Oh Sweet Summer- You’re Just Peachy!

When your neighbors have a peach tree and are willing to share it would be a shame not to take advantage of the in-season yumminess! And it seems we’re really back into cookie butter, so we are blending both and making a Peach Skillet Crisp with Cookie Butter Crumble. Fresh, sweet, delicious!

INGREDIENTS:

Filling:
4 peaches, sliced
1/2 Cup sugar
1/2 Teaspoon cinnamon
2 Tablespoons all purpose flour
Pinch of salt
Cookie Butter Crumble:
1 Cup all purpose flour
1/2 Cup brown sugar
4 Tablespoons butter, melted
1/4 Cup cookie butter
1/2 Teaspoon salt

INSTRUCTIONS:

Pre-heat the oven to 350 degrees.
Peel and slice the peaches. Add them to a large bowl and toss with the sugar,flour, cinnamon and salt.
In a separate bowl, make the crumble by mixing together the flour, brown sugar, melted butter, cookie butter and salt. Use your hands to stick it together into clumps.
Pour the peach mixture in the bottom of a cast iron skillet and crumble the topping over it.
Bake for 20 to 30 minutes or until the crumble is a light golden brown.
*recipe inspired by Hungry Couple NYC
Advertisements

Sweet Summering

It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1/3 cup creamy cookie butter spread
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg whites
  • 2 Tbs water
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 2 cups unbleached flour
  • 1 cup Heath Butter Brickle

Directions

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper, set aside.
  3. In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
  4. Add in egg white and vanilla and mix until combined.
  5. With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
  6. Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
  1. Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
  2. Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.

*recipe inspired by Cookies and Cups

Sweet Berry Baking-Take 2!

Sorry chocolate, we’re at it again. This time we headed to the berry patch to pick out the perfect blueberries and peaches for our sweet Saturday treat. This week we’re baking up individual warm Oatmeal Cookie Berry Crisp. Al a mode, of course.

And don’t worry chocolate, you got next!

INGREDIENTS

  •  3/4 cup unbleached flour
  •  3/4 cup old fashioned oats
  •  3/4 cup brown sugar
  •  1 teaspoon cinnamon
  • 6 tablespoons cold butter – diced
  • 1 1/2cup peeled and sliced peaches
  •   1 1/2cup blueberries
  •  1/2 cup granulated sugar
  •  1 tablespoon lemon juice
  •  3 tablespoons cornstarch

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a fork to cut in the butter until the mixture forms small crumbs.

  3. Place peaches and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place 1/2 cup of fruit in the bottom of 4 mini pie dishes.

  4. Pour the crumble over the top and press down slightly to compact.
  5. Bake for 15 minutes. Bake until browned and crunchy on top. Serve warm with cool whip or ice cream and roasted walnuts.

*Recipe inspired by Crazy For Crust

Dads Sweet Screams

I scream, you scream, Dads scream for ice cream! Need a fun way to celebrate Father’s Day? How about DIY Dipped Waffle Cones? Do you agree that ice cream just tastes better in a waffle cone? And not just a plain old waffle cone. Nope! The ones dipped in all kinds of yummy chocolate glory are a must! We’re dippin and scoopin our way straight to these special dad’s hearts (and tummies)! Happy Father’s Day!

Directions:

Buy a box of large waffle cones from your grocery store. Melt white almond bark in the microwave according to the directions on the back of the package. While the almond bark is still melted sprinkle with Heath, M&Ms, sprinkles, chocolate chips, and anything else that your heart desires! Once the almond bark and chocolate cools and hardens fill with your favorite ice cream. Top with whipped cream, hot fudge, and caramel sauce.

The Sweetest of All

This Saturday we are hosting a little Shindig. Of course there will be yummy cocktails and delicious bites, but we are most excited to make two of our all time favorite treats. Candy Bar Brownies! And Cookie Butter Dump Cake! Let the party prepping begin!

Candy Bar Brownies Recipe

Cookie Butter Dump Cake Recipe

Superb Birthday Sweets

Two things that automatically go together – baking and birthdays! A birthday party without a cake is not a meeting. It’s RUINED! And this birthday boy’s favorite kind of cake…cookies! Not a cookie cake, but a cake made of all of his favorite kinds of cookies stacked high and topped with buttercream frosting. A Superb Stacked Cookie for an superb kid!!!!

Bake 1 dozen each of Sister Sweetly’s Sugar Cookie Recipe, Sister Sweetly’s Ultimate Cookies Recipe, and Sister Sweetly’s Espresso Cookie Recipe. Allow to cool.

Make a batch of homemade buttercream

Ingredients
  • 1/2 cup butter room temp
  • 1/2 cup butter flavored Crisco
  • 3 3/4 cup powered sugar
  • 5 tbsp almond milk
  • 1 tsp vanilla extract
  1. Beat together butter and Crisco until light and fluffy.
  2. Add in powdered sugar a cup at a time, beating well after each addition.

  3. Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.

Cake Construction Directions Once cooled frost the sugar cookies.

Layer 1/2 dozen frosted sugar cookies on the bottom of a cake plate. Top with 1 dozen espresso cookies. Then top with 1 dozen ultimate cookies. Finish by topping with the remaining 1/2 dozen frosted sugar cookies.

Voila! A superb birthday cake!Happy Birthday Finn!

S’more Sweets Please

Our outdoor plans were canceled this Memorial Day weekend due to the never ending rain. Seriously, it hasn’t stopped in days. No hanging by a fire pit around here! Oh well. Change of plans. We’re turning our campfire s’mores into Gourmet Smore’s Cups filled with vanilla marshmallows, Hershey’s kisses, and white chocolate marshmallow M&Ms. This new spin might just be tastier than the original. We’ll definitely want s’more!

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter flavored Crisco
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 24 vanilla marshmallows
  • 24 Hershey’s Kisses
  • Marshmallow Fluff M&Ms

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. 
  3. In another bowl, beat the Crisco and sugars together until creamy and smooth. Add in the egg white and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
  1. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press 2 marshmallows onto each cookie. Let cool completely. 
  2. Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from oven and place a Hershey’s Kiss on top of each cookie and sprinkle with M&Ms.

*recipe inspired by Fabulously Frugal