We’ve delayed our usual Saturday treat day in honor of baking up a special goodie for the wonderful dads in our lives. So in honor of these dear old dads we have decided to oblige them with fresh baked peach crisp just in time for Father’s Day. Warm, sweet, and peachy keen…just like these dads. Happy Father’s Day!
4 cups sliced fresh peaches
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup rolled oats
Preheat oven to 350 degrees F
Arrange peaches evenly in an 8×8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Serve with vanilla ice cream and whipped cream
It’s Memorial Day weekend and you know what that means- Party Time! Cue the music, grab the bathing suits, and don’t forget the picnic basket. If your cookout looks like ours’ it’s quite treat heavy! Who needs burgers, potato salad, and chips? Not us! Ain’t nobody got time for that! Bring on the desserts! We’ll be filling our plates with lots of goodies like Supreme Cookie Butter Cookies, Salty and Sweet Butterscotch Blondies, and Twix Brownies. What’s on your holiday menu this year?
Supreme Cookie Butter Cookies Recipe
Salty and Sweet Butterscotch Blondies Recipe
If you’ve ever had a week like we’ve had then you know what we mean when we say we feel OVERLOADED, like over-the-top overwhelmed! From being overscheduled to overcommitted, we feel overworked! Good thing it’s Saturday because we’re overjoyed we can overachieve in the one department that’s been overlooked all week – dessert! We’re over-the-moon for Overloaded Oatmeal Bars! And we’re overconfident you will be too! But be warned! We know you’re gonna love them that you’ll likely overeat and overstuff yourself! Over and out until next week!
Overloaded Oatmeal Bars
1 1/2 cups quick oats
1½ cups flour
1 cup brown sugar
1 tsp salt
1 cup butter flavored Crisco
1 14 oz. can sweetened condensed milk
1 bag milk chocolate chips
2 TB butter softened
1 cup of various kinds of M&Ms
Preheat oven to 350.
In a large bowl, mix oats, flour, brown sugar, salt and Crisco with a spoon. Remove 1 cup and set aside.
Press remaining mixture into the bottom of a greased 9×13 pan.
In a small pot, melt condensed milk, chocolate chips and 2 tablespoons of butter over low-medium heat. Stir constantly until chips are melted and everything is mixed well.
Pour chocolate chip mixture over the bottom layer and spread evenly. Sprinkle leftover cup of oat mixture over the chocolate.
Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting. Overenjoy!
The ho-hum days of winter are taking their toll on us. The only relief in sight has to be this Saturday’s treat that does double duty. Coffee Toffee Cookies are full of sweetness and loaded with caffeine! Rich in flavor with a much needed perk-me-up. They’re sure to bring some sunshine to even the dreariest day!
Coffee Toffee Cookies
3/4 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons almond milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 package semi-sweet chocolate chips
1 cup Heath Bits
1 tsp instant coffee granuals
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. Sprinkle with Heath bits.
BAKE 8 to 10 minutes for chewy cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
*dough recipe adapted from Crisco
Hooray!!! Our local football team, The Kansas City Chiefs, have made it to the playoffs and it’s the first time since 1994. A watch party is now on Saturday’s agenda. And what goes perfectly with football? Wings, nachos, pizza? Nope, not at our house. Not on a Saturday. We’re channeling our inner Girl Scout and baking Samoa Brownies. We love anything made with chocolate and caramel. Throw on some toasted coconut and we have just what we need to cheer on our team…or more accurately have our hubbies tell us the score while we lick the bowl!
1 brownie mix
3½ cups shredded coconut, toasted
1 package of Caramel Kisses, unwrapped
½ tsp. salt
4 tbsp. almond milk
3 oz. semi-sweet chocolate chips
Prepare brownie mix according to box directions and cool.
Preheat oven to 400 degrees and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn’t burn.
In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.
Add coconut and mix together. Spread over cooled brownies.
*recipe adapted from Six Sister’s Stuff
It’s Saturday and Halloween! Woot! Woot! Around here we’re all about treats and that’s no trick. We are digging into the Halloween candy early and making Halloween Candy Brownies to feed our Ghost Buster, Joker, Rancher, and undecided teen before they head out to over load their candy bags with more candy than we could ever need. But you know what that means…more candy for more candy brownies! Happy Halloween!
Halloween Candy Brownies
Bake a box of brownies according to the directions on the back of the box. Allow brownies to cool. Place Halloween candy on top of brownies. Slice and treat!
It’s our favorite month of the year (only because it’s our birthday month)! We couldn’t let September slide by us without our annual trip to the apple orchard for some apple picking fun. Let’s be straight here – there’s always an ulterior motive for an outing when it happens on a Saturday! With treats on the brain and baskets in our hands we loaded up on tons of deliciousness. As health fanatics, we realize we should save some apples for nutritious snacks and lunch boxes, so good thing we planned ahead and picked enough to create our weekly sweet. Apple Crisp Inside An Apple is treat in a treat and that’s certainly worth the cheat!
Apple Crisp In An Apple
3 whole Large Apples
1-¼ teaspoon Ground Cinnamon
2 teaspoons Fresh Lemon Juice
5 Tablespoons Light Brown Sugar
4 Tablespoons Unsalted Butter
4 Tablespoons Flour
¼ cups Rolled Oats
2 whole Scoops Vanilla Ice Cream
Caramel Sauce for topping
Preheat the oven to 375ºF.
Peel, core and dice 1 apple. Place it in a small skillet with 1 teaspoon cinnamon, lemon juice, ¼ cup (4 tablespoons) brown sugar, and 1 tablespoon butter. Turn the heat to medium high, stir, and cook until the apple start to soften and release their juices, about 5 minutes. Turn off the heat, and then stir in 2 tablespoon flour until dissolved. Let cool.
Meanwhile, slice the tops off the remaining 2 apples and core them, but do not go all the way through the bottom. Remove most of the inside of the apple but leave enough intact so that the apple still stands up on its own. Stop about 1″ above the bottom of the apple.
Fill the apples with the cooled apple mixture.
In a separate bowl, stir together the remaining cinnamon, brown sugar, butter, flour, and oats. Pinch the butter into the mixture to form a crumble. Divide the mixture between the 2 apples and pack firmly on top.
Place the apples in a small baking dish, add a splash of water to the bottom to prevent sticking, and bake for 25–30 minutes. Serve warm with ice cream and caramel sauce.
*recipe from Tasty Kitchen
It’s official! Our pumpkin obsession has set in full force! Pumpkin Butterscotch Muffins seemed the obvious choice to ease into this addiction. Who are we kidding? We are going to “fall” in face first!
Pumpkin Butterscotch Muffins
Makes 2 dozen muffins.
• 1¾ cups all-purpose flour, sifted
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 1 cup (6 ounces) butterscotch chips
Preheat the oven to 350 degrees.
Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture.
Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack and frost with cream cheese frosting.
*recipe from Texas Tables
Woo Hoo! We did it! We completed our 3 week clean eating cleanse. Now it’s time to celebrate. And boy are we gonna! This Saturday we’re goin back to the basics, old school if you will. We’ll be treating and cheating with our favorite cookie recipes. Both Ultimate Chocolate Chip Cookies and Oatmeal Scotchies are just what our tummies ordered. Let the baking festivities begin!
Ultimate Chocolate Chip Cookies