I’ve seen variations of this all over Pinterest so decided to make it my own for porch treats. I think it would be a fun summer food craft to do with the kids if you have littles at home.
1 box Rice Krispie Treats or 1 pan of homemade Rice Krispie treats cut into rectangles
1 box Teddy Grahams
1 bag Gummi Life Savers
1 container cupcake icing
1 Lay out unwrapped store bought Rice Krispie Treats or homemade treats on a cookie sheet.
2 Push 1 Teddy Graham into the hole of 1 Gummi Life Saver. Squirt a blob of frosting onto the bottom of your Teddy Graham sitting in his Life Saver and then position as desired onto the Rice Krispie treat. Repeat.
These were amazing but very sweet. Not too sweet but sweet. The salt on top helped. Highly recommend!
BROWN BUTTER SUGAR COOKIE BARS
13 tablespoons butter
1 cup dark brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla
2 room temperature eggs
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
SALTED CARAMEL BUTTERCREAM
1/2 cup butter (1 stick)
1 cup brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
1 For the sugar cookie bars, preheat oven to 325. Spray 9 x 13″ pan with cooking spray.
2 In a medium size saucepan, cook the butter over medium heat and whisk until browned. (It will become frothy and start to have a nutty aroma. Should take about 3 minutes.) Remove from heat.
3 In your mixer bowl, combine browned butter, dark brown sugar, sugar, vanilla, and eggs and beat until incorporated. Add flour and salt and beat just until combined. Spread evenly into prepared pan. Bake 22 – 25 minutes or until edges are lightly browned. Remove from oven and allow to cool completely on a cooling rack.
4 For the salted caramel buttercream, in a medium saucepan, bring butter and brown sugar to a boil. Stir in milk and bring back to a boil. Remove from heat and stir in powdered sugar. Spread over cooled bars and sprinkle with sea salt.
These were yummy however they were a little dense and not very sweet so next time I think I will add a bit more milk to loosen up some of the denseness and also maybe add a little more sugar to sweeten them up. I topped some with peanut butter chips . . .
and some with semisweet chips and the ones topped with the semisweet were better, at least for me. Another fun way to use some sourdough discard.
1 cup old fashioned oats
1/2 cup milk
1/2 cup yogurt or sour cream
1/2 cup sourdough starter
1/3 cup brown sugar
1/3 cup oil
1 egg
2 tablespoons peanut butter
3/4 cup flour
1/4 cup cocoa
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter chips
additional peanut butter chips and/or semisweet chocolate chips for topping
1 Preheat oven to 400 and line a muffin tin with paper liners.
2 In a large bowl, stir together oats, milk, yogurt or sour cream, sourdough starter, and sugar. Then stir in oil, egg, and peanut butter.
3 In another bowl, whisk together flour, cocoa, wheat flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients and stir just until combined. Fold in peanut butter chips.
4 Scoop into prepared pan and bake for about 15 – 20 minutes.
5 Cool in pan for about 5 minutes before removing to wire rack to cool completely.
Made these for the neighbor kids the other day because, you know, why not? They were easy but time consuming. Older kids would probably have fun making them but younger ones might get frustrated.
1 bag Wilton Green Candy Melts
1 bag Mini Twist Pretzels
1 package Oreos
1 package Candy Eyes, medium size
1 Melt candy melts according to package directions.
2 Dip 2 pretzels in melted candy melts and lay down on parchment covered cookie sheet with a small space between them and double rounded side of pretzels facing out.
3 Dip an Oreo in the melted candy melts and place on top of the two pretzels, making sure that the pretzels are sticking out enough from under the Oreo for the legs.
Three of my favorite things in one little package – chocolate, sourdough, and muffins! Another really easy way to use your sourdough discard.
1 1/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil or melted butter
1 egg
3 tablespoons milk
1/2 cup sourdough starter
1 cup chocolate chips plus more for sprinkling on top
sparkling sugar for topping
1 Preheat oven to 400. Line muffin tin with paper liners.
2 Whisk together flour, sugar, baking powder, and salt.
3 In another bowl, whisk together oil, egg, milk, and starter.
4 Pour liquid ingredients into dry ingredients and mix by hand just until combined. Fold in chocolate chips.
5 Scoop into prepared pan and top with additional chocolate chips and/or sparkling sugar. Bake 18 – 23 minutes or until toothpick inserted in center comes out clean.
Best (and only) garbage I’ve ever eaten! I switched the recipe up quite a bit to suit my family’s likes and you can do the same too. I can’t wait to try them again with a different combo of mix-ins.
2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1/2 cup peanut butter or any nut butter or I used Trader Joe’s Cookie Butter which was delicious
2 teaspoons vanilla
1 egg
2 – 4 tablespoons milk, the original recipe doesn’t call for any milk but my batter was really dry so I added 2 tablespoons of milk to help it bind together
8 Oreos cookies, broken up into large pieces, about 1 cup
8 standard size Reese’s Peanut Butter Cups, chopped into large pieces, about 1 cup or any preferred chocolate candy – (I used an extra large Symphony Bar, chopped into large pieces which was a little more than 1 cup)
1/3 cup white chocolate chips (I didn’t add any chocolate chips since my Symphony Bar was quite big)
1 Whisk together flour, baking powder, salt, and baking soda.
2 Cream butter, brown sugar, and sugar for 5 minutes or until light and fluffy. Add peanut butter, vanilla, and egg and beat until combined.
3 Add flour mixture, a bit at a time, just until incorporated. Add milk if needed. Mix in Oreos, chocolate candy, and chocolate chips by hand. Cover bowl and refrigerate for 30 minutes.
4 Preheat oven to 375.
5 Scoop dough using cookie scoop and flatten slightly with hand on cookie sheet lined with parchment paper. Bake 12 – 15 minutes then transfer to wire racks to cool.
Lemon and white chocolate just go together and these muffins prove my point. They are a perfect summertime breakfast or treat.
1 3/4 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/3 cup canola or vegetable oil
1 teaspoon vanilla
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
4 oz white chocolate chips
4 oz melted white chocolate, to drizzle
1 Preheat oven to 375. Line muffin cups with paper liners. You can find some cute ones here.
2 Whisk together flour, sugar, baking powder, and salt.
3 In the bowl of your mixer, beat together egg, milk, oil, vanilla, lemon juice, and zest. Add flour mixture and beat just until combined. Stir in white chocolate chips.
4 Scoop into prepared pan. Bake 15 – 20 minutes or until toothpick inserted in center comes out clean. Let cool before drizzling with the melted white chocolate.
Still working on my bread making skills. This tasted great but was pretty dense. I think I added too much flour even though I added what the recipe called for. I’ll give it a go again with less flour and see how that turns out.
2 cups sourdough starter, that has been fed in the last 12 hours
2 1/2 cups warm water
3/4 cup honey
1 egg, beaten
1 tablespoon salt
1/3 cup coconut or vegetable oil
about 9 1/2 cups flour or bread flour
1 In a mixer or large bowl, combine starter, water, honey, salt, egg, and oil.
2 Add flour, 1 cup at a time, with mixer running, until dough starts to pull away from the bowl. Dough should be elastic, stretchy, and slightly tacky.
3 Knead for 10 minutes.
4 Cover dough with clean dish towel or lid. (I think the dough should be brushed with oil before covering.) Let rise until double in size, 4 – 6 hours.
5 When doubled, turn out onto lightly floured surface and divide into 3 equal pieces. Form into loaves and place in greased loaf pans. Cover with towel and let rise again until double in size, 3 – 5 hours.
6 Bake at 400 degrees for 28 minutes or until internal temperature reaches 180 degrees.
7 Immediately turn out of loaf pans when done baking and let cool on wire racks.
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