Cookies! Shortbread to be exact. Recipe can be found here and it only takes three ingredient that you probably already have in your kitchen. If you really feel like jazzing them up add in some toffee bits!
Holiday baking…cookies, cakes, pies, and candy.
Doesn’t it all just smell wonderful?
Recipe for this brown sugar shortbread goodness can be found here.
I feel like I owe my sweet Mother an apology. Since she has been looking after an elderly aunt lately I offered to make her some pound cakes for her church’s Thanksgiving dinner. And I made 36 really cute miniature pound cakes.
Pinterest is flooded, I mean flood-ed, with gobs of recipes of every imaginable kind of rice krispie treat combination…milky way rice krispie treats, peanut butter cup rice krispie treats, salted caramel, cake batter, cookie butter and even a red velvet version.
And I am just not even tempted because…well, I don’t like rice krispie treats. I don’t enjoy the flavor or the texture. So normally I just scroll by those recipes if they pop up on my pinterest page.
But then I saw this recipe for a rebooted version that uses oreo cookies instead of rice krispies and suddenly my aversion disappeared. I made some slight changes based on what I had on hand (I used mini marshmallows and did not top mine with additional Oreos. I also don’t have a microwave so I made mine on the stove top)
Because I am me I was trying it out for the first when friends were coming over and instead of doubling the recipe I made two batches, one with regular oreos and one with golden oreos. I preferred the golden ones but the chocolate ones went fast.
They’re pretty tasty and keep well if you store them in an air tight container…if you have any left.
This recipe came from one of my new favorite blogs so click on over and check out the tasty goodness from Kleinworth & Co.
So, I knew it had been a while since I shared a recipe but I had no idea it had been since December.
I mean it’s March already! Can you believe that? Where does the time go?
(Totally unrelated to the recipe but last week we took our oldest daughter to visit MSU and I had the most surreal experience on the drive over. Sarah was sitting in the back seat and said something and Rob turned his head to answer her and I had the craziest flashback. Seriously, it was like something out of the movies…I could see her as a little girl on our first road trip, little curls all over her head and feet swinging and bouncing. The echo of her laughter was as clear as day. I cried a little.)
While we may not be able to stop time from flying by and our children from growing up too fast we can slow it down a little and enjoy a piece of cake every now and then with a cup of coffee.
That was a really smooth transition to the recipe wasn’t it? Yep, that’s why everybody reads my blog 🙂
This cake is kind of a mash up of box and homemade. You begin with a cake mix but jazz it up a bit for a nice dense cake. Also, I am not normally a huge fan of butter cream icing but I made this the morning and kept it refrigerated until after lunch and it was quite tasty all nice and chilled. Here is a link to the original pin but I changed a few things. Mainly because you need two cake mixes to get the amounts required and I didn’t so I added an extra cup of flour. I also reduce the amount of sugar added.
The cake is pretty dense and heavy and pairs well with the butter cream frosting. This is the strangest icing recipe to me. Other than the Hershey icing I’ve never made one that required cooking.
*I mentioned that I am not a fan of butter cream frosting. The taste is a little sharp to me so I added just a wee bit of confectioners sugar until I liked the flavor. You may be fine without it so suit yourself.
The cake iced well although it was a little plain looking so I covered the top with some lovely gold sprinkles. In my opinion taste is only part of it…pretty counts for something.
Would I make it again? Yes and no. It tasted good and everyone seemed to enjoy it but I am solidly a cream cheese icing gal. But I don’t think I will ever make a cake any differently other than to tweak the amount of flour depending on how stout I want the cake. It has a great texture and flavor and it seems rather versatile. I’ve made it using a cup less flour and a yellow cake mix with almond extract and it went together nicely with some strawberries and whipped topping. I’m trying to figure out some kind of chocolate and mint combination now…maybe in time to celebrate the luck o’ the Irish!
I’d love to know if you try it as is or if you tweak it.
Catchy title, isn’t it?
It came about like this. I saw the recipe and pinned it of course. Then last week while I was making my grocery list I wrote down the ingredients, knowing I was changing out oatmeal raisin cookie for snickerdoodle, and then while at the store decided to swap out the regular boring caramels for the cute little round ones. The point being that I was thinking through the recipe several times.
I felt comfortable with the recipe. Felt like I understood it…like I got the essence of it.
Turns out I missed a few key parts to actually making this recipe. Like you are supposed to use the giant cookie squares but that really wouldn’t have made much difference since I only eat raisins in trail mix. But the biggie I missed was that I should have melted the caramel and drizzled it over the cooked cookie bar.
Still, I came home with an empty dish and everyone delighted in the snickerdoodle caramel apple something I made…not cake like at all but not really a bar either. (I still cut it in squares but you definitely had to eat it with a fork.)
What you’ll need:
2 packs Snickerdoodle break apart cookies
1 can apple pie filling (I used my scissors to cut the apples up into smaller pieces)
1 bag of caramel bits (These are the sole reason I was drawn to this recipe…not gonna lie.)
As I said, this was well received but I will probably give the original recipe another shot. You know…actually follow it. Except for the snickerdoodle cookie part. Because frankly, snickerdoodle is much more fun to say that oatmeal raisin.
I don’t know about you but I rarely get a recipe from the back of a package with the possible exception of maybe cookies.
If I am buying Bisquick it’s usually because I have already found a recipe that calls for it. Same with chocolate chips, and coconut, etc.
But then a few weeks ago I was with a delightful group of pastor’s wives and one of them mentioned the recipe on the back of the Baker’s Angel Flake Sweetened Coconut. She said it was super easy and really delicious and she was right on both counts.
Or at least I am assuming she was since I have made it twice now and have yet to even get a bite!
Amazing Coconut Pie…you mix everything together in a blender and pour it into a pie shell. A lovely creamy almost custardy pie is the result.
Can be served warm right out of the oven or let it cool first.
Mm mm, the deliciousness of Nutella paired with a a decadent brownie recipe.
So, so good.
I was actually surprised that I hadn’t shared this recipe before. But better late than never, eh?
My girls were surprised, and a little grossed out, at the addition of applesauce to a brownie recipe but you don’t taste it and it keeps the brownie incredibly moist. I have followed the original recipe exactly but the last time I made them I changed the way I did the cream cheese Nutella topping and liked it much better all mixed together.
Like I said…so, so good.
Once upon a time I was really scheduled with this blog and I shared a recipe every Monday.
This is one of those weird dishes that you will either love or hate. (Kind of like the frito dessert I shared here.)
I happen to fall into the love category…there is just something yummy to me about the blend of salty and sweet. I first had it years ago made by an elderly woman in our church. I forgot about it for a while and then around the holidays remembered it but couldn’t find my recipe. But I did find it on pinterest (Is anyone surprised by that? Yeah, me neither.) The recipe isn’t complicated and centers around a love triangle between pineapple, cheese, and Ritz crackers.
When I make this for a potluck most people aren’t sure whether to include it with the desserts or not. You can but it makes a great side for pork which is usually what I pair it with.