We’ve had a pear tree in our backyard for the past 12 years and have never ever once used them for baking. We decided this was the year we were going to change that. Thanks to Google, we educated ourselves on when best to pick our pears and how to ripen them off the tree to make them even sweeter. After a couple of weeks, our bushel of pears is finally ready. Time to get our bake on! Harvest Pear Crisp, here we come. A pair of twins sharing a pear crisp…what a sweet “pear”ing!
Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. A la mode with caramel sauce of course!
We’re barely into September and we’re going for it! Pumpkin spice season may not officially start until October, but really who’s keeping track? Our Pumpkin Bars are just one of many pumpkin goodies we’ll be inhaling this fall. Pumpkin Spice Forever!
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 egg whites
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine egg whites, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frost bars with cream cheese frosting (recipe below) once cooled, sprinkle with walnuts, toffee bits, and butterscotch chips. Then cut into snack size pieces.
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp almond milk
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and almond milk. Mix on high speed until smooth creamy.
Two things happening this weekend…Labor Day and National Trail Mix Day. Did you even know there was such a thing? We didn’t either, but decided why not celebrate this thing on this long and much needed weekend. Soooo instead of packing our trail mix for our family Labor Day picnic, we decided to add it to our favorite cookie base. Easy enough. And at this busy time of getting back in the school routine, easy is good! Trail mix is always good. And trail mix cookies-even better!
Sister Sweetly’s Favorite Oatmeal Cookie Dough
Subtract the butterscotch, chocolate chips, and Heath. And 2 cups of prepared trail mix instead. Frosting is optional.
Bake according to directions in the recipe link. Picnic time!
Starting school is hard. Our Chocolate Chip Butterscotch Cookie Dough Gooey Cake Bars help!
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 egg white
Cookie Dough Filling
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 2 Tbsp almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup unbleached flour
- 8 oz cream cheese, room temperature
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 2 egg whites
- 1 1/2 cups powdered sugar
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- Sea salt
- Preheat oven to 325°
- Line 9×13 pan with parchment and spray with cooking spray.
- In bowl of stand mixer combine cake mix, egg white and melted butter until a thick dough forms.
- Press this into your prepared pan.
Cookie Dough Filling
- Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough is combined
- In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in egg whites and vanilla, mixing until combined and smooth, scraping sides as needed.
- Beat in powdered sugar until there are no lumps.
- Stir in chocolate chips and butterscotch.
- Pour this over the base layer.
- Place 9×13 pan on top of a cookie sheet and place in oven on middle rack. Bake for 30-35 minutes until edges are light golden brown and center is almost set. It will be a little “jiggly”.
- Dust with sea salt.
- Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
- When completely chilled cut into squares.
* recipe inspired by Cookies and Cups
Cookie butter is having a moment…at least with us! “Again with another cookie butter recipe,” you say. “Why not!” we scream! We’re taking our standard brownies up a notch. Cookie Butter Krispie Brownies might be our best CB creation yet. Maybe we should stop! NAH!
1 box dark chocolate brownies, plus ingredients on the back of the box
FOR THE TOPPING:
- 1 1/4 cup creamy cookie butter
- 20 Hershey’s Kisses, unwrapped
- 1 cup butterscotch
- 3 Tbsp butter
- 11.5oz bag dark chocolate morsels
- 2 cups Cocoa Krispies
- Line a 13×9 baking sheet with parchment paper. Preheat oven to 350 degrees.
- Make brownie batter according to the directions on the back of the box.
- Pour batter into prepared pan, spreading into the corners of the pan. Bake for 30 minutes. Top with Hershey’s Kisses and butterscotch chips in a single layer and return to oven for 3-5 minutes. Using a spatula, smooth melted Kisses and butterscotch over the top. Place on wire rack to begin cooling.
- In a medium saucepan, combine cookie butter, butter and dark chocolate. Heat over low and stir constantly until mixture is smooth. Fold in Cocoa Krispies. Spread over warm brownies and allow to cool completely.
- Once brownies have cooled, refrigerate for 2-4 hours allowing the top layer to harden. Cut into squares and enjoy!
Like most people, we love a chocolate chip cookie. But what makes us unique is our NEED to pile a variety of ingredients into our cookies. We usually don’t stop at just chocolate chips. No ma’am! No sir! We’ve tried almost every combination out there. Recently we found a recipe that we have never attempted. Salted Dark Chocolate Chip and Roasted Pecan Cookies. With Coconut too! I mean yum! Right? Take our word for it…Make.Them.Today!!!
- 1 1/2 cups plus 2 tablespoons sweetened shredded coconut
- 2 1/4 cups pecan halves, divided
- 2 3/4cups unbleached flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter flavored Crisco
- 3/4 cup plus 2 tablespoons lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg whites, at room temperature
- 1 whole eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons molasses
- 12 ounces dark chocolate chips
Preheat the oven to 350ºF.
In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan. Set aside.
In a large bowl, using an electric mixer on medium speed beat together the crisco and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in 1 egg white mixing until fully combined. Add the other egg white and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible. Using a wooden spoon, finish mixing the dough manually. Fold in the chocolate chips and reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours.
When ready to bake, preheat the oven to 350ºF (180ºF). Line two baking sheets with parchment paper.
Scoop out about 3 tablespoons of dough and flatten the dough onto the parchment-lined baking sheets to form a 3-inch/7.5cm disk, 1/2 inch/1.3 cm thick. Continue to form cookies on each baking sheet, spacing the disks 1 inch/2.5cm apart.
Bake the cookies until lightly browned, 10-12 minutes. Allow to cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.
*recipe inspired by Bakers Royale
Ever heard of Funko Pops? Google it and I bet you have seen them. Well around our neck of the woods, we have one little collector who is such a Funko Pop fanatic that he wanted to have a Funko Pop birthday party. Well, that sweet boy only turns 10 once, so here we go. Funko Pop Birthday it is! We took the word “pop” and ran with it. Soda pop and a Poprastic Popcorn Mix made with pretzels, Teddy Grahams, and strawberry Poptart cereal are sure to create a “poppin” good time for the birthday boy and all of his buddies. Happy 10th birthday big guy! We hope your birthday party was lots of fun!!!