Butter

Peeps S’Mores Bars

April 3, 2014 by Kay 10 Comments

I am going to give you a reason to go out and buy Peeps and that reason is my recipe for Peeps S’Mores Bars.

These bars have an oatmeal & graham cracker crust, a layer of chocolate/butterscotch chips, Peeps marshmallows and some more oatmeal & graham cracker mixture tossed on top.

Peeps S’Mores Bars start with a mixture of butter, brown sugar and karo syrup (yum) and then you add in oatmeal, flour and graham cracker crumbs. Press this into a baking dish and cover it with chocolate and butterscotch chips.

Now it gets fun, you line up the Peeps in rows, they look like they are standing at attention. Add the last of the oatmeal mixture to the top of the Peeps and bake. You kind of feel bad putting the Peeps in the oven knowing they won’t be coming out the same as when they went in…poor Peeps.

Melt the brown sugar, butter and corn syrup.

Add in the flour, graham cracker crumbs and oatmeal.

Line up the Peeps.

Fresh out of the oven.

Gooey Goodness

Enjoy!

Peeps S’Mores Bars

Rating: 41

Yield: 12 Bars

Peeps S’Mores Bars

Ingredients

6 Tbsp. salted butter
1/4 cup packed light brown sugar
6 Tbsp. corn syrup
2 & 1/4 cups rolled oats (not instant, not steel cut)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup graham cracker crumbs
1 & 1/4 cup chips, I used semi-chocolate and butterscotch chips
15 Peeps

Instructions

Preheat oven to 350. Grease an 8x8 pan. Set aside.
In a medium saucepan, heat the butter, brown sugar and corn syrup over medium heat, until the butter is melted and sugar has dissolved. Remove from heat and stir in the oats, flour, salt and graham cracker crumbs.
Press a little more than half of this mixture into the bottom of the prepared pan. Place on a wire rack and let cool completely.
Sprinkle the chocolate chips evenly over the cooled crust. Top with the Peeps, making 3 rows of 5 Peeps. Cover with the remaining topping/crust mixture. Bake for 20 minutes; the Peeps will look slightly misshapen under the topping.
Place on a wire cooling rack and let cool for 20 minutes. Serve warm.

http://www.lovefoodwillshare.com/peeps-smores-bars/

Adapted from Bake at 350.

Strawberry Muffins

March 27, 2014 by Kay 13 Comments

My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.

If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.

Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.

Strawberry Muffins

Enjoy!

Strawberry Muffins

Rating: 51

Yield: 18 Muffins

Strawberry Muffins

Ingredients

3 cups + 1 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
2 tsp vanilla
1/4 tsp almond extract
1 1/2 cup plain fat-free Greek yogurt
Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
Cinnamon and sugar, for sprinkling tops (optional)

Instructions

Preheat oven to 400
Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
Beat in half of dry ingredients, followed by a third of the yogurt.
Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
Spray a muffin tin with non-stick spray or line with paper liners.
Divide the batter evenly among cups.
Sprinkle tops lightly with cinnnamon and sugar, if using.
Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan before removing and cooling completely.
Will keep ~3 days in a covered container.

Notes

Recipe adapted from Confessions of a Foodie Bride

http://www.lovefoodwillshare.com/strawberry-muffins/

Delicious Chip Bars

March 26, 2014 by Kay 2 Comments

Delicious Chip Bars are a base of brown sugar and buttery goodness with a mixture of chips thrown into the mix that is baked to a soft and chewy sensation.

I call this chip bars because you decide what flavor of chip you would like to add in the recipe. Milk or dark chocolate, white chocolate or butterscotch are favorites of mine. I like to mix it up when making these bars.

What I love about making a cookie into a bar is the time you save. Rather than scooping out tablespoons of cookies, just dump the batter into a prepared cake pan, bake and a short time later you can enjoy these bars.

I like to line my cake pan with foil. I do this so I can lift the baked bars out of the pan and cut them on a cutting board. They are easier to cut this way and I don’t have a dirty pan to clean.

Spread the batter evenly in the prepared pan.

Fresh out of the oven.

Once they have cooled you can lift the bars out of the pan.

Slice the bars.

Delicious Chip Bars.

Enjoy!

Delicious Chip Bars

Rating: 51

Yield: 20 bars

Delicious Chip Bars

Ingredients

2 ¼ cups unsifted flour
1 tsp. baking soda
1 tsp. salt
1 ½ sticks softened butter
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 tsp. vanilla extract
2 eggs
2 cups chips; milk, semi-sweet, butterscotch or white (you can choose the kind & ratio)

Instructions

Preheat the oven to 325 degrees.
Line a 9 x 13 pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil lined pan with non-stick cooking spray.
Mix the flour, baking soda and salt in a bowl. Set aside. Beat the butter, granulated sugar, brown sugar and vanilla extract until combined. Add the eggs one at a time and mix until combined. Gradually add the flour mixture until combined. Fold in the chips. Turn the batter into the greased pan, smoothing the top with the spatula.
Bake until the top of the bars is golden brown and slightly firm to the touch, 24-28 minutes. Cool on a wire rack. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board.

Notes

You can skip adding the foil to the pan if you like, just spray the pan directly with nonstick cooking spray.

http://www.lovefoodwillshare.com/delicious-chip-bars/

French Toast Muffins

March 25, 2014 by Kay 10 Comments

French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Over stuff the muffin tins.

Before they are baked.

Right out of the oven.

French Toast Muffins

Add maple syrup.

Lots of maple syrup.

Very tasty!

French Toast Muffins

Enjoy!

French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Pinch of salt
Butter and Maple Syrup, for serving, optional

Instructions

Grease a 12 cup muffin tin and set aside.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

http://www.lovefoodwillshare.com/french-toast-muffins/

Butter

Footer

CONNECT