Honey Wheat Rolls

Homemade rolls right from the oven, I usually don’t even take the time to get the butter!

Honey Wheat Rolls

Honey Wheat Rolls 1    Honey Wheat Rolls 2

3 cups very warm water (approx 110°)
2 packets (4½ tsp) dry yeast
2 tsp sugar
1/4 cup butter, melted
1/3 cup honey
2 cups all purpose flour
1 Tbl salt
5½ cups whole wheat flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add butter, honey, white flour, and salt. Mix well. Add wheat flour, 1 cup at a time, mixing to incorporate. Knead well. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 1 hour. Divide dough into 24 even pieces, shape into desired roll shape, and put in sprayed sheet pan. Let rise in warm place 45-60 minutes. Bake in preheated 350° oven for 15-20 minutes. I brush with 2 Tbl melted butter as they come from the oven.

More Rolls!

Sweet Bread Dinner Rolls  Lion House Rolls  One Hour Homemade Dinner Rolls 4

Dinner Rolls with a Twist!  40 Minute Rolls  Whole Wheat Refrigerator Rolls

CookiesCakesPiesOhMy.com  Cream Cheese Onion Rolls  Georgian Khachapuri


Pumpkin Oatmeal Cookie Crust Pie

Mixing two favorites, pumpkin pie and chewy oatmeal cookies. Yum!

Pumpkin Oatmeal Cookie Crust Pie

        Pumpkin Oatmeal Cookie Crust Pie 1          Pumpkin Oatmeal Cookie Crust Pie 2

Oatmeal Cookie Crust:
1/3 cup sugar
1/3 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1/3 cup cold butter, cut in chunks
1 egg

Pumpkin Filling:
1 (15oz) can pumpkin
1 (14oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 400°. In large bowl, stir together sugar, brown sugar, flour, oats, cinnamon, cloves, ginger, and salt. Cut butter into dry mixture, until crumbly. In small bowl, whisk egg. Add egg to oat mixture and stir just until comes together, but still a bit crumbly. Measure out 1/2 cup of crust mixture, set aside. Press remaining crust mixture into a well sprayed 9″ deep dish, 9½”, or 10″ pie plate, covering bottom and up sides. Lay foil inside with pie weights, rice or beans to keep the pie shell shape during baking. Bake 12 minutes.

While shell is baking, mix filling. In large bowl, whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt.

Remove pie shell from oven and with hot pad, press down on weights (rice or beans) to help reshape the shell if shape has changed a little during baking. Let crust sit 5 minutes. Gently remove foil with weights from inside of oatmeal shell. Pour pumpkin filling mixture into shell. Return to oven and bake 15 minutes at 400°. Reduce heat to 350° and bake 15 minutes. Remove pie from oven, evenly sprinkle reserved oatmeal cookie mixture over top of pumpkin filling. Return to oven for 15 more minutes. Watch pie during baking, at some point you will need to cover edge with pie shell ring or ring of foil to prevent from getting too brown. Cool completely for filling to set up and slice cleanly. Serve with sweetened whipped cream.

More Pies…

Harvest Apple Pie   Double Coconut Cream Pie   Eggnog Cream Pie   Chocolate Swirl Pumpkin Pie

Chocolate Fudge Pie   Apple Pumpkin Crostata   Chocolate Orange Cream Pie   Macadamia Nut Pie

Vanilla Caramel Macchiato Cupcakes

Have some fun with flavor!

Vanilla Caramel Macchiato Cupcakes

Vanilla Caramel Macchiato Cupcakes 1

Vanilla Caramel Macchiato Cupcakes:
1 box french vanilla cake mix
1 cup flour
3/4 cup sugar
1/4 cup Coffee Mate Caramel Macchiato Powder
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
2 tsp vanilla
1 cup sour cream
2 eggs

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 24 cupcakes).  In large bowl, whisk together cake mix, flour, sugar, Coffee Mate Caramel Macchiato powder, and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 18-22 minutes. Cool Completely.

Vanilla Caramel Macchiato Buttercream:
1 cup butter, softened
4½ cups powdered sugar
2 Tbl Coffee Mate Caramel Macchiato Powder
1 tsp vanilla
3-4 Tbl whole milk or cream (milk works)

With electric mixer, whip butter until light and creamy. Add powdered sugar, Coffee Mate Caramel Macchiato powder, vanilla and 3 Tbl milk. Whip until well combined, add more milk if needed to make desired frosting consistency. Pipe onto completely cooled cupcakes. Garnish with vanilla chips and toffee bits if desired.

Vanilla Caramel Macchiato Cupcakes 2

More Cupcake Ideas:

Pumpkin Cupcakes with Chocolate Buttercream  Eggnog Cupcakes

Crustless Coconut Custard Pie

So easy and delicious. A quick dessert to make for pop-in guests or add to your holiday menu.

Crustless Coconut Custard Pie

1 (14 oz) can sweetened condensed milk
1½ cups water
1/3 cup baking mix (Bisquick or the like)
3 eggs
1/4 cup butter, softened
1½ tsp vanilla
1 cup flaked coconut

Preheat oven to 350°. In blender, combine sweetened condensed milk, water, baking mix, eggs, butter, and vanilla. Blend on low speed 3 minutes. Pour into sprayed 9″ deep dish or 10″ pie plate; let stand 5 minutes. Sprinkle coconut evenly over top. Bake 35-40 minutes or until knife inserted near edge comes out clean (will still be a bit jiggly in the center but firms up as it cools). Serve warm or cooled. A big dollop of sweet whipped cream on top would be great! Refrigerate leftovers.

One Year Ago: Peanut Butter Brownie Pie Peanut Butter Brownie Pie

Two Years Ago: Biscoff Cookie Cupcakes Biscoff Cookie Cupcakes w:Biscoff Cookie Spread Buttercream

Three Years Ago: Iced Molasses Cookies Iced Molasses Cookies

Four Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls

Chex Scotcheroos

I am loving these chewy stacks of sweetness! Give them a try!

Chex Scotcheroos

Chex Scotcheroo Stacks:
12 cups Chex cereal (I used corn and rice)
2 cups light corn syrup
2 cups sugar
2 cups creamy peanut butter

Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.

1 cup creamy peanut butter
1 cup chocolate chips
1 cup butterscotch chips

In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.

The original recipe is found at prettyplainjanes.com.

One Year Ago: Pumpkin Milk Chocolate Chip Blondies Pumpkin Milk Chocolate Blondies

Two Years Ago: Cinnamon Topped Pumpkin Bread Cinnamon Topped Pumpkin Bread

Three Years Ago: Pumpkin Pie Cupcakes Pumpkin Pie Cupcakes 1

Four Years Ago: Butterscotch Mixed Nut Bars Butterscotch Mixed Nut Bars

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Healthy Peanut Butter Oatmeal Bars

When our daughter came for a visit she made these delicious healthy bars. The recipe is found at sallysbakingaddiction.com. I am thinking maybe the name Healthier Peanut Butter Oatmeal Bars would be better. They probably are healthier than many other dessert bars, but there are still a fair amount of calories in each bar. So, it’s all about portion control, or, do as my husband and I did and just have these bars for dinner! We are so happy…and healthy!

Healthy Peanut Butter Oatmeal Bars

1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup milk (almond milk works)
1/2 cup chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
Optional add-ins – chocolate chips, butterscotch chips, peanut butter chips, Craisins, pecans, sunflower seeds, etc.

Preheat oven to 350°. Line a 8×8 or 9×9 baking pan with foil and spray with nonstick spray. With electric mixer, cream brown sugar and peanut butter. Mix in vanilla. Add flour, oats, baking soda, and salt; mix just until combined. Stir in chocolate chips, raisins, and walnuts (or whatever add-ins you choose). Press dough into prepared baking pan. Bake 17-20 minutes, until bars are lightly golden and set in center. Allow to cool completely and cut into squares.
Makes 16 squares, approx 240 calories each.

One Year Ago: Chewy Granola Bars Chewy Granola Bars

Two Years Ago: Cinnamon Sugar Cookies Honey Buttercream Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Three Years Ago: White Chocolate Blondies Raspberry Pecans White Chocolate Blondies with Raspberry & Pecans

Four Years Ago: Zucchini Oatmeal Sandwich Cookies Zucchini Oatmeal Sandwich Cookies

Apple Bran Muffins

I went to breakfast with some friends and had a wonderful apple bran muffin. It was so memorable that I went back to the café a couple days later and asked for an apple bran muffin To-Go. I really can’t keep popping in there and taking all their muffins, so I decided to give it a go at home. These satisfy the craving, loaded with apple and cinnamon spice!

Apple Bran Muffins

Apple Bran Muffins 2   Apple Bran Muffins 3

1/4 cup butter
1 Granny Smith apple, peeled and cut in small pieces
1½ cups All-Bran Cereal
1/2 cup boiling water
1 cup buttermilk
1 egg
1/2 tsp vanilla
1/2 cup sugar
1¼ cups flour
1¼ tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 400°. Prepare 10-12 muffin cups with papers or spray with nonstick spray. I made 10 muffins, original recipe says it should make 12, you decide.

In small pan, melt butter and sauté apples for 5-10 minutes just until tender, remove from heat to cool. Combine cereal and water in large bowl; stir in buttermilk, egg, and sugar. Stir in apples with butter. Combine flour, baking soda, cinnamon, nutmeg, allspice, and salt; stir into apple mixture. Stir in nuts if desired. Scoop into prepared muffin cups. Bake 20 minutes or until muffins test done in center. Cool in pan 10 minutes, remove to cooling rack. Original recipe from tasteofhome.com.

One Year Ago: Breakfast Cookies Breakfast Cookies

Two Years Ago: Chocolate Zucchini Bread Chocolate Zucchini Bread

Three Years Ago: Dark Chocolate Nutella Brownies Dark Chocolate Nutella Brownies

Four Years Ago: White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies

Blackberry Cobbler

A trip down memory lane. I went on a walk and picked blackberries. Then, home again and pulled out my mother’s recipe for blackberry cobbler and made it just like mom did when I was a kid. Wild blackberries sweetened just right and thickened a bit with a tender biscuit on top to soak in the goodness. What a perfectly lovely day!

Blackberry Cobbler

Blackberry Base:
3 cups mashed blackberries
3/4 cup sugar
1½ Tbl cornstarch
1 cup water
1 tsp cinnamon
2 Tbl butter, cut in little pieces

Heat oven to 375°. Spray an 8″x8″ square (or similar) baking pan. Have the mashed blackberries ready. In a saucepan, mix sugar, cornstarch, and water. Bring to a boil, cook for 1 minute or until starts to thicken. Stir in blackberries and cinnamon, cook 1 minute more. Pour fruit mixture into prepared pan. Dot with butter. Make biscuit topping.

Biscuit Topping:
1 cup flour
1 Tbl sugar
1½ tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg

Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Mix together milk and egg; stir into dry ingredients, just until combined. Drop by spoonfuls onto blackberry mixture in baking pan. Bake 25-30 minutes, until fruit is bubbly and biscuits are golden brown. Delicious warm as is or with vanilla ice cream, or room temperature.

One Year Ago: Nutter Butter Snack Cake Nutter Butter Snack Cake

Two Years Ago: Zucchini Bread Zucchini Bread

Three Years Ago: Lemonade Cake Lemonade Cake with Lemonade Cream Cheese Frosting

Four Years Ago: Peanut Butter Milk Chocolate Cookies Double Frosted Peanut Butter Milk Chocolate Cookie