In our opinion, it takes two ingredients to make a Friendsgiving feel really special – wonderful friends, of course, and tasty treats. This year we whipped up our favorite pumpkin poke cake substituting caramel sauce for sweetened condensed milk and a new fave – a semi-homemade Brownie Pie with Cookie Butter Glaze. It doesn’t get any simpler. It’s as easy as PIE! Happy Thanksgiving!
- 1 (9-inch) pie shell (store-bought)
- 1 (23-ounce) box dark chocolate brownie mix, plus ingredients on the back of the box
- 1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 F.
Combine brownie mix, oil, water, and egg white and beat until smooth.
Pour mixture into shell. Sprinkle mini chocolate chips on top. Bake for 35 to 40 minutes or until crust is puffed and brown. Cool.
7. Frost with cookie butter drizzle. Easy as PIE!
- 1/4 cup smooth cookie butter
- 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
- 3 tablespoons almond milk
- 1 teaspoon vanilla
- In a medium bowl, beat peanut butter with electric mixture until fluffy
- Gradually beat in 1 cup of confectioners’ sugar, almond milk and vanilla. Beat until smooth and incorporated. You want the glaze to be drizzling consistency so add a bit more confectioners’ sugar and almond milk if it is too thick. A little at a time.
- Pour immediately on brownie pie.
It’s Saturday! To the apple orchard we go. We’re off to pick a bushel of sweet, delicious apples to bring home for baking up a pan of Apple Crisp Shortbread Bars. Oven and aprons ready! Can’t wait!
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unbleached flour
- 3 large fresh orchard picked
- apples, peeled and thinly sliced
- 2 Tablespoons unbleached flour
- 2 Tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unbleached flour
- 3/4 cup brown sugar
- 1/4 cup butter – melted or room temp to cut in.
- Preheat your oven to 300 degrees F and line an 8×8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
- Shortbread Base:
- Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that’s how you’ll know it’s creamed. Next mix in the brown sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
- Apple Filling:
- In a bowl, combine the apples, flour, brown sugar, cinnamon and nutmeg until the apples are well coated.
- Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
- Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
- Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it’s set, remove from the baking dish by lifting out the parchment paper and cut into bars. Top with vanilla ice cream and whipped cream.
*recipe inspired by Life Straight Up
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!
Starting school is hard. Our Chocolate Chip Butterscotch Cookie Dough Gooey Cake Bars help!
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 egg white
Cookie Dough Filling
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 2 Tbsp almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup unbleached flour
- 8 oz cream cheese, room temperature
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 2 egg whites
- 1 1/2 cups powdered sugar
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- Sea salt
- Preheat oven to 325°
- Line 9×13 pan with parchment and spray with cooking spray.
- In bowl of stand mixer combine cake mix, egg white and melted butter until a thick dough forms.
- Press this into your prepared pan.
Cookie Dough Filling
- Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough is combined
- In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in egg whites and vanilla, mixing until combined and smooth, scraping sides as needed.
- Beat in powdered sugar until there are no lumps.
- Stir in chocolate chips and butterscotch.
- Pour this over the base layer.
- Place 9×13 pan on top of a cookie sheet and place in oven on middle rack. Bake for 30-35 minutes until edges are light golden brown and center is almost set. It will be a little “jiggly”.
- Dust with sea salt.
- Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
- When completely chilled cut into squares.
* recipe inspired by Cookies and Cups
I scream, you scream, Dads scream for ice cream! Need a fun way to celebrate Father’s Day? How about DIY Dipped Waffle Cones? Do you agree that ice cream just tastes better in a waffle cone? And not just a plain old waffle cone. Nope! The ones dipped in all kinds of yummy chocolate glory are a must! We’re dippin and scoopin our way straight to these special dad’s hearts (and tummies)! Happy Father’s Day!
Buy a box of large waffle cones from your grocery store. Melt white almond bark in the microwave according to the directions on the back of the package. While the almond bark is still melted sprinkle with Heath, M&Ms, sprinkles, chocolate chips, and anything else that your heart desires! Once the almond bark and chocolate cools and hardens fill with your favorite ice cream. Top with whipped cream, hot fudge, and caramel sauce.
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 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!
Slowly but surely spring is here! Is it just us or did it feel like it took a turtle’s pace to see the sunshine and feel warmer temps? To honor the first spring Saturday of the year we are making Turtle Lava Cakes – scrumptious chocolate cake drenched in chocolate sauce, caramel, pecans, and whipped cream! However, with a treat this yummy there’s absolutely no need to indulge at a turtle’s rate! Go for it!
- 1 box of lava cake mix, plus ingredients on the back of the box
- Caramel sauce
- Whipped cream
Make the lava cakes according to the directions on the back of the box. Once baked remove from the muffin pan and top with caramel sauce, pecans, and whipped cream! Oh yum!😋
Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!
One box of yellowcake mix, plus ingredients on the back of the box
Various Halloween candy bars
Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.
Nothing says summer like strawberries and whipped cream. And nothing says Saturday like baking. Put them both together and we have the perfect way to spend our favorite day. With Strawberry Almond Cupcakes baking in our oven we are well on our way to a sweet summer Saturday.
• 1 box (18.25 oz) Strawberry Cake Mix
• 4 whole eggs
• 1 cup almond milk
• 1/2 cup canola oil
• 1 tsp almond extract
• 1/2 tsp vanilla
- 1 tub Cool Whip
- Slices strawberries
1 Combine cake mix, eggs, almond milk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth. Stir in 1 cup sliced strawberries.
2 Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
3 Allow cakes to cool on a wire rack before topping with cool whip and sliced strawberries!
*recipe inspired by Dinners, Dishes, & Desserts