A Sweet “Pear”ing

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!

Ingredients

Directions

Step 1

Preheat oven to 375°.

Step 2

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.


Step 3

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.

Step 4

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!

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.

Slowly But Sweet

Slowly but surely spring is here! Is it just us or did it feel like it took a turtle’s pace to see the sunshine and feel warmer temps? To honor the first spring Saturday of the year we are making Turtle Lava Cakes – scrumptious chocolate cake drenched in chocolate sauce, caramel, pecans, and whipped cream! However, with a treat this yummy there’s absolutely no need to indulge at a turtle’s rate! Go for it!

Ingredients:

  • 1 box of lava cake mix, plus ingredients on the back of the box
  • Pecans
  • Caramel sauce
  • Whipped cream

Directions:

Make the lava cakes according to the directions on the back of the box. Once baked remove from the muffin pan and top with caramel sauce, pecans, and whipped cream! Oh yum!😋

Whoopie! It’s Sweet Pumpkin Time!

Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1 cup butter-flavored Crisco

• 2 cups packed brown sugar

• 2 egg whites

• 1 teaspoon vanilla extract

• 3/4 cup canned pumpkin

Filling

• Cream Cheese Frosting recipe -see below

• 1/2 cup salted caramel sauce

• 1/2 teaspoon sea salt

• Chopped pecans

•. Heath bits

Directions

1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.

3 Mix in the dry ingredients, alternating with the pumpkin.

4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.

5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.

6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips

7 Store whoopie pies in the refrigerator.

Cream Cheese Frosting

1 packages (8 ounces) cream cheese, softened

3/4 cups unsalted butter, softened

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups confectioner’s sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

Blend in the vanilla and almond extract. Beat to combine.

Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

*recipe inspired by Inspired By Charm

Sweet Travels

We have no plans on attending Mardi Gras this year. However, when a love one recently visited New Orleans, she brought us back a box of Cafe Du Monde beignets mix. It’s a little earlier than Fat Tuesday, but this weekend we will be baking up these delicious pastries. And with a few dipping sauces on the side, we will be creating our own little party.

Annual Sweet Outing

It’s that time of year again…time for our annual trip to the apple orchard. This has easily become one of our favorite fall outings. There’s a little something for everyone: apple cider donuts and coffee for the dads, hayrack rides and apple pie smoothies for the kids, and fresh picked apples that are perfect for baking for us! This time we’re bringing home a stash of apples to make Apple Pie Dump Cake.

INGREDIENTS

1 cup flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of cardamom

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup melted butter

1 large egg, beaten

1 teaspoon vanilla extract

2 cups freshly picked, roughly chopped apples (peeled and cored, about 2 apples)

vanilla ice cream

caramel

pecan pieces

Heath Bits

INSTRUCTIONS

1 Preheat oven to 375 degrees and grease a 8×11 inch baking dish.

2 In a small bowl, combine the flour, baking powder, cinnamon, nutmeg and cardamom. Set aside.

3 In a mixing bowl, use a wooden spoon to mix the brown sugar, white sugar and melted butter together. Add the beaten egg and vanilla extract and mix until sugar mixture is wet. Slowly add the set aside dry ingredients and mix until just wet. Fold in the apples.

4 Pour the apple mixture into the set aside baking dish and put it in the oven for 20-25 minutes. Remove from the oven when the top is brown. Let cool for 10 minutes.

5 To prepare an apple cake sundae, place 2 spoonfuls of apple cake in a bowl. Top with a scoop of vanilla ice cream, drizzle caramel, and handful of pecan pieces on top.

* recipe inspired by Honey And Birch

A Love For Sweets

Don’t you love it when the people you love know exactly what you love and turn around and give you these lovely things? That has happened to us a lot recently. I guess we’ve made it perfectly clear that we LOVE chocolate. This weekend we’ve decided to use a few of these delicious gifts to create a unique treat. We’re taking a box of chocolate fudge brownies and a box of caramel turtle brownies and layering bits of an enormous milk chocolate bar in between. Thanks loved ones! We’ll be share to leave enough to share!