Thursday, December 3, 2015

Salted Caramels

I'm posting over Sawdust and Embryos today! Go get the recipe for these caramels, they are sweet, creamy, and have a dash of salt that makes it so rich. They are the perfect Christmas treat!

Print Friendly and PDF

Wednesday, November 4, 2015

Candied Pecans

I'm sharing the recipe for these sweet, cinnamony, crunchy, little delights over at Sawdust and Embryos today! You wont have to buy them at the mall anymore! Go get the recipe! 

Print Friendly and PDF

Wednesday, October 14, 2015

Pumpkin Pancakes

I love pancakes. They are my favorite breakfast food. I will admit though, as much as I love pancakes I was a bit nervous to add pumpkin to them. But these have become a regular around here. They are light and fluffy, just the way a pancake should be. They taste like my favorite Pumpkin Chocolate Chip Bread, that I may or may not have been eating for breakfast before I found these pancakes. Try them, I bet they'll be a new fall favorite!

Pumpkin Pancakes

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 1/4 cups Pumpkin Puree
1/3 cup Brown Sugar
1 large Egg
3 Tablespoons Vegetable Oil
1 1/2 cups Buttermilk

1. Heat a griddle over medium heat. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice until combined.

2. In a blender, combine the pumpkin, brown sugar, egg, oil, and buttermilk. Blend on high for about a minute, until combined.

3. Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined. There may still be a few lumps.

4. Make sure your griddle is hot and coat with butter. Pour 1/4 cup of batter onto your griddle. Cook until there are bubbles and the edges begin to look dry and flip over and cook through. Coat griddle with butter for each new pancake.

Recipe Source: Sallys Baking Addiction
Print Friendly and PDF

Friday, October 9, 2015

Peach Ice Cream

I have 3 little kids that love peaches. Mostly they eat bottled peaches that I've canned over the last few years, but I decided to try something new. I'd never thought about making peach ice cream before but I'll be making it again! Its sweet, creamy, and has a light peach flavor. I tinted mine with orange food coloring for my kids, that isn't necessary. Its a fantastic treat to try before peaches are totally gone for the year:) 

Peach Ice Cream
Recipe Source: Bless This Mess Please

4 medium Peaches, peeled, pitted, and chopped
1 cup Whole Milk
1 cup Granulated Sugar
1/4 teaspoon Salt
1 1/2 cups Heavy Cream
1 Tablespoons Pure Vanilla Extract

1. In a blender add the peaches and blend until smooth. 

2. In a medium bowl combine the pureed peaches with the rest of the ingredients. Stir until the sugar is dissolved.

3. Pour the ice cream mixture into your ice cream maker and follow the directions that came with it. Place in the freezer for at least 3 hours or until ready to serve.
Print Friendly and PDF

Wednesday, October 7, 2015

Pumpkin Cinnamon Sugar Pretzels

I'm sharing this amazing recipe over at Sawdust and Embryos today! These pretzels are soft, chewy, cinnamony, and sweet. Go check out the recipe, I never thought about making pretzels, its totally worth it!

Print Friendly and PDF

Monday, September 21, 2015


Have you tried these Scotcheroo Muddy Buddies? Well if you haven't you should, these are the same flavors just gooier. Which may make them better... butterscotch, peanut butter, and chocolate. Sweet, salty, gooey, and crunchy. Its a quick to make and so delicious!

Recipe Source: Pretty Plain Janes

 6 cups Corn Chex
1 cup Corn Syrup
1 cup Granulated Sugar
1 1/2 cups Peanut Butter
2 cups Semi-Sweet Chocolate Chips
2 cups Chocolate Chips
1/2 cup Peanut Butter
1 teaspoon Pure Vanilla Extract

1. Grease a large bowl and pour in your chex. Line a baking sheet with a silpat mat or parchment paper. 

2. In a small saucepan, over medium heat, add in the corn syrup and sugar and stir. Bring to a boil and remove from heat. Add in the 1 1/2 cups peanut butter and stir. Pour over the cereal and stir. Spoon onto prepared pan.

3. In a double boiler, combine the chocolate chips, butterscotch chips, 1/2 cup peanut butter, and vanilla. Stir until all of the chips are melted. Spoon over your cereal piles. Let cool to room temp.

Print Friendly and PDF

Wednesday, August 26, 2015

Streusel Banana Bread

This banana bread is so soft and has an awesome sweet crunch. It has a touch of cinnamon in the bread that ties it into the streusel topping. If you're in the mood for coffee cake but have extra bananas lying around then this is the bread you should make!

Streusel Banana Bread
Recipe Source: Little Bits Of

1 Egg
1 cup Granulated Sugar
1/2 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1/2 cup Buttermilk
2 Bananas, ripe and mashed
2 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon

Streusel Topping
1/2 cup Powdered Sugar
1/2 cup All-Purpose Flour
4 Tablespoons Butter, melted
1/2 teaspoon Cinnamon
Pinch of Salt

1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

2. In the bowl of a stand mixer, combine the sugar, egg, and vanilla and beat until well combined. Add in the butter and beat until smooth. Add in the bananas and buttermilk and beat until combined.

3. In a medium bowl combine the flour, salt, baking soda, baking powder, and cinnamon and whisk. Slowly add the flour mixture into the the wet ingredients and mix until well combined. Pour into your prepared pan.

4. For the crumb topping...Combine all of the ingredients. Crumble over the batter in the pan. Bake for 45 minutes or until a toothpick comes out clean.
Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...