One of the items on our fall bucket list was to “boo” some of our friends. Have you ever been “boo”ed? It was so much more fun than I thought it would be! And since “boo”ing our friends was on our list, we needed some very yummy homemade treats to pass along. And I wanted it to be so simple that the girls could do every part of the recipe. So we modified a basic cake mix recipe a tiny bit to make Pumpkin Cinnamon Chip cookies. They are so simple and are actually yummy!
My mother-in-law loves anything and everything maple. Her favorite line from Elf is, “Is there sugar in syrup?” “Then, YES!”
We just had a birthday dinner over at our house for her and so I thought I would make her a maple dessert. I made a maple angel food cake a number of years ago for her that she loved. I thought it was good, but I thought it could have been better. So, I did a little research on icing and frosting with maple flavoring and set out to bake the perfect angel food cake.
Along the way, my husband and I made a run to World Market and picked up some maple flavored snacks. We discovered that the latest trend in maple flavored goodies is to add bacon (of course!).
Since having our babies, my husband has a new-found love for dessert. Not for himself, mind you, but for our oldest (weaned) one. As soon as she was old enough to have something a little sweet at the end of a meal, he has relished giving her a treat of some sort. And since food is love around here, I know his motivation is pure. He truly derives pleasure in watching her enjoy something special at the end of a meal.
But this creates a little bit of a problem. We just don’t want her to have a bunch of sugar all the time. So I try to make some low sugar, fruit filled desserts for her that are still special. I came up with this one and I like it for breakfast, lunch, or dinner. Oh, and it is so easy.
Sweet Cinnamon Biscuit Shortcakes
- 1 can pre-made biscuits (whatever kind you like)
- 1/4 cup sugar
- 2 tsp. cinnamon
- Mixed Berries (choose your favorite)
- Butter (if desired)
- Pre-heat oven according to biscuit package instructions.
- Mix together sugar and cinnamon in a small bowl.
- Open biscuits and separate. Roll each biscuit in sugar/cinnamon mixture, coating completely.
- Bake biscuits according to package instructions.
- While the biscuits are in the oven, wash, dry, and cut (if desired) berries.
- When the biscuits are done, let cool for just a moment. Split in half and spread a small amount of butter (to taste) over the cut sides.
- Lay one side on the plate, fill with berries, and top with the other side of the biscuit.
These are very good and only a little sweet. You could also add some whipped cream, if you wanted to take it up a notch.
And we’re back! Working on filling up the freezer brings us to a recipe I am really excited to share with you. This recipe for Pumpkin Scones resembles the pumpkin scones from Starbucks…but I have a feeling they are going to be better! I am so glad these are going to be in my freezer that I may have to take one out and make it before the baby gets here!
I LOVE pumpkin flavored things, so these will be great for breakfast during this early baby season. Oh, and if someone happens to stop by for a breakfast, I might make one for them! The nice thing is I can make as may at a time as I would like – one, two, or six – since the dough is what is frozen.
I am so excited that today’s recipe was so easy to put together because I needed a little extra help around the house today. We have a teething toddler who refuses to sleep today and I have less and less energy to get things done. This recipe says it takes 7 minutes to put together and it is true…not bad when you have a craving for some thing sweet and not a lot of energy. I also had everything I needed for this recipe on hand, so that was nice!
The recipe is for Peanut Butter Bars. I adapted the recipe from a Southern Living cookbook. I also doubled it so that we would have lots of these on hand because everybody likes peanut butter around here (including D, who doesn’t like most desserts). Here’s the scoop on today’s freezer addition:
Peanut Butter Bars
- 1/2 c. quick-cooking oats
- 1/3 c. self-rising flour
- 1/2 c. butter, melted
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 eggs, lightly beaten
- 1 can (14 oz.) sweetened condensed milk
- 1 jar (12 oz.) peanut butter (your preference of chunky or smooth)
- Pre-heat oven to 350 F. Lightly grease a 13 x 9 inch pan.
- Combine all ingredients in a large bowl, stir until just blended. Spread mixture in prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan completely before cutting into bars.
To Freeze: Once you have cut them into bars, place bars on a baking sheet and flash freeze. Transfer to a freezer-safe container.
To Use from Frozen: Thaw desired quantity of bars at room temperature. Serve with milk (they really need it!).
Freezer Tip of the Day: Consider making a list of what is in your freezer and posting it somewhere on the outside of the freezer. This will help you to remember what is in there without standing with the door open to try to figure it out. To go over the top, you could designate different zones inside the freezer and place like foods in those zones (i.e. breakfast, lunch, snacks, dinners, etc.).
I took the day off of cooking yesterday so we could celebrate our 8th anniversary. It was a nice and much-needed break. But I am really feeling like the baby is coming soon, so back to the kitchen I go!
I am really excited about today’s recipe for Monkey Muffins – muffins with peanut butter, banana, and chocolate chips – and they are little! So fun! I think G will really love these! I am thinking these will be perfect for a quick snack for G and for any of her friends that happen to stop by after her little brother/sister arrives. I doubled the batch of these because I need to take snacks for church in a couple of weeks and think these will be great when paired with some fruit.