When your neighbors have a peach tree and are willing to share it would be a shame not to take advantage of the in-season yumminess! And it seems we’re really back into cookie butter, so we are blending both and making a Peach Skillet Crisp with Cookie Butter Crumble. Fresh, sweet, delicious!
4 peaches, sliced
1/2 Cup sugar
1/2 Teaspoon cinnamon
2 Tablespoons all purpose flour
Pinch of salt
Cookie Butter Crumble:
1 Cup all purpose flour
1/2 Cup brown sugar
4 Tablespoons butter, melted
1/4 Cup cookie butter
1/2 Teaspoon salt
Pre-heat the oven to 350 degrees.
Peel and slice the peaches. Add them to a large bowl and toss with the sugar,flour, cinnamon and salt.
In a separate bowl, make the crumble by mixing together the flour, brown sugar, melted butter, cookie butter and salt. Use your hands to stick it together into clumps.
Pour the peach mixture in the bottom of a cast iron skillet and crumble the topping over it.
Bake for 20 to 30 minutes or until the crumble is a light golden brown.
It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!
- 1/2 cup butter flavored Crisco
- 1/3 cup creamy cookie butter spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg whites
- 2 Tbs water
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 2 cups unbleached flour
- 1 cup Heath Butter Brickle
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
- Add in egg white and vanilla and mix until combined.
- With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
- Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
- Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.
*recipe inspired by Cookies and Cups
With the end of the school year approaching we have so many things to celebrate…grads, teachers, summer. So this Saturday we are playing cookie factory and baking up not only our a ton of our favorite cookies, but also a new recipe – Vanilla Pudding Chocolate Chip Cookies! We are sure they will be a hit too. Congratulations to all our beloved graduates! Well done!!! And to our amazing teachers and schools, have a fantastic summer! Well deserved!!!
- 1 cup butter flavored Crisco
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 oz. package vanilla instant pudding mix
- 2 eggs whites
- 1 teaspoon vanilla extract
- 2 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dark chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Using a mixer, beat together Crisco and sugars until creamy. Add in pudding mix, egg whites, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
*recipe inspired by Two Peas And Their Pod
We all know the saying, “It’s what on the inside that counts”, and it’s never been more true then this Saturday’s goodie. We are loading up our brownies with Heath. Our Heath Bar Brownies are not only topped with bits, but packed with mini bars on the inside. They are the ultimate toffee lovers treat!
2 boxes of dark chocolate brownie mix, plus ingredients on the back of the box
1 bag Heath Bits
1 bag Heath mini candy bars
Make brownie mix according to the directions on the back of the box. Pour half of the brownie mix in the bottom of a greased 9×13 glass baking dish. Top with Heath mini candy bars. Pour the other have of the brownie mix on top of the mini candy bars. Top with Heath Bits. Bake for 35 min at 350 degrees.
We hope you’re Saturday is off to a great start. We know ours is when our sweet treat is ready even before the sun rises. This make-ahead goodie is a must make dessert when you need to travel or need one ready first thing! Plus they’re perfect for Easter (or really anytime!). Everyone will jumping with glee over our Carrot Cake Oreo Magic Bars. So hop to it and do it. Don’t even think twice. No thanks necessary! Hoppy Easter!
- 1 package Carrot Cake Oreo cookies
- 1/2 cup butter, melted
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup Heath bits
- 1 cup white chocolate chips
- 1 cup chopped pecans
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). Pour crumbs into a mixing bowl.
Add melted butter and stir to combine. Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge. Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch, white chocolate and Heath evenly over the top.
Bake for about 23-25 minutes. Allow to cool completely.
Refrigerate until ready to serve.
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.
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.