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!
- 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
Preheat oven to 350°F.
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.
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.
Pour the crumble over the top and press down slightly to compact.
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
Roses are red
Cake is too
We better bake one
Or we’ll be blue
Red Velvet Brownies…yes please!
1 box of red velvet cake mix
1 stick of butter, melted
2 eggs whites
2 tablespoons water
1 (8 oz) package of cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup Heath Butter Brickle
1/2 cup white chocolate chips
Preheat oven to 350 degrees.
Grease an 8×8 inch baking dish.
In a mixing bowl, combine cake mix, butter, 1 egg white and water with an electric mixer. Spread mixture into prepared baking dish. In another bowl, combine cream cheese, remaining egg white, sugar and vanilla with electric mixer. Drop heaping spoonfuls of cream cheese mixture on top of brownie base. Using a sharp knife, swirl the cream cheese through the brownie mixture. Top with brickle and white chocolate chips.
Bake 30 to 35 minutes or until lightly browned on the edges and center isn’t too wobbly. Remove from oven and cool at least 30 minutes before cutting.
*recipe inspired by Mix and Match Mama
Nothing says summer like strawberries and whipped cream. And nothing says Saturday like baking. Put them both together and we have the perfect way to spend our favorite day. With Strawberry Almond Cupcakes baking in our oven we are well on our way to a sweet summer Saturday.
• 1 box (18.25 oz) Strawberry Cake Mix
• 4 whole eggs
• 1 cup almond milk
• 1/2 cup canola oil
• 1 tsp almond extract
• 1/2 tsp vanilla
- 1 tub Cool Whip
- Slices strawberries
1 Combine cake mix, eggs, almond milk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth. Stir in 1 cup sliced strawberries.
2 Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
3 Allow cakes to cool on a wire rack before topping with cool whip and sliced strawberries!
*recipe inspired by Dinners, Dishes, & Desserts
We love it when two of our favorite days, Saturday and birthdays, collide on the same day. It gives us twice the excuse to bake up something special. Today is Tina’s husband’s birthday. Unlike us, he prefers fruity desserts over chocolatey ones. Since today is his day we decided to treat him to a warm cherry cobbler, one of his favorites! Happy Birthday Hubby!
1 Stick Butter
1 pkg. white or yellow cake mix (dry)
2 cans cherry or blueberry pie filling.
1 cup chopped walnuts or pecans or almonds
Cut 1/2 cup butter (room temperature) into 1 pkg. dry cake mix. Reserve 1/2 of this mixture. Pat the remaining mixture lightly into oblong 13×9 greased glass baking pan. Spread 1 or 2 cans of pie filling over the crumbs mixture. Squeeze remaining crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling. Bake 35-45 minutes at 350 degrees, or until golden brown on the top & the bottom. Make sure that the bottom is also golden brown. Serve warm with Cool Whip.