sweets & treats

Presto - Buttermilk Pancakes & Syrup

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Ok later, you might hate me for sharing this recipe with you! It is so GOOD & so BAD! Like lick your plate good! Oh my! I figure I'm good if I only make it a few times a week --- WAIT I mean a few times a year!  🤣 SO GOOD!

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*PS - I never actually have buttermilk on hand at my house so I always use a substitute. 1 cup milk to 1 Tbl lemon juice. For this recipe you actually need to mix 4 3/4 milk with 4 3/4 Tbl lemon juice before you start making the recipes so it has time to sit before you need it.

Buttermilk Pancakes

Ingredients: 

3 c flour

3 Tbl sugar

1 ½ tsp salt 

3 tsp baking soda

3 tsp baking powder

3 eggs - separate whites

3 1/4 c buttermilk

Mix dry ingredients together with wire whisk. Add egg yolks. Add buttermilk to consistency. Add ¼ cube melted butter. Whip egg whites until stiff and fold into batter.

 

Buttermilk Syrup

3 cube butter

3 c sugar

1 ½ c buttermilk 

1 ½ tsp baking soda

Get a large pot. Now get a larger one! Yes thats the one. This recipe “comes up” when you add the baking soda. You will thank me for having you get that LARGE pot to make this in. It’s simple. Bring butter, sugar, and buttermilk to a boil. Then add baking soda. Done! Keep warm until you drizzle this insane mixture over those fluffy beautiful little cakes!

Protein Bites

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Ingredients: 

1 1/2 c peanut / almond butter

3 servings protein powder

3/4 c honey

1 1/2 tea vanilla

1/2 tea sea salt

2 1/4 c rolled oats

Mix nut butter, protein powder and honey in mixer. Add in vanilla & salt and mix. Lastly add in the oats. Then using a cookie scoop, scoop out onto cookie sheet forming perfectly sized bites. Next throw them in the freezer long enough for them to firm up. 

Then you can place them into a container or a ziploc bag to store in the fridge. Now you have a quick healthy snack at the ready for you or the hungry bellies that pass through your kitchen! Enjoy!

Energy Bites - The Best Yet!

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I am picky about energy bites. One of the things I get really picky about is honey backbite, if I can call that a thing. Does anyone know what I am talking about?  That backbite you can get from honey when the honey content is to high? If you feel me then this recipe is especially for you! These are the best energy bites I have made to date! Plus they are fast and easy to make. I always make way more than we need so I can freeze some for later. 

Ingredients:

2 c dry oatmeal

1 c almond meal or flaxseed or a mixture of both

2/3 c honey

1 c peanut butter

2 tsp vanilla

2 Tbl chia seeds

1 c chocolate chips

Mix all ingredients. Place on a cookie sheet and freeze. When the bites are frozen transfer into container or ziploc and store the bites in the fridge. They are also good to make ahead and freeze. 

Eclair Cake

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Ingredients: 

  • 1 stick (1/2 c) of butter
  • 1 c water
  • 1 c flour
  • 4 eggs
  • 8 oz cream cheese, softened
  • 5 c milk
  • 3 (3.5oz) pkgs instant vanilla pudding
  • 1 container cool whip
  • Nutella, melted

Preheat oven to 400 F.

Melt butter and water to boiling. Add flour and stir until it forms into a ball. Remove from heat and place mixture into kitchenmaid or mixer. Add eggs one at a time mixing well. Spread thin layer into greased cookie sheet or 2 9x13 pans and bake for 15 minutes. When you pull the crust out of the oven poke the puffs and flatten them.

While the crust is in the oven start to mix up the filling. Add cream cheese to mixer and begin to mix until smooth. Then add 2 cups of milk and mix. Add the rest of the milk and the pudding mixes and continue to mix until smooth. 

When the crust is cool spread the filling mixture over the top. Let this layer set for a few minutes in the fridge. When the filling is set, spread cool whip over the top of it.  Then drizzle with melted Nutella. It’s  a hit!

Fresh Peach Pie

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Oh man you just might make this recipe over and over its so good! Enjoy this fresh scrumptiousness!

Ingredients:

2 precooked and cooled pie crusts

8-10 peaches depending on size, you will want 9 cups sliced peaches

3 Tbl ascorbic acid

12 oz cream cheese, set it out before starting to warm up

1 cup powdered sugar, divided

1 pint heavy cream, divided

1 tea clear vanilla

 

Glaze ingredients:

2 c water 

1 c sugar

6 Tbl cornstarch

Blanch peaches by dipping them into boiling water for ten seconds. Then place them in a bowl and take them to the sink. Run a little cool water over them and slip off the skins. Slice peaches and put into a bowl. Shake ascorbic acid over the top and fold peaches to mix and spread the ascorbic acid over all the peaches. This will make it so your peaches stay bight and colorful.

Next mix the cream cheese with 1/2 cup of the heavy cream. Also mix in 1/2 cup of the powdered sugar. When this mixture is mixed and smooth spread it into the bottom of the cooled pie crusts.

In a saucepan add the glaze ingredients; water, sugar, & cornstarch. While beginning to heat whisk the ingredients. In just a little bit of time the sugar will dissolve and the mixture will become thick and clear. Turn the heart off and let it cool just a little. You don't really want to pour boiling liquid over the peaches but if you let it set too long then clumps will form. Let it rest at room temperature for about 4 minutes. Then you can pour over the peaches and gently fold into the fruit. Then add the fruit to the pies and refrigerate to set. 

Whip the rest of the heavy cream with the rest of the powdered sugar and vanilla. Top the pies with the whipped cream when you are ready to serve!

Snickerdoodle Strawberry S'more

This is a hit around the campfire and it brings just a little something different to the traditional S'more! My Cousin Bethany can be thanked for this one. It is a great combination.

Just toast your marshmallows like normal but add them to a cookie that has a smear of Nutella and sliced strawberries for the top. It is a fantastic mess! 

Enjoy adding a little summer freshness to your life, Happy Campers! 

 

 

Chewy Peanut Butter Chocolate Chip Cookies

These cookies are pretty dreamy! They are flourless and sugarless and still taste amazing, I promise!  They mix in a bowl with a simple spoon or spatula. Plus they have only 7 ingredients, DANG GINA! That makes the job so easy. I should time it the next time I make these cookies, I bet I can make them in 15 minutes, including clean up!  I'm sold, you guys try it out and let me know what you think! 

P.S. This is the cookie scoop that I use to speed up the process of scooping out these cookies. I love it and use it for many things in the kitchen, mainly scooping out cookies and fruit. It is really good quality and comes with a velvet bag that always makes me feel a little fancy when I use it!

 

Ingredients:

1 c creamy peanut butter

1/3 c honey

1 egg

1/2 tea baking soda

1/2 tea sea salt

1 c oats

1/2 c chocolate or carob chips

Preheat oven to 350 degrees. 

In a bowl with a rubber spatula mix together first five ingredients. Once mixed add oats and chips. Use cookie scoop (1.5 tbl) and form cookies on nonstick surface like slipat baking sheets or parchment paper on the top of a cookie sheet. 

Cook for 8-10 minutes. Recipe makes two dozen. 

*Recipe adapted from Detoxinista 

 

Raspberry Pretzel Salad

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Ingredients:

2½ cups pretzels

½ cup margarine, melted

3 tablespoons sugar

 

1 cup sugar

8 oz package cream cheese

8 oz container Cool Whip whipped topping

 

6 oz raspberry Jell-o

2 cups boiling water

2 – 3 cups raspberries, can be frozen or fresh

 

Directions:

Turn oven on bake at 350 degrees.

Crush pretzels in blender.  Just give it a few pulses, as to not completely pulverize your pretzels. You still want to have pieces that are about a half-inch long.  Pour pretzels into 9x13 pan.  Add 3 Tbl sugar and melted margarine. Mix and then press to make an even layer in the bottom of the pan. Bake for 7 minutes.

 

Meanwhile, beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.  Once pretzel layer has cooled completely spread this layer over the top of the pretzels.  Be sure to completely cover the pretzels and the sides where they touch the pan.  This seals the pretzels so the red jello layer cannot leak though.

 

Mix Jello and boiling water and stir until Jello is dissolved.  Add raspberries and allow Jello to cool and begin to set.  Then pour over the cream cheese layer and refrigerate until completely set.

Sour Cream Lemon Pie

OH bring on the lemon!  This is hands down the best pie that I make.  Lemon is my favorite no matter the time of the year.  AND this pie, this very recipe has been taste tested against other popular lemon pies, you know the ones that you stand in line for, and still came off conquer!  It is so worth it!  

A little to be said about the pie shells.  (Here is my secret!) I use the frozen Marie Calendars pie crust.  If you have a crust that you love to make, by all means, make it!  However, one thing I would do if I were making my own crust is I would use palm oil in place of plastic, oh I mean Crisco.  My friend Joann uses palm oil and uses the exact amount that the recipe calls for in place of Crisco.  If you have no idea what palm oil is, it is like coconut oil and you can also buy it at the health food store. 

This pie is easy and so yummy! Hope you enjoy it!

Ingredients:

1 (9inch) baked pie shell

1 cup sugar

1 Tbsp lemon rind, grated (only grate the yellow, no white!)

½ cup fresh lemon juice

1 cup milk

¼ cup butter

3½ Tbsp cornstarch

3 egg yolks, slightly beaten

1 cup sour cream

1 cup whipping cream, whipped

 

Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in a saucepan, cook over medium heat until thick.  Stir in butter and cool to room temperature.  Stir in sour cream and pour into pie shell. 

Whip cream. Add a little powdered sugar to taste (I like very little) and add on the top the pie as the second layer.  Store in refrigerator. 

Energy Bites

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Energy Bites

2 cups oats 

1 cup peanut or almond butter

1 cup honey

2 cups unsweetened shredded coconut

1/3 cup pumpkin seeds

1 cup ground flax

2 tea vanilla

Mix and roll into balls.  I like to keep them in the freezer.  The best way to do this is to freeze on platter or cookie sheet and then once they are frozen place them into a Ziploc bag and put back into freezer making an easy accessible snack!

Another option, if your kids need convincing that this is a “treat” you can push one m&m into the center of each ball.  Just an idea to add a little fun!