Cookie Butter Truffles

These were delicious!

And so very easy to make.

I’ve made them twice since I found this recipe – one batch of Halloween themed truffles and another batch just to experiment with different things to roll them in (see above picture) and they were delicious both times. Highly recommend!

1 1/2 cups pretzel sticks

2/3 cup cookie butter (head to Trader Joe’s for this)

1 tablespoon cocoa

various toppings – Halloween (or any holiday) themed sprinkles, chocolate jimmies, mini chocolate chips, mini M&M’s, toffee bits, or you can even just leave them plain

Pulse pretzels, cookie butter, and cocoa in a food processor until well combined. Refrigerate until firm. Roll into 1″ balls and then roll balls into desired topping.

recipe from Food Network

Sourdough Peach Cobbler

The hubs loves peach cobbler and said this was a good one.

Me? I’ll choose chocolate every time over a fruity dessert. But I love him so I make him peach cobbler. Occasionally.

FRUIT LAYER

3 pounds whole ripe peaches

1/2 cup sugar

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla

1 tablespoon corn starch

BISCUIT LAYER

1/2 cup flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons cold butter, cut into chunks

1 cups sourdough discard

2 tablespoon butter, melted

2 tablespoons sugar

1 Heat oven to 375.

2 For the fruit layer, wash and slice peaches into thin slices. Place slices in a bowl and add sugar, lemon juice, cinnamon, nutmeg, and vanilla, Mix well. (Taste now and add more sugar if desired.) Stir in corn starch. Spread peach mixture into bottom of a 9 x 9″ pan.

3 For the biscuit layer, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut butter into flour mixture until largest butter pieces are the size of almonds. Stir in sourdough starter.

4 Drop spoonfuls of sourdough mixture over the top of the fruit layer, leaving some space around the edges for steam to escape. Drizzle the melted butter over the top then sprinkle with sugar.

5 Bake 35 – 45 minutes or until biscuit layer is golden brown around the edges.

recipe from Feed the Malik

Sourdough Chocolate Chip Cookie Bars

Who out there knew that sourdough discard could up your chocolate chip cookie game?

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, melted

1/4 cup sugar

1 cup packed brown sugar

2 teaspoons vanilla

1 egg

1/2 cup sourdough discard

1 cup chocolate chips plus more for sprinkling on top

1 Heat oven to 350. Spray 9 x 13″ pan with cooking spray.

2 Whisk together flour, baking soda, and salt.

3 In mixer bowl, beat butter, sugars, vanilla, and egg until well combined. Add sourdough starter and mix well. Gradually add flour mixture to butter mixture until well combined.

4 Stir in chocolate chips. Spread into prepared pan. Scatter extra chocolate chips on top if desired.

5 Bake 25 – 30 minutes or until toothpick comes out clean.

recipe from Zesty South Indian Kitchen

Halloween Brownie and Sugar Cookie Cups

Getting my Halloween on over here.

Made these little cuties for Porch Treats yesterday. Click here for an explanation of Porch Treats.

These are not hard to make at all (see below) so if you are in need of a cute Halloween treat, give these a go.

1 pouch sugar cookie mix plus ingredients to make cookies or 1 box brownie mix plus ingredients to make brownies or 1 of each like I did

1 – 2 tubs green frosting (I had 2 and ran out so I filled the extra cups with Nutella and Cookie Butter)

various candies (all types of candy corn, pumpkins, etc), sprinkles, candy eyeballs, etc

1 Heat oven to 350. Prepare cookie dough and/or brownie batter as directed on package.

2 Spray wells of a mini muffin pan or two, as needed, with cooking spray for baking. Using a small scoop or a teaspoon, place a small scoop of batter into each well. Bake for 10 – 14 minutes or until set.

3 Remove from oven and immediately press centers of treats with a tart shaper or the back of a small spoon to make the well for the filling.

4 Let cool in pan 10 – 15 minutes before carefully removing to cool completely.

5 When cool, scoop or pipe a small dollop of frosting into each sugar cookie or brownie cup. Top as desired with candies or sprinkles.

Sourdough Lemon Cake

This is a great way to use some sourdough discard. The cake is to die for, the taste and texture reminded me of a Buttermilk Bar, one of my favorite donuts. I’ll definitely be making this again and trying out different flavors. Highly recommend!

CAKE

1/2 cup vegetable oil or melted butter

3/4 cup sugar

2 eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sourdough discard

3/4 cup milk

1 tablespoons fresh lemon zest

1 tablespoon fresh lemon juice

GLAZE (I doubled the ingredients for the glaze and it was just right.)

1/2 cup powdered sugar

2 teaspoons lemon zest

2 teaspoons lemon juice

1 For the cake, heat oven to 350. Spray a 9 x 9″ square pan or a regular size loaf pan with cooking spray.

2 Beat together oil, eggs, and sugar.

3 In another bowl, whisk together the flour, baking powder, and salt.

4 Add 1/3 of flour mixture to egg mixture then add the milk followed by 1/3 of flour mixture then the sourdough discard and end with last 1/3 of flour mixture. Stir in lemon zest and lemon juice. Pour batter into prepared pan.

5 Bake 50 – 60 minutes for a loaf pan or 40 – 50 minutes for a square pan until golden brown and toothpick inserted in center comes out clean. Allow to cool 15 minutes in pan.

6 For the glaze, whisk together all glaze ingredients and pour over warm cake.

recipe from Heart’s Content Farmhouse

Thank You Educator FREE Meals from McDonalds!

Next week from Monday, October 11 through Friday, October 15, McDonalds is giving away a free breakfast to teachers!

Here are all the details!

Teacher Appreciation Meal includes a Happy Meal Box with an Entree, a hash brown and a beverage.

Entree Choices:

Egg McMuffin

Bacon Cheese Biscuit

Sausage Biscuit

Beverage Choices:

Hot or Cold Medium Size Coffee

Medium Size Soft Drink

How: Valid ID required

Who: All educators, staff, principles, etc

When: Breakfast

All my teacher followers, go get your free breakfast from McDonalds next week and let me know how it goes!

90’s Themed Churro Cupcakes

Sarah, a friend of my daughter’s, asked if we would make some Churro Cupcakes for her husband Hector’s 90’s themed birthday party so we decided to make the cupcakes 90’s themed as well.

With Rubik’s Cubes and

Tamagotchis and

Skateboards. The original recipe topped the cupcakes with churros which would be yummy too.

Happy Birthday Hector! We love you!

CUPCAKES

1 box French Vanilla cake mix plus ingredients to make cake (I didn’t have a vanilla cake mix so I used a white one and added 2 teaspoons of vanilla to it)

1 small box vanilla instant pudding mix

1 tablespoon cinnamon

FROSTING

3/4 cup butter, softened

1 tablespoon vanilla

1 – 2 teaspoons cinnamon

2 – 3 tablespoons milk

around 3 cups of powdered sugar

churros for topping, homemade or from the freezer section

cinnamon and sugar

1 For the cupcakes, preheat oven to 350. Line 2 muffin tins with paper liners.

2 Prepare cake mix according to package directions, adding the pudding mix and cinnamon along with other ingredients. Scoop batter into prepared pans and bake for 15 – 20 minutes or until the cupcakes bounce back when touched lightly. Let cool.

3 For the frosting, beat together butter, vanilla, and cinnamon until creamy. Gradually add powdered sugar, 1 cup at a time, alternating with milk until frosting is thick, smooth, and fluffy.

4 Pipe frosting onto cooled cupcakes and sprinkle with cinnamon and sugar. Top as desired.

Yield: around 16 – 17 cupcakes

recipe from The Domestic Rebel

Caramel Frosted Zucchini Pecan Bars

Another great recipe in the arsenal to fight against the seemingly never ending onslaught of zucchini . . .

BARS

2 eggs

12 tablespoons butter, melted

1/2 cup sugar

3/4 cup brown sugar

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

2 teaspoons vanilla

3/4 teaspoon baking soda

1 1/2 cups flour

1 1/2 cups shredded zucchini

1 cup pecans, chopped

FROSTING

4 tablespoons butter

1/2 cup brown sugar

2 tablespoons milk or cream

pinch salt

1 1/2 cups powdered sugar

1 For the bars, preheat oven to 350. Spray a 9 x 9″ baking pan with cooking spray.

2 Beat together eggs, butter, sugar, brown sugar, salt, cinnamon, and vanilla.

3 Beat in baking soda and flour just until combined.

4 Fold in zucchini and nuts.

5 Spread batter in prepared pan and bake for 35 – 45 minutes. Let cake cool while you make the frosting.

6 For the frosting, bring butter, brown sugar, milk/cream, and salt to a boil over medium heat. When it begins to boil, remove from heat.

7 Stir in powdered sugar until smooth then pour over warm cake. (Work quickly as the frosting sets quickly.)

recipe from the view from great island

Blondie Sticks

Cute right? And tasty too! I made these for Porch Treats yesterday. I made two pans which made almost 50 bars and they were all taken by the neighborhood kids. I dipped the edges that you cut off to make the blondie sticks nice and flat and around the same size and those were so yummy!

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups packed brown sugar

3/4 cup butter, softened

1 teaspoon vanilla

3 eggs

sprinkles, jimmies, mini chocolate chips, toffee bits, nuts, mini M&M’s – whatever you want to decorate the bars with

1 – 2 bags Wilton candy melts, whatever flavor/color you like

25ish lollipop sticks or paper straws or wooden skewers

1 Preheat oven to 350. Line 9 x 13″ baking pan with foil, extending foil over edges of pan. Spray foil with cooking spray.

2 Whisk together flour, baking powder, and salt in a small bowl.

3 Mix together brown sugar, butter, and vanilla on medium high until combined. Add eggs, one at a time, beating between each. Gradually beat in flour mixture. Spread dough evenly in prepared pan.

4 Bake 30 minutes or until top is golden and edges are firm. Cool on wire rack. When cool, use foil to remove blondies from pan. Invert onto a cutting board and carefully remove foil. Trim edges to make a 12 x 8″ rectangle. Cut rectangle into thirty two 3″ sticks. Cover and freeze for 30 minutes or until firm.

5 Melt candy melts according to package directions.

6 Insert stick or straw into an end of each blondie then dip in melted chocolate, and sprinkle with your choice of toppings. Place on a cookie sheet covered with wax paper or parchment and let sit until chocolate is set.

recipe from Better Homes and Gardens

Easy One Bowl Sourdough Banana Bread (with Caramel Chips)

Between the zucchini from my garden, the bananas that get bought but not eaten and end up in the freezer, and the sourdough starter, I will never be able to stop baking. HURRAY! All kinds of excuses to bake.

3 very ripe bananas

1 cup sourdough discard

1 egg

3/4 cup sugar

1/2 cup oil or softened butter

1 1/2 cups flour

3/4 teaspoon salt

1 teaspoon baking soda

1 cup walnut pieces or caramel chips

1 Preheat oven to 350. Spray loaf pan with cooking spray for baking. (There was a lot of batter, I think you could get 1 regular size loaf and 1 small loaf from this recipe. I poured all the batter into the regular size loaf pan and it spilled out over the edges while cooking. You can see from the picture that the sides aren’t very pretty.)

2 Mash the bananas with a fork in a medium to large bowl. Mix in discard, egg, and oil/butter. Add sugar and mix to combine.

3 Add flour, salt, and baking soda to wet ingredients and mix just until combined. Add nuts or chips and fold in until combined.

4 Pour batter into prepared pan(s), top with additional nuts or chips, and bake for 50 – 60 minutes or until toothpick comes out clean. Allow to cool in pan 10 minutes before removing to cool completely.

recipe from Attainable Sustainable