Are you hooked? Pumpkin spice is all the rage and we’re not immune to it. We’re skipping the coffee shop drive thru this morning and getting our fix from the oven instead. Our doctored up Pumpkin Spice Latte Mini Loaves with definitely satisfy our sweet tooth and caffeine cravings all in one!
- 1 box Libby’s Pumpkin Bread Mix, plus ingredients on the back of the box
- 2 Starbucks Vias
- Follow the directions on the back of the box. Stir in Vias.
- Fill a greased mini loaf pan 3/4 full. Tip each loaf with streusel topping. Directions below.
• 6 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1/2 cup light brown, dark brown
• 1/4 teaspoon salt
• 1 to 2 teaspoons ground cinnamon
1 Place the butter in a small pot over medium-low heat, until melted.
2 Stir in the remaining ingredients with a fork, until evenly distributed.
Bake the loaves for 18 min at 350 or until a toothpick inserted into the center comes out clean. Cool then top with cream cheese frosting.
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.
Have you ever gone blueberry picking? We just did for the first time and it was wonderful. It is the perfect family outing. It doesn’t get much better than finding some of nature’s gems outside on a summer day with your most favorite people in the world. Plus you get to take your treasures home and make sweet treats with them. We decided to make a treat similar to one we used to enjoy years ago. Remember back in the good ole days when Starbucks made delicious, melt in your mouth Crumbleberry Bars (and served Frappucinos that actually tasted good)? If you don’t, then you’re in luck. We may have found a recipe for Crumbleberry Muffins so yummy it mimics Starbucks. We are still trying to figure out the recipe to the original Frappucinos. We’ll let you know the secret if we do! In the meantime enjoy the sweet side of nature.
Recipe adapted from Damn Delicious
A few of us around here have been under the weather. What’s that old saying? An apple a day keeps the doctor away? Well, you know how we always have dessert on the brain, especially when Saturday comes around. So we thought an apple crisp today might just do the trick to battle the ever invading flu bugs. Or at least make us feel much, much better!
1 can apple pie filling
1 tsp cinnamon
1 C quick oats
1 C all-purpose flour
1C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 C butter, melted
Combine the pie filing and 1 tsp cinnamon – spread evenly in a baking dish. In a separate bowl, combine all remaining ingredients except honey – mix well. Spread topping evenly over pie filling.
Bake at 350 for about 45 minutes. Allow to sit for about 10 minutes, then serve with vanilla ice cream.
*recipe adapted from Nothing But Crumbs