If you’re searching for a show-stopping treat to serve this Easter, look no further than strawberry crumble bars. These irresistible bars combine a buttery crust, a luscious layer of homemade strawberry jam, and a golden crumb topping.  They’re the perfect balance of sweet and tangy. Whether you’re hosting a family gathering or simply craving a springtime dessert, strawberry crumble bars are sure to delight guests of all ages.

What Are Fruit Crumble Bars?

Fruit crumble bars are a delightful dessert. They feature layers of fruit filling sandwiched between a buttery crust and a crumbly topping. The crust provides structure and richness, the fruit brings a burst of fresh or jammy sweetness, and the crumble adds irresistible texture. Think of it as a crumb topped pie, but in slab a pie form with less filling.  While these bars come in many flavors, strawberry is a classic choice for its vibrant color and sweet-tart taste.

How Are They Different Than Brownies, Blondies, and Sheet Pan Cookies?

Brownies are chocolatey and dense.  Blondies are chewy and rich with brown sugar and vanilla.  Sheet pan cookies are typically softer and flatter.  They’re designed for easy cutting and sharing. Crumble bars stand out for their layers: a crisp crust, a juicy fruit filling, and a crumbly, buttery topping.  Combined these layers are satisfying and delicious.

History of Jam

Jam is a versatile fruit spread made by simmering chopped or crushed fruit with sugar, resulting in a thick, flavorful preserve.  It has a storied history, dating back centuries as a way to preserve fruit. Early jams were made by cooking fruit with honey or sugar, helping extend the harvest and provide sweetness year-round. Its sweet, tangy taste and chunky texture make it a favorite in kitchens around the world.  Today, jam is not only a spread for bread but also an essential ingredient in many desserts, including crumble bars!

The Difference Between Jam, Jelly, and Preserves

Jam, jelly, and preserves may seem similar, but each has its own character.

• Jam is made by cooking fruit and sugar until thick, resulting in a spread with bits of fruit throughout.
• Jelly is created from fruit juice, sugar, and pectin, yielding a smooth, clear consistency.
• Preserves contain larger chunks or whole pieces of fruit, offering a chunkier texture. Each brings unique flavor and texture to recipes, but jam is often favored for crumble bars for its spreadable consistency and concentrated fruit taste.
• Butter is made by cooking fruit until it’s very smooth and concentrated. It has a silky texture unlike jam which has chunks of fruit in there.

I’ve made hot pepper jelly, apple jelly, grape jelly, peach jam, berry jam, and four berry jam.  I’ve made countless butters including apple, pear, plum, and peach.  This is my first adventure into preserves though.

Whipping Up Your Homemade Strawberry Jam

Making your own strawberry jam is easier than you might think!

• Wash and hull about 2 cups of fresh strawberries.
• Chop the berries and place them in a saucepan with 1 cup sugar and 1 tablespoon lemon juice.
• Cook over medium heat, stirring often, until the mixture thickens (about 20–25 minutes).
• The jam will continue to set as it cools. Use it for your crumble bars or as a spread on toast!

Ingredients for the Perfect Crumble

For irresistible strawberry crumble bars, you’ll need:

• 1/2 pint Florida strawberry preserves
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup almond meal
• 1 cup old fashioned oats

Each ingredient plays a role: the flour and butter build the crust, sugars sweeten and caramelize, oats add texture, and lemon juice intensifies the strawberry flavor.

Creating the Butteriest Crust

Use a pastry blender or two knives, combine the softened butter with the 1/2 cup sugar, brown sugar, vanilla, flour, and almond meal until it resembles a coarse meal.  Stir in the oats.  Remove one cup of the mixture and set aside.  Place the rest of the mixture in the bottom of an 8 x 8 baking dish.  Press the mixture to the bottom of the pan until evenly coated.

Layering and Baking for the Ultimate Texture

Spread the Florida strawberry preserves over the crust and top with the remaining crumble mixture.  Bake at 350 for 30 to 35 minutes or until the preserves bubble and the crumble mixture is a light brown color.  Cool slightly before slicing and serving.

Serving and Enjoying Your Strawberry Crumble Bars

These bars are delicious warm or chilled. Serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or just as they are with a cup of coffee.  They’re perfect for picnics, parties, or a cozy night in.  These crumble bars are sure to brighten any table and bring smiles to those who taste them!

These bars are healthy-ish.  They’re made with fresh fruit preserves.  But that’s not all!  There’s hearty oats and almond meal in the buttery crust.  These strawberry crumble bars are the perfect balance of sweet, tart, nutty, and buttery all in one simple bar. 

Do you have to make homemade preserves?

Absolutely not.  If you want to skip that part, then make sure you buy quality strawberry preserves.  Check the ingredients and if there’s something on there you don’t recognize, look for another jar.  You want high-quality preserves with real fruit and minimal added sugar to ensure your crumble bars are both flavorful and wholesome.

And you don’t have to make strawberry crumble bars, either.  There’s a slew of other fruit preserves out there you can purchase.  If you want to stick with berries, there’s raspberry, blueberry, and blackberry out there.  For stone fruit you can probably find cherry and maybe apricot or peach.  Each fruit offers its own unique sweetness and tang to these buttery delicious bars.

Yield: 12 servings

Strawberry Crumble Bars

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Bite into layers of real strawberries and a tender, crumbly topping, all packed into our Strawberry Crumble Bars. Refreshingly sweet and baked to perfection for any occasion.

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Ingredients

For the preserves:

Toggle ingredient group

• 3 pints Florida strawberries, stemmed, cored and roughly chopped (about 5 cups)
• 2 cups sugar
• 1 tablespoon lemon juice
• 4 half pint jars

For the bars:

Toggle ingredient group

• 1/2 pint Florida strawberry preserves
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup almond meal
• 1 cup old fashioned oats

Instructions

For the preserves:

1. Place the strawberries and lemon juice in a large saucepan. Simmer on medium for 15 to 20 minutes or until the berries start to release their juices.
2. Pour the sugar over the berries and bring to a full, rolling boil for 1 minute. Reduce heat and simmer until the preserves reach your desired consistency. I like mine on the thick side, so I simmered mine, stirring occasionally, for about 30 minutes.
3. While the berries are simmering, bring your jars, lids, and rims to a boil in a large saucepan. Remove the jars from the pot with canning tongs (or carefully use your silicone tipped tongs). I leave them upside down to dry on a clean towel.
4. Once the strawberry preserves are ready, carefully ladle the preserves into the prepared jars using a funnel. If you don’t have a funnel, simply wipe the rims well before placing the lids and rings on the jars. Do not turn the rings too tightly; only hand tight. Turn the jars upside down for five minutes then turn upright and allow to cool completely before serving.
5. Refrigerate for up to 3 weeks or you can process the jars in boiling water for 10 minutes and store in your pantry for a few months.

For the bars:

1. Preheat oven to 350.
2. Use a pastry blender or two knives, combine the softened butter with the 1/2 cup sugar, brown sugar, vanilla, flour, and almond meal until it resembles a coarse meal. Stir in the oats.
3. Remove one cup of the mixture and set aside. Place the rest of the mixture in the bottom of an 8 x 8 baking dish. Press the mixture to the bottom of the pan until evenly coated. Spread the Florida strawberry preserves over the crust and top with the remaining crumble mixture.
4. Bake at 350 for 30 to 35 minutes or until the preserves are bubbly and the crumble mixture is lightly browned.
5. Cool before slicing and serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 483Total Fat 13gSaturated Fat 6gUnsaturated Fat 7gCholesterol 22mgSodium 71mgCarbohydrates 88gFiber 4gSugar 61gProtein 6g

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Easter Treats

Easter Treats

Carrot Jamun

Photo Credit: magical-ingredients.com

Soft and melt in the mouth carrot jamun infused with carrots and soaked in a cardamom-cinnamon syrup is a delicghtful twist on the calssic gulab jamun. Serve these for any occassion, for your upcoming Easter celebreations too.

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Chocolate and Peanut Butter Birds Nest

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Kayla has been making these chocolate and peanut butter birds nest since she was in Kindergarten. I cannot believe she will be 18 next month!

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Peeps Birds Nest Cupcakes

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A few simple additions and you can turn plain cupcakes into these adorable Peeps Birds Nest Cupcakes perfect for Easter.

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Strawberry Creme Brulee

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Strawberry Creme Brulee is silky smooth custard, lightly flavored with strawberry and topped with a crunchy caramelized sugar topping.

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Make Strawberry Crumble Bars at Home appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re searching for a showstopping dessert that brings smiles to every gathering, you’ve found it! Peeps Rocky Road Oatmeal Blondies combine gooey marshmallow fun, crunchy chocolate, and the wholesome chew of oatmeal in one irresistible bar. Bright colorful, it’s a fun Easter recipe that’s perfectly pastel!

What Are Peeps?

Peeps are iconic marshmallow confections shaped like chicks, bunnies, and other whimsical forms. You’ll recognize them by their sparkly sugar coating and vibrant colors. Since their debut, Peeps have become a symbol of springtime celebrations, especially around Easter.

These fun marshmallows were first created in the early 1950s.  The Just Born company in Bethlehem, Pennsylvania started making them by hand-piping them.  Peeps quickly became a favorite and they started to mass-produce them to meet the demand. Over the decades, Peeps have hopped from Easter baskets into pop culture, inspiring everything from contests to creative recipes.

Different Colors and Flavors of Peeps

Peeps remain relevant by continuing to evolve with the times.  Yellow chicks may be the most classic color, they now come in a rainbow of colors.  They have even expanded their flavors, too!  I’ve seen sour watermelon, cotton candy, party cake, and chocolate-dipped varieties. There’s even Dr. Pepper flavored peeps out there making sure there is a Peep for every palate and mood!

What Is Rocky Road and How Was It Created?

Rocky Road is a classic combination of chocolate, marshmallows, and nuts. Its roots trace back to the 1920s.  Ice cream makers blended these ingredients for a sweet, chunky scoop. The name “Rocky Road” reflected the bumpy, joyous texture and indicated it was a playful treat to lift spirits during tough times.

While typical rocky road recipes include roasted peanuts or almonds, there’s a slew of creative combinations.  Each variation can be different from next.  Some have replaced the nuts with dried fruit or even chopped cookie pieces.  Other recipes have incorporated nut butters or other toppings like salted caramel sauce.

Of course, you change out the peanuts for other nuts like macadamia or pecan.  Finally, you can change up the chocolate and try a dark or even white chocolate like I did in this recipe. The best part? Rocky Road welcomes your imagination!

Finally, change up the marshmallows!  Marrying Peeps with Rocky Road is pure magic. Peeps melt into gooey pools while holding their cheerful shape.  Their iconic pastel colors provide an eye-catching Rocky Road topping. When layered over chewy oatmeal blondies, you get a playful dessert that’s both nostalgic and new.

Ingredients You’ll Need

For the oatmeal blondies:

• 2 tablespoons margarine
• 2/3 cup unsweetened applesauce
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup egg substitute ( or 2 large eggs)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup old fashioned oats

For the Rocky Road Topping:

• 1/2 cup walnuts
• 2 cups marshmallows (or Peeps)
• 1 cup white chocolate chips
• 1/3 cup fat free half and half

Steps to Make these Peeps Rocky Road Oatmeal Blondies

1. Preheat your oven to 350 F so it’s ready when you are.
2. In a microwave safe dish, combine the first three ingredients (margarine through chips). Heat on high for 1 minute and then stir the mixture. If the chocolate chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Pour the mixture into a large mixing bowl. Add the sugar and brown sugar to the bowl and stir until combined. Let the mixture sit for 5 minutes.
3. Combine the baking powder, baking soda, salt and flour in a small mixing bowl. Stir with a whisk to combine and then set the bowl aside.
4. Add the egg substitute (or eggs) and vanilla extract to the sugar mixture along with the cinnamon. Gently stir in the flour mixture until the flour is just combined.  Try not to overmix the batter.  Some small pockets of flour are okay.  Fold in the oats and let the matter rest for 5 minutes.
5. Pour the batter into a 9 x 9 baking pan coated with cooking spray. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in the bars in the pan for 5 minutes.  Remove to a wire rack to cool completely.

6. Once cooled, sprinkle the walnuts and marshmallows evenly over the top. If you use Peeps, cut them into bite sized pieces with scissors or kitchen shears coated with cooking spray to prevent them from sticking.
7. Place the remaining chips and the half and half in a small, microwave safe, bowl. Heat on high for one minute and then stir the mixture. If the chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Once they are completely melted, slowly pour over the mixture over the walnuts and marshmallows making sure to evenly coat the top.

Tips for Perfect Blondies

• Don’t overmix the batter! Stir just until combined for a tender blondie.
• If you love gooey centers, pull them from the oven just as the edges set. They will continue to cook as they cool in the pan.
• Use room temperature eggs for a smoother batter and even bake. Cold eggs and warm butter will make the butter seize or become solid again.
• For clean slices, chill the blondies before cutting with a sharp knife. Clean the knife between each slice. 
• Try different Peeps shapes, colors, or flavors on top for a seasonal twist.
• Swap nuts for toasted coconut or pretzel pieces for crunch and fun flavor.
• Try butterscotch chips for extra sweetness.

What do these oatmeal blondie bars taste like?

I know what you’re thinking, “They look dry and heavy” but they’re not.  As I was cutting into them, I thought the same thing.  But they aren’t!  They’re light and tasty with just enough sweetness to make it feel like a dessert.  But there’s not so much sugar and other sweet ingredients in these blondies to make your teeth hurt. 

Even with all the sweetness that white chocolate has to offer. That’s one of the reasons I don’t make much with white chocolate.  I find it too sweet.  But these bars have a perfect balance of sweet and buttery goodness.  Then there’s the rocky road topping and adds more flavor and texture.

Yield: 16

Oatmeal Blondies with Peeps Rocky Road Topping

Cook Time: 30 minutes

Total Time: 30 minutes

Make snack time more exciting with Peeps Rocky Road Oatmeal Blondies. Featuring a chewy oatmeal base packed with chocolate and topped with adorable Peeps marshmallows, these bars are both eye-catching and irresistible.

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Ingredients

For the blondies:

Toggle ingredient group

• 2 tablespoons margarine
• 2/3 cup unsweetened applesauce
• 1 cup white chocolate chips
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup egg substitute
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup old fashioned oats
• For the Rocky Road Topping:
• 1/2 cup walnuts
• 2 cups marshmallows (or Peeps)
• 1 cup white chocolate chips
• 1/3 cup fat free half and half

Instructions

1. Preheat your oven to 350 F so it’s ready when you are.
2. In a microwave safe dish, combine the first three ingredients (margarine through chips). Heat on high for 1 minute and then stir the mixture. If the chocolate chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Pour the mixture into a large mixing bowl. Add the sugar and brown sugar to the bowl and stir until combined. Let the mixture sit for 5 minutes.
3. Combine the baking powder, baking soda, salt and flour in a small mixing bowl. Stir with a whisk to combine and then set the bowl aside.
4. Add the egg substitute (or eggs) and vanilla extract to the sugar mixture along with the cinnamon. Gently stir in the flour mixture until the flour is just combined. Try not to overmix the batter. Some small pockets of flour are okay. Fold in the oats and let the matter rest for 5 minutes.
5. Pour the batter into a 9 x 9 baking pan coated with cooking spray. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in the bars in the pan for 5 minutes. Remove to a wire rack to cool completely.
6. Once cooled, sprinkle the walnuts and marshmallows evenly over the top. If you use Peeps, cut them into bite sized pieces with scissors or kitchen shears coated with cooking spray to prevent them from sticking.
7. Place the remaining chips and the half and half in a small, microwave safe, bowl. Heat on high for one minute and then stir the mixture. If the chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Once they are completely melted, slowly pour over the mixture over the walnuts and marshmallows making sure to evenly coat the top.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 530Total Fat 18gSaturated Fat 7gUnsaturated Fat 11gCholesterol 7mgSodium 145mgCarbohydrates 89gFiber 3gSugar 54gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipes in Pastel for Spring

Recipes in Pastel for Spring

Chocolate Dipped Peeps for Spring

Photo Credit: creativecynchronicity.com

These chocolate dipped Peeps are perfect treats for Easter or any spring day. Only take a few minutes to make these easy sweet, tasty goodies.

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Photo Credit: jenaroundtheworld.com

Make lemon posset with 3 ingredients! This creamy, citrusy no-bake dessert is perfect for summer and easy to prepare. A must-try lemon recipe!

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Raspberry Lemon Drop Martini

Photo Credit: artofnaturalliving.com

Sweet, tart and fruity, this Raspberry Lemon Drop Martini is a tasty way to brighten up your spring.  It even looks cheery!

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Photo Credit: thatrecipe.com

This Rose Milk Gelatin is a refreshing floral dessert perfect for a tea party, bridal shower or baby shower. Similar to rose milk pudding.

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Peeps Rocky Road Oatmeal Blondies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have just recently ventured into blondie baking.  The first recipe I’ve made so far is banana peanut butter blondies.  They were oh so delicious.  They have the perfect combination of peanut butter, banana, and cream cheese peanut butter frosting.  Carrot cake blondies were my second recipe.  They were packed with carrot cake flavor and the sweet tart cream cheese frosting really brought home the carrot cake experience.  I’m looking to try a cinnamon apple blondies recipe.  I’m also eying these pecan pie cheesecake bars, because they’re sort of like a blondie but in pie version.

What are blondies?

Blondies are the predecessor to brownies, from what I remember. They’re made with almost the same ingredients as a brownie, but with more brown sugar and no cocoa powder or chocolate.  They get their flavor from vanilla extract and browned butter.  They usually have chips or nuts incorporated in them for added flavor and texture.

Blondies are, obviously, lighter in color than brownies because there is no brown chocolate in them.  There might be some white chocolate chips but nothing that will make the blondies look like brownies.  This lighter color lends itself to flavors like butterscotch, caramel, or in this case pumpkin.

Blondies are similar in texture to brownies, but I find them to be a little chewier than brownies I typically make at home.  This is predominantly from the brown sugar base of the blondie.  Brownies have granulated sugar or a combination of the two.  The granulated sugar makes for a crunchy top on the brownies if I remember correctly.  Since blondies usually have frosting, there’s no need for a crunchy textured top.

What is pumpkin spice?

If you live under a rock and don’t know what pumpkin spice is it’s a popular blend of warm and cozy spices that evoke the feeling of fall. Pumpkin spice is made of cinnamon, nutmeg, ginger, cloves, and sometimes allspice.  This flavorful combination adds a touch of sweetness and aromatic warmth to baked goods, beverages, and desserts.

Ever since that coffee company made their PSL, pumpkin spice has become synonymous with the autumn season.  This has turned the humble baking blend into a staple in holiday treats and festive recipes.  It’s in everything from latte to donuts to cereal.  I have seen some very bizarre pumpkin spice items like cat litter and salmon.  Yes, salmon.  Hopefully this craze will calm down and we won’t see pumpkin spice EVERYTHING in future years.

Pumpkin spice vs apple pie spice vs gingerbread spice

If you’re like me, you’re wondering what the difference is between all the spice blends.  Pumpkin spice, apple pie spice, and gingerbread spice are all warm and aromatic blends of spices that are warming and perfect for cooler weather. But what is the difference between all three? 

Pumpkin pie spice and apple pie spice both have cinnamon, ginger, allspice, and sometimes cardamom.  The main difference between the two comes down to nutmeg versus cloves.  While some recipes contain both spices, pumpkin pie spice has more cloves in there than apple pie spice.  Apple pie spice has more nutmeg in there than pumpkin pie spice.  To me pumpkin pie spice is a little spicier from the added cloves and apple pie spice is little more mellow from less cloves and more nutmeg.

So, what is gingerbread spice?  Gingerbread spice typically includes cinnamon, ginger, nutmeg, and cloves.  This spice blend has more of a focus on ground ginger with a nod to the cinnamon, cloves, nutmeg, and cardamom.  However, gingerbread spice also has ground mace which is the lining of the nutmeg and has a different flavor than nutmeg.  My recipe has star anise, coriander, and a little black pepper in there for added heat.

Ingredients for pumpkin spice blondies

To create the perfect pumpkin spice blondies, you’ll need a combination of pantry staples and seasonal ingredients.

• Pantry staples – brown sugar, flour, baking powder, salt, vanilla extract, powdered sugar
• Refrigerator staples – eggs, butter, cream cheese
• Seasonal ingredients – pumpkin puree
• Mix ins – butterscotch chips, chopped pecans, or other ingredients you want to add to your pumpkin spice blondies

Instructions for baking the blondies

Preheat your oven and take your egg and cream cheese out of the fridge to come to room temperature.  Put the butter in a saucepan to melt and brown.  It should be a light golden brown before you let it cool for about 5 to 10 minutes.

In a mixing bowl, combine the butter with the brown sugar and beat with a whisk or hand mixer until the brown sugar is smooth.  Next, stir in the pumpkin until creamy before adding in the vanilla and the egg.  Stir until the mixture is smooth and thoroughly combined.

Combine the flour, salt, baking powder, and pumpkin pie spice in a bowl and stir with a whisk until thoroughly combined and the flour is airy with no lumps.  Add the flour mixture to the pumpkin mixture.  Stir with a wooden spoon or spatula until just combined.  Fold in your mix ins which in this case are butterscotch chips and chopped pecans.  Chocolate chips and pistachios would be good or try some walnuts and white chocolate chips.

Line a 9 x 12 baking pan with parchment paper.  I sprayed mine with cooking spray to make it easier to remove the blondies from the pan.  Pour the batter into the pan and smooth it out with a rubber spatula or even an offset spatula.  I also banged the pan on the counter to make sure they were spread evenly in the pan.  Bake at 350 F for 30 to 40 minutes or until a toothpick inserted in the center is just barely clean.  Remove from the oven and cool.

Instructions for frosting and decorating

Combine the cream cheese with the powdered sugar, the remaining butter, and vanilla extract in a mixing bowl and beat with the whisk attachment until smooth.  Add whipping cream until the frosting is the consistency you want.  It should be slightly stiff but still spreadable.  But not too spreadable that it runs off the edges of the bars.

When the bars are room temperature, use and offset spatula to spread the frosting on top of the bars.  Decorate with Halloween sprinkles, eyes, quins (larger sprinkles in shapes like bats or pumpkins), and even simple sanding sugar in creepy themed colors like purple and green (Beetlejuice), orange and black (traditional), or red and black (vampire).

You could make some meringue ghosts or whipped cream ghosts to put on top of each bar.  There are numerous stencils that you can use to decorate with a pumpkin or ghost.  Turn the frosting into a dark brown color and make cookie tombstones.  Or try your hand at decorating these pumpkin spice bars with some actual pumpkins.  Just save some of the frosting and add food color to make orange and a little to make some green for the tops.

What do these pumpkin spice blondies taste like?

The brown sugar and butterscotch play off each other making these super delicious.  The pumpkin adds earthiness to these bars that goes well with chopped pecans.  Then there’s the sweet and tart cream cheese frosting that lifts these bars up making them completely irresistible.  Since they’re easy to whip in no time, you can make them all fall and even into winter if you want.  They’re that good!

Yield: 16

Pumpkin Spice Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

Calling all pumpkin lovers! These Halloween Pumpkin Spice Blondies are the perfect treat for your spooky celebrations.

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Ingredients

For the blondies:

Toggle ingredient group

• 1 cup butter
• 1 1/2 cups brown sugar
• 1 tablespoon pumpkin spice
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 large egg
• 1 cup pumpkin puree
• 2 cups flour
• 1 cup white chocolate chips
• 1 chip chopped pecans

For the frosting:

Toggle ingredient group

• 8 ounce softened cream cheese
• 4 to 5 cuts powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons whipping cream

Instructions

1. Preheat your oven and take your egg and cream cheese out of the fridge to come to room temperature.
2. Put the butter in a saucepan to melt and brown. It should be a light golden brown before you let it cool for about 5 to 10 minutes.
3. In a mixing bowl, combine the butter with the brown sugar and beat with a whisk or hand mixer until the brown sugar is smooth. Next, stir in the pumpkin until creamy before adding in the vanilla and the egg. Stir until the mixture is smooth and thoroughly combined.
4. Combine the flour, salt, baking powder, and pumpkin pie spice in a bowl and stir with a whisk until thoroughly combined and the flour is airy with no lumps. Add the flour mixture to the pumpkin mixture. Stir with a wooden spoon or spatula until just combined. Fold in your mix ins which in this case are butterscotch chips and chopped pecans. Chocolate chips and pistachios would be good or try some walnuts and white chocolate chips.
5. Line a 9 x 12 baking pan with parchment paper. I sprayed mine with cooking spray to make it easier to remove the blondies from the pan. Pour the batter into the pan and smooth it out with a rubber spatula or even an offset spatula. I also banged the pan on the counter to make sure they were spread evenly in the pan. Bake at 350 F for 30 to 40 minutes or until a toothpick inserted in the center is just barely clean. Remove from the oven and cool.
6. Combine the cream cheese with the powdered sugar, the remaining butter, and vanilla extract in a mixing bowl and beat with the whisk attachment until smooth. Add whipping cream until the frosting is the consistency you want. It should be slightly stiff but still spreadable. But not too spreadable that it runs off the edges of the bars.
7. When the bars are room temperature, use and offset spatula to spread the frosting on top of the bars.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 555Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 62mgSodium 329mgCarbohydrates 77gFiber 2gSugar 61gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Halloween Treats Week 2024 Wednesday

Halloween Pillsbury Ghost Sugar Cookie Brookie Cups

Photo Credit: www.bigbearswife.com

Are you ready to spook up your Halloween dessert game? Look no further than these adorable Pillsbury Ghost Sugar Cookie Brookie Cups.

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Cherry Pie Murdered Cinnamon Rolls

Photo Credit: semihomemaderecipes.com

Cherry Pie Cinnamon Rolls take a murderous turn for Halloween with these super easy Cherry Pie Murdered Cinnamon Rolls.

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Mummy Jalapeño Poppers

Photo Credit: www.jolenesrecipejournal.com

Get ready for Halloween with these fun Mummy Jalapeño Poppers! A deliciously cheesy and spicy treat that's perfect for your holiday celebrations!

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Savory Moments: Ouija Board Planchette Cookies

Photo Credit: www.savorymomentsblog.com

Conjure up some deliciously spooky cookies for a Halloween party or scary movie night with these Ouija board planchette cookies.

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Skull Sloppy Joe Bombs #HalloweenTreatsWeek

Photo Credit: www.thespiffycookie.com

Why make regular Sloppy Joes when you can have Skull Sloppy Joe Bombs? Easily assembled with a few ingredients for a spooky fun dinner.

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Antipasto Eyeballs

Photo Credit: cheesecurdinparadise.com

Antipasto Eyeballs made with fresh mozzarella wrapped in ham, topped with olives, and finished with pesto and sundried tomatoes.

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Count Chocula Pop Tarts #HalloweenTreatsWeek

Photo Credit: www.sweetrecipeas.com

These Count Chocula Pop Tarts combine two of my favorite breakfast treats with a chocolate brown sugar filling and Count Chocula icing.

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Pumpkin Pear Soup (Spiderweb Optional)

Photo Credit: artofnaturalliving.com

Flavors of pumpkin & pear, with hints of caramel and cardamom, make this Pumpkin Pear Soup a special treat.  Add a spider web for fun!

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Jalapeno Ranch Skeleton Cheeseball

Photo Credit: jenaroundtheworld.com

This Jalapeno Ranch Skeleton Cheeseball is so fun to make. Prepare it and have it ready in about 15 minutes for all your spooky guests.

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Melted Wicked Witch Bark

Photo Credit: www.4theloveoffoodblog.com

The Wicked Witch is dead! This spooky twist on white chocolate bark looks just like a melted witch complete with pointy hat and broom!

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Biscoff No Bake Pumpkin Cheesecake

Photo Credit: adayinthelifeonthefarm.blogspot.com

This scrumptious dessert takes very little time and can be made ahead of time making it a perfect dessert for your Halloween Gathering.

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The post Pumpkin Spice Blondies are a Fun Halloween Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Carrot cake is one of my favorite cakes. I love all that spice and tart cream cheese frosting. It used to be our go to cake for birthdays. We’d order one from Costco that had a delicious apricot filling in the middle. It was our first experience with their cakes and definitely not the last! They are budge friendly and delicious.

Carrot cakes, and carrot cake scones, have all the spices in there, too! That’s also why I like spice cakes. All the spices. This cinnamon extract is also delicious in carrot cake. Especially with cream cheese frosting. Without that sweet tart frosting I think a spice or carrot cake wouldn’t be as delicious to me. But I’ve never had it with anything other than cream cheese frosting so I wouldn’t know.

Who invented carrot cake?

Carrot cake has a rich history dating back centuries. It’s related to a medieval times steamed or boiled carrot pudding similar to the pudding I make for Christmas dessert. This pudding isn’t like the pudding you’re thinking of. It’s a steamed pudding which is more cake than pudding. They’re cooked low and slow which allows for the flavors to really meld and come out in every bite.

The cake evolved as ovens became readily available. The steamed puddings were replaced by the cakes we know today. Now how it came to be slathered with a sweet and tart cream cheese icing is a topic for another day. That’s probably a history that will also be disputed as to who created it first.

Who invented blondies?

Blondies are a type of brownie that is lighter in color because white chocolate or other ingredients are used. They’re made with brown sugar instead of cocoa or other darker chocolate like semi-sweet or milk. Hence the name blondie. They’re lighter in color and contain nuts and white chocolate or other chips like butterscotch or toffee.

The first recipe for blondies is found in an 1896 publication of Fannie Farmer who was a pioneer of modern recipes we still use and eat today. That recipe contained molasses and vanilla instead of cocoa. Since they pre-date the brownie we know today they were originally called brownies. The modern-day brownie wasn’t published for another 10 years.

Ingredients for carrot cake blondies

This recipe is simple. While it has a lot of ingredients, they’re pretty common and not something you shouldn’t already have on hand.

Dry ingredients: flour, ground ginger and cinnamon, salt, and baking powder.
Wet ingredients: butter, brown sugar, vanilla, eggs, carrots, cream cheese, and pecans.
Icing ingredients: cream cheese, powdered sugar, vanilla, and pecans.

Instructions for carrot cake blondies

First, preheat your oven to 350 F. Then grab 2 mixing bowls and your hand mixer. Cream the butter with the brown sugar and the vanilla until combined. Add in the eggs one at a time making sure to stir well after each addition. Then stir in the carrots. Set the bowl aside.

Grab the second mixing bowl and combine the dry ingredients, flour through the baking powder, and stir well with a whisk. This aerates the mixture and removes any lumps that could alter the results of your blondies.

Finally, stir the dry ingredients and 1/2 cup of chopped pecans into the wet ingredients making sure to stir until just combined. You don’t want to over mix the blondies which can make them dry. Prepare an 8×8 inch baking pan by spraying it with cooking spray or rubbing it with butter or oil. I put some parchment paper in the bottom of mine to make removing the blondies easier after they’ve cooked.

Bake the blondies at 350 F for 30 to 35 minutes or until a tooth inserted in the center comes out almost completely clean. You don’t want it to be completely clean because that means they will be overcooked by the time they cool. There is carry over cooking in all things including baked goods.

While the blondies are cooling beat the softened cream cheese with the butter, vanilla, and powdered sugar until creamy. Stir in 1/4 cup of the remaining chopped pecans. Once the blondies are cooled, spread the icing on top and then sprinkle with the remaining chopped pecans.

Tips for baking carrot cake blondies

Whether you’re a seasoned baker or a beginner in the kitchen, there are a few tips to keep in mind when making carrot cake blondies. First, make sure to finely grate your carrots to ensure they blend thoroughly into the batter which adds moisture to these blondie bars. Secondly, don’t overmix the batter. Lightly mix them until all the ingredients are incorporated to avoid a tough texture in the final product. For me, I watch the batter as I mix and just as the last bits of flour are gone, I stop mixing. If you continue to stir them gluten will start to form which can make them tough.

Another tip is to line your baking pan with parchment paper or foil to easily lift the blondies out for cutting and icing. I have difficulties even with an offset spatula to ice baked goods while they’re still in the pan. Finally, feel free to customize your blondies by adding in different chopped nuts, raisins, or even a sprinkling of white chocolate or cinnamon chips.

What do carrot cake blondies taste like?

Carrot cake blondies offer a unique and delicious flavor profile that combines the warm spices of traditional carrot cake with the rich, buttery goodness of a blondie. The sweetness of the carrots is balanced by the warm cinnamon and ginger spices.

The added texture from the grated carrots gives each bite the color and flavor of the carrots. The brown sugar provides a rich sweetness like caramel that complements the spices. Finally, there’s the sweet tart cream cheese icing that’s full of vanilla flavor and chopped pecans. The pecans play off the brown sugar in the blondies. Carrot cake blondies are delightfully sweet, with a hint of fall spices, rich caramel flavor and a sweet tart frosting that will leave you coming back for more.

Yield: 9

Carrot Cake Blondies

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Carrot cake meets blondies, and it's a match made in dessert heaven. These gooey, flavorful bars are sure to satisfy any sweet tooth.

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Ingredients

For the blondies:

Toggle ingredient group

• 6 ounces softened butter
• 1 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 1/2 cups carrots
• 1 1/4 cups flour
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup pecans

For the icing:

Toggle ingredient group

• 4 ounces softened cream cheese
• 2 tablespoons softened butter
• 1 teaspoon vanilla
• 2 cups powder sugar
• 1/2 cup pecans
• 2-3 tablespoons whipping cream

Instructions

1. Preheat your oven to 350 F.
2. Cream the butter with the brown sugar and the vanilla until combined. Add in the eggs one at a time making sure to stir well after each addition. Then stir in the carrots. Set the bowl aside.
3. Combine the dry ingredients, flour through the baking powder, in another mixing bowl and stir well with a whisk.
4. Stir the dry ingredients and 1/2 cup of chopped pecans into the wet ingredients making sure to stir until just combined.
5. Prepare an 8x8 inch baking pan by spraying it with cooking spray or rubbing it with butter or oil. I put some parchment paper in the bottom of mine to make removing the blondies easier after they’ve cooked.
6. Bake the blondies at 350 F for 40 to 50 minutes or until a tooth inserted in the center comes out almost completely clean.
7. While the blondies are cooling beat the softened cream cheese with the butter, vanilla, and powdered sugar until creamy. Stir in 1/4 cup of the remaining chopped pecans and the heavy cream one tablespoon at a time until the icing reaches your desired consistency.
8. Once the blondies are cooled, spread the icing on top and then sprinkle with the remaining chopped pecans.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 641Total Fat 34gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 107mgSodium 482mgCarbohydrates 83gFiber 3gSugar 66gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Fall Flavors Recipes:

• Pumpkin Seed Cranberry Biscotti by Jolene’s Recipe Journal
• Warm Apple Crisp with Oat Topping by Hezzi-D’s Recipe Box
• Creamy Garlic Chicken by A Day in the Life on the Farm
• Cheesy Butternut Squash Pasta by Karen’s Kitchen Stories
• Old-Fashioned Skillet Goulash by A Little Fish in the Kitchen
• Sweet Potato Sodhi by Magical Ingredients
• Cinnamon Ice Cream by Art of Natural Living
• Octoberfest Stew by Cheese Curd In Paradise
• Apple and Spinach Salad by Palatable Pastime
• Brussels Sprouts with Honey Vinaigrette by The Spiffy Cookie
• Iced Pumpkin Spice Latte by Our Crafty Mom
• Cinnamon Apple Cheesecake by That Recipe

The post Elevate Your Dessert Game with Carrot Cake Blondies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

The only figs I’ve eaten are dried or in those cookies.  You know which ones I’m talking about, right?  So, when I got my hands on some fresh figs for Spring Sweets Week, I was thrilled!  I had such great plans of making something delicious with the fresh figs.  But I was sort of underwhelmed by the fig flavor in the cookies I made with them.  Don’t get me wrong they had great texture, but I couldn’t taste the figs.  And I wanted to taste the figs! 

Then I thought how much I love fig preserves!  So, I decided to make some fresh fig preserves with them.  But then what to make with the preserves?  Fig jam shortbread bars!  It would highlight the delicious, fresh fig preserves and be a tasty cookie bar with a buttery shortbread crust. 

What are figs?

Figs are the fruit of a particular type of Ficus tree.  Ficus carica to be exact.  The “fruit” is a syconium or a type of multiple fruit.  Meaning they’re a fruit that forms around a cluster of inverted flowers similar to a pineapple.  And they’ve been around a long time.  It’s one of the first plants humans cultivated.  Researchers found fig fossils dating back to 9400 BC!  That’s a really long time ago.

Figs have a unique sweet honey-like flavor with a soft texture.  Some say they taste like strawberries or cherries and some say they taste like brown sugar or melons.  Because of their soft flesh most figs do not transport well.  That’s why most are processed into dried figs or fig preserves.  Or turned into cookies like those famous ones I talked about earlier.

How do you make fresh fig preserves?

I made a very simple fig preserve for these shortbread bars.  I took four pints of fresh figs and coarsely chopped them.  They went into a small saucepan with 1 cup of sugar, 1 teaspoon vanilla bean paste, and 2 tablespoons of Meyer lemon juice.

I simmered the fig mixture for about 20 to 30 minutes, stirring occasionally, until the sugar dissolves and the figs are soft.  I smoothed the mixture out with my immersion blender.  You could use your blender if you don’t have an immersion blender.  Just make sure there’s a few chunks of figs for aesthetics.  It cooled in the pan before I put it in the fridge to chill until I was ready to make the fig preserve bars.

Ingredients in homemade fig preserve shortbread bars:

For the homemade fig preserve shortbread bars, you’ll need a few key ingredients to create a perfect balance of flavors and textures:

Butter – use cold butter to keep the shortbread crispy and layered with buttery goodness.

Sugar – I used a combination of granulated and brown sugar.  The brown sugar makes the base a little crispier when they first come out of the oven, but they soften up as the cookies cool and rest overnight.

Salt – you should always add salt to your sweets to have a nice balance of flavors.

Vanilla bean paste – this gives makes the shortbread base have a hint of vanilla that ties into the vanilla in the fig preserves.

Flour – I used all-purpose unbleached flour.

Cold cream – 2 to 3 tablespoons of whipping cream is just enough to bring the dough together and make it easier to press into the bottom of the pan.

Fig preserves – if you don’t have fresh figs to make your own then use a quality store bought brand.

How do you make fig shortbread bars?

To make fig shortbread bars, start by preheating your oven to 350 F.  Then put your butter, sugars, salt, and flour in the bowl of a food processor.  Pulse until the butter and flour forms a coarse meal.  Add in the extract and the cream 1 tablespoon at a time until the mixture either forms a ball or you can ball it up in your hand.

Press two thirds of the shortbread mixture into the bottom of a 9 x 13 x 3 baking pan.  I have a broiling/roasting pan that came with a rack that I used, but if you have something similar in size, then use it.  After pressing the shortbread crust into the pan, bake it for about 10 minutes for a crispier bottom.

There’s no need to cool the crust before putting the fig preserves on top.  Spread them out evenly and then sprinkle the remaining shortbread mixture on top.  Then place everything back into the oven for 20 to 25 minutes or until the fig preserves are bubble and the crumb topping is lightly browned. 

Allow the fig shortbread bars to cool before cutting them into squares or bars for serving. The combination of buttery shortbread, sweet fig preserves, and a hint of vanilla creates a decadent treat that is sure to impress your guests.  With homemade fig preserve shortbread bars, you’ll have a crowd-pleasing dessert that is both simple to make and incredibly delicious. 

What do Homemade Fig Preserve Shortbread Bars taste like? 

That depends on when you eat them.  If you eat them the same day, the shortbread crust is crispy and flaky just like shortbread should be.  The figs preserves are sweet and have a hint of fig flavor.  However, if you refrigerate them and let them sit overnight the shortbread crust is soft and tender.  The fig preserves have more flavor.  And the whole bar tastes like those famous cookies. 

For me, it’s hard to decide which I like best.  I really liked the crispy shortbread crust on the first day, but I thoroughly enjoyed the flavor of the figs that come out after sitting in the fridge overnight.  To be honest, I enjoyed them both equally.  

So, I have this friend who has recently planted a fig tree.  I am hoping that she will have a lovely harvest and have extra figs to share with me.  Because I know I want to make these bars over and over again.  They were not difficult to make and tasted scrumptious whether you noshed on them straight out of the oven or waited for the crust to soften. 

Push comes to shove, I can just look for some fresh figs at the grocery store.  Hopefully, I can find some.  I haven’t had much luck thus far, but I haven’t tried all the 20+ stores I have in the area.  Oh, and you can swap out the fig for your favorite preserves.  Maybe add a sprinkling of toasted almonds or pecans on top for extra crunch and flavor, too.

Yield: 12

Homemade Fig Preserve Shortbread Bars

Cook Time: 45 minutes

Total Time: 45 minutes

Craving something sweet but tired of the same old options? These Fig Preserve Shortbread Bars are a twist on a classic treat that will satisfy your sugar craving.

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5.0 Stars (1 Review)

Ingredients

• 1/2 cup butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla bean paste
• 2 cups flour
• 1 - 2 tablespoons cold cream
• 1 1/2 - 2 cups fig preserves

Instructions

1. Preheat your oven to 350 F.
2. Then put your butter, sugars, salt, and flour in the bowl of a food processor. Pulse until the butter and flour forms a coarse meal. Add in the extract and the cream 1 tablespoon at a time until the mixture either forms a ball or you can ball it up in your hand.
3. Press two thirds of the shortbread mixture into the bottom of a 9 x 13 x 3 baking pan. Bake it for about 10 minutes for a crispier bottom.
4. Spread the fig preserves out evenly and then sprinkle the remaining shortbread mixture on top. Then place everything back into the oven for 20 to 25 minutes or until the fig preserves are bubble and the crumb topping is lightly browned.
5. Allow the fig shortbread bars to cool before cutting them into squares or bars for serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 406Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 177mgCarbohydrates 79gFiber 1gSugar 47gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Wednesday #SpringSweetsWeek Recipes

• Air Fryer Blueberry Crisp from Shockingly Delicious
• Cardamom Lemon Mousse from Cindy’s Recipes and Writings
• Chocolate Easter Eggs with Matcha, Beet or Lemon Filling from Our Good Life
• Dragon Fruit and Citrus Overnight Oats from Cheesecurd In Paradise
• Drangonfruit Kheer from Magical Ingredients
• Fig Preserve Shortbread Bars from A Kitchen Hoor’s Adventures
• Green Tea Matcha Cookies from The Spiffy Cookie
• Homemade Fig Bars from Blogghetti
• Instant Pot Vanilla Cardamom Cheesecake with Dragon fruit Jam from Hezzi-D’s Recipe Box
• Lavender Cardamom Biscotti from Jolene’s Recipe Journal
• Lemon Cream and Candied Ginger Crepes Cake from A Day in the Life on the Farm
• Lemon Ginger Ice Cream from Karen’s Kitchen Stories
• Lemon Pound Cake with Lavender Glaze from That Recipe
• Lemonade Cookies from In Our Spare Time
• Raspberry Coffee Dessert Crepes from For the Love of Food
• Waffle Bar from Art of Natural Living

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

The prize information can be see in my Blood Orange Crepe Suzette post.

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Disclaimer:

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

Rules:

The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post Impress Your Family with Homemade Fig Preserve Shortbread Bars appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

School is out or will be soon. Independence Day is around the corner. Where has the time gone? Next thing you know it will be August and time for school again. So, make the most of the summertime and get outside to spend time with family and friends. Here are some of my favorite summer desserts to get me through the barbecue party season.

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.  A simple cake full of banana flavor is topped with a simply delicious peanut butter glaze.  This cake is easy to make ahead of time and refrigerate until you’re ready to top and serve to your guests.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a mocktail version.  

For me, easy summer desserts are make-ahead friendly. They have simple ingredients and whip up in little time with little effort. Easy desserts are made with ingredients you have on hand. For me, I always have bananas in the freezer for an easy banana bread or a batch of banana peanut butter blondies.

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of summer in a dessert!

S’Mores Popsicles are full of chocolate fun with marshmallow fluff coated with more chocolate and graham cracker pieces. They’re fun to make and oh so delicious for summer.

The exotic flavors in these Cardamom Saffron Pistachio Yogurt Pops have you traveling from your kitchen. They’re quick to make and OH so delicious!

If you want to highlight fresh summer produce, then letting the ingredients speak for themselves is the best way to make a summer dessert. From a simple fresh strawberry pie to delicious tropical icebox cakes, these are simple recipes that let the ingredients really shine.

Tropical Icebox Cake has mango and pineapple buried in the custard and mousse style filling between the graham cracker layers.  It’s simple and simply delicious.

No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you’re family will devour this quickly.

Fresh Pineapple Upside Down Cake has fresh, sweet pineapple on top light and moist cake underneath.  It’s a simple and quick cake that bakes up easily.

Easy Peanut Butter Cookies come together in minutes with simple pantry ingredients. They are chewy and crispy with delicious peanut butter flavor.

Banana Peanut Butter Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!

Of course, there’s nothing simpler and more delicious than no churn ice creams. They require no special equipment, are easy to make, and you can change up the ingredients easily. And they pair well with easy to whip up cookies. Combine the two for a delicious ice cream cookie sandwich.

Black Forest Snack Cake has all the delicious chocolate and cherry flavors in an easy to make snack cake. The chocolate snack cake has cherry flavors inside the cake and has a cherry topping.

Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

Here’s a few more summer dessert recipes to try!

No Churn Salted Caramel Toffee Pretzel ice Cream

S’mores Pie

No Churn Fresh Peach Frozen Yogurt

Triple Berry Slab Pie Recipe

Peanut Butter and Jelly Blondies

10+ Desserts to Celebrate Summer recipes here:

10+ Desserts to Celebrate Summer

Black Forest Snack Cake is Simple to Make

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Banana Peanut Butter Blondies

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Easy Peanut Butter Cookies

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Fresh Pineapple Upside Down Cake

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No Churn Caramel Apple Ice Cream

Read More

Tropical Icebox Cake

Read More

Cardamom Saffron Pistachio Yogurt Pops

Read More

S'Mores Popsicles

Read More

Fresh Strawberry Pie

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Watermelon Mojito Popsicles

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Banana Snack Cake with Peanut Butter Glaze

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.

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The post Make these 10+ Desserts to Celebrate Summer appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

So, as we found out this week, I’m not a huge sweets person. Then why am I making brownies? Because they’re dark chocolate brownies and super fudgy. And some might say, “You really should put some more sugar in there.” And some days I might agree with you. Then there are some days I wouldn’t. It just depends on my taste buds for the day.

What is a one bowl brownie recipe?

Well, it’s a brownie recipe you mix everything in the one bowl. Most quick bread or cake recipes keeps the wet and dry ingredients separate until the very end. And with those recipes I can see the logic behind that. And there’s a whole science behind it all. Because baking is a science.

Let’s examine this brownie recipe and compare it to say this gingerbread snack cake. The snack cake has many dry ingredients. There’s flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. The dry ingredients in the brownies? Flour, cocoa powder, and salt.

There’s a reason we combine the dry ingredients, then the wet, and then combine them together. You don’t want pockets of cinnamon in one spot and baking powder in another. Combine all these dry ingredients together first means they become evenly distributed throughout the snack cake.

With the brownies, there’s only three dry ingredients. And since there’s no leavening, it’s not as important to make sure you completely mix the dry ingredients before adding them to the wet stuff. This is the beauty of easy one bowl brownies.

Can you make fudgy one bowl brownies with cocoa powder?

Absolutely! This fudgy one bowl brownie recipe uses cocoa powder. It’s dark chocolate cocoa powder, too. Granted, they also have chopped chocolate in there, too, but that’s not what makes them chocolatey and delicious. It just adds more chocolate and makes them more fudgy.

Making brownies with chocolate means you need a separate bowl to melt the chocolate. Which makes it not a one bowl brownie recipe. I mean, I guess you could melt the chocolate and butter together in a microwave safe bowl then add the rest of the ingredients after it cools. I might have to try that method and see if it works. I’m sure it will, but most one bowl brownie recipes call for cocoa powder.

Can you make fudgy one bowl brownies with oil?

Yes! There are one bowl brownie recipes with cocoa powder and oil. And you can totally replace the melted butter with oil. It will make the brownies more fudgy and delicious. Especially if you use a flavored olive oil.

There’s an olive oil place in town that sells the best flavored olive oils. I use their garlic olive oil all the time. And I send their orange flavored olive oil to Mom sometimes. And their Meyer lemon olive oil. Don’t get me started on their balsamic vinegars, too. I’ve tried almost all of those. They’re so good.

But I could totally imagine an orange scented olive oil in these brownies. The hint of citrus would taste amazing! Or even a bacon olive oil. That’s my new fave. It would add a smoky and savory hint to this one bowl fudgy brownie recipe. It made the posole I put in the pressure cooker taste fabulous. So, I bet it would make these brownies taste awesome.

Why is there brown sugar in this one bowl fudgy brownie recipe?

Brown sugar adds to the fudgy texture of the brownies. White sugar doesn’t have the added molasses that brown sugar does. This added molasses brings more moisture to the brownie party. Added moisture makes for a more fudgy brownie.

Brown sugar also makes for a darker colored brownie. But I also added regular sugar to the recipe to get that crispy top that is characteristic of brownies. I guess the added moisture affects the way the sugars act in the recipe.

What do fudgy one bowl brownies taste like?

I know. These fudgy one bowl brownies look so dark and rich. And they are just that. These brownies are not too dense. They have a light crumb but also a fudge interior from the chopped chocolate in the recipes. The dark chocolate cocoa powder makes them rich and delicious. And they’re not overly sweet like some brownie recipes. If you want them sweeter, then feel free to add more sugar. I would add more granulated for a crispier top.

The chunks of chopped chocolate are a nice surprise in there. Of course, I used dark chocolate for this, too. Because I love me some dark chocolate. Feel free to use whatever chocolate you like. White if you wanted even! Just add some extra chopped chocolate for more rich and delicious fudge brownie goodness.

See what I mean about fudge chocolate goodness? This is the best one bowl brownie I’ve ever made. And you can see the fudgy inside of this one bowl fudgy brownie recipe. They are super dark and not easy to photograph. But I love the dark chocolate, fudgy goodness in this brownie recipe.

You can see the moisture in there. The shine. The crumb. You just know they will taste fantastic. And they were so good, the hubs even wanted to eat them! He even continued to eat them. No eat one piece and then say they’re too dry. Because they aren’t. They can’t be. They’re fudgy one bowl brownies!

Yield: 16

Fudgy One Bowl Brownies

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Fudgy One Bowl Brownies are super fudgy and double chocolaty delicious! They’re easy to make and whip up in under 40 minutes start to finish.

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5.0 Stars (1 Review)

Ingredients

• 1/2 cup butter
• 1/4 cup oil
• 1 1/4 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup flour
• 1/2 cup cocoa powder
• 1 teaspoon salt
• 1/2 cup chopped dark chocolate (about 2 ounces)

Instructions

1. Preheat oven to 350.
2. Combine the butter with the oil and sugars in a large mixing bowl and stir with a whisk until combined.
3. Stir in the eggs and then the vanilla extract.
4. Add the flour and cocoa powder together.
5. Switch to a spoon or rubber spatula and stir slowly until all the dry ingredients are wet. Some small lumps are okay but do not overmix until completely smooth.
6. Fold in the chopped chocolate and let the batter sit for a about 3 to 5 minutes.
7. Pour into a prepared 8 x 8 baking pan.
8. Bake at 350 for 25 to 35 minutes or until a toothpick inserted in the center comes out barely clean. A few small crumbs are fine to avoid overcooking the brownies.
9. Cool in the pan 5 minutes and then remove from the pan and cool completely on a rack.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 256Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 51mgSodium 195mgCarbohydrates 33gFiber 1gSugar 25gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Chocolate Recipes

• Chocolate Butterscotch Layered Fudge from Family Around the Table
• Chocolate Cookie Dough Cupcakes for Two from The Spiffy Cookie
• Coca-Cola Cake from Palatable Pastime
• Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
• Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm

The post Fudgy One Bowl Brownies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love bananas! Dad doesn’t. Because, well, the whole too much of a good thing thing. Papa worked for Kroger. For Lord knows how long. I think he retired from Kroger, but don’t quite me on that. If Dad read my blog he would be able to correct me, but he doesn’t.

When your father works for a grocery store, they get to bring home the things that are still edible but questionable. At least back then you could. I’m’ not sure if you can still do that now or now. I don’t work in a grocery store. Nor do I know someone who works in one like that. And by that I mean involved in the grocery part of the grocery store.

How long do bananas last?

Well, a ripe banana lasts between 2 and 5 days on the counter. This is assuming that the banana is not fully ripe or just fully ripe when you buy it. I always go for those with a little greener in them knowing full good and well I will not use them for a couple of days. And if I’m using them for a smoothie, I prefer the added fiber in a greener banana as opposed to the sugars in the riper one.

If they start to turn yellow and you’re still a couple of days out from using them, pop them in the fridge. They will last 2 to 9 days. Every time I do this the skin browns almost immediately. I’ve never put one I the fridge that did not turn brown. That doesn’t mean that the banana itself is over ripe. It only means the pigment in the peel turns brown.

Most say that you should peel the banana putting it in the freezer. I have never done this. Unless I planned on using it for a smoothie later. I throw the whole banana in the freezer. Sometimes, if I didn’t get to them in time, I’ve put the whole bunch in the freezer. The skin will turn brown. But this doesn’t affect the flavor of the banana.

Thawing whole, frozen bananas and using them is a slightly different topic. Frozen bananas get mushy when they thaw. That’s why they’re perfect for baking, smoothies, or even that 2 ingredient banana ice cream thing. Put the frozen bananas in a bowl or on a plate. When they thaw they will leak liquid. I don’t throw this out. I use this in with the banana pulp when I’m baking.

How do you make banana peanut butter blondies with peanut butter frosting?

Well, this frosting has some cream cheese in there and for good measure. I will explain that in a bit. I put all the ingredients in one bowl. I didn’t really put the dry ingredients in a bowl separately. And I didn’t even let the melted butter cool very long. So, throw caution to the wind and just throw all in the bowl. In order mind you.

And I will confess, that I wrote two different versions on this recipe. I had one already on my To Do and one already as a draft on the blog. I wonder what the one on the blog would have tasted like. Maybe I will try to resurrect that and try that version.

I put the butter and sugars in a large mixing bowl and grabbed the hand mixer. I beat them with the hand mixer until the sugar started to dissolve and start to lighten in color. Then I stirred in the vanilla and the eggs stirring after each.

The fun part was getting the bananas in there. You don’t really want the bitter seed that is in the bottom of the banana. So, I carefully rip the stem end of the banana off and pinch the other end about an inch from the bottom. Then I just sort of squeeze the banana pulp into the bowl and beat it into the sugar mixture. Finally, the peanut butter went into the mix.

The flour, baking powder, and salt went in on top of the banana mixture. I whisked it all together just until combined and let it sit for about 5 minutes. The peanut butter banana bars went into the over for about 20 minutes. I forgot to set the timer. I’m horrible for that.

What do these easy banana peanut butter blondies taste like?

This recipe for banana bars with peanut butter taste so good! There’s plenty of sugar and sweet banana flavor in there. They almost taste like banana bread, but more like a brownie texture. So, they’re rich in texture and full of banana flavor.

The peanut butter is more prevalent in the icing. I used cream cheese because I wanted something that would counter all the sweetness from the sugars and the bananas. That’s why there’s cream cheese in the frosting. There’s sugar in there, too, but not a ton. There’s just enough to keep everything sweet with a little tart in there.

You can see they’re not a light, cake like texture. But you can also see they’re not too heavy, either. These banana peanut butter bars have that perfect balance between brownie and cake. The frosting has a delicious balance between sweet and tart. And it’s super creamy! They are the best blondies I’ve ever made! I can’t wait to make them again.

Yield: 12

Banana Peanut Butter Blondies

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 40 minutes

Peanut Butter and Banana Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!

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4.5 Stars (2 Reviews)

Ingredients

For the blondies:

Toggle ingredient group

• 1/2 cup melted butter
• 1/2 cup light brown sugar
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons vanilla
• 2 large eggs at room temperature
• 1 cup mashed banana
• 1/2 cup peanut butter
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the frosting:

Toggle ingredient group

• 8 ounces softened cream cheese
• 1/2 cup peanut butter
• 1/4 cup milk
• 1 cup powdered sugar

Instructions

For the blondies:

1. Preheat oven to 350.
2. Combine the melted butter with the brown sugar and granulated sugar in the bowl of a stand mixer. With the paddle attachment, beat until blended.
3. Stir in the vanilla and the eggs one at a time.
4. Add the banana and peanut butter and stir until blended.
5. Combine the flour with the salt, and baking soda.
6. Stir with a whisk to combine.
7. Add the flour mixture and stir until just combined.
8. Allow the mixture to rest for 5 minutes.
9. Pour the batter into a 9 x 13 baking pan either lined with parchment or coated with butter.
10. Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the center comes out almost completely clean. It can have a few crumbs attached to it. This prevents overbaking the blondies.
    Cool in the pan completely.

For the frosting:

1. While the blondies are cooling, make the frosting.
2. Combine the cream cheese and peanut butter bowl and cream together with a hand mixer.
3. Add the milk and beat until fluffy.
4. Stir in the powdered sugar and continue to beat creamy.
5. Spread the frosting on the cooled blondies before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 514Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 71mgSodium 433mgCarbohydrates 64gFiber 2gSugar 42gProtein 10g

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Blondies

• Banana Peanut Butter Blondie from A Kitchen Hoor’s Adventures
• Best Peanut Butter Blondies from Palatable Pastime
• Blonde Brownie from Devour Dinner
• Eggnog Snickerdoodle Blondies from The Spiffy Cookie
• Funfetti White Chocolate Blondies from Blogghetti
• Gluten Free Blondies from Art of Natural Living
• Peanut Butter and Jelly Blondies from Karen’s Kitchen Stories
• Peanut Butter Cup Blondies from Hezzi-D’s Books and Cooks
• Vegan Apple Butter Blondies from Magical Ingredients
• Whole Wheat Butterscotch Pecan Blondies from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! 

The post Banana Peanut Butter Blondies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

It seems that the history of rhubarb is vague. Asian cultures use rhubarb as a medicinal plant. What is known is the medicinal purposes made it somewhat of a hot commodity. So much so that many countries throughout its history have tried to cultivate this interesting plant.

There are many different methods of cultivating this plant to maintain sweetness and tender texture. In the United Kingdom, the first rhubarb of the year gets planted and harvested in forcing sheds devoid of other light. And it’s harvested in the dark in hopes of maintain tender and sweet stalks. This reminds me of the white asparagus for some reason.

What is rhubarb?

Rhubarb are the tender stalks of a species of the Rheum family. It’s technically a vegetable, but due to it’s bitter nature rhubarb is usually combined with sugar and made into a dessert. Rhubarb is also called the pie plant because it’s mostly used in pies. Because rhubarb is typically used in so many sweets, a New York court deemed rhubarb a fruit in 1947.

For whatever reason, I have never found fresh rhubarb at my grocery store. It’s probably the store I shop at and I haven’t really looked for it at any other store. Because of this, I jumped at the chance of working with some thanks to Melissa’s Produce.

The last time I visited Dad’s, we went to a local farm market stand. Sort of like a co-op for local farms to sell their products. They had rhubarb there. Dad told me R loved rhubarb. I asked why he didn’t get any and he said she would want to make a pie. Since they are low/no-carb that wouldn’t be a good idea.

He also said she loved rhubarb jam. Which got me thinking about what to make with the rhubarb. Why not try to make a low-carb rhubarb jam? So, that’s just what I did. I used a combination of Stevia and Splenda to make the jam.

What does rhubarb jam taste like?

Of course, I’ve never had rhubarb jam before.  And I think I may have only had strawberry rhubarb pie, but don’t quote me on that one. So, I have no baseline to compare my rhubarb jam to. All I know it was sweet tart like I expected it to taste.

When I thought of making rhubarb jam, I knew I wanted to take that jam and make something else. Something creamy and delicious. And something that contained the crackers from Nairn’s. Creamy, crackers, and jam means cheesecake bars to m. Doesn’t it to you?

I knew I would be the only one to eat these bars. The hubs just doesn’t do well with sweet tart things. And I’m okay with that. That means I have to bake and take to work on those recipes. And they’re okay with that.

What do Rhubarb Cheesecake Bars taste like?

These bars are creamy and swirled with the rhubarb jam. The cracker bottom has just the right amount of sweetness in there. You do not need to add more sugar to the crackers. They’re perfectly delicious on their won.

The cheesecake filling has just the right amount of sweet to counter the rhubarb. It also has a dash of vanilla from Taylor & College. This rounds out the flavor of the bars and the sweet tart rhubarb jam.

I took the rest of the bars in to work. I thought maybe a few would disappear. Sometimes things go over well and sometimes they don’t. I left the container there for most of the week. However, when I came back to work on Friday the empty container was on my desk.  Someone wrote “Thank you!” on the post it labelling the bars.

I guess the Rhubarb Cheesecake Bars tasted better than I thought. I didn’t think they would completely disappear like that. But, they did. And I’m glad they did because I wouldn’t have wanted these delicious bars to go to waste.  And you won’t want these to go to waste, either.

Yield: 9

Rhubarb Cheesecake Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 1 minute

Total Time: 51 minutes

Rhubarb Cheesecake Bars are full of sweet tart flavor.  They are creamy and perfectly delicious.

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Ingredients

• 1 1/2 cups cracker crumbs
• 1/4 cup melted butter
• 16 ounces cream cheese
• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon flour
• 1 teaspoon vanilla
• 1 1/2 cups rhubarb preserves

Instructions

1. Preheat oven to 350.
2. Place the crackers in the bowl of a food processor. With the processor running slowly add the melted butter.
3. Press the crumb mixture into the bottom of an 8x8 baking dish lined with parchment paper.
4. Bake the crust for 10 minutes,
5. Combine the cream cheese with the sugar in a mixing bowl with whisk attachment on a hand mixer.
6. Add the eggs one at a time and then stir in the vanilla.
7. Carefully pour the cheesecake mixture over the crumb crust.
8. Spoon the rhubarb on top and swirl with a knife.
9. Bake at 350 for 40 to 45 minutes or until lightly golden on the cop.
10. Cool completely before slicing and serving.
    

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 361Total Fat 26gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 9gCholesterol 106mgSodium 279mgCarbohydrates 28gFiber 1gSugar 21gProtein 5g

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Wednesday #SpringSweetsWeek Recipes

• Blended Mocha Frappe by Cheese Curd In Paradise
• Citrus & Mint Fruit Salad by Books n’ Cooks
• Coffee Jelly Roll by Cindy’s Recipes and Writings
• Easter Dessert Board by Hezzi-D’s Books and Cooks
• Kumquat Upside Down Cake by Jen Around the World
• Lemon and Lavender Cream Pie by A Day in the Life on the Farm
• Lemon Cooler Cookies by Blogghetti
• Lavender Lemon Cheesecake Bars by Eat Move Make
• Lemon Shortbread with Sprinkles by Shockingly Delicious
• Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
• Mini Key Lime Pies by Palatable Pastime
• No Churn Lavender Ice Cream by Art of Natural Living
• Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

I had these PEEPS in my pantry. Embarrassingly from last year! Hi, my name is Christie and I’m a food hoarder! It’s not like I was saving them just to save them. They were earmarked for crispy treats! Honestly. It just took me like a year to make them.

It’s not like you can make things with PEEPS outside of spring. Well, at least the spring colored PEEPS. Yes, I know that they have these marshmallow treats for different season now. Which I think is cute, but sort of blasphemous. But I get that they need to capitalize on all the holidays they can. It doesn’t make sense to have a flood of revenue during one time of year.

These almost didn’t come into being. I went to the grocery to look for Rice Krispies. And, well, if you have been to the grocery lately you’ll know that people have gone nutjob insane and hoarding every pantry good in sight. Include cereal. EVERY cereal. But, lucky for me I rounded the corner and there was a whole endcap of new cereal!

PEEPS CEREAL!

Yes. I found a box of PEEPS cereal which meant that these had to be. Karma or the cosmos meant for me to make these this year. In light of all that is going one, finding the perfect box of PEEPS cereal to use for these PEEPS Crispy Treats. I really was kismet.

I had all the ingredients out on the counter and ready to make these treats. He asked what I was making and I said PEEPs crispy treats with PEEPS cereal! Because it’s fun to say PEEPS I said it twice in the same sentence. “PEEPS cereal?” Yup! It has oat Os but it also has bunny and chick shapes in there, too. In the epic bright yellow, pink, and blue colors.

Oh! And it’s marshmallow flavored cereal.

So it’s like a double whammy of marshmallow flavor. There’s the PEEPS cereal, and the actual treats, then the marshmallows. You can’t say there’s not a ton of marshmallow flavor in these treats. Because there’s a tri-fecta of marshmallow flavor in there.

And something that packed with ooey gooey goodness had to be put into the ultimate of non-stick pans which is Anolon. I have a few of their baking pans and a grill pan that I love! I’ve used the quarter sheet pan and this 9 x 12 pan so far. There’s a loaf pan that will be getting some banana bread in it soon. Because I have bananas for another recipe that’s not going to be made this week.

So, banana bread only seems fitting. And since we’re pretty much confined to quarters, baking seems to be the only solution. But I have no place to take my baking, so we’ll have to eat it. Which sucks. I don’t need to eat more while I’m stuck working from home. And I could totally devour a whole banana bread. They used to call me monkey.

I just love all the bright colors in these treats.

The cereal really does capture the PEPPS colors, flavors, and fun of spring! I just wish you could see the bunnies and chicks in there. I pulled some out to show the hubs. They’re so cute! Little cereal bunnies and chicks.

Oh, and eve though the PEEPS are closed and never been open, they can dry out. I had one package of purple bunnies that were totally rock hard! I could have taken them out for some craft project but didn’t and I tossed them. Thought, shellacking them did cross my mind. Just for fun and decoration sake. A wreath of shellacked PEEPS just sounds like a project I could totally spend time on!

So, I feel like I need to warn you. They are super sweet! From the marshmallow and the sugar on the PEEPS. So, if you REALLY have a sweet tooth, these are the crispy treats for you. If not, they’re still good; just really sweet. I feel like that’s the PSA someone should have given me. So, I’m giving it to you!

Yield: 9 servings

PEEPS Crispy Treats

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

PEEPS Crispy Treats are super easy and fun to make with your kids.  Chop up some PEEPS, stir in some marshmallows, and then add some PEEPS cereal for a double whammy of PEEPS fun and color!

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Ingredients

• 4 cups PEEPS cut into pieces (2 packages of chicks and one package of bunnies)
• 1 cup miniature marshmallows
• 5 cups PEEPS cereal
• 4 tablespoons butter

Instructions

1. Heat a large pot on medium-high heat.
2. Melt the butter into the pot.
3. Stir in the PEEPS and marshmallows and stir until melted.
4. Place the cereal in a large mixing bowl.
5. Pour the marshmallow mixture over the cereal and stir until the cereal is coated.
6. Allow to cool 1 hour before serving.

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Friday #SpringSweetsWeek Recipes

• Blueberry French Toast Casserole by Fresh April Flours
• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Carrot Cake Muffins by Books n’ Cooks
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• French Silk Tartlets by That Recipe
• Gluten Free Blackberry Mocha Brownies by Frugal & Fit
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
• Lemon Blueberry Fritters by Cindy’s Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene’s Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast

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