie has a distinct texture, and all are equally tasty, but this new recipe is (currently) my all-time favorite.

Check out these recipes and photo’s to see which cookie get’s your undivided attention.

Old-Fashioned Molasses Cookies

Through Thick and Thin – A Molasses Cookie Recipe

Fresh Baked Molasses Cookies

I’ve never denied being fickle where cookie recipes are concerned  – just in case you’re wondering.

Country Favorite Molasses Cookies

Serves 24
Prep time 15 minutes
Cook time 8 minutes
Total time 23 minutes
Allergy Egg, Wheat
Meal type Dessert, Snack
Misc Freezable
A soft and deliciously flavored molasses cookie. Great for a snack, dessert, or cookie exchange.


  • 3/4 cups granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter (softened)
  • 1 Large egg (beaten)
  • 1/2 cup black strap molasses
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 3 cups flour
  • 1/2 cup granulated sugar (set aside)


Step 1
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
Step 2
In a large bowl, cream together sugars, butter, eggs, and molasses.
Step 3
Add salt, baking soda, cinnamon and ginger. Mix in flour 1 cup at a time.
Step 4
Grease hands with non-stick cooking spray and shape dough into 1 inch balls and roll in granulated sugar. Place on prepared cookie sheets. Bake for about 8 minutes until cookies are light golden brown and slightly firm to the touch.
Step 5
Cool slightly and move to baking rack. Store in airtight container


Let me know which recipe looks like it would be your favorite!

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The Best Zucchini Bread – EVER!

Zucchini bread topped with cinnamon & sugar and light in texture

I’ve been busy this week stretching my time between work, more work, hoeing out for a yard sale, and planning our FIRST EVER CAMPING TRIP with the PINK PARADISE.

It won’t be long and we’ll officially be christening the camper that we’ve worked so hard to rehabilitate.   Our reservations are booked!  There really is such a fun energy that comes with planning a trip.  Especially one that is long overdue!

The Best Ever Zucchini Bread

In my not so spare time, I baked something special to share with all of you too. If you like zucchini bread then I can almost promise you that you’re going to love this recipe!  And if you don’t like zucchini bread, then I can almost promise you that you’re going to love this recipe!  This is a moist bread but the texture is lighter than most recipes.  The cinnamon & sugar topping makes it extra special too.  However, the only way you’re going to know that for sure is to make some for yourselves.

I have made up my mind that this will be my “go to zucchini bread recipe” from this day forward.

Zucchini Bread, The Best Ever!

Serves 2
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Allergy Egg
Meal type Bread, Breakfast, Dessert, Side Dish, Snack
Misc Freezable
A light textured zucchini bread that's topped off with a great tasting cinnamon & sugar mixture.


  • 3 Large eggs
  • 2/3 cups olive oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 3 teaspoons vanilla extract
  • 2 cups zucchini (peeled & grated)


Step 1
Preheat oven to 325 degrees. Grease and flour two 5x7 pans.
Step 2
In a large bowl, beat eggs, sugars, and oil.
Step 3
Add salt, baking soda, baking powder, cinnamon, vanilla, and flour; mix thoroughly. Fold in zucchini.
Step 4
Pour into prepared pans. Bake for about 45-50 minutes, or until a toothpick comes out clean when inserted into the center of each loaf.
Step 5
While warm, sprinkle tops of loaves with prepared cinnamon & sugar mixture. Cool before removing from pans.

Did you know that you can grate zucchini and freeze it?  If you have a recipe that you know calls for a specific amount of grated zucchini like this one does, just package accordingly to make thawing and use easier.

Delicious Zucchini Bread

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Summer Fruit Medley Sorbet

Low fat frozen fruit sorbet

Peaches and Blueberries
















Here in the Finger Lakes Region we have had some beautiful weather the last couple weeks and it has actually felt like summer should.

Every summer I promise myself that I’ll spend more time soaking up the sun and enjoying dinner on our deck,  sit under the open sky roasting marshmallows over an evening campfire, make impromptu trips to one of the two nearby lakes, scour more yards sales than I did the summer before (and have my own yard sale), complete projects around the house, keep my flowerbeds weeded better,  take the Pink Paradise camping, and pick loads of fresh fruit and make jam to carry us through the winter months.

So far, I’ve done pretty good at keeping my promises to myself but I have to admit I haven’t weeded my flowers because for whatever reason, they’ve become snake infested – yuk!!  If anyone knows how to peacefully get rid of snakes PLEASE let me know.   The other thing I haven’t done is camp in the Pink Paradise.  And that my friends is another story for another day.  It involves heavy spring rains and a serious and unexpected leak.

Have you kept the summertime promises you’ve made to yourselves?

One more housekeeping detail before I share this great low-fat, low-calorie recipe. Many of you have asked for a way to print my recipes without a lot of aggravation.  Well, I have finally found a recipe plugin that I’m giving a try.  I’m still working out the kinks so  I ask for your patience and understanding while I get acquainted with this new plugin called  GetMeCooking.   Please let me know what you think.  As you know, I love feedback!

Low fat frozen fruit sorbet









Today’s recipe was inspired by two things; warm summer temperatures and ripe fruit.  If you have ripe fruit sitting around and you aren’t sure what to do with it – think sorbet.

Summer Fruit Medley Sorbet

Serves 6
Prep time 2 hours, 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack, Starter
Misc Freezable, Pre-preparable, Serve Cold
A summer fruit medley sorbet made with ripe peaches and blueberries with a touch of cherry and lemon juice. A perfect frozen low-calorie dessert.


  • 1/2 cup water
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons maraschino cherry juice
  • 2 Large ripe peaches (peeled and sliced)
  • 1 cup blueberries


Step 1
In a large saucepan add water, sugar, and juices. Heat until sugar is completely dissolved.
Step 2
Remove from heat and cool slightly.
Step 3
Puree fruit in blender or food processor and add to simple sugar mixture.
Step 4
Place in your ice cream maker and follow manufacturers instructions.
Step 5
Freeze until firm before serving.

Now tell me, could you pass up a refreshing dish of this sorbet?

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Purple, white and yellow flowers










Raw Swiss Chard Salad With Raspberry Vinaigrette Dressing

Raw Swiss Chard Salad

Raw Swiss Chard Salad Swiss Chard Salad

This  year hubby and I did not plant a garden like we’ve been doing for the last umpteen years.  Our attempts at gardening over the past few years have proved rather fruitless.  Or should I say vegetable-less…

It has gone something like this; too much sun, too much rain, too many bugs, too many weeds, too much blight, and not enough veggies!  Why bother?

And with all that said, I have a confession.  I MISS OUR GARDEN!

So, you can imagine how happy I was when a new acquaintance of ours offered us an armful of Swiss chard from her beautiful raised vegetable beds.  Pure delight!

To be honest, when I accepted this bounty of fresh leafy greens I didn’t even know if I liked chard, but I figured that hubby and I have enough cooking creativity between the two of us that we could make good use out of this beautiful, rich in vitamin A, C, and K vegetable.

My new acquaintance suggested cooking the chard in a little olive oil and garlic, but once we tasted it, we decided that we’d go raw with our first dish and we were both happy we did.

As hubby went outside to grill a pork tenderloin he left me in charge of the salad making.  Trusting guy isn’t he!

I have to admit that I did not measure a single thing when I made this salad.   I just threw in a little of this and that.  That’s what makes cooking fun!

Chard and Iceberg Lettuce Salad

If your ready to make this healthy and super tasty salad here’s what you’ll need.

Swiss chard, iceberg lettuce, dried cherries, toasted pecans, roasted sunflower seeds, mild blue cheese, and raspberry vinaigrette salad dressing.

Chop the chard and iceberg lettuce up and put it in a large salad bowl.  Sprinkle some dried cherries, toasted pecans, and roasted sunflower seeds on the greens.  Grate some mild blue cheese into the salad. (I used, and absolutely love, Castello Noble Blue) and toss in your favorite raspberry vinaigrette dressing.  This is not a sponsored post for Castello.  It’s just another love of mine.

This salad is awesome!  It’s light and flavorful and it will leave you wanting just one more bite.  The iceberg is a little sweeter than the Swiss chard so they compliment each other well.  We ate every last morsel in the bowl and I can’t wait to make another salad.

At this rate, I’m not sure we will get around to preparing the Swiss chard any other way, but if we do, I’ll be sure to share that recipe with you too.

Raw Swiss chard salad

A perfect salad with grilled meat

With tasty salads like these who needs dessert?

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One Rise Cinnamon Roll Recipe – Perfect for Sunday Breakfast

Frosted Cinnamon Rolls








Nothing is more inviting than fresh baked cinnamon rolls for breakfast on a Sunday morning.

Anything that involves something other than a half of bagel, a yogurt, or a bowl of oatmeal qualifies as a special breakfast treat to me, and these are definitely a treat!

This recipe produces delicious soft rolls that only require one rise.  Meaning, that you will probably able to produce them in a little over an hour if you get busy and have limited distractions.

Frosted Cinnamon Rolls







And what’s better, these rolls can be mixed up by hand and the dough is easy to handle.

One Rise Cinnamon Rolls (adapted from Gimme Me Some Oven)

Spray a 7″x9″ rectangle baking dish with non-stick cooking spray.


1 c. milk (I used skim)

3 tbsp. butter, plus 3 tbsp. softened butter set aside

2 tbsp. granulated sugar

2 1/4 tsp. yeast

1/2 tsp. salt

1 egg, beaten

3 1/2 cups all-purpose flour, set 1/2 c. aside

Cinnamon & Sugar Mixture

1/2 c. granulated sugar

1 tsp. cinnamon

Mix together and set aside.

Frosting (can be made while the rolls are baking)

Confectioners sugar

Half & half cream

1 tsp. vanilla extract

3 tbsp. butter, softened

To make the dough, melt 3 tbsp. butter in a small sauce pan; add milk and heat on low until just luke warm.  Pour into a large mixing bowl: add sugar, salt, and yeast.  Mix in egg and flour.  Stir until completely mixed and dough doesn’t stick to the sides of the bowl.

Knead dough on a lightly floured surface using the 1/2 c. of remaining flour.  Roll dough into a large rectangle about 1/4 inch thick.  Brush softened butter on top of the dough. Sprinkle prepared cinnamon & sugar mixture over top.

Starting with the shortest side of the dough roll into a log.  Using a sharp knife cut rolls about 1 1/4″ thick.  Place in prepared pan and cover with dish towel. Let rolls rise for about 30 minutes.  Preheat oven to 350 degrees while rolls are rising.   Bake for about 15-17 minutes.  Remove from the oven and cool.

Prepare the frosting.   I never measure the sugar or cream.  Put the softened butter and vanilla in a bowl and start alternating and mixing the sugar and cream  until the frosting is the consistency you are looking for.  In the case of these rolls, I wanted the frosting to be a little thicker so I could slather it on them.

Cinnamon Rolls - Just Frosted







Can you think of a better treat for Sunday mornings?

The Country Cook Weekend Potluck

Road Trip Cookies

Soft & Chewy Cookies

Okay, I proclaim today as the hottest day of the year!   And while most people were attempting to stay cool, I, like a fool, fired up the oven.  Call me crazy, but I have been hard at work getting my new website in order all week and much of that involved sitting on my (you know what) so I really felt like I needed to do something productive today.  And, I can’t think of anything more productive than making a batch of delicious soft and chewy cookies for an up coming road trip.  Okay, maybe I can, but I vacuumed yesterday!

To start this project I made a mad dash to the store for a bag of M&M’s.  Who doesn’t like an M&M cookie with peanut butter? Please raise your hand. Just as I thought.

M&M Candy

My goal was to create a small batch of cookies that would outshine every other peanut butter cookie I’ve ever made before.  Did I succeed?  You bet I did!

The only problem is how do you name a cookie that is soft and chewy, has peanut butter in it, along with M&M’s, mini semi-sweet chocolate chips, and white chocolate chips?  Now that’s a mouthful.   In other words, Road Trip Cookies was the best alternative name I could come up with at the time.

Soft & Chewy Peanut Butter Cookies

I am still trying to decide on a recipe plugin for WordPress.  If you have any suggestions would you please let me know via email?

Notice the moisture on the side of this dish?  It was so hot out that I put the dish in the fridge to pre-cool it so these little morsels wouldn’t melt as I took pictures.

Mini Chocolat Chips, White Chocolate Chips and M&M's

Enough babbling…

Road Trip Cookies

(Makes about 1 1/2 dozen)

1/4 c. brown sugar

1/4 c. granulated sugar

1/3 c. peanut butter

1 stick of  margarine, or butter ( I used margarine)

1 large egg

1 tsp. vanilla extract

1 /2 tsp. baking soda

1/2 tsp. salt

1 cup all-purpose flour

1/4 c. M&M’s

1/4 c. mini semi-sweet chocolate chips

1/4 c. white chocolate chips

In a large bowl mix sugars, peanut butter, margarine, vanilla, and egg.  Beat with electric mixer just until all ingredients are combined, but don’t over mix.  Beat in baking soda, salt, and flour.  Fold in M&M’s and chips.  Place in refrigerator, preheat oven to 325 degrees, and line two cookie sheets with parchment paper.

Once oven is preheated, remove the dough from the refrigerator and roll into balls and place on lined cookie sheet.  (I used a serving teaspoon to measure the dough.)  Bake for 9-10 minutes, being careful not to over bake.  The cookies will look slightly undercooked and have a light golden color when they are done.

Now, let’s hit the road! And please share the love for these cookies on your favorite social media hangout.

Peanut Butter Chip with M&M's Cookie

Coming Soon! Mini Blueberry Cupcake Recipe and a New Website

Okay folks, I have breaking news here at the Joy of Caking!

After years of procrastinating. I have finally purchased the web domain  Yay – happy dance!  And soon (if all goes as planned) I will be moving my site from to

I hope (more like pray) that in the process I don’t lose all of you great people.  I have a philosophy about this transition which I’ll share with you, along with this great recipe for these delicious Mini Blueberry Cupcakes as soon as I get settled.

Mini Blueberry Cupcakes

Wish me luck!

Pizza Focaccia Bread – Ready in 1 Hour

This is a new favorite in our house.  A fresh and flavorful pizza bread that can be made and ready to serve in an hour.  Yes, you heard me correctly, 1 hour!   And if you’re intimidated by making bread have no fear…  Seriously, this recipe is great for beginner bread makers.

Pizza Focaccia Bread

3/4 c. warm water

1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. yeast

2 tbsp. olive oil

1 1/2 c. all-purpose flour


1/4 c. pizza sauce

1/2 c. mozzarella cheese

8 slices pepperoni, cut into small pieces

2 dashes of Italian seasoning

Spray a 9” pie plate with non-stick cooking spray.

In a large bowl, add water, sugar, salt, and yeast.  Let sit for a couple minutes.  Add oil and flour; mix thoroughly.  On a lightly floured surface knead dough for about 1-2 minutes.  Place dough in the prepared pie plate and press out.  Poke holes in the dough (as shown below).

Top dough with pizza sauce, pepperoni, and cheese (as shown below).  Sprinkle Italian seasoning on top.

Cover with a clean dish towel and let rise for 20 minutes;  bake for 20 minutes.  Serve warm.

I like to dip this bread in fresh pizza sauce.  It makes a great appetizer, compliments a fresh salad, and can be served with a meal.

Either way, it won’t last long – I guarantee it!

Seedless Black Raspberry Sauce

Last week I shared a post for homemade black raspberry jelly.  We have berries are out behind our house that are free for the picking – and boy are they plentiful this year.  I think all of the rain we had this spring has helped them grow.   It’s hard for me to rationalize leaving these  berries unpicked because they are loaded with healthy antioxidants and are super delicious.  My only problem is that my stomach doesn’t tolerate seeds well so I have to be a little crafty and work around them.

I’m not sure why I didn’t get around to making seedless preserves and sauces before now but all I can say is better late than never.

Seedless Black Raspberry Sauce

3 c. of berries

1 1/2 c. water

Put berries and water in a large saucepan and bring a full boil for 5 minutes over medium heat – stirring often.  Mash the berries in the pan as they soften while cooking them.  (This will yield about 2 cups of juice).

Once the berries have boiled for 5 minutes remove from heat.  Strain the juice through a doubled piece of cheese cloth and discard the seeds and pulp.

2 c. juice

2 tbsp. butter

3/4 c. sugar

1 tbsp. corn starch, plus 1 tbsp. water (mixed together)

1/8 tsp. salt

1/2 tsp. vanilla

In a clean saucepan, melt the butter.  Add juice, sugar, salt, and cornstarch; bring to a boil on slow heat – stirring constantly.  Cook until liquid thickens.  Remove from the heat and stir in vanilla.  Pour into container. Makes 1 pint.  Serve warm or cool.   Store in the refrigerator (stir thoroughly before serving, or warm for a few seconds in the microwave).

Use this as a topping on ICE CREAM, MILKSHAKES, PANCAKES, or vanilla YOGURT (like pictured).  One of these days I’m going to experiment and make a homemade black raspberry vinaigrette salad dressing using this sauce and when I do, I’ll share the recipe.

Imagine how happy you’d make a friend, neighbor, or co-worker if you presented them with a small jar of this.  Think Christmas…  I have froze bags of these berries so I can make fresh batches of sauce and jam throughout the cold winter months when ripe berries are hard to come by.

Pick berries and get into the sauce!