Chances are you’ve got a fiesta, soirée, or picnic to attend this summer. Call it what you want, but, a party isn’t truly a party without dessert! Problem is that often the goodies don’t travel well. Fortunately for you we’ve got a sweet that will survive almost any weather or terrain. Save time and worry with our Berry Crisp in a Jar. It’s the perfect take-along treat for your next get-together!
2 bags frozen mixed berries
1 box yellow cake mix
1/2 cup salted butter, melted
1/2 cup old-fashioned oats
1/2 cup chopped pecans
Heat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
Spread out frozen berries in the bottom of the dish.
In a mixing bowl, combine yellow cake mix (DO NOT prepare), melted butter, oats, and walnuts. Stir together until thick crumbles form.
Sprinkle evenly over the frozen berries.
Cook for 50-55 minutes. Crisp topping will be a golden brown and the berries will be bubbling.
Scoop crisp into jars. Layer with ice cream and whipped cream. Top with pecans.
On a recent trip to our beloved Target, we spied a new type of Oreo, one we had never tried before. Carrot Cake Oreos! We snatched them up and scored our main ingredient for this week’s Saturday treat. Carrot Cake Oreo Truffles for the win!!! Carrot Cake Oreos Oreos, cream cheese, and white chocolate. A winning combination!
- 24 Carrot Cake Oreo cookies
- 6 oz. cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 10 oz. White Chocolate Almond Bark
- Orange and pink sugar sprinkles
Place cookies in a food processor and blend them to fine crumbs.
In the bowl of a stand mixer beat together cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger until well combined.
Roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. Place cookie sheet in the freezer for about 30 minutes to an hour so the balls can harden up a bit.
Melt white almond bark in the microwave according to the directions on the package. Once almond bark is melted, dunk Oreo balls to fully coat and return to baking sheet. Immediately top with sprinkles (chocolate will harden quickly). Once all truffles are coated, return cookie sheet to freezer for another 15 minutes to fully harden chocolate.
*recipe inspired by We Are Not Martha
The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!
Oatmeal Cookie Butter Cookies Recipe
Add a Caramel Kiss to the center of each cooled cookie.
We used to hate it when we’d ask our mom what we were having for dinner and she would reply, “Whatever you can find.” We renamed this dinner WYCF. And wouldn’t you know it -we still have it, but this time were the moms saying it! We’re applying this approach to our treat this week, except there’s no dislike involved. Our baking kitchens are full of all kinds of goodies and nothing is off limits. We’re loving every bite of our WYCF Brownie Parfaits!
Bake 1 box of brownies according to directions on the back of the box. Once cool slice into bite size squares.
Layer baked brownies with your favorite toppings in a jar and eat up! Yum!
On the hunt for the most eggcellent treat to fill your Easter baskets? Bunny Tracks Brownies will have all of your colony hippity-hopping for joy! Hoppy Easter!
• 1 box of brownie mix, plus ingredients on the back of the box
- Easter M&Ms, peanut and plain
- Pecan pieces
- Butterscotch chips
Make brownies according to the directions on the back if the box. Top cooled brownies with Easter M&Ms, pecans,and butterscotch chips.
Our families rejoice when it’s Girl Scout Cookie time and mourn when the boxes are empty. Every single bite is cherished! If only there was a way they could last a little longer. Behold! Our Loaded Do-si-dos do just that! With Caramel M&Ms and pretzels they’re the ultimate way to stretch every last crumb of these special peanut butter sandwiches we adore so much!
- 2 1/2 cup unbleached flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter flavored Crisco
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large egg whites
- 2 teaspoons vanilla extract
- 3/4 teaspoon molasses
- 1 cup Girl Scout Do-si-dos Cookies, broken
- 1 cup Caramel M&Ms
- 1/2 cup mini Pretzels
- Sea Salt
In a large bowl stir together flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer beat the crisco, brown sugar and granulated sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl, add the egg whites.
Add the dry ingredients and mix on low speed to combine. Mix in the Do-si-do pieces, caramel M&Ms and pretzels.
Scoop dough into 1 1/2-inch balls and place on a parchment lined baking sheet.
Bake at 350F. Line a baking sheet with parchment paper. Place cookie dough 2-inches apart. Bake until cookies are browned, about 10-minutes. Remove from the oven and transfer cookies to a wire rack to cool. Sprinkle with sea salt.
*recipe inspired by Bakers Royale
Batter’s ready! This Saturday we’re hosting a baseball themed party on our home turf. Our sweet treat is sure to be a home run! Of course, there will be plenty of crackerjacks, nachos, and ice cold beer, but you know by now our focus is always on the goodies. Twinkie Corndogs will be dog-gone perfect! Frankly, they are almost too cute to eat. Almost! We’re hitting it out of the ball park this week for sure!
- 1 box of Twinkies
- Red icing
- Cupcake liners
- Popsicle sticks
Unwrap the Twinkies. Place in an opened cupcake liner. Place a popscicle stick in one end of the Twinkie. Draw a squiggly line with the red icing on top of each Twinkie. Now impress your guest!