We’ve had a pear tree in our backyard for the past 12 years and have never ever once used them for baking. We decided this was the year we were going to change that. Thanks to Google, we educated ourselves on when best to pick our pears and how to ripen them off the tree to make them even sweeter. After a couple of weeks, our bushel of pears is finally ready. Time to get our bake on! Harvest Pear Crisp, here we come. A pair of twins sharing a pear crisp…what a sweet “pear”ing!
Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. A la mode with caramel sauce of course!
We’re barely into September and we’re going for it! Pumpkin spice season may not officially start until October, but really who’s keeping track? Our Pumpkin Bars are just one of many pumpkin goodies we’ll be inhaling this fall. Pumpkin Spice Forever!
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 egg whites
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine egg whites, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frost bars with cream cheese frosting (recipe below) once cooled, sprinkle with walnuts, toffee bits, and butterscotch chips. Then cut into snack size pieces.
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp almond milk
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and almond milk. Mix on high speed until smooth creamy.
Two things happening this weekend…Labor Day and National Trail Mix Day. Did you even know there was such a thing? We didn’t either, but decided why not celebrate this thing on this long and much needed weekend. Soooo instead of packing our trail mix for our family Labor Day picnic, we decided to add it to our favorite cookie base. Easy enough. And at this busy time of getting back in the school routine, easy is good! Trail mix is always good. And trail mix cookies-even better!
Sister Sweetly’s Favorite Oatmeal Cookie Dough
Subtract the butterscotch, chocolate chips, and Heath. And 2 cups of prepared trail mix instead. Frosting is optional.
Bake according to directions in the recipe link. Picnic time!
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.