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Creamy and delicious. These bars are laced with a sweet pomegranate syrup.
For the syrup:
Place all the syrup ingredients in a medium saucepan. Bring to a boil and turn the heat to low. Simmer for 45 minutes or until there’s about three teaspoons syrup as well as the pomegranate seeds, let cool.
For the bars:
Preheat the oven to 350 F. Line a 13 x 9 inch baking tray with foil and set aside.
Beat the butter in the bowl of a stand mixer until soft. Add the brown sugar and mix until fluffy, Add the salt and the flour and mix on low, scraping down the sides of the bowl once or twice. Mix on low until the dough comes together and is no longer dry or crumbly.
Place the dough into the baking tray and using your hands, push the dough out towards the edge of the tray making it as level as possible. Pat it flat and place in the oven. Bake for 20 minutes and golden brown. When done remove it from the oven and allow to cool.
Once the base has cooled, using a pastry brush paint a very light coating of the syrup/seed mixture onto the base.
In the clean bowl of your stand mixer beat the cream cheese and the goat cheese until smooth.
Add the sugar and the flour to the cheese and mix until combined. Add the egg and egg yolk, lemon zest, lemon juice and vanilla. Mix on low scraping down the sides of the bowl at least once and continuing until the mixture is smooth and creamy.
Pour the cheesecake mixture over the base making sure it’s level. Take a teaspoon and drop spoonfuls of the syrup/seed mixture randomly over the cheesecake. You can drizzle the syrup and use as much as you like.
Place into the oven and bake for about 20-25 minutes or until no longer jiggly in the center. It will firm up a bit as it cools.
Can be eaten after it cools but is best kept in the fridge overnight and served the next day. Dust well with powdered sugar just before serving.
Recipe adapted from Better Homes and Gardens.
These bar cookies are fun, festive, and super quick and easy to whip up. Spread them around the office and watch the atmosphere instantly brighten. And really, you don’t have to wait for a birthday.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!