Archive | December, 2016

Best Ever Chess Squares

Good morning Christmas week! 

I know chess squares aren’t traditional on your Christmas table but they just landed a permanent spot on ours. This recipe is so YUMMY.



Chess squares have always been one of my favorite treats, I mostly remember having them at showers and the grove. There’s something about that crackling crust I can’t get enough of. 


If you didn’t know it already ( 😉 ) we are expecting baby Bowen V to arrive in 5 days!!  And my precious Bowen IV has the flu. The Lord has kept me well and I bless His name for His provision, we are praying Bo gets better quickly and our house remains healthy! 


Anyways, Bowen needed a treat yesterday afternoon and I needed a break from cloroxing and laundry-these ‘best ever’ chess squares did the trick!


One of of my favorite things about this recipe is that I had all the ingredients on hand (except cream cheese), no need for store bought cake mix- these are the real deal and worth the extra effort.img_6793

Bump Update: 39 weeks!! Im headed out to walk some hills and listen to the Word. I love catching up on Harvest memphis sermons  or John Piper’s daily sermon on Desiring God on my walks.   Merry Christmas everyone! img_4637

Best Ever Chess Squares
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  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon kosher salt
  4. 1½ cups sugar
  5. ½ cup unsalted butter, softened
  6. 1 tsp vanilla extract
  7. 1-2 tsp almond extract
  8. 4 large eggs, divided
  9. ¼ cup whole milk
  10. 1 (8-ounce) package cream cheese, softened
  11. 1 (1-pound) package confectioners’ sugar, sifted
  1. Preheat oven to 350°. Line a 13x9-inch baking dish with parchment paper, letting ends extend over edges of pan. Spray with nonstick baking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla/almond extract at medium-high speed until pale and fluffy. Add 1 egg, beating until smooth. Reduce speed to low; add flour mixture and milk. Beat just until dough comes together and is smooth. Transfer to prepared dish. Using your fingers, press dough evenly into bottom of dish.
  3. In a medium bowl, beat cream cheese at medium-high speed with an electric mixer until smooth and fluffy. Add remaining 3 eggs, one at a time, beating well after each addition. Reduce speed to low. Add confectioners’ sugar, beating until mostly smooth. Pour cream cheese mixture over dough, spreading evenly with a spatula.
  4. Bake until a wooden pick inserted in center comes out clean and top is lightly browned, approximately 40 minutes. enjoy!
Mississippi Made