Triple Sec Lime Bars

Crust:
1 1/2 cups flour
3/4 cup butter
1/2 cup confectionery sugar

Filling:
1 oz Sweetened Lime Juice
2 oz Triple Sec
1 1/2 oz Sweet & Sour Mix
5 eggs
1/4 cup flour
1 tsp baking powder
1 cup sugar
2 tsp lime zest

To make crust, cut butter into other ingredients and press into a 9 x 13" baking pan. Bake at 350ºF for 25 minutes or until slightly brown. Combine filling ingredients with a wire whisk until well blended. Pour over somewhat cooled crust. Bake at 350ºF for 30 minutes or until set. Allow to cool before cutting. Sprinkle with confectionery sugar if desired.

Oatmeal Chocolate Chip Cookies

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
3 cups old fashioned rolled oats
1 cup chocolate chips

Beat together butter and sugars. Add eggs and vanilla and beat. Combine flour, baking soda and salt, add to butter mixture. Stir in oats. Allow dough to sit in fridge for 2 hours.
Heat oven to 350ºF. Roll into balls and place on cookie sheets. Bake each sheet for 10 - 12 minutes until slightly golden. Do not overbake. Cookies continue to cook once removed from the oven, so underdone is better than overdone.

Adara's Toffee Fudge Brownies

These brownies are dense and fudgy in the center and flaky on the outside. Absolutely amazing. These are my daughter's creation, and my all-time favorite brownie recipe. The photo here was taken after a night in the fridge smooshed under various leftovers. They actually "glisten and crumble" more when they are fresh from the oven. A different version of this can be found in another place on this blog, but this is the recipe the way my daughter makes it:

1/2 cup butter
8 oz. high quality dark chocolate (60 - 70%), chopped
1 1/4 cup sugar
1/2 tsp. salt
3 large eggs (beat well after each egg)
3/4 cup flour (don't over-mix)
1 cup chopped toffee pieces

Preheat over to 350ºF. In a small saucepan, melt butter and chocolate over low heat. Remove from heat and whisk in sugar and salt. Pour into a cold bowl and add eggs one at a time, beating well after each egg. Carefully add flour and toffee and don't over-mix.

Bake in a buttered 8-inch square pan for about 45 minutes or until the edges pull away from the pan. Do not overcook! Cool before cutting.