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.
Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
CAKE. That is all. No need to say anymore. It’s time to treat!
Vanilla Filled Wafer Cookies White Cake with Buttercream Frosting
1 box of white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1 1/3 cups water
1/8 cup canola oil
1 teaspoon real vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites
Vanilla filled wafer cookie sticks
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into parchment line pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake test done.
Allow cakes to completely cool. Frost each cake with homemade buttercream frosting. Stack cake and line the outside with vanilla filled wafer cookie sticks.
*cake recipe inspired by Genius Kitchen
*frosting recipe Craft Morning
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
We know it’s January, so it’s kind of unfair to complain about the cold. Lucky for us there are always a few warmer days sprinkled in between the chilly ones to make them more bearable. Today is one of those much needed days. No need to warm up with a hot cup of cocoa. We’ll bake Hot Cocoa Cookies instead! With sea salt caramel chips and Hot Cocoa M&Ms they become the tastiest way to enjoy these long winter days!
- 1 cup butter flavored Crisco
- 1 cup sugar
- 2/3 cup brown sugar
- 2 egg whites
- 1 tablespoon vanilla
- 2 tablespoons almond milk
- 3 1/4 cups flour
- 4 packages hot cocoa mix- NOT SUGAR FREE VERSIONS
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup sea salt caramel chips
- 1 cup Hot Cocoa M&Ms
Beat Crisco and sugars in large bowl with standing mixer until light and fluffy. Add egg whites and vanilla; mix well.
In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in caramel chips and M&Ms. Cover and chill for 30 minutes.
When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
We did it! Christmas 2018 was a huge success. Lots of family time, wonderful gifts, and yummy food especially all of the sugary things we wait all year to enjoy. And enjoy we did! So much so that we are swapping our normal Saturday indulgences with a healthier version of Oatmeal Peanut Butter Cookies. Don’t worry, we will back to baking our normal way soon. New Years Eve is just a few days away so we are saving up to ring in the new year in a very sweet way!
Healthy Almond Butter Oatmeal Chocolate Chip Cookies
- ¾ cup gluten free rolled oats
- ¼ cup gluten free oat flour
- ¼ cup raw coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup vegan chocolate chips Wet Ingredients
- 1/4 cup + 2 tablespoons natural, unsalted almond butter
- . 2tablespoons melted coconut oil
- . 1 egg white
- . 1/2teaspoon pure vanilla extract
- . 1/2cup dark chocolate chips
In a medium bowl, whisk together wet ingredients, set aside
Pour wet ingredients into dry ingredient bowl. Fold ingredients together until combined. Then fold in chocolate chips.
Take VERY small handfuls of mixture roll into small balls (about 2 Tbsp). Flatten to baking sheet. Make about 20 cookies.
Bake for 10-13 minutes, or until cookies are golden outside and soft inside.
*recipe inspired by Nikki’s Plate