Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever!
When asked what would you choose if you were stranded on a deserted island and could only have one thing to eat, we first clarified that this is a deserted island and not a “dessert” island. Nonetheless, our answer is ultimately the same. BROWNIES! We love us some brownies. And even more, we love experimenting with our brownies by adding in different ingredients to make them just a bit more rich and delicious. This Saturday we are trying a combination of Hershey’s Cookies and Cream candy bar bits and Symphony candy bar pieces. White chocolate, Oreos, milk chocolate, almonds, and toffee mixed into our most favorite treat of them all. Here’s to being stranded in our kitchen baking this scrumptious treat!
2 boxes of your favorite brownie mix (plus ingredients on the back of the box)
1 large Hershey’s Cookies and Cream Bar
1 large Symphony Bar
Make both brownie mix boxes according to directions on the back of the box. Pour half into a 9 x 13 greased pan. Sprinkle broken pieces of the Cookies and Cream Bar and the Symphony Bar on top of the brownie batter in the prepared pan. Pour the remain brownie batter over the top of the candy bars. Bake brownies for 35-45 min according to how gooey you like them.
One word: WAFFLES. Two words: CAKE MIX. The best word ever: CHOCOLATE! Yep, we’re giving our ordinary toaster oven waffles this Saturday off and dusting off the waffle maker to make Chocolate Cake Mix Waffles with homemade butter cream frosting. They’re yummy enough to have for breakfast, lunch, and dinner!
1 box of Devil’s Food cake mix, plus ingredients on the back of the box
1 Heat waffle maker. Spray with non-stick spray.
2 Make cake batter as directed on box, using water, oil and eggs.
3 For each waffle, pour batter onto center of the hot waffle maker. Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
4 Serve waffles warm with buttercream frosting and your choice of toppings.
Homemade Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons almond milk
1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the almond milk.
2 Gradually beat in just enough remaining almond milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Lucky for us we were on the nice list this year and received an air fryer for Christmas. We’ve already given air fried sweet potato fries two thumbs up. Now it’s an old favorite’s turn to give this new gadget a try. Introducing Simple Air Fried Donuts! Donut be fooled! These cinnamon sugar loaded goodies are almost as good as Grandma Baker’s without as much of the guilt. And who isn’t trying to be a little bit healthier in the new year. Definitely two thumbs up worthy! Simple Air Fried Donuts
1 Air Fryer
1 package of biscuit dough
1/2 cup sugar
1 tbsp cinnamon
2 tbsp butter, melted
Using the airfryer cook four donuts at one time for about five minutes (not including heating time) at 150 degrees.
Brush melted butter onto all sides of warm donuts and then dip into a bowl of mixed sugar and cinnamon.
Happy New Year’s Eve!
Do you have big plans? Over the years, our plans have become quite a bit tamer, quieter, and earlier. We are lucky if we stay awake to watch the ball drop in NYC. But if you know us, you know we love to celebrate. And for us, it can’t truly be a celebration with out baking up something scrumptious to share. Today we are making Butterscotch Heath Cookie Butter Cookie Bars. We’ll be toasting them as we ring in the new year at 7:00 pm. No we aren’t joking! See, we told you…tamer, quieter, earlier. But still as sweet as ever!!!
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons Butter Flavored Crisco Stick
1 cup light brown sugar, packed
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup Trader Joe’s Cookie Butter
3/4 cup chips butterscotch chips
3/4 cup Heath Bits
Preheat oven to 350°F . Line the bottom and sides of an 8-inch baking pan with parchment paper.
In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt.
In a large bowl, stir the Crisco and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie butter. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the butterscotch chips and Heath Bits.
Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Cut into bars as toast the new year!
*recipe inspired by Sally’s Baking Addiction
The tree is trimmed, the presents are wrapped, and our kids are ready to impress Santa with their sugar cookie creations! Let the festivities begin. It’s the most wonderfully sweet season of all! Merry Christmas!
In need of a last minute holiday gift? Don’t worry we’ve got the perfect list assist! Butterfinger Cup Brownies are totally Santa worthy! Impressive yet simple at its best! Definitely crowd pleasing to even the pickiest! Butterfinger Cup Brownies
- 1 box dark chocolate brownies, plus ingredients on the back of the box
- 1 bag of individually wrapped Butterfinger Cups
- Make the brownie batter according to the direction on the back of the box
- Pour half of the batter into the bottom of a greased 9×13 pan
- Unwrap the Butterfinger Cups and place them in rows on top of the batter
- Top the chocolate cups with the remains batter
- Bake at 350 for 30 min
- Allow to cool before cutting